Owner's Manual

ManualsBrandsWest Bend ManualsAppliancesWest Bend 72215CF - Skillet, Oblong

PAN-FRIED FISH

1½-2 pounds fish fillets

1 egg, slightly beaten

½ cup milk

½ cup flour, cornmeal or cracker crumbs

Salt and pepper

¼ cup butter or margarine

1. Wash the fish and pat dry with paper toweling. Cut into serving-size pieces.

2. In small bowl, combine the egg with milk. Dip the fish in to the mixture and coat

with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.

3. Preheat the skillet, uncovered, at 325ºF/162ºC. Melt butter or margarine. Place

the coated fish fillets in the skillet.

4. Fry the fish until golden brown, about 6 to 8 minutes. Turn the fish only once.

SWISS STEAK

2 tbsp. flour

1 tsp. salt

¼ tsp. pepper

2 pounds round steak, 1-inch thick

1 tbsp. shortening

½ cup minced onion

½ cup finely chopped celery

½ cup finely chopped green pepper

1 cup canned tomatoes, undrained

2 cups water

1. Combine flour with salt and pepper. Pound the mixture thoroughly into both

sides of the steak. Cut into serving-size pieces.

2. Preheat the skillet, uncovered, at 375ºF/190ºC. Melt shortening. Brown the

steak for 5 minutes per side.

3. Combine the vegetables and water and pour over the steak. Cover, reduce

heat to “SIMMER” and simmer until tender, about 1 to 1½ hours. Reduce the

heat to “WARM” for serving.

SCALLOPED POTATOES

4 cups peeled, diced potatoes

½ cup minced onion

2 tsp. salt

1½ cups milk

½ cup grated cheddar cheese

¼ cup cracker or bread crumbs

Dash of pepper

1. Combine potatoes with onion, salt and milk in skillet. Cook covered, at

“SIMMER,” for 30 to 40 minutes, or until tender.

2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered,

for 15 to 20 minutes. Reduce to “WARM” for serving.

SKILLET POT ROAST

3-4 pound chuck or blade roast

½ tsp. seasoned salt

½ tsp. seasoned pepper

1 1-ounce envelope dry onion soup

mix or 1 thinly sliced onion

1. Preheat the skillet, uncovered, at 325ºF/162ºC. Brown the roast for 5 minutes

per side.

2. Reduce heat to “SIMMER.” Sprinkle the roast with seasoned salt and pepper.

Add the soup mix or onion. Roast, covered, for about 2 to 2½ hours. Turn after

1 hour. Vegetables such as quartered potatoes or cut carrots may be added at

this time. The juices that accumulate may be used for gravy.