Toastmaster FS12B FRY/SAUTÉ, PAN-BROIL, BRAISE, SIMMER

COOKING METHODS

FRY/SAUTÉ	Cooking food rapidly in an open
	skillet using a small quantity of fat.

Add oil, shortening, butter or margarine to the Electric Skillet and preheat to the desired temperature (350°F). The amount of fat used will vary accordingly to recipe and type or amount of food to be prepared. See the SUGGESTED COOKING CHARTS for more information.

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 the Electric Skillet and preheat to the desired temperature (400°F). Place food in the hot Electric Skillet. Brown the food, turning it 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 the Electric Skillet and preheat to 350°F. Brown the food well on all sides. Add specified amount of liquid, then cover with the Glass Lid and turn the Temperature Control Dial down just until the Indicator Light goes out (simmer point). Cook as specified in recipe or until the food is tender. Check during cooking and add more liquid as necessary.

DO NOT LET SKILLET BOIL DRY. See the SUGGESTED COOKING CHARTS for more information.

SIMMER

Gently cooking food in a liquid just below boiling temperature.

Add oil, shortening, butter or margarine to the Electric Skillet and preheat to the desired temperature. If required, brown the food on all sides. Add liquid or make sauce as directed in recipe. With the Temperature Control Dial set to about 250°F (or slightly higher), bring the liquid to a boil. Turn Temperature Control Dial down just until the Indicator Light goes out; this is the simmer point. Cover with the Glass Lid. Simmer food for the directed length of time or until the food is done. Check periodically during cooking and add more liquid as necessary.

DO NOT LET SKILLET BOIL DRY.

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