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How to choose the correct Shuttle Chef to suit your requirements.

We have a lot of people that experience difficulties in choosing which Shuttle Chef would be best for their needs so we have compiled this step by step process to help you make the correct choice.

Remember with Thermal Cooking the largest unit is not necessarily the best as they require adequate "thermal mass" to work efficiently

In simple terms this means that the fuller the saucepans are, the longer it will take to lose temperature.

As in a THERMOS hot water flask.......if you have it at-least 75% full of boiling water then it will last the longest period however if it is only half full then there is less "thermal mass" within the flask (more air space) and therefore the temperature will begin to drop more rapidly.

With Thermal Cooking (especially with the THERMOS Shuttle Chef) you are not trying to "cook" the meal before you place it inside the vacuum insulated outer container.......rather you are ensuring that the ingredients have been able to be heated right through and have reach approximately 100 degrees centigrade.

In some cases, especially with a large roast or silver-side you will not be able to obtain a temperature of 100 degrees centigrade in the centre of the meat without over-cooking the outside as the thickness of the ingredient makes it more difficult to raise the internal temperatures (just as it does in an oven) However as proteins will cook at a lower temperature over time then as long as the internal temperature of your roast has reached approximately 70 degrees centigrade it will successfully complete the cooking process and produce a deliciously moist meal.

Every ingredient has a specific temperature band that is required to cook that ingredient.

For example:-

Rice and vegetables need to be brought to the boil and have a very narrow, but high temperature band and will basically cease any further cooking when the temperature drops below approximately 90 degrees centigrade, whereas proteins have a much broader temperature band and will continue to cook (slower and slower as the temperature drops) even below the food safe temperature of 60 degrees centigrade.

This means that you can have both rice or vegetables inside the Shuttle Chef at the same time as the meat and the rice or vegetables will not overcook or become bland and mushy whereas the meats will go on tenderising (albeit slower and slower) the whole time that they are kept in the Shuttle Chef. (remembering that below the food safe temperature of 60 degrees centigrade the meal should be eaten, re-heated or refrigerated for food safety)

When you "cook" a meal on a stove top you are simmering the ingredients (just bubbling slowly) and stirring until the meals have cooked to your satisfaction....................this means that the ingredients closest to the heat source (bottom of the saucepan) will be approximately 100 degrees centigrade and those closest to the top will be approximately 90 to 95 degrees centigrade and you stir the ingredients to ensure that the heat is even distributed.

While there is liquid in the meal (and you keep stirring) it will not obtain a temperature above 100 degrees centigrade as this is the temperature at which liquid turns into a gas (the bubbles that form when boiling)

Therefore you are basically cooking most stove top meals at a temperature of between 90 and 100 degrees centigrade for as long as it requires.

For thermal cooking (especially in the vacuum insulated Shuttle Chef) you first bring the ingredients to approximately 100 degrees centigrade (this is determined by the simmering times in the recipe book) and then place the saucepan and ingredients inside the outer Shuttle Chef and close the lid...............because the Shuttle Chef is vacuum insulated it only drops in temperature approximately 3 degrees centigrade per hour (assuming it is around 75% full) so your ingredients will remain above the required 90 degrees centigrade for long enough to ensure that the vegetables are fully cooked and also remain above the food safe level of 60 degrees centigrade for at-least 10 to 12 hours ensuring super tender meats without any over cooking of the vegetables or drying out of the ingredients.

These inner saucepans have a heavy duty base and can be used as "daily saucepans" on any stove top or heat source, including the new Induction stove tops, which will save you the inconvenience of carrying additional saucepans for every day use.

To help you choose the Shuttle Chef for your requirements:-

1. If you are a SOLO and only need to cook for one then you can follow this link:- Shuttle Chefs for a SOLO

2. If you are a SOLO but would like to be able to cook two different meals at the same time follow this link:- Shuttle Chefs for a SOLO

3. If you are a COUPLE and require to cook only one meal at a time follow this link:- Shuttle Chefs for a COUPLE

4. If you are a COUPLE and would like to be able to cook two different meals at the same time follow this link:- Shuttle Chefs for a COUPLE

5. If you are a FAMILY of three, four, five or six (depending on the eating volume of the children) follow this link:- Shuttle Chefs for a FAMILY

6. If you are a larger FAMILY or a GROUP then you can follow this link:- Shuttle Chefs for a GROUP