Rival FD300 User's Manual
Contents
1. Turn temperature dial to 375 F and heat until light goes out For serving spear a piece of seafood and gently place in hot oil Cook until edges are brown about 1 to 2 minutes Serve with Horseradish Sauce see below or other sauces of your choice HORSERADISH SAUCE 1 cup sour cream 3 teaspoons prepared horseradish teaspoon salt 1 teaspoon lemon juice teaspoon pepper Stir together all ingredients Chill in refrigerator Yield 1 cup to 1 pound shrimp teaspoon Worcestershire sauce TEMPURA cup flour cup flat beer teaspoon salt 3 cups vegetable oil X teaspoon pepper teaspoon pepper 1 tablespoon vegetable oil Bite size meat or vegetables 1 egg separated see box below Combine flour salt and pepper in a mixing bowl Add 1 tablespoon oil egg PE and beer stir until smooth Beat egg white until stiff peaks form gently fold into batter Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 375 F and heat until light goes out For serving spear a piece of meat or vegetable dip into batter and gently place in hot oil Cook until golden brown and crispy about 3 to 4 minutes Serve with soy sauce sweet and sour sauce or hot mustard 7e FD300 01 XX 0M1 2 24 03 10 38 AM Page 8 SUGGESTED TEMPURA FOODS a Cooked Chicken Cubed a Scallops a Shrimp Shelled and Deveined a Carrots Sliced a Zucchini or Yellow Squash Sliced a Mushrooms a Cauliflower or Br2. FORKS to spear foods for cooking or dipping Be careful not e Melt oe or almond bark in FONDUE POT for making covered peanuts and to scratch the non stick surface when placing FORKS in FONDUE POT NOTE pretzels oe When ingredients are stirred in the FONDUE POT use plastic nylon or wooden e Use FONDUE POT on WARM setting to keep cooked food warm for serving utensils to prevent damage to non stick surface Prepare cooked pudding and pie filing Set TEMPERATURE PROBE DIAL 5 After cooking or serving turn TEMPERATURE PROBE DIAL to OFF Unplug to SIMMER cord from wall outlet After FONDUE POT has cooled remove TEMPERATURE e Heat canned convenience foods such as chili stew soup or spaghetti CONTROL PROBE e Prepare cooked breakfast cereals such as Oatmeal or Cream of Wheat HOW TO USE YOUR FONDUE WITH OIL HOW TO CLEAN YOUR FONDUE CAUTION Extreme caution must be used when moving fondue containing hot oil or 1 After FONDUE POT has cooled turn TEMPERATURE PROBE DIAL to OFF other hot liquids It is not recommended to cook with hot oil when children are present Unplug cord from wall outlet Remove TEMPERATURE CONTROL PROBE Do not 1 Be sure FONDUE POT is completely dry before filling with oil add cold water or immerse pot in water when hot CAUTION Do not immerse 2 en te on iy dry nean surface CAUTION Some TEMPERATURE CONTROL PROBE or cordset in water or other liquids Wipe with a spattering of oil will occ
3. 1 inch cubes Let stand at room temperature 30 minutes Blot dry with a paper towel Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and heat until light goes out For serving spear one cube and gently place in hot oil Cook until browned and to desired doneness 1 minute for rare 2 minutes for medium 3 minutes for well done Serve with Spicy Chile Sauce see below or sauce of your choice SPICY CHILE SAUCE cup chili sauce 3 tablespoons chopped onion 3 tablespoons lemon juice 2 teaspoons oil teaspoon dry mustard 2 cloves garlic mashed teaspoon salt Combine all ingredients in a small saucepan Heat to boiling Reduce heat simmer about 5 minutes Serve at room temperature Yield 1 cups MARINATED PORK FONDUE cup vegetable oil 3 tablespoons lemon juice 1 tablespoons A1 Worcestershire sauce 1 tablespoons tarragon vinegar 1 tablespoon sugar 1 clove garlic minced In a bowl combine all ingredients except roast and 3 cups oil Trim excess fat from pork and cut into 1 inch cubes Place pork cubes in a glass or plastic container Pour marinade over cubes Cover refrigerate and allow to marinate at least 3 hours or overnight Thirty minutes before serving drain pork cubes and blot dry Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and heat until light goes out For serving spear a cube and gently place in hot oil Cook unti
4. FD300 01 XX OM1 2 24 03 Lee Page 1 FD300 RIVAL Electric Fondue Pot READ AND SAVE THESE INSTRUCTIONS FD300 01 XX 0M1 2 24 03 10 38 AM Page 2 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 electric shock do not immerse cord or plugs in water or other liquid 4 Close supervision is necessary when any appliance is used near chil dren This appliance is not to be used by children 5 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning the appliance 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 Rival see warranty for examination repair or adjustment 7 The use of accessory attachments not recommended by Rival may cause injuries 8 Do not use outdoors Do not let cord hang over the edge of counter or touch hot 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 fondue containing hot oil or other hot liquids 12 Always attach plug to appliance first then plug cord in the wall outlet To disconnect turn control to OFF then remove
5. Gradually add whipping cream Serve with fruit pieces pound or angel food cake Yield 3 cups FRUIT DIPPERS Berries Grapes a Pineapple Bananas Oranges a Kiwi a Cherries a Peaches Apples 9 FD300 01 XX OMI 2 24 03 10 38 AM Page 10 FRIED STRAWBERRIES 1 pound fresh strawberries cup milk 1 cup flour 1 tablespoon oil 2 teaspoons sugar 3 cups vegetable oil 2 eggs beaten Wash and stem strawberries set aside In a medium bowl combine flour and sugar In another bowl combine eggs milk and oil Add to flour mixture stir until smooth Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 375 F and heat until light goes out For serving spear a berry dip into batter and gently place in oil Cook 1 minute or until lightly browned Serve with Honey Almond Cream see below HONEY ALMOND CREAM 4 ounces soft cream cheese 1 tablespoon honey 1 tablespoon sugar teaspoon almond extract In a small bowl combine all ingredients and stir until well blended Serve as a dip with Fried Strawberries Yield 1 cup STRAWBERRY SAUCE 2 10 ounce packages frozen sliced 1 tablespoon cornstarch strawberries thawed juice reserved 2 tablespoons sugar Reserve cup juice from strawberries Set strawberries aside Pour juice into Fondue Pot Combine cornstarch and sugar Add to juice in Fondue Pot Turn temperature dial to Simmer Cook stirring constantly until thickened Stir in st
6. Rinse e Do not fill FONDUE POT with more than 3 cups of oil thoroughly and dry CAUTION Do not wash or immerse the TEMPERATURE Do not move FONDUE POT when it contains hot oil or food CONTROL PROBE a os e Always use hot pads when handling a hot FONDUE POT e Before using the skillet for the first time condition the non stick cooking surface To prevent permanent scratches to non stick coating do not use metal by lightly brushing the cooking surface with vegetable oil Heat uncovered to utensils Use plastic nylon or wooden utensils 300 F Turn to OFF and cool completely Wipe away excess oil e When using FONDUE FORKS in the FONDUE POT be careful not to scratch HOW TO USE YOUR FONDUE the non stick surface 1 Set FONDUE POT on a flat dry heat resistant surface e Do not immerse TEMPERATURE CONTROL PROBE or cordset in water or 2 Set TEMPERATURE CONTROL PROBE to OFF and plug probe into other liquids TEMPERATURE PROBE GUARD Plug cord into 120 Volt AC outlet e Use only on heat resistant surfaces o 3 Preheat if necessary follow directions in recipe being used Turn TEMPERATURE Do not use more than eight FONDUE FORKS when cooking in hot oil PROBE DIAL to desired temperature INDICATOR LIGHT will go off when select IDEAS FOR USE ed temperature is reached During oo the light will cycle ON and e pP h for M i and Ch OFF to indicate that the temperature is being regulated RATE Se ee 4 Use the FONDUE
7. ed CURRY SAUCE Stir in 1 teaspoon curry powder DILL SAUCE Stir in 1 teaspoon dried dillweed ARLIC SAUCE ince one clove garlic Cook in butter for 1 minute Continue as directed ARMESAN SAUCE tir in cup grated Parmesan cheese a x a POT ROAST GRAVY Acup cold water 2 tablespoons all purpose flour 1 cup broth from pot roast Combine water and flour stir until smooth Pour broth into Fondue Pot Slowly stir flour mixture into broth Turn temperature dial to Simmer Cook stirring constantly until thickened Yield 1 cups 14 teaspoon salt teaspoon pepper 11 FD300 01 XX OM1 2 24 03 10 3 Page 12 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 rivalproducts com Or you may write to Rival c o The Holmes Group attention Customer Service Department P 0 Box 769 Milford MA 01757 Proof of purchase is required when
8. f fondue thickens add 1 to 2 tablespoons milk to thin Yield 1 quart 1 pound sausage medium spice browned and drained FRIED CHEESE Cup flour 1 pound mozzarella cheese 1 cup fine dry Italian bread crumbs cut into 1 inch cubes 4 eggs well beaten 3 cups vegetable oil Thirty minutes before ehe combine flour and bread crumbs in a bowl Dip cheese cubes in eog Roll cubes in flour crumb mixture Dip in egg again and reroll in flour mixture Place on a tray cover with wax paper and place in refrigerator to chill Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 375 F and heat until light goes out For serving spear a cube of cheese and gently place in oil Cook until golden brown Serve with spaghetti or picante sauce CHOCO SCOTCH FONDUE 4 cup milk 1 14 ounce can sweetened condensed milk 6 ounces butterscotch chips 1 teaspoon vanilla 6 ounces semi sweet chocolate chips Combine milk and chips in Fondue Pot Set temperature dial to Warm Stir until chips are melted Add sweetened condensed milk and vanilla Stir to combine Serve with pieces of angel food sponge or pound cake marshmallows or fresh fruit tidbits Yield 24 cups CHOCOLATE DESSERT FONDUE 12 1 ounce milk chocolate candy bars broken 10 large marshmallows cup milk cup whipping cream Place chocolate bars and milk in Fondue Pot Turn temperature dial to Warm Stirring constantly add marshmallows until melted
9. l browned and cooked through about 2 minutes ORIENTAL BEEF BROTH FONDUE to pound beef sirloin or Cup sherry flank steak per person 3 green onions sliced 114 ounce can beef broth 1 clove garlic minced Cup Soy sauce teaspoon ground ginger 3 cups vegetable oil 2 teaspoons tarragon vinegar 1 teaspoon brown sugar Dash hot pepper sauce teaspoon salt teaspoon chili powder teaspoon dry mustard 2 to 3 pound pork roast or tenderloin 3 cups vegetable oil 6 Slice beef thinly into bite size pieces Let stand at room temperature 30 minutes Blot dry with paper towel before serving Combine remaining ingredients and pour into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and bring to a boil For serving spear a slice of beef and place in boiling liquid Cook 2 to 3 minutes or to desired doneness Note Do not use more than 8 fondue forks in broth at one time NIPPY FRANKS 1 cups catsup 1 cup brown sugar cup barbecue sauce teaspoon Worcestershire sauce cup bourbon 1 16 ounce package cocktail sausages Combine first five ingredients in Fondue Pot Add sausages Turn temperature dial to Simmer Cook 15 to 20 minutes until heated through Turn to Warm for serving SEAFOOD FONDUE to 1 pound salmon or other fish cut into inch pieces peeled and deveined to 1 pound scallops 3 cups vegetable oil Pour 3 cups of oil into Fondue Pot Place fork holder on pot
10. occoli Flowerettes Cocktail Onions a Lobster Shelled MEXICAN CHEESE DIP 2 pounds Kraft Velvetta pasteurized process process cheese spread 1 10 ounce can diced tomatoes and green chilies Combine cheese and tomatoes in Fondue Pot Turn temperature dial to Warm Stir occasionally until cheese is melted Add browned sausage Serve with tortilla or corn chips Yield 1 quart SWISS CHEESE FONDUE 1 clove garlic halved teaspoon pepper optional cup milk teaspoon ground nutmeg optional 1 pound Swiss cheese grated X teaspoon paprika optional 3 tablespoons flour 1 loaf Italian or French bread cut cup dry white wine warmed into 1 inch cubes Rub inside of Fondue Pot with garlic Add milk to pot Turn temperature dial to Simmer Bring milk to a simmer Combine cheese and flour stir into milk using a fig ure 8 motion Stir constantly until cheese is melted Slowly stir in wine Turn tempera ture dial to Warm Sprinkle with pepper nutmeg and paprika To serve spear bread cubes and dip into cheese Yield 3 cups HEARTY FONDUE 2 8 ounce packages cream cheese cubed 8 ounces sour cream Z cup milk 22 ounce packages dried beef finely chopped onion cut in pieces 1 clove garlic minced 1 teaspoon dry mustard powder Place cream cheese and milk in Fondue Pot Turn temperature dial to Warm Stir until cheese is melted Add remaining ingredients and stir to blend Serve with cubes of French bread or crackers I
11. plug from wall outlet 13 Do not use appliance for other than intended use 14 Be sure handles are properly assembled to bowl and locked in place O 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 A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord An extension cord may be used with care However the marked electrical rating of the extension cord should be at least as great as the electrical rating of the fondue 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 intentionally Use only model ETC 1 temperature control probe POLARIZED PLUG a 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 LT gt only one way If the plug does not fit fully in the outlet reverse P the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature KNOW YOUR FONDUE fork holder fork side handle leg side handle leg temperature probe guard FD300 01 XX 0M1 2 24 03 10 38 AM Page 4 PREPARING YOUR FONDUE FOR USE IMPORTANT POINTS e Wash FONDUE POT FORK HOLDER and FORKS in hot soapy water
12. rawberries Reduce heat to Warm Serve with fruit pieces pound or angel food cake Yield 1 cups PEACH SAUCE 1 16 ounce can peach halves 14 teaspoon cinnamon in heavy syrup teaspoon vanilla 1 teaspoon cornstarch In blender container combine undrained peaches cornstarch and cinnamon Cover and blend until smooth Pour into Fondue Pot Turn temperature dial to Simmer Cook stirring constantly until bubbly Reduce heat to Warm Serve over ice cream or angel food cake Yield 1 cups VANILLA ORANGE CREAM 2 10 ounce packages vanilla chips cup whipping cream Place vanilla chips and whipping cream in Fondue Pot Turn temperature dial to Warm Stir constantly until chips are melted Add liqueur Serve with pieces of fruit or cake Yield 2 cups 10 1 tablespoon orange liqueur BASIC WHITE SAUCE THIN MEDIUM THICK Tablespoon s butter or margarine 1 2 3 Tablespoon s all purpose flour 1 2 3 cup s milk 1 1 1 teaspoon s salt 4 4 4 teaspoon s pepper Place butter in Fondue Pot Turn temperature dial to Simmer and allow butter to melt Add flour and stir until smooth Cook 1minute stirring constantly Gradually add milk Cook stirring constantly until thickened and bubbly Stir in salt and pepper Yield 1 cup BASIC WHITE SAUCE VARIATIONS CHEESE SAUCE Stir in 1 cup 4 ounces grated cheese Cheddar Swiss American Reduce heat to Warm and stir until cheese is melt
13. 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 posses sion 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 conse quential 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 e This appliance is for HOUSEHOLD USE ONLY e No user serviceable parts inside Refer servicing to qualified service personnel Printed in China 2001 The Holmes Group FD300 428 0143
14. ur during cooking damp cloth and dry 3 Fill FONDUE POT with 3 cups of vegetable oil NOTE Do not use more than 2 Thoroughly wash FONDUE POT and FORK HOLDER in hot soapy water or auto 3 cups of oil Do not use butter margarine lard or shortening in place of matic dishwasher Rinse thoroughly and dry To remove stubborn stains use a RE CUTON oxo JE POT c scouring pads or harsh scouring powders up Use to hold FONDUE FORKS while cooking oil CAUTION Do not use 3 Wash FONDUE FORKS in hot soapy water or automatic dish washer Rinse and more than 8 FONDUE FORKS at one time when cooking in hot oil The fork dry thorough holder may also prevent some of the spattering during cooking NOTE Do not y omy A place a cover over the FONDUE POT when heating oil or cooking in oil 4 In time the non stick surface may discolor This is normal and will not seriously ain oi alter the release properties To remove any discoloration use a cleaner for non i ae baal or excess water on food before cooking in oil by blotting stick finishes ah as Dip It coffee pot destainer Pour destainer into pot Allow to 6 After cooking turn TEMPERATURE PROBE DIAL to OFF Allow FONDUE POT ee a a and FORK HOLDER to cool completely before moving or cleaning 9 ag page lt A 5 FD300 01 XX 0M1 2 24 03 10 38 AM Page 6 FONDUE BOURGUIGNONNE to pound beef sirloin or tenderloin per person Trim excess fat from meat and cut into
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