GE Fryer 106818 User Manual

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Cool-Touch  
Electric Skillet  
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Item Stock Number  
106818  
UPC:  
681131068185  
For product service, call customer service at (877) 207-0923  
106818 • UPC 681131068185  
 
How to Assemble Your Electric Skillet  
Helpful Hints  
Remove all parts from the packaging.  
the Transparent Glass Window in  
Use only nylon or heat-proof plastic  
cooking utensils. Metal utensils may  
scratch the Non-Stick Surface.  
This skillet is not designed to deep  
fry. To pan-fry, do not use more  
than 1 cup of oil. Select a vegetable  
oil or peanut oil for frying, butter  
and olive oil should only be used  
to sauté foods on a lower  
the Lid.  
Assembling Lid Handle  
3. Place the Phillips head screws  
through screw holes on the inside  
of the Lid (2 places).  
4. Tighten screws with a screwdriver  
until snug. Screws should be seated  
flush against Lid surface. The Lid is  
now ready for use.  
1. Find Lid and Lid Handle.  
2. Holding Lid Handle on the outside  
top of Lid, align holes in Lid  
temperature setting.  
Handle into holes located  
on the outside of the Lid. The Lid  
Handle should be centered over  
TEMPERATURE GUIDE  
FOOD  
AMOUNT  
TIME/DIRECTIONS  
TEMP.  
300°F  
300°F  
300°F  
325°F  
300°F  
/
How to Use Your Electric Skillet  
BURGERS  
STEAK  
1 4 lb.  
3 to 9 minutes/per side (med.)  
9 to 12 minutes/per side  
6 to 7 minutes/per side  
3 to 5 minutes/per side  
1 to 3 minutes/per side  
1" thick, boneless  
boneless breasts  
1. Clean unit thoroughy. See “How to  
cooking temperature is reduced.)  
Clean Your Electric Skillet” Section.  
5. The cooking temperatures listed in  
this user manual are estimates.  
Adjust the cooking temperature  
slightly up or down to achieve the  
results you prefer.  
CHICKEN  
2. Before using the skillet for the first  
time, lightly brush cooking surface  
with vegetable oil. Heat, uncovered,  
to 300°F. Turn OFF and cool.  
FRENCH TOAST  
PANCAKES  
EGGS  
Fried  
3. Turn Temperature Control Dial to  
OFF. Plug Temperature Control  
Probe securely into receptacle on  
skillet, plug Cord into standard 120v  
AC outlet and turn Temperature  
Control Dial to desired setting.  
4. The Temperature Control Indicator  
light will come on when you set or  
adjust the temperature. Once the  
desired temperature is reached, the  
Temperature Control Indicator will  
go out. (When adding food, the  
Temperature Control Indicator will  
come on briefly as the overall  
6. A Steam Vent is located on the Lid.  
To open Steam Vent, carefully pull  
the tab located on the top of Lid.  
Reverse to close the Steam Vent.  
The Steam Vent allows steam to  
escape while cooking with the Lid  
in place.  
CAUTION: Escaping steam is hot! Be  
careful when removing or lifting Lid.  
NOTE: If heating oil, always leave the  
Lid off. If oil smokes, immediately turn  
skillet OFF and allow to cool.  
2 to 3 minutes/first side  
1 to 2 minutes/second side  
Melt 1 to 2 tsp. butter or  
margarine in skillet  
300°F  
Poached  
1 to 6 eggs  
2 to 3 minutes  
250°F or  
300°F  
Pour 2 cups water and 1 tsp.  
cider vinegar in skillet. Heat to  
boiling. Break each egg  
into a bowl; slip into water.  
Cover and cook 2 to 3 minutes.  
Scrambled  
3 to 4 minutes  
300°F  
300°F  
Melt 1 to 2 tablespoons  
butter or margarine in skillet.  
Add eggs, cook, stir gently,  
until set and cooked.  
How to Clean Your Electric Skillet  
except the Temperature Control  
Probe, Cord and Plug are fully  
immersible and dishwasher-safe.  
Caution: Skillet is hot. Handle carefully.  
1. Always allow the unit to completely  
cool before cleaning.  
BACON  
5 minutes/first side  
Note: Do Not use steel wool, abrasive  
cleaners, or metal scouring pads on  
cooking surfaces as this will damage the  
Non-Stick Coating.  
1 to 3 minutes/second side  
2. Unplug Cord from wall outlet, then  
remove Temperature Control Probe  
from appliance. Wipe  
SAUSAGE LINKS  
8 to 10 minutes  
300°F  
300°F  
SAUSAGE  
PATTIES  
6 minutes/first side  
5 to 6 minutes/second side  
Temperature Control Probe clean  
with a dry towel.  
WARNING: Do not immerse  
Temperature Control Probe, Cord or  
Plug in water or other liquids.  
3. Immerse the unit and Lid in warm,  
soapy water and wash with a soft  
cloth. Rinse well and dry. All parts,  
4
5
 
Ham and Egg Favorite  
Recipes  
1 tablespoon butter or margarine  
2 eggs  
1
1
4
cup chopped onion  
2  
cup chopped cooked ham  
cup chopped fresh spinach  
cup (3-ounces) Swiss cheese,  
shredded  
1
Apple Nut Pancakes  
2 tablespoons all-purpose flour  
2
1
3
4  
cup milk  
4
2 tablespoons butter or margarine  
Dash nutmeg  
2
1
2
1
cup plus 2 tablespoons all-purpose flour  
3  
cup milk  
1 ⁄ teaspoons sugar  
2
1 egg  
Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté until  
onions are tender, about 2 minutes, remove onion from skillet and set aside.  
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.  
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over  
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.  
Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.  
1
2 teaspoons baking powder  
2  
cup apple, peeled and finely chopped  
1
4
teaspoon salt  
teaspoon cinnamon  
2 tablespoons chopped pecans or  
walnuts  
1
4
Vegetable oil  
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt  
and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add  
egg and beat lightly to combine. Blend in flour mixture, stirring just until  
Cheese and Bacon Potatoes  
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with oil.  
1
1
Pour about ⁄  
4
cup batter for each pancake. Cook until bubbles come to the surface  
6 slices bacon  
4
1
cup onion, finely chopped  
and the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup  
for breakfast or brunch or top with ice cream, additional nuts and caramel syrup  
for dessert.  
4 large potatoes, thinly sliced with skins on  
1 can (4-ounces) chopped green chilies  
1 ⁄  
2
cup (6-ounces) Cheddar cheese,  
shredded  
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon  
until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons  
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn  
potatoes and cook an additional 5 minutes. Crumble bacon and combine with  
green chilies and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5  
more minutes.  
Classic French Toast  
1 egg, slightly beaten  
1 tablespoon butter or margarine  
2 slices French bread, sliced 1-inch thick  
Confectioner’s sugar  
1
3
cup milk  
1
4
teaspoon vanilla extract  
Dash nutmeg or cinnamon  
Maple syrup  
1
2
teaspoon confectioner’s sugar  
Pasta with peppers and chicken  
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° . Add  
butter to skillet. Dip both sides of bread quickly into egg mixture then place in  
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each  
piece lightly with confectioner’s sugar and serve with maple syrup.  
1 clove garlic, minced  
Pinch ground red pepper  
1 tablespoon olive oil  
Salt and ground black pepper to taste  
1
1 whole boneless, skinless chicken breast,  
1 ⁄  
2
teaspoons cornstarch  
1
3
cut into 2-inch x 2-inch strips  
4
cup chicken broth  
1 cup sliced red, green or yellow bell pepper  
4-ounces linguine or fettuccine, cooked  
and drained  
(or combination)  
teaspoon basil  
1
Denver Omelet  
2  
1
2
cup diced, cooked ham  
3 eggs  
Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add  
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook  
additional 2 minutes or until vegetables are crisp tender and chicken is done.  
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken  
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring  
gently, 1 minute or until mixture is hot and thickened. Serve over pasta.  
1
4
cup chopped green bell pepper  
cup sliced fresh mushrooms  
2 tablespoons water  
1
1
4
8  
teaspoon salt  
1 green onion, sliced  
Dash cayenne pepper  
1
1 tablespoon butter or margarine ⁄  
3
cup (1-ounce) cheddar cheese, shredded  
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions  
and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even  
layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over  
ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with  
cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then  
gently fold each part in half. Lift omelets from skillet with a wide spatula.  
6
7
 
Easy Beef Fajitas  
Pork Chops with Spanish Rice  
1
1
1
Juice of 2 limes  
2
green or red bell pepper, thinly sliced  
2 to 4 center cut pork chops, about 2-inch thick  
3
cup raw long grain rice  
1
1
2 tablespoons olive oil  
4 flour tortillas  
3
cup chopped onion  
cup chopped green bell pepper  
2
teaspoon chili powder  
1
1
1
1
2
teaspoons ground cumin  
teaspoon salt  
2
cup (2-ounces) Monterey Jack  
or Cheddar cheese, shredded  
4
1 can (14 ⁄2-ounces) whole tomatoes  
1
4
Set skillet temperature to 350° F. Add pork chops and cook on first side 5 minutes.  
Turn pork chops; add onion and green bell pepper. Cook, stirring vegetables  
occasionally, 2 minutes. Reduce temperature to WARM. Add rice, chili powder and  
tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes,  
stirring occasionally.  
1 clove garlic, minced  
Guacamole, optional  
Salsa, optional  
Sour cream, optional  
Chopped tomatoes, optional  
1
8
teaspoon red pepper flakes  
Freshly ground black pepper, to taste  
3
4-lb. top round steak, thinly sliced  
1 small onion, thinly sliced  
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and  
black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30  
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon olive oil,  
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes  
or until vegetables are tender. Remove vegetables and keep warm. Drain meat,  
discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until  
Fish Filets with Lemon Dill sauce  
1
4-lb. fresh mushrooms, sliced  
1 tablespoon lemon juice  
1
2 green onions, sliced  
3  
teaspoon dill weed  
teaspoon salt  
1
2 tablespoons butter or margarine  
4
1
1 ⁄  
2
teaspoons all-purpose flour  
Dash ground black pepper  
done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5  
1
4
cup milk  
1 to 2 orange roughy or other firm fish  
1
minutes. To assemble, spoon about ⁄  
4
of meat and vegetables into center of each  
2 tablespoons water  
1 tablespoon white wine  
filets, (about 8-ounces each)  
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on  
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or  
chopped tomatoes.  
1
4
cup cream, optional  
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,  
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.  
Combine milk and water.  
Reduce temperature to WARM. Add milk mixture to skillet and cook, stirring  
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish filets  
in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish  
flakes easily with a fork. Lift fish from sauce with a wide spatula.  
If not using cream, spoon sauce over fish and serve. If desired, remove fish from  
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered  
1 to 2 minutes. Spoon sauce over fish.  
Swiss Steak  
1
3
1 ⁄2-lbs beef round steak, 4- to 1-inch thick  
1 can (8-ounces) tomato sauce  
1 onion, sliced  
1
4
cup flour  
3
4
teaspoon salt  
1 stalk celery, sliced  
1
4
teaspoon ground black pepper  
1 carrot, thinly sliced  
1
2 tablespoons shortening  
2
teaspoon worcestershire sauce  
1
1 can (14 ⁄2-ounces) stewed tomatoes, drained  
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with  
flour mixture. Add shortening to skillet and preheat to 300° F. Brown meat on  
both sides. Carefully drain off excess fat. Add remaining ingredients. Set  
1
Chicken Cacciatore  
Temperature Control Dial to SIMMER. Cover and cook over low heat about 1 ⁄  
2
1
1
hours or until meat is tender. Remove meat from skillet. Combine ⁄ cup cold  
4
2 tablespoons vegetable oil  
3  
cup chopped green bell pepper  
water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until  
thick and bubbly. Serve meat with tomato sauce spooned over meat.  
3 to 4 pieces chicken  
1 can (4-ounces) sliced  
(thighs, legs, of halved breasts)  
mushrooms, drained  
1
3
cup chopped onion  
1 bay leaf  
1 clove garlic, minced  
1 teaspoon Italian seasoning  
Salt and ground black pepper to taste  
Hot cooked spaghetti or other pasta  
1
Shrimp and Vegetable Stir-Fry  
1 can (14 ⁄2-ounces) peeled, diced tomatoes  
3
4-lb. raw, shrimp, shelled and deveined  
2 stalks celery, sliced  
2 tablespoons light soy sauce  
1 cup broccoli flowerettes  
2 tablespoons dry sherry  
2 teaspoons cornstarch  
1 small sweet red bell pepper, in thin  
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down  
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn  
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is  
cooked, but not brown. Reduce temperature to WARM. Add remaining  
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is  
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce  
over spaghetti or other pasta.  
strips  
1
2
medium onion, thinly sliced  
5 large fresh mushrooms, sliced  
package (3-ounces) frozen snow peas,  
1
1 teaspoon grated gingerroot  
2
1 tablespoon vegetable oil  
thawed  
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and  
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-fry  
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with  
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add  
mushrooms and snow peas. Stir-fry until heated through.  
8
9
 
Stir-Fry Beef and Broccoli  
1
3
1
2  
to ⁄4-lb. top round or sirloin  
4
teaspoon sugar  
1 clove garlic, minced  
Salt to taste  
Dash ground ginger  
2 tablespoons sesame or peanut oil  
3
2 tablespoons soy sauce, divided  
4
cup broccoli flowerettes  
2 tablespoons dry sherry, divided  
1 to 2 medium carrots, bias sliced  
1
1
2
1
cup beef broth  
2
onion, sliced in thin wedges  
1 ⁄ teaspoons cornstarch  
2
Hot cooked rice  
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30  
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy  
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room  
temperature for 30 minutes.  
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt;  
set aside. Set skillet temperature to 350° F. Add oil and heat 1 minute. Drain meat,  
discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is  
done. Remove meat and keep warm. Add vegetables. Cover and cook 3 minutes or  
until vegetables are crisp tender. Stir mid-way through cooking. Reduce  
temperature to 250° F. Blend meat into vegetables. Stir broth mixture then pour  
over meat and vegetables. Heat, stirring, until broth is hot and thickened. Serve  
over rice.  
Steak Au Poivre  
2 teaspoons black peppercorns or mixture  
of black, green and pink peppercorns  
1 tablespoon butter or margarine  
1 green onion, sliced  
1
3
2
to ⁄4-lb. boneless steak,  
3 tablespoons bourbon or beef broth  
(1 strip of sirloin steak)  
3 tablespoons water  
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.  
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet  
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,  
or until desired doneness. Remove steak from skillet and keep warm.  
Add butter and green onion. Sauté, stirring for 1 minute. Combine bourbon/beef  
broth and water; pour over green onions. Allow to cook, stirring constantly, about  
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.  
Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks  
with sauce spooned over meat.  
10  
11  
 
B e n t o n v i l l e , A R 7 2 7 1 6  
6 / 0 2  
M a d e i n C h i n a  
/ 1 0 6 8 1 8 4 2 8 - 0 3 4  
M A L R T S W t o A r e s , I n c .  
Two-Year Limited Warranty  
What does your warranty cover?  
How does state law relate to this warranty?  
• This warranty gives you specific legal  
rights, and you may also have other rights  
which vary from state to state.  
• Any defect in material or workmanship.  
For how long after the original purchase?  
Two years.  
What if you purchased this product in the  
USA, Canada, or Mexico and encounter a  
problem while using it outside the country  
of purchase?  
• The warranty is valid only in the country  
of purchase and if you follow the warranty  
claim procedure as noted.  
What will we do?  
• Provide you with a new one.  
How do you make a warranty claim?  
• Save your receipt.  
• Properly pack your unit. We recommend  
using the original carton and packing  
materials.  
• Return the product to your nearest  
WAL MART store or call Customer  
g
is a trademark of  
Assistance at 1-877-207-0923.  
General Electric Company  
and is used under license by  
d e l o s E  
r o d • u P c t o s  
i n c o r p o  
What does your warranty not cover?  
• Commercial use.  
WAL MART Stores, Inc.  
Bentonville, AR 72716  
r o d • u P c t o s  
n e g l i g e n  
D • a ñ o s p  
s o c • o U m e r c  
• Damage from misuse, abuse, or neglect.  
• Products which have been modified or  
incorporated into other products.  
• Products purchased or serviced outside  
the USA.  
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B a n t o n v i l l e , A R 7 2 7 1 6  
I n c . M A L R T W A  
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e v u • e l D v a e l  
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G e n e r a l E l e c t r i c C o m p a n y  
e s u n a m a r c a r e g i s t r a d a d e  
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m b • a l E e c u  
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s i g u e l o s p r o c e d i m i e n t o s d e r e c l a m o  
t e r r i t o r i o d e s u c o m p r a y s ó l o s i u s t e d  
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v e s u r e C c i • o b n o s . e r  
g a r a n t  
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o b l e m a u e n c u p a r n d o l e o n c e u s t e a n t r  
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o d p u r c t o e n l o s E E . U U . , C a n a d á o M é x i c o m e y o s ?  
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e n t r e e s t a d o s .  
t e n e r o t r o s d e r e c h o s q u e p o d r í a n c a m b i a r  
l e g a l e s e s p e c í f i c o s , a u n q u e u s t e d p o d r í a  
s t a • g a E r a n t í a l e o t o r g a a u s t e d d e r e c h o s  
g a r a n t í a ?  
d e o b r a  
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e s p e c t o a e s t a  
¿ Q u é d i c e l a l e y c o n r  
D o s a ñ o s d e  
WAL MART Stores, Inc.  
428-0348/106818  
Made in China  
6/02  
Bentonville, AR 72716  
 
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M e z c l e e l B o r b ó n / e x t r a c t o d e c a r n e c o n e l a g u a ; v i e r t a s o b r e l a s c e b o l l a s  
A g r e g u e m a n t e c a y l a s c e b o l l a s v e r d e s . R e h o g u e , r e v o l v i e n d o d u r a n t e 1 m i n u t o .  
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E x t r a i g a e l b i s t e c d e l a s a r t é n y m a n t é n g a l o c a l i e n t e .  
p o r l a d o , p a r a o b t e n e r e l e s t a d o d e c o c c i ó n m e d i a n a o h a s t a e l g r a d o d e s e a d o .  
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E s p a g u e t i c o c i d o , c a l i e n t e u o t r a p a s t a .  
s a b o r  
S a l y p i m i e n t a n e g r a m o l i d a p a r a d a r  
3 c u c h a r a d a s s o p e r a s c o n a g l u i b 4 a ⁄ 3 r a a s 2 ) ⁄ 1 d e b i s t e c 2 2 6 a 3 4 0 g r (  
1 c e b o l l a v e r d e e n r e b a n a d a s  
m a r g a r i n a  
y r o s a d a  
p e l a d o s  
o l a m e z c l a d e g r a n o s d e p i m i e n t a v e r d e  
2 c u c h a r a d i t a s d e t é c o n g r a n o s d e p i m i e n t a  
c 1 u c h a r a d i t a d e t é d e s a z o n a n o t e 2 n ⁄ 1 z i t a a s l ) i a d n e o t o m a t e s 1 l a t a  
1 c u c h a r a d a s o p e r a d e m a n t e c a o  
1 h o j a d e l a u r e l  
1 d i e n  
d 3 e ⁄ 1 t a z a  
( a l a s , p  
3 o 4 p  
2 c u c  
e
B i s t e c a u p o i v r  
r e b a n a d a s , e s c u r r i d o s  
1 l a t a ( 1 1 3 g r = 4 o n z a s ) d e h o n g o s e n  
v e r d e s  
a v s o b r e e l a r e r s o p z e . s o . S i r  
d 3 e ⁄ 1 t a z a c o n p i m i e n t o s c a m p a n i t a  
v e g e t a l e s . C a l i e n t e m i e n t r a s r e v u e l v e , h a s t a q u e e l e x t r a c t o s e t o r n e c a l i e n t e y  
e
P o l l o  
v e g e t a l e s . R e v u e l v a l a m e z c l a d e l e x t r a c t o m i e n t r a s v i e r t e l a c a r n e y l o s  
c o c c i ó n . R e d u z c a l a t e m p e r a t u r a a 1 2 1 ° C ( 2 5 0 ° F ) . M e z c l e l a c a r n e c o n l o s  
l o s v e g e t a l e s s e t o r n e n c r o c a n t e s y t i e r n o s . R e v u e l v a m e d i a n a m e n t e d u r a n t e l a  
c a l i e n t e . A g r e g u e l o s v e g e t a l e s . C u b r a y c o c i n e d u r a n t e 3 m i n u t o s o h a s t a q u e  
m i n u t o s o h a s t a q u e l a c a r n e e s t é c o c i d a . E x t r a i g a l a c a r n e y m a n t é n g a l a  
m i n u  
l a c r e  
l o d e  
S i n o  
i r v y m a n t é n g a l o t i b i o . M e z c l e  
m a r i n a d a y a g r e g u e l a c a r n e a l a s a r t é n . R e v u e l v a l a f r i t a d a d u r a n t e 7 a 9  
A g r e g u e a c e i t e y c a l i e n t e d u r a n t e 1 m i n u t o . E s c u r r a l a c a r n e , d e s c a r t a n d o l a  
l a s a l y p o n g a l a m e z c l a a p a r t e . G r a d ú e l a t e m p e r a t u r a a 1 7 6 ° C ( 3 5 0 ° F ) .  
M e z c l e e l r e s t o d e l a . s a l s a d e s o j a y e l j e r e z c o n e l e x t r a c t o , l a f é c u l a , e l a z ú c a r y  
L e v a n  
m i n u  
e n c i m  
j u g o  
m i n u t o s .  
r e c u b r i m i e n t o . D e j e e s t a c i o n a r l a c a r n e a t e m p e r a t u r a a m b i e n t e d u r a n t e 3 0  
s a l s a d e s o j a y 1 c u c h a r a d a s o p e r a d e j e r e z . S a c u d a p a r a f a v o r e c e r e l  
s a r t é n  
A R M ) . A g r e g u e l a l e c h e m e z c l a d a a R l a e d u  
d e l a c a r n e e n r o d a j a s ) . A g r e g u e e l a j o , e l j e n g i b r e , 1 c u c h a r a d a s o p e r a c o n  
( C o n g e l e p a r c i a l m e n t e l a c a r n e d u r a n t e 3 0 a 6 0 m i n u t o s p a r a f a c i l i t a r e l c o r t e  
C o r t e l a c a r n e e n r o d a j a s m u y f i n a s y c o l ó q u e l a s d e n t r o d e u n t a z ó n d e v i d r i o .  
m i n u  
m i n u  
h o n g  
G r a d  
( m a i c e n a )  
3 ( 0 0 ° F ) . A g r e g u e l o s  
A r r o z c o c i d o c a l i e n t e  
c 2 e ⁄ 1 b o l l a s c o r t a d o f i n o  
s e s g o  
c 2 u ⁄ 1 c h 1 - a r a d i t a d e t é c o n f é c u l a d e m a í z  
t a 2 z ⁄ 1 a c o n e x t r a c t o d e c a r n e  
( p o r s e p a r a d o )  
d 4 e ⁄ 1 t a z a c o n c r e m a , o p c i o n a l  
8 o n z a s c a d a u n o )  
1 c u c  
2 c u c  
1 o 2 z a n a h o r i a s m e d i a n a s , c o r t a d a s a l  
t a 4 z ⁄ 3 a s c o n f l o r e s d e b r ó c o l i  
é s a m o o m a n í  
2 c u c h a r a d a s s o p e r a s c o n j e r e z s e c o  
( p o r s e p a r a d o )  
c o n s i s t e n t e ( a p r o x i m a d a m e n t e 2 2 6 g r =  
1 o 2 f i l e t e s d e p e s c a d o d e c a r n e  
P i m i e n t a n e g r a e n p o l v o  
d e ⁄ t a z a  
4
m 1 u l t i p r o  
c 2 u ⁄ 1 c h 1 - a r a d  
2 c u c  
2 c u c h a r a d a s s o p e r a s d e s a l s a d e s o j a  
E s p o l v o r e a d o d e j e n g i b r e m o l i d o  
1 d i e n t e d e a j o m o l i d o  
c 2 u c h a r a d a s s o p e r a s d e a c e i t e d e  
S a l a g u s t o  
c u 4 1 c h a r a d i t a d e t é c o n a z ú c a r  
d e 4 1 c u c h a r a d i t a d e t é c o n s a l  
a r o m a t i z a n t e s d e e n e l d o  
2 c e b  
c o r t a d o  
d e c a r n e v a c u n a  
l b 4 ⁄ . 3 ) d a 2 e ⁄ 1 t a p a o l o m o 2 2 5 a 3 4 0 g r (  
d 3 e ⁄ 1 c u c h a r a d i t a d e t é c o n s e m i l l a s  
1 c u c h a r a d a s o p e r a c o n j u g o d e l i m ó n d e 4 1 l b . ) d e 1 h 1 o 3 n g o r  
n e v a c u n a y b r ó c o l i R e v u e l t o f r i t o d e c a r  
o m a t i z a n t e s d e l i m ó n  
F i l e t  
 
9
8
v e g e t a l e s . C u b r a y c o c i n e d u r a n t e 2 5 a 3 0 m i n u t o s , r e v o l v i e n d o o c a s i o n a l m e n t e .  
e l a r r o z , e l p o l v o d e p i m i e n t o r o j o y l o s t o m a t e s y r e v u e l v a p a r a r e h o g a r l o s  
o c a s i o n a l m e n t e , d u r a n t e 2 m i n u t o s . R e d u z c a l a t e m p e r a t u r a a T I B I O . A g r e g u e  
c e b o l l a y l o s p i m i e n t o s c a m p a n i t a . C o c i n e r e v o l v i e n d o l o s v e g e t a l e s  
c e r d o y c o c i n e 5 m i n u t o s s o b r e u n a c a r a . I n v i e r t a l a s c h u l e t a s ; a g r e g u e l a  
G r a d ú e l a t e m p e r a t u r a d e l a s a r t é n a 1 7 6 ° C ( 3 5 0 ° F ) . A g r e g u e l a s c h u l e t a s d e  
t o m a t e s e n t e r o s  
v e r d e s p i c a d o s  
1 l a t a ( 4 1 1 g r = 1 4 , 5 o n z a s ) c o n  
p i m i e n t o r o j o ( c h i l i p o w d e r )  
d e 4 ⁄ t a z a c o n p i m i e n t o s c a m p a n i t a  
d 1 1  
e ⁄ t a z a c o n c e b o l l a p i c a d a  
3
u n a g  
. A i r v c o m p á ñ e l a s s e g ú n s e d e s e e c o n  
p 1  
t o r t i l l  
t o r t i l l  
c
2
u ⁄ c h a r a d i t a d p e 2 u ⁄ 1 t l é g a c d o a n ) p o l v o d e  
u n e s p e s o r a p r o x i m a d o a 1 , 2 c m (  
d 1 1  
3
e ⁄ t a z a c o n a r r o z d e g r a n o l a r g o  
2 a 4 c o r t e c e n t r a l e s d e c h u l e t a s d e c e r d o , d e  
4
a r t e d e l a c a r n e y d e c u l o c h s a v  
z o a r l a e s p a ñ d o o l a c o n a r  
C h u l e t a s d e c e r  
, c o n u n a  
c a l i é n  
s e c o c  
c a r n e  
m a n t  
1 ó 2  
p i m e n  
a 1 7 6  
d e j e r  
a j o , e  
C o m b  
r e v o l v i e n d o h a s t a q u e t o d o s e c a l i e n t e u n i f o r m e m e n t e .  
c a m a r o n e s s e v u e l v a n r o s a d o s . A g r e g u e l o s h o n g o s y l a s a l v e r j a s . F r í a  
e l j u g o d e l m a c e r a d o y f r í a t o d o r e v o l v i e n d o p p a e o l r a 2 s a m r t i é n n u y t o d s e m j e á c s o o c i h n a a s r t a p q o u r e l o s  
y l a c e b o l l a , y f r í a t o d o r e v o l v i e n d o p o r 2 m i n u t o s . A g r e g u e l o s c a m a r o n e s c o n  
s a r t é n a 2 0 4 ° C ( 4 0 0 ° F ) . L u e g o é c h e l e e l a c e i t e l o s a p i o s , e l p i m e n t ó n , e l b r ó c o l i  
h a r i n a d e m a í z y l a r a í z d e j e n g i b r e ; e c h e s o b r e l o s c a m a r o n e s . P r e c a l i e n t e l a  
P r i m e r o l i m p i e l o s c a m a r o n e s e n u n t a z ó n . C o m b i n e l a s a l s a d e s o j a , e l j e r e z , l a  
2 a p i o s c o m p l e t o s c o r t a d o s e n r o d a j a s  
1 c u c h a r a d a d e a c e i t e v e g e t a l  
t i r a s d e  
1 c e b o  
d e t a p a  
L b 4 3 . ( 3 4 0  
P i m i e n  
c 8 u ⁄ 1 c h a r a  
1 d i e n  
c h í c h a r o s o a l v e r j a s g u i s a d a s  
p 2 a ⁄ 1 q u e t e c o n g e l a d o ( 8 5 g r  
e n r o d a j a s  
. / 3 O n z . ) d e  
1 c u c h a r a d a d e r a í z d e j e n g i b r e r a l l a d o  
2 c u c h a r a d i t a s d e h a r i n a d e m a í z  
2 c u c h a r a d a s d e j e r e z s e c o  
1 t a z a d e b r ó c o l i  
o T m a t e s p i c a d o s , o p c i o n a l  
C r e m a a g r i a , o p c i o n a l  
S a l s a , o p c i o n a l  
5 h o n g o s f r e s c o s g r a n d e s c o r t a d o s  
d e l g a d a s  
G u a c a m o l e , o p c i o n a l  
c 2 e ⁄ 1 b o l l a m e d i a n a , c o r t a d a e n r o d a j a s  
d e l g a d a s  
2 c u c h a r a d a s d e s a l s a d e s o j a l i g e r a  
p e l a d o s y d e s v e n a d o s  
1 p i m e n t ó n p e q u e ñ o c o r t a d o e n t i r a s . ) d e c a m a L r b 4 o ⁄ 3 . n ( e 3 s 6 3 c r g u r d o s ,  
o n M t e r r e y J a c k o C h e d d a r e n h i l a c h a s  
t a 2 1 z a ( ó 6 0 g r / 2 O n z . ) d e q u e s o  
t 4 o r t i l l a s d e h a r i n a  
d e ⁄ c u c h  
4
c 1 1  
⁄ u c h a r a  
2
e n t i r a s d e l g a d a s  
2 c u c h  
d r u e r a s R e v o u n e e l t s a y s V F C r a i m t a a s r  
p 2 i ⁄ m 1 e n t ó n v e r d e o r o j o c o r t a d o  
J u g o d  
n e F á c i l e s  
F a j i t  
v a l S a i r c a r n e y é c h e l e l a s a l s a d e t o m a t e e n c i m a c o n u n a c u c h a r a .  
m e z c l a d e t o m a t e e n l a s a r t é n . C o c i n e y r e v u e l v a h a s t a q u e e s p e s e y b u r b u j e e .  
e t a z a d e a C g u o a m f b r í i a n e c o n u n a c u c h a r a d a d e h a r i n a y é c h e l a a l a  
d 4 1  
q u e d e  
l a s a r t  
s a z o n  
t e m p  
q u e l o  
r e v u e  
m i n u  
G r a d ú  
( r o j o , v e  
1 t a z a  
1 , 3 x 5 c m  
y d e s h u  
1 p e c h  
1 c u c h  
1 d i e n  
h 2 o 1 r a s o p h o a r s t 1 a - q u e l a c a r n e q u e d e t i e r n a . S a q u e l a c a r n e d e l a s a r t é n .  
a p e y c o c i n e a f u e g o l e n t o  
C o l o q u e e l c o n t r o l d e t e m p e r a t u r a e n S I M M E R . T  
D r e n e c u i d a d o s a m e n t e e l e x c e s o d e g r a s a . A g r e g u e l o s i n g r e d i e n t e s r e s t a n t e s .  
c a l i é n t e l a a 1 4 8 ° C ( 3 0 0 ° F ) . L u e g o d o r e l a c a r n e e n l a s a r t é n p o r l o s d o s l a d o s .  
C u b r a l a c a r n e c o n l a m e z c l a d e h a r i n a . E c h e l a m a n t e c a a l a s a r t é n y  
C o r t e l a c a r n e e n 6 p e d a z o s p a r a s e r  
. C o v i m r b i n e l a h a r i n a , s a l y p i m i e n t a .  
d r e n a d o s  
1 l a t a ( 4 1 1 g r / 1 4 , 5 O n z . ) d e t o m a t e s g u i s a d o s ,  
o f e t u c h i n i c o c i d o s y d r e n a d o s  
. ) d e f i d e o s t i 4 p o O n l i n z g ( 1 u 1 i n 4 i g r  
t a ⁄ z a 1 s - d e c a l d o d e p o l l o  
c 1 1  
( w o r c e s t e r s h i r e )  
2 c u c h a r a d a s d e m a n t e c a  
e ⁄ c u c h a r a d i t a d e p i m i e n t a n e g r a m o l i d a  
d 1  
e ⁄ c u c h a r a d i t a d e s a l  
d 1 3  
e ⁄ t a z a d e h a r i n a  
c 2 u ⁄ 1 c h a r a d i t a d e s a l s a i n g l e s a  
1 z a n a h o r i a c o r t a d a e n r o d a j a s d e l g a d a s  
a 1 p i o c o m p l e t o c o r t a d o e n r o d a j a s  
c 1 e b . o l l a e n r o d a j a s  
d
4
2
x
2
⁄ 2 ” )  
1
4
2 u ⁄ c h 1 - a r a d i t a s d e h a r i n a d e m a í z  
4
S a l y p i m i e n t a n e g r a m o l i d a a l g u s t o  
p 1 i z c a d e c h i l i r o j o m o l i d o  
d e t a p a d e 3 / 4 ” a 1 ” ( 1 9 a 2 5 m m ) d e e s p e s o r  
1 l a t a ( 2 2 6 g r / 8 O n z . ) d e s a l s a d e t o m a t e  
L b 2 1 ( 6 1 8 - 0 g r ) d e c h u r r a s c o r e d o n d o  
c 2 u ⁄ 1 c h a r a d i t a d e a l b a c a  
r a s c o C S h u u i z r o  
P a s t a  
 
7
6
a p e t o d o p c a o p n a s e . l q T u e s o y c o c i n e p o r 5 m i n u t o s m á s .  
c o m b í n e l o c o n l o s c h i l i s v e r d e s y l a s c e b o l l a y e s p o l v o r e e l a m e z c l a s o b r e l a s  
l t o e e l a s p a p a m s y i n c u o t c o i s n . e V p o r o t r o s 5 m i n u t o s . T  
o r c e e l t o c i n o y  
c u c h a r a d a s e n l a s a r t é n . E c h e l a s p a p a s a l a s a r t é n , t á p e l a y c o c i n e p o r 1 0  
d r é n e l e l a g r a s a . D r e n e c u i d a d o s a m e n t e l a g r a s a d e l a s a r t é n d e j a n d o 2  
1 7 6 ° C ( 3 5 0 ° F ) y f r í a e l t o c i n o h a s t a q u e q u e d e c r o c a n t e . S a q u e e l t o c i n o y  
C o l o q u e e l t o c i n o e n l a s a r t é n f r í a . G i r e e l c o n t r o l d e t e m p e r a t u r a a  
v e r d e s p i c a d o s  
. / 4 O n z . ) d e c 1 h i l l a i s t a ( 1 1 4 g r  
e n r o d a j a s d e l g a d i t a s  
C h e d d a r e n t i r a s  
. / 6 O n z ) d e q u e c s 2 o a ⁄ 1 z - a 1 s ( ó 3 7 5 g r  
d e l g a d a s  
4 p a p a s g r a n d e s s i n p e l a r c o r t a d a s  
6 t i r a s d e t o c i n o  
d 4 e ⁄ 1 t a z a d e c e b o l l a s e n r o d a j a s  
v a s c i o r n j  
q u e d e  
c o l o q  
S u m e  
p r o f u  
M e z c  
c i o n o  
P a p a s c o n Q u e s o y T  
v a l s o í r e n u n p l a t o .  
p o r 2 m i n u t o s m á s . C o r t e e n c u a t r o p e d a z o s t r i a n g u l a r e s . S a q u e c a d a p e d a z o y  
p a e y c o c i n e  
u n i f o r m e m e n t e . E s p o l v o r e e e l q u e s o e n c i m a u n i f o r m e m e n t e . T  
J a r a b e d e a r c e ( M a p l e S y r u p )  
c u 2 1 c h a r a  
U n a p  
j a m ó n , l a e s p i n a c a y l a s c e b o l l a s c o c i d a s s o b r e l o s h u e v o s , e s p a r c i é n d o l a s  
z ú A c a r d e c o n f i t e r í a  
m e z c l a d e h u e v o a l a s a r t é n , t á p e l a y c o c i n e p o r 2 m i n u t o s , l u e g o e c h e e l  
a 2 , 5 c m  
d e v a i n i  
d e 4 ⁄ c u c h  
l a h a r i n a , l e c h e y h u e v o s y b á t a l o s l e v e m e n t e p a r a q u e s e m e z c l e n . E c h e l a  
r 2 o d a j a s d e p a n f r a n c é s , c o r t a d a s  
m i n u t o s ) , l u e g o s a q u e l a s c e b o l l a s d e l a s a r t é n y p ó n g a l a s a u n l a d o . C o m b i n e  
m a r g a r i n a  
d 1 1  
e ⁄ t a z a  
3
c e b o l l a s y c o c í n e l a s r e m o v i e n d o h a s t a q u e q u e d e n t i e r n a s ( a p r o x i m a d a m e n t e 2  
c 1 u c h a r a d a s o p e r a d e m a n t e c a o  
1 h u e v  
G r a d ú e l a s a r t é n a 1 4 8 ° C ( 3 0 0 ° F ) , é c h e l e l a m a n t e q u i l l a y d e r r í t a l a . E c h e l a s  
s t a T d o a s c  
s u i z o r a l l a d o  
. / 3 O n z . ) d e q u d e 4 e ⁄ s t o a z a ( 8 5 g r  
t a 3  
⁄ z a d e e s p i n a c a f r e s c a p i c a d a  
t a 1 1  
d 4 e ⁄ 1 t a z a d e l e c h e  
2
2 c u c h a r a d a s d e h a r i n a p a r a t o d o u s o  
t a 4 1 z a d e c e b o l l a p i c a d a  
p a r a l  
d e s a y  
2
⁄ z a d e j a m ó n c o c i d o p i c a d o  
h 2 u e v o s  
1 C u c h a r a d a d e m a n t e q u i l l a o m a r g a r i n a  
a v 3 t i b i o s c o n j a r a b e d e d a u r c r e a n (  
H u e v o s c o n J a m ó n F a v o r i t o  
f i c i e y e l f o n d o q u e d e d o r a d o ,  
q u e l a  
d 4 1  
e t a z a d e b a t i d o p o r c a d a p V a i e n r q t u a  
P r e c a  
. C o l o q u e l a s n u e c e s y l a m a n z a n a .  
h a r i n  
A g r e g  
p e q u e  
s u m i t a d . L e v a n t e l a s o m e l e t d e l a s a r t é n , u t . i l R i z e a v n o d l v o e u r n l a a m e s e p z á c t l u a l a c o a n n c l a h a .  
, c o v r i t r e s l e a r o m e l e t p o r l a m i t a d , l u e g o d o b l e c u i d a d o s a m e n t e c a d a p a r t e p o r  
s e c o c i n e n . R o c í e c o n q u e s o , v u e l v a a c u b r i r y c o c i n e o t r o s 2 m i n , u l a t o s s a . l P y a l r a a s e s p e c i e s d , e e n l t p r o l d v o e e d l u a e n z h ú r  
j a m ó n y l o s v e g e t a l e s . C u b r a y c o c i n e d u r a n t e 4 m i n u t o s o h a s t a q u e l o s h u e v o s  
D e r r i  
h u e v o s c o n a g u a , s a l y p i m i e n t a d e c a y e n a ; v i e r t a l a m e z c l a d e h u e v o s o b r e e l  
d 4 e ⁄ 1 c u c h a r a d i t a d e t é c o n c a n e l a  
r e v o l v i e n d o f r e c u e n t e m e n t e . D i s t r i b u y a l o s v e g e t a l e s e n f o r m a p a r e j a . B a t a l o s  
n u e z c o m ú n  
A c e i t e  
d 4 e ⁄ 1 c u c h  
2 c u c h  
c 2 u ⁄ 1 c h 1 - a r a d  
c o n h a r  
t a 2 1 z a m á  
1 c u c h  
c a m p a n i t a v e r d e s , h o n g o s , c e b o l l a y m a n t e c a . M e z c l e d u r a n t e 2 m i n u t o s ,  
2 c u c h a r a d a s s o p e r a s d e n u e z l i s a o  
G r a d ú e l a t e m p e r a t u r a d e l a s a r t é n a 1 4 9 ° C ( 3 0 0 ° F ) . A g r e g u e j a m ó n , p i m i e n t o s  
2 c u c h a r a d a s s o p e r a s d e n u e z l i s a o  
c h e d d a r r a l l a d o  
t a 2 1 z a d e m a n z a n a p e l a d a y r a l l a d a  
1 h u e v o  
1 c u c h a r a d a s o p e r a c o n m a n t e c a o m a r g a r i n a  
1 c e b o l l a v e r d e e n r e b a n a d a s  
d 4 e ⁄ 1 t a z a c o n r o d a j a s d e h o n g o s f r e s c o s  
v e r d e s p i c a d o s  
d 3 e ⁄ 1 t a z a ( 2 8 g r = 1 o n z a ) c o n q u e s o  
U n a p i z c a d e p i m i e n t a d e c a y e n a  
d 8 e ⁄ 1 c u c h a r a d i t a d e t é c o n s a l  
2 c u c h a r a d a s s o p e r a d e a g u a  
3 h u e v o s  
d 3 e ⁄ 2 t a z a c o n l e c h e  
U n a p i z c a d e n u e z m o s c a d a  
P a n q  
d
4
e ⁄ t a z a c o n p i m i e n t o s c a m p a n i t a  
d 1 1  
2
e ⁄ t a z a c o n j a m ó n c o r t a d o e n d a d o s  
R e  
O m e l e t D e n v e r  
 
4
5
d o a s l a s p i e z a s é s , q e u x e c l a e . p T t  
c o n u n t r a  
l í q u i d o s .  
A N A D ( E A M S ) P  
S A L C H I C H A  
s o l u c i ó n j  
e l é c t r i c o n i e l e n c h u f e e n a g u a n i o t r o s  
c o n t r o l d e l a t e m p e r a t u r a , e l c a b l e  
5 a 6 m i n u t o s l a s e g u n d a c a r a .  
6 m i n u t o s l a p r i m e r a c a r a  
S u m 3 . e r j a l  
1 4 9 ° C ( 3 0 0 ° F )  
1 4 9 ° C ( 3 0 0 ° F )  
S T E P L A I L L O S D E  
t o a l l a s e c a  
c o n t r o l d e  
d e l a r t e f a  
s e n s o r d e  
t o m a c o r r i  
D e 2 s e . n c h u  
N o s u m e r j a e l s A e D n V s o E r R T d E e N C I A :  
8 a 1 0 m i n u t o s  
S A L C H I C H A S  
a n t i a d h e s i v o .  
1 a 3 m i n u t o s l a s e g u n d a c a r a  
5 m i n u t o s l a p r i m e r a c a r a  
m i s m o s p o d r í a n d a ñ a r e l r e c u b r i m i e n t o  
1 4 9 ° C ( 3 0 0 ° F )  
A
A P N C E T  
f i c i e s d e c l a o s c s c u i ó p n e , r d a d o q u e l o s  
a b r a s i v o s n i e s p o n j a s p a r a r e f r e g a r s o b r e  
d e s e a d o y c o c í n e l o s .  
l e n t a m e n t e h a s t a e l p u n t o  
c o c í n e l o s , r e v u é l v a l o s  
A g r e g u e l o s h u e v o s ,  
m a r g a r i n a e n l a s a r t é n .  
s o p e r a s d e m a n t e c a o  
D e r r i t a 1 o 2 c u c h a r a d a s  
a 3 4 m i n u t o s .  
N o u s N e o l l t a a n : a d e a c e r o , l i m p i a d o r e s  
l a u n i d a d  
D e 1 j e . s i e m  
M a n i ó  
c o n s e g u r i d a d e n e l l a v a p l a t o s .  
c a b l e y e l e n c h u f e , p o d r á n s e r l a v a d a s  
L a s a r t é n e s t P á r e c c a a l i u  
s e n s o r d e c o n t r o l d e l a t e m p e r a t u r a , e l  
t é n e l é c t r i c a  
C ó  
1 4 9 ° C ( 3 0 0 ° F )  
R e v u e l t o s  
a g r e g a r c  
.
y d é j e l a e n f r i a r  
d u r a n t e 2 a 3 m i n u t o s .  
d e l a g u a . C u b r a y c o c i n e  
c a d a h u e v o y v i é r t a l o s d e n t r o  
c a l i e n t e h a s t a h e r  
d e m a n z a n a e n l a s a r t é n ;  
c u c h a r a d i t a d e t é c o n v i n a g r e  
V i e r t a 2 t a z a s d e a g u a y 1  
q u e c o n t r  
i n m e d i a t a m e n t e ( O F F ) l a s a r t é n e l é c t r i c a  
c o m i e n z a a a h u m a r  
t e m p e r a t u  
l a t e m p e r  
t e m p e r a t u  
L a 4 l u . z i n d  
, a p a g u e  
t a p a s i e m p r e a b i e r t a . S i e l a c e i t e  
S : i c A a l i e N n O t a T a c e i t e , h á g a l o c o n l a  
i r v ; r o m p a  
n e g a c u i d a d o c a a l l i e l e n v t a e n ! t T a r l a t a p a .  
d e s e a d o .  
¡ E l v a p o r d e e P s c R a E p C e A e U s C t á I Ó N :  
d e c o n t r o  
e s t á n d a r d  
c a b l e e l é c  
r e c e p t á c u  
t e m p e r a t u  
E n c h u f e e  
t e m p e r a t u  
G i r 3 e . e l d i  
1 4 9 ° C ( 3 0 0 ° F )  
1 2 1 ° C ( 2 5 0 ° F ) o  
c o c i n a n d o c o n l a t a p a p u e s t a .  
2 a 3 m i n u t o s  
1 a 6 h u e v o s  
i d v o s H e r  
e l e s c a p e d e l m i s m o m i e n t r a s s e e s t a  
c e r r a r l a . E l v e n t e o d e l v a p o r p e r m i t e  
t a p a . I n v i e r t a e l m o v i m i e n t o p a r a  
u b i c a d a s o b r e l a p a r t e s u p e r i o r d e l a  
t i r e c u i d a d o s a m . e n t e d e l a l e n g ü e t a  
u b i c a d o s o b r e l a t a p a . P a r a a b r i r l o ,  
E x i 6 s . t e u n o r i f i c i o d e v e n t e o d e v a p o r  
d e t é o m a r g a r i n a e n l a s a r t é n .  
D e r r i t a 1 a 2 c u c h a r a d i t a s  
1 a 2 m i n u t o s l a s e g u n d a c a r a .  
a 2 3 m i n u t o s p r i m e r a c a r a  
1 4 9 ° C ( 3 0 0 ° F )  
1 4 9 ° C ( 3 0 0 ° F )  
F r i t o s  
H U E V O S  
,
.
e n f r i a r  
d e s u p r e f e r e n c i a .  
( 1 4 9 ° C ) .  
C a l i é n t e l a  
u s a n d o a c  
1 a 3 m i n u t o s p o r c a r a  
A P N Q U E Q U E S  
3 a 5 m i n u t o s p o r c a r a A D A S T O d e S T p a n f r a n c é s  
p o r d e b a j o p a r a l o g r a r l o s r e s u l t a d o s  
c o c c i ó n l i g e r a m e n t e p o r e n c i m a o  
1 6 2 ° C ( 3 2 5 ° F )  
e s t i m a t i v a s . G r a d ú e l a t e m p e r a t u r a d e f i c i e d s e u p c o e n r t a c t  
e n e s t e m a n u a l d e l u s u a r i o s o n  
p r i m e r a v  
1 4 9 ° C ( 3 0 0 ° F )  
1 4 9 ° C ( 3 0 0 ° F )  
6 a 7 m i n u t o s p o r c a r a  
P e c h u g a d e s h u e s a d a  
P O L L O  
L a s 5 . t e m p e r a t u r a s d e c o c c i ó n l i s t a d a s  
A n 2 t e . s d e  
d e s h u e s a d o  
q u e s e o p e r a p o r t a l r a z ó n . )  
e l é c t r i c a ”  
9 a 1 2 m i n u t o s p o r c a r a E s p e s o r : 2 , 5 c m ( 1 ” ) ,  
B I S T E C  
d a d a l a r e d u c c i ó n d e t e m p e r a t u r a  
v o l v e r á a a e e n c e n d e r s e b r e v e m e n t e ,  
l a s e c c i ó n  
L i m 1 C . p i e ó c o  
( m e d i a n o )  
3 a 9 m i n u t o s p o r l a d . o ( 1 / 4 1 l b 1 . 3 ) g r  
1 4 9 ° C ( 3 0 0 ° F )  
H A M B U R G U E S A S  
C O M I D A S  
t é n e l é c t r i c a  
T U R A  
T E M P E R A  
T I E M P O / I N D I C A C I O N E C S A N T I D A D  
t a p a e s t a r á a h o r a l i s t a p a r a s e r u s a d a .  
C o 3 l o . q u e  
f i c i e d e l a t a p a . c L o a n t r a l a s u p e r  
T U R A S  
G U Í A D E T E M P E R A  
d e b e r á n q u e d a r a s e n t a d o s a r a s  
f i r m e m e n t e s u j e t o s . L o s t o r n i l l o s  
t r a n s p a r e  
c e n t r a d a  
L a m a n i j a  
h a g a c o i n  
s o b r e e l l  
M i 2 e n . t r a s  
, h a s t a q u e d a r d e s t o r n i l l a d o r  
A j u 4 s . t e l o s t o r n i l l o s u s a n d o u n  
f r i t a d a s s u m e r g i d a s . P a r a u t i l i z a r l a  
E s t a s a r t é n n o e s t a d i s e ñ a d a p a r a  
g r a d u a d a s a b a j a t e m p e r a t u r a .  
l u g a r e s ) .  
p a r a c o m i d a s r e h o g a d a s ,  
e l l a d o i n t e r i o r d e l a t a p a . ( e n 2  
c a b e z a a t r a v é s d e l o s o r i f i c i o s , d e s d e  
d e b e n s e r u t i l i z a d o s s o l a m e n t e  
s a r t é n , m a n t e c a y a c e i t e d e o l i v a  
f i c i e a s n u t p i a e d r h e s i v a .  
I d e 1 n . t i f i q u  
m e t á l i c o s p u e d e n r a y a r l a  
E n s  
v e g e t a l o d e m a n í p a r a f r i t . a L r o e s n u l t a e n s i l i o s p r u e b a d e c a l o r  
d e u n a t a z a d e a c e i t e . E l i j a a c e i t e  
e n f r i t a d a s d e s a r t é n , n o u s e m á s  
c o c c i ó n d e n a i l o n o p l á s t i c o s a  
U t i l i c e ú n i c a m e n t e u t e n s i l i o s d e  
E x t r a  
C o n s e j o s ú t i l e s  
t é n e l é c t r i c a  
C ó  
 
2
3
1 3  
S u p e r f i c i e a n t i a d h e s i v a  
e l e c t r  
r e p a r a r a e s t e p r o d u c t o .  
a u n a  
d e n t r  
e n c h u  
p o l a r  
i d e a d  
e l e c t r  
q u e l a  
p o l a r  
E s t e A  
. N o i n t e n t e  
T U R A c o n e c t a d o .  
m a n t e n i m i e n t o e n s u i n t e r i o r  
N o e x i s t e n p a r t e s q u e r e q u i e r a n  
C O N T R O L D E T E M P E R A  
1 2  
B a s e f r í a a l t a c t o  
1 1  
M a n i j a s / e n s a m b l e d e l a s p a t a s  
e l é c t r i c a e n a g u a c o n s u S E N S O R D E L  
e l e c t r o c u c i ó n , n o s u m e r j a l a s a r t é n  
P R E C A U C I Ó N : P a r a R e d u c i r e l r i e s g o d e  
a l g u n a .  
1 0  
S e n s o r d e l c o n t r o l d e l a t e m p e r a t u r a  
m o d i f i c a r e l e n c h u f e e n m a n e r a  
9
C a b l e e l é c t r i c o  
A C T T O E F E S T Á I E S n O S T f L E o A  
A S I N S T R U C C I O C N O E N S S E  
8
D i a l p a r a c o n t r o l d e l a t e m p e r a t u r a  
9
7
1 2  
7
I n d i c a d o r d e c o n t r o l d e l a t e m p e r a t u r a  
1 0  
1 1  
1 3  
6
P r o t e c t o r d e l s e n s o r d e t e m p e r a t u r a  
e l é c t r i c a ” .  
r e c o m e n d  
8
4 , “ C ó m o e n s a m b l a r s u s a r t é n  
i n s t r u c c i o n e s d e a r m a d o e n l a p á g i n a  
c o n v e n i e n t e m e n t e s u j e t a . V  
E l 7 u . s o d e  
5
C e r r o j o d e a p o y o d e l a t a p a  
r e p a r a c i ó  
p a r a d e v o  
A t e n c i ó n  
E n e s e c a  
o s i s e h a  
c o m p r o b  
e n c h u f e  
6
e a l a s  
t a p a s e e n c u e n t r e c o l o c a d a y  
4
e n V t e o d e l v a p o r  
A s e g 1 ú 4 r . e s e d e q u e l a m a n i j a d e l a  
v i c i o d e  
e s p e c í f i c o .  
3
t
e n V t a n a t r a n s p a r e n t e d e v i d r i o  
e
l
l
i
k
S
h
c
u
o
T
q u e n o h a y a s i d o l a d e s u u s o  
N o 1 u 3 t i . l i c e e l a r t e f a c t o p a r a o t r a c o s a  
-
l
o
o
5
C
2
M a n i j a d e l a t a p a  
t o m a c o r r i e n t e d e p a r e d .  
s i t i e n e s u  
N o 6 u . t i l i c e  
4
l u e g o e x t r a i g a e l e n c h u f e d e l  
,
d e l a t e m p e r a t u r a a l a p o s i c i ó n O F F  
d e s c o n e c t a r l o , g i r e e l d i a l d e c o n t r o l  
e l t o m a c o r r i e n t e d e p a r e d . P a r a  
a r t e f a c t o , l u e g o e n c h u f e e l c a b l e e n  
d e c o n t r o l d e l a t e m p e r a t u r a a l  
C o n 1 e 2 c . t e s i e m p r e p r i m e r o e l s e n s o r  
1
a n t e s d e l  
a n t e s d e c  
a n t e s d e l  
c u a n d o n  
D e 5 s c . o n é c  
1
a T p a  
3
2
P i e z a s y c a r a c t e r í s t i c a s  
n i ñ o s .  
a c e i t e u o t r o s l í q u i d o s c a l i e n t e s .  
a r t e f a c t o  
f u e s e n e c  
m o v e r e l a r t e f a c t o q u e c o n t i e n e  
D e b 1 e 1 p . r e s t a r s e e x t r e m o c u i d a d o a l  
v i s i ó n e s t r e c h a – E s i j e 4 r . z a u n  
t é n e l é c t r i c a C o n o z c a s u s a r  
c a l i e n t e .  
a g u a u o t  
d e g a s n i e l é c t r i c o , n i e n u n h o r n o  
c e r c a n í a s d e u n q u e m a d o s c a l i e n t e  
N o 1 l o 0 . c o l o q u e s o b r e n i e n l a s  
e l é c t r i c o s  
c o n t r o l d  
e l é c t r i c a s  
P a r 3 a . p r o t  
n ú m e r o M P T C - 9 o M P T C - 9 m p .  
a c c i d e n t a l m e n t e t r o p e z a r c o n é l .  
e l s e n s o r d e c o n t r o l d e l a t e m p e r a t u r a  
o p o r t u n i d a d e s d e u s o . U t i l i c e ú n i c a m e n t e  
v o l v e r á a o c u r r i r l u e g o d e a l g u n a s  
p u d i e s e s e r t i r o n e a d o p o r l o s n i ñ o s o  
c a l i e n t e s .  
d e l a m e s a o m e s a d a d e s d e l a q u e  
f i c i e s  
m e s a d a , n i q u e t o q u e s u p e r  
a g a r r a d e r  
e l é c t r i c a n o d e b e d e j a r s e p o r e n c i m a  
c u e l g u e s o b r e e l b o r d e d e l a m e s a o  
f i c i e s c a l i e n t e s . U N s o e 2 t . o q u e  
N o 9 p . e r m i t a q u e e l c a b l e e l é c t r i c o  
, y n o  
m a y o r í a d e l o s a r t e f a c t o s d e c a l o r  
. E l c a b l e d E e L É e C x T t e R n I C s A i ó n  
A C T T O E . F A R  
N o 8 l . o u s e a l a i n t e m p e r i e .  
p o d r í a c a u s a r l e s i o n e s .  
y / u o l o r t e n u e . E l l o s e r á n o r m a l c o n l a  
a r t e f a c t o , p o d r á p e r c i b i r s e a l g ú n h u m o  
L A E S P E C I F I C A C I Ó N D E L A S A R T É N  
D E U N A S E C C I Ó N I G U A L A L A Q U E T I E N E  
M I S M O D E B E R Á S E R – P O R L O M E N O S –  
D E E S P E C I F I C A C I Ó N E L É C T R I C A D E L  
E L É C T R I C A , S I N E M B A R G O , L A M A R C A  
U T I L I Z A R S E U N C A B L E D E E X T E N S I Ó N  
A N T E S D  
L E 1 A . T O D  
A : d u N r O a n T t e e l u s o i n i c i a l d e e s t e  
e s p r e  
d a ñ o s  
P a r a p  
o s c i l a e n t r e l o s p a r á m e t r o s d e s e a d o s .  
O N y O F F m i e n t r a s l a t e m p e r a t u r a  
1 8 0 ° F ) . L a l u z i n d i c a d o r a c i c l a r á e n t r e  
A N T E S D E P R O T E C M C I E Ó  
7 1 ° C h a s t a l o s 8 2 ° C ( 1 6 0 ° F h a s t a l o s  
S I F U E S E P R E C m I S á O s , e P x O t e D n R s Á o .  
r a n g o d e c a l i b r a d o q u e c u b r e d e s d e l o s  
c o n t r o l d e l a t e m p e r a t u r a t i e n e u n  
p o s i b i l i d a d d e t r o p e z a r s o b r e u n c a b l e  
r i e g o s r e s u l t a n t e s d e l o s e n g a n c h e s o l a  
c o r t o , c o n e l o b j e t o d e r e d u c i r l o s  
V i e n e p r o v i s t o c o n u n c a b l e e l é c t r i c o  
t é n S e l a é r c  
E l s e n s o r d e  
T U R A C A L T I E N M T P E E : R A  
A R A M A N T E N C E A R L L I B A R A D O P  
 
1 0 6 8 1 8 • U P C 6 8 1 1 3 1 0 6 8 1 8 5  
a t e n c i ó n a l c l i e n t e ” a l  
P a r a o b  
6 8 1 1  
U P C  
1 0 6 8  
N u m  
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