Oster 4858, 3222 User Manual

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 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 Oster Heat Controller

Do not use appliance for other than intended use.

Model 65903.

HIS

NIT

FOR HOUSEHOLD

NLY

NTRODUCTION

CONDITIONING OF THE NON-STICK COATED PAN

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,

AKE SURE THE HEAT CONTROLLER

USING THE ELECTRIC SKILLET

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.

LEANING THE

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.

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 if care is exercised in its use. 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 on by children or tripped over unintentionally.

ARNING

To reduce the risk of electric shock, this appliance has a polarized plug

countertop or table top where it can be pulled

(one blade is wider 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

the

This plug will fit in a polarized outlet

proper outlet.

Do not change the plug any way.

TORAGE AND

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).

AINTENANCE

A N DL E

1. Using the screws provided, position them as illustrated.

2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

SS E M B L Y

PARTS IDENTIFICATION

ON TR OL

N O B

To USE TILT LEG

The tilt leg was specially designed for healthier cooking and easier clean up. Tilt the leg before cooking, to avoid burning your fingers on the hot pan. The fat and oil drains to the tilted side of the pan . . . and away from your food.

1. If pan is in use, before lowering tilt leg be sure to protect hand with an oven glove as the tilt leg can get very hot.

2. Keep the leg raised when not in use.

OOD

HART

PPROXIMATE

OOD

ACON

GGS

(Fried)

EGGS P

(country fried)

(Scrambled)

ANC AKES

AMBURGER

Thick)

slices)

OTATOES

TIME

350°F 5 8 min. 300°F

3 -5 min.

325°F 2 3 min.

375°F 1 3 min.

375°F

Rare

4 8 min. Well Done

12 min.

325” 350°F 10 20 min.

325°F

(crispy brown)

AUSAGE

ISH

PORK CHOPS

(breaded) (brown)

UBE

INU TE

TEAK

IVER

(Calf’s, Lamb or tender Beef)

TOAST

RUSTY

HICKEN

350°F 340°F

375°F

8 min.

375°F

225°F 30 40 min.

400°F 2 4 min.

350°F 5 10 min.

325°F

400°F

4-6min.

12 18 min.

(use 4 cups oil)

Do not add water

300°F

(finish)

IO-15 min.

R ECIPES

REAKFAST

EAS Y SCRAMBLED EGGS

Makes 2-3

4 large eggs

4 tsp. milk

1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.

2) Preheat skillet at

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

3 Tbsp. butter or margarine. 5 large eggs, beaten well

cup dairy sour cream cup grated cheddar cheese

uncovered.

EGGS WITH TOMATOES AND CHE ES E

Makes 4 Servings

2 Tbsp. butter or margarine Salt

1 large tomato, peeled and diced

2 green onions, thinly sliced

pepper, to taste

tsp. salt

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 EGGS

Makes 3 Servings

4 large eggs

Salt

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

5) Sprinkle with salt and pepper.

pepper, to taste

cook to desired taste.

1 Tbsp. butter or margarine

BEEF H

ASH

Makes 5 Servings

cups cooked beef

cups cooked potatoes,

cup onions chopped small

Salt

pepper to taste

ground or chopped very small

1) Preheat skillet to

2) Combine all ingredients together in large bowl.

3) Pour contents into skillet and cook until well browned, approximately 45 minutes.

OTE

Beef bouillon may be added during cooking if too dry.

OMELETTES

Makes 5 Servings

Tbsp. flour

quarts milk

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.

6-7 eggs

Choice of fillings

cheeses, etc.)

HOMESTYLE FRENCH TOAST

Makes 2-3 Servings

2 medium eggs, beaten slightly

cup milk tsp. salt

2 Tbsp. butter or margarine 5-6 slices day old bread 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.

ACON

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:

ATTIES

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.

Place patties in cold skillet and cook at for about minutes on each side.

POTATO PANCAKES ,

Makes 6

small onion

1 tsp. salt

1) Put eggs, onion, salt, flour, baking powder and

2 Tbsp. flour

tsp. baking powder

3 cups cubed raw potatoes

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

4) Grease Skillet lightly. Pour mixture onto hot Skillet in desired size. Cook until golden brown on both sides.

5) Drain on paper towels.

NDIAN

UMMER

EGETABLES

Makes 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

slices

4 medium tomatoes, quartered

tsp. salt tsp. coarsely ground black pepper 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

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.

ITALIAN-STYLE PPIZZA

Makes 4 Servings

package (16 oz.) hot roll mix or frozen,

bread dough

cup grated cheese 1 2 Tbsp. oil 1 lb. Italian sausage, browned

1) In large

2) Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough

3) Pat dough out evenly in bottom of skillet, forming ridge around edge.

4) Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.

cups hot water

cup grated Parmesan cheese

tsp. oregano, crushed

combine flour and yeast from hot roll mix and cup Parmesan cheese;

mix well.

2-3 minutes, or until no longer sticky. lightly grease bottom of skillet; sprinkle with cornmeal.

Prick dough in several places with fork.

tsp. Italian seasoning

1 can (8 oz.) tomato sauce

1 can (8 oz.) sliced mushrooms, drained

2 cups (8 oz.) shredded Mozzarella cheese

green pepper strips, thinly sliced

4 slices (4 oz.) Provolone cheese

cup shredded Cheddar cheese

5) Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with

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

8) Reduce heat to 275°F and cook an additional 5-10 minutes.

9) Sprinkle with Parmesan cheese to taste, and serve piping hot.

Cover and bake 20-25 minutes.

RICH TOMATO LASAGNA

Makes 4-5 Servings

1 lb. hamburger 2 cloves garlic 1 can (8 oz.) tomato sauce 1 can tomatoes 8 oz. lasagna noodles, cooked

lb. cottage cheese

Preheat skillet to 375°F.

lb. Mozzarella cheese

2 Tbsp. salad oil

tsp. tsp. oregano cup Parmesan cheese

2) Saute hamburger and garlic in oil. Add tomato sauce, tomatoes,

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

5) Bake for approximately 1 hour.

cheese, finishing with sauce and Parmesan cheese.

oregano.

KILLET ZUCCHINI

Makes 4 to 6 Servings

l/4

cup butter or margarine

6 small zucchini, cut into

l/4-inch

slices 1 onion, thinly sliced 1 tsp. salt Dash pepper 2 tomatoes, cut into chunks l/4

cup shredded Cheddar cheese

1 Tbsp. soy sauce

1) t-teat Electric Skillet to 300°F.

2) Melt butter; add zucchini, onion, seasonings, tomatoes and

l/4

cup water.

3) Cover and cook 10 minutes.

4) Sprinkle with Cheddar and soy sauce; cover and cook 2 minutes.

HOT C

HICKEN SALAD

2 cups cooked chicken, diced

2 cups celery, chopped 3/4

cup slivered almonds 2 tsp. grated onions l/2

cup American cheese, grated

l/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.

SL OPP Y JOE S

Makes 6-8 Servings

3 Ibs. hamburger

beef (boiled)

quart chunk canned beef

cup catsup

cup Worcestershire sauce

cup brown sugar 2 cans chicken broth soup salt and pepper to taste

1 onion, chopped

1) Preheat skillet to 300°F.

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 SOUR BAKED BEANS

Makes Servings

8 slices of bacon 4 large onions, peeled and sliced

1 cup brown sugar 1 tsp. dry mustard

1 tsp. salt

cup cider vinegar

2 15 oz. canned lima beans, drained

l-lb. canned green lima beans, drained

l-lb. canned dark red kidney beans, drained

11 -oz. canned baked beans, undrained

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:

15 oz. canned lima beans, drained

l-lb. canned green lima beans, drained 1 -lb. canned dark red kidney beans, drained

1 11 oz. canned baked beans, undrained

4) beans into bacon and onion mixture and bake at for 1 hour.

If you have trouble finding the baked beans, add a little molasses.

OTE

PPETIZERS

STUFFED

Makes 8 Servings

8 medium mushrooms

cup salad oil

2 Tbsp. minced onion

cup bread crumbs Carefully twist off stems from mushroom caps, leaving caps intact. Chop enough stems to make 2 Tbsp. chopped mushrooms. Preheat Electric Skillet to 300°F.

3) Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and

4) 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. Set Skillet at 300°F. Heat remaining2 Tbsp. oil. Add stuffed mushrooms,

cap-side down, and Add sherry, cover and simmer gently for about 10 minutes or until tender.

Serve piping hot.

about 3 minutes.

Makes 4 Servings

114 tsp. Tabasco sauce

tsp. crushed thyme cup sherry

gently

ONIONS.

4 onions, sliced thick

1) Preheat Electric Skillet to

2) Add butter and melt.

3) Add onions and

4) Sprinkle with salt.

5) Serve over chops, hamburgers, steak or liver, etc.

1 pound Mozzarella cheese

cup flour

2 eggs, slightly beaten

1) Cut Mozzarella into

2) Preheat Electric Skillet to 400°F.

3) Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.

stirring frequently until golden in color.

FRIE D CHEE SE

Makes 4 to 6 Servings

slices.

3 Tbsp. butter or margarine

cup fine dry bread crumbs

2 Tbsp. butter or margarine

4) Melt butter in skillet. (turn with a spatula) or until nicely browned.

Mozzarella slices about 2 minutes on each side

HEESE

Makes 4 Servings

ATTIES

3 Tbsp. butter 2 tsp. instant minced onion

cup grated American cheese

1 tsp. dried

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 saute 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

tsp. salt

Tbsp. minced onion

cup soft bread crumbs cup milk

1 Tbsp. flour

2 Tbsp. butter 3 Tbsp. molasses

3 Tbsp. prepared mustard 3 Tbsp. vinegar

114 cup catsup

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

Melt butter in hot skillet.

4) Brown meatballs on all sides in hot butter. Remove meatbalb 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

minutes,

stirring occasionally.

7) Serve as hot appetizers with toothpicks.

INNER

WITH MUSHROOMS

Makes 4 Servings

cup butter or margarine 1 tsp. salt

4 veal chops, about

pound mushrooms, sliced

2 Tbsp. lemon juice

cup sliced onion

1 small clove garlic, crushed 1 tsp. snipped fresh tarragon leaves

cup flour

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.

inches thick tsp. freshly ground pepper

1 can (1 O-l ounces)

condensed beef bouillon

cup dry white wine

1 tsp. snipped chives

VEAL

Makes 4 Servings

8 very thin veal cutlets Flour 4 thin slices of Swiss cheese 4 thin slices Prosciutto Salt

Freshly ground black pepper

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 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

2 Tbsp. butter or margarine 3 Tbsp. olive oil

cup dry white wine cup chicken bouillon

veal is tender. Turn veal over once during cooking period. Removeveal to a serving platter and pour sauce over the top.

PARERIBS W ITH

RANGE

AUCE

Makes 4 Servings

4 Ibs. pork spareribs (short ribs)

1 can frozen orange juice concentrate, thawed 1 tsp. Worcestershire sauce

tsp. garlic salt 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

cup chopped parsley cup chopped fresh mushrooms

4 loin pork chops, 1 inch thick

1 egg, slightly beaten

cup packaged dry bread crumbs

3 Tbsp. shortening

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.

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.

+ 36 hidden pages

Oster 4858, 3222 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual