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The outside finish of the skillet is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur. If food should
happen to burn on, it can be removed with warm, soapy water and a cleaning pad. Rinse and wipe dry. 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 solution of two tablespoons of automatic
dishwasher detergent powder and two cups of water; this can be doubled for 16-inch skillets. Bring the water to a boil in the skillet and then
reduce the heat to simmer level (between the WARM setting and 200º) by turning the heat control down until the pilot light goes out. Slowly
stir in the dishwasher detergent. Simmer uncovered for 20 minutes. Drain the solution and wash the skillet in warm, soapy water. Rinse
and dry thoroughly. After treating the skillet, it is recommended that the cooking surface be wiped lightly with vegetable oil before using.
Periodically check the screws on the handle and legs for looseness. Retighten, if necessary. NOTICE: Continuing to tighten, once secure,
can result in stripping of screws or cracking of handles.
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/Baking
Bacon
Canadian Bacon
Chicken
Eggs, fried
Eggs, scrambled
Fish
French Toast
Ham, ½˝ thick
Ham, ¾˝ thick
Hamburgers, ½˝ thick
Minute Steak
Pancakes
Pork Chops, ½˝ thick
Pork Chops, ¾˝ thick
Potatoes, cottage fried
Sausage, link
Sausage, precooked
Sandwiches, grilled
Steak, beef 1˝ thick, rare
Steak, beef 1˝ thick, medium
Steak, beef 1½˝ thick, rare
Steak, beef 1½˝ thick, medium
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.
heat control, avoid rough handling in use and storage.
Temperature –Timetable
Temperature
300°–325°
275°–300°
325°–350°
250°–275°
250°–275°
325°–375°
300°–325°
325°–350°
325°–350°
325°–375°
375°–400°
350°–400°
325°–375°
325°–375°
300°–350°
300°–325°
325°–350°
300°–325°
350°–400°
350°–400°
350°–400°
350°–400°
WARM
3
Cooking time
8–10 minutes
3–4 minutes
25–40 minutes
3–5 minutes
3–5 minutes
5–10 minutes
4–6 minutes
10–12 minutes
14–16 minutes
8–12 minutes
4–5 minutes
2–3 minutes
15–20 minutes
20–25 minutes
10–12 minutes
20–30 minutes
10–12 minutes
5–10 minutes
6–7 minutes
10–12 minutes
8–10 minutes
18–20 minutes
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