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 thecover
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 thecooking
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.