Basic Rules Are Simple
1. ALWAYS USE THE RIGHT PAN
Select the pan the food will most nearly fill (about 2/3 full) as air pockets created by “too large for the food quantity” pan will destroy vitamins, dry your foods and possibly burn.
2. RINSE PREPARED FRUITS AND VEGETABLES
In cold water and drain. Add 1/4” of water to the pan, place the fruits or vegetables in and cover. This is minimum moisture, nutritional cooking. Until you get used to this new method, you might want to start with 1/3” of water to the bottom of the pan.
3. CONTROL THE HEAT
throughout the cooking process. If you have too high a heat it evaporates the steam and your food burns.
4. GET A VAPOR SEAL
Start the cooking process on medium heat until the thermostat on the cover approaches 100c and then turn the heat down to low. Keep the temperature just under 100c to prevent any steam from escaping. If you see steam escaping you have the temperature too high and you
need to adjust the heat down until the lid sits down on the pan and no steam escapes.
5. DON’T PEEK!
Resist that urge to peek! When the cover is removed during the cooking period, heat and steam are allowed to escape. This lengthens the cooking time and dries out the food.
6. BE SPECIFIC
Follow time charts, recipes and general instructions under specific headings of Meats, Vegetables, etc. for the best in nutritional cooking.
General Cooking Directions:
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