General characteristics
The Zepter Analogue Thermocontroller working temperature range is from +20°C to +85°C.
The temperature range for the storage of the device is from -10°C to +85°C

USER INTERFACE
The user interface of the Zepter Analogue Thermocontroller works based on the following:

• Moist Scale
• Dry Scale
• Temperature indicator
• Temperature indicator display

TEMPERATURE LEVEL
The device is equipped with two different temperature level indicators, both with fields of three different colors (yellow, green, red).
The external indicator shows the cooking temperature in the Moist mode, while the internal indicator shows the temperature level in the Dry cooking mode.
Individual colors on the temperature’s level indicate three stages of cooking process:

• Yellow - heating stage
• Green - proper cooking
• Red - overheating

THE DEVICE DESCRIPTION
The Zepter Analog Thermocontroller is a device that allows you to prepare healthy food at the correct temperature and to control the cooking process without having to look under the lid.
The closed cycle (process of closed water vapor cycle) runs smoothly.
Food is cooked in its own water at a lower temperature, maintaining its nutritional ingredients (values) and sensory properties, saving up to 70% of energy and 30% of food.
The Zepter Analog Thermocontroller guarantees maximum precision and reliability in temperature readings, enabling better control of the cooking process.

MODE OF ACTION

COOKING WITHOUT ADDING WATER:

• When cooking without water, always place fresh, washed food in a cold dish, leaving ¼ free space or filling to at least 3 cm from the edge of the pan and close it with a lid;
• Place the pan with the lid on the cold heat source (cooker) and turn on the heat supply (medium or high level);
• When the Zepter thermocontroller indicator is halfway up the green area on the Moist scale reduce heat input to a minimum;
• The food is cooked in its own water that remains in the pan;
• Water vapor from the food inside the pan rises. Because the lid is always cooler than the entire pan the water vapor condenses and the nutrient liquid sinks to the food at the bottom of the pan. This process is repeated until the food is perfectly cooked (Closed Water Vapor);
• A ring of water vapor that forms between the rim of the pan and the lid hermetically closes the pan;
• The cooking process is complete after approximately 20 minutes.

FRYING WITHOUT ADDING FAT:

• When frying without fat, always place the meat in a preheated dish;
• Place an empty, covered dish on the stove and turn on the heat source to maximum temperature, but not for more than 5 minutes;
• The dish is ready for frying, when the indicator is halfway up the green area on the Dry scale or when a few drops of water poured on the bottom of the vessel combine and they move like beads, („a water drop test”) after a maximum of 5 minutes from turning on the heat supply;
• Always put the meat in a hot, empty pan, press down to the bottom with a fork to finish frying the meat;
• After 30-60 seconds, turn the fried meat over on one side, pressing it again lightly and leave it until it is fried;
• Reduce the temperature to a minimum, turn off the heat source or remove the pan from the oven;
• Use the lid depending on the type of food you are cooking (frying method);
• The frying process is complete after approximately 10 minutes.