Pukapuka Kaiwhakamahi mō te Paraharaha Parai Kowiri tira 8-Inihi a Viking 3-Papa

Kupu Whakataki

This manual provides essential instructions for the safe and effective use, care, and maintenance of your Viking 3-Ply Stainless Steel 8-Inch Fry Pan. Designed for professional searing and browning, this pan features a 3-ply construction for even heat distribution and an ergonomic handle for comfortable use. Please read this manual thoroughly before first use and retain it for future reference.

Image: The Viking 3-Ply Stainless Steel 8-Inch Fry Pan, showcasintōna āhua kowiri tira kua orohia me tōna kakau ergonomic.

Nga Tohutohu Haumaru

• Always use oven mitts or pot holders when handling the pan, as the handle can become hot during cooking.
• Do not leave the pan unattended on a heat source.
• Ensure the pan is placed securely on the stovetop burner to prevent tipping.
• The pan is oven safe up to 600°F (315°C). Do not exceed this temperature.
• Avoid sudden temperature changes, such as plunging a hot pan into cold water, as this can cause warping.
• Puritia kia kore e taea e ngā tamariki te toro atu ina wera.

Tatūnga: I mua i te Whakamahinga Tuatahi

1. Wewete: Carefully remove all packaging materials and labels from the fry pan.
2. Horoi: Wash the pan thoroughly with warm, soapy water and a soft sponge. Rinse completely and dry immediately to prevent water spots.
3. Initial Seasoning (Optional but Recommended): While not strictly required for stainless steel, a light seasoning can help reduce sticking. Heat the clean, dry pan over medium heat for 2-3 minutes. Add a thin layer of high smoke point oil (e.g., grapeseed, canola) to coat the bottom. Heat until the oil just begins to smoke, then remove from heat and let cool. Wipe out excess oil with a paper towel.

Nga Tohutohu Whakahaere

Nga Aratohu Tuka Ahuwhenua

• Whakawera mua: Always preheat your stainless steel pan before adding food. Place the pan on a burner over medium to medium-low heat for 2-3 minutes. A good test is to sprinkle a few drops of water into the pan; if they bead up and dance across the surface, the pan is ready. If they evaporate immediately, the pan is too hot. If they just sit there, it's not hot enough.
• Te taapiri hinu: Once preheated, add a small amount of cooking oil or fat. Allow the oil to heat for about 30 seconds before adding food.
• Whakatakoto Kai: Place food gently into the pan. Avoid overcrowding, which can lower the pan's temperature and lead to steaming instead of searing.
• Tukunga Taiao: For foods that tend to stick (like proteins), allow them to cook undisturbed until they naturally release from the pan. Attempting to move them too soon will cause tearing and sticking.
• Mana Pawera: Stainless steel conducts heat efficiently. Often, you will need lower heat settings than you might use with other types of cookware. Adjust heat as necessary to maintain a consistent sizzle without burning.

Image: A Viking fry pan containing pasta, shrimp, and vegetables, demonstrating its use for sautéing and general cooking.

Image: Two salmon fillets cooking in a Viking fry pan, surrounded by sliced onions and cherry tomatoes, illustrating searing capabilities.

Te tiaki me te horoi

• Whakamahanahana: Tukua kia whakamatao katoa te paraharaha i mua i te horoi. Ka rukuhia te paraharaha wera ki te wai matao ka paheke.
• Te Horoi Ringa (E taunakitia ana): For best results and to preserve the pan's finish, hand wash with warm, soapy water and a non-abrasive sponge or cloth. Rinse thoroughly and dry immediately to prevent water spots and potential pitting.
• Te Whakamahi Riu Riu: While the pan is dishwasher safe, frequent dishwasher use may lead to surface pitting or discoloration over time due to harsh detergents and high temperatures. If using a dishwasher, ensure a high-quality detergent is used.
• Te toenga kai maro: For stuck-on food, fill the pan with warm water and a small amount of dish soap, then let it soak for 15-30 minutes. For more stubborn stains or discoloration, a stainless steel cleaner like Bar Keeper's Friend can be used. Apply with a soft cloth or sponge and rub gently in the direction of the grain, then rinse thoroughly.
• A ape i te Abrasive: Do not use steel wool, abrasive scouring pads, or harsh chemical cleaners, as these can scratch the surface.

Raparongoā

Te Kai e Piri Ana ki te Paraharaha:

This is a common issue with stainless steel if not used correctly. Ensure the pan is properly preheated before adding oil, and that the oil is heated before adding food. Allow proteins to cook undisturbed until they naturally release. Using a small amount of fat is also crucial. Refer to the 'Operating Instructions' section for proper preheating and cooking techniques.

Discoloration or Rainbow Stains:

High heat can sometimes cause a rainbow-like discoloration on stainless steel. This is harmless and can often be removed with a stainless steel cleaner like Bar Keeper's Friend or a solution of vinegar and water.

Pitting on the Surface:

Small pits can sometimes form on the surface, often due to salt being added to cold water in the pan, or from harsh dishwasher detergents. To prevent this, always add salt after liquids have come to a boil, and consider hand washing for longevity.

Whakatakotoranga

Pūtāhui me te Tautoko

The Viking 3-Ply Stainless Steel Fry Pan comes with a limited lifetime warranty, covering defects in materials and workmanship under normal household use. For warranty claims or product support, please refer to the official Viking webpaetukutuku, whakapā atu ranei ki ta raatau tari ratonga kaihoko. Puritia to tohu hoko mo te whakamana whakamana.

Mo etahi atu awhina, tirohia te Viking Store on Amazon or the official Viking webpae.