Carico Ultra-Tech II User manual

Established in 1967
USE AND CARE GUIDE
CNTSCKBK
Ultra-Tech II
ULTIMATE HEALTHY COOKING SYSTEM
TM

Welcome to the Ultra-Tech IITM Lifestyle.
Congratulations! You have chosen the finest cooking system available. The
unique design of your new Ultra-Tech IITM healthy cooking system is backed by
more than fifty years of experience in product development.
This elegant and versatile cooking system features the unique, patented
UltraTemp control and whistle valve which enables you to preserve the
nutritional values in foods. You will be able to serve foods that look good, taste
good and are good for you without spending hours in the kitchen.
Each piece in the Ultra-Tech IITM collection is warranted for a lifetime. You will
never have to replace your cooking system again.
The Ultra-Tech IITMCooking Guide was written with you in mind. Please be sure
to thoroughly read each section in this guide. It will get you started on the right
track and ensure many years of positive cooking experiences with each of your
Ultra-Tech IITM products.
Thank you for choosing the Ultra-Tech IITM healthy cooking system. You are on
your way to creating delicious, healthy meals effortlessly.
Sincerely,
Richard R. Cappadona
President
INTRODUCTION
1

State of the Art Ultra-Tech IITM Design
FEATURES MAKE THE ULTRA-TECH IITM
COOKING SYSTEM UNIQUE
Patented Ultra-Temp Control & Whistle Valve
This is the secret of success with the Ultra Tech IITMcooking system. The advanced
technology which combines an audible whistle with a precise thermometer enables you to
cook every food at the perfect temperature. The extra large circumference of the knob
ensures carefree, comfortable handling of the cover.
Unique Cover Design and Shoulder Construction
Specially balanced and weighted covers are designed to form a seal with the pan when
cooking over low heat. The self-sealing feature helps retain foods moisture with its
valuable vitamins, minerals, and flavors.
Exclusive Ultra-Core Construction
The luxurious, polished exterior exudes the enduring, easy-care beauty that lasts and
lasts. The color-buffed sunray interior resists staining and is easy to clean.
The base of each utensil has a satin finish to provide a durable heat-absorbing design.The
warp resistant base ensures maximum contact with the cooking surface, however we do
not recommend that you use high heat.
Ultra-Grip Stay Cool Handles
The Ultra-Grip handles are ergonomically designed to provide a secure, comfortable grip
for either hand. Made of durable phenolic, they are dishwasher safe and ovenproof to
375° F/ I 90° C. The durable stainless steel attachment screw and flame guard will not
corrode or loosen.
2

Enjoy the Ultra-Tech IITM Savings
Time and Effort
Simplifies Meal Preparation
By combining foods in the same pan, fewer pans are used.
Pot watching and boil-overs are eliminated.
Stirring time is significantly reduced.
Maintaining proper temperature reduces cooking times
Each piece is easy to clean.
Energy
Saving Fuel is Economical and Environmentally Considerate
Low heat cooking reduces energy consumption.
Stovetop cooking for roasting and baking rather than conventional oven baking uses
less energy.
Fewer burners are used by combination cooking.
Money
Cost Savings Extend Throughout Your Lifetime
Replacements are a thing of the past with the extra-heavy, superior quality
construction.
Addition of cooking oil and shortening is not needed for most foods.
Fuel bills are reduced through lower cooking temperatures.
Ability to combination cook and using stovetop rather than oven.
Food Values
Better Nutrition Promotes Good Health and Well-Being
Low moisture and low-heat cooking preserves natural vitamins and minerals in foods.
Foods’ natural tastes and colors are preserved.
Less meat shrinkage.
Peeling of foods can be reduced or eliminated.
3

Cooking Made Easy with the
Ultra-Tech IITM System
Select the correct size pan. The pan should be at least two-thirds filled with food for optimum
efficiency; however, all will cook with lesser quantities.
Cover the pan with the Ultra-Temp control open. Place pan over medium to medium-high heat.
When the whistle sounds, the correct temperature has been reached. Reduce the heat to low,
close the control and begin timing.
Note: The thermometer should not be put in dishwasher. Rinse with soap and water and dry.
Full instructions are covered in the Cooking Guide section.
Tendency to Burn Pans - This pan has superior heat conductivity and is designed to
cook with low heat. Never put an empty pan on heat for cooking.
Special Features of the Ultra-Temp
Control and Whistle Valve
The unique patented Ultra-Temp control and whistle valve is one of the outstanding features of
this cooking system. The precisely calibrated thermometer and control eliminate the need for
guesswork, making it easy to achieve perfect cooking results.
The Ultra-Temp knob assures you of the ideal cooking temperature without ever having to
touch or lift the cover of the food that is being cooked. This avoids the loss of nutrients with
steam.
The easy-to-remove thermometer can also be used to check the internal temperature of foods.
This is especially convenient when pan broiling steaks and chops, or other foods that are
cooked without a cover.
No more pot watching. When the whistle sounds, turn the heat to low, close the control and
begin timing. It’s that simple!
4

What is Combination Cooking?
Your Ultra-Tech IITMCooking System is specifically designed to provide even heat distribution
and the vacuum seal that is necessary for combination cooking.
Combination cooking is a wonderful convenience. You can prepare an entire meal on a single
burner. This efficient way of cooking simply involves placing one pan on top of another on a
single stovetop burner. This is especially convenient when burner space is limited.
5

Care and Cleaning
Before the First Use: Thoroughly wash each piece of your new cooking system in hot,
soapy water containing 1/2 cup vinegar. Rinse with hot water and dry.
Regular Cleaning: This easy-care system requires only washing in warm, soapy water.
Rinse and dry. The thermometer should not be put in dishwasher. Rinse with soap and water
and dry. We do not recommend putting your cookware in the dishwasher as the high
temperature may have a tendency to fade your handler after a long period of time.
Use & Care with Utensils: Avoid superficial nicks and scratches by using wooden or
nylon utensils. Never cut foods in the cookware, which could mar the finish.
Cleaning Stubborn Spots: Surface stains may appear after cooking foods such as lima
beans, rice and other starchy foods, or after searing meats. These can be removed quickly
and easily. Simply rinse pan and sprinkle with a mild non-abrasive stainless steel cleanser
such as Bar Keepers Friend. Apply Bar Keepers Friend as a paste with a cloth or sponge
and rub lightly in a circular motion. Wash again, rinse, then dry promptly. To order your own
supply of Bar Keepers Friend, please contact 1-800-433-5818 (in the U.S.) or contact
www.barkeepersfriend.com.
Dishwasher hint: Arinsing agent, such as Jet Dry®, will eliminate water spots.
Burned-on Foods: Although if used properly, foods should not burn, but in the event they
do, to loosen burned-on foods, fill utensil with hot water; bring to boil. Simmer until burned
particles can be loosened with a nylon spatula. Let cool; wash in hot soapy water, rinse
and dry.
Cleaning the Patented Ultra-Temp Control Valve: Periodic washing of the Ultra-
Temp control valve is recommended. To do so, simply remove the thermometer unscrew the
knob assembly. Wash parts in hot soapy water. Rinse and dry thoroughly before
reassembling. Always wash thermometer after testing internal food temperatures. The
thermometer should not be put in dishwasher. Rinse with soap and water and dry.
CARE AND CLEANING
6

ULTRA TEMP CONTROL ASSEMBLY
Ultra Temp
Thermometer
Knob Retainers
Cover
Knob Body
This diagram illustrates
disassembly of control for
complete cleaning.
7

Commonly Asked Questions
Question:
Why does the cover sputter and steam escape?
Answer:
The heat is too high and the seal has not formed. Reduce the heat.
Question:
How do I remove the cover after the pan is removed from the stove?
Answer:
When a pan is removed from the heat for an extended period of time, the vapor seal
is so strong that the cover will seal and be difficult to remove. In this case, simply
open the Ultra-Temp control valve and the cover will release immediately. If using the
High Dome Cover, just place the pan over low heat for a short time until the cover
loosens.
Question:
One of my pans has developed a blue tint in the bottom. How can I remove it?
Answer:
When too much heat is used, heat tints of blue or golden brown, or white hard-water
spots may appear. They can be easily removed with stainless steel cleanser or white
vinegar and a paper towel. Remember, never heat pan without any contents.
Question:
Can I use my pans under the broiler?
Answer:
No, it is not recommended. The Ultra TechTM Cooking System was designed for
stovetop cooking. Although the pans can be used in the oven at temperatures below
375° F, using them under the broiler or at oven temperatures above this can damage
the handles and knobs.
8
ULTRA TECH II™ Q&A

Guide to Cooking Vegetables
Select the correct size pan. Vegetables should fill 2/3 of the pan. Add water to cover the
vegetables; cover pan, shake and drain. This restores water lost by the vegetables in transit
from field to kitchen. Do not rinse frozen vegetables; just cook them as they are packaged.
Cover pan with the Ultra-Temp control open and place pan over medium to medium-high heat.
When whistle sounds and thermometer registers over 165° F (in the center cooking range of
the thermometer), close control and reduce heat to low to obtain the seal. Begin timing
vegetables. Temperature will remain in the center cooking range.
Use the time chart as a guide. If you enjoy crisp-tender vegetables, or if the vegetables are
going to be cooked further in another dish such as a casserole, choose the briefest time
shown, or even a bit less. If you like your vegetables more tender, use the longer time shown,
or a bit more. Frozen vegetables will cook in the shortest times listed.
Asparagus, whole spears 5 - 7
Beans, green or wax 8 - 10
Beans, lima 12 - 15
Beets, red, whole, medium 50 - 60
Broccoli spears 5 - 7
Brussel sprouts 9 - 10
Cabbage, sliced 4 - 6
Carrots, sliced 9 - 10
Cauliflower, separated 5 - 8
Celery, sliced 7 - 8
VEGETABLES COOKING TIME
(MINUTES)
9
COOKING GUIDE

Corn, kernels, frozen 1/2 - I
Corn on the cob 12 - 14
Mushrooms, sliced 10 - 15
Mushrooms, whole 15 - 20
Okra, small, whole 6 - 8
Onions, sliced 8 - 10
Onions, whole, small 12 - 15
Peas, fresh or frozen 2 - 3
Peppers, green or red,
diced or strips 4 - 5
Potatoes, sweet, cubed 15 - 20
Potatoes, whole, white, medium 20 - 25
Rutabaga, peeled, diced 17 - 22
Snow peas 3 - 5
Spinach, fresh 2 - 3
Squash, summer, sliced 4 - 6
Squash, winter, diced 13 - 15
VEGETABLES COOKING TIME
(MINUTES)
Note: Larger, dense vegetables such as potatoes, whole carrots or sweet potatoes and beets
usually require the addition of 3 to 4 tablespoons of water to ensure adequate moisture.
10

Guide to Cooking Meats and Poultry
Pan-broiling works well for cutlets, chops, steaks, fish and fowl.
Preheat skillet over medium heat until thermometer registers approximately 190° F about 4 to 5
minutes. Remove cover and add meat in single layer. Cook, uncovered, until browned (meat
will stick, but will loosen as it browns). Turn and cook until browned on other side. To check
doneness, remove thermometer from UltraTemp control valve; insert into thickest part of meat.
If desired, cover with control open and cook until whistle sounds; close control, reduce heat to
low and cook 5 to 10 minutes longer if desired. For steaks, cook at medium heat with cover
ajar and control open, according to times listed in chart.
Rare (red 140° F) 4 3
Medium Rare (dark pink 150° F) 5 4
Medium (light pink 160° F) 6 5
Well-done (dry 170° F) 7 6
Braising is particularly good for tougher, economical cuts of meat and poultry. Be sure to trim
fat well.
Cover skillet or Dutch oven with control closed; place over medium heat and preheat until
inside air temperature reaches approximately 190° F (high end of center cooking range), about
4 to 5 minutes. Add meat or poultry and cook on sides until brown. Add 1/4 cup liquid (water,
wine or broth for example) or as required by recipe. Cover with control open; cook until whistle
sounds. Close control, reduce heat to low (inside temperature will drop to the low end of central
cooking range), and cook according to chart.
STEAKS, BONELESS
1-INCH THICK
11
COOKING TIME (MIN)
1ST SIDE 2ND SIDE

Beef 20-25
Lamb 20-25
Pork 25 -30
Veal 25 - 30
Venison 20-25
Chicken, whole, halves quarters 20
serving pieces 20
boneless breasts 15
Turkey, whole breast, bone-in pieces 20
boneless steaks or fillets 15
Cornish game hens, whole, halves 25
Duck, whole, halves, pieces 30
Stove-top Roasting is used for more tender cuts of meat and
poultry that you might otherwise roast in the oven.
Preheat dry, covered Dutch oven over medium heat until thermometer registers approximately
190° F, about 4 to 5 minutes. Remove cover and place meat or poultry in pan, pressing down
to ensure even searing. Sear meat on all sides until brown. Meat will stick, but will loosen as
browning continues. Do not add liquid unless recipe specifies. Cover with control open; when
whistle sounds, close control, reduce heat to low and cook according to chart.
Beef rare 140° F 10
medium rare 150° F 12
medium 160° F 15
medium-well 165° F 18
well-done 170° F 20
chart continued on next page
MEAT COOKING TIME
(MIN. PER POUND)
INTERNAL MINUTES
TEMP. PER/LB
MEAT
12

Lamb; leg; medium rare 150° F 20
medium
160° F 30
Pork - medium 175° F 25-30
well-done
185° F 30-35
Veal - medium 160° F 30
well-done
170° F 35
Chicken, whole halves or quarters ** 25
serving pieces ** 20
boneless breasts
** 15
Turkey, whole breast, bone-in pieces ** 25
stuffed breast ** 30
boneless steaks or fillets
** 15
Cornish game hens, whole, halves ** 30
whole, stuffed
** 30
Duck, whole, halves, pieces ** 30
**To test for doneness, especially when roasting whole poultry, use the thermometer from the UltraTemp, control valve.
When inserted in meaty part of thigh, thermometer should register 180° - 185° F Center of stuffing should be at least
160° F.
Note: The temperature of meat will rise 5°- 10° F upon standing. Remove from pan and loosely cover with foil before it
reaches the doneness you desire.
Pan-Frying Chicken.Ultra Tech iiTM allows you to fry chicken without added fats or oils.
Cover skillet or Dutch oven with control closed; place over medium heat and preheat until
inside air temperature reaches approximately 190° F (high end of central cooking range on
thermometer), about 4 to 5 minutes. Add chicken pieces with or without skin, pressing them
against the bottom of pan. Meat may stick, but will loosen as browning continues. Place lid on
pan with control open and slightly ajar. When meat loosens, turn and fry until golden brown,
about 10 additional minutes.
INTERNAL MINUTES
TEMP. PER/LB
MEAT
13

Converting Your Recipes to the
Ultra Tech IITM Cooking System
While the Ultra-Tech IITM cooking system makes all other cooking methods obsolete, you will
not have to discard your cherished cookbooks and favorite recipes. Most recipes can be easily
adapted to the Ultra-Tech IITM method by following the cooking instructions in this booklet.
To adjust the doneness to meet your personal preference, merely shorten or lengthen the
cooking times. Keep in mind that overcooking will give you less flavorful vegetables and will
often toughen meats. It is important to use only medium or low for most methods of cooking.
Baking:
Many dishes, including roasts and casseroles, that you may have baked in an oven
can be cooked successfully on the stove-top. The exception may be foods with crust
toppings which will not brown, pies and some breads.
Vegetables:
Vegetables can be cooked with little or no water over low heat, before being added
to your favorite recipes. Most vegetables need only to be scrubbed, not peeled,
before cooking.
Marinating:
The high quality surgical stainless steel used for Ultra-Tech IITM cookware allows you
to marinate foods right in the pan in which you cook them. Prepared foods may also
be stored directly in the pans.
Using Fats:
If you need to use oil or butter with the Ultra-Tech IITM cooking system, you will find
only minimal amounts are needed. In your current recipes, simply cut back the
amounts of oil, or use a cooking spray to coat the pan. With meats and poultry no oil
or butter is necessary for browning. Brown ground meats without adding butter or oil
and drain off fat before combining with other ingredients. After browning other meats
and poultry, just continue with the directions in your recipe.
14

Healthy Replacements for
Commonly Used Food
Bread crumbs, white Wheat germ; whole-grain
Butter Low-fat margarine;
cholesterol-free vegetable oil
Corn flakes Wheat germ; crushed whole
grain bread crumbs
Cream, sour or whipped Yogurt; combination of
yogurt and pureed low-fat
cottage cheese
Cream cheese for spreading Make your own from yogurt
Flour, white, as thickener Whole wheat flour;
cornstarch; soft-cooked rice
Gelatin, artificially flavored Unflavored, unsweetened
and sweetened gelatin and fruit juices
Lard Low-salt butter or
margarine; vegetable oil
Milk, whole Low-fat or skim milk;
low-fat yogurt
Pancake syrup, commercial Honey; molasses; pure
maple syrup
Pasta, white Whole wheat pasta;
spinach pasta
HEALTHFUL REPLACEMENT
COMMONLY USED
FOOD
15

Rice, white Brown rice
Salt Herbs; spices; lemon juice;
Wine (alcohol evaporates
during cooking)
Shortening Low-salt butter or margarine;
Soups, canned cream Chicken broth, powdered
milk and pureed vegetables
Sugar, brown or white Fruit juice; honey; maple
syrup; molasses
The Art of Stir-Frying
In China, where fuel supplies are scarce, cooking foods quickly has always been a priority.
Meats, vegetables, and other ingredients are carefully cut into small pieces or thin slices so
they cook in only three to five minutes.
To Stir Fry: Cover the large skillet with the Ultra-Temp control open and place pan over
medium-high heat. When thermometer registers over 210° F (just into the higher cooking range
of the thermometer) add one to two tablespoons of oil.
Add vegetables and cook, tossing them quickly and constantly until they are crisp-tender. The
quick cooking will seal in fresh flavor, juices and valuable nutrients.
When stir-frying a mixture of vegetables, place longer-cooking vegetables in skillet and partially
cook before adding more tender, quick-cooking ones. For slightly softer, rather than crisp-
tender vegetables, cover the pan for the final minutes of cooking over low heat until vegetables
are tender.
HEALTHFUL REPLACEMENT
COMMONLY USED
FOOD
16

Ultra-Tech IITM Healthy Cooking System
FULL LIFETIME WARRANTY
This certifies that every piece of your Ultra-Tech IITM Cooking System is warranted by Carico to
be free from defects in material, construction and craftsmanship for the lifetime of the original
purchaser.
If service should be necessary, send the utensil with a description of the claimed defect to the
address below. Any part or parts which, upon examination by Carico, are found to be defective
will be repaired or replaced without charge during the full warranty period.
This warranty gives you specific legal rights and you may also have other rights which vary
from state to state. This warranty does not cover damage caused by misuse, accidents or
alterations to the product.
Replacement Parts & Service
Should a handle, knob or thermometer become damaged, it can be replaced at a cost of
$29.99 which includes shipping and freight within the U.S. by contacting the address below.
Free replacement on thermometer for the first six months.
Full Hazard Warranty
Carico International, Inc. will replace all or any piece of your Ultra-Tech IITM Cooking System that
may be lost, stolen or damaged by fire, flood, storm or earthquake, for one-half of the retail
purchase price at the time of replacement. Proof of loss must be submitted to Carico
International, Inc. within sixty (60) days of occurrence.
Carico International, Inc.
Customer Service Department
2851 Cypress Creek Road
Ft. Lauderdale, FL 33309
1-800-440-1434
or visit our website at www.carico.com
17
WARRANTY

Notes
18

LA GUIA PARA EL USO Y CUIDADO DE
CARICO ULRA-TECHTM
Ultra-Tech II
LO ULTIMO EN SISTEMAS PARA COCINAR SALUDABLEMENTE
TM
Establecida desde 1967