West Bend Cool Touch Manual De Instrucciones página 7

FOOD
FISH (up to 1.5lbs.)
FRANKFURTERS
(1.5 lbs)
HAM (2-3 slices)
HAMBURGERS (4-6
patties, ½-inch thick)
PANCAKES (4-6)
PORK CHOPS (4-6)
POTATOES (fried) (up to
1-1/2 lbs.)
SANDWICHES (4-6)
SAUSAGE (up to 1.5 lbs)
STEAK (3-4 T-bone
steaks)
STEAK (cubed) (4-6)
WARMING/ SERVING
SETTING
Melt 2 Tbsp. cooking oil or butter on grill.
350°F
Start frying skin side up. Fry 4 to 6 minutes
per side.
May be placed on griddle while it is
300°F
preheating. Turn with tongs to prevent
bursting. Total grilling time: 10 to 12
minutes.
Have slices cut ½" to 1" thick. Score fat
325°F
and grill 10 minutes on each side. Add
canned peach halves or pineapple slices
last 5 minutes.
Grill 4 minutes each side (rare), 6 minutes
325°F
each side (medium), or 8 minutes each
side (well done).
Add 2 Tbsp. melted butter or cooking oil to
350°F
package mix batter. Bake until bubbles
appear, turn and brown otherside (about 1
minute per side).
Brown chops about 10 minutes per side.
325°F
Pork should always be served well done.
Slice or shred raw or parboiled potatoes.
350°F
Add 2 Tbsp. shortening or butter to grill.
Brown potatoes, stirring and turning
occasionally.
Place filling between slices of bread.
375°F
Spread outside of sandwich with softened
butter or dip in French toast batter. Grill 3
to 4 minutes per side.
Brown about 8 to 10 minutes per side.
300°F
Pork should always be served well done.
Score fat on sirloin, porterhouse, club,
400°F
tenderloin or T-bone steak. Grill steak 1"
thick 4 to 6 minutes each side (rare), 5 to 8
minutes (medium), or 8 to 10- minutes
(welldone). Turn with tongs.
Brown about 2 minutes per side.
400°F
WARM Place hors d' oeuvres or canapés on
griddle to warm. To keep chops, ham
(150°F to
slices, French toast, etc., warm until
175°F)
serving time, turn heat control down to
WARM about 1 minute before cooking is
completed.
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