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SECTION 4 TEST KITCHEN BULLETIN
UNIVERSE TILTING SKILLET
COOKING FACTS ON PARADE
1. The UniVerse Skillet is one of the most versatile pieces of equipment to be found in any restaurant or institutional kitchen.
2. This unit will stew, simmer, pan-fry, braise, grill, and sauté—and all with a very uniform heat pattern.
Note: DO NOT ATTEMPT TO DEEP FRY WITH YOUR SKILLET!
3. For best results, the Tilting Skillet should always be preheated and allowed to cycle once.
4. A great deal of heavy lifting and transferring of foods from one pan to another can be eliminated, and, therefore, pot washing will be reduced.
5. This type of equipment usually reduces the total cooking time by as much as 25% on combination dishes.
6. Sauces usually lose less moisture, as the cover reduces evaporation.
7. Large batches of gourmet items can be prepared with less work and with more uniform results.
8. Frozen vegetables can be cooked in the UniVerse Skillet in the serving pan, then removed and transferred directly to the serving line.
9. The following temperatures should be used:
Simmering: Maximum of 200 °F
Saut éing: 225 –275°F
Searing: 300 –350°F
Frying: 325 –375°F
Grilling: 350 –425°F
10. Temperatures of approximately 200°F should always be used for milk-based products, or scorching will take place. Lower temperatures
(150–175°F) prevent thickening.
11. Some items should be started at a high temperature and then reduced. This permits sealing for about 20% of the time and cooking for the
remaining 80%.
12. The cover has a lip at the back edge that directs the condensate on the cover back into the skillet.
13. The unit tilts easily to 90°, and receiving pan is always approximately 2 inches from the pouring lip of the skillet.
14. The stainless steel UniVerse Skillet is rapidly cleaned with a mild detergent. Water, waste, and scraps are easily removed into the receiving
pan for disposal. (It is always recommended that this type of unit be presoaked if possible.)
15. Breakfast foods such as sausage, bacon, pancakes, fried eggs, scrambled eggs, and French toast are a few of the more common items that
can be cooked in the UniVerse Skillet.
16. When cooking meat or poultry, all pieces should be of fairly uniform size and weight and should be turned at least once while simmering.
17. This unit can be converted to a proof box by placing a small amount of water in the pan to form steam and then placing the food in another
pan. The thermostat should be set very low (100–150°F).
18. The unit can also be used as a holding cabinet by adding water and setting the thermostat at approximately 175°F.
19. When using water over and over for vegetable cookery, be sure to add water occasionally to keep level at about 3–4 inches. Thermostat
should be set at 250°F.
20. Perforated 2 1/2"-deep pans are suggested for vegetables for the most satisfactory results. The pan can then be removed easily and
transferred to the serving line.
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