Recipe Booklet Reverse Side INSTRUCTION BOOKLET Cuisinart™ Electric Skillet CSK-150C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
SPECIAL CORD SET INSTRUCTIONS: A short power-supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance.
INTRODUCTION IMPORTANT GUIDELINES Get ready to cook in all the best places! Your Cuisinart™ Electric Skillet can be an extra burner on the kitchen counter or it can be used to make food right at the table. The extra large nonstick cooking surface offers easy cleanup and the chance to cook healthier lowfat meals. Simply adjust the temperature to simmer soup, make pancakes, or fry up a family order of chicken fajitas. As a grand finale, remove the cord and put Skillet and lid right in the dishwasher.
OPERATION WARRANTY 1. Place your Cuisinart™ Skillet on a clean, dry surface. 2. Make sure the control knob is facing upward and in the “OFF” position. Insert temperature probe into the receptacle located on the side of the unit. 3. Plug cord into an electrical outlet. 4. Turn temperature control knob to desired setting – “WARM” to 450° F (232° C). The indicator light will go on. 5. Your Cuisinart™ Skillet will preheat for approximately 3-8 minutes, depending on the desired temperature setting.
that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Your Cuisinart™ Electric Skillet has been manufactured to strict specifications and has been designed for use with the Cuisinart™ Electric Skillet accessories and replacement parts.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 1 Recipe Booklet Instruction Booklet Reverse Side BASIC TO GOURMET SKILLET RECIPES THE CUISINART ™ ELECTRIC SKILLET
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 2 RECIPES STUFFED FRENCH TOAST TRADITIONAL PANCAKES Makes 8 servings Makes 12 servings 1-1/4 1 1 1/2 2 1/2 3 1/2 1 8 1/4 6 1-1/2 1 4 cups (300 ml) all-purpose flour tablespoon (15 ml) baking powder tablespoon (15 ml) granulated sugar teaspoon (2 ml) salt large eggs cup (125 ml) reduced-fat milk tablespoons (45 ml) unsalted butter, melted cup (125 ml) lowfat plain yogurt Preheat Cuisinart™ Electric Skillet to 325°F (190°C).
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 3 BREAKFAST FRITTATA PHILLY CHEESE STEAK SANDWICHES Makes 12 servings Makes 4 servings 1 2 2 6 4 1 1/2 1/4 1-1/2 1-1/2 1-1/2 teaspoon (5 ml) vegetable oil cups (500 ml) thinly sliced onions (about 2 medium) red or green bell peppers, cored, seeded and thinly sliced ounces (175 g) provolone cheese (or American, cheddar or mozzarella) oval sandwich rolls, sliced in half pound (500 g) of thinly sliced beefsteak (eye of round, or sirloin) teaspoon (2 ml) kosher salt
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 4 WHITE & SWEET HASH BROWN POTATOES FRESH SALMON & POTATO HASH Makes 12 servings 1-1/2 1-1/2 1-1/2 1/2 1 1 1 1/2 1/2 1 Makes 6 servings tablespoons (25 ml) unsalted butter tablespoons (25 ml) extra virgin olive oil or vegetable oil pounds (750 g) russet potatoes, skins on, cut in 1/2-inch (1.25 cm) dice pound (250 g) sweet potato, peeled, cut in 1/2-inch (1.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 5 POTATO PANCAKES HONEY TOASTED NUTS (LATKES) Makes 20 servings 1 1/2 1 1 1 1 1 1/2 1/4 1/8 1 Makes 12 servings tablespoon (15 ml) unsalted butter cup (125 ml) honey cup (250 ml) shelled almonds cup (250 ml) shelled walnuts cup (250 ml) shelled pecans cup (250 ml) shelled, blanched hazelnuts teaspoon (5 ml) cinnamon teaspoon (2 ml) kosher salt teaspoon (1 ml) ground cloves teaspoon (0.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 6 and cook 5 minutes or until almost tender. SKILLET ROASTED POTATOES Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated and the carrots are glazed with sauce, about 5 minutes. Garnish with parsley. Makes 12 servings 3-1/2 1 2 2 1 1 1 1/4 pounds (1.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 7 1 2 1 1 PAN ROASTED VEGETABLES Makes 8 servings 1 3/4 3/4 2 10 10 2 1 3/4 1/4 1/2 2 tablespoon (15 ml) extra virgin olive oil pound (375 g) white new potatoes, unpeeled, cut in 1-1/2-inch (3.75 cm) dice pound (375 g) red new potatoes, unpeeled, cut in 1-1/2-inch (3.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 8 Nutritional information per serving: CHICKEN AND MUSHROOMS WITH TARRAGON CREAM SAUCE Calories 411 (39% from fat) • carb.7g • pro. 52g • fat 17g • sat. fat 8g • chol. 163mg • sod. 368mg • calc.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 9 • chol. 254mg • sod. 830mg • calc. 107mg • fiber 3g SPICY SAUSAGE AND SHRIMP *Tabasco is a registered trademark owned by the McIlhenny Co. ® Makes 6 servings 1/2 1 1 1 1 3 3 1 2 2 2 2 1 1/2 1/4 2-3 1-1/2 1 2 pound (250 g) spicy cooked sausage (andouille or chorizo) cut in 1/4-inch (0.6 cm) rounds (chicken or turkey andouille or chorizo will be lower in fat) cup (250 ml) sliced celery, (about 2 stalks) cut on the bias in 1/4-inch (0.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 10 VEAL MARSALA SOLE (FLOUNDER) MEUNIÈRE Makes 4 servings 1/4 1/2 1/4 1 1-1/2 1/2 2/3 1 1 2 1/2 1/2 1 Makes 6 servings cup (50 ml) all-purpose flour teaspoon (2 ml) kosher salt teaspoon (1 ml) freshly ground black pepper pound (500 g) veal cutlets (scallopine), pounded very thin tablespoons (25 ml) extra virgin olive oil, divided pound (250 g) cremini or button mushrooms, sliced cup (150 ml) Marsala cup (250 ml) chicken stock, fat free, low sodium (or veal demi-g
IB-5239-CAN(0,0) 1 4 1/2 3 1 1/2 2/3 1/4 1/4 2 6/7/04 2:36 PM Page 11 PENNE ALLA VODKA BOLOGNESE SAUCE Makes 8 servings Makes 8 servings (enough for 1 pound 500 g pasta) 1 1 1 1/2 1/2 1-1/2 1/2 1/4 1 1/8 1 2 1/4 1 1 pound (500 g) penne pasta teaspoons (20 ml) extra virgin olive oil cup (125 ml) chopped onion cloves garlic, peeled and minced can (35 ounce [1 L]) Italian plum tomatoes with juices (unsalted if possible) cup (125 ml) vodka cup (150 ml) heavy cream teaspoon (1 ml) kosher salt teaspoon (
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 12 RUSTIC TOMATO SAUCE VANILLA BEAN POACHED PEARS Makes 7 cups (1.
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 13 Spoon the batter evenly over the brown sugar and cherries. Cover loosely (prop lid with a wooden spoon handle set to one side near the handles), and turn Skillet to 350°F (177°C) for 5 minutes or until it begins to bubble. Turn heat down to 250°F (121°C) and “bake” cake until it has risen and appears completely “dry” (no longer looks like wet batter) on top. Turn off Skillet. Loosen edges with a heat-proof nonstick spatula and cover Skillet with a large platter.
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