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FRYING CHART (CONTINUED)
Food/Preheat Cooking Time
Temperature Method
LAMB
Lamb Chops With or with- Medium: 19-21 min. total
1/2-inch thick out extra fat Well: 24-26 min. total
350°F
PORK
Pork Chops With or with- 1/2-in. thick: 15-20 min. total
350°F out extra fat 1-in. thick: 30-40 min. total
Bacon Slices Start in a 5-7 min. total
350°F cold pan
Sausage Links Turn sausage 20 min. total
300°F on all sides to
brown. Should
be well done
with no trace
of pink.
Brown ‘N’ Serve Turn sausage 7-8 min. total
300°F on all sides to
brown.
Sausage Patties Turn sausage 6-7 min. total
1/2-inch thick on all sides to
300°F brown. Should
be well done
with no trace
of pink.
VEAL
Cutlets, Chops Use 2-3 tbsp. 3-5 min. each side
1
/8 to
1
/2-in. thick of fat (cutlets)
350°F 5-10 min. each side
(chops)
FISH
Fish Fillet Use 3-4 tbsp. 3-5 min. each side
1/2-inch thick of fat
350°F
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TEMPERATURE CONTROL PROBE
The Temperature Control Probe is the nerve center and brain of
the Electric Skillet. Treat it carefully. Dropping or banging it could
change its calibration and make the temperature settings inaccu-
rate.
Select the temperature as called for in the recipe. Allow Skillet to
cool before removing the Temperature Control Probe.
To clean the Temperature Control Probe, simply wipe down with a
soft, damp cloth. Make sure you dry it thoroughly before using
again.
NOTE: The Temperature Control Probe is not immersible.
CAUTION: Use only the Temperature Control Probe (P/N
22739) supplied with this product. Using any other type of
Temperature Control Probe may cause fire, electric shock, or
injury.
BEFORE FIRST USE
Read all instructions carefully. Remove the Temperature Control
Probe from the Electric Skillet and set it aside.
Wash the Electric Skillet and Glass Lid in hot, sudsy water. Rinse
and dry thoroughly.
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