Usda Cooking Guidelines; User Maintenance Instructions - Bella 13820 Manual De Instrucciones

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BrAiSE
Add a small quantity of fat to the Electric Skillet and preheat to 400˚ F. Sear food in hot fat
until browned on all sides. Add specified amount of liquid, cover and turn temperature control
dial down to 300˚ F, just until the indicator light goes out (simmer point). Cook as specified
in recipe, or until food is tender. Check during cooking and add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
SiMMEr
Add oil, shortening, butter or margarine to Electric Skillet and preheat to desired temperature.
If required, brown food on all sides. Add liquid or make a sauce as directed in recipe.
With the temperature control set to 300˚ F - 350˚ F, bring liquid to a boil. Turn temperature
control dial down just until indicator light goes out. This is the simmer point. Cover. Simmer
food for the directed length of time or until food is done. Check periodically during cooking
and add more liquid as necessary. DO NOT LET SKILLET BOIL DRY.
STEAM
Place a small amount of water in the bottom of Electric Skillet. Add vegetables or other foods
and cover. Turn temperature control dial to 300˚ F and steam food until done. Check often,
adding more water as necessary. DO NOT LET SKILLET BOIL DRY.
WArMiNg
After cooking is completed set temperature control dial down to WARMING. Turn or stir
occasionally. When serving previously cooked and cooled food, it may be necessary to heat
food first; then turn the temperature control to WARMING.

uSdA COOKiNg guidELiNES

Note: The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has been
killed. Ground turkey and chicken should be cooked to an internal temperature
of 165˚ F/74˚ C and ground beef, veal, lamb and pork be cooked to an internal temperature
160˚ F/71˚ C. Whole chicken and turkey should be cooked to an internal temperature
of 180˚ F/82˚ C; 170˚ F/77˚ C for the breast. Goose and duck should be cooked to an internal
temperature of 180˚ F/82˚ C. Fresh beef, veal and lamb, etc., should be cooked to an internal
temperature of at least 145˚ F/63˚ C. Fresh pork should be cooked to an internal temperature
of at least 160˚ F/71˚ C. When re-heating meat and poultry products, they should
also be cooked to an internal temperature of 165˚ F/74˚ C.

uSEr MAiNTENANCE iNSTruCTiONS

This appliance requires little maintenance. It contains no user serviceable parts.
Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning
must be performed by a qualified appliance repair technician.
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