Rival Crock Pot Slow Cooker User Manual

Rival Crock Pot Slow Cooker

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 the unit is hot during use.
3. To protect against electrical shock, do not immerse the cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating unit in water or other liquid. Never place food or liquid directly into the heating unit.
4. Close supervision is necessary when any appliance is used by or near children.
5. Turn the control to “OFF before unplugging from the wall outlet. Unplug from the outlet when not in use and before cleaning. 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 the appliance to the manufacturer (see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the manufacturer may cause fire, electric shock, or injury.
8. Do not use outdoors.
9. Do not let the cord hang over the edge of the table or counter, or touch heated surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use hot pads when moving your heated slow cooker.
12. Do not use the appliance for anything other than its intended use. Always use the stoneware when cooking.
13. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.
14. To disconnect, turn the CONTROL to “OFF”, then remove the plug from the wall outlet.
15. Place padding under stoneware before setting it on the counter or table.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never needs lubrication. Do not attempt to service this product. Do not immerse the base in water or other liquids. 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; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected. This is normal with many heating appliances and will not recur after a few uses.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

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 21⁄2 hours on LOW.
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. The liquid will act as a “cushion” to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on LOW, or 2 hours on HIGH.
3. Always cook with the lid on.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware the r storage of food.
6. Do not reheat foods in your slow cooker.
7. Unplug the unit when cooking is done and before cleaning.
8. Removable stoneware is ovenproof and microwave safe. Do not use plastic lids in a microwave or conventional oven. Do not use removable stoneware on gas or electric burners or under a broiler.

HOW TO CLEAN YOUR SLOW COOKER

Unplug the unit.

CAUTION: Never submerge the heating unit in water or other liquid.

1. Fill the stoneware with hot or warm soapy water to loosen food remains.
   Do not use abrasive compounds — a cloth, sponge, or rubber spatula will usually remove the residue. If necessary, a plastic cleaning pad may be used. Use a non-abrasive cleaner (such as Bon-Ami® Polishing Cleanser) or vinegar to remove water spots or other stains.
2. The outside case may be cleaned with a soft cloth and was,, rm soapy water. Wipe dry. Do not use abrasive cleaners.
3. The lid may be washed in the top rack of the dishwasher.

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. Do not preheat the 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.

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 the cooker.) Season with salt and pepper. Place the meat in the cooker on top of the vegetables.
• For roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for the best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. (Such as substituting a 10 3⁄4 ounce can of soup plus 4 ounces of water for a 14 1⁄2 ounce can of tomatoes OR 1⁄2 cup beef or chicken broth for 1⁄2 cup of wine, etc.)
• Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover, and allow to simmer 11⁄2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

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,e, altitude, or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, they can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.

Q: Must the slow cooker be covered? Is it necessary to stir?”

A.  Cook with the cover on. The slow cooker will not recover heat losses quickly when cooking on the LOW setting. Significant amounts of heat escape whenever the lid is removed; therefore, the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove the cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors.

Q: “How about thickening the juices or making gravy?”

A.  Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning, and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1⁄2 cup flour or cornstarch to 1⁄2 cup water or 4 tablespoons melted butter. Pour the mixture into the liquid in the stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes), it’s ready.

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.

GUIDE TO ADAPTING RECIPES

This guide is designed to help you adapt recipes to the slow cooker — your favorites and prized recipes collected from friends, food companies, newspapers, and magazines.We aim to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the slow cooker. A few hints:

• Allow sufficient cooking time.
• Cook with the cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually, you’ll have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream, or cream should be added during the last hour.

TIME GUIDE

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE

If the recipe calls for cooking noodles, macaroni, etc., cook on the stovetop before adding to the slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir it in with other ingredients; add 1⁄4 cup extra liquid per 1⁄4 cup of raw rice. Use long-grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.

ONLY EXCEPTION: eggplant should be parboiled orsautéedd, due to its strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

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 them during the last hour of cooking.

MILK

Milk, cream, and sour cream tend to break down during extended cooking. When possible, we add during the last hour of cooking. Condensed soups may be substituted for milk, etc., and can be cooked for extended times.

SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Then during the last hour of cooking, stir in milk or cream as called for.

RECIPES

NOTE: For units less than 4 quarts, you will need to reduce the ingredients by half. See the bottom of your unit for the model number.

POT ROAST OF BEEF

• 2 to 3 potatoes, sliced
• 2 to 3 carrots, sliced
• 1 to 2 onions, sliced
• Salt and pepper to taste
• 2-pound beef roast
• 1⁄2 cup beef broth

Put vegetables at the bottom of the stoneware. Salt and pepper the meat to taste, and put it in the pot. Add liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and vegetables with a spatula and thicken for gravy if desired (see “HINTS” page 4). Without Vegetables: Season roast with salt and pepper, and any other favorite seasonings. Add no liquid. Cook as directed.

HEARTY BEEF STEW

• 11⁄2 to 2 pounds stew beef, cut into 1-inch cubes
• 4 to 5 carrots, sliced
• 1 small onion, diced
• Salt and pepper to taste
• 1 can (28-oz.) tomatoes
• 2 to 3 stalks of celery, sliced
• 1⁄4 cup quick-cooking tapioca
• 1 whole clove (optional)
• 2 bay leaves

Trim all fat from meat. Put all ingredients in a stoneware and mix. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

CHICKEN CACCIORE

• 1 medium onion, thinly sliced
• 3-lb. chicken, cut up
• 2 cans (6-oz. each ) tomato paste
• 1 can (4-oz.) sliced mushrooms, drained
• 1 teaspoon salt
• 1⁄2 teaspoon pepper, 1⁄2 cup dry white wine
• 2 cloves garlic, minced
• 2teaspoonssn oregano leaves
• 1⁄2 teaspoon basil leaves
• 1⁄2 teaspoon celery seed
• 1 bay leaf

Place sliced onion at the bottom of the stoneware. Add chicken pieces. In a bowl, stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, and white wine. Pour over chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over spaghetti or vermicelli.

CLASSIC MEAT LOAF

• 2 pounds of ground chuck
• 1⁄2 cup chopped green pepper
• 1⁄2 cup chopped onion
• 1⁄2 teaspoon salt
• 1 cup cracker crumbs
• 1 egg
• 1 packet (7⁄8-ounce) brown gravy mix
• 1 cup milk
• 4 to 6 small potatoes, cubed

Mix all ingredients, except potatoes, in a large bowl. Shape into a loaf. Place in stoneware. Place potatoes on the sides of the loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

ISLANDER PORK

• 21⁄2 to 3-pound boneless pork loin-end or sirloin roast, rolled and tied
• 5 to 6 whole cloves of garlic, peeled
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon paprika
• 1⁄4 cup catsup
• 2 tablespoons orange juice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons lemon juice
• 1⁄2 teaspoon Kitchen Bouquet® (optional)

Place roast on rack and broil 15 to 30 minutes or until brown. Rub the meat with cloves. Place the roast in the stoneware. Sprinkle with nutmeg and paprika. Stir together catsup, orange juice, honey, soy sauce, lemon juice, and Kitchen Bouquet®. Pour over roast. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours). Remove meat from the stoneware. Juices may be thickened with 11⁄2 tablespoons cornstarch and 2 tablespoons water. Cook on HIGH until thickened.

SWISS STEAK

• 11⁄2 pounds round steak, cut
• 2 tablespoons flour
• 1 medium onion, sliced
• Salt and pepper to taste
• 1 carrot, chopped
• 3⁄4-inch thick
• 1 stalk celery, chopped
• 1 can (15-oz.) tomato sauce

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge the meat in seasoned flour. Place onions in the bottom of the stoneware; add meat. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW 8 to 10 hours. Creamy Swiss Steak: Place onions and meat in stoneware as directed. Spread one 10-ounce can of cream of mushroom soup over the meat. Cook as directed.

BARBECUE RIBS

• 21⁄2 to 3 pounds of spareribs
• 1 bottle (16-oz.) of smoky barbecue sauce (or 2 cups homemade sauce)
• 1 onion, sliced
• Salt and pepper to taste

Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under the broiler for 15 minutes to brown and remove excess fat. Put sliced onion in the stoneware. Slice ribs into serving pieces and put them in the slow cooker. Pour in barbecue sauce. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

Barbecue Meats

Place uncooked, seasoned, and cut-up chicken, ham, pork chops, or beef in stoneware. Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 6 hours).

NOTE: For added flavor, put cooked meat in a broiler pan; pour remaining sauce and drippings over top. Place under the broiler for 5 to 10 minutes.

SWEET AND SOUR SHRIMP

• 1 package (6 ounces) frozen Chinese pea pods, partially thawed
• 1 can (13 ounces) juice-pack pineapple  chunks or tidbits (drain and reserve juice)
• 2 tablespoons cornstarch
• 3 tablespoons sugar
• 1 chicken bouillon cube,, Fluffy rice
• 1 cup boiling water
• 1⁄2 cup reserved pineapple juice
• 2 teaspoons soy sauce
• 1⁄2 teaspoon ground ginger
• 2 cans (41⁄2 ounces each) shrimp, rinsed and drained
• 2 tablespoons cider vinegar

Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce, and ginger to the saucepan. Bring to a boil, stirring, and cook the sauce for about 1 minute or until thickened and transparent. Gently blend the sauce into the pea pods and the pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up the shrimp. Serve over hot rice.

ITALIAN TOMATO AND MEAT SAUCE

• 11⁄2 pounds ground chuck, browned
• 1 cup chopped onion
• 2 cloves of garlic
• 1 can (141⁄2-oz.) tomatoes
• 2 cans (6-oz.) tomato paste
• 1 bay leaf
• 2 stalks of celery, chopped
• 1 teaspoon salt
• 2 teaspoons dried oregano leaves
• 1⁄4 teaspoon dried thyme leaves

Put all ingredients in a stoneware. Stir thoroughly. Cover and cook on LOW 8 to 10 hours.

LIMITED ONE-YEAR WARRANTY

Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from the date of original purchase. If you have a claim under this warranty, please follow these procedures:

1. Within the first 45 days from the date of original purchase, the defective product should be returned to the original place of purchase for replacement (withpwith proofofchase.
2. Within the first 12 months from the 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

Or, you may write to Rival c/o The Holmes Group, attention: Customer Service Department, P.O. Box 769, Milford, MA 01757. Proof of purchase is required when requesting warranty service – SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or damage to the product (not resulting from defect or malfunction) while in the possession of the consumer.

Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights that vary from state to state.

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Rival Crock Pot Slow Cooker- FAQs