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As Seen On TV Product Reviews.com The Turbo Cooker The TURBO COOKER�?pan is a remarkable 3-in-1 Cooking System - you will be able to steam, fry, boil, bake, braise and stew WITHOUT oil. Not only is the TURBO COOKER�?pan one of the healthiest cooking systems, but it is also one of the quickest and easiest. Q. How come the Turbo Cooker �?pan can fry with water and get a fried texture? A. Frying is a texture that can be obtained not only from cooking with oil, which is the typical method of frying, but with other liquids as well. Oil is used to (a) stop food from burning on the base of the cooking vessel and (b) to create internal heat within food, penetrating into the food cooking the inside. Steam can replace oil for cooking through food and does it faster and better, bringing out the natural taste to food without saturating it with oil. Water, soup broth, alcohol etc. can be used as liquids in the Turbo Cooker �?pan. If you add more liquid you essentially will boil the food instead of frying it, so the recipes and instructional guide detail proper quantities of liquid and at which interval to insure that the Steamfrying�?process is activated. The fried texture is a result of the food coming in contact with the surface heat. The liquid, in proper amounts, creates steam, which (a) keeps the food moist and (b) replaces the oil, which is used to stop food from burning on the base. Chef Randall invented his unique Steamfrying�?method of cooking for use in his Turbo Cooker�?pan. By the way, if you want the taste of oil, you need only add less than a (tsp.) for a whole meal at the end of the cooking process. By the time the food is cooked, the pores are closed and therefore the meat cannot absorb oil. The oil added will coat the exterior surface giving you that distinct oil taste without being heavily saturated. Q. How can the Turbo Cooker�?pan cook 2 or 3 things at the same time? A. Because of the design of the unit and the fact that a special designed steam rack fits into the same ledge that holds the domed cover, the Turbo Cooker�?pan can hold one food on the rack while another is being prepared below. Further, you can separate 2 foods on the steam rack, each cooking on its own. All this, due to this unique method of cooking. Q. How come flavors do not transfer in the Turbo Cooker�?pan? A. Steam doesn’t allow the transfer of competing flavors. Food cooking in the bottom will not be flavored by food cooking above or visa versa. Cooking with the valve open for extended periods of time, may promote some flavor transference. The recipe cards take this into consideration, so none of our recipes have flavor transference. Q. The Turbo Cooker�?Cooking Guide is missing where can I get it? A. A PDF version can be downloaded by Clicking Here. Care and Use? Cleaning is easy. To clean the pan at the end of cooking simply remove all the food. When the pan is cold wash it in warm soapy water. Always use a sponge or special scouring pad made for non-stick surfaces. Always use non-metallic utensils in the pan and items designed especially for non-stick surfaces. To clean the pan between stages of cooking, you simply need to pass a paper towel through the base on the end of a spatula or wooden spoon and it should clean up quickly and easily. For starches or other slicker films you can add a little water with the spatula (between 2 to 4 tbsp. at a time) and the film will come off. Remember to use caution when cleaning a hot pan; we instruct you to use a spatula or spoon with a proper grip and of sufficient length, to insure you do not get burned. The Turbo Cooker usually sells for around $60 and includes The Turbo Cooker, Turbo Base, Turbo Dome Cover, Turbo Steam Rack, Turbo Spring Form Baking Pan, Quick and Easy Cooking Guide, and Turbo Recipe Cards. We see that a Turbo Cooker Plus is in the works, so we are excited to here about that.

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