Rival Crock Pot Stoneware Slow Cooker User Manual

Rival Crock Pot Stoneware Slow Cooker

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

Read all instructions before using this product.
This appliance generates heat during use. Do not touch hot surfaces. Use handles or knobs.
To protect against electric shock, do not place or immerse the cord, plugs, or appliance in water or other liquids.
This appliance is not to be used by children or by persons with reduced physical, sensory or mental capabilities.
Close supervision is necessary when any appliance is used near children. Children should not play with the appliance.
Unplug from the outlet when not in use, before putting on or taking off parts, and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning. To disconnect, turn any control to OFF, then unplug the power cord from the outlet. Do not disconnect by pulling on the cord.
Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Do not attempt to replace or splice a damaged cord. Return the appliance to the manufacturer (see warranty) for examination, repair, or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not use outdoors or for commercial purposes.
Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
Do not place on or near wet surfaces, or heat sources such as a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
The heating base is subject to residual heat from the cooking cycle. Do not touch the heating base immediately after removing the stoneware. Allow to cool before handling.
Use caution when opening the lid during or after a cooking cycle. Escaping steam can cause burns.
Do not use the appliance for anything other than its intended use. Misuse can cause injuries.
Intended for household countertop use only. Keep 6 inches (152 mm) clear from the wall and on all sides. Always use the appliance on a dry, stable, level surface.
Avoid sudden temperature changes, such as adding refrigerated foods or cold liquids into a heated pot.
The slow cooker lid is made of tempered glass. Always inspect the lid for chips, cracks, or any other damage. Do not use the glass lid if it is damaged, as it may shatter during use.
CAUTION: To protect against electrical shock and product damage, do not cook directly in the heating base. Cook only in the stoneware provided.
WARNING: Spilled food can cause serious burns. Keep appliances and cords away from children. Never drape a cord over the edge of the counter, never use an outlet below the counter, and never use with an extension cord.
For appliances with locking lids:
Never attempt to lift or carry this appliance by the lid handle. Always use the handles located on each side of the base of the appliance.
Do not lock the lid while cooking. Locking the glass lid while cooking may lead to glass breakage, which can cause injuries.

SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY

CROCKPOTTM SLOW COOKER COMPONENTS

PREPARING YOUR CROCKPOTTM SLOW COOKER FOR USE

Before you use your slow cooker, remove all packaging components and wash the lid and stoneware with warm, soapy water and dry thoroughly.

Assembly

Place the stoneware into the heating base.
Lower the lid horizontally onto the stoneware.

HOW TO USE YOUR SLOW COOKER

Place the stoneware into the heating base, add your ingredients into the stoneware, and cover with the lid.
Plug in your CrockpotTM slow cooker. In select models, the POWER light flashes, indicating that the unit is plugged in but not turned on.
The following instructions are based on the control type:
For Classic Manual Slow Cookers: Select the temperature setting from the three setting options. Low is recommended for slow “all-day” cooking. One hour on HIGH is equivalent to approximately 1½ to 2 hours on LOW. Refer to your specific recipe for more precise cook times.
NOTE: Some models feature a WARM setting. WARM is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat.
For One Touch Slow Cookers: Press the SELECT button to choose a programmed time and temperature. Cook time options include 4 or 6 hours on HIGH, or 8 or 10 hours on LOW. The corresponding light illuminates, the slow cooker heats, and the internal timer starts counting down the time.
For Digital Countdown Slow Cookers: Press the “Time” arrows to scroll through the timed cooking options. The time can be set in increments of 30 minutes up to 20 hours. Select the time based on the length of time indicated in the recipe. The time will begin to count down in one-minute increments.
NOTE: WARM is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the WARM setting.
For One Touch/ Digital Countdown Slow Cookers: When the cooking time has completed, the CrockpotTM Slow cooker automatically shifts to the WARM setting and the WARM light illuminates.
NOTE: We do not recommend using the WARM setting for more than 4 hours.
To turn the CrockpotTM slow cooker off, press or turn the knob to the OFF/POWER button and unplug the unit from the outlet.
When cooking is done, unplug your slow cooker and allow it to cool before cleaning.

USAGE NOTES:

For One Touch/ Digital Countdown Slow Cookers: If there is a Power outage, the display and lights blink when the Power is restored. All slow cooker settings have been cleared and must be reset. As a result, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food inside.
For One Touch Slow Cookers: For recipes that require a range of times, select the time closest to the setting on your slow cooker. For example, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, cook for 8 hours.
To avoid over or under-cooking, always fill the stoneware ½ to ¾ full and conform to recommended cook times.
Do not overfill stoneware. To prevent spillover, do not fill stoneware higher than ¾ full.
Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking to allow the heat to build up efficiently.
Always wear oven mittens when handling the lid or stoneware.
Unplug when cooking is done and before cleaning.
Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on a gas or electric burner or under the broiler. Refer to the chart below.

HOW TO CLEAN YOUR SLOW COOKER

ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning.
The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. Do not wash the stoneware or lid with cold water when they are hot.
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
No other servicing should be performed.
This appliance has no user-serviceable parts. Any servicing beyond that described in the Cleaning Section should be performed by an Authorized Service Representative only. See Warranty Section.

HINTS AND TIPS

PASTA AND RICE

For the best rice results, use long-grain converted rice or a specialty rice as the recipe suggests. If the rice is not cooked completely after the suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
For best pasta results, first partially cook the pasta in a pot of boiling water until just tender. Add the pasta to the CrockpotTM slow cooker during the last 30 minutes of cook time.

BEANS

Beans must be softened completely before combining with sugar and/or acidic foods. 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.
Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

Many vegetables benefit from slow cooking and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.
When cooking recipes with vegetables and meat, place the vegetables in the slow cooker before the meat. Vegetables usually cook slower than meat in the slow cooker.
Place vegetables near the sides or bottom of the stoneware to facilitate cooking.

HERBS AND SPICES

Fresh herbs add flavor and color, but should be added at the end of the cooking cycle as the flavor will dissipate over long cook times.
Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use herbs sparingly, taste at the end of the cook cycle, and adjust seasonings just before serving.

MILK

Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30 minutes of cooking.
Condensed soups may be substituted for milk and can be cooked for extended times.
SOUPS
Some soup recipes call for large amounts of water. Add other soup ingredients to the slow cooker first, then add water only to cover. If thinner soup is desired, add more liquid at serving time.

MEATS

Trim fat, rinse well, and pat meat dry with paper towels.
Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor.
Meat should be positioned so that it rests in the stoneware without touching the lid.
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾ full.
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook times.
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This enables all food to cook at the same rate.
When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost and tenderize.

FISH

Fish cooks quickly and should be added at the end of the cooking cycle during last fifteen minutes to hour of cooking.

LIQUID

For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe.
Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and conform to recommended cook times.

RECIPES

BABY BACK RIBS

Serves 6-10

2-4 racks of baby back ribs, cut into 3-4 pieces each
2-3 onions, chopped
2-4 cups barbecue sauce

Place ribs in CrockpotTM slow cooker. Top with onion and barbecue sauce.
Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
To serve, cut ribs between bones and coat with extra sauce as desired.

BBQ PULLED PORK

Serves 6-8

2½-5 pound pork loin, trimmed of fat
2-3 onions, chopped
2-4 cups barbecue sauce
6-8 hamburger buns or hard rolls

Place pork loin in CrockpotTM slow cooker. Top with onion and barbecue sauce.
Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
Remove pork from CrockpotTM slow cooker and shred with a fork. Add pork back into CrockpotTM slow cooker andn coat with sauce.
Serve BBQ pulled pork on hamburger buns or hard rolls.

BEEF BOURGUIGNON

Serves 6-8

3 tablespoons flour
1 cup red or Burgundy wine
Kosher salt and pepper
1 tablespoon tomato paste
3 pounds beef chuck, cut into 1-inch cubes
2 cloves garlic, minced
3 large carrots, peeled and sliced
3 sprigs fresh thyme, stemmed
1 medium onion, sliced
1 bay leaf
6 strips cooked bacon,
Cut into 1-2 inch pieces
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces
1 10-ounce can beef broth

Coat the beef in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop (optional).
Place meat in CrockpotTM slow cooker and add remaining ingredients.
Cover and cook on Low for 8-10 hours or on High for 6 hours, or until meat is tender.

LEMON HERB ROASTED CHICKEN

Serves 4-6

4-6 pound roasting chicken
½ teaspoon Kosher salt
½ cup onion, chopped
2 tablespoons fresh parsley
1-2 tablespoons butter
½ teaspoon dried thyme
Juice of one lemon
⅓ teaspoon paprika

Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in CrockpotTM slow cooker.
Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on Low 8-10 hours or on High 4 hours.

CHICKEN CACCIATORE

Serves 4-8

2-3 onions, thinly sliced
½ cup dry white wine or broth
2-4 pounds chicken (breasts or thighs), skinned
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 28-ounce can plum tomatoes, chopped
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Kosher salt and pepper
5 cloves garlic, minced
Cooked pasta

Place sliced onion in a CrockpotTM slow cooker and cover with chicken.
In a bowl, stir tomatoes, salt, pepper, garlic, and white wine together. Pour over chicken.
Cover and cook on Low for 6 hours or on High for 4 hours, or until chicken is tender.
Stir in capers, olives, and herbs just before serving.
Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time by about 30 minutes to 1 hour.

CHILI

Serves 6-10

2 large onions, chopped
1 14-ounce can diced tomatoes
5-6 cloves garlic, minced
2 jalapeños, seeded and minced
2 green peppers, chopped
1 tablespoon cumin
2-3 pounds ground beef, cooked and drained
1 teaspoon cayenne pepper
2 14-ounce cans red, black, or white beans, rinsed and drained
½ cup beef broth

Add all ingredients to the CrockpotTM slow cooker.
Cover and cook on Low for 8 hours or on High for 4 hours.

POT ROAST

Serves 6-10

2-4 pound beef chuck pot roast
3 onions, sliced
½ cup flour
2 celery stalks, sliced
Kosher salt and pepper
1 cup mushrooms, sliced
3 carrots, sliced
1 cup beef broth or wine
3 potatoes, quartered

Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on the stovetop (optional)
Place all vegetables in the CrockpotTM slow cooker, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.

SAUSAGE AND MEATBALLS

Serves 8-10

3-5 pounds of sausage and meatballs, uncooked
1 bunch fresh basil
Cooked pasta
6 cloves garlic, peeled and chopped, Grated cheese
1 28-ounce can crushed tomatoes
1-2 28-ounce cans plum tomatoes in juice, chopped coarsely

Brown sausage and meatballs in a skillet on the stovetop (optional).
Add all ingredients to the CrockpotTM slow cooker except pasta and grated cheese.
Cover and cook on Low for 8 hours or on High for 4 hours.
Serve with cooked pasta and grated cheese.

BEEF STEW

Serves 6-8

2-4 pounds beef chuck stew meat, cut into 1-inch cubes
3 cloves garlic, minced
2 bay leaves
½ cup flour
6 small potatoes, quartered
Kosher salt and pepper
2-3 onions, chopped
3 cups beef broth
3 stalks of celery, sliced
1 tablespoon Worcestershire sauce

1. Place meat in CrockpotTM slow cooker. Sprinkle flour, salt, and pepper over the meat.
Add remaining ingredients and stir well.
Cover and cook on Low for 8-10 hours or on High for 6 hours, or until meat is tender.

EASY, HEALTHY FISH FILLET

Serves 4-6

Kosher salt and pepper
2-3 lemons, thinly sliced
2-3 pounds white fish (cod, sea bass, tilapia or catfish), skinned
Prepared salsa or olive tapenade to garnish
Fresh herbs (flat-leaf parsley, basil, tarragon, savory or a combination of all)

Salt and pepper both sides of the fish and place in a CrockpotTM slow cooker. Cover the top of the fish with herbs and lemon slices, and tuck some under the fish.
Cover and cook on High for approximately 30-40 minutes, or until no longer translucent. Cook times vary depending on the thickness of the fish.
Remove lemon slices and top with salsa or tapenade.

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Rival Crock Pot Stoneware Slow Cooker User Manual