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For best results, use heat-resistant nylon, plastic, rubber, or wooden utensils. Do not use metal utensils as they may scratch the
nonstick surface and also become hot if left in the skillet during cooking. Do not cut foods on the cooking surface.
7. If the recipe calls for a covered skillet, be sure to keep the cover on the skillet during the cooking process. When the cover is
not in place, heat escapes and the temperature is reduced, causing the element to cycle on. That in turn may cause the contents,
depending on the amount and thickness, to boil.
NOTES: To maintain the selected temperature, the skillet is designed to cycle on and off. It is normal when the unit cycles on for
the liquid directly above the element to briefly boil. This does not affect the overall temperature or the cooking process.
Also, liquids boil at lower temperatures at higher elevations due to differences in the atmospheric pressure.
8. When cooking is completed, push and hold the heat control knob for 3 seconds to turn the skillet off. Unplug the heat control from
the wall outlet, and then from the appliance. Allow the skillet to cool before cleaning (see page 22).
Skillet Functions
This skillet not only performs all of the traditional functions of a skillet, i.e., sautéing, pan frying, braising, and roasting, but much
more. Precise low-temperature settings make it ideal for poaching chicken or fish, for sous vide cooking, steaming, making yogurt,
proofing dough for artisan breads and rolls, melting chocolate, and preparing and cooking a variety of cheese-, cream-, butter-, or
tomato-based sauces. It even can be used as an egg cooker (see page 17).
Functions Using Temperature Settings 100° to 215°
Simmering: Food is cooked in liquid at a level slightly below boiling. The digital control allows simmering for sauces, such as mar-
inara and cream sauces. Normally, the food is heated just until boiling. Then the cover is placed on the skillet and the temperature is
reduced to 190° to 200°.
Steaming: Food is placed on the cooking rack above liquid. The cover is positioned on the skillet and food is steamed at temperatures
between 205° and 215°.
Poaching: Poaching is a gentle method of cooking delicate foods, such as fish, chicken, eggs, and fruit, in liquid until cooked through.
Poaching liquid can simply be water, but broth and wine also can be used to impart flavor. Food is usually poached at temperatures
between 160° and 180°. Poaching is good for foods that will be cooked again or used for other purposes, such as salads.
Making Yogurt: Healthy, delicious homemade yogurt with no added sugar, preservatives, or artificial flavors can be made right in the
skillet. Make large batches or individual portions. See page 7 for more information.
Proofing Dough: Frozen or refrigerated dough can be proofed in the skillet at 100°. Proofing dough at a low heat activates the yeast in
the dough. During fermentation, the yeast cells in leavened dough give off carbon dioxide gas that causes the dough to rise. Proofing
dough in the skillet will produce an artisan-style loaf of bread or rolls. See proofing instructions on page 8.
Sous Vide Cooking: Literally, sous vide means "under vacuum." This type of cooking involves placing food in a plastic bag and
removing air or vacuum sealing food and heating in a water bath at a low, precisely-regulated temperature for a longer than usual
cooking time. See pages 8 and 9 for more information.
Other Uses: The skillet can accurately maintain low temperatures, so soups or any food in a sauce, such as baked beans, chili, or
candied sweet potatoes, can successfully be slow cooked over a period of several hours. However, the skillet is not recommended for
slow cooking roasts.
Functions Using Temperature Settings above 215°
Pan Frying or Sautéing: Meat, poultry, and fish are cooked in a small amount of oil at temperatures between 325° and 375°.
Vegetables are usually sautéed at 290° to 300°. Typically, the skillet is preheated before adding oil and food. Pan frying or sautéing is
usually done without the cover.
Braising: Braising involves two steps. Food, such as meat or poultry, is first browned by pan frying at temperatures between 325° and
375° and then simmered in a relatively small amount of liquid to finish cooking.
Roasting: Roasting is a dry heat method of cooking that is usually done at temperatures between 350° and 400°. Unlike traditional
roasting in an oven, where indirect heat is used, food roasted in a skillet has contact with the dry or lightly oiled cooking surface.
Roasting is usually done with the skillet uncovered so dry air, rather than steam, delivers the heat.
Baking: Pancakes and French toast can be baked directly in the skillet without the cover. Cupcakes can be baked in a metal or silicone
cupcake pan on the skillet rack with the cover in place. Because the top of cupcakes do not brown, cover them with glazes, toppings,
or frosting. Most baking will be done at 350° to 400°. Reheating leftover pizza or baking pizza from scratch (see recipe on page 16) is
done at 260°.
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