6
OPERATION
Operating Instructions
WARNING
The tilting skillet and its parts are hot. Use care
when operating, cleaning and servicing the tilting
skillet.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercail
cleaner, clean the protective metal oils from all surface
parts and interior of the skillet. Follow the cleaner manu-
facturer’s directions. Rinse throughly and drain the pan.
Wipe dry with a soft clean cloth.
CONTROLS:
Red Temperature Light
Illuminates when heating elements are supplying heat to
the tilting skillet.
Thermostat
Turns tilting skillet ON and maintains set temperature
by controlling power supply. Temperature settings range
from 100
°
F to 450
°
F.
Hand Crank
To raise and lower pan.
Tilt Switch (Optional)
Push UP to raise pan; push DOWN to lower tilting brais-
ing pan.
Timer
1 Hour mechanical timer (program duration of cooking
time).
START-UP PROCEDURE
1. Ensure that the skillet pan is in the DOWN position.
2. Turn the THERMOSTAT dial to the desired tempera-
ture (refer to Test Kitchen Bulletin on page 6). The
RED TEMPERATURE light will come on.
3. When skillet pan has reached set temperature, the
RED TEMPERATURE light will go off and the heating
elements will shut off. The heating elements will cycle
on and off thereafter to maintain set temperature. The
RED TEMPERATURE light will cycle on and off with
the heating elements.
4. Preheat skillet pan and allow it to cycle to equalize
heat across the entire surface.
5. Water will boil faster with the lid down.
6. Turn THERMOSTAT to OFF when skillet is not in use.
DAILY SHUTDOWN PROCEDURE:
1. To turn skillet OFF, turn the THERMOSTAT dial to
OFF.
TILTING THE SKILLET
1. DO NOT try to tilt skillet with lid down.
2. Make sure the receving pan is in place.
3. Turn hand crank clockwise or for power tilt, push and
hold TILT SWITCH in the up mode until desired pan
position has been reached. The pan will empty when
raised to the top tilt position.
When the braising pan is raised 10
o
or more, the
heating elements will be turned off automatically.
4. Food is poured through the optional removable
strainer into a food receiving pan positioned under
the lip of the pouring spout.
5. To lower pan, turn hand crank counterclockwise or
push and hold TILT SWITCH in the DOWN mode.
COOKING TIPS
The UniVerse Skillet is one of the most versatile pieces
of equipment to be found in any restaurant or institution-
al kitchen. It enables the cook to stew, simmer, pan-fry,
braise, grill, or sauté, and all with a very uniform heat pat-
tern. The figures given below are suggested quantities
and temperature settings and estimated numbers of or-
ders per load and per hour. When two temperatures are
given, the first is to start the product, the second to finish
the product.
The following temperatures should be used:
Simmering
Maximum of 200°F
Sauteing
225-275°F
Searing
300-350°F
Shallow Frying
325-375°F
Grilling
350-425°F