Patented Steamcooking™ Technology:

Steamcooking ™ is a proprietary cooking method developed in conjunction with Turbo Cookware ™ and is covered by 3 separate patents. Steamcooking ™ is a combination of steaming with the following cooking methods –  frying, roasting baking, grilling and canning.

The base of the Turbo Cooker ® has an engineered dual section ledge. The inner section of the ledge holds the steam racks and the outer section is where the dome cover sits.

By adding water (or other liquids) to food being cooked in the base, liquid converts almost instantly to steam, rising into the domed cover. The Turbo tri-step domed cover holds a large volume of steam, forcing it to rise along the straight sided walls, then contour upwards towards the flat top center where it condenses, falls back to the base and is reformed back into steam. The Turbo Cooker creates a similar process to that of a convention oven, but without a “fan”. Because there is no “fan”, the steam flow is limited to rotating within the cover area only (which includes the racks). If there was a fan, the steam would be forced to rotate through the entire unit, including the base.

There are in essence 3 cooking surfaces in Turbo Cookware™. Each of these surfaces cooks within or benefits from being connected to the dome cover and therefore fully benefits from the Steamcooking ™ process. The 3 surfaces are the base, wire rack and mesh racks. Since steam does not transmit flavors, food that cooks on the racks doesn’t mix flavors with what is cooking in the base. This effect can only be described as a thermal barrier, which is created between the upper (racks) and lower (base) cooking areas. This thermal barrier also stops the intermingling of flavors between foods cooking in the base and those cooking on the racks.

On top of the domed cover is a steam vent knob, which allows for the retention and release of steam, as required during various stages of the cooking process. When opened, steam escapes thru an opening in the cover, being drawn up as well thru the food. With the valve closed steam is forced to rotate in dome cover, cooking what is on the steam rack (s).

In addition, a vapor seal is created between the cover and base because of small amounts of moisture that roll down the walls of the cover into the outer section of this ledge. The combined surfaces of the cover and the ledge in the base, creates this vapor seal, and adds to the creation of the forced steam convection process.

Steamcooking ™ retains moisture and liquids, reducing the depletion of liquids in the base, food stays moist. The steam also helps in protecting food from burning and sticking and reduces if not eliminates the need for a fat to be added.