Cooking Tips

Saladmaster Cooking Tips
Before First Use:
Wash each piece of new saladmaster cookware in your sink using hot & soapy water that contains 1-cup vinegar. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, hot water and dry well with a clean non-abrasive towel.
Daily Use cleaning:
Wash in hot soapy water; rinse and dry; or just use the dishwasher. (Avoid the heat dry setting) For stubborn stains or stuck-on food, rinse pan and sprinkle saladmaster surface master cleanser. Never use steel wool or hard abrasives on the outside of your cookware as they might dull the finish. Try to keep handles out of water. Just wipe clean & dry (especially inside).
If you happen to burn your pan it is simple cleaning, by placing a inch or more of water in the pan and boil on the stovetop until all the burnt food boils off, make sure to add more water if the water boils down.
Using your new Saladmaster - Is as easy as 1-2-3
1. Use the correct size of pan - at least two thirds filled with food.
2. Preheat pan for pan frying tofu, veggie burgers, tempeh or seitan over medium heat.
Start with a cold dry pan for fruits and vegetables.
3. Listen for the 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.

It is important to remember that a learning curve is normal and expected while adjusting to the new cooking method. Every burner and every stove have a different temperature at medium and low. A little bit of experimenting is required to find the ‘true’ medium and low settings on each burner. Expect to burn or scorch a few meals while adjusting- the best part is thanks to Saladmaster’s vacuum cooking method you will not transfer the burnt flavor into the rest of the meal! In the event that something does burn that indicates that the medium setting was too high. Simply reduce it for next time. Adding a few tablespoons of water inside the pan before adding your foods will help you with the learning curve.

Waterless Cooking
Although your cookware can be used for all types of cooking, it is especially designed for low moisture cooking known as waterless cooking. The low moisture method is a unique way of cooking foods at lower temperature settings in their own natural moisture.

What is a water seal?
Each utensil has been specially designed to form a water seal with its cover. This seal is the relationship between the cover and the utensil when the food in the utensil is cooking at the right temperature. The seal prevents vapor from escaping and the moisture drops back into the pan to thoroughly baste foods as they cook.

All you need to know is
Medium- Click – Low
To form a water seal, begin by heating utensil on medium heat with cover in place. When vapo valve clicks reduce heat to the lowest tempature setting. You know the water seal has been formed when the vapo valve stops clicking and the lid will spin easily if the knob is turned.

Tips for forming water seal
•If the cover does not spin easily, the temperature setting may be to low- increase the setting.
•If the steam escapes from around cover, the temperature setting is too high- reduce the setting.
•If vapo valve continues to click after reducing heat to the lowest setting, a flame tamer or heat diffuser may be needed.
•If the vapo valve isn’t clicking? To insure you have a seal put cover on the pan, pour a few tablespoons of water on top of the cover and spin the lid, the water will run off the cover down to rim to help create a seal.

Always choose the size of cookware which will be most nearly filled by the quantity of food that you are cooking. Preheat vessel to medium setting. Check for proper temperature by placing a couple of drops of water into the roaster. The water should bead and roll all the way across the bottom. Now place vegetables into preheated pan and sear. Cover and wait until vapo-valve activates very steadily and the lid is hot to the touch. Reduce the heat to a low setting which stops the vapo-valve from clicking. You should feel a slight resistance or vacuum when you pull lightly on the lid. Follow the guide in the Saladmaster cookbook for timing and desired doneness.

Cakes and quick breads may be baked on top of the stove in your cookware.
Easy stovetop baking instructions:
Using a paper towel slightly braise the utensil with a very small amount of oil. Preheat utensil over medium-low heat for 3-4 minutes.
Pour batter into pan and cover.
When the vapor escapes and the cover is hot to touch, reduce heat to the lowest setting and bake for approximately ½ the time specified in the recipe.
Note: To remove excess moisture from food, tilt the cover during the last 5- 10 minutes of baking. Browning of the food will be slight.
You can use your oven in the oven for baking or roasting and broiling. Just remove handles first.

IMPORTANT: For oil free frying, a strong thin edged steel spatula is best. Plastic and Teflon spatulas tend to push the food rather than lift it effectively.
Preheat utensils
When preheating is recommended, use the medium heat setting for 3-4 minutes before adding food.
Water test for preheating
•Add a few water droplets into the utensil
•If the water droplets sizzle and bounce, the utensil is pre-heated and foods may be added.
•If the droplets do not sizzle and bounce, pre-heat utensil a minute or two longer before adding foods.

Oil Free Pancakes: Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. Do the water test. Pour pancake batter onto the preheated pan, and then flip when the top has bubbles evenly across it.
You may leave the oil out of the recipe as well. If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!

Oil Free French Toast: Use same method as pancakes

Stir Fry Method:
If using the Wok, preheat to medium then just before beginning to cook increase the heat to medium high. Add onions tofu and hard vegetables first, followed by more sensitive vegetables such as broccoli, and peppers. You may stir-fry as usual or make use of the vacuum to do a “still fry”. To still fry, simply sear the tofu and harder vegetables then after adding all remaining ingredients, sauces etc., cover fully then reduce to low when the vapo-valve clicks.

Oil Free Hash Browns:
Frozen: Preheat to medium. Do water test. Place hash browns on pan, then flip when golden brown.
Fresh: Grate potatoes on #2 cone. Rinse and drain well, then dry on a towel. Place the potatoes on preheated griddle, and flip when brown. Tip: Frying with some onion will help hash browns to release more easily.

Fruits & Vegetables:
Start in a cold pan
Select the ‘right sized’ vessel (2/3 full)
Watch for food particles preventing seal
Create a water seal by putting a few T. of water on top of the lid.
Many vegetables may be cooked in the same pan
Watch for tilted burners- these can cause all condensation necessary to activate seal to run to one side, preventing a proper vacuum.
Cook more temperature sensitive vegetables on top of more hearty vegetables. Example: Cook broccoli on top of carrots.
You may consider “rinsing and draining all foods for your first few meals, or adding a few tablespoons of water to the pan until you find the true mediums and lows on your stove.

Potatoes, Yams, Turnips and other Starchy Vegetables:
These vegetables should be well rinsed and drained. This leaves tiny water droplets on the surface of the vegetable which aids in activating the vapo-valve. Suggested cuts: #3 & #5 cones

“Encapsulated” or Dry Vegetables:
Some vegetables will not release sufficient moisture to activate the vapo-valve. Broccoli, Cauliflower, Green Beans, Brussels sprouts: Rinse and drain. Select a lower medium heat, and then reduce to low when vapo-valve clicks steadily. Corn on the Cob: Husk corn, Rinse husks under the tap then place like a bed in the bottom of cold roaster. Start on medium heat, when vapo-valve begins to click turn temperature setting to low for 12 minutes. Incredible flavor!

Vegetables Cooking Time

Asparagus 5-7 minutes
Arugula 2-3 minutes
Artichoke 30-35 minutes
Beans, green 8-10 minutes
Beans, lima 15 minutes
Beets 35-40 minutes
Bitter Melon 8-10 minutes
Bok Choy 15 minutes
Broccoli & Broccolin 5-7 minutes
Broccoli Romanesco 9-10 minutes
Brussels Sprouts 9-10 minutes
Cabbage, cut 8-10 minutes
Cabbage, Chinese/ Napa 10 minutes
Carrots, sliced 9-10 minutes
Cauliflower 6-8 minutes
Celeriac 20-30 minutes
Celery 2-3 minutes
Chard 8-10 minutes
Chicory 8 minutes
Collards 15 minutes
Corn, Frozen 3-5 minutes
Corn-on –the cob 10-12 minutes
Daikon 8 minutes
Edamame whole in pod 10-15 minutes
Eggplant / Aubergine 15-20 minutes
Fennel bulb sliced 8-10 minutes
Jerusalem Artichoke 20-25 minutes
Kabocha diced 10-15 minutes
Kale 10-15 minutes
Kohlrabi diced 8-10 minutes
Leeks 8-10 minutes
Mushrooms 2-3 minutes
Okra whole 6-8 minutes
Onions, sliced 8-10 minutes
Parsnips 8-10 minutes
Peas fresh or frozen 2-3 minutes
Peppers 3-4 minutes
Potatoes whole 20-25 minutes
Potatoes fingerling 15 minutes
Potatoes, cut 15 minutes
Pumpkins 25- 30 minutes
Rhubarb 15-20 minutes
Rutabaga 20 minutes
Shallots 2-3 minutes
Snow Peas 2-3 minutes
Spinach 2-3 minutes
Squash summer sliced 4-6 minutes
Squash winter diced 10-15 minutes
Sweet potato 15-20 minutes
Taro 20 minutes
Tomatoes 2-3 minutes
Turnips 8-10 minutes
Yams 10-15 minutes
Zucchini, courgette 4-6 minutes

Cooking Soups
Cook broth's on medium-high heat add remaining soup ingredients, put cover on and then drop temperature to low when clicking happens.

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 pan over medium high heat and cover. When the vapo valve clicks, reduce heat to low and continue cooking until tender. Most beans should cook one hour. Lentils require 15- 20 minutes. Chick-peas and Soy beans require 1-2 hours or more.

Cooking Veggie Burgers, Seitan or Tempeh
Pre-heat your cookware to medium heat, for 2-3 minutes. You can use a small amount of non-stick cooking spray or oil but it is not necessary. Just let the burger cook on one side until it releases. (Wait until it is browned a little before flipping) then repeat cooking on the other side.

Cooking Tofu
Pre-heat your cookware to medium heat for 2-3 minutes. Place tofu slices on pan and let it simmer and sear. You can use a small amount of non-stick cooking spray but it is not necessary, if you like it crispier use spray. If you’re cooking a tofu scramble you don't need to use any oil. Just place your lid on for moisture, and keep your lid on while cooking.

Cooking Rice
Brown long grain varieties
Add 2 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes. When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 35 minutes
Brown short grain varieties
Add 2 1/4 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes. When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 45 minutes
White varieties
Add 1 ¾ cup of water for every 1 cup of white rice , Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 3-5 minutes. When you the place lid on reduce the heat down to low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, if the vapo valve keeps clicking rapidly turn to a lower temperature

Cooking Other Grains

Grain (1 cup) Water Cooking time Yield
Amaranth 2.5 cups 15 minutes 2.5 cups
Barley, Hulled 3 cups 40 minutes 4 cups
Buckwheat (Kasha)2 cups 15 minutes 3 ½ cups
Bulgur 1 ½ cups 15 minutes 3 cups
Cracked Wheat 2 ½ cups 15 minutes 3 ½ cups
Cornmeal (Polenta2 ½ cups 7 minutes 3 ½ cups
Couscous 1 3/4 cups 10 minutes 2 ¾ cups
Job’s Tears 2 ½ cups 45 minutes 3 cups
Kamut 3 cups 50 minutes 2 ¾ cups
Millet 2 cups 15 minutes 3 ½ cups
Oat Groats 2 ¼ cups 50 minutes 2 ½ cups
Quinoa (keen-wa)1 3/4 cups 15 minutes 2.5 cups
Rye Berries 3 cups 50 minutes 2 ½ cups
Spelt 3 cups 60 minutes 2 cups
Teff 3 cups 10 minutes 3 cups
Triticale 3 cups 45 minutes 3 cups
Wheat Berries 2 cups 1 ½ hours 3 cups