Idiomas disponibles
Idiomas disponibles
HOW TO:
USING YOUR ELECTRIC SKILLET
1 Make sure the temperature probe is turned o . Push the
temperature probe rmly into its socket found at the side
of the appliance. Plug into a standard 120 Volt AC outlet.
2 Set the temperature you want by turning the knob on the
temperature probe. The indicator light will come on. Set the
temperature of your choice opposite the indicator light.
When the light goes o , the chosen cooking temperature has
been reached. During cooking, the light will blink on and o
indicating the temperature is being maintained. Guidance in
the choice of temperatures is supplied later in this book.
3 It is recommended that you do not cook with the Electric
Skillet standing on temperature sensitive surfaces.
4 For simmering, set the temperature control knob to
300°F/150°C or SIMMER and wait until the liquid boils. Turn
the knob toward the WARM setting. Set the dial to this point
each time SIMMER is speci ed in a recipe.
5 Do not use metal utensils in your Electric Skillet as they may
damage the non-stick coating. Wood or plastic coated
spatulas are best. If you use plastic tools, make sure they are
suitable for use on hot surfaces.
6 To remove the temperature probe, wrap your hand around
the temperature probe and pull out.
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COOKING GUIDE
FOOD
TEMPERATURE
BACON
350°F/175°C
EGGS (fried)
300°F/150°C
EGGS (scrambled)
325°F/162°C
PANCAKES
375°F/190°C
HAMBURGER
375°F/190°
(½-inch thick)
HAM (½-inch to
325°F/162°C
¼-inch slices)
POTATOES
(country fried)
325°F/162°C
(crispy brown)
325°F/162°C
SAUSAGE
340°F/170°C
FISH
375°F/190°C
PORK CHOPS
(breaded)
375°F /190°C
(brown)
225°F /110°C
CUBE or MINUTE
400°F/205°C
STEAKS
LIVER (Calf's, Lamb
350°F/175°C
or Tender Beef )
FRENCH TOAST
325°F/162°C
CRUSTY CHICKEN
400°F/200°C
(Use 4 Tbsp. Oil)
300°F/150°C
DO NOT USE WATER
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APPROXIMATE
TIME
5 8 MIN.
3 5 MIN.
2 3 MIN.
1 3 MIN.
Rare 4 8 MIN.
Well Done 9 12 MIN.
10 20 MIN.
10 12 MIN.
10 12 MIN.
12 15 MIN.
5 8 MIN.
10 15 MIN.
30 40 MIN.
2 4 MIN.
5 10 MIN.
4 6 MIN.
10 15 MIN.
12 18 MIN.
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