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• Full size skillet with lid
• Adjustable lid vent
• Non-stick coated
• Infinitely adjustable thermostat
• Completely immersible with probe removed
Electric Skillet
USE AND CARE GUIDE
MODEL TES1
Questions
Call toll free 1-800-947-3744
Monday–Friday, 8:00 a.m.-5:30 p.m. CST
www.toastmaster.com
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TES1
Summary of the content on the page No. 2
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. To protect against electrical shock, do not immerse cord, plugs, or heat
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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. Extension cords are available from local hardware stores and may be used if
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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) Figure 1 Washer (4) Spacer (4) 1. 5. Probe Assembly (P/N 21729 TM) 2. Figure 2 - Adjustable Steam Vents 3. 4. B Snap the lid handle onto the A lid by pressing firmly on the Attach each of the two foot-handle lid handle while holding the assemblies to the bottom of the underside of the lid. It should skillet
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How to Use 1. Remove the heat control from the skillet and set aside. 2. 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 tem
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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. Check during
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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. Cooking Charts Frying Chart Food/Preheat Cooking Method Time Temperatur
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Frying Chart (Continued) Food/Preheat Cooking Method Time Temperature PORK Pork Chops With or without 1/2-inch thick extra fat 15-20 min. total 350°F 30-40 min. total 1-inch thick 350°F Bacon Start in cold pan 5-7 min. total Slices 350°F Sausage Links Turn sausage on all 20 min. total 300°F sides to brown. Sausage should be well done with no trace of pink. Brown ‘N’ Serve Turn sausage on all 7-8 min. total 300°F sides to brown. Sausage Patties Turn sausage on all 6-7 min. total 1/2-inch thick
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Braising Chart Food/Preheat Cooking Method Time Temperature BEEF Chuck Steak, If desired, pound 1/4 to 1/2 cup flour 55 min. to London Broil, etc. into meat. Use 1/4 cup fat heated to 1 hr. 20 min. 2-inches thick 350°F to brown meat 5 to 10 minutes total 350°F brown on each side. Add 2 to 3 cups of 200°F finish liquid. Turn heat control down to 200°F. Cover and cook for 45 minutes to 1 hour, or until tender. Add more liquid as it becomes necessary. CHICKEN Chicken Pieces If desired, coat chicken
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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. When cooking is completed, unplug cord from wall outlet. Allow electric skillet to cool completely. 2. Remove heat control from skillet. If necessary, wipe heat control with a damp, soft cloth. Dry heat control completely. Set aside. 3. Immerse elec
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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. Place in refrigerator for at least 2 hours, turn b
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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. Stir flo
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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. Lightly
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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. Pour the eggs ove
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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. Ad
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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. In Electric Skillet, w
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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. Add cover wi
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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. Turn heat control down unt
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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 ta
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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. Add tomato purée, water, okra, salt, on
