There is designed and engineered dual section on the ledge of the Turbo Cooker ® base. The ledge is separated by a raised ridge going all around the circumference of the top part of the base (where covers typically sit). The inner section of the ledge holds the steam racks and the outer section is where the dome cover sits. 

 

A vapor seal is created between the cover and base by the small amounts of moisture that roll down the walls of the cover into the outer section of this ledge. The combined design of the cover and the ledge creates this vapor seal, which assists in creating the forced steam convection process.

 The base is protected with a non stick coated interior to assist in the easy release of food. Fat free cooking is possible due to a non stick coating and the Steamcooking ™ technology itself. Steamcooking ™ retains moisture and liquids longer in the cooking environment, reducing the depletion of liquids in the base, protecting food from burning and sticking and reducing if not eliminating the need for a fat to be added. 

Being able to fry in the Turbo Cooker ® is possible without ANY fats. By adding small amounts of water and using the natural juices in the foods being cooked, which, converts almost instantly to steam, and slightly shaking the base, the remaining water not immediately converted to steam moves under the food. By retaining moisture in the base reduces the time in which food typically can burn. Water is added in intervals to continue the effect. 

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