Durotherm Thermal Cooking Tips
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Generations of Swiss cooks have used Durotherm to cook succulent meats, savory grains and vegetables bursting with flavors so natural that additional seasonings are rarely needed. Perfect for sodium-free diets, and low-fat lifestyles.
Choose from 4 categories of foods - Meat/poultry, Vegetables/potatoes, Grains and Fish to learn how to cook with the Swiss Durotherm method.
Durotherm Cooking Methods
Waterless Cooking
(use this method for vegetables and potatoes)When Durotherm Cookware is heated, steam is produced inside by the food that is cooking. The unique convex lid creates a convection effect that bastes the food in its own moisture as it cooks. In addition, the condensation of steam is collected in the groove between the casserole and the lid forming a seal and preventing heat loss. Oxygen can't get in, so vitamins are preserved and the food keeps its bright, natural colors!
Fat-free frying and browning
(use this method when cooking meats or chicken)Use Durotherm to brown meat and chicken without the use of fats or oils. Browning the meat seals in the natural juices and after the meat is turned the lid is placed on the pan for a few minutes to finish cooking. The results are moist and succulent.
Thermal Cooking
(use this method when cooking rice and grains)Once the liquid is heated and the grains are added, just lower the heat, place the cover on the Durotherm casserole, clip on the serving base and Durotherm finishes the cooking for you. Not ready to eat yet? Durotherm will keep your rice piping hot and ready to eat for up to 2 hours.
Note: Beans and legumes are best cooked in the Duromatic Pressure CookerFish Cooking - use this method when cooking fish in Swiss Durotherm.
Fish can be gently browned (or not) and then steamed either in their own essence, or over fragrant herbs and vegetables. Fish tastes so fresh, you'll think it just jumped into your plate. The braising pan is perfect for fish.
