Gastreaux 5pcs Silicone Utensil Set

This new kitchen tool set consists of slotted turner, spaghetti server, slotted skimmer, soup ladle & serving spoon

This pastel color kitchen tools are made from bamboo and silicone. The wooden handles give a good grip during handling, with streamlined anti-skid design.

The utensil set is suitable to be used with all types of cookware, especially the non-stick one. It is not advisable to use for deep frying as it might damage the silicone material.

Our warranty does not apply to damage caused in a food service setting, abuse, misuse or altering product. Over time, surface imperfections may appear. This is considered normal wear and tear and will not be covered by the warranty/guarantee.

Our warranty is limited to consumers with proof of purchase. If the product was not purchased new from an authorized dealer, distributor or representative of the manufacturer this warranty is null and void.

GASTREAUX products are guaranteed against any material or manufacturing defect, for 1 years from the date of purchase or delivery date. In the event of a problem, the user must contact GASTREAUX Customer Services as per contact provided on www.gastreaux.com. Customer may send a photo evidence of the defected product. The defected product must be returned if requested by Customer Service. Once the guarantee and defect have been confirmed, a new product or equivalent will be sent in exchange. Under the terms of this guarantee GASTREAUX has no further obligations other than to replace a faulty product. GASTREAUX shall not be obliged to replace any product which is not accompanied by a valid proof of purchase.

Exclusions

This commercial guarantee does not cover damage arising from improper use, failure to follow the instructions for use and maintenance. It also does not include normal product wear and tear, nor the following cases:

- overheating, prolonged exposure to the heat from a flame or when empty

- professional use or in the workplace

- regular replacement of consumable parts

Details of the non-stick cookware guarantee

The non-stick coating is also guaranteed for 1 year against blistering and peeling. This guarantee does not cover sticking or damage caused by incorrect use nor in the cases as listed above. GASTREAUX guarantees that the non-stick coating complies with regulations covering materials in contact with food.

Similarly applies to stainless steel cookware, 1 year guarantee from the date of purchase or delivery date, against any faulty materials or workmanship related to the stainless steel material provided the product is used in accordance with the manufacturer’s recommended product instructions. This guarantee does not include any damage due to inappropriate use or resulting from knocks, falls, yellowing and blueing, or in other exclusion cases listed above in the GASTREAUX guarantee.

Before first use
• Remove all packaging materials, labels, stickers and tags.
Note: Some cookware is shipped with a protective plastic piece. Please discard before use, as failure to remove this
piece could create a fire hazard.
• Wash cookware in warm, soapy water, then rinse and dry thoroughly using a soft cloth or paper towel.
• For cookware with a non-stick interior, heat each pan on low for 30 seconds, remove from heat and spread one teaspoon of cooking oil over the entire interior surface with a clean
cloth or paper towel. Wipe off any excess.

General cooking tips
• Use only low to medium heat with your cookware at all times (including boiling water). Low to medium heat offers the best cooking performance. High heat may damage your cookware and this type of damage is not covered under the guarantee. Use high heat only for reducing liquids. Medium to medium high for sautéing, stir frying and frying. Low heat for warming food, simmering and preparing delicate sauces.
• Never let cookware boil dry or leave an empty piece of cookware on a heated ring or gas flame.
• Select the appropriate hob ring or gas flame size so that the heat or gas flame touches only the bottom of the cookware and does not climb up the sides of the pan.
• Do not use non-stick coated pans for flame cooking inside the pans.
• Let pans cool before cleaning to prevent warping caused by extreme temperature shocks. Avoid any extreme temperature changes.
• Do not slide or drag cookware across the hob surface as this may cause damage to both the cookware and the hob surface.
• Discolouration: Overheating and extreme temperature shock can cause brown or blue stains. This is not a defect in the product, it occurs from using too high a heat setting (Typically in an empty or minimally filled pan). Also, large amounts of iron in your water can cause discolouration and result in the pan looking slightly rusty. Large amounts of limestone in your water can cause white spots that you can easily remove by gently boiling lemon juice or white vinegar in the pan (ensure the kitchen is well ventilated) and rubbing softly with a non-abrasive sponge.
• When boiling water, add salt to water only after it has come to the boil to keep salt grains from damaging the steel components of the cookware
• Never heat fat or oil to the extent it smokes, burns or turns black.
• Milk scorches easily. Heat over low to medium heat until bubbles form around the edges.
• To avoid spillage, do not fill the pans more than two-thirds full.
• Avoid using your pans to store acidic, salty or fatty foods before or after cooking.
• Unless otherwise stated only use your pans on a hob and not in an oven – refer also to sections regarding handles, knobs and lids.

Hob suitability and use
• Ensure suitability for your hob by referring to the symbols displayed on the sleeve, packaging or catalogue
• Always dry the base of your cookware before cooking, especially if you use it on a ceramic, halogen or induction hob, otherwise the pan may stick to the hob.
• Depending on your hob type, the base of your pan may become marked or scratched. This is normal.
• Choose a suitable sized gas flame or ring for the base of the pan and centre your pan over the heat source. For gas hob, do not increase the heat source beyond the flat bottom diameter of your pan.
• Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their hob or can be bought from them separately.
• On a ceramic hob, take care that your hob and the base of the pan/ pot are perfectly clean to avoid anything getting trapped between than pan and the hob, thereby scratching the hob.
• Never drag pans across the surface – always lift the pan/pot off.
• Never “agitate” frypans, woks or sauté pans on the hob whilst cooking. To move the food in the pan, use a suitable utensil.

Use on an induction hob
Induction is a heating method, which is much faster and more powerful than other heat sources. To guarantee the performance of your cookware:
• Never heat pots and pans when empty
• When preheating your pan, we recommend that you set the hob (output level) to a mid-range temperature setting (you should consult the operating instructions for your induction
hob).

Helpful hints on lid use
• Always use oven gloves when removing a lid during cooking, tilt it to direct steam away from you and keep hands and face away from vents.
• Do not use glass lids that have cracks, chips or scratches and do not attempt to make repairs to damaged cookware. Avoid the use of damaged cookware lids. For safety reasons if
the glass shatters it is designed to break up into small pieces and shatter downwards rather than outwards.
• Do not place hot glass lids into or under cold water or directly onto a cold work surface as an extreme temperature change can break the glass. This is not covered under the
guarantee.
• Tempered glass lids are oven safe up to a maximum or 350°F/175°C/Gas Mark 4. You must remove glass lids from pans before putting the pans in an oven above this temperature.
• If your glass lids have knobs made from pure Bakelite (ie no added trims) they are oven safe up to 175°C (350°F, Gas Mark 4) for a maximum of one hour. Knobs that are Bakelite
with trims should not be put in the oven at all.
• Any lid that has a steam-vented knob is not oven-safe and should not be put in the oven.
• When leaving a covered pan on the hob after the heat is turned down, be sure to leave an air gap between the lid and the pan or the steam vent open, otherwise a vacuum seal may
occur. If you notice a vacuum seal, do not attempt to remove the lid from the pan.

Handles and knobs
• Handles and knobs can get hot under certain conditions. Always have oven gloves available for use. When cooking make sure handles are not positioned over other hot rings or gas flames. Do not allow handles to come into contact with direct heat or flames, nor place directly under a hot grill.
• Some handles and knobs are attached with screws that may loosen over time due to the continual heating and cooling of the fixing. If it occurs, they should be carefully retightened. Do not over tighten, as this could result in damage to the lid or the knob.
• If handles and knobs are made of stainless steel, they are oven safe up to 482°F/250°C/Gas Mark 9.
• If handles and knobs are made of stainless steel with some silicone insert or wrap, they are oven safe up to 400°F/210°C/Gas mark 6 for a maximum of one hour at a time.
• Handles and knobs made from pure Bakelite (ie no added trims) are oven safe up to 175°C (350°F/Gas mark 4) for a maximum of one hour.
• Bakelite handles and knobs with trims should not be put in the oven at all.
• Any steam-vented knob is not oven-safe and should not be put in the oven.

Cookware with non-stick coating (care and cleaning)
• Most metal utensils can be used except knives and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and do not cut directly in the pan. Do not stab or gouge the non-stick surface. Accordingly, Scratching cannot be covered by the guarantee.
• With use some minor discolouration of the non-stick coating may occur. This is quite normal and will not affect the non-stick properties of your cookware.
• Slight surface marks or abrasions are normal and will not affect the performance of the non-stick surface. Those marks will not be covered by the guarantee.
• Non-stick cooking sprays are not recommended with non-stick cookware. The use of such sprays may create an invisible build-up on the surface of the pan that will affect the pan’s non- stick properties.
• If you accidentally burn food in your pans fill them with warm water and washing up liquid and leave to soak for about an hour. Afterwards wash them as normal and use a non-
abrasive sponge (a non-stick scouring sponge) as necessary.
• If food begins to “stick” to the pan this is usually a sign that the non-stick properties have been weakened due to the pan having been overheated; food has been burnt in the pan or
there is a build up of food residues in the pan. This is not covered by the manufacture’s guarantee (see section “Guarantee”)
• A build up of residue or scale may form on the coating inside the pan. This is often seen when a pan is continually used for boiling vegetables and hard water is used. To remove
these deposits, gently boil lemon juice or white vinegar in the pan (ensure the kitchen is well-ventilated) and rub softly with a non-abrasive sponge.
• The non-stick coating is formulated not to chip or peel under normal household use. If particles from the coating are accidentally ingested, there is no danger. These particles are
non-toxic and totally inert, if ingested it is totally innocuous in the body.

Ceramic coated cookware
• The ceramic surface can be heated up to 570°F/300°C on a stovetop.
• The high heat resistance of the ceramic interior surface makes the pan ideal for searing, browning and frying.
• The ceramic cookware promotes healthy cooking by requiring less saturated fats and oils while cooking.

Utensils
• For non-stick and ceramic cookware, we recommend to use plastic, silicone or wooden utensils for best long term results. For hybrid and stainless steel cookware, metal utensils are allowable.
• If your product has a non-stick coating – see section “Cookware with non-stick coating”.
• Slight surface markings are normal and will not diminish the performance of your cookware.

Oven and grill use
• Cookware is oven safe up to 482°F/250°C/Gas Mark 9 if the handles are made of stainless steel without any Bakelite or silicone or wrap. Refer to the “handle and knob” section to check the safe temperature for your cookware.
• Always use oven gloves when moving your cookware into or out of the oven.
• Tempered glass lids are oven safe up to a maximum of 350°F/175°C/Gas Mark4. You must remove glass lids from pans before putting the pans in an oven above this temperature.
Refer also to the section “Handles and Knobs”.
• Cookware with stainless steel handles that do not include any silicone or Bakelite insert with non-stick coated interior can be put under the grill but must be at a minimum distance
of 5cm from the grill heaters.

Cleaning your cookware
• After each use, wash the inner and outer coatings of your pan with hot water, liquid detergent and a sponge. Rinse and dry thoroughly.
• Do not use metal scouring pads, abrasive wire wool or harsh scouring powder.
• Never put cold water into a hot pan or plunge hot cookware in cold water. Sudden changes of temperature may cause metal to warp, resulting in an uneven base.
• Do not soak the outside of your pans for an extended period due to some aluminum fixings (eg rivets). Always dry your cookware thoroughly.

Dishwashing
• Not all Gastreaux cookware is dishwasher safe. Please check the labels on the packaging. Please also refer to the section “Handles, Knobs and Lids”.
• If your cookware is dishwasher safe, washing by hand is still recommended. If dishwashing, use less caustic dishwashing detergents such as a pure liquid, gel or powder rather than
the combination tablets as these can be very corrosive.
• If placed in the dishwasher the outer coating and any aluminum fixings may become dulled and discoloured due to action of certain detergents. Our guarantee does not cover this
type of wear, however the performance of the pan will not be affected.
• Do not leave your cookware in the dishwasher after the cycle has finshed.

Cleaning – for cookware without non-stick coating
• For regular care, clean your pans with hot water, liquid detergent and a sponge (scouring powder and scouring pads are not recommended).
• For more stubborn stains or if food has been accidentally burnt inside the pan, soak in hot water. Use a fine specialist stainless steel powder cleanser with water to form a paste.
Apply paste using a soft cloth. Run in a circular motion from the centre outward. Wash in hot soapy water, dry immediately to prevent tarnishing.
• Never use bleach, oven cleaners or chlorine-based products on your pans as it is extremely corrosive to stainless steel, even when diluted. It will cause tiny pits to appear in the
surface of the steel which may be unsightly and will affect the cooking performance.
• Do not use steel wool, steel scouring pads or harsh detergents.
• Nylon scouring pads are safe to use.
• Be advised that stainless steel exterior finishes and fixings may become dull due to the abrasive nature of some dishwasher detergents. These effects are not covered under
guarantee.
• Even if your product is dishwasher safe, hand washing is recommended and dry thoroughly immediately after washing it to prevent tarnishing.
• Do not leave your cookware in the dishwasher after the cycle has finished.
• With stainless steel cookware, blue or yellow discolouration may appear over time. This is a natural occurrence that may result from overheating and does not indicate any problem
with the cookware.
• The following may also occur due to inadequate cleaning or leaving to boil dry : white spots (e.g. from boiling potatoes), white fine scale, rainbow effect / irridescent glints, brown
drying rings (watermarks).
• If the product is made of stainless steel discolouration can appear on the outer surface. The discolouration can be removed with a special cleaner for stainless steel cookware, or by gently boiling lemon juice or white vinegar in the pan (ensure the kitchen is well-ventilated) and rubbing softly with a non-abrasive sponge.

Exterior base:
• The body shape of the cookware is guaranteed against external encapsulated base detachment or bubble between the encapsulated base and the body shape. This can create some overheating and some hot spots. It is covered by the guarantee.

Interior surface of the product:
• The body shape of the cookware is guaranteed against dark brown and black rusty stains.
• If you notice some stains on the inner surface of the product, first clean it following the care instructions. If stains are still obvious when you slide your fingernail along the surface after cleaning, or if the mark looks like pitting or holes this may be covered by the guarantee provided that inappropriate corrosive substances have not been used in the pan.
➔ Some helpful advice:
o Always add salt to water only after it has come to the boil o Do not use any detergent which contains chlorine
o Do not use hydrogen peroxide or bleach

Handle, side handle and knob:
• If the pan welded brackets and the handle is broken at the welding points, this defect would be covered by the guarantee.

Cleaning results not covered by the guarantee:
• Some detergents are very aggressive and can affect the stainless-steel exterior finishes and fixings. These may discolour and become dull due to the abrasive nature of some dishwasher detergents. These effects are not covered by the guarantee.
➔ Even if your product is dishwasher safe, hand washing is recommended
➔ Do not keep your cookware in the dishwasher when the cleaning cycle is finished
➔ We also recommend drying your cookware after cleaning with a soft paper towel

Discolouration on the interior not covered by the guarantee:
• Overheating can cause brown or blue stains. This is not a defect in the product, it occurs from using too high a heat setting (typically in an empty or minimally filled pan).
• Large amounts of iron in your water can cause discolouration as well
and result in the pot looking slightly rusty. It can be easily removed
by following the cleaning instructions.
• A blue colour can appear on the inside base of the product due to
cooking food which contain some starch like rice or pasta.
• Also, some white stains may be noticed on the inside base depending
on your water supply. These are due to limescale (scale in the water) and can be easily removed by cleaning the product with some white vinegar or lemon juice.
➔ Clean your cookware by using some white vinegar or lemon juice with a soft paper towel
➔ Clean the pan with a specialist stainless steel cleaner
➔ Always add salt to water only after it has come to the boil

Discolouration of the external surface not covered by the guarantee:
• Overheating can cause brown or blue stains. This is not a defect in the product,
it occurs from using too high a heat setting (typically in an empty or minimally filled pan).
➔ Clean the pan with a specialist stainless steel cleaner.

Warping of the product not covered by the guarantee:
• Dropping the pan can cause some deformation
• Overheating or heating an empty pan can also cause some warping of the product
➔ Do not add any cold water inside a hot pan, this may cause a sudden change of temperature which can cause the base to warp.
➔ Use the appropriate hot ring or gas flame size for the pan.
➔ Clean and dry the external base before using in a ceramic hob.
➔ Select the proper hob ring or gas flame size so that the heat or gas flame touches only the bottom of the cookware and does not climb up the sides of the pan.
➔ Be aware that cooking with an induction hob needs special attention. A hot temperature can be reached very quickly and an extreme and sudden change of the temperature can
cause the product to warp.

Handle, Side handle and knob; damages not covered by the guarantee:
• Dropping or overloading the pan may be the cause of the handle breaking.

1) Do not cut bones or hard food (bones, dried food, frozen food, shelled nut etc.)

2) Cutlery should never be washed in a dishwasher.

3) Do not touch corrosive, hydrochloric acid kind materials, do not soak or clean with saline water.

4) After each use of the knife, please clean it with water, wipe dry and place in dry and ventilated place.

5) To ensure a better performance, please select different types of knives for cutting different food.