Rival Fryer S16G User Guide

S16G  
Electric Skillet  
Owner’s Guide  
READ AND SAVE THESE INSTRUCTIONS  
 
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 hazards result-  
ing from entanglement or tripping over a long 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 tripped over unintentionally.  
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 in use to indi-  
cate that the skillet is maintaining 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  
s 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  
e plug. If it still does not fit, contact a qualified electrician. Do not  
attempt to defeat this safety feature.  
-3-  
 
KNOW YOUR ELECTRIC SKILLET  
Steam Vent  
Glass Lid  
Lid Handle  
Side Handle/Leg  
Temperature  
Control Dial  
Temperature  
Control Probe*  
Side Handle/Leg  
*NOTE: use only model CTC-1  
temperature control probe. Use  
of any other probe could damage  
the unit and void warranty.  
Probe Guard  
HOW TO USE YOUR ELECTRIC SKILLET  
1. Set the skillet on a flat, dry, heat resistant surface.  
2. Turn temperature control to “OFF”. Plug temperature control probe securely  
into receptacle on skillet, plug into standard 120v AC outlet and turn tempera-  
ture 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.)  
4. Preheat the skillet with the lid on for 10 – 15 minutes or until the indicator  
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.  
-4-  
 
NOTE: If heating oil, always leave the lid off. If oil smokes, immediately turn  
skillet “OFF” and allow to cool.  
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. 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.  
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 sauté foods on a lower temperature setting.  
-5-  
 
TEMPERATURE GUIDE  
FOOD  
AMOUNT  
TIME/DIRECTIONS  
TEMP.  
1
BURGERS  
STEAK  
CHICKEN  
FRENCH TOAST  
PANCAKES  
4  
lb.  
3 to 9 minutes/per side (med.)  
9 to 12 minutes/per side  
6 to 7 minutes/per side  
3 to 5 minutes/per side  
1 to 3 minutes/per side  
300°F  
300°F  
300°F  
325°F  
300°F  
1" thick, boneless  
boneless breasts  
EGGS  
Fried  
2 to 3 minutes/first side  
1 to 2 minutes/second side  
Melt 1 to 2 tsp. butter or  
margarine in skillet  
300°F  
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  
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  
1 to 3 minutes/second side  
SAUSAGE LINKS  
8 to 10 minutes  
6 minutes/first side  
5 to 6 minutes/second side  
300°F  
300°F  
SAUSAGE  
PATTIES  
-6-  
 
RECIPES  
APPLE NUT PANCAKES  
2 tablespoons butter or margarine  
Dash nutmeg  
1
2
2
1
cup plus 2 tablespoons all-purpose flour  
3
cup milk  
1 ⁄ teaspoons sugar  
2
1 egg  
1
2 teaspoons baking powder  
2
cup peeled and finely chopped apple  
1
4
teaspoon salt  
teaspoon cinnamon  
2 tablespoons chopped pecans or walnuts  
Vegetable oil  
1
4
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  
1
lightly with oil. Pour about ⁄  
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
3
cup milk  
2 slices French bread, sliced 1-inch thick  
1
4
teaspoon vanilla extract  
Dash nutmeg or cinnamon  
Confectioner’s sugar  
Maple syrup  
1
2
teaspoon confectioner’s sugar  
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.  
-7-  
 
DENVER OMELET  
1
2
cup diced, cooked ham  
3 eggs  
1
4
cup chopped green bell pepper  
cup sliced fresh mushrooms  
2 tablespoons water  
1
1
4
8  
teaspoon salt  
1 green onion, sliced  
Dash cayenne pepper  
1
1 tablespoon butter or margarine  
3
cup (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
2
1
4  
cup chopped onion  
cup chopped cooked ham  
1
2 tablespoons all-purpose flour  
2
cup chopped fresh spinach  
1
3
4
cup milk  
4
cup (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  
1
6 slices bacon  
4
1
cup onion, finely chopped  
4 large potatoes, thinly sliced with skins on  
1 can (4-ounces) chopped green chilies  
1 ⁄ cup (6-ounces) cheddar cheese, shredded  
2
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.  
- 8-  
 
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
1 whole boneless, skinless chicken breast,  
1 ⁄  
2
teaspoons cornstarch  
1
3
4
cut into 2-inch x 2-inch strips  
cup chicken broth  
1 cup sliced red, green or yellow bell pepper  
4-ounces linguine or fettuccine, cooked  
and drained  
(or combination)  
teaspoon basil  
1
2
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  
1
juice of 2 limes  
2 tablespoons olive oil  
2
green or red bell pepper, thinly sliced  
4 flour tortillas  
1
1
2
teaspoons ground cumin  
teaspoon salt  
2
cup (2-ounces) monterey jack  
or cheddar cheese, shredded  
1
4
1 clove garlic, minced  
guacamole, optional  
salsa, optional  
sour cream, optional  
chopped tomatoes, optional  
1
8
teaspoon red pepper flakes  
freshly ground black pepper, to taste  
3
4-lb. top round steak, thinly sliced  
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  
1
and heat in 350° F. oven for 5 minutes. To assemble, spoon about ⁄  
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.  
- 9-  
 
SWISS STEAK  
1
3
1 ⁄2-lbs beef round steak, 4- to 1-inch thick  
1 can (8-ounces) tomato sauce  
1 onion, sliced  
1
4
cup flour  
3
4
teaspoon salt  
1 stalk celery, sliced  
1
4
teaspoon ground black pepper  
1 carrot, thinly sliced  
1
2 tablespoons shortening  
2
teaspoon worcestershire sauce  
1
1 can (14 ⁄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  
1
heat about 1 ⁄  
2
hours or until meat is tender. Remove meat from skillet.  
1
Combine ⁄  
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  
2 tablespoons dry sherry  
2 teaspoons cornstarch  
1 cup broccoli flowerettes  
1
2
medium onion, thinly sliced  
5 large fresh mushrooms, sliced  
1
1 teaspoon grated gingerroot  
1 tablespoon vegetable oil  
2
package (3-ounces) frozen snow peas, thawed  
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  
1
1
3
2 to 4 center cut pork chops, about 2-inch thick  
cup raw long grain rice  
1
1
3
cup chopped onion  
2
teaspoon chili powder  
1
1
4
cup chopped green bell pepper  
1 can (14 ⁄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.  
-10 -  
 
FISH FILLETS WITH LEMON DILL SAUCE  
1/4-lb. fresh mushrooms, sliced  
2 green onions, sliced  
1 tablespoon lemon juice  
1/3 teaspoon dill weed  
2 tablespoons butter or margarine  
11/2 teaspoons all-purpose flour  
1/4 cup milk  
1/4 teaspoon salt  
Dash ground black pepper  
1 to 2 orange roughy or other firm fish fillets,  
(about 8-ounces each)  
2 tablespoons water  
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  
1
2 tablespoons vegetable oil  
3  
cup chopped green bell pepper  
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained  
1
3  
cup chopped onion  
1 bay leaf  
1 clove garlic, minced  
1 can (14 ⁄2-ounces) peeled, diced tomatoes  
1 teaspoon Italian seasoning  
salt and ground black pepper to taste  
hot cooked spaghetti or other pasta  
1
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.  
- 11-  
 
STIR-FRY BEEF AND BROCCOLI  
1
3
1
4
2
to ⁄4-lb. top round or sirloin  
teaspoon sugar  
1 clove garlic, minced  
salt to taste  
dash ground ginger  
2 tablespoons sesame or peanut oil  
3
2 tablespoons soy sauce, divided  
4
cup broccoli flowerettes  
2 tablespoons dry sherry, divided  
1 to 2 medium carrots, bias sliced  
1
1
2
cup beef broth  
2
onion, sliced in thin wedges  
1
1 ⁄ teaspoons cornstarch  
2
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  
of black, green and pink peppercorns  
1 tablespoon butter or margarine  
1 green onion, sliced  
3 tablespoons bourbon or beef broth  
1
3
2
to ⁄4-lb. boneless steak, (1 strip or sirloin steak)  
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.  
-12 -  
 
- 13-  
 
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:  
Or, you may write to Rival c/o The Holmes Group, attention: Customer Service Department, 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 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.  
Printed in China  
S16 G/428-0086  
©2001, The Holmes Group  
 

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