West Bend L-5486 User Manual

WEST BEND®

ELECTRIC SKILLET

Register this and other West Bend® products through our website: www.westbend.com

Recipes and Instructions

To prevent personal injury or property damage, read and follow the instructions and warnings in this care and use

instruction manual.

L-5486

IMPORTANT SAFEGUARDS

Use electricity safely and wisely! Observe safety precautions when using your skillet including the following:

• Read all instructions before using.

• If the skillet features unassembled handle/legs, be sure they are assembled and fastened properly. See assembly

instructions on page 2.

• Always attach heat control to skillet first, then plug cord into wall outlet. After cooking and serving, turn heat control

to “off” and unplug from wall outlet. Let skillet cool before removing heat control.

• Do not leave skillet plugged in when it is not being used.

• Skillet should always be unplugged before cleaning.

• Do not let cord touch hot surfaces or hang over the edge of counter, table or other surface area.

• Your skillet and its heat control should not be used outdoors, placed near a hot gas or electric burner or placed in a

heated oven.

• Do not immerse heat control, its cord and plug in water or other liquid.

• Do not touch skillet or its cover when they are hot. Use handles and knobs for lifting and carrying. Be very careful

when moving skillet if it contains hot liquid. Let cool before pouring out.

• Supervise closely when skillet is being used by or near children.

• Use your skillet only for cooking tasks described in this booklet. Do not use attachments with your skillet unless

recommended by The West Bend Company.

• Do not use your skillet if it or its cord or heat control has been damaged or if it is not working properly. Contact the

West Bend Company Customer Service Department.

SAVE THESE INSTRUCTIONS

Your skillet needs no special care other than cleaning. If servicing becomes necessary, return your skillet to The West
Bend Company. See Warranty information for service details. Do not attempt to repair it yourself.

WARNING: To prevent personal injury or property damage, always unplug this and other appliances when not in use.

For Household use only.

This appliance has a polarized plug (one blade is wider than the other). As a safety feature this plug will 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.

SPECIAL NOTE: This booklet contains instructions for electric skillets with different styles of covers made of different

materials such as metal or glass. These different covers require special care and handling. Be sure to follow the correct
care and handling instructions for your particular skillet cover.

INSTRUCTIONS FOR USE AND CARE

• Clean Before Using.
CAUTION: To prevent personal injury or electric shock, always remove heat control before immersing this product in

water. Do not immerse the heat control its cord and plug in water or other liquid.

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Wash skillet, cover and rack if included, in hot soapy water with a sponge or dishcloth to remove any manufacturing oils.
Rinse thoroughly, then dry, including terminal pins inside socket of skillet where heat control fits.

• Condition the Non-Stick Interior Surface

The non-stick surface must be conditioned to ensure stick-free cooking. Lightly wipe a teaspoon of cooking oil with paper
toweling or a soft cloth over the entire interior surface. Let oil remain on the surface. The skillet is now ready for use.

• Assemble Handle/Legs Before Using (unassembled models only).

CAUTION: To prevent personal injury or property damage, be sure handles/legs are securely attached before use. Never

use skillet without attached handle/legs. Make sure that screws are inserted straight into skillet mounting projections for
proper assembly. To prevent stripping of threads do not over tighten screws.

*Handle/Leg Assembly

Parts Included: Position one handle/leg on

2 Handle/Legs side of skillet with socket.

4 Long Screws
2 Leveling Washers

Tool Required:

Common Slotted or Phillips Screwdriver

1. Place skillet upside down on tabletop or countertop.

2. Position first handle/leg on side of skillet with socket, lining up holes in legs with mounting projections on skillet.

See Diagram 1.

3. Using appropriate screwdriver securely attach handle/leg with two of the long screws provided. See Diagram 1.
Repeat Steps 1 and 2 to assemble second handle/leg on opposite side of skillet.

4. To assure proper installation of skillet handle/legs, place assembled skillet right side up on a flat surface and lift with
handles. Handles should feel tightly secured.

5. If the skillet rocks when placed on a flat surface, remove screw on the leg which is not resting on the surface. Install
one of the enclosed washers between the skillet mounting projection and leg. Replace the screw following instructions
3 and 4 above. If the skillet is not level after the addition of the washer, add the second leveling washer in the same
manner to the opposite leg not resting on surface.

SPECIAL SAFEGUARDS FOR GLASS COVER

CAUTION: Failure to follow these instructions may cause immediate or later breakage of glass cover, which can result in

personal injury or property damage. Carefully read and follow the safeguards below:

CAUTION: Glass cover can shatter from direct heat.

• DO NOT place cover under broiler, microwave browning element or in a toaster oven.

• DO NOT set glass cover on hot burner or on oven heat vent.

• DO NOT use cover if it has been used in the above manners even if it does not look damaged. See Warranty section in

this booklet on how to obtain a replacement cover.

CAUTION: Glass cover can shatter if cooled suddenly. Avoid severe temperature change.

• DO NOT set hot glass cover on cold or wet surface; let cover cool before placing in water.

• ALWAYS handle hot cover with dry oven mitts; do not use wet cloths.

• ALWAYS set hot glass cover on dry, heat-protective surface for gradual cooling.

CAUTION: Chips, cracks, or deep scratches weaken the glass cover. Weakened glass can shatter during use.

• DO NOT use cover if chipped, cracked or scratched. Discard immediately. See Warranty section in this booklet on

how to obtain a replacement cover.

• ALWAYS follow care and use instructions in this booklet to avoid chip, cracks and scratches due to hitting rims, using

metal utensils, using abrasive scouring pads or cleansers or from accidental impact.

CAUTION: To prevent personal injury or steam burns when removing cover from skillet base:

• ALWAYS use oven mitts or hot pads when removing or replacing glass cover.

• ALWAYS tilt cover toward you to prevent steam burns.

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COOKING INSTRUCTIONS

• Operating the Skillet.

1. Always use skillet on a dry, level, heat-resistant surface. Do not block airflow under the skillet. Be sure your hands
are dry.

2. Attach heat control to skillet, making sure it is set at “OFF”. Plug cord into a 120 volt, AC electrical outlet ONLY.

CAUTION: To prevent personal injury or property damage, inspect cordset for damage or wear before each use. Do not

use your product if it or its cord has been damaged or if it is not working properly.

CAUTION: Your skillet has a short cord as a safety precaution to prevent personal injury or property damage resulting

from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this skillet without
close adult supervision. If you must use a longer cordset or an extension cord when using the skillet, the cord must be
arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by
children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord you
use must be the same or more than the wattage of the skillet (wattage is stamped on underside of skillet).

3. Preheat skillet, uncovered, for 2 to 4 minutes until desired temperature is reached, unless recipe states

not to preheat. Signal light on heat control will be on while skillet is heating.

4. Refer to the Temperature Guide in this booklet for selecting the correct heat setting. (If food is frozen,

use heat setting as indicated, but allow longer cooking time.)

5. When the signal light on the heat control goes out indicating that the cooking temperature has been

reached, add the food. Heat may be increased or decreased, depending upon personal preference and
the type or amount of food being prepared. The signal light will go on and off during cooking to
indicate that proper temperature is being maintained.

6. At the end of the cooking period, set the heat control at WARM for serving, or at OFF if food will be

removed immediately from skillet. After dial is set at OFF, unplug cord from wall outlet.

CAUTION: To prevent personal injury or property damage, handle the heat control carefully if you remove it from the

product immediately after cooking because the metal probe will be hot-do not touch the metal probe or let it touch any thing
or surface which may burn.

• Using Adjustable Steam Vent.

Skillet cover features an adjustable steam vent built into base of the cover knob. To open vent, move flat disc in direction of
“open” arrow as printed on disc. To close vent, move disc in direction of “close” arrow as printed on disc. Typically, the
steam vent should be closed to retain moisture when simmering or roasting foods. Open steam vent to release moisture
when frying foods or to reduce liquid.

• Using Cover Rest

If cover features a cover rest, you can use it to hold the cover open when checking foods during cooking. Securely attach
notched opening of cover rest on side of skillet (without handle). To replace cover onto skillet, lift cover off and place
cover on skillet.

CAUTION: To prevent personal injury or property damage, never attach cover rest to skillet when serving foods. Always

remove cover from skillet when serving.

•

Cooking with Butter, Shortening and Oil.

Foods may be prepared with or without butter, shortening or oil. When frying, using a small amount will improve the
flavor, color and/or crispness of meat, fish, poultry and eggs. Skillet is not designed to deep fry. Never use more that one
cup of vegetable or peanut oil for shallow pan frying. Meat may be cooked in its own juices if skillet is covered and heat
control set at SIMMER.

• Using Cooking Tools on the Non-Stick Surface.

Plastic, rubber and wooden cooking tools are recommended for use on the non-stick surface. Smooth-edged metal cooking
tools may be used with care. However, do not use sharp-edged metal tools (forks, knives, mashers, beaters or food
choppers) as scratching may occur. Minor scratching will affect only the appearance of the surface; it will not harm its
non-stick property or the food prepared in the skillet.

CLEANING INSTRUCTIONS

• Clean After Every Use.

To keep your skillet looking attractive and cooking efficiently, clean it thoroughly after each use.

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• Let Skillet Cool By Itself

After using skillet, let it cool by itself. Do not pour cold water into skillet while it is hot. Although made of extra-thick
aluminum, a sudden change in temperature may cause the metal to warp.

• Remove Heat Control.

After skillet has cooled, remove the heat control.

CAUTION: To prevent personal injury or electric shock, do not immerse heat control, its cord and plug in water or other

liquid.

Wipe clean with a damp cloth if necessary.

• Retighten Loose Handle/Legs and Knobs.

CAUTION: To prevent personal injury or property damage, check skillet for loose handles after each use. Retighten loose

screws with appropriate tool, but do not overtighten. Over tightening can result in stripping of screw or cracking of
handle/leg or knobs.

• In-the-Sink Cleaning.

1. Clean the non-stick interior surface of the skillet with hot soapy water, using a non-metal cleaning pad such as
Scrunge® Scrubber-Sponge, Dobie® or Scotch-Brite Cookware Scrub ‘n Sponge®. A dishcloth or sponge may give
the non-stick surface a clean look, but will not remove the tiny food particles that can settle in the finish. Do not use
metal scouring pads or harsh scouring powders.

2. Clean the exterior finish of the skillet with hot soapy water using a sponge or dishcloth. A non-metal cleaning pad
such as Scrunge® Scrubber-Sponge, Dobie® or Scotch-Brite Cookware Scrub ‘n Sponge® and/or a non-abrasive
cleanser such as Bon Ami® or Copper Glo® may be used if necessary. Do not use metal scouring pads or harsh
scouring powders.

3. Clean the non-coated aluminum underside of the skillet with a nylon or metal pad. A cleaning powder may also be
used if necessary.

4. Clean the skillet cover and rack, if included, with a sponge or dishcloth only. Do not use any type of scouring pad or
cleaning powder on glass or metal cover. The aluminum underside of the cover may discolor during use, which is
normal.

CAUTION: Do not use abrasive scouring pads or cleansers on glass cover as scratching can occur. Scratching can

weaken glass and cause breakage when used. Be careful not to drop glass cover or hit it sharply with cooking utensils.

5. After washing, always rinse the skillet, cover and rack thoroughly with clear hot water. Any detergent

left on the skillet or cover after cleaning can cause staining when the appliance is reheated. After
rinsing, dry parts, including terminal pins inside socket of skillet where heat control fits.

• Dishwasher Cleaning.

The skillet (with heat control removed), cover and rack may be cleaned in an automatic dishwasher. However, the
underside of the skillet and the inside of cover (non-coated aluminum surfaces) will darken. This happens when minerals in
water and chemicals used in water purification are combined with detergent and the high heat of the drying cycle. Position
the skillet and cover in the dishwasher so they are not touching one another or other objects being washed. The non-stick
surface of the skillet must be reconditioned with cooking oil after each dishwasher cleaning.

SPECIAL CLEANING INSTRUCTIONS

After consistent use, the non-stick surface may discolor. Minor stains are considered normal and do not affect the
performance of the skillet. Dark and widespread staining, however, which usually results from overheating and/or
improper cleaning, may lessen the effectiveness of the non-stick property. If staining occurs, treat with a commercial
cleaner for non-stick finishes such as Dip-It® coffee pot destainer. Dip-It® coffee pot destainer is available in most
grocery and department stores. Follow the package directions. If staining is quite severe, simmer longer or repeat cleaning.
(Do not use household bleach to clean the non-stick finish as it will permanently fade it.) After using the commercial
cleaner, wash skillet thoroughly, rinse and dry. Recondition the non-stick interior surface with a teaspoon of cooking oil
before using.

• Removing a Mineral Film

A spotted white film may form on the non-stick surface. This is a buildup of minerals from water and is not a defect in the
finish. To remove, soak a soft cloth in lemon juice or vinegar and rub onto the finish. After cleaning, wash, rinse and dry.
Recondition the non-stick interior surface with a teaspoon of cooking oil before using.

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TEMPERATURE GUIDE

WARM Crisping; keeping meats, casseroles and vegetables warm for serving.
SIMMER Simmering; warming leftovers; preparing frozen foods; heating soups; cooking
casseroles, puddings, cereals; baking apples; braising and roasting meats and
poultry.
225ºF Preparing gravy, white sauce and cheese sauce; cooking frozen and fresh
vegetables; baking beans.
250ºF Scrambling and frying eggs.
300ºF Frying bacon and sausage.
325ºF Browning meats and poultry; frying fish, ham, chicken and potatoes.
350ºF Grilling French toast and pancakes.
375ºF Grilling sandwiches.
400ºF Heating frozen pizza.

ROASTING-Best suited for skillets with high dome cover.

Beef, pork, lamb, veal and poultry may be roasted in the skillet. To obtain more satisfactory results, a metal wire rack,
which may be included with your skillet, should be used to lift the food off the cooking surface. If a rack is not included
with skillet, a metal wire rack that fits into the bottom of the skillet and is about ½-inch high with smooth support legs can
be used. Follow these basic guidelines for roasting:

1. To help seal in natural juices, roasts should be browned in the skillet before roasting. Simply preheat the skillet,
uncovered, at 325º and add the roast. Brown as desired on all sides. Remove roast, place rack into skillet and replace
roast onto rack, fat side up. Season as desired.

2. Insert meat thermometer tip into thickest part of roast making sure it does not touch a bone or rest in fat. Cover skillet
and roast at 225º. If spattering of juices becomes excessive during the roasting period, reduce the temperature setting
to SIMMER. A small amount (½ cup) of water may be added if desired.

3. Roast meat to recommended or desired internal temperature, see Roasting Chart. Turn skillet OFF. Avoid removing
the cover too frequently as roasting time will be lengthened. Remove roast from rack and allow to stand 10 minutes for
easier carving. Always use hot pads to remove rack. Juices in the skillet may be used for gravy, if desired.

POULTRY

1. Place unstuffed roasting chicken onto a rack in the skillet. Baste with melted butter or margarine and season as
desired. Using seasoned salt will help to brown any poultry.

2. Insert meat thermometer tip into thick part of thigh making sure the tip does not touch a bone. Cover and roast at 225º.
Reduce temperature setting to SIMMER if spattering becomes excessive. A small amount (½ cup) of water may be
added if desired. Baste poultry occasionally with melted butter or margarine if desired.

3. Roast poultry to an internal temperature of 180º to 185º. Turn skillet OFF. Remove poultry from rack and allow to
stand 10 minutes for easier carving. Always use hot pads to remove rack. Juices may be used for gravy if desired.

Note: Roasting duckling and goose is not recommended due to the excess amount of grease that accumulates.

HAM---Fresh, Smoked or Canned

1. Place ham on a rack in the skillet. Score if desired. Insert meat thermometer tip into thickest part of ham, making sure
it does not touch a bone or rest in fat. Cover and roast at 225º. Reduce temperature setting to SIMMER if spattering
becomes excessive. A small amount (½ cup) of water may be added if desired.

2. Roast ham to internal temperature recommended for type of ham being prepared. If desired, ham may be glazed at the
end of roasting period. Turn skillet OFF. Remove ham from rack and allow to stand 10 minutes before carving. Use
hot pads to remove rack as it will be hot.

Note: If space permits, scrubbed and pricked potatoes may be baked on rack around meat or poultry. Medium-sized
potatoes will require about 1 hour of baking time at 225º.

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ROASTING CHART

Meat Internal Temperature

Beef 140º rare
160º medium
170º well
Pork: Fresh 170º
Smoked 160º cook before eating
140º fully cooked
Canned 140 º
Lamb 170º to 180º
Veal 170º
Poultry 180º to 185º

STEAMING

Your skillet may include a square metal wire rack for steaming. If a steaming rack is not included, a metal wire rack that
fits into the bottom of the skillet and is about ½-inch high can be used providing it has smooth support legs that will not
scratch the non-stick interior.

Follow these guidelines for steaming foods in your skillet:

1. Place steaming rack into bottom of skillet and add 2 to 3 cups of water. Place food to be steamed directly on rack in a
single layer to ensure even cooking. Cover skillet.

2. Steam food at 225º until desired or recommended doneness is obtained. See Steam Guide. If food is steamed more

than 20 minutes, more water may need to be added to prevent skillet from boiling dry. ALWAYS REMOVE
COVER CAREFULY DUE TO ESCAPING STEAM. After steaming, turn skillet OFF and unplug cord from

electrical outlet. Remove food from rack and allow skillet to cool before cleaning.

STEAM GUIDE

Food Time Special Tips
Chicken Breasts 15-20 minutes Cook thoroughly.
1 pound
Fish Steaks 10-15 minutes Defrost if frozen. Steam until fish flakes.
2 to 3
Fish Fillets 8-10 minutes Defrost if frozen. Steam until fish flakes.
2 to 3
Hot Dogs 8-10 minutes Heat thoroughly.
8 to 10
Lobster Tails 10-12 minutes Defrost if frozen.
2 medium
Shrimp 5-8 minutes Peel and devein before steaming.
1 pound, large
Artichoke 25-30 minutes Leave whole, trimming points off leaves.
up to 4 medium

STEAM GUIDE (continued)

Food Time Special Tips
Asparagus 10-12 minutes` Trim ends.
1 pound
Broccoli 12-15 minutes Trim ends.
1 pound spears
Cauliflower 12-15 minutes Remove core.
1 large head
Corn-on-the-cob 10-12 minutes Remove husk and silk.
4 ears

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