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INSTALLATION & OPERATION MANUAL, GAS TILTING SKILLETS,
MODELS: 30P-STGL, 30P-STGL-LX, 40P-STGL, 40P-STGL-LX,
30P-STGM, 30P-STGM-LX, 40P-STGM, 40P-STGM-LX
SECTION 4, TEST KITCHEN BULLETIN
COOKING FACTS ON PARADE
1.
The UniVerse Skillet is one of the most versatile pieces of equipment to be found in any
restaurant or institutional kitchen.
2.
This unit will stew, simmer, pan-fry, braise, grill, and sauté – and all with a very
uniform heat pattern.
Note: DO NOT ATTEMPT TO DEEP FRY WITH YOUR SKILLET!
3.
For best results, the Tilting Skillet should always be preheated and allowed to cycle
once.
4.
A great deal of heavy lifting and transferring of foods from one pan to another can be
eliminated, and, therefore, pot washing will be reduced.
5.
This type of equipment usually reduces the total cooking time by as much as 25% on
combination dishes.
6.
Sauces usually lose less moisture, as the cover reduces evaporation.
7.
Large batches of gourmet items can be prepared with less work and with more
uniform results.
8.
Frozen vegetables can be cooked in the UniVerse Skillet in the serving pan, then
removed and transferred directly to the serving line.
9.
The following temperatures should be used: Simmering:
10. Temperatures of approximately 200 F should always be used for milk-based products,
or scorching will take place. Lower temperatures (150 - 175 F) prevent thickening.
11. Some items should be started at a high temperature and then reduced. This permits
sealing for about 20% of the time and cooking for the remaining 80%.
Part No. 10158R3
Maximum of 200 F
Sautéing:
225 - 275 F
Searing:
300 - 350 F
Frying:
325 - 375 F
Grilling:
350 - 425 F
12
2019-05-24
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