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▶ Before the first use, clean and rinse with hot water and some
detergent.
Tips for use
▶ Use the Teppanyaki exclusively for preparing meals.
▶ Do not let acidic foods such as tomatoes (tomato sauce),
mayonnaise, lemons, vinegar or salt water sit in your Teppanyaki
for longer than six hours. Food with high acidic content can leave
unwanted discoloration.
▶ Do not use sharp objects made of metal since they can cause
scratching. However, scratching or other types of damage do not
have any effect on taste or quality when cooking and frying.
▶ Never let the Teppanyaki stand empty over a heat source as it
can become deformed. Always add oil before heating.
▶ Your Teppanyaki can be used trouble-free at temperatures up
to 220°C in normal and steam ovens. At higher temperatures,
stainless steel can turn blue or even brown and traces of
oxidation can appear. These changes however do not come
under warranty.
▶ Since the handles can get warm, it is best to always use pot
holders or oven mitts.
▶ Always allow your Teppanyaki to cool after use.
Cleaning and maintenance
▶ Never use steel wool, bleach or a scouring agent when cleaning.
▶ For gentle care we recommend hot water and some detergent /
mild household cleaner as well as a dishcloth.
▶ To remove tough stains, soak the Teppanyaki in hot water with
detergent (overnight if necessary). Clean with a soft brush,
sponge or cloth.
▶ To remove calcium or mineral stains, clean the dishware with
pure vinegar (1 to 5 tablespoons). Next rinse with hot water and
detergent. (You can also use some lemon juice instead of vinegar
- a few drops are usually enough.)
▶ In exceptional cases such as severe staining, burned fat or
other residues, with the still hot Teppanyaki and very carefully
due to the high temperature, we place ice cubes on the surface
and removed the leftovers with a spatula, a brush or with a soft
sponge. Also you can use a non-abrasive stainless steel cleaner.
If used normally, it is improbable that stains or discoloration
appear. However, should they appear, they affect neither the
food nor cooking results.
The Teppanyaki is made from high-grade stainless steel. This item is ideally suited for induction cooking and is ovenproof (up to a max.
220 C). The Teppanyaki is made using a specifically developed multi-ply material SWISS-PLY ® with an aluminium core that transports
energy up to 10 times faster than common stainless steel, surrounded by two layers of stainless steel.
SWISS-PLY ® is a protected trade mark by Alinox AG / Switzerland.
±
Please note: For optimal heat distribution, the surface of
the cooking area on the hob must correspond to the surface of
the Teppanyaki. The Teppanyaki is designed for use in private
homes only.
Cooking chart
The following chart contains a few examples. The cooking times depend on the type, weight and quality of food. Discrepancies are
possible as a result. Cooking levels 8 and 8. are ideal for heating.
Teppanyaki
en Instructions for Use
Cooking level
Frying time in
minutes
Meat
Chicken breast (2 cm thick) 5 - 6 10 - 20
Pork sirloin steaks, cutlets (natural) 6 - 7 6 - 12
Steak (3 cm thick) 7 - 8 8 - 12
Meatballs, hamburgers (3cm thick) 4. - 5. 30 - 40
Bacon 6. - 7. 3 - 6
Fish
Scampi and prawns 7 - 8 5 - 10
Salmon filet 5 - 6 10 - 15
Trout 3. - 4. 15 - 25
Fish filet 6 - 7 10 - 15
Egg dishes
Fried eggs 5 - 6 3 - 9
Scrambled eggs 4 - 5 3 - 9
Vegetables
Garlic, onions 5 - 6 2 - 9
Courgettes, aubergines 6 - 7 5 - 10
Peppers, green asparagus 6 - 7 5 - 15
Mushrooms 7 - 8 10 - 15
In case your induction cooktop has a Flex zone with frying sensor function, you can use this function with the teppan yaki from a certain
production number on.
9 In order to prevent overheating of the material:
▶ Never use level 9 or boost feature with the Teppanyaki.
▶ Please do not use oil with higher smoke points, such as
rapeseed oil or avocado oil. Cooking oil is the best indicator
for temperature because it will start to smoke from approx.
180°C.
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