Black & Decker SK600 Series Use And Care Book Manual page 5

SK600UPub177275-01RV02 8/12/04 3:40 PM
Approx.
Food Preheat Temp
EGGS
Fried, up to 8 Yes 275°F
135°C
Scrambled, Yes 250°F
Mixture of 8 eggs 121°C
pepper.
FISH FILLETS
1 pound, 1/4" thick Yes 375°F
.45 kg/.64 cm fillets 191°C
FRANKFURTERS
10/package No 325°F
163°C
FRENCH TOAST
Up to 6 slices Yes 350°F
177°C
HAM
Precooked Slices Yes 325°F
Up to 2, 1 ⁄ " (1.27cm) 163°C
2
to 3 ⁄ " (1.91cm) thick
4
HAMBURGERS
1 ⁄ lb. (.11kg) each, Yes 350°F
4
⁄ " (1.27cm) thick, 177°C
1
2
up to 10
PANCAKES,
Up to 6 Yes 350°F
177°C
PORK CHOPS,
With Bone, Yes 350°F
Up to 10, 177°C
⁄ " (1.27cm) to Brown
1
2
3 ⁄ " (1.91 cm) thick 250°F
4
121°C
Finish
POTATOES,
2 1 ⁄ lbs. (1.13 kg) Yes 350°F
2
(about 6) 177°C
1 ⁄ " (.32 cm) thick slices
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Page 8
Approx.
Time/Mins. Directions
4-6 Melt 1 tbsp. butter or margarine in Skillet
and spread over surface; fry eggs until
done. Turn as desired.
4-6 Melt 1 tbsp. butter or margarine and spread
over surface. For 8 eggs, beat thoroughly
with ⁄ cup milk or water, ⁄ tsp. salt, dash
1 1
4 2
When mixture begins to set, stir bottom and
sides until eggs are cooked to suit
personal taste.
5-8 Dip fish in mixture of 1 beaten egg and
1 tbsp. milk, then in 1 cup seasoned
bread crumbs. Add 2 tbsp. oil to
preheated Skillet. Fry fillets until golden
brown on both sides.
12 -14 Place in COLD Skillet. Turn carefully to
avoid breaking skin; turn often until
browned on all sides.
2-4 Beat 2 eggs thoroughly with 2 tbsp.
milk and 1 ⁄ tsp. salt. Dip bread slices in
4
mixture, turning so both sides are coated
Lightly grease preheated Skillet. Add
bread, brown on one side; then the other.
5-8 Slash fat edge at 2" (5 cm) intervals to
prevent curling. Fry ham on both sides
until lightly browned.
12-15 med Add patties to preheated Skillet. Brown
16 -20 well on both sides, turning once.
done
2-4 Prepare your favorite pancake recipe.
Lightly grease preheated Skillet with
vegetable oil. For each pancake, use about
1 ⁄ cup batter. Turn when bubbles appear on
4
top surface and edges look dry. Brown on
other side.
10 Trim off fatty edges. Brown chops,
turning once. Reduce temperature
to 250°F (121°C). Cover and cook
15-25 cook until well done, but not dry.
25-30 Place in 2-3 tablespoons hot bacon fat or
vegetable oil. Cook and brown, turning
frequently.
7
Approx. Approx.
Food Preheat Temp Time/Mins.
SANDWICHES
Grilled, Up to 6 No 350°F 6-8
177°C
SAUSAGE
Links or patties, No 325°F 15-25
Up to 16 links, or 163°C
8 patties
STEAK
Cube, Up to 6, 1 ⁄ " Yes 350°F 3-8
2
(1.27cm) thick 177°C
Sandwich, Up to 10,
⁄ "(.64 cm) thick
1
4
ROASTING
Because of variations in Skillets and cuts of meat and poultry, it is important to use a meat
thermometer when roasting to accurately determine internal temperature. To test
temperature, insert thermometer into the thickest piece of meat or poultry, making sure it
does not touch a bone or any part of the Skillet.
Approx. Approx.
Food Temp Roasting Time
BEEF POT ROAST
Boneless Rump or 400°F 30 mins. browning
Bottom Round – 204°C time
About 5 lbs. Brown
(2.27kg) 300°F 40-45 mins./lb.(kg)
154°C cooking time
Roast
CHICKEN 375°F 30 mins. browning
1 or 2 Broiler- 191°C time
Fryers, Brown
About 4 lbs. each 300°F 1:30-1:45 hours
(1.81kg) 154°C
Roast
PORK ROAST
Boneless Pork 400°F 30 min. browning
Loin, About 3 lbs. 204°C time
(1.36kg) Brown
300°F 2 hours
154°C cooking time
Roast
Directions
Spread cheese or other favorite filling
between bread slices. Lightly spread
softened butter or margarine on outside
of bread; place in COLD Skillet. Grill each
side until browned, about 3-4 minutes/side.
Place in COLD Skillet; turn carefully and
often until golden brown and well done,
but not dry. Links take slightly longer
than patties.
Slash edges to prevent curling, if
necessary. Add steaks and cook to
desired doneness. Thicker steaks take
slightly longer.
Directions
Preheat Skillet at 400°F (204°C); add 1-2 tbsp.
oil. Brown meat on all sides. Drain accumulated
fat from Skillet. Reduce temperature to
300°F (154°C). Cover, with vent closed. Cook,
turning every 1 ⁄ hour, until meat is tender.
2
Save drippings for gravy if desired.
Preheat Skillet to 375°F (191°C). Brown
chicken on all sides. Reduce temperature to
300°F (154°C). Drain off accumulated fat, if
desired. Cover Skillet, with vent open. Halfway
through cooking period, turn chicken and
roast until well done.
Preheat Skillet at 400°F (204°C); add 1-2 tbsp.
oil; brown roast on all sides. Reduce
temperature to 300°F (154°C). Drain off
accumulated fat. Cover, with vent open.
Turn about every 1 ⁄ hour during cooking.
2
Roast well done.
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