Cookware Owners' Resources

Please read all information before using!

Everything you need to know about your machine!

• Vegetables at a high heat may allow a nutritional loss of up to 93%. Nutrition is lost at temperatures over 185 degrees F. Low heat and short cooking time is best!

• Because of the full body construction, everything cooks evenly and the heat is efficiently distributed. There is no need to ever heat on high.

• 2/3 full is optimal for the vapo-valve to work properly. Use the correct size for the job.

• Do not over stuff pan as the vessel is a mini convection oven and needs a bit of space on top to circulate heat and cook on bottom, sides and top at the same temperature.

• FYI- 300-350 F is medium heat (low to medium heat on a gas stove). 200 F is low (or the lowest of the low on your gas stove).

• Using your cookware allows you retain nutrition by cooking in a semi-vacuum that speeds up the cooking process at lower temperatures. There won’t be a need to stir your food and it helps decrease oxidation.

• Make sure the lid is free of food particles so the lid creates a seal.

If you break the seal, turn heat to medium and allow the valve to click for 40 seconds, if lid is hot to the touch, then turn to low and continue cooking.

• If your lid doesn't click, give it a spin and it will probably start clicking.

• Because the lid seals, there is a very minimal evaporation and therefore you can cook with a lot less water.

• Grains and beans will still need water in order to cook because they are dehydrated.

• Vegetables that are dry such as broccoli, yams/potatoes are going to need a few tablespoons of water.

• Water can still evaporate if the temperature is not turned down and the valve continues to click.

• Preheat skillet on medium. Place water drops in the pan. If they dance and not sizzle, the pan is ready.

• If your protein or mix has fat in it, there is no need to add oil. Otherwise, spray or use a teaspoon of oil. For example, for chicken thighs, there is no need to add oil, but for chicken breast you should add oil.

• Wait until the pan and protein create a crispy outer layer and it will be a breeze to flip and it won't stick.

• Hard boiled and soft boiled: Add 2 Tbsp of water, set to 300 degrees F (or medium), and cover. After it clicks, set temp to low for 12 minutes for hard-boiled. For soft boiled, 6-9 minutes depending on your taste. Cool in water and peel. It will take a few tries to see how individuals like eggs cooked..

• Scrambled: Whisk eggs (add a bit of water if desired) and add to preheated pan. Scrape with metal spatula and remove from the pan just before finishing the cooking process.

• Frying: Preheat and no oil NEEDED! Crack egg and fry on one side. Release from pan by sliding metal spatula underneath. Flip and turn or cover and add tablespoon of water to the pan and cover until the egg is cooked.

• REMEMBER TO PREHEAT!

Preheat the pan to 450 degrees F, cook 10 minutes each side. Place lid ajar to allow steam to be released. (Can cook frozen also, about 15 minutes each side instead).

OR Preheat pan to 450 degrees F, cook 10-15 minutes and flip. Then add vegetables and place lid on completely, when valve clicks, set temperature to 200, minimum 10 minutes.

1. Preheat EOC to 200 degrees F and spray the pan with avocado cooking spray.

2. In a large bowl combine flour, baking agents, salt, and spices. Next, add sugar and mix. Then add oil, eggs, vanilla, and etc. Whisk until well combined.

3. Place in EOC and turn to 300 degrees F. Cover and bake for 30 minutes.

• Also you can use cornbread recipe/box, brownie mix, or a small cake mix that fits a 9X9 pan or is equivalent to 1 ½ - 2 cup flour mix. Preheat to 200 degrees F and then turn to 300 degrees F. Bake for 30 minutes, covered. Set timer and EOC will shut off when complete. This is one of my favorite things to make and use! The oven savings is HUGE!!

• GO to the Bread and Baking page for lots of great recipes!

Example(Broccoli):

1. Add broccoli to the saucepan, 2 Tbsp of water and cook at 300 degrees F with lid on. When vapo-valve clicks after 30 seconds, turn to 200 degrees F, and finish cooking in less than 5 minutes. (try to fill pan ⅔ full if possible).

2. Potatoes- Add a Thumbnail size of water. Either whole potatoes of cut with processor, fill pan minimum ⅔ full (skin on). Cover and Cook at medium click then low (make sure lid is hot before turning to low). Cut potatoes will take less time (10-15 minutes), baked potatoes (depending on size) will take longer (20-25min)

Add 2 teaspoons of coconut oil to the Electric Skillet and place popcorn kernels evenly on the bottom. Turn EOC to 435 degrees F and set a timer for 10 minutes, cover. In between the 10 minutes, I like to shake the skillet a bit. Done!

All cookware is oven safe but remove the handles and lid handles if you place in the oven. Preheat "roaster" on medium heat. Test temperature with "dancing water". The water must roll in beds without sizzling. If the water sizzles metal isn't preheated enough and meat will stick. Pat dry meat and plan in roasting pan and press firmly to ensure even searing. Place cover on the top but ajar so it browns. Once meat lossends for the surface flip over and seal lid. When valve clicks, turn to low. Add vegetables (30-40 minutes) depending on what cut of meat you are cooking. Remember to turn temp back up to medium after "breaking the seal" or adding food, so temperature can rise back up to 185F. Cooking time 15 minutes/lb for rare, 20 minutes for well and add 10 minutes a/ lb if frozen. Use this same rule of thumb with cooking in the rice cooker, stove top or oven.

300 degrees F for 15 minutes if using dough. (Lid sealed)

or

400 degrees F for 10-15 minutes if pre cooked pizza crust (lid sealed)

See recipe page for Potato Cooking Ideas

Rice Cooker (MP5)

This "rice cooker" is more than a rice cooker. It works the same as the electric skillet and can also roast a whole chicken, be a slow cooker or a fast cooker, deep fryer and your soup maker. The possibilities are endless.

FYI- 300-350 F is medium heat (low to medium heat on a gas stove). 200 F is low (or the lowest of the low on your gas stove). When just "keeping warm" set at 150 F.

When reheating leftovers that are not in a liquid form, you will need to add a little but of water to rehydrate the food enough to activate the vapo valve and create a vacuum seal (otherwise the food will stick. Medium- click - low.

Your cookware is made of the finest materials with the highest standards of manufacturing. It is designed to last your lifetime and beyond. The warranty is a Limited Lifetime Warranty which is the best offered in the industry and can be transferred to your children.

If your cookware is damaged under normal cooking practices it will be repaired or replaced free of cost. For example, if you drop a pan and the handle breaks, it will replace it free of cost (shipping charges may apply). If it is damaged from abuse (ie warping), it can be replaced for a nominal fee. Scratched and dents will not be warranted. The electrical cord can be replaced for a nominal fee.