Tilt-Lid Feature
B
Lid Vent
C
D
8/12/04 3:40 PM Page 6
The Lid is designed with an extended piece featuring slots that fit onto the back of the Skillet Pan body to position the Lid at an angle. (B) Use this feature as a convenient rest position for the Lid when you are sautéing, stirring, or turning food. In the tilted position, splatters and condensation will drip back down into the Pan. Carefully lift the Lid up to remove it from the Pan edge when done for easy placement on the Skillet.
The Skillet Lid has a
Tilt-Leg Feature (Certain Models Only)
The
General Temperature Ranges
Warm Setting
Used to keep foods that have been prepared in the Skillet at serving temperature for a short period of time. Adjust temperature up to keep foods warm for longer periods of time.
Low Heat – 200°F to 250°F (93°C – 121°C)
Use for warming, simmering, steaming, and gentle boiling. Some foods are started at higher temperatures then reduced to low heat to finish the cooking process. Use for cooking special dessert sauces, such as Cherries Jubilee, and puddings.
Medium Heat — 250°F to 325°F (121°C – 163°C)
Use for eggs, bacon, and sausage, or to sauté vegetables such as onions, green pepper, or mushrooms. Also to cook roasts and other cuts of meat after they have been browned at higher temperatures.
High Heat — 325°F to 400°F (163°C – 204°C)
Use to brown, sear, pan fry (with fat), and pan broil meats without fat and to stir fry meats and vegetables (with fat). Breaded foods such as vegetables, meats, fish, and poultry are pan fried in this temperature range with a small quantity of fat.
Cooking Guides
The cooking temperatures and times in the GUIDES are approximate. You may have to adjust them depending on food size, quantity, temperature, and personal taste. Foods at room temperature need less cooking time than foods taken from the refrigerator. You might need to reduce the temperature/time for small quantities of
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service personnel.
1.Unplug the cord, remove the Temperature Control by pulling it straight out, and allow the Skillet Pan to cool completely before cleaning. CAUTION: The Control may be warm after long use so be careful when removing it. WHEN THE TEMPERATURE CONTROL HAS BEEN REMOVED, the Pan and Lid can be completely immersed in soapy water or placed in a dishwasher. The Lid is
2.If washing by hand, use a sponge or nylon pad with liquid detergent. Do not use any abrasive cleaners, coarse cleansers, or metal pads as they may damage the nonstick coated surface. After washing, dry the Pan thoroughly giving special attention to the Socket area. Do no use metal pads to clean electrical pins.
food.
PAN FRYING AND COOKING
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| Approx. | Approx. |
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Food | Preheat | Temp | Time/Mins. | Directions |
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BACON |
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Regular Slices, | No | 325°F | Place in COLD Skillet. Separate slices | |
up to 8 |
| 163°C |
| when positioned in Pan. Turn as |
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| necessary. Drain on toweling. |
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CHICKEN |
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Yes | 400°F | 20 | Dredge chicken pieces in mixture of | |
1.59 |
| 204°C |
| 1⁄2 cup flour, 2 tsp. salt, 1 tsp. paprika, |
| Brown |
| 1⁄4 tsp. pepper. Preheat at 400°F (204°C). | |
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| Add 2 tbsp. oil; brown chicken, meaty |
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| 325°F | side first, turning once, for about | |
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| 163°C |
| 20 mins. Reduce temperature to 325°F |
|
| Finish |
| (163°C); cover, with vent open, and cook |
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| |
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| Turn occasionally during cooking. |
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5 | 6 |
