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S16G
Electric Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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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 are assembled and fastened properly before using this appliance. 3. Do not touch hot surfaces. Use HANDLES or KNOBS. 4. To protect against electrical shock, do not immerse CORD, PLUG or TEMPERA- TURE CONTROL PROBE in water or other liquid. 5. Close supervision is necessary when any appliance is used nea
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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 result- ing from entanglement or tripping over a long 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. The extension cord should not be allowed to drape over t
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KNOW YOUR ELECTRIC SKILLET Steam Vent Lid Handle Glass Lid Side Handle/Leg Temperature Control Dial Temperature Side Handle/Leg Control Probe* *NOTE: use only model CTC-1 temperature control probe. Use of any other probe could damage the unit and void warranty. Probe Guard HOW TO USE YOUR ELECTRIC SKILLET 1. Set the skillet on a flat, dry, heat resistant surface. 2. Turn temperature control to “OFF”. Plug temperature control probe securely into receptacle on skillet, plug into standard 120v AC o
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NOTE: If heating oil, always leave the lid off. If oil smokes, immediately turn skillet “OFF” and allow to cool. HOW TO CLEAN YOUR SKILLET CAUTION: Skillet is hot. Handle carefully. 1. Always allow the skillet to completely cool before cleaning. 2. Unplug cord from wall outlet, then remove temperature control probe from appliance. CAUTION: The probe on the temperature control piece could be hot. Wipe probe clean with a dry towel. 3. Immerse the skillet and lid in warm, soapy water and wash with
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TEMPERATURE GUIDE FOOD AMOUNT TIME/DIRECTIONS TEMP. 1 BURGERS ⁄4 lb. 3 to 9 minutes/per side (med.) 300°F STEAK 1" thick, boneless 9 to 12 minutes/per side 300°F CHICKEN boneless breasts 6 to 7 minutes/per side 300°F FRENCH TOAST 3 to 5 minutes/per side 325°F PANCAKES 1 to 3 minutes/per side 300°F EGGS Fried 2 to 3 minutes/first side 300°F 1 to 2 minutes/second side Melt 1 to 2 tsp. butter or margarine in skillet Poached 1 to 6 eggs 2 to 3 minutes 250°F or 300°F Pour 2 cups water and 1 tsp. c
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RECIPES APPLE NUT PANCAKES 2 tablespoons butter or margarine Dash nutmeg 1 2 ⁄2 cup plus 2 tablespoons all-purpose flour ⁄3 cup milk 1 1 ⁄2 teaspoons sugar 1 egg 1 2 teaspoons baking powder ⁄2 cup peeled and finely chopped apple 1 ⁄4 teaspoon salt 2 tablespoons chopped pecans or walnuts 1 ⁄4 teaspoon cinnamon Vegetable oil 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. Add egg and beat
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DENVER OMELET 1 ⁄2 cup diced, cooked ham 3 eggs 1 ⁄4 cup chopped green bell pepper 2 tablespoons water 1 1 ⁄4 cup sliced fresh mushrooms ⁄8 teaspoon salt 1 green onion, sliced Dash cayenne pepper 1 1 tablespoon butter or margarine ⁄3 cup (1-ounce) cheddar cheese, shredded 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. Lightly beat eggs with water, salt and cayenne pepper; pour
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PASTA WITH PEPPERS AND CHICKEN 1 clove garlic, minced Pinch ground red pepper 1 tablespoon olive oil Salt and ground black pepper to taste 1 1 whole boneless, skinless chicken breast, 1 ⁄2 teaspoons cornstarch 1 3 cut into ⁄2-inch x 2-inch strips ⁄4 cup chicken broth 1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked (or combination) and drained 1 ⁄2 teaspoon basil Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add chicken; cook and
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SWISS STEAK 1 3 1 ⁄2-lbs beef round steak, ⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce 1 ⁄4 cup flour 1 onion, sliced 3 ⁄4 teaspoon salt 1 stalk celery, sliced 1 ⁄4 teaspoon ground black pepper 1 carrot, thinly sliced 1 2 tablespoons shortening ⁄2 teaspoon worcestershire sauce 1 1 can (14 ⁄2-ounces) stewed tomatoes, drained 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 s
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FISH FILLETS WITH LEMON DILL SAUCE 1/4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice 2 green onions, sliced 1/3 teaspoon dill weed 2 tablespoons butter or margarine 1/4 teaspoon salt 11/2 teaspoons all-purpose flour Dash ground black pepper 1/4 cup milk 1 to 2 orange roughy or other firm fish fillets, 2 tablespoons water (about 8-ounces each) 1 tablespoon white wine 1/4 cup cream, optional Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stirring frequently, 2 m
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STIR-FRY BEEF AND BROCCOLI 1 3 1 ⁄2 to ⁄4-lb. top round or sirloin ⁄4 teaspoon sugar 1 clove garlic, minced salt to taste dash ground ginger 2 tablespoons sesame or peanut oil 3 2 tablespoons soy sauce, divided ⁄4 cup broccoli flowerettes 2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced 1 1 ⁄2 cup beef broth ⁄2 onion, sliced in thin wedges 1 1 ⁄2 teaspoons cornstarch Hot cooked rice Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60
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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). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the de
