3
Rubber feet
Fig. D
Care and Cleaning
Before initial use and after each subsequent use, wash the skillet pan and cover in hot, soapy water.
Do not use steel wool or abrasive
kitchen cleaners.
Rinse and dry thoroughly. The cover can also be washed in an automatic dishwasher.
Note: Repeated washings in an automatic dishwasher will cause the nonstick properties of the ceramic coating to slowly diminish. In
addition, the bottom of the pan will likely discolor due to the caustic nature of the dishwasher detergent.
Do not immerse Control Master
®
heat control in water or let it come in contact with any liquid.
To disassemble the skillet for cleaning and storage:
1. Using your thumbs, push the handle latches away from the skillet and rotate the handles
down until they rest on the counter.
2. Lift the skillet pan off of the base and clean as described above.
3. For compact storage, rotate the handles up and inward and place the base in the pan inverted
so the rubber feet are facing up (Fig. D). Then place the cover upright onto the pan.
Glass Cover Care and Use Instructions
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid impact.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface.
Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. 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. Do not scrape or gouge glass
with hard or sharp utensils.
CAUTION: Failure to follow these instructions could cause immediate breakage or breakage at a later date for no apparent
reason, which may result in personal injury or property damage.
Periodically check the screws on the cover handle for looseness. Retighten, if necessary. CAUTION: Overtightening can result in strip-
ping of screws or cracking of handle or cover.
IMPORTANT:
To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Temperature–Timetable
Food
Setting
Approximate
Cooking Time
Food
Setting
Approximate
Cooking Time
FRYING
FRYING (continued)
Bacon
300°–325°F
8–10 minutes
Pork Chops, ¾˝ thick
325°–375°F
20–25 minutes
Canadian Bacon
275°–300°F
3–4 minutes
Potatoes, Cottage Fried
300°–350°F
10–12 minutes
Chicken
325°–350°F
25–40 minutes
Sausage, Link
300°–325°F
20–30 minutes
Eggs, Fried
250°–275°F
3–5 minutes
Sausage, Precooked
325°–350°F
10–12 minutes
Eggs, Scrambled
250°–275°F
3–5 minutes
Sandwiches, Grilled
300°–325°F
5–10 minutes
Fish
325°–375°F
5–10 minutes
Steak, Beef 1˝ thick, rare
350°–400°F
6–7 minutes
French Toast
300°–325°F
4–6 minutes
Steak, Beef 1˝ thick, medium
350°–400°F
10–12 minutes
Ham, ½˝ thick
325°–350°F
10–12 minutes
Steak, Beef 1½˝ thick, rare
350°–400°F
8–10 minutes
Ham, ¾˝ thick
325°–350°F
14–16 minutes
Steak, Beef 1½˝ thick, medium
350°–400°F
18–20 minutes
Hamburgers, ½˝ thick
325°–375°F
8–12 minutes
BAkING
Minute Steak
375°–400°F
4–5 minutes
Pancakes
350°–400°F
2–3 minutes
Pork Chops, ½˝ thick
325°–375°F
15–20 minutes
SIMMERING*
In an electric skillet, foods will heat to simmering at some point between the Warm setting and 200°F. Heat the skillet at 350°F until the food
boils; then place cover on pan and reduce the heat to 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, butter, 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°F and 350°F. After browning, simmer as instructed above.
HOLDING TEMPERATURE
(after cooking period): Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
