Initial Washing: When receiving new cookware, before using, wash with hot, soapy water and vinegar. Use 1 cup of vinegar for the initial washing only. Normal washing is hot soapy water.


HIGH (450°)


MEDIUM (350°)


LOW (175°)

MEDIUM-Click-LOW: Recipes assume that once you’ve set temperature, you know to wait for the Vapo-valve to click steadily, and then turn unit down to LOW. The cooking/baking time always begins from the time the unit is turned down to form semi-vacuum cooking.


MEDIUM-HIGH & Crack lid to FRY (Fried chicken, steak, searing..)
MEDIUM-LOW for DOUGH: (Cake, breads, pizza, etc.)

Medium on accurate stoves is usually the midpoint of each dial, but many stoves/burners are not so accurate.

On gas stoves, the flame barely “kisses” bottom of pan for medium. Gas stoves med-high is a slight spread beyond the “kiss.”

Testing medium on Gas stoves:

Hold your hand above the flame once set to “medium” 10″ above the flame. Count 10 seconds to see if your hand can take the heat for 8 -10 seconds. If it’s too hot before 8, your medium is lower for that burner (each burner is unique). If not too hot by 10, that burner runs cooler than the dial indicates.

Make a not of each burner and adjust accordingly.

Gas stoves med-low is usually half-way beneath the bottom of the pan.

Trouble shooting to find True LOW and True MEDIUM:

Since there’s no industry standardization for cooktop/stovetop temperatures ….
– Match cookware and burner size; fill each unit ½ way with water, cover with lid, and set on each burner to MEDIUM
– When the unit clicks, turn that burner to its lowest setting without turning it off; wait for clicking to stop
– Increase burner setting a little; wait 15-30 seconds; repeat until it clicks; turn it down a little so clicking stops; this is true LOW
– Make an imaginary scale from 0.5 to 10 for your burner dials; 0.5 is the lowest setting, 10 is the highest setting
– If the true LOW you found is about 1.5 on the scale you made, then MEDIUM is probably 5; do this for each burner
– If the Vapo-valve clicks even on the lowest setting, then your stovetop runs too hot (This is usually true for propane gas.)

Quick solutions for stoves too hot to create a low with no clicking:

– Adjust gas valve for gas stoves

– Slide pan off center to reduce heat, which expands across evenly.

– Purchase heat diffuser/deflector from hardware store.

Cooking without water and not burning:

– For veggies & fruit, start with a cold pan and fill it at least 2/3 full to produce adequate moisture
— If frozen with ice crystals, rinse off ice crystals (They carry bad flavor)
– For fresh (Dry) veggies, lightly rinse and place in “Churchpan” over 3 Qt with 1.5″ Water, or cookware retaining the water or add an ice cube or two.
– The COOKBOOK addresses Vegetable cooking time on Page 3-4; Page 6-4 addresses Beef; Page 8-4 addresses Poultry
– Make sure Vapo-valve isn’t popped up from food (Loses moisture/heat)
– Make sure there is no food in the rim or under the lip of the lid (Loses moisture/heat)
– Use proportionate burner for size of cookware (Small cookware on small burner, etc.)
– Create a water seal (Only if needed) by pouring a little water on the lid edge & lip and spin 360° to prevent heat from escaping
– Use “Church Pan” to rehydrate and avoid burning delicate/dehydrated veggies (use on top of 3 Qt. which has 1-2″ water below)
– Most food will start “Clicking” in about 8-10 minutes depending on volume and food density
– Trust the system; avoid removing lid until your food is scheduled to be done (Loses moisture/heat) [No pot peeping!] – The “1, 2, Ouch Test” helps you determine if things are heating properly without lifting the lid
— Touch lid 3 times slowly with 2 fingers; if small sting is felt on 3rd touch, spin cover slowly to trickle lid condensation
downward; the Vapo-valve should soon begin clicking steadily (using the water seal and spin method above is helpful)


– Use HIGH heat (Ruins food & gas stoves may soften handle); MEDIUM-HIGH is the highest … used for searing & boiling
– Put cold water/food in a hot pan (Could cause warping)
– Use abrasive cleaning items on outside of cookware (Could scratch or etch (Some liquid cleaners contain a type of acid))
– Place salt directly onto the cookware; salt pits all metal. (season food instead of the pan!)
– Use sharp objects with the cookware (knives, scissors, etc.); metal utensils are fine


– Scratches and blemishes are normal on all cookware; they just seem to stand out more on new cookware
– Use hot, soapy water and let soak while you eat. For tougher mess, place cover on unit with water that covers the stuck-on
food and heat to MEDIUM; turn off heat once Vapo-valve clicks; let unit sit for a few minutes to deglaze baked-on food

– For extra bad burns, add some white distilled vinegar & baking soda to water to bring to boil and dissolve burnt food better.
– Use moist paper towel & Surface Master Cleanser to remove stains or mineral deposits; don’t use a sponge as it absorbs the
cleanser; you’ll only need a light dusting of cleanser; rub in direction of the grain
– Keep handles/knobs out of oven and dishwasher so they keep their shine
– You can use a mild scrub pad on inside but not on outside
– Use a non-scratch pad to clean your cookware, but for cookware accidents that blacken the inside or bottom of the cookware
and don’t clean up with soap & water or oven cleaner, use a scratch pad, surface master cleaner, and muscle
– If you have a stain on the outside of your cookware that doesn’t come off with soap and water; remove handles/knobs, place
unit upside down on 4-5 pieces of newspaper and spray unit with oven cleaner (NOT fumeless or Fume-free); avoid spraying
rim and leave for about 2 hours; then rinse with hot water

POTATOES: To fry potatoes, preheat skillet on MEDIUM. Rinse starch off and dry. When water dances, skillet is hot
enough to fry golden & crispy. Apply oil (Hashbrowns will need much more oil) and fry (w/o lid for Hashbrowns, lid barely
cracked for fries) until crispy (8-9 min); flip, repeat. For a Baked Potato, cut potato lengthwise in half; cut deep lengthwise and
3-4 times widthwise. Rinse off starch, wipe dry. A light spray of Olive Oil on open face. Place face down; cover, MEDIUM
heat for 8-10 minutes. Use 1, 2, Ouch Test to ensure inside is hot enough, then set to LOW for 30 minutes. (It won’t click)

DEGREASING GROUND MEAT: Place thawed meat in inset (Church Pan) above 3-Quart filled with 1” water. When valve
clicks steady, crumble meat as desired. Cover; when valve clicks a 2nd time, reduce to LOW for 15 minutes. Meat is cooked
and degreased! (NOTE: Frozen meat may need to repeat after scraping off to the side the unfrozen meat from the frozen.)

BAKED FISH: Start with a cold pan. An option is to cover bottom of unit with onions or spinach or both. Add fish skin side
down, season, add vegetables if you like, and cover. Set to MEDIUM heat. When valve clicks steadily, turn to LOW. Time
will depend on thickness of filet or if frozen. It’s usually 30 minutes if frozen, 25 minutes if thawed.

EGGS & OMELETS: Preheat skillet to MEDIUM. Add oil/butter & immediately add egg onto skillet. After egg has begun to
firm at bottom, loosen around edges and flip. Less scrambling/movement of the egg will cause less sticking & easier clean-up.

PASTA & RICE: Cover raw Pasta w/water (2″ over), set to MEDIUM-Hi. When it clicks, turn to LOW for the time stated on
instructions. For Gluten-Free Pasta, place only water in pan; place Pasta in after unit clicks then turn to LOW for time stated
on instructions.

Rice in MP5 & EOC: Add rice, water (usually 2 cups per 1 cup rice, but adjust to your liking), oil/butter (1 TBs
per cup) & seasoning (i.e.,  Liquid Aminos) to unit. Press “Temp” and then press down arrow 1 or 2 times (Rice 1 for less
than 2 Cups, Rice 2 for 2+ Cups). The EOC needs 3 cups of water for 1st cup Rice only (due to surface area). Unit adjusts
automatically the temperature and gives countdown (20 minutes for Rice 1 or Rice 2). Do Rice 2 twice for Brown/Wild Rice.

PANCAKES & FRENCH TOAST: For Pancakes & French Toast, 1st preheat griddle to MEDIUM for about 4 minutes.
Pancakes: Lightly dab Butter on griddle only where batter gets poured; pour batter; when bubbles appear, flip over.
French Toast: Lightly coat area where bread will lay on griddle with Butter. Wet bread in batter and lay on griddle. Flip over.
HINT: Leave Cinnamon out of the mix; once bread is on griddle, sprinkle Cinnamon on wet bread at that time. YUM!!!

CAKES & BREAD: Spray cold 9” skillet with Olive Oil.* Add batter & cover. Bake on MEDIUM-LOW for 14-18 minutes.
When top middle is dry to the touch it is ready (You’ll need to lift cover to check). Run rubber spatula to loosen or shake unit
from side to side to loosen; place on plate. For cakes, add chocolate bar for frosting! Careful not to use too many Veggies
(no more than 2 Cups) or cake remains wet and may burn bottom. If you burn the cake, cut away the burn & the cake tastes
normal! It’s OK to make mistakes! *Note: No spraying of oil needed if cake allowed to cool before removing from skillet.

FRYING/ROASTING MEATS: Place a folded paper towel/napkin in unit before heating (not needed for EOC/MP5). Tap dry
the meat and pepper (For roasts). Preheat MEDIUM-HIGH. When napkin turns light brown, unit is at proper searing temperature
(If using EOC/MP5, set to 400° and when blinking light in the upper left corner goes out, it’s ready for searing.). Remove the
napkin/paper towel. Place meat in hot pan and press down to sear. Meat sticks at first but releases when browned. Sear for 5
minutes, flip over for 5 minutes on other side. Add Onions, seasoning (Bragg’s Liquid Aminos is good; less than 2 ounces), Cover
& lower temp to MEDIUM heat. When it clicks, turn to LOW for 6-9 hours (no more than 18 hours). An hour before serving roast,
place on cutting board, cut pieces as you would serve it, and place back in the juices in the pan to make each piece flavorful.

STORE/REHEAT: Pour a little water on lid edge & lip; spin lid, let it cool down and refrigerate. When it comes time to
reheat, do so on LOW to MEDIUM-LOW for gentle warming. Tastes fresh like the first time!

FROZEN-to-FINISH: Place frozen protein (individual tenders, filets, etc) in cold skillet, one-level deep; add sauce/seasonings,
and top with frozen or fresh Vegetables. MEDIUM-Click-LOW for 30 minutes, depending on thickness of protein. HINT: For less
soupiness, cook tenders by themselves till unit clicks. Turn unit off and cut up tenders into bite size chunks. Strain out excess
liquid. Spread out tender chunks and finish adding other ingredients. MEDIUM-Click-LOW for 25 minutes. Remember,
frozen Veggies add to the soupiness. Use fresh Veggies & the flavor of the Sauce/Salsa will burst with flavor!

COOKIE SHEETS, Etc.: Don’t use cooking spray; the oven will turn it into “glue” for tougher clean-up.
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