6
5
Tilt-Lid Feature
The Lid is designed with an extended piece featuring
slots that fit onto the back of the Skillet Pan body to
position the Lid at an angle. (B) Use this feature as a
convenient rest position for the Lid when you are
sautéing, stirring, or turning food. In the tilted position,
splatters and condensation will drip back down into the
Pan. Carefully lift the Lid up to remove it from the Pan
edge when done for easy placement on the Skillet.
Lid Vent
The Skillet Lid has a built-in Vent. Slide the Vent open to
allow for escaping steam when crisping or browning. (C)
CAUTION:
Be careful if adjusting the Vent when the
Skillet is on to avoid escaping steam and potential burns.
Tilt-Leg Feature (Certain Models Only)
The Tilt-Leg raises one side of the Skillet slightly so that
oils, fats, or other liquids will drain to the opposite side
as they collect. This feature is great for pan broiling and
basting foods while cooking. To use, pull the Leg straight
down so that it stands under the handle. (D) Be careful
not to pull too far as you may break it.
CAUTION:
Be
careful not to push down on or strain the Tilt-Leg.
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
1. Unplug the cord, remove the Temperature Control by pulling it straight out, and
allow the Skillet Pan to cool completely before cleaning.
CAUTION:
The
Control may be warm after long use so be careful when removing it. WHEN
THE TEMPERATURE CONTROL HAS BEEN REMOVED, the Pan and Lid can
be completely immersed in soapy water or placed in a dishwasher. The Lid is
dishwasher-safe — TOP RACK ONLY. Over time and use, the Lid may discolor:
this is normal.
2. If washing by hand, use a sponge or nylon pad with liquid detergent. Do not
use any abrasive cleaners, coarse cleansers, or metal pads as they may damage
the nonstick coated surface. After washing, dry the Pan thoroughly giving
special attention to the Socket area. Do no use metal pads to clean electrical
pins.
C
B
General Temperature Ranges
Warm Setting
Used to keep foods that have been prepared in the Skillet at serving temperature
for a short period of time. Adjust temperature up to keep foods warm for longer
periods of time.
Low Heat – 200°F to 250°F (93°C – 121°C)
Use for warming, simmering, steaming, and gentle boiling. Some foods are started
at higher temperatures then reduced to low heat to finish the cooking process. Use
for cooking special dessert sauces, such as Cherries Jubilee, and puddings.
Medium Heat — 250°F to 325°F (121°C – 163°C)
Use for eggs, bacon, and sausage, or to sauté vegetables such as onions, green
pepper, or mushrooms. Also to cook roasts and other cuts of meat after they have
been browned at higher temperatures.
High Heat — 325°F to 400°F (163°C – 204°C)
Use to brown, sear, pan fry (with fat), and pan broil meats without fat and to stir
fry meats and vegetables (with fat). Breaded foods such as vegetables, meats, fish,
and poultry are pan fried in this temperature range with a small quantity of fat.
Cooking Guides
The cooking temperatures and times in the GUIDES are approximate. You may
have to adjust them depending on food size, quantity, temperature, and personal
taste. Foods at room temperature need less cooking time than foods taken from the
refrigerator. You might need to reduce the temperature/time for small quantities of
food.
PAN FRYING AND COOKING
Approx.
Approx.
Food
Preheat
Temp
Time/Mins.
Directions
BACON
Regular Slices,
No
325°F
10-12
Place in COLD Skillet. Separate slices
up to 8
163°C
when positioned in Pan. Turn as
necessary. Drain on toweling.
CHICKEN
3
1
⁄
2
-4
1
⁄
2
pounds
Yes
400°F
20
Dredge chicken pieces in mixture of
1.59 kg-2.04 kg
204°C
1
⁄
2
cup flour, 2 tsp. salt, 1 tsp. paprika,
Cut-up
Brown
1
⁄
4
tsp. pepper. Preheat at 400°F (204°C).
Broiler-Fryer
Add 2 tbsp. oil; brown chicken, meaty
325°F
30-40
side first, turning once, for about
163°C
20 mins. Reduce temperature to 325°F
Finish
(163°C); cover, with vent open, and cook
30-40 mins. or until chicken is tender.
Turn occasionally during cooking.
D
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