Instructions / Assembly

before using. The outside finish of the skillet is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur.
If food should happen to burn on, it can be removed with warm, sudsy water and a cleaning pad. Rinse and wipe dry.
Periodically check the screws on the handle and legs for looseness. Retighten, if necessary. CAUTION: Overtightening can result in
stripping of screws or cracking of handles and legs.
IMPORTANT: To ensure continued accuracy of the Control Master

heat control, avoid rough handling in use and storage.
Glass Cover Care and Use Instructions
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid impact.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface.
Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. Do not use steel wool cleaning pads or abrasive
powders which can scratch or weaken the glass. Nonabrasive pads or powders may be used if necessary. Do not scrape or gouge glass
with hard or sharp utensils.
CAUTION: Failure to follow these instructions could cause immediate breakage or breakage at a later date for no apparent
reason, which may result in personal injury or property damage.
TEMPERATURE –TIMETABLE
Food Temperature
FRYING
Bacon 300°–325° 8–10
Canadian Bacon 275°–300° 3–4
Chicken 325°–350° 25–40
Eggs, Fried 250°–275° 3–5
Eggs, Scrambled 250°–275° 3–5
Fish 325°–375° 5–10
French Toast 300°–325° 4–6
Ham
1
⁄
2
˝ thick 325°–350° 10–12
3
⁄
4
˝ thick 325°–350° 14–16
Hamburgers
1
⁄
2
˝ thick 325°–375° 8–12
Minute Steak 375°–400° 4–5
Pork Chops,
1
⁄
2
˝ thick 325°–375° 15–20
3
⁄
4
˝ thick 325°–375° 20–25
Potatoes, cottage fried 300°–350° 10–12
Sausage, link 300°–325° 20–30
precooked 325°–350° 10–12
Sandwiches, grilled 300°–325° 5–10
Steak, Beef 1˝ thick
Rare 350°–400° 6–7
Medium 350°–400° 10–12
Steak, Beef 1
1
⁄
2
˝ thick
Rare 350°–400° 8–10
Medium 350°–400° 18–20
BAKING
Pancakes 350°– 400° 2–3
SIMMERING*
In an electric skillet, foods will heat to simmering at some point
between the Warm setting and 200°. Heat the skillet at 350° until
the food boils; then place cover on pan and reduce the heat to
simmer level by turning the heat control down until the pilot
light goes out.
BRAISING OR POT ROASTING
This cooking method involves browning food, usually meat or
vegetables in oil, butter, margarine, etc. and then simmering
in a small amount of liquid over low heat. To brown meat and/
or vegetables use a temperature between 325° and 350°. After
browning, simmer as instructed above.
HOLDING TEMPERATURE
(after cooking period) Warm
*Add additional liquid during cooking, if necessary, to obtain desired
consistency.
Approximate Cooking
Time in Minutes
Approximate Cooking
Time in Minutes
Food Temperature
3