5. If the Lid needs to be removed during cooking, remove the Lid and hold
over the Skillet so any condensation will run back into the Skillet.
NOTE:
To avoid escaping steam, always open the Lid away from you.
6. Only use wood or plastic utensils that will not damage the
non-stick coating.
ROASTING:
Preheat to 325ºF (165ºC), adding oil if desired. Before roasting,
foods should be browned on all sides to seal in juices. To roast, best results
are obtained when food is raised approximately 1/2" (10 mm) off the cooking
surface. Use any metal rack that has smooth legs so it does not scratch the
non-stick surface. Once foods are browned, place rack in bottom of Skillet.
Place food on rack and cook until desired internal temperature is reached.
FRYING:
Preheat to 325ºF (165ºC). Add a small amount of oil. (The non-stick
coated surface allows you to reduce the amount of oil when cooking.) Heat
oil until hot but not smoking. Add food. If frying meats, turn once during cooking.
BRAISING:
For less tender cuts of meat.
Preheat to 400ºF (205ºC) and brown meat in a small amount of oil. Reduce
heat to 220ºF (105ºC). Cover and cook slowly in a minimum amount of liquid.
Do not allow to boil, keep at simmering temperature.
BAKING:
Skillet can be used to bake all packaged mixes.
Line the bottom with 3 layers of wax paper or 1 layer of aluminium foil.
Preheat to the temperature indicated on package. Once preheated add
baking pan, cover and cook for the time indicated in the recipe.
STEWING:
Preheat the Skillet to 400ºF (205ºC). Cut meat into small, even
pieces and brown on all sides in a small amount of oil. Cover meat with
liquid and bring to a boil. Cover and reduce heat to 220ºF (105ºC) and let
simmer slowly. Add vegetables towards the end of the cooking period.
4
Booklet TFP-15_v003 5/5/04 4:53 PM Page 14
