Sunbeam 4804 Specifiche tecniche

Instruction Manual and Recipe Booklet

SUNBEAM® TABLE TOP ELECTRIC SKILLET

Manual de Instrucciones y Libro de Recetas

SARTÉN ELÉCTRICO SUNBEAM®

Warm

•

Simmer

250

200

300

350

400

OFF

MODELS/MODELOS

4804 &4806

MODELS/MODELOS

4804 &4806

When using electrical appliances, basic safety precautions should always be

followed, including the following:

•READ ALL INSTRUCTIONS.

• Be sure that handles are assembled and fastened properly. See Instructions

regarding handles on Page 4.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electric shock, do not immerse the heat controller,

cord or plug in water or other liquids.

• Close supervision is necessary when any appliance is used by or near children.

• Unplug the appliance from the outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts and before cleaning

the appliance.

• Do not operate any appliance with a damaged cord or plug, or after

the appliance malfunctions, or has been damaged in any manner.

Return to an Authorized Service Station

for examination, repair or

electrical or mechanical adjustment.

• The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter or touch hot surfaces.

• Do not place on or near a hot gas or electric burner or in a heated oven.

• Use extreme caution when moving the appliance if it contains hot oil

or any other hot liquid.

• Always attach the heat controller to the appliance ﬁrst, then plug into

the wall outlet. To disconnect, switch off, remove plug from the wall outlet,

then remove the heat controller from the appliance.

• Only use the appliance with the Sunbeam Heat Controller Model 65903.

• Do not use appliance for other than intended use.

THIS UNIT IS FOR HOUSEHOLD USE ONLY

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

INTRODUCTION

ONDITIONING OF THE

-S

TICK

OATED

Before using your new appliance, wash the inside of the pan with warm, sudsy water and dry.

Rub a ﬁlm of cooking or salad oil all over the non-stick coating on the inside of the pan.

Remove any excess oil with a cloth or paper towel.

The Electric Skillet is now ready for use and it is unnecessary to condition it again.

WHEN WASHING

THE ELECTRIC SKILLET,

MAKE SURE THE HEAT CONTROLLER

ISREMOVED.

USING THE ELECTRIC SKILLET

1. Push the heat controller ﬁrmly into its socket to be found at the side of the appliance.

Plug into the main electrical supply.

2. To set the temperature you want, turn the knob on the heat controller. The indicator light

will come on displaying an illuminated triangle. Set the temperature of your choice

opposite the illuminated triangle. When the light goes off, the chosen cooking temperature

has been reached. During cooking the light will blink on and off indicating the temperature

is being maintained. Guidance in the choice of temperatures is supplied later in this book.

3. The capacity of the appliance is 2.5 quarts.

4. It is recommended that you do not cook with the Electric Skillet standing on heat

sensitive surfaces.

For simmering, set the control knob to 200°F and wait until the liquid boils. Turn the knob

towards the SIMMER setting until the light goes out. This is the SIMMER setting of your

Electric Skillet. Set the dial at this point each time SIMMER is speciﬁed in a recipe.

Do not dig into the non-stick ﬁnish with metal implements. Wood or plastic coated spatulas

are best. If you use plastic tools, make sure they are suitable for use on hot surfaces.

CLEANING THE PAN

REMOVE THE HEAT CONTROLLER

Allow the appliance to cool. Wash the pan and lid with hot sudsy water. Providing the heat

controller is removed, you can totally immerse the pan or place in the dishwasher.

The lid is also dishwasher-safe providing it is placed in the TOP RACK ONLY.

DO NOT PLACE LID UPSIDE DOWN IN BOTTOM DISHWASHER RACK.

To remove stubborn food residues, use a nylon scourer. NEVER use abrasive powder

cleaners or metal scouring pads because these will damage the non-stick coating.

After washing, dry the pan thoroughly, while paying particular attention to the

electrical socket and pins. DO NOT USE METAL PADS TO CLEAN ELECTRICAL PINS.

Warm

•

Simmer

250

200

300

350

400

OFF

A short power-supply cord is provided to reduce the risk resulting from becoming

entangled in or tripping over a longer cord. An extension cord may be used with caution.

If an extension cord is used, the marked electrical rating of the cord must be at least

as great as the electrical rating of the appliance. The extension cord should be arranged

so that it will not drape over the countertop or table top where it can be pulled on by

children or tripped over unintentionally.

WARNING – To reduce the risk of electric shock, this appliance has a polarized plug

(one blade is wider than the other). This plug will ﬁt in a polarized outlet

only one way. If the plug does not fully ﬁt into the outlet, reverse the plug.

If it still does not ﬁt, contact a qualiﬁed electrician to install the proper outlet.

Do not change the plug in any way.

STORAGE AND MAINTENANCE

Allow appliance to cool before storing. Store Electric Skillet in a dry location, such as

on a table top or countertop, or on a cupboard shelf. Wind the electrical cord into a coil

and secure with a twist fastener.

Other than recommended cleaning, no further user maintenance should be necessary.

Return the Electric Skillet to the Hattiesburg Service Center for servicing and repairs

(See Page 25).

HANDLE ASSEMBLY

1. Using the screws provided, position them as illustrated.

2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

FOOD CHART

APPROXIMATE

FOOD TEMPERATURE TIME

BACON 350°F 5 – 8 min.

EGGS (Fried. 300°F 3 – 5 min.

EGGS (Scrambled) 325°F 2 – 3 min.

PANCAKES 375°F 1 – 3 min.

HAMBURGER 375°F Rare

(1/2" Thick. 4 – 8 min.

Well Done

9 – 12 min.

HAM 325° – 350°F 10 – 20 min.

(1/2" – 1/4" slices)

POTATOES 325°F 10 – 12 min.

(country fried.

(crispy brown. 350°F 10 – 12 min.

SAUSAGE 340°F 12 – 15 min.

FISH 375°F 5 – 8 min.

PORK CHOPS 375°F 10 – 15 min.

(breaded.

(brown. 225°F 30 – 40 min.

CUBE or 400°F 2 – 4 min.

MINUTE STEAK

LIVER 350°F 5 – 10 min.

(Calf's, Lamb

or tender Beef)

FRENCH TOAST 325°F 4 – 6 min.

CRUSTY CHICKEN 400°F 12 – 18 min.

(use 4 cups oil. 300°F 10 – 15 min.

Do not add water (ﬁnish)

RECIPES

BREAKFAST

EASY SCRAMBLED EGGS

Makes 2-3 Servings

4 large eggs 2 Tbsp. butter or margarine

4 tsp. milk Salt & pepper, to taste

1. Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.

2. Preheat skillet at 250°F, uncovered.

3. Melt butter or margarine, then pour in egg mixture.

4. As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked

portion to ﬂow underneath. Continue cooking until all of egg mixture has set,

about 5 to 7 minutes. Quickly remove to warmed platter and serve immediately.

EGGS WITH TOMATOES AND CHEESE

Makes 4 Servings

3 Tbsp. butter or margarine 1 large tomato, peeled and diced

5 large eggs, beaten well 2 green onions, thinly sliced

1/2 cup dairy sour cream 1/2 tsp. salt

1/2 cup grated cheddar cheese 1/8 tsp. pepper

1. Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl,

add the sour cream to the beaten eggs; stir to combine.

2. Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes,

onions, salt and pepper. Stir until eggs are completely set and cheese is melted.

Reduce heat to “warm” for serving.

FANTASTIC FRIED EGGS

Makes 3 Servings

4 large eggs 1 Tbsp. butter or margarine

Salt & pepper, to taste

1. Preheat skillet, uncovered, at 250°F.

2. Melt butter or margarine in skillet.

3. Break eggs, one at a time, into small cup; slip into skillet.

4. Cook slowly to desired taste or turn eggs over quickly when whites are set and then

cook to desired taste.

5. Sprinkle with salt and pepper.

BEEF HASH

Makes 5 Servings

4 cups cooked beef 1/2 cup onions chopped small

2 cups cooked potatoes, Salt & pepper to taste

ground or chopped very small

1. Preheat skillet to 350°F.

2. Combine all ingredients together in large bowl.

3. Pour contents into skillet and cook until well browned, approximately 45 minutes.

NOTE:Beef bouillon may be added during cooking if too dry.

FARMSTYLE OMELETTES

Makes 5 Servings

10 Tbsp. ﬂour 6-7 eggs

1-1/2 quarts milk Choice of ﬁllings (vegetables, cheeses, etc..

1 tsp. salt

1. Preheat skillet to 250°F and add a small amount of shortening.

2. Combine the eggs, ﬂour, milk, ﬁllings and salt.

3. Pour in skillet and cook until desired consistency.

HOMESTYLE FRENCH TOAST

Makes 2-3 Servings

2 medium eggs, beaten slightly 2 Tbsp. butter or margarine

1/2 cup milk 5-6 slices day old bread

1/8 tsp. salt Cinnamon, to taste

1. In a small bowl, thoroughly combine eggs, milk and salt.

2. Preheat skillet, uncovered, at 350°F.

3. Melt 1 Tbsp. butter or margarine.

4. Dip bread in egg mixture, turning to coat both sides.

5. Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side,

remove from pan and sprinkle with cinnamon.

6. Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.

BACON

Place slices in cold skillet. Heat at 300°F. Fry ﬁrst side about 7 to 8 minutes. Turn slices

and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.

SAUSAGE

LINKS:Place links in skillet with a small amount of water. Cover and simmer at 225°F

for about 10 minutes. Increase the temperature to 300°F and cook until brown

for about 15 minutes.

PATTIES:Place patties in cold skillet and cook at 300°F for about 10 minutes on each side.

LUNCH

POTATO PANCAKES

Makes 6 Servings

2 eggs 2 Tbsp. ﬂour

1/2 small onion 1/4 tsp. baking powder

1 tsp. salt 3 cups cubed raw potatoes

1. Put eggs, onion, salt, ﬂour, baking powder and 1/2 cup potato cubes into Blender.

2. Cover and process at Grate until potatoes are grated. Add remaining potatoes,

cover and process at Chop only until potato cubes have been processed.

Do not over-blend. Use a rubber spatula to guide potatoes to blades.

3. Preheat Sunbeam Skillet to 380°F.

4. Grease Skillet lightly. Pour mixture onto hot Skillet in desired size.

Cook until golden brown on both sides.

5. Drain on paper towels.

INDIAN SUMMER VEGETABLES

Makes 8-10 Servings

2 ears fresh corn

3 Tbsp. butter or margarine

2 medium sized green peppers, cut into strips

2 medium onions, sliced

6 medium zucchini, cut into 1/2-inch slices

4 medium tomatoes, quartered

1-1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 cup grated Parmesan cheese

1. Cut corn off the cob. Preheat Electric Skillet to 360°F.

2. Add butter and melt.

3. Add green peppers and onions.

4. Cover and cook 5 minutes, stir once or twice.

5. Add 1/4 cup water and remaining ingredients except Parmesan cheese.

Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.

Stir occasionally during cooking. Serve sprinkled with grated cheese.

CHEEZY ITALIAN-STYLE PIZZA

Makes 4 Servings

1 package (16 oz.) hot roll mix or frozen, 1/2 tsp. Italian seasoning

bread dough 1 can (8 oz.) tomato sauce

1/2 cup grated Parmesan cheese 1 can (8 oz.) sliced mushrooms, drained

1-1/4 cups hot water 2 cups (8 oz.) shredded Mozzarella cheese

2 Tbsp. oil 1/4 green pepper strips, thinly sliced

1 lb. Italian sausage, browned 4 slices (4 oz.) Provolone cheese

1/4 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese

1/4 tsp. oregano, crushed

1. In large bowl, combine ﬂour and yeast from hot roll mix and 1/2 cup Parmesan cheese;

mix well.

2. Stir in hot water and oil. Roll dough out onto lightly ﬂoured surface. Knead dough

2-3 minutes, or until no longer sticky. Lightly grease bottom of skillet;

sprinkle with cornmeal.

3. Pat dough out evenly in bottom of skillet, forming ridge around edge.

Prick dough in several places with fork.

4. Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.

5. Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with

1/4 cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce.

Pour over Italian sausage. Top with sliced mushrooms and cheeses.

7. Turn temperature dial to 325°F. Cover and bake 20-25 minutes.

8. Reduce heat to 275°F and cook an additional 5-10 minutes.

9. Sprinkle with Parmesan cheese to taste, and serve piping hot.

RICH TOMATO LASAGNA

Makes 4-5 Servings

1 lb. hamburger 1/2 lb. Mozzarella cheese

2 cloves garlic 2 Tbsp. salad oil

1 can (8 oz.) tomato sauce 1-1/2 tsp. salt

1 can tomatoes 1/4 tsp. oregano

8 oz. Iasagna noodles, cooked 1/2 cup Parmesan cheese

3/4 lb. cottage cheese

1. Preheat skillet to 375°F.

2. Sauté hamburger and garlic in oil. Add tomato sauce, tomatoes, salt and oregano.

3. Simmer for 20 minutes. Cook lasagna noodles till tender.

4. In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese,

meat sauce and Parmesan cheese, ﬁnishing with sauce and Parmesan cheese.

5. Bake for approximately 1 hour.

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