3
Care and Cleaning
After each use, remove the heat control and wash the skillet in warm, soapy water. Clean the underside of the skillet, as necessary. Rinse
and dry thoroughly. The nonstick surface may be cleaned with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub
Sponge or Scotch-Brite* Dobie* Cleaning Pad. Firm pressure can be applied. Soaking the skillet to loosen food residue is not neces-
sary. 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.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse the Control Master
®
heat control in water or let it come in
contact with any liquid.
NOTICE:
If you choose to wash the skillet in the dishwasher, the bottom will likely discolor due to the caustic nature of the dishwasher
detergent. A gray residue may form on the skillet bottom which may transfer to towels or to skin.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a solution of two tablespoons of auto-
matic dishwasher detergent powder and two cups of water. Bring the water to a boil in the skillet and then reduce the heat to the simmer
level (between WARM and 200º) by turning the heat control down until the pilot light goes out. Slowly stir in the dishwasher detergent.
Simmer uncovered for 20 minutes. Drain the solution and wash the skillet in warm, soapy water. Rinse and dry thoroughly. After treating,
it is recommended that the cooking surface be wiped lightly with vegetable oil before using the skillet again.
Periodically check the screws on the cover handle and skillet handles for looseness. Retighten, if necessary.
NOTICE:
Continuing to
tighten, once secure, can result in the stripping of screws or the cracking of handles and legs.
IMPORTANT:
To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Glass Cover Care and Use Instructions
CAUTION!
The glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
injury or property damage.
Handle the cover carefully. Do not scrape or gouge the glass with hard or sharp utensils. Do not handle a hot cover with a wet towel
or place it on a cold or wet surface. Sudden, extreme changes in temperature may cause the glass to break. Do not use the cover if it is
chipped or cracked. Avoid rough handling in use and storage.
Keep the cover clean. Allow the cover to cool before washing. This cover is dishwasher safe. 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.
Temperature-Timetable
Food
Temperature
Cooking Time
Simmering
Bacon
300°–325°
8–10 minutes
In an electric skillet, foods heat to simmering at some point
between WARM and 200°. Heat the skillet at 350° until the food
boils. Put the cover on and reduce the heat to the simmer level
by turning the heat control down until the pilot light goes out.
Add additional liquid during cooking, if needed, to obtain desired
consistency.
Canadian bacon
275°–300°
3–4 minutes
Chicken
325°–350°
25–40 minutes
Eggs, fried
250°–275°
3–5 minutes
Eggs, scrambled
250°–275°
3–5 minutes
Fish
325°–375°
5–10 minutes
French toast
300°–325°
4–6 minutes
Braising or Pot Roasting
Ham, ½ inch thick
325°–350°
10–12 minutes
This cooking method involves browning foods, usually meat or
vegetables, in oil, butter, etc. and then simmering them in a small
amount of liquid over low heat. To brown foods, use a temperature
between 325° and 350°. After browning, simmer as instructed
above.
Ham, ¾ inch thick
325°–350°
14–16 minutes
Hamburgers, ½ inch thick
325°–375°
8–12 minutes
Minute steak
375°–400°
4–5 minutes
Pancakes
350°–400°
2–3 minutes
Pork chops, ½ inch thick
325°–375°
15–20 minutes
Holding Temperature
(after cooking period): WARM
Pork chops, ¾ inch thick
325°–375°
20–25 minutes
Potatoes, cottage fried
300°–350°
10–12 minutes
Sausage, link
300°–325°
20–30 minutes
Sausage, precooked
325°–350°
10–12 minutes
Sandwiches, grilled
300°–325°
5–10 minutes
Steak, beef, 1 inch thick, rare
350°–400°
6–7 minutes
Steak, beef, 1 inch thick, medium
350°–400°
10–12 minutes
Steak, beef, 1½ inches thick, rare
350°–400°
8–10 minutes
Steak, beef, 1½ inches thick, medium
350°–400°
18–20 minutes
* Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with 3M Company.
