Cooking Tips and Recommendations
How to Use the 9 Temperature Zones
The Namath Rapid Cooker has 9 cooking temperature zones—three (3) temperature settings: high, medium, low—and three (3) adjustable heights: high, medium, low, to account for 9 different zones of heat! With this fully customizable range, you can get the perfect “steakhouse char” by searing your meat on the “High-High” setting or warm food and melt cheeses on the “Low-Low” setting. Please see the chart below for some general cooking suggestions:
Always preheat your Namath Rapid Cooker on “High-High” for 3-5 minutes prior to cooking.
Sear the meat, for a few minutes per side, in the “Sear” zone to seal in the juices. After searing both sides, drop down to the “Grill” or “Heat” zone and flip the meat to achieve the desired level of doneness. For more even, well-done cooking with less of a sear, use the lower zones.
Prior to cooking, lightly oil and season the vegetables to your liking. Cook in the “Broil” zone or “Slow Cook” zone depending on the desired doneness and level of crispness you prefer.
Create sautéed dishes by simply placing a metal sauté pan into the Namath Rapid Cooker. Do not use pans that are made from materials other than metal. Place the food in the pan, along with the appropriate liquids or oils. Place the pan on the grate and adjust the Namath Rapid Cooker to “Grill” (Medium-High). Monitor pan and liquids during the cooking process. Use caution as the pan and handle will be hot.
The Namath Rapid Cooker can be used for a variety of items; the only limit is your culinary imagination! Use the 9 Zones to caramelize sugar on a crème brûlée or melt cheese on French onion soup. Create a crispy finish to ribs and other barbeque in the “Sear” or “Grill” zones or use a cast-iron pan to make fajitas. The possibilities are endless!
NOTE: Fish, vegetables, seafood, beef tips, kabobs, sliced meat and other items can be placed directly on the plate instead of on foil.
IMPORTANT: Cooking times will vary depending on the weight, size and thickness of the product being cooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.