FAQ - AMC cooking pots


In our FAQ we have answered the most frequently asked questions about our products, recipes, cooking methods and more. If you can't find the answer to your question for here, please feel free to ask your question in the forum. In the forum all questions will be answered individually, either by our community team or by other users.

Body of the pot

  • The body of the pot is made out of 18/10 chrome-nickel stainless steel (1.4301 X5CrNi18-10, steel group: V2A)

  • It stands for 18% chrome and 10% nickel. It is rust-free, high-quality, durable, and robust stainless steel that is not only used in industrial facilities (e.g. to produce food) and in high-quality household items, but also in medical technology.

  • The body of the pot has always been made of the same high-quality stainless steel. The bottom is still made of the same material, but its composition has been further developed and improved throughout the stages of development: In 1984, it was encapsulated entirely in stainless steel. The capsule’s structure was altered in 1996 to make AMC pots and pans suitable for induction use.
    The bottom is “encapsulated” in a hygienically clean manner, making the AMC pot dishwasher-safe and suitable for induction use.

  • Nickel-free stainless steel is rust-resistant but more prone to damage from acid, dishwasher cleaning, and harsh cleaners in general.
    Steel containing nickel is more robust and more durable than nickel-free steel.

    • Most nickel allergies are contact reactions that are caused by skin touching jewelry or trouser buttons containing nickel, for example.
    • Sometimes nickel can also be consumed by eating foods with a high nickel content (e.g., chocolate, cereals, legumes, and nuts).
    • Comprehensive scientific studies have shown that no nickel is transferred to food from premium-quality stainless steel cooking pots while preparing food in normal household quantities. This also applies to very acidic foods, such as rhubarb, sauerkraut, and spinach.
      The nickel content of cooked food is the same as the values measured before cooking.
    • Only under extreme conditions can nickel be released in small quantities that quickly dissipate. For example, if rhubarb or sauerkraut is cooked beyond the normal cooking time, if tomato sauce is boiled down (reduced) for a very long time, or if these meals are stored in stainless steel containers. These quantities are far lower than the amounts found in the foods listed above. Nevertheless, it is the reason why some doctors advise that persons with a severe nickel allergy avoid using stainless steel as a precaution.
    • We generally recommend thoroughly cleaning stainless steel pots before using them the first time (in order to completely remove any existing buffing dust left over from production). Customers with a diagnosed nickel allergy should also briefly boil the pots with vinegar water once and should not store acidic foods in the stainless steel pot.
  • Its visual design has not changed, but the bottom has been improved in terms of composition.
    In addition to taking better temperature measurements, the Akkutherm capsule base and Visiotherm combined always ensure a perfect result with AMC.


  • The lid needs to have a hole because the Visiotherm measures the temperature right inside the pot.
    Compared to other pots with a temperature measuring system, the temperature can be recorded much faster and more precisely because it is measured inside the pot.

  • The ability to unscrew the Visiotherm has a wide array of benefits:
    For roasting and deep-frying with the lid:
    Steam can escape, meaning food which is being roasted or deep-fried is given a crispy outer layer/crust.
    For cleaning:
    Lids can be put in the dishwasher in a space-saving manner.
    No traces of limescale can be left behind under the Visiotherm by residual water.

    The Visiotherm must be removable because it is not ovenproof.
    Lids can also be used in the oven in order to prevent food from drying out as much and to protect food from becoming too browned.

  • The Visiotherm fits on the lid of the AMC Premium System; the shape of the lid has not been changed. However, it does not fit on the lid of the AMC Starline or older models because they have no hole in the lid and use a different screw-on technique.

  • Most of the AMC pots have the lid which can be hooked onto the side of the pot between the handle and the rim of the pot.
    However, this does not apply to very shallow pots (Arondo Grill, Oval Grill, and other griddles), pans with only one handle, and the wok.
    Any condensation that has formed on the lid does not drip onto the hob or countertop.

  • This can indeed happen because the lids fit very tightly. The pot and lid can form a light vacuum seal, especially once the food has cooled down with the lid on the pot.
    Heat up a pot slightly on the burner or put it in hot water. The heat will loosen the vacuum seal and the lid can be removed again.

Handles with Thermobloc

  • The handles are made entirely of stainless steel. They have a built-in ceramic part that acts as a heat stopper – the so-called Thermobloc.
    The Thermobloc does not channel heat from the body of the pot to the handles. The handles do not get hot and can be easily touched throughout the entire cooking process.
    Please note:
    The Thermobloc cannot stop external heat reaching the handles (e.g., in the oven or from an adjacent gas burner) and the handles will get hot.

    • That’s why it’s important to always position the pots right in the middle of burner so that the handles do not hover over an adjacent burner. This applies in particular to gas burners.
    • Also pay attention to the following when cooking on the induction hob with shallow pots:
      • If there are fixed cooking zones, it is sufficient to place the pot or pan in the middle.
      • In the case of induction hobs which are no longer divided into cooking zones, such as Maxi-Flex induction hobs, pots and pans can be placed practically anywhere on the hob, meaning that there is no other option than to be careful and use pot holders if need be.
      • IMPORTANT: This effect applies to the metal handles on all pot manufacturer’s shallow cookware. As a result, it’s not really a problem with the pots and pans themselves, but rather an issue with induction itself.
  • AMC pots and pans with stainless steel handles can be used freely in the oven.
    Please note:

    • Use hand protection (pot holders) because the handles become hot in the oven.
    • Pots and pans with plastic handles can only be freely used in the oven if the handles are removable and can be removed in advance.
    • The Visiotherm and other lid knobs must always be removed from lids.
    • The EasyQuick and Secuquick softline must never be used in the oven.
    • They are completely ovenproof.
    • Metal handles cannot be damaged by a gas flame’s heat, but plastic can.
    • They are robust and durable.
  • The handles must be manufactured as hollow bodies to ensure the aforementioned temperature and ergonomic benefits of the AMC stainless steel handles.
    It is currently not technically possible to prevent water from entering the handles when cleaning the pots.
    The small holes on the handles are required so that water can drain away easily. The holes are arranged in such a manner to ensure the water that has entered the handle can drain away entirely and that no residues are left behind.

    • As far as possible, arrange the pots and serving utensils in the dishwasher as depicted in the illustration the so that the water can drain away easily. That way less water will enter the handles and can drain away better.
    • Let the pots briefly drain off over the dishwasher’s open door or on the sink’s drainboard and use a tea towel if required.


    • AMC pots and pans have an Akkutherm capsule base. It absorbs even the smallest amounts of heat, stores it, and transfers it evenly to the food, just like a battery.
    • The multilayer capsule base and body of the pot are inseparably connected, which is made possible by a special pressure-welding process developed by AMC. It is suitable for all types of hobs (gas, cast iron, glass ceramic, halogen as well as induction).


  • The capsule base’s material was altered with the introduction of the AMC Starline generation (1996), meaning all AMC pots and pans have been suitable for induction use since then. All models up to and including the AMC Premium System feature the embossment “induction” on the base stamp. The embossment was discontinued with the AMC Premium Cooking System because induction suitability is now the industry standard.

  • The base’s capsule can discolor more quickly due to the magnetic stainless steel which was used. This is caused by the magnetic stainless steel, which is more sensitive to high temperatures (e.g., during roasting). (see Chapter 1.7 for cleaning information)

  • The following conditions are very important for cooking in an energy-efficient manner with AMC:

    • Optimal energy control with Visiotherm and Audiotherm
    • The perfect-fitting lid
    • The Akkutherm capsule base with excellent heat storage and even distribution of heat to the food being cooked.
    • Don’t forget:
      The EasyQuick and Secuquick softline. They will help you save even more energy with AMC pots.
      Controlled cooking with the Navigenio supplies only the amount of energy that is precisely required.

Cooking with the AMC Premium Cooking System on different types of hobs

  • Yes, all pots and pans can be used on all types of hobs: Cast-iron hobs, glass ceramic hobs, halogen hobs, induction hobs (from AMC Starline) and gas hobs. All types of hobs can be heated on the highest level (please see Pt. 24. Induction and booster or power level).

  • The diameter of the pot’s base should fit on the hob burner. In other words, the diameter of the base should be the same as the diameter of the burner. If too big a burner is used, this wastes energy; if the burner is too small, cooking is slow and weak.

    • The same applies here when heating up the hob: switch on the highest level.
    • Never switch on the power or booster level except for heating water; this applies to all AMC cooking methods.
    • The following information must be observed when you continue to cook food:
      The high power level of induction hobs expedites heating up the hob to the desired range (e.g., vegetable or roasting window). This means that when you turn back the level of energy, there is suddenly less energy available. As a result, the level for induction hobs must be turned back more than compared to other hobs.
      • That’s why you should select a level of approx. 1/2 or 2/3. Depending on the manufacturer, this can be approx. 400 to 700 W.
      • How far back the level should be turned also depends on the cooking method, the size of the pot, and the contents of the pot.
        Example: The level is lower for a smaller portion of vegetables in a small pot than for a large pot with the Secuquick softline or a large pan with several steaks.
    • If the energy supply in the stop window can often be switched off completely in conventional hobs, it makes more sense to leave the setting on the lowest level for induction hobs because there is very little residual heat when cooking with induction.
  • A humming or buzzing noise can often be heard when induction hobs are operated on a high power level. This happens when stainless steel cookware with multilayer bases (sandwich bottoms) are used and is generally a problem that happens with induction cooking. The noise generated diminishes significantly by reducing the power level.
    This noise generally happens when stainless steel pots (not just AMC pots) are heated on induction hobs at high power.

    • Handle position: Handles must be positioned so that the adjacent flame is not directly beneath the handle.
    • Select the gas burner based on the diameter of the pot – the gas flame must not extend past the bottom of the pot.
    • Heat on a high flame and continue to cook on a low flame.

Cooking methods - Cooking without adding water

  • The Visiotherm allows you to optimally control the temperature when heating up the pot or pan to the vegetable window.
    The Visiotherm shows when the perfect temperature for cooking vegetables is reached and the energy supply can be reduced.
    The Audiotherm also emits an acoustic signal so that you don’t need to keep a constant eye on the food during cooking.

    • Always add “dripping wet” vegetables to the pot.
    • The pot should ideally be filled to approx. 2/3 the volume (if there is not enough food or not enough moisture in the pot, an optimal steam environment cannot form inside the pot).
    • Once the vegetable window is reached, the energy supply should be reduced sufficiently to allow a perfect film of water to form in the condensation groove. This would not be possible if there is a steady flow of steam escaping due to too much energy. Temporary venting of steam is not an issue, however.

Cooking methods - Cooking without adding fat

  • In general, all pots, pans, and grill pans are suitable for roasting. Some of the ways in which they can be used include:
    Pots: Very well suited if the food being roasted is finished with additional ingredients and a large amount of sauce (e.g., roasts, ragouts, goulash, and stews)
    HotPan: For all kinds of schnitzels and steaks, even when small amounts of other ingredients and liquids are added, for deep-frying, and for baking small cakes and quiches with Navigenio.
    Arondo Grill and Oval Grill: For all steaks that need to be heavily seared and when a crispy outer layer/crust with a grill pattern is desired.
    oPan: Specifically for delicate egg dishes

  • Because the Visiotherm allows you to optimally control the temperature when heating up the pot or pan to the roasting window.
    The Visiotherm shows when the best temperature for adding the food to the pot has been reached as well as, in the case of roasting with a lid, when the perfect time for turning over food has been reached.
    The Audiotherm also emits an acoustic signal so that you don’t need to keep a constant eye on the food when roasting.

    • Always remove the food to be roasted from the fridge approx. 30 minutes before preparation in order to achieve the best results.
      The base of the pot or pan that has been heated up will cool down too quickly if the food to be roasted is too cold.
    • Always dab the food to be roasted with a paper towel before roasting it.
      Any moisture on the food to be roasted stops it from easily lifting off the bottom of the pan and forming a nice crispy outer layer/crust.
    • Add the food to be roasted to the pot or pan and only turn it over once it starts to lift slightly off the bottom of the pot.
      Otherwise, it’s not possible to form a nice crispy outer layer/crust. It stops the food from easily lifting off the bottom of the pan and meat/fish fibers could be “torn off.”
    • Always sear meat in batches if there are larger quantities of meat (e.g., goulash) to be seared.
      The bottom of the pan cools off too quickly if there is too much meat at once.
  • This allows you to sear food with the “turning point” feature.
    The turning point is now specially identified on the AMC Premium Cooking System’s Visiotherm and is equal to a temperature of approx. 90°C on the Visiotherm.

    • The “turning point” on the Visiotherm shows the perfect time to turn over roasted food.
    • The roasted food turns out nice and juicy.
    • There are less cooking smells.
    • Grease doesn’t spatter onto the hob.
    • Always remember to remove the food to be roasted from the fridge approx. 30 minutes before preparation.
    • Reduce the energy supply to a lower level and do not switch it off completely after turning.
    • Increase the energy supply.

Cleaning pots and pans with AMC Clean & Care

FAQ - Visiotherm


FAQ - Audiotherm

Design and functions of the Audiotherm

    • The Audiotherm can now be easily and quickly attached to the Visiotherm by “clicking” it in place; it no longer needs to be turned or “initialized.” Once the Audiotherm has been put in place, it can no longer move by accident.
    • Visiotherm, Visiotherm E, and Visiotherm S all have magnets to transfer the temperature to the Audiotherm.
    • The Audiotherm can also be set when it has not been attached to the Visiotherm to make working with it easier. The Audiotherm recognizes when is put on the “wrong” Visiotherm (e.g. “Vegetables” put on Visiotherm-E) > “Vegetables” disappears.
    • The turning point has been improved: It is now visible as the “correct point” on the Audiotherm. It appears on the display as soon as the roasting window is reached.
    • The kitchen timer: it can be used, for example, when ingredients must be “cooked,” such as pieces of meat when “roasting without adding fat.”
    • You can choose between a beeping sound and a tune for the audio notification. The volume can also be adjusted with the app.
    • Just like all other cooking programs, the baking function is now selected using the appropriate symbol (in the same way the setting is selected for all cooking programs).
  • Audiotherm on Visiotherm:
    Cooking without adding fat (Roasting window)
    60°C program
    Cooking without adding water (Vegetable window)

    Audiotherm on Visiotherm E
    Cooking without adding fat (Roasting window)
    60°C program
    Steaming (Steam window)

    Audiotherm on Visiotherm S
    Soft program (Soft window)
    Turbo program (Turbo window)

    In addition:
    Kitchen timer
    Baking and gratinating function
    Planned cooking

    • This is a super short program especially for cooking risotto, rice, and frozen vegetables with Secuquick softline. The cooking time is only 20 seconds.

    Please note:
    Once cooking is done, the pot must be put in the inverted lid or on a heat-resistant surface to allow for the Secuquick to depressurize by itself. The food continues to cook during this time.
    Please also observe the information in recipes and “Cooking with AMC”; whether this time setting is suitable depends on the cooking method and recipe quantities.
    The “P” time setting allows for a lot of energy to be saved.

    • The fastest way to access the “P” setting is to switch on the Audiotherm and then press the – key once and then the + key.
  • You can cook with the Audiotherm and Navigenio in the controlled mode. To do this, the Navigenio is set to “A,” the Audiotherm is placed on the Visiotherm, and then the desired program is selected. The Audiotherm independently controls the entire cooking process via a radio link (Bluetooth Low Energy) to the Navigenio. The controlled mode can also be operated with the AMC “Cook & Go” App.

  • The radio symbol is shown on the Audiotherm display and the blue radio symbol flashes on the Navigenio. As soon as a connection is established between the Audiotherm and Navigenio, the blue radio symbol flashes on the Navigenio. It doesn’t matter if a cooking program is active.

  • If the symbol briefly appears this means that the Audiotherm can also be operated using the app.
    If the app is opened when an Audiotherm is switched on, a connection to the Audiotherm is established. All Audiotherm functions also appear in the app.
    Cooking with the app gives you much more freedom – you can also keep an eye on the current cooking phase outside the kitchen.

  • It can take a few seconds for the connection to be established. If the Audiotherm and the app still won’t connect, it may be because

    • Bluetooth is not activated on the mobile device -> Activate Bluetooth
    • The Audiotherm is not switched on -> Switch on the Audiotherm
    • They are too far away from each other. The range is only a few meters inside. -> Reduce the distance.
  • 60°C is shown in two different functions on the display
    “Keep warm” function:
    When cooking in controlled mode, the Navigenio automatically switches from 60°C to the “Keep warm” function after the cooking time has elapsed. Dishes are kept warm for one hour.
    The Audiotherm and Navigenio then automatically switch off. If the Navigenio is not switched to “0” afterwards, it will beep for approx. 1 minute after 1 minute has elapsed.
    Food doesn’t go cold even if you can’t eat right after the cooking time has elapsed.

    60°C program:
    If the Audiotherm is used on a Visiotherm or Visiotherm E, the 60°C program is provided. This program is perfect for gently warming up dishes as well as for sous vide cooking and smoking food.
    The 60°C program is an enhancement to AMC cooking methods. It makes it possible to heat meat and fish without much stirring and for them to be cooked and smoked in a tender and flavorful way.

  • It means you can enter the delayed start for the planned cooking.

    • Controlled cooking on the Navigenio makes it possible for the cooking process to be started on its own at a later point in time (i.e., in a time period ranging from 0:01 to a maximum of 9:59).
    • To do this, as soon as “+ 0:00” appears on the Audiotherm’s display, enter the desired time for the delayed start to the start of the cooking process.
    • The delayed start and cooking time are alternately shown on the display. The delayed start can be altered at any time up until the actual start time. An acoustic signal will sound when the cooking process starts.

    Planned cooking gives you the ideal way to prepare and control the cooking process if you are busy with other things before eating (e.g., picking up the kids from school).

    Please note:
    Please observe the following information when using planned cooking:

    • Make sure that there is always a pot or pan on the Navigenio.
    • Make sure that there are no other objects (e.g., towels or paper) or no living beings on the Navigenio.
    • Make sure that the selected lids are always properly attached or sealed.
    • All dishes with perishable ingredients (raw meat, raw fish, fresh dairy products, and raw eggs) are not well suited to planned cooking because they must be kept refrigerated.
    • Pasta dishes are well suited to planned cooking since pasta softens a lot in an uneven manner and must therefore be cooked immediately.
    • Min. 1 minute.
    • Max. 9:59 hours.
    • P setting (= 20 seconds)
  • Yes, it can be used on all pots and pans which have a Visiotherm.

  • Yes, the Audiotherm has a mode for the visually impaired (S: 0). This can be activated with the app.

    • In this mode, when selecting the cooking programs, a different sequence of sounds is played for each one.
    • In addition, the respective sounds for “increase level” (+) and “decrease level” (–) are different.

Operation of the Audiotherm

Audiotherm and controlled cooking

Cleaning and maintenance of the Audiotherm

FAQ - Secuquick softline

Design and functions of the Secuquick softline

Operating the Secuquick softline

Cleaning of the Secuquick softline

FAQ - EasyQuick and Oval EasyQuick


Please note: For simplicity’s sake, the name EasyQuick is used in the following. Exception: when describing type-relevant processes.

Design and functions of the EasyQuick

Operating the EasyQuick

    • All pots that are listed in the user manual may be used.
    • 20 cm HotPan and 24 cm HotPan as well as Oval Grill are not appropriate.
    • The ring insert; grater, shredder, and slicer insert; combi bowl may not be placed inside the pots when the EasyQuick is in use.
    • Never use pots and pans from other manufacturers.
    • If steaming should only be done in the steam created by water, wine, or other liquids, the Softiera insert or sieve insert is used for the EasyQuick and the oval insert for the Oval EasyQuick.
    • Always add liquid while steaming to ensure that enough steam can form.
    • Food can also be steamed directly in the pot. In this case, you must ensure that there is enough liquid (e.g., sauce or braising liquid) available so that the food doesn’t burn.
    • 20 cm pot = max. 120 ml liquid
    • 24 cm pot = max. 150 ml liquid
    • 38 cm Oval Griddle = max. 200 ml liquid
    • Add a little less liquid to frozen ingredients or ingredients containing lots of water so that the food does not touch the liquid.
    • If necessary, add a little more liquid for longer cooking times.
  • Yes, the EasyQuick can be opened at any time while cooking because no cooling phase is required.

    • Food can be checked at any time, for example, to stir, to check the cooking progress, or to season the food.
    • The steaming process can then be continued thereafter.
  • Yes, the EasyQuick is perfectly suited to steaming in the controlled mode.

    • Never fill more than 2/3 of the pot to ensure a perfect cooking process.
    • Never fill more than 1/2 of the nominal volume for foods that expand in size.

    Please note:
    Food that foams or rises is not suitable for the EasyQuick.

  • Yes, the Visiotherm E has a roasting window for this purpose. Roasting and then steaming delicious dishes is done perfectly with the EasyQuick.
    Only one lid is required; everything is kept juicy and a lot of time is saved.

  • Yes, definitely. The EasyQuick is:

    • Flexible and controlled steaming is possible wherever there is a power socket. It fits on different AMC pots, meaning that the “cooking area” can always be precisely adjusted to the amount of food to be prepared.
    • It is easier to use because nothing needs to be attached/integrated.
    • It saves more energy because there is no large cooking area to be preheated and less water is required.
    • Food is tastier because in addition to steaming it, you can also roast it and prepare tasty sauces from the steaming liquids.
  • Steaming with EasyQuick reduces the cooking time by 35% on average compared to cooking without adding water (both in controlled mode). The time can even be cut by 50% for some food, such as different fish dishes or stuffed vegetables.

  • The reason for this is that the cooking range for steaming at 97–99°C is slightly higher than the corresponding temperature range for cooking without adding water (80–98°C).

  • No, pressure cooking with the Secuquick is and remains the fastest AMC cooking method. The time is cut by 80% with the Secuquick and by 50% with the EasyQuick.

  • Steaming with the EasyQuick is an AMC cooking method that completes the system and lets AMC offer the best cooking method for every dish!
    EasyQuick: Vegetables with a longer cooking time (e.g., green beans or whole cauliflower), fish dishes (e.g., fish rolls or fish skewers), stuffed vegetables, dumplings, and all kinds of filled dough balls.
    Oval EasyQuick: Whole fish, long vegetables (e.g., asparagus or black salsify), one-pot pasta with spaghetti, long roasts (e.g., turkey roast).
    Secuquick softline: Soft pressure cooking is used for all types of risotto, rice, pasta (e.g. one-pot pasta), boiled potatoes. Turbo pressure cooking is perfect for all meat dishes with a longer cooking time (e.g., goulash, beef roulades), for legumes (e.g., white beans, chickpeas, brown lentils), meat broth.
    Normal lid: All vegetables with a short to medium cooking time (e.g., broccoli, zucchini, peppers, peas, or mixed vegetables) are cooked to perfection with the normal lid and without adding water. Steaks, cutlets, or sausages are roasted as usual with the normal lid and without adding fat.

  • The valve moves a lot when the temperature rises, cooking begins, and the steam environment is generated. Once the steam environment is stable, the valve usually does not move at all or only a little.

    • Yes. As is usual with AMC, the EasyQuick can be used on all types of hobs. In the case of induction hobs, the EasyQuick also means the power or booster level doesn’t need to be used.
    • AMC strongly recommends steaming in the controlled mode with the Navigenio and Audiotherm.


    • Steaming with the EasyQuick is the easiest.
    • The temperature is automatically in the best steam range.
    • The time and energy saved are optimized.
  • No, the Visiotherm E only fits on an EasyQuick and can only be screwed onto it. It’s the same the other way round. The normal Visiotherm also does not fit on the EasyQuick.

  • Yes, steaming with the EasyQuick is healthy. Food is cooked in the sieve insert with the EasyQuick. This keeps the food from touching the water and allows gentle steaming to take place in a pure steam environment.

  • Similar to cooking without adding water, steaming with the EasyQuick preserves nutrients because the food does not touch the water, meaning that the nutrients are not flushed out and poured away with liquids which are not required.
    Vitamins, minerals, and bioactive plant ingredients are preserved. Good protein composition is preserved and not reduced. Valuable fatty acids are protected and fat oxidation does not increase.

Cleaning and maintenance of the EasyQuick

  • Clean the EasyQuick after each use and service and maintain it regularly to ensure it functions correctly in a safe manner.

    • It is always best to remove or unscrew the sealing rings and Visiotherm.
    • For heavier soiling, also unscrew the steam valve and clean separately (e.g. in the cutlery basket).
    • Parts are best cleaned in the dishwasher.
    • Use a soft cloth or sponge, hot water, and common household detergent to clean it by hand, rinse with clean water, and dry well.
  • No, the customer can order the valve, Visiotherm E, and sealing rings from the Service Center and replace them on their own.

FAQ - Navigenio

Design and functions of the Navigenio

Use of the Navigenio as a cooking plate

  • Yes, the Navigenio has an overheating switch. The Navigenio switches off if the temperature rises too fast in order to protect its electronics. The Navigenio will sound if the overheating switch is activated.

  • The Navigenio is heating properly when the operating mode display is illuminated red. Depending on the power level which has been selected, the heating element is switched on and off periodically for several seconds.

  • The Navigenio is suitable for the following AMC products as a cooking plate:

    • 16, 20, and 24 cm pots (up to max. 6.5 l)
    • 20, 24 and 28 cm HotPans
    • 24 and 28 cm Eurasia, 36 cm wok
    • 38 cm Oval Roasting Pan and Oval Grill, 28 cm Arondo Grill

    In the overhead function for baking and gratinating:

    • 20 and 24 cm pots
    • 20 and 24 cm HotPans
    • 24 cm Eurasia

In the overhead function for baking and gratinating

Using the Navigenio for controlled cooking

Cleaning the Navigenio

    • Clean the Navigenio after each use.
    • Use a glass ceramic scraper to remove burnt-on food residues on the glass ceramic plate.
    • Use a damp cloth and AMC Shine or a commercial detergent to clean the plastic parts and soiling on the glass ceramic and stainless steel ring.
    • Heavier soiling on the glass ceramic and stainless steel ring can be removed with a damp, non-scratch sponge and AMC Clean.
    • Sugar, sugary foods, acidic foods, and aluminum can damage the glass ceramic surface. Please make sure to remove them from the surface immediately.
    • Immediately remove food that has boiled over.
    • Sand and other forms of soiling can scratch the glass ceramic surface and the bottom of the pot. Please make sure to remove them immediately.

FAQ - oPan/HotPan

Design and functions of the oPan and HotPan

  • The surfaces are highly polished and therefore slightly more prone to scratching. This, however, has no impact on the quality of the pans.
    The advantage of the highly polished and slightly structured surfaces, however, is that items lift off the surface easily.

  • Roasting without a lid refers primarily to roasting in the oPan because food is normally heated and roasted in it uncovered.

  • Egg dishes are delicate and sometimes require a certain amount of finesse when roasting with little or no fat.
    That is why we developed the oPan and the oPan large.

    • Highly polished and slightly structured surface for the optimal removal of fried eggs, scrambled eggs, omelets, and crepes in particular
    • Easily lifts without any coating for healthy and long-lasting roasting – no toxins or unhealthy substances released.
    • Flat edge and large cooking surface for easy handling.
    • Easy to clean even in the dishwasher.
    • Removable long handle for excellent handling and compact storage.
  • No, AMC pots and pans, including the oPan, are not coated. As such, they do not contain any problematic fluorine compounds such as Teflon (also called PTFE) or substances such as perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS).

  • Please observe the descriptions and tips in the “Cooking with AMC” brochure for this.

  • The temperature of the oil (without the food) is around 150–170°C.
    The temperature drops when food is placed in the pan. As a result, large quantities should not be added at once. It is better to deep-fry in batches.

FAQ - D-Line knife

D-Line knife

  • The D-Line is made out of very high-quality chromium steel in accordance with German quality standards. The material is a chromium-molybdenum-vanadium steel – a steel that is very well-suited for knives.
    Its special steel composition ensures that the knives are both hard and flexible – plus corrosion-resistant.

  • On the one hand, it’s the blade, the choice of material, and the right sharpness. On the other hand, the handling and ergonomic handle, or to put it differently, how the knife lies in the hand and how it can be guided.

  • All knives with a smooth blade: Chef’s knife, small Santoku knife, big Santoku knife, universal knife, and filleting knife.
    Knives with serrated or toothed blades, such as bread knives, tomato knives, and steak knives, must not be sharpened with the D-Line knife sharpener.

  • No, high-quality knives should never be cleaned in the dishwasher. The harsh chemicals used in the dishwasher and the heat can corrode the blade and fade the handle.

  • Simply wash the knife off by hand using commercial dishwashing detergent and dry it from the back of the blade (i.e., the dull side).

  • The tomato knife’s serrated blade is perfect for cutting soft skins, such as those on tomatoes, peaches, or grapes. The universal knife is a knife that can be used for a wide range of uses, such as for peeling, cutting, cutting fruit into segments, and dividing up small pieces of meat.

FAQ - Healthy and delicious food

Healthy and delicious food

  • Yes, the AMC cooking method preserves valuable ingredients such as the vitamins of vegetables, for example.
    Water-soluble vitamins:
    Vitamin C, for example, is oxidized when heated and flushed out with cooking liquids when conventional cooking methods are used. There are always minor losses, however.
    The Vitamin C lost with conventional cooking is two to three times higher than cooking with AMC!
    In some cases, B vitamins have even sometimes been observed to increase when heated with careful AMC preparation. The content of the B vitamin “folic acid” in potatoes, fennel, and frozen green beans increases when cooked with AMC, whereas conventional cooking leads to losses! (Source: University of Vienna, 2009)

    Fat-soluble vitamins:
    Vitamin E or vitamin A precursors, for example, also increase when cooking without adding water using the AMC method! These substances are released from the cell structure when carefully heated. With AMC, however, they cannot be flushed out in the cooking liquids and poured away. Depending on the type of vegetable, the vitamin E content increases by x2 or more with AMC cooking methods compared to conventional cooking with water. In the case of potatoes, for example, the provitamin A content increases by 48% with the AMC method, whereas it decreases by 3% with conventional cooking.  (Source: University of Vienna, 2009)

    • Yes, the minerals are also optimally preserved with AMC.
      Minerals such as calcium, potassium, or magnesium are depleted by the cooking liquids during conventional cooking, leading to large losses of minerals in some cases.
      19% more calcium is lost when cooking carrots in the conventional manner compared with the AMC cooking method (0.5% average only). This means that almost all calcium is retained when cooking with AMC. (Source: Sion University of Applied Sciences, Switzerland, 2009)
    • The potassium lost by cooking frozen green beans with conventional cooking is approx. 10 times higher compared with the AMC cooking method; when carrots are cooked with the AMC method, the value is on average approx. 4 times better and 2.5 times better for zucchini! (Source: Sion University of Applied Sciences, Switzerland, 2009)
    • Compared to the AMC cooking method, the magnesium lost when cooking zucchini during conventional cooking is approx. three times higher and approx. eight times higher for carrots! In the case of frozen green beans, almost no magnesium is lost with the AMC method, while it is 16% with conventional cooking. (Source: Sion University of Applied Sciences, Switzerland, 2009)
  • Bioactive plant ingredients are only found in fruits, vegetables, and grains. They help plants to grow, for example, or serve as protective agents. They also promote human health.
    For example, they help prevent cancer and heart attacks, are anti-inflammatory, or can lower blood pressure.
    Heating can cause considerable losses of bioactive plant ingredients in some cases. The objective is to minimize losses by carefully cooking food with little cooking liquid. Sometimes increases in bioactive plant ingredients can even happen by food being heated.
    In the case of carrots, for example, there is an increase in the bioactive plant ingredient quercitrin. It is approx. 60% higher with the AMC cooking method than it is with conventional cooking. (Source: Sion University of Applied Sciences, Switzerland, 2009)

  • Studies by the University of Koblenz-Landau (2009) show that in terms of its sensory properties (i.e., taste, color, smell, and consistency), the AMC cooking process is always far superior to conventional cooking and microwave cooking. The carrots examined taste better, look better, and are not depleted and watery.

  • There are major reservations about healthy eating. Many people think that food can’t taste good without fat because fat is a flavor carrier. Nevertheless: Fat is not required in order for food to be given a perfect roasted taste. The flavor is in the meat and not in the fat used for roasting/frying! The same sensory results for taste, smell, color, and texture are achieved when roasting without fat as they are when roasting with fat. Unnecessary calories are also saved at the same time. (Source: Hamburg University of Applied Sciences, 2009)

  • The AMC cooking method makes it possible, for example, to roast food without adding fat. This lets you reduce the fat used for searing every day. This helps prevent you from becoming overweight or helps you to lose excess weight.

  • Yes, dietary recommendations for diabetics include a low-fat diet. The metabolism of fat is often negatively impacted in the case of type II diabetes, otherwise known as “adult-onset diabetes,” meaning that it is an advantage to be able to prepare low-fat food with AMC.

  • The presence of fat only plays a role in the fat-soluble vitamins A, D, E, and K so that they can be absorbed by the body. Even very small amounts of fat (e.g., oil in salad or meat’s own fat) eaten together with vitamin-rich foods are enough.

  • Carrots are rich in carotenes, which are precursors of vitamin A – a fat-soluble vitamin. It can only be absorbed by our gastrointestinal tracts if there is fat.
    Generally speaking, carrots do not need to be cooked with fat because there is usually enough fat in the food. “Roasting without adding fat” doesn’t necessarily mean cooking without fat in general. There is nothing wrong with adding a little oil to food for a healthy diet. High-quality fats should, however, be used and should not be heated too high.

  • The pot needs to be filled with water for pressure cooking. Enough steam needs to be generated for the Secuquick valves to close and the temperatures in the Secuquick softline to rise to over 100°C.
    The same also applies for the EasyQuick: It needs some water so that enough steam is generated in the pot.
    That’s why it is better to put vegetables in the Softiera insert. It is equipped with small feet. These allow for vegetables to only be cooked in steam. In other words, the vegetables do not come into contact with the water on the bottom of the pot (just add enough water to keep it below the bottom of the Softiera insert).
    Vitamins, minerals, bioactive plant ingredients, and the taste are not depleted by the water.

  • Cooking with the Secuquick softline in the soft area is very suitable for frozen vegetables. When frozen green beans are boiled in water, for example, they lose about 65% of their vitamin C. In the Secuquick softline’s soft area (+ Softiera insert), there are only losses of about 28%.

  • The temperatures when cooking with the Secuquick softline are higher. Although this is not exactly great for vitamins, It does significantly shorten the effective heating time, which is very good for the vitamins.
    Studies on vitamins show that: Nobody needs to feel bad about having to cook food quickly.
    Cooking with the Secuquick softline and the Softiera insert in the soft area is almost as gentle as the AMC cooking method itself, especially for vegetables with longer cooking times (e.g. boiled potatoes). In any case, the vitamins are retained much better than when boiled in plenty of water.

  • Fat is an essential nutrient because it provides fatty acids which the body cannot produce on its own and which are therefore partially essential. The amount of fat is not only important but also the quality of the dietary fats.

    • Saturated fatty acids from animal and hydrogenated vegetable fats should be less than 10% of the total calories consumed. In real terms, this means using butter, fatty meat, sausage, cheese, and frying fats as sparingly as possible.
    • The lion’s share of fat (approx. 15–20% of total calories) should be consumed in the form of monounsaturated fatty acids (e.g., oleic acid). Olive oil and rapeseed oil are ideal, for example, on salads or used to add flavor to food after cooking.
    • Essential, polyunsaturated fatty acids should account for approx. 7–8% of the overall calorie intake. The most important sources are plant oils and fish, such as mackerel, herring, and salmon.
    • Many nutritionists believe that it is okay for fat to account for up to 35% of total calories if the quality of fat is good and there are no medical conditions.
  • Frozen vegetables have almost the same amount of vitamins and minerals as fresh vegetables. In winter, frozen vegetables are sometimes better than fresh produce since fresh produce has already travelled long distances and been in storage for a longer period. Vegetables and mixed vegetables without any additional ingredients are highly recommended.
    Caution: Ready-made food frequently contains a relatively high amount of fat and/or salt.

    • Salmonella is a bacteria found mainly in raw foods of animal origin, for example, in poultry or in products containing raw egg, such as mayonnaise and dairy products.
    • Only use eggs not older than five days old to prepare food containing raw egg. Eat the food within one day of preparing it and always make sure to refrigerate it.
    • Clean work utensils thoroughly with detergent and hot water when preparing raw poultry, meat, and eggs.
    • Never prepare salads or raw vegetables on the same spot as raw egg or meat.
    • Always thoroughly cook poultry, mincemeat, and fish. Salmonella is killed at over 70°C; this temperature must be reached inside the center of the meat.
    • Always remove the packaging from frozen meat and defrost it in the refrigerator (covered in a bowl with a sieve insert).
    • Wash your hands with warm water and soap. Put dishcloths and towels in the laundry after working with raw products.
  • Nutrition societies recommend eating approx. 5 g to 6 g (max.) salt per day. Salt hidden in food is also factored into this value. Sausage, cheese, bread, and many ready-made meals contain a very high amount of salt. A good way to cut salt is to cook without adding water. Taste tests have proven that half the amount of table salt can be cut without adversely affecting taste.

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