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2. The non-stick surface may also become stained from improper cleaning or
overheating. To remove stains, clean the non-stick surface by the following method.
Combine 1 cup of water and 1 tablespoon of ONE of the following cleaners: coffee
pot destainer, automatic dishwasher detergent or dry oxygen bleach crystals. USE
ONLY ONE OF THE ABOVE CLEANERS; DO NOT COMBINE. Do not tilt the
skillet with the tilt leg. Preheat the skillet to 225°F. Wearing rubber gloves, dip a
sponge into the cleaning solution and wipe over the surface.
3. Continue cleaning procedure until mixture is gone. Turn the skillet to “OFF” and
allow it to cool. Remove the temperature control. Scour the non-stick surface with
hot, soapy water and a non-metallic or nylon scouring pad. Rinse thoroughly and
dry. Recondition the non-stick surface with cooking oil before using.
R
ECIPES
SAUSAGE LINKS: Place the links in the cold skillet and add a small amount of water.
Cover, and set the temperature to “SIMMER” for 10 minutes. Do not prick. After ten
minutes, turn heat up to 300ºF/150ºC and pan-fry until browned, about 15 to 20
minutes.
BACON: Place bacon slices in the cold skillet. Heat at 300ºF/150ºC. Fry the first side
for about 7 to 8 minutes. Turn the slices and fry for about 4 to 5 minutes longer, or until
the bacon is crisp. Drain on absorbent paper.
EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can of corned beef,
roast hash, or any homemade variety in lightly greased skillet. Using the bottom of a
custard cup, make 6 deep wells in the hash. Dot with butter or margarine. Break an egg
into each well and season with salt and pepper. Cover each egg with 1 tbsp. milk or
cream, cover, and turn temperature control to 250°F/120°C. Bake for 15 to 20 minutes,
or until set. Serve from the skillet, keeping hot at “WARM.”
CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs, well beaten
1 cup sour cream
1 cup grated cheddar cheese
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 tsp. salt
¼ tsp. pepper
1. Preheat the skillet at 250ºF/120ºC. Add butter or margarine; heat until it
sizzles. Beat the eggs well in a mixing bowl, add sour cream and stir to
combine. Pour the egg mixture into skillet.
2. When the eggs begin to set, add cheese, tomatoes, onions, salt, and pepper.
Stir until the eggs are completely set and the cheese is melted. Reduce the
heat to “WARM” for serving.
EGG AND BEEF SCRAMBLE
2 tbsp. butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
tsp. pepper
3 tbsp. milk or cream
1 3-ounce package cream cheese,
softened
1. Preheat the skillet at 250°F/120°C. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly
browned. Reduce heat to “SIMMER.”
3. Combine eggs with pepper, milk, and cream cheese. Pour the mixture into the
skillet and slowly cook until the cheese is melted and the eggs are thoroughly
cooked, but are still moist and glossy, about 6 to 8 minutes.