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Please note for your safety:
• Cast iron handles become very
hot. They must not be positioned
above hot plates on the hob: Risk
of burns! Always use a pot holder
and mat!
Fondue types:
Meat fondue
For a meat fondue, it is important to
ensure that the splash guard lid is
used every time you use it and that
the pot is no more than half-full.
Fondue Bourguignonne
Heat up high-temperature, fla-
vour-neutral oil or fat to approx. 180
°C. Test: Immerse a wooden spoon
in the oil. The temperature has been
reached
if small bubbles rise.
Risk of scalding - please note: Do
not pour water into the hot fat!
Careful: Meat often has a great
deal of liquid and may cause splash-
es. Ensure that no liquid fat can drip
on the open flame of the
paste burner. Fire hazard!
Fondue Chinoise
The meat, fish or vegetable stock
should be heated to 100 °C. Ideally
suited for preparing a vegetarian
fondue.
Careful: All parts can become very
hot during use. Use a pot holder or
oven gloves.
6
Cheese fondue
The cheese should be melted
slowly over a low heat. The recom-
mended temperature is 80 °C. It is
then served at approx. 60°C. When
melting the cheese, you should stir it
constantly but slowly with a wooden
spoon, so that it all becomes nice
and creamy and does not burn.
Use on all stove types
• To avoid scratches on stoves with
glass surfaces: lift and lower the
cookware carefully. Do not push
over the glass surface.
• When used on gas stoves: Fire
and burning hazard! Adjust the
gas flame on the basissurface
of the cookware. The flame may
never burn outside the surface
dimensions of the cookware.
• The diameter of the stove plates
should have the diameter of the
base from pots and pans.
• When using induction cooking
plates, please note: Use fitting
cooking hob. Avoid overheating as
induction reacts very quickly.
Use in the baking oven
• Products with glass lid can be
heated to 220 °C.
All products with cast lids can be
heated up to 300 °C.
• For optimal use in the baking
oven, always place the cookware
on a baking sheet or the grate.
Cleaning and maintenance
• Allow they cookware to cool
before cleaning. Do not place
directly in cold water. Avoid
extreme temperature fluctuations.
Clean afterwards with warm
dishwater and rinse with cold
water. Dry thoroughly.
• Don't use strong abrasive agents
or scouring pads with metallic
fibres. They could damage the
enamel surface. Dishwashing
brushes or sponges with nylon
fibres can be used for cleaning the
outside and inside. They cause no
damage.
• Residues can be gently removed
through soaking they cookware in
warm water. Then clean with a soft
cloth and dry thoroughly!
• Storecast iron cookware at a dry
place.
• Cleaning in the dishwasher is
possible but not recommendable.
Cracked enamel and rust
The cookware can be used never-
theless. In this case, rub oil on the
damaged spots inside of the pants.
If there is a light rust film around
the edge of the pot, this is a sign of
residual moisture. In this case, you
can easily wipe over the edge with
a non-abrasive sponge, e.g. the
kela Pulito sparkle sponge (art. no.
11647) and a little cooking oil.
Store dry. Damages on the bottom
of the cookware can cause scratch-
es on glass surfaces. In this case,
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