Presto 12-inch electric skillet User manual
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INSTRUCTIONS
©2012 National Presto Industries, Inc.
Visit us on the web at www.GoPresto.com
12-inch electric
Stainless Steel
Skillet
•Luxurious stainless steel body and handles.
•Tempered glass cover with stainless steel rim
and handle.
•Braises, fries, grills, stews, bakes, makes casseroles
and more.
•Fully immersible and dishwasher safe for easy cleaning.
This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage when using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. To protect against electrical shock, do not immerse heat control, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been dam-
aged in any manner. Do not operate if the legs become cracked or damaged. Return the appliance to the Presto Factory
Service Department (see page 13) for examination, repair, or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
8. This appliance is not intended for deep frying foods.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner or in a heated oven.
12. It is recommended that this appliance not be moved when it contains hot oil or other hot liquid. If it must be moved
when it contains hot oil or other hot liquid, use extreme caution.
remove plug from wall outlet.
14. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
Heat Selector
Control Master®
heat control
Pilot Light
Probe
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Important Cord Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is in-
A short power supply cord (or cord set) is provided to reduce the risk resulting from becoming entangled in or tripping over
If an extension cord is used, the marked electrical rating of the extension cord should be at least 13A/125V/1625W. The
extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by chil-
dren or tripped over unintentionally.
Connect the power supply cord to a 120VAC electrical outlet only.
How To Use
Control Master®heat control or let the heat control come in contact with any liquid.
Caution: This product is not intended to melt wax, gels, plastics, glue, or other materials for making candles or for
other hobbyist activities, or in any commercial or business application.
1. Place skillet on a dry, level, heat resistant surface. Cover should not be on the skillet.
2. Prepare food for cooking.
3. Insert the Control Master®heat control probe into the skillet so the two electrical pins on
the skillet are fully inserted into the heat control. Connect cord to a 120VAC electrical
wall outlet only.
4. Preheat skillet by turning Control Master®heat control to the LOWER
desired temperature. Desired temperature ranges can be found on page 4. Note: Never
preheat at a temperature that exceeds 350°. Allow skillet to preheat for 5 to 10 minutes.
5. Add oil and food to skillet according to recipe. Cook using the temperature-timetable on page 4. Begin cooking at the
low side of the indicated temperature range shown. Depending on your preferences and tastes, you may wish to adjust
the temperature to the high side of the range after 3 to 5 minutes of cooking. During cooking, pilot light will go on and
off indicating desired temperature is being maintained.
Use wooden or silicone utensils in your skillet when cooking at temperatures above 375°, since they are more heat resistant
than plastic utensils. To maintain the high quality appearance of your stainless steel skillet, avoid using metal utensils.
Skillet Basics
heating process similar to that of a conventional oven. With the control set at 350°, for example, the skillet will heat continu-
ously until that temperature is reached; then it will cycle on and off to maintain the temperature. Settings on the heat control
range from Warm to 400°.
The basic procedures for cooking in the skillet are quite similar to those of conventional cooking. Some cooking methods
to 12 holes in the bottom.
PAN FRYING OR SAUTÉING: As a general rule, vegetables are sautéed at 225° to 250° and meats are fried at 325° to
375°. The skillet is often preheated so that when oil and food are added, it is hot enough to evenly brown and seal in juices,
Typically frying or sautéing is done without the cover.
SIMMERING: Simmering is cooking at a heat level slightly below the boiling point. 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 the 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, but-
ter, 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 food as instructed above.
STEAMING: Food is placed on a rack or in a basket over, but not in, simmering liquid. Bring the liquid to a boil with the
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BAKING: Pancakes and French toast can be baked directly in the skillet without the cover. Upside-down-cakes can be baked
directly in the skillet with the cover on. Also, cake batters can be placed in baking pans and placed on a rack in the skillet
and baked with the cover in place. Because the top of a cake will not brown, don’t judge doneness by the color. Instead use
food is done. To compensate for the lack of browning on top of baked goods, cover them with glazes, toppings, or frosting.
STIR FRYING:-
tinually tossed or stirred to ensure the food is evenly exposed to heat. This skillet works well for stir frying because it has a
fast and hot preheat and good heat retention. Stir-frying is best accomplished at 350° to 400°.
Care and Cleaning
Before initial use and after each subsequent use, wash skillet in hot, soapy water and rinse and dry thoroughly, or wash skillet
in an automatic dishwasher. Wipe Control Master®
Note: If you choose to wash the skillet in a dishwasher,
the aluminum bottom of the skillet will likely discolor due to the caustic nature of the dishwashing detergent.
Food residue may be removed from skillet by scrubbing in a circular motion with a nylon mesh cleaning pad, such as Scotch-
Brite* Multi-Purpose Scrub Sponge, or a stainless steel scouring pad.
Helpful Hint: For quick, effective and easy cleaning that virtually eliminates scrubbing, use the following method: Pour
enough water into the emptied skillet to cover food residue. Cover and turn Control Master®heat control to 250°. Bring water
to a boil and while water is boiling, scrape the skillet with a wooden or plastic spatula until the food is loosened. Remove
heat control and wash skillet in hot, soapy water. Rinse and dry thoroughly.
If the cooking surface has mottling, stubborn, brown or tacky food residue, or if the skillet has developed straw colored or
rainbow discoloration as a result of prolonged exposure to high heat, use a powdered cleanser without chlorine or bleach,
such as Bar Keepers Friend* cleanser and polish or Cameo* copper, brass, & porcelain cleaner. Moisten the skillet with wa-
Scrub Sponge*, scrub the skillet in a circular motion. Wash the skillet in hot, soapy water. Rinse thoroughly and dry.
To maintain the high quality appearance of stainless steel appliances, avoid using metal utensils in them. In addition, avoid
cutting or chopping food in the appliance with a knife or other sharp utensil. To avoid pitting or creating white dots on the
cooking surface, bring liquids to a boil before adding salt. Stir thoroughly.
IMPORTANT: To ensure continued accuracy of the Control Master®heat control, avoid rough handling in use and storage.
Do not overheat or allow the skillet to boil dry as this will cause the skillet to discolor.
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 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 is a trademark of 3M.
Bar Keepers Friend is a trademark of Servaas Laboratories, Inc.
Cameo is a trademark of Church & Dwight Co., Inc.
Comet is a trademark of Colgate-Palmolive Company.
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TEMPERATURE – TIMETABLE
Approximate Cooking
Food Temperature Time in Minutes
PAN FRYING
Bacon 300° – 325° 8–10
Canadian Bacon 275° – 300° 3–4
Chicken 325° – 350° 25–40
Fish 325° – 350° 5–10
French Toast 300° – 325° 4–6
Liver 325° – 350° 5–10
Minute Steak 325° – 350° 4–5
Potatoes, cottage fried 300° – 350° 10–12
Sausage, link 300° – 325° 20–30
precooked 325° – 350° 10–12
Sandwiches, grilled 300° – 325° 5–10
Rare 350° – 375° 6–7
Medium 350° – 375° 10–12
Rare 350° – 375° 8–10
Medium 350° – 375° 18–20
STIR FRYING
Beef, chicken, pork 375° – 400°
Seafood 350° – 375°
Vegetables 350° – 375°
BRAISING & POT ROASTING
Browning 325° – 350°
Braising* 200° – 225°
SIMMERING Warm – 200°
CASSEROLE DISHES Warm – 225°
BAKING
Pancakes 350° – 375°
Upside Down Cake 225° – 275°
HOLDING TEMPERATURE
(after cooking period) Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
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Recipes
Canadian Bacon and Egg Breakfast Sandwiches
⅓ cupmayonnaise 8 ouncesslicedCanadianbacon
1 teaspoon lemon juice or ham
1 teaspoon Dijon-style mustard 1 tablespoon butter or margarine
½ teaspoon sugar 4 eggs
2 Englishmufns,split ½ cupshreddedSwisscheese
Butter or margarine, softened Paprika
Mix mayonnaise, lemon juice, mustard, and sugar in small bowl. Reserve.
with aluminum foil. Heat 1 tablespoon butter in skillet at Warm until melted. Fry eggs at
250° to desired degree of doneness. Sprinkle eggs with cheese; cook, covered, until cheese
is melted, about 1 minute. Place eggs on Canadian bacon; sprinkle with paprika. Serve with
reserved sauce.
4 servings
Cheesy Diced Potatoes
2 tablespoons butter Salt and pepper
¾ cup chopped red pepper ¾ cup shredded Asiago cheese
½ cup sliced green onions ½ cup shredded sharp cheddar
½ 32-oz. bag frozen Southern- cheese
Style Hash Brown Potatoes
Heat butter in skillet at Warm until melted. Add red pepper and onions; stir-fry at 225°
for 1 to 2 minutes. Stir in frozen potatoes. Cook, covered, at 250° for 10 minutes, turning
occasionally. Uncover; cook, turning frequently until potatoes are golden, about 2 to 3
minutes. Season to taste with salt and pepper. Sprinkle cheeses over top. Cover; cook until
cheese is melted, about 1 to 2 minutes.
Substitution Tip: Substitute frozen O’Brian Potatoes for Southern-Style Hash Brown
Potatoes. Omit red peppers and green onions.
6 servings
Caramel Apple French Toast
½ cup butter or margarine 4 eggs, beaten
1 cup brown sugar 1 cup milk
2 tablespoons light corn syrup ¼ teaspoon vanilla
½ cup chopped pecans ¼ teaspoon salt
4 bakingapples,peeledand 8 ouncesFrenchbread,cut
sliced into ¾-inch slices
⅓ cupapplecider ¼ teaspoonnutmeg
1½ teaspoons cinnamon, divided 2 tablespoons sugar
Heat butter in skillet at Warm until melted. Add brown sugar and corn syrup, stirring until
sugar is dissolved. Sprinkle with pecans. Layer apple slices evenly over pecans. Turn heat
to 200°. Pour apple cider over apples; sprinkle with 1 teaspoon cinnamon.
Mix eggs, milk, vanilla, and salt in a shallow bowl. Dip bread slices in egg mixture, turning
to evenly coat. Arrange bread over apples. Drizzle any remaining egg mixture over bread in
skillet. Combine remaining ½ teaspoon cinnamon, nutmeg, and sugar; sprinkle over bread.
Cook, covered, at 200° for 30 minutes.
6 servings
Table of contents
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