Quantity : The more food in the pan, the better the Ecostoof® works. If you stew smaller portions, it is better to cook the food a little longer before it goes into the Ecostoof®
Start temperature: before your dish enters the Ecostoof the whole must be warm. For example, if you are used to using boiling water from the kettle in your potatoes, your potatoes will still be cold inside after 1 minute of cooking. On the other hand, if you put your potatoes in cold water, it will take longer for the water to boil, causing your potatoes to heat up. If you use a kettle with hot water, let your dish boil a little longer before it goes into the Eco-oven
Put 250 grams of rice in the pan. Add (cold) water in the ratio of 1 cup of rice and 1 1/2 cup of water. Boil the water with the rice. Remove from the gas after three minutes and place in the Ecostoof®. The rice is ready after about 30 minutes
Solid-boiling potatoes :
Boil the potatoes in 2 cm slices or cubes in plenty of (cold) water. Cook for 1 to a few minutes, depending on the amount of potatoes. Place the pan with lid in the Ecostoof® and the potatoes are ready after 45 minutes. You can also stew whole potatoes. The cooking time is 5 minutes (with larger potatoes a little more) and the stew time 45 minutes
Beef stew. Use a minimum of 500 grams of meat. Make sure the meat is at room temperature. Cut the meat into pieces of approximately 3 cm. Start searing meat and frying vegetables. Add the so-called bouquet garni (mixture of fresh herbs). Use wine, beer or a soft vinegar such as balsamic vinegar to make the meat tender. Enrich the dish with, for example, stock or broth. Use a minimum of 4 dl of moisture, or more with larger quantities of meat. Make sure the meat is under the moisture. Bring slowly to the boil and then leave for 10-20 minutes, with the lid on the pan, simmer gently (to the boil) until the dish is thoroughly hot. Place the pan in the Ecostoof®. The meat is done after three hours. For the ultimate butter-soft meat, reheat the dish to 90 degrees and then place it again for three hours (longer is also possible) in the Ecostoof ®
First fry the vegetable mixtures, then add water and seasonings, bring to the boil again for a few minutes and place in the Ecostoof®. It can be a bit shorter than with meat; 30-60 minutes is sufficient.
For example bolognaise sauce: fry the minced meat, add the herbs and vegetables and tomatoes, bring it back to the boil and put the dish in the Ecostoof® for at least 30 minutes. Longer is tastier
Lentils and beans
Cooking dried lentil beans, chickpeas and other dishes that would otherwise have to cook or soak for a long time: soak for 12 hours, cook for 15 minutes and then 1 – 3 hours (longer is also possible) in the Ecostoof®, depending on the variety. Reheat if necessary. Do not use salt or the beans will fall apart.