12
Braise
1. Always pan sear foods before braising.
2. Removed seared foods, then prepare a vegetable flavor base such as sofrito
(onion, garlic, tomatoes) mirepoix (onion, carrot, celery) or the Cajun Holy Trinity
(onion, celery, green bell pepper).
3. Return the seared meat and juices to the CRUX 6QT Extra Deep Electric Skillet. Add
braising liquid. Using a wooden turner, scrape up the flavorful browned bits to deglaze.
4. Cover with the lid, then lower the temperature to 300˚F until the indicator light goes out
(simmer point). Braise as specified in recipe, or until food is done. Check during cooking
and add more liquid as necessary.
NOTE:
Meat should not be fully submerged.
IMPORTANT: DO NOT LET CRUX 6QT EXTRA DEEP ELECTRIC SKILLET BOIL DRY.
Steam
1. With the temperature control dial set to 300˚F, add 1 cup of water to the
CRUX 6QT Extra Deep Electric Skillet.
For best results,
use a steam basket.
Add vegetables or other foods to the steam basket and add the lid.
2. Steam food until done. Check often, adding more water as necessary.
IMPORTANT: DO NOT LET CRUX 6QT EXTRA DEEP ELECTRIC SKILLET BOIL DRY.
Warm
1. After cooking is completed lower temperature to WARM.
2. Turn or stir food occasionally.
3. After cooking, turn the temperature control dial down to WARM and serve your food in
the elegantly styled CRUX 6QT Extra Deep Electric Skillet. To serve previously cooked or
cooled food, heat food first; then.
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 12
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 12
2020-11-17 10:44 AM
2020-11-17 10:44 AM
