Tips for Care
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To give you guaranteed satisfaction with our goods for many years to come, we would like to offer you some hints and advice on how to care for them.
Cutlery
- Cutlery in the dishwasher
Silver and silver-plated cutlery is simple to care for and completely suitable for cleaning in dishwashers. However, proper treatment of the product is required in accordance with the following guidelines:
1. The dishwasher manufacturer’s instructions should be followed, particularly in regard to the recommended dosage for the cleaning agent and rinse aid as well as regular replenishment of softening salt. You should only use well-known brands of cleaning fluid that guarantee active silver protection. Avoid so-called ‘compact’ powder, tabs and liquid gel.
2. Cutlery that is used should not be left unclean for too long as food residue can attack the material it is made from. This is particularly applicable to blade steel in connection with salt and acidic residues. Therefore, a short rinse of the blades under running water is recommended as a minimum requirement after use.
3. Silver or silver-plated cutlery and rust-free cutlery items should be stored separately from each other. Knives should also be kept in their own storage basket to avoid contact between steel and silver.
4. Knives, spoons and forks should always be stored pointing upwards, that i 2000 s, handles pointing downwards, as this ensures optimum cleaning of the cutlery and allows suds solution to run off easily.
5. At the end of a programme, cutlery should be removed, checked and, if necessary, rubbed with a soft cloth. Any water marks or surface rust, especially on knife blades, should be removed immediately using a good metal-cleaning agent if necessary.
6. Whether washed by hand or in a machine, silverware may discolour over a long period of time as a result of contact with air and food containing sulphur or acid. The maxim “The more use, the less cleaning required” generally applies. However, if discolouring does occur, this can be easily removed using the silver care products available from our online shop. - Pitting
The most common type of corrosion is pitting, which eats away at material. Knife blades are particularly vulnerable to this.
This normally starts with pinhole-sized holes barely visible to the naked eye. These small holes can then develop into corroded places measuring up to a centimetre in surface area. The corroded areas are sunken, are dark grey or black in colour and have a granular texture. This corrosion is always caused by chloride destroying either the surface’s protective layer or the passivated stainless steel surface. Contact with food containing acid also has a cumulative effect.
Chloride is present in drinking water and in food residues in the form of cooking salt. It is essential that, after filling the salt reservoir of the water softener, no dishwasher salt is left for a long time at the bottom of the reservoir or in any other areas of the dishwasher. Running a cold “pre-wash” programme will ensure that any spilled salt or salt displaced from the reservoir is washed away. - Surface rust
This refers to rust particles from external sources that have formed on the surface of non-rust steel. This occurs when the handles or stems of saucepans and frying pans are fitted with screws made of material that is not non-rust. Water comes into contact with these areas and rust forms here, clinging to stainless steel through contact with suds solution that is recirculated.
Porcelain
- Porcelain in the dishwasher
Crockery that is washed in a dishwasher is subject to a variety of influences. The composition of the detergent, the temperature profile in the machine, water hardness and the drying method all affect the wear of items that are washed. Many older machines fall a long way short of the requirements for protecting washed items.
It is essential to observe the manufacturer’s guidelines, e.g. dosage instructions. Dishwashers with no automatic steam-release function must be opened directly after the wash programme ends. Damage to items for washing is most commonly caused when loading and unloading them. Therefore, crockery should be loaded in such a way that avoids items striking or rubbing against each other. The decoration’s suitability for washing in a dishwasher is classified in three categories:
1. Not suitable for dishwasher use
This type of decoration is designed solely to enhance the porcelain’s appearance or its artistic qualities. The porcelain’s method of manufacture makes it unsuitable for dishwasher use. The high-quality colouring and sophisticated production precludes dishwasher use. It is essential that this crockery is washed by hand.
2. Suitable for dishwasher use
With this decoration, the use of resistant colours creates a strong bond with the glaze to the extent that dishwasher use can hardly cause any damage. Crockery can be washed on the delicate programme (approx. 55°). Instructions provided by the manufacturers of the dishwasher and detergent regarding the care properties of their products must be followed.
3. Dishwasher-proof
The decoration is fully covered by the glaze which means that its colour and sheen cannot be affected and makes it scratch- and wear-resistant. It can safely be washed in a dishwasher. - Abrasion marks
Metal marks on porcelain are caused by mechanical wear.
This can easily be removed.
Occasionally metal marks typically caused by cutlery appear on porcelain. This is not a quality or production fault in the cutlery or porcelain. It is a completely natural process that occurs when two different materials with differing levels of hardness rub against each other. Metal is softer than the fired layer of glaze on porcelain surfaces and, when subjected to extreme pressure, can leave abrasion marks on porcelain glaze. These abrasion marks can be removed by using a delicate abrasion cleanser.
Glass
- Glass in the dishwasher
Over time, glass can come under attack from pure water or water solutions, despite its chemical resistance. It becomes worn and impoverished. This process can also be abetted by constant exposure to alternating damp and dry atmospheres, plus jumps in temperature during the intermediate rinse cycle. Sometimes it can take a long time before the effects of dishwasher use become apparent. Any irregularities in glass show up very suddenly due to its brilliancy and transparency. So here are some tips for use with a dishwasher:
1. Correct loading of glasses
During the washing process, glasses should not come into contact with each other nor fall over. Ensure that glasses do not obstruct the spray arms. It is advisable to wash large, heavy items by hand.
2. The best wash temperature
Select a programme with a gentle temperature setting.
3. Drying
In order to avoid exposing glasses to a hot, steam-filled atmosphere for too long, the dishwasher door should be opened slightly when the wash programme ends.
4. The correct cleaning agent
A good cleaning agent cleans the glass, prevents calcium deposits and preserves the glass. Always follow the manufacturer’s instructions. Incorrect dosage can produce unsatisfactory cleaning results.
5. Always use rinse aid
The rinse aid softens the water and maintains glass clarity and sheen. Excessive dosages leave cloudy smears on glasses.
6. Water softening
Using dishwasher salt ensures the best water softening results which is crucial to good cleaning results. Set your dishwasher to the correct water hardness level – for precise information, contact your local council – and refill softening salt regularly.
