Use & Care
AMC cookware has been manufactured from the highest quality materials and is subject to a Lifetime Guarantee. Please read all the instructions on this page to get the best out of your cookware.
Can we help?
Would you like to know more about how to get the best use out of your new cookware? We want to help you. We are proud of the fact that we sell the ideal cooking system and manufacture what can be considered to be the best cooking units in the world. They provide more benefits than any other cookware and are guaranteed for life against material defects or faulty workmanship. We provide a dedicated customer service through our Support Centre and strive to ensure that you are happy with your purchase and get lifelong satisfaction from using your cookware.
Please read the instructions below to get the best out of your cookware. To solve any problems you may have, our Customer Service Department has thoroughly trained staff to render you free assistance.
Customer Service Department
AMC Classic (Pty) Ltd
4 Castor Road
Or if any of your units have been damaged when being delivered, please return them to our factory:
AMC Cookware (Pty) Ltd
Cnr Johan van Niekerk & Charel Uys Streets
086 1111 AMC (262)
If you wish to purchase new lid knobs, handles or finger guards, you may do so from your closest AMC Consultant Centre. Alternatively, on our receipt of your payment, our factory will post the items to you. It should be noted that these spares can be purchased only on a cash basis and not C.O.D., nor on account, so please enclose a money order, postal order or a cheque with your order.
If you follow the cleaning instructions carefully, you should never need to have your units repolished. However, at a nominal charge you may have your units repolished to make them as good as new. Please take them to your nearest AMC Consultant Centre. Address and telephone numbers of these offices can be found in your local telephone directory or refer to our website.
Care and cleaning of AMC cookware
The following care and cleaning instructions will ensure that your cookware remains in the same impeccable condition as the day you bought it. Please read through carefully before using your AMC cookware for the first time.
Before using your cookware for the first time, wash every unit thoroughly with hot water and soap, then rinse in clean water and dry with a soft cloth. This is necessary as all AMC units are covered by a thin layer of protective wax coating. If it is not removed the units will become stained.
Stainless steel is one of the easiest materials to clean. Washing in hot, soapy water or in a dishwasher is usually the only requirement to keep your AMC units bright and shiny. For best results, fill the unit with water once food has been served, allow it to stand for a while and then wash as above. Drying with a soft cloth prevents watermarks from forming.
AMC cookware is dishwasher safe, especially when washed on lower temperatures. Over a long period of time, exposure to high heat in a dishwasher can cause the bakelite handles to become dull in colour.
Certain detergents are ideal for cleaning AMC cookware and others should never be used on any of the units. We recommend the use of our cleaning product, AMC Classic Cleaner, or regular dishwashing liquid to clean the cookware.
The inside and outside of the unit may be cleaned with hot, soapy water or Classic Cleaner and a soft sponge. Materials such as steelwool, steel brushes or harsh scourers should never be used. A kitchen scourer or soft plastic brush may be used for the base or inside the unit if it is difficult to clean, but never on the outside of the unit. Bleach, ammonia or other acidic cleaning products should also never be used. Don’t use household cleaning products in the water used to wash the cookware, as they often contain ammonia or other strong chemicals.
When washing electrical units, the prongs and socket area should not come into contact with water. If this happens, leave it for a few hours to dry thoroughly before using the unit again. The Electric Probe must never be immersed in water, simply wipe with a damp cloth.
To remove burnt-on foods, soak and wash the unit in hot, soapy water. Light scouring with a non-abrasive household cleaning powder and a nylon scouring pad or Classic Cleaner will remove stubborn burns. Alternatively, pour a cup of water with 10 ml vinegar into the unit and simmer over medium heat for 5 – 10 minutes. Loosen bits of food with a wooden spoon. Wash the unit immediately as above.
Wooden spoons or durable silicone and Teflon utensils should be used when cooking in AMC cookware. Plastic that is too soft will melt. Avoid using sharp metal utensils as they can scratch the stainless steel.
Protection of handles
To avoid damage to the handles and lid knobs they should not be heated to a temperature above 260°C. Excessive heat will cause the handles and lid knobs to become brittle. Do not use the units for grilling in the oven. If cooking over a flame ensure that the flame does not go up the sides of the unit.
Stains on cookware
Although stainless steel is easy to clean, stains might occasionally form on the units. These can be prevented or easily removed if looked after. Such stains will however not affect the performance of the units. If watermarks appear, buff the unit with a soft cloth. Alternatively wipe with a damp cloth and then buff to restore shine.
Rainbow-coloured stains sometimes appear on the inside of a unit when food containing starch has been cooked in the unit. This is normal and not due to negligence or misuse. To remove the stains, once washed, pour a few drops of lemon juice or vinegar in the unit and wipe with paper towelling or a soft cloth. Rinse and dry. Straw-coloured stains form if the units have been overheated and are more difficult to remove. Classic Cleaner or a non-abrasive cleaning paste and a soft sponge can be used to remove them. Do not scratch the stainless steel and never use steel wool when attempting to remove the stain. Darker straw-coloured stains can be removed by sending the units to our factory for repolishing at a nominal charge.
If the outside of a base has turned a dark colour, this indicates that the unit has been used over too high a temperature or on a dirty stove-plate. Continual use under these conditions will cause a sticky layer to form on the base that is difficult to clean. The same procedure for removing straw-coloured stains should be followed. Drastic overheating can cause damage to your units.
Stainless steel resists almost all forms of domestic chemicals and foods, except halogens and sulphur. Do not leave foods rich is halogen salts e.g. chlorine, iodine and fluorine in the units for any length of time after cooking. Ordinary salt and salty or spicy foods such as fish and curries should be removed as soon as possible. Fill unit with water once the food has been served, leave to soak and wash. Sulphur is found in dried fruits. If such fruit is cooked in a stainless steel unit, sulphur will be deposited on the inside of lid.
It is therefore preferable to cook such foods without using the lid of the unit. If it is essential to use the lid, wash both the unit and the lid immediately after cooking. Never store foods containing these components in the units overnight.
Please do not leave your unit unattended on a medium or high heat. The special alloy base of each unit conducts heat rapidly and if unattended at a high heat, there is a danger that the unit will reach a temperature of 500°C at which point the stainless steel will discolour and the base may begin to melt. Damage caused in this way is not covered by our guarantee. Our system of food preparation is aimed at cooking at below the boiling point of water and excessive heat must never be used.
Fast cooling of a unit with the lid on, by placing it on a cold surface can cause a partial vacuum to develop inside the unit. This should be avoided as the vacuum can make it difficult to remove the lid and can damage the lid and/or the unit. To remove the lid, heat the unit on the stove over a medium heat. The lid will then be easy to lift. For more detail on care and cleaning refer to The AMC Book on pages 12 – 15. This is our AMC cookbook available from your consultant or AMC Sales Centre, or refer to our website for more details.
Damage caused by any of the above, is not covered by the lifetime guarantee. Repolishing may be necessary at a nominal charge.
Waterless cooking in AMC cookware
Cooking different foods
Not all foods can be cooked without water. For example, dehydrated foods such as rice, pastas, dried beans and mealie pap have to be cooked in the normal way, using water.
Fresh vegetables usually have enough natural moisture to cook without adding water, but vegetables which lack sufficient moisture require about four tablespoons of water for cooking e.g. potatoes, brussels sprouts and corn on the cob. Meats can be cooked in their own natural juices.
The AMC way – a simple method
Adapting to the waterless and fat-free method of cooking will be easy and quick. Anyone making their first acquaintance with AMC will wonder why in the past they have added unnecessary water or fat to food. Special recipes are not necessary for cooking the AMC way, but learn the principles of waterless cooking and apply them to your favourite recipes and you will be astounded by the results.
Each plate a different setting:
The temperatures on a particular stove may vary from plate to plate, even if they are heated at the same setting. The calibration of the settings on some of the solid, spiral plate, gas, glass-top and induction stoves may vary considerably and this makes it impossible to give exact instructions as to the amount of heat that must be applied. Therefore, it is important to get to know when your stove-plate is at a medium setting. Please note, only the New Generation of AMC cookware is induction compatible, and not previous ranges.
Place on the closest fitting stove plate
The unit base sizes are all equal to the most commonly used stove plate sizes. If the right size plate is used no heat will be wasted on the outside diameter of the plate. A stove plate smaller than a unit can be used, as the base distributes the heat evenly.
Use the correct size of unit
The size of the unit depends upon the amount of food to be cooked. Ideally the unit should be two-thirds full for the best results.
No steam should escape
Lifting the lid causes steam to escape and food may burn. Additional oxygen may also enter the unit resulting in unnecessary loss of heat and increased cooking time. If you have lifted the lid, put 2 or 3 tablespoons of water into the unit to replace the lost moisture. Keeping steam inside the unit also reduces loss of nutritional value.
Start of cooking time
Cooking times should be measured from the moment you have the correct setting on the Visiotherm®.
Cooking with the Visiotherm®
The Visiotherm® is an AMC patented thermometer inside the knob of each lid. This feature allows effective control of the temperature inside each unit during the cooking process. Using the Visiotherm® makes cooking in AMC child’s play as the revolutionary Visiotherm® gives you the following advantages:
- It assists you in cooking food at the ideal temperature
- You save energy and time
- Makes the application of waterless and fat-free cooking methods easier.
The diagram on the following page makes the Visiotherm® practical and represents a summary of how to cook different foods in AMC using medium to low temperatures.
For cooking vegetables
Garden fresh vegetables: First wash the vegetables, either leaving them whole or cutting them into bite-sized chunks. When washing and cleaning vegetables do not peel away more than is absolutely necessary. If possible, do not peel root and bulbous vegetables, simply brush them. The most important nutritional value is found just under the outer skin, which is lost by peeling. Place the vegetables dripping wet into a cold unit. The unit should be at least two-thirds filled with vegetables. Layer them correctly – hard root vegetables should be placed at the bottom of the unit (e.g. potatoes), followed by softer root vegetables (e.g. carrots) with greens and/or frozen vegetables on top. If potatoes are cut into smaller portions ensure that they are placed “round side” on the bottom. This ensures good circulation of steam and prevents the burning of potatoes.
Cooking fresh vegetables: Put the lid on and place the unit on the stove. Heat on a medium setting, watching the golden indicator on the Visiotherm®. After about three to five minutes the needle will begin to move. When it reaches the first red area switch stove-plate down to low. Measure cooking time from this point. The needle will continue to rise and the ideal cooking temperature is between 12 – 2 o’clock in the green area. It is important that the indicator does not reach the second red area. If the Visiotherm® needle does not move within the first 4 – 5 minutes, check by unscrewing and replacing it with a Visiotherm® fromanother lid.
Frozen vegetables: Rinse the frost off the frozen vegetables and place in a cold unit. Do not thaw or add water. Place the unit on the stove on a medium temperature. Begin timing when the first red area on the Visiotherm® is reached and reduce heat to lowest setting. Cook for the recommended time.
Dehydrated vegetables: Dehydrated foods are invaluable for camping as they store indefinitely and take up far less space than frozen, canned or fresh vegetables. There is no need to soak the dehydrated foods in advance if you are using them for moist methods of cooking, such as in the cooking of soups, casseroles or stews. In waterless cooking, however, we recommend that you soak them until they are unable to absorb any more water. Pour enough boiling water over the vegetables just to cover them. Keep adding water as the vegetables soak it up and the level drops, until the level of water drops no further. Follow the instructions for cooking frozen vegetables. Peas should be soaked overnight. Follow manufacturer’s preparation instructions for dried foods on their packaging.
Season after cooking: Season the food once cooked. When preparing food the AMC way, very little seasoning is necessary as the natural flavour of the food is retained. Never use bicarbonate of soda as it will spoil the taste and destroy the vitamins and the texture of the food.
Cooking times for vegetables: The cooking time for fresh vegetables depends upon the type, size, thickness of the individual pieces, quantity and degree of firmness. The shorter the cooking time the crisper the vegetables will be.
For cooking fruit
Fresh fruit: Fresh fruit is rich in vitamins and minerals, the juices aid digestion and at the same time quench thirst. Raw fruits are the healthiest. If they have to be cooked, however, the AMC method of waterless cooking ensures that more of the nutritional value is retained. The fruit stews in its own juices and the natural flavours and textures are retained. Select fresh, ripe and unblemished fruit. Preparation: Wash well with a soft brush and prepare as required in the recipe. Do not peel unless necessary. The fruit may be put in whole or cut into chunks. Cooking: Place fruit into a suitably sized AMC unit and cook according to the general rules for cooking vegetables.
Dried fruit: Rinse the dried fruit in water. Place in a suitable unit and just cover with cold water. Do not cover dried fruit with lid until they have boiled for at least 10 minutes. The sulphur in the fruit will deposit on the lid and stain it. Cook until tender.
Cooking in AMC makes it easy for anyone to serve a succulent roast, waterless and fat-free, although lean meat may be lightly brushed with oil. Remember, AMC cookware must never be used in the oven or under the grill as the heat will damage or melt the handles and Visiotherm®.
Select a unit: Select the correct unit for your roast. Preheat the empty unit with lid over a medium temperature until the Visiotherm® reaches the first red area. Do not overheat the unit as it will burn the meat. Remove the lid and brown the meat before roasting it. If the Visiotherm® indicator does not move within the first 4 – 5 minutes, check by unscrewing and replacing it with a Visiotherm® from another lid.
Seal meat: Brown the meat on all sides. Do not be alarmed if at first the meat sticks to the unit. Meat seals when it comes into contact with heat, sealing in the moisture. After 2 or 3 minutes, the meat will loosen and you will be able to turn it easily. Brown the meat on all sides according to your taste.
Roast until done: When this is done, cover the unit with its lid and turn the heat to low. Allow to cook in this way for the normal roasting time of 20 minutes per 500 g of meat, plus an additional 20 minutes for meat to be done medium. The Visiotherm® needle will continue to rise to the 12 – 2 o’clock position. To give the roast a good colour, remove the lid or Dome once meat is cooked, turn to medium heat and brown again on all sides for a few minutes.
When frying foods which lack fat or moisture of their own, (e.g. chicken breast fillet, liver, food in batter or crumbs, eggs and fish), you will have to use a little butter or oil, although not as much as you would normally use. Preheat an empty unit with a lid over a medium temperature until the Visiotherm® reaches the first red area. If needed, heat the oil and add the food – do not cover. Continue to fry over a medium heat on both sides until done. Never preheat fats or oils in an AMC unit with the lid on. This can be extremely dangerous.
Cabbage: Put a clove between the cabbage leaves for added flavour.
Carrots: Place a stick of cinnamon with your carrots to give an interesting flavour.
Frozen Foods: Always rinse the frost off frozen foods. Do not thaw frozen vegetables. Start the normal cooking time from the moment the Visiotherm® reaches the first red area. Always thaw meat thoroughly before cooking.
Frozen Rolls: Place frozen rolls into a preheated 24 cm Fry Pan for approximately 5 minutes with the lid on. Heat should be switched off. Turn the rolls after 5 minutes.
Poached Eggs: Use an AMC 4-Egg or 6-Egg Poacher with the correct sized unit and matching Dome to poach eggs. The Dome is used to allow sufficient air circulation.
Potatoes: Potatoes have very little moisture of their own, so add 50 - 100 ml of water if you are only cooking potatoes. If cut into smaller portions, ensure that they are placed ‘round side’ on the bottom. This ensures good circulation of steam and prevents burning.
Rice: Cook in the normal way; two and a half cups of water should be used for each cup of uncooked rice. Place in a cold unit and heat over a medium temperature until Visiotherm® reaches first red area. Reduce heat to a lower setting and cook for 25 – 30 minutes or until the rice is cooked. Add a bay leaf for extra flavour.
Roasts: After cooking a roast, you will find that some juices have cooked from the meat. These are natural pan juices and are ideal to use for a gravy.
Stews: If you find that your meat is not tender enough, ensure the next time that the stew never boils too rapidly as this toughens the meat.
Suggested cooking times for 500 g sliced or cubed vegetables:
|Artichokes||35 – 45 minutes|
|Asparagus tips||03 – 05 minutes|
|Baby Marrow||15 – 20 minutes|
|Beans, green or wax||15 – 20 minutes|
|Beetroot, small whole||40 – 50 minutes|
|Broccoli||10 – 15 minutes|
|Brussels Sprouts||20 – 25 minutes|
|Cabbage, shredded||10 – 15 minutes|
|Carrots, small||30 – 35 minutes|
|Cauliflower, whole||25 – 35 minutes|
|Cauliflower, flowerets||15 – 20 minutes|
|Corn on the Cob||10 – 15 minutes|
|Egg Plant||20 – 25 minutes|
|Green asparagus, whole||05 – 07 minutes|
|Leeks||15 – 20 minutes|
|Mushrooms||20 – 25 minutes|
|Onions, small whole||20 – 25 minutes|
|Parsnips, whole||25 – 35 minutes|
|Parsnips, sliced||20 – 25 minutes|
|Peas, frozen||05 – 10 minutes|
|Potatoes, quartered||25 – 30 minutes|
|Pumpkin, cubed||20 – 25 minutes|
|Spinach||05 – 07 minutes|
|Tomato||10 – 15 minutes|
|Turnips||15 – 20 minutes|