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Using Your Electric Cookware
1. Place the cookware on a flat, level surface.
2. Insert the temperature control into the socket on the cookware.
3. Plug unit into a 120-volt 60 Hz AC only outlet. Turn the unit on
by setting the temperature control to the temperature desired. The
indicator light will turn on.
4. Once the selected temperature has been reached, the indicator
light on the temperature control will switch off. Then the light will
cycle on and off as the selected temperature is maintained.
Care and Cleaning
1. The pan and lid can be washed by hand in warm, soapy water or
in the dishwasher. Avoid using abrasive cleaners or scouring pads.
To remove tough stains from the cooking surface, use a stainless steel
cleaning powder such as Wolfgang Puck's Stainless Steel Cleaner
(available at www.hsn.com), Bar Keepers Friend® or Bon Ami®.
2. Never immerse the temperature control, cord or plug in water
or other liquid. If cleaning is necessary, wipe with a damp cloth
and dry thoroughly.
3. Store and handle the temperature control carefully. Avoid
knocking or dropping the control as this can damage the probe.
4. Use caution when handling the glass lid. Avoid sudden temper-
ature changes as this can cause the lid to crack. For example, do
not immerse a hot glass lid in cold water. Do not overtighten the
knob on the glass lid as this can result in damage or cracking.
5. To prevent marking or scratching the cooking surface, use plastic
or wooden utensils.
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HEARTY BOLOGNESE SAUCE
Makes about 7 cups
INGREDIENTS
6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano,
2 bay leaves, 1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock
METHOD
1. In large stock pot, heat 3 tablespoons of olive oil. Add ground beef and
sauté until browned, breaking up the large chunks of meat as they cook.
Season with salt and pepper. Add shallots and garlic, continue cooking
for about 3 more minutes or until shallots are soft.
2. Add red wine and deglaze pan, reduce until almost all liquid has been
absorbed.
3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring
mixture to a boil. Cover and reduce heat. Simmer for about 45 minutes,
stirring frequently.
4. Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add
onion, carrot and celery. Sauté for about 4 minutes or until onion is
translucent.
5. Add sautéed vegetables along with chicken stock to meat sauce and
simmer for another 30 minutes until meat sauce is rich and thickened.
Season to taste, if necessary.
NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered
container for 2 to 3 days in refrigerator or frozen for up to 3 months.
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