Operating instructions

UniVerse Tilting Skillet™
MODELS: 30-STGL, 30-STGL-LX, 40-STGL, 40-STGL-LX, Open-Leg Gas UniVerse
Skillet
30-STGM, 30-STGM-LX, 40-STGM, 40-STGM-LX, Modular Gas UniVerse Skillet
COOKING FACTS ON PARADE
1. The UniVerse Skillet is one of the most versatile pieces
of equipment to be found in any restaurant or institu-
tional kitchen.
2. This unit will stew, simmer, pan-fry, braise, grill, and
saute—and all with a very uniform heat pattern.
NOTE: Do not attempt to deep fry with your skillet!
3. For best results, the Tilting Skillet should always be
preheated and allowed to cycle once.
4. A great deal of heavy lifting and transferring of foods
from one pan to another can be eliminated, and, there-
fore, pot washing will be reduced.
5. This type of equipment usually reduces the total cook-
ing time by as much as 25% on combination dishes.
6. Sauces usually lose less moisture, as the cover
reduces evaporation.
7. Large batches of gourmet items can be prepared with
less work and with more uniform results.
8. Frozen vegetables can be cooked in the UniVerse
Skillet in the serving pan, then removed and
transferred directly to the serving line.
9. The following temperatures should be used:
Simmering: maximum of 200°F
Sauteing: 225-275°F
Searing: 300-350°F
Frying: 325-375°F
Grilling: 350-425°F
10. Temperatures of approximately 200°F should always
be used for milk-based products, or scorching will take
place. Lower temperatures (150-175°F) prevent thick-
ening.
11. Some items should be started at a high temperature and
then reduced. This permits sealing for about 20% of the
time and cooking for the remaining 80%.
12. The cover has a lip at the back edge that directs the con-
densate on the cover back into the skillet.
13. The unit tilts easily to 90°, and receiving pan is always
approximately 2 inches from the pouring lip of the skillet.
14. The stainless steel UniVerse Skillet is rapidly cleaned with
a mild detergent. Water, waste, and scraps are easily
removed into the receiving pan for disposal. (It is always
recommended that this type of unit be presoaked if
possible.)
15. Breakfast foods such as sausage, bacon, pancakes, fried
eggs, scrambled eggs, and French toast are a few of the
more common items that can be cooked in the UniVerse
Skillet.
16. When cooking meat or poultry, all pieces should be of
fairly uniform size and weight and should be turned at
least once while simmering.
17. This unit can be converted to a proof box by placing a
small amount of water in the pan to form steam and then
placing the food in another pan. The thermostat should be
set very low (100-150°F).
18. The unit can also be used as a holding cabinet by adding;
water and setting the thermostat at approximately 175°F
19. When using water over and over for vegetable cookery be
sure to add water occasionally to keep level at about 3-4
inches. Thermostat should be set at 250°F.
20. Perforated 2 1/2 "-deep pans are suggested for vegetable
for the most satisfactory results. The pan can then be
removed easily and transferred to the serving line.