BergHOFF Squalo Nutcracker

Assembly instructions come included with all products that it is applicable.

COOKWARE Before use, clean the pots with a bit of water and detergent (without lemon). Dont use any detergents based on citric acids to clean the products made of stainless steel (those damage the anti-oxidation layer, which can cause corrosive reactions) and especially dont put them in the dishwasher! Corrosion can be easily removed by means of a good detergent (such as the BergHOFF detergent for stainless steel). If remains of food stick to the base, you can easily remove them by pouring a bit of water in the casserole and then let them soak off at a low temperature. When it concerns burned remains of food& let the water boil for a while and scratch the remains of the surface by means of a wooden spoon. You can also use special detergents (such as the BergHOFF detergent for stainless steel). Overheating can cause blue or auburn discolouration which has no influence on the cookwares features and which can be easily removed by means of a good detergent (such as the BergHOFF detergent for stainless steel). Never place the casseroles on heated hot plates when they are almost empty or when youre cooking without water! Never put casseroles with thermo knobs in the dishwasher! Dont turn the knobs too hard, either, otherwise they will burst inside. They are good the way they are at purchase. They only have a long lifespan if they are well maintained. KNIVES Wash, rinse and dry your knives before using them for the first time. Certain (food) acids (lemon, mustard, ketchup &) can stain even most knives made of stainless steel. Dont let remains of food dry onto the blade, because the knife then becomes more difficult to clean. We suggest you make a habit of cleaning it right away. Simply lay the blade on a flat surface, carefully wipe one side with a wet cloth, then clean the other. Immediately dry it, from the back of the knife to the edge. You should, however, use soap and lukewarm water to clean the knife after it was used to cut poultry, meat or fish. If chlorine and bleach come into contact with the blade, they must be washed off immediately, since they discolour and pit stainless and high carbon steel. In case of discolouration, a little silver polish will do. Do not cut through bone with knives (except cleavers). Do not use them for poking, prying, separating or cutting semi-frozen or frozen food. Do not use them as screwdrivers or can openers. The knives are not designed for those purposes and that kind of abuse may result in bending or breaking of the blade or edge. Knives with synthetic or stainless steel handles are dishwasher-safe (even those with riveted handles). You take best care of your knives, however, by cleaning them by hand (high heat and detergents are not good for the handle, it will loosen over time)! The best and easiest way is to clean them directly after use under lukewarm running water add a drop of dishwasher detergent if necessary and dry thoroughly. If you prefer to put the knives in the dishwasher, please make sure that the blades do not touch anything (hitting other flatware or pots and pans will nick the edge) and we recommend the eco-programme running at 55 °C. Regularly sharpen your knives! A sharp knife is much safer than a blunt one as you need less strength for cutting. The knife easily cuts food into pieces and your hand wont get tired that quickly. Here at BergHOFF, we have two different materials to keep your knives lastingly sharp: -chromium-plated stainless steel: knife-sharpeners with a chromium-plated, grooved surface deliver a fine re-sharpened result and are relatively immune to damage -diamond: knife-sharpeners with a diamond coating achieve a specifically fine re-sharpened result. However, the average lifespan is shorter, because the coating tends to wear off after a while This is how to sharpen your knives: 1) put the blade on top of the steel, in an angle of approximately 20°. Please make sure that the blade remains in a 20 degree angle from tip to handle over the complete length of the blade 2) now draw the knife in a slight curve down towards you. The speed of the process has no impact on the result 3) repeat this movement at the back of the steel, sharpen the other side of the blade as well Repeat step 2 and 3 for about five to ten times, alternately sharpening the back or front of the blade -Leave your knives within sight! Always place the knife on the worktop with the handle pointing towards you and make sure that it cannot accidentally fall. Never cover the knife with a dishcloth or something similar, to avoid accidents. Always be conscious that you pass on a knife with the handle first. -Always use the correct knife. Vegetables, meat, fish, bread & they all have a different texture and size. That is the reason why a knife is especially designed for each of these purposes. -Always cut something, with the knife pointing away from your body! That way, you avoid injuries, in case the knife accidentally slips. -Never try to catch a falling knife! This could inflict extremely serious injuries. -Wash sharp knives separately! Be conscious that you are washing sharp items. Never just throw a knife into the sink, it is best to clean them under running water and dry them directly after use. -Keep sharp knives away from children! -Never run your fingers across the cutting edge not even to test how sharp it is. -To avoid damage or burns, never leave your knife near the hotplate or in direct contact to any other source of heat. GLASSWARE After having used your glassware, rinse the glasses as soon as possible! We recommend cleaning your glasses by hand as the high heat and abrasive detergents in the dishwasher may damage the crystal. If you do put your glasses in the dishwasher, make sure you use a very gentle cycle and a mild detergent. When washing your glasses by hand, it is a good idea to put a rubber mat, a thick dish towel or a washcloth at the bottom of the sink in order to avoid breakage. Always use warm soapy water and a mild detergent (and a soft sponge or brush). When you add a punch of salt, the glassware regains its beautiful shine. Serious wine enthusiasts believe that soap leaves a residue that affects the taste of the wine. They suggest using washing soda or baking soda. To remove stains, just swirl a handful of uncooked rice in warm water with lemon juice or vinegar. This is especially handy for hard-to-reach spots like in vases. For problematic stains, use a denture cleaning tablet, but monitor the process. Never soak your glassware! To remove small spots, try applying vinegar on a cloth. Some retailers recommend using a drop of ammonia; however, be very careful with every harsh chemical. Our good advice is: use a mixture of a washing-up liquid, a drop of ammonia and warm water to bring out the shine in your glassware. After all that hard work, make sure that you dry your glassware by hand (immediately after washing it to prevent spotting). Some people use absorbent towels for the first dry and then rub the glassware with a lint-free cloth until it shines. The choice is up to you! If you discover a chip, take your piece to a local shop or crystal engraver for sanding. When storing your glassware, make sure that you have ample room for each glass and never store glasses on the rim. '