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FAQs

Vacuumware

About Products

The body of Thermos® product is made of SUS304 stainless steel, all Thermos® food grade containers are comply with all recognised safety standard. Thermos® vacuumware are tested by independent labs to ensure that our material and processes are safe. Stainless steel and plastic parts in the Thermos® vacuumware do not contain any heavy metal or plasticizer which is harmful to human body. Please purchase and use at ease.

The two possible reasons for stainless steel become magnetized:

1. There was microstructural change due to the cold work and heat treatment on stainless steel, or stainless steel was exposed to magnetic metal.

2. This is to make cookware compatible with induction cooker that heats a cooking vessel by magnetic induction.

  • Using magnet will not be able to tell the structure of stainless steel.

Definitely no, using chemical compound without proper guidance might endanger you and your property.

The finishes of stainless steel are varying due to the duration, environment, and temperature of electrolysis. However the quality of vacuumware will not be affected, you can use at ease.

All plastics are made with Plastic Polypropylene, or silicone that is heat and cold resistant. All Thermos® food grade containers are comply with all recognised safety standard. Thermos® vacuumware are tested by independent labs to ensure that our material and processes are safe. Stainless steel and plastic parts in the Thermos® vacuumware do not contain any heavy metal or plasticizer which is harmful to human body. Please purchase and use at ease.

The soft straw is able to withstand temperatures up to 120 degree Celsius, and stem straw is up to 70 degree Celsius. However warm water is more recommended.

You can refer to our website, Thermos Malaysia website, or contact us via +603-8021 6626.

Daily Usage

Prior initial use, clean with warm water and mild dish soap.

If you feel the smell is unpleasant, kindly place your lid and stopper outside on a sunny day to simultaneously air them out. You may also soak the lid and stopper in mixture of water and vinegar at 10:1 ratio, and the smell will be reduced slowly.

Do not add the beverage more than maximum label, kindly leave space ½ inch from the top. Otherwise it might overspill and cause burn when you close the lid.

Cleaning the vacuumware immediately after using to prevent stains and dried-on food from building up. You can wash it with mild dish soap and scour them lightly with a scouring pad (the kind found on double-sided sponges) or wet cloth. Never use products like abrasive powder, scouring agent, bleach or dish soap contains chlorine on your pans, or scrub with steel wool that might cause scratch, damage or discoloration.

To remove difficult stains fill your vacuumware with hot water, add one teaspoon of bicarbonate of soda. Never use any bleach, steel wool, abrasive powder, scouring agent, and brightener which may cause scratch, damage, and rust. Avoid immerse the vacuumware or stainless steel lid in water, as it may rust or stain if not the gap is fully dry.

Do not immerse bottle in boiling water. It will result in deformation, water leaking or discoloration.

This is to prevent deformation or discoloration of the product.

Do not put your vacuumware in a dishwasher or dish dryer to prevent deformation, and water leaking.

It is alright for storing salty food and soup in the vacuumware, please consume within 6 hours and clean it thoroughly.

  • Do not store dry ice and carbonated beverage which can cause strong pressure in the vacuumware. It may result stopper to eject forcefully.

  • Do not store acidic beverage such as plum juice and lemon juice etc., which may lead to poor performance in hot retention.

  • Milk, or dairy product and fruit juice should not be kept in the vacuumware for prolonged period as it may spoil.

Yes, but it is not advisable because the design of stopper are not suitable for hot drink and can’t last longer if compare with other same capacity Thermos® products. Be caution when the contents are hot, do not drink directly from the product.

Not all vacuumware products can use for thermal cooking. For thermal cooking, you need to boil and simmer all ingredients until reaching same boiling temperature; the food keeps cooking slowly in its own retained heat in the vacuum insulated pot that has vacuum-insulated double walls. Food must be at least ¾ full and reach boiling temperature in order to cook thermally.

1. Please prepare a 470ml (or above) vacuumware.

2. Put all ingredients into the vacuumware and pour in boiling water until three quarter full. Close the lid and preheat the vacuumware completely and then drain the water.

3. Cooking time for congee, noodle and hard boil egg are 90 minutes, 7 minutes and 20 minutes respectively.

When hot drink or food has been put into vacuumware, the pressure automatically developed and you find yourself unable to unscrew the lid. No worry, it is normal. Running the lid under hot water for a minute will make it comes off more easily.

You may replace parts like O-ring, stopper or lid follow original position and direction. It is not advisable to assemble or repair other parts because it may cause scratch or damage on the product.

Pulling strap with force might cause damage to the sling pouch.

Maintenance and Cleaning

The vacuum insulation is no longer working when the product is being hit/ strike and the unit is irreparable.

Please contact and purchase replacement parts from customer service.

Partial peeling off might be cause by frequent contact with high heat or oil (such as hand cream) which may soften the coating.

Try this test:

1. Add hot water into the container

2. Wait for few minutes

3. Touch the outer surface of body

If it is hot, vacuum insulation is not working.

The desiccants in the vacuum insulated chamber are used to absorb moisture. Desiccants are used to extend the life of vacuumware by absorbing unwanted gases and moisture that promote heat transfer within the evacuated space. Normally desiccants will reach saturation after 5 years and decrease the heat retention performance.

Vacuum insulation is not repairable.

Vacuum insulation function is not able to be recovered once it is not working.

Cookware

About Products

1. Pour oil into cool cookware before heating up.

2. Low to moderate.

Tips: For first time usage, soak it in rice water which acts as a protective layer before using the cookware.

*Take note! Use mild liquid dish-washing and sponge to clean the cookware before the first time use and once after every usage.

Please refer to the symbols below in product packaging:

Cooktop symbols

  • Dry the cookware thoroughly and let it cool before pouring the oil and heat up the cookware.

  • Our stainless cookware conducts heat quickly so place the cookware on cooktops on low to moderate heat.

  • When cooking meat or fish, heat the oil at medium heat. When the oil ripples and spreads quickly across the cookware, add the food then reduce to low heat.

  • Droplets of water will appear once the cookware is being covered by a lid. This gentle cooking method used by THERMOS ensure the preservation of minerals, vitamin and other nutritional qualities of food. By steaming the food, we could further preserve and maximize the flavour of food.

  • Stainless steel has high heat retention thus the cookware is able to continue cooking, steaming or stewing even when the heat is off.

The body of Thermos® product is made of SUS304 stainless steel, all Thermos® food grade containers are comply with all recognised safety standard. Thermos® product are tested by independent labs to ensure that our material and processes are safe. Stainless steel and plastic parts in the Thermos® product do not contain any heavy metal or plasticizer which is harmful to human body. Please purchase and use at ease.

The two possible reasons for stainless steel become magnetized:

  1. There was microstructural change due to the cold work and heat treatment on stainless steel, or stainless steel was exposed to magnetic metal.

  2. This is to make cookware compatible with induction cooker that heats a cooking vessel by magnetic induction.

    • Using magnet will not be able to tell the structure of stainless steel.

Definitely no, using chemical compound without proper guidance might endanger you and your property.

Daily Usage

  1. Remove the label and sticker.

  2. Scour the cookware with stainless steel or mild abrasive cleaner using sponge.

  3. After that, use clean cloth/sponge and mild dish soap to clean again.

  4. Wipe with dry cloth after rinsing.

  1. Cold wok and cold oil. Make sure the oil and cookware are heat up at the same time.

  2. Cooking oil not hot enough.

  3. Cooking oil is too hot which results food burnt and then cause the food stick on wok.

  4. The temperature difference between food and oil. Make sure the food surface is dry and fully thawed.

  5. Flipping food too soon before the crust is developed.

There are few possible reasons:

  1. The pan/oil is not hot or too hot.

  2. Cooking meat straight from the refrigerator (meat/fish is not fully thawed yet).

  3. Too much seasoning on the meat/fish.

  4. Using too-high heat.

You can do the following:

  1. Add a thin layer of oil to the bottom of a stainless steel cookware. Heat the oil until it’s very hot and you see ripples (around 90 seconds) before you turn to low heat. Then, add the meat/fish.

  2. Let meat stand at room temperature for 15 to 30 minutes before cooking.

  3. Use right amount of seasoning.

  4. Be more attentive to the heat.

Always put oil to cookware before start heating it. Never heat an empty cookware, which can cause irreparable damage.

Some stainless steel is made from different alloys which are different in thickness and thermal expansion and contraction. When heating empty cookware, all heat will be absorbed by alloys. When any alloy gets hot, it expands on the molecular level. If the alloys cools off too quickly, the molecules constrict too quickly, the cookware will become warping, which also called thermal shock. This situation might cause cookware lose its thermal conductivity, and thermal retention function. If the cookware is heated for long time, do not chill the cookware with cool water, should let the cookware cool slowly to avoid thermal shock.

  1. After cooking, add some water and mild dish soap and scour with sponge while the cookware is still warm.

  2. Scrub the back of the cookware with sponge.

  3. Rinse with running water after scouring.

  4. Wipe to dry the cookware thoroughly.

Thermal retention of Thermos® cookware is very good. It is recommended to scour the wok while it is warm to prevent burnt on food. If there is any difficult grease, you can try to clean with stainless steel cleaner.

Using these oils for deep frying is likely to result in large amount of a yellowish brown resin-like substance to be formed on the surfaces of the wok. This substance is harmful to human body, so these oils are only suitable for stir-frying. For deep frying, it is recommended to use oil with higher smoke point like palm oil or peanut oil, however they are relatively less nutrient. It is better to prepare two different kind of oil for different cooking method.

Built-up carbon at bottom of cookware normally happen when cookware is heated without drying completely. You can try to scour with mild dish soap while cookware is still warm, or scour with stainless steel cleaner.

Burnt on grease might be caused by oil or seasoning stuck on cookware due to overheating. To resolve this, clean with stainless steel cleanser while it is still warm.

The stains might be dried up gravy or sauce that is cleaned immediately after cooking. You can add some water in the cookware, turn to low heat, and then scour with sponge and stainless steel cleaner.

This is due to using of scouring pad that contains abrasive powder, you just need to clean with sponge and running water again.

Cloudy white spot typically caused by a built-up of mineral found in water while rainbow-like discoloration caused by overheating. These stains will not affect the quality of stainless steel cookware. They should be removed when you cook with oil next time, or washing the pan with vinegar may also help.

Yes, except for electrical or wooden parts.

The light scratches on stainless steel cookware are normally caused by cooking with sharp utensil or cleaning with scouring pad for long period. Using light scratched stainless cookware does not pose any risk to health concerns as there is no harmful coating on surface of stainless steel. Stainless steel is durable, and it has a well-deserved reputation for resisting stains. However, over a long period of time, your stainless steel will inevitably sustain a few scratches.

Cooking with sharp utensil can result in pitting.

If the cookware is heated for long time, do not chill the cookware with cool water, should let the cookware cool slowly to avoid thermal shock and therefore result in warping.

Cleaning and Maintenance

  • Dry thoroughly after cleaning. Cookware could rust if it is not wipe thoroughly dry after each usage.

  • Do not use coating and essential oils as this can lead to the discoloration of the cookware.

  • Wash in soapy water with a sponge and then let dry.

  • Stainless steel does not rust easily. However food stain, long exposure to wet surface and contact with other rusty materials may lead to white dots forming and cookware becoming rusty. If this does happen, simply wash the cookware with soapy water and a sponge, rinse with water and let dry. This will improve the condition of the cookware.

  • THERMOS cookware has high heat retention. Once you are done with your cooking, you can use the remaining heat to clean your cookware. If the cookware has been cooled down, add some water and reheat the cookware in order to remove the food stains and oil. Sponge may leave residue in the cookware and if this does happen, mild dishwashing liquid shall be used to clean the cookware.

Once you are done with your cooking, you can use the remaining heat to clean your cookware. If the cookware has been cooled down, add some water and reheat the cookware in order to remove the burn food.

Overheating or reheat may lead to the discoloration of cookware. Do not pour cold water to cool the cookware as this may further damage the pots. Overheating may cause discoloration on the surface of the cookware and to remove this, please wash and rinse the cookware with a specialized stainless steel cleaning products with either a sponge.

Rainbow pattern or white spots might appear in the cookware when comes in contact with minerals or starch. This is a normal occurrence and will not affect the quality of the cookware. If this does happen, simply clean it as usual.

Cookware edge might spill from over boiling for non-vented lids only as it does not have vented holes that allows allows steam to escape. If this does happen, please adjust to low heat.

CAUTION: General Safety Instructions

  • Do not overheat the cookware before oil or water is added into the pots as this may cause the cookware to be defective, discolor, damage or it may lead to fire.

  • In order to not be hurt, please wear oven mitts to lift or touch the cookware during use or while the cookware is still hot.

  • Fill ingredients only up to 80% of the volume of the total capacity of cookware to prevent from overflowing.

  • Do not remove the lid forcefully if you have difficulty removing it as it may cause harm. Reheat the cookware and the lid will be released easily. Watch out for the steam and oil splatter while cooking.

  • Do not drop the cookware or scratch the cookware with sharp utensils in order to prevent damage to the surface of cookware.

  • This product can only be used by adults.

  • Keep the product away from the reach of children.

  • Plastic bags and film can be dangerous. To avoid danger of suffocation, keep this bag or film away from babies and children.

Shuttle Chef

About Products

The body of Thermos® product is made of SUS304 stainless steel, all Thermos® food grade containers are comply with all recognised safety standard. Thermos® product are tested by independent labs to ensure that our material and processes are safe. Stainless steel and plastic parts in the Thermos® product do not contain any heavy metal or plasticizer which is harmful to human body. Please purchase and use at ease.

The two possible reasons for stainless steel become magnetized:

  1. There was microstructural change due to the cold work and heat treatment on stainless steel, or stainless steel was exposed to magnetic metal.

  2. This is to make cookware compatible with induction cooker that heats a cooking vessel by magnetic induction.

    • Using magnet will not be able to tell the structure of stainless steel.

Definitely no, using chemical compound without proper guidance might endanger you and your property.

Daily Usage

  1. In the inner pot, add in the ingredients and seasoning.

  2. Put the lid on inner pot, heat it over on top of stove or induction cooker.

  3. After it comes to the boil, reduce heat and then simmer for 10 -15 minutes, longer simmering time are required for denser ingredients or ingredients larger in size.

  4. Place the inner pot into the outer insulated pot and put the lid on. The outer pot has vacuum-insulated double walls so the food keeps cooking slowly in its own retained heat.

  5. After the minimum required cooking time, the meal is ready to serve. The slow and gentle cooking ensures that meat stays moist and tender while vegetables retain their shape, texture and colour. The food inside can never be over-cooked so you will avoid scorching, evaporation, over boiling or bitterness.

Food will decay if it is kept in Shutter Chef for long time. It is recommended to reheat or refrigerated the food after 8 hours.

  1. For lesser food amount, temperature drops faster. The fuller the inner pot is then the longer it will retain temperature.

  2. Open the lid of outer pot frequently during cooking process will cause temperature drops quicker. It is required to boil it again.

  3. When using Shutter Chef in cold environment, the core temperature might not high enough. It is required to boil it again.

The outer pot should not be immersed in water and because it does not come into contact with food therefore it is easy to keep this clean by gentle wiping with a damp cloth and mild dish soap. The inner pot and lid are constructed from 18/8 stainless steel and are fine to immersed in water, and clean with mild dish soap. Rinse and wipe dry the inner pot immediately.

  1. Do not heat the outer pot.

  2. Do not place the food in outer pot directly.

  3. Do not use metal utensils on the outer pot. It may cause damage to vacuum insulated structure which will lead to losing heat retention function.

  4. Do not place the outer pot near to heat source; otherwise it will cause damage to the insulation layer, or deformation on the plastic handle.

  5. Be cautious that the handle of outer pot might be hot.

  6. Avoid direct heat to inner pot handle during cooking