Montgomery Ward Chef Tested CWS001 User manual

Instruction Manual
MODEL: CWS001
Wards.com 1•888•557•3848
Montgomery Ward Customer Service
3650 Milwaukee Street, Madison, WI 53714
8:00 am to Midnight, Monday through Friday
cipes
inside!
by
Wards.com 1•888•557•3848
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10-pc. Banded Aluminum Cookware

Thank you for purchasing your Chef Tested 10-pc Banded Aluminum Cook-
ware Set by Montgomery Ward. Put through the paces by the experts, we
guarantee that it will perform to the highest standard, time after time, with all
the convenience, easy clean-up and durability you rely on from Wards.
Boiling, browning, sautéing and more! You’ll be feeling like a world-class
chef in your own kitchen with this great cookware set you can be proud of.
The non-stick interiors make clean-up a breeze and the domed, tempered
glass lids with steam vents let you easily check your meal’s progress. Enjoy
cooking up favorite meals in your new set and trying out our new recipes
that will have your friends and family begging for more!
3
PLEASE READ THESE INSTRUCTIONS FOR YOUR ALUMINUM COOKWARE
BEFORE USING
NOTE: We will not be responsible for damage to stovetops
Basic safety precautions should always be followed when using your cookware,
especially when children are present.
Quick Start Tips:
1. Remove all labels and packaging materials.
2. Wash cookware in warm, soapy water, then rinse and dry using a soft cloth or
paper towel.
3. For cookware with a non-stick interior, it is recommended to “season” the pan
prior to first use. Wash the cookware thoroughly and dry. Heat each pan on low
for 30 seconds, remove from heat and put one tablespoon of vegetable oil in each
pan. Rub the oil over the entire surface with a paper towel. Repeat after every 10
wash cycles or if accidental overheating occurs.
WARNING:
•Never leave cookware unattended while cooking.
• Use only low to medium heat with your cookware set at all times (including boil-
ing water). Aluminum cookware conducts heat extremely quickly and evenly. High
heat may damage your non-stick cookware and this type of damage is not covered
under warranty.
• Never let cookware boil dry or leave an empty piece of cookware on a heated
burner.
• Select the proper burner size so that the heat source touches only the bottom of
the cookware and does not climb up the side walls.
• On gas ranges, please adjust the ame so that it contacts only the bottom of the
cookware and does not jump up the sides.
• Do NOT use pan to ambé.
• Let pans cool before cleaning to prevent warping caused by extreme temperature
changes.
• Do NOT slide or drag cookware across a glass or ceramic stovetop as this may
cause damage to both the cookware and the stovetop.
LID USE:
•When removing lids during cooking, tilt lid to direct steam away from you, and keep
hands and face away from steam vents.
by
ank you
for your
purchase!
Important Safeguards........................3-4
Cleaning & Care ................................... 4
Parts & Features................................... 4
General Safety Precautions.................. 5
Frequently Asked Questions................. 5
Recipes..............................................6-9
Warranty & Return Information......10-11
Table of Contents
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Important Safeguards
PLEASE SAVE THESE INSTRUCTIONS
THIS COOKWARE IS FOR HOUSEHOLD USE ONLY
© 2014 Montgomery Ward, Inc. All rights reserved.

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Cleaning & Care
Important Safeguards (cont’d)
• Do NOT use glass lids that have cracks, chips or scratches, and do NOT attempt
to make repairs to damaged cookware. Using damaged lids or cookware could
lead to them shattering or injuries to users or bystandsers.
• Do NOT place hot glass lids under cold water, as the temperature change can
break the glass. This is not covered under the warranty.
• IF YOUR LID DOES NOT HAVE A STEAM VENT: When leaving a covered pan
on the burner after the heat is turned down, be sure to leave the cover ajar or the
steam vent open or else a vacuum seal may form. If a vacuum seal does form, do
NOT attempt to remove the cover from the pan.
HANDLES AND KNOBS:
•The handles and knobs can get very hot under certain conditions. As a general
precaution we always recommend the use of a pot holder for all cookware.
• When cooking, make sure handles are not positioned over other hot burners.
• Some handles and knobs that are attached with screws may loosen over time. If
this occurs, they should be re-tightened. Do not over-tighten as this could result in
damage to the lid or knob. If the screw cannot be tightened or if handles are riveted
or welded, call Wards customer service (see last page) for assistance.
Your aluminum cookware set consists of the following pieces:
Sauce Pan (1 qt.) with lid and non-stick interior
Sauce Pan (2 qt.) with lid and non-stick interior
Stock Pot (3 qt.) with lid and non-stick interior
Dutch Oven (5 qt.) with lid and non-stick interior
Frying Pan (10" diam. x 23⁄4" h) with non-stick interior
Frying Pan (81⁄4" diam. x 2" h) with non-stick interior
• We recommend that you only hand wash your aluminum cookware.
• Always wait for your cookware to cool before cleaning. Our cookware is easy to
clean in warm, soapy water using a cloth or sponge.
• NEVER use abrasive cleaners or oven cleaners. Stubborn spots can be removed
with cleaners that specify “safe for non-stick surfaces”.
• When cleaning glass lids, do NOT use metal scouring pads or harsh abrasives, as
they may scratch and weaken the glass.
NOTE: To avoid discoloration, our cookware with polished aluminum or decal alumi-
num exteriors should not be cleaned in a dishwasher.
Parts & Features
General Safety Precautions
• Keep children away from the stove while you are cooking. Be careful around the
stove as heat, steam and splatter can cause injury.
• Do NOT touch cookware with a wet cloth or pot holder, or put it on a wet
surface. Hot cookware should be placed on heat-resistant surfaces only.
• Do NOT add cold water, ice or fully frozen food items directly to a hot pan, as
steam eruption could occur and cause burns or other injury to users or
bystanders.
• Be especially cautious when the pan contains hot oils used
during cooking, as steam eruptions are possible when elements containing water
are brought into contact with hot oil.
• When boiling water, add salt to water only after it has come to a boil to keep salt
grains from damaging the steel components of the cookware.
• Do not combine cookware to make a double boiler. These pieces are not de-
signed for that purpose, and such use could result in steam-related burns or
other injury to users or bystanders.
• Our cookware cannot be used in a microwave, under a broiler, over a campre or
on any type of grill.
• Our cookware is compatible with gas, spiral, ceramic and glass electric range
burner tops. It cannot be used on an induction cooker.
• Do NOT use metal utensils or cut food with a knife on the non-stick cooking sur-
face. This will cause the non-stick coating to peel over time.
Q: If the cookware is accidentally overheated, will there be hazardous fumes?
A: Any material overheated at a high enough temperature will emit fumes. Fumes
from overheated non-stick cookware will not adversely affect humans or house-
hold pets with the exception of certain exotic birds. Users should observe good
cooking practices and never allow non-stick cookware to overheat. For safety,
always keep birds in a well-ventilated room away from the kitchen.
Q: What could happen if the non-stick coating peeled and was accidentally ingested?
A: Our non-stick coating is formulated not to chip or peel under normal household
use. Accidental ingestion of a small quantity is not harmful.
Frequently Asked Questions

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Bacon Smashed Potatoes (Yields 6 to 8 servings)
3 lbs. small red potatoes, rinsed
Cold water, as needed
4 oz. cream cheese
2 oz. unsalted butter
1⁄2cup chives, finely chopped
1⁄2cup sour cream
1 cup shredded cheddar cheese
7 strips bacon, cooked, drained and chopped
1⁄4 tsp. smoked paprika (optional)
3–5 Tbsp. buttermilk (depending on desired consistency)
Salt and pepper, to taste
Begin by placing red potatoes in the 5 qt. Dutch oven and cover with cold water.
Bring water to a boil and let potatoes simmer until tender (about 35 –40 minutes).
Drain potatoes in a colander. Transfer potatoes to the 3 qt. Stock Pot and turn heat
to medium low. Let potatoes heat up for 2 minutes to remove any excess moisture.
Smash potatoes (including skins) with potato masher. Add cream cheese, butter,
chives, sour cream, cheddar cheese, bacon and smoked paprika to the potatoes.
Stir and let cook for 5 minutes. Add buttermilk to desired consistency. Season with
salt and pepper and serve immediately.
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Mom’s Chicken Soup (Yields 8 to 10 servings)
For the Broth:
4 lbs. whole chicken (giblets removed)
11⁄2 cups (about 8 oz.) carrots, large diced
11⁄2 cups (about 3 stalks) celery, large diced
2 cups (about 1 large) onion, large diced
1 bay leaf
1 clove garlic, smashed
6 sprigs thyme
10 parsley stems
8 cups water
1⁄2Tbsp. whole black peppercorns
Place all ingredients in the 5 qt. Dutch oven. Bring to a boil. Reduce to a sim-
mer and cook for 2 hours. Remove chicken and place on a plate to cool. Drain
broth through a colander and reserve the broth. Discard the vegetables, herb and
spices.
For the Soup:
Reserved chicken broth
Reserved chicken
2 cups (about 8 oz.) carrots, small diced
2 cups (about 4 stalks) celery, small diced
1 large onion, small diced
1⁄4cup fresh parsley, minced
Salt and pepper, to taste
6 oz. egg noodles, cooked
Place reserved broth back into the 5 qt. Dutch oven. When chicken is cool enough
to handle, remove meat from bones discarding any skin or fat. Place chicken meat
into the broth. Add carrots, celery and onion. Cover and bring to a boil. Immedi-
ately reduce to a simmer and cook for 30 minutes. Remove lid and add parsley.
Season with salt and pepper to taste. To serve, place cooked noodles in a bowl
and top with soup.
It is recommended when storing leftovers to keep the soup and noodles separate.
Recipes Recipes

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Summer Chicken and Vegetable Pasta (Yields 8 to 10 servings)
3 Tbsp. olive oil, divided
1 large onion, medium diced
1 large red pepper, medium diced
1 small jalepeño pepper, seeds and ribs removed, medium diced (optional)
1 lb. zucchini, medium diced
2 cloves garlic, minced
2 cup leaf spinach
1 cup corn (fresh or frozen)
2 chicken breasts, skinless, cut into 1" cubes
1 lb. tomato, medium diced
1 (4 oz.) can diced green chilies
2 tsp. dried oregano
Pinch of nutmeg
3⁄4cup half and half
11⁄2cup shredded cheddar cheese
1⁄4cup cilantro, minced
1 lb. package fettuccini noodles
Begin by heating 2 tablespoons olive oil on medium heat in the 10" frying pan.
Add onion and red pepper and let cook for 2 to 3 minutes until vegetables are no
longer crisp. Add jalapeño and zucchini and cook for 2 minutes more, stirring
frequently. Add garlic and spinach, and let cook until spinach is wilted, about 2
minutes. Add corn and cook for an additional 2 minutes. Remove vegetables to a
bowl and reserve.
Add 1 tablespoon olive oil back into the frying pan and heat on medium high heat.
Add cubed chicken and cook until chicken is almost done, about 8 to 10 minutes.
Add reserved vegetables along with the tomato, chilies, oregano, nutmeg and half
and half back to the pan. Bring to a simmer and let cook for 10 minutes, stirring
frequently to the half and half does not scorch. In the meantime, cook fettuccini
noodles according to package directions; drain and reserve. Add cheddar cheese
and cilantro to chicken mixture and stir until cheese melts and thickens.
To serve, place fettucini noodles on a plate and top with chicken mixture.
Chorizo and Sweet Potato Chili (Yields 8 to 10 servings)
24 oz. chorizo, removed from plastic casing
1⁄2Tbsp. olive oil
1 medium onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 Tbsp. oregano
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 (40 oz.) can sweet potatoes packed in syrup, drained
3 cups chicken stock
2 (4 oz.) cans diced green chilies
2 (15.5 oz.) cans black beans, drained and rinsed
Garnish: sour cream, chopped cilantro and cheddar cheese
Place olive oil in 5 qt. Dutch oven and heat on medium heat. Add chorizo and cook
until it darkens, about 10 minutes. Turn off heat and remove as much fat from the
chorizo as possible. Return the heat to the pan and add onion and red pepper to
the chorizo. Cook for 5 to 7 minutes until vegetables are soft. Add garlic, oregano,
chili powder and cumin to the pan and bring the heat to low. Take the drained sweet
potatoes and process in a blender along with 1 cup of chicken stock. Pulse until
smooth. Add sweet potato purée to the chorizo mixture along with the additional
2 cups of chikcen stock. Add green chilies and black beans and bring to a slow
simmer. Allow chili to cook for 45 minutes to 1 hour. Serve chili in bowls and top
with sour cream, cilantro and cheddar cheese.
Recipes Recipes

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Returns
If any item, for any reason, does not meet your expectations, just return it to us.
We’ll gladly either:
• Refund your merchandise amount
• Credit your account
• Send a replacement
You can return any unused item in its original packaging within 60 days of its
receipt for a full refund of the purchase price (excluding shipping and handling
charges).
Please send returns to:
Montgomery Ward, Inc.
Attn: Customer Returns
2000 Harrison Suite 100
Clinton, IA 52732-6676
When returning an item:
• Use the original packaging and pack it securely.
• Please adequately insure your item in case you need to make a claim
with the carrier you choose for returning your item.
• Include your order number and reason for return.
• We recommend keeping the receipt for 4 weeks.
Montgomery Ward, Inc. warrants this Chef Tested product
to be free from defects in material and workmanship
for one year from provable date of purchase.
Within this warranty period, Montgomery Ward will repair or
replace, at its option, defective parts of this Chef Tested
product at no charge, provided the product is returned,
freight prepaid with proof of purchase to Montgomery Ward.
Allow 2-4 weeks for return shipping.
This warranty does not cover improper installation, misuse,
abuse or neglect on part of the owner. Warranty is also
invalid in any case that the product is taken apart or
serviced by an unauthorized service station.
This warranty gives you specific legal rights and they may
vary from state to state.
THE FOREGOING WARRANTIES ARE IN LIEU OF ALL
OTHER WARRANTIES AND CONDITIONS,
EXPRESS OR IMPLIED, INCLUDING
BUT NOT LIMITED TO THOSE OF MERCHANTIBILITY
OR FITNESS FOR A PARTICULAR PURPOSE.
1 Year Limited Warranty
Montgomery Ward Customer Service
8:00 am to Midnight CST, Monday through Friday
Wards.com 1•888•557•3848