Black & Decker SKG110 manual Recipes, Using The Adjustable Pan-Tiltleg

9.To use skillet for table service, unplug appliance. To remove the variable temperature control probe,

hold the cool-touch handle on to the side of the skillet. Press the quick-release lever and pull out the control (E).

E	USING THE ADJUSTABLE PAN-TILT LEG
	This skillet is designed for:
	• healthy cooking
	• easy cleanup
	To set the pan-tilt leg in position, tilt the skillet before
	preheating by putting the leg straight down under the
	cool-touch handle (F). The drippings and oil will flow
F	to the tilted side of the skillet and away from the food.
	Whenever the pan is hot be sure to protect hands
	by using a hot pad or glove when aligning or releasing
	the lift (G).

G

GETTING THE MOST FROM YOUR SKILLET

A few guidelines to give great cooking results and prolong the life of your skillet:

•It is not necessary to use high heat when browning or frying foods. The heat distribution is so efficient medium heat is sufficient.

•Use only wood, plastic or nylon utensils that are suitable for hot surfaces. Do not use metal utensils.

•Do not use aerosol nonstick cooking spray on the cooking surface of the skillet.

•Use olive oil or butter, if desired. Neither is necessary; the foods will cook on the nonstick surface without sticking.

•Do not cut foods in the skillet; it will damage the nonstick surface.

•Allow pan to return to room temperature before cleaning.

•When storing the skillet, line the cooking surface with paper towels to preserve the nonstick finish.

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RECIPES

SAUTÉED TILAPIA WITH GINGERED PINEAPPLE SAUCE

1 cup thinly sliced purple onion

2 tbsp. butter or margarine

11⁄2 cup pineapple juice

2 tbsp. lime juice

1/2 cup halved seedless green grapes

1 orange, peeled, cut in half and sliced

1 cup cubed mango

2 tbsp. slivered orange peel

1 tbsp. grated fresh ginger 1/2 tsp. salt

1/4 tsp. pepper

6tilapia fillets (about 11⁄2 lbs.)

1 tbsp. cornstarch Hot cooked rice

Heat Black & Decker® electric skillet to 350°F. Cook onion in 1tbsp. butter for 3 minutes, stirring occasionally. Add 11⁄4 cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper.

Cook 3 minutes longer, stirring occasionally.

Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm.

Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook fish until golden on both sides and fully cooked.

Return sauce to skillet and heat through.

Serve over rice and garnish with sliced toasted almonds, if desired. Makes 6 servings.

CARNE CON PAPAS

BEEF WITH POTATOES

2 lb. beef, cubed

2 tbsp. olive oil

1 can ( 141⁄2 oz.) tomato sauce

1 cup dry white wine or cooking wine 3/4 cup water

1 large onion, chopped

3 large cloves garlic, minced

1 bay leaf

1 tsp. paprika

1 tsp. salt

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