User manual SUNBEAM ELECTRIC SKILLET

[. . . ] Extreme caution must be used when moving appliance containing hot oil or other hot liquids. Do not use appliance for other than intended use. Oven mitts are required when removing a hot LID or SKILLET PAN or to remove cooked food from the SKILLET PAN. Always attach plug to appliance first, then plug cord in the wall outlet. [. . . ] Break each egg into a bowl; slip into water. Add eggs, cook, stir gently, until set and cooked. NOTE: Use this guide along with an "instant-read" meat thermometer to check internal food temperature. 2 tablespoons butter or margarine 1 /2 cup plus 2 tablespoons all-purpose flour 11/2 teaspoons sugar 2 teaspoons baking powder 1 /2 teaspoon vanilla 1 /4 teaspoon cinnamon Combine egg, milk, spices and sugar in shallow pan. Dip both sides of bread quickly into egg mixture then place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each piece lightly with confectioner's sugar and serve with maple syrup. Combine flour, sugar, baking powder and spices in a small bowl. Pour about 1/4 cup batter for each pancake. Cook until bubbles come to the surface and the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for breakfast or brunch or top with ice cream, additional nuts and caramel syrup for dessert. 1 tablespoon butter or margarine 2 slices French bread, sliced 1-inch thick Confectioner's sugar Maple syrup Dash nutmeg /3 cup milk 1 egg 1 /2 cup peeled and finely chopped apple 2 tablespoons chopped pecans or walnuts Vegetable oil /2 cup diced, cooked ham /4 cup chopped green bell pepper /4 cup sliced fresh mushrooms 1 green onion, sliced 1 tablespoon butter or margarine Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift omelets from skillet with a wide spatula. 1 tablespoon butter or margarine 1 /4 cup chopped onion 2 tablespoons all-purpose flour 1 /4 cup milk Add onions and sauté until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine flour, milk and eggs; beat lightly to blend. gently cut into four pie-shaped wedges. 2 eggs 1 /2 cup chopped cooked ham 1 /2 cup chopped fresh spinach 3 /4 cup (3-ounces) Swiss cheese, shredded 3 eggs 2 tablespoons water /8 teaspoon salt Dash cayenne pepper 1 /3 cup (1-ounce) cheddar cheese, shredded 1 clove garlic, minced 1 tablespoon olive oil 1 whole boneless, skinless chicken breast, cut into 1/2-inch x 2-inch strips 1 cup sliced red, green or yellow bell pepper (or combination) 1 /2 teaspoon basil 6 slices bacon 4 large potatoes, thinly sliced with skins on 1 can (4-ounces) chopped green chilies Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. reduce temperature to 250°F/120°C. Blend seasonings and cornstarch into chicken broth, stirring until well blended. [. . . ] Allow to cook, stirring constantly, about 2 minutes or until sauce has thickened slightly. /4 teaspoon sugar salt to taste 2 tablespoons sesame or peanut oil 3 /4 cup broccoli flowerettes 1 to 2 medium carrots, bias sliced 1 /2 onion, sliced in thin wedges Hot cooked rice Doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively "JCS") warrants that for a period of one year from the date of purchase, this product will be fr ee from defects in material and workmanship. JCS, at its option, will repair or replace this product or any component of the pr oduct found to be defective during the warranty period. Replacement will be made with a new or remanufactured product or component. [. . . ]