Toastmaster TES1 User's Manual
Contents
1. LAMB Lamb Chops With or without medium 19 21 min total well 24 26 min total Frying Chart Continued 1 2 inch thick 300 F VEAL to brown Sausage should be well done with no trace of pink 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 linch 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 Cutlets Chops 1 8 to 1 2inch Use 2 3 tablespoons fat 3 5 min each side cutlets thick 5 10 min each side 350 F chops FISH Fish Fillet Use 3 4 tablespoons 3 5 min each side 1 2 inch thick fat 350 F x E E Braising Chart Food Preheat Cooking Method Time Temperature BEEF Chuck Steak If desired pound 1 4to 1 2 cup flour 55 min to London Broil etc into meat Use 1 4 cup fat heated to 1hr 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 neces2. Shake to coat evenly In Electric Skillet melt 3 tablespoons butter with heat control set at 325 F When butter is bubbly add veal strips and saut quickly just until all sides are brown Sprinkle with salt and pepper Remove veal from skillet Keep warm Add mushrooms to hot skillet and saut until limp Add 2 tablespoons butter and 2 tablespoons flour stirring well to combine Add broth stirring constantly to loosen any brown bits Cook for 2 minutes stirring constantly Add veal and simmer for 1 minute or until heated through Serve over rice or noodles if desired Makes 4 to 5 servings CURRIED LAMB 1 pound boneless lamb cut into 1 inch cubes 1 4 cup flour 1 2 cup butter or margarine 2 large onions cut in 1 2 inch slices 2 large tart apples peeled cored and cubed 2 tablespoons curry powder 1 teaspoon ground ginger 1 2 teaspoon ground cardamom 1 2 teaspoon salt 2 tablespoons lime juice 1 2 cup sour cream Accompaniments In a sturdy plastic bag combine lamb and flour Shake to coat well In Electric Skillet melt butter with heat control set a 325 F Add lamb and brown on all sides about 5 to 8 minutes Add onion and apple to skillet Cook about 10 minutes more stirring occasionally Add next 5 ingredients Turn heat control down until light goes out simmer point Simmer 45 minutes until lamb is tender Add sour cream Mix gently H eat 1 minute more Makes 4 servings Traditionally Indian cur
3. 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 brush surface with butter Pour 2 tablespoons batter for each pancake into electric skillet Cook until bubbles form on the surface and edges are dry Turn and cook for 1 or 2 minutes or until done Makes 30 2 inch pancakes VARIATION FRUIT PANCAKES Follow recipe for Strawberry Buttermilk Pancakes Substitute 1 cup blueberries 1 cup sliced bananas or 1 cup diced peaches for strawberries U se 1 4 cup batter for larger pancakes 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 Saut 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 over the sausage mixture Turn heat control down to about 250 F Add cover with vents closed Cook the frittata until eggs are completely set about 15 to 20 minutes Check occasionally to see if fritta
4. mixture and place in skillet Cook French toast about 3 to 5 minutes on each side or until golden brown Add more butter to skillet if necessary Toss slices in sugar mixture and serve immediately Makes 4 to 6 servings 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 flour mixture into eggs Drain potatoes well Blot potatoes with paper towel Add potatoes to egg mixture In Electric Skillet heat oil with heat control set at 375 F When light goes out drop potato pancakes by tablespoonsful in hot oil about 4 at a time Brown on each side about 3 to 4 minutes or until golden Remove pancakes from skillet and drain on paper towel Repeat with remaining mixture Serve with applesauce sour cream or butter if desired Makes 16 pancakes x a Ee E E E E E ate EE 11 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
5. water 2 cloves minced garlic 1 8 teaspoon white pepper 1 4 teaspoon onion salt 1 1 2 cups uncooked instant rice 1 1 2 cups frozen green peas H eat olive oil in Electric Skillet with heat control set at 350 F Add chicken and cook until browned Remove chicken to plate and keep warm Add soup water garlic pepper and onion salt H eat to a boil and cook 1 minute Stir in rice and green peas Top with chicken Add cover with vent closed and cook at 200 F for 5 minutes or until chicken is 170 F adding more water if necessary Makes 4 servings CHICKEN PARMESAN 4 chicken breast halves boneless skinless 3 tablespoons olive oil 2 egg whites slightly beaten 1 cup seasoned bread crumbs 26 ounce jar spaghetti sauce 1 2 cup finely shredded Mozzarella cheese 4 teaspoons grated Parmesan cheese 4 cups spaghetti cooked Flatten each chicken piece to even thickness H eat olive oil in Electric Skillet with heat control set at 350 F Dip each chicken in egg white and then in bread crumbs to coat evenly Add chicken to skillet and brown on both sides Add spaghetti sauce Add cover with vents closed Reduce heat to 200 F simmer 10 minutes or until chicken is 170 F Sprinkle with both cheeses Cover with unvented lid and simmer 5 additional minutes or until cheeses melt Serve each chicken breast over 1 cup of spaghetti Makes 4 servings x AE A E E ccatabesers er tee EE 27 PORK CHOP AND APPLE COMBO 1 tables
6. 5 minutes Dissolve cornstarch in vinegar Stir in chili sauce garlic powder and ginger Add vinegar mixture and apricot preserves to pork H eat to boiling Turn heat control down until light goes out simmer point Add green and red peppers Add cover with vent closed and simmer 15 minutes Stir in orange segments and pineapple H eat 2 minutes more Serve over rice if desired Makes 6 to 8 servings x AE A E E ccatabesers er tee E 29 BAVARIAN STYLE PORK CHOPS 1 4 cup butter or margarine 2 pounds pork chops 1 27 ounce can sauerkraut 3 strips bacon 1 cup chopped onion 1 4 cup uncooked rice 1 2 teaspoon caraway seed 12 ounces chicken broth In your Electric Skillet melt butter with heat control set at 350 F Fry pork chops 4 at a time until brown on each side Repeat with remaining chops Remove To skillet add sauerkraut bacon onion rice and caraway seed Mix well Pour broth over mixture Place pork chops on top of sauerkraut Turn heat control down to 250 F Add cover with vents closed and simmer 30 minutes or until pork chops are fork tender Makes 8 servings VEGETARIAN CHILI 1 tablespoon olive oil 3 cloves garlic minced 1 large onion chopped 1 large bell pepper seeded and chopped 1 medium zucchini squash diced 4 ounces slices mushrooms 1 15 1 2 ounce can corn 1 15 1 2 ounce can dark red kidney beans 1 14 1 2 ounce can diced tomatoes 1 envelope chili seasoning 1 cup sharp cheddar c
7. Attn Repair Center P O Box 6916 708 South Missouri Street Columbia MO 65205 6916 Macon MO 63552 Email consumer _relations toastmaster com www Toastmaster com Limitation of Remedies N o representative or person is authorized to assume for us any other liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall we be liable for any incidental or consequential damages losses or expenses Some states do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you specific legal rights and you may also have other rights which vary from state to state 2002 Toastmaster Inc P N 60943 All Rights Reserved Printed in China A a Te ate enc ot toastmaster 37 Keep Dated Sales Receipt for Warranty Service Keep this booklet Record the following for reference Date purchased Model number EVERYBODY EATS It s a fact of life But sometimes preparing meals can become a chore That s why TOASTMASTER has been invited into millions of kitchens just like your
8. Electric Skillet USE AND CARE GUIDE MODEL TES1 f toastmaster 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 control in water or other liquid See instructions for cleaning Close supervision is necessary when any appliance is used by or near children This appliance is not for use by children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning the appliance Do not operate any damaged appliance Do not operate with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner Contact consumer service for return authorization examination repair or adjustment Extreme caution must be used when moving an appliance containing hot oil or other hot liquids Always attach heat control to appliance first then plug cord in the wall outlet To disconnect turn the heat control to OFF then remove plug from wall outlet The use of accesso
9. andwiches Cook for about 5 minutes on each side until golden brown Makes 4 sandwiches STUFFED FLOUNDER 2 pounds flounder or sole fillets 1 8 ounce package frozen chopped spinach 1 4 cup butter or margarine 1 cup chopped onions 1 3 cup pine nuts 1 4 cup Parmesan cheese 1 teaspoon basil 1 teaspoon salt 1 2 teaspoon pepper 1 egg beaten 1 cup chicken broth 1 bay leaf Wash and dry fillets Cook spinach according to package directions Drain Set aside In Electric Skillet melt butter with heat control set at 350 Saut onions and pine nuts about 3 to 4 minutes In a large bowl combine saut ed onion mixture spinach cheese basil salt pepper and egg Mix well Place about 2 tablespoons spinach filling onto each fish fillet Fold ends over filling Roll up jelly roll style Secure with wooden picks In Electric Skillet simmer broth and bay leaf with heat control set at 250 F Carefully add fish rolls Add cover with vents closed Cook at 250 F until fish flakes easily with a fork about 15 to 20 minutes Makes 4 to 6 servings TURKEY TETRAZZINI 8 ounces uncooked linguini broken into quarters 1 4 cup butter or margarine 1 4 cup flour 1 teaspoon salt 1 4 teaspoon white pepper 2 cups chicken broth 1 5 33 ounce can evaporated milk 1 2 pound fresh mushrooms sliced 3 cups diced cooked turkey 1 2 cup Parmesan cheese Cook linguini according to package directions Drain Set aside In Electric Skil
10. 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 adamp soft cloth Dry heat control completely Set aside 3 Immerse electric skillet and cover in hot sudsy water Clean thoroughly using a sponge or soft cloth Rinse in hot water Dry completely 4 For stubborn food particles loosen with a plastic cleaning pad Avoid hard scouring of the non stick finish as this may cause surface scratches x AE A E E ccatabesers er tee E a 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 bread slices occasionally On a plate combine remaining confectioner s sugar and brown sugar Preheat Electric Skillet with heat control set at 375 F and melt the butter Remove bread slices from egg
11. en and red pepper over chicken cover and cook an additional 5 minutes Toss in olives and heat through Makes 4 to 6 servings CHICKEN AND DUMPLINGS 1 5 to 6 pound roasting chicken cut in pieces 4 cups chicken broth 1 bay leaf 1 teaspoon thyme 1 teaspoon salt 1 2 teaspoon pepper 5 carrots peeled and cut into 1 inch strips 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 tablespoon shortening 1 egg 2 3 cup milk 2 teaspoons parsley 1 teaspoon paprika In Electric Skillet place chicken broth bay leaf thyme salt and pepper Bring to a boil with heat control set at 350 F Turn heat control down until light goes out simmer point Add cover with vent closed and simmer 1 hour Reserving liquid remove chicken from skillet Remove skin from chicken Cut strips of meat away from bone Add carrots and chicken strips to broth To make dumplings combine flour baking powder and salt Cut the shortening in using a pastry blender or two knives Mix together the egg and milk Add to flour mixture Add parsley and paprika Mix until moistened Drop dough by tablespoonful into asimmering broth Turn heat control to 225 F Add cover with vent closed and cook an additional 20 minutes or until dumplings are firm Makes 6 servings x AE A E E ccatabesers er tee ere B CHICKEN AND RICE 1 tablespoon olive oil 4 chicken breast halves skinless boneless 1 10 3 4 ounce can cream of chicken soup 1 1 2 cups warm
12. espoons 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 with heat control set at 300 F melt butter and saut garlic and mushrooms until mushrooms are cooked about 5 minutes Stir in chicken broth parsley and oregano and cook for another 5 minutes Turn heat control to 200 and slowly stir in Alfredo sauce and pepper Simmer until hot stirring frequently Spoon sauce over tortellini and sprinkle with grated cheese Makes 4 6 servings x a Ee E E E E E ate EE 15 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 Saut onion and garlic until tender but not brown about 3 minutes Add remaining ingredients Bring to a boil Add cover with vents closed and turn heat control down until light goes out simmer point Simmer approximately 25 to 30 minutes or
13. heese 1 4 cup cilantro chopped In Electric Skillet with heat control set at 300 F heat oil and add garlic and onion Saut for 1 2 minutes and add bell pepper squash and mushrooms Stir and saut an additional 3 minutes Turn heat control down to 250 F Add corn beans tomatoes and chili seasoning Add cover with vents closed and simmer 30 minutes or until hot Serve and top with cheese and cilantro Makes 4 6 servings TEXAS CHILI 1 4 cup vegetable oil 3 pounds beef chuck roast cut into 1 2 inch cubes 3 cloves garlic minced 4 to 6 tablespoons chili powder 3 tablespoons oregano 2 tablespoons ground cumin 1 to 2 teaspoons cayenne pepper 4 to 5 cups water 1 4 cup cornmeal 1 2 cup water In Electric Skillet heat oil with heat control set at 350 F Brown meat and garlic in oil until meat loses its pinkness Add chili powder oregano cumin and cayenne pepper Stir coating meat well Add 4 to 5 cups of water and stir Turn heat control down until light goes out simmer point Add cover with vents closed and simmer 45 minutes to an hour Meanwhile make a thick smooth paste of cornmeal and 1 2 cup water Add to chili stirring constantly to prevent lumps Simmer uncovered stirring occasionally 30 to 40 minutes longer or until tender Makes 6 to 8 servings x AE A E E ccatabesers er tee E 31 PEPPER STEAK 1 1 2 pounds top round steak 1 3 cup vegetable oil 3 4 teaspoon salt 3 medium green peppe
14. k three minutes Add crab meat whitefish and shrimp Add cover with vents closed and cook until seafood is done about 5 minutes Crumble bacon over gumbo and stir Serve over cooked rice Makes 4 to 6 servings SALMON WITH FESTIVE GLAZE 1 4 cup Dijon mustard 1 2 cup orange juice 1 4 cup low sodium soy sauce 1 tablespoon grated fresh ginger 2 tablespoons honey 1 2 teaspoon grated orange rind 4 6 ounce salmon fillets 2 tablespoons olive oil Combine first sx ingredientsin a sturdy plastic bag Add salmon to plastic bag and sal Marinate salmon in refrigerator for 30 45 minutes H eat olive oil in Electric Skillet with heat control set at 350 F Remove salmon from bag and carefully place in skillet Sear salmon fillet 1 minute on each side Add 1 cup marinade and add cover with vents open Lower heat control to 300 F and cook 5 7 minutes or until salmon flakes easily with a fork Makes 4 servings x AE A E E ccatabesers er tee E 21 GRILLED REUBENS 8 slices rye bread 2 3 cup Thousand Island salad dressing 1 pound corned beef thinly sliced 1 8 1 2 ounce can sauerkraut drained 1 pound Swiss cheese thinly sliced 1 4 cup butter or margarine Spread each slice of rye bread with approximately 2 tablespoons Thousand Island dressing Layer corned beef sauerkraut and Swiss cheese on 4 bread slices Top each with remaining slices of bread In Electric Skillet melt butter with heat control set at 350 F Add s
15. l to desired temperature The indicator light on the heat control will glow The light will go out once the selected temperature has been reached 5 Add food and cook according to recipe or cooking charts Adjust heat control as necessary NOTE During cooking the light will go on and off indicating that the electric skillet is maintaining proper temperature 6 The cover on the electric skillet is designed to allow excess steam to escape through the vents in the cover during cooking see Figure 2 7 Liquids such as broth water etc may be added to the skillet during cooking 8 When cooking has been completed turn heat control to the OFF position The indicator light on the heat control will be out Unplug cord from wall outlet Let the skillet cool completely Remove heat control from skillet Follow Care and Cleaning instructions Cooking Methods FRY SAUTE Cooking food rapidly in an open skillet using a mall quantity of fat Add oil shortening butter or margarine to skillet and preheat to desired temperature 350 F Amount of fat used will vary accordingly to recipe and type or amount of food to be prepared PAN BROIL Cooking food over high heat in an open skillet using little or no fat Add little or no oil Shortening butter or margarine to skillet and preheat to desired temperature 400 F Place food in hot skillet Brown turning often Remove excess fat as it accumulates BRAISE Searing food in hot fa
16. let melt butter with heat control set at 225 F Blend in flour salt and pepper until smooth Stir in chicken broth and evaporated milk Cook stirring constantly until thickened Add mushrooms turkey and cooked linguini Combine thoroughly Sprinkle with cheese Turn heat control down until light goes out simmer point Add cover with vents closed and simmer 20 minutes Makes 4 to 6 servings x AE A E E ccatabesers er tee EE 23 MEXICAN CHICKEN 1 2 1 2 to 3 pound broiler fryer chicken cut into 8 pieces Salt Pepper 1 2 cup flour 2 tablespoons chili powder 1 teaspoon cumin 1 3 cup vegetable oil 1 cup chopped onion 1 clove garlic minced 1 1 2 cups uncooked rice 1 4 1 2 ounce can tomatoes coarsely chopped 3 cups water 1 2 cup chopped green pepper 1 2 cup chopped red pepper 1 cup sliced pitted ripe olives Dash red pepper sauce Sprinkle chicken with salt and pepper Combine flour chili powder and cumin in a plastic bag Place chicken pieces in bag and shake to coat well In Electric Skillet heat oil with heat control set at 350 F Brown chicken in hot oil 10 minutes on each side or until golden brown Remove chicken from skillet Add onion and garlic to skillet saut 4 to 5 minutes Stir in rice tomatoes and water Arrange chicken over rice Add cover with vent closed and turn heat control down until light goes out simmer point Simmer 35 to 40 minutes adding more water if necessary Sprinkle gre
17. ll In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 947 3744 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 12 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we will require you to pay the cost of customs duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming shipment For your protection carefully package the product for shipment and insure it with the carrier Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C O D shipments cannot be accepted To return the appliance ship to To contact us please write to or call Salton Inc Salton Inc
18. on 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 H ot cooked rice optional In Electric Skillet melt butter with heat control set at 250 F Stir in flour blending until smooth Add tomato pur e water okra salt onion powder and basil Stir together and bring mixture to a boil Turn heat control down until light goes out simmer point Add cover with vents closed and simmer 30 minutes Add cod shrimp and crabmeat Add cover and simmer 15 to 20 minutes or until fish is tender Add red pepper sauce to taste Serve over rice if desired Makes 6 to 8 servings If frozen shrimp are used thaw and drain completdy x AE A E E ccatabesers er tee E 19 AMERICAN SEAFOOD GUMBO 4 slices bacon 1 large onion chopped 1 red bell pepper chopped 3 cloves garlic 1 10 3 4 ounce can tomato pur e 1 14 1 2 ounce can diced tomatoes basil garlic and oregano flavor 1 cup chicken broth 1 9 ounce box frozen okra 1 6 ounce can crab meat 1 pound whitefish cut into 1 inch pieces 1 pound shrimp peeled and deveined uncooked 3 cups cooked rice With Electric Skillet heat control set at 300 F fry bacon until crisp Remove bacon from pan and add onion pepper and garlic Saut in bacon drippings until transparent about 4 minutes Add tomato pur e tomatoes chicken broth and okra Stir Add cover with vents open and coo
19. over H eat until food is warm turning or stirring occasionally x E ANEETA OE EOE ARACET EAEAN EASES E 5 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 Temperature BEEF Hamburgers With or without medium well 3 4 min 1 2 inch thick 350 F extra fat each side well 4 5 min each side Liver 1 2 inch thick 350 F Use 2 tablespoons Fat 4 5 min each side Sandwich Steaks 1 4 inch thick 350 F Steak Chuck Use 2 tablespoons fat With or without rare 1 min each side medium 1 1 2 min each side well 2 min each side rare 4 min each side 1 2 inch thick 350 F extra fat Linch thick extra fat medium 8 min each side 400 F well 11 min each side CHICKEN Chicken Breasts Use 3 4 tablespoons 10 20 min total boneless fat turning often 350 F Pieces U se 3 4 tablespoons 25 30 min total 350 F fat turning often EGGS Fried Use 1 tablespoon 3 5 min total 300 F fat for each 2 eggs
20. poon oil 4 boneless pork chops 2 large cooking apples chopped 1 2 inch thick 1 1 2 cups apple juice 1 6 ounce package Stove Top Stuffing Mix pork flavor 1 2 teaspoon sage 1 4 teaspoon salt With heat control set at 300 F heat oil in electric Skillet and add chops Cook 4 5 minutes on each side until lightly browned Remove chops from skillet to plate and keep warm Combine apples apple juice and contents of vegetable seasoning packet from Stove Top Stuffing Mix in skillet Stir to mix well Bring to boil and add stuffing crumbs sage and salt Stir to moisten crumbs Add chops to top of stuffing Add cover with vents closed and cook on 200 F heat about 10 minutes or until chops are thoroughly cooked Add slight amount of water if necessary Makes 4 servings SWEET AND SOUR PORK 2 pounds boneless pork cut into 1 2 inch cubes 1 4 cup flour 2 tablespoons oil 2 tablespoons cornstarch 1 4 cup white vinegar 3 tablespoons chili sauce 1 4 teaspoon garlic powder 1 4 teaspoon ground ginger 1 12 ounce jar apricot preserves 1 small green pepper cut in thin strips 1 small red pepper cut in thin strips 1 11 ounce can Mandarin orange segments drained 1 8 ounce can pineapple chunks drained H ot cooked rice optional In a sturdy plastic bag combine pork and flour Shake well to coat In Electric Skillet heat oil with heat control set at 350 F Brown pork until golden brown on all sides about 4 to
21. quash cut side up Place approximately 1 3 cup of apple mixture in each squash half Cover and cook with heat control set at 225 F for 10 to 15 minutes or until almost tender Add more water if necessary Dot stuffing with butter Cover and cook 5 minutes longer or until tender Makes 4 to 6 servings x a Ee E E E E E ate EE 17 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 tablespoons Add rice and onion to drippings Saut until golden stirring frequently about 3 minutes Add chicken broth tomato sauce ham salt and red pepper sauce Place chicken pieces on top Turn heat control down until light goes out simmer point Add cover with vents closed and simmer about 25 to 30 minutes adding more water if necessary Add green pepper and cook 5 minutes longer Makes 6 servings LOUISIANA GUMBO 1 2 cup butter or margarine 1 4 cup flour 1 16 ounce can tomato pur e 2 cups water 1 10 ounce package frozen okra 1 teaspoon salt 1 teaspoon onion powder 1 teaspo
22. rowned Remove meatballs from skillet and drain well Set aside Melt remaining 1 4 cup butter with heat control set at 325 F Add flour to melted butter stirring until smooth Cook for 1 minute stirring constantly Gradually stir in beef broth and water Cook stirring constantly until thickened Add sour cream reduce heat to 250 F Stir until well combined Add meatballs H eat thoroughly Makes 6 to 8 main dish servings Note Swedish meat balls can be served as an hors d oeuvre Serve and keep warm in the Electric Skillet x AE A E E ccatabesers er tee EE 33 QUICK AND EASY PIZZA 1 7 9 inch prepared pizza crust 1 2 cup pizza sauce 1 2 cup mozzarella cheese Olive oil Crab meat or pepperoni Preheat Electric Skillet with heat control set at 350 F Brush olive oil on pizza crust Spread pizza sauce on pizza crust and top with crab meat or pepperoni Sprinkle mozzarella cheese on top Putin skillet and cover with vented lid Cook about 5 6 minutes or until toppings are hot and cheese is melted Makes 2 to 4 servings VEAL MARSALA 1 pound boneless veal cutlets pounded thin 1 4 cup flour 3 tablespoons butter or margarine 1 2 teaspoon salt Dash pepper 1 1 2 cups thinly sliced mushrooms 2 tablespoons butter or margarine 2 tablespoons flour 1 1 2 cups chicken broth H ot cooked rice or noodles optional Slice the veal into 2 x 1 2 inch strips In sturdy plastic bag place veal and 1 4 cup flour
23. rs cut in 1 inch pieces 3 medium red peppers cut in linch pieces 1 1 2 cups sliced celery 1 2 cup finely chopped onion 1 clove garlic minced 1 1 2 cups beef broth 2 tablespoons cornstarch 1 3 cup water 1 tablespoon soy sauce H ot cooked rice optional Slice steak diagonally into very thin slices then cut slices into 2 inch pieces In Electric Skillet heat oil with heat control set at 350 F Brown meat in hot oil about 2 to 3 minutes Sprinkle with salt Add green and red pepper celery onion garlic and cook 2 minutes Add beef broth Turn heat control dial to 250 F Add cover with vents closed and cook until vegetables are tender crisp about 10 to 12 minutes Dissolve together cornstarch water and soy sauce until smooth Add to meat mixture Cook and stir until thickened about 3 to 4 minutes Serve over hot rice if desired Makes 6 servings SWEDISH MEATBALLS 1 1 2 pounds ground beef 1 1 2 cups flavored bread crumbs 1 4 teaspoon pepper 1 teaspoon nutmeg 1 teaspoon paprika 3 4 teaspoon salt 2 eggs beaten 1 2 cup milk 1 2 cup butter or margarine 1 4 cup flour 1 10 1 2 ounce can beef broth undiluted 1 2 cup water 1 cup sour cream H ot cooked rice or noodles Combine the first 8 ingredients mix well and shape into 1 inch meatballs Melt 1 4 cup butter reserving remaining 1 4 cup butter in Electric Skillet with heat control set at 325 F Cook meatballs turning occasionally until b
24. ry attachments not recommended by Toastmaster may cause injuries Do not use outdoors or while standing in a damp area Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven x Sr 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 care is exercised in their use If an extension cord is required special care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and at least 13 A 1625 W and 2 the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other As a safety feature to reduce the risk of electrical shock this plug is intended to fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fi
25. ry is served along with small bowls of chopped peanuts raisins shredded coconut chopped orange peel and hot cooked rice x AE A E E ccatabesers er tee A aner B QUICK ALMOND BRITTLE 3 cups sugar 1 2 cup butter or margarine Dash salt 1 cup coarsely chopped almonds 1 2 cup coarsely chopped almonds 1 6 ounce package semi sweet chocolate morsels Grease well a 14 x 10 inch baking pan Preheat Electric Skillet with heat control set at 400 F Add sugar butter and salt When sugar begins to melt stir to blend Cook stirring constantly until sugar dissolves about 3 to 5 minutes Turn heat control to OFF Stir in 1 cup almonds Pour into prepared pan Cool slightly Sprinkle chocolate morsels over candy Cover baking pan until chocolate morsels are soft Spread chocolate evenly over candy Sprinkle remaining almonds Chill until chocolate has hardened Break into pieces Makes about 2 pounds candy LIMITED ONE YEAR WARRANTY Warranty This Toastmaster product is warranted to be free from defects in materials or workmanship for a period of 1 year from the original purchase date This product warranty covers only the original consumer purchaser of the product Warranty Coverage This warranty is void if the product has been damaged by accident in shipment unreasonable use misuse neglect improper service commercial use repairs by unauthorized personnel normal wear and tear improper assembly installation or main
26. s so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE AND STYLE The TOASTMASTER name stands for a CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE Contact Information Coordonn es Contacte a Toastmaster Inc National Service Center 708 South Missouri Street Macon Mo 63552 In USA and Canada call Consumer Service 1 800 947 3744 Consumer Parts 1 800 947 3745 consumer _relations toastmaster com Hours 8 00 a m 5 30 p m CST Aux USA et au Canada appeler les num ros suivants Service Consommateurs 1 800 947 3744 Pieces Consommateurs 1 800 947 3745 consumer_relations toastmaster com Horaires De 8h00 17h30 heure GMT 6 En M xico Toastmaster de M xico S A de C V Cerrada de Recursos Hidr ulicos N mero 6 La Loma Industrial Tlalnepantla de Baz C P 54060 Estado de M xico 52 5 397 2848 Horario 8 00 a m hasta 5 30 p m hora del Centro C ONTACT US APPELEZ 2002 Toastmaster Inc ME tg A Subsidiary of Salton Inc www toasimaster com Subsidiaire de Salton Inc consumer_relations toastmaster com A una Subsidiaria de Salton Inc x Se Questions Call toll free 1 800 947 3744 Monday Friday 8 00 a m 5 30 p m CST vwwtoastmaster com TES1
27. sary CHICKEN Chicken Pieces If desired coat chicken with seasoned 45 min total 350 F brown flour Using 1 4 cup fat for every 2 to 200 F finish 3 pounds of chicken brown on all sides for 15 minutes at 350 F Add 2 to 3 cups of liquid Turn heat control down to 200 F Cover and cook for 30 minutes or until done Add more liquid as it becomes necessary LAMB Lamb Chops Use 2 tablespoons of fat heated to 30 to 40 min 1 2 inch to 350 F to brown meat 5 minutes on each total linch thick side Add 2 to 3 cups of liquid Turn 350 F brown heat control down to 200 F Cover and 200 F finish cook for 20 to 30 minutes or until tender Add more liquid as it becomes necessary PORK Pork Chops Use 2 tablespoons of fat heated to 40 min to 1 2 inch to 350 F to brown meat 5 to 10 minutes 1 hr total linch thick on each side Add 2 to 3 cups of liquid 350 F brown Turn heat control down to 200 F Cover 200 F finish and cook for 30 to 40 minutes or until tender and completely cooked Add more liquid as it becomes necessary VEAL Veal Chops Use 1 4 cup of fat heated to 350 F to 30 to 40 min 1 2 inch to brown meat 5 minutes on each side total linch thick Add 2 to 3 cups of liquid Turn heat 350 F brown control down to 200 F Cover and cook 200 F finish for 20 to 30 minutes or until tender Add more liquid as it becomes necessary User Maintenance Instructions This appliance requires little maintenance It
28. t contact a qualified electrician Do not attempt to defeat this safety feature ELECTRIC POWER If electric circuit is overloaded with other appliances your appliance may not operate properly It should be operated on a separate electric circuit from other appliances This product is for household use only 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 4 Hardware Package P N 21728TM Figure 1 Screw 4 Washer 4 Spacer 4 5 Probe Assembly P N 21729 TM Snap the lid handle onto the lid by pressing firmly on the Attach each of the two foot handle Jig a tte Molding the assemblies to the bottom of the underside of the lid It should skillet with the screws provided snap into place and allow Tighten with a 2 phillips movement for adjusting the screwdriver steam vents EE EE I RE EP II EN EEE Sr B How to Use 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 contro
29. t until brown then simmering in a covered skillet with liquid added Add asmall 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 cooking and add more liquid as necessary DO NOT LET SKILLET BOIL DRY SIMMER Gently cooking food in aliquid jus below boiling temperature Add oil shortening butter or margarine to skillet and preheat to desired temperature If required brown food on all sides Add liquid or make sauce as directed in recipe With heat control set at 250 F or dightly higher bring liquid to a boil Turn heat control down just until indicator light goes out This is the simmer point Cover Simmer food for the directed length of time or until food is done Check periodically during cooking and add more liquid as necessary DO NOT LET SKILLET BOIL DRY STEAM Cooking food by exposing it to steam in a covered skillet Place a small amount of water in the bottom of skillet Add vegetables or other foods and cover Turn heat control to 250 F and steam food until done Check often adding more water as necessary DO NOT LET SKILLET BOIL DRY WARM Gradually bringing cooked and cooled food back up to serving temperature Preheat skillet with heat control set on warm Place food to be warmed in skillet C
30. ta puffs up in which case pierce it once or twice with a sharp knife When eggs are firm loosen the frittata carefully by sliding a wide spatula around edge and underneath Place a large plate upside down over the top of the skillet like alid and carefully invert skillet dropping the frittata onto plate Carefully slide frittata back into the skillet and brown underside for 1 to 2 minutes Turn frittata out onto serving platter Cut in wedges and serve Makes 6 to 8 servings VARIATION ZUCCHINI FRITTATA Substitute 1 1 2 pounds finely sliced zucchini for sausage Saut zucchini with onion until tender Proceed as directed Makes 4 to 6 servings x AE A E E ccatabesers er tee EE 13 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 H eat 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 Add cover with vents closed Turn skillet to off Let stand for 5 minutes Remove lid and stir in eggs Makes 4 servings ALFREDO AND MUSHROOM TORTELLINI 20 ounces cheese tortellini frozen or fresh 2 large portobello mushrooms 2 tabl
31. tenance abuse or other causes not arising out of defects in materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed altered defaced or rendered illegible Implied Warranties AN Y IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Some states do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you Warranty Performance During the above one year warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the purchase price refunded The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one month period No charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 947 3744 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CO N SUM ER SERVICE stating that you are a consumer with a problem Please refer to model number TES1 when you ca
32. until vegetables are tender but not overcooked Makes 6 to 8 servings RICE PILAF 2 tablespoons butter or margarine 1 cup chopped onion 1 1 2 cups uncooked rice 1 4 cup slivered almonds 4 chicken bouillon cubes 4 cups boiling water 1 tablespoon parsley flakes 1 4 teaspoon garlic powder 1 4 teaspoon black pepper In Electric Skillet melt butter with heat control set at 300 F Add onion rice and slivered almonds Saut stirring occasionally until onions are soft and rice begins to brown Dissolve bouillon cubes in boiling water Add to skillet Stir in remaining ingredients Add cover with vents closed and simmer at 225 F until water is absorbed about 30 minutes Fluff rice and serve Makes 6 to 8 servings 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 until light goes out simmer point Add cover with vents closed and cook for 5 to 10 minutes Meanwhile combine chopped apples brown sugar raisins almonds cinnamon lemon juice and cloves Turn acorn s
Download Pdf Manuals
Related Search