Rival Crock Pot User manual

Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS

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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.
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. 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 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
stoneware when cooking.

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 appliances and
will not recur after a few uses.
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
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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

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 21⁄2hours
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.
3. Always cook with the lid on.
4. Follow recommended cooking times.
5. Do not use slow cooker stoneware for storage of food.
6. Do not reheat foods in your slow cooker.
7. Unplug unit when cooking is done and before cleaning.
8. 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 electric 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.
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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.
• If the stoneware has been preheated or is hot to the touch, do not put
in cold foods. Do not preheat slow before using unless specified in the
recipe. The stoneware should be at room temperature before adding
hot foods.
• To wash your stoneware right after cooking, use hot water. Do not
pour in cold water if the stoneware is hot.
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HINTS
• 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.
• For roasts and stews, pour liquid over 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.
• 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.
• 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.
• 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.
• A specific liquid called for in a recipe may be varied if an equal
quantity is substituted. (Such as substituting a 10 3⁄4ounce can of soup
plus 4 ounces of water for a 14 1⁄2ounce can of tomatoes OR 1⁄2cup
beef or chicken broth for 1⁄2cup of wine, etc.)
• 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 11⁄2hours or until
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
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QUESTIONS AND ANSWERS
Q “What if the food isn’t done after 8 hours…when the recipe
says 8 to 10 hours?”
A 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.
Q “Must the slow cooker be covered? Is it necessary to stir?”
A 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.
Q “How about thickening the juices or making gravy?”
A 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 solid foods, leaving the
juices. Prepare a smooth paste of approximately 1⁄2cup flour or
cornstarch to 1⁄2cup 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.
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Q “Can I 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.
QUESTIONS AND ANSWERS
GUIDE TO ADAPTING 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:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
• 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
liquid last).
• 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.
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GUIDE TO ADAPTING RECIPES (CONT.)
TIME GUIDE
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 1⁄4cup extra liquid per 1⁄4cup
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 take longer to cook than meat, slice or chop them when
possible.
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
11⁄2to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:
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GUIDE TO ADAPTING 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.