Oster 3222 Technical specifications

When using

electrical

appliances, basic safety precautions should always

be followed, including the following:

READ ALL INSTRUCTIONS.

Be sure that handles are assembled and fastened properly. See

instructions

regarding handles on Page 4.

Do not touch hot surfaces. Use handles or knobs.

To protect against electric shock, do not immerse the heat controller, cord or

plug in water or other liquids.

Close supervision is necessary when any appliance is used by or near children.

Unplug the appliance from the outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts and before cleaning

appliance.

Do not operate any appliance with a damaged cord or plug, or after

the appliance malfunctions, or has been damaged in any manner.

Return to an Authorized Service Station for examination, repair

or electrical or mechanical adjustment.

The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

Do not use outdoors.

Do not let cord hang over edge of table or counter or touch hot surfaces.

Do not place on or near a hot gas or electric burner or in a heated oven.

Use extreme caution when moving the appliance if it contains hot oil

or any other hot liquid.

Always attach the heat controller to the appliance first, then plug into the

wall outlet. To disconnect, switch off, remove plug from the wall outlet,

then remove the heat controller from the appliance.

Only use the appliance with the Oster Heat Controller

Model 65903.

Do not use appliance for other than intended use.

HIS

NIT

FOR

OUSEHOLD

NLY

NTR

DUCTION

CONDITIONINGOF THE NON-STICK COATED PAN

Before using your new appliance, wash the inside of the pan with warm, sudsy water and dry.

Rub a film of cooking or salad oil all over the non-stick coating on the inside of the pan.

Remove any excess oil with a cloth or paper towel.

The Electric Skillet is now ready for use and it is unnecessary to condition it again.

WHEN WASHING

THE ELECTRIC SKILLET,

MAKE SURE THE HEAT CONTROLLER

USING THE ELECTRIC SKILLET

Push the heat controller firmly into its socket to be found at the side of the appliance.

Plug into the main electrical supply.

2. To set the temperature you want, turn the knob on the heat controller. The indicator light

will come on displaying an illuminated triangle. Set the temperature of your choice

opposite the illuminated triangle, When the light goes off, the chosen cooking temperature

has been reached. During cooking the light will blink on and off indicating the temperature

is being maintained. Guidance in the choice of temperatures is supplied later in this book.

3. The capacity of the appliance is 2.5 quarts.

4. It is recommended that you do not cook with the Electric Skillet standing on heat

sensitive surfaces.

5. For simmering, set the control knob to 200°F and wait until the liquid boils. Turn the knob

towards the SIMMER setting until the light goes out. This is the SIMMER setting of your

Electric Skillet. Set the dial at this point each time SIMMER is specified in a recipe.

6. Do not dig into the non-stick finish with metal implements. Wood or plastic coated spatulas

are best. If you use plastic tools, make sure they are suitable for use on hot surfaces.

LEANING THE

REMOVE THE HEAT CONTROLLER

Allow the appliance to cool. Wash the pan and lid with hot sudsy water. Providing the heat

controller is removed, you can totally immerse the pan or place in the dishwasher.

The lid is also dishwasher-safe providing it is placed in the TOP RACK ONLY.

DO NOT PLACE LID UPSIDE DOWN IN BOTTOM DISHWASHER RACK.

To remove stubborn food residues, use a nylon scourer. NEVER use abrasive powder

cleaners or metal scouring pads because these will damage the non-stick coating.

After washing, dry the pan thoroughly, while paying particular attention to the

electrical socket and pins. DO NOT USE METAL PADS TO CLEAN ELECTRICAL PINS.

power-supply cord is provided to reduce the risk resulting from becoming

entangled in or tripping over a longer cord. An extension cord may be used if care is

exercised in its use. If an extension cord is used, the marked electrical rating of the cord

must be at least as great as the electrical rating of the appliance. The extension cord should

be arranged so that it will not drape over countertop or table top where it can be pulled

on by children or tripped over unintentionally.

ARNING

To reduce the risk of electric shock, this appliance has a polarized plug

(one blade is wider the

This plug will fit in a polarized outlet

only one way. If the plug does not fully fit into the outlet, reverse the plug.

If it still does not fit, contact a qualified electrician to proper outlet.

Do not change the plug any way.

TORAGE AND

AINTENANCE

Allow appliance to cool before storing. Store Electric Skillet in a dry location, such as

on a table top or countertop, or on a cupboard shelf. Wind the electrical cord into a coil

and secure with a twist fastener.

Other than recommended cleaning, no further user maintenance should be necessary.

Return the Electric Skillet to the Hattiesburg Service Center for servicing and repairs

(See

page 25).

ANDLE

SSEM BL Y

1. Using the screws provided, position them as illustrated.

2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

PARTS IDENTIFICATION

O N T R O L

N O B

To USE TILT LEG

The tilt leg was specially designed for healthier cooking and easier clean up.

Tilt the leg before cooking, to avoid burning your fingers on the hot pan.

The fat and oil drains to the tilted side of the pan . . . and away from your food.

1. If pan is in use, before lowering tilt leg be sure to protect hand with

an oven glove as the tilt leg can get very hot.

2. Keep the leg raised when not in use.

OOD

HART

PPROXIMATE

OOD

TIME

ACON

350°F 5 8 min.

GGS

(Fried)

300°F

3 -5 min.

EGGS

(Scrambled)

325°F 2 3 min.

ANCAKES

375°F 1 3 min.

AMBURGER

375°F

Rare

Thick)

4 8 min.

Well Done

12 min.

325” 350°F 10 20 min.

slices)

OTATOES

325°F

(country fried)

(crispy brown)

350°F

AUSAGE

340°F

ISH

375°F 5 8 min.

PORK CHOPS

375°F

(breaded)

(brown)

225°F 30 40 min.

UBE

400°F 2 4 min.

INUTE

TEAK

IVER

350°F 5 10 min.

(Calf’s, Lamb

or tender Beef)

TOAST

325°F

4-6min.

RUSTY

HICKEN

400°F

12 18 min.

(use 4 cups oil)

300°F

IO-15 min.

Do not add water

(finish)

RECIPES

REAKFAST

EASY SCRAMBLED EGGS

Makes 2-3

4 large eggs 2 Tbsp. butter or margarine

4 tsp. milk Salt pepper, to taste

1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.

2) Preheat skillet at uncovered.

3) Melt butter or margarine, then pour in egg mixture.

4) As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked

portion to flow underneath. Continue cooking until all of egg mixture has set,

about 5 to 7 minutes. Quickly remove to warmed platter and

EGGS WITH TOMATOES AND CHEESE

Makes 4 Servings

3 Tbsp. butter or margarine. 1 large tomato, peeled and diced

5 large eggs, beaten well 2 green onions, thinly sliced

cup dairy sour cream tsp. salt

cup grated cheddar cheese tsp. pepper

1) Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl,

add the sour cream to the beaten eggs; stir to combine.

2) Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes,

onions, salt and pepper. Stir until eggs are completely set and cheese is melted.

Reduce heat to “warm” for serving.

FANTASTIC EGGS

Makes 3 Servings

4 large eggs

Salt pepper, to taste

1 Tbsp. butter or margarine

1) Preheat skillet, uncovered, at 250°F.

2) Melt butter or margarine in skillet.

3) Break eggs, one at a time, into small cup; slip into skillet.

4) Cook slowly to desired taste or turn eggs over quickly when whites are set and then

cook to desired taste.

5) Sprinkle with salt and pepper.

BEEF HASH

Makes 5 Servings

cups cooked beef

cups cooked potatoes,

ground or chopped very small

1) Preheat skillet to

cup onions chopped small

Salt pepper to taste

2) Combine all ingredients together in large bowl.

3) Pour contents into skillet and cook until well browned, approximately 45 minutes.

OTE

Beef bouillon may be added during cooking if too dry.

OMELETTES

Makes 5 Servings

Tbsp. flour

quarts milk

1 tsp. salt

6-7 eggs

Choice of fillings

cheeses, etc.)

1) Preheat skillet to 250°F and add a small amount of shortening.

2) Combine the eggs, flour, milk, fillings and salt.

3) Pour in skillet and cook until desired consistency.

HOMESTYLE FRENCH TOAST

Makes 2-3 Servings

2 medium eggs, beaten slightly 2 Tbsp. butter or margarine

cup milk 5-6 slices day old bread

tsp. salt Cinnamon,‘to taste

1) In a small bowl, thoroughly combine eggs, milk and salt.

2) Preheat skillet, uncovered, at 350°F.

3) Melt 1 Tbsp. butter or margarine.

4) Dip bread in egg mixture, turning to coat both sides.

5) Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side,

remove from pan and sprinkle with cinnamon.

6) Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.

ACON

Place slices in cold skillet. Heat at 300°F. Fry first side about 7 to 8 minutes. Turn slices

and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.

SAUSAGE

LINKS:

Place links in skillet with a small amount of water. Cover and simmer at 225°F

for about 10 minutes. increase the temperature to 300°F and cook until brown

for about 15 minutes.

ATTIES

Place patties in cold skillet and cook at for about minutes on each side.

POTATO PANCAKES ,

Makes 6

2 Tbsp. flour

small onion tsp. baking powder

1 tsp. salt 3 cups cubed raw potatoes

1) Put eggs, onion, salt, flour, baking powder and cup potato cubes into Blender.

2) Cover and process at Grate until potatoes are grated. Add remaining potatoes,

cover and process at Chop only until potato cubes have been processed.

Do not over-blend. Use a rubber spatula to guide potatoes to blades.

3) Preheat Sunbeam Skillet to

4) Grease Skillet lightly. Pour mixture onto hot Skillet in desired size.

Cook until golden brown on both sides.

5) Drain on paper towels.

NDIAN

UMMER

EGETABLES

Makes 10 Servings

2 ears fresh corn

3 Tbsp. butter or margarine

2 medium sized green peppers, cut into strips

2 medium onions, sliced

6 medium zucchini, cut into slices

4 medium tomatoes, quartered

tsp. salt

tsp. coarsely ground black pepper

cup grated Parmesan cheese

1) Cut corn off the cob. Preheat Electric Skillet to 360°F.

2) Add butter and melt.

3) Add green peppers and onions.

4) Cover and cook 5 minutes, stir once or twice.

5) Add cup water and remaining ingredients except Parmesan cheese.

Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.

Stir occasionally during cooking. Serve sprinkled with grated cheese.

ITALIAN-STYLE PPIZZA

Makes 4 Servings

package (16 oz.) hot roll mix or frozen,

bread dough

cup grated cheese

1 cups hot water

2 Tbsp. oil

1 lb. Italian sausage, browned

cup grated Parmesan cheese

tsp. oregano, crushed

tsp. Italian seasoning

1 can (8 oz.) tomato sauce

1 can (8 oz.) sliced mushrooms, drained

2 cups (8 oz.) shredded Mozzarella cheese

green pepper strips, thinly sliced

4 slices (4 oz.) Provolone cheese

cup shredded Cheddar cheese

1) In large combine flour and yeast from hot roll mix and cup Parmesan cheese;

mix well.

2) Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough

2-3 minutes, or until no longer sticky. lightly grease bottom of skillet;

sprinkle with cornmeal.

3) Pat dough out evenly in bottom of skillet, forming ridge around edge.

Prick dough in several places with fork.

4) Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.

5) Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with

cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce.

Pour over Italian sausage. Top with sliced mushrooms and cheeses.

7) Turn temperature dial to Cover and bake 20-25 minutes.

8) Reduce heat to 275°F and cook an additional 5-10 minutes.

9) Sprinkle with Parmesan cheese to taste, and serve piping hot.

RICH TOMATO LASAGNA

Makes 4-5 Servings

1 lb. hamburger

2 cloves garlic

1 can (8 oz.) tomato sauce

1 can tomatoes

8 oz. lasagna noodles, cooked

lb. cottage cheese

Preheat skillet to 375°F.

lb. Mozzarella cheese

2 Tbsp. salad oil

tsp.

tsp. oregano

cup Parmesan cheese

2) Saute hamburger and garlic in oil. Add tomato sauce, tomatoes, oregano.

3) Simmer for 20 minutes. Cook lasagna noodles till tender.

4) In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese,

meat sauce and cheese, finishing with sauce and Parmesan cheese.

5) Bake for approximately 1 hour.

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