Assessments - 3, GPA: 4.7
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Facilidade de uso
• Use olive oil or butter, if desired. Neither is necessary; the foods will cook on the nonstick surface without sticking. • do not cut foods in the skillet; it will damage the nonstick surface. • Allow pan to return to room temperature before cleaning. • When storing the skillet, line the cooking surface with paper towels to preserve the nonstick finish. SUGGESTED COOKING ChART FOOD TEMPERATURE APPROXIMATE COOKING TIME eggs (fried) 300°F 3 to 5 minutes eggs (scrambled) 325°F 3 to 5 minutes Pancakes 375°F 2 to 3 minutes per side French Toast 325°F 2 to 4 minutes per side Grilled cheese sandwiches 325°F 7 to 9 minutes Hamburgers (5 to 6 oz.) 375°F 4 to 8 minutes for rare 9 to 11 minutes for medium Sausage 350°F 12 to 14 minutes Cubed steak 375°F 3 to 5 minutes Pork chops 350°F 15 to 20 minutes Potatoes (country fried) 325°F 12 to15 minutes Fish fillets 350°F 5 to 7 minutes (breaded and shallow fried) Care and Cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. To Clean: 1. Unplug the cord, remove the variable temperature control by pulling it straight out. Wait for appliance to cool completely before cleaning. Caution: Be careful when removing the variable temperature control; it may be hot after use. 2. Wash the pan and lid with hot sudsy water. The lid can be washed on both the upper and lower racks of the dishwasher. 3. If washing by hand, use a sponge or nylon scouring pad with liquid detergent. do not use any abrasive cleaners or metal pads as they can damage the nonstick coating. 4. Rinse and dry. To Store: 1. Store the unit in a dry place and wind electric cord into a coil securing it with a twist fastener. 2. To preserve the nonstick finish on the skillet, line the cooking surface with paper towels before placing any other item in the skillet. ENGLISh RECIPES SAUTEED TILAPIA WITh GINGERED PINEAPPLE SAUCE 1 cup thinly sliced purple onion 2 tbsp. butter or margarine 11.2 cup pineapple juice 2 tbsp. lime juice 1/2 cup halved seedless green grapes 1 orange, peeled, cut in half and sliced 1 cup cubed mango 2 tbsp. slivered orange peel 1 tbsp. grated fresh ginger 1/2 tsp. salt 1/4 tsp. pepper 6 tilapia fillets (about 11.2 lbs.) 1 tbsp. cornstarch Hot cooked rice Heat Black & decker® electric skillet to 350°F. Cook onion in 1 tbsp. butter for 3 minutes, stirring occasionally. Add 11.4 cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper. Cook 3 minutes longer, stirring occasionally. Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm. Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook fish until golden on both sides and fully cooked. Return sauce to skillet and heat through. Serve over rice and garnish with sliced toasted almonds, if desired. Makes 6 servings. SAUTEED ShRIMP WITh PESTO 21.2 lbs. shrimp 1 large Vidalia onion, halved and thinly sliced 2 tbsp. butter or margarine 1 large red pepper, seeded and cut into 2-inch strips 3 large cloves garlic, minced 1 bottle (8 oz.) clam juice 1/2 cup fresh lemon juice 2 tbsp. jarred traditional basil pesto 2 tbsp. grated lemon peel 1 bay leaf 1 tsp. salt 1/2 tsp. coarse ground pepper Hot cooked rice Chopped parsley Shell shrimp, leaving tail on and devein. Refrigerate until ready to use. Heat Black & decker® electric skillet to 350°F. Cook onion in butter for 3 minutes, stirring occasionally. Add red pepper and garlic. Cook 3 minutes longer, stirring occasionally. Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally. Serve over rice and garnish with parsley, if desired. Makes about 8 servings. ENGLISh PORK 'N SALSA STEW 21.2 lbs. boneless pork loin, cut in 3/4-inch cubes 21.2 cups chicken broth 1 cup salsa 2 tbsp. tomato paste 2 large cloves garlic, minced 1/2 tsp. ground cumin 1/2 tsp coarse ground pepper 1 bag (16 oz.) frozen shelled edamame 1 bunch green onions, cut in 11.2-inch pieces 2 tbsp. cornstarch Hot cooked rice Coarsely chopped cashews Heat Black & decker® electric skillet to 350°F. Add pork and brown well on all sides. Stir in 2 cups chicken broth and next 5 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 45 minutes; stir occasionally. Add edamame and green onions and cook 10 minutes longer or until meat and vegetables are tender. Blend remaining 1/2 cup chicken broth with cornstarch. Increase heat in skillet to 350°F. Stir cornstarch mixture into skillet and cook, stirring until thickened and smooth. To serve, spoon over rice and garnish with cashews. Makes 6 to 8 servings. 0 NEED hELP? For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase....