Rival S16 User manual

S16
Electric Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS

-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 electrical shock, do not immerse TEMPERATURE CONTROL
PROBE, cord or plugs in water or other liquid.
4. Close supervision is necessary when any appliance is used near children.
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.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Call Customer
Service(see warranty) to return for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by manufacturer 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 into the wall outlet. To disconnect, turn TEMPERATURE CONTROL DIAL
to “OFF”, then remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Be sure SIDE HANDLES/LEGS are assembled and fastened properly.
See assembly instructions on page 4, “How to Assemble Your Skillet”.

SAVE THESE INSTRUCTIONS
KNOW YOUR ELECTRIC SKILLET
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 only one way. If
the plug does not fit fully in the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
POLARIZED PLUG
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 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 SKILLET. The extension cord should not be allowed to drape over the counter or
tabletop where it can be pulled on by children or unintentially tripped over.
KEEP WARM SETTING: The TEMPERATURE CONTROL PROBE has a “Keep Warm” range
setting of approximately 160° to 180° F. The indicator light will cycle on and off when this
setting is maintaining the desired temperature. NOTE: During initial use of this appliance, some
slight smoke and/or odor may be detected. This is normal with many heating appliances and
will not recur after a few uses. Only use with Temperature Control Probe number MPTC-3A.
-3-
Temperature
Control Probe*
Temperature
Control Dial
Transparent Glass Window
Lid Rest Latch
Lid
Side Handle/Leg
Side
Handle/Leg
Lid Handle Steam Vent
*NOTE: use only model MPTC-3A
temperature control probe.Use of any
other probe could damage the unit and
void warranty.
Probe Guard
non-stick surface on
pan (inside and
outside)

-4-
Remove all parts from the packaging.
ASSEMBLING LID HANDLE
1. Find LID and LID HANDLE.
2. Holding LID HANDLE on the outside
top of LID, align holes in lID HANDLE
into holes located on the outside of
the LID. Handle should be centered
over glass in the LID.
3. Place the phillips head screws through
screw holes on the inside of the LID
(2 places).
4. Tighten screws with a screwdriver until
snug. Screws should be seated flush against
LID surface. The LID is now ready for use.
ASSEMBLING SIDE HANDLES/LEGS
1. Place pan upside down on table.
2. Find one SIDE HANDLE/LEG and mount on the pan side where the probe
connects to the pan.
3. Align screw holes in SIDE HANDLE/LEG over the screw posts on pan
(2 places per handle).
4. Insert screws (2 per handle) through holes in bottom of SIDE HANDLE/LEG
and align screws in holes in the pan.
5. Tighten screws with a screwdriver until snug. Screws should be seated flush
against handle.
6. Repeat steps 3 through 5 with the other SIDE HANDLE/LEG.
7. Once both handles are tightened securely, place skillet upright onto its legs.
Assembly is complete.
CAUTION: Do not operate skillet prior to assembly of SIDE HANDLES/LEGS and
LID HANDLE.
IMPORTANT
Check the SIDE 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.
HOW TO ASSEMBLE YOUR ELECTRIC SKILLET

-5-
1. Turn TEMPERATURE CONTROL DIAL to “OFF”. Plug TEMPERATURE CONTROL
PROBE securely into receptacle on skillet, plug into standard 120v AC outlet
and turn TEMPERATURE CONTROL DIAL to desired setting.
2. The TEMPERATURE CONTROL INDICATOR LIGHT will come on when you set
or adjust the temperature. Once the desired temperature is reached, the indica-
tor light will go out. (When adding food, the indicator light will come on
briefly as the overall cooking temperature is reduced.)
3. The cooking temperatures listed in this user manual are estimates. Adjust the
cooking temperature slightly up or down to achieve the results you prefer.
4. A STEAM VENT is located on the LID. To open STEAM VENT, carefully pull the
tab located on the top of LID. Reverse to close the STEAM VENT. 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.
NOTE: If heating oil, always leave the lid off. If oil smokes, immediately turn
skillet “OFF” and allow to cool.
HOW TO USE THE LID REST FEATURE
• Hold lid at almost a 90-degree angle and insert LID REST LATCH (on LID)
into the cut-out opening in left SIDE HANDLE (opposite side from PROBE
GUARD). LID REST LATCH must be inserted between rib on handle and
handle itself.
HOW TO USE YOUR ELECTRIC SKILLET

HELPFUL HINTS
• Before using the skillet for the first time, lightly brush cooking surface with
vegetable oil. Heat, uncovered, to 300°F. 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 saute foods on a lower temperature setting.
HOW TO CLEAN YOUR SKILLET
CAUTION: Skillet is hot. Handle carefully.
1. Always allow the skillet to completely cool before cleaning.
2. Unplug cord from wall outlet, then remove TEMPERATURE CONTROL PROBE
from appliance. 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 and dishwasher-safe.
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.

-7-
TEMPERATURE GUIDE
BURGERS 1⁄4lb. 3 to 9 minutes/per side (med.) 300°F
STEAK 1" thick, boneless 9 to 12 minutes/per side 300°F
CHICKEN boneless breasts 6 to 7 minutes/per side 300°F
FRENCH TOAST 3 to 5 minutes/per side 325°F
PANCAKES 1 to 3 minutes/per side 300°F
EGGS
Fried 2 to 3 minutes/first side 300°F
1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or
margarine in skillet
Poached 1 to 6 eggs 2 to 3 minutes 250°F or
300°F Pour 2 cups water and 1 tsp.
cider vinegar in skillet. Heat to
boiling. Break each egg
into a bowl; slip into water.
Cover and cook 2 to 3 minutes.
Scrambled 3 to 4 minutes 300°F
Melt 1 to 2 tablespoons
butter or margarine in skillet.
Add eggs, cook, stir gently,
until set and cooked.
BACON 5 minutes/first side 300°F
1 to 3 minutes/second side
SAUSAGE LINKS 8 to 10 minutes 300°F
SAUSAGE 6 minutes/first side 300°F
PATTIES 5 to 6 minutes/second side
FOOD AMOUNT TIME/DIRECTIONS TEMP.

-8--8-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine Dash nutmeg
1⁄2cup plus 2 tablespoons all-purpose flour 2⁄3cup milk
11⁄2teaspoons sugar 1 egg
2 teaspoons baking powder 1⁄2cup peeled and finely chopped apple
1⁄4teaspoon salt 2 tablespoons chopped pecans or walnuts
1⁄4teaspoon cinnamon Vegetable 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. Brush
lightly with oil. Pour about
1
⁄ 4 cup 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, addi-
tional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten 1 tablespoon butter or margarine
1⁄3cup milk 2 slices French bread, sliced 1-inch thick
1⁄4teaspoon vanilla extract
Dash nutmeg or cinnamon Confectioner’s sugar
1⁄2teaspoon confectioner’s sugar Maple syrup
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
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.

-9-
DENVER OMELET
1⁄2cup diced, cooked ham 3 eggs
1⁄4cup chopped green bell pepper 2 tablespoons water
1⁄4cup sliced fresh mushrooms 1⁄8teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine 1⁄3cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
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 tablespoon butter or margarine 2 eggs
1⁄4cup chopped onion 1⁄2cup chopped cooked ham
2 tablespoons all-purpose flour 1⁄2cup chopped fresh spinach
1⁄4cup milk 3⁄4cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. 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.
CHEESE AND BACON POTATOES
6 slices bacon 1⁄4cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 11⁄2cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 table-
spoons 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.

-10-
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 11⁄2teaspoons cornstarch
cut into 1⁄2-inch x 2-inch strips 3⁄4cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1⁄2teaspoon basil
Set skillet temperature to 350° F. 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. Blend seasonings and cornstarch into chicken
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring
gently, 1 minutes or until mixture is hot and thickened. Serve over past.
Makes 2 servings.
EASY BEEF FAJITAS
juice of 2 limes 1⁄2green or red bell pepper, thinly sliced
2 tablespoons olive oil 4 flour tortillas
1⁄2teaspoons ground cumin 1⁄2cup (2-ounces) monterey jack
1⁄4teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced guacamole, optional
1⁄8teaspoon red pepper flakes salsa, optional
freshly ground black pepper, to taste sour cream, optional
3⁄4-lb. top round steak, thinly sliced chopped tomatoes, optional
1 small onion, thinly sliced
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. Add remaining 1 table-
spoon 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 aluminum foil
and heat in 350° F. oven for 5 minutes. To assemble, spoon about
1
⁄ 4 of meat
and vegetables into center of each warmed tortilla. Sprinkle with 2 table-
spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired,
with guacamole, salsa, sour cream and/or chopped tomatoes.

-11-
SWISS STEAK
11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1⁄4cup flour 1 onion, sliced
3⁄4teaspoon salt 1 stalk celery, sliced
1⁄4teaspoon ground black pepper 1 carrot, thinly sliced
2 tablespoons shortening 1⁄2teaspoon worcestershire sauce
1 can (141⁄2-ounces) stewed tomatoes, drained
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.
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 1
1
⁄ 2 hours or until meat is tender. Remove meat from skillet.
Combine
1
⁄ 4 cup 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-FRY
3⁄4-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry 1⁄2medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot 1⁄2package (3-ounces) frozen snow peas, thawed
1 tablespoon vegetable oil 2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. 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.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about 1⁄2-inch thick 1⁄3cup raw long grain rice
1⁄3cup chopped onion 1⁄2teaspoon chili powder
1⁄4cup chopped green bell pepper 1 can (141⁄2-ounces) whole tomatoes
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa-
sionally, 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.

-12-
FISH FILLETS WITH LEMON DILL SAUCE
1/4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice
2 green onions, sliced 1/3 teaspoon dill weed
2 tablespoons butter or margarine 1/4 teaspoon salt
11/2 teaspoons all-purpose flour Dash ground black pepper
1/4 cup milk 1 to 2 orange roughy or other firm fish fillets,
2 tablespoons water (about 8-ounces each)
1 tablespoon white wine 1/4 cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minutes. 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. Heat
uncovered 1 to 2 minutes. Spoon sauce over fish.
CHICKEN CACCIATORE
2 tablespoons vegetable oil 1⁄3cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1⁄3cup chopped onion 1 bay leaf
1 clove garlic, minced 1 teaspoon Italian seasoning
1 can (141⁄2-ounces) peeled, diced tomatoes salt and ground black pepper to taste
hot cooked spaghetti or other pasta
Set skillet temperature to 350° F. 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.

-13-
STIR-FRY BEEF AND BROCCOLI
1⁄2to 3⁄4-lb. top round or sirloin 1⁄4teaspoon sugar
1 clove garlic, minced salt to taste
dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided 3⁄4cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1⁄2cup beef broth 1⁄2onion, sliced in thin wedges
11⁄2teaspoons cornstarch Hot cooked rice
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. Add oil and heat 1 minutes.
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 vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1⁄2to 3⁄4-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
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. 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.
Heat 1 minutes. Serve steaks with sauce spooned over meat.

Printed in China S16/428-0088
LIMITED ONE-YEAR WARRANTY
This product is warrantied 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 manufacturer 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 write to Rival®, c/o The Holmes Group, Attn: Consumer Service Dept., P.O. Box 769,
Milford, MA 01757. 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. The manufacturer 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.
For more information visit us on the web at www.rivalproducts.com
©2001, The Holmes Group