Black & Decker SK300, SK200 Recipes, Roasting, Deep Frying Guide, Additional deep frying tips

		Approx.	Approx.
Food	Preheat	Temp	Time/Mins.	Directions
SAUSAGE	No	325°F	15-25	Place in COLD Skillet; turn carefully and
Links or patties,
Up to 12 links, or		163°C		often until golden brown and well done,
5 patties				but not dry. Links take slightly longer
				than patties.
STEAK	Yes	350°F	3-8	Slash edges to prevent curling if
Cube, Up to 5,
1⁄2” (1.27cm) thick		177°C		necessary. Add steaks and cook to
Sandwich, Up to 8,				desired doneness. Thicker steaks take
1⁄4”(.64 cm) thick				slightly longer.

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. Insert thermometer into the thickest piece of meat or poultry, making sure it does not touch a bone or any part of the Skillet and roast according to the temperature on the thermometer.

	Approx.	Approx.
Food	Temp	Roasting Time	Directions
BEEF POT ROAST	400°F	30 mins. browning	Preheat Skillet at 400°F (204°C). Brown meat
Boneless Rump or
Bottom Round –	204°C	time	on all sides. Drain accumulated fat from Skillet.
About 4 lbs.	Brown		Reduce temperature to 300°F (154°C). Cover,
(2.27kg)	300°F	40-45 mins./lb.(kg)	with vent closed. Cook, turning every 1⁄2 hour,
	154°C	cooking time	until meat is tender. Save drippings for gravy
	Roast		if desired. For less crisp exterior, add 1⁄2 cup
			water to Skillet as needed.
CHICKEN	375°F	25 mins.	Preheat Skillet to 375°F (191°C). Brown
1 or 2 Broiler-	191°C	browning time	chicken on all sides. Reduce temperature to
Fryer,	Brown		300°F (154°C). Drain off accumulated fat, if
About 4 lbs. each	300°F	1:00-1:15 hours	desired. Cover Skillet, with vent open. Halfway
(2.27kg)	154°C	cooking time	through cooking period, turn chicken and
	Roast		roast until well done.
PORK ROAST	400°F	15 min.	Preheat Skillet at 400°F (204°C); brown roast
Boneless Pork
Loin, About 3 lbs.	204°C	browning time	on all sides. Reduce temperature to 300°F
(1.36kg)	Brown		(154°C). Drain off accumulated fat. Position
	300°F	1:00–1:15 hours	roast fat side down in Skillet. Cover, with vent
	154°C	cooking time	open. Turn about every 1⁄2 hour during cooking.
	Roast		Roast well done.

DEEP FRYING GUIDE

Use about 1 quart vegetable oil (946 ml) in the Skillet for deep frying. (This is the maximum amount of oil that should be used for deep fat frying.) Turn the Temperature Control to the highest setting with vegetable oil in the Skillet. Do not add food until the Signal Light goes out.

CAUTION: When oil is heated to a high temperature, flammable gases are given off. Do not expose a flame to these gases as they could ignite and cause a fire hazard. To avoid eruption, burns, and fire hazards, never cover the Skillet when heating oil.

Additional deep frying tips:

1.Food should be uniform in size.

2.Whenever possible, let refrigerated foods stand at room temperature for 30 minutes before frying. For frozen foods, remove from freezer just before frying.

3.Dry excess moisture from foods with paper towels before frying. If foods are frozen, remove large ice crystals. This reduces oil spattering.

4.Add food to hot oil carefully to prevent spatter. Do not overfill Pan.

5.Do not use plastic utensils in hot cooking oil — they will melt.

6.Use a good quality vegetable oil for frying. Do not use butter, bacon fat, lard, margarine, or olive oil since these fats tend to smoke and/or burn easily.

7.To help keep the oil from dropping below proper frying temperature, add food to oil in small batches and wait 3-5 minutes before frying additional batches.

8.Use the foods below as a guide. If frying other foods, experiment to find the best cooking time.

9.Allow fried foods to drain on paper toweling before serving.

	Approx.	Approx.
Food	Temp	Frying Time	Directions
CHICKEN TENDERS	400°F	8-10 mins.	Add 1 quart vegetable oil (946ml) to Skillet.
1 lbs. (.45kg)
(about 8)	204°C		Preheat at 400°F (204°C). until light goes out.
			Mix together 1 beaten egg and 1 tbsp. milk. Dip
			tenders into egg mixture, then in 1 cup
			seasoned bread crumbs. Add to Skillet. Cook,
			turning frequently.
FISH FILLETS	400°F	13-15 mins.	Add 1 quart vegetable oil (946ml) to Skillet.
About 13⁄4 lbs.
(.78kg) ,	204°C		Preheat at 400°F (204°C). until light goes out.
1” (2.54cm) thick			Mix together 1 beaten egg and 1 tbsp. milk. Dip
cut into serving			fillets into egg mixture, then in 3⁄4-1 cup
pieces			seasoned bread crumbs. Add to Skillet.
			Cook, turning about every 5 mins. Handle fillets
			gently to prevent breakage.
ONION RINGS	400°F	2 mins.	Add 1 quart vegetable oil (946ml) to Skillet.
2 medium onions,
1⁄4”(.64cm) thick	204°C		Preheat at 400°F (204°C) until light goes out.
slices separated			Make batter by adding 1⁄2 cup all-purpose flour,
into rings			1⁄2 tsp. baking powder, 1⁄4 tsp. parsley, 1⁄4 tsp. salt,
			and dash pepper to mixing bowl. Stir in 1 beaten
			egg and 1⁄3 cup milk. Toss onion rings in batter.
			Add about 15-20 rings to hot oil. Turn after 1 min.
			Repeat with remaining rings.

Recipes

FLAVORFUL PORK TENDERLOINS WITH FENNEL

2	pork tenderloins, about	2	fennel bulbs, sliced into
	1 pound (.45 g) each, trimmed		1-inch (2.5 cm) pieces
	Salt and pepper to taste	2	shallots, chopped
1	tablespoon butter	6	tablespoons balsamic vinegar
1	tablespoon olive oil	1	tablespoon chopped fresh sage

1.Preheat Skillet at 400°F (204°C). Season pork with salt and pepper to taste.

2.Add butter and oil to preheated Skillet, spreading over surface.

3.Brown pork on all sides, about 12 minutes. Transfer to a platter.

4.Add fennel and shallots; sauté until tender and golden, about 10 minutes, stirring often.

5.Add vinegar and sage. Stir into fennel mixture. Return pork to Skillet. Bring to a boil, cover, with vent closed, and reduce heat to a simmer. Cook until well done, about 25-30 minutes longer.

6.Slice pork into 1⁄2-inch (1.27 cm) medallions, and serve with fennel mixture.

Makes: 4-6 servings.

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