CookWorld WATERLESS AND NUTRITIONAL COOKWARE User manual

INSTRUCTION BOOK
OWNER’S MANUAL AND
RECIPE BOOK
CB 02/11
WATERLESS AND
NUTRITIONAL COOKWARE
PLEASE READ CAREFULLY BEFORE USING
To register your cookware please visit:
www.lakeindustries.com/warranty

Congratulations
Warning: Never leave empty cookware or cookware that has
boiled dry on a hot electric unit or gas burner. Cookware will
discolor and, if allowed to overheat excessively, the bottom
will melt, and until cooled may be dangerous. If melting
occurs do not attempt to move or remove cookware from
cooking surface until cookware has completely cooled.
NOTES
You have made a wise decision in choosing to equip your kitchen
with the CookWorld Cooking System. Your investment will in turn
pay lifelong dividends in healthy, avorful and cost eective meals
for you and your family.
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.
These elements are essential for fast, even and energy ecient
heat distribution.
Now please take a few minutes to read through this instruction
manual to become better acquainted with the use and care of your
cookware. The instructions are quite simple, however; please keep
in mind that as with anything new, there will be a learning period.
Know that with a little practice and patience, your eorts will
undoubtedly be rewarded with complete satisfaction with your
results.
We are condent that you will join the tens of thousands of people
who have been delighted with the many advantages your beauti-
ful new cookware set has been designed to bring you. Again,
congratulations! You have made a sound investment

The pan was not sufficiently
preheated.TempAlert
indicator has not reached
50-60 degrees. Heat has
been turned “low” before the
searing process has been
completed.
TABLE OF CONTENTS
1
2
3
4
5
6
7
8
9
10
11
12
13-14
15
16
17-18
19
20
21
22
23
24 Elements .............................................................................
How Your Cookware Works .....................................................
7 Advantages of T304 Stainless Steel .....................................
Why Minimum Moisture Cooks Better ......................................
Simple Do’s and Don’ts ............................................................
How To Care For And Clean Your Stainless Steel Cookware ...
Tips For Getting Started ...........................................................
How To Determine Correct Cooking Temperatures .................
Fresh Vegetables .....................................................................
Frozen Vegetables ...................................................................
Vegetable Recipes ...................................................................
Potato Recipes .........................................................................
Meat Recipes ...........................................................................
Cooking Meats .........................................................................
Meat Chart ................................................................................
Poultry Recipes ........................................................................
Meal-In-One Recipes ...............................................................
Seafood Recipes ......................................................................
Sauce Recipes .........................................................................
Dessert Recipes .......................................................................
What To Do If ...........................................................................
23
WHAT TO DO IF...
IF… YOU SHOULD REASON
Audio TempAlert valve
whistles prematurely
Remove the unit from the
heat for a minute, and
reduce to a “low” setting
Unit should not be left
unattended until the heat had
been turned to “low”
Audio TempAlert valve
indicator does not reach
the “ideal range”
Increase heat slightly
Your range requires a slightly
higher heat setting
Audio TempAlert valve
whistles for a long
period of time.
Remove unit from the heat
until the Valve stops
whistling and reduce
heat setting
Your range requires a lower
heat setting
Your range requires a lower
heat setting
A large unit filled with food
requires a slightly higher
setting than a small unit 2/3
full
Food is undercooked Increase heat slightly
Your range requires a higher
heat setting
Meat has not been dried well
before cooking
Audio TempAlert Valve has
not reached “ideal range”.
Heat has been turned “low”
before the searing process
has been completed
Cover Sticks to unit
Heat unit over a medium
heat
Food deposits stick between
rim and cover
Burned foods become difficult
to remove
Cover the bottom of the unit
water, sprinkle white baking
soda and bring to a boil
Overheating or loss of
moisture
Golden Brown or Blue heat
spots appear
Rub with slice of lemon or
clean with Bar Keeper’s
Friend and vinegar
Continuous overheating can
discolor even stainless steel
Grayish white coating on
bottom of unit
Boil a mixture of vinegar and
water in the unit
Lime deposits settle from
food and water residue
Food is overcooked or
vegetables burn
Lower the heat setting; add 2
tablespoons hot water to
replace moisture
Meat does not brown well
Increase heat slightly or
crack lid until preferred
brownness

22
Desserts
OZARK PUDDING
1 egg, whole
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, to garnish
3/4 cup of sugar
1 teaspoon baking powder
5 small raw apples, peeled, cored
and diced
1 pint heavy cream
Beat egg and sugar until very smooth. Mix
flour, baking powder, salt and stir in the
sugar / egg mixture. Add apples, nuts and
vanilla.Bake in buttered small fry
pan,covered, for 30 minutes over low heat.
Remove from pan. Serve cold with
whipped cream or ice cream. Garnish with
chopped walnuts.
GRAHAM CRACKER DATE CAKE
2 cups graham cracker crumbs
1/4 teaspoon salt
1 egg
1/2 cup brown sugar
1/2 cup chopped pecans
2 teaspoons baking powder
1/2 cup raisins, dates or apples, chopped
1-1/2 cups milk
Roll graham crackers into small coarse
pieces. Mix well with brown sugar. Add
baking powder, raisins (or dates or
apples), pecans (or coconut), and egg.
Stir in milk. Butter the cold double boiler
unit and fill with graham cracker mixture.
Cook in 3 quart pan over medium low
heat, reducting heat as required. Allow
1-1/2 hours to complete.
TOP OF STOVE QUICK CAKE
Use any package mix. Follow package
instructions. Grease skillet on bottom
and sides. Pour batter into cold pan.
Cover. See notes below. Cake is done
when no depression is left on top when
tested with finger. Turn onto cake plate.
9oz. size mix: Put in small skillet on cold
burner, cover. Turn heat to medium for 5
minutes. Reduce to low for 20 minutes.
14oz. size mix. Put in large skillet on
cold burner, cover. Turn heat to medium
for 5 minutes. Reduce to low for 20
minutes.
QUICK ICING FOR QUICK CAKE
While cake is still hot on cake plate,
closely place and overlap 6-10 Hershey
bars w/ almonds over cake top. While
chocolate is melting, spread evenly with
spatula.
SKILLET COOKIES
2 tablespoons butter
1 cup dates, pitted and chopped
1 cup sugar
2 eggs
3 cups Rice Krispies
1/2 cup chopped nuts
Confectioners Sugar
Melt butter in large skillet. Add dates,
sugar and eggs. Cook over low heat,
stirring constantly until mixture forms a
ball (5-8 mins). Remove from heat.
Cool slightly. Stir in Rice Krispies and
nuts. Shape mixture into 2 rolls, 2" in
diameter and roll in confectioners sugar
sprinkled lightly on wax paper. Wrap in
waxed paper, chill. To serve, cut into
1/4" thick slices.
Each and every piece of CookWorld Cookware is manufactured to the exact
standards of the 24 Element design criterion. This unique 24 Element alloy
process separates CookWorld from the competition.
24 Element construction
helps insure even cooking,
maximum durability and
saves time with easy
cleaning.
Chromium
Manganese
Copper
Molybdenum
Silicon
Phosphorous
Titanium
Sulfur
Carbon
Vanadium
Iron
Nickel
Stainless Steel
Body
Nutrithermic
Compact Base
Aluminum
Copper
Iron
Magnesium
Silicon
Manganese
Zinc
Titanium
Chromium
Nickel
Columbium
Tantalum
1

HOW YOUR COOKWARE WORKS
DRIPLESS
POURING
EDGE
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
particularly beneficial by reducing mess in the kitchen and eliminating the
need to use ladles.
VAPOR SEAL
The lid is constructed
to fit perfectly and to
ensure that the
cooking container is
closed. The
condensation groove
takes in the hot humid
air and forms a thin
layer of water between
pot and lid, which
closes the pot almost
air-tight. This means
no evaporation and no
unpleasant kitchen
odors - the precious
nutrients cannot
escape!
The special Nutrithermic Compact Base, with the force
of 1,600 tons, gets inseparably adhered to the 1.2mm
thick pot body made out of several light-metal layers.
The bottom picks up even the lowest amount of energy
extremely quickly, distributes it evenly over the entire
surface and conserves it perfectly. These attributes
guarantee optimal heat conduction, distribution and
conservation.
NUTRITHERMIC
COMPACT BASE
AUDIO TEMPALERT KNOB
STAY COOL HANDLES
The secret to great cooking is temperature
control. CookWorld Cookware features the
Audio TempAlert Knob, which takes the
guesswork out of cooking. The convenient
Audio TempAlert Knob eliminates the need
for stirring or constant "pot-watching".
The open construction of the handles in
high finish makes for a more solid hold.
The units are comfortable to carry, since
the handles do not heat up.
2
21
Sauces
BASIC WHITE SAUCE
For Medium – Use 2 tablespoons butter, 2
Tablespoons flour, 1 cup warm milk (or
meat stock or vegetable liquid)
For Thin – Use 1 tablespoon butter
And 1 tablespoon flour.
For Thick – Use 3 tablespoons butter and 3
tablespoons flour
Melt butter, add flour and stir until smooth.
Add warm liquid, stirring constantly. Bring
to a boil, reduce heat and simmer about 5
minutes. Add seasonings.
BUTTER SAUCE FOR VEGETABLES &
FISH
1/3 cup butter
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon salt
1-1/2 cup water, hot
Follow directions for making white sauce.
MUSTARD BUTTER SAUCE
6 tablespoons butter
4 teaspoons dry mustard
1 teaspoon sugar
1/2 teaspoon salt
Melt butter. Add remaining ingredients.
Serve hot over cooked green vegetables.
CHEESE SAUCE
Follow recipe for
basic white sauce,
add 1/4 teaspoon dry mustard with the
seasoning.Blend in 1/2 cup sharp
American cheese (cut up or grated). Stir
until chesse is melted. Use medium white
sauce for vegetables.
HOLLANDAISE SAUCE
2 egg yolks
Dash Chayenne pepper
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup melted butter
Beat egg yolks until thick; add salt, pepper.
Add 3 tablespoons melted butter, a little at
a time, beating constantly. Slowly beat in
remaining butter alternately with lemon
juice. Serve with green vegetables.
CREAM-HORSERADISH SAUCE
1/2 cup heavy cream
4-6 tablespoons horseradish
1/2 teaspoon salt
1/8 teaspoon white pepper
Whip cream until stiff; fold in remaining
ingredients. Yield: 1 cup.Serve with
ham,lamb, pot rost or venison.
SAUCE ALMANDINE
Saute over low heat 1/4 cup slivered
Blanched almonds in 1/2 cup butter or
margarine until light golden brown, stirring
constantly. Stir in one table spoon fresh
lemon juice. Serve on asparagus, broccoli,
green beans, other vegetables, chicken,
sweet breads of fish fillets.

7 ADVANTAGES OF T304 STAINLESS STEEL
Corrosion Resistance
Resists food acids, soaps and detergents, and most household
products without staining or tarnishing.
Durability
One of the strongest, toughest, hardest metals used in consumer
products. It resists chipping, denting, cracking and nicking.
Cleanability
Soap and water will suffice for almost all cleaning jobs. 304 Stainless
Steel is non-porous so it will not harbor dirt or germs, thus making it
desirable for use in hospitals and restaurants.
Flavor Protection
It is a standard for cookware with professional chefs in the workplace
as well as in the home because it will not interfere with even the most
delicate flavors.
Temperature Resistance
Although designed for stovetop use, it is durable enough to withstand
conditions in both your freezer and oven.
Economical
Competitive pricing coupled with consumer satisfying results make this
material an ideal choice.
Beauty
With a smooth, mirror like luster, it is the most attractive metal
available for nutritional cookware. In addition, its gleaming beauty
blends with any chosen décor.
3
20
Seafood
CREOLE FISH
2 pounds frozen sole fillets, cut into
serving pieces
Salt
Garlic Powder
1 green pepper, chopped fine
1 celery stalk, chopped fine
1-15 oz. can tomato sauce
Paprika
1 large onion, chopped fine
Season frozen fillets with salt, a little
garlic powder and put into shallow
pan.
Cover with onion, green pepper and
celery. Pour tomato sauce over fish.
Sprinkle with paprika. Cover and cook
over low heat 25 minutes.
LOBSTER A LA NEWBURG
3 1-1/2 lb. lobsters
Salted water, boiling, to cover
4 tablespoons butter
1/2 teaspoon paprika
Dash of Cayenne
1/2 cup dry sherry
1-1/2 cup heavy cream
4 egg yolks, beaten
6 slices toast
Allowing 1/2 lobster for each person,
boil lobsters in boiling salted water 20
minutes. Remove meat from shells,
saving out meat from claws in one
piece. Cut the rest into 1/2” pieces.
Set aside lobster coral for chopping for
garnish.
Saute lobster meat in butter 3 minutes.
Add paprika, cayenne, nutmeg, and
sherry. Cook until wine is reduced to 2
tablespoons. Blend cream with egg
yolks. Add to lobster and cook over
low heat until sauce thickens. Serve
hot.
SHRIMP de JONGHE
1-7 oz. pkg. cleaned, uncooked shrimp
1/4 cup butter
Dash each of tarragon, nutmeg, mace,
thyme, pepper, onion powder,
garlic powder
1/2 teaspoon salt
2 tablespoons consomme or cooking
sherry
1/4 cup bread crumbs
1 tablespoon minced parsley
Melt butter in small fry pan and saute
shrimp until lightly pink. Add herbs,
seasonings, consomme or wine.Cook
uncovered over medium heat 2 to 4
minutes. Garnish with heated, buttered
bread crumbs and parsley in serving dish.
CREAMED FISH
1-1/2 cup flaked fish, cooked or canned
1-1/2 cups Medium White sauce
Heat fish in white sauce; add additional
seasonings if desired. Serve on toast,
crisp crackers or in patty shells.
Variations of Creamed Fish:
WITH EGGS – Add 2 hard boiled eggs,
chopped.
WITH BRAZIL NUTS - Add 1 cup finely
chopped brazil nuts, 1/2 teaspoon
Worchestershire sauce, and one finely
chopped canned pimiento. Add to white
sauce, fold in fish. Heat thoroughly after
additions.Pour into serving dish and
garnish with 6 whole Brazil nuts and 6
pimiento strips.

4
Here’s Why….
MINIMUM MOISTURE COOKWARE COOKS BETTER
Multi-layers of heat-conducting metals within a Stainless
Steel exterior will spread the heat quickly and evenly.
HERE’S WHY IT’S BETTER FOR YOU...
ONLY 2%
With our Temperature Control Method
there is a average mineral loss
Boiling Pressure
Cooking
Iron 48.9% 17.4%
Calcium 31.0% 12.0%
Phosphorus 46.4% 19.4%
Magnesium 44.7% 21.1%
This chart is based on the average percentage of mineral losses for all vegetables from
"University of Wisconsin, Journal of Home Economics, Vol. 17, No. 5.”
*Ref.: Paul R. McCann, Food Specialist
Author of the book “The Science of Nutrition.”
Average Mineral Loss
Foods prepared at low temperatures, with minimum
moisture, contain MORE minerals. In fact, they
contain up to 20 times more than foods prepared by
other methods.
19
Meal-In-One
GREEN PEPPER STEAK AND RICE
1-1/2 lbs. sirloin steak, cut in strips
1 tablespoon paprika
2 cloves garlic, crushed
2 tablespoons butter or margarine
1 cup chopped green onions
2 green peppers, cut in strips
2 large fresh tomatoes, diced
1 cup beef broth
1/4 cup water
2 tablespoons cornstarch
1 tablespoon soy sauce
4 cups hot cooked rice
Sprinkle steak with paprika and allow to
stand while preparing other ingredients.
Brown steak strips and garlic in butter in
large skillet over medium high heat.
Add onions and green pepper; cover
and continue cooking until vegetables
are wilted, about 5 minutes. Add
tomatoes and broth; cover and simmer
about 15 minutes. Blend water with
cornstarch and soy sauce. Stir into
steak and cook until thickened. Serve
over beds of hot rice.Makes 6
servings.
GROUND BEEF SKILLET
CASSEROLE
1/2 lb. ground beef
1 medium green pepper, finely
chopped
1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Worchestershire sauce
1-1/2 cups tomato juice
1 cup cooked rice or macaroni
1/2 cup sliced mushrooms
Combine ground beef, green pepper,
onion and celery in large skillet and
cook over medium heat. Brown. Add
seasonings and remaining ingredients.
Cover. Reduce heat to low and simmer
40-45 minutes.
SPAGHETTI AND MEATBALLS
3-20 oz. cans tomatoes
1/4 cup instant onion
1/4 cup salad or olive oil
1/2 teaspoon pepper
1/2 teaspoon basil leaves
1/2 teaspoon garlic powder
1 tablespoon salt
1 bay leaf
1-6 oz. can tomato paste
Combine tomatoes, onion, oil, pepper,
basil, garlic powder, salt and bay leaf in
large skillet. Cover and simmer over low
heat 2 hours. Add tomato paste, and
simmer uncovered 1 hour.
Make meatballs (see Hamburger Steak
recipe). Shape into balls and add to sauce
30 minutes before end of cooking time.
Serve over cooked, drained spaghetti.
STUFFED GREEN PEPPERS
5-6 medium green peppers
1 lb. ground, cooked beef
1/2 cup rice, washed
1 egg, slightly beaten
1/4 cup milk
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 can tomato soup (10-1/2 oz.)
1/2 cup water
Wash pepper, cut off stem and remove
seed. Mix ground beef, rice, eggs, milk
celery, onion and seasoning. Stuff peppers
loosely and place in 3 qt. pan.Blend
tomato soup and water; pour around
peppers. Cover. Cook about one hour over
low heat.

SIMPLE DO’S & DON’TS
18
Poultry
CHICKEN TETTRAZINI (or Turkey)
1 4-5 lb. stewing hen
1/2 bay leaf
1 stalk celery
1/4 onion
1 tablespoon salt
5 peppercorns
Water
1/2-1 lbs. spaghetti
1 qt. chicken broth
1/2 cup chopped green pepper
1/2 cup chopped onion
1-1/2 oz. can mushroom pieces drained
1/2 lb. butter, margarine or chicken fat
2/3 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb. Old English cheese grated
1/2 lb. American cheese grated
1 cup buttered bread crumbs
Cook chicken w/bay leaf, celery, onion, salt
and pepper corns in water. Simmer until
tender (1-1/2 to 2 hours). Remove chicken
from bones and cut into small pieces. Cool
broth and remove fat; strain.Cook
spaghetti in one qt. of this broth. Spaghetti
will absorb the broth so do not drain. Cook
green pepper, onion and mushrooms in
butter or margarine.Blend in flour.
Gradually add milk, salt and pepper. Cook
until thick.Stir in cheeses until melted.
Combine chicken, spaghetti and sauce in
roaster bottom and cook covered over low
heat 10-15 minutes, until mixture is well
blended. Put in serving dish and sprinkle
top with heated, buttered bread crumbs.
Serves 12.
Left-over turkey may be substituted for
chicken. Use bouillon cubes to make chicken
broth.
ARROZ CON POLLO (Chicken w/Rice)
1 cup rice
2 tablespoons cooking oil
4 pcs. Chicken
1/2 small can tomato sauce
1 tablespoon diced onion
Brown rice in oil in small skillet. Add
onion and tomato sauce. Add enough
water for rice to cook, placing pieces of
chicken on top. Season with salt and
garlic salt, cover and cook 20-30
minutes.
CHICKEN BREASTS & DRESSING
Preheat skillet over medium heat. Place
chicken skin side down in pan and
brown.Turn pieces. Cover. Reduce
heat to lowest possible setting. Cook 30
minutes. Uncover and remove chicken.
Turn you favorite dressing into skillet.
Place chicken, skin up, on dressing.
Cover. Cook over lowest heat for 20-25
minutes. Season to taste.
CHICKEN & PORK ADOBO
1 medium chicken, sliced
2 teaspoon soy sauce
1/4 teaspoon garlic salt
1/2 pork tenderloin, sliced
2 tablespoons vinegar
6 black pepper corns
Salt to taste
Mix all ingredients in the skillet bottom
and cover. Place over medium heat;
then lower heat when steam begins to
escape on sides. Cook 30-40 minutes.
1. Always choose the right pan.
Select a pan so that the quantity of food you are cooking will fill it at
least 2/3 of the way full. This is essential. In a pan too large, air pockets can
easily form causing your food to burn or lose valuable nutrients.
2. Rinse Prepared Fruits and Vegetables.
Rinse prepared fruits and vegetables in cold water and drain, leaving
only ¼’’ of water in the pan. Once you become accustomed to this minimum
moisture cooking method it may not be necessary to leave any water in the
bottom of the pan after rinsing. While practicing, you may leave up to 1/3’’ of
water in the pan. This is still considered low moisture and your fruits or
vegetables will retain their nutrients.
3. Control the heat.
It is imperative that you never cook with high heat. It is not necessary
and may lead to your food burning.
4. Create a vapor seal
Begin the cooking process on medium heat until the steam valve
whistles, then turn the heat down to low. If you see steam escaping you have
the temperature too high. Adjust the heat down until you no longer see steam
escaping.
5. Do not peek!
Although it is challenging, resist the urge to peek! When the cover is
removed while cooking, heat and steam are allowed to escape. Peeking will
only lengthen cooking time and dry out your food.
5

3
A good beginning…
Prior to initial use, it is very important that you wash each piece
thoroughly in hot detergent suds. This will remove any manufacturing
oils. You may also use a mixture of vinegar and water to remove any
stubborn spots left after washing with detergent.
How to maintain and keep a beautiful finish…
Now remember that with anything new there is usually a transition
period. This is especially true with a revolutionary method of cooking.
Do not be discouraged if slight discoloration occurs or if food particles
become burned in your pans. They are fairly easy to remove as the
cookware is non porous.
Heat tints are blue or golden brown in color and occur from overheat-
ing a unit. These can be removed by using a good stainless steel
cleanser. To remove burned particles, simply fill a hot pan with hot
water, or fill a cooled pan with cool water and bring to a boil. Use a
wooden spoon to remove the burned particles. Follow with a good
stainless steel cleaner to remove discoloration or stains.
We also recommend that you hand wash your cookware. This will help
prevent scratching and maintain the overall beautiful finish of your
stainless steel set. After all, you want to protect your investment. If
dishwasher use becomes necessary, you should try to alternate
between hand and dishwasher washing. The knobs, however, are a
sensitive piece of equipment and are not dishwasher safe.
How to protect against warping…
While your stainless steel cookware features extra rigidity and
strength, it is possible to accidently cause the pieces to warp. The units
hug the burner for maximum heating efficiency and will stay flat and in
shape with proper care. Sudden temperature changes may cause any
metal to warp, therefore:
How to Care For and Clean
Your Stainless Steel Cookware
NEVER PUT COLD WATER INTO A HOT UTENSIL. HEAT UTENSILS
GRADUALLY. THERE IS NEVER THE NEED TO USE HIGH HEAT.
6
Poultry
CHICKEN CACCIATORE
2-1/2-3 lbs. cut up chicken
1 medium onion sliced
1 clove garlic
1 4oz. can spaghetti sauce or tomato
sauce with herb seasonings
1-1/4 cups water
1 6oz. can tomato paste
1 4oz. can drained mushroom pieces
Preheat large fry pan on medium heat. Add
chicken parts, skin side down. Brown on all
sides.Add onion and garlic; let brown
slightly. Cover, reduce heat to low and
simmer 30 minutes until chicken is tender.
Serve sauce over chicken and noodles or
spaghetti.
CHICKEN MARENGO
1 3-lb. chicken, cut up
1/2 cup tomato sauce or catsup
1 large red pepper, sliced
1 large carrot, sliced
1 small can button mushrooms
1 large green pepper, sliced
1 onion, sliced
3 segments garlic, crushed
Salt & pepper to taste
Preheat roaster bottom on medium-high
heat for about 3 minutes. Place chicken in
hot pan, skin side down, and brown on all
sides. Add remaining ingredients, tomato
sauce (or catsup) last. Season to taste.
Cover. Cook over low heat 25-30 minutes.
POULTRY DRESSING
6 cups bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 cup butter or margarine
1/2 cup chopped celery
1/4 teaspoon pepper
1/4 cup hot water
Mix crumbs, salt, pepper and poultry
seasoning. Saute onion and celery in
butter and add to crumb mixture. Add
water and mix lightly.
GREASELESS FRIED CHICKEN
1 frying chicken, cut up
Salt
Paprika
Wash and dry chicken parts. Preheat
skillet over medium heat until hot. Place
chicken skin side down in skillet until
browned. Brown on all sides. Turn heat
to low. Keep turning chicken.Allow
30-40 minutes total time depending upon
plumpness of chicken.Season when
done.
CHICKEN GRAVY
1/4 cup chicken drippings
4 tablespoons flour
1 teaspoon paprika
2 cups milk
Salt and pepper
Blend flour in heated drippings over
medium heat. Add milk and seasonings
and cook, stirring constantly until gravy is
thick and smooth. If too thick, add
additional milk as needed.
17

Hamburger Patties
Minute Steaks
Pepper Steaks
Tenderloin (Medium Cooked)
Rib Eye (Medium Cooked)
Club Steak (Medium Cooked)
Sirloin Steak (Medium Cooked)
Porterhouse Steak (Medium Cooked)
Rump Roast or Sirloin Tip (Medium Cooked)
Pot Roast
Round Steak
Short Ribs
Fricassee
Chops
Lamb Patties
Neck Slices
Roast Leg
Chops
Steaks or Cutlets
Cubes
Pork Tenderloin
Chops
Shoulder Steak
Roast
Spare Ribs
Roasted
Chicken Thighs
Boned Chicken Breast
Legs or Things
Roasted
Roasted
Boned Turkey Breast
1/2” / 1.5 cm
Thin slices
Thin slices
3/4” / 2.0 cm
1” / 3.0 cm
1” / 3.0 cm
1/2” / 1.5 cm
1” / 3.0 cm
2 lbs. 1kg
2-3 lbs. / 1-1.5 kg
3/4” / 2.0cm
2” / 6.0 cm tubes
3/4” / 2.0cm
1/2” / 1.5 cm
1.0 lbs. / 450 grams
2 1/2” / 3.0 lbs. / 1.0 - 1.5 kg
1/2” / 1.5 cm
1/2” / 1.5 cm
1.0” lb. / 3 cm
1/2” / 1.5 cm
3/4” / 2.0cm
1/2” / 1.5 cm
2 lbs. 1kg
2 lbs. 1kg
2-3 lbs. / 1-1.5 kg
5-6 lbs. / 1-1.5 kg
8.0 lbs. / 2.0 kg
4.0 lbs. / 2.0 kg
6-8
6-8
6
6-8
7
7
7
10
45
60-90
60
60-90
60
15
15
60
90
10-12
15
30-45
15
15-20
15-20
60
45
45-60
20-25
10-12
15-20
120
180-240
120-150
The key to successful cooking is familiarizing oneself with the Audio TempAlert.
The most common mistake people make when cooking is using HIGH HEAT.
Start on MEDIUM, and when the Audio TempAlert Knob begins to whistle TURN
TO LOW. Once the heat is turned down to low, the food will continue to cook. If
the whistle continues, or if the lid begins to move, allowing steam to escape, THE
HEAT IS TOO HIGH! Continuing to cook at these high temperatures will destroy
many of the valuable vitamins and minerals in your food. This is easily avoid-
able if the heat is turned down to low once the Audio TempAlert Knob begins to
whistle.
Meats
When frying or grilling meats or potatoes, DO NOT TURN THE TEMPERATURE
DOWN. Keep it on medium for the duration of your cook time. Unlike cooking
vegetables, you will need to PRE-HEAT the pan. It is very easy to determine
when the preheating pan is hot enough to begin cooking. Simply sprinkle water
on the surface. The water should bead up and roll around like tiny marbles. If the
water spatters and evaporates, it is not yet hot enough. Once the pan has
reached the correct temperature, place the meat in the pan and brown or sear on
one side. To reduce splattering you may want to partially cover your skillet with
the lid. You may also utilize the adapter ring. Allowing air to circulate around the
food will maximize browning and crispiness. You should be able to gently turn the
meat over on to the other side to finish browning. If the meat sticks it is not yet
ready to be turned or the pan is not hot enough. Again, do not be discouraged if
it takes one or two practice runs. Everyone’s stove is a little different and you will
have to learn where medium is on your stove. The important thing to remember
is that the heat should remain on medium the entire time. You do not need to
worry about losing nutrition as with fruits and vegetables. Meat is a protein and
will tolerate medium to medium-high.
Cooking fruits and vegetables without water
Use fresh and seasonal vegetables whenever possible as opposed to frozen.
Rinse and drain the vegetables after they are cut and place them in the pan. DO
NOT PREHEAT. Rinsing makes up for the moisture lost between the time the
vegetables were harvested and the time you cook them. Next, choose the right
size pot. It should be filled about 2/3 to 3/4 full to allow the proper amount of
moisture and decrease cooking time.
TIPS FOR GETTING STARTED
7
MEAT CHART
16
Approximate Cooking Time
For Various Cuts of Meat
BEEF
LAMB
VEAL
PORK
CHICKEN
CAPON
TURKEY
Approximate Cooking
Time In Minutes
Average Weight
Or Thickness

MEDIUM-HIGH HEAT
1. For heating utensils to
brown or sear roasts.
2. For steaming dried foods
over water until water boils.
3. For pan broiling thick
steaks or chops (3/4” and
thicker).
MEDIUM HEAT
1. For pan broiling thin steaks
and chops.
2. For starting fresh fruits and
vegetables
until perfect cooking zone is
reached.
LOW (OR SIMMER) HEAT
1. For cooking roasts after
browning.
2. For cooking fresh
vegetables and fruits after
perfect cooking zone is
reached.
3. For steaming fried foods
over water after water boils.
GAS Range
For MEDIUM-HIGH HEAT,
heat flame should just
touch utensil bottom.
For MEDIUM HEAT,
heat flame should be
approximately 1/4" high.
For LOW HEAT,
the heat flame should be
barely visible.
ELECTRIC Range
For MEDIUM-HIGH HEAT,
switch to Medium-High
position
For MEDIUM HEAT,
switch to Medium to
Medium-Low position
For LOW HEAT,
switch to Medium-Low or
Simmer position
Waterless cooking is a low-temperature method that can be performed on any type of stove.
However, since the degree of heat on each stove will vary, it may be necessary to experiment
to become accustomed to the amount of heat your cooking surface emits.
Once you’ve become acquainted with the amount of heat each unit delivers, simply follow the
timings in the General Directions. If at any time, vapors begin to escape from under the lid, turn
your stove to the “off” position for several minutes, then turn it back on to the lowest setting. If
while cooking any part of the burner is exposed around the utensil, it will not impair the cooking
efficiency. However, it is recommended that you use the pan that best fits the burner whenever
possible. Use smaller pans on the smaller burners and always allow both the burner and pan
to heat simultaneously.
HIGH MEDIUM LOW SIMMER
HIGH MED-HI MED MED-LO LOW
______________________________________________
10......9.......8 .....7......6.......... .5.......4........3... ........2...1...0
815
How to Determine Correct Cooking Temperatures
COOKING MEATS
To Cook Roasts
Place a piece of paper towel into the pan and preheat on Medium for 5 to 10
minutes. The piece of paper towel should brown when the pan is hot, or drops
of water placed in the pan should pearl or bead. If the water evaporates, the
pan is not hot enough.
Grease or oil is not needed however if you choose to use oil it will not damage
your cookware. If you are not using oil, the meat will stick at first. Do not be
alarmed. It will release after approximately 5-10 minutes. The sticking allows
your meat to brown and achieve that beautiful caramelized texture.
When your meat releases, turn with a regular metal fork. While searing, you
may want to partially cover the lid to avoid splattering or again, you may utilize
the adapter ring. Continue to turn and sear on all sides of the roast only after
allowing ample cooking time on the first side. This will ease turning.
To complete the cooking process, place the cover on the pan with the Audio
TempAlert knob set to open and wait for it to whistle. Then turn the heat down
to low.
Rare…………………………….10-15 minutes per pound
Medium………………………….15-20 minutes per pound
Well………………………….....20-25 minutes per pound
If the roast is wide and flat it will cook faster than if thick and square. Feel free
to lift the lid and cut into the roast to see if it is done to your liking. However,
keep in mind that the more times you lift the lid, the longer it will take to cook.
Add seasonings, onions, garlic, or vegetables to your roast after you have
seared it and are ready to cover and wait for the indicator to reach 40
degrees, turn to low and start timing.
Frying and Grilling Meats
Always preheat the skillet or grill pan on medium heat. Check for desired
temperature by sprinkling a little water in the pan or if you have placed a piece
of paper towel into the pan, it should begin to brown. Place the meat in the
pan and let fry for 5-8 minutes depending on the thickness of the meat. Turn
the meat and continue to fry until desired preference is reached. Add season-
ings or sauces before serving. Again, feel free to partially cover the pan or
utilize the adapter ring. This will not only reduce splattering but it will also
decrease cook time.
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
the valve set to“OPEN”and when the temperature inside reaches the desired temperature
for preparing foods without harming the nutritional aspects, the Audio TempAlert Valve
will begin to whistle, alerting you to turn down the temperature. No need to open the lid
or stir the food to prevent scorching or burning. The convenient Audio TempAlert Valve
eliminates the need for stirring or constant “pot-watching”. To stop the whistle sound,
simply turn the red dial to the“close”position and begin your timing.

9
Fresh Vegetables
GENERAL DIRECTIONS
Wash and remove blemishes. Do not peel unless recipe calls for it, for
by doing so you lose food value.
Place food in pan it will most nearly fill. Add 1/4” of water.
Freshen vegetables in water to bring back the natural moisture content
and garden crispness (5-10 minutes), then drain.
Potatoes are usually cooked whole and must be thoroughly dried
before cooking. If cut into halves or quarters to shorten cooking time,
place skin side against the utensil. 1/8 to 1/4 c. water and a slightly
higher temperature is required for potatoes than other vegetables.
Cover and cook over medium heat for 3 to 5 minutes.
Reduce heat to Low and continue cooking for required length of time.
Cook time begins when heat is reduced to Low.
The time guide below is approximate. Actual cooking time will vary on
the quantity, age and size being cooked.
Asparagus 5-10 Onions (whole) 5-10
Beans, green or wax (cut) 10-15 Parsnips (sliced) 15-20
Beans, lima 35-39 Peas 10-15
Beets, whole 15-20 Potatoes, white (quartered) 20-25
Broccoli 10-15 Potatoes, sweet (top stove baked) 20-25
Brussels Sprouts 15-20 Potatoes, (baked) medium 50-55
Cabbage (shredded) 10-15 Spinach 5-8
Carrots (sliced) 15-20 Squash, summer (cubed) 15-20
Cauliflower 10-15 Squash, winter 30-40
Celery (1 inch lengths) 10-15 Tomatoes 10-15
Corn 10-12 Turnips (peel and slice) 15-20
Greens 5-8 Yams (peel and slice) 15-20
Okra 15-20
FRESH VEGETABLES: COOKING TIME IN MINUTES ON LOW HEAT
14
Meats
BARBEQUE SPARE RIBS
2 to 3 lbs. spare ribs
Salt and pepper to taste
1 onion
2 tablespoons brown sugar
Place ribs in skillet and brown well on all
sides, over medium heat. Drain off all
excess fat. Add chopped onion and
sprinkle the brown sugar over top.
Add the following sauce:
1/2 cup catsup
1/2 teaspoon chili powder
1 tablespoon celery seed
1/8 cup vinegar
1 tablespoon Worcestershire sauce
1 cup water
Bring to boil in separate pan and pour
over ribs. Cover and reduce heat to low
or simmer. Cook about 2 hours.
Occasionally baste and turn ribs.
BAKED HAM
Select butt end or whole ham
Wet mustard
Brown sugar and whole cloves
Score fatty part of ham. Place pan over
medium heat and brown all sides. Place
fatty side up and put on paste made of
wet mustard and brown sugar using
whole cloves in scored corners.
Cover with pineapple juice and fruit if
desired.
Cover, reduce heat to low and cook 20
minutes to the pound.
BEEF STROGANOFF
2 pounds sirloin of beef
2-1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock
2 tablespoons tomato juice or Paste
3 tablespoons grated onion
1/2 cup sour cream
Cut beef into thin strips, sprinkle freely
with salt & pepper, let stand covered for 2
hours in cool place. Make a roux by
blending flour w/butter over low heat until
mixture bubbles and is smooth.
Gradually stir in beef stock and cook until
mixture begins to thicken.Boil for 2
minutes, then add sour cream alternately
with tomato juice or paste, stirring
constantly. Simmer very gently, without
boiling, 1 minute. Brown beef in large
skillet with grated onion. When the meat
is browned, pour the meat and onion into
the sauce, taste for seasoning, and
simmer gently, covered, for 20 minutes.
GRAVY
Your waterless roasting method will
produce natural and adequate meat liquid
for making gravy; the weight of the meat
will determine the amount of liquid
produced.Measure drippings in pan;
skim off any excess fat. For each cup of
gravy, use 2 tablespoons flour, 2
tablespoons drippings, and 1 cup liquid
(water, stock or milk).Stir flour into
drippings and cook until lightly browned.
Remove from heat and gradually stir in
liquid.Return to burner stirring
constantly. Bring to boil over medium
heat and boil for 2 minutes, stirring sides
on bottom of pan.

10
Frozen Vegetables
GENERAL DIRECTIONS
Use pan that food will most nearly fill.
Food need not be thawed.
Use 1/8” to 1/4” of water in the pan. Due to dryness, lima beans and
frozen corn require crisping in cold water 5 minutes before cooking.
Cover pan. Start on medium heat 5 to 10 minutes, then reduce to
Low.
Shake pan holding cover tight once during starting time, and once
during second period.
Continue cooking until done. Season at end of cooking.
Cooking time is counted after heat is reduced.
The time guide below is approximate. Actual cooking time will vary
depending on the quantity and size being cooked.
Asparagus 10-12
Beans, green 15-20
Beans, lima 15-20
Broccoli 10-12
Brussels Sprouts 15-20
Carrots 8-12
Cauliflower 8-12
Corn 10-12
Peas 5-7
Spinach 5-7
Squash, summer (cubed) 10-12
FROZEN VEGETABLES: COOKING TIME IN MINUTES ON LOW
If vegetables have thawed, the cooking time is counted
from the time the pan is put over heat.
13
Meats
ROAST BEEF
3-1/2 lb. roast (chuck, shoulder, etc.)
1 medium size onion
Salt, pepper, paprika
Do not wash roast. Sprinkle paprika on
both sides of roast. Press meat down
firmly in pan. Turn burner on medium
heat and brown on both sides
(approximately 7-10 min. per side). Place
one medium size chopped onion on top
of meat and cover.
Reduce heat to low, roast 15 min. per lb.
for rare, 25 min. per lb. for medium, 35
min. per lb. for well done.
Season near end of cooking time to taste.
HAMBURGER STEAK
1/2 lb. hamburger
1/4 teaspoon salt
Dash of pepper
1 teaspoon steak sauce
1 tablespoon grated onion
Mix together thoroughly, hamburger,
steak sauce, onion, salt and pepper.
Shape into 4 equal patties. Place patties
in skillet and broil over medium heat 8
minutes each side, pouring off fat as it
collects.
STEAMED PORK CHOPS
4 pork chops (1” thick)
Place chops in preheated skillet and cook
over medium heat until brown on both
sides. Cover pan and reduce heat to
very low. Cook approximately 45
minutes.
MEAT LOAF
1 lb. ground pork, veal, lamb, beef
1/3 cup tomato juice
1/2 cup bread crumbs or oatmeal
1 slightly beaten egg
1/4 cup finely cut onion
1 teaspoon salt
Dash pepper
Mix all ingredients thoroughly. Shape
into loaf and place in skillet. Brown over
medium heat. Carefully turn and brown
other side. Cover and reduce heat to
low. Cook approximately 1 hour or until
done.
SWISS STEAK
2 lbs. round or sirloin steak cut 1” thick
1/2 cup flour
2 teaspoons salt
2 tablespoons shortening
1 medium onion sliced
1/2 green pepper chopped fine
1 cup boiling water
1 cup canned tomatoes
Mix flour and seasoning and pound into
meat. Melt shortening in skillet. Brown
meat on both sides. Add onion, green
pepper, boiling water and tomatoes.
Cover and cook slowly on low heat for
approximately 1 to 1-1/2 hours.
LEG OF LAMB
4 1/2 lbs. leg of lamb
Seasonings and flour
Sear meat in skillet for about 10 minutes
on all sides.Place skin side down.
Season w/garlic, celery seed, & onion.
Cover and reduce heat to low. Roast 30
min. per lb.

11
Vegetables
ASPARAGUS BAKE
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pound fresh asparagus, cooked
4 hard cooked eggs
1 cup grated Cheddar cheese
1 cup buttered soft white
bread crumbs
1/2 cup diced pimento
Melt butter or margarine in small saucepan.
Stir in flour and salt. Cook until boiling. Add
milk, stirring constantly, until mixture
thickens and boils 1 minute. Add pimento.
Lay asparagus in 1.5 quart pan. Top with
sliced eggs and grated cheese. Sprinkle
with buttered crumbs. Cover. Cook over
low heat 10 minutes.
ONION-MUSHROOM CASSEROLE
2 1-lb cans whole onions
1/4 cup butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 teaspoon salt
3 tablespoons flour
1-1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded Cheddar cheese
1/4 cup cracker crumbs
Drain onions; combine with butter,
mushrooms and salt, simmer 5 minutes in 2
quart pan. Make white sauce, add cheese
and pour over all. Cover pan and cook over
low heat 20 to 25 minutes.
CABBAGE
Remove wilted leaves from cabbage. Cut
in 1/4” strips. Place in pan to fit quantity.
Cover with cold water. Let stand a few
minutes to crisp. Drain all but 1/4” of water.
Cover. Place over medium heat until
temperature knob reaches 60º-80º in the
green zone. Cook 10-15 minutes. Season
with salt, pepper, and butter.
CARROTS
Wash and scrub well. Remove ends. Cut
in 1/4” rounds. Place in pan to fit quantity.
Cover with cold water, let stand a few
minutes to crisp. Drain all but 1/4” of water.
Cook in covered pan over medium heat
until temperature knob reaches 60º-80º in
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.
CAULIFLOWER
Remove leaves, cut off stalk and crisp 10
minutes in cold, salted water. Drain all but
1/4’ water. Loosen flowers and cook
cauliflower in covered vegetable pan to fit,
on medium heat temperature knob reaches
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.
CORN ON THE COB
Select young tender ears; remove husks
and silk. Pour in 1/4” water and line bottom
of roaster pan with several layers of inner
husks.Place corn in layers on husks
sprinkling each layer with salt. Cover, cook
over medium heat until temperature knob
reaches 60º-80º in the green zone.
Reduce to low and cook 10-12 minutes or
until tender, depending on age of ears.
12
Potatoes
Potatoes
SCALLOPED POTATOES
4 medium sized potatoes washed, scraped,
and sliced thin. Place half in 1-1/4 qt. pan,
sprinkle with salt, pepper, 1 tablespoon
finely chopped onion and 2 tablespoons
flour. Add remaining potatoes and sprinkle
as above. Heat to scalding 1-1/2 cups milk
with 2 teaspoons butter and pour over
potatoes. Cover. Place over medium high
heat 3 minutes. Reduce to low (simmer) for
15 minutes.
SHOESTRING POTATOES
3 medium sized potatoes, washed, scraped
if desired, and cut shoestring style. Preheat
large skillet with 1 heaping tablespoon
butter or margarine over medium heat. Put half
amount of raw potatoes in pan, stir
occasionally; add remaining potatoes and
diced small onion. Cover and reduce heat
to simmer. Cook 30 minutes. Season to
taste.
CANDIED SWEET POTATOES
Wash and dry 5 medium sweet potatoes.
Place in cold pan with 1/4 c. water. Turn
burner to medium high. Reduce to low
when temperature knob reaches 60º-80º in
the green zone.Cook 35-45 minutes
depending on size of potatoes. When
potatoes are done, remove skins and cut in
half lengthwise. Use broiler pan and make
a syrup of:
1 cup brown sugar
1/4 cup butter
1/4 cup cold water
1/2 teaspoon salt
When syrup begins to bubble, add potatoes.
Cook in syrup 20 minutes. Baste often.
BROILED POTATOES
Wash and scrub potatoes well. Cut in 1”
slices with skins.Dry both sides on
paper towel. Heat pan to medium high.
Place dry potatoes in pan with 1/4 c.
water, cover. Cook 2 times on each side.
Add butter and cover pan again. Cook 5
minutes additional each side.
BAKED POTATOES
Place 4 medium sized, washed and dried
baking potatoes and 1/4 c. water in small
skillet. Cover. Place over medium heat
15 minutes. When temperature knob
reaches 60º-80º in the green zone,
reduce heat to lowest possible. Bake 25
minutes. Don’t pierce potatoes before
baking.
To shorten cooking time, halve or quarter
potatoes. Put skins to bottom. Brown
starch spots will appear where skins
touch the pan but they will not flavor the
food.
CHEESE POTATOES
3-4 medium potatoes
1 teaspoon salt
1/2 cup grated cheese
2 tablespoons milk
1 tablespoon butter
Peel potatoes and cut into inch cubes.
Wash with cold water and drain well.
Place in quart pan, add salt 1/4 c. water
and cover. Place over medium heat 3-5
minutes until temperature knob reaches
60º-80º in the green zone. Reduce heat
to lowest possible setting. Cook 20-25
minutes. Add milk and butter. Cover and
cook 2 minutes on low heat. Add grated
cheese and sprinkle with paprika. Turn
off heat. Cheese will melt and not be
tough and stringy.