BLACK&DECKER SK200 Serie Manual De Uso página 5

Approx.
Food Preheat Temp
SAUSAGE
Links or patties, No 325°F
Up to 12 links, or 163°C
5 patties
STEAK
Cube, Up to 5, Yes 350°F
1 ⁄ " (1.27cm) thick 177°C
2
Sandwich, Up to 8,
1 ⁄ "(.64 cm) thick
4
ROASTING
Because of variations in Skillets and cuts of meat and poultry, it is important to use a meat
thermometer when roasting to accurately determine internal temperature. Insert
thermometer into the thickest piece of meat or poultry, making sure it does not touch a
bone or any part of the Skillet and roast according to the temperature on the thermometer.
Approx. Approx.
Food Temp Roasting Time
BEEF POT ROAST
Boneless Rump or 400°F 30 mins. browning
Bottom Round – 204°C time
About 4 lbs. Brown
(2.27kg) 300°F 40-45 mins./lb.(kg)
154°C cooking time
Roast
CHICKEN 375°F 25 mins.
1 or 2 Broiler- 191°C browning time
Fryer, Brown
About 4 lbs. each 300°F 1:00-1:15 hours
(2.27kg) 154°C cooking time
Roast
PORK ROAST
Boneless Pork 400°F 15 min.
Loin, About 3 lbs. 204°C browning time
(1.36kg) Brown
300°F 1:00–1:15 hours
154°C cooking time
Roast
DEEP FRYING GUIDE
Use about 1 quart vegetable oil (946 ml) in the Skillet for deep frying. (This is the
maximum amount of oil that should be used for deep fat frying.) Turn the Temperature
Control to the highest setting with vegetable oil in the Skillet. Do not add food until the
Signal Light goes out.
CAUTION: When oil is heated to a high temperature, flammable gases are given off. Do
not expose a flame to these gases as they could ignite and cause a fire hazard. To
avoid eruption, burns, and fire hazards, never cover the Skillet when heating oil.
Additional deep frying tips:
1. Food should be uniform in size.
2. Whenever possible, let refrigerated foods stand at room temperature for 30 minutes
before frying. For frozen foods, remove from freezer just before frying.
Approx.
Time/Mins. Directions
15-25 Place in COLD Skillet; turn carefully and
often until golden brown and well done,
but not dry. Links take slightly longer
than patties.
3-8 Slash edges to prevent curling if
necessary. Add steaks and cook to
desired doneness. Thicker steaks take
slightly longer.
Directions
Preheat Skillet at 400°F (204°C). Brown meat
on all sides. Drain accumulated fat from Skillet.
Reduce temperature to 300°F (154°C). Cover,
with vent closed. Cook, turning every
until meat is tender. Save drippings for gravy
if desired. For less crisp exterior, add
water to Skillet as needed.
Preheat Skillet to 375°F (191°C). Brown
chicken on all sides. Reduce temperature to
300°F (154°C). Drain off accumulated fat, if
desired. Cover Skillet, with vent open. Halfway
through cooking period, turn chicken and
roast until well done.
Preheat Skillet at 400°F (204°C); brown roast
on all sides. Reduce temperature to 300°F
(154°C). Drain off accumulated fat. Position
roast fat side down in Skillet. Cover, with vent
open. Turn about every 1 ⁄ hour during cooking.
2
Roast well done.
8
3. Dry excess moisture from foods with paper towels before frying. If foods are frozen,
remove large ice crystals. This reduces oil spattering.
4. Add food to hot oil carefully to prevent spatter. Do not overfill Pan.
5. Do not use plastic utensils in hot cooking oil — they will melt.
6. Use a good quality vegetable oil for frying. Do not use butter, bacon fat, lard,
margarine, or olive oil since these fats tend to smoke and/or burn easily.
7. To help keep the oil from dropping below proper frying temperature, add food to oil in
small batches and wait 3-5 minutes before frying additional batches.
8. Use the foods below as a guide. If frying other foods, experiment to find the best cooking
time.
9. Allow fried foods to drain on paper toweling before serving.
Food
CHICKEN TENDERS
1 lbs. (.45kg)
(about 8)
FISH FILLETS
About 1 3 ⁄ lbs.
4
(.78kg) ,
1" (2.54cm) thick
1 ⁄ hour, cut into serving
2
pieces
1 ⁄ cup
2
ONION RINGS
2 medium onions,
1 ⁄ "(.64cm) thick
4
slices separated
into rings
2 pork tenderloins, about
1 pound (.45 g) each, trimmed
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1. Preheat Skillet at 400°F (204°C). Season pork with salt and pepper to taste.
2. Add butter and oil to preheated Skillet, spreading over surface.
3. Brown pork on all sides, about 12 minutes. Transfer to a platter.
4. Add fennel and shallots; sauté until tender and golden, about 10 minutes, stirring often.
5. Add vinegar and sage. Stir into fennel mixture. Return pork to Skillet. Bring to a boil, cover, with
vent closed, and reduce heat to a simmer. Cook until well done, about 25-30 minutes longer.
6. Slice pork into 1
Makes: 4-6 servings.
Approx. Approx.
Temp Frying Time Directions
400°F 8-10 mins. Add 1 quart vegetable oil (946ml) to Skillet.
204°C Preheat at 400°F (204°C). until light goes out.
Mix together 1 beaten egg and 1 tbsp. milk. Dip
tenders into egg mixture, then in 1 cup
seasoned bread crumbs. Add to Skillet. Cook,
turning frequently.
400°F 13-15 mins. Add 1 quart vegetable oil (946ml) to Skillet.
204°C Preheat at 400°F (204°C). until light goes out.
Mix together 1 beaten egg and 1 tbsp. milk. Dip
fillets into egg mixture, then in
seasoned bread crumbs. Add to Skillet.
Cook, turning about every 5 mins. Handle fillets
gently to prevent breakage.
400°F 2 mins. Add 1 quart vegetable oil (946ml) to Skillet.
204°C Preheat at 400°F (204°C) until light goes out.
Make batter by adding
1 ⁄ tsp. baking powder,
2
and dash pepper to mixing bowl. Stir in 1 beaten
egg and
Add about 15-20 rings to hot oil. Turn after 1 min.
Repeat with remaining rings.
Recipes
FLAVORFUL PORK TENDERLOINS WITH FENNEL
2 fennel bulbs, sliced into
1-inch (2.5 cm) pieces
2 shallots, chopped
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh sage
⁄ -inch (1.27 cm) medallions, and serve with fennel mixture.
2
9
3 ⁄ -1 cup
4
1 ⁄ cup all-purpose flour,
2
1 ⁄ tsp. parsley, 1 ⁄ tsp. salt,
4 4
1 ⁄ cup milk. Toss onion rings in batter.
3