Rival S160 User manual

Ow er’s Guide
READ AND SAVE THESE INSTRUCTIONS
S160
Electric Skillet

-E2-
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 ANDLES or KNOBS.
3. To protect against electrical shock, do not immerse CORD, PLUG or
TEMPERATURE CONTROL PROBE 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 the appli-
ance. Allow to cool before putting on or taking off parts, and before
cleaning.
6. Do not operate any appliance with a damaged CORD or PLUG or after
the appliance malfunctions or has been damaged in any manner.
NOTE: Return appliance to the manufacturer (see warranty) for exami-
nation, repair, or adjustment.
7. The use of accessory attachments not recommended by the manufac-
turer may cause injuries.
8. Do 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 appliance containing hot
oil or other hot liquids.
12.Always attach TEMPERATURE CONTROL PROBE to appliance first, then
plug CORD in the wall outlet. To disconnect, turn TEMPERATURE
CONTROL DIAL to “OFF”, then remove plug from wall.
13.Do not use appliance for other than intended use.

-E3-
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONL . 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 hazards
resulting from entanglement or tripping over a long cord. An extension
cord may be used with care. owever, the marked electrical rating should
be at least as great as the electrical rating of the skillet. 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 unintentionally.
KEEP WARM SETTING
The temperature control probe has a “Keep Warm” range setting of
approximately 150 °F /66 °C to 180 °F /82 °C . The indicator light will cycle
on and off when this setting is in use to indicate that the skillet is main-
taining the desired temperature.
IMPORTANT
Check the handles/legs of your skillet periodically for looseness. If needed,
re-tighten with a screwdriver. CAUTION: Overtightening can result in
stripping of screws or cracking of handles and base.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider
than the other). To reduce the risk of electric shock,
this plug will 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.

-E4-
1. Set the skillet on a flat, dry, heat resistant surface. This skillet features a
eat Deflector Plate which helps protect countertops from high
temperatures during normal use. Some countertop and table surfaces,
such as Corian®and other surfaces, are not designed to withstand the
prolonged heat generated by certain appliances. If you plan to use the
product for a prolonged period of time, we recommend placing a hot
pad or trivet under your skillet beforehand to prevent possible damage
to the surface.
2. Turn temperature control to “OFF”. Plug temperature control probe
securely into receptacle on skillet, plug into standard 120V AC outlet
and turn temperature control to desired setting.
3. The temperature control indicator light will come on when you set or
adjust the temperature. Once the desired temperature is reached, the
indicator light will go out. (When adding food, the indicator light will
come on briefly as the overall cooking temperature is reduced.)
HOW TO USE YOUR ELECTRIC SKILLET
KNOW YOUR ELECTRIC SKILLET
Temperature
Control Probe*
Temperature
Control Dial
Probe Guard
Gla Lid
Heat
Deflector
Plate
Side Handle/Leg
Side Handle/Leg
Steam Vent
*NOTE: Only u e with the
Temperature Control Probe
model that i marked on the
bottom of the Heat Deflector
Plate.
Lid Handle

-E5-
HOW TO CLEAN YOUR SKILLET
CAUTION: Skillet is hot. andle carefully.
1. Always allow the skillet to completely cool before cleaning.
2. Unplug cord from wall outlet, then remove temperature control probe
from appliance. CAUTION: The probe on the temperature control
piece could be hot. Wipe probe clean with a dry towel.
3. Immerse the skillet and lid in warm, soapy water and wash with a soft
cloth. Rinse well and dry. All parts, except the temperature control
probe, are fully immersible.
NOTE: Do Not use steel wool, abrasive cleaners, or metal scouring pads
on cooking surfaces as this will damage the non-stick coating.
WARNING: Do not immerse temperature control probe in water or
other liquid.
4. Preheat the skillet with the lid on for 10 – 15 minutes or until the indi-
cator light goes out. NOTE: The cooking temperatures listed in this
user manual are estimates. Adjust the cooking temperature slightly up
or down to achieve the results you prefer.
5. A steam vent is located on the base of the lid handle. To open steam
vent, turn vent so that the opening on the vent knob is facing to the
rear. The steam vent allows steam to escape while cooking with the lid
in place. CAUTION: Escaping steam is hot! Be careful when removing
or lifting lid. Oven mitts are recommended when removing cover from
skillet base or when replacing it.
NOTE: If heating oil, always leave the lid off. If oil smokes, immediately
turn skillet “OFF” and allow to cool.
HOW TO USE YOUR ELECTRIC SKILLET (CONT.)

HELPFUL HINTS
• Before using the skillet for the first time, lightly brush cooking surface
with vegetable oil. eat, uncovered, to 300 °F /150 °C . Turn “OFF” and
cool completely. Wipe away excess oil.
• Use only nylon or heat-proof plastic cooking utensils. Metal utensils
may scratch the non-stick surface.
• This skillet is not designed to deep fry. To pan-fry, do not use more than 1
cup of oil. Select a vegetable oil or peanut oil for frying. Butter and olive
oil should only be used to sauté foods on a lower temperature setting.
-E6-

-E7-
TEMPERATURE GUIDE
BURGERS 1⁄4l . 3 to 9 minutes/per side (med.) 300 °F/150 °C
STEAK 1" thick, oneless 9 to 12 minutes/per side 300 °F/150 °C
CHICKEN oneless reasts 6 to 7 minutes/per side 300 °F/150 °C
FRENCH TOAST 3 to 5 minutes/per side 325 °F/160 °C
PANCAKES 1 to 3 minutes/per side 300 °F/150 °C
EGGS
Fried 2 to 3 minutes/first side 300 °F/150 °C
1 to 2 minutes/second side
Melt 1 to 2 tsp. utter or
margarine in skillet
Poached 1 to 6 eggs 2 to 3 minutes 250 °F/120 °C
Pour 2 cups water and 1 tsp. or
cider vinegar in skillet. Heat to 300 °F/150 °C
oiling. Break each egg
into a owl; slip into water.
Cover and cook 2 to 3 minutes.
Scram led 3 to 4 minutes 300 °F/150 °C
Melt 1 to 2 ta lespoons
utter or margarine in skillet.
Add eggs, cook, stir gently,
until set and cooked.
BACON 5 minutes/first side 300 °F/150 °C
1 to 3 minutes/second side
SAUSAGE 8 to 10 minutes 300 °F/150 °C
LINKS
SAUSAGE 6 minutes/first side 300 °F/150 °C
PATTIES 5 to 6 minutes/second side
FOOD AMOUNT TIME/DIRECTIONS TEMP.

-E8-
RECIPES
APPLE NUT PANCAKES
2 tabl spoons butt r or margarin Dash nutm g
1⁄2cup plus 2 tabl spoons all-purpos flour 2⁄3cup milk
11⁄2t aspoons sugar 1 gg
2 t aspoons baking powd r 1⁄2cup p l d and fin ly chopp d appl
1⁄4t aspoon salt 2 tabl spoons chopp d p cans or walnuts
1⁄4t aspoon cinnamon V g tabl oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350 °F
/175 °C .
Brush lightly with oil. Pour about 1⁄4cup batter for each pancake. Cook until
bubbles come to the surface and the bottom is golden brown, about 2
minutes. Serve 3 warm with maple syrup for breakfast or brunch or top with
ice cream, additional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 gg, slightly b at n 1 tabl spoon butt r or margarin
1⁄3cup milk 2 slic s Fr nch br ad, slic d 1-inch thick
1⁄4t aspoon vanilla xtract Conf ction r’s sugar
Dash nutm g or cinnamon Mapl syrup
1⁄2t aspoon conf ction r’s sugar
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350 °F /175 °C .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.

-E9-
DENVER OMELET
1⁄2cup dic d, cook d ham 3 ggs
1⁄4cup chopp d gr n b ll p pp r 2 tabl spoons wat r
1⁄4cup slic d fr sh mushrooms 1⁄8t aspoon salt
1 gr n onion, slic d Dash cay nn p pp r
1 tabl spoon butt r or margarin 1⁄3cup (1-ounc ) ch ddar ch s , shr dd d
Set skillet temperature to 300 °F /150 °C . Add ham, green bell pepper, mush-
rooms, onions and butter. Saute 2 minutes, stirring frequently. Arrange
vegetables in an even layer. Lightly beat eggs with water, salt and cayenne
pepper; pour egg mixture over ham and vegetables. Cover and cook 4
minutes or until eggs are set. Sprinkle with cheese, cover and cook additional
2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift
omelets from skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tabl spoon butt r or margarin 2 ggs
1⁄4cup chopp d onion 1⁄2cup chopp d cook d ham
2 tabl spoons all-purpos flour 1⁄2cup chopp d fr sh spinach
1⁄4cup milk 3⁄4cup (3-ounc s) Swiss ch s , shr dd d
Set skillet temperature to 300 °F /150 °C . Add butter and melt. Add onions and
saute until onions are tender, about 2 minutes, remove onion from skillet and
set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg
mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and
cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and
cook additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each
wedge onto serving plate.
RECIPES

-E10-
CHEESE AND BACON POTATOES
6 slic s bacon 1⁄4cup onion, fin ly chopp d
4 larg potato s, thinly slic d with skins on 11⁄2cup (6-ounc s) ch ddar ch s , shr dd d
1 can (4-ounc s) chopp d gr n chili s
Place bacon in cold skillet. Turn temperature control dial to 350 °F /175 °C . Fry
bacon until crisp, remove and drain. Carefully remove grease, reserving 2
tablespoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and
combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.
PASTA WITH PEPPERS AND CHICKEN
1 clov garlic, minc d Pinch ground r d p pp r
1 tabl spoon oliv oil Salt and ground black p pp r to tast
1 whol bon l ss, skinl ss chick n br ast, 11⁄2t aspoons cornstarch
cut into 1⁄2-inch x 2-inch strips 3⁄4cup chick n broth
1 cup slic d r d, gr n or y llow b ll p pp r 4-ounc s linguin or f ttuccin , cook d
(or combination) and drain d 1⁄2t aspoon basil
Set skillet temperature to 350 °F /175 °C . Add garlic and oil and saute 2
minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers and
allow to cook additional 2 minutes or until vegetables are crisp tender and
chicken is done. Reduce temperature to 250 °F
/120 °C . Blend seasonings and
cornstarch into chicken broth, stirring until well blended. Pour broth mixture
into skillet. eat, stirring gently, 1 minute or until mixture is hot and thick-
ened. Serve over pasta. Makes 2 servings.
RECIPES

-E11-
EAS BEEF FAJITAS
juic of 2 lim s 1⁄2gr n or r d b ll p pp r, thinly slic d
2 tabl spoons oliv oil 4 flour tortillas
1⁄2t aspoons ground cumin 1⁄2cup (2-ounc s) mont r y jack
1⁄4t aspoon salt or ch ddar ch s , shr dd d
1 clov garlic, minc d Guacamol , optional
1⁄8t aspoon r d p pp r flak s Salsa, optional
Fr shly ground black p pp r, to tast Sour cr am, optional
3⁄4-lb. top round st ak, thinly slic d Chopp d tomato s, optional
1 small onion, thinly slic d
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room tempera-
ture, 30 minutes. Set skillet temperature to 350 °F
/175 °C . Add remaining 1
tablespoon olive oil, onion and green/red bell pepper and stir gently. Cover
and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables
and keep warm. Drain meat, discard marinade and place meat in skillet. Saute
meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminium foil
and heat in 350 °F
/175 °C . oven for 5 minutes. To assemble, spoon about 1⁄4of
meat and vegetables into center of each warmed tortilla. Sprinkle with 2
tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as
desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
RECIPES

-E12-
SWISS STEAK
11⁄2-lbs b f round st ak, 3⁄4- to 1-inch thick 1 can (8-ounc s) tomato sauc
1⁄4cup flour 1 onion, slic d
3⁄4t aspoon salt 1 stalk c l ry, slic d
1⁄4t aspoon ground black p pp r 1 carrot, thinly slic d
2 tabl spoons short ning 1⁄2t aspoon worc st rshir sauc
1 can (141⁄2-ounc s) st w d tomato s, drain d
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300 °F
/150 °C .
Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
heat about 11⁄2hours or until meat is tender. Remove meat from skillet.
Combine 1⁄4cup cold water and 1 tablespoon flour, add to tomato mixture in
skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce
spooned over meat.
SHRIMP AND VEGETABLE STIR-FR
3⁄4-lb. raw, shrimp, sh ll d and d v in d 1 small sw t r d b ll p pp r, in thin strips
2 tabl spoons light soy sauc 1 cup broccoli flow r tt s
2 tabl spoons dry sh rry 1⁄2m dium onion, thinly slic d
2 t aspoons cornstarch 5 larg fr sh mushrooms, slic d
1 t aspoon grat d ging rroot 1⁄2packag (3-ounc s) froz n snow p as,
1 tabl spoon v g tabl oil thaw d
2 stalks c l ry, slic d
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400 °F
/205 °C . Add oil to
skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add
shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn
pink. Add mushrooms and snow peas. Stir-fry until heated through.
RECIPES

-E13-
PORK CHOPS WITH SPANISH RICE
2 to 4 c nt r cut pork chops, about 1⁄2-inch thick 1⁄3cup raw long grain ric
1⁄3cup chopp d onion 1⁄2t aspoon chili powd r
1⁄4cup chopp d gr n b ll p pp r 1 can (141⁄2-ounc s) whol tomato s
Set skillet temperature to 350 °F /175 °C . Add chops and cook on first side 5
minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegeta-
bles occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to
30 minutes, stirring occasionally.
FISH FILLETS WITH LEMON DILL SAUCE
1⁄4-lb. fr sh mushrooms, slic d 1 tabl spoon l mon juic
2 gr n onions, slic d 1⁄3t aspoon dill w d
2 tabl spoons butt r or margarin 1⁄4t aspoon salt
11⁄2t aspoons all-purpos flour Dash ground black p pp r
1⁄4cup milk 1 to 2 orang roughy or oth r firm fish fill ts,
2 tabl spoons wat r (about 8-ounc s ach)
1 tabl spoon whit win 1⁄4cup cr am, optional
Set skillet temperature to 300 °F /150 °C . Add mushrooms, onions and butter.
Saute, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1
minute. Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or
until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish
from serving platter and keep warm. Blend cream into sauce in skillet. eat
uncovered 1 to 2 minutes. Spoon sauce over fish.
RECIPES

-E14-
RECIPES
CHICKEN CACCIATORE
2 tabl spoons v g tabl oil 1⁄3cup chopp d gr n b ll p pp r
3 to 4 pi c s chick n (thighs, l gs, of halv d br asts) 1 can (4-ounc s) slic d mushrooms, drain d
1⁄3cup chopp d onion 1 bay l af
1 clov garlic, minc d 1 t aspoon Italian s asoning
1 can (141⁄2-ounc s) p l d, dic d tomato s Salt and ground black p pp r to tast
Hot cook d spagh tti or oth r pasta
Set skillet temperature to 350 °F /175 °C . Add oil. Arrange chicken pieces, skin
side-down in skillet. Cook chicken until well browned on first side, about 5
minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes,
or until onion is cooked, but not brown. Reduce temperature to ”WARM”.
Add remaining ingredients, except spaghetti. Cover and cook 30 to 40
minutes, or until chicken is cooked. Stir sauce and spoon over chicken occa-
sionally. Serve chicken and sauce over spaghetti or other pasta.

RECIPES
STIR-FR BEEF AND BROCCOLI
1⁄2to 3⁄4-lb. top round or sirloin 1⁄4t aspoon sugar
1 clov garlic, minc d Salt to tast
Dash ground ging r 2 tabl spoons s sam or p anut oil
2 tabl spoons soy sauc , divid d 3⁄4cup broccoli flow r tt s
2 tabl spoons dry sh rry, divid d 1 to 2 m dium carrots, bias slic d
1⁄2cup b f broth 1⁄2onion, slic d in thin w dg s
11⁄2t aspoons cornstarch Hot cook d ric
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350 °F
/175 °C . Add oil and heat 1
minute. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to
9 minutes or until beef is done. Remove meat and keep warm. Add vegeta-
bles. Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-
way through cooking. Reduce temperature to 250 °F
/120 °C . Blend meat into
vegetables. Stir broth mixture then pour over meat and vegetables. eat, stir-
ring, until broth is hot and thickened. Serve over rice.
-E15-

RECIPES
STEAK AU POIVRE
2 t aspoons black p pp rcorns or mixtur 1 tabl spoon butt r or margarin
of black, gr n and pink p pp rcorns 1 gr n onion, slic d
1⁄2to 3⁄4-lb. bon l ss st ak, (1 strip or sirloin st ak) 3 tabl spoons bourbon or b f broth
3 tabl spoons wat r
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300 °F
/150 °C . Add steak and cook, 7 minutes per side for
medium-rare, or until desired doneness. Remove steak from skillet and keep
warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook, stir-
ring constantly, about 2 minutes or until sauce has thickened slightly. Cut
steak into serving portions. Return steak to skillet and spoon sauce over meat.
eat 1 minute. Serve steaks with sauce spooned over meat.
-E16-

-E17-
NOTES

Printed in China S160/9100120000329
S16006ESM1
SERVICE INSTRUCTIONS
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you
purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please write to our
Consumer Service Department or visit our website at www.rivalproducts.com.
RIVAL
JCS/T G, LLC
303 NELSON AVENUE
NEOS O, MO 64850
ONE (1 YEAR LIMITED WARRANTY
SAVE THIS WARRANTY INFORMATION
A. This Warranty applies only to the original purchaser of this product.
B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that,
upon inspection by JCS/T G, LLC authorized personnel, is shown to have failed in normal use due to defects in
material or workmanship. JCS/T G, LLC will determine whether to repair or replace the unit. This Warranty does
not apply to installation expenses.
C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indi-
cated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.
D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, prop-
erty or any incidental or consequential damage of any kind resulting from malfunctions, defects,
misuse, improper installation or alteration of this product.
E. All parts of this product are guaranteed for a period of 1 year as follows:
1. Within the first 30 days from date of purchase, the store from which you purchased your product should
replace this product if it is defective in material or workmanship (provided the store has in-stock replace-
ment.). *If you intend to assert any claim in connection with the product, please follow the instructions in
paragraph F.
2. Within the first twelve months from date of purchase, JCS/T G, LLC will repair or replace the product if it is
defective in material or workmanship, subject to the conditions in paragraph G.
F. If you have any other problem or claim in connection with this product, please write to our Consumer Service
Department.
G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are
returning the unit to JCS/T G, LLC:
1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code and telephone number,
b) A dated sales receipt or PROOF OF PURC ASE,
c) Your $10.00 check for return prepaid shipping and handling, and
d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to
the unit before the box is sealed.)
3. JCS/T G, LLC recommends you ship the package U.P.S ground service for tracking purposes.
4. All shipping charges must be prepaid by you.
5. Mark the outside of your package:
RIVAL
JCS/T G, LLC
303 NELSON AVENUE
NEOS O, MO 64850
S IPPING AND ANDLING C ARGES: $10.00 (USD)
This Warranty gives you specific legal rights, and you may have other rights which may vary by jurisdiction. The provisions of
this Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and
remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any
applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.
©2006 JCS/T G, LLC
Rival®and the Rival Logo®are trademarks of JCS/T G, LLC.

S160
Sartén Eléctrica
Guía del usuario
LEA Y CONSERVE ES AS INS RUCCIONES

Al usar electrodo ésticos, debe to ar las siguientes precauciones
básicas en todo o ento:
1. Lea todas las instrucciones antes de usar el electrodoméstico.
2. No toque las superficies calientes. Use mangos o manijas.
3. Para evitar una descarga eléctrica, no sumerja el sensor de temper-
atura, el cable o el enchufe en agua o cualquier otro líquido.
4. Se recomienda controlar de cerca cuando el artefacto sea utilizado
cerca de los niños. Este artefacto no debe ser utilizado por los niños.
5. Desenchúfelo del tomacorriente cuando no lo utilice y antes de
limpiarlo. Deje que se enfríe antes de ponerle o quitarle partes, y antes
de limpiarlo.
6. No utilice un electrodoméstico que tenga un cable o enchufe dañado,
que funcione mal, que se haya caído o que se haya dañado de otra
manera. NOTA: Devuelva el electrodoméstico al fabricante (refiérase a
la garantía), para su inspección, reparación o ajuste.
7. El uso de accesorios que no son recomendados o vendidos por el fabri-
cante puede causarle lesiones.
8. No lo utilice en exteriores.
9. No deje que el cable cuelgue del extremo de la mesa o la mesada ni
que entre en contacto con una superficie caliente.
10.No lo coloque sobre o cerca de un quemador eléctrico o a gas, o
dentro de un horno caliente.
11.Debe ser extremadamente cuidadoso cuando mueva el artefacto si
éste contiene aceite u otros líquidos calientes.
12.Siempre inserte primero el sensor de temperatura en el artefacto,
luego enchufe el cable en el tomacorriente. Para desconectarla, gire el
control hasta la posición “OFF”, permita que el artefacto y el sensor de
temperatura se enfríen, luego desenchúfela del tomacorriente.
13.No dé a este artefacto un uso para el que no fue hecho.
MEDIDAS DE SEGURIDAD IMPOR-
TANTES
-S2-