Curtis Stone Dura-Electric Usage Instructions
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Curtis Stone Dura-Electric Usage Instructions

12" non-stick skillet
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12" DURA-ELECTRIC NON-STICK SKILLET
12" POÊLE ANTIADHÉSIVE DURA-ELECTRIC
USAGE INSTRUCTIONS
INSTRUCTIONS D'UTILISATION

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Summary of Contents for Curtis Stone Dura-Electric

  • Page 1 12” DURA-ELECTRIC NON-STICK SKILLET 12” POÊLE ANTIADHÉSIVE DURA-ELECTRIC USAGE INSTRUCTIONS INSTRUCTIONS D’UTILISATION...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS Like any electrical appliance, the Skillet must be handled with care at all times. To ensure your own safety, the following precautions should be followed. BEFORE USING YOUR SKILLET, READ ALL INSTRUCTIONS CAREFULLY. Remove all bags and packaging from appliance before use. Never leave appliance unattended when in use.
  • Page 3 Do not use appliance outdoors or for commercial purposes. Do not let the cord touch hot surfaces or hang over the edge of tables or counters. Do not deep-fry food in the Skillet. To avoid injury, we recommend allowing the Skillet to return to room temperature before detaching control probe from base.

  • Page 4: Parts And Accessories

    PARTS & ACCESSORIES Lid Knob Control Probe Socket Steam Vent Control Probe Glass Lid Indicator Light Dura-Electric Non Stick Pan Temperature Control Dial Handles Control Probe Connector Base Non Stick Roasting Rack...

  • Page 5: Using Your Skillet

    (see the Temperature Settings Guide on page 6). When you are finished cooking with your 12” Dura-Electric Non-stick Skillet, turn the temperature control dial to OFF. Wait for your Skillet to cool before cleaning.

  • Page 6: Temperature Setting Guide

    TEMPERATURE SETTING GUIDE The probe is thermostatically controlled with an indicator light which switches off automatically when the temperature selected has been reached. It will then cycle on and off to indicate that the selected temperature is being maintained. The setting on the dial represents the following temperatures approximately.

  • Page 7: Care And Cleaning

    Never use abrasive cleaning agents to clean your appliance as this may damage the Skillet. To prevent damage to the Dura-Electric non stick pan, make sure to dry thoroughly after washing. Any other servicing or maintenance should be performed by an authorized service representative.

  • Page 8: Warranty

    WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of- purchase.

  • Page 9: Garanties Importantes

    GARANTIES IMPORTANTES Comme tout appareil électrique, la poêle doit toujours être manipulée avec précaution. Pour assurer votre propre sécurité, les mesures de précaution suivantes doivent être prises. AVANT D’UTILISER VOTRE POÊLE, LISEZ ATTENTIVEMENT TOUTES LES INSTRUCTIONS. Retirez tous les sacs et emballages de l’appareil avant de l’utiliser. Ne laissez jamais l’appareil sans surveillance pendant son utilisation.
  • Page 10 Ne laissez pas le cordon d’alimentation toucher des surfaces chaudes ou pendre sur le bord des tables ou des comptoirs. Ne faites pas frire les aliments dans la poêle. Pour éviter toute blessure, nous recommandons de laisser la poêle revenir à température ambiante avant de détacher la sonde de contrôle de la base.

  • Page 11: Pièces Et Accessoires

    Prise de sonde de contrôle Ventilation de la vapeur Sonde de contrôle Couvercle en verre Témoin lumineux Panneau antiadhésif Dura-Electric Cadran de contrôle de la température Prise en main Connecteur de la sonde de contrôle Base Grille de rôtissage antiadhésive...
  • Page 12 Augmentez la chaleur jusqu’à ce que vous atteigniez la température appropriée à votre recette (voir le guide des paramètres de température à la page 13). Lorsque vous avez terminé la cuisson avec votre poêle antiadhésive Dura-Electric de 12 pouces, mettez le cadran de réglage de la température sur OFF. Attendez que votre poêle refroidisse avant de la nettoyer.
  • Page 13 GUIDE DE RÉGLAGE DE LA TEMPÉRATURE La sonde est contrôlée par un thermostat avec un témoin lumineux qui s’éteint automatiquement lorsque la température sélectionnée est atteinte. Elle s’allume et s’éteint ensuite pour indiquer que la température sélectionnée est maintenue. Le réglage sur le cadran représente approximativement les températures suivantes.

  • Page 14: Entretien Et Nettoyage

    N’utilisez jamais de produits de nettoyage abrasifs pour nettoyer votre appareil, car cela pourrait endommager la poêle. Pour éviter d’endommager la poêle antiadhésive Dura-Electric, assurez-vous de bien la sécher après le lavage. Tout autre entretien ou maintenance doit être effectué par un représentant de service autorisé.

  • Page 15: Garantie

    GARANTIE Cette garantie couvre tous les défauts de fabrication ou de matériaux des pièces mécaniques et électriques de ce produit, survenant dans des conditions normales d’utilisation et d’entretien, pendant une période de 12 mois à compter de la date d’achat, à condition que vous soyez en mesure de présenter une preuve d’achat valable. Une preuve d’achat valable est un reçu précisant l’article, la date d’achat et le coût de l’article.
  • Page 16 BUTTER BRAISED BRUSSELS SPROUTS Serves: 4 Prep Time: 5 minutes Cook Time: 12 minutes Make-Ahead: Brussels sprouts can be halved up 1 day ahead, covered and refrigerated. INGREDIENTS 1 1/2 lb. Brussels sprouts, halved 4 tbs. (1/2 stick) butter 1 tbs. finely chopped fresh parsley 1 tbs.
  • Page 18 CORN CHOWDER Serves: 4 Prep Time: 5 minutes Cook Time: 20 minutes Make-Ahead: Chowder can be made up to 1 day ahead, cooled, covered, and refrigerated. INGREDIENTS 2 bacon slices, coarsely chopped 1/2 yellow onion, finely chopped 3 celery ribs, cut into 1/2-inch pieces 3 garlic cloves, sliced 3 large sprigs fresh thyme 1/4 tsp.
  • Page 20 CRISPY POTATO TACOS Serves: 6 Prep Time: 15 minutes Cook Time: 5 minutes INGREDIENTS 1 1/2 cups cold mashed potatoes 6 corn tortillas Canola oil, as needed 1/2 cup Mexican crema or sour cream (optional) 2 cups finely shredded cabbage 1 cup pico de gallo Accompaniments: hot sauce, lime wedges METHOD...
  • Page 22 VEGETABLE FRITTERS Serves: 4 Prep Time: 20 minutes Cook Time: 12 minutes INGREDIENTS 1 russet potato, peeled 1 carrot, peeled 1 zucchini 1 onion, halved and very thinly sliced 2 large eggs, beaten to blend 1/2 cup olive oil 1 cup sour cream 2 tbs.
  • Page 24 THAI CURRY NOODLE SOUP Serves: 4 (makes about 8 cups) Prep Time: 10 minutes Cook Time: 20 minutes Make-Ahead: The recipe can be made through step 2 up to 1 day ahead. Cover marinated shrimp and coconut broth separately and refrigerate. Return coconut broth to a simmer before proceeding.
  • Page 26 FLUFFY PANCAKES WITH CHERRIES AND HONEY BUTTER Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes Make-Ahead: Honey butter can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature before using. INGREDIENTS 12 oz. red cherries, halved, pitted 1/2 cup sugar, divided 1 tbs.
  • Page 28 FRIED GREEN TOMATO BLT Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes Make-Ahead: Pimiento mayonnaise can be made 1 day ahead, covered and refrigerated. INGREDIENTS Bacon and Fried Green Tomatoes: Pimiento Mayonnaise: 2 large green tomatoes, cut into 1/2 cup mayonnaise 1/3-inch-thick slices 1 roasted red bell pepper, peeled,...
  • Page 30 PASTA WITH SAUSAGE AND PEPPERS Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes INGREDIENTS 10 oz. penne 1 tsp. plus 1 tbs. olive oil, divided 4 sweet Italian sausages, casings removed 1/2 each red and yellow bell pepper, thinly sliced 1/2 yellow onion, thinly sliced 2 garlic cloves, thinly sliced 2 large fresh thyme sprigs...
  • Page 32 SMOTHERED PORK CHOPS Serves: 4 Prep Time: 5 minutes Cook Time: 25 minutes INGREDIENTS 4 pork chops (about 8 oz. each) 2 tbs. olive oil 1 yellow onion, thinly sliced 4 fresh thyme sprigs 4 tsp. unbleached all-purpose flour 1 1/2 cups reduced-sodium chicken stock 1/4 cup heavy cream 2 cups cooked grits, for serving METHOD...
  • Page 34 STIR-FRIED SHRIMP WITH CHILIES, BELL PEPPERS, AND PEANUTS Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes, not including rice INGREDIENTS 1/4 cup oyster sauce 1 tbs. unseasoned rice vinegar 1 tsp. Thai or Vietnamese fish sauce (nam pla or nuoc cham) 1 tsp.
  • Page 36 SPANISH-STYLE STEAMED MUSSELS WITH CHORIZO Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes INGREDIENTS 8 oz. Spanish chorizo, thinly sliced 3 shallots, finely chopped 2 garlic cloves, finely chopped 4 lb. black mussels, debearded, scrubbed 1 cup dry white wine 3 tbs.
  • Page 38 QUICK SPAGHETTI BOLOGNESE Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes Make-Ahead: Tomato mixture can be made up to 2 hours ahead, covered and kept at room temperature. INGREDIENTS 10 oz. spaghetti 2 tsp. olive oil 4 large vine-ripened tomatoes (about 1 1/2 lb. total), halved 2 tbs.
  • Page 40 SCRAMBLED EGGS WITH SMOKED SALMON AND CHIVES Serves: 4 Prep Time: 5 minutes Cook Time: 10 minutes INGREDIENTS 6 large eggs 2/3 cup heavy cream 1/4 cup 1-inch pieces fresh chives 2 tbs. (1/4 stick) butter 8 tbs. cream cheese 4 slices sourdough bread, toasted 4 oz.
  • Page 42 STIR-FRIED BEEF WITH LETTUCE CUPS Serves: 4 Prep Time: 5 minutes Cook Time: 10 minutes Make-Ahead: Vegetables can be cut up to 8 hours ahead, covered separately and refrigerated. INGREDIENTS 1 lb. ground beef (80% lean) 1/2 yellow onion, finely chopped (about 1 cup) 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 1/4 head green cabbage, thinly sliced (about 2 cups)
  • Page 44 EASY CHILI Serves: 4 Prep Time: 10 minutes Cook Time: 40 minutes Make-Ahead: Chili can be made up to 2 days ahead, covered and refrigerated. Rewarm covered over low heat. INGREDIENTS 2 tbs. canola oil, divided 1/2 yellow onion, coarsely chopped (about 1 cup) 2 garlic cloves, smashed 2 jalapeño chiles, seeded, coarsely chopped 2 tsp.
  • Page 46 POPCORN WITH BACON AND PARMESAN Serves: 6 (makes 8 cups of popped popcorn) Prep Time: 5 minutes Cook Time: 10 minutes INGREDIENTS 4 slices bacon (about 4-oz.), finely chopped 2 tbs. canola oil 1/2 cup organic popcorn kernels 1 1/4 tsp. kosher salt One 1-oz.
  • Page 48 THE AUSSIE BURGER Serves: 4 Prep Time: 15 minutes Cook Time: 8 minutes Make-Ahead: Beet relish and chile mayo can be made up to 3 days ahead, covered separately and refrigerated. Drain any excess juices from relish before serving, if desired. INGREDIENTS 1 medium red beet (about 7 oz.), peeled 2 tbs.
  • Page 49 BUTTERY GARLIC SHRIMP Serves: 4 Prep Time: 10 minutes Cook Time: 8 minutes INGREDIENTS 1/3 cup olive oil 3 tbs. butter 1 shallot, finely chopped 1/2 tsp. each crushed red pepper flakes (optional) and fennel seeds 1 1/2 lb. peeled deveined jumbo shrimp (16–20 per lb.), with tails intact 4 garlic cloves, finely chopped 1 tsp.
  • Page 50 CRAB CAKES WITH TARTAR SAUCE Serves: 4 Prep Time: 30 minutes, plus 1 hour chilling time Cook Time: 10 minutes Make-Ahead: Tartar sauce can be made up to 2 days ahead and crab mixture can be made up to 1 day ahead. Cover sauce and crab mixture separately and refrigerate.
  • Page 51 SPICED STEAMED SHRIMP Serves: 4 Prep Time: 2 minutes Cook Time: 5 minutes INGREDIENTS 1 lb. jumbo shrimp, deveined, with shells intact 3 tbs. Cajun spice, blackening spice, Old Bay seasoning, or seasoning of your choice 4 thyme sprigs Lemon wedges, for serving METHOD In the Electric Skillet bring 2 cups water to a boil on MEDIUM heat on dial setting.
  • Page 52 STEAMED SALMON WITH GREEN ASPARAGUS AND TARRAGON Serves: 4 Prep Time: 2 minutes Cook Time: 12 minutes INGREDIENTS 1/2 cup dry white wine 1 1/2 cups vegetable stock or water 1 shallot, thinly sliced 1 lemon, thinly sliced Four 6-oz. skinless salmon fillets 1 bunch thin green asparagus, woody stems removed 2 tbs.
  • Page 53 QUICK BLACKENED CATFISH GUMBO Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes Make-Ahead: Blackening spice mixture can be made 1 week ahead, stored airtight at room temperature. Gumbo can be made 1 day ahead, cooled, covered, and chilled. Rewarm covered over low heat. INGREDIENTS 2 tsp.
  • Page 54 PERFECT POT ROAST Serves: 4 Prep Time: 10 minutes Cook Time: 4 hours Make-Ahead: Pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm pot roast covered in on MEDIUM-LOW heat for 20 minutes, or until warmed through. INGREDIENTS One 3 1/2-lb.
  • Page 55 CAULIFLOWER FRIED RICE WITH SESAME AND CASHEWS Serves: 2 to 4 Prep Time: 10 minutes Cook Time: 10 minutes INGREDIENTS 1/2 head cauliflower, bottom trimmed, florets, core, and stems coarsely chopped 2 tbs. canola oil 1 1/2 tbs. sesame oil 2 carrots, peeled, thinly sliced 2 celery stalks, thinly sliced 7 green onions, thinly sliced, white and pale green parts separated from dark...

  • Page 56: Chicken Cacciatore

    CHICKEN CACCIATORE Serves: 4 Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Make-Ahead: Cacciatore can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm over medium-low heat, moistening with water as needed. Stir in parsley and basil just before serving. Recrisp pancetta in skillet over medium-low heat.
  • Page 57 NOTES / REMARQUES...

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