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Rival Crock Pot Owner's Manual
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Rival Crock Pot Owner's Manual

Rival Crock Pot Owner's Manual

Stoneware slow cooker
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Download this manual See also: Owner's Manual, Instruction Manual
RIVAL
Croclc Pot
Stoneware SlowCooker
The Ori,qinal and America's
#1 Brand of Slow Cookers
Owner's Guide
READANDSAVETHESEINSTRUCTIONS
Visit our website at www.crock-pot.com

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Summary of Contents for Rival Crock Pot

  • Page 1 RIVAL Croclc Pot Stoneware SlowCooker The Ori,qinal and America's #1 Brand of Slow Cookers Owner's Guide READANDSAVETHESEINSTRUCTIONS Visit our website at www.crock-pot.com...
  • Page 2 Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to Rival ® (seewarranty) for examination, repair, or adjustment.
  • Page 3 1. There are three temperature settings. LOW is recommended for slow "all-day" cooking. 1 hour on HIGH equals about 2 to 2Z hours on LOW. SERVEis for keeping food warm only. DO NOT cook on SERVEsetting. 2. Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid.
  • Page 4 foods. Do not preheat Crock-Pot®slow cooker before using unless specified in the recipe. The stoneware should be at room temperature before adding hot foods. • To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot.
  • Page 5 evenextremehumidity.The slightfluctuationsin powerdo not havea noticeable effecton mostappliances; h owever,it canslightlyalterthe cooking times.Allow plenty of time, and remember,it is practically impossibleto overcook. Y ouwill learnthrough experience whether to decrease or increase cookingtimes. "Must the Crock-Pot _ slow cooker be covered? Is it necessary to stir?"...
  • Page 6 EXCEPTION: milk,sour creamor creamshould be added during last hour of cooking. TIME GUIDE 15 to 30 minutes 4 to 6 hours 1½to 2 hours 35 to 45 minutes 6 to 10 hours 3 to 4 hours 50 minutesto 3 hours 8 to 18 hours 4 to 6 hours Most uncooked meat and vegetable combinations will require at least8 hours on LOW.

  • Page 7: Swiss Steak

    POT ROAST OF BEEF 3 medium potatoes, t hinlysliced I teaspoon salt 2 large carrots,thinlysliced _ teaspoon groundblackpepper I onion,sliced _ cupwateror beefbroth 1 (2 to3-lb.) boneless beefrumproast Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables.

  • Page 8: Chicken Cacciatore

    Rubeachsideof spareribs with salt and pepper.Cut ribsinto servingportions. Placeribsin broiler pan and broil 15 minutesor until browned. Drain.Putsliced onion in stoneware.Placerib sections on top on onions,pour barbequesauceon top. Coverand cookon LOW8 to 10 hours(HIGH: 4 to 5 hours). ROASTED PEPPER & BEAN CHILI 2 greenbellpeppers teaspoop cumin 2 redbell peppers...
  • Page 9 CLASSIC MEAT LOAF 2 pounds groundchuck I egg ½ cupchopped greenpepper I packet(_-ounce)brown gravymix ½ cupchopped onion I cupmilk ½ teaspoon salt 4 to 6 smallpotatoes, c ubed I cupcrackercrumbs Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware.

  • Page 10: Chicken With 40 Cloves Of Garlic

    Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
  • Page 11 SWEET AND SOUR SHRIMP 1package(6 ounces) f rozen I cupboilingwater Chinese peapods,partiallythawed cupreserved pineapplejuice I can (13 ounces) j uice-pack pineapple 2 teaspoons s oysauce chunks or tidbits(drainandreservejuice) teaspoon ground ginger 2 tablespoons c ornstarch 2 cans(4_ ounces each)shrimp, rinsedanddrained 3 tablespoons s ugar I chicken bouilloncube 2 tablespoons c idervinegar...
  • Page 12 COUNTRY SCALLOPED POTATOES AND HAM 8 potatoes, p eeledandthinlysliced I package(1-oz.)country-style g ravymix I onion,chopped I can(10Y-oz.)creamofmushroom soup I pound,fully-cooked h am, 2 cupswater cutinto 1-inchcubes 2 cupscheddar cheese,shredded Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy mix, mushroom soup and water;...
  • Page 13 Placeall ingredients,exceptbutter,flour and salt in stoneware. C overand cook on LOW 8 to 12 hours(HIGH: 4 to 6 hours).One hour beforeserving,turn to HIGH. Make a pasteof the melted butter and flour. Stir until smooth. Pourinto stoneware. Stir untilwell blended.Season soup,if desired, w ith salt.Coverand cook on HIGH until thickened.
  • Page 14 (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE DEPARTMENT between 8:00 a.m.