1) is available in the enclosed instructions, you should potato peelings or take potato slices. Most have probably used the shell variant. Since shells burn faster because they are thinner, you should use the potato slice variant.
2.) In the instructions that need not necessarily burn at the highest level pass.
3.) Is nowhere in the manual that the burning of it is to produce smoldering, black, charred potato parts. The potatoes should only take the remains of the protective coating. Why should the so raw (or at least unburned) potatoes not do as well?
So you'll do it as follows:
1.) potato slices, 3mm thick (pan so that half filled)
2.) Half handful of coarse sea salt to
3.) pan with canola oil filling, about 3mm high
4. Place) board to 3/4 of the total heat
Contact 5.) Every 5 minutes the potato slices
6. Remove) potato slices that are black anyway, from the pan
7) After 30 minutes, discard entire potato slice charge from the pan
8. Repeat) For the complete procedure once again from the first step
9.) rejoice that you have opened its pan without smoke and smoke :)
I Wish You Success!
PS: steaks are great, potatoes also. Super pan!
