Saladmaster Services Page

Healthy Cooking Center of America, LLC. Springfield Mo.

Recipes

To visit the Saladmaster Corporate Website Click Here>: http://www.saladmaster.com

Click on the tabs to the left for wonderful healthy, money-saving, time-saving recipes!

Cooking with Saladmaster is healthier, faster and EASY!

General Instructions

Using your new Saladmaster is as easy as 1-2-3.

Use the correct size of pan—at least two-thirds filled with food.
Preheat pan for meats and poultry over medium heat, or start with a cold, dry pan for fruits and vegetables. Note: Always spin the lid to make sure there is no food stuck in the lip that would allow heat to escape!
Listen for a steady clicking of the Vapo Valve. When the valve clicks, reduce heat to low so that the clicking stops. Cook according to recipe instructions or desired doneness.

Remember: Medium, Click ...Low!

Speed cooking tip for vegetables: If you want to cook your vegetables faster, add a tablespoon of water on top of the lid and then give the lid a spin so it can form the seal quicker.

Preheat pans over medium heat, according to your electric range setting. Preheating usually takes three to five minutes. To tell when a pan is properly preheated, splash a few drops of water on the surface. If the drops bead and dance, the pan is preheated. Or, lay a paper towel in the pan. When the towel turns brown, the pan is properly preheated.

When the Vapo Valve clicks, turn the heat to low. On an electric range, that might be as low as your stove can go. On a gas range, heat is low at the lowest flame without going out. If your lowest flame is still too high, use a heat-reducing ring or a "flame tamer", (available at most kitchen stores) which will reduce the heat on your burner.

Once you have lowered the temperature and the seal has formed around the lid, you should not have to open the lid until the food is cooked. Peek if you must, but after replacing the lid, spin it so that the Vapo Valve clicks, indicating that it has re-sealed itself. If it does not, increase heat until the valve clicks, then reduce heat to low.

High heat may cause warping. Also, foods are more likely to stick or scorch over high heat and cooking at a too high heat can cause food to shrink and dry. It is okay to bring large amounts of liquid to a boil, such as water for pasta, over high heat. Lower heat after boiling point has been reached. Keep in mind: It is usually not necessary to set your burner to the highest heat, even when boiling water.

Never put cold water in a hot pan. Even as thick and heavy as Saladmaster cookware is, cold water in a hot pan could warp the cookware. Let the pan cool down first and then add warm water.

Do not put salt directly on surface of pans. When using salt, make sure it dissolves completely to avoid leaving white spots. Beware: Salt could even pit surfaces.

As much as you will love using your new Saladmaster cookware, you will also appreciate knowing that your cookware, like sterling or fine wines, actually improves with age. With your new set, you can assume there will be a breaking-in process that takes about two or three months, during which your cookware becomes more and more efficient.

Roasting Meats

Place roasting utensil on medium-high heat without the cover, (Never use high heat). Place meat firmly into preheated utensil and press down to assure even "searing." Sear the meat in the open utensil until it is brown and repeat the process on the other side. Seasoning is optional. Cover the utensil and leave heat on medium heat until bubbles of moisture appear around the moisture trap (look for steam to escape). Reduce the heat to low and start timing (approximately 25 minutes per pound). If steam or bubbles persist, reduce the heat to very low or even warm. (If your stove "cooks hot", even at warm, you might use a flame tamer for a gas range or a wire trivet for an electric range, both of which can be obtained from a local hardware store).

Broiling and Greaseless Frying

Preheat broiler unit the same as for roasting meats. Cover the utensil the same as for roasting meats. Cover the utensil only when you desire real moisturized meats, fish, or fowl. Open-pan broiling is great for tender cuts of meat, as if they were cooked on a grill.

Fresh Fruits and Vegetables

Always choose the utensil which best fits the amount you want to prepare. The utensil should be at least two thirds full. Process the food on the Saladmaster Machine (usually the No.2 or No.5 cone) and rinse off in cool tap water. Drain off excess water and cover the utensil. Cook on medium heat until the Vapo Valve begins to click. Reduce the heat to very low, warm, or simmer. If the Vapo Valve continues to click at the lowest heat, pull the utensil off of the burner until the valve stops clicking, or use a flame tamer or a wire trivet as in roasting meats. Note: Fruits that contain natural sulphur, such as apricots, may discolor the cover: This will not affect the cooking process.

Dried Beans and Legumes

Rinse the beans well and place in enough water to cover generously. Remember that beans will double in bulk after several hours of soaking.

	Look for shriveled or damaged beans and remove any that float.
	Soak the beans for 6 to 8 hours or overnight.
	Drain the beans and refill the pan with enough water to cover.

Place the utensil over medium heat and cover. When Vapo Valve clicks, reduce heat to low and cook until tender. Most beans should cook one hour. Lentils require 45 minutes. Chick-peas and Soy beans require 3 hours or more.

Frozen Foods

For frozen foods, always start with a cold skillet. Always start on low or warm heat to get some moisture to the bottom of the utensil first. After a few minutes, increase the heat slightly and listen for the Vapo Valve to begin clicking. Reduce the heat and cook until tenderized. Never cook frozen foods on medium or high heat.