Healthy Ways to add Variety to Menus


Pan Fry Suite

Onions, egg plant, squash, green tomatoes, corn, mushrooms according to your taste. Apple slices, peach halves, pineapple rings, and other fruits can be sautéed to garnish meat dishes or to serve with other foods. Brushing with a little oil before sautéing improves the flavour.


Pan-Broil Steaks

Braise or stew All types of meats according to your favourite recipe.

  • Sear meats over medium-high heat until brown.
  • Add a small amount of water for braised meats or cover with water or broth when making a stew.
  • Cover and simmer slowly until tender. In damp weather, soggy crackers, cereals, potato chips, etc., can be made crisp again by slowly heating in a covered pan.

Following package directions, prepare smooth,
cooked cereals for breakfast.Cover and keep warm.

  • Long, slow cooking will make your favourite spaghetti sauce perfect.
  • Suitable, fresh fruit can be glazed in an uncovered pan over medium heat.
  • Melt 2 tablespoons of butter or margarine in heated pan and blend in 2 tablespoons of brown sugar.
  • Cook sliced fruit, one side at a time, until tender. Canned pineapple can be prepared in this way.

Steam fish or frozen vegetable quickly to save nutritive vitamins and minerals.

  • Simply put vegetables in cold pan; do not add water or fat.
  • Put lid on.
  • Heat to medium and when steam appears, turn heat down to simmer.
  • Unusual cooking times: 10 minutes for "El dente; 15 minutes, if softer texture is desired.

Easy Cooking with Titanium Exclusive
- Minutes per pound (454g)

Chicken15 mins

Roast (rare)5 mins

Roast( medium)10 mins

Roast (well done)15-20 mins

Steak 5 mins

Fish filet5-10 mins

Whole Fish10 15 mins


Roast

Preheat on high. Brown top, with lid on, for 15-20 minutes. Repeat for bottom side. Turn again, season, cover and cook on medium/low for additional minutes (depending on the six and your personal taste). Add potatoes and vegetables during the last 15 minutes if desired. Preheat pan on medium-high heat. Wash meat, whole chicken or chicken pieces: dry and salt and pepper all sides. Do not add water or fat to pan.

1. Put meat or chicken in pan, skin side down.

2. Brown all sides

3. Reduce heat to medium; cover and allow to cook about 15 minutes a pound or until tender.


If using a meat thermometer:

Chicken: Internal temperature should be 185 F

Pork: Internal temperature should be 160 F

Beef: Internal temperature should be 140F for rare, 160 F for medium 170 F for well done.


Whole Chicken 45 - 50 minutes.

Preheat on high. Clean chicken, season and put in pan, breast down. Brown, wit lid on, for 15 minutes. Drain fat. Turn over, and repeat procedure for additional 15 minutes. Then, add cut up washed potatoes, carrots and other vegetables, cover and cook for remaining 15 minutes.


Fish / Steak

Preheat on high. Brown to your liking(3 minutes) without lid. Turn off heat and cover-steak or fish will continue to cook for 5 - 10 minutes. Or, it can be cooked for same time on medium/low uncovered.

  • Marinate a flank steak in fresh grapefruit juice or your favourite marinade overnight in a tightly covered container.
  • Place in hot preheated Titanium pan. Cook 7 - 10 minutes on 1 side; turn and cook an additional 7 minutes.
  • Meat should be rare to medium. Do not overcook.
  • Season to taste with salt, pepper and herbs like thyme or rosemary. Slice thinly across the grain and serve.

Vegetables:
Always wash vegetables in cold water, and place them wet into a cold pan (potatoes and vegetables are 80% water, allowing them to be cooked with no additional liquid). Cover and cook at high temperature until steamy, then turn to low. Ten minutes for crisp, and 15 minutes for well done. (Broccoli, cauliflower, mushrooms for 5 minutes).


Healthy Fries:
Rub pan sparingly with oil. Add fries to brown on medium heat.


Rice:
Wash rice thoroughly. Put one part rice and of equal part water into cold pan. Season, cover and bring to boil. Then cook on low for 15 minutes.


Cooking and Maintenance Tip:

  • While cooking, always put the lid on.
  • If you see steam escaping, then lower the heat.
  • Any type of oil or fat is fine and should be used sparingly.
  • Butter or margarine can burn, as well as all oils if left on high and unattended temperature.
  • Always clean after each use with soapy warm water while pan is still warm, so no fatty residue will build up on the pan.
  • Any type of sharp metal utensil may mark the pan, but will not affect the performance - only the appearance.