If you’re a new Saladmaster owner you might have a few questions about using your new healthy cooking system. 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.

EASY CLEANING

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.

COOKING METHODS 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.

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, meats, eggs, pancakes over medium heat.
  3. Start with a cold dry pan for fruits and vegetables.
  4. 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 done-ness.

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 A 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.

BAKING ON TOP OF THE STOVE

Cakes and quick breads may be baked on top of the stove in your cookware.
Easy stove top 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.

Salad Cake
Ingredients
1/6  head of green or red cabbage,
1 carrot
1 stalk celery
1 apple
½ small zucchini
2 T baking powder & 2T water- for vegan cake or 2 eggs
1 box cake mix (spice, chocolate or lemon) or *make your own  2 cups. Fruit for the bottom of pan: 3 apples (cone #3) or 2 cup fresh or frozen fruit.
Directions: Pour the cake mixture into a bowl; with SM machine cone #1 shred all of the vegetables & apple.  Stir cake mix, veggies & baking powder or eggs in mixing bowl until moist.  Use Saladmaster 5 qt pan, 11” skillet or Electric Oil Core Skillet. Pour cake mixture into pan with the fruit already placed in the bottom of the pan. Start cooking at medium-low heat, you don’t want vapo valve to click. To check the cake put a tooth pick or knife in cake, when it comes out clean the cake is ready. If cake looks too moist, leave lid ajar for 5-10 mins while cooking. Flip the cake over onto a plate, let cool down and serve.  20 minutes cooking time.

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 timing and desired doneness.

Whole Baked Potatoes:

Wash the outside of the potato thoroughly. Place the wet potatoes in the large skillet (for 4 medium size potatoes) or small skillet (for 2 medium size potatoes); cover, place on top of the stove, turn temperature to medium heat. When Vapo-valve begins to click steadily, turn temperature to low and cook for approximately 35 minutes. Cooking time may vary slightly according to the size of potatoes used. To test for doneness, pierce with a fork.

Whole Sweet Potatoes:

Wash the outside of the potato thoroughly. Place the wet potatoes in the large skillet (for 4 medium size potatoes) or small skillet (for 2 medium size potatoes); cover, place on stove and turn temperature to medium heat. When Vapo-valve begins to click steadily, turn temperature to low and cook for approximately 40 minutes. Cooking time may vary slightly according to the size of potatoes used.

Butternut Squash:

Wash the outside of the squash thoroughly. Cut squash in half, remove seeds and place the squash, skin side down, in the large skillet (1 large size squash) or small skillet (1 medium size squash); cover, place on stove and turn temperature to medium heat. When Vapo-valve begins to click steadily, turn temperature to low and cook for approximately 25 minutes or until tender. Cooking time may vary slightly according to the size of the squash used.

PRE-HEAT COOKWARE FOR PAN FRYING

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.

When should you preheat your pan? For foods you want golden or crispy.

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.

Oil Free Hash Browns: or 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.

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 Pancakes or french toast: pre-heat skillet to Medium, spray skillet with pan oil spray, cook pancakes. Drop the temperature down to med-low and continue cooking as many pancakes as desired (spraying skillet every few pancakes with spray oil.)

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.
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.

COOKING FRUITS AND VEGGIES

  • 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 in the rim of the closed 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 & Broccolini    5-7 minutes
Broccoli Romanesco 9-10 minutes
Brussels Sprouts     9-10 minutes
Cabbage, cut   4-6 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    1-2 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        10-12 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
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 squash, sliced/courgette 4-6 minutes

 HOW TO COOK EGGS

Cooking Eggs: Pre-heat your cookware to medium- low heat, do the water test.  For a poached egg add a tablespoon of water, one per egg, in your skillet with eggs, put the lid on to cook. For a fried egg spray a little cooking oil in  your heated skillet, add eggs, put  the lid on and cook.

For Scrambled Eggs: add water or cooking oil in heated skillet, add the whipped eggs, and scramble, put lid on and cook. For an omelet, spray skillet, add eggs, place lid on and cook. For making an omelet, pour eggs in heated oiled skillet then add veggies, cheese and flip – put lid on and cook. For  making boiled eggs, place a couple folded wet paper towels in the bottom of  the 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).

STIR-FRYING

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.

COOKING 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  with the lid ajar for 8- 10 mins. until the water is up to a rapid boil then place the lid on 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 hours or more.

COOKING GRAINS AND SEEDS

Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 2-3 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.

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 (Polenta)            2 ½ cups        7 minutes           3 ½ cups
Couscous                             2 cups           10 minutes          2 ¾ cups
Job’s Tears (toast 1st)        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)             2 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, Hard (Red)2 cups           1 ½ hours            3 cups

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 1/2 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 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 to tenderize. Takes a total of 15-25 minutes
If you’re using the electric oil core skillet start at   Rice 1 setting with a 2-1 ratio.

COOKING LOW STARCH 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. Serve with Nutritional Yeast for a cheesy buttery flavor without fat.

COOKING SOUPS AND STEWS

Preheat Roaster or Soup pan to medium heat, add ingredients and saute  for 2- 5 mins. Add broth and simmer with lid on.

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

PAN SEARED VEGGIES

Preheat Skillet or Griddle to medium heat, Add a little coconut oil and sear  vegetable until tender – turn over and cook other side until golden tender.

COOKING PASTA

Cooking  Pasta in any of of cookware is easy.

  1. Boil water
  2. Put in a little salt for more flavor
  3. Stir and check every now and then until it’s al dente
  4. Strain

STACK COOKING

Stack Cooking can provide the extra burner you need, thus allowing you to prepare two or more dishes while utilizing just one burner. The Saladmaster System is specifically designed to provide even heat distribution and the vacuum seal required for stack cooking.

First, start cooking over medium heat. When the vapo valve clicks, simply turn off the burner and immediately stack the pan on top of a pan that is already cooking over another burner. Thanks to the built-in core layer that evenly conducts heat across the bottom, up the sides, and through the cover, each piece of cookware becomes a little oven of its own, with the top piece of cookware becoming nearly as hot as the bottom piece.

HOW TO USE THE SALADMASTER® MACHINE

This precision engineered, superbly constructed kitchen utensil is a handy, simple-to-use machine allowing you to slice and grate all types of foods including vegetables, fruits, nuts, crackers, cheese, hard sausage, shrimp and various meats. Easy to turn, this manually operated food cutter allows you to have complete control over the speed of the device and the size of the processed pieces of food. It features a heavily chrome plated base and hopper…guaranteed not
to chip, peel or pit. The five cutting cones are constructed of stainless steel for everlasting beauty and protection. Under normal use, your Saladmaster® Machine should provide a lifetime of superb service. Link to Manual