Heat Selector
Control Master
®
heat control
Pilot Light
Probe
2
Important Cord Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is in-
tended to fit into a polarized outlet only one way. if the plug does not fit fully into the outlet, reverse the plug. if it still does
not fit, contact a qualified electrician. do not attempt to modify the plug in any way.
A short power supply cord (or cord set) is provided to reduce the risk resulting from becoming entangled in or tripping over
a longer cord. extension cords may be used if care is properly exercised in their use.
If an extension cord is used, the marked electrical rating of the extension cord should be at least 13A/125V/1625W. The
extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by chil-
dren or tripped over unintentionally.
Connect the power supply cord to a 120VAC electrical outlet only.
How To Use
Before using for the first time, wash skillet and cover in dishwasher or in hot, soapy water, rinse, and dry. do not immerse
Control Master
®
heat control or let the heat control come in contact with any liquid.
Caution: This product is not intended to melt wax, gels, plastics, glue, or other materials for making candles or for
other hobbyist activities, or in any commercial or business application.
1. Place skillet on a dry, level, heat resistant surface. Cover should not be on the skillet.
2. Prepare food for cooking.
3. Insert the Control Master
®
heat control probe into the skillet so the two electrical pins on
the skillet are fully inserted into the heat control. Connect cord to a 120VAC electrical
wall outlet only.
4. Preheat skillet by turning Control Master
®
heat control to the
LOWER
of 350˚ or the
desired temperature. Desired temperature ranges can be found on page 4.
Note: Never
preheat at a temperature that exceeds 350°.
Allow skillet to preheat for 5 to 10 minutes.
5. Add oil and food to skillet according to recipe. Cook using the temperature-timetable on page 4. Begin cooking at the
low side of the indicated temperature range shown. Depending on your preferences and tastes, you may wish to adjust
the temperature to the high side of the range after 3 to 5 minutes of cooking. During cooking, pilot light will go on and
off indicating desired temperature is being maintained.
Use wooden or silicone utensils in your skillet when cooking at temperatures above 375°, since they are more heat resistant
than plastic utensils. To maintain the high quality appearance of your stainless steel skillet, avoid using metal utensils.
6. Turn heat control to OFF when cooking is completed. unplug heat control from wall outlet then from appliance.
Skillet Basics
Fundamental to the skillet’s versatility, portability, and efficiency is the heat control, which provides a thermostat-controlled
heating process similar to that of a conventional oven. With the control set at 350°, for example, the skillet will heat continu-
ously until that temperature is reached; then it will cycle on and off to maintain the temperature. Settings on the heat control
range from Warm to 400°.
The basic procedures for cooking in the skillet are quite similar to those of conventional cooking. Some cooking methods
such as steaming and baking may require a rack be used in combination with the skillet. A cooling rack measuring 8˝ x 8˝
will fit in the skillet. if unavailable, a rack can be improvised by turning a disposable pie pan upside down and punching 10
to 12 holes in the bottom.
PAN FRYING OR SAUTÉING:
As a general rule, vegetables are sautéed at 225° to 250° and meats are fried at 325° to
375°. The skillet is often preheated so that when oil and food are added, it is hot enough to evenly brown and seal in juices,
assuring the best flavor. Butter should always be preheated at Warm, even if the food will be cooked at a higher setting.
Typically frying or sautéing is done without the cover.
SIMMERING:
Simmering is cooking at a heat level slightly below the boiling point. In an electric skillet, foods will heat to
simmering at some point between the Warm setting and 200°. Heat the skillet at 350° until the food boils; then place cover
on pan and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.
BRAISING OR POT ROASTING:
This cooking method involves browning food, usually meat or vegetables in oil, but-
ter, margarine, etc. and then simmering in a small amount of liquid over low heat. To brown meat and/or vegetables use a
temperature between 325° and 350°. After browning, simmer food as instructed above.
STEAMING:
Food is placed on a rack or in a basket over, but not in, simmering liquid. Bring the liquid to a boil with the
temperature set at 350°. Once the liquid is boiling, place cover on pan and turn down the heat until the pilot light goes out.
