5. Use plastic, rubber, nonstick coated, or wood utensils when cooking and
serving. If using metal utensils, take care not to dig into the nonstick finish.
Do not cut food on the surface using a knife to avoid scratching the nonstick
6. To prevent accidental burning, use pot holders when touching the lid and lift it
only by the top handle. Use pot holders and extreme caution when moving the
skillet if it contains hot liquids.
Tilt-Leg Feature (Certain Models Only)
The tilt-leg raises one side of the skillet slightly so that
oils, fats, or other liquids will drain to the opposite side
as they collect. This feature is great for pan broiling and
basting foods while cooking. To use, pull the Leg straight
down so that it stands under the handle (B). Be careful
not to pull too far as you may break it.
Caution: Be careful not to push down on or strain the tilt-leg.
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
1. Unplug the cord, remove the temperature control by pulling it straight out, and
allow the skillet pan to cool completely before cleaning.
Caution: The Control may be warm after long use so be careful when removing
it. WHEN THE TEMPER TURE CONTROL H S BEEN REMOVED, the pan and lid
can be completely immersed in soapy water or placed in a dishwasher. The lid is
dishwasher-safe — TOP R CK ONLY. Over time and use, the lid may discolor:
this is normal.
2. If washing by hand, use a sponge or nylon pad with liquid detergent. Do not
use any abrasive cleaners, coarse cleansers, or metal pads as they may damage
the nonstick coated surface. fter washing, dry the pan thoroughly giving
special attention to the socket area. Do no use metal pads to clean electrical
General Temperature Ranges
Used to keep foods that have been prepared in the skillet at serving temperature
for a short period of time. djust temperature up to keep foods warm for longer
periods of time.
Low Heat – 200°F to 250°F (93°C – 121°C)
Use for warming, simmering, steaming, and gentle boiling. Some foods are started
at higher temperatures then reduced to low heat to finish the cooking process. Use
for cooking special dessert sauces, such as Cherries Jubilee, and puddings.
Medium Heat — 250°F to 325°F (121°C – 163°C)
Use for eggs, bacon, and sausage, or to sauté vegetables such as onions, green
pepper, or mushrooms. lso to cook roasts and other cuts of meat after they have
been browned at higher temperatures.
High Heat — 325°F to 400°F (163°C – 204°C)
Use to brown, sear, pan fry (with fat), and pan broil meats without fat and to stir
fry meats and vegetables (with fat). Breaded foods such as vegetables, meats, fish,
and poultry are pan fried in this temperature range with a small quantity of fat.
The cooking temperatures and times in the GUIDES are approximate. You may
have to adjust them depending on food size, quantity, temperature, and personal
taste. Foods at room temperature need less cooking time than foods taken from the
refrigerator. You might need to reduce the temperature/time for small quantities
P N FRYING ND COOKING
up to 8
1.59 kg-2.04 kg
Place in COLD skillet. Separate slices
when positioned in pan. Turn as
necessary. Drain on toweling.
Dredge chicken pieces in mixture of
cup flour, 2 tsp. salt, 1 tsp. paprika,
tsp. pepper. Preheat at 400°F (204°C).
dd 2 tbsp. oil; brown chicken, meaty
side first, turning once, for about
20 mins. Reduce temperature to 325°F
(163°C); cover, with vent open, and cook
30-40 mins. or until chicken is tender.
Turn occasionally during cooking.