14-PIECE COOKWARE SET / BATTERIE DE CUISINE DE 14 MORCEAUX

INSTRUCTIONS / MODE D’EMPLOIUSAGE

made exclusively with

NON-STICK COATING

2

Shrimp Fettuccine with Spicy Tomato Sauce SERVES 4 PREP TIME 10 minutes COOK TIME 10 minutes

INGREDIENTS1 lb. dried fettuccine 1/4 cup extra-virgin olive oil, divided1 lb. jumbo (16-20 count) shrimp, peeled, tails on, deveined2/3 cup finely chopped shallots5 garlic cloves, finely chopped2 fresh red chiles (Fresno or jalapeño), seeded (if desired), finely chopped2/3 cup dry white wine 5 large ripe tomatoes (about 2 1/2 lb. total), cut into 1/2-inch pieces 3 tbs. coarsely chopped fresh flat-leaf parsley 3 tbs. unsalted butter2 tbs. fresh lemon juice

METHOD1 Fill a Curtis Stone 5qt Casserole Pan with salted water and bring to a boil over high

heat. Add fettuccine and cook, stirring often to keep strands from sticking together, for 8 minutes, or until tender but still firm to bite.

2 Meanwhile, heat a Curtis Stone 3.3qt Sauté Pan over medium-high heat. Add 2 tbs. oil, then shrimp and cook, stirring often, for 2 minutes, or until opaque around edges. Season with salt and pepper. Add shallots, garlic, and chiles and cook, stirring occasionally, for 2 minutes, or until shallots soften. Add wine and simmer 2 minutes, or until reduced slightly.

3 Drain pasta well, add it to shrimp mixture, and toss gently to coat with sauce. Add tomatoes, parsley, butter, lemon juice, and remaining 2 tbs. oil and toss again to melt butter and coat pasta. Season with salt and pepper and toss well.

4 Divide pasta and shrimp among four pasta bowls and serve.

4

Two-Cheese Quesadillas with Chorizo & Chiles SERVES 4 PREP TIME 10 minutes COOK TIME 30 minutes

INGREDIENTSAbout 3 tbs. vegetable oil, divided 12 oz. fresh Mexican-style chorizo, casings removed4 large fresh Hatch, Anaheim, or poblano chiles (about 10 oz. total), seeded, sliced lengthwise2 3/4 cups shredded Monterey Jack cheese (about 11 oz.)2 cups crumbled queso fresco (about 8 oz.)Four 9-inch flour or whole wheat tortillas

METHOD1 Heat a Curtis Stone 3.3qt Sauté Pan over medium-high heat. Add 1 tbs. oil, then add

chorizo and cook, breaking up into bite-size pieces for 8 minutes, or until lightly browned. Using slotted spoon, transfer chorizo to bowl; set aside. Pour out all but 1 tbs. of fat from pan.

2 Add chiles to pan, season with salt, and cook, stirring occasionally, for 10 minutes, or until crisp-tender and slightly charred. Remove from heat.

3 Meanwhile, heat a Curtis Stone 11” Square Griddle Pan over medium-low heat. In medium bowl, mix Monterey Jack cheese and queso fresco. Brush one side of each tortilla with oil. Turn tortillas oil side down on work surface.

4 For each quesadilla, sprinkle heaping 1/2 cup of cheese mixture over bottom half of tortilla and top with one-fourth each of chorizo and chiles, then another heaping 1/2 cup of cheese mixture. Fold top half of tortilla over filling and press lightly to compact.

5 Working in batches, place quesadillas on griddle and cook, turning halfway through cooking, for 6 minutes total, or until golden brown and cheese is melted. Transfer to cutting board, cut into wedges, and serve hot.

6

No-Soak Falafel with Almonds SERVES 6 PREP TIME 25 minutes COOK TIME 8 minutes MAKE-AHEAD Falafel mixture (without baking powder) can be prepared up to 12 hours

ahead, covered, and refrigerated. Tahini Sauce can be made up to 1 day ahead, covered and refrigerated.

INGREDIENTS FOR TAHINI SAUCE1 garlic clove 1/2 cup tahini paste 1/4 cup packed fresh cilantro leaves 1/4 cup packed fresh flat-leaf parsley leaves 1/4 cup fresh lemon juice About 1/2 cup cold water

ACCOMPANIMENTSPita breads, warmed 1/2 head romaine lettuce, very thinly sliced1/4 head green cabbage, very thinly sliced1/2 red onion, very thinly sliced1 tomato, sliced 1 Persian cucumber or 1/2 English (hothouse) cucumber, thinly sliced

INGREDIENTS FOR FALAFEL1/2 onion, coarsely chopped 4 garlic cloves 1 tbs. ground coriander 1 1/2 tsp. ground cumin 1 1/2 tsp. kosher salt, plus more to taste 1/2 tsp. cayenne pepper 2/3 cup packed fresh flat-leaf parsley leaves 1/2 cup packed fresh cilantro leaves 1 cup raw whole almonds 2 cups drained canned chickpeas, rinsed 1/3 cup all-purpose flour 2 tbs. toasted sesame seeds 1 1/2 tsp. baking powder Vegetable oil, for deep-frying

METHOD FOR TAHINI SAUCE1 In food processor, finely chop garlic. Blend in tahini, cilantro, and parsley. With

machine running, add lemon juice. Scrape down sides and bottom of bowl. Slowly blend in enough cold water to form sauce with consistency of heavy cream. Season with salt and pepper. Makes 1 1/3 cups.

METHOD FOR FALAFEL1 In food processor, pulse onion, garlic, coriander, cumin, salt, and cayenne until finely

chopped. Add parsley and cilantro and pulse until coarsely chopped. Add almonds and pulse until coarsely chopped. Add chickpeas and pulse until roughly chopped; do not overblend so that some chunky pieces of almonds and chickpeas remain.

2 Transfer mixture to bowl and stir in flour and sesame seeds. If you’re going to fry falafel right away, mix in baking powder. If you’re going to fry falafel later, cover mixture and refrigerate up to 12 hours; stir in baking powder just before shaping and frying falafel.

3 In a Curtis Stone 5qt Casserole Pan, heat 3 inches of oil to 350°F. Preheat oven to 200°F. Line a Curtis Stone 9”x13” Sheet Pan with paper towels.

4 Using about 1 1/2 tbs. chickpea mixture for each, form mixture into balls that are about the size of small walnuts. Working in batches, fry falafel for 3 to 4 minutes, or until golden brown. Transfer fried falafel to paper towels to drain and season with salt. Remove paper towels from 9”x13” Baking Pan and keep falafel warm on pan in oven while frying remaining falafel and keep warm in oven while frying remaining falafel.

5 Arrange falafel and pitas on platter and serve with tahini sauce and remaining accompaniments..

8

Ultimate Breakfast Sandwich SERVES 2 PREP TIME 5 minutes COOK TIME 10 minutes MAKE-AHEAD Spicy mayonnaise can be made up to 3 days ahead, covered, and

refrigerated.

INGREDIENTS1/4 cup mayonnaise 1 tbs. Sriracha hot sauce2 tsp. vegetable oil 4 slices capocollo 4 slices Genoa salami 4 slices smoked ham 2 tbs. unsalted butter, divided2 everything bagels, split 2 slices prosciutto 2 slices provolone cheese 2 large eggs

METHOD1 Preheat oven to 400°F. In small bowl, mix mayonnaise and hot sauce. Set spicy

mayonnaise aside. 2 In a Curtis Stone 9.5” Frypan, heat oil over medium-high heat until hot.

Working in batches, cook capocollo, salami, and ham 2 minutes per side, or until edges are crisp. Transfer meats to plate.

3 Spread cut sides of bagel halves with 1 tbs. butter and place on a Curtis Stone 9”x13” Sheet Pan. Bake 5 minutes, or until golden and toasted. Transfer top halves of bagels to plate and set aside. Leave bottom halves on sheet pan.

4 Spread spicy mayonnaise over all toasted bagel halves. Put half of cooked meats and prosciutto on each bottom half and top with cheese. Return to oven (without tops) for 3 minutes, or until cheese is melted.

5 Meanwhile, in a Curtis Stone 5.5” Square Griddle Pan, melt remaining 1 tbs. butter over medium heat. Crack eggs into pan and cook 3 minutes, or until egg whites have set and yolks are still runny.

6 Remove sandwiches from oven and top each with an egg. Add top halves of bagels and serve immediately.

10

Stir-Fried Beef Lettuce Cups SERVES 4 PREP TIME 5 minutes COOK TIME 10 minutes MAKE-AHEAD Vegetables can be cut up to 8 hours ahead, covered separately

and refrigerated.

INGREDIENTS1 lb. ground beef (80% lean)1/2 yellow onion, finely chopped (about 1 cup)2 garlic cloves, finely chopped1 celery stalk, finely chopped1/4 head green cabbage, thinly sliced (about 2 cups) 1/3 cup hoisin sauce1 large carrot, coarsely shredded3 green onions, thinly sliced, divided1 head iceberg lettuce, leaves separated2 tbs. coarsely chopped fresh cilantro

METHOD1 Heat a Curtis Stone 3.3qt Sauté Pan over medium-high heat. Add beef and cook,

stirring occasionally and breaking up meat for 4 minutes, or until just cooked through. Using slotted spoon, transfer beef to bowl.

2 Return pan to medium-high heat, add yellow onion and garlic and cook, stirring occasionally, for 1 minute, or until onions begin to soften. Stir in celery and cabbage, and cook, stirring often, for 3 minutes, or until vegetables are crisp-tender.

3 Stir in hoisin sauce. Return beef to pan and cook for 30 seconds to blend flavors. Stir in carrots and one-third of green onions. Season with salt and pepper.

4 Arrange lettuce leaves on four plates or platter. Spoon some beef mixture into each leaf and garnish with cilantro and remaining green onions.

12

Turkey Burgers with Crispy Parmesan SERVES 4 PREP TIME 15 minutes COOK TIME 12 minutes MAKE-AHEAD Lemon mayonnaise can be made up to 1 day ahead, covered and

refrigerated. Parmesan wafers can be made up to 1 day ahead, stored in airtight container at room temperature.

INGREDIENTS1/2 cup finely grated Parmesan cheese1 lb. ground turkey (85% lean)2 tbs. olive oil1/2 cup mayonnaise1 lemon, zested, juiced4 hamburger buns, toasted1/2 red onion, very thinly sliced1/4 head romaine lettuce, thinly sliced (about 2 cups)

METHOD1 Preheat oven to 400°F. On a Curtis Stone 9”x13” Sheet Pan, using 1 tbs. cheese for

each, form 8 mounds of cheese on baking sheet, spaced about 1 1/2 inches apart. Flatten mounds to even thickness. Bake 6 minutes, or until cheese melts and is pale golden. Cool on sheet pan until crisp. Sprinkle with pepper.

2 In medium bowl, mix turkey and oil. Form turkey mixture into 4 patties just wider in diameter than buns. Season patties with salt and pepper. Heat a Curtis Stone 11” Square Griddle Pan over high heat. Add patties and cook 3 minutes per side, or until brown and cooked through.

3 Meanwhile, in small bowl, whisk mayonnaise, lemon zest, and 4 tsp. lemon juice. Season with salt and pepper. Spread lemon mayonnaise over burger tops and bottoms.

4 Top each bun bottom with a patty, then with onions, romaine, Parmesan wafers, and bun tops.

14

Green Bean & Cherry Tomato Casserole SERVES 6–8 PREP TIME 15 minutes COOK TIME 25 minutes MAKE-AHEAD Recipe can be prepared through step 4 up to 1 day ahead.

Cover tomato-green bean mixture and refrigerate; store bread crumb mixture in airtight container at room temperature. Proceed with step 5 when ready to assemble and bake casserole.

INGREDIENTS1/2 cup macadamia nuts 1/2 cup panko bread crumbs 2 tbs. olive oil 1 1/2 lb. green beans, ends trimmed, cut diagonally in half 1/3 cup extra-virgin olive oil 3 medium shallots, thinly sliced (3/4 cup) 2 tbs. drained capers 1 1/2 tsp. finely grated lemon zest 2 tbs. fresh lemon juice 1 lb. cherry tomatoes, halved

METHOD1 Preheat oven to 400°F. In food processor, pulse nuts for 10 seconds, or until size of fine

crumbs. In medium bowl, mix nuts, panko, and olive oil. Spread mixture onto a Curtis Stone 10”x6” Micro Pan and toast in oven, stirring occasionally, for 4 minutes, or until golden. Set aside.

2 Meanwhile, fill a Curtis Stone 5qt Casserole Pan with salted water and bring to a boil over high heat. Add beans and cook 4 minutes, or until bright green and just tender. Drain and transfer beans to large bowl of ice water to cool completely, then drain well, pat dry, and transfer to large bowl.

3 Heat a Curtis Stone 2.8qt Saucepan over medium-low heat. Add extra-virgin olive oil, then add shallots and sauté 3 minutes, or until tender and pale golden. Add capers and lemon zest and cook 2 minutes, or until fragrant. Stir in lemon juice, then add cherry tomatoes and toss to coat. Add tomato mixture to green beans. Season with salt and pepper, and gently toss to mix.

4 Transfer vegetables to a Curtis Stone 9”x13” Roasting Pan and sprinkle with bread crumb mixture. Bake 12 minutes, or until heated through. Serve.

15

Baked Chimichangas with Cilantro Crema SERVES 4 PREP TIME 20 minutes COOK TIME 20 minutes MAKE-AHEAD Tomato sauce and cilantro crema can be made up to 1 day ahead,

covered separately and refrigerated. Rewarm tomato sauce over low heat.

INGREDIENTSOne 14.5-oz. can fire-roasted crushed tomatoes 2 chipotle chiles in adobo sauce2 garlic cloves1/2 rotisserie chicken, meat picked and coarsely shredded (about 3 1/2 cups)1/2 cup sour cream 1 cup loosely packed fresh cilantro leaves, divided 1 lime, zested, juiced Eight 6-inch flour tortillasVegetable oil, for brushing 1 cup grated Monterey Jack cheese 1 cup thinly sliced green cabbage 1 avocado, pitted, peeled, sliced

METHOD1 Preheat oven to 425°F.2 In blender, combine tomatoes, chipotle, garlic, 1/4 cup water and 1 tsp. salt and

puree until smooth. Transfer mixture to 2.8qt saucepan. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes to blend flavors. In medium bowl, toss 3/4 cup sauce and chicken to coat. Keep remaining sauce warm.

3 Meanwhile, in clean blender, blend sour cream, 1/2 cup cilantro, lime zest and 1 tbs. lime juice until smooth. Season with salt and refrigerate cilantro crema.

4 Brush 1 side of tortillas with oil and place oiled side down on cutting board. Divide chicken mixture and cheese among tortillas and tightly roll up each tortilla. Line chimichangas seam-side-down in a Curtis Stone 9”x13” Roasting Pan and bake 20 minutes, or until edges are crisp and golden.

5 Spoon remaining tomato sauce and cilantro crema over chimichangas. Top with remaining 1/2 cup cilantro, cabbage, and avocado.

16

Drunken Bananas with Spiced Ice Cream SERVES 4 PREP TIME 10 minutes COOK TIME 6 minutes MAKE-AHEAD Spiced ice cream can be made up to 3 days ahead, kept frozen.

INGREDIENTS FOR SPICED ICE CREAM1 pint vanilla ice cream, slightly softened1 tsp. freshly grated nutmeg1/8 tsp. ground gingerLarge pinch of ground cloves

INGREDIENTS FOR FLAMBÉED BANANAS4 tbs. (1/2 stick) unsalted butter1/2 cup (packed) dark brown sugar2 tsp. fresh lemon juice1/4 tsp. ground cinnamon4 medium bananas, peeled1/2 cup golden rum1/4 cup heavy whipping cream

METHOD FOR SPICED ICE CREAM:1 In large bowl, break up ice cream with spoon, then quickly mix in nutmeg, ginger, and

cloves. Cover ice cream and return to freezer. Keep ice cream frozen until ready to serve.

METHOD FOR BANANAS AND SERVICE:1 In a Curtis Stone 3.3qt Sauté Pan, melt butter over medium heat. Stir in brown sugar,

lemon juice, and cinnamon. Slice bananas in half lengthwise and lay bananas cut side down in butter mixture. Cook 3 minutes, or until bananas are caramelized on underside and sugar mixture has melted and become golden brown.

2 Remove pan from heat. Add rum. Using long match, carefully ignite rum. Be sure to do this in a well-ventilated area and away from any flammable material. Allow flame to burn out. Turn bananas over. Return pan to medium heat and stir in cream. Baste bananas with caramel sauce for 1 minute.

3 Divide bananas between four plates. Spoon some sauce over bananas. Top each with a scoop of ice cream, then drizzle remaining sauce over and around ice cream and bananas. Serve immediately.

17

Pecan Bread Pudding with Whiskey Caramel Sauce SERVES 8 PREP TIME 25 minutes, plus 1 hour soaking time COOK TIME 45 minutes MAKE-AHEAD Caramelized pecans and whiskey caramel sauce can be made up to 3

days ahead. Store caramelized pecans in an airtight container at room temperature. Cover and refrigerate caramel sauce, and rewarm over low heat before serving.

INGREDIENTS1 2/3 cups granulated sugar, divided1 cup pecans, toasted, coarsely chopped3 1/4 cups heavy cream, divided2 tbs. Bourbon whiskey1 1/4 cups whole milk1 1/4 cups packed light brown sugar

5 large eggs2 tsp. pure vanilla extract1/4 tsp. each ground cinnamon and ground ginger2 lb. Challah bread or French bread, cut into 3/4-inch-thick slices, halved crosswise if necessary

METHOD1 In a Curtis Stone 1.5qt Saucepan over low heat, stir 1/3 cup granulated sugar and 2

tbs. water until sugar has dissolved. Increase heat to medium-high and boil without stirring, brushing down sides of pan with wet pastry brush to dissolve any crystals, for 3 to 4 minutes, or until caramel is golden brown. Stir in pecans and pinch of salt. Pour pecan mixture onto a Curtis Stone 9”x13” Sheet Pan in single layer. Once cool, break up into small clusters and reserve.

2 In a Curtis Stone 2.8qt. Saucepan over low heat, stir remaining 1 1/3 cups granulated sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring, brushing down sides of pan with wet pastry brush to dissolve any crystals, for 8 minutes, or until caramel is golden brown. Remove from heat and slowly whisk in 3/4 cup cream and pinch of salt; caramel will bubble vigorously. Whisk in whiskey. Keep warm.

3 Position rack in center of oven and preheat oven to 350°F. 4 In large bowl, whisk remaining 2 1/2 cups cream, milk, brown sugar, eggs, vanilla,

and spices. Pour custard into large baking dish. Working in batches, soak bread in custard, turning once, for 6 to 8 minutes, or until custard is mostly absorbed.

5 Arrange soaked bread decoratively in a Curtis Stone 9”x13” Roasting Pan. Pour any remaining custard over bread and set aside for 1 hour, or until more custard is absorbed.

6 Bake 40 minutes, or until pudding puffs and is golden brown on top but still moist inside. Spoon caramel sauce over bread pudding, top with candied pecans, and serve.

18

SET INCLUDES• 9.5” Frypan with stickhandle• 3.3qt Sauté Pan with buffet handles and glass lid• 1.5qt Saucepan with stickhandle and strainer glass lid• 2.8qt Saucepan with stickhandle and glass lid• 5qt Casserole Pan with buffet handles and glass lid• 11” Square Griddle Pan with buffet handles• 5.5” Square Griddle Pan with stickhandle (not induction friendly)• 9”x13” Roasting Pan• 9”x13” Sheet Pan• 10”x6” Micro Pan

CERAMIC ELECTRIC GAS INDUCTION INFRARED OVEN DISHWASHER

DURA-PAN® PRODUCT INFORMATION • Forged and pressed aluminum bodies.• Exclusive Dura-Pan® non-stick surface

for reliable food release and easy cleaning

• Double-riveted stainless steel stick and buffet handles

• Dishwasher safe• Suitable for oven and cooktop use

DURA-PAN® NON-STICK INTERIOR• 5 layers of interior coating• 4x stronger than non-reinforced coatings• Premium food release that lasts• Easy clean up• PFOA free

DURA-BAKE® PRODUCT INFORMATION• Thick carbon steel durable enough for

professional bakersExclusive Dura-Bake® finish: great release and scratch resistant• Oven safe to 450°F (not broiler safe)

DURA-BAKE® NON-STICK COATING• 4 layers of non-stick coating• 8x stronger than non-reinforced coatings• High performance food release• Easy clean up• PFOA free

19

USAGE & CARE INSTRUCTIONS

DURA-PAN® BEFORE FIRST USE• Remove all packaging, stickers, labels and tags.• Wash in warm, soapy water, rinse and dry thoroughly.• The high quality Dura-Pan® non-stick interior does not need to be conditioned with

oil, however you may choose to use oil depending on your recipe requirements.

DURA-PAN® CLEANING YOUR COOKWARE• Carefully wipe off any drips which occur during cooking immediately for easier clean

up later.• Do not pour cold water into hot cookware, as this may cause warping or oil to

splatter and may affect the non-stick performance of your non-stick cookware.• After each use, wash the inner and outer coatings of your pan with warm water, mild

liquid detergent and a sponge. Rinse and dry thoroughly. • Do not use metal scouring pads, abrasive wire wool or harsh scouring powder.

This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.

• To remove stubborn stains, partially fill the cookware with three parts water to one part detergent or vinegar and bring to the boil. Turn off the heat source and set aside for a period to cool and allow these stains or deposits to soften; then wash in mild dishwashing detergent and warm water using a nonabrasive mesh pad or a soft brush.

• To help preserve the finish of the pan hand washing is recommended. The pans are dishwasher safe, however dishwasher may cause discoloration to the base, this in no way affects the performance of the pan. Discoloration is not covered by the manufacturer’s warranty.

• Always dry cookware thoroughly after washing, paying particular attention to the rims, handles, rivets and other small spaces where water might collect.

DURA-PAN® OVEN USE• This cookware is oven safe to 450°F. Do not use above this temperature setting.

Using above the temperature setting can cause discoloration and can permanently damage the cookware.

• In a convection oven, adjust the temperature in line with the oven manufacturer’s guidelines.

• Do not place empty cookware in a hot oven.• Always use oven mitts when removing cookware from the oven.• This cookware can be used under a broiler. Ensure that the cookware and handle

is at least 2” away from the heat source. Do not exceed the oven safe temperature when using cookware under the broiler/grill.

20

DURA-PAN® HANDLES, KNOBS & LIDS• The glass lid is oven safe up to 400°F.• The handles are stainless steel. Always use oven gloves when handling the pan in

and out of the oven.• While the handles are designed to minimize heat transfer under normal stovetop cooking

conditions, it is recommended to use a tea towel or gloves to handle the pan.• Do not place lid directly on the cooktop.• If dropped or subjected to extreme temperature changes (i.e. submerging in water

before glass lid is completely cool), the glass lid may shatter. This is not covered by the manufacturer’s warranty.

DURA-PAN® COOKWARE USE• This cookware is suitable for all cooktops including induction, except for the

5.5” Square Griddle Pan.• We recommend not to cook on high heat as this may damage the non-stick coating,

burn food, produce stains or damage the base of the product.• Always choose a suitable sized flame or ring for the base of the pan. When using

a gas cooktop, do not allow the flames to rise up along the sides of the pan. This could damage the cookware, coating and handles. Turn down the flame to prevent this from happening. If the flames do rise up along the sides of the pan, the stainless steel handles will get hot.

• Never heat fat or oil to the extent that it smokes, burns or turns black.• After prolonged usage some minor discoloration of the non-stick coating may occur.

This is quite normal and will not affect the non-stick properties of your cookware.• Never heat an empty pan or allow to boil dry. This may damage the coating or base.

If this occurs, turn off the heat and allow the cookware to cool completely before attempting to move it from the cooktop.

• Your cookware interior is lined with the high quality Dura-Pan® non-stick which allows for easy food release and clean up.

• While the interior of the pan is metal utensil safe, we do recommend that you use nylon, wooden or silicone utensils to prolong the life of your non-stick cookware. Do not use sharp-edged utensils on the non-stick surface.

• Do not use a knife or any pointed tip utensils to cut or pierce food directly on the non-stick surface as this could cause permanent damage and is not covered under the manufacturer’s warranty. Do not gouge the non-stick surface.

• Always clean & dry the base of your cookware before cooking, especially if you use it on a ceramic or halogen cooktop otherwise the pan may stick to the hob.

21

USAGE & CARE INSTRUCTIONS

• Avoid dragging or sliding cookware over the cooktop surface as this may damage your cooktop surface. Take special care when you’re using a glass cooktop or any other surface that may scratch easily. We do not take responsibility for scratched cooktops.

• Depending on your cooktop type, the base of your pan may become marked or scratched. This is normal. Centre your pan over the heat source (this prevents damage to the handle and exterior coating). Small pans may need careful placement on the support legs of gas cooktops.

DURA-PAN® STORAGE• To protect your non-stick coating, do not stack or nest cookware inside each other

without a protective sheath (ie. tea towel) in between.

DURA-PAN® GENERAL SAFETY ADVICE• Cookware should never be used in a microwave.• Ensure cookware is stable on the cooktop surface to prevent tipping.• Never leave cookware unattended on a hot cooktop. Never leave food cooking

unattended.• Continuous high heat or overheating may shorten the life of cookware, cause

discoloration and damage both in the interior and exterior surface.• Never leave the handle of your pan sticking out over another hob.• Never put a hot pan on the floor or near the edge of a kitchen surface. Let it cool

down and keep out of reach of children.• Use the lid to prevent burns caused by hot ingredients splattering.• In general, we recommend using oven mitts when holding handles on cookware and lids.• In the event of a pan fire, turn off the heat supply and place a dampened towel over

the pan and leave for 30 minutes before removing.

DURA-PAN® WARRANTY: 1-YEAR LIMITEDYour Curtis Stone cookware is warranted for 1 year to be free of defects under normal household use to the original purchaser.This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, discoloration, stains, dents or other damage which does not affect the functionality of the cookware. This warranty gives you specific legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent. Shipping and handling charges may apply.

22

DURA-BAKE® BEFORE FIRST USE• Wash in warm, soapy water, rinse, and dry thoroughly.

DURA-BAKE® CLEANING YOUR BAKEWARE• Do not pour cold water into hot baking pans, as this may cause warping.• Always allow baking pans to cool before immersing in water.• After each use, hand wash the pans with warm, soapy water and a non-abrasive cloth.• Rinse and dry thoroughly, paying particular attention to underside of rims.• To help preserve the coating of the baking pans, hand washing is recommended,

however the pans are dishwasher safe.

DURA-BAKE® USING YOUR BAKEWARE• The baking pans are oven safe to 450°F.• The baking pans are not suitable for use in microwave ovens.• Do not overheat empty baking pans. Ensure that food, oil, or other liquids are in the

baking pan prior to heating.• The Dura-Bake® non-stick coating on your bakeware is scratch-resistant, but it

cannot be used as a cutting surface. It is always best to use wooden and silicone utensils with your bakeware.

• Always use oven mitts when removing bakeware from the oven.

DURA-BAKE® STORAGE• To protect the non-stick coating, do not stack or nest the baking pans inside each

other without a protective sheath, such as kitchen or paper towels in between.• Do not use bakeware as storage containers. This may cause staining to occur. Ensure

bakeware is cleaned thoroughly prior to storage.

DURA-BAKE® WARRANTY: 1-YEAR LIMITEDYour Curtis Stone bakeware is warranted for 1 year to be free of defects under normal household use to the original purchaser.This warranty excludes damage caused by accident, overheating, misuse or abuse and does not apply to scratches, discoloration, stains, dents or other damage which does not affect the functionality of the bakeware. This warranty gives you specific legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent. Shipping and handling charges may apply.

Curtis Stone Products product@curtisstone.com 877.822.7450Dura-Pan® and Dura-Bake® are registered trademarks of Food Fight Ltd. Made in China

23

USAGE & CARE INSTRUCTIONS

24

CARACTÉRISTIQUES DE LA BATTERIE DE CUISINE À REVÊTEMENT DURA-PAN®

• Casseroles en aluminium forgé et pressé. • Revêtement antiadhésif exclusif

Dura-Pan®, lequel empêche les aliments d’adhérer à la surface et facilite le nettoyage à tout coup.

• Manche et poignées de service rivetées à double fixation en acier inoxydable.

• Ces casseroles vont au lave-vaisselle. • Ces casseroles s’utilisent aussi bien sur

le feu de la cuisinière que dans le four.CARACTÉRISTIQUES DU REVÊTEMENT ANTIADHÉSIF DURA-PAN®• Revêtement renforcé composé de cinq

couches.• Résistance quatre fois supérieure à un

revêtement non renforcé.• Revêtement antiadhésif de qualité qui

perdure longtemps.• Se nettoie facilement.• Sans APFO.

CARACTÉRISTIQUES DE LA BATTERIE DE CUISINE À REVÊTEMENT DURA-BAKE®

• Produits faits d’acier au carbone de forte densité, durable et à la hauteur des exigences des cuisiniers pour une utilisation professionnelle.

• Revêtement antiadhésif exclusif qui perdure longtemps et résiste aux égratignures.

• Résiste au four jusqu’à 230 °C (450°F). Ne convient pas à la cuisson sous le gril.

REVÊTEMENT ANTIADHÉSIF DURA-BAKE®

• Le revêtement est formé de 4 couches intérieures.

• Huit fois plus fort que des revêtements non renforcés.

• Revêtement antiadhésif de qualité pour une utilisation longue durée.

• Se nettoie facilement.• Sans APFO.

• Poêle à frire de 24 cm (9.5”) avec manche étroit

• Sauteuse de 3,4 L (3.3 qt) avec poignées de service et couvercle en verre

• Casserole de 1,7 L (1.5 qt) avec manche étroit et couvercle-passoire en verre

• Casserole de 3,1 L (2.8 qt) avec manche étroit et couvercle en verre

• Plat à rôtir de 5,6 L (5 qt) avec poignées de service et couvercle en verre

• Poêle à griller carrée de 27,9 cm (11”) avec poignées de service

• Poêle à griller carrée de 14,7 cm (5.5”) avec manche étroit. Ne convient pas à la cuisson sur une plaque à induction.

• Rôtissoire de 22,8 cm x 33 cm (9” x 13”)• Plaque à pâtisserie de 22,8 cm x 33 cm

(9” x 13”)• Micro plaque à pâtisserie de 25,4 cm x

15,2 cm (10” x 6”)

LA BATTERIE DE CUISINE COMPREND

CÉRAMIQUE ÉLECTRIQUE GAZ INDUCTION INFRAROUGE FOUR LAVE-VAISSELLE

25

DIRECTIVES D’USAGE ET D’ENTRETIEN

DURA-PAN® AVANT LA PREMIÈRE UTILISATION• Retirez tous les emballages, étiquettes et autocollants.• Lavez dans de l’eau chaude savonneuse, rincez et séchez soigneusement et

complètement.• Le fond non-adhésif de grande qualité ne requiert pas d’être préparé avec de l’huile,

toute fois vous pouvez utiliser de l’huile selon les besoins de vos recettes.

DURA-PAN® LAVER VOS POÊLES• Essuyez soigneusement et immédiatement toute goutte qui est apparue pendant la

caisson pour un lavage facilité plus tard.• Ne versez pas d’eau froide sur une poêle encore chaude, cela pourrait endommager

le revêtement ou l’huile pourrait éclabousser, et cela pourrait avoir une incidence sur la performance non-adhésive de votre poêle non-adhésive.

• Après chaque utilisation, lavez l’intérieur et l’extérieur de vos poêles avec de l’eau chaude, du liquide vaisselle doux et une éponge. Rincez et séchez complètement. N’utilisez pas de laine de verre, de tampon à récurer ou d’autres matières abrasives car cela pourrait rayer le fond et l’extérieur des poêles et ne sera pas couvert par la garantie.

• Pour retirer les tâches difficiles, remplissez les poêles de trois parties d’eau et d’une partie de liquide vaisselle ou vinaigre et portez le tout à ébullition. Arrêtez la source de chaleur et laissez refroidir afin de permettre aux tâches et aux dépôts de se ramollir. Lavez ensuite au moyen d’eau chaude et de liquide vaisselle doux, en vous aidant d’une brosse à poils souples ou d’un tampon à maillage non abrasif.

• Nous recommandons un lavage à la main des poêles afin de préserver le revêtement anti-adhésif. Utiliser un lave-vaisselle n’aura pas d’incidence sur la performance de vos poêles mais peut provoquer une décoloration de la base. Pour éviter cela, nous recommandons un lavage à la main de vos poêles.

• Séchez systématiquement vos poêles après utilisation, et soyez attentif aux rebords, joints, et autres petits espaces au creux desquels de l’eau peut être s’accumulée.

DURA-PAN® UTILISATION AU FOUR• Les poêles vont au four jusqu’à 450°F/230°C. Ne pas les utiliser au-dessus de cette

température. Utiliser une température plus élevée peut provoquer une décoloration et peut endommager vos poêles de façon permanente.

• Pour une utilisation dans un four à convection forcée, ajustez la température selon le manuel d’instruction du fabricant.

• Ne placez pas vos poêles vides dans un four chaud.• Utilisez toujours des gants à four quand vous retirez les poêles du four.• Cette casserole peut être placée sous le gril du four. Assurez-vous que la casserole

26

et la poignée sont éloignées d’au moins 2 pouces de la source de chaleur. Ne dépassez pas la température de four sécuritaire lorsque vous utilisez une casserole sous le gril du four.

DURA-PAN® POIGNÉES ET COUVERCLES• Le couvercle en verre peut aller au four jusqu’à 400°F/200°C. • Les poignées sont en acier inoxydable. Utilisez toujours des gants à four quand vous

manipulez les poêles dans et en dehors du four.• Les poignées sont conçues pour minimiser le transfert de température sur une

plaque de cuisson normale, il est recommandé d’utiliser des gants à four pour manipuler les poêles.

• Ne placez pas le couvercle directement sur la cuisinière.• S’il tombe ou s’il est exposé à un changement extrême de température (par exemple

submergé dans de l’eau avant que le couvercle ne soit complétement refroidi), le verre peut se briser. Cela n’est pas couvert par la garantie fabricant.

DURA-PAN® UTILISATION DE LA POÊLE• Cette batterie de cuisine, à l’exception de la poêle à griller carrée de 14,7 cm (5.5”),

convient à toutes les surfaces de cuisson, y compris les plaques de cuisson à induction..

• Ne jamais cuisinez sur une très grande température car cela pourrait endommager le revêtement anti-adhésif, brûler vos aliments, provoquer des tâches ou endommager la base des poêles.

• Utilisez toujours une taille de flamme ou de plaque chauffante adaptée à la base des poêles. Si vous utilisez une plaque de cuisson au gaz, ne laissez pas les flammes monter sur les bords des poêles. Cela pourrait endommager les poêles, le revêtement et les poignées. Baissez la flamme pour éviter que cela n’arrive. Si les flammes montent le long des bords des poêles, les poignées en acier inoxydable deviendront chaudes.

• Ne faites jamais surchauffer de la graisse ou de l’huile car cela pourrait provoquer de la fumée, brûler ou devenir noir.

• Après une utilisation prolongée une légère décoloration du revêtement anti-adhésif peut arriver. Cela est normal et n’a pas d’incidence sur les propriétés non-adhésives de vos poêles.

• Ne laissez jamais vos poêles cuire à sec ou surchauffer à sec. Cela pourrait endommager le revêtement ou la base. Si cela se produit, arrêtez au plus vite la source de chaleur et laissez les poêles refroidir complétement avant de les retirer des plaques de cuisson.

• L’intérieur de votre casserole est recouvert de l’enduit antiadhésif Dura-Pan® de

27

DIRECTIVES D’USAGE ET D’ENTRETIEN

qualité supérieure, qui permet de dégager facilement les aliments tout en facilitant le nettoyage.

• Bien que l’intérieur de la casserole soit protégé contre les ustensiles en métal, nous vous recommandons d’utiliser des ustensiles en nylone, en bois ou en silicone utensils afin de prolonger la durée de vie de votre casserole antiadhésive. N’utilisez pas d’ustensiles à rebord tranchant sur la surface antiadhésive.

• N’utilisez pas de couteau ni d’ustensile à pointe effilée afin de couper ou de percer des aliments directement sur la surface antiadhésive, car ceci peut causer des dommages permanents qui ne sont pas couverts par la garantie du fabricant. Ne grattez pas la surface antiadhésive.

• Séchez toujours la base des poêles avant la cuisson, surtout si vous les utilisez sur une plaque céramique ou halogène, sinon les poêles pourraient coller à la plaque.

• Evitez de tirer ou faire glisser vos poêles sur les plaques de caisson car cela pourrait endom mager la base des poêles et vos plaques de cuisson.

• Selon les plaques de cuisson utilisées, la base des poêles peut marquer ou être rayée. Cela est normal. Placez vos poêles au centre de la source de chaleur (cela évite une dégradation de la poignée et du revêtement extérieur). Des poêles de taille plus petite doivent être placées soigneusement sur les supports de plaques chauffantes au gaz.

DURA-PAN® RANGEMENT• Afin de protéger le revêtement anti-adhésif, n’empilez pas vos poêles les unes dans

les autres sans utiliser une protection (par exemple un torchon) entre les poêles.

DURA-PAN® CONSIGNES GÉNÉRALES DE SÉCURITÉ• Les poêles ne doivent jamais être utilisées dans un micro-ondes.• Assurez-vous que les poêles soient stables sur la surface de cuisson pour éviter qu’elles

ne basculent.• Ne jamais laissez vos poêles sur une surface chaude sans surveillance. Ne jamais laissez

de nourriture cuire sans surveillance.• Une utilisation continue en surchauffe ou sur de trop grandes températures peut diminuer

la durée de vie de vos poêles, provoquer une décoloration et endommager l’intérieur et l’extérieur de la surface.

• Ne laissez jamais les poignées de vos poêles dépasser sur une autre surface de cuisson.• Ne placez jamais une poêle chaude sur le sol ou sur le bord d’une surface de cuisine.

Laissez d’abord refroidir et gardez hors de portée des enfants.• Utilisez le couvercle pour éviter des brûlures causées par des ingrédients chauds qui

peuvent éclabousser.

28

• Nous recommandons d’utiliser des gants à four quand vous tenez les poignées des poêles ou du couvercle.

• Dans l’éventualité d’un feu, arrêtez au plus vite la source de chaleur et placez un torchon humide sur la poêle et laissez reposer pour 30 minutes avant de le retirer.

DURA-PAN® GARANTIE LIMITÉE D ’1 ANVos poêles Curtis Stone sont garanties 1 an contre les défauts dans des conditions normales d’utilisation privée par l’acheteur initial.Cette garantie exclut les dommages causés par des accidents, surchauffe, mauvaise utilisation ou traitement, et ne s’applique pas aux rayures, décolorations, tâches, bosses ou autre dommages qui n’ont pas d’incidence sur la fonctionnalité de la poêle. Cette garantie vous donne des droits légaux spécifiques, et vous pouvez également avoir d’autres droits qui varient selon les états. Des frais de transport et de manutention peuvent être appliqués.

CARACTÉRISTIQUES :• Acier carbone épais durable, même pour utilisation par des pâtissiers professionnels • Finition Dura-Bake exclusive résistante aux rayures et permettant à la nourriture

de se détacher facilement • Va au four jusqu’à 450F

IANTI-ADHÉSIF DURA-BAKE • 4 couches de revêtement intérieur • 8 fois plus résistant que des revêtements non renforcés • Détachement de la nourriture durable et facilité • Nettoyage facile • Sans PFOA

AVANT LA PREMIÈRE UTILISATION • Lavez dans de l’eau chaude savonneuse, puis rincez et séchez complètement.

LAVAGE DE VOS PLATS À PÂTISSERIE• Ne pas versez d’eau froide dans vos plats encore chaud, car cela pourrait causer une

déformation des plats. • Après chaque utilisation, lavez les plats à la main dans de l’eau chaude savonneuse

à l’aide d’un chiffon non-abrasif. • Rincez et séchez complètement, en prêtant une attention particulière au dessous

des bords et autour des poignées où l’eau peut stagner. • Pour aider à la préservation des revêtements de vos plats à pâtisserie, le lavage

à la main est recommandé, toutefois les moules vont au lave-vaisselle.

29

DIRECTIVES D’USAGE ET D’ENTRETIEN

UTILISATION DE VOS PLATS À PÂTISSERIE • Les moules vont au four jusqu’à 450°F. • Les plats et moules ne va pas au four à micro-ondes. • Le revêtement anti-adhésif Dura-Bake de vos plats à pâtisserie est résistant aux

rayures, mais ne peut être utilisé comme surface de découpe. Il est toujours recommandé d’utiliser des ustensiles en bois ou en silicone avec vos plats à pâtisserie.

RANGEMENT • De façon à protéger le revêtement anti-adhésif, n’empilez pas ou ne placez pas

les moules les uns dans les autres sans utiliser une couche protectrice, comme un torchon de cuisine ou de l’essuie-main entre chaque.

GARANTIE LIMITÉE D ’1 AN Vos plat de cuisson Curtis Stone sont garanties 1 an contre les défauts dans des conditions normales d’utilisation privée par l’acheteur initial. Cette garantie exclut les dommages causés par des accidents, surchauffe, mauvaise utilisation ou traitement, et ne s’applique pas aux rayures, décolorations, tâches, bosses ou autre dommages qui n’ont pas d’incidence sur la fonctionnalité de plat de cuisson. Cette garantie vous donne des droits légaux spécifiques, et vous pouvez également avoir d’autres droits qui varient selon les états. Des frais de transport et de manutention peuvent être appliqués.

Produits Curtis Stone • product@curtisstone.com • 877.822.7450

Dura-Pan® et Dura-Bake® est marques déposée de Food Fight Ltd. • Fabriqué en Chine

30

NOTES

31

NOTES