Welcome to the family!

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. Please take a few minutes to read through use and care of your cookware.

HOW TO USE
1 UNBOXING 2 COOKING 3 CLEANING & CARE

Once you receive your cookware, please The Green Zone is the perfect zone! Cook To maintain the beautiful finish of
register your lifetime warranty online by your food on low-medium heat. When the cookware and avoid unnecessary scratches,
visiting www.nutristahl.com/warranty, TempAlert knob reaches the green zone we recommend hand washing with hot
so we can continue to make sure you turn the heat to low for air shrinkage, soapy water and a soft blue scour scrub
have an exceptional cookware experience creating a semi-vacuum that seals aroma, sponge to clean. If dishwasher use becomes
for generations to come. moisture and most importantly, heat inside necessary, these are dishwasher safe.
your cooking unit. By keeping energy and However, please understand over time
Before first use, wash your new cookware moisture sealed, your foods will cook faster dishwasher detergents will dull the finish of
with warm soapy water to remove any and naturally be juicier and tender! your cookware. TempAlert knobs must be
trace amounts of manufacturing oils or removed prior to washing which can be
polishing compounds. Snap a picture of Skip the water, grease, fats or oils that steal challenging to reattach. Never use a steel
your new premium tools and tag us on your food’s nutrients. Your foods will now wool sponge as it will scratch your
social with #nutristahlcooking, too. We retain up to 10x more nutrients than cookware. If you see any burnt spots on
love seeing our customers taking steps traditional food preparation by not boiling, pan from heat, use a Bar Keeper’s Friend
to improve their family’s health with our steaming or microwaving away that or Steel Glo cleanser to keep your skillets
innovative cooking systems! goodness! looking like new.

For video tutorials on how to use your new kitchen tools, check out www.nutristahl.com.

FAQS
Q: WHY AM I BURNING MY FOOD?
A: Your new Nutri-Stahl stainless steel cookware heats up much quicker than average cookware, since it conducts more heat. You must heat
the pans on medium and no higher. When it’s time to cook, turn the heat down to low.

Q: HOW DO I GET MY REPLACEMENT PARTS?

A: Knobs and side handles are covered under the lifetime warranty. You are only responsible for the shipping cost of the replacement knob
or side handle. To order replacements, please visit www.nutristahl.com/warranty.

Q: HOW DO I PREPARE FRESH OR FROZEN VEGETABLES?

A: Fill your unit at least 2/3 full with veggies in pot then, rinse well in cold water, pour off water and cover unit. When cooking, set unit on a
similar sized burner. When heat indicator reaches 40-60 Celsius, reduce heat down to low. Most vegetables will take approximately 10-12
minutes per quart after reducing heat. See our cooking chart on back.

Q: HOW DO I PREPARE MEATS WITHOUT OIL?

A: Preheat covered unit on medium heat for about 5 minutes. Flick some water from your hand onto the surface of the pan. When it beads
up and rolls around like marbles, place meat or poultry into unit, press firmly, leaving the lid cracked open for approx. 4-6 minutes. Keep the
heat at medium. Meat or poultry will adhere to skillet while searing. Lift cover and turn meat with fork/spatula and press down. Most chops,
chicken, burgers, etc. need to cook for about 4-8 minutes per side. When cooking steaks, the average rule is 6 minutes per side.
COOKING
DETERMINING THE CORRECT COOKING TEMPERATURES:

Waterless cooking is a low-temperature method which can be used on any type of stove. Since the degree of heat on different stoves will vary,
it may be necessary for you to experiment. However, by following these general rules, along with little practice at heat regulations and you’ll be
delighted at the results. Remember, waterless cooking is a low-temperature method and requires lower heat than ordinary cooking methods.

MEDIUM HEAT LOW HEAT (OR SIMMER)

1. For Heating Utensils to brown or sear roasts. 1. For cooking roasts after browning.
2. For steaming dried foods over water until water boils. 2. For cooking fresh vegetables and fruits after perfect
3. For pan broiling thick steaks or chops (3/4” and thicker). cooking zone is reached.

MEAT PREPARATION AND COOKING

Always preheat the skillet or grill pan on medium to heat. Check for desired temperature by sprinkling a little water in the pan. Water should
pearl or bead if the pan is the correct temperature. If it just evaporates it is not hot enough yet. Pat the meat dry with a paper towel to prevent
sticking. 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.

VEGETABLE PREPARATION AND COOKING FRESH VEGETABLES: COOKING TIME IN MINUTES ON LOW HEAT

Wash and remove vegetable blemishes. Do not peel Asparagus 5 - 10 Onions (whole) 5 - 10

unless recipe calls for it, doing so may cause a loss in Beans, green or wax 10 - 15 Parsnips (sliced) 15 - 20
food value. Place vegetables in unit at least 2/3 full.
Beans, lima 35 - 39 Peas 10 - 15
Add 1/4 cup of water and let sit for 5-10 minutes, then
Potatoes, white
drain. This process freshens the vegetables while Beets, whole 15 - 20 (quarted) 20 - 25

Potatoes, sweet
bringing back the natural moisture content and Broccoli 10 - 15 (top stove baked)
20 - 25

garden crispness. Cover and cook over medium heat Brussel Sprouts 15 - 20
Potatoes, (baked)
50 - 55
medium
until heat indicator reaches 40-60 Celsius,then turn
Cabbage (shredded) 10 - 15 Spinach 5-8
heat to low. See cooking chart for temperature
Potatoes, summer
Carrots (sliced) 15 - 20 15 - 20
guidance. (cubed)

RECIPE FEATURE:
HOT CRAB DIP
INGREDIENTS:
- ½ cup Parmesan cheese, grated - 1 13-ounce jar artichoke hearts, drained and chopped
- 2 cups fat free or low-fat mayonnaise - ½ teaspoon cayenne pepper
- 1 6 ounce can Dungeness crab meat - Tortilla chips
- 1 green onion, diced

DIRECTIONS:

Combine Parmesan cheese, mayonnaise, crab and artichokes in stockpot, heat set at medium-low, about 15 minutes. Place crab mixture in serving bowl, top
with green onions and cayenne pepper. Serve with tortilla chips.

For more recipes, visit our website at www.nutristahl.com/recipes.