STEAM
Place a small amount of water in the bottom of the Electric Skillet.
Add vegetables or other foods then cover with the Glass Lid. Turn
the Temperature Control Dial to about 250°F and steam the food
until it is done. Check often, adding more water as necessary.
DO NOT LET SKILLET BOIL DRY.
WARM
Preheat the Electric Skillet with the Temperature Control Dial set
to about 200°F. Place the food to be warmed in the Electric Skillet
then cover with the Glass Lid. Heat until the food is warm, turning
or stirring occasionally.
8
Cooking food by exposing it
to steam in a covered skillet.
Gradually bringing cooked and cooled
food back up to serving temperature.
COOKING METHODS
FRY/SAUTÉ
Add oil, shortening, butter or margarine to the Electric Skillet and
preheat to the desired temperature (350°F). The amount of fat
used will vary accordingly to recipe and type or amount of food to
be prepared. See the SUGGESTED COOKING CHARTS for
more information.
PAN-BROIL
Add little or no oil, shortening, butter or margarine to the Electric
Skillet and preheat to the desired temperature (400°F). Place food
in the hot Electric Skillet. Brown the food, turning it often. Remove
excess fat as it accumulates.
BRAISE
Add a small quantity of fat to the Electric Skillet and preheat to
350°F. Brown the food well on all sides. Add specified amount of
liquid, then cover with the Glass Lid and turn the Temperature
Control Dial down just until the Indicator Light goes out (simmer
point). Cook as specified in recipe or until the food is tender.
Check during cooking and add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
See the SUGGESTED
COOKING CHARTS for more information.
SIMMER
Add oil, shortening, butter or margarine to the Electric Skillet and
preheat to the desired temperature. If required, brown the food on
all sides. Add liquid or make sauce as directed in recipe. With the
Temperature Control Dial set to about 250°F (or slightly higher),
bring the liquid to a boil. Turn Temperature Control Dial down just
until the Indicator Light goes out; this is the simmer point. Cover
with the Glass Lid. Simmer food for the directed length of time or
until the food is done. Check periodically during cooking and add
more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
7
Cooking food rapidly in an open
skillet using a small quantity of fat.
Cooking food over high heat in an
open skillet using little or no fat.
Searing food in hot fat until brown, then sim-
mering in a covered skillet with liquid added.
Gently cooking food in a liquid
just below boiling temperature.
FS12B_IB.qxp 5/4/2007 4:05 PM Page 15
