Toastmaster TES1 - Manual (Page 9)

8. Electric Skillet Use and Care Guide
Food/Preheat Cooking Method Time
Temperature
BEEF
Chuck Steak,
If desired, pound 1/4 to 1/2 cup flour 55 min. to
London Broil, etc. into meat. Use 1/4 cup fat heated to 1 hr. 20 min.
2-inches thick 350°F to brown meat 5 to 10 minutes total
350°F brown on each side. Add 2 to 3 cups of
200°F finish liquid. Turn heat control down to
200°F. Cover and cook for 45 minutes
to 1 hour, or until tender. Add more
liquid as it becomes necessary.
CHICKEN
Chicken Pieces
If desired, coat chicken with seasoned 45 min. total
350°F brown flour. Using 1/4 cup fat for every 2 to
200°F finish 3 pounds of chicken, brown on all sides
for 15 minutes at 350°F. Add 2 to 3 cups
of liquid. Turn heat control down to
200°F. Cover and cook for 30 minutes
or until done. Add more liquid as it
becomes necessary.
LAMB
Lamb Chops
Use 2 tablespoons of fat heated to 30 to 40 min.
1/2-inch to 350°F to brown meat 5 minutes on each total
1-inch thick side. Add 2 to 3 cups of liquid. Turn
350°F brown heat control down to 200°F. Cover and
200°F finish cook for 20 to 30 minutes or until
tender. Add more liquid as it becomes
necessary.
PORK
Pork Chops
Use 2 tablespoons of fat heated to 40 min. to
1/2-inch to 350°F to brown meat 5 to 10 minutes 1 hr. total
1-inch thick on each side. Add 2 to 3 cups of liquid.
350°F brown Turn heat control down to 200°F. Cover
200°F finish and cook for 30 to 40 minutes or until
tender and completely cooked. Add
more liquid as it becomes necessary.
VEAL
Veal Chops
Use 1/4 cup of fat heated to 350°F to 30 to 40 min.
1/2-inch to brown meat 5 minutes on each side. total
1-inch thick Add 2 to 3 cups of liquid. Turn heat
350°F brown control down to 200°F. Cover and cook
200°F finish for 20 to 30 minutes or until tender. Add
more liquid as it becomes necessary.
Braising Chart