Lio SHAAR 5 Quart Stainless Steel Induction Stock Pot User Manual

Lio SHAAR 5 Quart Stainless Steel Induction Stock Pot

Product Information

Specifications

• Material: Stainless Steel
• Handle Material: Synthetic material/silicone or stainless steel
• Lid Material: Glass, glass with a stainless steel rim, or stainless steel with synthetic parts
• Temperature Resistance
  • Handles (lid and body): Made of synthetic material/silicone or stainless steel
  • Lid: Made of glass, glass with a stainless steel rim, or stainless steel with synthetic parts

Product Usage Instructions

Why does food stick to stainless steel cookware?
There are several factors contributing to food sticking to stainless steel cookware:

• When food hits the hot cookware, the drastic temperature difference causes the pores to quickly open and grab onto the food.
• The food’s moisture creates a steam vapor. The steam lifts the food above the oil, so it is not in direct contact with the stainless steel cooking surface. If the cookware isn’t hot enough, the steam effect won’t occur, and the food will stick to the cookware.
• Certain foods, like eggs and fish, are a bit tougher to work with while using stainless steel cookware because they fall apart at the slightest force of friction.
• Sometimes, food particles can get stuck on the cookware’s surface, leaving rough bumps and even more areas that food can cling onto.

How to prevent food from sticking to stainless steel cookware

1. Preheat the cookware before adding any food.
2. Test to make sure the cookware is hot enough by sprinkling a few drops of water onto the surface. If the water sizzles and evaporates immediately, it is a safe place to start.
3. Add a thin layer of oil to the hot cookware. This helps to minimize the steam effect and causes the pores in the cooking surface to open and latch onto the food.

Instructions for Care

• To clean the cookware, wash it with warm water, dish soap, and a soft cloth. Dry it thoroughly with a soft dish towel and stack it carefully, protecting the cooking surface from sharp objects and utensils.
• To remove discoloration on the inside of the pan, boil vinegar in the cookware regularly.

FAQ

Q: Can I clean the cookware in a dishwasher?
A: We recommend handwashing the cookware for optimal care.

Q: What are the temperature specifications when using the cookware in the oven?
A: The temperature resistance varies depending on the handle and lid materials

• Handles (lid and body): Made of synthetic material/silicone or stainless steel
• Lid: Made of glass, glass with a stainless steel rim, or stainless steel with synthetic parts

Q: Is the cookware suitable for all kinds of hobs?
A: Yes, the cookware is suitable for all kinds of hobs and comes in sizes that are suitable for domestic use.

Q: Are there any specific instructions for using the cookware on electric hobs?
A: No specific instructions are provided for using the cookware on electric hobs.

Q: Are there any specific instructions for using the cookware on induction hobs?
A: No specific instructions are provided for using the cookware on induction hobs.

Q: Are there any specific instructions for using the cookware on glass ceramic hobs?
A: No specific instructions are provided for using the cookware on glass ceramic hobs.

USER MANUAL WARRANTY

STAINLESS STEEL COOKWARE SERIES
For environmental protection, this paper manual only lists in English, German, French, Italian and Spanish.
If you need other language support, please contact us via the following email to request the PDF version of the corresponding language. harbor-gz- team@outlook.com

Stainless Steel Cookware ranges with handle Instructions for use and care
Please read the following use and care instructions carefully before using this product for the first time.

• Why does food stick to stainless steel cookware?
• How to prevent food from sticking to stainless steel cookware.
• Operating instructions.
• Instructions for care.
• Information for cleaning in the dishwasher.
• Temperature specifications when using in the oven.
• Information for all kinds of hob.

WHY DOES FOOD STICK TO STAINLESS STEEL COOKWARE?
Stainless steel cookware look smooth, but the cooking surface actually has tiny pores. When you heat the cookware, the steel expands and the pores shrink. The shrinking pores grip onto the food, causing it to stick.

FACTORS CONTRIBUTING TO FOOD STICKING TO STAINLESS STEEL COOKWARE

1. Too Much Heat
   Heat causes the pores on the cookware’s surface to contact. So, when a cold piece of food hits the hot cookware, the drastic temperature difference causes the pores to quickly open and grab onto the food.

2. Not Enough Heat
   Between you add oil to hot cookware before adding the food, a reaction between the oil and the food’s moisture creates a steam vapor. The steam lifts the food above the oil, so it is not in direct contact with the stainless steel cooking surface. If the cookware isn’t hot enough, the steam effect won’t occur, and the food will stick to the cookware.

3. Use a Non-Stick Cookware for “Problem” Foods
   Sometimes, no matter what you do, certain foods will stick a little, especially things like eggs and fish, are a bit tougher to work with while using stainless steel cookware because they fall apart at the slightest force of friction.

4. Improper Cleaning
   Rough scrubbing pads and harsh chemicals can scratch or damage your stainless steel cookware’s surface, leaving rough bumps and even more areas that food can cling onto.

HOW TO PREVENT FOOD FROM STICKING TO STAINLESS STEEL COOKWARE

• Preheat the Cookware and control the heat. The cookware needs to be hot enough, but not too hot.
• Have patience – don’t rush adding oil if the temperature isn’t right, and don’t move the food too soon.
• Use the right amount of oil at the right time.
• Let the food come to room temperature before cooking.
• Don’t overcrowd the cookware.
• Clean the cookware properly.

1. Preheat the Cookware

   • Preheating the cookware is key to achieving perfect results with stainless steel cookware.
   • Place the cookware on the burner. Turn the heat to low medium.
   • Let it heat up for 2-4 minutes. Keep in mind that it’s during this time that the pores are contracting.
   • After a few minutes, add a small amount of oil to the cookware. If it glistens and gently moves across the surface, this is the correct temperature, and you can add more oil. If the cookware isn’t hot enough, the oil will sink into the pores and cause sticking. If the cookware is too hot, the oil will begin to smoke.
   • A few seconds after you’ve added your oil and confirmed it’s at the correct temperature, you can start cooking.

2. Test to Make Sure the Cookware Is Hot Enough

   • To check if your cookware is hot enough, run this quick test. After preheating but before oiling, put a small drop of water in the cookware.
   • When the cookware is at the right temperature, the water will bead into little balls and roll around the cookware. When this occurs, add your oil and get cooking.
   • If the cookware is too cold, the water will bubble and evaporate quickly. If you add the food at this point, it will stick. Wait a bit and try again.
   • If the cookware is too hot, the water will break apart into small droplets and ping around the cookware. Turn the heat down and try again in a minute or so.
   • The correct amount of heat is crucial to perfect cooking with no burnt bits and no sticking.

3. Start on Medium Heat and Adjust Accordingly
   Medium heat won’t be too cold, nor will it be excessively hot enough to burn food. It’s a safe place to start.

4. Season the Cookware

   • Seasoning (greasing) stainless steel cookware with oil or an alternative fat is necessary to prevent sticking. The oil fills the pores and crevices, creating a frictionless surface and a barrier between the cookware and the food.
   • Please don’t add the oil to cold cookware, the oil is more likely to burn since it’s exposed to heat for longer. After you preheat the cookware, wait a few minutes for the temperature to stabilize.

5. Bring Food to Room Temperature Before Adding to the Cookware
   Cold meat is especially prone to sticking to stainless steel because it lowers the temperature of the oil (minimizing the steam effect) and causes the pores in the cooking surface to open and latch onto the meat.

6. Dry Food Before Adding It to the Cookware

   • Moisture from the food can lower the temperature of the oil. When that happens, the reaction between the oil and food that creates the steam barrier is less effective, increasing the chances of food sticking.
   • Drying also promotes a crispier sear, essential for cooking delicious steaks, burgers,
     and pork chops.

7. Don’t Cook Too Much Food in the Cookware at Once
   Overcrowding a pan causes the temperature to drop and releases moisture from the food.

8. Don’t Move the Meat Too Frequently

   • Meat needs to brown and form a crust for optimum flavor and texture. If you flip a steak or a pork chop too early, it will stick to the stainless steel. Grab tongs and gently lift the food. If it doesn’t pop right off, give it more time.
   • But with vegetables, go ahead and move them a bit more frequently. They don’t stick as quickly as meat.

9. Clean Appropriately

   • Although the stainless steel cookware is dishwasher-safe, hand-washing is always preferred.
   • If you want to ensure maximum cooking performance and extend your cookware’s lifespan, wash it with warm water, dish soap, and a soft cloth. Dry it thoroughly with a soft dish towel and stack it carefully, protecting the cooking surface from sharp objects and utensils.

OPERATING INSTRUCTIONS

• Remove all stickers before using the product for the first time. Rinse the cookware with hot water, fill with water and boil briefly, then dry thoroughly.
• Dry the cookware well before storing it. Position the lid loosely on the cookware rather than closing it.
• Only use the highest heat setting for heating up. Turn the heat down in good time and cook the food at a medium heat. Use a low heat when cooking with very little water.
• Please note that the metal handles can become hot over extended cooking periods due to physical properties such as radiated heat from surrounding hobs or when in direct contact with a naked flame (gas hobs). In this case we recommend that you use pan holders.
• This is also the case when using in the oven. You can also use hand protection for this purpose.
• Continual overheating can result in permanent discolouration of the material. This is purely cosmetic and does not affect the cookware ‘s cooking properties.
• Never heat the cookware without contents and ensure that the liquid of the cooked food never completely evaporates. Failure to do so can result in the food being burned, or cause damage to the cookware or heat source. The cookware should never be left unattended on the hob. Thoroughly ventilate the kitchen in the event of smoke.
• Be careful with hot fat. Do not leave hot pots unattended. Do not extinguish burning fat with water. Use a blanket or a fire extinguisher.
• Please use kitchen utensils made of wood or synthetic material in the cookware. Any cutting or scratch marks can affect the cooking property of the surface. No claim can be made for such damage under the guarantee.
• Avoid exerting force on the pouring rim with hard, sharp-edged and metal kitchen utensils, as this may result in damage.
• The lid with steam vent prevents steam escaping around the sides and water splashing onto the hob. Hot steam can escape through the vent during cooking. Always rotate the lid with the steam vent away from your body.
• If the plastic handle of your cookware has become loose, tighten the screw on the handle using a standard screwdriver. You must not use the cookware again until you have tightened the screw.

INSTRUCTIONS FOR CARE

• Only add salt to water that is already boiling, and make sure you stir it so that the salt does not come into contact with the base of the pan and that no white marks appear.
• After use, rinse with hot water as soon as possible.
• Soak stubborn food residue and gently remove with a sponge or brush.
• Do not use steel wool or abrasive scouring agents.
• For gentle care, we recommend wiping the pan with a paper towel or rinsing it by hand with a mild cleaning product.
• Hard water and certain types of food can result in limescale deposits or blue shimmering discolouration on the inside of the pan. Remove this promptly and on a regular basis by boiling vinegar in the cookware.

INFORMATION FOR CLEANING IN THE DISHWASHER
As modern compact dishwasher detergents can attack and damage non-stick coatings, we recommend that you wash cookware with a nonstick coating by hand.
Only cookware without a non-stick coating can be washed in the dishwasher. Bear the following in mind:

• No salt should come into contact with the inside of the dishwasher. A concentration of salt can cause corrosion. After filling the containers, we therefore recommend that you run an intermediate rinse cycle while the machine is empty.
• Rust can be transferred to the cookware from other objects in the dishwasher. This can cause corrosive damage if it is not removed immediately.
• Open the dishwasher as soon as possible after the end of the rinse cycle to allow for ventilation.
• Remove the cookware from the machine as soon as possible and do not allow to stand for long periods in damp air, otherwise stains may appear on the surface.
• Dry the cookware thoroughly before storing it.
• If you clean the glass lid in the dishwasher, this may cause the glass to turn cloudy.
• We therefore recommend cleaning by hand.
• If fluid or dirt collects in the glass lid, this is not due to a defect but rather due to the design of the glass lid. When cleaning in the dishwasher, make sure that you position the lid upright in the crockery basket, or that you place it upright on the draining board after handwashing. The liquid can thus evaporate or run off better.

TEMPERATURE SPECIFICATIONS WHEN USING IN THE OVEN

• The maximum heat supply depends on the parts with the lowest temperature resistance (handle, lid or body).
• The lids of the cookware range are suitable for use in oven temperatures up to 130°C /266°F max.
• Never use the grill function of the oven with glass lids.

Handles (lid and body)

• Made of synthetic material/ silicone 70°C / 158 °F
• Made of stainless steel 250°C / 482°F

Lid

INFORMATION FOR ALL KINDS OF HOB
cookware for all kinds of hob and in sizes that are suitable for domestic use.

INFORMATION FOR ELECTRIC HOBS

• Available in household sizes.

For more efficient energy use, the hotplate diameter on electric hobs must match with the diameter of the pot or pan:

INFORMATION FOR INDUCTION HOBS

• Please note the following. Induction is a very rapid heat source. Never heat up frying pans or pots with no contents as overheating the cookware can damage it.
• When cooking on a high heat there may be a humming noise. This noise is due to technical reasons and does not indicate that your hob or cookware is faulty.
• The pot size and the hob size must match, otherwise the hob (magnetic field) will not react to the pot base.

INFORMATION FOR GLASS CERAMIC HOBS

• Do not pull or push the cookware across the hotplate, as this may scratch the glass ceramic hob.
• For glass ceramic hobs with raised patterns, the use of aluminium cookware can cause streaks and lines on the hob in the form of metal abrasions. These can be removed easily as follows.
• Spray your hob with oven cleaner and leave it for a while to take effect. Then rub your hob using firm pressure until the streaks have disappeared. This will not damage your glass ceramic hob.

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