Bartscher E6,1L-1 User guide

100446 - 100447 - 100448 - 100449 -
100450 - 100451 - 100452 - 100453 -
100454 - 100456 - 100457

Bartscher GmbH
Franz-Kleine-Str. 28
D-33154 Salzkotten
Germany
Phone: [phone]
Fax: [phone]
Service hotline: [phone]
www.bartscher.com
Version: 1.0
Date of preparation: 2022-06-15
Original instruction manual
EN

100446 3 / 5
EN
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
65
362 x 199 x 110
125
180
0,81
100456 /
E200-D1
65
419 x 221 x 112
145
200
0,97
100457 /
E240-D1
75
477 x 267 x 130
190
240
1,57
We reserve the right to implement technical modifications.

4 / 5 100446
EN
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
EN
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.