Bartscher E6,1L-1 Benutzerhandbuch

100446 - 100447 - 100448 - 100449 -

100450 - 100451 - 100452 - 100453 -

100454 - 100456 - 100457

Bartscher GmbH

Franz-Kleine-Str. 28

D-33154 Salzkotten

Germany

Phone: +49 5258 971-0

Fax: +49 5258 971-120

Service hotline: +49 5258 971-197

www.bartscher.com

Version: 1.0

Date of preparation: 2022-06-15

Original instruction manual

100446 3 / 5

Technical Data

Cooking pots with lids

Art. No. /

Model:

Table

of Con-

tents

(L)

Dimensions

W x D x H (mm)

Base

surface

diameter

(mm)

Internal

diameter

(mm)

Weight

(kg)

100446 /

E6,1L-1

6,1

305 x 220 x 247

175

200

1,65

100447 /

E11L-1

11,0

337 x 263 x 292

215

280

2,38

100448 /

E16L-1

16,0

445 x 349 x 264

290

321

3,85

100449 /

E10,4L-1

10,4

423 x 323 x 207

262

240

3,23

100450 /

E3L-SG1

3,0

362 x 199 x 152

158

180

1,05

100451 /

E4L-SG1

4,0

407 x 223 x 175

175

200

1,33

100452 /

E6,7L-SG1

6,7

505 x 266 x 206

215

240

1,93

100453 /

E10,4L-SG1

10,4

556 x 308 x 227

250

300

3,02

Frying pans with lids

Art. No. /

Model:

Height

(mm)

Dimensions

W x D x H (mm)

Base

surface

diameter

(mm)

Internal

diameter

(mm)

Weight

(kg)

100454 /

E180-D1

362 x 199 x 110

125

180

0,81

100456 /

E200-D1

419 x 221 x 112

145

200

0,97

100457 /

E240-D1

477 x 267 x 130

190

240

1,57

We reserve the right to implement technical modifications.

4 / 5 100446

Version / Characteristics

Cooking pots

•Material: high-alloy steel

•Handle material: high-alloy steel

•Handle characteristics: heat-insulated

•With pouring rim

•Suitable for all types of cookers, including induction cookers

•The set includes: 1 lid

Frying pans

•Material: high-alloy steel

•Handle material: high-alloy steel

•Handle characteristics: heat-insulated

•Roasting surface design: brushed steel

•Suitable for all types of cookers, including induction cookers

•The set includes: 1 lid

Operating Instructions

•Never leave an empty cooking pot or frying pan on a hot cooker.

•Never leave any cookware without supervision on a hot cooker for a prolonged

time.

•When cooking, always try to use the lowest possible temperature, which will

minimize discolouration of the cookware and make products cook more with the

use of their own humidity.

•Always add salt to boiling water. Adding salt to cold water may damage

cookware.

100446 5 / 5

Cleaning and Maintenance

WARNING!

Do not use any sharp or pointed, nor metal implements (knife, fork, etc.)

to clean cooking pots nor frying pans. Sharp or pointed implements

may damage the surface.

For cleaning, do not use any scouring agents, containing solvents nor

corrosive cleaning agents, as they may damage the surface.

1. Before first use, wash cooking pots and frying pans, as well as their lids in hot

water with a mild cleaning agent and a cloth or a sponge to remove production

and packaging process residues. Rinse in fresh water. To end with, dry the

cleaned cookware, using a linen-free, soft cloth.

2. Clean cooking pots, frying pans and their lids after each use, using warm water,

a cloth, sponge or a dish-washing brush and a mild cleaning agent. Rinse the

cleaned cookware thoroughly with fresh water. Wipe the cookware dry with a

soft, lint-free cloth.

3. In the case of more stubborn soiling, we recommend soaking cooking pots and

frying pans before washing them.

4. The cooking pots and frying pans are also dishwasher-safe. Even in spite of the

fact that the cookware is dishwasher-safe, it may happen that due to the

influence of high temperature being generated in a dishwasher during a drying

process, water stains would remain on cookware. To avoid formation of stains,

remove cookware from a dishwasher before a drying process begins and wipe

them dry immediately with a soft cloth.

5. Discolouration of cooking pots and frying pans may be removed with vinegar or

liquid citric acid. After cleaning, soak soft cloth in vinegar or citric acid and wipe

external and internal surfaces of cooking pots and frying pans.

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