Rival Slow Cookers User's Manual
Contents
1. RIVAL The Original and America s 1 Brand of Slow Cookers Crock Pot Stoneware Slow Cooker For use with 1 1 2 2 3 and 3 quart round and oval Crock Pot Slow Cookers Owner s Guide READ AND SAVE THESE INSTRUCTIONS 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 The lid handle may get hot while cooking use of an oven mitt while handling is advised 3 To protect against electrical shock do not immerse 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 heating unit 4 Close supervision is necessary when any appliance is used by or near children 5 Turn control to OFF before unplugging from wall outlet Unplug from 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 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 Do2. Bring to a boil stirring and cook sauce for about 1 minute or until thickened and transparent Gently blend sauce into pea pods and pineapple Cover and cook on Low for 5 to 6 hours Before serving add shrimp and vinegar stirring carefully to avoid breaking up shrimp Serve over hot rice E13 ITALIAN TOMATO AND MEAT SAUCE 1 pounds ground chuck browned 1 bay leaf 1 cup chopped onion 2 stalks celery chopped 2 cloves garlic 1 teaspoon salt 1 can 14 07 tomatoes 2 teaspoons dried oregano leaves 2 cans 6 0z tomato paste teaspoon dried thyme leaves Put all ingredients in stoneware Stir thoroughly Cover and cook on LOW 8 to 10 hours BEEF BOURGUIGNON BEEF STEW WITH WINE 6 strips bacon cut in 4 inch pieces 1 tablespoon tomato paste 2 pound beef rump or chuck 2 cloves garlic minced cut in 14 inch cubes teaspoon whole thyme 1 medium carrot sliced 1 bay leaf 1 small onion sliced pound tiny white onions Salt and pepper to taste X to 1 pound fresh mushrooms sliced 3 tablespoons flour 2 tablespoons butter 1 can 10 0z condensed beef broth cup red or Burgundy wine Cook bacon in large skillet until crisp Remove and drain Add beef cubes and brown well Place browned beef cubes in stoneware Brown carrot and onion Season with salt and pepper stir in flour Add broth mix well and add to slow cooker Add cooked bacon tomato paste garlic thyme bay leaf and onions Cover and cook on LOW 8 to 10 hours Sau
3. QUESTIONS amp ANSWERS page 7 Without Vegetables Season roast with salt and pepper and any other favorite seasonings Add no liquid Cook as directed HEARTY BEEF STEW 1 pounds stew beef cut in 1 inch cubes 1 can 28 02 tomatoes 2 stalks celery sliced 4 carrots sliced 2 tablespoons quick cooking tapioca 1 small onion diced 1 whole clove optional Salt and pepper to taste 2 bay leaves Trim all fat from meat Put all ingredients in stoneware and mix Cover and cook on LOW 8 to 10 hours HIGH 4 to 5 hours CHICKEN CACCITORE 1 medium onion thinly sliced 2 Ib chicken cut up 2 cans 6 0z each tomato paste 2 cloves garlic minced 2 teaspoon oregano leaves teaspoon basil leaves 1 can 4 02 sliced mushrooms drained X teaspoon celery seed 1 teaspoon salt 1 bay leaf teaspoon pepper cup dry white wine Place sliced onion in bottom of stoneware Add chicken pieces In a bowl stir together tomato past mushrooms salt perpa garlic herbs and white wine Pour over chicken Cover cook on low 8 hours HIGH 4 hours Serve chicken pieces over spaghetti or vermicelli E11 CLASSIC MEAT LOAF 2 pounds ground chuck 1 egg cup chopped green pepper 1 packet 4 ounce brown gravy mix cup chopped onion 1 cup milk teaspoon salt 4 small potatoes cubed 1 cup cracker crumbs Mix all ingredients except potatoes in large bowl Shape into a loaf Place in stoneware Place potatoes at the side
4. not use outdoors 9 Do not let cord hang over edge of 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 appliance for other than intended use Always use the E2 stoneware when cooking IMPORTANT SAFEGUARDS CONT 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 No user serviceable parts inside Power Unit never needs lubrication Do not attempt to service this product Do not immerse base in water or other liquid 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 ap
5. alproducts com Or you may write to Rival c o The Holmes Group attention Consumer Returns 32B Spur Drive El Paso TX 79906 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 to 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 which vary from state to state RIVAL 2002 Rival A Division of The Holmes Group Crock Pot is a registered trademark of Rival Printed in China 428 0886 03EFM1
6. e longer to cook than meat slice or chop them when possible GUIDE TO ADAPTING YOUR OWN 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 When possible add during last hour of cooking Condensed soups may be substituted for milk etc and can cook for extended times SOUPS Some soup recipes call for 2 to 3 quarts of water Add other soup ingredients to 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 water Then during last hour of cooking stir in milk or cream as called for E10 NOTE The recipes in this manual may be used as printed in the 1 2 2 3 32 Quart Crock Pot Slow Cookers If you are using a slow cooker that is less than 3 quarts decrease recipe by half POT ROAST OF BEEF 2 potatoes sliced Salt and pepper to taste 2 carrots sliced 2 pound beef roast 1 onions sliced cup beef broth Put vegetables in bottom of stoneware Salt and pepper meat to taste put in pot Add liquid Cover cook on LOW 10 to 12 hours HIGH 5 to 6 hours Remove meat and vegetables with spatula and thicken for gravy if desired see
7. for dry beans SMOTHERED STEAK 2 medium onions sliced 1 pounds round steak 14 to inch thick 1 can 4 02 sliced mushrooms drained cut into 5 or 6 pieces cup beef broth cup flour 2 teaspoons Worcestershire sauce teaspoon salt 1 teaspoon Kitchen Bouquet optional 34 teaspoon pepper teaspoon paprika Place layer of onions in bottom of stoneware Mix flour salt pepper and paprika together and dredge steak pieces until lightly coated with flour mixture Place 4 of meat pieces on onions add another layer of onions and drained mushrooms Add remaining meat and onions Mix beef broth Worcestershire and Kitchen Bouquet and pour over entire meat mixture Cover cook on LOW 8 to 10 hours For gravy Combine 2 tablespoons flour with 3 tablespoons water Stir into drippings and cook until thickened Pour over steak and serve E15 CHICKEN IN A POT 1 carrot sliced 1 teaspoon salt 1 onion sliced teaspoon coarse black pepper 1 celery stalk sliced cup water chicken broth or white wine 2 pound whole broiler fryer chicken to 1 teaspoon basil Put vegetables in bottom of stoneware Add whole chicken Top with salt pepper liquid Sprinkle basil over top Cover and cook on LOW 8 to 10 hours HIGH 3 to 5 hours using 1 cup water Remove chicken and vegetables with spatula NEW ENGLAND STYLE BAKED BEANS 1 pound dry navy beans cup packed brown sugar 1 pound smoked ham or ham hocks cup maple syrup or 4
8. iquid last e 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 last hour GUIDE TO ADAPTING YOUR OWN RECIPES CONT TIME GUIDE IF RECIPE COOK ON LOW OR COOK ON HIGH IN SLOW COOKER IN SLOW COOKER FOR OVEN SAYS 15 to 30 minutes 4 to 6 hours 1 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 Most uncooked meat and vegetable combinations will require at least 8 hours on LOW PASTA AND RICE If recipe calls for cooking noodles macaroni etc cook on rangetop before adding to slow cooker Don t overcook just until slightly tender If cooked rice is called for stir in with other ingredients add 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 or sauteed due to strong flavor Since vegetables develop their full flavor potential with slow cooking expect delicious results even when you reduce quantities Because vegetables tak
9. 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 e 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 e 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 e 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 e A specific liquid called for in a recipe may be varied if an equal quantity is substituted Such as substituting a 10 ounce can of soup plus 4 ounces of water for a 14 ounce can of tomatoes OR 1 2 cup beef or chicken broth for 2 cup of wine etc e 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 1 2 hours or until beans are tender Soaking in water if desired should be completed before boiling Discard water after soaki
10. ng or boiling e The lid handle may get hot while cooking use of an oven mitt while handling is advised E6 QUESTIONS AND ANSWERS Q A What if the food isn t done after 8 hours when the recipe says 8 to 10 hours 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 however it 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 Must the slow cooker be covered Is it necessary to stir Cook with the cover on The slow cooker will not recover heat losses quickly when cooking on 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 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 How about thickening the juices or making gavy 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
11. pliances and will not recur after a few uses POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is y intended to fit into a polarized outlet only one way If the plug does not fit fully into the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet E3 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 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 Always cook with the lid on Follow recommended cooking times Do not use slow cooker stoneware for storage of food Do not reheat foods in your slow cooker Unplug unit when cooking is done and before cleaning Removable stoneware is ovenproof and microwave safe Do not use plastic lids in microwave or conventional oven Do not use removable stoneware on gas or elect
12. pound cubed salt pork 1 teaspoon salt t A BAKED MACARONI N CHEESE 1 package 8 02 macaroni teaspoon salt cooked and drained 6 cups cooked 3 cups shredded sharp processed cheese 2 tablespoons oil cup melted butter 1 can 13 0z evaporated milk 2 tablespoons minced onion 1 cups milk Toss cooked macaroni in 2 tablespoons oil Add all remaining ingredients Pour into lightly greased stoneware Stir well Cover and cook on LOW 3 to 4 hours Stir occasionally OLD FASHIONED RICE PUDDING 2 cups cooked rice 2 teaspoons vanilla 1 cup evaporated milk teaspoon nutmeg cup sugar 4 eggs 3 tablespoons soft butter cup raisins optional Thoroughly combine rice with all ingredients Pour into lightly greased stoneware Cover and cook on HIGH 2 hours Stir after first hour E18 LIMITED ONE YEAR WARRANTY Rival warrants this product to be free from defects in materials or workmanship for one 1 year from date of original purchase If you have a claim under this warranty please follow these procedures 1 Within the first 45 days from date of original purchase defective product should be returned to original place of purchase for replacement 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 riv
13. ric burners or under broiler HOW TO CLEAN YOUR SLOW COOKER Unplug unit CAUTION Never submerge heating unit in water or other liquid 1 Fill 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 warm soapy water Wipe dry Do not use abrasive cleaners 3 The lid may be washed in the top rack of the dishwasher CON NN HW E4 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 e If the stoneware has been preheated or is hot to the touch do not put in cold foods Do not preheat slow cooker before using unless specified in the recipe The stoneware should be at room temperature before adding hot foods e To wash your stoneware right after cooking use hot water Do not pour in cold water if the stoneware is hot HINTS e 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 e For roasts and stews pour liquid over
14. s directed E12 BARBECUE RIBS 2 pound spareribs 1 bottle 16 0z 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 broiler pan under broiler for 15 minutes to brown and remove excess fat Put sliced onion in stoneware Slice ribs into serving pieces and put in 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 broiler pan pour remaining sauce and drippings over top Place under 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 1 cup boiling water cup reserved pineapple juice 2 teaspoons soy sauce teaspoon ground ginger 2 cans 4 ounces each shrimp 3 tablespoons sugar rinsed and drained 1 chicken bouillon cube 2 tablespoons cider vinegar Fluffy rice 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 saucepan
15. s of 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 2 pound boneless pork loin end or sirloin roast rolled and tied 5 whole cloves garlic peeled teaspoon nutmeg teaspoon paprika cup catsup 2 tablespoons orange juice 2 tablespoons honey 1 tablespoon soy sauce 2 teaspoons lemon juice teaspoon Kitchen Bouquet optional Place roast on rack and broil 15 to 30 minutes or until brown Rub meat with cloves Place roast in 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 stoneware Juices may be thickened with 11 2 tablespoons cornstarch and 2 tablespoons water Cook on HIGH until thickened SWISS STEAK 1 pounds round steak cut inch thick 1 carrot chopped 2 tablespoons flour 1 stalk celery chopped 1 medium onion sliced 1 can 15 0z tomato sauce Salt and pepper to taste Cut round steak into serving pieces Season flour with salt and pepper Dredge meat in seasoned flour Place onions in bottom of 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 cream of mushroom soup over meat Cook a
16. solid foods leaving the juices Prepare a smooth paste of approximately cup flour or cornstarch to 2 cup water or 4 tablespoons melted butter Pour mixture into liquid in the stoneware and stir well Turn to HIGH and when it comes to a boil about 15 minutes it s ready QUESTIONS AND ANSWERS Q Can 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 YOUR OWN RECIPES This guide is designed to help you adapt recipes to the slow cooker your own favorites and prized recipes collected from friends food companies newspapers and magazines Our aim is 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 e Allow sufficient cooking time e Cook with cover on e Do not add as much water as some recipes indicate e Remember liquids don t boil away as in conventional cooking Usually you ll have more liquid at the end of cooking instead of less e It s one step cooking many steps in recipes may be deleted Add ingredients to stoneware at one time and cook 8 to 12 hours add any l
17. te mushrooms in butter and add with wine to stoneware about 1 hour before serving To thicken gravy Turn slow cooker to HIGH Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine Stir into stew SPANISH RICE 1 pounds ground chuck or beef 1 cup water 1 medium onion chopped 2 teaspoons chili powder 1 green pepper chopped teaspoon salt 1 can 28 0z tomatoes 2 teaspoons Worcestershire sauce 1 can 8 02 tomato sauce cup uncooked rice converted Brown beef in skillet and drain off fat Put all ingredients in stoneware Stir thoroughly Cover and cook on LOW 7 to 9 hours HIGH 3 hours E14 BAKED HAM IN FOIL Pour 4 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 If desired sprinkle ham with liquid smoke before wrapping in foil FAVORITE CHILI pound dry pinto or kidney beans 1 clove garlic minced see page 6 2 tablespoons chili powder 1 can 14 0z tomatoes teaspoon ground cumin 1 pound coarsely ground chuck teaspoon ground black pepper browned and drained green bell pepper seeded and chopped 1 small onion chopped Salt to taste Completely soften beans as directed on page 6 Put all ingredients in stoneware Stir to combine Cover and cook on LOW 8 to 10 hours HIGH 3 to 4 hours NOTE One 16 ounce can of red kidney beans drained may be substituted
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