CARROT ARAME OVER ORANGED KALE

 
1 onion
1 chayote squash
1 carrot
12-14 corn tortillas
1 can black beans – or 1 ½ cups
1 can diced green chilies
1 pkg. the good ground (veggie meat)/regular meat 
1 lrg can mild enchilada sauce
1 pkg. Vegan cheese, monterey jack or pepper jack 
½ cup chopped fresh cilantro (optional black olives sliced)

Prep- with the Saladmaster cutter
Cut up onion and chayote squash with cone #2 shredder – put aside
Cut up carrot with cone # 1 - put aside
Grate cheese with cone #1- put aside

Layer in the bottom of Electric Skillet –in this order
in the bottom of the Electric Skillet place:

onion and chayote squash

layer of enchilada sauce

4 tortillas ( you can cut the 4th tortilla in half to fit the circle of the pan- so there is a full layer of tortillas)

layer of enchilada sauce- just enough to coat the tortillas

layer of veggie meat/regular meat

layer of carrot

layer of tortillas

layer of enchilada sauce

layer of black beans  and chilies mixed together

Layer of half  of the cheese

Layer of tortillas

Layer of enchilada sauce

Layer of cheese

Layer of cilantro & black olives

Start cooking temp at 320 degrees – when it gets  up to a steady click turn down to 200 – then 180, cooking time 20-30 min
* If you’re using beef- Cook in the 3 qt with inset,  make sure to put water in the bottom of the 3 qt-for 5-8 min.

VEGETARIAN/VEGAN LASAGNA

1 bottle spaghetti sauce
2 cans of 14 oz diced tomatoes Italian
1 pkg. pasta (wide egg noodles or eggless vegan noodles)
1 container of ricotta cheese (or 1 pckg of soft water packed tofu mixed with 3 tsp Nutritional yeast)
1 pkg. Ives (the good Ground) Vegetarian meat/regular meat/no meat
1 ball of Vegan cheese or mozzarella cheese 
1 med. zucchini
5-10 mushrooms
Spinach fresh
Garlic granules or powder

Mix spaghetti sauce and canned tomatoes together
Add garlic to taste

In the bottom of the Electric Skillet layer the following:

Pour half of sauce mix in the bottom of the Electric Skillet

Pour noodles into Skillet

Add ricotta cheese onto noodles (or tofu)

Add other half of sauce

Add Ives veggie meat (or layer of cooked beef or sausage)

Add thin slice of zucchini cone #4

Add thin slice mushrooms cone # 4

Put fresh spinach on top ½ packages (it will be full and piled high)

Grate mozzarella cheese cone #1  

Put lid on. Start cooking at 300 degrees. When it clicks- turn down to 190,
it takes about 25 min to cook.

* If you’re using beef- Cook in the 3 qt with inset, make sure to put water in the bottom of the 3 qt-for 5-8 min.

WORLD FAMOUS SALAD CAKE

1/4 of a head of purple cabbage  
1 stalk celery

½ zucchini

½ yellow squash
2 eggs (or for vegan use 2 tbs. baking powder instead)
½ box of your favorite cake mix (spice, chocolate, lemon, white, organic.) Try using gluten Free too!

Spice = use apple pie filling or fresh apples and peaches on the bottom of the pan.

Chocolate= use fresh berries, cherries or cherry pie filling on the bottom of the pan.

Lemon= use fresh blueberries, berries or canned blueberry pie filling on the bottom of the pan.

White= any fruit you desire on the bottom of the pan.

Preparation: Pour ½ the cake mixture into a bowl, with cone #1 shred all of the vegetables.
Instructions: Mix cake mix, veggies and eggs in mixing bowl until moist. Preheat on med-low and pour cake mixture into pan (small skillet) with the fruit already placed in the bottom of the pan.  Cook low to med-low.  When a tooth pick or knife comes out clean, cake is ready. Flip the cake over onto a plate, let cool down and serve.  It takes 15-18 min to cook.

CINNAMON BREAD PUDDING

1/2 cup brown sugar
4 tablespoons raisins
4 tablespoon butter or soy butter
4 slices firm bread 
1/4 teaspoon cinnamon
1 1/2 cup soy milk or milk
2 eggs
4 tablespoons sugar (raw or granulated)
1/4 teaspoon vanilla extract

1. Grease the MP5 with butter.  Firmly pat the brown sugar into the MP5, completely covering the bottom and half way up the sides.

2. Sprinkle the raisins over the brown sugar; set aside.

3. Spread the butter on the bread.

4. Sprinkle on the cinnamon; rub into the butter.  Cut the bread into 1/2 inch cubes; set aside.

5. In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt.  Add the bread cubes, stirring gently to coat.

6. Carefully, taking care not to disturb the layer of brown sugar in the MP5, pour the milk and egg mixture into the MP5.

7. Start cooking at 300 degrees, turn down to low when the vapo-valve starts clicking, cook until set in the center, about 35 minutes. (shake MP5 gently to test firmness).  Yield: 2-4 servings

Are you having trouble cooking Eggs?  How to cook Eggs?

Always!!! Pre-heat your Skillet to medium-low heat for 1 to 2-mins.

Poached egg: After your skillet is heated add 3 tablespoons of water into your pan, put egg on top of the water in skillet place the lid on & cook for 1-2 mins. 

Fried egg: After your skillet is heated spray a little cooking oil or put a little butter in your heated skillet, add eggs, place the on lid and cook for 1-2 min. (turn egg over if desired) should slide out of pan with ease.

Scrambled Eggs: After your skillet is heated spray a little cooking oil or put a little butter with 1 tsp. water in your heated skillet. Add the whipped eggs, and scramble, put lid on and cook.

Omelet: After your skillet is heated spray a little cooking oil or put a little butter with 1 tsp water in your heated skillet. Pour eggs in heated oiled skillet then add veggies, cheese. Cook for 1-2 min., flip, place lid on and cook until desired.

Boiled Eggs: Place two folded wet paper towels in the bottom of your pan, place whole eggs on top of wet paper towels, start on medium low heat,  then drop heat to low when clicking happens cook 5-15 min (depending on quantity). 

When Cooking Fresh Vegetables: Rinse the veggies well or sprinkle a few teaspoons of water on veggies, fill the pan 2/3 rd full (choose the right pan for the job) start on medium heat, place lid on pan and put a few drops of water on lid and spin the lid to ensure a good seal has happened. When you hear the clicking turn it down to low. If you need to check your veggies to see if they are cooked to the texture you like, go ahead and peek but return the lid with a spin.

When Stir Frying Veggies: Heat skillet to  medium high and add a small amount of water & oil. Add veggies, stirring quickly. Turn skillet down to low before serving.

When Cooking Frozen Vegetables: Place veggies in pan and cover with lid. Start cooking at medium heat then turn down the heat to low when the clicking happens. Cook for appropriate time.

When Cooking Low Carb. Potatoes: Use the shredder cone #2 Rinse shredded potatoes in hot water to drain off starch. Place rinsed potatoes in the steamer basket in a 3 qt pan. Start at medium heat, turn to low when clicking happens.   Cooking time is usually 15-20 min.

When Cooking Rice:  White: Turn down when the click occurs, and cook for 20 minutes or so. Brown Rice: Let rice simmer on medium low until almost all of the water is gone, then switch to low vacuum seal for the last few minutes. 

When Cooking Pancakes: or french toast pre-heat skillet to Medium, do water test, cook pancakes. Drop the temperature down to med-low and continue cooking as many pancakes as desired.

When Cooking Pasta: Cook it in the traditional way with boiling water with out a lid. Except if using moisture from vegetables &  pasta sauces in electric oil core skillet with one of favorite recipes (Lasagna), then you don't need to boil or pre-cook pasta.

When Cooking Soups: Cook broths on medium high heat, add remaining soup ingredients, drop temp to med. low, put lid on and then drop temp to low when clicking happens.

When Baking Foods: Follow normal baking cooking guidelines. No spray oil is needed with the cookie sheets! I use spray oil for the cake pans with cakes.

When Cooking Meat: Pre-heat your cookware to medium- high heat place meat in hot pan and push down with a fork so the meat makes good contact with the pan for a good sear  keeping the lid off for proper cooking time. Before turning your meat put the lid on and let the moisture help release the browned meat. (most meats only take 10-20 min on each side). Repeat process for the second side. 

When Cooking Fish: Pre-heat pan to medium low,  for Poached effect add a little moisture such as broth or water. Place the fish in pan and place the lid on for cooking them the set amount of time.  If you want a  pan fried effect add a spray oil to the heated skillet, then place fish in Skillet. Put the lid on and turn down when clicking occurs.

GETTING STARTED IS EASY: There are just a few simple guidelines that need to be followed in order to take full advantage of the Saladmaster cookware.

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 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. 

COOKING METHOD AND TIPS

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 temperature 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.

STOVE TOP ROASTING

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 desired timing.

BAKING ON TOP OF THE STOVE

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 and wipe lid. Browning of the food will be slight.
You can use your pan in the oven for baking or roasting and broiling. Just remove handles first.