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To disassemble the skillet for cleaning and storage:
1. Using your thumbs, push the handle latches away from the skillet and rotate the handles down
until they rest on the counter.
2. Lift the skillet pan off of the base and clean as described below.
3. For compact storage, rotate the handles up and inward. Place protection, such as a piece of paper
towel or cloth, on the cooking surface to prevent scratching. Position inverted base in the pan
so the rubber feet are facing up (Fig. D). Then invert the cover and place onto the pan.
When washing the skillet by hand, remove heat control and wash in warm, soapy water. Make sure to also clean the underside of the
pan, as necessary. Rinse and dry thoroughly. The nonstick surface may be cleaned with a non-metal cleaning pad, such as Scotch-Brite*
Multi-Purpose Scrub Sponge or Scotch-Brite* Dobie* Cleaning Pad. Firm pressure can be applied, if necessary. Do not use steel wool
or abrasive kitchen cleaners. Soaking the skillet to loosen food residue is not necessary. If, however, soaking the skillet is desired, do
not soak for more than two hours. Soaking for more than two hours may damage the nonstick finish.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a commercial cleaner designed for
cleaning surfaces, such as dip-it* destainer. These cleaners are available at most grocery and hardware stores. For best results, follow the
manufacturer's instructions, being careful that any cleaning solution coming in contact with the exterior of the appliance is wiped off. After
treating the skillet with a commercial cleaner, it is recommended that the cooking surface be wiped lightly with vegetable oil before using.
Periodically check the screws on the cover handle for looseness. Retighten, if necessary. NOTICE: Continuing to tighten, once secure,
can result in stripping of screws or cracking of handle.
IMPORTANT: To ensure continued accuracy of the Control Master
Glass Cover Care and Use Instructions
CAUTION! Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
injury or property damage.
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid rough handling. Do not handle hot cover with wet towel or
place hot cover on a cold or wet surface. Sudden, extreme changes in temperature may cause glass to break. Allow cover to cool before
washing. This cover is dishwasher safe. Keep the cover clean. Do not use steel wool cleaning pads or abrasive powders which can scratch
or weaken the glass. Nonabrasive pads or powders may be used if necessary. Do not scrape or gouge glass with hard or sharp utensils.
Food
Frying
Bacon
Canadian Bacon
Chicken
Eggs, Fried
Eggs, Scrambled
Fish
French Toast
Ham, ½˝ thick
Ham, ¾˝ thick
Hamburgers, ½˝ thick
Minute Steak
Pork Chops, ½˝ thick
Pork Chops, ¾˝ thick
Potatoes, Cottage Fried
Sausage, Link
Sausage, Precooked
Sandwiches, Grilled
* Scotch-Brite and Dobie are registered trademarks of 3M Company; dip-it is a registered trademark of Reckitt Benckiser N.V. Presto is not affiliated with these companies.
Temperature-Timetable
Approximate
Setting
Cooking Time
300°–325°
8–10 Minutes
275°–300°
3–4 Minutes
325°–350°
25–40 Minutes
250°–275°
3–5 Minutes
250°–275°
3–5 Minutes
325°–375°
5–10 Minutes
300°–325°
4–6 Minutes
325°–350°
10–12 Minutes
325°–350°
14–16 Minutes
325°–375°
8–12 Minutes
375°–400°
4–5 Minutes
325°–375°
15–20 Minutes
325°–375°
20–25 Minutes
300°–350°
10–12 Minutes
300°–325°
20–30 Minutes
325°–350°
10–12 Minutes
300°–325°
5–10 Minutes
heat control, avoid rough handling in use and storage.
Food/Cooking Method
Steak, Beef, 1˝ thick, rare
Steak, Beef, 1˝ thick, medium
Steak, Beef, 1½˝ thick, rare
Steak, Beef, 1½ thick, medium
Baking
Pancakes
Simmering*
In an electric skillet, foods will heat to simmering at some point between
the WARM setting and 200°. Heat the skillet at 350° until the food boils;
then place cover on pan and reduce the heat to simmer level by turning
the heat control down until the pilot light goes out.
Braising or Pot Roasting
This cooking method involves browning food, usually meat or vegetables
in oil, butter, margarine, etc. And then simmering in a small amount of
liquid over low heat. To brown meat and/or vegetables, use a temperature
between 325° and 350°. After browning, simmer as instructed above.
Holding Temperature (after cooking period)
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
3
Rubber feet
Fig. D
Approximate
Setting
Cooking Time
350°–400°
6–7 Minutes
350°–400°
10–12 Minutes
350°–400°
8–10 Minutes
350°–400°
18–20 Minutes
350°–400°
2–3 Minutes
WARM
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