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Cooking Guide
Temperature Dial Setting
425˚ F
375˚ - 425˚ F
200˚-300˚ F
Warm
Type of Food
Steak
Chicken, Marinated Meats
Pancakes, eggs, bacon, ham,
sausages
Any cooked food
Roasting
For slowly cooking large or whole pieces of meat, poultry, or veg-
etables on the Ribbed Grill Pan with little or no oil over moderate to
high heat (375˚-425˚F), covered with the Lid.
Grill
Cooking meat, poultry, seafood, and vegetables on the Ribbed Grill
Pan with little or no oil over high heat (425˚F). Food can be marinat-
ed before grilling and is generally cooked without the Lid. Food is
usually turned once to brown evenly on both sides.
Braising
Searing food in a small amount of hot oil over moderate to high heat
(375˚-425˚ F) on the All-Purpose Pan until browned on all sides.
Food is then slowly cooked in at least 2 cups (16-ounces) of liquid
such as broth, vegetable puree, wine, or water over low heat (200˚-
300˚ F), covered with the Lid, until fork tender. Check during cooking
and add more liquid as necessary. DO NOT LET PAN BOIL DRY.
PLEASE NOTE: The USDA recommends that meats such as beef,
pork, etc. should be cooked to an internal temperature of 160˚F and
poultry products should be cooked to an internal temperature of
165˚F to be sure any harmful bacteria has been killed.
When re-heating meat/poultry products, they should also be
cooked to an internal temperature of 160-165˚F.
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