OPERATING INSTRUCTIONS
1.Ensure that the electrical supply to the skillet is turned on.
2.Before cooking, be sure that the skillet's cooking surface is clean, and that the skillet is in the fully lowered position.
3.Place the skillet's power on/off switch to the "on" position.
4.
NOTE: When cooking egg and milk products, the skillet should not be preheated, as products of this nature adhere to hot cooking surfaces. These types of foods should be placed in the skillet before heating is begun.
5.Place the food product into the skillet, distributing it evenly across the cooking surface. The indicator light will cycle on and off indicating the elements are cycling on and off. The cover should be off for most types of cooking or simmering. If cover is on, the vent cap can be used to reduce water content in product or allow steam to escape before lifting cover.
6.Pour the contents of the skillet into an appropriate container by tilting the skillet forward. Care should be taken to pour slowly enough to avoid splashing of the product.
NOTE: As with cleaning food soil from any cookware, and important part of skillet cleaning is to prevent foods from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed. Refer to the "Cleaning Instructions" Instructions for detailed skillet washing procedures.
TEMPERATURE APPLICATION CHART
| Approximate | |
| Dial Temperature | |
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Application | °F | °C |
|
| |
Bain Marie | ||
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Slow Cooking | 225 | 107 |
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| |
Braise | ||
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|
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Sauce Pan, Low Griddle | 325 | 163 |
|
|
|
Med. Griddle, Sauté, Steam | 350 | 177 |
|
|
|
Hot Griddle | 375 | 191 |
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Fry, Shallow Oil | ||
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