Introduction

Congratulations! Your investment in quality stainless steel Vapor® Cookware will prove beneficial for years to come. Your cookware has been masterfully manufactured in America by skilled craftsmen and women who are heirs to the cookware manufacturing process that began over a century ago in West Bend, Wisconsin. This guide will help you get started with one of the best investments you’ll ever make for your family’s health. Rest assured you can use all of your current recipes, however, with a few slight alterations, you’ll begin to prepare delicious meals using little or no fat or sodium. For optimal results, read through this guide before you get started with your new cookware.

What is Vapor® Cooking?

Vapor Cooking is a revolutionary cooking method that will radically change not just the way you cook food, but also how it tastes. Our specially designed cookware lets you create delicious, intensely flavorful, naturally vitamin- and mineral-rich meals undiluted by water or doused in oil, butter or other fat- and sodium-laden ingredients. With 360 Cookware, meals practically cook themselves, using less energy and fewer ingredients than with traditional cooking methods. But make no mistake —Vapor Cooking isn’t a diet, it’s a lifestyle. Our recipes and cooking techniques will teach you to cook any and all types of foods - including baked goods - right on your stove top, using little or no water or added fat. No more limp, overcooked vegetables or bland, dry meats. Vegetables are so vibrant and flavorful that kids and die-hard carnivores alike will be clamoring for more; chicken, meats, and fish are succulent enough to melt in your mouth.

The secrets to Vapor Cooking lie in the multi-ply construction and unique shape of our cookware. Each piece is crafted from multiple layers of highest quality, American made metals, beginning with a bonded core comprised of aluminum. The core provides superior heat conductivity and retention and is sandwiched between an interior and exterior layer of T-316 and T-400 surgical stainless steel creating cookware that is as durable and easy to clean as it is beautiful. The cookware is so heat responsive that you cook only over medium heat, or lower — and in some cases, over no heat at all.

Another key to Vapor Cooking is the Vapor Seal. The Vapor Seal locks in moisture, flavor, and nutrients as opposed to traditional cookware, which allows them to escape out of the pan or into the cooking liquid. Vapor Cooking uses the natural moisture content of foods as its cooking instead of added water and/or fat. Our multi-ply construction allows for heat even enough to enable this moisture release without scorching. The moisture — or vapor — then collects under the domed lid and circulates back down and around the food, bringing with it all of the flavor, and more of the healthful benefits to you and your family.

Knowing When It’s Hot Enough

Many of our recipes call for pre-heating your pans. This is particularly important when cooking chicken, meats and fish as they are usually seared in a hot, dry pan without any kind of cooking fat. However, without anything melting or spluttering away in there it can be tricky to know just when it’s hot enough. We find a few drops of water to be the perfect indicator: set the empty pan over medium heat for 3 to 5 minutes, then flick in some water with your fingertips. If the droplets bead up and roll across the pan’s surface you’re ready to proceed with cooking. If the water sizzles away slowly, it’s not hot enough. Continue heating the pan, then test again with water droplets.

Forming the Vapor Seal

Forming a proper Vapor Seal is key to successful Vapor Cooking. Once the lid is in place, it’s virtually impossible not to reach the Vapor Seal stage. However, there’s more to it than just plunking down the lid. It’s important to read and follow our recipes carefully. They have been specially developed and written to teach you the Vapor Cooking method and are loaded with lots of helpful tips on engaging and relying on the Vapor Seal during cooking. To gauge your cookware’s heat level, drip water droplets into the heated utensil. When the water beads up and rolls across the surface, the pan is at the correct temperature to begin cooking. With the lid on, foods will begin to release their natural moisture and condensation will form between the lid and pan. Once you see steam beginning to escape, give the lid a spin — it should do so freely, and almost float. Then, reduce the heat to low — or in some cases, remove the pan from the heat altogether — and proceed with the recipe. Try to resist the urge to lift the lid frequently by following the cooking times and other clues listed in the recipes. It may seem strange at first not seeing or hearing foods cook. But, when properly engaged, the Vapor Seal is a clear indicator that your food is cooking. It helps to be patient and cook methodically until you get the hang of it — which won’t take long. Vapor Cooking will soon become second nature.

Size Matters

For the best results, fill your pots and pans at least two-thirds full with food. An insufficiently filled pan won’t generate enough vapor to form a proper Vapor Seal. Always match up the lids and pans or you wont be able to achieve a proper Vapor Seal. In addition, use the proper size range element. The diameter of the range cooking element should correspond to the diameter of the utensil. If you are cooking on a gas range, the flame should not extend up the sides of the utensil.

Use & Care

Wash Before Use

Before using your cookware for the first time, we recommend washing it in hot, soapy water. 360 Cookware is oven safe, durable and easy to clean, and we find hot water and a soapy sponge or a non-abrasive, nylon, scouring pad is usually sufficient.

Removing Stuck-on Food

For stubborn, stuck-on foods we recommend making a paste of ordinary baking soda or your favorite eco-friendly, non-abrasive scouring powder mixed with just enough hot water to form a gritty paste. Gently work the paste over the food stains with a sponge or nonabrasive, scouring pad until the debris is removed. Rinse completely with hot water. Or, for truly tough jobs try “degrading” the pan much the way you would during cooking. Add enough water to the empty pan to cover the stuck-on foods. Bring to a boil over medium heat, and gently stir up all the bits with a wooden spoon. Discard the water then wash in hot, soapy water.

Removing Stains and Scratches

White or light-colored stains are due to mineral deposits from certain foods. Our scouring powder/paste tip is the best way to remove them. Minor scratches can be removed using stainless steel cleanser. Americraft has an excellent Stainless Steel & Aluminum Cleaner available for purchase on their website. Visit www.AmericraftCookware. com to order. For best results, follow product instructions.

Use Low or Moderate Cooking Temperatures

To ensure the success of minimum moisture cooking, it is important that only medium and low heat be used. Always begin cooking over medium heat, and then reduce to low for remainder of the cooking period. High heat will cause moisture to be driven out of the cookware preventing the water seal from forming and resulting in shrinkage, sticking and burning of foods. Electric range owners, remember that burners retain heat longer, therefore it may be necessary to remove the utensil until vapor subsides. Gas range owners, remember to turn the flame down.

Varying Cook Tops

Though you may need to get reacquainted with your range as it relates to heat settings, 360 Cookware can be used on ANY kind of cook top — gas, electric, induction and ceramic ranges work perfectly. As long as the heat source is kept to a moderate or minimum temperature, any type of range will work just fine.

Oven Cooking

Oven temperatures up to 350 degrees Fahrenheit (177 degrees Celsius) will not damage the phenolic handles and cover knobs on our CLASSIC cookware line if the broiler unit is not on. The direct heat from the broiler unit in a gas or electric oven will cause the handles and knobs to blister. Before placing a utensil in the oven, make certain the oven is completely preheated. During the preheating period the oven temperature may exceed 350 degrees. 360 Cookware® can withstand oven temperatures up to 400 degrees Fahrenheit (204 degrees Celsius).

Avoid Lifting Cover While Food is Cooking

Lifting the cover means breaking the Vapor Seal. Cooking time will be lengthened considerably each time this happens. Lift the cover just enough to insert a fork to see if food is sufficiently cooked. If food is not completely cooked, replace the cover and turn heat up to medium for about a minute to reform the Vapor Seal. If the pan is dry, add 1 to 2 tablespoons of water before reforming the Vapor Seal. Reset to low and continue cooking.

Tips for Using Salt

Although stainless steel is very durable, it is not indestructible. Pitting may result if undissolved salt is allowed to remain in the bottom of the unit. This pitting takes the form of small white spots that may appear. These spots do not affect the performance of the cookware, nor are they a defect in the metal or workmanship. If salt is needed, add to boiling liquid in the unit, then stir to completely dissolve. Do not allow acidic foods or foods that have been seasoned to remain in utensils for long periods of time.

Clean After Every Use

To maintain the attractive appearance and cooking efficiency of the cookware, it is important that it be cleaned thoroughly after each use. Food films left on the cooking surface will cause discoloration when the utensil is reheated.

Vapor Cooking Exceptions

You will love the versatility of your new cookware. You can still cook all of your old recipes the way you always have. As your 360 Cookware becomes your cookware of choice, you will find that there are some foods that require traditional cooking methods as well as foods that can be prepared in a way you never thought possible. We’ve listed a few below:

Frying an egg

When frying an egg, you will need to preheat your empty skillet on medium-low. After preheating, add butter, oil or cooking spray and fry as usual.

Boil an egg without water

Place a wet paper towel in the bottom of small pan. Insert eggs and place the lid on the unit. Cook on medium heat until a water seal is formed and the lid spins, then turn to low. Cook for 13 to 15 minutes on low for hard eggs, 7 to 8 minutes for medium and 5 minutes for soft (never lift cover). Pour cold water over eggs, leave a bit of water and remove the paper towel. With the cover on, shake the eggs to crack the shells. Peel and serve. NOTE: No green ring on yoke!

Rice

Pour 1 3/4 cups of water and 1 cup of rice into unit - no need to bring water to a boil first. Place the unit on medium heat and cover. When you see vapor escaping from under the lid, turn to low and cook for 8 minutes and remove the unit from heat. Let it stand covered for 25-30 minutes. The rice will not over cook.

Beans and Pasta

You can cook beans and pasta just like you always have, but in 30% less time - on medium to low heat. NOTE: Beans and Pasta have no moisture, so you must add water. Do not worry about soaking the beans all night. It is not necessary with your new cookware.

Pancakes, Hashbrowns and French Toast

Pre-heat the pan and check to see if it’s hot enough by sprinkling with water droplets. Spray the pan with a non-stick vegetable spray or use a little butter. Place the items in the pan and prepare as usual.

Cooking Poultry

Use the utensil that will best fit the amount of chicken you’re preparing and pre-heat over medium about 2 minutes — until it’s hot enough for water droplets to bead and dance across the surface.

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Type: Skin-on, bone-in breasts, legs or thighs

Pre-heat the pan according to the instructions above. Place the chicken skin-side down in the hot, dry pot, and cook until the chicken comes away from the bottom of the pan with no resistance, and the skin is nicely browned. Turn the chicken, cover and cook over medium heat until steam just begins to escape from under the lid, 3 to 5 minutes. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 15 to 20 minutes, or until the juices run clear.

Type: Whole Chicken

Pre-heat the pan according to the instructions above. Place the chicken breast-side down in the hot, dry pot, and cook until the chicken comes away from the bottom of the pan with no resistance, and the skin is nicely browned. Turn the chicken breast-side up. Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 50 to 60 minutes, or until the juices run clear.

Cooking Meat

The quality of the meat and the tenderness of the cut are the two factors that determine the cooking method to be used in meat preparation. All cuts, regardless of the cooking method, should be cooked at medium to low temperatures.

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Braising

Less tender cuts of meat may be braised. Some tender cuts may also be braised such as pork steaks and cutlets, pork liver, veal chops, steaks and cutlets

1. Preheat unit over medium heat. Heat for two to four minutes and then test with a few drops of water sprinkled on the cooking surface. If the water scatters or dances, the unit is hot enough to place the meat in.
2. Place meat in unit. The meat will stick to the pan at first, but as soon as it browns it will loosen. Sear one side then turn and brown the other.
3. Cover unit. When a water seal is formed and the lid spins, reduce heat to low. Cook sufficiently.
4. Vegetables may be added if desired. Be sure to coordinate cooking time of the vegetables with that of the meat.

Simmering and Stewing

Large, less tender cuts of meat such as beef brisket, veal, lamb and variety of meats such as heart, kidney and tongue are prepared by simmering. Leave meat in one piece unless it is very large, then cut in half. Stewing is much the same as simmering, except that the meat is cut into small uniform pieces, usually 1- to 2-inch cubes

1. Preheat unit over medium heat. Place meat in unit and brown well on both sides.
2. Season meat with salt, pepper, herbs and spices, as desired. Add amount of liquid specified in recipe but not more than 1 to 1 1/2 cups.
3. Cover unit and cook over medium heat until a water seal is formed and the lid spins, then reduce heat to low. Simmer; do not boil, over low heat until the meat is done.
4. Vegetables may be added if desired. Be sure to coordinate cooking time of vegetables with that of the meat.

Roasting

Meat becomes juicy and flavorful when roasted on top of the range. Select chunky cuts of beef, veal, pork or lamb and use unit suitable for size and shape of roast.

1. Preheat unit over medium heat. Brown meat evenly on both sides and season to taste. Do not add water.
2. Cover unit. When a water seal is formed and the lid spins, reduce heat to low. Cook sufficiently.
3. Vegetables may be added if desired. Gravy may be made from juices that accumulate.

Pan Broiling

Tender cuts of meat that are one-inch thick or less such as beef steak, beef patties, ham slices and lamb chops, may be pan broiled with no shortening or liquid in a skillet on top of the range.

1. Fat on meat may be removed or scored at 1-inch intervals to prevent curling. Do not cut or pound tender cuts of meat, as juices will be lost.
2. Preheat unit over medium heat, then place meat in utensil. Meat will stick. Do not cover or add shortening or liquid.
3. Sear meat until it can be removed from utensil. Turn meat and brown, then reduce heat to low and cook sufficiently. Pour off fat as it accumulates
4. Season to taste. Serve at once.

Cooking Fish

When buying fresh fish, select fish whose flesh appears moist and firm. If the cut you are buying has the skin on, it should be clear, smooth, and shiny. The fish should smell briny and slightly sweet like the sea and not at all fishy or off-putting. Store fresh fish in the coldest part of your refrigerator (usually bottom or middle shelf, in the back) and cook it the same day it’s purchased. If buying frozen fish, it should look as though it had been frozen fresh from the sea. Discard if the fish looks cloudy or murky or if there is even the slightest hint of freezer burn. Be sure to defrost frozen fish thoroughly in the refrigerator (not the microwave, which partially cooks it). Pat the fish dry with paper towels before cooking. The chart below is meant as a guideline for basic cooked fish. Create easy and delicious one-pot meals by Vapor Cooking fish on a bed of fresh, aromatic vegetables.

Stovetop Baking

Top of the range baking is economical and convenient. The uniform heat distribution of your cookware turns the pans into small “ovens”.

1. Prepare the skillet and cover by spraying with a light coating of vegetable cooking spray. Place a circle of waxed paper, cut to fit on the bottom.
2. Pour the mixed batter into the skillet and cover
3. Continue baking at low heat until nearly done - about 15 to 20 minutes. Remove the cover to test for doneness. Wipe away any excess moisture on the cover; then replace the cover. Do this about every 5 minutes until a toothpick inserted in the center of the cake or bread comes out clean, indicating the food is done. You may find that slight adjustments need to be made in the baking.
4. When the cake or bread is fully baked, remove the skillet from the heat and allow to cool in the pan for a few minutes. Carefully run a knife around the edge. Invert the pan over a cooling rack until the cake or bread comes out of the skillet.

Troubleshooting & FAQs

Lifetime Warranty

The cookware you’ve invested in is warranted against defects in workmanship and materials for the lifetime of the cookware. All electrical components are warranted for 2 years. The original purchase will be registered in our database as proof of purchase. Any heir to the cookware must provide a copy of the original purchase for replacement.

If your cookware is damaged or destroyed by fire, abuse, accident, theft, or natural disaster, all original purchases may be replaced at 50% of the retail price at the time of replacement. A police/fire report, or a letter explaining the accident, must be submitted.

The manufacturer’s liability under this warranty is limited to the repair or replacement of the defective product at the manufacturer’s sole option. The manufacturer shall not be liable for any incidental or consequential damages, whether direct or indirect. This warranty is expressly granted in lieu of all other warranties including the implied warranties of merchantability and fitness for a particular purpose.

All warranty issues should be directed to:

Americraft Cookware Customer Service Department
Phone: 877-335-7267 | Fax: 888-592-3295
www.AmericraftCookware.com

Our Cookware Is Different

360 Cookware® stands out against what is available on retail shelves today, in both style and realization. Our design is based on high product performance, not low product cost.

Vapor® Cookware was developed through years of experience — designed and manufactured in America, using a combination of claded metals. The cookware features a unique Vapor® Seal, topped off with a solid stainless steel cover, making each piece of cookware a “little oven.” Heat is quickly absorbed in the bottom, up the sides, and around the top to cook evenly in a 360 degree system.

Nutrition Meets Efficiency

Cooking with grease can add unhealthy fat, calories and cholesterol to food. Boiling or sautéing can leave foods limp, bland, and robbed of beneficial nutrients.

360 Cookware is revolutionary stainless steel Vapor® Cookware that surrounds food with a delicate vapor of moist, even, controlled heat that locks in your food’s flavor, texture and nutrients - all while using far less energy than traditional cookware.

Pairing these benefits with the Gourmet Slow Cooker Base’s versatility, 360 Cookware is the most versatile addition to your kitchen. From keeping dips, sauces, or hors d’oeuvres warm without scorching to slow-cooking a hearty stew that will be ready when you get home, this convenient slow cooker base instantly double your cookware’s capabilities.

Unique Metal Construction

The secrets to Vapor® Cooking lie in the construction and unique shape of our cookware.

Each piece of 360 Cookware is crafted from multiple layers of high-quality metals, beginning with a bonded core comprised of aluminum. The core, which provides superior and unsurpassed heat conductivity and retention, is sandwiched between an interior layer of T304 stainless steel and an exterior layer of T400 series stainless steel which allows it to work on induction cook tops. This unique construction creates cookware with a safe cooking surface that is as durable and easy to clean as it is beautiful.

Important Safeguards

TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS GUIDE.

Use electricity safely and wisely! When using your Gourmet Slow Cooker, basic safety precautions should always be followed including the following:

1. Read all instructions before using.
2. Do not touch the cooker pot, cover or electric heating base when they are hot. Use handles and knob with potholders for lifting and carrying.
3. To protect against electrical shock, do not immerse the electric heating base, cord or plug in water or other liquid.
4. Close supervision is necessary when the Gourmet Slow Cooker is being used by or near children.
5. Unplug from outlet when not in use and before cleaning.
6. Do not operate your Gourmet Slow Cooker with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to the manufacturer for examination and/or repair.
7. The use of accessory attachments is not recommended by the appliance manufacturer and may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place the electric heating base, its cord and plug on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving the cooker containing hot oil or other hot liquids. Let contents cool before pouring out.
12. Do not leave the electric heater base plugged in when not in use. When the heating base is plugged in, it is “on” and heating. After cooking or serving, unplug cord from outlet.
13. Use your Gourmet Slow Cooker only for the cooking tasks described in this booklet.
14. The heating base is “intended for countertop use only.”
15. “WARNING: Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of counter, never use outlet below counter, and never use with an extension cord.”
16. Save these instructions.

Your Gourmet Slow Cooker needs no special care other than cleaning. If servicing becomes necessary, contact the Customer Care Department. See Warranty information packed with each Gourmet Slow Cooker. Do not attempt to repair it yourself.

Clean Before Using The First Time.

Wipe the Gourmet Slow Cooker heating base with a damp cloth and dry with a soft cloth.

CAUTION: To prevent personal injury or electric shock, do not immerse heating base, its cord or plugs in water or other liquid.

Using The Gourmet Slow Cooker

1. Place heating base on a dry, level heat-resistant surface away from any edge. Do not block air flow under base.

2. Place foods into Gourmet Slow Cooker Stock Pot or Casserole. Cover and place onto heating base. (If you wish to brown or precook any foods before slow cooking, place unit directly on rangetop unit over medium heat. After foods are browned or cooked, transfer unit to heating base.)

CAUTION: To prevent personal injury or property damage, inspect cord for damage or wear before each use. Do not use our product if it or its cord has been damaged or if it is not working properly.

3. Plug cord into a 120 volt AC electrical outlet ONLY.

4. There are four numbered heat settings on the heating base, 1 to 4. Heat Setting #1 should be used only to warm baked goods, dinner rolls, muffins, or to keep cooked foods warm for serving. Heat Settings 2, 3 and 4 are to be used for actual cooking of foods. Set the dial directly at the numbered heat setting or midway between the numbered heat settings for complete temperature control.

DO NOT USE A HEAT SETTING BELOW 2 FOR ACTUAL COOKING OF RAW FOODS AS COOKER DOES NOT GET HOT ENOUGH TO COOK FOODS AT SETTING #1

Set heat setting and cook food for recommended time as given in recipe. As a general guideline, most meat and vegetable combinations need 6 to 10 hours of cooking at Setting #2 (low), 4 to 6 hours of cooking at Setting #3 (medium) or 2 to 3 hours of cooking at Setting #4 (high). Meats will become the most tender when cooked for a longer time at the lower heat setting. Avoid removing cover when slow cooking as cooking time will be increased due to loss of temperature. Remove cover only when needed to stir occasionally or when adding ingredients

ALWAYS USE POT HOLDERS WHEN HANDLING COVER AND STOCK POT UNIT. BE CAREFUL WHEN REMOVING COVER TO AVOID STEAM BURNS.

5. After food is cooked, reduce heat to Setting #1 for serving or unplug cord from outlet to turn cooker off. Heating base must be unplugged from outlet to turn off. Allow unit and base to cool before cleaning.

Cooking Tools

The following types of cooking tools may be used on the stainless steel interior of the pan: plastic, rubber, wooden or smooth-edged metal. Do not hit metal cooking tools against rim of pan; do not cut or chop foods in unit with sharp cooking tools (knives, food chopper, etc.).

Using Stock Pot On Top Of Range

The Gourmet Slow Cooker Unit (without heating base) can be used for rangetop cooking and is specially designed for Vapor® Cooking - a method of cooking that allows foods to be cooked in their own natural juices without additional liquid. The Gourmet Slow Cooker cover fits snugly on the unit so a Vapor® Seal will form. When foods begin to cook, the natural moisture in the food begins to turn to steam. The steam condenses on the inside of the cover and a thin film of water forms between the cover and the unit. This is the Vapor® Seal. The Vapor® Seal prevents rising team from escaping, so the steam condenses and returns to baste the food.

Vapor® Cooking helps preserve natural flavors and nutrients that are normally lost or drained away in other cooking methods. Most vegetables and fruits contain enough natural moisture for Vapor® Cooking. When using this method to cook vegetables, begin by placing the vegetables in the unit and cover with cold water. Then pour off the water. The moisture that clings to the food is sufficient for cooking. Vegetables that don’t have enough natural moisture (such as cauliflower or corn-on-the-cob) should be rinsed as mentioned above and cooked in 1/4 cup of water.

Water should also be added when preparing soups, rice, dried cereals and dried pasta. Use only medium and low heat for Vapor® Cooking. Cook foods in covered pan over medium heat. If using a gas range, do not let the flame extend up the side of the cooking unit. After 3 to 5 minutes, steam will begin to escape from under the cover. Spin the cover, but do not lift it. If it does not spin freely, increase heat slightly. When it spins freely, the Vapor® Seal has formed. Reduce heat to low. After a few minutes, there should not be any steam escaping. If steam continues to escape over low heat, reduce to lowest possible heat setting.

ALWAYS USE POT HOLDERS WHEN USING STOCKPOT OR CASSEROLE AND COVER ON RANGE UNIT

BROWNING MEAT
Preheat the pan over medium to medium-low heat for 2 to 3 minutes. Put a few drops of water onto the cooking surface. If water dances on the surface of the pan, the unit is hot enough to brown meats. Add meat and brown. Meat will stick to the unit initially, but as it browns the fat is released from the meat and it will loosen. Brown the meat on both sides, cover the pot and allow the Vapor® Seal to form. Reduce heat to low for the remainder of cooking time. The pot may also be transferred to the electric heating base to finish cooking at Settings #2, #3 or #4. The shortest cooking time will be at Setting #4.

AVOID LIFTING COVER WHILE COOKING
Lifting the cover while cooking breaks the Vapor® Seal and lengthens cooking time. Lift the cover only to test foods for doneness. Replace cover and turn heat up to medium for about 1 minute to reform the Vapor® Seal. Then reduce heat to low.

IF COVER LOCKS ONTO COOKING UNIT
After cooking, the cooking unit may have such a good “Vapor® Seal” that the cover will stick to the cooking unit. If this happens, increase the heat setting slightly until cover loosens by itself.

CAUTION: To prevent personal injury or property damage, do not attempt to pry cover off cooking unit as spillage of hot contents and burns may occur.

DO NOT place your lid on a glass stove top. If you accidently place your lid on your glass stove top, carefully place a moist warm towel over the lid to release the seal as soon as possible.

USING COOKING UNIT IN OVEN
The Gourmet Slow Cooker Pot (without heating base) can be used in a conventional or convection oven up to preheated temperatures of 450 degrees Fahrenheit.

ALWAYS USE POT HOLDERS WHEN USING POT OR CASSEROLE IN OVEN.

TO PREVENT DAMAGE TO THE PAN OR OVEN DO NOT USE METAL PAN IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER AN OVEN BROILER UNIT.

Care & Cleaning

CLEANING STAINLESS STEEL STOCK POT/CASSEROLE
Wash the pan (without heating base) in hot soapy water with a dishcloth or sponge, rinse and dry. To remove food or heat stains, make a paste with a nonabrasive stainless steel cleanser such as Barkeeper’s Friend®, Bon Ami® or Cameo® cleaner.

Apply the paste with a cloth or sponge and rub lightly in a circular motion. Wash in hot soapy water, rinse and dry. DO NOT use abrasive scouring pads or cleaners on the pan as damage can occur. The pan and cover can also be washed in an automatic dishwasher.

CLEANING ELECTRIC GOURMET SLOW COOKER BASE Always unplug cord from electric outlet and allow base to cool before cleaning. Wipe base with a damp cloth and dry with a soft cloth.

CAUTION: To prevent personal injury or electric shock, do not immerse electric base, its cord or plug in water or other liquid.

Heat Setting Guide

Below is a listing of some of the foods that can be cooked in your Gourmet Slow Cooker. They are grouped under the different heat settings. As a general guideline, most recipes can be prepared at Heat Settings #2, #3 or #4. The total cooking time is dependent upon the heat setting used. In general, foods cooked at Setting #2 will require 6 to 10 hours of cooking, 4 to 6 hours at Setting #3 and 2 to 3 hours at Setting #4. Less tender cuts of meat will become the most tender when cooked at Setting #2. When cooking roasts, ham or poultry, it is recommended that a meat thermometer be inserted to ensure that desired or recommended temperature is reached.

DO NOT USE HEAT SETTING BELOW #2 FOR ACTUAL COOKING OF FOODS.

A NOTE ON THE RECIPE RECOMMENDED TEMPERATURE SETTINGS

The temperature settings recommended for the various times in our recipes are only starting points. Because of manufacturing tolerances in thermostatically controlled appliances such as ovens and slow-cookers, at a given temperature setting the temperature can vary a bit from one base to another. Because of this variance, the first time a recipe is tried, occasionally monitor the cooking process and adjust the temperature as required.

Also, keep in mind that the temperature and amount of food placed in the cooker will affect the cooking time

Adapting Recipes

Many of your favorite oven and rangetop recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember:

AMOUNT OF LIQUID
Because little moisture evaporates during slow cooking, reduce the amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to pot; add only enough liquid to cover the ingredients.

AMOUNT OF SEASONING
Reduce amount of seasoning in proportion to reduced amount of liquid. Use whole leaf herbs and spices rather than crushed or ground forms.

SLOW COOKING MEAT
Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Meat can be browned in the Gourmet Slow Cooker Unit on top of the range before slow cooking.

SLOW COOKING VEGETABLES
Add partially frozen vegetables, and fresh mushrooms during the last hour of cooking. Strong-flavored vegetables such as spinach, eggplant, okra and collard greens should be precooked before adding to unit. The amount of onion normally used in your recipe should be reduced because its flavor gets stronger during cooking. In most cases, fresh vegetables take longer to cook than meats because liquid simmers rather than boils. Always cut fresh vegetables into bite-size pieces to ensure thorough preparation.

SLOW COOKING RAW MEATS AND VEGETABLES
Most raw meat and vegetable combinations need 4 to 6 hours of cooking at setting #3 or 6 to 10 hours at Setting #2.

SLOW COOKING FISH AND SEAFOOD
Seafood and fish fall apart during long hours of cooking. Add these ingredients an hour before serving and cook at Setting #4.

RICE AND PASTA Rice and pasta can either be cooked separately, or added uncooked during the last hour of cooking time. If added uncooked, make sure there is at least 1 to 1 1/2 cups of liquid in unit and heat is set at Setting #3 or higher.

SLOW COOKING MILK, SWEET OR SOUR CREAM AND CHEESE
Because milk, sweet or sour cream and cheese break down during long hours of cooking, add these ingredients just before serving or substitute undiluted condensed canned soups for evaporated milk.

DUMPLINGS
Dumplings may be cooked in broth or gravy at Setting #4. Drop by spoonfuls in simmering broth or gravy. Cook covered for 30 minutes.

THICKENING JUICES FOR GRAVIES AND SAUCES
To thicken juices for gravies and sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or thicken after cooking by adding a smooth paste made from 2 to 4 tablespoons cornstarch or flour and 1/4 cup cold water. Bring to a boil at Setting #4. (Solid foods may be removed first.)

DON’T REMOVE COVER DURING COOKING
To retain heat, moisture and food flavor, don’t remove cover during cooking unless necessary for adding ingredients or occasional stirring.

PRÉCAUTIONS IMPORTANTES

POUR PRÉVENIR TOUTE BLESSURE CORPORELLE OU TOUT DOMMAGE MATÉRIEL, LIRE ET SUIVRE LES INSTRUCTIONS ET/OU AVERTISSEMENTS FIGURANT DANS CE GUIDE.

Utiliser l’électricité prudemment et judicieusement ! Lors de l’utilisation de l’autocuiseur à usages multiples, il faut toujours suivre des précautions de sécurité fondamentales, notamment les suivantes :

1. Lire toutes les instructions avant utilisation.
2. Ne pas toucher le récipient, le couvercle ou la base chauffante électrique de l’autocuiseur lorsqu’ils sont chauds. Utiliser les poignées et le bouton pour soulever et transporter.
3. Pour éviter tout choc électrique, ne pas immerger la base chauffante électrique, le cordon ou la fiche dans de l’eau ou tout autre liquide.
4. Une supervision étroite est requise lors de l’emploi de l’autocuiseur à usages multiples par des enfants ou à leur proximité.
5. Débrancher de la prise en cas de non utilisation et avant le nettoyage.
6. Ne pas utiliser l’autocuiseur à usages multiples si le cordon ou la fiche sont endommagés, ou encore si l’appareil fonctionne mal ou est endommagé d’une manière ou d’une autre. Retourner l’appareil au distributeur agréé le plus proche ou au fabricant pour inspection et/ou réparation.
7. L’utilisation d’accessoires non recommandés par le fabricant de l’appareil risque de provoquer des blessures.
8. Ne pas utiliser à l’extérieur.
9. Ne pas laisser le cordon pendre sur le bord d’une table ou d’un comptoir, ni toucher des surfaces chaudes.
10. Ne pas placer la base chauffante électrique, son cordon et sa fiche sur ou à proximité d’un brûleur chaud à gaz ou électrique ou dans un four chauffé.
11. Faire preuve d’extrême prudence pour déplacer l’autocuiseur contenant de l’huile chaude ou tout autre liquide chaud. Le laisser refroidir avant de vider le liquide.
12. Ne pas laisser la base chauffante électrique branchée quand celle-ci n’est pas utilisée. Lorsque la base chauffante est branchée, l’autocuiseur est en marche et chauffe. Après la cuisson ou le service, débrancher le cordon de la prise.
13. Utiliser l’autocuiseur à usages multiples uniquement aux fins de cuisson décrites dans ce livret.
14. Prière de conserver ces instructions.

L’autocuiseur à usages multiples ne nécessite aucun entretien particulier autre que le nettoyage. En cas de besoin de réparation, contacter le Service à la clientèle. Voir la Garantie accompagnant chaque autocuiseur à usages multiples. Ne pas tenter de réparer soi-même.

UTILISATION ET ENTRETIEN

NETTOYAGE AVANT LA TOUTE PREMIÈRE UTILISATION
Essuyer la base chauffante de l’autocuiseur à usages multiples à l’aide d’un chiffon humide et sécher à l’aide d’un chiffon doux.

ATTENTION : Pour éviter toute blessure corporelle ou tout choc électrique, ne pas immerger la base chauffante, son cordon ou ses fiches dans l’eau ou tout autre liquide.

UTILISATION DE L’AUTOCUISEUR À USAGES MULTIPLES
1. Placer la base chauffante sur une surface sèche, nivelée et résistante à la chaleur, à l’écart de tout bord. Ne pas bloquer le débit d’air sous la base.

2. Placer les aliments dans l’autocuiseur à usages multiples, couvrir et mettre l’unité sur sa base chauffante. (Pour faire revenir ou précuire des aliments avant de les faire mijoter, mettre l’unité directement sur la table de cuisson à feu moyen. Une fois les aliments revenus ou cuits, transférer l’unité sur la base chauffante.) Voir des conseils supplémentaires pour faire mijoter aux pages 17 à 19.

3. Brancher le cordon dans une prise électrique de 120 volts c.a. UNIQUEMENT.

ATTENTION : Pour éviter toute blessure corporelle ou tout dommage matériel, inspecter le cordon pour présence éventuelle de dommage ou d’usure avant chaque utilisation. Ne pas utiliser le produit si celui-ci ou son cordon est endommagé ou ne fonctionne pas correctement.

4. La base chauffante comporte quatre réglages de chaleur numérotés, de 1 à 4. Le réglage de chaleur n° 1 ne doit être utilisé que pour réchauffer des produits de boulangerie ou de pâtisserie, des petits pains, des muffins ou encore pour garder les aliments au chaud avant de servir. Les réglages de chaleurs n° 2, 3 et 4 doivent être utilisés pour la cuisson des aliments à proprement parler. Régler le cadran directement sur le réglage de chaleur numéroté ou entre les réglages de chaleur numérotés pour un contrôle de température total.

NE PAS UTILISER DE RÉGLAGE DE CHALEUR INFÉRIEUR À 2 POUR LA CUISSON À PROPREMENT PARLER D’ALIMENTS CRUS ET CE, PARCE QUE L’AUTOCUISEUR N’EST PAS SUFFISAMMENT CHAUD POUR CUIRE LES ALIMENTS AU RÉGLAGE N° 1.

Régler la chaleur et faire cuire les aliments pendant la durée recommandée dans la recette. En règle générale, la majorité des combinaisons viande-légumes ont besoin de 6 à 10 heures de cuisson au réglage n° 2 (lent), de 4 à 6 heures de cuisson au réglage n° 3 (moyen) ou de 2 à 3 heures de cuisson au réglage n° 4 (fort). Les viandes sont les plus moelleuses lorsqu’elles sont cuites plus longtemps au réglage de chaleur plus faible. Éviter de retirer le couvercle pendant le mijotage car le temps de cuisson augmentera en raison de la perte de température. Ne retirer le couvercle que pour remuer de temps en temps ou ajouter des ingrédients.

TOUJOURS UTILISER DES MANIQUES POUR MANIPULER LE COUVERCLE ET L’UNITÉ DE CUISSON. FAIRE PREUVE DE PRUDENCE EN RETIRANT LE COUVERCLE POUR ÉVITER DES BRÛLURES DE VAPEUR.

5. Une fois les aliments cuits, diminuer la chaleur au réglage n° 1 pour servir ou débrancher le cordon pour éteindre l’autocuiseur. La base chauffante doit être débranchée de la prise pour s’éteindre. Laisser l’unité et la base refroidir avant le nettoyage.

USTENSILES DE CUISINE
Les types suivants d’ustensiles de cuisson peuvent être utilisés sur l’intérieur en acier inoxydable de l’unité : plastique, caoutchouc, bois ou métal à bords lisses. Ne pas cogner les ustensiles de cuisine en métal contre le rebord de l’unité ; ne pas couper ni émincer d’aliments dans l’unité avec des ustensiles de cuisine à bords tranchants (couteaux, hacheur, etc.).

UTILISATION DE L’UNITÉ DE CUISSON SUR LA TABLE DE CUISSON
L’unité de cuisson à usages multiples (sans base chauffante) peut être utilisée sur une table de cuisson et est spécialement conçue pour une cuisson avec une « humidité minimum » - une méthode de cuisson qui permet aux aliments d’être cuits dans leurs propres jus sans ajouter de liquide. Le couvercle de l’autocuiseur à usages multiples s’ajuste parfaitement sur l’unité de manière à créer un « joint hydraulique ». Lorsque les aliments commencent à cuire, l’humidité naturelle des aliments se transforme en vapeur. La vapeur se condense à l’intérieur du couvercle et un film mince d’eau se forme entre le couvercle et l’unité. C’est ce que l’on appelle le « joint hydraulique ». Le joint hydraulique empêchant la vapeur montante de s’échapper, la vapeur se condense et revient pour arroser les aliments.

La cuisson à humidité minimum permet de préserver les arômes naturels et les substances nutritives qui sont normalement perdus ou évacués dans d’autres méthodes de cuisson. La majorité des légumes et fruits contiennent suffisamment d’humidité naturelle pour la cuisson à humidité minimum. Lors de l’utilisation de méthode de cuisson de légumes, commencer par mettre les légumes dans l’unité et recouvrir d’eau froide. Ensuite, vider l’eau. L’humidité collant aux aliments est suffisante pour la cuisson. Les légumes n’ayant pas suffisamment d’humidité naturelle (tels que le chou-fleur ou le maïs en épi) doivent être rincés comme il l’est indiqué ci-dessus et cuits dans 1/4 de tasse d’eau.

Il faut également ajouter de l’eau pour les soupes, le riz, les céréales sèches et les fruits secs. Utiliser uniquement les réglages de chaleur moyen et faible pour la cuisson à humidité minimum. Toujours commencer à faire cuire les aliments dans une unité couverte sur un réglage de chaleur moyen. Lors de l’utilisation d’une cuisinière à gaz, ne pas laisser la flamme remonter le long de l’unité de cuisson. Au bout de 3 à 5 minutes, la vapeur commence à s’échapper du couvercle. Faire pivoter le couvercle sans le retirer. Si le couvercle ne pivote pas librement, augmenter légèrement la chaleur. Si le couvercle pivote librement, le joint hydraulique s’est créé. Réduire la chaleur au réglage faible. Au bout de quelques minutes, la vapeur ne devrait plus s’échapper du couvercle. Si la vapeur continue de s’échapper sur réglage faible, réduire au réglage de chaleur le plus faible possible.

TOUJOURS UTILISER DES MANIQUES POUR MANIPULER L’UNITÉ DE CUISSON ET LE COUVERCLE SUR LA CUISINIÈRE.

FAIRE REVENIR LA VIANDE
Préchauffer l’unité de cuisson sur la cuisinière à un réglage de chaleur moyen à moyen-faible pendant 2 à 3 minutes. Mettre quelques gouttes d’eau sur la surface de cuisson. L’unité est suffisamment chaude pour faire revenir les viandes lorsqu l’eau crépite. Ajouter la viande et faire revenir. Au début, la viande adhérera à l’unité mais au fur et à mesure qu’elle est revenue, la graisse de libère de la viande et elle se détachera. Faire revenir la viande des deux côtés, couvrir le récipient et laisser le joint hydraulique se former. Diminuer la chaleur à faible pour le reste du temps de cuisson. L’unité de cuisson peut également être transférée sur la base chauffante électrique pour finir la cuisson aux réglages n° 2, 3 ou 4. Le temps de cuisson le plus court est au réglage n° 4.

ÉVITER DE SOULEVER LE COUVERCLE PENDANT LA CUISSON
Soulever le couvercle pendant la cuisson rompt le joint hydraulique et rallonge le temps de cuisson. Soulever le couvercle uniquement pour tester la cuisson des aliments. Remettre le couvercle en place et remonter la chaleur à moyen pendant environ 1 minute pour reformer le joint hydraulique. Réduire ensuite la chaleur à faible.

ÉVITER DE SOULEVER LE COUVERCLE PENDANT LA CUISSON
Soulever le couvercle pendant la cuisson rompt le joint hydraulique et rallonge le temps de cuisson. Soulever le couvercle uniquement pour tester la cuisson des aliments. Remettre le couvercle en place et remonter la chaleur à moyen pendant environ 1 minute pour reformer le joint hydraulique. Réduire ensuite la chaleur à faible.

SI LE COUVERCLE SE BLOQUE SUR L’UNITÉ DE CUISSON
Après la cuisson, l’unité de cuisson peut avoir un « joint hydraulique » tellement efficace que le couvercle colle à l’unité de cuisson. Dans ce cas, augmenter légèrement le réglage de chaleur jusqu’à ce que le couvercle se desserre de lui-même.

ATTENTION : Pour éviter toute blessure corporelle ou tout dommage matériel, ne pas tenter de forcer le couvercle pour le retirer de l’unité de cuisson et ce, pour éviter tout déversement de contenu chaud et toute brûlure.

UTILISATION DE L’UNITÉ DE CUISSON AU FOUR
L’unité de l’autocuiseur à usages multiples (sans la base chauffante) peut être utilisée dans un four conventionnel ou à convexion jusqu’à des températures de préchauffage de 177 degrés Celsius (350 degrés Fahrenheit).

TOUJOURS UTILISER DES MANIQUES LORS DE L’UTILISATION DE L’UNITÉ DE CUISSON AU FOUR.

POUR ÉVITER D’ENDOMMAGER L’UNITÉ DE CUISSON OU LE FOUR, NE PAS UTILISER L’UNITÉ DE CUISSON EN MÉTAL AU FOUR À MICRO-ONDES, SUR UN FEU DE CAMP OU SOUS UN GRIL DE FOUR.

ENTRETIEN ET NETTOYAGE

NETTOYAGE DE L’UNITÉ D’AUTOCUISEUR À USAGES MULTIPLES
Laver l’unité d’autocuiseur à usages multiples (sans base chauffante) dans de l’eau chaude savonneuse à l’aide d’un chiffon ou d’une éponge, rincer et sécher. Pour éliminer les taches d’aliments ou de chaleur, faire une pâte avec un nettoyant en acier inoxydable non abrasif tel que Barkeeper’s Friend®, Bon Ami® ou Cameo®.

Appliquer la pâte avec un chiffon ou une éponge, frotter légèrement d’un mouvement circulaire. Laver à l’eau chaude savonneuse, rincer et sécher. NE PAS utiliser de tampons ou de nettoyants à récurer sur l’unité d’autocuiseur à usages multiples pour éviter tout dommage. L’unité d’autocuiseur à usages multiples et le couvercle peuvent également être lavés au lave-vaisselle automatique.

NETTOYAGE DE LA BASE ÉLECTRIQUE DE L’AUTOCUISEUR À USAGES MULTIPLES
Toujours débrancher le cordon de la prise électrique et laisser la base refroidir avant de nettoyer. Essuyer la base à l’aide d’un chiffon humide et sécher à l’aide d’un chiffon doux.

ATTENTION : Pour éviter toute blessure corporelle ou tout choc électrique, ne pas immerger la base électrique, son cordon ou sa fiche dans l’eau ou tout autre liquide.

GUIDE DE RÉGLAGES DE CHALEUR

Ci-dessous figure une liste des aliments pouvant être cuits dans l’autocuiseur à usages multiples. Ils sont regroupés en fonction des différents réglages de chaleur. En règle générale, la majorité des recettes peuvent être préparées aux réglages de chaleur n° 2, 3 ou 4. Le temps de cuisson total dépend du réglage de chaleur utilisé. En général, les aliments cuits au réglage n° 2 nécessiteront un temps de cuisson de 6 à 10 heures, de 4 à 6 heures au réglage n° 3 et de 2 à 3 heures au réglage n° 4. Les morceaux de viande moins tendres seront le plus moelleux lorsqu’ils sont cuits au réglage n° 2. Lors de la cuisson de rôtis, jambons ou volaille, il est recommandé d’introduire un thermomètre à viande pour s’assurer que la température désiré ou recommandée est atteinte. NE PAS UTILISER DE RÉGLAGE DE CHALEUR INFÉRIEUR AU N° 2 POUR LA CUISSON À PROPREMENT PARLER DES ALIMENTS.

ADAPTION DES RECETTES

Un grand nombre de recettes favorites au four ou sur la table de cuisson peuvent être adaptées pour la cuisson lente en y apportant de légères modifications. Voici quelques points importants à ne pas oublier :

QUANTITÉ DE LIQUIDE
Étant donné que peu d’humidité s’évapore pendant la cuisson lente, réduire de moitié la quantité de liquide indiquée dans la recette (1 tasse de liquide suffit pour la plupart des recettes). Pour les recettes de soupes, ajouter tous les ingrédients sauf l’eau ou le bouillon dans le récipient ; ajouter juste ce qu’il faut de liquide pour recouvrir les ingrédients.

QUANTITÉ D’ASSAISONNEMENT
Réduire la quantité d’assaisonnement en proportion avec la quantité réduite de liquide. Utiliser des herbes et épices à feuilles entières plutôt que concassés ou moulus.

MIJOTAGE DE LA VIANDE
Les morceaux moins tendres, moins onéreux de viande sont mieux adaptés au mijotage que les morceaux de viande onéreux. Retirer l’excès de gras avant de faire mijoter, le cas échéant. Faire revenir la viande dans l’unité d’autocuiseur à usages multiples sur la table de cuisson avant de faire mijoter.

MIJOTAGE DES LÉGUMES
Ajouter les légumes partiellement congelés, les légumes chinois et les champignons frais pendant la dernière heure de cuisson. Les légumes aux arômes forts tels que les épinards, aubergines, okras et feuilles de « chou vert » doivent être précuits avant d’être ajoutés à l’unité. La quantité d’oignons normalement utilisée dans la recette doit être réduite parce que son arôme devient plus fort pendant la cuisson. Dans la plupart des cas, les légumes frais prennent plus longtemps à cuire que les viandes parce que le liquide mijote au lieu de bouillir. Toujours couper les légumes frais en bouchées pour s’assurer d’une préparation complète.

MIJOTAGE DES VIANDES ET LÉGUMES CRUS
La majorité des combinaisons viandes et légumes crus ont besoin d’un temps de cuisson de 4 à 6 heures au réglage n° 3 ou de 6 à 10 heures au réglage n° 2.

MIJOTAGE DE POISSONS ET FRUITS DE MER
Les fruits de mer et les poissons se décomposent pendant les longues heures de cuisson. Ajouter ces ingrédients une heure avant de servir et faire cuire au réglage n° 4.

RIZ ET PÂTES
Le riz et les pâtes peuvent être cuits séparément ou ajoutés non cuits pendant la dernière heure de temps de cuisson. S’ils sont ajoutés non cuits, s’assurer qu’il y a au moins 1 à 1-1/2 de tasse de liquide dans l’unité et que la chaleur est réglée au n° 3 ou supérieur.

MIJOTAGE DE LAIT, CRÈME DOUCE OU FRAÎCHE ET FROMAGE
Étant donné que le lait, la crème douce ou fraîche et le fromage se décomposent pendant les longues heures de cuisson, ajouter ces ingrédients juste avant de servir ou remplacer des soupes en conserves condensées par du lait évaporé. Le fromage fondu fournit de meilleurs résultats que le fromage vieilli.

BOULETTES DE PÂTE
Les boulettes de pâte peuvent être cuites dans du bouillon ou de la sauce au réglage n° 4. Ajouter au bouillon ou à la sauce mijotant par cuillerées. Faire cuire, avec le couvercle, pendant 30 minutes.

ÉPAISSIR LES JUS POUR LES SAUCES
Pour épaissir les jus pour les sauces, ajouter 2 à 3 cuillerées à soupe de tapioca à cuisson rapide au début, ou épaissir après la cuisson en ajoutant une pâte lisse faite de 2 à 4 cuillères à soupe de fécule de maïs ou de farine et 1/4 de tasse d’eau froide. Porter à ébullition au réglage n° 4. (Les aliments solides peuvent être retirés avant.)

NE PAS RETIRER LE COUVERCLE PENDANT LA CUISSON
Pour retenir la chaleur, l’humidité et l’arôme des aliments, ne pas retirer le couvercle pendant la cuisson sauf si nécessaire pour ajouter les ingrédients ou remuer de temps en temps.