WMF KOCHGESCHIRR Cookware Cromargan Instruction Manual

: October 30, 2023
: WMF

Table of Contents

WMF KOCHGESCHIRR Cookware Cromargan
Product Information
Product Usage Instructions
Product Information for Induction Hobs
Quality features
Instructions for use
WMF pot handles and their differences
Care instructions
Low-Water Cooking
Informations
Info
References
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Download This Manual (PDF format)

WMF KOCHGESCHIRR Cookware Cromargan

Product Information

Kochgeschirr Cookware

Kochgeschirr Cookware is a high-quality, long-lasting product from WMF. It is available in various materials such as plastic, stainless steel with integrated plastic or silicone, glass with stainless steel frame, and full glass without a stainless steel frame. The cookware series also includes lids made of different materials such as plastic, glass with stainless steel rim, and stainless steel. The cookware series features ergonomic handles, hollow handles, and grips with Cool+ technology that reduces heat transfer from the pot to the handles effectively. The pots and lids are temperature resistant, and the cookware series is suitable for use on induction hobs.

Product Usage Instructions

Before using Kochgeschirr Cookware for the first time, it is recommended to read the operating and care instructions carefully. Here are some usage instructions for the product:

Temperature Resistance of Lids and Pots

The temperature resistance of lids and pots depends on the material they are made of. The following table shows the temperature resistance of lids and pots made of different materials:

material	Temperature Resistance
plastic	N / A
Stainless steel with Silicone	N / A
stainless steel	N / A
Glass with stainless steel rim	N / A
Stainless steel with Silicone	N / A
Full glass without stainless steel frame	N / A
Stainless steel (without other materials)	N / A

Pot Handles and Their Differences

The cookware series features ergonomic handles, hollow handles, and grips with Cool+ technology that reduces heat transfer from the pot to the handles effectively. Here are the differences between the pot handles:

Ergonomic handles: They are solid and can get hot, especially when cooking for a long time. The use of oven mitts or gloves is strongly recommended.
Hollow handles: They are hollow on the inside and do not get hot as quickly under normal conditions of use, since the heat is distributed over a large area via the weld points on the pot.
Grips with Cool+ technology: Patented handle technology that reduces heat transfer from the pot to the handles so effectively that the requirements of the DIN EN 12983-1 standard are exceeded.

Steaming in the Steamer Insert

The cookware series also includes a steamer insert. Here are the cooking times for different vegetables:

Vegetables	Cooking Time (min) – Al Dente	Cooking Time (min) – Done
Celery	10	20
Cauliflower whole	20	30
cauliflower florets	12	18
broccoli florets	12	18
Fennel in quarters	15	25
Kohlrabi sliced	8	15
Kohlrabi whole	—	—
leek	8	15
corn on the cob	—	30
Swiss chard/spinach	—	20
Chestnuts	12	40
Carrots	30	18
stuffed peppers	30	35
Cauliflower	30	20
red cabbage	30	50
Sauerkraut	—	50
Celery	—	50
white cabbage	—	50
potatoes	—	30
boiled potatoes	8	—

Product Information for Induction Hobs

Kochgeschirr Cookware is suitable for use on induction hobs. Here are some important points to keep in mind:

Induction is a very rapid heat source. Never heat empty cookware as it can be damaged by overheating.
Cooking at high temperatures may produce a humming noise. This noise occurs for technical reasons and does not indicate that your hob or cookware is faulty.
Pot size and cooktop size must match, otherwise malfunctions may occur.

made of Cromargan®: 18/10 stainless steel with insertable lid, slip-on lid, glass lid, TransTherm® universal base, Cool+ handle technology, integrated thermometer

Congratulations on your purchase! You have chosen a long-lasting, quality product with high functional value from WMF.

Quality features

Cromargan®: 18/10 stainless steel.
Indestructible, easy to care for, dishwasher-safe, tasteless and hygienic.
Specially shaped pouring rim for accurate and measured pouring.
All-round stainless steel encapsulated TransTherm® universal base for excellent cooking and frying properties. Suitable for all kinds of stoves – even induction.
Household sizes.
Easy to care for and indestructible if the following instructions are followed.
Please read the following instructions in full before using the product for the first time.

Instructions for use

Remove all stickers before using for the first time. Rinse the pot and lid with hot water, briefly boil with water, then dry well.
Only use the highest heating level to heat up, lower heat in good time and cook food on a medium level.
Work with low heating levels, especially when cooking with little water.
For cookware with an integrated thermometer, please note that the thermometer measures the steam temperature and not the water temperature. There can also be a time lag when measuring, especially when the lid is opened.

Temperature specifications and instructions for use in the oven (without grill function)

The maximum temperature resistance of cookware depends on the parts with the lowest temperature resistance (handle, lid or body).
Never use the oven grill function with pans that have glass lids.
Pots and Cromargan® lids without plastic / silicone parts are also suitable for use in the oven at temperatures up to a maximum of 250 °C. (Note: Discoloration can occur at such high temperatures, which can be removed with a stainless steel care product, e.g. WMF Purargan®).
Glass lids are suitable for the oven up to max. 180 °C (Diadem Plus and Saphir up to 130 °C), for cookware series with plastic handles, e. g. Vario Cuisine up to 70 °C).

TEMPERATURE RESISTANCE OF LIDS AND POTS

Made of plastic	70 °C	e. g. Vario Cuisine (without thermometer)
Made of stainless steel with integrated plastic	130 °C	Diadem Plus, Quality

One and Saphir
Made of stainless steel with Silicone| 200 °C| e. g. Premium One
Made of stainless steel| 250 °C| e. g. Gourmet Plus, Iconic
Lid| |
Made of glass with stainless steel rim| 180 °C| Compact Cuisine, Function 4
Made of stainless steel with Silicone| 200 °C| e. g. Premium One
Made of full glass without stainless steel frame| 250 °C|
Made of stainless steel (without other materials)| 250 °C| e. g. Gourmet Plus, Iconic

WMF pot handles and their differences

Ergonomic handles: They are solid and can get hot, especially when cooking for a long time. The use of oven mitts or gloves is strongly recommended. Hollow handles: They are hollow on the inside and do not get hot as quickly under normal conditions of use, since the heat is distributed over a large area via the weld points on the pot. Grips with Cool+ technology: Patented handle technology that reduces heat transfer from the pot to the handles so effectively that the requirements of the DIN EN 12983-1 standard are exceeded.

Instructions for safe use

Please note that all metal handles can heat up during very long cooking times – due to physical factors such as heat radiated from surrounding cooktops or direct contact with an open flame. Basically, when using in the oven and for very long cooking times, you should always use oven mitts or other utensils to protect your hands from burns for safety reasons.

If a handle on your pot or lid has become loose, tighten the screw on the handle using a standard household screwdriver. For safety reasons, the pot/lid must not be used before tightening the screw.
Never heat pots when empty, and ensure that the liquid of cooked food does not completely evaporate. Failure to do so can result in food being burned and can damage the cookware or oven itself.
Please only add salt to water that is already boiling and stir, so that the bottom of the pot is not affected by salt and to avoid the formation of white spots.
Please note that the thermometer is not suitable for use in the oven.

Care instructions

We recommend prompt cleaning with a stainless steel care product, e. g. WMF Purargan®.
After use, rinse with hot water as soon as possible.
Soak stubborn food residues and gently remove them with a sponge or brush.
Please do not use steel wool or abrasive scouring agents.
Boiling hard water can leave limescale or white marks on the inside of the cookware.
After preparing starchy foods such as potatoes, lentils or even pasta, the iridescent blue discoloration can occur, especially in new pots. Please clean early and regularly by boiling your cookware in vinegar. With difficult cases, we recommend using a stainless steel care product
Always dry cookware well before storing it. Please do not put the lid on tightly, but place it loosely on the cookware.
Please note that when preparing certain foods, silicone can take on an odor. This is not a quality defect. If the odor is very strong, subject the lid to a heat treatment in the oven. Place it in your oven at 120 °C for 1 hour.

Instructions for cleaning in the dishwasher

Only use brand-name dishwasher detergents.
Always refill the salt and rinse-aid dispensers promptly. No salt should come into contact with the inside of the dishwasher. Concentrated salt may cause corrosion.
After filling the salt container, we therefore recommend that you run an intermediate rinse cycle while the machine is empty.
Important: Rust can be transferred to the cookware from other items in the dishwasher. This can cause corrosion damage if it is not removed immediately.
Open the dishwasher as soon as possible after the end of the rinse cycle to enable ventilation.
Remove cookware from the machine as soon as possible and do not leave it in damp air for longer periods, otherwise stains may appear on the surface.
Dry the cookware well before storing it.
If you clean glass lids in the dishwasher, the glass may become cloudy. We therefore recommend cleaning by hand.
If liquid or dirt accumulates in the glass lid, this is not due to a manufacturing defect but to the design of the glass lid. When cleaning in the dishwasher, make sure that the lids are placed vertically in the dish rack or are set up after handwashing. This allows liquid to evaporate or drain off better.

Low-Water Cooking

Instructions for the “low-water cooking” preparation method

This gentle form of preparation uses very little liquid for cooking vegetables or other food in the covered pot. To prevent steam from escaping and interrupting the water steam cycle, the firmly closed lid must not be removed. Cooking in little water is ideal for vegetables, fish, poultry or fresh meat. With this cooking method, vitamins, minerals and trace elements as well as the natural taste of the food are largely retained. The addition of table salt can usually be dispensed with.

STEAMING IN THE STEAMER INSERT

Cooking time (min)	Al dente	Done
Celery	10	20
Cauliflower whole	20	30
Cauliflower florets	12	18
Broccoli florets	12	18
Fennel in quarters	15	25
Kohlrabi sliced	8	15
Kohlrabi whole	—	25
Leek	8	15
Corn on the cob	—	30
Swiss chard/spinach	8	20
Chestnuts	—	40
Carrots	10	18
Stuffed peppers	—	35
Cauliflower	12	20
Red cabbage	30	50
Sauerkraut	30	50
Celery	30	50
White cabbage	30	50
Potatoes	—	30
Boiled potatoes	—	20

Frying low-fat

When frying with fat, always put the fat into a cold pot and then heat it up on a high heat. The highest cooking level is not necessary, it is better to work with slightly lower power. Reduce the heat when the fat begins to smoke very slightly. Then put the food to be fried in the pot and fry it on both sides with the lid closed. The cooking time depends on the size and type of the food. With this type of preparation with the lid closed, meat, for example, roasts in its own juice and very little fat is required. Be careful with hot fat and do not leave the hot pot unattended. Never try to extinguish burning fat with water! If possible, take a fire extinguisher or even a wet blanket and use it to smother the flames.

Informations

Information for induction hobs

Please note: Induction is a very rapid heat source. Never heat empty cookware as it can be damaged by overheating. Cooking at high temperatures may produce a humming noise. This noise occurs for technical reasons and does not indicate that your hob or cookware is faulty. Pot size and cooktop size must match, otherwise malfunctions may occur.

Information for electric cooktops

Cromargan® cookware from WMF is available in household sizes. For more efficient energy use, the hotplate diameter on electric cooktops must match the diameter of the pot:

Cooktop /Pots /Pans