1. Manuals
  2. Brands
  3. Rival Manuals
  4. Kitchen Appliances
  5. S12 G
  6. Owner's manual

Rival S12 G Owner's Manual

Rival electric skillet owner's guide s12 g
Hide thumbs
Table of Contents

Advertisement

Quick Links

Download this manual
S12 G
Electric Skillet
Owner's Guide
READ AND SAVE THESE INSTRUCTIONS

Advertisement

Table of Contents
loading

Related Manuals for Rival S12 G

Summary of Contents for Rival S12 G

  • Page 1 S12 G Electric Skillet Owner’s Guide READ AND SAVE THESE INSTRUCTIONS...

  • Page 2: Important Safeguards

    Return appliance to Rival repair, or adjustment. 8. The use of accessory attachments not recommended by Rival cause injuries. 9. Do not use outdoors. 10. Do not let CORD hang over edge of table or counter, or touch heated surfaces.

  • Page 3: Polarized Plug

    SAVE THESE INSTRUCTIONS This appliance is for inside. Power Unit never needs lubrication. Do not attempt to service this product. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE;...

  • Page 4: Before First Use

    HOW TO ASSEMBLE YOUR ELECTRIC SKILLET Remove all parts from the packaging. ASSEMBLING SIDE HANDLES/LEGS 1. Place pan upside down on table. 2. Align handle screw holes over the screw posts on pan (2 places per handle). 3. Insert screws (2 per handle) through holes in bottom of side handles/legs and align screws in holes in the pan.

  • Page 5: Using Your Electric Skillet

    USING YOUR ELECTRIC SKILLET 1. Set the skillet on a flat, dry, heat resistant surface. 2. Set TEMPERATURE CONTROL DIAL to “OFF” and plug HEAT CONTROL PROBE into HEAT CONTROL TERMINAL. Plug cord into 120 volt AC outlet. 3. Preheat if necessary according to Temperature Guide. Turn temperature control dial to desired temperature.

  • Page 6: Important Points

    • To avoid scratching the non-stick COOKING SURFACE, use only plastic, nylon or wooden utensils. Metals utensils such as metal spatulas or knives can scratch the non-stick COOKING SURFACE and can cause permanent damage. • CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or CORD in water or other liquids.

  • Page 7: Temperature Guide

    FOOD AMOUNT BURGERS 1/4 lb. STEAK 1" thick, boneless 9 to 12 minutes/per side CHICKEN boneless breasts 6 to 7 minutes/per side FRENCH TOAST PANCAKES EGGS Fried Poached 1 to 6 eggs Scrambled BACON SAUSAGE LINKS SAUSAGE PATTIES TEMPERATURE GUIDE TIME/DIRECTIONS 3 to 9 minutes/per side (medium) 3 to 5 minutes/per side...
  • Page 8 APPLE NUT PANCAKES 2 tablespoons butter or margarine ⁄ cup plus 2 tablespoons all-purpose flour ⁄ teaspoons sugar 2 teaspoons baking powder ⁄ teaspoon salt ⁄ teaspoon cinnamon Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder, salt and spices in a small bowl.
  • Page 9 DENVER OMELET ⁄ cup diced, cooked ham ⁄ cup chopped green bell pepper ⁄ cup sliced fresh mushrooms 1 green onion, sliced 1 tablespoon butter or margarine Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange vegetables in an even layer.
  • Page 10 PASTA WITH PEPPERS AND CHICKEN 1 clove garlic, minced 1 tablespoon olive oil 1 whole boneless, skinless chicken breast, cut into ⁄ -inch x 2-inch strips 1 cup sliced red, green or yellow bell pepper (or combination) ⁄ teaspoon basil Set skillet temperature to 350°...

  • Page 11: Swiss Steak

    SWISS STEAK ⁄ -lbs beef round steak, ⁄ - to 1-inch thick ⁄ cup flour ⁄ teaspoon salt ⁄ teaspoon ground black pepper 2 tablespoons shortening 1 can (14 ⁄ -ounces) stewed tomatoes, drained Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture.

  • Page 12: Chicken Cacciatore

    FISH FILLETS WITH LEMON DILL SAUCE 1/4-lb. fresh mushrooms, sliced 2 green onions, sliced 2 tablespoons butter or margarine 11/2 teaspoons all-purpose flour 1/4 cup milk 2 tablespoons water 1 tablespoon white wine Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté, stirring frequently, 2 minutes.

  • Page 13: Steak Au Poivre

    STIR-FRY BEEF AND BROCCOLI ⁄ ⁄ -lb. top round or sirloin 1 clove garlic, minced dash ground ginger 2 tablespoons soy sauce, divided 2 tablespoons dry sherry, divided ⁄ cup beef broth ⁄ teaspoons cornstarch Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table- spoon soy sauce and 1 tablespoon sherry.
  • 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 visit: www.rivalproducts.com...

Table of Contents