contents · 2013. 6. 10. · introduction 4 getting to know your cooksets 5 icook stainless...

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iCook™ Stainless Cookware 3-12

Introduction 4

Getting to Know Your Cooksets 5

iCook Stainless Cookware Components 5

iCook Stainless Cookware Sets 7

iCook Starter Set (7 piece) 8

iCook Basic Set (10 piece) 9

iCook Advanced Set (10 piece) 10

iCook Family Set (17 piece) 11

iCook Family Prestige Set (27 piece) 12

iCook Non-Stick Cookware 13-16

What is iCook Non-Stick Cookware? 14

The Science of the DURAMIC™ Non-Stick Coating 15

iCook Non-Stick Pan Sets 16

Exclusive Technologies 17-28

How Your Cookware Works 18

Quality of Construction – OPTITEMP™ Slab Base 18

VITALOK™ Cooking Method 20

Self-Basting Lids 21

Handles and Knobs 22

Choose the Right Utensil for the Job 23

How to Create the Water Seal 24

The Convenience of Stack Cooking 25

Stack Cooking Combinations 27

iCook Knives 29-34

Which Knife Should I Use? 30

Designed With You In Mind 31

iCook Knives Accessories 32

iCook Knives FAQs 33

Nutrition 35-38

What are Nutrients? 36

Hints for Healthy Cooking 38

Cooking Reference 39-42

Conversion Charts 40

Measurement Equivalents 40

Conversion Factors 41

How to Cook 43-55

Meats 44

Poultry 46

Fish and Seafood 48

Vegetables, Dried Foods, Cereals, Eggs 50

International Recipes 56-72

Use, Care & Warranty 73-78

Use and Care 74

Stainless Cookware Warranty 76

Non-Stick Cookware Warranty 77

Knifeware Warranty 78

Notes 79-80

Contents

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iCook™ Stainless Cookware

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iCook™ Stainless CookwareIntroductionWelcome to your new Cookware! With iCook Stainless Cookware you can prepare delicious, nutritious meals for yourself and your family with the extra benefi t of highly effi cient kitchen tools. Not only that, but your premium quality iCook Stainless Cookware is both elegant and convenient.

Thanks to premium-grade materials, precision manufacturing and the thoughtful planning behind each feature, the iCook Stainless Cookware off ers superb cooking performance, versatility and beauty that is compatible with all hobs and which will last for years to come.

The VITALOK™ Cooking Method results in meals that you and your family will enjoy and that look good, taste delicious and contain more of the vitamins and minerals that you need. How? The water seal between the pan and its lid allows meats, fruits and vegetables to self-baste, locking in fl avour and nutrients, while keeping colour and texture.

You can also benefi t from greater energy-effi ciency with Stack Cooking. This lets you prepare more food on a single energy source, such as a gas or electric ring, by stacking a small utensil on top of a larger utensil. The base design and 3 ply stainless steel pan construction deliver uniform heat distribution and retention to both utensils for perfect results.

With the DURAMIC™ technology in the iCook Non-Stick Cookware range, less added fats are required when cooking. And due to the external and internal reinforcement process during manufacturing, the iCook Non-Stick Frying Pans are some of the toughest, longest lasting, most durable non-stick frying pans in the world.

We’ve also included some essential nutritional information and delicious recipes from across Europe to help you get the most from your new iCook Stainless Cookware.

Enjoy!

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Getting to Know Your CooksetsiCook™ Stainless Cookware Components

A versatile SYSTEM to meet every need …

Your iCook Stainless Cookware provides you with the right utensil for every job, everyday nutritional cooking, for entertaining, for those very special occasions.

But iCook Stainless Cookware is much more than a collection of quality cooking utensils. iCook is a SYSTEM.

Each component was selected to co-ordinate with the others in several ways.

The pans not only look good together, they work well together to meet your every cooking need.

The combinations give you almost unlimited versatility for synchronised meal preparation. You can even cook an entire meal on one burner, saving energy and space. For effi cient storage, turn the lids upside down – and the pans nest inside each other!

1 litre Saucepan and Lid Ideal for vegetables, fruits, egg dishes, custards, cereals, baby foods, meltingchocolate, preparing sauces or reheating.

Junior Sauté Pan and Lid Use to sauté or brown foods, or to prepare fruit and vegetable dishes.

Senior Sauté Pan and Lid Use as a fryer or, with reduced amounts of oil, as a sauté pan. Also useful for sealing in the fl avour of roasts, poultry joints, or other cutsof meat without using oils.

Junior Dome Lid Use to cook large, bulky foods such as whole chickens. It is also a base for Stack Cooking and you can use it as a trivet or serving dish when you turn it upside down.

Starter Set

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4 litre Stock Pot and Lid Ideal for soups, pasta, stews, whole chickens or bulkier vegetables. Use Stock Pot with Junior Dome Lid for Stack Cooking and the 4 litre Stock Pot Steamer for steaming vegetables.

4 litre Stock Pot Steamer Use with 4 litre Stock Pot for steaming foods and as a colander for rinsing fruits and vegetables.

Double Boiler Inset Pan You can use this versatile accessory as a ‘bain marie’ (waterbath) with the 4 litre Stock Pot. Useful for vegetables, puddings, sauces, noodles and egg dishes. It can also be used as a serving dish.

3 x Mixing Bowl Set with Lids Nest of 1, 2 and 3 litre steel mixing bowls with plastic lids, suitable for food preparations such as mixing and marinating.

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Basic SetThis set combines the Basic and Starter Sets.

Family Set

2 litre Saucepan and Lid Perfect for vegetables, fruits and soups.

3 litre Saucepan and Lid Just right for rice and bulkier vegetables, such as broccoli and caulifl ower.

8 litre Dutch Oven and Lid Use for preparing large portions of rice, soup, stews, stock, meats or pasta.

Pasta Inset with Ring For use with 8 litre Dutch Oven for preparing pasta, seafood and tempura. Cooks and drains in one simple technique.

Senior Dome Lid Use with the 8 litre Dutch Oven, to cook bulky foods such as whole chickens. It’s also a base for Stack Cooking and can be used as a trivet or serving dish when turned upside down.

Large Grater / Steamer Inset Fine and coarse grates, slices and steams foods. Also designed as a Stack Cooking component compatible with the Senior Sauté Pan and 8 litre Dutch Oven.

Advanced Set

Includes the Starter, Basic and Advanced Sets.

Family Prestige Set

Available to buy separately:Egg Cups and Rack Ideal for preparing poached eggs, muffi ns and dumplings, they truly maximise the versatility of the iCook™ Cookware range.

Order no. 0144

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iCook™ Stainless Cookware Sets

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If you’re new to iCook Stainless Cookware, this set is great for discovering the benefi ts of the VITALOK™ Cooking Method. Perfect for moving towards a healthier, more nutritious way of cooking.

Order no. 101094

iCook™ Starter Set (7 piece)

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Junior Sauté Pan and Lid19 cm

1 litre Saucepan and Lid15 cm

Senior Sauté Pan and Lid24 cm

Junior Dome Lid

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This basic set also includes utensils for food preparation and mixing.

Order no. 101095

iCook™ Basic Set (10 piece)

4 litre Stock Pot Steamer

Double Boiler Inset Pan

3 x Mixing Bowl Set with Lids

4 litre Stock Pot and Lid19 cm

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If you enjoy being adventurous in the kitchen, this set’s for you. Take Low Moisture and Stack Cooking to the next level using the VITALOK™ Cooking Method. Includes our patented Pasta Inset for clever cooking and drainage.

Order no. 101096

iCook™ Advanced Set (10 piece)

8 litre Dutch Oven and Lid24 cm

Pasta Inset with Ring


Senior Dome Lid Large Grater/Steamer Inset


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Cooking for a family? Then the iCook Family Set is for you. Everything you need to create everyday tasty and nutritious meals.

Order no. 101097

iCook™ Family Set (17 piece)




Junior Dome Lid 4 litre Stock Pot and Lid19 cm


Double Boiler Inset Pan


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The ultimate in iCook Stainless Cookware, everything you need for every occasion. From simple, everyday, healthy meals for you and your family, to creative menus for that very special occasion, you’ll love the effi ciency and versatility of iCook Stainless Cookware.

Order no. 101098

iCook™ Family Prestige Set (27 piece)


4 litre Stock Pot and Lid19 cm




8 litre Dutch Oven and Lid24 cm

Pasta Inset with Ring Double Boiler Inset Pan



Large Grater/Steamer Inset


Senior Dome Lid Junior Dome Lid

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iCook™ Non-Stick Cookware

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What is iCook™ Non-Stick Cookware?Some of the toughest, longest lasting, most durable non-stick frying pans in the world.iCook Non-Stick Cookware has been designed to off er superb performance year after year. Complementing the existing iCook™ Stainless Cookware range, Non-Stick off ers the OPTITEMP™ slab base for enhanced heat distribution and DURAMIC™ non-stick coating to give added durability and great release properties when cooking foods.

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Available to order as a complete set

Three non-stick pans complete with lids. Perfect for cooking a tasty, low-fat breakfast, lunch or dinner.

Order no. 101083

Also available to buy separately

30 cm (12”) non-stick pan and tempered glass lid. Fry up chicken, steaks, fi sh or chops, all without adding unnecessary fats. A perfect size for one-pan dinners!

Order no. 101087

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The Science of the DURAMIC™ Non-Stick CoatingThe iCook™ Non-Stick Pans use the exclusive iCook DURAMIC technology to give you great performance, meal after meal.The durable, triple-reinforced non-stick surface is 50% stronger than Quantanium™† coating and each pan is reinforced both internally and externally for outstanding durability.

Because of the iCook DURAMIC technology, fewer added fats are required when cooking and foods can be released from the pan for turning and lifting, leaving them easy to clean and resistant to scratching.

The iCook Non-Stick Cookware range will help to make foods taste good and make them good for you!† Quantanium is a registered trademark of Whitford Worldwide Co, Wilmington, Delaware, USA

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Toughened substrate

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iCook™ Non-Stick Pan Sets

30 cm (12”) non-stick pan and tempered glass lid. Ideal for cooking nutritious stir fry meals.

Order no. 101087

Non-Stick Pan

Three diff erent size pans, each sold with a tempered glass lid, letting you keep an eye on what’s cooking whilst maintaining an even temperature.

Order no. 101083

Non-Stick Pan Set

25 cm Non-Stick Pan and Lid



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Exclusive Technologies

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How Your Cookware WorksQuality of Construction - OPTITEMP™ Slab BaseGentle, even heat distributionThe secret of good cooking lies in the ability of the utensil to conduct heat effi ciently and evenly.

Your iCook™ and Non-Stick Stainless Cookware has an OPTITEMP™ base, with three layers of permanently bonded metal to allow heat to be distributed evenly throughout the pan. The extra thickness helps pans retain heat longer than most single ply cookware materials.

Your iCook and Non-Stick Stainless Cookware is crafted from special heavy-gauge stainless steel that is at least 18% chromium (for corrosion resistance) and 8–10% nickel (easy to form into cookware shapes). Three beautiful and functional surface fi nishes include:

Sides and Lid: Mirror fi nishInteriors: Sun-Ray fi nish/Sun-Ray DURAMIC™ fi nish for non-stick cookwareBottoms: Satin fi nish

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How Your Cookware WorksQuality of Construction - OPTITEMP™ Slab BaseGentle, even heat distribution

Conventional Pan BaseiCook™ Stainless Cookware Pan Base

3-Ply Construction

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VITALOK™ Cooking Method for Nutritious and Delicious ResultsAlthough suited for any cooking style, your iCook™ Stainless Cookware is especially designed for the nutritious and delicious VITALOK Cooking Method. The VITALOK Cooking Method forms a water seal between the lid and pan that allows meats, fruits and vegetables to baste in their own natural oils and juices, locking in more natural fl avours and valuable nutrients, while preserving colour and texture. And the result? You and your family will enjoy meals that look good, taste delicious and deliver more of the vitamins and minerals essential for good nutrition.

Meats can be cooked without the addition of oil. Fresh vegetables and fruit contain enough natural moisture to cook without adding very much water. Simply rinse and place vegetables in utensil. The small amount of moisture still on the vegetables from rinsing is suffi cient for the VITALOK Cooking Method.

Additional water is necessary for rice, pasta, dried cereals, dried fruit, dried vegetables and dried beans, which have had the natural moisture removed.

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Self-Basting Lids Thanks to precision manufacturing, the weighted iCook™ Stainless Cookware lids fi t snugly to form a seal. When cooking begins, the moisture in the food forms a vapour. The vapour condenses, forming a thin fi lm of water between the lid and pan. This water barrier, combined with the precision fi t and weight of the lid, maintains the tight seal during cooking.

Vapours and juices continue to condense on the inside of the lid and circulate back to the food, thoroughly basting it in its own natural juices, locking in fl avour and goodness. As an added bonus, the VITALOK™ Cooking Method uses lower heat settings than traditional cooking methods. The tight water seal and sturdy construction of the pans keep food warm, even when your meals are delayed.

Precision fi t of the pan and lid

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Vegetables retain more nutrients and fl avour with iCook VITALOK™ Cooking Method

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Durable, Well-Designed Handles and Knobs These are ergonomically-designed and made of a phenolic material that is comfortable to grip. Fingerguards around the knobs and fl ameguards on long handles help protect your fi ngers from hot metal and prevent damage from hot cooker rings.

Features include:

A. Ergonomic handle design• heat resistant • easy to grip – easy to use• developed by a world leader in handheld product design.

B. Sloped side design to make turning and lifting foods easy(for Non Stick pans only).

C. Finger and fl ameguards to protect your fi ngers.

D. Tempered glass lid lets you keep an eye on what’s cooking, while maintaining an even temperature (for Non Stick pans only).

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Choose the Right Utensil for the JobFor best results, choose a pan that will be at least two-thirds full with food to be cooked. Always choose the lid designed to fi t the pan.The diameter of the utensil should correspond with the diameter of the cooktop unit available for it. If cooking on a gas hob, the fl ame should not extend up the sides of the pan.

Correct cooktop diameter

Incorrect cooktop diameter

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How to create the water sealPlace the saucepan containing the food and small amount of water, approximately 80 ml, on the cooktop on MEDIUM heat and cover it with the correct lid. In approximately 3-5 minutes, steam will begin to escape from the lid and perhaps the lid will ‘fl utter’. Spin the lid, but do not lift it. If it spins freely, the water seal has formed.

Reduce heat to LOW. After a few minutes, vapour will stop escaping and the proper cooking temperature will have been reached.

• If vapour continues to escape, reduce heat setting from LOW to SIMMER.

• If there is excessive steam and spattering, there may be too much food and/or liquid in the pan.

• If LOWEST setting is still too hot, use a heat diff user under the pan while cooking.

• If the lid does not spin freely, increase heat slightly.

• Electric rings retain heat longer, so it may be necessary to remove the pan from the ring until the escaping vapour subsides.

Temperature settings vary widely from one appliance to another, so only careful observation will tell you how to adjust the heat for the VITALOK™ Cooking Method.

The importance of correct temperaturesTo get the best results from the VITALOK Cooking Method, it is important that only LOW and MEDIUM heat be used. Always begin with MEDIUM heat to form the water seal, then reduce to LOW for the remainder of the cooking period. High heat will drive moisture out of the pan, preventing the water seal from forming and causing food to stick and burn.

Preheat pan for browning meatPlace pan on cooker ring over MEDIUM heat. In 2–3 minutes, put a few drops of water on the cooking surface. When water beads up, it is hot enough to brown meat.

IMPORTANT: when preheating, use MEDIUM heat for 2–3 minutes only. Never leave an empty pan on a hot hob except when necessary for the short preheat period.

Place meat in the pan. It will stick at fi rst, but as it browns and fat is released from the meat, it will loosen. Let the meat cook until you can see several drops of juice on the meat’s surface. Turn and brown the other side, then cover the pan.

When the water seal forms, reduce heat to LOW.

If lid locks on pan or work surfaceAfter cooking, a pan may have such a good water seal that a lid will stick and be diffi cult to remove. If this happens, increase the heat setting slightly until the lid loosens in a minute or so. Do not attempt to prise the lid off .

Avoid placing lids on stove or work surfaces. Always turn lids upside down to cool. If a lid seals to a fl at kitchen surface, gently twist or slide it while lifting up.

Putting a warm, wet towel on top of the lid for 60 seconds should loosen it. Again, do not attempt to pry the lid off the surface.

Avoid lifting the lid while the food is cookingLifting the lid will break the water seal, lengthening the cooking time considerably, because a new water seal must be formed each time it happens. To see if the food is suffi ciently cooked, lift the lid just enough to insert a fork and check. If food needs more cooking, replace the lid as soon as possible. Turn the heat to MEDIUM for approximately 1 minute to reform the water seal. Reset to LOW. Continue cooking as needed.

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The Convenience of Stack CookingStack Cooking is a wonderfully convenient feature of your iCook™ Stainless Cookset. You can prepare more foods at one time by stacking a small pan on top of a larger one. Your cookset is specially designed to provide the uniform heat distribution necessary for Stack Cooking.

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Just follow these simple steps:1. When placing one pan on top of another, always have the larger pan

on the bottom. The appropriately sized Dome Lid must be used to cover the lower pan.

2. The bottom pan should contain foods with more weight and volume or that require longer cooking times, such as meat, poultry and stews.

3. The second, or upper pan, should be used for foods that have less weight and volume or need a shorter cooking time, such as fruit, fresh or frozen vegetables, sauces or puddings, for melting butter or chocolate, for reheating leftovers or for keeping foods warm.

4. Place lower pan on MEDIUM heat until the water seal forms, then reduce heat to LOW. (If cooking meat, preheat pan and brown meat on both sides on MEDIUM, cover and reduce to LOW after the water seal forms.)

5. Vegetables (or other foods) can be heated in the Double Boiler Inset Pan. Remove lid from lower pan and place the Double Boiler inside. Replace the Dome Lid immediately so that the moisture already evaporating in the lower pan will re-form the water seal.

6. You can cook vegetables or other foods in a smaller pan placed on top of a larger one designed for it. Synchronise cooking times so that everything is ready at the same time. Before stacking your smaller pan on top of a larger one, heat it on another cooker ring until the water seal forms. (Forming a water seal is not necessary if you’re melting, reheating, or keeping foods warm for serving.)

7. Do not place a small pan inside a larger pan, or within pans with similar diameters, to use as a double boiler or for any other cooking function. The Double Boiler Inset Pan is especially designed for double boiling.

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Combination 1 Uses components from Starter Set • 1 litre Saucepan and Lid• Junior Dome Lid• Junior Sauté Pan

Stack Cooking Combinations

Combination 4Uses components from Advanced/Basic Sets• 2 or 3 litre Saucepan or 4 litre Stock Pot

and Lid• Senior Dome Lid• Double Boiler Inset Pan• Large Grater / Steamer Inset• 8 litre Saucepan and Lid

Combination 6Uses components from Family Prestige Set • 1, 2 or 3 litre Saucepan or 4 litre Stock Pot

and Lid • Senior Dome Lid• Double Boiler Inset• Large Grater / Steamer Inset• Pasta Inset with Ring• 8 litre Dutch Oven

Combination 2Uses components from Family Set• 1 litre Saucepan and Lid• Junior Dome Lid• 4 litre Stock Pot

Uses components from Advanced Set • 2 or 3 litre Saucepan• Senior Dome Lid• 8 litre Dutch Oven

Combination 5Uses components from Family Prestige Set• 1, 2 or 3 litre Saucepan or 4 litre Stock Pot

and Lid• Senior Dome Lid• Senior Sauté Pan

Combination 7Uses components from Family Prestige Set• 1, 2 or 3 litre Saucepan or 4 litre Stock Pot

and Lid • Senior Dome Lid• Double Boiler Inset• Large Grater / Steamer Inset• Senior Sauté Pan

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STEP 1: Lemon Chicken 1. Make the sauce several hours in advance of

starting this dish. Combine crushed garlic, salt, pepper, olive oil and lemon juice. Grate the onion into the mixture. Allow the sauce to remain at room temperature for 3 hours for fl avours to blend.

2. Preheat 4 litre Stock Pot on MEDIUM heat until a bead of water scatters and sizzles on the bottom surface.

3. Place chicken pieces in the hot 4 litre Stock Pot to brown. The chicken will stick to the surface, but as natural fat is released the meat will loosen. Brown chicken evenly on both sides.

4. Pour the sauce over the browned chicken.

5. Cover with Junior Dome Lid.

6. Heat on MEDIUM heat. When steam escapes reduce heat to LOW. The lid should spin freely when the water seal has formed. If it doesn’t, increase the heat slightly.

7. Simmer for 30 minutes. Now prepare your potatoes.

Stack Cooking – A Step by Step ApproachYou can prepare your recipes in the conventional way using a separate cooker ring, but you can also use the Stack Cooking method. Stack Cooking saves on space, energy and money. You should synchronise cooking time so that all your food is ready to serve at the same time.

To fi nd out how Stack Cooking works, use the following instructions with our delicious recipes for Lemon Chicken, New Potatoes Parmesan and Aubergine with Garlic.

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STEP 2: New Potatoes Parmesan 1. Cut the potatoes in halves or quarters.

Place in 3 litre Saucepan with 60 ml of water. Cover; heat on MEDIUM-HIGH. When steam escapes, reduce heat to LOW. Simmer for 5 minutes.

2. Remove from heat; place on top of the Junior Dome Lid. The potatoes will continue to cook in the heat rising from the 4 litre Stock Pot.

3. Cook for approximately 15 minutes, then remove and place on a LOW heat to retain the seal. Continue to cook for a further 30 minutes, which will allow all three recipes to be completed at the same time.

4. Drain liquid from potatoes or reserve to use for soup or stock. Mash potatoes; add salt, pepper and cheese. Beat in warm milk until smooth. Cover to keep warm.

STEP 3: Aubergine With Garlic 1. While chicken and potatoes are cooking,

wash the aubergine and place in 4 litre Stock Pot Steamer. After chicken has cooked for 30 minutes, place the steamer above the chicken in the 4 litre Stock Pot. Cover and heat on MEDIUM heat. When steam escapes, reduce heat to LOW to re-establish a new seal. Steam for 20-30 minutes, until aubergine is tender when pierced with a knife.

2. While aubergine is steaming, peel garlic cloves; crush with the side of a knife and mince. Work salt into the garlic with the back of a spoon; add olive oil and work into a paste; add tomato sauce and blend.

3. Remove aubergine from steamer/colander, cut into quarters lengthwise. Place skin side down and cut 1.25 cm deep slashes into the quarters. Spread each quarter with a portion of the garlic-tomato paste, sprinkle with lemon juice. Garnish with freshly snipped herbs.

4. Remove Lemon Chicken to a platter; garnish with sauce, parsley and lemon slices.

5. Serve with the New Potatoes Garlic and Aubergines with Garlic.

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Which Knife Should I UseDesigned for comfort, ease of use and performance, the iCook™ Knife Collection comes together with ergonomically designed handles and specifi c weight positioning to ensure they feel both well balanced and lively, ensuring control and stability whenever you use them.

ChefA multi-purpose knife ideal for slicing, dicing and mincing.

Order no. 102713

Available as a complete set, they come complete with storage tray for protection and easy identifi cation of knives.

5 Piece Knife Set Order no. 102709

Each knife is also available to buy separately.

PettyBest for boning meats, trimming fat and cutting fruit.

Order no. 102712

SantokuBest for foods that stick to knives such aspotatoes. Good for cutting meats, fi sh and vegetables.

Order no. 102710

ParingBest for peeling fruits and vegetables, sculpting garnishes and ‘eyeing’ potatoes.

Order no. 102714

SlicerBest for slicing softer foods like bread,tomatoes and cake.

Order no. 102711

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Designed With You In MindiCook™ Knives The iCook Knife Set is a great addition for any busy kitchen. Comfortable to use, the fully forged steel blades of the 5 Piece Knife Set combine strength with balance. The top of the bolster is curved, allowing the user to grip the knives effectively and the handles have a specifically designed curvature on the underside to give the user added control and stability, especially when cutting larger, harder foods. Comes complete with storage tray for protection and easy identification of knives.

A. The bolster has a curved angle on the face of the blade, allowing for a more comfortable grip, while maintaining overall control.

B. The curved top of the bolster lets the user grip the knife effectively, allowing the knives to be held in each of the basic chef grips.

C. The handles have a specifically designed curvature on the underside that adds control and stability, especially when cutting larger, harder foods.

D. The cutting edge is curved and allows for the natural cutting action that the wrist enjoys. This curvature helps prevent the need to involve the elbow and shoulder when cutting.

E. The tip of the blade is lower than the handle, retaining more control for delicate cutting, especially when cutting on the bias.

F. The spine is curved to improve overall balance.

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iCook™ Knives AccessoriesFor presentation within your kitchen and keeping your knives in top condition, the iCook Knife Collection also off ers this great range of accessories.

iCook Multi-Purpose Kitchen ShearsA versatile tool for food preparation as well as many other tasks around the kitchen and home. This unique tool is a nutcracker, bottle opener, wire cutter, wire stripper, meat trimmer, magnet, chicken bone cutter, ar opener, lever/screwdriver and regular

cutting edge. Moulded grip for left or right handed use. Blades separate for easy hand washing.

Order no. 102715

iCook Knife BlockProtect and present the iCook Knives and Kitchen Shears in this stylish beech storage block, exclusively designed for Amway. Holds all fi ve knives and shears.

Order no. 103169

iCook SharpenerTo be used to sharpen both the iCook Knives and Kitchen Shears, the iCook Sharpener helps maintain the quality and performance of the blades. The durable and comfortable design prevents slipping when n use and folds away for easy storage. Not

suitable for use with Slicer.

Order no. 102716

iCook Storage RackA simple to use iCook Knives storage tray for protection of your knives when not in use. Holds all fi ve knives. Not suitable for use as hanging storage.

Order no. 102717

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iCook™ Knives FAQs

1. Why is having a good set of knives important?Good cooking begins with good cutting. Although quality knives can be costly, properly handled and well-maintained knives are a lifetime investment, invaluable to your work in the kitchen. A good knife collection offers ease of use and comfort when cutting. High quality knives that are well maintained require the use of less force when cutting, making them easier to use and less likely to cause injury to yourself.

2. Why is it important to sharpen my iCook Knives?For three reasons: the first is safety – forcing a cut with a dull knife is one of the easiest ways to injure yourself. The second is for good cutting action – a sharp, well-maintained knife will give you a straighter, cleaner cut than a dull knife. The third reason is comfort – using a high level of force over an extended period of time can cause discomfort to your hand. Keeping your knives sharp makes cutting easier, thereby reducing the required force and time per use.

3. How often should I sharpen iCook Knives?For maximum performance, the knives (except the Slicer, which needs to be sharpened professionally) should be sharpened before each use. At a minimum, sharpen your knives once per month or whenever your knives become dull.

4. What are the cutting parts of a knife?There are no set rules as to which part of a knife must be used to handle specific tasks. However the tip, the centre of the cutting edge and the heel are each suited best for certain types of task. Use the tip for delicate tasks, the heel (end nearest to the handle) for the heaviest tasks and the centre of the cutting edge for more general tasks or those that require longer strokes.

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5. The iCook Knives seem really heavy to me. Why is this?

The iCook Knives are heavier than those off ered in the past because they are forged, whereas previous knife collections were stamped. The forged construction results in a heavier knife with a thicker blade and solid bolster for increased strength and longevity. The ergonomic design helps to off set the weight when used.

6. How do I wash my knives? Are the knives dishwasher safe?

iCook Knives are NOT dishwasher safe. The stainless steel used to make the iCook Knives is specially selected to create and maintain an edge, but if not properly cared for the knives can become less corrosion resistant which could cause rust.

• Wash the iCook Knives in a solution of DISH DROPS™ Concentrated Dishwashing Liquid and vinegar before the fi rst use to remove any lingering oils or polishes from the knives.

• Carefully wash the knives by hand with DISH DROPS Concentrated Dishwashing Liquid and water immediately after each subsequent use.

• Do not soak your knives, to help prevent rust and accidental injury.

• Never submerge a knife in sudsy water and reach into the water to retrieve it, as the exposed blade edge could cut you.

• Dry your iCook Knives thoroughly – knives can be dried with a towel or air-dried.

• Do not store your knives if they are still wet as rust could form.

• Do not allow food residue to remain on the blades for prolonged periods of time.

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Nut

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Keep what the garden gives you

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What are Nutrients?You are what you eat A signifi cant proportion of the world’s population could enjoy more vitality, energy and optimal health simply by improving their diet. Eating well is one of the best investments you can make for long-term health benefi ts. Adopting a healthy lifestyle can contribute towards achieving and maintaining our body’s optimal health and may reduce the risk of developing diet-related ailments.

The information contained in this section will help you increase your understanding of nutrients and why balanced nutrition is so important for you and your family.

Carbohydrates Carbohydrates provide energy from a variety of staple foods such as bread, potatoes, rice and pasta. They come in a variety of forms, the most common and abundant are sugars, fi bres and starches.

Proteins Protein is one of the major nutrients in food, a so-called macronutrient. Amino acids are the organic compounds that combine to form proteins. The human body requires protein as a source of amino acids and as a source of energy.

Eleven of the twenty amino acids are manufactured by the body, but nine cannot be manufactured in suffi cient quantities and must come from the food we eat. Because the body cannot store these nine – known as the ‘essential amino acids’ – they must be eaten regularly.

Vitamins and Minerals Vitamins are minerals found in foods in minute quantities and are required by the body for proper functioning. Vitamins assist in the processing of other nutrients (proteins, fats, carbohydrates and minerals) and they help form blood cells, hormones, genetic material and chemicals in the nervous system. Vitamins for normal diets can be provided from properly chosen and healthily- prepared foods.

Minerals play a role in complex body chemical systems. They are essential in the formation and maintenance of muscle and skeleton tissue, transporting oxygen, regulating heartbeat and fl uid balance and transmitting nerve impulses. Minerals such as calcium and phosphorus help build bones.

Antioxidants are the body’s natural defence against free radical damage. One of the best things we can do to strengthen our natural antioxidant defence system is to eat a diet rich in fruits and vegetables.

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Fats and Oils Moderate intake of dietary fats is an important part of a healthy diet. Fats provide the greatest energy output per gram of any food and they enhance fl avour and improve digestion. Fat stored in the body acts as an insulator to maintain body temperature. However, there is general agreement among health professionals that excess fat in the diet can raise the level of cholesterol in your blood. Research indicates that high levels of blood cholesterol can lead to heart disease.

The body has two sources of cholesterol: blood and dietary. Blood cholesterol is made in the body by the liver. Dietary cholesterol is obtained from animal products we eat. A high intake of dietary cholesterol has been associated with high blood cholesterol in some individuals*.

All dietary fats are composed of three types of fatty acids:

Saturated Fats: Raise blood cholesterol levels. Examples: lard, butter, oils such as palm and coconut.

Polyunsaturated Fats:Appear to lower blood cholesterol. Examples: saffl ower oil, sunfl ower oil, corn oil, soybean oil.

Monounsaturated Fats: Some research shows that when these fats replace saturated fats, they lower LDL (‘bad’ cholesterol) without lowering HDL (‘good’ cholesterol) in the bloodstream. Example: olive oil.

*Note: all vegetable oils are cholesterol-free.

Only animal fats contain cholesterol.

Health organisations around the world recommend that daily fat intake should be 30% or less; sodium (salt) 1-2 grams; and no more than 300 mg of cholesterol per day.

Source: Agricultural Handbook No. 8-4 and Human Nutrition Information Service, United States Department of Agriculture, Washington, D. C.

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• Lower intake of saturated fat by replacing it with polyunsaturated or monounsaturated oil in recipes. Use reduced amounts of oil whenever possible.

• Scrub vegetables; peeling can remove nutrients. If you need peeled vegetables for a recipe, make a vegetable stock from peelings to use in soups, sauces, casseroles and other recipes.

• Use fresh herbs and spices to enhance fl avours instead of salt.

• Add fl avour to rice without adding calories by cooking rice in defatted chicken stock or vegetable stock.

• Rinse browned minced beef with hot water and drain on paper towels to eliminate excess fat before incorporating it into a recipe, such as spaghetti sauce, chilli, pizza topping.

• Use fresh instead of canned fruit, and substitute natural fruit juices for cooking liquid in recipes when applicable to increase fl avour and nutritional value.

• Choose lean meats and fresh fi sh; remove skin from poultry or fowl to reduce fat consumption.

• Cool stock, soup or broth (refrigerate overnight, if possible) so that you can easily remove excess congealed fat.

• Use cooked and pureed rice or vegetables as a natural thickener for soups and sauces.

• Replace whole milk products with skimmed milk products. Skimmed milk can be whipped for a dessert topping or blended with fresh fruit for a refreshing drink.

• Use low-fat or non-fat yoghurt instead of sour cream as a moistening ingredient or topping on foods to reduce fat calories.

• Herb-fl avoured yoghurt cheese or blended low-fat cottage cheese is an excellent substitute for cream cheese in snack dips.

• Check the label for fat and sugar content before adding processed ingredients to a recipe.

• Avoid fried foods; experiment with other healthier cooking methods such as steaming, poaching, braising, pan broiling, or sautéing.

• Substitute defatted chicken broth or vegetable broth for oil to sauté vegetables or meat.

Hints for Healthy Cooking

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Cooking Reference

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Conversion Charts

Measurement Equivalents

5 ml 1 teaspoon

15 ml 3 teaspoons

30 ml 2 tablespoons

Flour, cornfl our, cocoa,custard powder 25 g (1 oz) 45 ml (3 level tablespoons)

Sugar, rice 25 g (1 oz) 30 ml (2 level tablespoons)

Fresh breadcrumbs 25 g (1 oz) 90 ml (6 level tablespoons)

Dried breadcrumbs 25 g (1 oz) 60 ml (4 level tablespoons)

Golden syrup or treacle(use a warm spoon) 40 g (1½ oz) 15 ml (1 level tablespoon)

Double or whipping cream 150 ml (¼ pint) 300 ml (½ pint) whipped cream

1 lemon 45 ml (3 tablespoons)* juice and 15 ml (1 tablespoon) grated rind

1 orange 60 ml (4 tablespoons)* juice and 30 ml (2 tablespoons) grated rind

Long grain rice 25 g (1 oz) 65 g (2½ oz) cooked rice

* Approximate amounts

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Conversion Factors

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°Celsius (°C) °Fahrenheit (°F) Gas Mark Aga Setting

110 225 ¼ Very Cool

120 250 ½

140 275 1

150 300 2 Cool

160 325 3 Warm

180 350 4

190 375 5 Medium

200 400 6 Medium High

220 425 7

230 450 8 High

240 475 9 Very High

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• Ounces to grams: multiply ounce fi gure by 28.3 to get number of grams.

• Grams to ounces: multiply gram fi gure by 0.0353 to get number of ounces.

• Pounds to grams: multiply pound fi gure by 453.59 to get number of grams.

• Pounds to kilograms: multiply pound fi gure by 0.45 to get number of kilograms.

• Fluid ounces to milliliters: multiply ounce fi gure by 28 to get number of milliliters.

• Fahrenheit to Celsius: subtract 32 from the Fahrenheit fi gure, multiply by 5, then divide by 9 to get Celsius fi gure.

• Celsius to Fahrenheit: multiply Celsius fi gure by 9, divide by 5, then add 32 to get Fahrenheit fi gure.

• Inches to centimeters: multiply inch fi gure by 2.54 to get number of centimeters.

• Centimeters to inches: multiply centimeter fi gure by 0.39 to get number of inches.

Conversion Factors

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How

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What to Use?Roasts and pot roasts – 8 litre Dutch OvenPan braising – Senior Sauté Pan Braising – Senior Sauté Pan with Senior Dome Lid

BraisingBraising is especially suitable for less tender cuts of meat. You can also braise tender cuts, such as pork steaks, pork liver, veal chops, steaks and cutlets.

Preheat pan over MEDIUM heat for 2-5 minutes, then sprinkle a few drops of water on the cooking surface. If the water scatters and evaporates quickly, the pan is hot enough.

Season with salt and pepper or dredge with fl our if desired and place meat in the pan. It will stick at fi rst, but as soon as it browns it will loosen. Sear on one side, then turn and brown the other.

Add 60 ml liquid (for chicken, add 240 ml). Cover pan. When steam escapes and the lid is hot to the touch, reduce heat to LOW until cooked as desired. Avoid lifting lid, which breaks the water seal.

You can add vegetables if you wish.

Synchronise the cooking time of the vegetables with that of the meat.

Meat Time for braisingBeef 40-45 min. per 500 g

Veal 40 min. per 500 g

Pork 35-40 min. per 500 g

Lamb 35-40 min. per 500 g

Poultry 25-35 min. per 500 g

MeatsWhen prepared according to directions with your iCook™ Stainless Cookware, meat will be appetising, tender and juicy. It won’t shrink or dry excessively compared to traditional high-heat practices.

When deciding which cooking technique to use you should consider the quality of the meat and the tenderness of the cut. All cuts, whatever the cooking method, should be cooked at MEDIUM to LOW temperatures with your iCook Stainless Cookware. Use meat that is at room temperature for best results.

Simmering and StewingLarge, less tender cuts of meat such as beef brisket, veal, lamb and variety meats such as heart, kidney and tongue are prepared by simmering. Leave meat in one piece unless it is very large, then cut in half. Stewing is similar to simmering, except that the meat is cut into small, uniform cubes.

Preheat pan over MEDIUM heat. Place meat in pan and brown well on both sides.

Season meat with salt, pepper, herbs and spices as desired. When stewing, add amount of liquid specifi ed in recipe, usually not more than 100–230 ml.

Cover pan to form water seal. Simmer – do not boil – over LOW heat until meat is done.

You can add vegetables if you wish.

Synchronise the cooking time of the vegetables with that of the meat.

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Pan RoastingMeat is juicy and full of fl avour when roasted on the hob. Choose chunky cuts of beef, veal, pork or lamb and a pan suitable for the size of the roast.

Preheat pan over MEDIUM heat. Place meat in pan and brown evenly on both sides. Do not add water.

Season as desired. Cover pan to form water seal and cook over LOW heat until meat is done.

Add vegetables if you wish and make gravy with the juices left in the pan.

Meat Time for roastingBeef, rare 10 min. per 500 g

Beef, medium 15 min. per 500 g

Beef, well-done 20 min. per 500 g

Ham, fresh 25 min. per 500 g

Lamb, leg 20 min. per 500 g

Pork 20 min. per 500 g

Poultry 15 min. per 500 g

Veal 20 min. per 500 g

Meats

Pan BroilingTender cuts of meat that are 25 mm thick or less, such as beef steak, beef patties, ham slices and lamb chops may be broiled without fat or oil in the Senior Sauté Pan on the hob.

Score the fat on the meat at 25 mm intervals to prevent curling. Do not slice or pound cuts of meat, as you will lose the juices.

Preheat pan over MEDIUM heat. Place meat in pan. Meat will stick initially. Do not cover or add any fat or oil.

Sear meat until you can loosen it from pan. Turn meat and brown, reduce heat to LOW and cook as desired. Pour off fat as it accumulates.

Season to taste. Serve at once.

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Types of Chicken• Broiler-fryers are small and tender, weighing from 0.75 kg to 1.75 kg

and ready-to-cook.

• Roasting birds are slightly larger, more fl eshy and usually very tender, weighing from 1.5 kg to 2.5 kg.

• Stewing chickens are less tender, older birds, ranging from 1.5 kg to 2.5 kg.

• Capons are very meaty, exceptionally full of fl avour and tender, weighing from 2 kg to 3.5 kg.

Calculating Portions• Pan broiling – half a ready-to-cook bird per person.

• Frying – 0.5 kg per person.

• Roasting – 340 - 500 g per person.

• Stewing – 135 - 340 g per person.

PoultryPoultry is an excellent alternative to meat and fi sh with its own supply of important food nutrients.

Frying1. Place the required fat or oil in the Senior Sauté Pan over

MEDIUM heat.

2. Cut the chicken the way you like it and place it in pan. Brown well on all sides, then add seasoning and 30 ml of hot water.

3. Reduce heat to LOW, place lid on pan and cook for 50 minutes.

4. Remove lid, adjust heat to between LOW and MEDIUM and cook until desired crisp.

Roasting1. Preheat 8 litre Dutch Oven, prepare chicken for roasting, rubbing

lightly all over with a small amount of fat or oil.

2. Place chicken in preheated Dutch Oven and brown on all sides.

3. Cover. When steam escapes, reduce heat to just above LOW and cook for 45 minutes. Turn chicken and continue cooking another 30 minutes.

4. Lower heat and cook until tender, about 45 minutes to 1 hour.

5. Place chicken in an open pan and place in hot oven until browned to taste, approximately 15-20 minutes.

6. To make gravy, thicken the liquid left in the 8 litre Dutch Oven with fl our and water or cornfl our and water.

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Stewing1. Heat 480 ml of water in large saucepan, add 15 g salt and one onion

and other seasonings to taste.

2. Add cut-up stewing chicken and giblets to hot water and bring to a boil.

3. Cover saucepan and lower heat.

4. Cook until tender, about 2½ hours.

Pan Broiling1. Preheat the Senior Sauté Pan or Large Non-Stick Pan* and leave on

MEDIUM heat.

2. Place chicken, skin down, in chosen pan.

3. When chicken has browned on one side, it will loosen and turn easily. Add seasoning. If preferred, add barbecue sauce to the seasoning.

4. Cover, reduce heat to LOW and tenderise for 20–25 minutes. For crispier chicken, place fryer in broiler for 5 minutes.

* Please note: VITALOK™ Cooking Method is not a feature of Non-Stick Cookware.

Poultry

SteamingTimetable for Steaming

Food Time Heat

Poultry

Parts with bones 20-30 minutes LOW to MEDIUM (until no longer pink)

Parts with no bones 10-15 minutes LOW to MEDIUM

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Baked Fish1. Have fi sh scaled and remove head and tail. Rinse quickly in salted

cold water and dry on paper towels.

2. Preheat Senior Sauté Pan on MEDIUM and heat 30 ml oil; quickly brown fi sh on both sides.

3. Cover and reduce heat to LOW. Cook approximately 20–30 minutes, depending on size and type of fi sh.

4. Turn fi sh over carefully. Replace lid and continue to cook for another 20–30 minutes over LOW heat.

5. For best fl avour and tenderness, serve fi sh immediately.

Broiled Fish1. Wash fi sh and dry. Brush or dip in salad oil.

2. Preheat Senior Sauté Pan or Large Non-Stick Pan* on MEDIUM heat.

3. Place fi sh in pan and cook over MEDIUM heat until browned on both sides, usually 8–10 minutes per side, depending on size and type of fi sh.

4. Fish is cooked when fl esh fl akes easily and is still white and moist.* Please note: VITALOK™ Cooking Method is not a feature of Non-Stick Cookware.

Fish and SeafoodFresh fi sh should be scaled, cleaned and properly refrigerated. Cooked in your iCook™ Stainless Cookware, fi sh retains its natural and distinctive fl avours and stays moist and tender.

Fried Fish1. Fish for pan frying are usually small and should be fi lleted; larger

fi sh should be cut into steaks. Coat with fl our, cornmeal, dipping mixture, or cook as it is.

2. Place the Sauté Pan or Large Non-Stick Pan* over MEDIUM heat and melt 30–45 ml of fat.

3. Place the fi sh in the pan and cook over MEDIUM heat for 3 minutes.

4. Cover, reduce heat to LOW and cook for a further 3 minutes.

5. Remove lid, turn fi sh and cook another 3 minutes over MEDIUM heat.

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Boiled Fish1. Have fi sh cleaned and ready for cooking.

2. Tie fi llets, steaks, etc., in a piece of clean cheesecloth. Whole fi rm-fl eshed fi sh need not be wrapped or tied.

3. Use pan big enough to hold fi sh without squashing; add 240 ml of water and desired seasonings, or according to recipe.

4. Bring water to a rapid boil and add fi sh.

5. Cover and cook over MEDIUM heat for 1 minute.

6. Reduce heat to LOW and continue to cook for about 25–35 minutes, or until done, depending on the size and type of fi sh.

Steamed Fish1. Have fi sh cleaned and ready for cooking, rinse quickly and dry.

2. Place 280 ml water in 4 litre Stock Pot, put 4 litre Stock Pot Steamer in place. Bring water to a rapid boil on MEDIUM.

3. Place fi sh in 4 litre Stock Pot Steamer, wrapped if desired. Cover.

4. Reduce heat to LOW and steam fi sh until tender. Fish ready-to-cook will take about 1 minute per 28 g. As an example, a fi sh weighing about 1 kg should be steamed for about 30–35 minutes.

Fish and Seafood

Timetable for Steaming

Food Time Heat

ShellfishClams 10 minutes LOW to MEDIUM (until shells open)

Shrimp 10 minutes LOW to MEDIUM (until shell is pink)

Shucked lobster Scallops 15 minutes LOW to MEDIUM (until meat is opaque)

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Frozen VegetablesPlace the frozen vegetables in your pan, cover with lid and put on MEDIUM heat until the steam escapes, reduce heat and cook for required time.

Boiling

Vegetables, Dried Foods, Cereals, Eggs

Fresh Vegetables1. Wash and rinse quickly – do not soak in water. Use a vegetable

brush or Dish Drops™ Scrub Buds™ stainless steel sponges to scrub potatoes, beetroot, etc.

2. Leave whole and unpeeled when possible, to retain the valuable nutrients directly beneath the skin.

3. Cover and place over MEDIUM heat.

4. When lid fl utters, reduce heat to LOW and cook until done.

Vegetables retain more fl avour and nutrients if steamed until just tender but still fi rm. Frozen vegetables need not be thawed before steaming. Root vegetables need longer steaming periods.

Timetable for Boiling

Food Time

Asparagus 5–8 minutes

Beans (lima) 16–20 minutes

Beans (snap) 12–15 minutes

Broccoli 5–7 minutes

Brussel Sprouts 2–3 minutes

Cauliflower 5–8 minutes

Corn, kernels 3–4 minutes

Corn, on cob 3–5 minutes

Peas 6–8 minutes

Spinach 4–6 minutes

Squash (summer) Heat thoroughly

Squash (winter) Heat thoroughly

Swiss Chard 8–10 minutes

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Vegetable Crisp tender Well done Steam over Suggestions MEDIUM heat MEDIUM heat

*Artichoke (globe) 30 40 Time depends on Tie to keep shape. quantity in steamer Stand head down to cook. Drain head down.

*Asparagus (whole) 15 25 Time depends on Snap, do not cut. quantity in steamer Lay tough ends in pan, place tips on top.

*Asparagus (cut) 10 15 Time depends on quantity in steamer

Beans, green (whole) 35 40

Beans, wax (whole) 15 25

Beans (cut up) 25 30

Beans, lima 25 30

Beetroot 35 45 Time depends on Leave root tip and 2.5 cm stem.(whole, medium) quantity in steamer Large or mature beetroots will take up to 1 hour cooking time.

Beetroot (sliced) 20 30 Time depends on quantity in steamer

*Broccoli 20 30 Time depends on Mature broccoli with heavy stems quantity in steamer will take 10-14 minutes longer. Rinse well.

*Brussels sprouts 15 20 Time depends on Discard outer leaves and stems.(young, medium) quantity in steamer Rinse well.

*Brussels sprouts 25 35(large, mature)

Celery (cut) 15 20 Time depends on Separate stalks and leaves, rinse. quantity in steamer Chop or dice stalks. Combine in pan with 15 ml lemon juice.

Chard, Swiss 15 25 Time depends on quantity in steamer

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Corn (on cob) 10 15 Time depends on Place a few wet, washed husks on quantity in steamer bottom of pan before adding corn.

Corn (cut) 5 10 Time depends on Add 60 ml milk to raw corn, omit quantity in steamer medium heat step and cook entire time over low to simmer.

Kale 25 35 Time depends on Wash in salted water, quantity in steamer rinse well in fresh water.

Leeks (cut) 15 20 Time depends on quantity in steamer

Okra (whole) 20 30

Onions (whole, small) 20 25 Time depends on Rinse well. quantity in steamer

Onions (whole, medium) 30 35

Parsnips (young, whole) 25 35 Time depends on Scrub and rinse. quantity in steamer

Parsnips (halved or cut) 25 30 Time depends on Pare mature parsnips and quantity in steamer proceed as above.

Peas (green) 15 20 Time depends on quantity in steamer

Potatoes (sweet) 35 40 Time depends on Halve lengthwise, do not pare. quantity in steamer Cook low heat.

Potatoes (white, whole) 25 50 Time depends on Cooking times will vary quantity in steamer considerably depending on size.

Potatoes (baked) 45 55 Time depends on Cut large potatoes in half and cut quantity in steamer criss-cross deeply on flat side. Rinse well.

Salsify 25 35 Time depends on Cut up more mature vegetables. quantity in steamer Rinse well.

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*Spinach 6 12 Time depends on Rinse well. Chop after cooking. quantity in steamer

Squash (summer) 15 25 Time depends on Leave very young squash whole; quantity in steamer do not peel. Peel and cube mature squash.

Squash (acorn) 40 50 Time depends on Split and remove seeds. Rinse. quantity in steamer Add butter and brown sugar before serving.

Squash (butternut) 20 30 Time depends on Halve, or cut in large pieces; quantity in steamer add 60 ml (4 tablespoons) water.

Tomatoes 15 20 Time depends on quantity in steamer

Turnips (white) 20 25 Time depends on Leave whole and unpeeled if very quantity in steamer young and tender. Peel and cube if mature. Place in utensil, then rinse and drain.

Turnips (yellow) 30 35 Time depends on Peel and cube; place in utensil, quantity in steamer rinse and drain.

Zucchini (courgettes) 15 20 Time depends on Do not peel; cut up if large. quantity in steamer

* Should be washed in saltwater to remove insects, then rinsed in fresh water.

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There’s a wealth of vitamins, minerals, proteins and other elements essential for health in whole wheat, brown rice, sun-dried fruits, beans, peas and pulses. As a source of protein and vitamins, fresh eggs are a convenient alternative to meat and fish. When prepared with your iCook™ Stainless Cookware, these foods are delicious and economical.

The slow VITALOK™ Cooking Method helps retain natural flavour, texture and goodness. Place the Large Grater/Steamer Inset over the Senior Pan while your meat is cooking, to prepare without using extra energy.

VITALOK™ Cooking MethodCereal, Fruit, Beans

1. Use the 8 litre Dutch Oven; fill with water to within 10 cm of top.

2. Fit the Large Grater/ Steamer Inset into the rim of the Dutch Oven. Place over MEDIUM heat.

3. Rinse dried food or cereal; place in Double Boiler Inset and cover with the proper amount of water. Heat directly over burner until simmering, then place it on top of Large Grater/Steamer Inset and cover with the Senior Dome Lid.

4. Heat until steam appears from under the lid, then reduce to LOW, or until steam stops escaping. Use this method for all dried foods, except brown and white rice.

White or Brown Rice

1. Wash and drain rice until water is clear. Place in Junior Sauté Pan or Saucepan and add water and salt. Soak for 10 minutes.

2. Cover, place over MEDIUM heat. When lid flutters and is hot to the touch, reduce heat to LOW. Continue cooking 10–12 minutes for white rice and 20–30 minutes for brown rice.

Food Quantity Water Salt Time

Beans (lima, navy, kidney and brown) 240 ml 480 ml 5 ml 2-3 hours

*Beans, soy (soak 24 hours before cooking) 240 ml 480 ml 5 hours

Corn meal 240 ml 720 ml 5 ml 2½ hours

Cereals, fine wheat 240 ml 720 ml 5 ml 30 minutes

Fruit, dried 240 ml 480 ml 1 hour

Oats, rolled (not processed) 240 ml 480 ml 5 ml 1 hour

Wheat, rolled (not processed) 240 ml 480 ml 5 ml 1 hour

Wheat, whole (not processed) 240 ml 480 ml 5 ml 6 hours

White pasta 100 ml 1 ltr 10 ml 9 minutes

Brown pasta 100 ml 1 ltr 10 ml 11 minutes

* Should be washed in saltwater to remove insects, then rinsed in fresh water.

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SteamingTimetable for Steaming

Food Time Heat

Rice

White rice 5 minutes, Medium pre-steaming

Other long rice 30 minutes, Medium pre-steaming

Cooking rice 60 minutes, Medium steaming

Eggs

Soft cooked in shell 10–12 minutes Medium

Hard cooked in shell 19–22 minutes Medium

Fried Eggs Without Butter1. Preheat Junior Sauté Pan or Small Non-Stick Pan* over LOW or

MEDIUM heat for 2–3 minutes. Add one or two eggs, then 15 ml of water per egg.

2. Reduce heat to LOW and cook until done to taste. (Two minutes for a soft yolk; six minutes for a fi rm yolk). Add desired seasonings.

‘Boiled’ Eggs 1. Fold a piece of paper towel twice so it covers the bottom of the 1

litre Saucepan. Soak towel with water and pour off excess water.

2. Place six eggs in a single layer on wet towel. Cover pan and place over MEDIUM heat for 2–3 minutes. (If you want to cook more eggs, use a larger saucepan to allow eggs to cook as a single layer).

3. Reduce heat to LOW. Cook for another 5 minutes for soft eggs, 7 minutes for medium and 12–18 minutes for hard cooked eggs. (These times are for refrigerated eggs; if eggs are at room temperature reduce time by 1-2 minutes).

4. When the eggs are cooked as you want them, briefl y run them under cold water to remove the shell more easily.

Note: the lower cooking temperature gives the eggs better colour, fl avour and texture. Cooking times are similar to boiling eggs in water.

* Please note: VITALOK™ Cooking Method is not a feature of Non-Stick Cookware.

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Cottage PieA simple, but tasty classic British dishServes 4 Preparation time: 20 mins Cooking time: 1-1½ hours

• 450 g minced beef• 1 tablespoon olive oil• 2 medium onions, chopped• 100 g carrots, chopped• 1 teaspoon chopped thyme• 1 tablespoon chopped parsley• 1 tablespoon plain � our• 275 ml beef stock• 1 tablespoon tomato purée• salt and pepper

FOR THE TOPPING• 50 g Cheddar or other hard

cheese, grated• 900 g potatoes• 50 g butter• salt and pepper

1 Heat the olive oil, over a MEDIUM heat, in a large frying or sauté pan. Fry the onions for about 5 minutes until they are brown.

2 Add the chopped carrot and cook for 5 minutes. Remove the vegetables and put them to one side.

3 Turn the heat up and brown the meat. Season with salt and pepper.

4 Add the cooked vegetables, thyme and parsley. Next, stir in the � our, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated.

5 Stir in the tomato purée. Now turn the heat right down to LOW, put the lid on the pan and let it cook gently for about 30 minutes.

6 Meanwhile peel the potatoes, cut them into even-sized pieces and cook until tender.

7 Pre-heat the oven to 200°C, 400°F, gas mark 6.

8 When the potatoes are done, drain o� the water, return them to the saucepan and add the butter. Mash them to a purée. Taste and add more salt and pepper if necessary.

9 Spoon the meat into a baking dish and spread the mashed potato evenly all over. Sprinkle with the grated cheese and bake until the top is crusty and golden.

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2 litre Saucepan and Lid

Senior Sauté Pan and Lid

YOU NEED

7393 AMW iCook Manual UK.indd 57 30/4/08 2:07:07 PM

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1 Coat a 5 cm high baking dish with 30 g soft butter. Arrange half of the bread slices in the bottom of the dish in a single layer.

2 Pour half of the wine over the bread.

3 Peel the pears, remove the seeds and slice.

4 Spread Gouda on the pears.

5 Dice the Roquefort and arrange half of it on the fi rst layer in the dish.

6 Cut ham in slices and add to the dish.

7 Make a new bread layer and pour the rest of the wine over it.

8 Top with remaining pear slices and Roquefort.

9 Combine milk, crème fraîche, eggs, salt and pepper in a bowl. Stir well with a whisk. Pour over the bread mixture.

10 Preheat oven to 200°C, 400ºF, Gas Mark 6. Bake strata for 20 minutes.

11 Remove from oven, sprinkle with remaining 50 g butter and bake for an additional 20-30 minutes until golden brown.

12 Serve with a salad (corn salad with garlic vinaigrette) and cold Sancerre.

• 12 slices white bread (approximately 300 g, slightly dry)

• 125 ml dry white wine• 750 g pears• 100 g grated Gouda cheese• 160 g Roquefort cheese• 100 g ham• 2 eggs• 125 ml crème fraîche• 125 ml milk• salt and pepper to taste• 80 g butter

Pear and Roquefort Strata A tasty, baked French classicServes 4 Preparation time: 30 mins Cooking time: 40 mins

YOU NEED

59

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Chicken and Chanterelle RisottoA delicious risotto dish from the German regionServes 4 Preparation time: 15 mins Cooking time: 45 mins

• 2 s hallots • 2 dessertspoons olive oil • 250 g risotto rice • 150 ml white wine • 750 ml vegetable stock• 250 g chanterelle mushrooms• 350 g chicken � llets • 1 pinch salt • 1 pinch ground pepper • 75 g parmesan cheese • ½ bunch tarragon

1 Peel and cube the shallots.

2 Heat half the oil and sauté the shallots and rice in a large frying or sauté pan until they are transparent but not brown.

3 Mix the wine with the vegetable stock and add half to the rice. Bring to the boil and then simmer for about 35 minutes.

4 As the rice absorbs the liquid, gradually add the remainder of the stock.

5 Trim and wash the mushrooms.

6 Rinse the meat, pat dry and slice into strips.

7 Heat the rest of the oil. Fry the mushrooms, season and remove.

8 Then fry the meat in the oil until it is crisp. Season.

9 Grate the parmesan and strip the tarragon leaves from the stalk and chop.

10 Stir the mushrooms, meat, tarragon and parmesan into the risotto. Season to taste and serve.

30 cm Non-Stick PanSenior Sauté Pan and Lid

Junior Sauté Pan and Lid

OR

YOU NEED


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Frikassee of LambDelicious lamb chops with lettuceServes 6 Preparation time: 20 mins Cooking time: 40 mins

• 2 large cos lettuces (or similar hard lettuces)

• 6 lamb chops, lightly salted• Olive oil • Fresh dill • 2 eggs • Juice from 2 lemons • 3 onions, sliced

1 Put the oil in a large sauté or frying pan and cook the onion slices until soft.

2 Heat the olive oil and cook the salted lamb chops until brown on both sides.

3 Wash the lettuce leaves with water and, without removing all the water from them, place them over the lamb chops.

4 Add the fresh dill, cover and let cook on a MEDIUM setting, turning the lamb chops over occasionally.

5 When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about 30-40 minutes), remove from the heat and let cool for about 5 minutes.

6 In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot).

7 Empty the egg mixture into the pan and using a big wooden spoon, mix them vigorously to avoid curdling.


OR

YOU NEED

61

Pappardelle PuttanescaA simple, but delicious Italian classicServes 4 Preparation time: 15 mins Cooking time: 20 mins

• 450 g Pappardelle pasta• 6 ripe Roma/plum tomatoes• 60 ml extra virgin olive oil• 1 tablespoon oregano• 1 teaspoon marjoram• ¼ teaspoon of crushed red pepper• 250 g chopped black olives• 65 g capers• 4 cloves garlic, chopped• 10 anchovy � llets, chopped• 6 thin slices Fontina/Gruyère/

Emmental cheese

1 Place the tomatoes and olive oil in a small frying or sauté pan and simmer.

2 Boil some water for the pasta and cook the pasta.

3 Add the remainder of the ingredients slowly to the tomato sauce, stirring with a wooden spoon.

4 Serve over the cooked pasta.

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OR 8 litre Dutch Oven and Lid

Pasta Inset with Ring

YOU NEED



OR

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JotaA bean and sauerkraut soupServes 4 Preparation time: 20 mins Cooking time: 45 mins

• 225 g sauerkraut, drained • 150 g canned red kidney beans, drained • 300 g potato, cut into chunks • 320 g ham or pork • 950 ml water • 2 cloves garlic • Salt and pepper to taste • 1 bay leaf • 1 medium onion, chopped • Vegetable oil • 2 teaspoons fl our • 175 ml sour cream

1 Fill a large pot with water and bring to the boil. Add the sauerkraut, beans, potatoes and meat. Cook for about 20 minutes until vegetables are tender.

2 Add the garlic and bay leaf. Season with salt and pepper.

3 Meanwhile, in a frying pan, melt the shortening over MEDIUM heat. Sauté the onions for about 3 minutes.

4 Add the fl our and cook for 2 minutes, stirring frequently.

5 Add the onion and fl our mixture to the stew. Stir and simmer over LOW heat for about 15 minutes.

6 Just before serving, add the sour cream and stir. Heat over LOW heat for 2 to 3 minutes. Serve.


4 litre Stock Pot and Lid

20 cm Non-Stick Pan

YOU NEED

63

Dutch Hotchpotch with Pot Roast Winter warming dish, served with a traditional pot roast

For the HotchpotchServes 4 Preparation time: 20 mins Cooking time: 30 mins

• 1 kg potatoes • 500 g carrots • 500 g onions • ¼ litre meat stock (or water and a stock cube)• 1-2 tablespoons butter or margarine (add to taste)• ½ teaspoon pepper and salt (season to taste)

1 Peel and quarter the potatoes and rinse.

2 Cut off the tops of the carrots. Scrape them with a knife or use a peeler. Cut the carrots into little pieces (approximately 2-3 cm).

3 Peel the onions and cut up roughly.

4 Add the potatoes, carrots and onions to the stock in a large pan and bring to the boil. Cook for about 20 minutes.

5 Cook the potatoes until they are tender. Pour off the excess cooking water in a bowl and keep the liquid.

6 Using a masher, mash the carrots, potatoes and onions and make sure they’re mixed well.

7 Stir in the butter or margarine, if desired, and add, if necessary, some milk or cooking water until the hotchpotch is nice and creamy. Heat it through and season to taste with pepper and salt.

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YOU NEED

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OR 8 litre Dutch Oven and Lid

For the Pot RoastServes 4 Preparation time: 30 mins Cooking time: 3½ hours

• 500 g stewing steak or 600-750 g marbled braising steak

• Salt and pepper to taste• 2-6 tablespoons butter (or margarine)• 200 ml water• 1 stock cube (for ¼ litre stock)• 3 tablespoons vinegar• 1 large onion • 3 bay leaves• 2 cloves garlic

1 Rub salt and pepper all over the meat. Peel and shred the onion.

2 Heat the butter in a large pan/Dutch oven.

3 Cook a part of the meat (it must fi t easily into your pan) in a Dutch oven over HIGH heat until the meat is sealed and brown. Turn over the meat, seal the other side and put the meat on a plate. Cook the remainder of the meat the same way (add extra butter if necessary) and put this meat on the plate, too.

4 Cook the onion in the residue cooking fat until it’s pale brown. Add the water, stock cube, vinegar, bay leaves and cloves to the onion and bring to boil.

5 Add the meat pieces to the stock and bring to boil. Let the meat simmer over LOW heat with the lid on. This will take about three hours.

6 Check occasionally to see if there is enough liquid in the pan (add some water if the pieces of meat on top are more than half dry) and turn the meat halfway through the cooking time.

7 Serve with the hotchpotch.

YOU NEED

65

Steamed Cat� sh Delicious and healthy cat� sh served with spinachServes 2 Preparation time: 30 mins Cooking time: 1 hour

• 400 g cat� sh• 2 large leeks• 175 ml olive oil• 50 g Dijon mustard• salt and black pepper• 125 ml soya sauce• 40 g sesame seeds• 3 garlic cloves• 1 teaspoon grated ginger root

(or 2 teaspoons ginger powder)• 1 medium sized lemon

1 Boil water in a large pan or pot. Add lemon peel to taste.

2 Separate leek leaves and blanch them in boiling water. Put the leaves into a bowl with cold water to keep them green.

3 Place the leek leaves onto a chopping board and pour the olive oil and Dijon mustard over them.

4 Wrap the cat� sh, spiced with salt and pepper, with the leek leaves. Put it into the 4 litre steamer, cover with a lid and boil until soft.

5 In the meantime, roast the sesame seeds in a hot frying or sauté pan.

6 After boiling, remove the cat� sh from the 4 litre steamer and keep warm.

7 Steam spinach with chopped garlic cloves in the steamer for approximately 7 minutes.

8 Take the spinach out and blend with soya sauce and ginger.

9 Arrange small portions of spinach on individual plates. On top of each portion put a helping of cat� sh. Sprinkle with roasted sesame seeds.

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20 cm Non-Stick Pan

YOU NEED


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Cod Fish & Potatoes Gomes de SáA classic Portugese fi sh dish baked in the ovenServes 4 Preparation time: 35-45 mins Cooking time: 30 mins

• 1 kg cod fi sh, soaked, cooked, de-boned, fl aked

• 4 tablespoons olive oil• 2 large onions, diced• 4 garlic cloves, minced• 1 teaspoon nutmeg• white pepper (to taste)• 6 large potatoes• 6 hard-boiled eggs• parsley (to taste)

1 Preheat your oven to 200ºC, 400ºF, Gas Mark 6.

2 Hard boil the eggs in the potato water. Remove from the water.

3 Cover the peeled potatoes in the water and boil until they are just cooked through. Drain the water and cut them into thin slices and then cut them further into approximately 2.5 x 2.5 cm pieces. All the pieces should be of a similar size.

4 Put the olive oil into a sauté pan and gently sauté the onion and garlic until golden but not browned.

5 Peel the hard-boiled eggs and roughly chop fi ve of them, but carefully slice the last egg into rounds for decoration.

6 Mix the fl aked, cooked cod with the potato, egg, onion and garlic mixture very carefully, taking care not to mash them. Add the nutmeg, pepper and parsley.

7 If the mixture is too dry, add a bit of water just so that the ingredients don’t stick to the pan.

8 Spoon the mix into a baking dish and lay out the decorative egg rounds on the top.

9 Cover with foil and bake for 20 minutes until it is completely warmed through.




YOU NEED

67

PapanasiRomanian cheese pancakesServes 2 Preparation time: 5 mins Cooking time: 15 mins

• 900 g farmer’s or cottage cheese • 50 g plain � our • 8 e ggs • ½ teaspoon salt • 6 tablespoons sugar • 2 teaspoons lemon zest • 120 ml vegetable oil • 360 ml sour cream or creme frâiche • 2 tablespoons vanilla extract

1 Heat some oil in a small frying or sauté pan until sizzling.

2 In a bowl, whip together the cheese, eggs, � our, ½ of the sugar, lemon zest and salt.

3 Scoop approximately ¼ cup of the pancake mix into the pan for each pancake.

4 Cook until golden brown on each side and the batter does not spring back when touched with a � nger.

5 Mix the sour cream with the remaining sugar and the vanilla extract.

6 Top the pancakes with the sour cream mix.

7 Drizzle a teaspoon of raspberry or strawberry sauce if desired.

8 Serve hot.

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Mixing Bowl 20 cm Non-Stick PanJunior Sauté Pan and Lid

OR

YOU NEED


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Nordic Salmon SoupA traditional Scandinavian fi sh soupServes 4 Preparation time: 15 mins Cooking time: 30 mins

• 1 salmon fi llet (500–600 g)• 1¼ litres water• 1 kg potatoes• 2 onions• 200 ml cream• 1 teaspoon salt• 10 white or black peppercorns• 3 tablespoons shredded dill• 3-4 tablespoons butter

1 Peel and cube the potatoes.

2 Cut each onion into 4 pieces.

3 Pour water into a saucepan and add the salt, peppercorns, onions and cubed potatoes. Bring to a boil and allow to simmer at a LOW heat for approximately 15 minutes.

4 Cut the salmon fi llet into 6-8 slices.

5 Add the cream and the shredded dill to the saucepan. Place the salmon fi llet slices in the soup and boil for approximately 5 more minutes.

6 Add the butter and decorate the soup with some shredded dill.


YOU NEED

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Mixing Bowl

Fried Herrings and Onion SaucePan fried herrings served with a delicious creamy sauceServes 1-2 Preparation time: 20 mins Cooking time: 10 mins

• 8 medium sized herrings• 2 e ggs• Breadcrumbs• 4 tablespoons � our• 3 onions, � nely chopped• Milk• Salt to taste• Sugar to taste• Butter

For the Herrings 1 Rinse and bone the herrings.

2 Dip the herrings in 2 tablespoons of the � our, the beaten eggs and the breadcrumbs.

3 Fry in a little oil/butter in a medium frying or sauté pan.

4 Serve with onion sauce and boiled potatoes.


YOU NEED

For the Onion Sauce 1 Melt 2 tablespoons of butter in a

saucepan over a LOW heat.

2 Stir in 2 tablespoons of � our and add some milk, keeping mixture smooth. Cook until thickened.

3 Add onions and bring to a boil.

4 Season with salt and sugar.


OR


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MeatballsA popular dish served throughout ScandinaviaServes 2-4 Preparation time: 15 mins Cooking time: 30 mins

• 250 g veal• 250 g pork• 1 onion• 200 ml milk• 2 tablespoons fl our or

100 ml breadcrumbs• 1 egg• Salt and pepper to taste

1 Put veal and pork together through a grinder/mincer 4 or 5 times.

2 Add the fl our or breadcrumbs, milk, egg, onion, salt and pepper. Mix thoroughly.

3 With damp hands, form into round balls.

4 Melt some butter in a large frying or sauté pan. Fry the meatballs over a LOW/MEDIUM heat until brown and cooked through.

5 Serve with potatoes and vegetables.


OR

Mixing Bowl

YOU NEED

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Chicken GrillA healthy chicken and vegetable steamed dishServes 4-6 Preparation time: 20 mins Cooking time: 1 hour

• 6 chicken wings, 6 chicken thighs• 4 medium sized potatoes• 2-3 medium carrots• 2 medium onionsYou can add any other vegetables you like to steam with the chicken

1 Wash chicken wings and thighs and spread them across the bottom of a large pan and cover with a lid.

2 Cook on a MEDIUM heat for 10 minutes, then cook them on LOW to allow the juices to be released.

3 Meanwhile, peel potatoes and prepare any vegetables you are adding to the dish.

4 Add them to the same pan with the chicken in.

5 Do not add water, salt and spice at this point. You can add spice or sauce as you desire when serving.

6 Keep cooking until the juices disappear and the chicken parts are completely grilled. YOU NEED

30 cm Non-Stick Pan


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Mixing Bowl 8 litre Dutch Oven and Lid

Varenyky with Cherries A dessert dumpling with cherriesServes 2 Preparation time: 30 mins Cooking time: 5-7 mins

• 400 g fl our• 1 egg• ¾ glass of water• a pinch of salt• 1 teaspoon butter• 800 g cherries• ½ glass sugar• 3 tablespoons potato fl our• 200 g sour cream

1 Remove stones from the cherries and mix with the sugar and potato fl our, letting the juice fl ow out.

2 In a bowl, mix the water, egg, fl our, butter and salt. Knead thoroughly, then cover with a hot pot turned upside down. Let it rest for approximately 10 minutes.

3 After 10 minutes, cut the dough into 3 equal parts. Shape each of the parts into a roll as thick as a fi nger, then cut again into pieces of equal thickness.

4 On a board sifted with fl our, shape each of these small pieces into fl at, round shapes (like scones).

5 Put 3 or 4 cherries onto each of the scones. Bring together the opposite edges of the scone and pinch them so that they don’t come apart. Your fi nished semicircular shape with the fi lling inside is the Varenyk.

6 Fill a big pot with water, add a little salt to it and bring to the boil. Put the Varenyks into the boiling water and boil them for 5 or 7 minutes.

7 Serve chilled with sour cream.

YOU NEED

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74

Before First UseWash all cookware in a solution of DISH DROPS™ Concentrated Dishwashing Liquid and vinegar to remove any lingering manufacturing oils and polishes. Lemon juice can be substituted for vinegar if desired. Rinse thoroughly after washing.

For Non-Stick: before using the pan, season it by spreading one teaspoon of vegetable oil over the non-stick interior with a soft cloth. Repeat if foods start sticking to the interior. Gentle heating of the pan will enhance the seasoning of the pan.

For Best ResultsDo not cut food in the pans with a knife or metal utensil to prevent scratching. For non- stick pans, use nylon, plastic, rubber coated or wooden utensils to maintain the appearance and performance of the non-stick interior. Although the iCook™ Non-Stick Cookware range is resistant to damage from metal utensils, the use of them will damage the surface over time.

Use correct lid for pan: do not use a lid that is too small to directly cover food.

Use correct burner size: the diameter of the utensil should correspond with the diameter of the iCook top unit available for it. If cooking on a gas unit, the flame should not extend up the side of the pans. If the burner is larger than the pan, direct heat can damage the handle.

Do not use cookware for storage and avoid prolonged exposure to acidic food as this may cause corrosion.

For best results and to maintain the life of your cookware, always use LOW or MEDIUM heat. For the non-stick pans, HIGH heat can cause food to scorch or burn, discolour the pan and damage the non-stick interior. Only use HIGH heat in the stainless steel pans when boiling water: HIGH heat can damage your cookware.

Avoid sudden temperature changes: to avoid warping, never allow a hot pan to come in contact with cold water. Avoid extensive pre-heating of empty pans, as it could damage or discolour the non-stick interior. If pre-heating is necessary, place the pan over MEDIUM heat for a few minutes or until a drop of water dances or sizzles in the empty pan.

Do not use cooking sprays: these will leave a gummy residue in that pan that is difficult to remove. Over time, the residue will brown and discolour, marring the appearance of the pan and altering the taste of the food.

Never leave cookware unattended on the stove top.

Never add salt directly to the surface of the pan: dissolve added salt in water or juices. Undissolved salt will cause pitting, especially when heated.

Cooking foods containing high levels of sulphur, such as dried fruit, can cause staining: this applies to any stainless steel cookware and should be avoided.

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Use and Care

Cleaning UpHand wash all iCook™ pans after each use as soon as possible with DISH DROPS™ Concentrated Dishwashing Liquid and warm water. Leaving food in your pan for long periods of time may lessen non-stick properties of the non-stick range or cause the non-stick surface to lose effectiveness. Cleaning any of the iCook Stainless Cookware in an automatic dishwasher is not recommended due to the possibility of dulling the appearance of the handle and may loosen the screws. For iCook Non-Stick Cookware, the use of an automatic dishwasher will result in the interior of the pan requiring occasional seasoning with oil.

Scouring pads or powders: Dish Drops Scrub Buds™ stainless steel sponges can only be used on the inside and bottom of the iCook™ Stainless range of pans. For best results, scrub in the direction that the finish was applied (follow the grain) rather than scrubbing across the grain of the finish. Scrubbing across the grain can create a scratched appearance on the brushed finish. Do not use on the mirror finished exterior surfaces.

For iCook Non-Stick Cookware: never use abrasive cleaners or scouring pads. For burned-on spots caused by higher than recommended cooking temperatures, use a non-abrasive cleaner. If discolouration appears on the exterior bottom, clean with a mixture of L.O.C.™ Plus Metal Cleaner and vinegar or lemon juice, applied with a brown paper bag.

Handles and knobs: to preserve the integrity of the phenolic handles and knobs, oven and dishwasher use are not recommended.

Dried-on foods: the easiest ‘no scrub’ method for cleaning dried-on foods is to boil some water in the dirty pan. The foods will generally release by themselves. Wash the pan as soon as it is cool enough.

After browning meat: after meat is removed, let utensil cool slightly and then fill it with hot water and dishwashing soap and let it soak. For stubborn residue, add water to the empty pan and boil.

To remove salt residue and hard water deposits: pour on a small amount of vinegar or lemon juice to dissolve them, then rub with a paper kitchen towel. Rewash in DISH DROPS Concentrated Dishwashing Liquid, rinse well and towel dry. If allowed to linger, the combination of salt, acids, oils and ‘hard’ water can corrode the surface.

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Warranty Amway* warrants that the iCook™ Stainless Cookware (the ‘Cookware’) will not prove defective (as defined below) under normal use. An item will be considered ‘defective’ if it is defective in materials or workmanship and if the defect materially impairs the performance or value of the Cookware to the original purchaser (the ‘Purchaser’).

ExclusionsThis Warranty does not cover:

(a) Any Cookware that has been subjected to any use that is different from, or inconsistent with, the instructions for use.

(b) Any Cookware that has been subjected to any abuse, accident, physical damage, misuse, alterations, neglect, or improper temperature.

Rights of the Purchaser If any Cookware that has not been subjected to abuse, accident, physical damage, misuse, alterations, neglect, or improper temperature, proves to have been defective, Amway will, at Purchaser’s option, either repair or replace the defective item at its expense, or refund an appropriate part of the price of the item to the Purchaser.

ClaimIn order to make a claim under this Warranty, the Purchaser must notify Amway of the defect in writing.

The Purchaser must provide proof of purchase, i.e., the invoice for the Cookware or other proof of purchase.

LimitationsThis Warranty will not be valid if a third party has materially altered the item to repair it. Unless otherwise required under European Union and national laws, this Warranty sets forth the Purchaser’s sole and exclusive remedies for any defect in the Cookware. Unless otherwise required under European Union and national laws, THE WARRANTIES STATED HEREIN ARE IN LIEU OF ALL OTHER WARRANTIES, EXPRESS, IMPLIED, STATUTORY OR OTHERWISE, EXCEPT FOR THE IMPLIED WARRANTY OR CONDITION OF MERCHANTABILITY, THE IMPLIED WARRANTY OR CONDITION OF FITNESS FOR A PARTICULAR PURPOSE, AND ANY OTHER NON-DISCLAIMABLE WARRANTIES IMPOSED BY EUROPEAN UNION AND NATIONAL LAWS.

Insofar as it is permitted under European Union and national laws, Amway accepts no liability for incidental or consequential damages. Some legal jurisdictions do not allow the exclusion of incidental or consequential damages, so this exclusion may not apply to you.

This Warranty does not affect the Purchaser’s statutory rights under applicable national laws in force.

Unless otherwise required under European Union and national laws, no person is authorised to modify or expand the Warranty provided herein, waive any of the conditions and limitations of this Warranty, or make any different or additional warranties with respect to the Cookware. Any statements to the contrary shall be of no effect unless made in writing and signed by an authorised representative of Amway. This Warranty is applicable in the United Kingdom, the Channel Islands, and the Republic of Ireland.

*For further details, please contact your Amway Business Owner or:

Amway (UK) Ltd. St Anne’s House Caldecotte Lake Drive Caldecotte Business Park Caldecotte Milton Keynes MK7 8JU England

Tel: 01908 629400 Fax: 01908 629401

Stainless Cookware Warranty

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Non-Stick Cookware Warranty

WarrantyAmway* warrants that the iCook™ Non-Stick Cookware (the ‘Cookware’) will not prove defective (as defined below), under normal use for five (5) years from the date of original purchase. An item will be considered ‘defective’ if it is defective in materials or workmanship and if the defect materially impairs the performance or value of the Cookware to the original purchaser (the ‘Purchaser’).


(a) Any Cookware that has been subjected to any use that is different from, or inconsistent with, the instructions for use.

(b) Any Cookware that has been subjected to any abuse, accident, physical damage, misuse, alterations, neglect, or improper temperature.

Rights of the PurchaserIf any Cookware that has not been subjected to abuse, accident, physical damage, misuse, alterations, neglect, or improper temperature, proves to have been defective during the warranty period, Amway will, at Purchaser’s option and subject to timely notification of the claimed defect, either repair or replace the defective item at its expense, or refund an appropriate part of the price of the item to the Purchaser.

ClaimIn order to make a claim under this Warranty, the Purchaser must notify Amway of the defect, in writing, within two (2) months after the defect has been discovered, but in all events no later than two (2) months after the end of the applicable warranty period. The Purchaser must provide proof of purchase, i.e., the invoice for the Cookware or other proof of purchase.

LimitationsThis Warranty will not be valid if a third party has materially altered the item to repair it. Unless otherwise required under European Union and national laws, this Warranty sets forth the Purchaser’s sole and exclusive remedies for any defect in the Cookware. Unless otherwise required under European Union and national laws, THE WARRANTIES STATED HEREIN ARE IN LIEU OF ALL OTHER WARRANTIES, EXPRESS, IMPLIED, STATUTORY OR OTHERWISE, EXCEPT FOR THE IMPLIED WARRANTY OR CONDITION OF MERCHANTABILITY, THE IMPLIED WARRANTY OR CONDITION OF FITNESS FOR A PARTICULAR PURPOSE, AND ANY OTHER NON-DISCLAIMABLE WARRANTIES IMPOSED BY EUROPEAN UNION AND NATIONAL LAWS. NO SUCH NON-DISCLAIMABLE WARRANTY, INCLUDING BUT NOT LIMITED TO THE IMPLIED WARRANTY OR CONDITION OF MERCHANTABILITY AND THE IMPLIED WARRANTY OR CONDITION OF FITNESS FOR A PARTICULAR PURPOSE, SHALL BE FOR TERMS EXTENDING BEYOND THE DURATION OF THE EXPRESS LIMITED WARRANTY DESCRIBED ABOVE.

Notwithstanding the foregoing, some legal jurisdictions do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. Insofar as it is permitted under European Union and national laws, Amway accepts no liability for incidental or consequential damages. Some legal jurisdictions do not allow the exclusion of incidental or consequential damages, so this exclusion may not apply to you. This Warranty does not affect the Purchaser’s statutory rights under applicable national laws in force. Unless otherwise required under European Union and national laws, no person is authorised to modify or expand the Warranty provided herein, waive any of the conditions and limitations of this Warranty, or make any different or additional warranties with respect to the Cookware. Any statements to the contrary shall be of no effect unless made in writing and signed by an authorised representative of Amway. This Warranty is applicable in the United Kingdom, the Channel Islands, and the Republic of Ireland.



Tel: 01908 629400 Fax: 01908 629401

78

Knifeware Warranty

WarrantyAmway* warrants that the iCook™ Knifeware and Shears (“Knifeware”) will not prove defective (as defined below) under normal use. An item will be considered “defective” if it is defective in materials or workmanship and if the defect materially impairs the performance or value of the Knifeware to the original purchaser (the “Purchaser”).


(a) Any Knifeware that has been subjected to any use that is different from, or inconsistent with, the instructions for use in the Knifeware Use Instructions.

(b) Any Knifeware that has been subjected to any abuse, accident, physical damage, misuse, alteration, or neglect.

Rights of the PurchaserIf any Knifeware that has not been subjected to abuse, accident, physical damage, misuse, alteration, or neglect, proves to have been defective, Amway will, at Purchaser’s option, either repair or replace the defective item at its expense, or refund an appropriate part of the price of the item to the Purchaser.

ClaimIn order to make a claim under this Warranty, the Purchaser must notify Amway of the defect in writing. The Purchaser must provide proof of purchase, i.e., the invoice for the Knifeware or other proof of purchase.

LimitationsThis Warranty will not be valid if a third party has materially altered the item to repair it. Unless otherwise required under European Union and national laws, this Warranty sets forth the Purchaser’s sole and exclusive remedies for any defect in the Knifeware. Unless otherwise required under European Union and national laws, THE WARRANTIES STATED HEREIN ARE IN LIEU OF ALL OTHER WARRANTIES, EXPRESS, IMPLIED, STATUTORY OR OTHERWISE, EXCEPT FOR THE IMPLIED WARRANTY OR CONDITION OF MERCHANTABILITY, THE IMPLIED WARRANTY OR CONDITION OF FITNESS FOR A PARTICULAR PURPOSE, AND ANY OTHER NONDISCLAIMABLE WARRANTIES IMPOSED BY EUROPEAN UNION AND NATIONAL LAWS.

Insofar as it is permitted under European Union and national laws, Amway accepts no liability for incidental or consequential damages. Some legal jurisdictions do not allow the exclusion of incidental or consequential damages, so this exclusion may not apply to you. This Warranty does not affect the Purchaser’s statutory rights under applicable national laws in force. Unless otherwise required under European Union and national laws, no person is authorized to modify or expand the Warranty provided herein, waive any of the conditions and limitations of this Warranty, or make any different or additional warranties with respect to the Knifeware. Any statements to the contrary shall be of no effect unless made in writing and signed by an authorized representative of Amway. This Warranty is applicable in the United Kingdom, the Channel Islands, and the Republic of Ireland.



Tel: 01908 629400 Fax: 01908 629401

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Notes...

contents · 2013. 6. 10. · introduction 4 getting to know your cooksets 5 icook stainless...

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