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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.
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.
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.