INSTRUCTION AND RECIPE BOOKLET Cuisinart® Electric Skillet CSK-150 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 16. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, espe cially if the appliance touches the walls of the garage or the door touches the unit as it closes. When using electrical appliances, basic safety precautions should always be followed, including the following: SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY 1.
FEATURES AND BENEFITS IMPORTANT GUIDELINES 1. Glass Cover w/ Stainless Steel Rim, Steam Vent and Handle: See-through glass cover allows you to view your entrée while it’s cooking and the steam vent helps to prevent splattering. • Do not use metal utensils. Metal utensils will damage the nonstick finish. Use wooden or heat-proof plastic utensils. 2. Brushed Stainless Steel Housing: Durable stainless steel construction complements any décor. • Add only enough oil to coat the bottom of the Skillet.
WARRANTY OPERATION 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. The indicator light will go on. 5. Your Cuisinart® Skillet will preheat for approximately 3-8 minutes, depending on the desired temperature setting.
NOTE: For added protection and secure handling of any Cuisinart® product 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.
RECIPES CORNMEAL PANCAKES Makes 12 servings 1/2 6 1 1/4 2 1/2 2 2 TRADITIONAL PANCAKES Makes 12 servings 11/4 1 1 1/2 2 1/2 3 1/2 cups all-purpose flour tablespoon baking powder tablespoon granulated sugar teaspoon salt large eggs cup reduced-fat milk tablespoons unsalted butter, melted cup lowfat plain yogurt cup all-purpose flour tablespoons yellow cornmeal tablespoon baking powder teaspoon salt large eggs, lightly beaten cup lowfat plain yogurt tablespoons vegetable oil tablespoons honey Preheat Cui
Nutritional information per serving: Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long side of each piece, about 3/4 of the way through. (Use a serrated knife.) Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g • chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g Combine cream cheese and preserves thoroughly. Stuff each pocket with about 2 tablespoons filling, then pat pocket flat with your fingers. Preheat Cuisinart® Electric Skillet to 300°F.
2 1 1 3 ⁄4 1/2 1/2 6 cans (14 ounce each) diced tomatoes, juices drained cup tomato sauce tablespoon Worcestershire sauce teaspoon oregano teaspoon thyme teaspoon kosher salt large eggs Paprika for garnish 8 2 ounces lowfat sharp cheddar cheese tablespoons chopped fresh chives Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined. Preheat Cuisinart® Electric Skillet to 300°F; add olive oil and butter. Add onion, green and red peppers, jalapeño and tomato; cook 1 minute.
Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 minutes total. Combine diced tomatoes and sun-dried tomatoes with the cooked asparagus pieces and green onions; reserve. Serve hot or room temperature, garnish with chopped parsley, cut in 12 wedges. Pour half of the egg/pasta mixture into Skillet; smooth with the back of a spoon. Make a layer of the tomatoes and asparagus, and cover with the remaining egg and pasta mixture.
POTSTICKERS Nutritional information per serving: Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 127 • calc.
GINGER DIPPING SAUCE Reduce heat to Warm; stir in mustard. Cook until completely coated and slightly thickened, 2-3 minutes. Garnish with parsley. Makes about 3/4 cup 2 2 1 1 1/4 1/2 1/2 1 1 Serve as an appetizer.
SKILLET TZIMMES 1 2 Makes 12 servings 11/2 1 1 1 1 1 2 1 1/2 2 1/2 1/2 Squeeze all excess liquid out of potatoes and onions by wrapping up in a clean towel and gently wringing. Place in a bowl; add matzo meal, parsley, salt and pepper and toss to mix thoroughly. Stir in egg.
GINGERED GLAZED CARROTS Nutritional information per serving: Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 172mg • calc. 64mg.
Nutritional information per serving: 1/4 1/2 2 Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g Preheat Cuisinart® Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water.
250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover and cook another 2 minutes. Add garlic; cook 1 minute. Stir in Herbes de Provence, stock and sherry; cook until reduced by half. Add the vinegar. Return the chicken and its accumulated juices to the Skillet. Reduce heat to 200°F, cover, and simmer until chicken is completely cooked through, about 3 minutes. Garnish with parsley. about 4 minutes per side or until golden. Remove and keep warm. Reduce heat to 200°F; add the butter.
ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 cup; add accumulated juices from the chicken breasts and cook 1 minute. Add cream and cook until thickened, about 3 minutes. Push the mushrooms to one side; return chicken breasts in a single layer. Cover and reduce heat to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.
SPICY SAUSAGE AND SHRIMP *Tabasco® is a registered trademark owned by the McIlhenny Co.
VEGETARIAN CHILI VEAL MARSALA Makes 4 servings Makes 12 serving 2 11/2 11/2 2 2 11/2 1 1 1 2 2 2 2 2 1 1 1 3 1 1/4 1/2 1/4 1 11/2 1/2 2 ⁄3 1 tablespoons vegetable oil cups chopped onion tablespoons chopped garlic jalapeño peppers, seeded and finely chopped tablespoons chili powder teaspoons cumin teaspoon coriander teaspoon oregano teaspoon kosher salt red bell peppers, cored, seeded and cut in 1/2 inch pieces green bell peppers, cored, seeded and cut in 1/2 inch pieces cups diced zucchini (2 small) cup
SOLE (FLOUNDER) MEUNIÈRE PENNE ALLA VODKA Makes 6 servings 6 1/4 1 1/2 4 2 1/2 1 1 Makes 8 servings sole or (flounder) fillets, (about 2 pounds) cup all-purpose flour teaspoon kosher salt teaspoon freshly ground white pepper tablespoons unsalted butter, divided tablespoons vegetable oil cup white wine tablespoon fresh lemon juice Zest of one lemon, finely chopped tablespoon chopped parsley 1 4 1/2 3 1 1/2 2 ⁄3 1/4 1/4 2 Cut each fillet in half on the diagonal (this will make the fillets easier to turn
BOLOGNESE SAUCE TURKEY MEATBALLS Makes 8 servings (enough for 1 pound pasta) 1 1 1 1/2 1/2 11/2 1/2 1/4 1 1 ⁄8 1 2 1/4 1 1 Makes 6 servings tablespoon extra virgin olive oil tablespoon unsalted butter cup chopped onion cup chopped carrots cup chopped celery pounds lean ground beef (90% lean) teaspoon kosher salt teaspoon freshly ground black pepper cup whole milk teaspoon freshly grated nutmeg cup dry white wine cans (14 ounce) diced tomatoes, with the juices cup tomato paste cup beef stock, nonfat, low
RUSTIC TOMATO SAUCE VANILLA BEAN POACHED PEARS Makes 7 cups (enough for 1 pound of pasta) 1 1 1 ⁄3 1 ⁄3 3 1 1 1 1/2 3 2 1/4 1/4 Makes 10 servings tablespoon extra virgin olive oil cup chopped onion cup chopped carrot cup chopped celery cloves garlic, peeled and chopped tablespoon dried oregano tablespoon dried basil bay leaf cup white vermouth or dry white wine cans (14 ounce) diced tomatoes, with juices tablespoons tomato paste teaspoon kosher salt teaspoon freshly ground pepper 2 1 1/2 2 5 1/2 bottl
CHOCOLATE CHERRY UPSIDE DOWN CAKE 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 for 5 minutes or until it begins to bubble. Turn heat down to 250°F 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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