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Form the Vapor Seal: As the moist air inside the pan is heated, it expands and is forced out between the rim and the cover of the pan. Around the rim is a well, or reservoir, that collects moisture. The covers are angled down to fit perfectly in line with the well. As the heated air continues to escaped, the well is filled with moisture, forming the vapor seal. This usually takes 3 to 5 minutes. |
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Find the Right Temperature Setting: Whether you have an electric range with a glass top, European or conventional burners, or a convention or commercial gas range, Health Craft cookware takes all the guesswork out of cooking the waterless way. Here are some tips, “with the Vapor Vent Closed”: · If the rim or well spits moisture, the temperature is too high. · If the lid does not spin freely on a cushion of water after forming the vapor seal, the temperature is too low. |
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Once you discover the proper setting for your range, cooking the waterless way will be simple and easy. If you have a commercial gas range and you cannot achieve sufficient low temperatures for cooking vegetables the waterless, greaseless way, use a Trivet or “Flame Tamer” placed over your burner. You can also call your dealer and ask that they replace your commercial gas burners with those specifically and safely designed for the home kitchen.
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DON’T PEAK!: During the waterless cooking process, don’t peak. Removing the cover will destroy the vapor seal; lengthen the cooking time any may cause the vegetables to burn. If you or another member of the family does lift the lid, cover the pan, close the vent and add 2 tablespoons water to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the prescribed cooking time. |
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Check back, Hollandaise Sauce recipe will be online soon! |
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Celebrating 25 Years of Excellence in Customer Service!
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