VITACLAY VF7700-6, Operating And Care Instructions

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Dry Pinto Beans 1 cup 4 cups or more 2 hours 1.5-2 hours
Soaked Navy
Beans
1 cup 3 cups or more 1-2 hours 1 hour
Dry Navy Beans 1 cup 4 cups or more 2 hours 1.5-2 hours
Soaked Mixed
Beans
1 cup 3 cups or more 1-2 hours 1 hour
Dry Mixed Beans 1 cup 4 cups or more 2 hours 1.5-2 hours
Soaked Split Peas 1 cup 3 cups or more 1 hour 1 hour
Dry Split Peas 1 cup 4 cups or more 1-1 ½ hours 1.5-2 hours
Soaked
BlackEyed Peas 1 cup 3 cups or more 1-2 hours 1 hour
Dry Black-eyed
Peas
1 cup 4 cups or more 2 hours 1.5-2 hours
VitaClay Oatmeal / Porridge / Congee Cooking Chart
Ingredients Amount of Food Amount of Liquid (or
broth)
Setting Cook Time
Mixed whole- grain
cereal (black, millet,
quinoa, wild rice, etc) 2 cups Whole Grain
Cereal
16 cups water
(milk can be added after
cooking)
Soup 1 ½ -2 hours
Chinese Rice
Porridge
(Jook/Zhou)
2 cups white rice,
rinsed,
add-ins
optional
16 cups water or broth
Soup 1 ½ hours
Steel cut Oatmeal or
Roll cut Oatmeal
1 cup oat
3-4 cups water (Optional:
add milk to your serving
bowl to avoid burnt or
overflow)
Soup or Stew
30 minutes
(additional 30
minute in WARM
for softer texture)
VitaClay Steamed Vegetables or Fish Cooking Chart
Liquid amounts always refer to water-based liquid (water, broth, other watery liquids--not just oil). Liquid
must always be present when cooking in VitaClay. Any att
empt to “dry-cook” or cook something with only
oil and no water-based liquid can damage the pot.
To steam veggies or fish:
1. Add 2-3 cups water in your clay pot.
2.
Add ingredients in a ceramic bowl or stainless-steel steam basket.
3.
Place the basket in your
clay pot. Set Slow Cooking on “Stew” for 30 minutes.