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ENGLISH
Reheating Foods
Using the lowest temperature setting, warm cookware slowly when moving directly
from the refrigerator to the stove. Sudden changes in temperature may cause warping.
Never put hot pans on glass refrigerator shelf.
Using Your New Saladmaster® Cookware —
Easy as 1-2-3!
1.
Use the correct-size pan that is at least two-thirds filled with food.
2.
For rangetop cooking of meats and poultry, preheat the pan over medium heat.
Start with a cold, dry pan for fruits and vegetables.
3.
Listen. When the Vapo Valve™ clicks, reduce the heat to low so that the clicking
stops, and cook according to the recipe instructions or to desired doneness.
Proper Use
•
To Attach Versa Loc™ Handle:
Always attach the Versa Loc™ Handle before using
the cookware to cook on the rangetop. Use the long handles only on skillets and
saucepans; short side handles can be used on any utensil. Align the slot in the
handle with the fixed stainless steel bracket on the pan. Do not press the button
when attaching the handle. Push the Versa Loc™ handle onto the stainless steel
bracket until it snaps in place.
•
To Remove Versa Loc™ Handle:
Always remove the Versa Loc™ Handle before using
the utensil in the oven, under the broiler, or washing the pan in the dishwasher.
Holding onto the opposite side of the pan, using the other hand, press downward
on the button of the Versa Loc™ Handle and pull outward to remove. Never force
the handle.
•
Always transport the cookware with the required number of handles securely and
properly attached in an upright position.
•
For successful minimum moisture cooking, use only medium and low heat settings
as high heat is not required when using Saladmaster® cookware. All you need to
know is Medium – Click – Low! Preheat pans over medium heat, according to your
electric range setting. If necessary, use lower settings to control temperature. On
a gas range, medium is when the flame reaches halfway to the bottom of the pan.
When the Vapo Valve™ clicks, then turn the heat to low. On an electric range, that
should be set at the lowest temperature setting. On a gas range it is the lowest
flame without going out. If your lowest flame is still too high, then use a heat-
reducing ring or pad between the burner and the pan. The use of excessive heat for
long periods of time can cause a pan to warp.
•
Always remove the Versa Loc™ Handles from your cookware before placing cookware
in the oven, under a broiler or washing them in a dishwasher or sink. Always use pot
holders to handle a pan that has been in the oven or under the broiler.
•
When adding salt to water or other liquids, bring liquid to a boil first and then
add salt. Salt can pit and damage the surfaces. This damage is not covered by the
Saladmaster® Warranty.
•
Preheating may take from two to five minutes. To tell when a pan is properly
preheated, sprinkle a few drops of water on the surface. When the water drops bead
and dance, the pan is preheated and ready for use.
•
Warping:
Adding cold water or frozen food into a hot pan, or putting a hot pan
into cold water could cause warping. Sudden changes of temperature may cause
any metal to warp, resulting in an uneven bottom. Warping is not covered by the
Saladmaster® warranty.
•
Always make sure that the rim of the lid and the shoulder of the pan remain free of
food. This is very important in obtaining the proper seal between the lid and the
shoulder of the pan. The Vapo Valve™ is designed to click when the food or liquid
inside the pan reaches the ideal cooking temperature, approximately 187°F (86°C).
This is the signal to turn the heat to low.
•
It is possible that a piece of cookware will turn blue on the bottom, or even on the
inside. This blue tinting simply means that high heat has been used for an excessive
amount of time. You can scorch anything, even Saladmaster® cookware, by using
high heat. If this occurs, rest assured that it will eventually fade away. Remember,
you have not harmed the cookware; you have simply burned the metal. It is still
sanitary steel and will cook efficiently and safely. Keep in mind; it is never necessary
to use high heat, even when boiling water.
•
Sometimes a white film will appear on the inside bottom of the cookware. This
is primarily sodium cooked out of foods and calcium deposits that the dishwater
will not remove. Use the Saladmaster® cleanser. Likewise, any burned-on grease or
carbon deposits on the bottom of your cookware can be removed with the use of
Saladmaster® cleanser.
•
To avoid scratching the finish, use a damp paper towel with the cleanser. It is
abrasive enough to clean the inside and bottom of the cookware without scratching
the sides or inside top of the lids.
•
To keep the cookware exteriors looking like new, never use an abrasive on the
outside finish. If you want to use a soap-filled scouring pad on the inside, feel free
to do so, but not on the outside. If anything sticks, add hot water and let stand for
10 minutes before cleaning with Saladmaster® cleanser.
•
To purchase additional Saladmaster® cleanser, contact your Saladmaster®
representative or e-mail [email protected].
Saladmaster® Cooking Basics
Stove Top Roasting Meats
Preheat roaster or skillet over medium heat 2 to 3 minutes until a few drops of water
splashed on the surface bead and dance. Place meat firmly into preheated utensil and
press down to ensure even searing. Brown the meat on all sides. The meat may stick,
but will loosen as it is browned. Do not add liquid (unless recipe calls for it). Cover
utensil and cook over medium heat until Vapo Valve™ clicks, reduce heat to low and
cook according to times listed in the recipe, or remove Versa Loc™ Handles and finish
cooking in the oven as directed in recipe, or use this chart as a guide.
Meat
Minutes
Meat
Minutes
per Pound
per Pound
Beef
Lamb, leg
rare
. . . . . . . . . . . . . . . .
10
rare
. . . . . . . . . . . . . . . .
20
medium rare
. . . . . . .
12
medium
. . . . . . . . . . . .
25
medium
. . . . . . . . . . .
15
well-done
. . . . . . . . . .
30
well-done
. . . . . . . . . .
20
Pork
. . . . . . . . . . . . . . . .
25-30
Veal
. . . . . . . . . . . . . . . . . .
20
