Sunbeam 4804 Technical specifications

Instruction Manual and Recipe Booklet
SUNBEAM® TABLE TOP ELECTRIC SKILLET
Manual de Instrucciones y Libro de Recetas
SARTÉN ELÉCTRICO SUNBEAM®
Warm
•
Simmer
250
200
300
350
400
OFF
MODELS/MODELOS 4804 &4806
MODELS/MODELOS
4804 &4806

2
When using electrical appliances, basic safety precautions should always be
followed, including the following:
•READ ALL INSTRUCTIONS.
• Be sure that handles are assembled and fastened properly. See Instructions
regarding handles on Page 4.
• Do not touch hot surfaces. Use handles or knobs.
• To protect against electric shock, do not immerse the heat controller,
cord or plug in water or other liquids.
• Close supervision is necessary when any appliance is used by or near children.
• Unplug the appliance from the outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts and before cleaning
the appliance.
• Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or has been damaged in any manner.
Return to an Authorized Service Station for examination, repair or
electrical or mechanical adjustment.
• The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter or touch hot surfaces.
• Do not place on or near a hot gas or electric burner or in a heated oven.
• Use extreme caution when moving the appliance if it contains hot oil
or any other hot liquid.
• Always attach the heat controller to the appliance first, then plug into
the wall outlet. To disconnect, switch off, remove plug from the wall outlet,
then remove the heat controller from the appliance.
• Only use the appliance with the Sunbeam Heat Controller Model 65903.
• Do not use appliance for other than intended use.
THIS UNIT IS FOR HOUSEHOLD USE ONLY
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS

3
INTRODUCTION
C ONDITIONING OF THE N ON -S TICK C OATED P AN
Before using your new appliance, wash the inside of the pan with warm, sudsy water and dry.
Rub a film of cooking or salad oil all over the non-stick coating on the inside of the pan.
Remove any excess oil with a cloth or paper towel.
The Electric Skillet is now ready for use and it is unnecessary to condition it again.
WHEN WASHING
THE ELECTRIC SKILLET,
MAKE SURE THE HEAT CONTROLLER
ISREMOVED.
USING THE ELECTRIC SKILLET
1. Push the heat controller firmly into its socket to be found at the side of the appliance.
Plug into the main electrical supply.
2. To set the temperature you want, turn the knob on the heat controller. The indicator light
will come on displaying an illuminated triangle. Set the temperature of your choice
opposite the illuminated triangle. When the light goes off, the chosen cooking temperature
has been reached. During cooking the light will blink on and off indicating the temperature
is being maintained. Guidance in the choice of temperatures is supplied later in this book.
3. The capacity of the appliance is 2.5 quarts.
4. It is recommended that you do not cook with the Electric Skillet standing on heat
sensitive surfaces.
5. For simmering, set the control knob to 200°F and wait until the liquid boils. Turn the knob
towards the SIMMER setting until the light goes out. This is the SIMMER setting of your
Electric Skillet. Set the dial at this point each time SIMMER is specified in a recipe.
6.
Do not dig into the non-stick finish with metal implements. Wood or plastic coated spatulas
are best. If you use plastic tools, make sure they are suitable for use on hot surfaces.
CLEANING THE PAN
REMOVE THE HEAT CONTROLLER
Allow the appliance to cool. Wash the pan and lid with hot sudsy water. Providing the heat
controller is removed, you can totally immerse the pan or place in the dishwasher.
The lid is also dishwasher-safe providing it is placed in the TOP RACK ONLY.
DO NOT PLACE LID UPSIDE DOWN IN BOTTOM DISHWASHER RACK.
To remove stubborn food residues, use a nylon scourer. NEVER use abrasive powder
cleaners or metal scouring pads because these will damage the non-stick coating.
After washing, dry the pan thoroughly, while paying particular attention to the
electrical socket and pins. DO NOT USE METAL PADS TO CLEAN ELECTRICAL PINS.
Warm
•
Simmer
250
200
300
350
400
OFF

4
A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord. An extension cord may be used with caution.
If an extension cord is used, the marked electrical rating of the cord must be at least
as great as the electrical rating of the appliance. The extension cord should be arranged
so that it will not drape over the countertop or table top where it can be pulled on by
children or tripped over unintentionally.
WARNING – To reduce the risk of electric shock, this appliance has a polarized plug
(one blade is wider than the other). This plug will fit in a polarized outlet
only one way. If the plug does not fully fit into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician to install the proper outlet.
Do not change the plug in any way.
STORAGE AND MAINTENANCE
Allow appliance to cool before storing. Store Electric Skillet in a dry location, such as
on a table top or countertop, or on a cupboard shelf. Wind the electrical cord into a coil
and secure with a twist fastener.
Other than recommended cleaning, no further user maintenance should be necessary.
Return the Electric Skillet to the Hattiesburg Service Center for servicing and repairs
(See Page 25).
HANDLE ASSEMBLY
1. Using the screws provided, position them as illustrated.
2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

5

6
FOOD CHART
APPROXIMATE
FOOD TEMPERATURE TIME
BACON 350°F 5 – 8 min.
EGGS (Fried. 300°F 3 – 5 min.
EGGS (Scrambled) 325°F 2 – 3 min.
PANCAKES 375°F 1 – 3 min.
HAMBURGER 375°F Rare
(1/2" Thick. 4 – 8 min.
Well Done
9 – 12 min.
HAM 325° – 350°F 10 – 20 min.
(1/2" – 1/4" slices)
POTATOES 325°F 10 – 12 min.
(country fried.
(crispy brown. 350°F 10 – 12 min.
SAUSAGE 340°F 12 – 15 min.
FISH 375°F 5 – 8 min.
PORK CHOPS 375°F 10 – 15 min.
(breaded.
(brown. 225°F 30 – 40 min.
CUBE or 400°F 2 – 4 min.
MINUTE STEAK
LIVER 350°F 5 – 10 min.
(Calf's, Lamb
or tender Beef)
FRENCH TOAST 325°F 4 – 6 min.
CRUSTY CHICKEN 400°F 12 – 18 min.
(use 4 cups oil. 300°F 10 – 15 min.
Do not add water (finish)

7
RECIPES
BREAKFAST
EASY SCRAMBLED EGGS
Makes 2-3 Servings
4 large eggs 2 Tbsp. butter or margarine
4 tsp. milk Salt & pepper, to taste
1. Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.
2. Preheat skillet at 250°F, uncovered.
3. Melt butter or margarine, then pour in egg mixture.
4. As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked
portion to flow underneath. Continue cooking until all of egg mixture has set,
about 5 to 7 minutes. Quickly remove to warmed platter and serve immediately.
EGGS WITH TOMATOES AND CHEESE
Makes 4 Servings
3 Tbsp. butter or margarine 1 large tomato, peeled and diced
5 large eggs, beaten well 2 green onions, thinly sliced
1/2 cup dairy sour cream 1/2 tsp. salt
1/2 cup grated cheddar cheese 1/8 tsp. pepper
1. Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl,
add the sour cream to the beaten eggs; stir to combine.
2. Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes,
onions, salt and pepper. Stir until eggs are completely set and cheese is melted.
Reduce heat to “warm” for serving.
FANTASTIC FRIED EGGS
Makes 3 Servings
4 large eggs 1 Tbsp. butter or margarine
Salt & pepper, to taste
1. Preheat skillet, uncovered, at 250°F.
2. Melt butter or margarine in skillet.
3. Break eggs, one at a time, into small cup; slip into skillet.
4. Cook slowly to desired taste or turn eggs over quickly when whites are set and then
cook to desired taste.
5. Sprinkle with salt and pepper.

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BEEF HASH
Makes 5 Servings
4 cups cooked beef 1/2 cup onions chopped small
2 cups cooked potatoes, Salt & pepper to taste
ground or chopped very small
1. Preheat skillet to 350°F.
2. Combine all ingredients together in large bowl.
3. Pour contents into skillet and cook until well browned, approximately 45 minutes.
NOTE:Beef bouillon may be added during cooking if too dry.
FARMSTYLE OMELETTES
Makes 5 Servings
10 Tbsp. flour 6-7 eggs
1-1/2 quarts milk Choice of fillings (vegetables, cheeses, etc..
1 tsp. salt
1. Preheat skillet to 250°F and add a small amount of shortening.
2. Combine the eggs, flour, milk, fillings and salt.
3. Pour in skillet and cook until desired consistency.
HOMESTYLE FRENCH TOAST
Makes 2-3 Servings
2 medium eggs, beaten slightly 2 Tbsp. butter or margarine
1/2 cup milk 5-6 slices day old bread
1/8 tsp. salt Cinnamon, to taste
1. In a small bowl, thoroughly combine eggs, milk and salt.
2. Preheat skillet, uncovered, at 350°F.
3. Melt 1 Tbsp. butter or margarine.
4. Dip bread in egg mixture, turning to coat both sides.
5. Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side,
remove from pan and sprinkle with cinnamon.
6. Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.
BACON
Place slices in cold skillet. Heat at 300°F. Fry first side about 7 to 8 minutes. Turn slices
and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.
SAUSAGE
LINKS:Place links in skillet with a small amount of water. Cover and simmer at 225°F
for about 10 minutes. Increase the temperature to 300°F and cook until brown
for about 15 minutes.
PATTIES:Place patties in cold skillet and cook at 300°F for about 10 minutes on each side.

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LUNCH
POTATO PANCAKES
Makes 6 Servings
2 eggs 2 Tbsp. flour
1/2 small onion 1/4 tsp. baking powder
1 tsp. salt 3 cups cubed raw potatoes
1. Put eggs, onion, salt, flour, baking powder and 1/2 cup potato cubes into Blender.
2. Cover and process at Grate until potatoes are grated. Add remaining potatoes,
cover and process at Chop only until potato cubes have been processed.
Do not over-blend. Use a rubber spatula to guide potatoes to blades.
3. Preheat Sunbeam Skillet to 380°F.
4. Grease Skillet lightly. Pour mixture onto hot Skillet in desired size.
Cook until golden brown on both sides.
5. Drain on paper towels.
INDIAN SUMMER VEGETABLES
Makes 8-10 Servings
2 ears fresh corn
3 Tbsp. butter or margarine
2 medium sized green peppers, cut into strips
2 medium onions, sliced
6 medium zucchini, cut into 1/2-inch slices
4 medium tomatoes, quartered
1-1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 cup grated Parmesan cheese
1. Cut corn off the cob. Preheat Electric Skillet to 360°F.
2. Add butter and melt.
3. Add green peppers and onions.
4. Cover and cook 5 minutes, stir once or twice.
5. Add 1/4 cup water and remaining ingredients except Parmesan cheese.
Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.
Stir occasionally during cooking. Serve sprinkled with grated cheese.

10
CHEEZY ITALIAN-STYLE PIZZA
Makes 4 Servings
1 package (16 oz.) hot roll mix or frozen, 1/2 tsp. Italian seasoning
bread dough 1 can (8 oz.) tomato sauce
1/2 cup grated Parmesan cheese 1 can (8 oz.) sliced mushrooms, drained
1-1/4 cups hot water 2 cups (8 oz.) shredded Mozzarella cheese
2 Tbsp. oil 1/4 green pepper strips, thinly sliced
1 lb. Italian sausage, browned 4 slices (4 oz.) Provolone cheese
1/4 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese
1/4 tsp. oregano, crushed
1. In large bowl, combine flour and yeast from hot roll mix and 1/2 cup Parmesan cheese;
mix well.
2. Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough
2-3 minutes, or until no longer sticky. Lightly grease bottom of skillet;
sprinkle with cornmeal.
3. Pat dough out evenly in bottom of skillet, forming ridge around edge.
Prick dough in several places with fork.
4. Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.
5. Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with
1/4 cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce.
Pour over Italian sausage. Top with sliced mushrooms and cheeses.
7. Turn temperature dial to 325°F. Cover and bake 20-25 minutes.
8. Reduce heat to 275°F and cook an additional 5-10 minutes.
9. Sprinkle with Parmesan cheese to taste, and serve piping hot.
RICH TOMATO LASAGNA
Makes 4-5 Servings
1 lb. hamburger 1/2 lb. Mozzarella cheese
2 cloves garlic 2 Tbsp. salad oil
1 can (8 oz.) tomato sauce 1-1/2 tsp. salt
1 can tomatoes 1/4 tsp. oregano
8 oz. Iasagna noodles, cooked 1/2 cup Parmesan cheese
3/4 lb. cottage cheese
1. Preheat skillet to 375°F.
2. Sauté hamburger and garlic in oil. Add tomato sauce, tomatoes, salt and oregano.
3. Simmer for 20 minutes. Cook lasagna noodles till tender.
4. In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese,
meat sauce and Parmesan cheese, finishing with sauce and Parmesan cheese.
5. Bake for approximately 1 hour.

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SKILLET ZUCCHINI
Makes 4 to 6 Servings
1/4 cup butter or margarine
6 small zucchini, cut into 1/4-inch slices
1 onion, thinly sliced
1 tsp. salt
Dash pepper
2 tomatoes, cut into chunks
1/4 cup shredded Cheddar cheese
1 Tbsp. soy sauce
1. Heat Electric Skillet to 300°F.
2. Melt butter; add zucchini, onion, seasonings, tomatoes and 1/4 cup water.
3. Cover and cook 10 minutes.
4. Sprinkle with Cheddar and soy sauce; cover and cook 2 minutes.
HOT CHICKEN SALAD
Makes 3-4 Servings
2 cups cooked chicken, diced
2 cups celery, chopped
3/4 cup slivered almonds
2 tsp. grated onions
1/2 cup American cheese, grated
1/2 tsp. salt
1 tsp. lemon juice
1 cup light mayonnaise
1/2 tsp. prepared mustard
1 cup chopped potato chips
1. Preheat skillet to 375°F.
2. In medium bowl, combine chicken, celery, almonds, onions, cheese and salt.
3. In small bowl, add lemon juice and mustard to mayonnaise and mix to combine.
Fold mayonnaise mixture into chicken mixture.
4. Put into skillet and sprinkle potato chips on top.
5. Bake 15-20 minutes.

12
SLOPPY JOES
Makes 6-8 Servings
3 lbs. hamburger 1/4 cup Worcestershire sauce
3 lbs. beef (boiled. 1/4 cup brown sugar
or 1 quart chunk canned beef 2 cans chicken broth soup
1-1/2 cup catsup salt and pepper to taste
1 onion, chopped
1. Preheat skillet to 300°F.
2. Brown hamburger and onion; drain. Boil beef until tender and break into bits. Combine
beef and hamburger and add other ingredients.
3. Simmer for 45-60 minutes. Serve on rolls or buns.
SWEET 'NSOUR BAKED BEANS
Makes 8-10 Servings
8 slices of bacon 1/2 cup cider vinegar
4 large onions, peeled and sliced 2 – 15 oz. canned lima beans, drained
1 cup brown sugar 1 – 1-lb. canned green lima beans, drained
1 tsp. dry mustard 1 – 1-lb. canned dark red kidney beans, drained
1 tsp. salt 1 – 11-oz. canned baked beans, undrained
1/2 tsp. garlic powder
1. Heat skillet to 350°F.
2. In electric skillet, brown bacon, drain and crumble. Place onions and remaining
ingredients in skillet and simmer, covered, for 20 minutes.
3. Combine the following:
2 – 15 oz. canned lima beans, drained
1 – 1-lb. canned green lima beans, drained
1 – 1-lb. canned dark red kidney beans, drained
1 – 11 oz. canned baked beans, undrained
4. Stir beans into bacon and onion mixture and bake at 350°F for 1 hour.
NOTE:If you have trouble finding the baked beans, add a little molasses.

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APPETIZERS
STUFFED MUSHROOMS
Makes 8 Servings
8 medium mushrooms 1/4 tsp. Tabasco sauce
1/4 cup salad oil 1/4 tsp. crushed thyme
2 Tbsp. minced onion 1/4 cup sherry
1/2 cup bread crumbs
1. Carefully twist off stems from mushroom caps, leaving caps intact.
2. Chop enough stems to make 2 Tbsp. chopped mushrooms.
3. Preheat Electric Skillet to 300°F.
4. Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and sauté gently
until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from
heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.
5. Set Skillet at 300°F. Heat remaining 2 Tbsp. oil. Add stuffed mushrooms,
cap-side down, and sauté about 3 minutes.
6. Add sherry, cover and simmer gently for about 10 minutes or until tender.
Serve piping hot.
SAUTÉED ONIONS
Makes 4 Servings
4 onions, sliced 1/4-inch thick 3 Tbsp. butter or margarine
1. Preheat Electric Skillet to 300°F.
2. Add butter and melt.
3. Add onions and sauté, stirring frequently until golden in color.
4. Sprinkle with salt.
5. Serve over chops, hamburgers, steak or liver, etc.
FRIED CHEESE
Makes 4 to 6 Servings
1 pound Mozzarella cheese 1/2 cup fine dry bread crumbs
1/2 cup flour 2 Tbsp. butter or margarine
2 eggs, slightly beaten
1. Cut Mozzarella into 1/4-inch slices.
2. Preheat Electric Skillet to 400°F.
3. Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.
4. Melt butter in skillet. Sauté Mozzarella slices about 2 minutes on each side
(turn with a spatula) or until nicely browned.

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CHEESE POTATO PATTIES
Makes 4 Servings
3 Tbsp. butter 3/4 cup grated American cheese
2 tsp. instant minced onion 1 tsp. dried dillweed
2 cups cold, leftover mashed potatoes 1 tsp. salt
1) Preheat Electric Skillet to 320°F.
2) Melt 2 Tbsp. of the butter.
3) Add onion and sauté until golden brown. Remove and combine with remaining ingredients.
Blend well. Divide mixture into 4 portions and shape into patties. Put remaining Tbsp. butter
in skillet. Fry patties until golden brown on both sides.
APPETIZER MEATBALLS
Makes 50 Portions
1 pound ground beef 2 Tbsp. butter
3/4 tsp. salt 3 Tbsp. molasses
1 Tbsp. minced onion 3 Tbsp. prepared mustard
1/2 cup soft bread crumbs 3 Tbsp. vinegar
1/4 cup milk 1/4 cup catsup
1 Tbsp. flour 1/4 tsp. thyme
1. In a large mixing bowl combine meat, salt, onion, bread crumbs and milk.
Toss lightly until well blended.
2. Shape into bite sized meatballs. Roll in flour.
3. Preheat Electric Skillet to 320°F. Melt butter in hot skillet.
4. Brown meatballs on all sides in hot butter. Remove meatballs as they brown.
5. Combine remaining ingredients and stir into skillet. Stir well to bring up bits of
browned meat from bottom. Bring to a boil.
6. Add meatballs to sauce. Cover and simmer very gently 8 to 10 minutes,
stirring occasionally.
7. Serve as hot appetizers with toothpicks.

15
DINNER
VEAL CHOPS WITH MUSHROOMS
Makes 4 Servings
1/3 cup butter or margarine 1 tsp. salt
4 veal chops, about 1-1/4 inches thick 1/8 tsp. freshly ground pepper
1/2 pound mushrooms, sliced 1 can (10-1/2 ounces)
2 Tbsp. lemon juice condensed beef bouillon
1/2 cup sliced onion 2/3 cup dry white wine
1 small clove garlic, crushed 1 tsp. snipped fresh tarragon leaves
1/4 cup flour 1 tsp. snipped chives
1. Preheat Electric Skillet to 350°F. Melt butter in skillet. Brown chops lightly on both
sides. Remove chops and set aside.
2. Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and
garlic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions,
and reserve.
3. Stir flour, salt and pepper into drippings in skillet. Gradually stir in bouillon and wine.
Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.
4. Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.
VEAL ITALIENNE
Makes 4 Servings
8 very thin veal cutlets Flour
4 thin slices of Swiss cheese 2 Tbsp. butter or margarine
4 thin slices Prosciutto 3 Tbsp. olive oil
Salt 1/2 cup dry white wine
Freshly ground black pepper 1/2 cup chicken bouillon
1. Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the flat
side of a cleaver.
2. Place a slice of cheese and a slice of prosciutto on 4 pieces of veal. Top with remaining
4 slices of veal. Press edges of veal together to seal, or fasten securely with toothpicks.
3. Season with salt and pepper. Dip in flour and shake off excess.
4. Preheat Electric Skillet to 380°F. Melt butter and oil in hot skillet. Add veal and cook
2 or more at a time, turning gently until well browned on both sides.
5. Remove veal to a serving platter. Discard most of fat from skillet, leaving a thin film on
the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits
of veal on bottom.
6. Return veal to skillet. Reduce heat to Simmer. Cover and cook about 20 minutes or until
veal is tender. Turn veal over once during cooking period. Remove veal to a serving
platter and pour sauce over the top.

16
SPARERIBS WITH ORANGE SAUCE
Makes 4 Servings
4 lbs. pork spareribs (short ribs)
1 6-oz. can frozen orange juice concentrate, thawed
1-1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 tsp. pepper
1. Heat skillet to 350°F.
2. In Electric Skillet, cover ribs with salted water. Cover skillet; simmer till ribs
are almost tender, about 1 hour. Drain thoroughly.
3. Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.
4. Cook at 350°F until ribs are glazed and browned, 30-40 minutes;
baste occasionally with sauce.
GOURMET PORK CHOPS
Makes 4 Servings
4 slices Swiss cheese, diced
1/4 cup chopped parsley
1/2 cup chopped fresh mushrooms
4 loin pork chops, 1 inch thick
1 egg, slightly beaten
1/2 cup packaged dry bread crumbs
3 Tbsp. shortening
1/2 cup Chablis wine
1. Combine cheese, parsley and mushrooms.
2. Slit each pork chop from the bone almost to the fat, making a pocket.
3. Fill pockets with cheese mixture.
4. Preheat Electric Skillet to 340°F.
5. Dip pork chops into egg, then bread crumbs.
6. Melt shortening in skillet and brown chops well on both sides.
7. Add Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops
are tender.
8. Remove to hot platter.
9. Season sauce with salt to taste, pour over chops.

17
STUFFED PORK CHOPS
Makes 6 Servings
6 pork chops, 2 inches thick with pocket 1/2 tsp. nutmeg
1 lg. apple, peeled and chopped 1-1/2 cups crumbled bread
1 tsp. salt 3 Tbsp. butter
5 Tbsp. raisins 1/4 tsp. cinnamon
1/8 tsp. pepper 2-3 tsp. water
5 Tbsp. chopped onion
1. Preheat Electric Skillet to 350°F.
2. Season the chops with salt and pepper.
3. To make the stuffing, sauté onion and bread with butter in the skillet. Add apple,
raisins, seasonings and water; mix together. Stuff chops, fastening with toothpicks.
4. Bake in skillet about 45 min. to 1 hour. Turn once during baking time.
Drain off any excess fat, if necessary.
SWEET AND SOUR PORK
Makes 4 Servings
2 Tbsp. cooking oil 1/2 cup red and green pepper slices
1 lb. boneless pork, cubed 1/2 Tbsp. cornstarch
1 can (15 oz.) pineapple chunks 1 clove garlic, minced
1/2 cup light corn syrup 2 Tbsp. soy sauce
1/4 cup vinegar
1. Preheat skillet to 350°F.
2. When skillet is heated, add cooking oil and brown pork cubes.
3. Add pineapple chunks, corn syrup, vinegar, soy sauce, and garlic.
Bring mixture to a boil and simmer 10-15 minutes.
4. Mix cornstarch and 2 Tbsp. water and add to the skillet.
5. Add peppers and boil for 2 minutes, stirring constantly. Serve over rice.

18
HAMBURGER ORIENTAL STYLE
Makes 4 to 6 Servings
1 pound ground beef
2 cups diagonally sliced celery
1 envelope (1-3/8 ounces) onion soup mix
1 Tbsp. cornstarch
1 can (1 pound) bean sprouts, drained
2 tsp. soy sauce
Chinese noodles
1. Preheat Electric Skillet to 420°F.
2. Put ground beef and celery in skillet and cook, stirring with a fork until meat is broken
up and is thoroughly cooked.
3. Add remaining ingredients except noodles.
4. Add 2 cups water; bring to a boil, stirring constantly.
5. Cover, lower heat to Simmer and cook about 10 minutes or just until celery is still
crisply tender. Stir occasionally. Serve over noodles.
BEEF STEW
Makes 8 Servings
1/4 cup diced bacon 1 bay leaf
1/4 cup flour 1/2 cup chopped parsley
1-1/2 tsp. salt 1 tsp. Tabasco sauce
2 lbs. lean sirloin, cut in 1-1/2" cubes 2 cups beef bouillon
6 Tbsp. butter 1-1/2 cup dry red wine
1/2 cup diced carrots 8 small white onions
1/2 cup diced onion 8 cut-up small carrots
1 clove minced garlic 1/2 lb. sliced mushrooms
1/2 tsp. thyme
1. Preheat skillet to 350°F.
2. In electric skillet, cook bacon, remove and reserve. Combine flour and 1 tsp. salt.
Dredge meat in flour. Add 4 Tbsp. butter to bacon fat and brown beef cubes.
Add dried vegetables and brown. Stir in garlic, thyme, bay leaf, 2 Tbsp. parsley,
Tabasco, bacon pieces, bouillon and wine.
3. Cover and simmer at low heat for 1-1/2 hours. (Liquid should cover meat – add more
if needed). Sprinkle remaining 1/2 tsp. salt over onions and carrots. Add to meat and
cook about 30 minutes. Sauté sliced mushrooms in 2 Tbsp. butter and add to meat.
Cook 15 minutes (thicken with flour if desired).

19
BEEF STROGANOFF
Makes 4 to 6 Servings
1/2 cup minced onion 1/4 tsp. pepper
1/4 cup butter or margarine 1 pound mushrooms, sliced
1 pound ground beef 2 Tbsp. flour
1 clove garlic, minced 1 cup sour cream
2 tsp. salt
1. Preheat Electric Skillet to 340°F. Cook onion in hot butter in skillet about 3 minutes,
stirring occasionally.
2. Add beef, garlic, salt, pepper and mushrooms. Cook, stirring with a fork until meat
is broken up and is thoroughly cooked.
3. Sprinkle flour over top of meat mixture and cook for 2 minutes, stirring constantly.
4. Lower heat to Simmer. Add sour cream and heat thoroughly, but do not boil.
SERVING STYLE:Serve over hot cooked noodles, rice or mashed potatoes.
SPAGHETTI WITH MEATBALLS
Makes 4 Servings
1 pound ground beef 1 clove garlic, minced
1 tsp. salt 2 cans (8 ounces each) tomato sauce
1/8 tsp. pepper 1/4 tsp. Tabasco sauce
2 Tbsp. olive oil Hot cooked spaghetti
1/2 cup minced onion Grated Parmesan cheese
1. Sprinkle beef with salt and pepper and form into balls.
2. Preheat Electric Skillet to 320°F. Heat oil in Skillet.
3. Brown meatballs on all sides in hot oil.
4. Add onions and garlic. Stir and cook just a few minutes.
5. Add tomato sauce and Tabasco sauce. Cover, reduce heat to Simmer
and cook 20 to 30 minutes.
6. Serve with hot cooked spaghetti and grated Parmesan cheese.

20
SWEDISH MEATBALLS
Makes 6 to 8 Servings
2 cups fresh bread cubes 1-1/2 pounds ground beef
1 tsp. mixed herbs 1/2 cup milk
1/4 cup butter or margarine 1 clove garlic, minced
1 onion, finely minced 2 cups beef bouillon
3 eggs, beaten 2 tsp. bitters
1 tsp. salt 1 beef bouillon cube
1/4 tsp. pepper 2 tsp. tomato paste
2 tsp. paprika 1/4 cup flour
2 tsp. ground nutmeg 2 cups sour cream
1 tsp. dry mustard
1. Combine bread cubes and milk and let stand.
2. Preheat Electric Skillet to 300°F. Melt 1 Tbsp. of the butter in skillet. Cook onion until
tender but not browned.
3. Squeeze as much of the milk out of the bread as possible and place bread in a mixing bowl.
4. Add the cooked onion, eggs, salt, pepper, paprika, nutmeg and mustard. Blend well.
Add beef and mixed herbs. Blend lightly but thoroughly with your hands until well mixed.
5. Turn skillet to 320°F.
6. Shape mixture into balls 1 inch in diameter.
7. Heat remaining 3 Tbsp. butter in skillet. Brown meatballs well on all sides in hot butter.
Remove meatballs from pan.
8. Cook garlic in pan drippings 1 minute. Combine beef bouillon, bitters, bouillon cube,
tomato paste and flour. Stir well. Cook, stirring until mixture thickens and comes to a boil.
9. Stir in sour cream and heat, but do not boil. Return meatballs to skillet and let simmer
at very low temperature until well heated.
CHICKEN TARRAGON
Makes 4 Servings
1 broiler chicken, cut into serving pieces 1/4 cup butter or margarine
1 Tbsp. seasoned salt 1 medium onion, thinly sliced
1/2 tsp. freshly ground black pepper 1/2 pound fresh mushrooms, sliced
Dash paprika 1 tsp. tarragon
1. Preheat Electric Skillet to 340°F.
2. Sprinkle chicken pieces with blended salt, pepper and paprika.
3. Melt butter in heated skillet.
4. Add chicken pieces and brown on all sides. Remove chicken.
5. Add onion and mushrooms and cook until just tender but not browned.
6. Return chicken to skillet. Sprinkle with tarragon. Cover and reduce heat to Simmer.
Cook 25 to 30 minutes or until chicken is tender.