Last week I had a new customer at our cooking demonstration at the AMC Lifestyle Studio. She brought in her brand new AMC Chef’s Pan and told me it was broken. Everything that she cooks in it burns.
I had a really easy solution for this customer: Always cook on medium to low temperatures and make use of your Visiotherm while cooking. Simple, right? Not necessarily if you haven’t seen it done before. So to help, I’ve posted a cooking chart that shows you how to cook different foods in AMC using medium to low temperatures and the Visiotherm. I always write the recipes for this site according to these principles, but will briefly try to explain them below.
The Visiotherm makes waterless and fat-free cooking effortless. Once you understand how to use it, you can apply waterless and fat-free cooking methods to all your recipes and meals, making your daily cooking that much healthier. It’s important to remember the following when cooking in your AMC cookware:
Always cook with medium to low temperatures in AMC cookware. One of the few exceptions is to boil water for pasta at a high temperature. As stove-tops differ considerably (gas, solid plate, glass top, induction etc.) I can’t give exact instructions on what your hob’s medium and low temperature setting will be. I have found though that medium is often half or just above half of the highest setting. (i.e. if your highest heat setting is 6, medium would probably be 3 or 4.) Low is often the lowest setting.
When heated over a medium temperature, your Visiotherm should take 5 – 10 minutes to reach the first red area, depending on the size of the unit and whether it’s empty or not. If your Visiotherm reaches the second red area or steam escapes, the unit is too hot and your food might burn. Reduce the temperature or remove your cookware from the heat. The optimum cooking temperature is shown between the 12 – 2 ‘o clock area on the Visiotherm.
If ingredients do not contain enough natural fat for frying, a small amount of oil (about 10 ml) should be added to the preheated unit. These ingredients include skinless chicken breast fillets, fish, eggs, or food coated in a batter or crumbed. Meat may sometimes seem to stick to the unit when browning, but leave it to seal for 2 – 3 minutes before trying to turn it over.
Vegetables & grains
Although vegetables are usually cooked waterless in AMC, some vegetables require extra water when cooked by themselves (about 50 – 100 ml), as they do not contain enough moisture of their own. These include potatoes, brussel sprouts, beetroot and mielies. When cooking different vegetables together, place the longest cooking vegetables at the bottom of the unit and the shortest cooking at the top. Don’t peek when the lid is on – keep the moisture in the unit. Dehydrated foods can’t be cooked without water e.g. rice, pasta, dried beans. These need to be cooked over a medium temperature, with water.
Below is the cooking chart as well as a link to a handy printable PDF version of it.