Cooking methods

Thanks to BergHOFF’s cookware it is possible to cook without water, fat or oil. Not only is it healthier, few vitamins are lost too. That way, you can optimally enjoy a tasteful and healthy meal!

Cooking without water

Always use the right casserole!
The casserole should always be well filled while cooking. Not using the right casserole (one that is too large for example) when preparing a certain meal, will cause vents which will damage the quality of the food. In fact, those vents dry out the food and can also cause burning or damaging of the casserole. Filling it with maximum 2/3 of its capacity, is the ideal way of cooking.

Always rinse vegetables with water!
This is important for two reasons. Firstly, all chemicals are washed off; secondly, the food will also absorb water and will mix it with its own natural juices. The process “cooking without water” is simplified that way.

Check the heat source!
Before starting with the cooking process, always use cold casseroles and check whether the heat source is at a medium temperature. When the casserole is too hot, liquids will evaporate, which considerably reduces the quality of the food. Cooking without water at a medium temperature is therefore recommended!

Create a maximum amount of steam!
Always start cooking at an average temperature and add two or three table spoons of water (recommended!). As soon as the steam escaped from the sides of the casserole, you better lower the cooker’s temperature. The cover now created a maximum amount of steam in the casserole.

Don’t continuously look in the casserole!
Every time you remove the lid from the casserole during the cooking process, heat escapes in the shape of steam. That lengthens the cooking process and the food will dry out more quickly as well. If you remove the lid too early, add a bit of water.
Cooking times:
green beans, peas, broccoli, celery, cauliflower, spinach, cabbage … 7 – 12 minutes
onions, potatoes, carrots, beans … 14 – 18 minutes

Cooking without fat or oil

Originally, fats were used to prevent the food from burning, but thanks to most of the BergHOFF casseroles, that became unnecessary!

Check the heat source

This is possible by pouring a few drops in the casserole. If the drops start to roll across the base, it has reached the right temperature.

Roasting meat
Put the meat in the pan and don’t add salt. As soon as the pores are closed, cover the pan for at least 3 minutes with the lid. The meat will loosen itself slowly from the base. That way of roasting also makes it easier to clean the pan afterwards.

Lower the temperature
After roasting, it is best to lower the temperature (somewhere between low and medium). That will shorten the cooking time by 20 to 30 %, again saving energy.

In a nutshell:
start the cooking procedure at an average temperature and keep an eye on the first amount of steam
lower the temperature, causing a maximum amount of steam
finish the cooking process at a low temperature, by means of normal cooking times.

Cooking times:
fillet of fish … 6 minutes
chicken breasts … 12 minutes
steaks … 15 – 25 minutes
entire chicken … 45 minutes
roast … 90 minutes

Steaming

If you wish to steam, place the food to be prepared in the steam basket. Then, add some water and cover the casserole with the lid or a bowl that you place on top of it upside down (as a lid). Bring the water to boil and … the food is done in no time! Those who compare this method with the traditional way of cooking, will see that the natural taste and nutritional value are preserved. Ideal to prepare fish, vegetables and other meals!

Cooking times:
fish … 6 – 9 minutes
shrimps … 4 minutes
lobster … 7 minutes
most vegetables … 8 – 12 minutes