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www.oster.com
www.oster.com
DRAINING EXCESS LIQUID/OIL
The tempered glass lid of your Strain & Pour Electric Skillet is
designed with two ergonomic thumb tabs on each side that, along
with its integrated straining holes and drain spout, make it easier to
strain excess liquid.
1. Make sure the lid is securely in place.
2. Unplug power cord from electrical outlet.
3. Remove variable temperature control probe from the unit.
4. Firmly hold both handles with your hands then place one thumb
on top of each thumb tab on the lid.
5. Pressing the thumb tabs rmly, while still holding the handles,
tilt the skillet away from you and drain any excess liquid through
the spout into a bowl.
CAUTION: Burn hazard. Contents of skillet and its outer surfaces
are hot. Always pour away from your body.
6. Carefully, place skillet back in cooking position. You can remove
the lid to check food or add ingredients.
7. To continue cooking, place lid over the skillet pan and plug
control into the skillet then plug unit into wall outlet.
8. Set temperature control to desired setting to continue cooking.
8 9
RECOMMENDED COOKING
TEMPERATURE GUIDE
The cooking temperatures listed below are estimates. Adjust the cooking temperature
according to your recipe or preference.
Food
Temperature
Approximate
Time
Bacon 350º F 5 – 8 Minutes
Eggs (Fried) 300º F 3 – 5 Minutes
Eggs (Scrambled) 325º F 2 – 3 Minutes
Pancakes 375º F 1 – 3 Minutes
Hamburger
(1/2-inch Thick) 375º F
Rare
4 – 8 Minutes
Well Done
9 – 12 Minutes
Ham (1/2-inch – 1/4 -inch Slices) 325º F 10 – 20 Minutes
Potatoes
(Country Fried)
(Crispy Brown)
325º F
350º F
10 – 12 Minutes
10 – 12 Minutes
Sausage 340º F 12 – 15 Minutes
Fish 375º F 5 – 8 Minutes
Pork Chops
(Breaded)
(Brown)
375º F
225º F
10 – 15 Minutes
30 – 40 Minutes
Cube or Minute Steak 400º F 2 – 4 Minutes
Liver (Calf’s, Lamb or Tender Beef) 350º F 5 – 10 Minutes
French Toast 325º F 4 – 6 Minutes
Crusty Chicken (Use 4 Tbsp. Oil)
Do Not add water
400º F
300º F
12 – 18 Minutes
10 – 15 Minutes
CKSTSK12S-TECO_17ESM2.indd 8-9 9/22/17 9:42 AM
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