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Roasting Meats on top of the range, and Stack cooking vegetables, cakes or casseroles, one pan on top of the other lets you cook with more pans than you have burners. You'll appreciate this when you are cooking for a large family gathering or special holiday dinner. The various combinations shown below allow you to cook a number of foods on a single burner, saving energy and money. |
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Roast Stuffed Veal Dinner |
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Where you see a saucepan sitting on top of the dome cover or the inverted combination unit, it may not have started out there. You must begin cooking most raw vegetables in a saucepan on a burner at medium heat. Once the cover of the pan is hot to touch and the cover spins freely on a cushion of water you can place the saucepan on the dome cover to finish cooking. Precooked foods such as canned vegetables or thawed frozen vegetables are the exceptions. You can start them out on top of a stack. |
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Roasting & Stack Cooking on top of the Stove with David Knight |
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When you ordered your Health Craft pans, you acquired a "nutritional cooking system." The ability to stack cook is one of the reasons we call the cookware a system. Our engineers specifically designed your Health Craft utensils to work together to cook food more efficiently.
Stack cooking Health Craft cookware is successful because the 5PLY Full Body metal construction conducts heat evenly across the bottom and up the sides of the unit, then transfers heat to the next pan. Using a digital pyrometer, we measured the temperature of the stack configuration shown. After one hour of cooking over low heat the top cover maintained 92.3% of its original temperature. Our exclusive 5PLY Full Body Construction moves heat along so efficiently and thoroughly that the top pan cooks as if it were sitting on a burner itself! That's using synergy instead of energy. It’s Smart cooking!
The diameters of your Health Craft pans were calculated so that various pans could be inverted and used as covers on top of other pans. This cover provides a shelf for another pan. Now that's valuable versatility!
Have some fun and try out combinations for yourself with your Health Craft Collection. You'll be amazed at how many combinations this valuable system yields. In fact, we engineered 32 basic variations into the entire system. Get the most out of your nutritional cooking system by using the stack cooking method. Enjoy the convenience, and savings of money and time. |
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Stack cooking is truly easy. Just remember a couple of things: As with all cooking in Health Craft pans, fill each pan to the top with the food to be cooked. Heat the pans to be stacked to the point at which they reach the vapor seal before you stack them. Stacking the pans lets the food finish cooking or, if you desire, just keeps it warm. Ready to give stack cooking a try? Prepare the following delicious meal entirely on one burner. 1. Begin cooking a roast as normal in the six-quart roaster: Heat the pan to the point where water drops dance on the bottom. Then sear the roast (about a five-pound one) on all sides. 2. Place accompanying vegetables (washed but unpeeled, sliced carrots; quartered potatoes; etc.) around the roast. You do not need to put any water in the roaster. 3. Place the steamer rack or large rack in the roaster. Put prepared cake mix in the thermo server, cover it tightly with foil, and set on rack. Then put the high dome cover on the roaster. When the high dome cover is warm to the touch, lower the heat. 4. Pre-heat a small pan (1 quart or 2 quart) of cored apple or vegetables on medium heat until the lid is hot to the touch and the vapor seal is achieved. Turn off the burner and set the pan on top of the high dome cover. The whole meal will cook in about 50 minutes! |
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To the Dutch oven (around the roast beef) to create the gravy (brown sauce) add the diced onions, celery and carrots, thyme, bay leaf and parsley and mix well. Around the roast, place the whole potatoes, quartered carrots and onions. Cover the Dutch oven with the high dome cover and reduce the heat to medium-low. When the cover spins freely on a cushion of water the vapor seal has formed, about 4 to 5 minutes. When roasting meat on top of the stove, tiny bubbles should appear around the rim. If the pan spits moisture, the heat is too high. If tiny bubbles do not appear around the rim, the heat is too low. Adjust the heat and roast; 10 minutes per pound for medium-rare; 11 minutes per pound for medium; 12 minutes per pound for medium-well. When finished cooking, remove the quartered onions and carrots, and whole potatoes to a warm platter and keep warm. Remove the roast to a cutting board and allow to rest. To prepare the gravy, add the stock and roux to the drippings in the Dutch oven. Increase the heat to medium-high and stir until the gravy thickens. Remove from the heat and serve as prepared or strain through a fine sieve. With a butcher knife, slice the roast 1/2-inch thick and serve. To serve, top the roast with gravy and serve with roasted potatoes, carrots and onions. Sprinkle with chopped fresh parsley. |
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