close

The uniquely designed cover was engineered to create the Steamcooking™ effect. The technology of Steamcooking™ harnesses steam to create a combined cooking effect with other traditional cooking methods:

Frying + Steaming = Steamfrying™
Roasting + Steaming = Steamroasting™
Baking + Steaming = Steambaking™
Grilling + Steaming = Steamgrilling™
Using Steam to preserve foods = Steamcanning™

Steam is naturally generated and rises from the base. Unlike traditional cookware; the Turbo tri-step domed cover holds a larger volume of steam, forcing it to rise along the straight sided walls (instead of escaping out). The steam is then contours upwards towards the flat top center where it condenses, falls to the base and steam is reformed. The combination of all three sections is what creates the accelerated convention process; this process occurs continually throughout the cover during cooking.

Cookware typically creates a certain amount of convection steam. The Turbo Cookers® raised dome cover is unique in that it creates a similar process to that of a convention oven. Convection ovens use fans to increase steam circulation, Turbo cookware creates forced convention without a “fan”.

• Convection cooking is the natural circulation of heat within a closed cooking environment.
• Forced convection cooking accelerates the cooking process, reduces cooking time and creates a more uniformed cooking environment.
  

In addition the dome cover adds up to 60% more cooking room that is found in the base. The cover also retains moisture, enhances flavors, reduces cooking time, allows for multi level cooking (the racks create 2 additional cooking areas) and is the key inventive element to Steamcooking ™ and the Turbo Cooker ®.

close