CookWorld WATERLESS AND NUTRITIONAL COOKWARE Gebrauchsanweisung - Seite 10
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TIPS FOR GETTING STARTED
The key to successful cooking is familiarizing oneself with the Audio TempAlert.
The most common mistake people make when cooking is using HIGH HEAT.
Start on MEDIUM, and when the Audio TempAlert Knob begins to whistle TURN
TO LOW. Once the heat is turned down to low, the food will continue to cook. If
the whistle continues, or if the lid begins to move, allowing steam to escape, THE
HEAT IS TOO HIGH! Continuing to cook at these high temperatures will destroy
many of the valuable vitamins and minerals in your food. This is easily avoid-
able if the heat is turned down to low once the Audio TempAlert Knob begins to
whistle.
Meats
When frying or grilling meats or potatoes, DO NOT TURN THE TEMPERATURE
DOWN. Keep it on medium for the duration of your cook time. Unlike cooking
vegetables, you will need to PRE-HEAT the pan. It is very easy to determine
when the preheating pan is hot enough to begin cooking. Simply sprinkle water
on the surface. The water should bead up and roll around like tiny marbles. If the
water spatters and evaporates, it is not yet hot enough. Once the pan has
reached the correct temperature, place the meat in the pan and brown or sear on
one side. To reduce splattering you may want to partially cover your skillet with
the lid. You may also utilize the adapter ring. Allowing air to circulate around the
food will maximize browning and crispiness. You should be able to gently turn the
meat over on to the other side to finish browning. If the meat sticks it is not yet
ready to be turned or the pan is not hot enough. Again, do not be discouraged if
it takes one or two practice runs. Everyone's stove is a little different and you will
have to learn where medium is on your stove. The important thing to remember
is that the heat should remain on medium the entire time. You do not need to
worry about losing nutrition as with fruits and vegetables. Meat is a protein and
will tolerate medium to medium-high.
Cooking fruits and vegetables without water
Use fresh and seasonal vegetables whenever possible as opposed to frozen.
Rinse and drain the vegetables after they are cut and place them in the pan. DO
NOT PREHEAT. Rinsing makes up for the moisture lost between the time the
vegetables were harvested and the time you cook them. Next, choose the right
size pot. It should be filled about 2/3 to 3/4 full to allow the proper amount of
moisture and decrease cooking time.
7
MEAT CHART
Approximate Cooking Time
For Various Cuts of Meat
BEEF
Hamburger Patties
Minute Steaks
Pepper Steaks
Tenderloin (Medium Cooked)
Rib Eye (Medium Cooked)
Club Steak (Medium Cooked)
Sirloin Steak (Medium Cooked)
Porterhouse Steak (Medium Cooked)
Rump Roast or Sirloin Tip (Medium Cooked)
Pot Roast
Round Steak
Short Ribs
Fricassee
LAMB
Chops
Lamb Patties
Neck Slices
Roast Leg
VEAL
Chops
Steaks or Cutlets
Cubes
PORK
Pork Tenderloin
Chops
Shoulder Steak
Roast
Spare Ribs
CHICKEN
Roasted
Chicken Thighs
Boned Chicken Breast
Legs or Things
CAPON
Roasted
TURKEY
Roasted
Boned Turkey Breast
Approximate Cooking
Average Weight
Time In Minutes
Or Thickness
1/2" / 1.5 cm
6-8
Thin slices
6-8
Thin slices
6
3/4" / 2.0 cm
6-8
1" / 3.0 cm
7
1" / 3.0 cm
7
1/2" / 1.5 cm
7
1" / 3.0 cm
10
2 lbs. 1kg
45
2-3 lbs. / 1-1.5 kg
60-90
3/4" / 2.0cm
60
60-90
2" / 6.0 cm tubes
60
3/4" / 2.0cm
15
1/2" / 1.5 cm
15
1.0 lbs. / 450 grams
60
2 1/2" / 3.0 lbs. / 1.0 - 1.5 kg
90
1/2" / 1.5 cm
10-12
1/2" / 1.5 cm
15
1.0" lb. / 3 cm
30-45
1/2" / 1.5 cm
15
3/4" / 2.0cm
15-20
1/2" / 1.5 cm
15-20
2 lbs. 1kg
60
2 lbs. 1kg
45
2-3 lbs. / 1-1.5 kg
45-60
20-25
10-12
15-20
5-6 lbs. / 1-1.5 kg
120
8.0 lbs. / 2.0 kg
180-240
4.0 lbs. / 2.0 kg
120-150
16