Filter
Top Products
3.
1. Handle (P/N 21725 TM)
2. Lid (P/N 21726 TM)
3. Leg (P/N 21727 TM)
4. Hardware Package (P/N 21728 TM)
Screw (4)
Washer (4)
Spacer (4)
5. Probe Assembly (P/N 21824 TM)
How to Use
1. Remove the heat control from the skillet and set aside.
2. Before using for the first time, wash skillet and cover in hot, sudsy water. Rinse and dry
completely.
3. Turn heat control to the “OFF” position. Plug heat control securely into electric skillet. Plug
cord into any standard 120 volt AC wall outlet. ALWAYS PLUG CORD INTO SKILLET FIRST,
THEN INTO WALL OUTLET.
4. Preheat skillet before cooking unless otherwise stated in recipe. To preheat, turn the heat
control to desired temperature. The indicator light on the heat control will glow. The light will
go out once the selected temperature has been reached.
5. Add food and cook according to recipe or cooking charts. Adjust heat control as necessary.
NOTE: During cooking, the light will go on and off indicating that the electric skillet is maintaining
proper temperature.
6.
The cover on the electric skillet is designed to allow excess steam to escape through the
vents in the cover during cooking, see Figure 2.
7. Liquids such as broth, water, etc. may be added to the skillet during cooking.
8. When cooking has been completed, turn heat control to the “OFF” position. The indicator
light on the heat control will be out. Unplug cord from wall outlet. Let the skillet cool
completely. Remove heat control from skillet. Follow Care and Cleaning instructions.
Cooking Methods
FRY/SAUTÉ
Cooking food rapidly in an open skillet using a small quantity of fat.
Add oil, shortening, butter or margarine to skillet and preheat to desired temperature (350°F).
Amount of fat used will vary accordingly to recipe and type or amount of food to be prepared.
PAN-BROIL
Cooking food over high heat in an open skillet using little or no fat.
Add little or no oil, shortening, butter or margarine to skillet and preheat to desired temperature
(400°F). Place food in hot skillet. Brown, turning often. Remove excess fat as it accumulates.
BRAISE
Searing food in hot fat until brown, then simmering in a covered skillet with liquid added.
Add a small quantity of fat to skillet and preheat to 350°F. Brown food well on all sides. Add
specified amount of liquid, cover and turn heat control down to 200°F just until indicator light goes
out (simmer point). Cook as specified in recipe or until food is tender. Check during cooking and
add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
SIMMER
Gently cooking food in a liquid just below boiling temperature.
Add oil, shortening, butter or margarine to skillet and preheat to desired temperature. If required,
brown food on all sides. Add liquid or make sauce as directed in recipe. With heat control set at
250°F or slightly higher, bring liquid to a boil. Turn heat control down just until indicator light goes
out. This is the simmer point.
Cover. Simmer food for the directed length of time or until food is done. Check periodically during
cooking and add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
Attach each of the two foot-handle assemblies to
the bottom of the skillet with the screws provided.
Tighten with a #2 phillips screwdriver.
Snap the lid handle onto the lid by pressing firmly
on the lid handle while holding the underside of
the lid. It should snap into place and allow
movement for adjusting the steam vents.
Figure (cont.)
Grace_TES1CAN_IB_22-4-03 22/4/03 11:39 PM Page 3