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- Electric Smokeless Broiler
- Use And Care Manual
Saladmaster Electric Smokeless Broiler Use And Care Manual
Summary of Electric Smokeless Broiler
Page 1
Use and care guide electric smokeless broiler ©2007 regal ware, inc. L20082sa la guía del uso y cuidado asador eléctr ico humo que no emite ©2007 regal war e, i nc. L20082sa.
Page 2: Table of Contents
Now you can enjoy real cookout flavor all year ’round with this versatile electric broiler. Crafted of polished stainless steel, this broiler is the convenient way to grill foods. The heating element cooks with infra-red heat rays so hot they create a thermal shield. The special shield helps keep dr...
Page 3: Save These Instructions
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, property damage, electrical shock and personal injury, including the following: • read all instructions. • do not touch hot surfaces. Use handles or knobs. • to protect against electric s...
Page 4: Special Instructions
1. If an extension cord is absolutely necessary, a 10 ampere cord should be used. Cords rated for less amperage may overheat. Care should be taken to arrange the cord so that it cannot be pulled or tripped over. 2. To avoid circuit overload do not operate another high wattage appliance on the same c...
Page 5: Clean Before Using
Clean before using 1. Pinch tabs together on side of protector unit to release heating element. 2. Remove the heating element from the broiler pan; then remove the support clip from the heating element. 3. Wash broiler pan, grilling rack and support clip in hot soapy water, rinse and dry. Caution: t...
Page 6: Instr
5. Place grilling rack onto broiler pan with handles up. 6. Attach cord to heating element, then plug cord into a 220 volt ac electric outlet only. 7. Element will begin to heat as soon as cord is plugged into electric outlet. Preheat broiler until element turns bright red in color, about 5 minutes;...
Page 7: Broiling Chart
6-8 salchichas alemanas uotr as salchichas crudas 6-8 salchichas tipo hot d og u otras salchichas precocidas 3-4 pechugas de pollo deshuesadas o con hueso 5-6 piezas de pollo 2-4 filetes de pescado de 2 a 2.5 cm ( 3 ⁄ 4 a1 pulg.) de grueso rebanada de jamón de 1.3 a 2.5 cm ( 1 ⁄ 2 a1 pulg.) de grues...
Page 8: Recipes
Use and care guide 7 recipes butterfly lobster tails serves 4 4 frozen rock-lobster tails 1 cup (240 ml) butter, melted 1 ⁄ 2 cup (120 ml) lemon juice 2 teaspoons (10 ml) salt 1 ⁄ 4 teaspoon (1-2 ml) pepper to prepare sauce, combine butter, lemon juice, salt and pepper in a mixing bowl. Do not defro...
Page 9: Shish Kabobing
1. Rub skewers with vegetable oil for quick insertion of foods. 2. Select foods which cook in similar times. 3. Place meats which require a longer cooking time on separate skewers. (meats require from 20 to 25 minutes; vegetables and fruits from 5 to 10 minutes.) 4. Heat should reach all sides of fo...
Page 10: Suggestions For Appetizer &
Meat and seafood: meat and seafood “go-withs”: • lamb, 1 inch (2.5 cm) cubes • tender beef, 1 inch (2.5 cm) cubes • ham cubes • frankfurters • precooked pork sausage links • bologna chunks • cocktail wieners • bacon-wrapped chicken livers • bacon-wrapped cooked shrimp • shrimp; shelled and deveined ...
Page 11: Salsas,
Thick barbecue sauce yield: 1 1 ⁄ 2 cups (360 ml) • marinating meat accomplishes several purposes: the acid in a marinade (vinegar, wine, citrus juice) acts as a tenderizer; fat (salad oil or melted butter) adds moisture to lean meats; seasonings add unique flavors. • a basting sauce is brushed onto...
Page 12
Teriyaki marinade yield: 1 cup (240 ml) vermouth marinade yield: 2 cup (480 ml) 1 ⁄ 2 cup (120 ml) pineapple juice 1 ⁄ 2 cup (120 ml) soy sauce 2 tablespoons (30 ml) sugar 1 ⁄ 4 teaspoon (1-2 ml) garlic salt combine all ingredients in a bowl. Place beef, chicken or pork in 9 x 13 inch (23 x 33 cm) b...