Évaluations - 4, GPA: 4
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Facilité d'utilisation
Foods at room temperature need less cooking time than foods taken from the refrigerator. You might need to reduce the temperature/time for small quantities of food. Choose one of the following for grease or fat, depending on personal preference: butter, margarine, oil, shortening, drippings. PAN FRYING AND COOKING Food Preheat Approx. Temp Approx. Time/Mins. Directions BACON Regular Slices, up to 8 No 325°F 163°C 10-12 Place in COLD Skillet. Separate slices when positioned in Pan. Turn as necessary. Drain on toweling. CHICKEN 31.2-41.2 pounds 1.59 kg-2.04 kg Cut-up Broiler-Fryer Yes 400°F 204°C Brown 325°F 163°C Finish 20 30-40 Dredge chicken pieces in mixture of 1.2 cup flour, 2 tsp. salt, 1 tsp. paprika, 1.4 tsp. pepper. Spray Skillet with non-stick cooking spray. Preheat at 400°F (204°C). Brown chicken, meaty side first, turning once, for about 20 mins. Reduce temperature to 325°F (163°C); cover, with vent open, and cook 30-40 mins. or until chicken is tender. Turn occasionally during cooking. EGGS Fried, up to 5 Yes 275°F 135°C 4-6 Melt 1 tbsp. fat in Skillet and spread over surface; fry eggs until done. Turn as desired. 6 Approx. Approx. Food Preheat Temp Time/Mins. Directions EGGS, cont’d. Scrambled, Yes 250°F 4-6 Mixture of 4 eggs 121°C Melt 1 tbsp. fat and spread over surface. For 4 eggs, beat thoroughly with 1.4 cup milk, 1.4 tsp. salt, dash pepper. When mixture begins to set, stir bottom and sides until eggs are cooked to suit personal taste. FISH FILLETS 1 pound, 1/4” thick Yes .45 kg/.64 cm fillets 375°F 191°C 5-8 Dip fish in mixture of 1 beaten egg and 1 tbsp. milk, then in 1 cup seasoned bread crumbs. Add 2 tbsp. oil to preheated Skillet. Fry fillets until golden brown on both sides. FRANKFURTERS 10/package No FRENCH TOAST Up to 5 slices Yes 325°F 163°C 350°F 177°C 12 -14 2-4 Place in COLD Skillet. Turn carefully to avoid breaking skin; turn often until browned on all sides. Beat 2 eggs thoroughly with 2 tbsp. melted butter or margarine, 2 tbsp. milk and 1.4 tsp. salt. Dip bread slices in mixture, turning so both sides are coated. Lightly grease preheated Skillet. Add bread, brown on one side; then the other. HAM Precooked Slice Yes 325°F 5-8 Slash fat edge at 2” (5 cm) intervals to 1.2” (1.27cm) tp 163°C prevent curling. Fry ham on both sides 3.4” (1.91cm) thick until lightly browned. Turn frequently. HAMBURGERS 1.4 lb. (.11kg) each, Yes 350°F 12-15 med Add patties to preheated Skillet. Brown 1.2” (1.27cm) thick, 177°C 16 -20 well on both sides, turning occasionally. up to 6 done PANCAKES, Up to 4 Yes 350°F 2-4 177°C Prepare your favorite pancake recipe. Lightly grease preheated Skillet with vegetable oil if recipe does not contain fat. For each pancake, use about 1.4 cup batter. Turn when bubbles appear on top surface and edges look dry. Brown on other side. PORK CHOPS, With Bone, Yes Up to 6, 1.2” (1.27cm) to 3.4” (1.91 cm) thick 350°F 177°C Brown 250°F 121°C Finish 10 15-25 Trim off fatty edges. Brown chops, turning occasionally. Reduce temperature to 250°F (121°C). Cover and and cook until well done, but not dry. POTATOES, 11.2-2 lbs. (.68-.90 kg) Yes (about 3 large) 1.8” (.32 cm) thick slices 350°F 177°C 25-30 Place in 2-3 tablespoons hot bacon fat or vegetable oil. Cook and brown, turning frequently. SANDWICHES Grilled, Up to 5 No 350°F 177°C 6-8 Spread cheese or other favorite filling between bread slices. Lightly spread softened butter or margarine on outside of bread; place in COLD Skillet. Grill each side until browned, about 3-4 minutes/side. 7 Food Preheat Approx. Temp Approx. Time/Mins. Directions SAUSAGE Links or patties, Up to 12 links, or 5 patties No 325°F 163°C 15-25 Place in COLD Skillet; turn carefully and often until golden brown and well done, but not dry. Links take slightly longer than patties. STEAK Cube, Up to 5, 1.2” (1.27cm) thick Sandwich, Up to 8, 1.4”(.64 cm) thick Yes 350°F 177°C 3-8 Slash edges to prevent curling if necessary. Add steaks and cook to desired doneness. Thicker steaks take slightly longer. ROASTING Because of variations in Skillets and cuts of meat and poultry, it is important to use a meat thermometer when roasting to accurately determine internal temperature. Insert thermometer into the thickest piece of meat or poultry, making sure it does not touch a bone or any part of the Skillet and roast according to the temperature on the thermometer. Approx. Approx. Food Temp Roasting Time Directions BEEF POT ROAST Boneless Rump or 400°F 30 mins. browning Preheat Skillet at 400°F (204°C). Brown meat Bottom Round – 204°C time on all sides. Drain accumulated fat from Skillet. About 4 lbs. Brown Reduce temperature to 300°F (154°C). Cover, (2.27kg) 300°F 40-45 mins./lb.(kg) with vent closed. Cook, turning every 1.2 hour, 154°C cooking time until meat is tender. Save drippings for gravy Roast if desired. For less crisp exterior, add 1.2 cup water to Skillet as needed. CHICKEN 375°F 25 mins. Preheat Skillet to 375°F (191°C). Brown 1 or 2 Broiler- 191°C browni...
Ce manuel est également adapté pour les modèles :Fryers - SK300 (245.02 kb)