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• Using Cooking pot on Top of Range: The cooking pot (without heating base)
can be used for range top cooking. Place vessel on large range unit. 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 pot. ALWAYS USE OVEN MITTS WHEN
USING COOKING POT AND COVER ON RANGE UNIT.
• Cooking Meats: When cooking meats, preheat empty cooking pot over medium
to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking
pot. 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 pot and reduce heat
to low for cooking on range top OR transfer cooking pot to heating base and
cook at desired setting. The shortest cooking time will be at “HI.”
• Using Cooking pot in Oven: The cooking pot (without heating base) can be
used in a conventional or convection oven up to preheated temperatures of
350°F/177°C. If cooking pot is to be covered, use only glass cover in oven.
Cooking pot may be covered with aluminum foil for oven use. ALWAYS USE
OVEN MITTS WHEN USING COOKING POT IN OVEN.
• DO NOT USE THE COOKING POT IN A MICROWAVE OVEN, OVER A
CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE
TO THE COOKING POT 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 pot 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 pot. 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.
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