West Bend L5571D Electric Skillet Instruction Manual

ELECTRIC SKILLET
Instruction Manual

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SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

© 2009 West Bend ® , a Brand of Focus Electrics, LLC.
www.focuselectrics.com

IMPORTANT SAFEGUARDS

CAUTION
To prevent personal injury or property damage, read and follow all instructions and warnings.
When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions, including these important safeguards and the care and use instructions in this manual.
• Do not use appliance for other than intended use.
• Do not leave skillet plugged in when it is not being used or during cleaning.
• The use of accessory attachments not recommended by West Bend® Housewares may cause injuries.
• If the skillet features unassembled knob or handle/legs, be sure they are assembled and fastened properly. Refer to page 4.
• Do not operate if the electric skillet is not working properly or if it has been damaged in any manner. For service information see warranty page.
• Do not use glass cover if chipped, cracked or has deep scratches. Weakened glass can shatter during use. Discard immediately!
• Glass is breakable. Care should be taken not to drop or impact the glass cover. If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs exposed to broken cover.
• Do not attempt to repair this appliance yourself.
• For household use only.

CAUTION
To prevent burns or other personal injuries to children, read and follow all instructions and warnings.

PRECAUTIONS FOR USE AROUND CHILDREN

• Always supervise children.
• Do not allow children to operate or be near the electric skillet, as the outside surfaces are hot during use.
• Do not allow cord to hang over any edge where a child can reach it. Arrange cord to avoid pulling, tripping or entanglement.

CAUTION
To prevent electrical shock, personal injury or property damage, read and follow all instructions and warnings.

ELECTRICITY PRECAUTIONS

• To protect against electric shock, do not immerse cord, plugs, or other electric parts in water or other liquids.
• Do not operate any appliance with a damaged cord or plug.
• Do not operate when the appliance is not working properly or when it has been damaged in any manner.
• Do not use this appliance outdoors.
• Do not plug cord into wall outlet unless heat control is in OFF position.
• Always turn heat control to OFF and unplug the appliance from outlet before cleaning.
• Your skillet has a short cord as a safety precaution to avoid pulling, tripping or entanglement. Position the cord so that it does not hang over the edge of the counter, table or other area or touch hot surfaces.
• While use of an extension cord is not recommended, if you must use one, make sure the cord has the same or higher wattage as the skillet (wattage is stamped on the underside of the skillet plug receptacle). If the appliance is of the grounded type, the extension cord should be a grounded-type 3-wire cord. To avoid pulling, tripping or entanglement, position the extension cord so that it does not hang over the edge of the counter, table or other surface area.
• Use an electrical outlet that accommodates the polarized plug on the skillet. On a polarized plug, one blade of the plug is wider than the other. If the plug does not fit fully into the outlet or extension cord, reverse the plug. If the plug still does not fit fully, contact a qualified electrician. Do not alter the plug.
• Do not use an outlet or extension cord if the plug fits loosely or if the outlet or extension cord feels hot.
• Keep the cord away from hot parts of the appliance and hot surfaces during operation.

CAUTION
To prevent personal injuries, read and follow all instructions and warnings.

HEAT PRECAUTIONS

• Always attach heat control to skillet first, then plug cord into electrical outlet. After cooking and serving, turn heat control to “off” and unplug from electrical outlet. Let skillet cool before removing heat control.
• Do not touch hot surfaces. Use handles or knobs where provided. Use hot pads or oven mitts if you lift or carry the electric skillet or cover when it is hot.
• Do not move an appliance containing hot foods or hot liquids.
• Be extremely cautious of steam when removing cover. Lift cover slowly directing steam away from you.
• Do not set hot cover on cold or wet surface; let cover cool before placing in water. Sudden temperature change may cause the cover to crack or shatter.
• Set cover on hot pad, trivet or other heat protective surface. Do not set hot cover directly on the counter, table or other surface.
• Do not place glass cover with metal ring in the microwave oven.
• Do not set glass cover on oven burner or oven heat vent. Sudden temperature changes may cause the cover to shatter.
• Do not use this appliance on the stovetop, under broiler, in the oven, in the refrigerator or freezer.
• Allow electric skillet to cool completely after use and before storing. Allow to cool before putting on or taking off parts and before cleaning.

SAVE THESE INSTRUCTIONS

USING YOUR ELECTRIC SKILLET – FIRST USE

Wash skillet, cover and rack (if included) in hot soapy water, rinse thoroughly and dry, including terminal pins inside socket of skillet where heat control fits.
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 provided cover knob or strap handle must be assembled onto skillet before use.
The screw(s) needed for attachment of knob/strap handle to cover will be packed in a small plastic bag containing all assembly screws and leveling washers OR it will be inserted in bottom of cover knob. Remove these screws. Attach knob/strap handle to cover with the screws as shown. Tighten with screwdriver until secured, but do not overtighten to prevent stripping of threads. Do not use cover without knob/strap handle attached.

The provided handle/legs must be assembled onto skillet before use (unassembled models only).

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.
3. Using appropriate screwdriver, securely attach handle/leg with two of the long screws provided. 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.

Note: Washers are included to aid in leveling, if necessary.

USING YOUR ELECTRIC SKILLET

1. Place appliance on dry, level, heat-resistant surface, away from any edge.
   NOTE: Do not block airflow under the skillet.

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

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.
   • A small amount of odor may occur during operation due to the release of manufacturing oils – this is normal.

COOKING TIPS

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 than 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.
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 (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.

TEMPERATURE GUIDE

cooking casseroles, puddings, cereals, baking apples, braising and roasting meats and poultry
225°F/107°C| Preparing gravy, white sauce and cheese sauce, cooking frozen and fresh vegetables, baking beans
250°F/121°C| Scrambling and frying eggs
300°F/148°C| Frying bacon and sausage
325°F/162°C| Browning meats and poultry; frying fish, ham, chicken and potatoes
350°F/176°C| Grilling French toast and pancakes
375°F/190°C| Grilling sandwiches
400°F/204°C| Heating frozen pizza

Cleaning Your Electric Skillet

1. Clean your skillet thoroughly after each use. Do not immerse the skillet in cold water when it is hot. Let skillet cool completely, then remove the temperature control. Immerse the skillet in hot, soapy water. Wipe the temperature control with a damp cloth if necessary.
2. Clean the non-stick surface of the skillet with hot soapy water, using a nonmetal scrubber. 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.
3. After washing, rinse the skillet thoroughly with hot water and dry completely, including temperature control socket area.
4. Your skillet (with temperature control removed) may be cleaned in an automatic dishwasher. The under side of skillet will discolor due to the minerals in water and the high heat of the drying cycle. This will not affect the cooking ability of the skillet. Each time your skillet is cleaned in a dishwasher, the non-stick surface should be reconditioned with cooking oil to ensure stick-free cooking.

SPECIAL CARE:

1. A spotted white film may form on the non-stick surface. This is a buildup of minerals from foods or water and is not a defect in the surface. To remove, soak a soft cloth in lemon juice or vinegar and rub on the finish. Wash the nonstick surface thoroughly, rinse and dry. Recondition the non-stick surface with cooking oil.
2. The non-stick surface may also become stained from improper cleaning or overheating. To remove stains, clean the non-stick surface by the following method. Combine 1 cup of water and 1 tablespoon of ONE of the following cleaners: Dip-It® coffee pot destainer, automatic dishwasher detergent or dry oxygen bleach crystals. USE ONLY ONE OF THE ABOVE CLEANERS; DO NOT COMBINE. Preheat the skillet to 225°F. Wearing rubber gloves, dip a sponge into the water mixture and wipe over the surface.

Continue cleaning procedure until mixture is gone. Turn the skillet to “OFF” and allow it to cool. Remove the temperature control. Scour the non-stick surface with hot soapy water and a non-metal scouring pad. Rinse thoroughly and dry. Recondition the non-stick surface with cooking oil before using.

Roasting Guide

Roasting – Best suited for skillets with high dome covers.

eating
| | 140°F/60°C fully cooked
| Canned| 140°F/60°C
Lamb| | 170°F to 180°F/76°C to 82°C
Veal| | 170°F/76°C
Poultry| | 180°F/82°C

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 325°F/162°C 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 225°F/107°C. 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 heat control to 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 225°F/107°C. 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 180°F/82°C. Turn heat control to 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 225°F/107°C. 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 heat control to 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 225°F/107°C.

STEAM GUIDE

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 ½inch high can be used providing it has smooth support legs that will not scratch the non-stick interior.

flakes.
Fish Fillets – 2 to 3| 8-10 minutes| Defrost if frozen. Steam until fish flakes.
Hot Dogs — 8 to 10| 8-10 minutes| Heat thoroughly
Lobster Tails — 2 medium| 10-12 minutes| Defrost if frozen
Shrimp — 1 lb, large| 5-8 minutes| Peel and devein before steaming
Artichoke — 4 medium| 2530 minutes| Leave whole, trimming points off leaves
Asparagus — 11b.| 10-12 minutes| Trim ends
Broccoli — 1 lb. spears| 12-15 minutes| Trim ends
Cauliflower — 1 large head| 12-15 minutes| Remove core
Corn-on-the-cob — 4 ears| 10-12 minutes| Remove husk and silk

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 225°F/107°C until desired or recommended doneness is obtained. If food is steamed more than 20 minutes, more water may need to be added to prevent skillet from boiling dry. ALWAYS REMOVE COVER CAREFULLY DUE TO ESCAPING STEAM. After steaming, turn heat control knob to OFF and unplug cord from electrical outlet., Remove food from rack and allow skillet to cool completely before cleaning.

BREAKFAST BRIGHTENERS

SAUSAGE: Links: Place links in cold skillet and add small amount of water. Cover, and simmer at 225ëF/107ëC for 10 minutes. Do not prick. Turn heat up to 300ëF/148ëC and pan-fry until brown, 15 to 20 minutes.
BACON: Place slices in cold skillet. Heat at 300ëF/148ëC. 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.
HAM: Slice ham ¼ to ½-inch thick. Trim off some fat to rub on skillet. Preheat at 325ëF/162ëC, uncovered. Cook ham slowly until brown on one side, 6 to 8 minutes. Turn and brown second side.
EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can corned beef or roast hash (or homemade variety) in lightly greased skillet. Using bottom of custard cup, make 6 deep wells in hash. Dot with butter or margarine. Break an egg into each well. Season with salt and pepper; cover each egg with 1-tablespoon milk or cream. Cover, and turn temperature control to 225ëF/107ëC. Bake 15 to 20 minutes, or until set. Serve from skillet, keeping hot at WARM. Makes 6 servings.

CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs well beaten
1 cup dairy sour cream
1 cup grated cheddar cheese
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 teaspoon salt
¼ teaspoon pepper

1. Preheat skillet at 250ëF/121ëC. Add butter or margarine; heat until it sizzles. Beat eggs well in a mixing bowl. Add sour cream and stir to combine. Pour egg mixture into skillet.
2. When eggs begin to set, add cheese, tomatoes, onion, salt and pepper. Stir until eggs are completely set and cheese is melted. Reduce heat to “warm” for serving. Makes 8 servings.

EGG AND BEEF SCRAMBLE
2 tablespoons butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
⅛ teaspoon pepper
3 tablespoons milk or cream
1 3-ounce package cream cheese, softened

1. Preheat skillet at 225ëF/107ëC. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly browned. Reduce heat to “simmer”.
3. Combine eggs with pepper, milk and cream cheese. Pour into skillet and slowly cook until cheese is melted and eggs are thoroughly cooked, but are still moist and glossy, 6 to 8 minutes. Makes 4 servings.

Main Dishes

CHICKEN WITH RICE
3 -3 ½ pounds frying chicken, cut into serving pieces
¼ cup butter or margarine
1 ½ cups instant rice
1 10 ½-ounce can condensed cream of chicken soup
1 cup water
1 teaspoon instant chicken flavored bouillon crystals or 1 chicken bouillon cube

1. Preheat skillet, uncovered, at 325ëF/162ëc. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet.
2. Reduce heat to “simmer” and add rice. Combine soup, water and bouillon. Pour ½ of mixture over rice. Replace chicken pieces into skillet over rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes or until chicken is done. Reduce heat to “warm” for serving. Makes 4 to 6 servings.

PAN-FRIED FISH
1 ½-2 pounds fish fillets
1 egg, slightly beaten
½ cup milk
½ cup flour, cornmeal or cracker crumbs Salt and pepper
¼ cup butter or margarine

1. Wash fish. Pat dry with paper toweling. Cut into serving-size pieces.
2. In small bowl, combine egg with milk. Dip fish in mixture and coat with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.
3. Preheat skillet, uncovered, at 325ëF/162ëC. Melt butter or margarine. Place coated fish fillets in skillet.
4. Fry fish until golden brown, about 6 to 8 minutes. Turn fish only once. Makes 6 to 8 servings.

SWISS STEAK
2 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 pounds round steak, 1-inch thick
1 tablespoon shortening
½ cup minced onion
½ cup finely chopped celery
½ cup finely chopped green pepper
1 cup canned tomatoes, undrained
2 cups water

1. Combine flour with salt and pepper. Pound mixture thoroughly into both sides of steak. Cut into serving-size pieces.
2. Preheat skillet, uncovered, at 375ëF/190ëC. Melt shortening. Brown steak for 5 minutes per side.
3. Combine vegetables and water. Pour over steak. Cover, reduce heat to “simmer” and simmer until tender, 1 to 1½ hours. Reduce heat to “warm” for serving. Makes 4 to 6 servings.

BEEF-TOMATO DINNER
1 pound lean ground beef
2 tablespoons minced onion
1 tablespoon parsley flakes
1 6-ounce can tomato paste
3 cups water
1 teaspoon salt
2 teaspoons chili powder
1 4-ounce can mushroom stems and pieces, undrained
1 7-ounce package macaroni

1. Brown beef in skillet at 325ëF/162ëC. Add onion, parsley flakes, tomato paste, water, salt, chili powder, mushrooms and macaroni. Bring to boil.
2. Cover, reduce heat to “simmer” and cook for 20 to 25 minutes or until macaroni is tender. Reduce heat to “warm” for serving. Makes 5 to 6 servings.

SKILLET POT ROAST
3-4 pound chuck or blade roast
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 1⅜ -ounce envelope dry onion soup mix or 1 thinly sliced onion

1. Preheat skillet, uncovered, at 325ëF/162ëC. Brown roast for 5 minutes per side.
2. Reduce heat to “simmer’. Sprinkle roast with seasoned salt and pepper, and soup mix or onion. Roast, covered, for 2 to 2½ hours. Turn after 1 hour. Vegetables such as quartered potatoes or cut carrots may be added at this time. Juices that accumulate may be used for gravy. Makes 6 to 8 servings.

CHOW MEIN
1 pound ground lean fresh pork
2 cups diagonally sliced celery
½ cup chopped onion
1 teaspoon seasoned salt
1 tablespoon brown sugar
¼ teaspoon pepper
¼ cup mushroom liquid
1 tablespoon flour
1 cup milk
¼ cup soy sauce
1 1-pound can bean sprouts or Oriental vegetables, drained
1 4-ounce can mushroom stems and pieces, drained (reserve liquid)

1. Preheat skillet, uncovered, at 325ëF/162ëC. Add ground pork, celery and onion. Stir gently and fry until browned, about 5 minutes. Remove excess grease.
2. Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover, reduce heat to “simmer” and cook 20 minutes.
3. Stir in flour. Increase heat to 225ëF/107ëC. Gradually add milk and stir until thickened.
4. Add soy sauce, bean sprouts or Oriental vegetables, and mushrooms. Stir to combine. Heat until hot, about 5 minutes. Reduce heat to “warm” for serving.
   Serve with rice or chow mein noodles. Makes 6 servings.

SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onion
2 teaspoons salt
1 ½ cups milk
½ cup grated cheddar cheese Dash pepper
¼ cup cracker or bread crumbs

1. Combine potatoes with onion, salt and milk in skillet. Cook, covered, at “simmer” for 30 to 40 minutes, or until tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Reduce to “warm” for serving. Makes 6 to 8 servings.

DISTINCTIVE DESSERTS

BAKED APPLES
6 to 8 apples, cored
¼ cup raisins
¼ cup chopped nuts
3 tablespoons butter or margarine
1 cup brown sugar
½ teaspoon cinnamon
1 cup water

1. Remove 1-inch peel around top of each cored apple. Place apples in skillet. Fill each center with combined raisin and nut mixture. Dot with butter or margarine.
2. Combine sugar and cinnamon. Sprinkle over apples. Add water to skillet. Cover, set control at 300ëF/148ëC and bring water to boil.
3. Reduce heat to “simmer”. Cook apples until tender for 30 to 35 minutes. Baste with syrup occasionally. Makes 6 to 8 servings.

SKILLET COOKIES
2 tablespoons butter or margarine
1 cup pitted dates, cut into small pieces
1 cup sugar
2 eggs
3 cups oven-toasted rice cereal
½ cup chopped nuts Flaked coconut

1. Preheat skillet, uncovered, at 250ëF/121ëC. Melt butter or margarine. Add dates, sugar and eggs.
2. Continue cooking, stirring constantly, until mixture forms a ball, between 15 and 18 minutes. Cool slightly.
3. Stir in cereal and nuts. Combine thoroughly.
4. Divide mixture into two equal portions, shape into a roll 2 inches in diameter. Roll in flaked coconut. Wrap in waxed paper. Refrigerate.
5. To serve, cut into slices about ¼-inch thick. Makes 5 dozen cookies.

PRODUCT WARRANTY

Appliance 1 Year Limited Warranty
Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material and workmanship for one (1) year from the date of original purchase with proof of purchase, provided the appliance is operated and maintained in conformity with the provided Instruction Manual. Any failed part of the appliance will be repaired or replaced without charge at Focus Electrics’ discretion. This warranty applies to indoor household use only.
This warranty does not cover any damage, including discoloration, to any non- stick surface of the appliance. This warranty is null and void, as determined solely by Focus Electrics if the appliance is damaged through accident, misuse, abuse, negligence, scratching, or if the appliance is altered in any way.
THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL FOCUS ELECTRICS BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT, INCIDENTAL, FORSEEABLE, CONSEQUENTIAL, OR SPECIAL, ARISING OUT OF OR IN CONNECTION WITH THIS APPLIANCE.
If you think the appliance has failed or requires service within its warranty period, please contact the Focus Electrics Customer Service Department at 866-290-1851, or e-mail us at service@focuselectrics.com. A receipt proving the original purchase date will be required for all warranty claims, hand written receipts are not accepted. You may also be required to return the appliance for inspection and evaluation. Return shipping costs are not refundable. Focus Electrics is not responsible for returns lost in transit.

Valid only in USA and Canada

REPLACEMENT PARTS

Replacement parts, if available, may be ordered directly from Focus Electrics, LLC several ways. Order online at www.focuselectrics.com, e-mail service@focuselectrics.com, over the
phone by calling (866)290-1851, or by writing to:
Focus Electrics, LLC
Attn: Customer Service
P. O. Box 2780
West Bend, WI 53095
To order with a check or money order, please first contact Customer Service for an order total. Mail your payment along with a letter stating the model or catalog number of your appliance, which can be found on the bottom or back of the unit, a description of the part or parts you are ordering, and the quantity you would like. Your check should be made payable to Focus Electrics, LLC.
Your state/province’s sales tax and a shipping fee will be added to your total charge. Please allow two weeks for processing and delivery.
This manual contains important and helpful information regarding the safe use and care of your new Focus Electrics product. For future reference, attach dated sales receipt for warranty proof of purchase and record the following information:
Date purchased or received as gift:

Where purchased and price, if known:

Item number and Date Code (shown bottom/back of product):___

L5571D 03/09 West Bend® , a Brand of Focus Electrics, LLC.
Printed in China

References

• focuselectrics.com
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