Oster CKSTSKRM20 User Manual

For product questions contact:

Jarden Consumer Service

USA: 1.800.334.0759

Canada: 1.800.667.8623

www.oster.com

©2009 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions.

All rights reserved. Distributed by Sunbeam Products, Inc. doing business as

Jarden Consumer Solutions, Boca Raton, Florida 33431.

Para preguntas sobre los productos llame:

Jarden Consumer Service

EE.UU.: 1.800.334.0759

Canadá: 1.800.667.8623

www.oster.com

©2009 Sunbeam Products, Inc. operando bajo el nombre de

Jarden Consumer Solutions.

Todos los derechos reservados.

Distribuido por Sunbeam Products, Inc. operando bajo el nombre de

Jarden Consumer Solutions, Boca Raton, Florida 33431.

SPR-062209

User Manual

Electric Skillet

Manual de Instrucctiones

Sartén Eléctrico

MODEL/MODELO

CKSTSKRM20

Printed in China Impreso en China

P.N. 135022

Visit us at www.oster.com

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 40

English-2 English-3

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should
always be followed, including the following:

READ AND SAVE THESE

INSTRUCTIONS

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electrical shock, do not immerse HEATING BASE and
cord in water or other liquids.

• Close supervision is necessary when any appliance is used near children.
This appliance is not to be used by children.

• Unplug from 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 operateany appliancewith a damaged cord or plug or afterthe
appliance malfunctions or has been damaged in any manner. Call Customer
Service (see warranty) to return for examination, repair, or adjustment.

• The use of accessory attachments not recommended by manufacturer may
cause injuries.

• Do not use outdoors.

• Do notlet cord hang overedge of table or counter, or touchheatedsurfaces.

• Do not place the assembled appliance or SKILLET PAN on or near a hot
gas or electric burner. Do not place the assembled appliance in a heated
oven. However, the SKILLET PAN without the LID can be removed from the
HEATING BASE and placed in the oven.

• Extreme caution must be used when moving appliance containing hot oil
or other hot liquids.

• Do not operate the skillet unless fully assembled. Place SKILLET PAN on
HEATING BASE first, turn TEMPERATURE CONTROL DIAL to “OFF” and
then plug cord into wall outlet.

• Do not use appliance for other than intended use.

• To disconnect and prior to removingSKILLET PAN from HEATINGBASE,turn
TEMPERATURECONTROL DIAL to “OFF”, then remove plug from wall outlet.

POLARIZED PLUG

This appliance has a polarizedplug, (one blade is wider than the other).

As a safety feature to reduce the risk of electrical shock, this

plug is intended to 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 attempt to defeat this safety feature or modify the

plug in any way. If the plug fits loosely into the AC outlet

or if the AC outlet feels warm do not use that outlet.

CAUTION: Some countertops are more sensitive to heat, use care not to
place skillet or SKILLET PAN on surfaces where heat may cause damage.

ELECTRIC POWER: If electric circuit is overloaded with other appliances,
skillet may not operate properly. Skillet must be operated on a separate circuit
from other operating appliances.

• Steam escaping from under the LID or the STEAM VENT is hot. Use caution
when removing the LID.

• Oven mitts are required when removing a hot LID or SKILLET PAN or to
remove cooked food from the SKILLET PAN.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY.
No user-serviceable parts inside. Do not attempt to service this product.
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. AN EXTENSION CORD MAY

BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL
RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL
RATING OF THE SKILLET.

The extension cord should not be allowed to drape over the counter or
tabletop where it can be pulled on by children or unintentionally tripped over.

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 2

English-4 English-5

PARTS IDENTIFICATION

KNOW YOUR ELECTRIC SKILLET

1. Lid Handle

2. Steam Vent

3. Glass Lid

4. Skillet Pan

5. Handle

HOW TO USE YOUR ELECTRIC SKILLET

Before use, wash the SKILLET PAN and LID in warm soapy water or
in the dishwasher and dry completely.

CAUTION: Do not immerse HEATING BASE in water or other liquids.

1. Set the skillet on a flat, dry, heat resistant surface.

2. Make sure that the SKILLET PAN is sitting securely on the HEATING
BASE. If the SKILLET PAN is not secure on the HEATING BASE, the
product may not function properly.

3. Turn TEMPERATURE CONTROL DIAL to “OFF”. Plug skillet into
standard 120V AC outlet and turn TEMPERATURE CONTROL DIAL
to desired setting, by aligning the temperature with the POWER
INDICATOR LIGHT. The POWER INDICATOR LIGHT will come on
and remain on while the TEMPERATURE CONTROL DIAL is on the
WARM or higher settings. Warm Setting: WARM is recommended for
keeping already hot, fully cooked food at the perfect serving temperature.
We do not recommend using the WARM setting for more than 4 hours.

4. Preheat the skillet with the LID on for 10 -15 minutes. NOTE: Due to
manufacturing process, during initial use of this appliance, some slight
smoke and/or odor may be detected. This is normal with many heating
appliances and will not recur after a few uses.

5. The STEAM VENT allows steam to escape while cooking with the LID in
place. CAUTION: Escaping steam is HOT! Be careful when removing or
lifting LID. Oven mitts are required when handling the LID or SKILLET PAN.

6. Whencooking is complete turn TEMPERATURE CONTROL DIAL to “OFF”.

7. Prior to removing pan from HEATING BASE, turn TEMPERATURE
CONTROL DIAL to “OFF” and remove plug from wall outlet.

8. The SKILLET PAN can be removed from the HEATING BASE and placed
in the oven for baking or roasting. The LID must be removed when using
the SKILLET PAN in the oven.

9. The SKILLET PAN can be used as a serving piece.
When placing the SKILLET PAN on a countertop,
kitchen table or other surface, place a hot plate or
trivet that measures at least 3/8" high under the pan
to prevent burning or discoloration of the surface.

6

2

1

6. Heating Base

7. Temperature Control Dial

8. Power Indicator Light

9. Handle

3

4

5

7

8

9

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 4

English-6 English-7

HOW TO CLEAN YOUR SKILLET

CAUTION: Skillet is hot: handle carefully.

• When cooking is complete, turn TEMPERATURE CONTROL DIAL to
“OFF” by aligning with the power indicator light. Unplug the cord from
the outlet and allow skillet to cool before cleaning.

• The SKILLET PAN and LID can be washed in the dishwasher or in
warm soapy water with a soft cloth. CAUTION: The HEATING BASE is
not immersible.

• With a damp cloth, clean the skillet HEATING BASE and
TEMPERATURE CONTROL PANEL.

HELPFUL HINTS

• Before using the skillet for the first time, lightly brush cooking surface with
vegetable oil. Heat, uncovered, to 300°F. Turn “OFF” and cool completely.
Wipe away excess oil.

• Use only nylon or heat-proof plastic cooking utensils. Metal utensils may
scratch the non-stick surface.

• This skillet is not designed to deep fry. To pan-fry, do not use more than
1 cup of oil. Select a vegetable oil or peanut oil for frying, Butter and olive
oil should only be used to sauté foods on a lower temperature setting.

TEMPERATURE GUIDE

The cooking temperatures listed in this user manual are estimates. Adjust the
cooking temperature slightly up or down to achieve the results you prefer.

Food Amount Time/Directions Skillet Temp.

Burgers

1

⁄4lb patties. 5 to 9 minutes/per side (med.) 350°F - 400°F

Steak 1" thick, boneless 9 to 12 minutes/per side 350°F - 400°F

Chicken boneless breasts 6 to 7 minutes/per side 350°F - 400°F

French Toast 3 to 5 minutes/per side 350°F - 400°F

Pancakes 1 to 3 minutes/per side 350°F - 400°F

Eggs

Fried 2 to 3 minutes/first side 350°F

1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or
margarine in skillet

Poached 1 to 6 eggs 2 to 3 minutes 250°F or 300°F

Pour 2 cups water and 1 tsp.
cider vinegar in skillet. Heat
to boiling. Break each egg
into a bowl; slip into water.
Cover and cook2 to3 minutes.

Scrambled 3 to 4 minutes 300°F

Melt 1 to 2 tbs. butter or
margarine in skillet. Add eggs,
cook, stir gently, until set
and cooked.

Bacon 5 minutes/first side 350°F - 400°F

1 to 3 minutes/second side

Sausage Links 8 to 10 minutes 350°F - 400°F
Sausage Patties 6 minutes/first side 350°F - 400°F

5 to 6 minutes/second side

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 6

English-8 English-9

RECOMMENDED INTERNAL TEMPERATURE FOR MEAT

Food Minimum Internal Temperature

Steak 145ºF (medium rare)

160ºF (medium)
170ºF (well done)

Burgers 160ºF

Chicken Breast 170º

Pork Chops 160ºF (medium)

170ºF (well done)

Ham 160ºF

NOTE: Use this guide along with an “instant-read” meat thermometer to

check internal food temperature. The thermometer should penetrate the
thickest part of the food.

RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine

2

⁄3cup milk

1

⁄2cup plus 2 tablespoons

1

⁄2teaspoon vanilla
all-purpose flour 1 egg
11⁄2teaspoons sugar Vegetable oil
2 teaspoons baking powder

1

⁄2cup peeled and finely
2 tablespoons chopped pecans chopped apple
or walnuts

1

⁄4teaspoon cinnamon
Dash nutmeg

Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder
and spices in a small bowl. Combine melted butter and milk in mixing bowl.
Add egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with
oil. Pour about1⁄4cup batter for each pancake. Cook until bubbles come to
the surface and the bottom is golden brown, about 2 minutes. Serve 3 warm
with maple syrup for breakfast or brunch or top with ice cream, additional
nuts and caramel syrup for dessert.

CLASSIC FRENCH TOAST

1 egg, slightly beaten 1 tablespoon butter or margarine

1

⁄3cup milk 2 slices French bread,

1

⁄4teaspoon vanilla extract sliced 1-inch thick

Confectioner’s sugar Dash nutmeg or cinnamon

1

⁄2teaspoon vanilla Maple syrup

Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 8

English-10 English-11

RECIPES

DENVER OMELET

1

⁄2cup diced, cooked ham 3 eggs

1

⁄4cup chopped green bell pepper 2 tablespoons water

1

⁄4cup sliced fresh mushrooms

1

⁄8teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine

1

⁄3cup (1-ounce) cheddar cheese, shredded

Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelets from skillet with
a wide spatula.

HAM AND EGG FAVORITE

1 tablespoon butter or margarine 2 eggs

1

⁄4cup chopped onion

1

⁄2cup chopped cooked ham
2 tablespoons all-purpose flour

1

⁄2cup chopped fresh spinach

1

⁄4cup milk

3

⁄4cup (3-ounces) Swiss cheese, shredded

Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each wedge
onto serving plate.

RECIPES

CHEESE AND BACON POTATOES

6 slices bacon

1

⁄4cup onion, finely chopped
4 large potatoes, thinly sliced 11⁄2cup (6-ounces) cheddar cheese,
with skins on shredded
1 can (4-ounces) chopped green chilies

Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until
crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes.
Turn potatoes and cook an additional 5 minutes. Crumble bacon and
combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.

PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 11⁄2teaspoons cornstarch
cut into 1⁄2-inch x 2-inch strips

3

⁄4cup chicken broth
1 cup sliced red, green or yellow 4-ounces linguine or fettuccine,
bell pepper (or combination) cooked and drained

1

⁄2teaspoon basil

Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to
cook additional 2 minutes or until vegetables are crisp tender and chicken is
done. Reduce temperature to 250°F. Blend seasonings and cornstarch into
chicken broth, stirring until well blended. Pour broth mixture into skillet.
Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.

CKSTSKRM20_IB-REV.qxd:Layout 1 6/23/09 12:07 PM Page 10