![SPECIAL CARE:](/images/new-backgrounds/81741/8174113x1.webp)
SPECIAL CARE:
1.A spotted white film may form on the non-stick surface. This is a buildup of minerals from foods or water and is not a defect in the surface. To remove, soak a soft cloth in lemon juice or vinegar and rub on the finish. Wash the non- stick surface thoroughly, rinse and dry. Recondition the non-stick surface with cooking oil.
2.The non-stick surface may also become stained from improper cleaning or overheating. To remove stains, clean the non-stick surface by the following method. Combine 1 cup of water and 1 tablespoon of ONE of the following
cleaners: Dip-Itcoffee pot destainer, automatic dishwasher detergent or dry oxygen bleach crystals. USE ONLY ONE OF THE ABOVE CLEANERS; DO NOT COMBINE. Preheat the skillet to 225°F. Wearing rubber gloves, dip a sponge into the water mixture and wipe over the surface.
Continue cleaning procedure until mixture is gone. Turn the skillet to “OFF” and allow it to cool. Remove the temperature control. Scour the non-stick surface with hot soapy water and a non-metal scouring pad. Rinse thoroughly and dry. Recondition the non-stick surface with cooking oil before using.
Roasting Guide
Roasting – Best suited for skillets with high dome covers.
MEAT | | INTERNAL |
| | TEMPERATURES |
| | |
Beef | Rare | 140°F/60°C |
| | |
| Medium | 160°F/71°C |
| | |
| Well | 170°F/76°C |
| | |
Pork | Fresh | 170°F/76°C |
| | |
| Smoked | 160°F/71°C cook before |
| | eating |
| | |
| | 140°F/60°C fully cooked |
| | |
| Canned | 140°F/60°C |
| | |
Lamb | | 170°F to 180°F/76°C to |
| | 82°C |
| | |
Veal | | 170°F/76°C |
| | |
Poultry | | 180°F/82°C |
| | |
Beef, pork, lamb, veal and poultry may be roasted in the skillet. To obtain more satisfactory results, a metal wire rack, which may be included with your skillet, should be used to lift the food off the cooking surface. If a rack is not included with skillet, a metal wire rack that fits into the bottom of the skillet and is about ½-inch high with smooth support legs can be used. Follow these basic guidelines for roasting: