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Table of contents for the manual
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Page 1
S16RB E l e c t r i c S k i l l e t O w n e r ’ s G u i d e R E A D A N D S A V E T H E S E I N S T R U C T I O N S[...]
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Page 2
-2- Wh en u sin g el ect ri cal a pp lia nc es, b as ic sa fe ty pr ec aut io ns s hou ld a lwa ys be f ol low ed , inc lu din g th e fol lo win g: 1. Re ad a ll i nst ruc ti ons b efo re us ing . 2. Do n ot t ou ch h ot s urf ace s. U se h an dl es o r kn ob s. 3. T o pr ot ec t ag ain st el ec tr ic al s ho ck , do n ot i mm er se H EA TIN G BA S[...]
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Page 3
-3- Th is a pp li an ce i s fo r HO US EH OLD U SE O NL Y . No u se r- se rv ic eab le pa rt s in si de . Do n ot a tt em pt t o se rvi ce t hi s pr od uc t. A sh or t po we r- su pp ly c or d is p ro vi de d to r ed uc e th e haz ard s re su lt in g fr om en ta ng le me nt o r tr ip pi ng o ve r a lo ng er c ord . AN EX TE NSI ON CO RD MA Y BE U S[...]
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Page 4
Be for e use , wa sh th e SKI LLE T P AN and L ID in w ar m soa py wa ter o r in th e di shw ash er a nd dry c omp le tel y . CA UTI ON: D o no t im me rs e HE A TI NG B AS E in w at er o r ot he r li qu id s. 1. Se t th e sk il le t on a f la t, d ry , he at r es is ta nt s urf ac e. 2. Ma ke s ur e th at t he S KI LL ET P AN i s si tt in g se cu [...]
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Page 5
-5- 4. Pr eh ea t th e sk il le t wi th t he L ID o n fo r 10 - 15 m inu tes . NO TE : Du e to m an uf ac tu ri ng p ro ce ss , du ri ng i ni tia l use o f th is a pp li an ce , so me sl ig ht s mo ke a nd /o r od or m ay b e de te ct ed . Th is is n orm al w it h ma ny h ea ti ng ap pl ia nc es a nd w il l no t re cu r af te r a fe w us es . 5. Th[...]
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Page 6
HELPFUL HINTS • Bef or e us in g th e sk il le t fo r th e fi rs t ti me , li gh tl y bru sh co ok in g su rfa ce wi th ve ge ta bl e oi l. H ea t, u nc ov er ed , to 3 00 °F . T urn “ OFF ” an d co ol c om pl et el y . W ip e aw ay e xc es s oi l. • Use o nl y ny lo n or h ea t- pr oo f pl as ti c co ok in g ut ens ils . Me ta l ut en si [...]
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Page 7
-7- TEMPERA TURE GUIDE BURG ERS 1 ⁄ 4 lb pat ties. 5 to 9 min utes/ per sid e (med. ) 350° F - 400°F STEA K 1" thic k, bone less 9 to 12 mi nutes /per si de 350° F - 400°F CHIC KEN bon eless b reast s 6 to 7 min utes/ per sid e 350° F - 400°F FREN CH TOAS T 3 to 5 min utes/ per sid e 350° F - 400°F P ANCAKE S 1 to 3 minu tes/p er sid[...]
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Page 8
-8- RECOMMENDED INTERNAL TEMPERA TURE FOR MEA T STEA K 145°F ( mediu m rare) 160° F (medi um) 170° F ( well do ne) BURG ERS(G round B eef) 160° F CHIC KEN BRE AST 170° F PORK C HOPS 160° F (medi um) 170° F (well d own) HAM 1 60°F FOOD MINIMUM INTERNAL TEMPERA TURE NOT E: Use t his gu ide al ong wi th an “in stan t-re ad” me at the rmom [...]
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Page 9
-9- RECIPES APPLE NUT P ANCAKES 2 ta bl esp oo ns bu tt er or m ar gar in e Da sh nu tm eg 1 ⁄ 2 cu p plu s 2 ta ble sp oon s al l- pur po se fl ou r 2 ⁄ 3 cu p mil k 1 1 ⁄ 2 tea sp oo ns su ga r 1 eg g 2 te as poo ns b aki ng p owd er 1 ⁄ 2 cu p pee le d an d fin el y cho pp ed a ppl e 1 ⁄ 2 te asp oo n va nil la 2 ta bl esp oo ns ch op [...]
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Page 10
-10- DENVER OMELET 1 ⁄ 2 cu p dic ed , co oke d ha m 3 egg s 1 ⁄ 4 cu p cho pp ed gr ee n be ll pe pp er 2 ta bl esp oo ns wa te r 1 ⁄ 4 cu p sli ce d fr esh m us hro om s 1 ⁄ 8 te asp oo n sa lt 1 gr ee n oni on , sli ce d Da sh c aye nn e pep pe r 1 ta bl esp oo n but te r or ma rg ari ne 1 ⁄ 3 cu p (1- ou nce ) ch ed dar c he ese , sh [...]
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Page 11
-11- CHEESE AND BACON POT A TOES 6 sl ic es ba co n 1 ⁄ 4 cu p oni on , fi nel y ch opp ed 4 la rg e pot at oes , th inl y sl ic ed wi th s kin s on 1 1 ⁄ 2 cup ( 6- oun ce s) c hed da r che es e, sh re dd ed 1 ca n (4- ou nc es) c ho ppe d gr een c hi li es Pl ace b aco n in c old s kil let . Se t ski lle t te mpe rat ure t o 35 0°F . Fry b a[...]
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Page 12
-12- RECIPES EASY BEEF F AJIT AS Ju ic e of 2 li me s 1 ⁄ 2 gre en o r red b el l pep pe r , th in ly sl ic ed 2 ta bl esp oo ns o liv e oi l 4 fl ou r tor ti lla s 1 ⁄ 2 te asp oo ns g rou nd c umi n 1 ⁄ 2 cu p (2- ou nce s) m on ter ey j ack 1 ⁄ 4 te asp oo n sa lt or c he dda r ch ees e, s hre dd ed 1 cl ov e gar li c, mi nc ed G uac am [...]
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Page 13
-13- PORK CHOPS WITH SP ANISH RICE 2 to 4 c en ter c ut p or k cho ps , abo ut 1 ⁄ 2 -i nch t hi ck 1 ⁄ 3 cu p raw l on g gr ain r ic e 1 ⁄ 3 cu p cho pp ed o nio n 1 ⁄ 2 tea sp oon c hi li p owd er 1 ⁄ 4 cu p cho pp ed g ree n be ll pe pp er 1 ca n (1 4 1 ⁄ 2 -o un ce s) wh ol e tom at oes Se t ski lle t te mpe rat ur e to 35 0°F . Ad[...]
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Page 14
RECIPES -14- FISH FILLETS WITH LEMON DILL SAUCE 1 / 4 -l b. fr es h mus hr oom s, s li ced 1 ta bl esp oo n lem on j uic e 2 gr ee n oni on s, sl ic ed 1 / 3 tea sp oon d il l wee d 2 ta bl esp oo ns bu tt er or m ar gar in e 1 / 4 t ea spo on s alt 1 1 / 2 te as poo ns a ll -pu rp ose f lo ur Da sh g rou nd b lac k pe ppe r 1 / 4 cup m il k 1 t o [...]
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Page 15
RECIPES -15- STIR-FRY BEEF AND BROCCOLI (CONT .) Co mbi ne re ma ini ng so y sau ce a nd sh err y wit h bro th, c or nst ar ch, sug ar an d sa lt; se t asi de. S et s kil let t em per atu re to 3 50 ° F . Ad d oil a nd h eat 1 m inu tes . Dr ain me at, d isc ar din g mar ina de a nd ad d mea t to sk il let . Sti r fry 7 t o 9 min ute s or un ti l [...]
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Page 16
SERVICE INSTRUCTIONS 1. Do N OT a tte mp t to r epa ir o r ad jus t an y el ect ri cal or m ec han ic al f unc ti on s on th is u ni t. Do in g so wi ll v oi d the W arr an ty . 2. If you ne ed to excha nge the uni t, please r eturn it in i ts origin al carton , with a sale s receipt , to the stor e where y ou purc hased it. I f you are ret urning [...]