Rival Slow Cooker 5050 WCN User Guide

5050 WCN  
Slow Cooker Plus Skillet  
Owner’s Guide  
READ AND SAVE THESE INSTRUCTIONS  
 
unit and use hot pads when moving your heated Skillet/Slow Cooker.  
12. Do not use appliance for other than intended use.  
INTRODUCTION  
®
This is our most versatile Crock-Pot Slow Cooker yet! It can be used as  
both a Slow Cooker and a Skillet. The Glass Lid fits both the Slow Cooker  
and Skillet, and features a Steam Vent that must be closed when the  
Slow Cooker is in use and open when the Skillet is in use.  
13. Avoid sudden temperature changes, such as adding refrigerated  
foods into a heated pot or immersing hot unit into cold water.  
14. Always attach Temperature Control Probe to appliance first, then  
plug cord into the wall outlet. To disconnect, turn Temperature  
Control Probe to OFF, then remove plug from wall outlet.  
IMPORTANT SAFEGUARDS  
15. Place padding under Removable Stoneware before setting on counter  
When using electrical appliances, basic safety precautions should always  
be followed, including the following:  
or table.  
1. Read all instructions before using. Clean all components before use.  
SAVE THESE INSTRUCTIONS  
2. Do not touch hot surfaces. Use handles on Base. CAUTION: Outside  
of unit is hot during use.  
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/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  
unintentionally.  
3. To protect against electrical shock, do not immerse Cord, plug, or  
Temperature Control Probe in water or other liquids.  
4. Close supervision is necessary when any appliance is used by or near  
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 the manufacturer (see warranty) for examination,  
repair, or adjustment.  
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.  
7. The use of accessory attachments not recommended by the  
manufacturer may cause fire, electric shock or injury.  
POLARIZED PLUG  
8. Do not use outdoors.  
appliance has a polarized plug (one blade is wider than  
the other). To reduce the risk of electric shock, this plug  
is intended to 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.  
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 turn Temperature Control Probe  
OFF, unplug AC Cord, disconnect Temperature Control Probe from  
 
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HOW TO USE YOUR SLOW COOKER  
PARTS AND FEATURES  
• Make sure the Temperature Control Probe is inserted securely into  
Knob  
the Probe Guard.  
• Use the settings in the GREEN section to choose your  
temperature setting.  
Steam Vent  
Glass Lid  
Turn the Temperature Control Dial to either HIGH or LOW. Make  
Removable Stoneware  
Non-Stick Cooking Surface  
Skillet  
sure the arrow is lined up properly with the setting you have chosen.  
• Be sure to turn the probe to OFF when cook time is finished.  
1. There are two temperature settings. LOW is recommended for slow  
1
”all-day” cooking. 1 hour on HIGH equals about 2 to 2 ⁄  
2
hours  
Base  
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 an additional 2 hours on HIGH.  
Probe Guard  
Temperature Control Dial  
Temperature Control Probe  
Cord  
IMPORTANT! Make sure Steam Vent on Glass Lid is CLOSED when using  
slow cooker.  
3. Always cook with the Glass Lid on.  
BEFORE FIRST USE  
• Wash the Glass Lid, Removable Stoneware and Skillet in warm soapy  
water. Rinse and dry thoroughly.  
CAUTION: Use care when lifting Glass Lid. Hot liquid may build up  
along the inside of the metal rim and may dribble out when Glass Lid is  
removed.  
CAUTION: Do not wash or immerse Temperature Control Probe.  
4. Follow recommended cooking times.  
5. Do not reheat foods in your Slow Cooker.  
6. Unplug unit when cooking is done and before cleaning.  
7. Removable Stoneware is ovenproof and microwave safe. Do not use  
Glass Lid in microwave or conventional oven. Do not use Removable  
Stoneware on gas or electric burners or under broiler.  
• Before using the Skillet for the first time, condition the Non-Stick  
Cooking Surface by lightly brushing the Non-Stick Cooking Surface  
with vegetable oil. Heat, uncovered, to 300° F. Turn to OFF and cool  
completely. Wipe away excess oil.  
8. Never overfill the Removable Stoneware. There should be at least a 1”  
space between the top of the Removable Stoneware and the food. For  
soups and stews leave at least a 2” space, this will leave sufficient room  
for the soup to simmer.  
 
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HOW TO USE YOUR ELECTRIC SKILLET  
HOW TO USE YOUR ELECTRIC SKILLET (CONT.)  
• Make sure the Temperature Control Probe is inserted securely into  
the Probe Guard.  
6. After food is cooked, set the Temperature Control Dial to WARM  
until ready to serve, or to OFF if food is removed immediately.  
• Use the settings in the BLACK section to choose your  
temperature setting.  
Turn the Temperature Control Dial to the desired  
temperature setting.  
• Be sure to turn the Temperature Control Dial to OFF when cook  
time is finished.  
7. When finished using, turn Temperature Control Dial to OFF. Unplug  
Cord from wall outlet. After Skillet has cooled, remove Temperature  
Control Probe. CAUTION: Temperature Control Probe may be hot.  
HOW TO CLEAN YOUR SLOW COOKER  
Unplug unit and remove Removable Stoneware.  
1. Fill Removable 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-  
NEVER IMMERSE THE TEMPERATURE CONTROL PROBE IN WATER  
USING YOUR ELECTRIC SKILLET  
1. Set the Skillet on a flat, dry, heat resistant surface.  
2. Set Temperature Control Dial to OFF and plug Temperature Control  
Probe into Probe Guard on Skillet. Plug Cord into 120 volt AC outlet.  
®
Ami Polishing Cleanser) or vinegar to remove water spots or other  
stains. Alternatively, the Removable Stoneware can go safely into  
the dishwasher.  
3. Turn Temperature Control Dial to desired temperature. Use the  
settings in the BLACK section to choose your temperature. NOTE:  
The cooking temperatures listed in this Owner‘s Guide are estimates.  
Adjust the cooking temperature slightly up or down to achieve the  
results you prefer.  
4. Place food in Skillet and cook according to Temperature Guide or  
your favorite recipe. Adjust temperature according to personal  
preference and type of food prepared.  
5. Use the Glass Lid and close the Steam Vent when a moist-heat  
cooking method is desired, as for roasting, braising or steaming.  
CAUTION: Use care when lifting Glass Lid. Hot liquid may build up  
along the inside of the metal rim and may dribble out when Glass  
Lid is removed. When a drier heat is preferred, you may wish to  
open the Steam Vent during the last 10 to 15 minutes of cooking.  
CAUTION: Escaping steam is hot! To avoid escaping steam, lift Glass  
Lid away from you. CAUTION: Skillet is hot! Use hot pads or oven  
mitts.  
3. The Glass Lid may be washed in the top rack ONLY of the dishwasher.  
CARE OF REMOVABLE STONEWARE  
As with any fine ceramic, the Removable Stoneware bowl will not  
withstand the shock of sudden temperature changes.  
• If the Removable Stoneware has been preheated or is hot to the  
touch, do not put in cold foods. Do not preheat Slow Cooker before  
using unless specified in the recipe. The Removable Stoneware should  
be at room temperature before adding hot foods.  
• To wash your Removable Stoneware right after cooking, use hot  
water. Do not pour in cold water if the Removable Stoneware is hot.  
 
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HOW TO CLEAN YOUR ELECTRIC SKILLET  
1. Turn Temperature Control Dial to OFF. After Skillet has cooled, remove  
Temperature Control Probe (make sure that it is unplugged from  
outlet). CAUTION: Do not immerse Temperature Control Probe in  
water or other liquids. Temperature Control Probe may be cleaned  
by wiping with a damp cloth. CAUTION: Always make sure that  
Probe Guard and Temperature Control Probe are completely dry  
prior to use.  
SLOW COOKER HINTS (CONT.)  
• Because there is direct heat at the bottom, always fill the Removable  
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  
3
quantity is substituted. (Such as substituting a 10 ⁄  
4
ounce can of soup  
1
1
plus 4 ounces of water for a 14 ⁄  
2
ounce can of tomatoes OR ⁄  
2
cup  
1
beef or chicken broth for ⁄  
2
cup of wine, etc.)  
2. Wash Glass Lid in hot soapy water or top rack of dishwasher, then  
rinse thoroughly and dry.  
• 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  
3. Thoroughly wash Skillet in hot soapy water, then rinse thoroughly and  
dry. NOTE: To remove stubborn stains from Skillet or Glass Lid, use a  
®
non-abrasive cleaner such as Bon-Ami polishing cleanser. CAUTION:  
with 3 times their volume of unsalted water and bring to a boil. Boil  
Do not use metal scouring pads or harsh abrasive powders.  
1
10 minutes, reduce heat, cover and allow to simmer 1 ⁄  
2
hours or until  
4. In time, the Non-Stick Cooking Surface may discolor. This is normal  
and will not alter its Non-Stick properties. To remove any  
beans are tender. Soaking in water, if desired, should be completed  
before boiling. Discard water after soaking or boiling.  
discoloration, use a commercial cleaner for Non-Stick finishes such as  
®
Dip-It coffeepot destainer. Follow package directions. Recondition the  
SKILLET HINTS  
Non-Stick Cooking Surface before using again.  
• Use only nylon or heat-proof plastic utensils. Metal utensils may  
SLOW COOKER HINTS  
scratch the Non-Stick Cooking Surface.  
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.  
• This Skillet is not designed to deep fry. To pan-fry, do not use more  
1
than ⁄  
2
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.  
• 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.  
• When preparing foods not listed in Temperature Guide, start with a  
low temperature and work up to desired cooking temperature.  
• If Non-Stick Cooking Surface has been conditioned (see above), there  
is no need for additional cooking oils or fats when cooking. A small  
amount of butter, shortening or oil will however, add flavor and aid  
in even browning.  
• Most vegetables should be thinly sliced or placed near the sides or  
bottom of the Removable 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.  
 
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QUESTIONS AND ANSWERS FOR SLOW COOKER  
QUESTIONS AND ANSWERS FOR SLOW COOKER (CONT.)  
Q
A
“Can I cook a roast without adding water?”  
Q
A
“What if the food isn’t done after 8 hours…when the recipe  
says 8 to 10 hours?”  
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.  
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.  
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 Glass Lid 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.  
Q
A
“Must the Slow Cooker be covered? Is it necessary to stir?”  
Cook with the Glass Lid on. The Slow Cooker will not recover heat  
losses quickly when cooking on LOW setting. Significant amounts  
of heat escape whenever the Glass Lid is removed; therefore the  
cooking time must be extended. Avoid frequent removal of the  
Glass Lid for checking cooking progress or stirring. Never remove  
Glass Lid 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.  
• It’s “one-step” cooking: many steps in recipes may be deleted. Add  
ingredients to Removable 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.  
Q
A
“How about thickening the juices or making gravy?”  
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  
1
juices. Prepare a smooth paste of approximately ⁄  
2
cup flour or  
1
cornstarch to ⁄  
2
cup 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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TIME GUIDE FOR SLOW COOKER  
GUIDE TO ADAPTING RECIPES (CONTINUED)  
IF RECIPE SAYS:  
15 to 30 minutes  
35 to 45 minutes  
50 minutes to 3 hours  
COOK ON LOW:  
OR COOK ON HIGH:  
MILK  
1
4 to 6 hours  
6 to 10 hours  
8 to 18 hours  
1 2  
to 2 hours  
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.  
3 to 4 hours  
4 to 6 hours  
SOUPS  
Most uncooked meat and vegetable combinations will require at least 8  
hours on LOW.  
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.  
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.  
1
4
If cooked rice is called for, stir in with other ingredients; add ⁄ cup extra  
1
4
liquid per ⁄ cup 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.  
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.  
 
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®
TEMPERATURE GUIDE (SKILLET)  
CROCK-POT SLOW COOKER RECIPES  
FOOD  
AMOUNT  
TIME/DIRECTIONS  
TEMP.  
POT ROAST OF BEEF  
BURGERS  
STEAK  
1/4 lb.  
3 to 9 minutes/per side (medium) 300°F  
2 to 3 potatoes, sliced  
2 to 3 carrots, sliced  
1 to 2 onions, sliced  
Salt and pepper to taste  
2 pound beef roast  
1" thick, boneless 9 to 12 minutes/per side  
boneless breasts 6 to 7 minutes/per side  
3 to 5 minutes/per side  
300°F  
300°F  
325°F  
300°F  
1
2
⁄ cup beef broth  
CHICKEN  
FRENCH TOAST  
PANCAKES  
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add  
liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and  
vegetables with spatula and thicken for gravy if desired (see “HINTS” page 8). Without  
Vegetables: Season roast with salt and pepper and any other favorite seasonings. Add  
no liquid. Cook as directed.  
1 to 3 minutes/per side  
EGGS  
Fried  
2 to 3 minutes/first side  
1 to 2 minutes/second side  
Melt 1 too 2 tsp. butter or  
margarine in skillet  
300°F  
HEARTY BEEF STEW  
1
2
1 ⁄ to 2 pounds stew beef,  
cut in 1-inch cubes  
1 can (28-oz.) tomatoes  
2 to 3 stalks celery, sliced  
1
4
4 to 5 carrots, sliced  
1 small onion, diced  
Salt and pepper to taste  
⁄ cup quick-cooking tapioca  
1 whole clove (optional)  
2 bay leaves  
Poached  
1 to 6 eggs  
2 to 3 minutes  
Pour 2 cups water and 1 tsp.  
cider vinegar in skillet.  
250°F or 300°F  
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on  
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).  
Heat to boiling. Break each egg  
into a bowl; slip into water.  
LID and cook 2 to 3 minutes.  
CHICKEN CACCIATORE  
1 medium onion, thinly sliced  
3-lb. chicken, cut up  
2 cloves garlic, minced  
Scrambled  
BACON  
3 to 4 minutes  
300°F  
300°F  
2 teaspoon oregano leaves  
1
Melt 1 to 2 tablespoons butter  
or margarine in skillet. Add  
eggs, cook, stir gently, until  
set and cooked.  
2
2 cans (6-oz. each ) tomato paste  
1 can (4-oz.) sliced mushrooms, drained  
⁄ teaspoon basil leaves  
1
2
⁄ teaspoon celery seed  
1 teaspoon salt  
1 bay leaf  
1
1
2
2
⁄ teaspoon pepper  
⁄ cup dry white wine  
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together  
tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over  
chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over  
spaghetti or vermicelli.  
5 minutes/first side  
1 to 3 minutes/second side  
SAUSAGE  
LINKS  
8 to 10 minutes  
300°F  
300°F  
SAUSAGE  
PATTIES  
6 minutes/first side  
5 to 6 minutes/second side  
 
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RECIPES  
RECIPES  
BARBECUE RIBS  
ITALIAN TOMATO AND MEAT SAUCE  
1
1
2
2
2 ⁄ to 3 pounds spareribs  
1 onion, sliced  
Salt and pepper to taste  
1 ⁄ pounds ground chuck, browned  
1 cup chopped onion  
1 bay leaf  
1 bottle (16-oz.) of smoky barbecue sauce  
(or 2 cups homemade sauce)  
2 stalks celery, chopped  
1 teaspoon salt  
2 cloves garlic  
1
2
1 can (14 ⁄ -oz.) tomatoes  
2 teaspoons dried oregano leaves  
1
4
2 cans (6-oz.) tomato paste  
⁄ teaspoon dried thyme leaves  
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15  
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into  
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on  
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).  
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to  
10 hours.  
BEEF BOURGUIGNON (BEEF STEW WITH WINE)  
Barbecue Meats  
1
2
6 strips bacon, cut in ⁄ -inch pieces  
1 tablespoon tomato paste  
Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.  
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8  
to 10 hours. (HIGH: 4 to 6 hours).  
2 to 3-pound beef rump or chuck,  
2 cloves garlic, minced  
1
3
2
4
cut in 1 ⁄ -inch cubes  
⁄ teaspoon whole thyme  
1 medium carrot, sliced  
1 small onion, sliced  
1 bay leaf  
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and  
drippings over top. Place under broiler for 5 to 10 minutes.  
1
2
⁄ pound tiny white onions  
1
2
Salt and pepper to taste  
⁄ to 1 pound fresh mushrooms, sliced  
3 tablespoons flour  
2 tablespoons butter  
SWEET AND SOUR SHRIMP  
3
1
4
2
1 can (10 ⁄ -oz.) condensed beef broth  
⁄ cup red or Burgundy wine  
1 package (6 ounces) frozen  
Chinese pea pods, partially thawed  
1 can (13 ounces) juice-pack pineapple  
chunks or tidbits (drain and reserve juice)  
2 tablespoons cornstarch  
1 cup boiling water  
1
2
⁄ cup reserved pineapple juice  
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown  
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with  
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked  
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to  
10 hours. Sauté mushrooms in butter, and add with wine to stoneware about 1 hour  
before serving. To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons  
flour with 3 tablespoons melted butter or margarine. Stir into stew.  
2 teaspoons soy sauce  
1
2
⁄ teaspoon ground ginger  
1
2
2 cans (4 ⁄ ounces each) shrimp,  
3 tablespoons sugar  
rinsed and drained  
1 chicken bouillon cube  
2 tablespoons cider vinegar  
Fluffy rice  
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together  
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy  
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1  
minute or until thickened and transparent. Gently blend sauce into pea pods and  
pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and  
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.  
 
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RECIPES  
RECIPES  
2 to 3-pound chicken, cut up  
(or 3 whole chicken breasts, halved)  
1 can (1034-oz.) condensed cream  
of mushroom soup  
CHICKEN IN MUSHROOM GRAVY  
FAVORITE CHILI  
1
1
4
⁄ cup dry white wine or chicken broth  
1 can (4-oz.) sliced mushrooms, drained  
Salt and pepper  
4
⁄ pound dry pinto or kidney beans  
1 clove garlic, minced  
(see page 6)  
2 tablespoons chili powder  
1
1
2
2
1 can (14 ⁄ -oz.) tomatoes  
⁄ teaspoon ground cumin  
1
2
1 pound coarsely ground chuck,  
browned and drained  
⁄ teaspoon ground black pepper  
1
2
⁄ green bell pepper, seeded and chopped  
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and  
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.  
(HIGH: 3 to 4 hours).  
1 small onion, chopped  
Salt to taste  
Completely soften beans as directed on page 4. Put all ingredients in stoneware.  
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).  
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for  
dry beans.  
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken  
pieces to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir  
sour cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over  
chicken with rice or noodles.  
CHICKEN IN A POT  
1 to 2 carrots, sliced  
1 teaspoon salt  
1
FRENCH ONION SOUP  
2
1 to 2 onions, sliced  
⁄ teaspoon coarse black pepper  
1
1 quart beef bouillon or brown stock  
3 medium yellow onions, thinly sliced  
1 tablespoon sugar  
2
1 to 2 celery stalks, sliced  
2 to 3 pound whole broiler/fryer chicken  
⁄ cup water, chicken broth or white wine  
1
2 tablespoons flour  
2
⁄ to 1 teaspoon basil  
1
4
3 tablespoons butter  
⁄ cup dry vermouth or cognac (optional)  
1
2
⁄ teaspoon salt  
1 cup grated Parmesan cheese  
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,  
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 3  
hours, using 1 cup water). Remove chicken and vegetables with spatula.  
1
2
to 5  
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15  
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour  
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6  
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.  
NEW ENGLAND STYLE BAKED BEANS  
1
2
1 pound dry navy beans  
⁄ cup packed brown sugar  
1
2
1 pound smoked ham or ham hocks  
⁄ cup maple syrup  
1
2
or ⁄ -pound cubed salt pork  
1 teaspoon salt  
1
2
1
⁄ cup chopped onion  
1 teaspoon dry mustard  
2
1 ⁄ cups water  
Completely soften beans as directed on page 4. Drain and put beans in stoneware.  
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10  
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).  
Cut ham from bone and return to slow cooker.  
 
-18-  
-19-  
SKILLET RECIPES  
RECIPES  
APPLE NUT PANCAKES  
DENVER OMELET  
2 tablespoons butter or margarine  
Dash nutmeg  
1
2
⁄ cup diced, cooked ham  
3 eggs  
1
2
2
3
⁄ cup plus 2 tablespoons all-purpose flour  
⁄ cup milk  
1
4
⁄ cup chopped green bell pepper  
2 tablespoons water  
1
2
⁄ teaspoons sugar  
1 egg  
1
1
4
8
⁄ cup sliced fresh mushrooms  
⁄ teaspoon salt  
1
2
2 teaspoons baking powder  
⁄ cup peeled and finely chopped apple  
1 green onion, sliced  
Dash cayenne pepper  
1
4
⁄ teaspoon salt  
2 tablespoons chopped pecans or walnuts  
Vegetable oil  
1
3
1 tablespoon butter or margarine  
⁄ cup (1-ounce) cheddar cheese, shredded  
1
4
⁄ teaspoon cinnamon  
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.  
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.  
1
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, additional nuts and  
caramel syrup for dessert.  
HAM AND EGG FAVORITE  
1 tablespoon butter or margarine  
2 eggs  
1
1
CLASSIC FRENCH TOAST  
4
2
⁄ cup chopped onion  
⁄ cup chopped cooked ham  
1
1 egg, slightly beaten  
1 tablespoon butter or margarine  
2
2 tablespoons all-purpose flour  
⁄ cup chopped fresh spinach  
1
3
1
3
⁄ cup milk  
2 slices French bread, sliced 1-inch thick  
4
4
⁄ cup milk  
⁄ cup (3-ounces) Swiss cheese, shredded  
1
4
⁄ teaspoon vanilla extract  
Dash nutmeg or cinnamon  
Confectioner’s sugar  
Maple syrup  
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.  
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.  
 
-20-  
-21-  
RECIPES  
RECIPES  
PASTA WITH PEPPERS AND CHICKEN  
SHRIMP AND VEGETABLE STIR-FRY  
3
4
⁄ -lb. raw, shrimp, shelled and deveined  
2 tablespoons light soy sauce  
2 tablespoons dry sherry  
1 small sweet red bell pepper, in thin strips  
1 clove garlic, minced  
1 tablespoon olive oil  
Pinch ground red pepper  
1 cup broccoli flowerettes  
Salt and ground black pepper to taste  
1
2
⁄ medium onion, thinly sliced  
1
2
1 whole boneless, skinless chicken breast,  
⁄ teaspoons cornstarch  
2 teaspoons cornstarch  
1 teaspoon grated gingerroot  
5 large fresh mushrooms, sliced  
1
3
2
4
cut into ⁄ -inch x 2-inch strips  
⁄ cup chicken broth  
1
2
⁄ package (3-ounces) frozen snow peas,  
1 cup sliced red, green or yellow bell pepper  
4-ounces linguine or fettuccine, cooked  
and drained  
thawed  
(or combination)  
1 tablespoon vegetable oil  
2 stalks celery, sliced  
1
2
⁄ teaspoon basil  
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.  
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.  
STIR-FRY BEEF AND BROCCOLI  
1
3
1
2
4
4
⁄ to ⁄ -lb. top round or sirloin  
⁄ teaspoon sugar  
EASY BEEF FAJITAS  
1 clove garlic, minced  
salt to taste  
1
2
juice of 2 limes  
⁄ green or red bell pepper, thinly sliced  
dash ground ginger  
2 tablespoons sesame or peanut oil  
2 tablespoons olive oil  
4 flour tortillas  
3
4
2 tablespoons soy sauce, divided  
⁄ cup broccoli flowerettes  
1
1
2
2
⁄ teaspoons ground cumin  
⁄ cup (2-ounces) monterey jack  
2 tablespoons dry sherry, divided  
1 to 2 medium carrots, bias sliced  
1
4
⁄ teaspoon salt  
or cheddar cheese, shredded  
guacamole, optional  
1
1
2
2
⁄ cup beef broth  
⁄ onion, sliced in thin wedges  
1 clove garlic, minced  
1
2
⁄ teaspoons cornstarch  
Hot cooked rice  
1
8
⁄ teaspoon red pepper flakes  
salsa, optional  
freshly ground black pepper, to taste  
sour cream, optional  
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 tablespoon 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.  
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 temperature, 30  
minutes. Set skillet temperature to 350° F. 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 aluminum foil and heat in 350° F. oven for 5  
1
minutes. To assemble, spoon about ⁄  
4
of 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.  
 
-23-  
-22-  
RECIPES  
RECIPES  
STEAK AU POIVRE  
ORANGE FRENCH TOAST  
4 ea. French bread, thick slices  
1⁄2 c. Silvered Almonds  
2 ea. Eggs  
2 teaspoons black peppercorns or mixture  
of black, green and pink peppercorns  
1 tablespoon butter or margarine  
1 green onion, sliced  
1 ea. Zest grated from an orange  
1⁄4 tsp. Vanilla extract  
1
3
2
4
⁄ to ⁄ -lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth  
1⁄2 c. Fresh orange Juice  
3 tablespoons water  
1⁄8 tsp. Salt  
Orange Syrup  
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, stirring 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.  
1⁄2 c. Maple syrup  
1⁄4 c. Fresh orange juice  
Preheat skillet to 350ºF and add 2 tablespoons of vegetable oil. Wisk together the  
eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread in the  
egg mixture until thoroughly soaked. Transfer to the Skillet and cook 1-2 pieces at  
a time until each side is golden brown. Combine the syrup and remaining 1/4 cup  
orange juice in a small bowl and stir until completely mixed. Place toast on  
serving platter and pour syrup over. Sprinkle with silvered almonds.  
BANANA STUFFED FRENCH TOAST  
1 loaf of country style bread un-sliced (16oz)  
5 eggs  
1/2 cup of milk  
4 bananas  
2 TB of butter  
2 TB of pure vanilla extract  
2 TB of Brown sugar  
Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;  
discard the ends of the bread. Carefully cut each slice in half but do not cut  
completely through middle, this will create a pocket for the bananas. In a bowl  
beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical slices,  
add to skillet and sprinkle with remaining brown sugar. Allow bananas to cook for  
1 minute and turn to cook for an additional minute. Remove and allow bananas  
to completely cool. When bananas are cooled fill the bread slices with the  
bananas. Then allow bread to soak in the egg mixture. Repeat procedure for the  
remaining slices. Heat skillet to 350ºF and add remaining butter. Add the bread  
cook 1-2 pieces at a time and cook for 5 minutes on each side, being careful  
not to burn them. Serve with warm maple syrup or fresh banana slices and  
brown sugar.  
 
-25-  
-24-  
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: Consumer Returns, 32 B Spur Drive, El Paso, TX  
79906. 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. 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  
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.  
©2002, Rival  
A Division of The Holmes Group  
 
Printed in China  
428-0346  

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