INSTRUCTION BOOK

WATERLESS AND
NUTRITIONAL COOKWARE

To register your cookware please visit:

www.lakeindustries.com/warranty

OWNERS MANUAL AND

RECIPE BOOK
PLEASE READ CAREFULLY BEFORE USING
CB 02/11

Congratulations
You have made a wise decision in choosing to equip your kitchen
with the Nutri-Stahl Cooking System. Your investment will in turn
pay lifelong dividends in healthy, flavorful and cost effective meals
for you and your family.
Your quality set of cookware is the direct result of years of research
in materials and design. We have been providing customers with
the very best in quality and function since 1950. Your Nutri-Stahl
cookware is composed of 24 Element, stainless steel. These
elements are essential for fast, even and energy efficient heat
distribution.
Now please take a few minutes to read through this instruction
manual to become better acquainted with the use and care of your
cookware. The instructions are quite simple however; please keep
in mind that as with anything new, there will be a learning period
but know that with a little practice and patience, your efforts will
undoubtedly be rewarded in complete satisfaction with your
results.
We are confident that you will join the tens of thousands of people
who have been delighted with the many advantages your beautiful new cookware set has been designed to bring you. Again,
congratulations! You have made a sound investment in healthy
living.

Warning: Never leave empty cookware or cookware that has

boiled dry on a hot electric unit or gas burner. Cookware will
discolor and, if allowed to overheat excessively, the bottom
will melt, and until cooled may be dangerous. If melting
occurs do not attempt to move or remove cookware from
cooking surface until cookware has completely cooled.

NOTES

WHAT TO DO IF...

TABLE OF CONTENTS

IF

YOU SHOULD

REASON

24 Elements .............................................................................

The TempAlert indicator rises

past 50-60 degrees before the
heat has been turned to low

Remove the unit from the

heat for a minute, and
reduce to a low setting

Unit should not have been

left unattended until the heat
had been turned to low.

How Your Cookware Works .....................................................

Using The TempAlert Control ...................................................

Why Minimum Moisture Cooks Better ......................................

Simple Dos and Donts ............................................................

The TempAlert indicator does Increase heat slightly

not reach the ideal range after
the heat has been turned to
low

Your range requires a slightly

higher heat setting

The TempAlert indicator rises

beyond ideal range into 100
degrees

Your range requires a lower

heat setting

How To Care For And Clean Your Stainless Steel Cookware ...

Tips For Getting Started ...........................................................

Your range requires a lower

heat setting
A large unit filled with food
requires a slightly higher
setting than a small unit 2/3
full
Your range requires a higher
heat setting

How To Determine Correct Cooking Temperatures .................

Fresh Vegetables .....................................................................

Frozen Vegetables ...................................................................

10

Vegetable Recipes ...................................................................

11

Potato Recipes .........................................................................

12

Meat Recipes ...........................................................................

13-14

Cooking Meats .........................................................................

15

Meat Chart ................................................................................

16

Poultry Recipes ........................................................................

17-18

Meal-In-One Recipes ...............................................................

19

Seafood Recipes ......................................................................

20

Sauce Recipes .........................................................................

21

Dessert Recipes .......................................................................

22

What To Do If ...........................................................................

23

The food or vegetables begin

to burn

Remove unit from the heat

until the indicator returns to
the ideal range and reduce
heat setting
Lower the heat setting; add 2
tablespoons hot water to
replace moisture

Food is undercooked

Increase heat slightly

Meat does not brown well

Increase heat slightly or

crack lid until preferred
brownness

The pan was not sufficiently

preheated.TempAlert
indicator has not reached
50-60 degrees. Heat has
been turned low before the
searing process has been
completed.

Cover Sticks to unit

Heat unit over a medium

heat

Food deposits stick between

rim and cover

Burned foods become difficult

to remove

Cover the bottom of the unit

water, sprinkle white baking
soda and bring to a boil

Overheating or lost of
moisture

Golden Brown or Blue heat

spots appear

Rub with slice of lemon or

clean with Bar Keepers
Friend and vinegar

Continuous overheating can

discolor stainless steel

Grayish white coating on

bottom of unit

Boil a mixture of vinegar and Lime deposits settle from

water in the unit
food and water residue

23

Desserts
TOP OF STOVE QUICK CAKE

Each and every piece of Nutri-Stahl Cookware is manufactured to the exact

standards of the 24 Element design criterion. This unique 24 Element alloy
process separates Nutri-Stahl from the competition.

Use any package mix. Follow package

instructions. Grease skillet on bottom
and sides. Pour batter into cold pan.
Cover. See notes below. Cake is done
when no depression is left on top when
tested with finger. Turn onto cake plate.

OZARK PUDDING
1 egg, whole
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, to garnish
3/4 cup of sugar
1 teaspoon baking powder
5 small raw apples, peeled, cored
and diced
1 pint heavy cream

9oz. size mix: Put in small skillet on cold

burner, cover. Turn heat to medium for 5
minutes. Reduce to low for 20 minutes.

24 Element construction
helps insure even cooking,
maximum durability and
saves time with easy
cleaning.

Molybdenum

14oz. size mix. Put in large skillet on

cold burner, cover. Turn heat to medium
for 5 minutes. Reduce to low for 20
minutes.

Phosphorous
Chromium
Manganese
Vanadium
Titanium
Carbon
Nickel
Silicon
Sulfur
Iron

Stainless Steel
Body

Nutrithermic
Compact Base

While cake is still hot on cake plate,

closely place and overlap 6-10 Hershey
bars w/ almonds over cake top. While
chocolate is melting, spread evenly with
spatula.

Beat egg and sugar until very smooth. Mix

flour, baking powder, salt and stir in the
sugar / egg mixture. Add apples, nuts and
vanilla.
Bake in buttered small fry
pan,covered, for 30 minutes over low heat.
Remove from pan.
Serve cold with
whipped cream or ice cream. Garnish with
chopped walnuts.

SKILLET COOKIES

GRAHAM CRACKER DATE CAKE

QUICK ICING FOR QUICK CAKE

Copper

Columbium
Titanium
Chromium
Tantalum
Aluminum
Nickel
Zinc
Manganese
Silicon
Magnesium
Iron
Copper

2 tablespoons butter
1 cup dates, pitted and chopped
1 cup sugar
2 eggs
3 cups Rice Krispies
1/2 cup chopped nuts
Confectioners Sugar
Melt butter in large skillet. Add dates,
sugar and eggs. Cook over low heat,
stirring constantly until mixture forms a
ball (5-8 mins). Remove from heat.
Cool slightly. Stir in Rice Krispies and
nuts. Shape mixture into 2 rolls, 2" in
diameter and roll in confectioners sugar
sprinkled lightly on wax paper. Wrap in
waxed paper, chill. To serve, cut into
1/4" thick slices.

2 cups graham cracker crumbs

1/4 teaspoon salt
1 egg
1/2 cup brown sugar
1/2 cup chopped pecans
2 teaspoons baking powder
1/2 cup raisins, dates or apples, chopped
1-1/2 cups milk
Roll graham crackers into small coarse
pieces. Mix well with brown sugar. Add
baking powder, raisins (or dates or
apples), pecans (or coconut), and egg.
Stir in milk. Butter the cold double boiler
unit and fill with graham cracker mixture.
Cook in 3 quart pan over medium low
heat, reducting heat as required. Allow
1-1/2 hours to complete.

22

HOW YOUR COOKWARE WORKS

Sauces

CHEESE SAUCE

DRI P L E S S
P O URI NG
E DG E

The edge of every NUTRI-STAHL pot and pan is designed to ensure that
there is no drip when pouring directly from the unit. This feature is
particularly beneficial by reducing mess in the kitchen and eliminating the
need to use ladles.

STEAM SEAL

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.

BASIC WHITE SAUCE

For Medium Use 2 tablespoons butter, 2
Tablespoons flour, 1 cup warm milk (or
meat stock or vegetable liquid)

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!

HOLLANDAISE SAUCE

For Thin Use 1 tablespoon butter

And 1 tablespoon flour.

2 egg yolks
Dash Chayenne pepper
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup melted butter

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.

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.

BUTTER SAUCE FOR VEGETABLES &

FISH

CREAM-HORSERADISH SAUCE

1/3 cup butter

3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon salt
1-1/2 cup water, hot

1/2 cup heavy cream

4-6 tablespoons horseradish
1/2 teaspoon salt
1/8 teaspoon white pepper

Follow directions for making white sauce.

Whip cream until stiff; fold in remaining

ingredients. Yield: 1 cup. Serve with
ham,lamb, pot rost or venison.

MUSTARD BUTTER SAUCE

6 tablespoons butter
4 teaspoons dry mustard
1 teaspoon sugar
1/2 teaspoon salt

NUT RI T HE RM I C
CO MPA CT B A S E
The special Nutrithermic Compact Base, with the force
of 1.2 tons, gets inseparably adhered to the 1.0mm
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.

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. At the same
time, they serve as practical holders for
the lid.

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.

Melt butter. Add remaining ingredients.

Serve hot over cooked green vegetables.

21

T E M PA L E RT K N O B
The TempAlert Knob lets you know, at a
glance, if you are using the correct
temperature. By looking at your TempAlert
knob you will know whether to increase or
decrease the temperature. .

USING THE TEMPALERT CONTROL

Seafood
CREOLE FISH

Each Nutri-Stahl
Cookware cover
comes with a
TempAlert
gauge.

HOT EMPTY UNIT

(Mainly used for meats)

preheat for meat
Heat a cold covered unit on medium heat until the red arrow on your
TempAlert has reached 60 degrees and you have reduced your heat setting
to low. The indicator will continue to rise into the ideal range (see photo).
It should remain there for the remainder of the cooking time. If the red arrow
does not reach this ideal range (65-85 degrees) simply increase the heat
slightly. Should the red arrow continue to rise to the 100 while our heat
setting is on low, reduce the heat slightly and remove the unit from the
burner. When the red arrow returns to the ideal range (65-85 degrees) place
the unit onto the burner to continue to cook. The secret to learning to cook
using this method is to learn how to properly use and read the TempAlert
knob on the cover of each unit. It will tell you when your unit is ready to cook
your foods and when the heat setting on your stove needs to be increased
or decreased.
COLD FULL UNIT (AT LEAST 2/3 FULL)

(Mainly used for cooking fruits and vegetables)

Place fruits and vegetables in the unit, then heat the cold unit on medium
heat with the cover on, until the red arrow reaches the 50-60 degree mark.
When this happens, reduce the heat to low and cook for the time indicated
in your recipe. You may also utilize the vegetable cook-time chart on pages
9 and 10. It is not necessary to use more than medium heat on your stove
when using your equipment. A higher heat setting only increases your utility
bills!

2 pounds frozen sole fillets, cut into

serving pieces
Salt
Garlic Powder
1 green pepper, chopped fine
1 celery stalk, chopped fine
1-15 oz. can tomato sauce
Paprika
1 large onion, chopped fine
Season frozen fillets with salt, a little
garlic powder and put into shallow
pan.
Cover with onion, green pepper and
celery. Pour tomato sauce over fish.
Sprinkle with paprika. Cover and cook
over low heat 25 minutes.

SHRIMP de JONGHE
1-7 oz. pkg. cleaned, uncooked shrimp
1/4 cup butter
Dash each of tarragon, nutmeg, mace,
thyme, pepper, onion powder,
garlic powder
1/2 teaspoon salt
2 tablespoons consomme or cooking
sherry
1/4 cup bread crumbs
1 tablespoon minced parsley
Melt butter in small fry pan and saute
shrimp until lightly pink. Add herbs,
seasonings, consomme or wine. Cook
uncovered over medium heat 2 to 4
minutes. Garnish with heated, buttered
bread crumbs and parsley in serving dish.

LOBSTER A LA NEWBURG
3 1-1/2 lb. lobsters
Salted water, boiling, to cover
4 tablespoons butter
1/2 teaspoon paprika
Dash of Cayenne
1/2 cup dry sherry
1-1/2 cup heavy cream
4 egg yolks, beaten
6 slices toast
Allowing 1/2 lobster for each person,
boil lobsters in boiling salted water 20
minutes. Remove meat from shells,
saving out meat from claws in one
piece. Cut the rest into 1/2 pieces.
Set aside lobster coral for chopping for
garnish.

CREAMED FISH
1-1/2 cup flaked fish, cooked or canned
1-1/2 cups Medium White sauce
Heat fish in white sauce; add additional
seasonings if desired. Serve on toast,
crisp crackers or in patty shells.
Variations of Creamed Fish:
WITH EGGS Add 2 hard boiled eggs,
chopped.
WITH BRAZIL NUTS - Add 1 cup finely
chopped brazil nuts, 1/2 teaspoon
Worchestershire sauce, and one finely
chopped canned pimiento. Add to white
sauce, fold in fish. Heat thoroughly after
additions. Pour into serving dish and
garnish with 6 whole Brazil nuts and 6
pimiento strips.

Saute lobster meat in butter 3 minutes.

Add paprika, cayenne, nutmeg, and
sherry. Cook until wine is reduced to 2
tablespoons. Blend cream with egg
yolks. Add to lobster and cook over
low heat until sauce thickens. Serve
hot.

20

Meal-In-One
GREEN PEPPER STEAK AND RICE
1-1/2 lbs. sirloin steak, cut in strips
1 tablespoon paprika
2 cloves garlic, crushed
2 tablespoons butter or margarine
1 cup chopped green onions
2 green peppers, cut in strips
2 large fresh tomatoes, diced
1 cup beef broth
1/4 cup water
2 tablespoons cornstarch
1 tablespoon soy sauce
4 cups hot cooked rice

SPAGHETTI AND MEATBALLS

3-20 oz. cans tomatoes
1/4 cup instant onion
1/4 cup salad or olive oil
1/2 teaspoon pepper
1/2 teaspoon basil leaves
1/2 teaspoon garlic powder
1 tablespoon salt
1 bay leaf
1-6 oz. can tomato paste

Sprinkle steak with paprika and allow to

stand while preparing other ingredients.
Brown steak strips and garlic in butter in
large skillet over medium high heat.
Add onions and green pepper; cover
and continue cooking until vegetables
are wilted, about 5 minutes.
Add
tomatoes and broth; cover and simmer
about 15 minutes. Blend water with
cornstarch and soy sauce. Stir into
steak and cook until thickened. Serve
over beds of hot rice.
Makes 6
servings.

Combine tomatoes, onion, oil, pepper, basil,

garlic powder, sugar, salt and bay leaf in
large skillet. Cover and simmer over low
heat 2 hours. Add tomato paste, and
simmer uncovered 1 hour.
Make meatballs (see Hamburger Steak
recipe). Shape into balls and add to sauce
30 minutes before end of cooking time.
Serve over cooked, drained spaghetti.
STUFFED GREEN PEPPERS
5-6 medium green peppers
1 lb. ground, cooked beef
1/2 cup rice, washed
1 egg, slightly beaten
1/4 cup milk
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 can tomato soup (10-1/2 oz.)
1/2 cup water

GROUND BEEF SKILLET

CASSEROLE
1/2 lb. ground beef
1 medium green pepper, finely
chopped
1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Worchestershire sauce
1-1/2 cups tomato juice
1 cup cooked rice or macaroni
1/2 cup sliced mushrooms

Wash pepper, cut off stem and remove

seed. Mix ground beef, rice, eggs, milk
celery, onion and seasoning. Stuff peppers
loosely and place in 3 qt. pan. Blend
tomato soup and water; pour around
peppers. Cover. Cook about one hour over
low heat.

Combine ground beef, green pepper,

onion and celery in large skillet and
cook over medium heat. Brown. Add
seasonings and remaining ingredients.
Cover. Reduce heat to low and simmer
40-45 minutes.

19

Heres Why.
MINIMUM MOISTURE COOKWARE COOKS BETTER
Multi-layers of heat-conducting metals within a Stainless
Steel exterior spreads the heat quickly and evenly.

HERES WHY ITS BETTER FOR YOU...

Foods prepared at low temperatures, with minimum
moisture, contain MORE minerals. In fact, they
contain up to 20 times more than foods prepared by
other methods.

With our Temperature Control Method

there is a ONLY 2% average mineral loss
Average Mineral Loss

Boiling

Pressure
Cooking

Iron

48.9%

17.4%

Calcium

31.0%

12.0%

Phosphorus

46.4%

19.4%

Magnesium

44.7%

21.1%

This chart is based on the average percentage of mineral losses for all vegetables from
"University of Wisconsin, Journal of Home Economics, Vol. 17, No. 5.
*Ref.: Paul R. McCann, Food Specialist
Author of the book The Science of Nutrition.

Poultry
SIMPLE DOS & DONTS

1. Always choose the right pan.

Select a pan so that the quantity of food you are cooking will fill it 2/3 of the
way full. This is essential. In a pan too large, air pockets can easily form
causing your food to burn or lose valuable nutrients.
2. Rinse prepared fruits and vegetables.
Rinse prepared fruits and vegetables in cold water and drain, leaving only
of water in the pan. Once you become accustomed to this minimum
moisture cooking method it may not be necessary to leave any water in the
bottom of the pan after rinsing. While practicing, you may leave up to 1/3
of water in the pan. This is still considered low moisture and your fruits or
vegetables will retain their nutrients.
3. Control the heat.
It is imperative that you never cook with high heat. It is not necessary and
may lead to your food burning. Remember, The Green zone is the perfect
zone.
4. Create a steam seal
Begin the cooking process on medium heat until the thermostat on the
cover nears the RED zone, then turn the heat down to low. Be sure to keep
the temperature just under RED. If you see steam escaping you have the
temperature too high. Adjust the heat down until you no longer see steam
escaping.
5. Do not peek!

CHICKEN TETTRAZINI (or Turkey)

1 4-5 lb. stewing hen
1/2 bay leaf
1 stalk celery
1/4 onion
1 tablespoon salt
5 peppercorns
Water
1/2-1 lbs. spaghetti
1 qt. chicken broth
1/2 cup chopped green pepper
1/2 cup chopped onion
1-1/2 oz. can mushroom pieces drained
1/2 lb. butter, margarine or chicken fat
2/3 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb. Old English cheese grated
1/2 lb. American cheese grated
1 cup buttered bread crumbs

ARROZ CON POLLO (Chicken w/Rice)

1 cup rice
2 tablespoons cooking oil
4 pcs. Chicken
1/2 small can tomato sauce
1 tablespoon diced onion
Brown rice in oil in small skillet. Add
onion and tomato sauce. Add enough
water for rice to cook, placing pieces of
chicken on top. Season with salt and
garlic salt, cover and cook 20-30
minutes.
CHICKEN BREASTS & DRESSING

Cook chicken w/bay leaf, celery, onion, salt

and pepper corns in water. Simmer until
tender (1-1/2 to 2 hours). Remove chicken
from bones and cut into small pieces. Cool
broth and remove fat; strain.
Cook
spaghetti in one qt. of this broth. Spaghetti
will absorb the broth so do not drain. Cook
green pepper, onion and mushrooms in
butter or margarine.
Blend in flour.
Gradually add milk, salt and pepper. Cook
until thick. Stir in cheeses until melted.
Combine chicken, spaghetti and sauce in
roaster bottom and cook covered over low
heat 10-15 minutes, until mixture is well
blended. Put in serving dish and sprinkle
top with heated, buttered bread crumbs.
Serves 12.
Left-over turkey may be substituted for
chicken. Use bouillon cubes to make chicken
broth.

Although it is challenging, resist the urge to peek! When the cover is

removed while cooking, heat and steam are allowed to escape. Peeking
will only lengthen cooking time and dry out your food.

18

Preheat skillet over medium heat. Place

chicken skin side down in pan and
brown. Turn pieces. Cover. Reduce
heat to lowest possible setting. Cook 30
minutes. Uncover and remove chicken.
Turn you favorite dressing into skillet.
Place chicken, skin up, on dressing.
Cover. Cook over lowest heat for 20-25
minutes. Season to taste.
CHICKEN & PORK ADOBO
1 medium chicken, sliced
2 teaspoon soy sauce
1/4 teaspoon garlic salt
1/2 pork tenderloin, sliced
2 tablespoons vinegar
6 black pepper corns
Salt to taste
Mix all ingredients in the skillet bottom
and cover. Place over medium heat;
then lower heat when steam begins to
escape on sides. Cook 30-40 minutes.

Poultry

How to Care For and Clean

Your Stainless Steel Cookware
A good beginning

POULTRY DRESSING
CHICKEN CACCIATORE

6 cups bread crumbs

1/4 cup chopped onion
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 cup butter or margarine
1/2 cup chopped celery
1/4 teaspoon pepper
1/4 cup hot water

2-1/2-3 lbs. cut up chicken

1 medium onion sliced
1 clove garlic
1 4oz. can spaghetti sauce or tomato
sauce with herb seasonings
1-1/4 cups water
1 6oz. can tomato paste
1 4oz. can drained mushroom pieces
Preheat large fry pan on medium heat. Add
chicken parts, skin side down. Brown on all
sides. Add onion and garlic; let brown
slightly. Cover, reduce heat to low and
simmer 30 minutes until chicken is tender.
Serve sauce over chicken and noodles or
spaghetti.
CHICKEN MARENGO

Mix crumbs, salt, pepper and poultry

seasoning. Saute onion and celery in
butter and add to crumb mixture. Add
water and mix lightly.
GREASELESS FRIED CHICKEN
1 frying chicken, cut up
Salt
Paprika
Wash and dry chicken parts. Preheat
skillet over medium heat until hot. Place
chicken skin side down in skillet until
browned. Brown on all sides. Turn heat
to low. Keep turning chicken. Allow
30-40 minutes total time depending upon
plumpness of chicken. Season when
done.

1 3-lb. chicken, cut up

1/2 cup tomato sauce or catsup
1 large red pepper, sliced
1 large carrot, sliced
1 small can button mushrooms
1 large green pepper, sliced
1 onion, sliced
3 segments garlic, crushed
Salt & pepper to taste

CHICKEN GRAVY

Preheat roaster bottom on medium-high

heat for about 3 minutes. Place chicken in
hot pan, skin side down, and brown on all
sides. Add remaining ingredients, tomato
sauce (or catsup) last. Season to taste.
Cover. Cook over low heat 25-30 minutes.

17

1/4 cup chicken drippings

4 tablespoons flour
1 teaspoon paprika
2 cups milk
Salt and pepper
Blend flour in heated drippings over
medium heat. Add milk and seasonings
and cook, stirring constantly until gravy is
thick and smooth. If too thick, add
additional milk as needed.

Prior to initial use, it is very important that you wash each piece
thoroughly in hot detergent suds. This will remove any manufacturing
oils. You may also use a mixture of vinegar and water to remove any
stubborn spots left after washing with detergent.
How to maintain and keep a beautiful finish
Now remember that with anything new there is usually a transition
period. This is especially true with a revolutionary method of cooking.
Do not be discouraged if slight discoloration occurs or if food particles
become burned in your pans. They are fairly easy to remove as the
cookware is non porous.
Heat tints are blue or golden brown in color and occur from overheating a unit. These can be removed by using a good stainless steel
cleanser. To remove burned particles, simply fill a hot pan with hot
water, or fill a cooled pan with water and bring to a boil. Use a
wooden spoon to remove the burned particles. Follow with a good
stainless steel cleaner to remove discoloration or stains.
We also recommend that you hand wash your cookware. This will
help prevent scratching and maintain the overall beautiful finish of
your stainless steel set. After all, you want to protect your investment.
If dishwasher use becomes necessary, you should try to alternate
between hand and dishwasher washing. The knobs, however, are a
sensitive piece of equipment and are not dishwasher safe.
How to protect against warping
While your stainless steel cookware features extra rigidity and
strength, it is possible to accidently cause the pieces to warp. The
units hug the burner for maximum heating efficiency and will stay flat
and in shape with proper care. Sudden temperature changes may
cause any metal to warp, therefore:
NEVER PUT COLD WATER INTO A HOT UTENSIL. HEAT UTENSILS
GRADUALLY. THERE IS NEVER THE NEED TO USE HIGH HEAT.

6
3

TIPS FOR GETTING STARTED

As previously stated, the key to successful cooking is familiarizing oneself with
the TempAlert. The most common mistake people make when cooking is using
HIGH HEAT. When the utensil is not being used the resting temperature will
range from 0-20 degrees, depending on the temperature of your kitchen. Do not
be alarmed if all of your knobs are not at the exact same resting temperature.

MEAT CHART
Approximate Cooking Time
For Various Cuts of Meat

Average Weight
Or Thickness

Approximate Cooking
TIme In Minutes

BEEF
Hamburger Patties

1/2 / 1.5 cm

6-8

Minute Steaks

Start on MEDIUM, and when the indicator reaches 60 degrees TURN TO LOW.
Once the heat is turned down to low, the TempAlert will continue to rise and
should remain in the 70-80 degree zone for the duration of your cook time. If the
temperature exceeds 85 degrees, 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 avoidable if the heat is turned down to low once you see the needle is
at 60 degrees.

Thin slices

6-8

Pepper Steaks

Thin slices

Tenderloin (Medium Cooked)

3/4 / 2.0 cm

6-8

Rib Eye (Medium Cooked)

1 / 3.0 cm

Club Steak (Medium Cooked)

1 / 3.0 cm

Sirloin Steak (Medium Cooked)

1/2 / 1.5 cm

Porterhouse Steak (Medium Cooked)

1 / 3.0 cm

10

Rump Roast or Sirloin Tip (Medium Cooked)

2 lbs. 1kg

45

Pot Roast

2-3 lbs. / 1-1.5 kg

60-90

Round Steak

3/4 / 2.0cm

60

Meats

Short Ribs

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. Everyones 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.

LAMB

Fricassee

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.

60-90
2 / 6.0 cm tubes

60

Chops

3/4 / 2.0cm

15

Lamb Patties

1/2 / 1.5 cm

15

Neck Slices

1.0 lbs. / 450 grams

60

Roast Leg

2 1/2 / 3.0 lbs. / 1.0 - 1.5 kg

90

Chops

1/2 / 1.5 cm

10-12

Steaks or Cutlets

1/2 / 1.5 cm

15

Cubes

1.0 lb. / 3 cm

30-45

Pork Tenderloin

1/2 / 1.5 cm

15

Chops

3/4 / 2.0cm

15-20

Shoulder Steak

1/2 / 1.5 cm

15-20

Roast

2 lbs. 1kg

60

Spare Ribs

2 lbs. 1kg

45

2-3 lbs. / 1-1.5 kg

45-60

VEAL

PORK

CHICKEN
Roasted
Chicken Thighs

20-25

Boned Chicken Breast

10-12

Legs or Things

15-20

CAPON
Roasted

5-6 lbs. / 1-1.5 kg

120

Roasted

8.0 lbs. / 2.0 kg

180-240

Boned Turkey Breast

4.0 lbs. / 2.0 kg

120-150

TURKEY

16

To Cook Roasts

COOKING MEATS

Place a piece of paper towel into the pan and preheat on Medium for 5 to 10
minutes. The piece of paper towel should brown when the pan is hot, or drops
of water placed in the pan should pearl or bead. If the water evaporates, the
pan is not hot enough.

How to Determine Correct Cooking Temperatures

MEDIUM-HIGH HEAT
1. For heating utensils to
brown or sear roasts.
2. For steaming dried foods
over water until water boils.
3. For pan broiling thick
steaks or chops (3/4 and
thicker).

Grease or oil is not needed however if you choose to use oil it will not damage
your cookware. If you are not using oil, the meat will stick at first. Do not be
alarmed. It will release after approximately 5-10 minutes. The sticking allows
your meat to brown and achieve that beautiful caramelized texture.
When your meat releases, turn with a regular metal fork. While searing, you
may want to partially cover the lid to avoid splattering or again, you may utilize
the adapter ring. Continue to turn and sear on all sides of the roast only after
allowing ample cooking time on the first side. This will ease turning.

MEDIUM HEAT
1. For pan broiling thin steaks
and chops.
2. For starting fresh fruits and
vegetables.
until perfect cooking zone is
reached.

To complete the cooking process, place the cover on the pan and wait for the
TempAlert knob to indicate 60 degrees. Then turn the heat down to low. The
TempAlert knob will continue to rise between 60-80 degrees. While on low,
the needle should never go below 65 degrees or the roast will take too long
to cook. If you find the needle dropping too low, simply turn the heat up
slightly. Allow the roast to continue cooking on low for 10-25 minutes per
pound depending on the shape and your desired preference.

LOW (OR SIMMER) HEAT

1. For cooking roasts after
browning.
2. For cooking fresh
vegetables and fruits after
perfect cooking zone is
reached.
3. For steaming fried foods
over water after water boils.

Rare.10-15 minutes per pound

Medium.15-20 minutes per pound
Well.....20-25 minutes per pound
If the roast is wide and flat it will cook faster than if thick and square. Feel free
to lift the lid and cut into the roast to see if it is done to your liking. However,
keep in mind that the more times you lift the lid, the longer it will take to cook.
Add seasonings, onions, garlic, or vegetables to your roast after you have
seared it and are ready to cover and wait for the indicator to reach 40
degrees, turn to low and start timing.
Frying and Grilling Meats
Always preheat the skillet or grill pan on medium heat. Check for desired
temperature by sprinkling a little water in the pan or if you have placed a piece
of paper towel into the pan, it should begin to brown. Place the meat in the
pan and let fry for 5-8 minutes depending on the thickness of the meat. Turn
the meat and continue to fry until desired preference is reached. Add seasonings or sauces before serving. Again, feel free to partially cover the pan or
utilize the adapter ring. This will not only reduce splattering but it will also
decrease cook time.

15

HIGH

GAS Range

ELECTRIC Range

For MEDIUM-HIGH HEAT,

heat flame should just
touch utensil bottom.

For MEDIUM-HIGH HEAT,

switch to Medium-High
position

For MEDIUM HEAT,

heat flame should be
approximately 1/4" high.

For MEDIUM HEAT,

switch to Medium to
Medium-Low position

For LOW HEAT,

the heat flame should be
barely visible.

For LOW HEAT,

switch to Medium-Low or
Simmer position

MED-HI

MED

MED-LO

LOW

10......9.......8 .....7......6.......... .5.......4........3... ........2...1...0

3____________2____________1___________________0

HIGH

MEDIUM

LOW

SIMMER

Waterless cooking is a low-temperature method that can be performed on

any type of stove. However, since the degree of heat on each stove will
vary, it may be necessary to experiment to become accustomed to the
amount of heat your cooking surface emits.
Once youve become acquainted with the amount of heat each unit delivers, simply follow the timings in the General Directions. If at any time, steam
begins to escape from under the lid, turn your stove to the off position for
several minutes, then turn it back on to the lowest setting. If while cooking,
any part of the burner is exposed around the utensil, it will not impair the
cooking efficiency. However, it is recommended that you use the pan that
best fits the burner whenever possible. Use smaller pans on the smaller
burners and always allow both the burner and pan to heat simultaneously.
8

Fresh Vegetables
GENERAL DIRECTIONS

BEEF STROGANOFF

Wash and remove blemishes. Do not peel unless recipe calls for it, for
by doing so you lose food value.
Place food in pan it will most nearly fill. Add 1/4 of water.
Freshen vegetables in water to bring back the natural moisture content
and garden crispness (5-10 minutes), then drain.
Potatoes are usually cooked whole and must be thoroughly dried
before cooking. If cut into halves or quarters to shorten cooking time,
place skin side against the utensil. 1/8 to 1/4 c. water and a slightly
higher temperature is required for potatoes than other vegetables.
Cover and cook over medium heat for 3 to 5 minutes.
Reduce heat to Low and continue cooking for required length of time.
Cook time begins when heat is reduced to Low.
The time guide below is approximate. Actual cooking time will vary on
the quantity, age and size being cooked.
FRESH VEGETABLES: COOKING TIME IN MINUTES ON LOW HEAT
Asparagus

Beans, green or wax (cut)

Beans, lima

Beets, whole
Broccoli

Brussels Sprouts

Cabbage (shredded)
Carrots (sliced)
Cauliflower

Celery (1 inch lengths)

Corn

Greens
Okra

Onions (whole)

5-10
10-15
35-39
15-20
10-15
15-20
10-15
15-20
10-15
10-15
10-12
5-8

5-10

Parsnips (sliced)

15-20

Potatoes, white (quartered)

20-25

Potatoes, (baked) medium

50-55

Squash, summer (cubed)

15-20

Tomatoes

10-15

Yams (peel and slice)

15-20

Peas

10-15

Potatoes, sweet (top stove baked)

20-25

Spinach

Meats

5-8

Squash, winter

30-40

Turnips (peel and slice)

15-20

2 pounds sirloin of beef

2-1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock
2 tablespoons tomato juice or Paste
3 tablespoons grated onion
1/2 cup sour cream

BARBEQUE SPARE RIBS

2 to 3 lbs. spare ribs
Salt and pepper to taste
1 onion
2 tablespoons brown sugar

Cut beef into thin strips, sprinkle freely

with salt & pepper, let stand covered for 2
hours in cool place. Make a roux by
blending flour w/butter over low heat until
mixture bubbles and is smooth.
Gradually stir in beef stock and cook until
mixture begins to thicken. Boil for 2
minutes, then add sour cream alternately
with tomato juice or paste, stirring
constantly. Simmer very gently, without
boiling, 1 minute. Brown beef in large
skillet with grated onion. When the meat
is browned, pour the meat and onion into
the sauce, taste for seasoning, and
simmer gently, covered, for 20 minutes.

Place ribs in skillet and brown well on all

sides, over medium heat. Drain off all
excess fat. Add chopped onion and
sprinkle the brown sugar over top.
Add the following sauce:
1/2 cup catsup
1/2 teaspoon chili powder
1 tablespoon celery seed
1/8 cup vinegar
1 tablespoon Worcestershire sauce
1 cup water
Bring to boil in separate pan and pour
over ribs. Cover and reduce heat to low
or simmer.
Cook about 2 hours.
Occasionally baste and turn ribs.

GRAVY
Your waterless roasting method will
produce natural and adequate meat liquid
for making gravy; the weight of the meat
will determine the amount of liquid
produced. Measure drippings in pan;
skim off any excess fat. For each cup of
gravy, use 2 tablespoons flour, 2
tablespoons drippings, and 1 cup liquid
(water, stock or milk). Stir flour into
drippings and cook until lightly browned.
Remove from heat and gradually stir in
liquid.
Return to burner stirring
constantly. Bring to boil over medium
heat and boil for 2 minutes, stirring sides
on bottom of pan.

BAKED HAM
Select butt end or whole ham
Wet mustard
Brown sugar and whole cloves
Score fatty part of ham. Place pan over
medium heat and brown all sides. Place
fatty side up and put on paste made of
wet mustard and brown sugar using
whole cloves in scored corners.
Cover with pineapple juice and fruit if
desired.
Cover, reduce heat to low and cook 20
minutes to the pound.

15-20

14

Meats

Frozen Vegetables
GENERAL DIRECTIONS

ROAST BEEF
3-1/2 lb. roast (chuck, shoulder, etc.)
1 medium size onion
Salt, pepper, paprika

MEAT LOAF
1 lb. ground pork, veal, lamb, beef
1/3 cup tomato juice
1/2 cup bread crumbs or oatmeal
1 slightly beaten egg
1/4 cup finely cut onion
1 teaspoon salt
Dash pepper

Do not wash roast. Sprinkle paprika on

both sides of roast. Press meat down
firmly in pan. Turn burner on medium
heat and brown on both sides
(approximately 7-10 min. per side). Place
one medium size chopped onion on top
of meat and cover.

Mix all ingredients thoroughly. Shape

into loaf and place in skillet. Brown over
medium heat. Carefully turn and brown
other side. Cover and reduce heat to
low. Cook approximately 1 hour or until
done.

Reduce heat to low, roast 15 min. per lb.

for rare, 25 min. per lb. for medium, 35
min. per lb. for well done.
Season near end of cooking time to taste.
HAMBURGER STEAK

SWISS STEAK

1/2 lb. hamburger

1/4 teaspoon salt
Dash of pepper
1 teaspoon steak sauce
1 tablespoon grated onion

2 lbs. round or sirloin steak cut 1 thick

1/2 cup flour
2 teaspoons salt
2 tablespoons shortening
1 medium onion sliced
1/2 green pepper chopped fine
1 cup boiling water
1 cup canned tomatoes

Mix together thoroughly, hamburger,

steak sauce, onion, salt and pepper.
Shape into 4 equal patties. Place patties
in skillet and broil over medium heat 8
minutes each side, pouring off fat as it
collects.

Mix flour and seasoning and pound into

meat. Melt shortening in skillet. Brown
meat on both sides. Add onion, green
pepper, boiling water and tomatoes.
Cover and cook slowly on low heat for
approximately 1 to 1-1/2 hours.

STEAMED PORK CHOPS

4 pork chops (1 thick)

LEG OF LAMB

Place chops in preheated skillet and cook

over medium heat until brown on both
sides. Cover pan and reduce heat to
very low.
Cook approximately 45
minutes.

4 1/2 lbs. leg of lamb

Seasonings and flour
Sear meat in skillet for about 10 minutes
on all sides. Place skin side down.
Season w/garlic, celery seed, & onion.
Cover and reduce heat to low. Roast 30
min. per lb.

Use pan that food will most nearly fill.

Food need not be thawed.
Use 1/8 to 1/4 of water in the pan. Due to dryness, lima beans and
frozen corn require crisping in cold water 5 minutes before cooking.
Cover pan. Start on medium heat 5 to 10 minutes, then reduce to
Low.
Shake pan holding cover tight once during starting time, and once
during second period.
Continue cooking until done. Season at end of cooking.
Cooking time is counted after heat is reduced.
The time guide below is approximate. Actual cooking time will vary
depending on the quantity and size being cooked.
FROZEN VEGETABLES: COOKING TIME IN MINUTES ON LOW
Asparagus

10-12

Beans, green

15-20

Beans, lima

15-20

Broccoli

10-12

Brussels Sprouts

15-20

Carrots

8-12

Cauliflower

8-12

Corn
Peas

10-12
5-7

Squash, summer (cubed)

10-12

Spinach

5-7

If vegetables have thawed, the cooking time is counted

from the time the pan is put over heat.
13

10

Vegetables

Potatoes
BROILED POTATOES

ASPARAGUS BAKE

CABBAGE

2 tablespoons butter or margarine

2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pound fresh asparagus, cooked
4 hard cooked eggs
1 cup grated Cheddar cheese
1 cup buttered soft white
bread crumbs
1/2 cup diced pimento

Remove wilted leaves from cabbage. Cut

in 1/4 strips. Place in pan to fit quantity.
Cover with cold water. Let stand a few
minutes to crisp. Drain all but 1/4 of water.
Cover. Place over medium heat until
temperature knob reaches 60-80 in the
green zone. Cook 10-15 minutes. Season
with salt, pepper, and butter.
CARROTS

Melt butter or margarine in small saucepan.

Stir in flour and salt. Cook until boiling. Add
milk, stirring constantly, until mixture
thickens and boils 1 minute. Add pimento.
Lay asparagus in 1.5 quart pan. Top with
sliced eggs and grated cheese. Sprinkle
with buttered crumbs. Cover. Cook over
low heat 10 minutes.

Wash and scrub well. Remove ends. Cut

in 1/4 rounds. Place in pan to fit quantity.
Cover with cold water, let stand a few
minutes to crisp. Drain all but 1/4 of water.
Cook in covered pan over medium heat
until temperature knob reaches 60-80 in
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.

ONION-MUSHROOM CASSEROLE

CAULIFLOWER

2 1-lb cans whole onions

1/4 cup butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 teaspoon salt
3 tablespoons flour
1-1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded Cheddar cheese
1/4 cup cracker crumbs

Remove leaves, cut off stalk and crisp 10

minutes in cold, salted water. Drain all but
1/4 water. Loosen flowers and cook
cauliflower in covered vegetable pan to fit,
on medium heat temperature knob reaches
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.

Drain onions; combine with butter,

mushrooms and salt, simmer 5 minutes in 2
quart pan. Make white sauce, add cheese
and pour over all. Cover pan and cook over
low heat 20 to 25 minutes.

CORN ON THE COB

Select young tender ears; remove husks
and silk. Pour in 1/4 water and line bottom
of roaster pan with several layers of inner
husks. Place corn in layers on husks
sprinkling each layer with salt. Cover, cook
over medium heat until temperature knob
reaches 60-80 in the green zone.
Reduce to low and cook 10-12 minutes or
until tender, depending on age of ears.

11

Potatoes
SCALLOPED POTATOES

Wash and scrub potatoes well. Cut in 1

slices with skins. Dry both sides on
paper towel. Heat pan to medium high.
Place dry potatoes in pan with 1/4 c.
water, cover. Cook 2 times on each side.
Add butter and cover pan again. Cook 5
minutes additional each side.

4 medium sized potatoes washed, scraped,

and sliced thin. Place half in 1-1/4 qt. pan,
sprinkle with salt, pepper, 1 tablespoon
finely chopped onion and 2 tablespoons
flour. Add remaining potatoes and sprinkle
as above. Heat to scalding 1-1/2 cups milk
with 2 teaspoons butter and pour over
potatoes. Cover. Place over medium high
heat 3 minutes. Reduce to low (simmer) for
15 minutes.

BAKED POTATOES
Place 4 medium sized, washed and dried
baking potatoes and 1/4 c. water in small
skillet. Cover. Place over medium heat
15 minutes. When temperature knob
reaches 60-80 in the green zone,
reduce heat to lowest possible. Bake 25
minutes. Dont pierce potatoes before
baking.

SHOESTRING POTATOES
3 medium sized potatoes, washed, scraped
if desired, and cut shoestring style. Preheat
large skillet with 1 heaping tablespoon
butter or margarine over medium heat. Put half
amount of raw potatoes in pan, stir
occasionally; add remaining potatoes and
diced small onion. Cover and reduce heat
to simmer. Cook 30 minutes. Season to
taste.

To shorten cooking time, halve or quarter

potatoes. Put skins to bottom. Brown
starch spots will appear where skins
touch the pan but they will not flavor the
food.
CHEESE POTATOES

CANDIED SWEET POTATOES

3-4 medium potatoes

1 teaspoon salt
1/2 cup grated cheese
2 tablespoons milk
1 tablespoon butter

Wash and dry 5 medium sweet potatoes.

Place in cold pan with 1/4 c. water. Turn
burner to medium high. Reduce to low
when temperature knob reaches 60-80 in
the green zone.
Cook 35-45 minutes
depending on size of potatoes. When
potatoes are done, remove skins and cut in
half lengthwise. Use broiler pan and make
a syrup of:

Peel potatoes and cut into inch cubes.

Wash with cold water and drain well.
Place in quart pan, add salt 1/4 c. water
and cover. Place over medium heat 3-5
minutes until temperature knob reaches
60-80 in the green zone. Reduce heat
to lowest possible setting. Cook 20-25
minutes. Add milk and butter. Cover and
cook 2 minutes on low heat. Add grated
cheese and sprinkle with paprika. Turn
off heat. Cheese will melt and not be
tough and stringy.

1 cup brown sugar

1/4 cup butter
1/4 cup cold water
1/2 teaspoon salt
When syrup begins to bubble, add potatoes.
Cook in syrup 20 minutes. Baste often.

12