• Place rinsed ingredients (vegetables, dripping wet or drained) with 3 – 4 Tbs. of liquid into the slightly warmed or cold pan. Fill pot ¾ full with ingredients.
  • Heat at medium high setting until the first trace of steam begins to escape from the lid. Reduce heat and cook on a low setting.
  • If steam is escaping from the lid after heat has been reduced, reduce heat to the lowest setting. If necessary, briefly remove the pan from the heat source or turn stove off for a short time to prevent overcooking or burning.
  • Do not season the food until the cooking process is completed. The natural vitamins, flavours and mineral salts are retained inside the food.
  • Cooking times for vegetables are highly variable and are comparable to those required for conventional stovetop cooking.
  • If the lid is repeatedly removed, add a little water to compensate for the loss. (2-3 Tbs.)
  • The perfect cooking temperature (stove setting) is achieved when just a little steam escapes around the rim. If the temperature is too high, lots of steam will be escaping. If the temperature is too low, turn up the heat slightly.



  • Always heat empty casserole or frypan for approximately 2 minutes on med-high heat.
  • Conduct the “hiss test” to check temperature. Sprinkle a few drops of water into the casserole or frypan. Once they form small balls (dancing water beads) the pan is ready. Put meat or poultry in without further delay.
  • There is no need to add any kind of fat for browning meat, fish or poultry.
  • Food will stick at first! This is normal. Wait until it comes loose (2-4 minutes) as the pores close and juices are sealed in. This is known as searing. As soon as the meat, fish or poultry no longer sticks to the bottom of the pan, turn it over to brown the other side.
  • Place lid on casserole or frypan and reduce temperature to lowest setting after another 2 minutes.
  • Depending on the recipe, add the remaining ingredients, cover and continue cooking until desired doneness is achieved.
  • Always salt and season after the cooking process is completed.
  • Thick pieces of meat should be turned at least twice.
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