Fachwissen2022 EN

C OO K I NG | F R Y I NG PAN S

TYPES OF WMF FRYING PANS – SERIES

FRYING PAN LID

Frying with a lid is ideal for larger portions of meat and poultry. The lid keeps the heat inside the frying pan, shortens cooking times and serves as a splash guard. The glass lid means you can keep an eye on how your food is cooking. Frying shallow food which is supposed to remain nice and crispy on the outside requires a lot of heat from underneath. Without a lid, liquids may evaporate. Ideal for sliced meat, fried potatoes, potato fritters and anything coated in bread- crumbs.

The heat pros For flash frying at high temperatures. These frying pans are made of Multilayer Material and Cromargan®: stainless steel 18/10. They can withstand high tem- peratures and are particulary hard-wearing and thus last long time. Profi Resist This frying pan combines the benefits of a stainless steel pan with those of a non-stick pan. Made from multilayer material with an aluminium core, Cromargan® on the inside and chrome steel on the outside, the frying pan has very good heat retention and is suitable for all types of hobs – including induction. The PermaDur non-stick coating on the fry- ing surface is protected by a raised stainless steel structure. The result- ing visible honeycomb structure enables non-stick frying with an ideal distribution of fat. This produces a very even frying result, making Profi Resist frying pans ideal for anything seared at high temperatures. Profi Resist frying pans are covered by a 5 year warranty. Steak Profi High form stability with even heat distribution and perfect temperature control thanks to the three-layer induction-suitable material and Rapid Heat Control function – this is the made in Germany hallmark of the Steak Profi frying pan. Coated with long-lasting Duraquarz®, heat resistant up to 400°C and equipped with ovenproof stainless steel han- dles. The frying pan is suitable for all types of hobs – including induc- tion. This frying pan is covered by a 5 year warranty.

USAGE AND CARE INSTRUCTIONS

Only use the highest setting for heating up, then switch to a lower heat setting early enough and fry over a medium and lower heat setting. Fry using heat-resist- ant oils and fats. The right frying temperature is reached when the fat is distrib- uted evenly around the frying pan. When frying meat, press on it slightly. It will initially stick to the base of the frying pan. After a short time the fibres contract, the meat comes loose and can be turned easily. Frying residue can be deglazed with wine or broth. It then forms a good basis for the gravy. Clean the frying pan as soon as possible after use with water, detergent and a sponge. Do not use steel wool or abrasive scouring agents. Stubborn food residue should be soaked. Only use spatulas or kitchen gadgets made of wood or plastic in frying pans with a non-stick coating.

HEAT RESISTANCE OF PANS & ACCESSORIES

Handles (lid and body)

made of plastic

70°C

made of stainless steel with built in plastic

130°C

Profi The pan is made of Cromargan®, which is extremely robust, maintains its shape, is hard-wearing, resistant to food acids and completely taste neutral. The frying pan is versatile and wear resistant. This makes it ideal for anything that is seared quickly over a high heat. The TransTherm® universal base distributes the heat evenly and retains it for a long time. Profi frying pans are covered by a 5 year warranty.

made of stainless steel

250°C

Lid

made of glass with a stainless steel rim

180°C

made of stainles steel with silicone

200°C

made of stainless steel of full glass lid without satinless steel rim 250°C

Coating

ceramic coating (for use on hob)

400°C

Duraquarz® non-stick coating (for use on hob)

400°C

PTFE non-stick coating (for use on hob)

260°C

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