Rival SCVP6009A1 Smart-Pot Slow Cooker User Manual

Rival SCVP6009A1 Smart-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.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse the cord, plug, or heating base in water or other liquids.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from the outlet when not in use and before cleaning. Allow the unit 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 appliance manufacturer may cause fire, electrical 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.
13. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.
14. To disconnect, press the OFF button, then remove the plug from the wall outlet.

HOW TO USE YOUR SMART-POT™ SLOW COOKER

1. Place the stoneware into the heating base, add your ingredients to the stoneware, and cover with the lid (See Fig. 1).
2. Plug in your Smart-Pot™ slow cooker. The POWER light flashes, indicating that the unit is plugged in but not turned on.
3. Press the Mode button to select a programmed time and temperature. The corresponding light illuminates, the slow cooker heats, and the internal timer starts counting down the time (Fig. 2). 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.
4. When the cooking time has completed, the Smart-Pot™ 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.
5. To turn the Smart-Pot™ slow cooker off, press the OFF button and unplug the unit from the outlet (Fig. 2).

USAGE NOTES:

• If there is a power outage, when the power is restored, the display and lights blink. All slow cooker settings have been cleared and must be reset. However, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.
• For recipes that require a range of times, select the time closest to the setting on your Smart-Pot™ slow cooker. For instance, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, set your Smart-Pot slow cooker to 8 hours.
• To avoid over- or under-cooking, always fill the stoneware 1/2 to 3/4 full to conform to recommended cook times (with the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes). Do not overfill the stoneware.
• Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking.
• Always wear oven mittens when handling the lid.
• Unplug when cooking is done and before cleaning.
• Do not store foods in the slow cooker stoneware.
• Do not reheat foods in your Smart-Pot™ slow cooker.
• Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on a gas or electric burner or under a broiler.

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 any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• As with any fine ceramic, the stoneware will not withstand sudden temperature changes. Do not wash the stoneware with cold water when it is 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.

RECIPES

INGREDIENTS:

MULLED CIDER

• 1 gallon of apple cider
• 1/3 cup brown sugar
• 15 whole cloves
• 10 whole allspice berries
• 5 whole cinnamon sticks

Directions:

1. Combine all ingredients in the slow cooker stoneware.
2. Cover and cook on High for 30 minutes and then turn to Low for up to 5 hours.
   The longer the spices are left in, the stronger the “mulling”.

ZESTY ITALIAN BBQ MEATBALLS

INGREDIENTS:

Meatballs:

• 4 pounds of ground beef
• 2 onions, chopped
• 2 cups bread crumbs
• 1/2 cup fresh Italian parsley, minced
• 4 teaspoons minced garlic
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• 4 eggs, beaten

Sauce:

• 1 1/2 cups BBQ sauce
• 3/4 cup tomato paste
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/2 cup water
• 1 teaspoon liquid smoke

Directions:

1. Combine meatball ingredients. Form into 1-inch balls.
2. Bake the meatballs in a shallow baking dish at 350˚F/180˚C for 20 mins.
3. Transfer meatballs to the slow cooker stoneware. Combine all sauce ingredients and mix thoroughly. Pour over meatballs.
4. Cover; cook on Low 4 hours or High 2 hours.

ALL-AMERICAN MEAT LOAF

INGREDIENTS:

• 3 pounds of ground beef
• 4 cups bread crumbs
• 2 cups ketchup
• 1 cup onion, chopped
• 4 eggs, beaten
• 2 teaspoons salt
• 2 teaspoons black pepper
• 16 slices of American cheese (cut into strips)
• 1 6-ounce can of tomato paste

Directions:

1. Combine ingredients except cheese and tomato paste.
2. Shape half of the mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing the edges together to seal.
3. Place in the slow cooker. Top with tomato paste.
4. Cover; cook on Low 6-8 hours or High 3-4 hours.

THE BEST ASIAN RIBS EVER

INGREDIENTS:

• 2 full racks of baby back pork ribs
• 6 ounces of Hoisin sauce
• 1 ounce fresh ginger
• 4 ounces maraschino cherries
• 4 ounces rice wine vinegar
• Water to cover
• Chopped scallions

Directions:

1. Split each rack of ribs into 3 sections.
2. Add all ingredients to the slow cooker stoneware.
3. Cover; Cook on Low for 6 to 7 hours or High for 3 to 3 1/2 hours.
4. Garnish with scallions.

HINTS AND TIPS

PASTA AND RICE

• If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding them to the slow cooker.
• If you are converting a recipe that calls for cooked rice, stir in raw rice 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.

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. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover, and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.
• Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables benefit from slow cook times and low temperatures 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 more slowly than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.
• Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker.

LIQUIDS

• It is not necessary to use more than 1/2 to 1 cup of liquid in most instances, since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except for in recipes that contain rice or pasta (refer to PASTA AND RICE).

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 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. If thinner soup is desired, add more hot liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Since milk, cream, or sour cream will break down if heated above the boiling point, carefully stir them in at the end of the cooking cycle.

MEATS

• For meats, trim fats, wipe or rinse well, and pat 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 to the dish.
• Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is 1/2 to 3/4 full.
• Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend on the specific cut, meat configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat, such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not touch the lid.
• If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook the meat an additional 4 hours on LOW or 2 hours on HIGH. For large 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 the last fifteen minutes to an hour of cooking.

SPECIALTY DISHES

• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples, can be arranged in a single layer so they cook easily and serve attractively.

Visit the Crock-Pot website at [www.crockpot.com](http://www.crockpot.com) for additional Hints and Tips, Questions and Answers, and Recipes.

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Rival SCVP6009A1 Smart-Pot Slow Cooker-FAQs.