How to cook in a vacuum vapor

Cooking vegetables with a vacuum system is actually easier than boiling them.
It’s like automatic cooking.
Simply wash and cut the vegetables. (with root veggies it is always best to cut them smaller)
(You can combine different veggies in one pan without and flavor transfer as there is no water between the veggies)
Add about 1 to 3 ounces of water (just enough to cover the bottom to create the vapor)
Turn on the burner to medium high (this would be 7 if burner goes to 10)
After a few minutes you will hear a whistle sound. Waite for a steady whistle then close the valve and turn off the burner. (You can leave pan on burner or remove if you want to use that hot burner for something else such as gravy or meats.)
Let the pan stand covered for 5 to 15 minutes depending on the vegetable. For example corn will take 5 minutes where potatoes can take 15.

Cooking Times

The time guide below is only a suggestion. Remember that the cooking time depends on the texture you prefer your vegetables to be at meal time. Actual cooking time will vary depending on this fact, as well as on the quantity and size being cooked. The shorter the cooking time, of course, the crisper the vegetable.

Standing times


10-12 min


15-25 min


10-15 min

Brussels Sprouts

15-20 min

Cabbage (shredded)

8-10 min

Cauliflower (whole)

15-20 min

Carrots (1/2 in. cuts)

10-15 min

Cut Corn

8-10 min

Corn on Cob

8-10 min

Lima Beans

15-20 min


10-15 min

Potatoes (quartered)

15-20 min

Potatoes (whole-sm.)

20-30 min


8-10 min


10-15 min

Turnips (whole)

15-20 min


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How To Cook A Crepe

    (Using a small skillet)
  1. Heat the skillet, For electric stoves, use a medium high heat, for gas use a medium to low (this allows you to have your hand at 20 cm. from the heat). Heat for 3 to 5 minutes or until a drop of water splutters.
  2. Pour enough mix of crepe mix in a big dish, about 2cm.deep.
  3. Pour some vegetable oil and lightly grease all the skillet (the part that is in contact with the stove) you can use a paper towel to do it. If there is too much oil take it with a paper towel before you add the mix.
  4. Keeping the skillet level, dip in the mix covering only the bottom. Raise the skillet and move around the mix, move the skillet so the mix covers all the holes and is uniform, then place the skillet over the stove.
  5. Fry the crepe until the borders are browned. Then remove from the skillet and place it in a dish with the browned side facing down. To maintain the crepe wet, cover the dish immediately with a cover.
  6. Repeat these steps until you finish the mix. Lightly oil the skillet so it doesn’t stick

Fried Eggs

Melt one tablespoon of butter or margarine in a skillet at medium heat. Break the eggs and very gently place them in the skillet. Season with salt and pepper. Lower the heat and cover with the Vac-Controle valve closed. Cook for 2 or 3 minutes and serve.

Fricassee Eggs 3 cups chicken broth
3 tablespoons butter or margarine
4 tablespoons sugar
1/4 cup chopped onions
6 hard boiled eggs
1/4 cup whipped cream
chopped parsley
Salt & pepper
First, prepare the hard boiled eggs:
Hard Boiled Eggs Directions- The eggs must be at room temperature. Fill the pan with enough water to cover the eggs at least 2.5 cm. Do not add the eggs. Cover the the pan with the Vac-Controle valve open on medium heat. When it whistles, add the eggs. Lower the heat and cover with the Ultra Temp® valve close. Cook 15 to 20 minutes.
Next, mix in a pan the broth, butter, flour, onion, salt and pepper. Cut the eggs in slices. Add them to the broth with the cream and the parsley. Heat well and serve with toast. Serves 6 people

Guide To Cooking Vegetables Select the correct size pan, that which can be filled 2/3 to capacity. Add water to cover the vegetables; cover pan, shake and drain. This restores water lost by the vegetables in transit from the garden to the kitchen.
Now add two to three onces of water and cover pan with the Vac-Controle valve open and place pan over medium to medium-high heat. When whistle sounds, close valve and turn off the heat to create the seal.
Begin timing vegetables. Standing time varies with the vegetable. (see chart below)

Frozen Vegetables Cooking Do not rinse the frozen vegetables; just cook them as they are packaged.
Follow the same steps except for the first step (put your frozen vegetables in your pan and add 4 tablespoons of water).
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.

Carrots O’Brien 8 Medium Carrots in slices
4 tablespoons of finely chopped green peppers
1 ½ tablespoons salt
2 tablespoons lemon juice
4 tablespoons of butter or margarine
4 tablespoons of chopped parsley
Place carrots and green peppers in a pan, and follow instructions of basic recipe. Drain well. Aside mix the juice lemon, salt and butter. Top the carrots with this sauce and decorate with parsley. Serves 4 people.

Sauté Macaroni 1/2 cup oil
250 gr. macaroni, uncooked
1/2 cup chopped onion
1/2 cup chopped green pepper
1 minced garlic clove
3 cups tomato juice
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoon Worcestershire sauce
Cayenne Pepper
Heat the oil in a large skillet on medium heat. Sauté the macaroni with the onion, pepper and garlic until the macaroni is light yellow.
Add the rest of the ingredients and cover with the Vac-Controle valve open. When it whistles, reduce the heat and close valve. Cook 20 minutes. Serve 6 people.

Roast Beef Supreme 1.5 kg. roast beef
2 – 3 tablespoons oil
4 medium onions (thinly sliced)
4 garlic cloves (chopped)
1 can meat broth 300 gr.
1 can beer 350 gr.
2 tablespoons brown sugar
Fresh herbs
1 laurel leaf
6 sprigs parsley
1 teaspoon thyme
3 tablespoons starch corn
2 tablespoons wine vinegar
Cut the meat in slices of 5 – 10 cm long and 1.3 cm thickness. Dry with paper towel . Heat the oil in a large and brown the meat on medium heat. Remove the meat from skillet. Brown the onions and garlic on medium heat. Add meat to the onions. Heat the meat broth and pour it over the meat and the onions. Add beer covering the ingredients and then add brown sugar and herbs. Cover with the Vac-Controle valve open. When it whistles, reduce the heat and close the valve. Cook for 1 1/2 hour. Mix the corn starch and the vinegar. Takeout the herbs and drain liquid from the skillet, add the corn starch and the vinegar. Cook on low heat and cover the meat with this sauce.
Serves 6 persons

Pork and Pumpkin Stew

Minestrone 1 cup of dried beans
1 bay leaf
3 cubes meat bouillon
3/4 cup chopped onion
1 cup chopped celery
3/4 cup chopped onion
1 minced garlic clove
1 cup carrots cut in cubes
3 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon basil
1 teaspoon chopped parsley
1/4 teaspoon pepper
500 gr. cut tomatoes
1 small squash cut in cubes
1 medium potato cut in cubes
300 gr. frozen green peas
2 cups sliced cabbage
1/2 cup uncooked macaroni
Water to cover the dried beans
Leave the dried beans in water all night. When they swell up, drain and place them in a pan with 2 liters of water. Cook at low heat with the meat bouillon meat and the bay leaf. Cover with the Vac-Controle valve open and when it whistles, reduce heat to low and close valve. Cook approximately one hour and 15 minutes or until the dried beans are tender.
In a small skillet sauté the onions, celery, garlic and the carrots with butter for 3-5 minutes on medium heat. Add this to the soup and cook for 10 more minutes. Add the seasoning and the rest of the ingredients. Boil on low heat with the cover on for 15 or 20 minutes or until the vegetables and macaroni are tender. Serve with grated parmesan if you desired.
Serves 10/12 people.

Fried Fish 1/2 cup margarine
1.5 kg. fish fillets
1 egg
3 tablespoons milk
1/2 cup bread crumbs
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
grated lemon peel
In a large skillet, heat the margarine at medium heat. Cut the fish in portions ready to serve. Marinate the fish in the mixture of egg and milk. Then dip in mixture of bread crumbs and flour. Brown the fish in the margarine for almost 3 minutes on each side. The fish will be ready when you insert a fork and it flakes easily. Remove and place in a platter. Season with salt and pepper. Cover with parsley and grated lemon peel.
Serves 6 people.

Guide To Cooking Vegetables In Minutes

When cooking Vacumatically you can place all your vegetables in one pan as there is no flavour transfer.

First wash or scrub your vegetables in filtered water.

Add two or three ounces of filtered water. Just enough to cover the bottom of the pan.

Place the pan with the Vac-Controle Valve open to the whistle setting on medium/high heat (usually number 6 or 7 on your dial)

After a few minutes you will hear the soft whistle sound. Once it becomes a steady whistle, close the Vac-Controle Valve and turn off the heat.

Until the pot cools a little, vapour may escape from the lid which is normal.

Do not break the vapour seal and lift off the lid until the standing time listed below has passed.


Standing Time
Asparagus, whole spears 5 – 7 min.
Beans, green or wax 8 – 10 min.
Beans, lima 12- 15 min.
Beets, whole, medium 40 – 50 min.
Broccoli spears 5 – 7 min.
Brussel sprouts 9 – 10 min.
Cabbage, sliced 4 – 6 min.
Carrots, sliced 9 – 10 min.
Cauliflower, separated 5 – 8 min.
Celery, sliced 7 – 8 min.
Corn, kernels, frozen 1/2 – 1 min.
Corn on the cob 12 – 14 min.
Mushrooms, sliced 10 – 15min.
Mushrooms, whole 15 – 20 min.
Okra, small, whole 6 – 8 min.
Onions, sliced 8 – 10 min.
Onions, whole, small 12 – 15min.
Peas, fresh or frozen 2 – 3 min.
Peppers, green or red, diced or strips 4 – 5 min.
Potatoes, sweet, cubed 15 – 20 min.
Potatoes, whole, white, medium 20 – 25 min.
Rutabaga, peeled, diced 17 – 22 min.
Snow peas 3 – 5 min.
Spinach, fresh 2 – 3 min.
Squash, summer sliced 4 – 6 min.
Squash, winter, diced 13 – 15 min.

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