Thermal Cooking Process

Thermal cooking eliminates the need for a constant fuel or power source: making cooking while you travel or at home hassle-free and easier than ever before!

The DreamPot is incredibly energy efficient and a miracle cooking experience.  The DreamPot comes complete with one or two 18/8 stainless steel inner pots with heavy sandwich base, very strong handles and 18/8 stainless lids with food grade knob.

You can cook a large family meal or a single smaller meal, or two courses!  Your meal cannot burn, boil dry or overcook.  It’s as easy as: start it, transfer it, leave it, eat and enjoy it… Just love it!

Step 1: Start it	Step 2: Transfer it	Step 3: Leave it	Step 4: Eat it!
Put ingredients into the inner pot.  Place on stove to start the cooking process.  Boil for a short time with lid on (as per the recipe).  Stir occasionally.	Transfer inner pot into the DreamPot and close the lid.	Leave the DreamPot to do its thing! No stirring or checking is necessary.	After the minimum required cooking time your meal is right to serve.  If the meal is ready before you are, it will keep safely hot in the DreamPot.

We have been performing live cooking demonstrations at exhibitions throughout Australia since 1996 and our customers can actually see and taste samples of our DreamPot cooking. We continually test and work hands-on developing DreamPot thermal cooking recipes and techniques.

We are accredited with an Australian Food Handling licence.  Food safety is extremely important to us!  Our expert experience and knowledge, combined with the quality of the DreamPot thermal cooking process means you’ll never be in doubt.

The cooked meal will be maintained in the safe temperature zone by following the instructions in the DreamPot Recipe Book & User Guide.

The golden rule is you can change the recipe ingredients, but don’t change the boiling time on the stove or open the DreamPot before the minimum cooking time is completed.   Always remember, serve hot food hot, and cold food cold! The Australian Food Standards recommend keeping chilled food below 5C and hot food above 60C.