Nature's Taste 5Ply Stainless Steel Vacuum Pot User manual

5Ply Stainless Steel Vacuum Pot
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Gas range Halogen Highlight Induction
Product specifications
Name : Stainless steel vacuum pot
Material : 5ply stainless steel, bakelite tempered glass
>>Product characteristics
1. Just like a pressure cooker, it cooks with high-temperature pressure so as
to reduce the cooking time and minimize the nutrient loss from the materials.
2. The contraction pressure from the silicon valve removes all gaps, resulting
in a definite sealing effect, which allows food to be stored for 3-4 times
longer than a normal pot against spoiling.
3. This high-quality pot consists of all-clad material, maximizing heat
efficiency, and the remaining heat continues to effect for high heat efficiency
and economical value.
4. The combination of sanitary stainless steel and heat-efficient tempered
aluminum achieves great functionality.
Cook faster
Keep fresh longer
Advanced functionality pot
Pressure control valve (vacuum release valve)
The internal pressure (low pressure) is automatically controlled while cooking.
During vacuum storage, it is used as the vacuum release button.
Sliding handle
The convenient sliding handle makes it easy to open and close.
Tempered glass lid
You can visually observe the cooking progress.

◎ 5Ply stainless steel (ALL CLAD STAINLESS STEEL)
1. Higher heat efficiency compared to a normal pot reduces cooking time.
2. It retains heat longer after cooking.
3. Food does not burn or stick to the pot.
4. Quick cooking keeps nutrients intact.
5. It retains the food's original taste.
6. It can be used on induction ranges.
7. 5PLY S/STEEL structure
SUS 304 AL 1050 AL 3003 AL 1050 SUS 430
◎ Low-pressure vacuum
● Tempered glass lid is equipped with silicon packing and a vacuum control (steam
release) and vacuum release button is atached to the handle to prevent overflow
during cooking and keep the food over a long period of time at room temperature.
● Fixing the lid by pushing the sliding plate (glass lid fixing device) equipped on handles
on both sides during cooking allows the silicon on the glass lid edge to seal the BODY,
letting the steam to be released only through the steam release outlet on the hanlde so
as to prevent the food overflow. The sliding plate can be pushed/pulled to open/close
the lid freely even during cooking.
● After cooking, the vapor active inside the container cools down to create a
low-pressure vacuum below the atmospheric pressure, preventing the inflow of
external air so that the food can be stored at room temperature over a long period of time.
● Tilting or rolling the pot does not spill the food so that the cooked food can be stored
at room temperature over a long period of time even on the move, such as hiking,
fishing, or camping, and the lid keeps the food from spilling.
● The food is prevented from moisture changes while moving, keeping the food fresh in storage.
· While there are many vacuum pots from many other companies, the key difference is
how the silicon is equipped on the lid and the steam release/vacuum release button is
structured. This creates issues such as exterior cleaning. This product has silicon packing
equipped on the glass lid so that the food inside can be visually observed. Generally, glass
lids are covered with stainless steel rings to protect the exterior and glass edges, but it is
difficult to equip silicon with these stainless steel rings. Thus, there are products without
the stainless steel rings but with silicon only, and others that combine silicon and place
stainless steel on top. This product combines stainless steel edges and silicon packing
together (patent no. 10-1617193) so that the exterior can be protected while the food
does not directly touch the packing, making it easy to clean. The steam auto-release and
vacuum release button on the handle is also being produced in various ways, each with its
own pros and cons. Competitor products sometimes have issues where the vacuum
release button is easily operated while moving, causing the lid to open or making it
impossible to store. There have been broadcasting accidents during home shopping
programs. This product is structured so that such accidents do not happen; it must be
pulled upward with force to release, and does not open by mistake.

◎ User guide
1. When cooking, fill the pot up to 2/3 of the pot capacity, and when it starts boiling, reduce the heat to low.
2. If you fill the pot over 2/3 of the pot capacity, there may not be enough room for vacuum, resulting in weak or
no vacuum power.
3. Fasten the locking devices on handles on both sides during cooking, depending on the type of cooking.
(Grains such as beans or adzuki beans, noodles, or tteokguk, which cause a lot of foam may overflow so make
sure to cook without the lid closed, and when it boils, reduce the heat to low.)
4. When moving the pot, make sure to use handles on both sides.
(NEVER move the pot by holding just the lid handle.)
5. Silicon pressure control valve (vacuum release valve) automatically controls the steam for convenience.
6. You can open/close the lid freely during cooking. (When you open the lid during cooking, open by holding just
the lid handle. When not cooking, pull the vacuum release valve completely to release the vacuum
before opening.)
7. Turn off the heat and keep the lid on, then it will cool down and start automatic vacuum.
8. To open the lid in vacuum mode, pull the vacuum control valve completely upward until you hear the sound of
vacuum release. (The stronger the vacuum, the louder the sound may be.)
◎ Caution
1. Before you use the pot for the first time after the purchase, fill the pot with water up to 2/3 of the pot capacity,
add 1 spoon of vinegar and boil. Then wash the pot with a neutral detergent.
2. Cooking in high heat may cause overflow, so please use with mid or low heat.
3. Heating an empty pot may cause product damage, decoloration, fire, and/or burn, so please refrain from it.
4. If the product is burned in use, rapid cooling in cold water may cause detachment, so please cool naturally at
room temperature, and boil the burned pot with baking soda for 20 minutes, after which when the burned ashes
start to rise slowly, remove the burned areas.
5. Heating the stainless steel may cause rainbow or white decoloration.
(This is caused by oxide coating phenomenon when water meets oxygen, and is natural to stainless steel
products and unharmful to human body. In such cases, boiling with vinegar water and cleaning the decolored
part with toothpaste can be effective.)
6. It is very hot during cooking or even after cooking with the heat turned off, so please beware of burns at all
times.
7. There is danger of a burn during cooking, so keep your face and hands away from the vacuum control valve.
8. NEVER place dishcloth or other objects on top of the vacuum control valve during use.
9. It is dangerous to move the pot with hot food in it after cooking, so please refrain from it.
10. When moving the pot, make sure to use handles on both sides.
(NEVER move the pot by holding just the lid handle.)
11. Re-heating the pot that is in vacuum storage mode after cooking may cause noise and/or vibrations due to the
pressure change in the pot. (Before re-heating, pull the vacuum control valve up to release the vacuum mode
to avoid this.)
12. Wash the vacuum control valve hole in running water to keep it clear.
13. This product is metallic; NEVER use in a microwave.
14. This product can be used on gas range, hot plate, highlight, and induction.
15. This product cannot be returned after use, and product damage due to user negligence is not subject to
exchange/refund.
16. Keep away from children.