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

Rival Crock Pot Owner's Manual

Stoneware
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Owner's Guide
READ AND SAVE THESE INSTRUCTIONS

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Summary of Contents for Rival Crock Pot

  • Page 1 Owner’s Guide READ AND SAVE THESE INSTRUCTIONS...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using. Clean all components before use. 2. Do not touch hot surfaces. Use handles or knobs. CAUTION: Outside of unit is hot during use. 3.

  • Page 3: Save These Instructions

    13. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot. 14. To disconnect, turn CONTROL to “OFF”, then remove plug from wall outlet. 15. Place padding under stoneware before setting on counter or table. SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY.
  • Page 4 HOW TO USE YOUR SLOW COOKER 1. There are two temperature settings. LOW is recommended for slow ”all-day” cooking. 1 hour on HIGH equals about 2 to 2 ⁄ hours on LOW. 2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.
  • Page 5 HOW TO CLEAN YOUR SLOW COOKER (CONT.) CARE OF STONEWARE As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes. • If the stoneware has been preheated or is hot to the touch, do not put in cold foods.
  • Page 6 HINTS • Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables.
  • Page 7 QUESTIONS AND ANSWERS Q “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” A This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances;...
  • Page 8 QUESTIONS AND ANSWERS Q “Can I cook a roast without adding water?” A Yes – if cooked on LOW. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.
  • Page 9 GUIDE TO ADAPTING RECIPES (CONT.) TIME GUIDE IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH: 15 to 30 minutes 4 to 6 hours ⁄ to 2 hours 35 to 45 minutes 6 to 10 hours 3 to 4 hours 50 minutes to 3 hours 8 to 18 hours 4 to 6 hours...
  • Page 10 GUIDE TO ADAPTING RECIPES (CONT.) HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking.
  • Page 11 RECIPES NOTE: For units less than 4 quarts, you will need to reduce the ingredients by half. See bottom of your unit for model number. POT ROAST OF BEEF 2 to 3 potatoes, sliced Salt and pepper to taste 2 to 3 carrots, sliced 2 pound beef roast 1 to 2 onions, sliced 1⁄2 cup beef broth...

  • Page 12: Swiss Steak

    RECIPES CLASSIC MEAT LOAF 2 pounds ground chuck 1 egg 1⁄2 cup chopped green pepper 1 packet (7⁄8-ounce) brown gravy mix 1⁄2 cup chopped onion 1 cup milk 1⁄2 teaspoon salt 4 to 6 small potatoes, cubed 1 cup cracker crumbs Mix all ingredients, except potatoes, in large bowl.

  • Page 13: Barbecue Ribs

    RECIPES BARBECUE RIBS 21⁄2 to 3 pounds spareribs 1 onion, sliced 1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste (or 2 cups homemade sauce) Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes to brown and remove excess fat.
  • Page 14 RECIPES ITALIAN TOMATO AND MEAT SAUCE 11⁄2 pounds ground chuck, browned 1 bay leaf 1 cup chopped onion 2 stalks celery, chopped 2 cloves garlic 1 teaspoon salt 1 can (141⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves 2 cans (6-oz.) tomato paste 1⁄4 teaspoon dried thyme leaves Put all ingredients in stoneware.
  • Page 15 RECIPES BAKED HAM IN FOIL Pour 1⁄2 cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6 hours or until ham is hot.
  • Page 16 RECIPES CHICKEN IN A POT 1 to 2 carrots, sliced 1 teaspoon salt 1 to 2 onions, sliced 1⁄2 teaspoon coarse black pepper 1 to 2 celery stalks, sliced 1⁄2 cup water, chicken broth or white wine 2 to 3 pound whole broiler/fryer chicken 1⁄2 to 1 teaspoon basil Put vegetables in bottom of stoneware.
  • Page 17 RECIPES CHICKEN BREASTS Á L’ORANGE 3 whole chicken breasts, halved 1 can (103⁄4 ounces) condensed cream 2⁄3 cup flour of celery or cream of chicken soup 1 teaspoon salt 1 can (4 ounces) sliced mushrooms, drained 1 teaspoon nutmeg 1⁄2 cup orange juice 1⁄2 teaspoon cinnamon 1⁄2 teaspoon grated orange rind Dash ground black pepper...
  • Page 18 RECIPES FRENCH ONION SOUP 1 quart beef bouillon or brown stock 1 tablespoon sugar 3 medium yellow onions, thinly sliced 2 tablespoons flour 3 tablespoons butter 1⁄4 cup dry vermouth or cognac (optional) 1⁄2 teaspoon salt 1 cup grated Parmesan cheese Pour bouillon or stock in stoneware.
  • Page 20 (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 visit: www.rivalproducts.com...

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