Safety First: BakePacker® is designed to cook solid foods.  Do not cook liquid foods (thin soups, broth, hot cocoa, coffee, tea, gravy, etc.) in BakePacker.  It is not safe to handle a plastic bag filled with hot liquid.

1. Use a flat bottomed cook-pot (7 1/2" diameter or somewhat larger, with lid for your BakePacker accessory.) DO NOT use a pressure cooker.

Add 1" water to pot, just enough to cover grid of BakePacker.

2. Add ingredients to plastic bag.

Occasionally a food/storage plastic bag may rupture during cooking. This may be due to an unseen flaw or weakness of that particular bag. This occurs with bags other than the bags we recommend. We recommend GLAD brand food/storage/freezer bags, one gallon size or Reynolds oven cooking bags (LARGE SIZE for BakePacker Standard). Both brands are readily available at your supermarket, or large drug store chain.

We recommend ALWAYS using a Reynolds® oven cooking bag for cooking meats.

3. Mix or season per recipe instructions. Most recipes call for mixing ingredients right inside the plastic bag. (No bowls and spoons to wash!) Do this gently and thoroughly by squeezing bag.
4. Place plastic bag of food into BakePacker and spread, covering as much of the grid as possible.
  5. Loosely fold down top of plastic bag over food. This is to prevent entry of boiling water. DO NOT close bag with twist tie. If using a Ziplock plastic bag, DO NOT zip lock it closed.
6. Place BakePacker into pot. Check water level. Be sure you have proper water level (1").
  7. Cover pot with lid. Bring water to a boil. Start recipe cooking time when water begins to boil.

IMPORTANT Adjust temperature to maintain a medium boil. Our recipes are designed to cook food completely in the amount of time stated with a constant medium boil. DO NOT let water boil dry. Boiling your water very rapidly at a high temperature will not force BakePacker to cook any faster. Just keep the water at a moderate boil -- or medium/high temperature setting (see Diagram).

If, however, you cannot adjust your temperature setting and your water boils very rapidly; after 20 minutes, check and add water if necessary.

High altitude cooking times are longer as water boils at a lower temperature. Extend cooking times 10-20 minutes at higher elevations.

IMPORTANT. Baked Products:

During cooking time for quickbreads, cakes, muffins, etc. (any "raised" baked food), the rule is ... DON'T PEEK. Baked goods "fall" if exposed to sudden cooler air. When baking time is complete, remove pot from heat and let stand, covered for a few minutes.

8. After cooking time is complete (or covered standing time), place pot onto safe work surface.
9. Transfer bag of baked food to serving plate. Remove plastic and serve.

NOTE: Some foods should be served directly from the pot/bag. For serving stews, casseroles, pork 'n beans, etc., simply remove lid, open bag and serve with a spoon. REMEMBER, do not carry a plastic bag filled with hot food.

  10. NOTE: Baked goods: In transferring a baked product for serving, use this method:

Place bag onto plate. Cut or tear plastic to expose the top surface of the food. Place another plate on top of the baked product. Carefully, using one hand under and one hand on top of the plates, turn over. Now, remove plate and plastic. Slice and serve.

NOTE: Prepackaged "Brownie" mixes and "Refrigerated" biscuits and rolls do not turn out satisfactorily using the BakePacker system. There is too much shortening in these mixes.


Hardwater deposits may be cleaned from BakePacker® by boiling in white vinegar. Oxidation, however, cannot be removed. Oxidation does not impair performance.

DO NOT clean BakePacker with oven cleaner.

If water happens to boil dry and BakePacker needs to be cleaned -- soak in hot white vinegar with 1 tablespoon dish soap added. Peel off plastic and use a cleaning brush to remove cooked on food.

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