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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