Crofton 51008 Manuale utente
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User Guide
Manual
del usuario
CAST IRON
4.6 QT (4.4 L) FRENCH OVEN
OLLA DE HIERRO FUNDIDO ESMALTADA
Contents
Important safety instructions ................................................................. 3
Using your cookware................................................................................ 4
Cleaning and caring for your cookware.................................................. 5
Recipes ...................................................................................................... 6
Warranty Conditions ................................................................................ 14
Warranty Card........................................................................................... 16
Important safety instructions
3
IMPORTANT SAFETY INSTRUCTIONS
1. The porcelain enamel coating on the inside and outside
of your cast iron cookware is very durable and gives the
cookware a wide range of uses for preparation and cooking.
2. Before using your new cast iron cookware, wash it in hot water
with mild liquid soap. The cookware should be rinsed and
dried immediately. Do not air dry or store wet.
3. Your cast iron cookware is safe for use in the oven or on a gas,
electric, ceramic or induction stove top. Although it is safe for
this cookware to be used on a ceramic, glass or induction stove
top, it is strongly suggested that you refer to your appliance
manual to ensure the stove top is compatible with enameled
cast iron cookware prior to use. Also, be sure to always lift
the cast iron cookware when moving these pieces to avoid
scratching your stove top and damaging your cookware.
4. Note that the integral cast handles on the cookware will
become hot during stove top or oven use. Oven mitts or hot
pads should be used when moving a hot pot.
5. Always use plastic, wood or silicone utensils when stirring.
Metal utensils will scratch the surface. Do not hit the rim of the
cookware with metal utensils as this will eventually damage
the cookware.
6. Do not use mixers or hand-held blenders in any cookware as
this may cause permanent damage to the surface.
7. Do not cut food directly on the enamel surface of the
cookware.
8. Never use your cast iron cookware in the microwave, on
outdoor grills or campres.
Using your cookware
4
USING YOUR COOKWARE
1. None of the enameled surfaces require seasoning before
use.
2. For best results, you should apply your choice of liquid
vegetable oil or butter to the inside base before you
begin heating. Do not overheat the cookware with or
without oil prior to cooking.
3. Medium and low heat settings will provide the best
results for most cooking, including frying or searing.
Always allow the pan to heat gradually as this will ensure
the most even and ecient cooking results.
4. High heat settings should only be used for boiling water
for pasta, vegetables, or reducing sauces. Do not use
high heat to pre-heat a pan as this may cause the pan to
become overheated and result in poor cooking results
such as sticking or discoloration of the cooking surface.
Cleaning and caring for your cookware
5
CLEANING AND CARING FOR YOUR
COOKWARE
1. Always allow a hot pan to cool before washing. Use a
sponge or soft cloth to remove any residual food, then
wash in hot soapy water. If there is residual food in the
pan, ll it with water and allow it to sit for 15-20 minutes
before washing. Soft brushes and nylon or soft abrasive
pads may be used to remove stubborn food residuals. If
staining persists after following this process, repeat the
soaking process with ¼ cup of vinegar and 1 cup of wa-
ter. You may also simmer this mixture on your stove top
at low to medium heat for an additional 15-20 minutes.
2. Never use steel wool, steel abrasive pads or abrasive
cleaners as these will damage the porcelain enamel n-
ish.
3. Always dry your cookware completely after washing.
4. Never wash your cookware in the dishwasher.
5. Avoid dropping or hitting your cookware against a hard
surface as the porcelain enamel coating may chip or
crack.
Recipe
6
FRENCH OVEN CRANBERRY HERB BREAD
Prep Time: 10 minutes (plus 1 hour to proof)
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes (plus 1 hour to proof)
Servings: 8
Ingredients:
1 teaspoon Baker’s Corner Granulated Sugar
2 cups warm water
2 .25-ounce packets Baker’s Corner Active Dry Yeast
4 cups Baker’s Corner All Purpose Flour, plus additional for kneading
2 teaspoons Stonemill Iodized Salt
2/3 cup Southern Grove Dried Cranberries, chopped
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh thyme or 2 teaspoons Stonemill Thyme
Leaves
2 tablespoons Carlini Pure Olive Oil
Directions:
1. In a medium bowl, dissolve sugar in water. Add yeast, let bloom 5
minutes.
2. In a large bowl, combine our, salt, cranberries, rosemary, sage and
thyme. Mix thoroughly.
3. Slowly pour bloomed yeast and water into dry ingredients; mix until
soft dough forms. On a oured surface, knead dough until no dry
spots remain. Place dough into oiled bowl, let proof 1 hour.
4. Meanwhile, preheat oven to 450°. Place empty French oven, tted
with lid, into oven for 30 minutes.
5. Remove French oven, place proofed dough onto parchment paper
and transfer to hot French oven. Cover with lid; bake 30 minutes.
Remove lid, bake additional 10 minutes or until bread is crisp and
golden brown.
Recipe Courtesy of Chef Morgan, ALDI Test Kitchen
Recipe
7
CHICKEN VESUVIO
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
3 Yukon Gold potatoes
2 tablespoons Carlini Vegetable Oil
3 pounds Kirkwood Chicken Thighs
1 tablespoon Stonemill Iodized Salt, divided
1 tablespoon Stonemill Ground Black Pepper, divided
1 cup chopped yellow onion
5 cloves minced garlic
3 tablespoons Happy Harvest Tomato Paste
2 cups Chef’s Cupboard Chicken Broth
2 tablespoons chopped thyme
1 tablespoon Stonemill Oregano
2 tablespoons chopped parsley
1 ½ cups Season’s Choice Frozen Sweet Peas
Directions:
1. Preheat oven to 375°.
2. Cut potatoes into wedges. Transfer to a bowl of water, reserve.
3. In a cast iron French oven over medium-high heat, heat vegetable oil.
4. Season chicken thighs with 1 teaspoon of salt and 1 teaspoon of
pepper. Sear chicken on both sides until browned. Remove chicken
from pan and reserve.
5. Add onions and garlic to pan and sauté for 3-4 minutes. Stir in toma-
to paste.
6. Add chicken broth, herbs and remaining 2 teaspoons salt and pep-
per. Bring liquid to a boil.
7. Transfer chicken and potatoes to the French oven.
8. Cover and place in the oven for 25-30 minutes or until chicken reach-
es an internal temperature of 165° and the potatoes are tender.
9. Remove pan from oven and stir in frozen peas. Return pan to the
oven for an additional 5 minutes, uncovered.
Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen
Contenido
Instrucciones importantes de seguridad .......................................... 9
Uso de los utensilios de cocina ........................................................ 10
Limpieza y cuidado de los utensilios de cocina................................ 11t
Recetas ...................................................................................................... 12
Condiciones de la garantía ............................................................... 15
Tarjeta de garantía............................................................................ 17
9
INSTRUCCIONES IMPORTANTES DE
SEGURIDAD
1. El recubrimiento de porcelana esmaltada en el interior y
exterior de los utensilios de hierro fundido es muy resistente
y le brinda a estos una gran variedad de usos para el
almacenamiento, preparación y cocción de los alimentos.
2. Antes de usar el nuevo utensilio de cocina de hierro fundido,
lávelo en agua caliente con un jabón líquido suave. Debe
enjuagar y secar el utensilio de inmediato. No lo ponga a secar
al aire ni lo almacene mojado.
3. El utensilio de cocina de hierro fundido es apto para usar
en el horno o en una hornilla de gas, eléctrica, de supercie
cerámica o de inducción. Aunque este utensilio de cocina
es apto para su uso en una estufa de supercie de cerámica,
vidrio o inducción, es muy recomendable que consulte el
manual del electrodoméstico antes de la uso, para asegurarse
de que la supercie de la estufa es compatible con los
utensilios de cocina de hierro fundido esmaltado. Además,
asegúrese de levantar siempre los utensilios de cocina de
hierro fundido al moverlos para evitar rayar la supercie de la
estufa y dañar los utensilios de cocina.
4. Tenga en cuenta que las asas integradas del utensilio de cocina
se pondrán calientes cuando éste se use en una hornilla o en
el horno. Se deben utilizar guantes de cocina o agarraderas
acolchadas cuando se mueve una olla caliente.
5. Siempre use instrumentos de plástico, madera o silicona al
revolver. Los instrumentos de metal rayarán la supercie. No
golpee el borde de los utensilios de cocina con instrumentos
de metal, ya que esto eventualmente dañará los utensilios.
6. No utilice mezcladores o licuadoras de mano en ningún
tipo de utensilios de cocina ya que esto puede causar daños
permanentes a la supercie.
7. No corte los alimentos directamente sobre la supercie
esmaltada de los utensilios de cocina.
8. Nunca utilice los utensilios de cocina de hierro fundido en el
horno microondas, en parrillas o fogatas al aire libre.
Instrucciones importantes de seguridad
Uso de los utensilios de cocina
10
USO DE LOS UTENSILIOS DE COCINA
1. Ninguna de las supercies esmaltadas requiere curarse
antes de su uso.
2. Para obtener los mejores resultados, debe aplicar un
poco de aceite vegetal líquido o mantequilla al interior
del fondo antes de comenzar el calentamiento. No
sobrecaliente el utensilio de cocina con o sin aceite antes
de la cocción.
3. Las temperaturas medias y bajas proporcionarán mejores
resultados en la mayoría de los casos, incluso al freír
o dorar los alimentos. Siempre permita que la olla se
caliente poco a poco ya que esto garantizará que los
resultados sean los más uniformes y ecientes al cocinar.
4. Los valores de alta temperatura sólo se deben utilizar
para hervir agua para las pastas y verduras o para la
reducción de las salsas. No utilice una temperatura alta
para precalentar la olla ya que esto puede causar que esta
se ponga sobrecalentada y se obtengan malos resultados
de la cocción, tales como que los alimentos se adhieran o
se decolore la supercie de cocción.
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