Eurolux Australia Cookware Care and Tips

Care and Tips

Index
Caring for your Eurolux Cookware Tips and Tricks Healthy and Nutricious Diet Valuable Information about Vitamins Steaming Times

Caring for your Eurolux Cookware

First use

Clean the cookware with hot water and a little dishwashing detergent, dry it thoroughly and oil it with a little cooking oil.

The cookware is now ready to use.

Note for ceramic-glass cooktop platform:
Always check for remains of dirt on the pan or pot base or on the ceramic-glass cooktop! Even the smallest salt or pepper grains can scratch the ceramic-glass cooktop as well as the cookware base when you're sliding the cookware back and forth!
Lift your pan instead of sliding it, the handles are designed for this purpose.

Frying and baking

Our products are suitable for all electric, gas, coal, and ceramic-glass cooking surfaces.

Set your stove to a medium heat.
Your frying pan is at the ideal temperature after 3 to 4 minutes.
Add some oil or shortening to your pan, then add the food for frying.

Only use suitable oil or shortening as incorrect can burn at high temperatures and leave a lasting tar residue on the pan.

Commercial shortening burns at 220°C,
hardened vegetable shortening at 280°C
butter and margarine at approx. 160°C
olive oil at approx. 170°C

Reduce the heat as appropriate, the themobasic base is an excellent heat reservoir.
You'll save energy, money and you'll help the environment.

Cleaning

Use warm water, a little dishwashing detergent and a normal washing brush to clean the cookware.
It is not recommended to put the cookware in the dishwasher, there is no need for it.
Traces of use can become visible with time on the surface of your baking and frying cookware. However, this does not influence the cooking characteristics. You should never leave food overnight in frying or baking cookware.
DO NOT USE SCOURING PADS, STEEL WOOL OR ABRASIVE CLEANERS!

Tips and Tricks

Heating of the cookware:

Do not overheat the oil in the cookware (smoking), as this will destroy the oil and leave a bitter taste.

Stir frying:

Quick fry meat, vegetables or seafood in a hot wok. Do not overload the wok. Overloading will drop the temperature in your wok and the meat will stew.

Seafood odor:

To reduce or take the smell of seafood away from your hands, rub half a lemon into each hand and wash with cold water and soap.

Preparation:

Ensure you pre prepare all ingredients before you start cooking to make the cooking process easier and faster.

Cooking times:

All recipes are guidelines only and may vary from time to time, depending on your ingredients, the size of your food, the heat distribution from stove to pan or other non controllable circumstances.

Roasting Meat:

When roasting meat, stay below 190°C for your oven temperature. This will cook the meat more evenly and ensure a nice and moist roasting - the roast won't dry out. You will also find the oven cleaner due to no fat bursts or explosions, which happen above 190°C when roasting. Marinate your meat for one to two hours with herbs or mustards before roasting and add a great flavour.

Healthy and Nutricious - Rich in Vitamins

A healthy life is a result of a natural balanced diet, containing the entire natural nutrients that are available in our daily foods. To maintain these nutrients, food should be treated so that its natural fluids and fats are preserved. Through steaming, vitamins, proteins, and mineral salts are kept in their natural form.
Cooking with steam is the most effective way of preparing vegetables, fruit, fish or meat without salt - hence low on water and fat. When steaming, the use of salt is unnecessary as all foods keep its typical flavour (the amount of salt a person needs per day is less then 5 grams).

Most foods contain sufficient salt. People with a high blood pressure, should go without salt. Better still, season with fresh herbs and spices.

While steaming, the food is not directly in contact with the liquid but is gently cooked by the produced steam. This causes natural fluids to rise with the steam into the top of the lid and drop back onto the food. Due to this circulation process the food is always cooked below the boiling point.

The successful outcome of each dish is dependent upon the character of the recipe, the freshness of the food and the way it is prepared. This will maintain the valuable substances in fruit, vegetables, meat and fish, the consistency and colour, the vitamins and the natural taste. Nothing can better fulfil your desires than your new Steamer Set.

Depending on the steaming time, vegetables will be "al dente" or tender. Meat and fish tender and juicy.
The given steaming times are guidelines and can be varied to suit you personal tastes.

Valuable Information about Vitamins

Vitamins are essential for the metabolism and vitally necessary for the process within our body; but they have no nutritional value. These are the biocatalysts, but without them some chemical processes cannot occur in the cells. They are not synthesised by our body, but are effective in slight amounts.

There is a difference between water-soluble vitamins, C, P, B, H, and the fat-soluble vitamins A, D, E, and K. Some of these vitamins, for instance A and C, are especially sensitive and are destroyed by heat, light or cooking salt.

Meat and sausages, eggs and fish principally contain protein and vitamin B; covering 33% of our required protein from animal sources.

Meat contains 20 to 30% invisible fat (saturated fat acids). The nutritional value of all meats is identical. Sausages contain less recommendable proteins as they include approximately 40% fat (saturated fat acids) compared to 20% protein.

Fish contains approximately 20% protein, but on average only 3% fat; its calorie content is less than meat.
Eggs are very rich as the egg yoke contains the vitamins A, D and E; the protein of the egg white possesses the best nutritional value.

Also milk and cheese products possess a good nutritional value. They also contain vitamin A, D, E, and K and calcium in large quantities.

Butter with 84% and cooking oil with approximately 100% are practically pure fat. They are necessary energy sources. Vegetable fat is healthier as it contains less harmful unsaturated fat acids.

Grain products and potatoes offer the best proportions. They are rich in carbohydrates and vegetable protein. Peas and beans contain 23% protein and 60% carbohydrates. They are higher in protein than meat but their nutritional value is lower. Because of their husk they are not easy to digest.

Fresh fruit and vegetables are rich in carbohydrates, liquid, vitamins and minerals. All in all they produce less energy calories but are rich in roughage.

Vitamins, minerals and trace elements are essential for the human body. As our body does not produce them, we have to absorb them through our food. Various foods provide enough vitamins and minerals in different quantities.

Water and Salt are necessary for our health.
Just cooked in water food is deprived of its goodness and the valuable elements are washed away.
All vitamins are preserved when steaming without the addition of water and salt.

The following overview explains which types of food contain the most important vitamins and their function in the body.

Vitamin A: Liver, eel, margarine, milk and milk products, fruit and vegetables deliver the preliminary stage of vitamin A, the carotene. Vitamin A is a genuine beauty vitamin: It stimulates growth and renews the skin cells, protects skin and the moist internal surfaces of the body against dryness and damage, which would permit invasion by infections. Vitamin A is found in foods from animal sources only. It occurs in vegetables and fruit (mango) as Beta-Carotene. Beta-carotene is also called Provitamin A. It is transformed by the human organism into Vitamin A. Beta-carotene is only found in plants and prevents aggressive oxygen compounds in the body.
Vitamin D: Milk, meat and meat products, eggs, fish, margarine and butter. Vitamin D is called the "sunshine vitamin" as it is formed in the body by the action of sunlight. It is found, for instance, in fish and is essential for the absorption of calcium and phosphorus for the formation of bones. It is also responsible for growth, development and preservation of healthy teeth, strong bones, tendons and ligaments.
Vitamin E: Vegetable oil, margarine, butter, milk, cheese, grain products and vegetables. Vitamin E acts as the "police force" for the cells and is found in all vegetable oils. It protects the red blood cells and the sensitive fat acids in particular the unsaturated (those, for instance, that are important for the cell membranes) against attack from infection.
Vitamin B1: Meat (in particular pork), offal, potatoes, grain products, milk and milk products.
Vitamin B2: Milk and milk products, meat, grain products and potatoes. B Vitamins occur in natural products only as vitamin-complex. They assist with the metabolism-acceleration (Enzyme), new production of fresh skin, hair and nail cells. In addition, the function of muscles and the digestive system is dependent upon a sufficient supply of B Vitamins. B1 is the nerve vitamin (e.g. in bananas and wheat germs); B6 (e.g. in germs and walnuts) stimulates the protein development - good for muscles.
Vitamin C: Fruit, (in particular citrus and tropical fruits), vegetables, potatoes, grain products. Vitamin C is the absolute super star under the vitamins (e.g. capsicum, citrus fruit). It has two important tasks:
1. It protects and strengthens the immune system and is the worst enemy of all illnesses.
2. It stabilises the psyche in that it stimulates the production of hormones and nerve stimulation substances, over which our feelings are conveyed. In addition it strengthens the connective tissue.
Calcium: Milk and milk products.
Iron: Meat, meat products (in particular liver), grain products, fruit, fruit juice, vegetables and potatoes.

Steaming Times

The given amounts and steaming times are guidelines. The times remain the same even when smaller amounts of food are used.

The steaming time for the upper steamer insert is longer. Lay larger food pieces and food with a longer steaming time in the lower steamer insert. First cook food with longer steaming times and then add the upper steamer insert with food that requires a shorter steaming time.

Steaming times for fruit and vegetables

It is not necessary to defrost vegetables. Remove extra large stalks from broccoli, cauliflower and other types of cabbage. Use a shorter steaming time for greens to prevent them losing their colour.

Put water or broth in the cast saucepan. When boiling, place the inserts containing the food on top.

Artichokes	Fresh, 4 whole ones	average size	40-45 Min.
Cauliflower	Fresh, small heads	App. 500 g	20-25 Min.
Broccoli	Fresh, small heads	App. 500 g	15-20 Min.
Mushrooms	Fresh, whole	App. 500 g	20-25 Min.
Mushrooms	Fresh, cut	App. 500 g	15-20 Min.
Fennel	Fresh, in slices	App. 500 g	15-20 Min.
Green beans	Fresh, whole or cut	App. 500 g	25-35 Min.
Carrots	Fresh, in slices	App. 500 g	20-25 Min.
Potatoes	Cut	App. 500 g	20-25 Min.
Potatoes	In their skin	App. 500 g	30-40 Min.
Cabbage	Fresh, cut	App. 500 g	25-30 Min.
Corn cob	Fresh	2 cobs	55-60 Min.
Leeks	Fresh, cut	App. 500 g	15-20 Min.
Asparagus	Fresh	App. 500 g	30-40 Min.
Courgette	Fresh, in slices	App. 500 g	15-20 Min.
Apples	Fresh, cut into 8 pieces	App. 500 g	10-15 Min.
Pears	Fresh, cut into 6 pieces	App. 500 g	10-15 Min.

Steaming times for meat, poultry and sausages

Tender and fine-fibrous meat is excellent for steaming.

Always dry meat pieces before use.

Create a broth according to your taste and bring to the boil. Place various herbs and vegetables into the steamer insert. Suitable for meat and poultry is: parsley, carrots, celery and fennel, which can later be served as a side dish.

Frankfurter sausages	Fresh	2-8 (skins pierced)	8-10 Min.
Chicken pieces	Fresh	2, each 150 g	25-30 Min.
Veal escalope	Fresh	2, each 150 g	30-35 Min.
Lamb cutlet	Fresh	2, each 120 g	25-30 Min.
Turkey breast	Fresh	2, each 150 g	25-30 Min.
Beef sausages	Fresh	2-8 (skins pierced)	8-13 Min.

Steaming times for seafood and fish.

Dry the fish well. Create a broth according to your taste and bring to the boil. Place various herbs and vegetables into the steamer insert. Suitable for fish is: chives, chervil, and tarragon. You may even want to add some white wine.

Trout	Fresh	2, each 150 g	18-25 Min.
Prawns	Fresh	450 g	15-18 Min.
Red fish	Fresh	2, each 200 g	15-18 Min.
Calamari	Fresh	600 g	20-22 Min.
Cray fish	Whole	2	30-35 Min.
Mussels	Whole	1000 g	18-25 Min.
Coral trout	Fresh	2, each 140 g	15-18 Min.
Tuna	Fresh	2, each 200 g	25-30 Min.
Bream	Fresh	1, 400 g	17-25 Min.

Tip:

When steaming always fill cast pot with 1 - 1.5 litres of water and ensure there is always plenty of water in the pot during cooking.

Index