S12 G Electric Skillet Owner’s Guide READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. 2. Be sure that HANDLES/LEGS are assembled and fastened properly before using this appliance. See assembly instructions on page 4. 3. Do not touch hot surfaces. Use HANDLES or KNOBS. 4. To protect against electrical shock, do not immerse CORD, PLUG, or TEMPERATURE CONTROL PROBE in water or other liquid. 5.
SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never needs lubrication. Do not attempt to service this product. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SKILLET.
HOW TO ASSEMBLE YOUR ELECTRIC SKILLET Remove all parts from the packaging. ASSEMBLING SIDE HANDLES/LEGS 1. Place pan upside down on table. 2. Align handle screw holes over the screw posts on pan (2 places per handle). 3. Insert screws (2 per handle) through holes in bottom of side handles/legs and align screws in holes in the pan. 4. Tighten screws with a screwdriver until snug. Screws should be seated flush against handle. 5. Repeat steps 3 through 5 with the non-probe side handle. 6.
USING YOUR ELECTRIC SKILLET 1. Set the skillet on a flat, dry, heat resistant surface. 2. Set TEMPERATURE CONTROL DIAL to “OFF” and plug HEAT CONTROL PROBE into HEAT CONTROL TERMINAL. Plug cord into 120 volt AC outlet. 3. Preheat if necessary according to Temperature Guide. Turn temperature control dial to desired temperature. Indicator light will go off when selected temperature is reached. NOTE: The cooking temperatures listed in this Owner‘s Guide are estimates.
IMPORTANT POINTS • To avoid scratching the non-stick COOKING SURFACE, use only plastic, nylon or wooden utensils. Metals utensils such as metal spatulas or knives can scratch the non-stick COOKING SURFACE and can cause permanent damage. • CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or CORD in water or other liquids. • Use skillet only on heat-resistant surfaces. HINTS • Use only nylon or heat-proof plastic utensils. Metal utensils may scratch the non-stick surface.
TEMPERATURE GUIDE FOOD BURGERS STEAK CHICKEN FRENCH TOAST PANCAKES EGGS Fried Poached Scrambled BACON SAUSAGE LINKS SAUSAGE PATTIES AMOUNT TIME/DIRECTIONS 1/4 lb. 3 to 9 minutes/per side (medium) 1" thick, boneless 9 to 12 minutes/per side boneless breasts 6 to 7 minutes/per side 3 to 5 minutes/per side 1 to 3 minutes/per side 1 to 6 eggs 2 to 3 minutes/first side 1 to 2 minutes/second side Melt 1 to 2 tsp. butter or margarine in skillet 2 to 3 minutes Pour 2 cups water and 1 tsp.
RECIPES APPLE NUT PANCAKES 2 tablespoons butter or margarine 1 ⁄2 cup plus 2 tablespoons all-purpose flour 11⁄2 teaspoons sugar 2 teaspoons baking powder 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon cinnamon Dash nutmeg ⁄3 cup milk 1 egg 1 ⁄2 cup peeled and finely chopped apple 2 tablespoons chopped pecans or walnuts Vegetable oil 2 Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt and spices in a small bowl. Combine melted butter and milk in mixing bowl.
DENVER OMELET ⁄2 cup diced, cooked ham ⁄4 cup chopped green bell pepper ⁄4 cup sliced fresh mushrooms 1 green onion, sliced 1 tablespoon butter or margarine 3 eggs 2 tablespoons water ⁄8 teaspoon salt Dash cayenne pepper 1 ⁄3 cup (1-ounce) cheddar cheese, shredded 1 1 1 1 Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in an even layer.
PASTA WITH PEPPERS AND CHICKEN 1 clove garlic, minced 1 tablespoon olive oil 1 whole boneless, skinless chicken breast, cut into 1⁄2-inch x 2-inch strips 1 cup sliced red, green or yellow bell pepper (or combination) 1 ⁄2 teaspoon basil Pinch ground red pepper Salt and ground black pepper to taste 11⁄2 teaspoons cornstarch 3 ⁄4 cup chicken broth 4-ounces linguine or fettuccine, cooked and drained Set skillet temperature to 350° F. Add garlic and oil and sauté 2 minutes.
SWISS STEAK 11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick 1 ⁄4 cup flour 3 ⁄4 teaspoon salt 1 ⁄4 teaspoon ground black pepper 2 tablespoons shortening 1 can (141⁄2-ounces) stewed tomatoes, drained 1 can (8-ounces) tomato sauce 1 onion, sliced 1 stalk celery, sliced 1 carrot, thinly sliced 1 ⁄2 teaspoon worcestershire sauce Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture. Add shortening to skillet and preheat to 300° F. Brown meat on both sides.
FISH FILLETS WITH LEMON DILL SAUCE 1/4-lb. fresh mushrooms, sliced 2 green onions, sliced 2 tablespoons butter or margarine 11/2 teaspoons all-purpose flour 1/4 cup milk 2 tablespoons water 1 tablespoon white wine 1 tablespoon lemon juice 1/3 teaspoon dill weed 1/4 teaspoon salt Dash ground black pepper 1 to 2 orange roughy or other firm fish fillets, (about 8-ounces each) 1/4 cup cream, optional Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté, stirring frequently, 2 minutes.
STIR-FRY BEEF AND BROCCOLI ⁄2 to 3⁄4-lb. top round or sirloin 1 clove garlic, minced dash ground ginger 2 tablespoons soy sauce, divided 2 tablespoons dry sherry, divided 1 ⁄2 cup beef broth 11⁄2 teaspoons cornstarch 1 ⁄4 teaspoon sugar salt to taste 2 tablespoons sesame or peanut oil 3 ⁄4 cup broccoli flowerettes 1 to 2 medium carrots, bias sliced 1 ⁄2 onion, sliced in thin wedges Hot cooked rice 1 Slice beef into very thin slices and place in glass bowl.
LIMITED ONE-YEAR WARRANTY Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase).
