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The Health System can cook nearly all of your meats, fish and poultry without any added grease, fat or cooking oil. This can help you reduce calories without dieting and help you lower your cholesterol level and maintain a healthy heart.
How it works:
All meats and poultry contain juices. Much of it is water, but unfortunately much of it is also fat. By trimming the visible fat from meat before cooking, and then "pan broiling" the meat in the Health System without adding fats or oil, you can enjoy tender juicy meats that are much lower in fat and calories.
Preheat the pan at medium or medium-high. After about 3 minutes, test the surface with a few water drops. If the droplets bead up and dance across the surface, the pan is hot enough to brown the meat and seal in juices.
Meats will stick at first while they are browning. Don't cover the pan until the meat loosens (usually in about 5 minutes). To prevent grease from splattering, you can cover partially, leaving the top slightly ajar.
When the meat loosens, turn it to brown on the other side. Then, cover the pan with the Redi-Temp™ valve open.
When the valve whistles, close the valve and reduce the heat to low. Continue cooking according to the recipe. Normally, cooking time is about 5 to 10 minutes for steaks, chops, cutlets or boneless chicken; the time is longer for thicker cuts of beef or poultry with bones.
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