USE & CARE INSTRUCTIONS
Electric Skillet
FS12B
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ADDITIONAL
IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and
escaping steam during use. Proper precautions must be taken to
prevent the risk of burns, fires, or other injury to persons or dam-
age to property.
CAUTION: This appliance is hot during operation and retains
heat for some time after turning off. Always use oven mitts when
handling hot materials and allow metal parts to cool before clean-
ing. Do not place anything on top of the appliance while it is oper-
ating or while it is hot.
1. All users of this appliance must read and understand this
Owner’s Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC
electrical outlet only.
3. If this appliance begins to malfunction during use, immediate-
ly unplug the cord. Do not use or attempt to repair the mal-
functioning appliance.
4. Do not leave this appliance unattended during use.
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GROUNDED 3-CONDUCTOR PLUG
This appliance is equipped with a grounded-type 3-wire cord (3-
prong plug). This plug will only fit into an electrical outlet made for
a 3-prong plug. This is a safety feature. If the plug should fail to fit
the outlet, contact an electrician to replace the obsolete outlet. Do
not attempt to defeat this safety feature.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish
of the countertop or tabletop or other furniture, place NON-PLAS-
TIC coasters or placemats between the appliance and the finish
of the countertop or tabletop.
Failure to do so may cause the finish to darken, permanent blem-
ishes may occur, or stains can appear.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your
appliance may not operate properly. It should be operated on a
separate electrical circuit from other appliances.
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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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GETTING TO KNOW YOUR
ELECTRIC SKILLET
Product may vary slightly from illustration.
2.
3.
1.
4.
5.
9.
8.
7.
6.
1. Glass Lid
6. Indicator Light
(P/N 22745)
7. Temperature Control Dial
8. Probe Socket
2. Lid Knob (P/N 22746)
3. Adjustable Steam Vent
4. Handle (P/N 22747)
9. Non-Stick Skillet
5. Temperature Control Probe
(P/N 22739)
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OPERATING INSTRUCTIONS
1. Make sure that the Temperature Control Dial is turned to the
“OFF” position then plug the Temperature Control Probe
securely into the Probe Socket.
ALWAYS INSERT PROBE INTO SKILLET BEFORE PLUG-
GING INTO WALL OUTLET.
2. Plug the power cord into any standard 120V AC wall outlet.
3. Turn the Temperature Control Probe to the desired tempera-
ture and allow the Electric Skillet to preheat before cooking
(unless otherwise stated in recipe). The Indicator Light on the
Temperature Control Probe will illuminate as soon as the Dial
is rotated. The Indicator Light will then go out once the
selected temperature has been reached.
4. Add food and cook according to recipe or cooking charts.
Liquids such as broth, water, etc. may be added to the
Electric Skillet during cooking. Adjust the Temperature
Control Dial as necessary.
NOTE: During cooking, the Indicator Light will cycle on and
off indicating that the Electric Skillet is maintaining the proper
temperature.
5. When cooking is complete, turn the Temperature Control Dial
to the “OFF” position. The Indicator Light on the Temperature
Control Probe will go out. Unplug the cord from the wall outlet
and allow the Electric Skillet to cool completely.
6. Once the unit has cooled, remove the Temperature Control
Probe from the Probe Socket and follow the Care & Cleaning
Instructions.
ADJUSTING THE STEAM VENTS
The Glass Lid has two Adjustable Steam Vents located beneath
the Lid Knob. These are designed to allow excess steam to
escape during cooking.
To open the steam vents: Rotate the Lid Knob clockwise so
that the Steam Vents are lined up with the “OPEN” markings
on the Glass Lid.
To close the steam vents: Rotate the Lid Knob counter-
clockwise so that the Steam Vents are lined up with the
“CLOSE” markings on the Glass Lid.
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COOKING METHODS
Cooking food rapidly in an open
FRY/SAUTÉ
skillet using a small quantity of fat.
Add oil, shortening, butter or margarine to the Electric Skillet and
preheat to the desired temperature (350°F). The amount of fat
used will vary accordingly to recipe and type or amount of food to
be prepared. See the SUGGESTED COOKING CHARTS for
more information.
Cooking food over high heat in an
PAN-BROIL
open skillet using little or no fat.
Add little or no oil, shortening, butter or margarine to the Electric
Skillet and preheat to the desired temperature (400°F). Place food
in the hot Electric Skillet. Brown the food, turning it often. Remove
excess fat as it accumulates.
Searing food in hot fat until brown, then sim-
BRAISE
mering in a covered skillet with liquid added.
Add a small quantity of fat to the Electric Skillet and preheat to
350°F. Brown the food well on all sides. Add specified amount of
liquid, then cover with the Glass Lid and turn the Temperature
Control Dial down just until the Indicator Light goes out (simmer
point). Cook as specified in recipe or until the food is tender.
Check during cooking and add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY. See the SUGGESTED
COOKING CHARTS for more information.
Gently cooking food in a liquid
SIMMER
just below boiling temperature.
Add oil, shortening, butter or margarine to the Electric Skillet and
preheat to the desired temperature. If required, brown the food on
all sides. Add liquid or make sauce as directed in recipe. With the
Temperature Control Dial set to about 250°F (or slightly higher),
bring the liquid to a boil. Turn Temperature Control Dial down just
until the Indicator Light goes out; this is the simmer point. Cover
with the Glass Lid. Simmer food for the directed length of time or
until the food is done. Check periodically during cooking and add
more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
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Cooking food by exposing it
to steam in a covered skillet.
STEAM
Place a small amount of water in the bottom of the Electric Skillet.
Add vegetables or other foods then cover with the Glass Lid. Turn
the Temperature Control Dial to about 250°F and steam the food
until it is done. Check often, adding more water as necessary.
DO NOT LET SKILLET BOIL DRY.
Gradually bringing cooked and cooled
WARM
food back up to serving temperature.
Preheat the Electric Skillet with the Temperature Control Dial set
to about 200°F. Place the food to be warmed in the Electric Skillet
then cover with the Glass Lid. Heat until the food is warm, turning
or stirring occasionally.
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USER MAINTENANCE
INSTRUCTIONS
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Any servicing
that requires disassembly must be performed by a qualified
appliance repair technician.
CARE & CLEANING
CAUTION: Do not immerse the cord, plug or Temperature
Control Probe in water or any other liquid.
CAUTION: To avoid accidental burns, allow the Electric
Skillet to cool completely before cleaning.
1. When cooking is completed, unplug the cord from the wall
outlet. Allow the Electric Skillet to cool completely.
2. Remove the Temperature Control Probe from the Probe
Socket. If necessary, wipe the Temperature Control Probe
with a damp, soft cloth. Dry the Temperature Control Probe
completely, and then set it aside.
3. Immerse the Electric Skillet and Glass Lid in hot, sudsy
water. Clean thoroughly using a sponge or soft cloth. Rinse
in hot water then dry completely.
For stubborn food particles: Loosen stuck-on food with a
plastic cleaning pad. Avoid hard scouring on the non-stick
finish as this may cause the surface to scratch.
DO NOT use steel wool, scouring pads, or abrasive
cleaners on any part of the Electric Skillet.
STORAGE
Unplug the unit and allow it to cool completely before storing.
Store the appliance in its box or in a clean, dry place. Never
store the Electric Skillet while it is hot or still plugged in.
Never wrap cord tightly around the appliance. Do not put any
stress on cord where it enters the Temperature Control Probe,
as this could cause cord to fray and break.
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SUGGESTED
COOKING CHARTS
NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145°F/63°C.
Pork should be cooked to an internal temperature of 160°F/71°C
and poultry products should be cooked to an internal temperature of
170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165°F/74°C.
FRYING CHART
Food/Preheat
Cooking
Time
Temperature
Method
BEEF
Hamburgers
1/2-inch thick
350°F
With or with- Medium well: 3-4 min.
out extra fat
each side
Well: 4-5 min. each side
Liver
Use 2 tbsp.
of fat
4-5 min. each side
1/2-inch thick
350°F
Sandwich Steaks Use 2 tbsp.
Rare: 1 min. each side
Medium: 1-1/2 min. each side
Well: 2 min. each side
1/4-inch thick
350°F
of fat
Steak - Chuck
1-inch thick
400°F
With or with- Rare: 4 min. each side
out extra fat
Medium: 8 min. each side
Well: 11 min. each side
CHICKEN
Chicken Breasts
(boneless)
350°F
Use 3-4 tbsp. 10-20 min. total
fat,turn often
Pieces
350°F
Use 3-4 tbsp. 25-30 min. total
fat, turn often
EGGS
Fried
Use 1 tbsp.
3-5 min. total
300°F
fat per 2 eggs
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FRYING CHART (CONTINUED)
Food/Preheat
Temperature
Cooking
Method
Time
LAMB
Lamb Chops
1/2-inch thick
350°F
With or with- Medium: 19-21 min. total
out extra fat Well: 24-26 min. total
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
350°F
Start in a
cold pan
5-7 min. total
Sausage Links
300°F
Turn sausage 20 min. total
on all sides to
brown. Should
be well done
with no trace
of pink.
Brown ‘N’ Serve
300°F
Turn sausage 7-8 min. total
on all sides to
brown.
Sausage Patties
1/2-inch thick
300°F
Turn sausage 6-7 min. total
on all sides to
brown. Should
be well done
with no trace
of pink.
VEAL
Cutlets, Chops
Use 2-3 tbsp. 3-5 min. each side
1
1
/8 to /2-in. thick
of fat
(cutlets)
350°F
5-10 min. each side
(chops)
FISH
Fish Fillet
1/2-inch thick
350°F
Use 3-4 tbsp. 3-5 min. each side
of fat
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BRAISING CHART
Food/Preheat Cooking
Time
Temperature
Method
BEEF
1
1
Chuck Steak,
If desired, pound /4 to /2 cup flour into
55 min.
to 1 hr.
20 min.
total
1
London Broil etc. meat. Use /4 cup fat heated to 350°F
2-inches thick
350°F brown
200°F finish
to brown meat 5 - 10 min. on each side.
Add 2 - 3 cups of liquid. Turn Temper-
ature Control Dial down to 200°F. Cover.
Cook for 45 min. to 1 hour, or until
tender. Add more liquid as necessary.
CHICKEN
Chicken Pieces If desired, coat chicken with seasoned
45 min.
1
350°F brown
200°F finish
flour. Using /4 cup fat for every 2 - 3 lbs. total
of chicken, brown on all sides for 15
min. at 350°F. Add 2 - 3 cups of liquid.
Turn Temperature Control Dial down to
200°F. Cover and cook for 30 min. or
until done. Add more liquid as necessary.
LAMB
Lamb Chops
Use 2 tbsp. of fat heated to 350°F
to brown meat 5 min. on each side.
Add 2 - 3 cups of liquid. Turn Temper-
ature Control Dial down to 200°F. Cover.
Cook for 20 - 30 min. or until tender.
Add more liquid as it necessary.
30 to
40 min.
total
1/2-inch to
1-inch thick
350°F brown
200°F finish
PORK
Pork Chops
Use 2 tbsp. of fat heated to 350°F to
brown meat 5 - 10 min. on each side.
Add 2 - 3 cups of liquid. Turn Temper-
ature Control Dial down to 200°F. Cover.
Cook for 30 - 40 min. or until tender and
completely cooked. Add more liquid
as necessary.
40 min.
to 1 hr.
total
1/2-inch to
1-inch thick
350°F brown
200°F finish
VEAL
Veal Chops
Use 1/4 cup of fat heated to 350°F to
brown meat 5 min. each side. Add 2 - 3
cups of liquid. Turn Temperature Control
Dial down to 200°F. Cover. Cook for 20 -
30 min. or until tender. Add more liquid
as necessary.
30 to
1/2-inch to
40 min.
total
1-inch thick
350°F brown
200°F finish
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NOTES
13
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NOTES
14
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LIMITED ONE-YEAR WARRANTY
Warranty Coverage: This product is warranted to be free from defects in materials
or workmanship for a period of one (1) year from the original purchase date. This
product warranty is extended only to the original consumer purchaser of the product
and is not transferable. For a period of one (1) year from the date of original pur-
chase of the product, our Repair Center will, at its option, either (1) repair the product
or (2) replace the product with a reconditioned comparable model. These remedies
are the purchaser's exclusive remedies under this warranty.
Warranty Service: To obtain warranty service, you must call our warranty service
number at 1-800-233-9054 for return instructions on how to deliver the product, in
either the original packaging or packaging affording an equal degree of protection to
the Repair Center specified below. You must enclose a copy of your sales receipt or
other proof of purchase to demonstrate eligibility for warranty coverage.
To return the appliance, ship to:
ATTN: Repair Center
To contact us, please write to, call, or email:
Consumer Relations Department
PO Box 7366
708 South Missouri Street
Macon, MO 63552 USA
Columbia, MO 65205-7366 USA
Phone: 1-800-233-9054
Email: [email protected]
What Is Not Covered: This warranty does not cover damage resulting from misuse,
accident, commercial use, improper service or any other damage caused by anything
other than defects in material or workmanship during ordinary consumer use. This
warranty is invalid if the serial number has been altered or removed from the prod-
uct. This warranty is valid only in the United States and Canada.
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDEN-
TAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR
IMPLIED WARRANTY OR CONDITION ON THIS PRODUCT.
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED
BY APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUD-
ING, WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF
MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE
ON THIS PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS
WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or consequen-
tial damages, or allow limitations on how long an implied warranty lasts, so the above
limitations or exclusions may not apply to you. This warranty gives you specific legal
rights and you may have other rights under the laws of your jurisdiction.
For more information on our products, visit our website:
Farberware is a registered trademark of Farberware Licensing Company, LLC.
Manufactured and sold pursuant to a license from Farberware Licensing
Company, LLC.
©2007 Farberware Licensing Company, LLC. All rights reserved.
Made in China
5/07
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