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• Using Cooking Vessel on Top of Range: The cooking vessel (without heating
base) can be used for range top cooking. Place vessel on large burner and use
medium to low heat. The use of low to medium heat will prevent foods from
overcooking, reduce spattering, and help retain natural juices. Do not use high
heat except for bringing liquids to a boil. If cooking on a gas range, do not let
flame extend up side of cooking vessel. ALWAYS USE OVEN MITTS WHEN
USING COOKING VESSEL AND COVER ON RANGE UNIT.
• Cooking Meats: When cooking meats, preheat empty cooking vessel over
medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in
cooking vessel. To prevent sticking of lean meats, you may wish to add a small
amount of cooking oil. Add meat and brown as desired. Cover cooking vessel
and reduce heat to low for cooking on range top OR transfer cooking vessel to
heating base and cook at desired setting. The shortest cooking time will be at
“HI” (#5).
• Using Cooking vessel in Oven: The cooking vessel (without heating base) can
be used in a conventional or convection oven up to preheated temperatures of
350°F/177°C. If cooking vessel is to be covered, use only glass cover in oven.
Cooking vessel may be covered with aluminum foil for oven use. ALWAYS USE
OVEN MITTS WHEN USING COOKING VESSEL IN OVEN.
• DO NOT USE THE COOKING VESSEL IN A MICROWAVE OVEN, OVER A
CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE
TO THE COOKING VESSEL OR OVEN.
• Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to
ensure that your pan fits completely into the cooking vessel before mixing
any ingredients. To prevent condensation from dripping onto food while
baking, place double layer of paper toweling and single layer of aluminum foil
across top of cooking vessel. Cover and bake according to recipe.
T
EMPERATURE
G
UIDE
Be sure to cook foods to recommended food-safe temperatures. Always check with a
meat thermometer to ensure that the center is cooked completely. Note: Foods
cooked on the light-duty griddle base will take longer than on a standard griddle.
MEAT
INTERNAL TEMPERATURES
Beef Rare 140°F/60°C
Medium 160°F/71°C
Well 170°F/76°C
Pork Fresh 170°F/76°C
Smoked 160°F/71°C
Canned 140°F/60°C
Lamb 170°F to 180°F/76°C to 82°C
Veal 170°F/76°C
Poultry 180°F/82°C