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HOW TO USE YOUR SKILLET
1.Turn temperature control to “OFF”. Plug temperature control probe securely into receptacle on skillet, plug into standard 120v AC outlet and turn temperature control to desired setting.
2.The temperature control indicator light will come on when you set or adjust the temperature. Once the desired temperature is reached, the indicator light will cycle during use, indicating the selected temperature is being maintained. (When adding food, the indicator light will come on briefly as the overall cooking temperature is reduced.)
3.Preheat the skillet with the lid on for 10 – 15 minutes or until the indicator light goes out . NOTE: The cooking temperatures listed in this user manual are estimates. Adjust the cooking temperature slightly up or down to achieve the results you prefer.
4.A steam vent is located on the lid. The steam vent allows steam to escape while cooking with the lid in place.
CAUTION: Escaping steam is hot! Be careful when removing or lifting lid. NOTE: If heating oil, always leave the lid off. If oil smokes, immediately turn
skillet “OFF” and allow to cool.
HOW TO CLEAN YOUR SKILLET
CAUTION: Skillet is hot. Handle carefully.
1.Always allow the skillet to completely cool before cleaning.
2.Unplug cord from wall outlet, then remove temperature control probe from appliance. Wipe probe clean with a dry towel.
3.Immerse the skillet and lid in warm, soapy water and wash with a soft cloth.
4.Rinse well and dry. All parts, except the temperature control probe, are fully immersible and
NOTE: Do Not use steel wool, abrasive cleaners, or metal scouring pads on cooking surfaces as this will damage the
WARNING: Do not immerse temperature control probe in water or other liquid.
HELPFUL HINTS
•Before using the skillet for the first time, lightly brush cooking surface with vegetable oil. Heat, uncovered, to 300°F. Turn “OFF” and cool completely. Wipe away excess oil.
•Use only nylon or
•This skillet is not designed to deep fry. To
TEMPERATURE AND COOKING GUIDE
FOOD | AMOUNT | TIME/DIRECTIONS | TEMP. |
BURGERS | 1/4 lb. | 5 to 9 minutes/per side (medium) | 350°F - 400°F |
STEAK | 1" thick, boneless | 9 to 12 minutes/per side | 350°F - 400°F |
CHICKEN | boneless breasts | 6 to 7 minutes/per side | 350°F - 400°F |
FRENCH TOAST |
| 3 to 5 minutes/per side | 350°F - 400°F |
PANCAKES |
| 1 to 3 minutes/per side | 350°F - 400°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. Cover 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 | 350°F - 400°F |
|
| 1 to 3 minutes/second side |
|
SAUSAGE LINKS |
| 8 to 10 minutes | 350°F - 400°F |
SAUSAGE PATTIES |
| 6 minutes/first side | 350°F - 400°F |
|
| 5 to 6 minutes/second side |
|
E4 | E5 |
