User Maintenance - Oster CKSTSK12S-TECO Guia Del Usuario

USER MAINTENANCE:

Periodically check for looseness and retighten the handle /
feet screws. Do not overtighten.
CAUTION: Overtightening can result in stripping of screws or
nuts or cracking of handle or feet.
This appliance has no user serviceable parts. Any servicing
beyond that described above and in the Cleaning Section
should be performed by an Authorized Service Representative
only. See Warranty Section.
TROUBLESHOOTING
Skillet does not heat up. • Skillet is not plugged
in or temperature
control probe is not
inserted fully into
probe socket.
• Temperature control
might be set to the
Off position.
On indicator does not Variable temperature
come on. control might be in the
Off position.
Skillet smokes or has a This normal when
slight odor on the first heating an appliance
use. for the first time and
there is no reason for
concern.
Liquid and/or oil splatters Lid might not be closed
outside skillet pan. securely in place.
Finish on cooking surface Metal utensils have
is cut or scratched. been used.
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CKSTSK12S-TECO_17ESM2.indd 12-13
• Check to ensure that appliance
is plugged into a working
outlet and the temperature
control probe is fully inserted
into the probe receptacle.
• Turn variable temperature
control to select cooking
temperature.
Set temperature control to
desired temperature.
Due to the manufacturing
process, during initial use, some
slight smoke and/or odor may
be detected.
Check that lid is firmly closed.
Use silicone, heatproof plastic
or wood utensils to avoid
scratching the nonstick surface.
RECIPES
Pork Chops with Spanish Rice
2 to 4 center cut pork chops,
about 1 ⁄ -inch thick
2
1 ⁄ cup onion, chopped
3
1 ⁄ cup green bell pepper, chopped
4
Set skillet temperature to 350° F. Add chops and cook on first side
5 minutes. Turn chops; add onion and green bell pepper. Cook,
stirring vegetables occasionally, 2 minutes. Reduce temperature to
"WARM". Add rice, chili powder and tomatoes and stir to blend into
vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.
Chicken Cacciatore
2 tablespoons vegetable oil
3 to 4 pieces chicken
(thighs, legs or halved breasts)
1 ⁄ cup onion, chopped
3
1 bay leaf
1 clove garlic, minced
1 can (14 1 ⁄ ounces) peeled,
2
diced tomatoes
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces,
skin side-down in skillet. Cook chicken until well browned on first
side, about 5 minutes. Turn chicken. Add onion and garlic around
chicken. Cook 3 minutes, or until onion is cooked, but not brown.
Reduce temperature to "WARM". Add remaining ingredients, except
spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve
chicken and sauce over spaghetti or other pasta.
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1 ⁄ cup raw long grain rice
3
1 ⁄ teaspoon chili powder
2
1 can (14 1 ⁄ ounces) whole
2
tomatoes
1 ⁄ cup green bell pepper, chopped
3
1 can (4 ounces) sliced
mushrooms, drained
1 teaspoon Italian seasoning
Salt and ground black
pepper to taste
Hot cooked spaghetti
or other pasta
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