Important Points, Hints, Temperature Guide

IMPORTANT POINTS

•To avoid scratching the non-stick COOKING SURFACE, use only plastic, nylon or wooden utensils. Metals utensils such as metal spatulas or knives can scratch the non-stick COOKING SURFACE and can cause permanent damage.

•CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or CORD in water or other liquids.

•Use skillet only on heat-resistant surfaces.

HINTS

•Use only nylon or heat-proof plastic utensils. Metal utensils may scratch the non-stick surface.

•This skillet is not designed to deep fry. To pan-fry, do not use more than 1 cup of oil. Select a vegetable oil or peanut oil for frying. Butter and olive oil should only be used to saute foods on a lower temperature setting.

•When preparing foods not listed in Temperature Guide, start with a low temperature and work up to desired cooking temperature.

•If cooking surface has been conditioned (see above), there is no need for additional cooking oils or fats when cooking. A small amount of butter, shortening or oil will however, add flavor and aid in even browning.

HOW TO CLEAN YOUR ELECTRIC SKILLET

1.After skillet has cooled, remove TEMPERATURE CONTROL PROBE (make sure that it is unplugged from outlet). CAUTION: Do not immerse TEMPERATURE CONTROL PROBE in water or other liquids. TEMPERATURE CONTROL PROBE may be cleaned by wiping with a damp cloth. CAUTION: Always make sure that PROBE GUARD and TEMPERATURE CONTROL PROBE are completely dry prior to use.

2.Wash LID in hot soapy water, then rinse thoroughly and dry.

3.Thoroughly wash skillet in hot soapy water, then rinse thoroughly and dry. NOTE: To remove stubborn stains from skillet or LID, use a non-abrasive cleaner such as Bon-Ami®polishing cleanser. CAUTION: Do not use metal scouring pads or harsh abrasive powders.

4.In time, the non-stick COOKING SURFACE may discolor. This is normal and will not alter its non-stick properties. To remove any discoloration, use a commercial cleaner for non-stick finishes such as Dip-It®coffeepot destainer. Follow package directions. Recondition the non-stick COOKING SURFACE before using again.

TEMPERATURE GUIDE

FOOD	AMOUNT	TIME/DIRECTIONS	TEMP.
BURGERS	1/4 lb.	3 to 9 minutes/per side (medium)	300°F
STEAK	1" thick, boneless	9 to 12 minutes/per side	300°F
CHICKEN	boneless breasts	6 to 7 minutes/per side	300°F
FRENCH TOAST		3 to 5 minutes/per side	325°F

PANCAKES		1 to 3 minutes/per side	300°F

EGGS
Fried		2 to 3 minutes/first side	300°F
		1 to 2 minutes/second side
		Melt 1 to 2 tsp. butter or
		margarine in skillet
Poached	1 to 6 eggs	2 to 3 minutes	250°F or 300°F
		Pour 2 cups water and 1 tsp.
		cider vinegar in skillet.
		Heat to boiling. Break each egg
		into a bowl; slip into water.
		LID and cook 2 to 3 minutes.
Scrambled		3 to 4 minutes	300°F
		Melt 1 to 2 tablespoons butter
		or margarine in skillet. Add
		eggs, cook, stir gently, until
		set and cooked.
BACON		5 minutes/first side	300°F
		1 to 3 minutes/second side
SAUSAGE		8 to 10 minutes	300°F
LINKS		8 to 10 minutes	300°F
SAUSAGE		6 minutes/first side	300°F
PATTIES		6 minutes/first side	300°F
		5 to 6 minutes/second side

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