![ROASTING](/images/new-backgrounds/58904/589049x1.webp)
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| Approx. | Approx. |
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| Food | Preheat | Temp | Time/Mins. | Directions | |
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| EGGS |
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| Fried, up to 8 | Yes | 275°F | Melt 1 tbsp. butter or margarine in | ||
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| skillet and spread over surface; fry eggs | |
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| 135°C |
| fry eggs until done. Turn as desired. | |
| Scrambled, | Yes | 250°F | Melt 1 tbsp. butter or margarine and | ||
| Mixture of 8 eggs |
| 121°C |
| spread over surface. For 8 eggs, beat | |
| thoroughly |
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| with 1⁄4 cup milk or water, 1⁄2 tsp. salt, | |
| dash pepper. |
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| When mixture begins to set, stir bottom | |
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| and sides until eggs are cooked to suit | |
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| personal taste. | |
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| FISH FILLETS |
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| 1 pound, 1/4” thick | Yes | 375°F | Dip fish in mixture of 1 beaten egg and | ||
| .45 kg/.64 cm fillets |
| 191°C |
| 1 tbsp. milk, then in 1 cup seasoned | |
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| bread crumbs. Add 2 tbsp. oil to | |
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| preheated skillet. Fry fillets until golden | |
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| brown on both sides. | |
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| FRANKFURTERS |
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| 10/package | No | 325°F | Place in COLD skillet. Turn carefully to | ||
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| 163°C |
| avoid breaking skin; turn often until | |
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| browned on all sides. | |
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| FRENCH TOAST |
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| Up to 6 slices | Yes | 350°F | Beat 2 eggs thoroughly with 2 tbsp. | ||
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| 177°C |
| milk and 1⁄4 tsp. salt. Dip bread slices in | |
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| mixture, turning so both sides are | |
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| coated Lightly grease preheated skillet. | |
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| Add bread, brown on one side; then | |
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| the other. | |
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| HAM |
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| Precooked Slices | Yes | 325°F | Slash fat edge at 2” (5 cm) intervals to | ||
| Up to 2, 1⁄2” (1.27cm) |
| 163°C |
| prevent curling. Fry ham on both sides | |
| to 3⁄4” (1.91cm) thick |
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| until lightly browned. | |
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| HAMBURGERS |
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| 1⁄4 lb. (.11kg) each, | Yes | 350°F | Add patties to preheated skillet. Brown | ||
| 1⁄2” (1.27cm) thick, |
| 177°C | 16 | on both sides, turning once. | |
| up to 10 |
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| done |
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| PANCAKES, |
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| Up to 6 | Yes | 350°F | Prepare your favorite pancake recipe. | ||
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| 177°C |
| Lightly grease preheated skillet with | |
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| vegetable oil. For each pancake, use | |
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| about 1⁄4 cup batter. Turn when bubbles | |
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| appear on top surface and edges look | |
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| dry. Brown on other side. | |
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| PORK CHOPS, |
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| With Bone, | Yes | 350°F | 10 | Trim off fatty edges. Brown chops, | |
| Up to 10, |
| 177°C |
| turning once. Reduce temperature | |
| 1⁄2” (1.27cm) to |
| Brown |
| to 250°F (121°C). Cover and cook | |
| 3⁄4” (1.91 cm) thick |
| 250°F | cook until well done, but not dry. | ||
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| 121°C |
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| Finish |
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| Approx. | Approx. |
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| Food | Preheat | Temp | Time/Mins. | Directions |
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| POTATOES, |
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| 21⁄2 lbs. (1.13 kg) | Yes | 350°F | Place in |
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| (about 6) |
| 177°C |
| or vegetable oil. Cook and brown, |
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| 1⁄8” (.32 cm) thick |
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| turning frequently. |
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| slices |
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| SANDWICHES |
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| Grilled, Up to 6 | No | 350°F | Spread cheese or other favorite filling |
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| 177°C |
| between bread slices. Lightly spread |
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| softened butter or margarine on outside |
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| of bread; place in COLD skillet. Grill |
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| each side until browned, about |
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| minutes/side. |
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| SAUSAGE |
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| Links or patties, | No | 325°F | Place in COLD skillet; turn carefully and |
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| Up to 16 links, |
| 163°C |
| often until golden brown and well done, |
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| or 8 patties |
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| but not dry. Links take slightly longer |
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| than patties. |
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| STEAK |
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| Cube, Up to 6, 1⁄2” | Yes | 350°F | Slash edges to prevent curling, if |
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| (1.27cm) thick |
| 177°C |
| necessary. Add steaks and cook to |
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| Sandwich, Up to 10, |
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| desired doneness. Thicker steaks take |
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| 1⁄4”(.64 cm) thick |
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| slightly longer. |
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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. To test 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.
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| Approx. | Approx. |
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| Food | Temp | Roasting Time | Directions | |
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| Beef Pot Roast |
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| Boneless Rump or | 400°F | 30 mins. browning | Preheat skillet at 400°F (204°C); add | |
| Bottom Round – | 204°C | time | oil. Brown meat on all sides. Drain | |
| accumulated |
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| About 5 lbs. | Brown |
| fat from skillet. Reduce temperature to | |
| (2.27kg) | 300°F | 300°F (154°C). Cover, with vent closed. Cook, | ||
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| 154°C | cooking time | turning every 1⁄2 hour, until meat is tender. | |
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| Roast |
| Save drippings for gravy if desired. | |
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| CHICKEN | 375°F | 30 mins. browning | Preheat skillet to 375°F (191°C). Brown | |
| 1 or 2 Broiler- | 191°C | time | chicken on all sides. Reduce temperature to | |
| Fryers, | Brown |
| 300°F (154°C). Drain off accumulated fat, if | |
| About 4 lbs. each | 300°F | desired. Cover skillet, with vent open. Halfway | ||
| (1.81kg) | 154°C |
| through cooking period, turn chicken and | |
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| Roast |
| roast until well done. | |
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| PORK ROAST |
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| Boneless Pork | 400°F | 30 min. browning | Preheat skillet at 400°F (204°C); add | |
| Loin, About 3 lbs. | 204°C | time | oil; brown roast on all sides. Reduce | |
| (1.36kg) | Brown |
| temperature to 300°F (154°C). Drain off | |
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| 300°F | 2 hours | accumulated fat. Cover, with vent open. | |
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| 154°C | cooking time | Turn about every 1⁄2 hour during cooking. | |
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| Roast |
| Roast well done. | |
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7 | 8 |