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Idiomas disponibles
Idiomas disponibles
pprox.
Food
Preheat
Temp
EGGS
Fried, up to 8
Yes
275°F
135°C
Scrambled,
Yes
250°F
Mixture of 8 eggs
121°C
thoroughly
dash pepper.
FISH FILLETS
1 pound, 1/4" thick
Yes
375°F
.45 kg/.64 cm fillets
191°C
FR NKFURTERS
10/package
No
325°F
163°C
FRENCH TO ST
Up to 6 slices
Yes
350°F
177°C
H M
Precooked Slices
Yes
325°F
Up to 2,
⁄
" (1.27cm)
163°C
1
2
to
⁄
" (1.91cm) thick
3
4
H MBURGERS
⁄
lb. (.11kg) each,
Yes
350°F
1
4
⁄
" (1.27cm) thick,
177°C
1
2
up to 10
P NC KES,
Up to 6
Yes
350°F
177°C
PORK CHOPS,
With Bone,
Yes
350°F
Up to 10,
177°C
⁄
" (1.27cm) to
Brown
1
2
⁄
" (1.91 cm) thick
250°F
3
4
121°C
Finish
pprox.
Time/Mins.
Directions
4-6
Melt 1 tbsp. butter or margarine in
skillet and spread over surface; fry eggs
fry eggs until done. Turn as desired.
4-6
Melt 1 tbsp. butter or margarine and
spread over surface. For 8 eggs, beat
with
⁄
cup milk or water,
⁄
tsp. salt,
1
1
4
2
When mixture begins to set, stir bottom
and sides until eggs are cooked to suit
personal taste.
5-8
Dip fish in mixture of 1 beaten egg and
1 tbsp. milk, then in 1 cup seasoned
bread crumbs. dd 2 tbsp. oil to
preheated skillet. Fry fillets until golden
brown on both sides.
12-14
Place in COLD skillet. Turn carefully to
avoid breaking skin; turn often until
browned on all sides.
2-4
Beat 2 eggs thoroughly with 2 tbsp.
milk and
⁄
tsp. salt. Dip bread slices in
1
4
mixture, turning so both sides are
coated Lightly grease preheated skillet.
dd bread, brown on one side; then
the other.
5-8
Slash fat edge at 2" (5 cm) intervals to
prevent curling. Fry ham on both sides
until lightly browned.
12-15 med
dd patties to preheated skillet. Brown
16 -20 well
on both sides, turning once.
done
2-4
Prepare your favorite pancake recipe.
Lightly grease preheated skillet with
vegetable oil. For each pancake, use
about
⁄
cup batter. Turn when bubbles
1
4
appear on top surface and edges look
dry. Brown on other side.
10
Trim off fatty edges. Brown chops,
turning once. Reduce temperature
to 250°F (121°C). Cover and cook
15-25
cook until well done, but not dry.
7
pprox.
Food
Preheat
Temp
POT TOES,
2
⁄
lbs. (1.13 kg)
Yes
350°F
1
2
(about 6)
177°C
⁄
" (.32 cm) thick
1
8
slices
S NDWICHES
Grilled, Up to 6
No
350°F
177°C
S US GE
Links or patties,
No
325°F
Up to 16 links,
163°C
or 8 patties
STE K
Cube, Up to 6,
⁄
"
Yes
350°F
1
2
(1.27cm) thick
177°C
Sandwich, Up to 10,
⁄
"(.64 cm) thick
1
4
RO STING
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. To test
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.
pprox.
pprox.
Food
Temp
Roasting Time
BEEF POT RO ST
Boneless Rump or
400°F
30 mins. browning
Bottom Round –
204°C
time
accumulated
bout 5 lbs.
Brown
(2.27kg)
300°F
40-45 mins./lb.(kg)
154°C
cooking time
Roast
CHICKEN
375°F
30 mins. browning
1 or 2 Broiler-
191°C
time
Fryers,
Brown
bout 4 lbs. each
300°F
1:30-1:45 hours
(1.81kg)
154°C
Roast
PORK RO ST
Boneless Pork
400°F
30 min. browning
Loin, bout 3 lbs.
204°C
time
(1.36kg)
Brown
300°F
2 hours
154°C
cooking time
Roast
pprox.
Time/Mins.
Directions
25-30
Place in 2-3 tablespoons hot bacon fat
or vegetable oil. Cook and brown,
turning frequently.
6-8
Spread cheese or other favorite filling
between bread slices. Lightly spread
softened butter or margarine on outside
of bread; place in COLD skillet. Grill
each side until browned, about 3-4
minutes/side.
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. dd steaks and cook to
desired doneness. Thicker steaks take
slightly longer.
Directions
Preheat skillet at 400°F (204°C); add 1-2 tbsp.
oil. Brown meat on all sides. Drain
fat from skillet. Reduce temperature to
300°F (154°C). Cover, with vent closed. Cook,
turning every
⁄
hour, until meat is tender.
1
2
Save drippings for gravy if desired.
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); add 1-2 tbsp.
oil; brown roast on all sides. Reduce
temperature to 300°F (154°C). Drain off
accumulated fat. Cover, with vent open.
Turn about every
⁄
hour during cooking.
1
2
Roast well done.
8
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