Booklet TFP-11
6/4/02 2:12 PM
4. When food is done turn Temperature Dial to 'off' "•" or to "WARM" to
keep food warm.
5. If the Lid needs to be removed during cooking, place the Tilt Lid Tab
into the Lid Holder Slot so any condensation will run back into the Skillet.
NOTE: To avoid escaping steam, always open the Lid away from you.
6. Only use wood or plastic utensils that will not damage the non-stick
coating.
ROASTING:
Preheat to 325ºF (165ºC), adding oil if desired. Before roasting,
foods should be browned on all sides to seal in juices. To roast,
best results are obtained when food is raised approximately
1/2" (10 mm) off the cooking surface. Use any metal rack that
has smooth legs so it does not scratch the non-stick surface.
Once food is browned, place rack in bottom of Skillet. Place food
on rack and cook until desired internal temperature is reached.
FRYING:
Preheat to 325ºF (165ºC). Add a small amount of oil.
(The non-stick coated surface allows you to reduce the amount
of oil when cooking.) Heat oil until hot but not smoking.
Add food. If frying meats, turn once during cooking.
BRAISING:
For less tender cuts of meat. Preheat to 400ºF (205ºC) and brown
meat in a small amount of oil. Reduce heat to 220ºF (105ºC).
Cover and cook slowly in a minimum amount of liquid.
Do not allow to boil, keep at simmering temperature.
BAKING:
Skillet can be used to bake all packaged mixes. Line the bottom
with 3 layers of wax paper or 1 layer of aluminium foil. Preheat
to the temperature indicated on package. Once preheated add
baking pan, cover and cook for the time indicated in the recipe.
STEWING:
Preheat the Skillet to 400ºF (205ºC). Cut meat into small, even
pieces and brown on all sides in a small amount of oil. Cover
meat with water and bring to a boil. Cover and reduce heat to
220ºF (105ºC) and let simmer slowly. Add vegetables towards
the end of the cooking period.
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