Loading ...
Loading ...
3
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 below.
3. For compact storage, rotate the handles up and inward. Place protection, such as a piece of paper
towel or cloth, on the cooking surface to prevent scratching. Position inverted base in the pan
so the rubber feet are facing up (Fig. D). Then invert the cover and place onto the pan.
When washing the skillet by hand, remove heat control and wash in warm, soapy water. Make sure to also clean the underside of the
pan, as necessary. Rinse and dry thoroughly. The nonstick surface may be cleaned with a non-metal cleaning pad, such as Scotch-Brite*
Multi-Purpose Scrub Sponge or Scotch-Brite* Dobie* Cleaning Pad. Firm pressure can be applied, if necessary. Do not use steel wool
or abrasive kitchen cleaners. Soaking the skillet to loosen food residue is not necessary. If, however, soaking the skillet is desired, do
not soak for more than two hours. Soaking for more than two hours may damage the nonstick finish.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a commercial cleaner designed for
cleaning surfaces, such as dip-it* destainer. These cleaners are available at most grocery and hardware stores. For best results, follow the
manufacturer’s instructions, being careful that any cleaning solution coming in contact with the exterior of the appliance is wiped off. After
treating the skillet with a commercial cleaner, it is recommended that the cooking surface be wiped lightly with vegetable oil before using.
Periodically check the screws on the cover handle for looseness. Retighten, if necessary. NOTICE: Continuing to tighten, once secure,
can result in stripping of screws or cracking of handle.
IMPORTANT: To ensure continued accuracy of the Control Master
heat control, avoid rough handling in use and storage.
Glass Cover Care and Use Instructions
CAUTION! Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
injury or property damage.
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid rough handling. Do not handle hot cover with wet towel or
place hot cover on a cold or wet surface. Sudden, extreme changes in temperature may cause glass to break. 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.
* Scotch-Brite and Dobie are registered trademarks of 3M Company; dip-it is a registered trademark of Reckitt Benckiser N.V. Presto is not affiliated with these companies.
Temperature-Timetable
Food Setting
Approximate
Cooking Time Food/Cooking Method Setting
Approximate
Cooking Time
Frying
Bacon 300°–325° 8–10 Minutes Steak, Beef, 1˝ thick, rare 350°–400° 6–7 Minutes
Canadian Bacon 275°–300° 3–4 Minutes Steak, Beef, 1˝ thick, medium 350°–400° 10–12 Minutes
Chicken 325°–350° 25–40 Minutes Steak, Beef, 1½˝ thick, rare 350°–400° 8–10 Minutes
Eggs, Fried 250°–275° 3–5 Minutes Steak, Beef, 1½ thick, medium 350°–400° 18–20 Minutes
Eggs, Scrambled 250°–275° 3–5 Minutes
Baking
Fish 325°–375° 5–10 Minutes Pancakes 350°–400° 2–3 Minutes
French Toast 300°–325° 4–6 Minutes
Simmering*
Ham, ½˝ thick 325°–350° 10–12 Minutes
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 simmer level by turning
the heat control down until the pilot light goes out.
Ham, ¾˝ thick 325°–350° 14–16 Minutes
Hamburgers, ½˝ thick 325°–375° 8–12 Minutes
Minute Steak 375°–400° 4–5 Minutes
Pork Chops, ½˝ thick 325°–375° 15–20 Minutes
Braising or Pot Roasting
Pork Chops, ¾˝ thick 325°–375° 20–25 Minutes
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° and 350°. After browning, simmer as instructed above.
Potatoes, Cottage Fried 300°–350° 10–12 Minutes
Sausage, Link 300°–325° 20–30 Minutes
Sausage, Precooked 325°–350° 10–12 Minutes
Sandwiches, Grilled 300°–325° 5–10 Minutes Holding Temperature (after cooking period) WARM
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
Rubber feet
Fig. D
Loading ...