Black & Decker SK200C manual Care and Cleaning, General Temperature Ranges, Cooking Guides

5.Use plastic, rubber, nonstick coated, or wood utensils when cooking and serving. If using metal utensils, take care not to dig into the nonstick finish. Do not cut food on the surface using a knife to avoid scratching the nonstick coating.

6.To prevent accidental burning, use pot holders when touching the lid and lift it only by the top handle. Use pot holders and extreme caution when moving the skillet if it contains hot liquids.

Tilt-Leg Feature (Certain Models Only)

	The tilt-leg raises one side of the skillet slightly so that
	oils, fats, or other liquids will drain to the opposite side
	as they collect. This feature is great for pan broiling and
	basting foods while cooking. To use, pull the Leg straight
B	down so that it stands under the handle (B). Be careful
	not to pull too far as you may break it.

Caution: Be careful not to push down on or strain the tilt-leg.

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel.

1.Unplug the cord, remove the temperature control by pulling it straight out, and allow the skillet pan to cool completely before cleaning.

Caution: The Control may be warm after long use so be careful when removing it. WHEN THE TEMPERATURE CONTROL HAS BEEN REMOVED, the pan and lid can be completely immersed in soapy water or placed in a dishwasher. The lid is dishwasher-safe — TOP RACK ONLY. Over time and use, the lid may discolor: this is normal.

2.If washing by hand, use a sponge or nylon pad with liquid detergent. Do not use any abrasive cleaners, coarse cleansers, or metal pads as they may damage the nonstick coated surface. After washing, dry the pan thoroughly giving special attention to the socket area. Do no use metal pads to clean electrical pins.

General Temperature Ranges

Warm Setting

Used to keep foods that have been prepared in the skillet at serving temperature for a short period of time. Adjust temperature up to keep foods warm for longer periods of time.

Low Heat – 200°F to 250°F (93°C – 121°C)

Use for warming, simmering, steaming, and gentle boiling. Some foods are started at higher temperatures then reduced to low heat to finish the cooking process. Use for cooking special dessert sauces, such as Cherries Jubilee, and puddings.

Medium Heat — 250°F to 325°F (121°C – 163°C)

Use for eggs, bacon, and sausage, or to sauté vegetables such as onions, green pepper, or mushrooms. Also to cook roasts and other cuts of meat after they have been browned at higher temperatures.

High Heat — 325°F to 400°F (163°C – 204°C)

Use to brown, sear, pan fry (with fat), and pan broil meats without fat and to stir fry meats and vegetables (with fat). Breaded foods such as vegetables, meats, fish, and poultry are pan fried in this temperature range with a small quantity of fat.

Cooking Guides

The cooking temperatures and times in the GUIDES are approximate. You may have to adjust them depending on food size, quantity, temperature, and personal taste. Foods at room temperature need less cooking time than foods taken from the refrigerator. You might need to reduce the temperature/time for small quantities of food.

PAN FRYING AND COOKING

		Approx.	Approx.
Food	Preheat	Temp	Time/Mins.	Directions
BACON
Regular Slices,	No	325°F	10-12	Place in COLD skillet. Separate slices
up to 8		163°C		when positioned in pan. Turn as
				necessary. Drain on toweling.
CHICKEN
31⁄2-41⁄2pounds	Yes	400°F	20	Dredge chicken pieces in mixture of
1.59 kg-2.04 kg		204°C		1⁄2 cup flour, 2 tsp. salt, 1 tsp. paprika,
Cut-up		Brown		1⁄4 tsp. pepper. Preheat at 400°F (204°C).
Broiler-Fryer				Add 2 tbsp. oil; brown chicken, meaty
		325°F	30-40	side first, turning once, for about
		163°C		20 mins. Reduce temperature to 325°F
		Finish		(163°C); cover, with vent open, and cook
				30-40 mins. or until chicken is tender.
				Turn occasionally during cooking.

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