Summary of Contents for CookWorld WATERLESS AND NUTRITIONAL COOKWARE
- Page 1 INSTRUCTION BOOK WATERLESS AND NUTRITIONAL COOKWARE To register your cookware please visit: www.lakeindustries.com/warranty OWNER’S MANUAL AND RECIPE BOOK CB 02/11 PLEASE READ CAREFULLY BEFORE USING...
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Page 2: Elements
Your quality set of cookware is the direct result of years of research in materials and design. We have been providing customers with the very best in quality and function since 1950. Your CookWorld cookware is composed of the nest grade 304 Stainless Steel. -
Page 3: Table Of Contents
TABLE OF CONTENTS WHAT TO DO IF... 24 Elements ................IF… YOU SHOULD REASON How Your Cookware Works ............. Audio TempAlert valve Remove the unit from the Unit should not be left whistles prematurely heat for a minute, and unattended until the heat had 7 Advantages of T304 Stainless Steel ........ - Page 4 Pour batter into cold pan. OZARK PUDDING Cover. See notes below. Cake is done Each and every piece of CookWorld Cookware is manufactured to the exact when no depression is left on top when 1 egg, whole standards of the 24 Element design criterion. This unique 24 Element alloy tested with finger.
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Page 5: How Your Cookware Works
HOW YOUR COOKWARE WORKS Sauces DR IPL ESS The edge of every CookWorld pot and pan is designed to ensure that there is no drip when pouring directly from the unit. This feature is POU RIN G particularly beneficial by reducing mess in the kitchen and eliminating the ED GE need to use ladles. -
Page 6: Advantages Of T304 Stainless Steel
Seafood 7 ADVANTAGES OF T304 STAINLESS STEEL CREOLE FISH Corrosion Resistance Resists food acids, soaps and detergents, and most household 2 pounds frozen sole fillets, cut into products without staining or tarnishing. serving pieces Salt Garlic Powder SHRIMP de JONGHE Durability 1 green pepper, chopped fine One of the strongest, toughest, hardest metals used in consumer... - Page 7 Here’s Why…. Meal-In-One MINIMUM MOISTURE COOKWARE COOKS BETTER GREEN PEPPER STEAK AND RICE Multi-layers of heat-conducting metals within a Stainless 1-1/2 lbs. sirloin steak, cut in strips Steel exterior will spread the heat quickly and evenly. 1 tablespoon paprika SPAGHETTI AND MEATBALLS 2 cloves garlic, crushed 2 tablespoons butter or margarine 3-20 oz.
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Page 8: Simple Do's And Don'ts
Poultry SIMPLE DO’S & DON’TS CHICKEN TETTRAZINI (or Turkey) 1 4-5 lb. stewing hen 1/2 bay leaf ARROZ CON POLLO (Chicken w/Rice) 1 stalk celery 1/4 onion 1 cup rice 1 tablespoon salt 2 tablespoons cooking oil 5 peppercorns 1. Always choose the right pan. 4 pcs. - Page 9 How to Care For and Clean Poultry Your Stainless Steel Cookware A good beginning… Prior to initial use, it is very important that you wash each piece POULTRY DRESSING thoroughly in hot detergent suds. This will remove any manufacturing CHICKEN CACCIATORE 6 cups bread crumbs oils.
- Page 10 TIPS FOR GETTING STARTED MEAT CHART The key to successful cooking is familiarizing oneself with the Audio TempAlert. Approximate Cooking Approximate Cooking Time Average Weight The most common mistake people make when cooking is using HIGH HEAT. Time In Minutes For Various Cuts of Meat Or Thickness Start on MEDIUM, and when the Audio TempAlert Knob begins to whistle TURN...
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Page 11: How To Determine Correct Cooking Temperatures
The secret to great cooking is temperature control. CookWorld Cookware features the CookWorld Audio TempAlert valve, which takes the guesswork out of cooking. Start with Place a piece of paper towel into the pan and preheat on Medium for 5 to 10 the valve set to “OPEN”... -
Page 12: Fresh Vegetables
Fresh Vegetables Meats GENERAL DIRECTIONS BEEF STROGANOFF Wash and remove blemishes. Do not peel unless recipe calls for it, for 2 pounds sirloin of beef by doing so you lose food value. 2-1/2 tablespoons flour 2 tablespoons butter BARBEQUE SPARE RIBS 2 cups beef stock Place food in pan it will most nearly fill. -
Page 13: Frozen Vegetables
Frozen Vegetables Meats GENERAL DIRECTIONS ROAST BEEF Use pan that food will most nearly fill. 3-1/2 lb. roast (chuck, shoulder, etc.) MEAT LOAF 1 medium size onion Salt, pepper, paprika Food need not be thawed. 1 lb. ground pork, veal, lamb, beef 1/3 cup tomato juice Do not wash roast. - Page 14 Vegetables Potatoes BROILED POTATOES ASPARAGUS BAKE Potatoes Wash and scrub potatoes well. Cut in 1” CABBAGE SCALLOPED POTATOES slices with skins. Dry both sides on 2 tablespoons butter or margarine paper towel. Heat pan to medium high. Remove wilted leaves from cabbage. Cut 2 tablespoons flour 4 medium sized potatoes washed, scraped, Place dry potatoes in pan with 1/4 c.