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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 a cooking oil
before using. 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, sudsy water and a cleaning pad. Rinse and wipe dry.
Periodically check the screws on the handle and legs for looseness. Retighten, if necessary. CAUTION: Overtightening can result in
stripping of screws or cracking of handles and legs.
IMPORTANT: To ensure continued accuracy of the Control Master
Glass Cover Care and Use Instructions
Do not use cover if it is chipped or cracked. handle cover carefully and avoid impact.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface.
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.
CAUTION: Failure to follow these instructions could cause immediate breakage or breakage at a later date for no apparent
reason, which may result in personal injury or property damage.
Food
FRYING
Bacon
Canadian Bacon
Chicken
eggs, Fried
eggs, Scrambled
Fish
French Toast
ham, ½˝ thick
¾˝ thick
hamburgers, ½˝ thick
Minute Steak
Pork Chops, ½˝ thick
¾˝ thick
Potatoes, cottage fried
Sausage, link
precooked
Sandwiches, grilled
Steak,
Beef 1˝ thick
Rare
Medium
TEMPERATURE –TIMETABLE
Approximate Cooking
Temperature
Time in Minutes
300°–325°
275°–300°
325°–350°
250°–275°
250°–275°
325°–375°
300°–325°
325°–350°
325°–350°
325°–375°
375°–400°
325°–375°
325°–375°
300°–350°
300°–325°
325°–350°
300°–325°
350°–400°
350°–400°
heat control, avoid rough handling in use and storage.
Food
FRYING
8–10
Steak,
Beef 1½˝ thick
3–4
Rare
25–40
Medium
3–5
BAKING
3–5
Pancakes
5–10
SIMMERING*
4–6
In an electric skillet, foods will heat to simmering at some point
between the Warm setting and 200°. heat the skillet at 350° until
10 –12
the food boils; then place cover on pan and reduce the heat to
14–16
simmer level by turning the heat control down until the pilot light
8–12
goes out.
4–5
BRAISING OR POT ROASTING
15–20
This cooking method involves browning food, usually meat or
20–25
vegetables in oil, butter, margarine, etc. and then simmering
10–12
in a small amount of liquid over low heat. To brown meat and/
20–30
or vegetables use a temperature between 325° and 350°. After
browning, simmer as instructed above.
10–12
5–10
HOLDING TEMPERATURE
(after cooking period)
6–7
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
10–12
3
Approximate Cooking
Temperature
Time in Minutes
350°–400°
350°–400°
350°– 400°
8–10
18–20
2–3
Warm
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