HOW TO COOK
Fry/Saute
Cooking food rapidly in an open Skillet using a small quantity of fat.
Add oil, shortening, butter or margarine to Skillet and preheat to desired temperature (generally 350°F). Amount of fat used will vary according to recipe and type or amount of food to be prepared.
Pan-Broil
Cooking food over high heat in an open Skillet using little or no fat.
Add little or no oil, shortening, butter or margarine to Skillet and preheat to desired temperature (generally 400°F). Place food in hot Skillet. Brown, turning often. Remove excess fat as it accumulates.
Braise
Searing food in hot fat until brown, then simmering in a covered Skillet with liquid added.
Add a small quantity of fat to Skillet and preheat to 350°F. Brown food well on all sides. Add specified amount of liquid (generally 2 cups), cover, and turn temperature control down to 200°F just until Indicator Light goes out (simmer point). Cook as specified in recipe or until food is tender. Check during cooking and add more liquid as necessary.
Note: Do not let Skillet boil dry.
Simmer
Gently cooking food in a liquid just below boiling temperature.
Add oil, shortening, butter or margarine to skillet and preheat to desired temperature. If required, brown food on all sides. Add liquid or make sauce as directed in recipe. With Temperature Control at 250°F or slightly higher, bring liquid
HOW TO COOK (CONTINUED)
Steam
Cooking food by exposing it to steam in a covered Skillet.
Place a small amount of water in the bottom of Skillet. Add vegetables or other food and cover. Turn Temperature control to 250°F and steam food until done. Check often, adding more water as necessary.
Note: Do not let Skillet boil dry.
Warm
Gradually bringing cooked and cooled food back up to serving temperature.
Preheat Skillet with Temperature Control set to 200°. Place food to be warmed in Skillet. Cover. Heat until food is warm, turning or stirring occasionally.
Buffet Service/Keep Warm
Keeping food at serving temperature with little or no additional cooking taking place.
Once food has been prepared or reheated to the correct serving temperature, turn Temperature Control down to WARM position. Stir food occasionally or as necessary.
HOW TO CLEAN YOUR SKILLET
Caution: Skillet is hot after cooking. Handle carefully.
Note: Do not use steel wool, abrasive cleaners, or metal scouring pads on cooking surfaces as this will damage the
to a boil. Turn Temperature control down just until Indicator Light goes out. This is the simmer point. Cover and simmer food for the directed length of time or until food is done. Check periodically during cooking and add more liquid as necessary.
Note: Do not let Skillet boil dry.
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 arm, soapy water and wash with a soft cloth. Rinse well and dry. All parts, except the Temperature Control Probe, are fully immersible and dishwasher safe.
WARNING: DO NOT IMMERSE TEMPERATURE CONTROL PROBE IN WATER OR OTHER LIQUID.
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