CucinaPro 1453 User manual

ElectricElectric SkilletsSkillets
with Polished or Non-Stick Interior

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#1453/1454/1653
Electric
Skillets

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Please read these instructions carefully and retain for future reference.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including:
1. Read all instructions.
2. Do not touch hot inner surfaces; use the handles and oven mitts.
3. To protect against electrical shock, do not immerse power cord,
plug or appliance in water or any other liquid.
4. Do not use outdoors.
5. Close supervision is necessary when any appliance is being used
by or near children.
6. Avoid contact with moving parts.
7. The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock or injury.
8. Unplug from outlet when not in use and before cleaning. Allow
appliance to cool completely before putting on or taking off
parts.
9. Do not operate any appliance with a damaged power cord
or plug or after the appliance malfunctions or is dropped or
damaged in any manner. Return appliance to manufacturer or its
service agent for examination, repair or electrical or mechanical
adjustment.
10. Do not let the power cord hang over the edge of a table or
counter or touch any hot surface.
11. Do not use the appliance for other than intended use.
12. Do not place on or near a hot gas or electric burner, or in a
heated oven.
13. Do not clean the appliance with metal scouring pads.
14. Extreme caution must be used when moving an appliance
containing hot oil or other liquids.
15. Always attach plug to appliance first, then plug cord in the wall
outlet. To disconnect, turn the dial to "OFF" then remove plug
from wall outlet.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not modify the
plug in any way.
FEATURES OF YOUR ELECTRIC SKILLET
• Stainless steel body.
• 1,500 Watts of cooking power.
• Heavy cast stainless steel handles, positively secured by professional
stainless steel riveting.
• Before cleaning your pan, make sure cord is removed.
• Removable temperature probe, with adjustable heat settings and
ready light.
• Heating element mounted in 4.0 mm thick encapsulated aluminum
base, for even heat distribution and cooking.
• Tempered glass lid.
• Directions and recipes included.
• One year warranty.

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NOTE: The temperature control has a variable control dial. Adjust the
cooking temperature slightly up or down to achieve the cooking results
you prefer. Exact cooking times will vary with the specific cooking
temperatures you select, the degree of doneness you prefer and
other variables such as the size of your food portion, and the starting
temperature of food.
CARE AND CLEANING OF YOUR ELECTRIC SKILLET
CAUTION: To prevent personal injury or electric shock, always remove
temperature control before immersing skillet in water. Do not immerse
temperature control, its cord, or plug in water or other liquid.
• Turn temperature control setting to OFF. Unplug unit from wall outlet.
• IMPORTANT: To dispose of grease from skillet, let cool completely.
Use spoon or syringe to collect grease from skillet and wipe out
remaining grease with paper towel. Do not pour grease from skillet.
• Once unit has cooled, remove temperature control.
• After use, clean out skillet. Make sure skillet has cooled down before
washing.
• Immersing a hot skillet into water can cause skillet damage or
warping. Warm or hot water should be used when cleaning.
• Temperature control is not immersible. Do not place into water.
Simply wipe it down with a damp cloth.
• Do not use steel wool, abrasive cleaners or metal scouring pads on
cooking surface, as they will damage the coating.
• After washing, rinse the skillet thoroughly with hot water and dry. If
detergent is not entirely rinsed off interior and exterior of griddle, it
can result in stained areas when reheated.
• Body is immersible and dishwasher safe. Do not immerse or place the
cord or plug in the dishwasher.

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HOW TO USE
YOUR ELECTRIC SKILLET
• Insert temperature control probe into pan receptacle.
• Plug cord into standard 120V AC outlet.
• Turn temperature control to desired setting, the light will go ON.
• Appliance will pre-heat for 5 to 10 minutes, depending upon your
temperature setting. Keep the lid on for fastest heat up. When the
light goes OFF, you are ready to cook
• Place the food in the pan right away. As in stovetop cooking, do not
leave pan on high temperature without any food inside as this can
damage the pan.
• Cook food to desired doneness.
• After use, turn temperature control to OFF and unplug unit from wall
outlet.
TIPS AND HINTS
Remember, food, steam and skillet surface become hot. Use
caution and hot pad holders.
• Sticking can occur if the heat is too high or if the meat is added to the
pan before the pan has reached temperature. The ideal way to sear
meats is to add about 2 tbsp of oil, heat to a medium high/high heat
until oil is shimmering and you see the first wisp of smoke, and then
add your meat. It is important that you should dry your meat with a
paper towel before adding it to the pan. If you don’t, the water will
cause the oil to pop and you could be burned by the splashing oil.
• Waiting for the pan to reach temperature will prevent oily food. A
delicious crust will form on the meat, and the water hissing out at
the surface of the product will keep the oil out of whatever you are
cooking.
• This unit is not designed to deep fry. To pan-fry, do not use more than
1 cup of oil or cooking. Select a vegetable oil, corn oil, or peanut oil
for pan-frying. Butter or olive oil may only be used to sauté foods if a
lower temperature is used.
• To stir, use a side flat motion.

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DEGLAZING
One of the joys of cooking with stainless steel is the production of fond
little crunchy bits on the bottom of the pan. These little brown bits are
the base of most every gravy/pan sauce and cannot be obtained when
you cook with non-stick pans.
Deglazing is using a small amount of liquid, usually enough to cover
the bottom of the pan by no more than an inch, to loosen the bits of
caramelized food at the bottom of a pan after it has been cooked or
partially cooked. The liquid is added to the pan directly after the item
being sautéed is removed from the pan. If the liquid being added is high
alcohol, care should be used when pouring the liquid into the pan. A
spatula or wooden spoon is used to scrape up the little attached bits.
The heat should be on high, to reduce the amount of liquid and further
intensify the flavors.
The particles are highly flavorful, since they are concentrated juices
from the cooked item. As they absorb the liquid, usually stock, wine,
broth, or water, they mix with the flavors in the liquid, making a perfect
compliment for the cooked item, since they have the same source.
The liquid used to deglaze should either augment the flavor or contrast
it. Usually with a mildly flavored food, like chicken or fish, the deglazing
liquid is a similarly flavored stock or broth. If the food has a stronger
flavor or is high in fat, such as duck or sausage the liquid added will
be tart or acidic, like wine or citrus juice, which will cut the fatty flavors.
Either flavor will be the base of the sauce used for the dish. If your food is
“resting” in a dish or aluminum foil any juices that pool in the bottom of
the dish should be added back into the pan and reduced with the other
juices.
After the fond has been scraped up, additional seasonings such as salt
and pepper, or a handful of chopped herbs or spices can be added. The
sauce, once reduced by at least half, can then be finished with bits of
cubed cold butter stirred in to help thicken and enrich the sauce.

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RECIPES
FRENCH TOAST WITH ORANGE-RUM BANANAS
Don’t try and cook your French toast too quickly over high heat, the
middle won’t cook through without the outside getting dry and overdone.
When your heat’s low and you cook slow, you’ll get fluffy, moist and
perfectly done French toast every time.
4 large eggs
½ cup milk
1 tbsp sugar
½ tsp vanilla extract
2 pinches ground cinnamon
4 (½”to ¾” thick) slices brioche, challah, cinnamon raisin bread or
any moist and fluffy bread you like
2 tbsp butter
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing
bowl until well blended. Pour the egg mixture into a baking pan large
enough to give you room to turn and soak the bread.
Lay the bread slices in the egg mixture and let them soak, turning them
several times, until the bread has soaked up all the egg. Turn them gen-
tly so they don’t break apart on you.
Heat the butter in your skillet over medium-low heat. When it starts to
bubble, lay the soaked bread in the pan. Cook, turning once, until the
bread is nicely browned and the egg in the center of each slice is cooked
through, about 12 minutes.
ORANGE-RUM BANANAS
2 tbsp rum or rum extract
2 tbsp sugar
2 tbsp butter
2 tbsp orange juice
2 large bananas, sliced thinly on an angle
Heat rum, sugar, butter and orange juice in a large skillet until the but-
ter is melted. Add the bananas. Bring to a boil over medium heat, then
lower the heat so the sauce is bubbling gently. Cook until the bananas
are softened, about 4 minutes.

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SWISS STEAK
1¼ lbs cube steaks, pounded thin and cut into bite-sized pieces
1½ tbsp all-purpose flour
1 medium onion, chopped
1 oz mushrooms, sliced
salt and pepper to taste
1 (1.2 oz) package brown gravy mix
1¹/3(14.5 oz) cans stewed tomatoes
8 oz egg noodles
Heat oil in medium heat. Dredge steak strips in flour. Working in batch-
es, place strips in hot oil, fry until browned on both sides. Remove to a
warm platter. When all meat is browned, return meat to skillet and stir in
onions, mushrooms, salt, pepper, gravy mix and stewed tomatoes. Bring
to a boil then simmer about 45 minutes.
Serve over the egg noodles.
POTATO PANCAKES
1 cup all-purpose flour
2 tsps salt
¹/8tsp white pepper
2 eggs, unbeaten
1 cup milk
4 tbsp melted butter or margarine
2 tbsp grated onion
3 cups raw white potatoes, finely grated
Grate potatoes right before using to prevent discoloration. Combine the
rest of the ingredients, beat until blended. Preheat your skillet to 375°F
and grease with a small amount of oil. Drop mixture by tbsp, spreading
out thin. Fry until crisp and brown on one side, turn and brown the other
side. Serve with applesauce or sour cream. Makes about 20 pancakes.

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ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
2 cups onions, sliced
3 tbsp butter or margarine
3 tbsp olive oil
2 bell peppers (any color but green), seeded and sliced into strips
salt and pepper to taste
1 lb fresh link italian sausage (sweet or hot)
Place onions and butter in skillet at 300°F, cover the skillet and cook
undisturbed for five minutes, until the onions are almost sticking to the
skillet. Remove the cover and add the oil and stir. Add peppers, salt and
pepper. Cook and stir frequently for about 10 minutes, until vegetables
are tender. Remove from skillet and keep warm. Cook the sausage in the
same pan at the same temperature, prick the sausage a few times with
a fork to allow excess fat to escape and turn the sausages often. Cook
until brown all over. Cut into the middle of a sausage to check for done-
ness. When no trace of pink remains, they are cooked. Drain sausages
on a paper towel and serve with peppers and onions.
SKILLET CHICKEN CORDON BLEU
1 tbsp butter
4 whole boneless, skinless chicken breast, cubed
¼ cup white wine
1 (10.75 oz) can condensed cream of chicken soup
½ cup swiss cheese, shredded
½ cup ham, diced
Over medium high heat, cook the chicken breasts in the butter for 10
minutes or until browned. Remove chicken and set aside.
In the same skillet, add the wine and stir to deglaze the pan. Add the
soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce your heat to low, cover and cook for 7
minutes or until chicken is completely cooked, stirring occasionally. Serve
over cooked egg noodles if desired.

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PORK CHOPS DELUXE
4 boneless pork chops, trimmed
1 tbsp oil
1 tbsp plus 1 tsp water
²/3(14.5 oz) can diced tomatoes, undrained
²/3(10.75 oz) can condensed golden mushroom soup, undiluted
1 small onion,sliced
1¼ tsps dijon mustard
11 oz fresh mushrooms, sliced
¹/8tsp salt
2 cups hot cooked rice
2 tbsp fresh parsley, minced
Coat skillet with oil and brown pork chops on both sides. Remove and
set aside. Add water to deglaze the pan. Drain the tomatoes, reserving
juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms
and salt (if desired) to skillet; mix well. Return chops to skillet. Cover and
simmer for 30 minutes or until pork is tender. Stir in tomatoes and heat
through. Combine rice and parsley, serve the chops and sauce over the
rice.

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ONE YEAR LIMITED WARRANTY
CucinaPro™ warrants to the original purchaser that this product will be
free from defects in material and workmanship under normal home use
for one year from the date of purchase with valid proof of purchase.
During this period, CucinaPro™ will either repair or replace, at its
discretion, any defective product at no charge to the owner. Replacement
products or repaired parts will be guaranteed for only the unexpired
portion of the original warranty or six months, whichever
is greater.
This limited warranty does not apply to any defects resulting from
accident, misuse, improper maintenance, or normal wear and tear. The
manufacturing company is not liable for any incidental or consequential
damages incurred by such circumstances. If for any reason you’re not
completely satisfied with your purchase, you may return your selection
with original proof of purchase for an immediate exchange or refund
(less shipping and processing) within 30 days of receipt with valid proof
of purchase.
This warranty only applies to CucinaPro™ products operated in the
United States. CucinaPro™ products operated outside the United States,
the original purchaser will be responsible for shipping costs. If you
believe your product is defective, please contact CucinaPro™ Customer
Service.
www.cucinapro.com
[e-mail]
DIRECT
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Trumbull, CT 06611