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.
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.
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.
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.
No. The Visiotherm requires the fixing ring, which secures the Visiotherm from below by screwing on the glass lid.
To attach, hold the fixing ring with one hand in the middle of the opening of the lid from below; screw on the Visiotherm. To release, hold the fixing ring with one hand from below; unscrew the Visiotherm.
It can be used for the cooking methods of roasting without adding fat, cooking without adding water and the 60°C function.
Yes, the glass lid is temperature-resistant up to 240°C. It can also be used in the oven without the Visiotherm.
The glass lid is framed with a snug-fitting stainless steel rim that not only seals cleanly to allow for closed-loop cooking—it also protects the lid from impacts that could cause the glass to break.
Like the metal lid, the glass lid can be cleaned in the dishwasher or by hand.
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.
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.
AMC pots and pans with stainless steel handles can be used freely in the oven.
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.
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:
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.
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.
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.
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.
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.
All pots and pans must be cleaned before using them for the first time. This will remove any remaining buffing dust and slight impurities left over from production. You will also be caring for the products before you even start using them.
AMC Shine or a standard commercial detergent is used for this purpose: Rub a small amount of this into the pan or pot, both inside and outside, with a damp, non-abrasive sponge, then rinse and dry.
We recommend adding water in your pots or pans while they are still warm as the best way to loosen and remove food residues before you actually start cleaning.
AMC Shine is used for this: rub in a little gel with a damp, non-abrasive sponge, then rinse and dry.
AMC Clean is used for this: Work in a little cream with a damp, non-abrasive sponge, leave it to act for approx. 30–60 minutes, and rinse thoroughly. Any residual discoloration can be removed later using AMC Shine.
AMC Express is used for this: Pour the recommended dosage into the pot and spread it with a light swinging motion. Leave it to act for approx. 10–20 minutes and clean with a non-abrasive brush. Afterwards, clean with AMC SHINE or a standard commercial detergent.
Please follow the instructions provided on the packaging for all cleaners.
The Visiotherm is equipped with a magnet to transmit the temperature to the Audiotherm. The following must therefore be observed:
No, the roasting window is before the vegetable window because the pot or pans are heated up empty for roasting. The temperature in the empty and dry pot reaches the Sensotherm more slowly than in a pot filled with moist food. That’s why the roasting window comes before the vegetable window.
A “cutlet” was selected as the symbol for “roasting.”
Just as when you sear meat, heat on the highest level up to the roasting window, add the fish or vegetables to the pot or pan, and switch to a low level. Further information is provided in the recipes.
Between 80 and 98°C. This is shown by the blue bar.
The level selected to continue cooking is too low because there is no residual heat with induction cooking. It is best to wait a little. The temperature only needs to be corrected if the setting is too low. Otherwise, the red pointer will rapidly rise again.
If there is still a lot of steam being released, simply remove the pot from the hob’s burner for a brief period. This is usually not a problem. Once the burner is switched off, the temperature drops shortly thereafter.
These lines make it easier for you to read where the pointer is currently located on the entire range of the temperature scale.
Only the matching Visiotherm E can be screwed onto the EasyQuick. The visual symbol for this is a gray ring and a steam symbol on the display.
No, the Visiotherm and Visiotherm E and all other lid knobs are not ovenproof. It needs to be screwed off in advance.
No, it can be touched at any time.
Yes, we recommend unscrewing it from the lid beforehand and placing it in the dishwasher separately.
Even for hand-cleaning, it is best to unscrew the Visiotherm from the lid beforehand so that there is no residual water between the lid and the Visiotherm. Clean the Visiotherm with a dishcloth or soft sponge and commercial detergent.
Audiotherm on Visiotherm:
Cooking without adding fat (Roasting window)
Cooking without adding water (Vegetable window)
Audiotherm on Visiotherm E
Cooking without adding fat (Roasting window)
Steaming (Steam window)
Audiotherm on Visiotherm S
Soft program (Soft window)
Turbo program (Turbo window)
Baking and gratinating function
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.
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
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.
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.
This is not always the same for the different application areas.
Warming up food:
For soup or stew without large vegetable or meat pieces, for example, you usually do not need to enter additional cooking time. When 60 °C is reached, the consumption temperature is optimal. For dishes that contain larger pieces that may also be very cold or indeed still frozen, as well as thick foods, add a few minutes so that everything warms up evenly.
The actual smoking process starts as soon as the sieve insert with the food is put in place. The additional cooking time is usually needed to cook the food as desired. Suitable timing information can be found in the AMC recipes.
In this simplified form of sous-vide cooking, after heating the bain-marie to 60 °C, the cooking time is required according to the type of meat or fish and respective thickness.
It means you can enter the delayed start for the planned cooking.
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 observe the following information when using planned cooking:
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.
You can either set or not set the cooking time for continued cooking. Cooking, however, is made much easier when the cooking time is set.
It’s easiest to set the time before the Audiotherm is placed on the Visiotherm. The time can also be set or altered after the Audiotherm is attached to the Visiotherm.
The heating phase is active. The temperature display will then move towards the desired cooking phase.
Continue cooking phase is active. The temperature display is on the desired cooking program and the set cooking time begins to count down.
The set symbol is visible (flashing or permanently displayed).
Simply place the Audiotherm on the Visiotherm and “click” it in place. To do this, position the Visiotherm in the direction of reading and position the Audiotherm with the buttons facing the user.
The temperature in the Visiotherm drops when the lid is removed to add meat to cookware in order to sear it with the lid on.
If the Audiotherm stays on the Visiotherm the entire time, the next acoustic signal will only sound once the turning point is reached.
Only if the Audiotherm is removed in the interim will an acoustic signal sound before the roasting window is reached again. If this happens, just switch off the signal and wait until the turning point is reached.
Yes, you can remove the Audiotherm during both manual cooking and controlled cooking.
The acoustic signals automatically shut off on their own after 1 minute. You should therefore make sure to stay within earshot or work with the app.
The acoustic signal can be switched off using the app. Please observe the corresponding point in Chapter 8 “AMC App ‘Cook and Go’.”
An acoustic signal sounds to signify that the food is done at the end of the continued cooking time. There are no other acoustic signals because the Audiotherm carries out all other actions required on its own.
If a “planned time” has been set, one single and short acoustic signal will sound after this time has expired before the Navigenio independently switches on the heating.
Please observe the detailed instructions provided in the brochure “Cooking with AMC” (p. 17).
Yes, the time can be altered as long as the “keep warm” function is on (see time indicator on the display: 0:59 to 0:01).
No, this is the easiest option, but it doesn’t matter which order you do this in.
The Navigenio emits an acoustic signal to let you know if the controlled cooking does not start within 1 minute after the Navigenio is switched on. Controlled cooking can also be started by putting on the Audiotherm and switching it on.
Click the Audiotherm properly into place with the Visiotherm.
The Navigenio complies with the safety standards for electromagnetic devices. Persons who have a pacemaker or other implant should consult a physician or the manufacturer of the pacemaker or implant.
Wipe off the Audiotherm with a cloth that’s been moistened with a little rinsing water; never immerse the Audiotherm in liquids or put it in the dishwasher.
No, the Audiotherm must not be put in the dishwasher.
If the Audiotherm ever falls into water:
Replace the batteries. Follow the instructions provided in the user manual when doing this.
The batteries should be replaced as soon as the battery symbol appears on the Audiotherm’s display in order to ensure its smooth operation.
Replace the batteries.
The Audiotherm can usually survive a fall from approx. 1.50 meters onto a hard stone or tile floor without getting damaged. However, when it hits the ground with the display first, the falling distance is reduced to approx. 1 meter. So if it falls off the countertop or falls down while drying, for example, nothing usually happens.
If the Audiotherm is dropped more frequently or from a greater height, you risk causing defects to the Audiotherm. These can reveal themselves, for example, as fine cracks in the glass or irregular, black spots on the display. An Audiotherm damaged in this way cannot be repaired and must be replaced.
Yes, it is very easy to do and doesn’t require a great deal of effort. The bell nut’s size makes it easy to grab and easily turn.
The bell nut holds the upper and lower lid of the Secuquick softline tightly together. It is important to unscrew the bell nut in order to separate the upper and lower lid from one another so that they can be cleaned well and in a hygienic manner.
Before the Secuquick is used again, firmly screw the bell nut back on by hand so that the Secuquick can function properly.
Yes, that’s right.
The Secuquick softline is equipped with three valves to ensure maximum safety (three safety valves, one of which is also the operating pressure valve).
In the event of a fall or other improper handling or use, hidden damage may occur. For safety reasons, have the Secuquick softline checked by an AMC service center.
It stands for 80 or 300 kilopascal. That is the unit for pressure. The pressure corresponds to 0.8 or
3 bar, another unit for pressure. PC stands for cooking pressure and PS stands for maximum allowable pressure.
Vitamins are sensitive: They don’t like heat, and they also don’t like when heat is applied for a prolonged period. Furthermore, they don’t like oxygen, light, and water.
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.
In short, this simply means:
No, the Secuquick softline may only be used with pots with a diameter of 20/24 cm that have at least one of the following two elements on the base stamp (embossment on the bottom of the pot):
Cooking pots filled to the brim are a safety risk for pressure cooking. Please be sure to observe the user manual. It contains detailed information on the filling quantity:
Not filling the pots enough is also not good because it makes it difficult to control the temperature. The temperature is then often “overexceeded” (i.e., rises faster than the thermometer measures).
Set the Secuquick softline on the pot. Make sure that the rotary knob is positioned at the front and in the middle between the handles.
Press lightly on the Visiotherm with one hand, and close the rotary knob with the other. Turn the rotary knob until it cannot be turned anymore. You should then no longer be able to see the yellow marking.
Detailed information can be found in the user manual.
Please be sure to observe that:
As with all pressure cookers, when preserving/sterilizing with the Secuquick softline, insufficient sterilization—and thus the formation of undesirable substances—can occur. These include toxins from Clostridium botulinum and the resulting food poisoning botulism.
In order to safely produce homemade preserves, a wide variety of factors must be considered.
What’s important are the pH values of the products and the preserve liquid, as well as the salt and/or sugar content. The type, duration and temperature of the sterilization process, cleanliness of the jars, the initial condition of the food and much more factors in. Legal requirements for manufacturers of household appliances and food regulations are becoming increasingly demanding.
This is why we no longer publish recipes for preserving food.
If the Secuquick softline is used for preserving in jars, the “allow the pot to depressurize by itself” method must be used after the cooking time is complete. This procedure is described in the GAL in Chapter 3.6.
Please be sure to observe that:
The Secuquick softline must not be used to prepare applesauce and compotes because boiling delay may occur. This means that although a puree or compote is no longer visibly boiling on the surface, it may still be doing so at the bottom of the pot. The food can therefore splash out of the pot with great force as soon as the Secuquick softline is opened or the stirring spoon is used on the food, thus causing burns.
For other mushy foods, such as polenta, we recommend the “allow it to depressurize by itself” method.
Press on the Visiotherm with one hand while turning the rotary knob. If this is still not possible, carry out the following steps:
Yes, that is okay if the temperature ranges for soft and turbo pressure cooking slightly overlap.
This means that the temperature inside the pot has reached more than 119°C. The Secuquick’s first safety valve opens at this point and releases steam to keep the temperature inside the pot from rising. Reduce the burner’s energy supply or carefully remove the pot from the burner for a brief period.
Yes, this is totally normal. Air must be released from the pot for pressure cooking. Some steam is also automatically released with the air and condenses on the edge of the lid. This sometimes causes drops of water to form.
The Secuquick softline has not yet closed:
Be sure to observe the following:
Remove the Secuquick softline from the burner, stop using it, and contact an AMC Service Center.
Yes, you can do this, but the Audiotherm makes it easier to monitor pressure cooking.
The Audiotherm is always required for controlled cooking with the Navigenio.
Be sure to observe the following:
Never force the rotary knob to turn.
The Secuquick softline may not yet be depressurized. In this case, first depressurize the pot.
There are three methods:
Steam bubbles trapped in the food can splash out and scald on opening. Shaking gently allows the steam bubbles to escape before opening.
In the case of thick sauces, a little steam is formed when the heat is generated and the steam can only rise to the lid with difficulty. As a result, the Secuquick softline valve either closes too slowly or not at all.
That’s why some water should be added to such foods. Enough steam can then be generated so that Secuquick softline closes quickly and safely.
It’s always best to place the Secuquick in the inverted lid when you are allowing the pot to “depressurize by itself.” This ensures that the time that the pot requires to “depressurize” is always roughly the same. If the pressure builds up too quickly (e.g., on a cold surface), then the cooking time for the food will be too short.
This is a production error that very rarely occurs. The whistling is caused by the valve seals and the flow of steam being in a specific position. It is completely safe and not dangerous. We recommend having the valve seals replaced by an AMC Service Center.
Yes, all parts of the Secuquick may be cleaned in the dishwasher.
All parts should be thoroughly cleaned after each use for safety and hygiene reasons.
This happens with all rubber sealing rings available on the market. They absorb odors during cooking. Nevertheless, the material’s advantages outweigh this problem.
Tips to reduce odors:
Please note: For simplicity’s sake, the name EasyQuick is used in the following. Exception: when describing type-relevant processes.
We recommend only using the sealing ring that is required for the pot being used:
The sealing ring which is not required will not get dirty and doesn’t have to be cleaned unnecessarily.
If a 20 cm pot with the EasyQuick is used with the 24 cm sealing ring and put on a gas burner, it can become damaged.
The silicone sealing ring may become less tight as you use it (exposure to heat and moisture). As a result, the ring may fit less snugly in the lid over time. However, this does not negatively affect its function.
The temperature range for steaming with the EasyQuick is between 97–99°C (i.e., with no excess pressure).
Always position the pot with the EasyQuick so that the valve housing’s steam outlet is directed away from the body, allowing for the AMC logo to be read correctly.
No, the plastic and silicone parts can be damaged by doing so.
Yes, the EasyQuick can be opened at any time while cooking because no cooling phase is required.
Yes, the EasyQuick is perfectly suited to steaming in the controlled mode.
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:
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.
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.
Clean the EasyQuick after each use and service and maintain it regularly to ensure it functions correctly in a safe manner.
No, the customer can order the valve, Visiotherm E, and sealing rings from the Service Center and replace them on their own.
The Navigenio has 6 levels plus the level “A.”
Level 1 = approx. 125 W = 7%
Level 2 = approx. 270 W = 15%
Level 3 = approx. 575 W = 32%
Level 4 = approx. 830 W = 46%
Level 5 = approx. 1190 W = 66%
Level 6 = 1800 W = 100%
The Navigenio has two levels:
The Navigenio is small, light and elegantly proportioned. A second heating circuit would make the Navigenio bigger. We also want the Navigenio to be a permanent fixture on countertops in increasingly smaller kitchens. The Navigenio is also easier to operate in the overhead function because it does not weigh a lot (2.2 kg).
This is the residual heat display. The glass ceramic is too hot to touch as long as the display is flashing red (when switched to “0”). The Navigenio must be plugged into the power socket for this to happen.
The Navigenio is splash water protected but not waterproof. Moisture (e.g. water vapor when baking overhead) can enter the interior of the housing and cause the display windows to fog up for a short time. This does not affect the function of the Navigenio. The fogging usually disappears again after a short time due to heating during operation.
If the Navigenio were to use induction heating, it would not be possible to use it as a cooking plate or for controlled cooking. There would also be no unique overhead function, and it would therefore not be possible to bake and gratinate food since an induction hob is incapable of radiating heat.
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:
In the overhead function for baking and gratinating:
The Navigenio is suitable for the following AMC products in the overhead function:
20 and 24 cm pots
20 and 24 cm HotPans
24 cm Eurasia
AMC recipes recommend the most suitable pots for each recipe.
The Navigenio must not be operated in the overhead function when the gas hob is switched on because excessively high temperatures can be generated and damage the Navigenio.
It’s hard to say because temperatures inside the pot cannot be compared with those inside the oven. The temperatures behave differently based on the recipe, the pot, and baking time. Please observe the directions and instructions provided in the recipes.
These click-in points are irrelevant in the overhead function. The overhead function only has 2 power levels. You can feel the click-in points because the Navigenio has 6 levels on the rotary knob in the cooking plate function; only then are they important.
No, a so-called “heat boost” is switched on for the first 30 seconds if the cold Navigenio is being used to gratinate food on the large level (2 lines). This means that the Navigenio heats at 1800 W. Then the power is controlled at 500 W.
Quick heating is thus possible. The Navigenio reaches the “operating temperature” quickly. “Heat boost” is not used if the Navigenio has already been used and is hot. The Navigenio is operated at constant power on a low level.
For safety reasons, the Navigenio switches off so that it does not continue to heat once removed. An acoustic signal sounds.
You won’t forget to switch off the Navigenio.
The Navigenio has switched off for safety reasons.
Just like any other oven, the generated steam needs to escape in order for food to brown. Combined with a pot, the Navigenio is the smallest and most intelligent oven in the world when used in the overhead function. Steam therefore needs to escape from it too.
“A” stands for Audiotherm, and it means when it is combined with the Audiotherm you cook in a controlled manner in this setting.
The Visiotherm measures the temperature inside the pot or pan. The Audiotherm reads this temperature and sends the information to the Navigenio so that the Navigenio’s power is controlled on its own and the perfect temperature for the respective cooking method is always ensured.
Controlled cooking is possible for all cooking methods, which include in particular:
The Navigenio is controlled by specially developed programs that are stored in the Audiotherm. For example, how quickly the temperature inside the pot rises or falls over a specific period of time is monitored. The Audiotherm therefore tells the Navigenio to automatically increase, reduce, or switch off the energy supply entirely.
The radio symbol appears when the Navigenio is set to “A,” when the Audiotherm is switched on, and when a radio connection is established between AT and NAV. It doesn’t matter if a cooking program is active or has been selected at all. This connection is protected as soon as the AT and NAV find each other. It is not possible to connect another AT to the same NAV; the AT which is on will also not connect to another NAV. Cooking with multiple AT/NAV pairs at the same time is therefore possible.
No. In theory, you do not need to do this. The Navigenio can be operated in controlled mode without entering a time. It then continues to operate indefinitely without any time limit. We recommend setting the cooking time.
The Navigenio automatically switches to the “Keep warm” function, which lasts for one hour at 60°C.
The “60°C” symbol alternates with the remaining time of the “Keep warm” function (1:00 to 0:01) on the Audiotherm display.
Yes. The Navigenio will emit an acoustic signal after an additional minute to indicate that Navigenio has switched off on its own.
This symbol is the radio signal showing that the Audiotherm and Navigenio are connected with one other and that controlled cooking is functioning properly.
Controlled cooking allows the cooking program to be controlled in a very gentle and careful manner. The Navigenio stops heating early and monitors how the temperature is rising. Further energy is provided based on this information and automatically adjusted for different pots and recipe sizes.
Controlled cooking ensures an optimal cooking process and maximum energy savings.
Yes, controlled cooking works with all AMC pots that have a Visiotherm and can be used on the Navigenio.
Yes, that is possible.
Opinions on electromagnetic hypersensitivity tend to differ significantly. First of all, electromagnetic hypersensitivity is not a recognized disease. Yet there are still people who have this type of sensitivity – trying to assess it in any manner is not possible.
That’s why it is best to let interested customers try out our products and see for themselves whether AMC appliances are right for them.
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.
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.
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.
Store the AMC spices in the closed containers in a dry place without direct sunlight. The ideal storage temperature is between 5 and 25 °C.
No salt is added to AMC spices. For some spices, however, a small amount of salt is shown, as it occurs naturally in some spice ingredients and must therefore be declared for reasons of food law requirements.
Coconut blossom sugar is added to the spices; the sweetness that this sugar component is important for the flavor profile of the spices. Coconut blossom sugar is a product of the nectar from the coconut palm’s inflorescence. It is significantly less processed than regular household sugar, has low levels of micronutrients and dietary fibers and also has a slightly lower glycemic index
Yes, the AMC cooking method preserves valuable ingredients such as the vitamins of vegetables, for example.
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)
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)
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.
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.
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.
From the beginning of March 2021, the AMC Smart Login will replace the previous Community Login. As a user, you are only required to set a new password; we have transferred all the other information to the AMC Smart Login for you automatically. That means you can then continue to use the AMC Recipe Community as usual.