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Discover how vacuum cooking works wonders

Discover how vacuum cooking works wonders

Vacuum Cooking – What is it?

Korean stew requires long cooking times to soften the meat. In vacuum cooking, the food or soup is locked in an airtight vacuum after it has been cooked. The best result is achieved through the process.

To explain how vacuum pots work, we have two basic recipes. You can view the recipes by clicking on the first link below. Vacuum pots can be used for any type of stew or soup you like.
Happycall Zin Vacuum Pot

For instance, we cooked stew or soup for an hour, and then turned off the heat. As the food is kept in vacuum mode, the taste is preserved until it is time to serve the dish. The stew and soup taste better and lose less water during cooking.

As a result of the vacuum status, food ingredients can release their full flavour. Food is preserved fresher and longer inside the airtight pot.

Happycall IH vacuum pots are airtight, but they are not pressure cookers. You can also add ingredients during cooking by opening the lid. A self-standing, tempered glass lid lets you see what is going on during cooking.

Vacuum pots are made of ceramic based nonstick that does not contain PFOA or PTFE. Healthy material for cooking.

Vacuum Cooking Instruction

  • Lock the handles on both sides.
  • Cook the contents until the silicone button in the center of the lid is vibrating and steam is escaping from the valve.
  • Lid can be open anytime during cooking. 
  • Time your cooking as usual.
  • Switch the heat off and the pot will enter vacuum mode. This creates an airtight seal.
  • Food can be kept fresh for longer in vacuum.
  • Simply push the silicone button to release the pot from vacuum mode.
  • You will hear a hissing sound, there is no danger present.
  • Beware of the heat. Hold the lid flat. Then flick off excess water before holding it upright.

Refer to our user guide for instructions on cleaning and maintaining the ceramic non-stick vacuum pot.

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