CookWorld WATERLESS AND NUTRITIONAL COOKWARE Instruction Book - Page 5
Browse online or download pdf Instruction Book for Kitchen Appliances CookWorld WATERLESS AND NUTRITIONAL COOKWARE. CookWorld WATERLESS AND NUTRITIONAL COOKWARE 14 pages.
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BASIC WHITE SAUCE
For Medium – Use 2 tablespoons butter, 2
Tablespoons flour, 1 cup warm milk (or
meat stock or vegetable liquid)
For Thin – Use 1 tablespoon butter
And 1 tablespoon flour.
For Thick – Use 3 tablespoons butter and 3
tablespoons flour
Melt butter, add flour and stir until smooth.
Add warm liquid, stirring constantly. Bring
to a boil, reduce heat and simmer about 5
minutes. Add seasonings.
BUTTER SAUCE FOR VEGETABLES &
FISH
1/3 cup butter
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon salt
1-1/2 cup water, hot
Follow directions for making white sauce.
MUSTARD BUTTER SAUCE
6 tablespoons butter
4 teaspoons dry mustard
1 teaspoon sugar
1/2 teaspoon salt
Melt butter. Add remaining ingredients.
Serve hot over cooked green vegetables.
Sauces
CHEESE SAUCE
Follow recipe for
basic white sauce,
add 1/4 teaspoon dry mustard with the
seasoning.
Blend in 1/2 cup sharp
American cheese (cut up or grated). Stir
until chesse is melted. Use medium white
sauce for vegetables.
HOLLANDAISE SAUCE
2 egg yolks
Dash Chayenne pepper
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup melted butter
Beat egg yolks until thick; add salt, pepper.
Add 3 tablespoons melted butter, a little at
a time, beating constantly. Slowly beat in
remaining butter alternately with lemon
juice. Serve with green vegetables.
CREAM-HORSERADISH SAUCE
1/2 cup heavy cream
4-6 tablespoons horseradish
1/2 teaspoon salt
1/8 teaspoon white pepper
Whip cream until stiff; fold in remaining
ingredients.
Yield: 1 cup.
Serve with
ham,lamb, pot rost or venison.
SAUCE ALMANDINE
Saute over low heat 1/4 cup slivered
Blanched almonds in 1/2 cup butter or
margarine until light golden brown, stirring
constantly. Stir in one table spoon fresh
lemon juice. Serve on asparagus, broccoli,
green beans, other vegetables, chicken,
sweet breads of fish fillets.
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HOW YOUR COOKWARE WORKS
DR IPL ESS
The edge of every CookWorld pot and pan is designed to ensure that
there is no drip when pouring directly from the unit. This feature is
POU RIN G
particularly beneficial by reducing mess in the kitchen and eliminating the
ED GE
need to use ladles.
NU TR ITH ERMIC
CO MPAC T BAS E
The special Nutrithermic Compact Base, with the force
of 1,600 tons, gets inseparably adhered to the 1.2mm
thick pot body made out of several light-metal layers.
The bottom picks up even the lowest amount of energy
extremely quickly, distributes it evenly over the entire
surface and conserves it perfectly. These attributes
guarantee optimal heat conduction, distribution and
conservation.
VAPO R SE AL
The lid is constructed
to fit perfectly and to
ensure that the
cooking container is
closed. The
condensation groove
takes in the hot humid
air and forms a thin
layer of water between
pot and lid, which
closes the pot almost
air-tight. This means
no evaporation and no
unpleasant kitchen
odors - the precious
nutrients cannot
escape!
S TAY C O O L H A N D L E S
The open construction of the handles in
high finish makes for a more solid hold.
The units are comfortable to carry, since
the handles do not heat up.
AUDIO TEMPALERT KNOB
The secret to great cooking is temperature
control. CookWorld Cookware features the
Audio TempAlert Knob, which takes the
guesswork out of cooking. The convenient
Audio TempAlert Knob eliminates the need
for stirring or constant "pot-watching".
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