Electric Skillet USE AND CARE GUIDE MODEL TES1 •F u • A ll siz dju e sk •N sta b ille • In on-sti le lid t with c • C finite k coa vent lid om ly a t ple d ed tely justa imm ble t ers her m ible o wit stat hp rob e ? TES1 rem ove d Questions Call toll free 1-800-947-3744 Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.
READ AND SAVE THESE INSTRUCTIONS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: ◆ Read all instructions before using appliance. ◆ Do not touch hot surfaces. Use handles or knobs.
◆ CAUTION: Hot surfaces. ◆ When using this appliance, provide 4 to 6 inches air space above and on all sides for air circulation. Do not use on surfaces where heat may cause a problem. ◆ Do not use appliance for other than intended household use. SAVE THESE INSTRUCTIONS CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord.
ASSEMBLY INSTRUCTIONS Note: Product may vary slightly from illustrations. 1. Handle (P/N 21725 TM) 2. Lid (P/N 21726 TM) 3. Leg (P/N 21727 TM) 5. 4. Hardware Package (P/N 21728 TM) Screw (4) Washer (4) Spacer (4) Figure 1 1. 5. Probe Assembly (P/N 21729 TM) 2. Figure 2 - Adjustable Steam Vents 3. 4. A Attach each of the two foot-handle assemblies to the bottom of the skillet with the screws provided. Tighten with a #2 phillips screwdriver.
How to Use 1. 2. Remove the heat control from the skillet and set aside. Before using for the first time, wash skillet and cover in hot, sudsy water. Rinse and dry completely. 3. Turn heat control to the “OFF” position. Plug heat control securely into electric skillet. Plug cord into any standard 120 volt AC wall outlet. ALWAYS PLUG CORD INTO SKILLET FIRST, THEN INTO WALL OUTLET. 4. Preheat skillet before cooking unless otherwise stated in recipe. To preheat, turn the heat control to desired temperature.
to desired temperature (400°F). Place food in hot skillet. Brown, turning often. Remove excess fat as it accumulates. BRAISE Searing food in hot fat until brown, then simmering in a covered skillet with liquid added. Add a small quantity of fat to skillet and preheat to 350°F. Brown food well on all sides. Add specified amount of liquid, cover and turn heat control down to 200°F just until indicator light goes out (simmer point). Cook as specified in recipe or until food is tender.
Please note: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145°-170°F, pork should be cooked to an internal temperature of 160°-170°F, and poultry products should be cooked to an internal temperature of 170°-180°F to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should be cooked to an internal temperature of at least 165°F.
Frying Chart (Continued) Food/Preheat Temperature PORK Pork Chops 1/2-inch thick 350°F 1-inch thick 350°F Cooking Method With or without extra fat Time 15-20 min. total 30-40 min. total Bacon Slices 350°F Start in cold pan 5-7 min. total Sausage Links 300°F Turn sausage on all sides to brown. Sausage should be well done with no trace of pink. 20 min. total Brown ‘N’ Serve 300°F Turn sausage on all sides to brown. 7-8 min.
Braising Chart Food/Preheat Temperature BEEF Chuck Steak, London Broil, etc. 2-inches thick 350°F brown 200°F finish CHICKEN Chicken Pieces 350°F brown 200°F finish LAMB Lamb Chops 1/2-inch to 1-inch thick 350°F brown 200°F finish PORK Pork Chops 1/2-inch to 1-inch thick 350°F brown 200°F finish VEAL Veal Chops 1/2-inch to 1-inch thick 350°F brown 200°F finish 8. Cooking Method Time If desired, pound 1/4 to 1/2 cup flour into meat.
User Maintenance Instructions This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Contact a qualified appliance repair technician if the product requires servicing. Care and Cleaning 1. 2. 3. 4. When cooking is completed, unplug cord from wall outlet. Allow electric skillet to cool completely. Remove heat control from skillet. If necessary, wipe heat control with a damp, soft cloth. Dry heat control completely. Set aside.
Recipes ORANGE FRENCH TOAST 8 eggs 3/4 cup orange juice 2 tablespoons confectioner’s sugar 1 teaspoon vanilla 1 loaf Italian bread, cut into 1/2-inch slices 3 tablespoons confectioner’s sugar 3 tablespoons brown sugar 2 to 4 tablespoons butter or margarine Beat together eggs, orange juice, 2 tablespoons confectioner’s sugar and vanilla. Place bread slices in one layer in a large roasting or baking pan. Pour egg mixture over slices. Turn to soak.
POTATO PANCAKES 6 medium potatoes (about 2 pounds) 3 eggs 1 tablespoon parsley flakes 2 teaspoons onion powder 1/4 cup flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon pepper 1 to 2 cups vegetable oil Applesauce, sour cream, butter (optional) Wash, peel and coarsely grate potatoes. In a small bowl, pour cold water over grated potatoes to cover; set aside. In a medium bowl, beat eggs well. Stir in parsley flakes and onion powder. Combine flour, baking powder, salt and pepper.
STRAWBERRY BUTTERMILK PANCAKES 2 eggs 2-1/2 cups buttermilk 1 teaspoon baking soda 1/4 cup melted butter or margarine 2-1/2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup sliced strawberries, fresh or frozen (thawed and drained) 1/2 cup melted butter or margarine Beat eggs. Add buttermilk, baking soda and melted butter, beating well. Stir in flour, sugar, baking powder and salt. Fold in strawberries. Preheat Electric Skillet with heat control set at 350°F.
SAUSAGE FRITTATA 1/2 pound sweet sausage, casings removed 3 tablespoons olive oil 1-1/4 cups chopped onion 8 eggs 1 teaspoon basil 1/2 teaspoon salt 1/4 teaspoon pepper Slice sausage into 1/4-inch slices. In Electric Skillet, heat oil with heat control set at 350°F. Sauté the onion and sausage until sausage is no longer pink and onion is slightly brown. Meanwhile, beat the eggs lightly with basil, salt and pepper. When sausage and onions are cooked, spread them evenly over pan.
FRIED RICE 1 tablespoon peanut oil 3 eggs, beaten 1 clove garlic, minced 2 cups water 1 16-ounce package frozen stir-fry vegetables, thawed 1/4 cup soy sauce 1 teaspoon beef bouillon granules 2 cups Minute White Rice, uncooked Heat oil in Electric Skillet with heat control set at 300°F. Add eggs and garlic and cook, stirring occasionally, until eggs are set. Remove from skillet and keep warm. Add water, vegetables, soy sauce, beef bouillon to skillet. Bring mixture to a boil and stir in rice.
ALFREDO AND MUSHROOM TORTELLINI 20 ounces cheese tortellini, frozen or fresh 2 large portobello mushrooms 2 tablespoons butter 3 cloves garlic, minced 1/4 cup chicken broth 1 tablespoon chopped parsley 1/2 teaspoon oregano 16 ounces prepared Parmesan Alfredo sauce 1/8 teaspoon white pepper 1/3 cup grated Parmesan cheese Boil tortellini according to package directions. Do not overcook. Drain pasta. While pasta is cooking, rinse and dry mushrooms. Thinly slice mushroom caps.
RATATOUILLE 3 tablespoons vegetable oil 1-1/2 cups chopped onion 1 clove garlic, minced 1 pound eggplant, peeled and cut into 2-inch strips 4 tomatoes, coarsely chopped 2 green peppers, cut into 2-inch strips 1/2 pound zucchini, cut into 1-inch strips 1 teaspoon basil 1 teaspoon thyme 1 teaspoon salt Dash pepper In Electric Skillet, heat oil with heat control set at 300°F. Sauté onion and garlic until tender but not brown, about 3 minutes. Add remaining ingredients. Bring to a boil.
STUFFED SQUASH 2 medium or 3 small acorn squash 1-1/2 cups water 3 medium red delicious apples, peeled, cored, coarsely chopped 1/3 cup firmly packed brown sugar 1/4 cup raisins 1/4 cup slivered almonds 1 teaspoon cinnamon 1 teaspoon lemon juice 1/2 teaspoon cloves 2 tablespoons butter or margarine Cut acorn squash in half lengthwise. Remove seeds and membranes. Place halves, cut side down, in Electric Skillet. Add water. Bring to a boil with heat control set at 250°F.
JAMBALAYA 1/4 cup vegetable oil 1 (3-pound) broiler fryer chicken, cut into 8 pieces 1 cup uncooked rice 1/2 cup chopped onion 1 10-3/4 ounce can chicken broth 1 8-ounce can tomato sauce 1 cup cubed cooked ham (1/2-inch cubes) 1/2 teaspoon salt 1/4 teaspoon red pepper sauce (or to taste) 1 cup diced green pepper In Electric Skillet, heat oil with heat control set at 375°F. Cook chicken pieces 8 to 10 minutes on each side or until browned. Remove chicken from skillet and drain fat except for 2 tablespoons.
LOUISIANA GUMBO 1/2 cup butter or margarine 1/4 cup flour 1 16-ounce can tomato purée 2 cups water 1 10-ounce package frozen okra 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon basil 1 pound cod or halibut fillets, cut into 2-inch pieces 1 pound shrimp, peeled and deveined* 1/2 pound flaked crabmeat Red pepper sauce to taste Hot cooked rice (optional) In Electric Skillet, melt butter with heat control set at 250°F. Stir in flour, blending until smooth.
AMERICAN SEAFOOD GUMBO 4 slices bacon 1 large onion, chopped 1 red bell pepper, chopped 3 cloves garlic 1 10-3/4 ounce can tomato purée 1 14-1/2 ounce can diced tomatoes, basil, garlic and oregano flavor 1 cup chicken broth 1 9-ounce box frozen okra 1 6-ounce can crab meat 1 pound whitefish, cut into 1-inch pieces 1 pound shrimp, peeled and deveined, uncooked 3 cups cooked rice With Electric Skillet heat control set at 300°F, fry bacon until crisp. Remove bacon from pan and add onion, pepper and garlic.
SALMON WITH FESTIVE GLAZE 1/4 cup Dijon mustard 1/2 cup orange juice 1/4 cup low sodium soy sauce 1 tablespoon grated fresh ginger 2 tablespoons honey 1/2 teaspoon grated orange rind 4 6-ounce salmon fillets 2 tablespoons olive oil Combine first six ingredients in a sturdy plastic bag. Add salmon to plastic bag and seal. Marinate salmon in refrigerator for 30-45 minutes. Heat olive oil in Electric Skillet with heat control set at 350°F. Remove salmon from bag and carefully place in skillet.
GRILLED REUBENS 8 slices rye bread 2/3 cup Thousand Island salad dressing 1 pound corned beef, thinly sliced 1 8-1/2 ounce can sauerkraut, drained 1 pound Swiss cheese, thinly sliced 1/4 cup butter or margarine Spread each slice of rye bread with approximately 2 tablespoons Thousand Island dressing. Layer corned beef, sauerkraut and Swiss cheese on 4 bread slices. Top each with remaining slices of bread. In Electric Skillet, melt butter with heat control set at 350°F. Add sandwiches.
TURKEY TETRAZZINI 8 ounces uncooked linguini, broken into quarters 1/4 cup butter or margarine 1/4 cup flour 1 teaspoon salt 1/4 teaspoon white pepper 2 cups chicken broth 1 5.33-ounce can evaporated milk 1/2 pound fresh mushrooms, sliced 3 cups diced, cooked turkey 1/2 cup Parmesan cheese Cook linguini according to package directions. Drain. Set aside. In Electric Skillet, melt butter with heat control set at 225°F. Blend in flour, salt and pepper until smooth. Stir in chicken broth and evaporated milk.
MEXICAN CHICKEN 1 (2-1/2 to 3 pound) broiler-fryer chicken, cut into 8 pieces Salt Pepper 1/2 cup flour 2 tablespoons chili powder 1 teaspoon cumin 1/3 cup vegetable oil 1 cup chopped onion 1 clove garlic, minced 1-1/2 cups uncooked rice 1 4-1/2 ounce can tomatoes, coarsely chopped 3 cups water 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1 cup sliced, pitted ripe olives Dash red pepper sauce Sprinkle chicken with salt and pepper. Combine flour, chili powder and cumin in a plastic bag.
CHICKEN AND DUMPLINGS 1 (5 to 6 pound) roasting chicken, cut in pieces 4 cups chicken broth 1 bay leaf 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon pepper 5 carrots, peeled and cut into 1-inch strips 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 tablespoon shortening 1 egg 2/3 cup milk 2 teaspoons parsley 1 teaspoon paprika In Electric Skillet, place chicken, broth, bay leaf, thyme, salt and pepper. Bring to a boil with heat control set at 350°F.
CHICKEN AND RICE 1 tablespoon olive oil 4 chicken breast halves, skinless-boneless 1 10-3/4 ounce can cream of chicken soup 1-1/2 cups warm water 2 cloves minced garlic 1/8 teaspoon white pepper 1/4 teaspoon onion salt 1-1/2 cups uncooked instant rice 1-1/2 cups frozen green peas Heat olive oil in Electric Skillet with heat control set at 350°F. Add chicken and cook until browned. Remove chicken to plate and keep warm. Add soup, water, garlic, pepper and onion salt. Heat to a boil and cook 1 minute.
CHICKEN PARMESAN 4 chicken breast halves, boneless-skinless 3 tablespoons olive oil 2 egg whites, slightly beaten 1 cup seasoned bread crumbs 26 ounce jar spaghetti sauce 1/2 cup finely shredded Mozzarella cheese 4 teaspoons grated Parmesan cheese 4 cups spaghetti, cooked Flatten each chicken piece to even thickness. Heat olive oil in Electric Skillet with heat control set at 350°F. Dip each chicken in egg white and then in bread crumbs to coat evenly. Add chicken to skillet and brown on both sides.
PORK CHOP AND APPLE COMBO 1 tablespoon oil 4 boneless pork chops 2 large cooking apples, chopped 1/2 inch thick 1-1/2 cups apple juice 1 6-ounce package Stove Top Stuffing™ Mix, pork flavor 1/2 teaspoon sage 1/4 teaspoon salt With heat control set at 300°F, heat oil in electric Skillet and add chops. Cook 4-5 minutes on each side until lightly browned. Remove chops from skillet to plate and keep warm.
SWEET AND SOUR PORK 2 pounds boneless pork, cut into 1/2-inch cubes 1/4 cup flour 2 tablespoons oil 2 tablespoons cornstarch 1/4 cup white vinegar 3 tablespoons chili sauce 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 12-ounce jar apricot preserves 1 small green pepper, cut in thin strips 1 small red pepper, cut in thin strips 1 11-ounce can Mandarin orange segments, drained 1 8-ounce can pineapple chunks, drained Hot cooked rice (optional) In a sturdy plastic bag, combine pork and flour.
BAVARIAN STYLE PORK CHOPS 1/4 cup butter or margarine 2 pounds pork chops 1 27-ounce can sauerkraut 3 strips bacon 1 cup chopped onion 1/4 cup uncooked rice 1/2 teaspoon caraway seed 12 ounces chicken broth In your Electric Skillet, melt butter with heat control set at 350°F. Fry pork chops, 4 at a time, until brown on each side. Repeat with remaining chops. Remove. To skillet add sauerkraut, bacon, onion, rice and caraway seed. Mix well. Pour broth over mixture. Place pork chops on top of sauerkraut.
TEXAS CHILI 1/4 cup vegetable oil 3 pounds beef chuck roast, cut into 1/2-inch cubes 3 cloves garlic, minced 4 to 6 tablespoons chili powder 3 tablespoons oregano 2 tablespoons ground cumin 1 to 2 teaspoons cayenne pepper 4 to 5 cups water 1/4 cup cornmeal 1/2 cup water In Electric Skillet, heat oil with heat control set at 350°F. Brown meat and garlic in oil until meat loses its pinkness. Add chili powder, oregano, cumin and cayenne pepper. Stir coating meat well. Add 4 to 5 cups of water and stir.
PEPPER STEAK 1-1/2 pounds top round steak 1/3 cup vegetable oil 3/4 teaspoon salt 3 medium green peppers, cut in 1-inch pieces 3 medium red peppers, cut in 1-inch pieces 1-1/2 cups sliced celery 1/2 cup finely chopped onion 1 clove garlic, minced 1-1/2 cups beef broth 2 tablespoons cornstarch 1/3 cup water 1 tablespoon soy sauce Hot cooked rice (optional) Slice steak diagonally into very thin slices, then cut slices into 2-inch pieces. In Electric Skillet, heat oil with heat control set at 350°F.
SWEDISH MEATBALLS 1-1/2 pounds ground beef 1-1/2 cups flavored bread crumbs 1/4 teaspoon pepper 1 teaspoon nutmeg 1 teaspoon paprika 3/4 teaspoon salt 2 eggs, beaten 1/2 cup milk 1/2 cup butter or margarine 1/4 cup flour 1 10-1/2 ounce can beef broth, undiluted 1/2 cup water 1 cup sour cream Hot cooked rice or noodles Combine the first 8 ingredients; mix well and shape into 1-inch meatballs. Melt 1/4 cup butter (reserving remaining 1/4 cup butter) in Electric Skillet, with heat control set at 325°F.
QUICK AND EASY PIZZA 1 7-9 inch prepared pizza crust 1/2 cup pizza sauce 1/2 cup mozzarella cheese Olive oil Crab meat or pepperoni Preheat Electric Skillet with heat control set at 350°F. Brush olive oil on pizza crust. Spread pizza sauce on pizza crust and top with crab meat or pepperoni. Sprinkle mozzarella cheese on top. Put in skillet and cover with vented lid. Cook about 5-6 minutes or until toppings are hot and cheese is melted. Makes 2 to 4 servings.
CURRIED LAMB 1 pound boneless lamb, cut into 1-inch cubes 1/4 cup flour 1/2 cup butter or margarine 2 large onions, cut in 1/2-inch slices 2 large tart apples, peeled, cored and cubed 2 tablespoons curry powder 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon salt 2 tablespoons lime juice 1/2 cup sour cream Accompaniments* In a sturdy plastic bag, combine lamb and flour. Shake to coat well. In Electric Skillet, melt butter with heat control set a 325°F.
QUICK ALMOND BRITTLE 3 cups sugar 1/2 cup butter or margarine Dash salt 1 cup coarsely chopped almonds 1/2 cup coarsely chopped almonds 1 6-ounce package semi-sweet chocolate morsels Grease well a 14 x 10-inch baking pan. Preheat Electric Skillet with heat control set at 400°F. Add sugar, butter and salt. When sugar begins to melt, stir to blend. Cook, stirring constantly, until sugar dissolves, about 3 to 5 minutes. Turn heat control to “OFF.” Stir in 1 cup almonds. Pour into prepared pan. Cool slightly.
LIMITED ONE YEAR WARRANTY Warranty: This Toastmaster® product is warranted to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
Keep Dated Sales Receipt for Warranty Service. Keep this booklet. Record the following for reference: Date purchased _______________________________________________ Model number _______________________________________________ Date code (stamped on bottom)________________________________ EVERYBODY EATS. It’s a fact of life. But sometimes preparing meals can become a chore.
Contact Information Coordonnées : Contacte a: National Service Center 708 South Missouri Street Macon, Mo 63552 In USA and Canada call: Consumer Service: 1-800-947-3744 Consumer Parts: 1-800-947-3745 consumer_relations@toastmaster.com Hours: 8:00 A.M. - 5:30 P.M. CST Aux USA et au Canada, appeler les numéros suivants : Service Consommateurs : 1-800-947-3744 Pièces Consommateurs : 1-800-947-3745 consumer_relations@toastmaster.com Horaires : De 8h00 à 17h30, heure GMT - 6 En México: Toastmaster de México, S.
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Electric Skillet USE AND CARE GUIDE MODEL TES1 •F u • A ll siz dju e sk •N sta b ille • In on-sti le lid t with c • C finite k coa vent lid om ly a t ple d ed tely justa imm ble t ers her m ible o wit stat hp rob e ? TES1 rem ove d Questions Call toll free 1-800-947-3744 Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.