
3
Care and Cleaning
Before initial use and after each subsequent use, wash the skillet and cover in hot, soapy water. Do not use steel wool or abrasive kitchen
cleaners. Rinse and dry thoroughly.
NOTICE: 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, and a gray residue may form
on the skillet bottom and may transfer onto towels and/or skin.
Do not immerse Control Masterheat control in water or let it come in contact with any liquid.
In time, the nonstick finish may darken over the heating element. To minimize or remove this discoloration, sprinkle baking soda over
the discolored area. Add enough water to make a paste. Allow paste to sit for several minutes and then scour with a plastic scouring pad,
such as Scotch-Brite* Dobie* Cleaning Pad, or a damp cloth. Wash and dry thoroughly. Repeat the procedure, if necessary.
Periodically check the screws on the cover handle and skillet legs for looseness. Retighten, if necessary. NOTICE: Continuing to tighten,
once secure, can result in stripping of screws or cracking of handles and legs.
IMPORTANT: To ensure continued accuracy of the Control Masterheat 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.
Temperature –Timetable
Approximate Approximate
Food Temperature Cooking Time Food Temperature Cooking Time
Frying
Bacon 300°–325° 8–10 minutes
Canadian Bacon 275°–300° 3–4 minutes
Chicken 325°–350° 25–40 minutes
Eggs
Fried 250°–275° 3–5 minutes
Scrambled 250°–275° 3–5 minutes
Fish 325°–375° 5–10 minutes
French Toast 300°–325° 4–6 minutes
Ham
½˝thick 325°–350° 10–12 minutes
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
¾˝thick 325°–375° 20–25 minutes
Potatoes, Cottage Fried 300°–350° 10–12 minutes
Sausage
Link 300°–325° 20–30 minutes
Precooked 325°–350° 10–12 minutes
Sandwiches, Grilled 300°–325° 5–10 minutes
Steak,Beef,1˝thick
Rare 350°–400° 6–7 minutes
Medium 350°–400° 10–12 minutes
Steak,Beef,1½˝thick
Rare 350°–400° 8–10 minutes
Medium 350°–400° 18–20 minutes
Baking
Pancakes 350°–400° 2–3 minutes
Simmering†
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.
Braising or Pot Roasting
This cooking method involves browning food, usually meat or vegetables, in oil, butter, 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.
Holding Temperature (after cooking period) WARM
* Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with 3M Company.
† Add additional liquid during cooking, if necessary, to obtain desired consistency.