Nesco ES-08 Electric Skillet, 8 inch Instruction Manual

Nesco ES-08 Electric Skillet, 8 inch

IMPORTANT SAFEGUARDS!

1. READ AND SAVE ALL INSTRUCTIONS.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock and personal injury do not immerse the controller, cord and plug in water or other liquid.
4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
5. Close supervision is necessary when any appliance is used by or near children.
6. Unplug from outlet when not in use and before cleaning. Allow to cool completely before putting on or taking off parts, and before cleaning.
7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. To avoid hazards, return appliance to NESCO® Factory Service Department for examination, repair or adjustment.
8. The use of accessory attachments not recommended by the manufacturer may result in fire, electric shock or injury to persons.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electrical burner or in a heated oven.
12. Do not use appliance for other than its intended use as described in this manual.
13. Always place appliance on a flat and stable surface.
14. While in use, keep appliance out of the reach of babies and children.
15. Do not leave appliance unattended while in use.

SAVE THESE INSTRUCTIONS!

Polarized Plug
 This appliance has a polarized plug (one blade is wider than the other). To reduce risk of electric shock, plug is intended to fit into polarized outlet only one way.  If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not try to modify the plug in any way.

DO NOT USE WITH AN EXTENSION CORD.

WARNING: SERIOUS HOT-OIL BURNS MAY RESULT FROM A DEEP FRYER (COOKER/FRYER, SKILLET, OR FRY PAN) BEING PULLED OFF A COUNTER. DO NOT ALLOW THE CORD TO HANG OVER THE EDGE OF THE COUNTER WHERE IT MAY BE GRABBED BY CHILDREN OR BECOME ENTANGLED WITH THE USER.

DO NOT USE WITH AN EXTENSION CORD.

**Parts

**

Before first use

1. Read and follow all instructions and save for reference.
2. Remove all packaging and labels.
3. Clean all parts following instructions in the ‘Care and Cleaning’ section.
4. Wipe the base with a damp cloth.

Operation

1. Place appliance on a flat, heat resistant, stable surface in a well ventilated area.
2. Make sure the temperature control is in OFF position. Insert control into inlet on the side of skillet. Then insert plug into electrical outlet.
3. Adjust control to desired setting. NOTE: The signal light on control indicates heat setting. When desired setting is reached, the light will turn off. It will continue to cycle on and off during use to indicate heat setting is being automatically maintained.
4. Preheat the skillet with the lid on for 10 minutes or until the indicator light goes out. NOTE: The cooking temperatures listed in this user manual are estimates. Adjust the cooking temperature slightly up or down to achieve the results you prefer.
5. A steam vent is located on the glass lid. The steam vent allows steam to escape while cooking with the lid in place. CAUTION: Escaping steam is hot! Be careful when removing or lifting lid.
6. Place food directly onto cooking surface or rack and cook to desired doneness.
7. When finished cooking, turn controller to OFF and remove plug from power outlet. IMPORTANT: To avoid burn injury, wait until the appliance has cooled before removing the temperature control.

NOTE
If heating oil, always leave the lid off. If oil smokes, immediately turn skillet “OFF” and allow to cool.

Care and Cleaning Instructions

1. Turn temperature control to OFF and unplug cord from power outlet.
2. Always allow appliance to cool completely before cleaning and removing temperature controller.
3. Remove the temperature control from unit and wipe clean with a dry towel. NEVER IMMERSE TEMPERATURE CONTROL IN WATER OR ANY OTHER LIQUID.
4. Allow base to cool completely before cleaning. Absorb any excess water or grease from base with a paper towel.
5. Do not immerse the skillet in water or any other liquid or place in dishwasher. The skillet should be wiped with soapy water and dried with a soft cloth. The lid can be washed in soapy water or is dishwasher safe. NOTE: Do not use steel wool, abrasive cleaners, or metal scouring pads for cleaning this appliance.
6. Do not use metal utensils they may scratch the non-stick surface.

Cooking Tips

• Before using the skillet for the first time, lightly brush cooking surface with vegetable oil. Heat, uncovered, to 300°F. Turn “OFF” and allow time to cool completely. Wipe away excess oil.
• This skillet is not designed for deep frying.
• To pan-fry, do not use more than 4 cups of oil. Select a vegetable oil or peanut oil for frying.
• Butter and olive oil should only be used to sauté foods on a lower temperature setting.
• Do not attempt to cool the heated cooking surface by pouring cold water into the skillet. The sudden temperature change may cause the cooking surface to warp.
• Do not immerse the temperature-control probe, cord or plug in water or any other liquid.
• Make sure that the temperature control inlet, located to the side of the skillet, is completely dry prior to use.

Recipes

FRITTATAS

• 12 servings
• 12 eggs
• 1 red bell pepper, seeded, diced
• 1/2 tbsp. butter
• 1 tbsp. Italian seasoning
• 10 breakfast sausage, 1/2” bites
• 1 cup milk, whole or 2%
• 1-1/2 cup cheddar cheese, shredded
• salt, to taste

1. Lightly spray skillet surface with cooking spray. Preheat skillet to 375°F.
2. Add sausages and cook for several minutes or until brown. Reduce heat to 325°F. Remove sausages and set aside. Carefully wipe excess grease from skillet using paper towel.
3. Add butter and red peppers and sauté about 3 to 5 minutes, stirring frequently. Then add the sausage back into the skillet then add Italian seasoning, salt to taste, and stir.
4. In a separate bowl, crack all 12 eggs and stir in milk, whisk to make a milk mixture. Pour egg mixture into the skillet and stir all ingredients evenly. Cook until center is firm and set.

FRENCH TOAST

• Serves 6 to 8
• 6 thick slices bread
• 2/3 cup milk
• 1/4 tsp. ground nutmeg (optional)
• Salt to taste.
• 2 eggs
• 1/4 tsp. ground cinnamon (optional) 1 tsp. vanilla extract (optional)

Lightly spray skillet surface with cooking spray. Preheat skillet to 350°F.

Beat together egg, milk, salt, desired spices and vanilla.

Dip each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

PEANUT BUTTER FUDGE

20 servings

• 1/4 cup butter
• 1 cup evaporated milk
• 1 (12 oz.) jar peanut butter
• 2 cup sugar
• 1 cup miniature marshmallow 1 tsp. vanilla

Preheat skillet to 300°F

Combine butter, sugar and evaporated milk. Boil 5 minutes, stirring constantly; turn off heat and add vanilla, marshmallows and peanut butter.

Mix well and pour into greased pan. Let cool and cut into squares.

LEMON HERB CHICKEN

• Serves 8
• 3-1/2 to 4-1/2 lb. whole chicken 1/4 tsp. onion powder
• 1/4 tsp. pepper
• 2 tbsp. butter, melted
• Preheat skillet to 375°F.
• 1/2 tsp. thyme
• 1/4 tsp. garlic powder 1 lemon, sliced
• juice of 1 lemon

Rinse and pat dry chicken. Sprinkle cavity with thyme, onion powder, garlic powder and pepper. Place lemon slices inside cavity.

Place chicken on rack. Brush with melted butter and drizzle with lemon juice. Cover and cook at 375°F for 1 hour and 15 minutes, or until white meat reaches 170°F.

STUFFED MUSHROOM CAPS

Serves 8

1 lb. large fresh white mushrooms 1 tbsp. butter, melted

• 1 cup dry bread crumbs
• 3 tbsp. heavy cream
• 1/2 tsp. salt
• 1/4 tsp. onion powder 1/2 tsp. dill weed
• 1/4 cup Garlic Herbed Parmesan cheese
• 1 tbsp. brandy
• 1/2 tsp. pepper
• 1 tbsp. parsley, chopped

Preheat skillet to 400°F. Place rack in skillet.

Rinse and pat dry mushrooms. Remove stems from caps. Chop stems, add melted butter, bread crumbs, herbs and cheese. Stir in cream and brandy until moist. Put 1 small spoonful into each cap. Place mushrooms directly on the rack and cover.

Bake at 400°F for 15 to 20 minutes. Garnish with a sprig of parsley.

BAKED CINNAMON APPLES

Serves 9 9 Granny Smith apples wash and cored halfway down

• 1 cup water 2/3 cup pecans
• 1/2 cup butter
• 2 to 3 tbsp. cinnamon powder

1. Preheat skillet to 400°F. Place rack in skillet.
2. Mix butter and pecans and stuff the center of each apple with the mix. Lightly coat the tops of apples with butter, then sprinkle the cinnamon powder on top.
3. Lightly spray rack with cooking spray and place apples on the rack and cover.
4. Bake at 350°F until fork tender.

GREEN BEANS WITH TOASTED ALMONDS

25 servings

• 1 tsp. extra virgin olive oil
• 1 pound green beans, trimmed
• 1/8 tsp. freshly ground black pepper
• 2 tbsp. slivered almonds, lightly toasted
• 1 tbsp. finely chopped shallots 1/4 tsp. kosher salt
• 1-1/2 tsp. unsalted butter
• 1 cup water

Lightly spray skillet surface with cooking spray. Preheat skillet to 275°F. Add  shallots to oil and cook 1 minute. Add beans and season with salt and pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam 5 minutes. Remove cover and cook until water has evaporated and beans are tender, 6 to 7 minutes. Add butter and almonds; toss to coat.

VEGETARIAN CHILI

• 8 servings
• 1 tbsp. olive oil
• 2 bay leaves
• 2 tbsp. dried oregano
• 2 stalks celery, chopped
• 2 jalapeno peppers, chopped
• 1/2 medium onion, chopped
• 1 tsp. ground cumin
• 1 tbsp. salt
• 2 green bell peppers, chopped 3 cloves garlic, chopped
• 2 (4 oz.) cans chopped green chili peppers, drained 2 (12 oz.) packages vegetarian burger crumbles
• 3 (28 oz.) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 (15 ounce) can kidney beans
• 1 (15 oz.) can black beans
• 1 tbs. ground black pepper
• 1 (15 oz.) can garbanzo beans
• 1 (15 oz.) can whole kernel corn

Preheat skillet to 275°F. Add olive oil and stir in the onion and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Cover pot and simmer 5 minutes.

Mix the tomatoes  and beans into the skillet. Season with chili powder and pepper. Set temperature to 375°F and bring mixture to a boil, then reduce heat to 275°F and simmer 45 minutes. Add the corn and cook for 5 minutes.

ROASTED VEGETABLES

8 servings

• 1 tbs. extra virgin olive oil 10 ounces baby carrots
• 10 ounces green beans 1 tsp. thyme
• 3/4 tsp. kosher salt
• 3/4 pound white potatoes, diced
• 3/4 pound red potatoes, diced
• 2 large shallots, peeled, halved
• 2 large cloves garlic, peeled, crushed

Preheat skillet to 375°F. Add olive oil and stir to coat skillet. Cook potatoes and shallot halves until lightly browned. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook  until almost tender and water has evaporated; add sun dried tomatoes and cook 3 to 4 minutes.

TURKEY MEATBALLS

6 servings

• 1/2 lb. ground turkey
• 1/2 cup fresh breadcrumbs 1/3 cup chopped parsley
• 1 large egg, beaten
• 1/2 tsp. kosher salt
• 1-1/2 tsp. extra virgin olive oil
• 2 (15 oz.) jar tomato sauce
• 1/4 lb. turkey sausage
• 1/3 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, peeled and minced
• 1/2 tsp. ground black pepper 12 oz. pasta

In a large bowl, stir together the ground turkey, turkey sausage, breadcrumbs, onion, parsley, Parmesan, egg, garlic, salt and pepper. Shape

into 1-1/2-inch meatballs.

Preheat skillet to 300°F; add olive oil and spread evenly to coat; add meatballs. Cook for 8-10 minutes, turning every minute or so until all sides are evenly browned. Then add tomato sauce to meatballs and simmer for 3 minutes.

Cook pasta al-dente and drain. Return pasta to the meatballs and sauce mix and stir well.

15-MINUTE CHICKEN & RICE DINNER

4 servings

• 1 tbsp. vegetable oil
• 1 10 3/4 ounce can Campbell’s® Condensed Cream of Chicken Soup
• 4 skinless, boneless chicken breast
• 1 cup water
• 1/4 tsp. ground black pepper
• 1/4 tsp. paprika
• 2 cups uncooked instant white rice

2 cups fresh or frozen broccoli flowerets

Preheat skillet to 300°F; add olive oil and spread evenly coat. Add the

chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.*For a  creamier dish, decrease the rice to 1 1/2 cups.

PAN SEARED ASPARAGUS

12 servings

• 1 pound fresh asparagus, trimmed 1 tsp. vegetable oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. freshly grated Parmesan cheese

Place asparagus on a flat plate and toss with oil; season with salt and pepper. Preheat skillet to 350°F; add asparagus stalks in one layer. Cover, cook and stir frequently about 8 to 10 minutes. Sprinkle with Parmesan; serve hot.

CHICKEN SPAGHETTI

Serves 8

1 lb. chicken breast, boneless, diced 3 cups water

• 1 (10-3/4 oz.) can tomato soup
• 1 (16 oz.) box spaghetti
• 1 tbsp. cooking oil
• 2 (10.5 oz.) cans Cream of Mushroom
• 2 tbsp. Italian seasoning

Set temperature to 425, add 3 cups of water and bring to a boil, about 2 to 3 minutes. Snap pasta in half, cook until tender. Drain and set aside.

Reduce temperature to 350, add oil and chicken. Cook for 10 minutes or until evenly browned. Add tomato soup, cream of mushroom and pasta to the chicken and bring to a boil. Reduce heat and simmer for 5 minutes.

STUFFED BELL PEPPERS

Serves 8

• 5 large bell peppers
• 2-1/2 lbs. ground beef or turkey
• 2 cups long grain rice, cooked
• 2 (10-3/4 oz.) cans condensed tomato soup
• 1/3 cup onions, chopped
• 4 cups water
• 1 tbsp. Worcestershire sauce salt and pepper to taste

garnish with shredded cheddar cheese

Cut tops off the bell peppers and remove all the tissue and seeds. Rinse and

pat dry. Set temperature to 425°F, add 4 cups of water; cover and bring to  a boil. Place bell peppers directly on skillet -open end down- and cook 2 to 3 minutes. Remove peppers and drain water from skillet.

Set temperature to 350°F and combine ground meat with onions and brown, stirring frequently. Remove any excess liquid. Add rice, meat mixture and season with salt, pepper, onion powder, Worcestershire sauce and mix well. Then add tomato soup to meat mixture and gently mix.

Completely fill each bell pepper with mixture and place on rack and cover. Bake until tender and heated through or about 10 to 15 minutes.

FRIED TOMATOES

Serves 8

• 4 large tomatoes (green or red)
• 1/2 cup milk
• 1/2 cup cornmeal
• 2 tsp. kosher salt 1 quart vegetable oil
• 1/3 cup egg whites
• 1 cup all-purpose flour
• 1/2 cup cornflakes
• 1/4 tsp. black pepper

Slice tomatoes 3/8” to 1/2” thick. Whisk eggs and milk in a medium bowl. Scoop flour onto a plate. Mix cornmeal, cornflakes, salt and pepper on

another plate.

Dip tomatoes into flour to coat all sides. Then dip into egg mixture and lastly  dredge in the cornmeal mixture to coat all sides.

Set temperature to 375°F and pour vegetable oil into skillet and heat. Carefully place tomatoes into the hot oil “CAUTION: DO NOT USE FINGERS WHEN PLACING FOOD INTO HOT OIL”. When the coating is crispy, turn tomatoes and repeat cooking to the other side. Drain on paper towels.

ONE-YEAR LIMITED WARRANTY

This appliance is warranted for one year from date of original purchase against defects in material and workmanship. This warranty does not cover transportation damage, misuse, accident or similar incident. This warranty gives you specific legal rights and you may have other rights, which vary from state to state. This product is intended for household use only, not for commercial use. Warranty does not cover commercial use.

Your new NESCO® appliance comes equipped with numerous safety  features. Any attempt to interfere with the operation of these safety features makes this warranty null and void. In the event we receive an appliance for service that has been tampered with, we reserve the right to restore it to its original state and charge for the repair.

For service in warranty – Defective products may be returned, postage prepaid, with a description of the defect to: The Metal Ware Corporation,

1700 Monroe Street, Two Rivers, Wisconsin 54241, for no-charge repair or replacement at our option.

Must include proof of purchase or copy of original bill of sale when returning product for warranty service.

Please call Customer Satisfaction at 1-800-288-4545 to obtain a Return Authorization before shipping.

• For service in warranty, follow instructions set forth in warranty. When ordering new parts, make sure that you always mention the model number of the product.

Call us on our toll free number, 1-800-288-4545 and tell us about your problem.

• If we instruct you to send all or part of your appliance to us for repair or replacement, our Customer Satisfaction representative will provide a Return Authorization number (this number notifies our receiving department to expedite your repair). Pack your unit carefully in a sturdy carton with sufficient padding to prevent damage because any damage caused in shipping is not covered by the warranty.
• Print your name, address and Return Authorization number on the carton.
• Write a letter explaining the problem. Include the following: your name, address and telephone number and a copy of the original bill of sale.
• Attach the sealed envelope containing the letter inside the carton. Insure the package for the value of the NESCO® appliance and ship prepaid to:

Attn: Factory Service Dept.

The Metal Ware Corporation 1700 Monroe Street

Two Rivers, WI 54241

Frequently Asked Questions

What are the product’s measurements?****

The size of the pan is 8×8. You may increase by roughly 3 inches with the handles. 2 inch depth. This small pan is adorable. Cooking for two people is a breeze. Everything from scrambled eggs to a full pot roast have been prepared using it.

Is only the lid dishwasher safe, or the entire pan****

Yes, you can use this to fry bacon. Only the lid is top shelf dishwashing safe, and it has a tiny vent in it. The pan not.

How much cord is there?****

Cord measures little around 3 feet in length. Small servings are ideal for a skillet. It is used in our RV.

Does this product have a cord that can be purchased separately?****

Yes, you may buy the cord alone.

How much cord is there?****

Just over 3 feet long, this cord.

What is this device’s wattage?****

According to the manufacturer’s labelling, it is an 800 watt appliance.

Does the skillet have the wire rack in the picture?****

Yes, the cable rack is included! This skillet is absolutely Good.

How much food can this deep electric skillet hold?****

A hungry bachelor or two light eaters can be fed with enough at once. For instance, it can make a typical can of hash with additional onions, peppers, an egg, and a small amount of BBQ sauce. or a number of sausage links at once.

Do I need the wire in the sink to clean the skillet?****

I use the wire that is connected in as a grip to hold it as I clean it. It cannot be submerged in water, regardless of what you do. Most of the time, I simply wipe anything off with a paper towel that has soap on it before using a different one to rinse it.

Can the 8-inch skillet be used to boil water?****

It can indeed boil water. The temperature range for the 8-inch electric skillet is 240 to 280 degrees.

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