Tiger Maho Nabé Operating Instructions Manual page 8

Contents
1 TIGER Maho Nabé Features ......... 14
2 Safety Instructions ........................ 16
3 Identification of Parts .................. 18
4 How to cook & Proper Use ............ 19
How to cook food over the heat
source ....................................... 19
How to cook with residual heat ...... 20
Notes on heat settings .................. 20
5 Cleaning .................................... 23
Parts replacement & optional
accessories ................................. 24
6 Specifications .............................. 25
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TIGER Maho Nabé Features
"Maho Nabé" means "magic pot" in Japanese, and the pot is so named due to the "residual cooking" that
occurs within the pot after removal from the heat source once ingredients are brought to a boil.
What is residual cooking?
After placing the Maho Nabé on a heat source and cooking ingredients with heat, you can remove the Maho
Nabé from the heat source.
The Maho Nabé's double-vacuum structure traps the residual heat inside the pot and allows you to continue
high-temperature cooking without the heat source.
Residual cooking prevents ingredients from falling apart, spilling over, or burning, thereby preserving the
original flavors and resulting in delicious dishes.
As the heat is turned off, you can also relax and not have to watch over the Maho Nabé during the residual
cooking process.
Save both time and energy using this simple and environmentally-friendly hands-off cooking method.
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Warranty terms .............................. 27
Warranty certificate ........................ 28
1
TIGER Maho Nabé Features
● The stainless steel sides of the pot are constructed with a precise double-vacuum structure that is
excellent at retaining heat.
The vacuum insulated walls prevent heat from escaping while being minimally affected by outside
temperatures, giving birth to a new method of food preparation where residual cooking at high
temperatures is possible after turning off the heat source.
Image illustration
Bottom
Made with a triple-layer
structure for excellent
thermal efficiency.
The Maho Nabé is
Trivet
heated uniformly via the
effects of the double-
Placing the Maho Nabé on the supplied trivet during residual cooking
vacuum structure on both
reduces loss of heat from the bottom. This effect is enhanced by the
the sides and the bottom.
layer of air created between the bottom and the trivet.
● The Maho Nabé can be used for cooking over heat lower than medium heat. It is not necessary to cook
over high heat. Always adjust the heat setting to low or lower heat when cooking on a gas cooktop. The
reduction in the duration and level of heat is energy saving.
● "Waterless cooking" is possible via the Maho Nabé's water seal effect. Since the Maho Nabé has excellent
heat retention, it allows for cooking over heat lower than medium heat. (Always adjust the heat setting to low
or lower heat when cooking on a gas cooktop.) It is not necessary to cook over high heat for a long time.
What is waterless cooking?
Waterless cooking is a method of food preparation that requires minimal water to be added when cooking
vegetables and other ingredients. Cooking vegetables with minimal additional water preserves vitamins
and other nutrients that are easily lost in water, allowing you to prepare healthier dishes.
Water seal
Image illustration
Steam
Lid
Made with thermal insulation materials that are excellent
at keeping residual heat inside the Maho Nabé.
Sides
Vacuum layer
Double-layer stainless steel structure
The vacuum layer between the two layers
of stainless steel that compose the walls
prevents heat from escaping, thereby
maintaining a high temperature within the
Maho Nabé.
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