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SPECIAL CARE:
1.
A spotted white film may form on the non-stick surface. This is a buildup of
minerals from foods or water and is not a defect in the surface. To remove,
soak a soft cloth in lemon juice or vinegar and rub on the finish. Wash the non-
stick surface thoroughly, rinse and dry. Recondition the non-stick surface with
cooking oil.
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: Dip-It coffee pot destainer, automatic dishwasher detergent or dry
oxygen bleach crystals. USE ONLY ONE OF THE ABOVE CLEANERS; DO
NOT COMBINE. Preheat the skillet to 225°F. Wearing rubber gloves, dip a
sponge into the water mixture and wipe over the surface.
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-metal scouring pad. Rinse thoroughly and dry.
Recondition the non-stick surface with cooking oil before using.
Roasting Guide
Roasting – Best suited for skillets with high dome covers.
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 cook before
eating
140°F/60°C fully cooked
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
Beef, pork, lamb, veal and poultry may be roasted in the skillet. To obtain more
satisfactory results, a metal wire rack, which may be included with your skillet,
should be used to lift the food off the cooking surface. If a rack is not included with
skillet, a metal wire rack that fits into the bottom of the skillet and is about ½-inch
high with smooth support legs can be used. Follow these basic guidelines for
roasting: