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
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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