Toastmaster TES1 Use And Care Manual
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Toastmaster TES1 Use And Care Manual

Toastmaster TES1 Use And Care Manual

Toastmaster use and care guide electric skillet tes1
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Electric Skillet
USE AND CARE GUIDE
MODEL TES1

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Summary of Contents for Toastmaster TES1

  • Page 1 Electric Skillet USE AND CARE GUIDE MODEL TES1...

  • Page 2: Important Safeguards

    The use of accessory 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.
  • Page 3 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...

  • Page 4: Assembly Instructions

    ASSEMBLY INSTRUCTIONS Note: Product may vary slightly from illustrations. Figure 1 Figure 2 - Adjustable Steam Vents Attach each of the two foot-handle assemblies to the bottom of the skillet with the screws provided. Tighten with a #2 phillips screwdriver. 1.

  • Page 5: How To Use

    How to Use Remove the heat control from the skillet and set aside. Before using for the first time, wash skillet and cover in hot, sudsy water. Rinse and dry completely. Turn heat control to the “OFF” position. Plug heat control securely into electric skillet.
  • Page 6 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.

  • Page 7: Cooking Charts

    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.
  • Page 8 Frying Chart (Continued) Food/Preheat Cooking Method Temperature PORK Pork Chops With or without 1/2-inch thick extra fat 350°F 1-inch thick 350°F Bacon Start in cold pan Slices 350°F Sausage Links Turn sausage on all 300°F sides to brown. Sausage should be well done with no trace of pink.
  • Page 9 Braising Chart Food/Preheat Cooking Method Temperature BEEF Chuck Steak, If desired, pound 1/4 to 1/2 cup flour London Broil, etc. into meat. Use 1/4 cup fat heated to 2-inches thick 350°F to brown meat 5 to 10 minutes 350°F brown on each side.

  • Page 10: User Maintenance Instructions

    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 When cooking is completed, unplug cord from wall outlet. Allow electric skillet to cool completely.
  • Page 11 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.
  • Page 12 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.
  • Page 13 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.
  • Page 14 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.
  • Page 15 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.
  • Page 16 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.

  • Page 17: Rice Pilaf

    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...

  • Page 18: Stuffed Squash

    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.
  • Page 19 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...
  • Page 20 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...
  • Page 21 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 purée 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...
  • Page 22 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 six ingredients in a sturdy plastic bag. Add salmon to plastic bag and seal.

  • Page 23: Grilled Reubens

    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.
  • Page 24 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.
  • Page 25 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...
  • Page 26 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...

  • Page 27: Chicken And Rice

    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 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 Heat olive oil in Electric Skillet with heat control set at 350°F.

  • Page 28: Chicken Parmesan

    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.
  • Page 29 PORK CHOP AND APPLE COMBO 1 tablespoon 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.
  • Page 30 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...

  • Page 31: Vegetarian Chili

    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.
  • Page 32 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.
  • Page 33 PEPPER STEAK 1-1/2 pounds top round steak 1/3 cup vegetable oil 3/4 teaspoon salt 3 medium green peppers, cut in 1-inch pieces 3 medium red peppers, cut in 1-inch 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...
  • Page 34 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 Hot cooked rice or noodles...
  • Page 35 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.
  • Page 36 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...
  • Page 37 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.
  • Page 38 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TES1 when you call. In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage.
  • Page 39 Date code (stamped on bottom)________________________________ 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 yours so we can HELP YOU MASTER your mixing, baking, grilling, toasting, brewing, heating and serving tasks WITH EASE AND STYLE.
  • Page 40 Service Consommateurs : 1-800-947-3744 Pièces Consommateurs : 1-800-947-3745 consumer_relations@toastmaster.com Horaires : De 8h00 à 17h30, heure GMT - 6 En México: Toastmaster de México, S.A. de C.V. Cerrada de Recursos Hidráulicos Número 6 La Loma Industrial Tlalnepantla de Baz, C.P. 54060 Estado de México...
  • Page 41 Electric Skillet Use and Care Guide...
  • Page 42 Questions toll free 1-800-947-3744 Call Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.com TES1...

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