E-1310 Electromatic Table Range Booklet - Scanned

Compliments of Trent, in Idaho. A scanned copy of the E-1310 Electromatic Table Range booklet.

Thanks Trent!

The PDF embedding from Google Drive is not the best method of sharing information (it does strange things to PDF documents) but I thought it would be nice if people could at least peruse the document before deciding to download it....  You may download the PDF --> here <--  so you can view it in Adobe or other PDF viewer. (Which makes it look MUCH more normal)



Where is your Corning Ware??
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Curious Corningware Cookmate - Mysterious Macaroni & Cheese

You've already seen my Electromatic skillet in action, complete with P-22-B flat bottomed skillet in Trefoil, but I have another.  Another P-22-B that is.  It's one of those mystery patterns, about which, I cannot find any information.  Not a bit.  Not in books, not on the internet; absolutely nowhere.  I would think that it may be a European made piece, but it has P-series handles on it, which means that it is pre-1972.

I like to call it Black Scroll, but for all I know, it was simply a variation on the Trefoil pattern.  There are other patterns that have multiple print designs.  Pastel Bouquet is an excellent example of this.  Depending on the piece, the floral pattern is slightly different.  Fruit Basket is another one where the design changes depending on the pieces. Then again, both of these are P-22-B skillets, so it's not really a matter of a different design print on different sized pieces.

Another Corningware Mystery.

Though the skillet may be perplexing, there is nothing all that enigmatic about good old Mac & Cheese. Normally, I am a hard core "Baked" Mac kind of guy.  There are occasions, however, when I like a good skillet Mac; which tends to be more like the "Blue Box" stuff. (without the disturbingly orange powder)  I just cannot bring myself to accept anything labeled as Powdered Cheese Food Product to be actual edible cheese.  This time, I am using Fontina and Havarti, but that was simply because they were in my refrigerator.  This is just as delicious with 8 oz of Sharp Cheddar.

Since this is Corningware, I went ahead and finished it off under the broiler to get that crunchy breadcrumb topping. 

Skillet Macaroni & Cheese

2 cups Whole Milk
4 cups Water
4 TB Unsalted Butter
1/2 cup Panko
8 oz Elbow Macaroni (I like the vegetable kind)
1 tsp Salt
1/4 tsp Pepper
1 Garlic Clove, minced
4 oz Danish Fontina, shredded
4 oz Havarti, shredded

1 Quart Saucemaker (P-55/P-64)
1 Electromatic Skillet (P-12-ES) with Dish (P-22-B) and P-12-C cover

Begin heating the milk in your Saucemaker, set over medium-low flame. (it doesn't need to be "hot", just warm)

Pour 4 cups of water into the Electromatic skillet.

Turn the heater base up to 425F Degrees to bring the water to a boil.

Meanwhile, melt 4 TB Unsalted Butter.

Add the Panko and stir with a fork to coat the Panko; set aside.

When the Water in the SK10 Skillet is begins to boil....

add the Macaroni and stir.

Reduce the temperature to 275F Degrees and continue boiling the macaroni, stirring frequently, until almost all of the water has been absorbed. (about 8-10 minutes)

Add the warmed Milk....

Along with the Salt, Pepper and Garlic.

Stir well and bring the heat up to 350F Degrees, cooking for 5 minutes.

Reduce the temperature to 200F Degrees and add the Cheese.

Stir until melted and homogeneous.

Partially cover and simmer at 200F Degrees for about 10 minutes.

Meanwhile, turn on the Oven Broiler.
Once you are done simmering the cheese sauce, remove the SK10 dish from the Electromatic Heater base and sprinkle with the Butter soaked Panko.

Place under the broiler for about 3-5 minutes, or until all browned and crispy.

 Now is the time to enjoy!

Where is your Corningware??
~~

Bringin' the Sexy to the Kichen - Orange Jicama Chicken

Recently I did an exposé on the Electromatic Skillet and Table Range.  While information is all well and good, there is something to be said for practical application of said information...  Meaning, ya gotta cook somethin' in it.....

But first, some totally gratuitous shots of my Electromatic Skillet and Trefoil ensemble.

Turn to the left.....

Now turn to the right......

I must say, that is some seriously sexy retro-chic right there.  Eat your heart out Mad Men.

OK, enough of that...  I'm hungry....

Orange Jicama Chicken

 (with Snow Peas)

24 oz Chicken Breast (or Thighs), cut into 1 inch pieces
10 oz (2 cups) Jicama, peeled and cubed (about 1 medium Jicama)
6 - 8 oz Snow Peas
3 TB Tamari (low Sodium)
2 tsp Cornstarch
1/2 tsp Orange Zest
4 oz Orange Juice
2 TB Olive Oil
Rice for Serving
optional - Cashews for Serving

P-12-ES or E-1310 Electromatic Skillet/Table Range (Base and P-22-B "2 1/2 quart" Skillet)

Cut the chicken into 1 inch pieces, then set aside.

Peel and cube the Jicama, and set aside. (make sure when peeling to remove the yellowish fiber layer right below the skin)

Remove the tips and strings from the Snow Peas, and set aside.

Whisk the Tamari, Cornstarch, Orange Zest and Orange Juice together in a small Pyrex pitcher, and set aside.

Set your Electromatic Skillet to 350F Degrees and add 1 TB Light Olive Oil.

When hot, add the Jicama and the Snow Peas; Stir frying for 1 minute.

Remove from the Skillet and set aside.

Add 1 TB Light Olive Oil to the skillet.

When hot, add 1/2 of the Chicken pieces and saute for 2 1/2 minutes.

Remove the first batch of chicken and set aside.

Saute the remaining chicken for 2 1/2 minutes.

Add the reserved Chicken back to the skillet and heat through.

Slowly stir in the Orange Juice/Tamari mixture.

Reduce the temperature to 300F degrees and cook, stir until thickened and bubbly. (3-5 minutes)

Add the reserved Jicama and Snow Peas, stirring to combine.

Cover and cook for 1 minutes longer; just until the vegetables heat through.

Serve over Rice with a sprinkling of Cashews, if desired.

Where is your Corningware??
~~

A Tale of Two Skillets - Corningware Electromatic Skillets

So I thought it might be fun to talk about the Electromatic skillets.  Notice I pluralized skillets.  Cause there were 2 versions.  Actually there were 3, but the first 2 are pretty much the same so I guess this is really a Tale of 2 1/2 Skillets.

The Electromatic Skillet was first released in 1962 along with Corning's first automatic percolator (P-23-EP).  The  Electric Warming Trays (P-49 and P-54) would be released about a year or two later.

This P-12-ES originally came with your choice of a Black Trefoil or Cornflower P-16-B skillet with a flatter bottom than the standard Corning Ware (Similar to the solid white cookware that was available with the "Counter that Cooks" range) known as a P-22-B.  These "Hot Plates" were made of Pyroceram covering a ribbon element that reached 425 degrees.

Since Corning tends to think of "everything" they even offered cooking temperature suggestions down the side.

This thermostatically controlled cooking was a big success.  To me, the leg/handle assembly side is strikingly similar in its 60's modern design to the legs on the Farberware Open Hearth Grill. Ah, Bakelite at it's finest.

There only downfall is that their use is restricted to only Corning Ware products. (no metal pots, please)

Later, around 1966, other patterns became available...  The Platinum Filigree Gift line added a P-86 Dutch Oven, the 1969 began the "Floral Bouquet" P-22 Skillet run; as all three editions were available, for a short amount of time.  Plain/Just White was added as well.

A PDF version of the Use & Care booklet from 1963 can be found -->Here<--

In 1972 along with the release of the "A" series Corning Ware, the Electromatic skillet got a slight update (v1.5).  The original version (seen above) was still in production, but the black handles did not extend quite as far over the cooking surface, leaving a slightly larger area between the handles so the new straighter sided "A" series skillets would fit.  These modified versions can be identified by the model number of the base being suffixed by a "-N" as in P-12-ES-N.  For these newer model bases, the A-22-B fits between the black handles.  (I wish I had one of these slightly newer models, but I do not)  Spice o' Life, Cornflower, All White and 3rd edition Floral Bouquet were the available as patterns.

By 1973 there was a new comer to the Electromatic line.  The E-1310 Electromatic Table Range.

It's styling was "NEW" and definitely different from the previous model, though it performed the same functions.  Th E-1310 was basically a small version of the "Counter that Cooks" drop in cook tops that had been released in the previous decade.  (Yes, in truth there is nothing really "new" about our modern "radiant" cook tops... It's already been done.)  Unlike the older version of the Electromatic skillet, however, this one could handle other cookware not of the Corningware persuasion.  (This was the one my mom had while I was growing up)  Meaning, you could use regular metal pots and pans on it.  In fact, it was even advertized that you could simply cook anywhere with it, including the middle of your dining room table.  It also reached a higher temperature, being 500 degrees instead of the previous model's 425 degrees.

The E-1310 came with a "Just White" A-22-B skillet with A-10-C lid, the only other pattern option I am aware of was Spice o' Life.  Gone was the classic black and white 60's mod leg/handles in lieu of brushed chrome trim and faux wood grain.  But the cooking surface area is larger, so if you are in possession of a P-16-B Chicken Fryer, your back in business with the new model.  Another handy change was that the cord was removable...

The P-12-ES & -N had a permanent cord that made storage a bit of an exercise in creative cord wrapping.

The P-12-ES-N and the E-1310 were both available for a short time before the P-12-ES-N was pulled from the market in favor of the newer E-1310.  Alas, even with the improvements to this "Table Range", all Electromatics were removed from the market in 1976, including the warming tray and the percolators.

I absolutely love my P-12-ES, and use it as my slow cooker, with my P-34-B 4 quart Dutch oven.  But I will always have a soft spot for the later Table Range (E-1310).  That is the one mom had when I was a kid and she used it religiously for making Chicken Fettuccine Alfredo.  YUM! 

Thanks to Trent, I have received a scan of the E1310 Electromatic Table Range booklet.  I have loaded the PDF file  to Google Drive

Where is your Corningware??
~~