Tuesday, April 22, 2014

Saladmaster Basics- tips and hints

Never use high heat. All you need to know is Medium-Click-Low!

When frying: start with a hot piece
When baking: start with a cold piece

Medium-high to fry
Medium-low for dough

For rangetop cooking of meats and poultry, preheat the pan over medium heat. Starting with a cold, dry pan for fruits and vegetables. 

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 skitter and dissipate, the pan is preheated and ready for use. 

Warping: Never put cold water or frozen food into a hot pan, or plunge a hot pan into cold water. 

Always make sure that the rim of the lid and the shoulder of the pan remain free of food. This ensure you'll get a vacuum seal.

A tip to activate the Vapo-Valve™ if it is taking too long to signal, is to spin the cover while it is in place to allow the condensation inside the cover to drip to the lip of the pan.

Some vegetables do not release as much moisture, like broccoli, then say zucchini. To cook, start at medium-low (instead of medium) and then wait for the vapo valve to click then turn to low. This temperature modification with help prevent burning.



Sometimes a white film will appear on the inside bottom of your cookware. This is primarily sodium cooked out of foods and calcium deposits that the dishwasher will not remove; use the Saladmaster Surface Master cleaner to remove. Likewise, stubborn stains or stuck-on food can be removed with the use of Saladmaster's Surface Master Cleaner. To purchase additional cleaner, contact your local Authorized Saladmaster Dealer.

The link below is a great resource for more Saladmaster tips and hints.
http://recipes.saladmaster.com/tips-how-to?qt-tips_how_to=3

No comments:

Post a Comment