4QT CAST ALUMINUM ROASTERWITH GLASS LID

RÔTISSOIRE EN FONTE D’ALUMINIUM DE 4 PTEAVEC COUVERCLE EN VERRE

INSTRUCTIONS / MODE D’EMPLOIUSAGE

made exclusively with

NON-STICK COATING

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Fried Chicken with Melon Salad SERVES 4 PREP TIME 30 minutes COOK TIME 35 minutes MAKE-AHEAD Chicken can marinate up to 1 day, covered and refrigerated.

METHOD FOR FRIED CHICKEN1 Preheat oven to 200°F. In small bowl, mix paprika, cayenne (if using), 1 tbs. kosher

salt, and 1 tsp. pepper. Sprinkle half of spice mixture all over chicken pieces. Re-serve remaining spice mixture.

2 In one large bowl, add 1 1/2 cups flour. In second large bowl, add buttermilk. In third large bowl, mix remaining 1 1/2 cups flour, cornstarch, and reserved spice mixture. Dredge chicken pieces in plain flour, shaking off any excess. Toss chicken in buttermilk, turning to coat evenly. Lift chicken from buttermilk, allowing excess moisture to drip back into bowl. Transfer chicken to flour-spice mixture and pat firmly to ensure chicken is completely coated. Place dredged chicken on a sheet pan.

3 Set wire rack in another sheet pan. In a Curtis Stone 4qt Cast Aluminum Roaster, heat oil over medium-high heat to 350°F (oil will be shimmering). Fry half of chicken pieces, turning every 2 to 3 minutes and maintaining oil temperature around 325°F, for 12 to 15 minutes, or until golden brown, crisp all over, and cooked through (in-stant-read thermometer inserted into chicken should register 165°F).

4 Using tongs, transfer chicken to prepared rack and sprinkle with salt. Place fried chicken in oven to keep warm and repeat to cook remaining chicken.

5 Transfer melon salad and some of their juices to platter and garnish with fresh mint leaves. Serve with fried chicken.

INGREDIENTS FOR FRIED CHICKEN2 tsp. paprika1/2 tsp. cayenne (optional)3 cups all-purpose flour, divided1 cup buttermilk1/4 cup cornstarch4 chicken drumsticks (about 1 1/2 lb. total)4 chicken thighs (about 1 1/2 lb. total)2 cups canola oil, for frying

INGREDIENTS FOR MELON SALAD1/2 cup fresh mint leaves, plus more for garnish1/4 cup red wine vinegar1 tbs. sugar1 1/2 lb. watermelon flesh, cut into 1/4-inch-thick triangular slices (from 2 lb. watermelon)1/2 lb. honeydew melon flesh, cut into 1/4-inch-thick triangular slices (from 1 lb. honeydew melon)

METHOD FOR MELON SALAD1 Place mint in small bowl. In small saucepan, bring vinegar, sugar, and 1/4 tsp. salt

to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat and pour vinegar mixture over mint. Steep 30 minutes. Strain sauce, discarding mint.

2 In large bowl, toss melon pieces with strained vinegar sauce. Refrigerate until cold.

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Garlic Shrimp SERVES 4 PREP TIME 10 minutes COOK TIME 8 minutes

INGREDIENTS2 tbs. olive oil1 tbs. butter1/2 shallot, finely chopped1/4 tsp. each red pepper flakes (optional) and fennel seeds1 lb. jumbo shrimp, peeled, deveined, tail-on2 garlic cloves, finely chopped1/2 tsp. paprika1 lemon, zested and juiced1 tbs. chopped fresh parsley4 slices crusty bread, for serving

METHOD1 In a Curtis Stone 4qt Cast Aluminum Roaster over medium heat, heat oil and butter.

When butter has melted, add shallot, red pepper flakes, if using, and fennel seeds. Cook, stirring often, for 2 minutes, or until shallots soften.

2 Increase heat to medium-high and stir in shrimp, garlic, and paprika. Season with salt and pepper. Cook, stirring often, for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat and stir in lemon zest, 2 tsp. lemon juice, and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.

3 Spoon shrimp and sauce onto serving plates and serve with bread for sopping up sauce.

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Lemon Poached Salmon with Green & Yellow Bean Salad SERVES 4 PREP TIME 15 minutes, plus 45 minutes chilling time COOK TIME 10 minutes MAKE-AHEAD Salmon can be poached up to 4 hours ahead, uncovered and refrigerated.

INGREDIENTS4 sprigs fresh tarragon 2 lemons10 white pearl onions, thinly slicedFour 6 oz. skinless salmon fillets 12 oz. green beans, trimmed12 oz. yellow wax beans, trimmed 6 radishes, sliced into paper-thin rounds1/4 cup extra-virgin olive oil

METHOD1 Remove leaves from tarragon and coarsely chop. Reserve stems. 2 Thinly slice 1 lemon crosswise. In a Curtis Stone 4qt Cast Aluminum Roaster combine

sliced lemon, tarragon stems, 1/3 onions, and enough cold water to come halfway up sides of pan. Cover and bring to simmer over medium-high heat.

3 Season salmon with salt and pepper. Lay fillets in pan and add hot water as needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, 7 minutes, or until opaque with rosy center when flaked in thickest part with tip of small knife. Using slotted spatula, transfer salmon fillets to baking sheet. Refrigerate, uncovered, for 45 minutes, or until cold.

4 Meanwhile, bring large pot of salted water to a boil. Add green and yellow beans and cook 3 minutes, or until crisp-tender. Drain well, then plunge beans into large bowl of ice water to cool. Drain well and pat dry with paper towels.

5 In large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from 1 lemon over salad. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper.

6 Divide salad among 4 dinner plates and top with salmon fillets.

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Creamy Asparagus Risotto SERVES 4 PREP TIME 20 minutes COOK TIME 35 minutes

INGREDIENTS2 tbs. olive oil3 shallots, finely chopped2 garlic cloves, finely chopped3 sprigs fresh thyme2 cups Arborio rice3/4 cup dry white wine8 cups low-sodium vegetable broth or chicken broth, hot1 1/2 lb. thin asparagus, woody ends removed, stalks cut into 1-inch lengths 1/2 cup grated Parmigiano-Reggiano cheese 4 tbs. (1/2 stick) butter, cut in small pieces1/3 cup mascarpone cheese1/4 cup finely chopped fresh mint leaves 2 tbs. finely chopped fresh flat-leaf parsley Juice of 1/2 lemon Parmigiano-Reggiano cheese, shaved with vegetable peeler, for garnish

METHOD1 In a Curtis Stone 4qt Cast Aluminum Roaster over medium heat, heat oil. Add

shallots, garlic, and thyme and sauté for about 2 minutes, or until shallots are tender but not browned. Add rice and sauté for 30 seconds to coat with oil. Stir in wine and cook for about 3 minutes, or until wine is absorbed.

2 Add 3/4 cup hot broth and cook, stirring constantly, until it has absorbed. Continue adding hot broth, 3/4 cup at a time, stirring until each addition has been absorbed, for about 22 minutes, or until rice is al dente (center of each grain of rice should still be slightly firm).

3 Add asparagus and cook 2 minutes. Discard thyme stems (thyme leaves should have fallen off stems and into risotto). Remove risotto from heat and add grated Parmigiano-Reggiano, butter, and mascarpone cheese. Stir until butter has melted. Stir in mint, parsley, and lemon juice, and season risotto generously with salt and pepper.

4 Divide risotto among 4 warmed serving bowls. Garnish with shaved Parmigiano-Reggiano and serve.

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Roasted Chicken with Tomatillos SERVES 4 PREP TIME 15 minutes, plus 10 minutes resting time COOK TIME 1 hour

INGREDIENTSOne 4-lb. whole chicken1/4 cup olive oil, divided2 tsp. sweet paprika1 tsp. ground cumin1 1/2 lb. tomatillos, husked, rinsed, cut in half1 white onion, halved, cut into 1/2-inch thick wedges3 garlic cloves, finely chopped1 jalapeño pepper, seeded, finely chopped (for a hotter sauce, keep seeds)1/4 cup coarsely chopped fresh cilantro 1 lime, cut into wedges, for serving8 corn tortillas, warmed, for serving

METHOD1 Preheat oven to 375°F.2 Using poultry shears, split chicken open by cutting down one side of backbone, then

cut out and remove backbone. Place chicken skin side up on chopping board. Put your hand on breastbone and press hard to flatten chicken.

3 Heat a Curtis Stone 4qt Cast Aluminum Roaster over medium-high heat. Meanwhile, in small bowl, mix 2 tbs. oil with paprika, cumin, 1 tsp. salt, and 1 tsp. pepper. Rub mixture all over chicken. Place chicken skin side down in hot pan and cook for about 4 minutes, or just until skin is golden brown. Transfer chicken to a large plate. Set pan aside.

4 In large bowl, toss tomatillos, onions, garlic, and jalapeños with remaining 2 tbs. oil. Season with salt and pepper. Arrange half of tomatillo mixture in pan and nestle chicken on top, skin side up. Scatter remaining tomatillo mixture around chicken.

5 Roast about 55 minutes, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife and tomatillos are completely tender and falling apart into sauce. Remove from oven and let stand for 10 minutes.

6 Season tomatillo salsa with salt. Sprinkle cilantro over chicken and salsa and serve with lime wedges and tortillas.

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Penne Pasta with Sausage-Tomato Ragú SERVES 4 PREP TIME 5 minutes COOK TIME 15 minutes

INGREDIENTS4 sweet Italian sausages (about 1 1/3 lb. total), casings removed 1/2 bunch broccoli rabe, trimmed, sliced (about 2 cups) 2 garlic cloves, chopped 1/2 cup dry white wine 1 1/4 cups tomato sauce 10 oz. penne 2 tbs. freshly shredded Pecorino cheese

METHOD1 Bring large pot of salted water to a boil over high heat. Meanwhile, heat a Curtis

Stone 4qt Cast Aluminum Roaster over medium-high heat. Add sausages and cook, breaking meat up with wooden spoon, for 6 minutes, or until golden brown. Add broccoli rabe and garlic and cook 4 minutes, or until broccoli rabe leaves are wilted. Add wine and then tomato sauce, bring to a simmer, and cook 3 minutes, or until liquid is reduced by one-fourth.

2 When water comes to a boil, add penne and cook, stirring often so pasta doesn’t stick together, for about 8 minutes, or until tender but firm to bite. Drain, reserving about 1/2 cup of cooking water.

3 Stir penne into sauce and add enough reserved cooking water to thin sauce to desired consistency. Season with salt and pepper. Sprinkle with cheese and serve immediately.

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Middle Eastern Couscous SERVES 4 PREP TIME 3 minutes COOK TIME 10 minutes

INGREDIENTS2 cups low-sodium chicken brothLarge pinch of saffron threads, crumbled (optional)10 oz. plain couscous1/4 cup raisins1/4 cup pine nuts, toasted

METHOD1 In a Curtis Stone 4qt Cast Aluminum Roaster, combine broth, saffron, if using, and 1

tsp. salt. Bring mixture to a boil over high heat. 2 Remove pan from heat. Add couscous and stir to blend. Sprinkle raisins over.

Place lid on pan and let stand for about 5 minutes, or until liquid is absorbed and couscous is tender.

3 Fluff couscous with fork and mix in pine nuts. Season with pepper and serve.

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Barbecue Braised Pot Roast SERVES 4 PREP TIME 15 minutes COOK TIME 4 hours MAKE-AHEAD Beef can be cooked up to 2 days ahead, cooled, covered and refrigerated. Rewarm covered over low heat, adding water if sauce gets too thick.

INGREDIENTSOne 4-lb. beef chuck roast 2 tbs. olive oil1 tbs. butter1 onion, grated 2 garlic cloves, smashed2 tsp. paprika3 cups reduced-sodium beef broth1/2 cup ketchup1/4 cup brown sugar1/4 cup cider vinegar1 1/2 tbs. Worcestershire sauceColeslaw, for serving

METHOD1 Preheat oven to 325°F. Pat beef dry and season with salt and pepper. Heat oil in a

Curtis Stone 4qt Cast Aluminum Roaster over medium-high heat. Add beef and cook, turning as needed, for 10 to 12 minutes, or until browned on all sides. Transfer beef to plate. Pour off and discard oil in pan.

2 Return pan to medium heat and melt butter. Add onions, garlic, and paprika and cook, stirring frequently, for 3 minutes, or until fragrant. Whisk in broth, ketchup, vinegar, sugar, Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and bring to a boil.

3 Add beef and cover pan with lid. Place in oven and braise, turning beef over halfway through cooking, for 3 1/2 hours, or until beef is fork-tender.

4 Transfer beef to plate and cover with foil. Strain cooking liquid into measuring cup. Allow fat to settle on top and spoon off fat. Return defatted cooking liquid to pan. Simmer over medium heat to reduce by half, 15 to 20 minutes.

5 Increase oven temperature to 425°F. Return beef to pan, spooning sauce over. Rewarm in oven 5 mins.

6 Slice beef and serve with sauce and coleslaw.

Homemade Chorizo & Potato Tacos SERVES 4 PREP TIME 10 minutes COOK TIME 35 minutes MAKE-AHEAD Uncooked chorizo mixture can be made up to 1 day ahead, covered and

refrigerated.

INGREDIENTS12 oz. ground pork 3 tbs. cider vinegar2 garlic cloves, finely chopped2 tbs. chili powder1 tbs. sweet paprika1/8 tsp. cayenne pepper3 tbs olive oil, divided1 lb. white potatoes or red-skinned potatoes, cut into 1/4-inch dice12 corn tortillas, warmed1 cup shredded green cabbage1/2 cup Mexican crema or sour cream2 oz. queso fresco, crumbled2 limes, cut into wedges

METHOD1 In large bowl, using hands, mix pork, vinegar, garlic, chili powder, paprika, cayenne, 2

tsp. salt, and 1/4 tsp. black pepper. 2 Heat a Curtis Stone 4qt Cast Aluminum Roaster over high heat. Add 1 tbs. oil and

then pork mixture and cook, stirring frequently to break up pork into small pieces, for 6 minutes, or until browned and crisp. Using slotted spoon, transfer pork to heat safe bowl and reserve.

3 Add 2 tbs. oil to pan and heat until smoking. Add potatoes and cook, stirring occasionally, for 20 to 25 minutes, or until very crisp on all sides. Season with salt.

4 Add chorizo to crispy potatoes and cook 1 minute to rewarm. Divide potato and chorizo mixture among warm tortillas. Top with cabbage, crema, and queso. Serve with lime wedges.

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NOTES

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Baked Cinnamon Apple Crisp SERVES 8 PREP TIME 15 minutes COOK TIME 1 1/4 hours, plus 10 minutes cooling time MAKE AHEAD Crisp topping can be made up to 1 day ahead, covered and refrigerated or

frozen up to 1 month. Baked crisp is best served warm, but will keep for up to 1 day, covered at room temperature.

INGREDIENTS1 cup plus 3 tbs. all-purpose flour, divided1 cup old-fashioned oats2/3 cup granulated sugar1 tsp. fine sea salt, divided10 tbs. chilled unsalted butter, cut into pieces3/4 cup packed light brown sugar 1 1/4 tsp. ground cinnamon 5 Granny Smith apples, cored and cut into 1/2-inch wedges 5 Golden Delicious apples, cored and cut into 1/2-inch wedges Vanilla ice cream, for serving

METHOD1 Position rack in center of oven. Preheat oven to 350°F. 2 In medium bowl, mix 1 cup flour, oats, granulated sugar, and 3/4 tsp. salt to blend.

Using your fingers, rub butter into flour mixture until clumps form. Freeze topping 10 minutes, or until firm.

3 Meanwhile, in large bowl, mix brown sugar, remaining 3 tbs. flour, cinnamon, and remaining 1/4 tsp. salt. Add apples and toss to coat. Transfer to a Curtis Stone 4qt Cast Aluminum Roaster. Sprinkle crumble topping over.

4 Place pan on baking sheet lined with aluminum foil to catch any juices that bubble over. Bake 1 1/4 hours, or until topping is golden brown and filling is bubbling. Cool 10 minutes. Spoon crumble into bowls and serve warm with ice cream.

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USAGE & CARE INSTRUCTIONS

BEFORE FIRST USE• Remove all packaging, stickers, labels and tags.• Wash in warm, soapy water, rinse and dry thoroughly.• The high quality DURA-PAN® non-stick interior does not need to be conditioned with

oil, however you may choose to use oil depending on your recipe requirements.

CLEANING YOUR COOKWARE• Carefully wipe off any drips which occur during cooking immediately for easier clean

up later.• Do not pour cold water into hot cookware, as this may cause warping or oil to

splatter and may affect the non-stick performance of your non-stick cookware.• After each use, wash the inner and outer coatings of your pan with warm water, mild

liquid detergent and a sponge. Rinse and dry thoroughly. Do not use metal scouring pads, abrasive wire wool or harsh scouring powder. This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.

• Do not use metal scouring pads, abrasive wire wool or harsh scouring powder. This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.

• To remove stubborn stains, partially fill the cookware with three parts water to one part detergent or vinegar and bring to the boil. Turn off the heat source and set aside for a period to cool and allow these stains or deposits to soften; then wash in mild dishwashing detergent and warm water using a nonabrasive mesh pad or a soft brush.

• To help preserve the finish of the pan hand washing is recommended. The pans are dishwasher safe, however dishwasher may cause discoloration to the base, this in no way affects the performance of the pan. Discoloration is not covered by the manufacturer’s warranty.

• Always dry cookware thoroughly after washing, paying particular attention to the rims, handles, rivets and other small spaces where water might collect.

OVEN USE• This cookware is oven safe to 450°F. Do not use above this temperature setting.

Using above the temperature setting can cause discoloration and can permanently damage the cookware.

• In a convection oven, adjust the temperature in line with the oven manufacturer’s guidelines.

• Do not place empty cookware in a hot oven.• Always use oven mitts when removing cookware from the oven.

INCLUDES• 4qt Cast Aluminum Roaster with Glass Lid

CERAMIC ELECTRIC GAS INDUCTION INFRARED OVEN DISHWASHER

DURA-PAN® PRODUCT INFORMATION • Cast aluminium body with reinforced

rims for added strength• Exclusive DURA-PAN® non-stick

interior for reliable food release and easy cleaning

• Safe to use on all cooktops, including induction

• Dishwasher Safe• Suitable for oven and cooktop use

DURA-PAN® NON-STICK INTERIOR• 5 layers of interior coating• 4x stronger than non-reinforced coatings• Premium food release that lasts• Easy clean up• PFOA free

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USAGE & CARE INSTRUCTIONS

• Always clean & dry the base of your cookware before cooking, especially if you use it on a ceramic or halogen cooktop otherwise the pan may stick to the hob.

• Avoid dragging or sliding cookware over the cooktop surface as this may damage your cook top surface. Take special care when you’re using a glass cooktop or any other surface that may scratch easily. We do not take responsibility for scratched cooktops.

• Depending on your cooktop type, the base of your pan may become marked or scratched. This is normal. Center your pan over the heat source (this prevents damage to the handle and exterior coating). Small pans may need careful placement on the support legs of gas cooktops.

STORAGE• To protect your non-stick coating, do not stack or nest cookware inside each other

without a protective sheath (ie. tea towel) in between.

GENERAL SAFETY ADVICE• Cookware should never be used in a microwave.• Ensure cookware is stable on the cooktop surface to prevent tipping.• Never leave cookware unattended on a hot cooktop. • Continuous high heat or over heating may shorten the life of cookware, cause

discoloration and damage both in the interior and exterior surface.• Never leave the handle of your pan sticking out over another hob.• Never put a hot pan on the floor or near the edge of a kitchen surface. Let it cool

down and keep out of reach of children.• Use the lid to prevent burns caused by hot ingredients splattering.• In general, we recommend using oven mitts when holding handles on cookware and lids.• In the event of a pan fire, turn off the heat supply and place a dampened towel over

the pan and leave for 30 minutes before removing.

• This cookware can used under a broiler. Ensure that the cookware and handle is at least 2” away from the heat source. Do not exceed the oven safe temperature when using cookware under the broiler / grill.

HANDLES, KNOBS & GLASS INSERT• Glass lid is oven safe up to 450°F.• The knob is stainless steel. Always use oven gloves when handling the pan or lid in

and out of the oven. • Always use oven gloves when handling the pan or glass lid.• Do not place glass lid directly on the cooktop.• If dropped or subjected to extreme temperature changes (i.e. submerging in water

before glass lid is completely cool), the glass lid may shatter. This is not covered by the manufacturer’s warranty.

COOKWARE USE• This cookware is suitable for all cooktops including induction.• We recommend not to cook on high heat as this may damage the non-stick coating,

burn food, produce stains or damage the base of the product.• Always choose a suitable sized flame or ring for the base of the pan. When using

a gas cooktop, do not allow the flames to rise up along the sides of the pan. This could damage the cookware, coating and handles. Turn down the flame to prevent this from happening. If the flames do rise up along the sides of the pan, the stainless steel handles will get hot.

• Never heat fat or oil to the extent that it smokes, burns or turns black.• After prolonged usage some minor discoloration of the non-stick coating may occur.

This is quite normal and will not affect the non-stick properties of your cookware.• Never heat an empty pan or allow to boil dry. This may damage the coating or base.

If this occurs, turn off the heat and allow the cookware to cool completely before attempting to move it from the cooktop.

• Your cookware interior is lined with the high quality Dura-Pan® non-stick which allows for easy food release and clean up.

• While the interior of the pan is metal utensil safe, we do recommend that you use nylon, wooden or silicone utensils to prolong the life of your non-stick cookware. Do not use sharp edged utensils on the non-stick surface.

• Do not use a knife or any pointed tip utensils to cut or pierce food directly on the non-stick surface as this could cause permanent damage and is not covered under the manufacturer’s warranty. Do not gouge the non-stick surface.

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NOTES

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1 YEAR LIMITED WARRANTYYour Curtis Stone cookware is warranted for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse, or abuse, and does not apply to scratches, discoloration, stains, dents, or other damage which does not affect the functionality of the cookware. This warranty gives you specific legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent.Shipping and handling charges may apply.Proof of purchase is required to confirm the warranty.

CURTIS STONE PRODUCTS CUSTOMER SERVICE INFORMATION

EMAIL product@curtisstone.com

TOLL-FREE PHONE 1.877.822.7450

HOURS M-F 8:00am – 4pm CT

WARRANTY SITE https://warranty.curtisstone.com/

Visit our warranty site to register your Curtis Stone Products.

Dura-Pan® is a registered trademark of Food Fight Ltd. • Made in China

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DIRECTIVES D’USAGE ET D’ENTRETIEN

INFORMATIONS SUR LE PRODUIT• En aluminium forgé avec rebords

renforcés pour plus de solidité • Intérieur antiadhésif Dura-PanMD

exclusif permettant de dégager facilement les aliments et facilitant le nettoyage

• Sécuritaire pour toutes les surfaces de cuisson, sauf induction

• Résiste au lave-vaisselle

INTERIEUR ANTI-ADHERENT DURA-PANMD

• 5 couches de revêtement intérieur• 4 fois plus résistant que les

revêtements non renforcés• Facilite le détachement des aliments

pour plus longtemps• Facile à nettoyer• Sans PFOA

LE SET COMPREND:• Rôtissoire en fonte d’aluminium de 4 pte avec couvercle en verre

CÉRAMIQUE ÉLECTRIQUE GAZ INDUCTION INFRAROUGE FOUR LAVE-VAISSELLE

AVANT LA PREMIÈRE UTILISATION• Retirez tous les emballages, étiquettes et autocollants.• Lavez dans de l’eau chaude savonneuse, rincez et séchez soigneusement

et complètement.• Le fond non-adhésif de grande qualité ne requiert pas d’être préparé

avec de l’huile, toute fois vous pouvez utiliser de l’huile selon les besoins de vos recettes.

LAVER VOS POÊLES• Essuyez soigneusement et immédiatement toute goutte qui est apparue

pendant la cuisson pour un lavage facilité plus tard.• Ne versez pas d’eau froide sur une poêle encore chaude, cela pourrait

endommager le revêtement ou l’huile pourrait éclabousser, et cela pourrait avoir une incidence sur la performance non-adhésive de votre poêle non-adhésive.

• Après chaque utilisation, lavez l’intérieur et l’extérieur de vos poêles avec de l’eau chaude, du liquide vaisselle doux et une éponge. Rincez et séchez complètement. N’utilisez pas de laine de verre, de tampon à récurer ou d’autres matières abrasives car cela pourrait rayer le fond et l’extérieur des poêles et ne sera pas couvert par la garantie.

• Pour retirer les tâches difficiles, remplissez les poêles de trois parties d’eau et d’une partie de liquide vaisselle ou vinaigre et portez le tout à ébullition. Arrêtez la source de chaleur et laissez refroidir afin de permettre aux tâches et aux dépôts de se ramollir. Lavez ensuite au moyen d’eau chaude et de liquide vaisselle doux, en vous aidant d’une brosse à poils souples ou d’un tampon à maillage non abrasif.

• Nous recommandons un lavage à la main des poêles afin de préserver le revêtement anti-adhésif. Utiliser un lave-vaisselle n’aura pas d’incidence sur la performance de vos poêles mais peut provoquer une décoloration de la base. Pour éviter cela, nous recommandons un lavage à la main de vos poêles.

• Séchez systématiquement vos poêles après utilisation, et soyez attentif aux rebords, joints, et autres petits espaces au creux desquels de l’eau peut être s’accumulée.

UTILISATION AU FOUR• Les poêles vont au four jusqu’à 450°F/230°C. Ne pas les utiliser au-dessus

de cette température. Utiliser une température plus élevée peut provoquer une décoloration et peut endommager vos poêles de façon permanente.

• Pour une utilisation dans un four à convection forcée, ajustez la température selon le manuel d’instruction du fabricant.

• Ne placez pas vos poêles vides dans un four chaud.

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DIRECTIVES D’USAGE ET D’ENTRETIEN

• Utilisez toujours des gants à four quand vous retirez les poêles du four.• Cette casserole peut être placée sous le gril du four. Assurez-vous que la

casserole et la poignée sont éloignées d’au moins 2 pouces de la source de chaleur. Ne dépassez pas la température de four sécuritaire lorsque vous utilisez une casserole sous le gril du four.

POIGNÉES ET COUVERCLES• Le couvercle en verre peut aller au four jusqu’à 400°F/200°C. • Les poignées sont en acier inoxydable. Utilisez toujours des gants à four quand vous

manipulez les poêles dans et en dehors du four.• Les poignées sont conçues pour minimiser le transfert de température sur

une plaque de cuisson normale, il est recommandé d’utiliser des gants à four pour manipuler les poêles.

• Ne placez pas le couvercle directement sur la cuisinière.• S’il tombe ou s’il est exposé à un changement extrême de température (par

exemple submergé dans de l’eau avant que le couvercle ne soit complétement refroidi), le verre peut se briser. Cela n’est pas couvert par la garantie fabricant.

UTILISATION DE LA POÊLE• Ces poêles s’utilisent sur toutes plaques de suisson, y compris à induction.• Ne jamais cuisinez sur une très grande température car cela pourrait

endommager le revêtement anti-adhésif, brûler vos aliments, provoquer des tâches ou endommager la base des poêles.

• Utilisez toujours une taille de flamme ou de plaque chauffante adaptée à la base des poêles. Si vous utilisez une plaque de cuisson au gaz, ne laissez pas les flammes monter sur les bords des poêles. Cela pourrait endommager les poêles, le revêtement et les poignées. Baissez la flamme pour éviter que cela n’arrive. Si les flammes montent le long des bords des poêles, les poignées en acier inoxydable deviendront chaudes.

• Ne faites jamais surchauffer de la graisse ou de l’huile car cela pourrait provoquer de la fumée, brûler ou devenir noir.

• Après une utilisation prolongée une légère décoloration du revêtement anti-adhésif peut arriver. Cela est normal et n’a pas d’incidence sur les propriétés non-adhésives de vos poêles.

• Ne laissez jamais vos poêles cuire à sec ou surchauffer à sec. Cela pourrait endommager le revêtement ou la base. Si cela se produit, arrêtez au plus vite la source de chaleur et laissez les poêles refroidir complétement avant de les retirer des plaques de cuisson.

• L’intérieur de votre casserole est recouvert de l’enduit antiadhésif Dura-PanMD de qualité supérieure, qui permet de dégager facilement les aliments tout en facilitant le nettoyage.

• Bien que l’intérieur de la casserole soit protégé contre les ustensiles en métal, nous vous recommandons d’utiliser des ustensiles en nylone, en bois ou en silicone utensils afin de prolonger la durée de vie de votre casserole antiadhésive. N’utilisez pas d’ustensiles à rebord tranchant sur la surface antiadhésive.

• N’utilisez pas de couteau ni d’ustensile à pointe effilée afin de couper ou de percer des aliments directement sur la surface antiadhésive, car ceci peut causer des dommages permanents qui ne sont pas couverts par la garantie du fabricant. Ne grattez pas la surface antiadhésive.

• Séchez toujours la base des poêles avant la cuisson, surtout si vous les utilisez sur une plaque céramique ou halogène, sinon les poêles pourraient coller à la plaque.

• Evitez de tirer ou faire glisser vos poêles sur les plaques de caisson car cela pourrait endom mager la base des poêles et vos plaques de cuisson.

• Selon les plaques de cuisson utilisées, la base des poêles peut marquer ou être rayée. Cela est normal. Placez vos poêles au centre de la source de chaleur (cela évite une dégradation de la poignée et du revêtement extérieur). Des poêles de taille plus petite doivent être placées soigneusement sur les supports de plaques chauffantes au gaz.

RANGEMENT• Afin de protéger le revêtement anti-adhésif, n’empilez pas vos poêles les

unes dans les autres sans utiliser une protection (par exemple un torchon) entre les poêles.

CONSIGNES GÉNÉRALES DE SÉCURITÉ• Les poêles ne doivent jamais être utilisées dans un micro-ondes.• Assurez-vous que les poêles soient stables sur la surface de cuisson pour éviter

qu’elles ne basculent.• Ne jamais laissez vos poêles sur une surface chaude sans surveillance.

Ne jamais laissez de nourriture cuire sans surveillance.• Une utilisation continue en surchauffe ou sur de trop grandes températures

peut diminuer la durée de vie de vos poêles, provoquer une décoloration et endommager l’intérieur et l’extérieur de la surface.

• Ne laissez jamais les poignées de vos poêles dépasser sur une autre surface de cuisson.

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DIRECTIVES D’USAGE ET D’ENTRETIEN

• Ne placez jamais une poêle chaude sur le sol ou sur le bord d’une surface de cuisine. Laissez d’abord refroidir et gardez hors de portée des enfants.

• Utilisez le couvercle pour éviter des brûlures causées par des ingrédients chauds qui peuvent éclabousser.

• Nous recommandons d’utiliser des gants à four quand vous tenez les poignées des poêles ou du couvercle.

• Dans l’éventualité d’un feu, arrêtez au plus vite la source de chaleur et placez un torchon humide sur la poêle et laissez reposer pour 30 minutes avant de le retirer.

GARANTIE LIMITÉE D ’UN ANVotre poêle Curtis Stone bénéficie d’une garantie limitée d’un an. Le fabricant garantit que le produit est exempt de tout défaut, sous réserve de conditions normales d’utilisation, pour autant que le produit soit en la possession de l’acheteur originel. La garantie exclut les dommages causés par un accident ou le surchauffage, une mauvaise utilisation ou une utilisation abusive de la poêle. La garantie ne couvre pas les égratignures, la décoloration, les taches, une bosselure ou tout autre dommage qui ne fait pas obstacle à l’utilisation de la poêle. Cette garantie vous accorde des droits légaux spécifiques. Vous pourriez disposer d’autres droits, lesquels peuvent différer selon votre lieu de résidence. Si la réclamation en question est jugée valable, nous fournirons à l’acheteur d’origine un produit de remplacement identique ou de valeur comparable en cas d’un produit discontinué. Des frais de transport et de manutention peuvent s’appliquer.Une preuve d’achat est requise pour se prévaloir de la clause de garantie.

PRODUITS CURTIS STONE • SERVICE À LA CLIENTÈLE

COURRIEL product@curtisstone.com

NUMÉRO DE TÉLÉPHONE SANS FRAIS 1.877.822.7450

HEURES D’OPÉRATION 8 H à 16 H (HNC)

Du Lundi au Vendredi

CENTRE DES SERVICES À LA CLIENTÈLE EN LIGN https://warranty.curtisstone.com/

Visitez le Centre des services à la clientèle en ligne pour enregistrer votre produit Curtis Stone.

Dura-PanMD est une marque de commerce déposée de Food Fight Ltd. Produit fabriqué en Chine