Rival S16RB Manuel utilisateur

S16RB

Electric S illet

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

-2-

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 HEATING BASE and cord in

water or other liquids.

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 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. 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 the assembled appliance or S ILLET PAN on or near a hot gas or

electric burner. Do not place the assembled appliance in a heated oven.

However, the S ILLET PAN without the LID can be removed from the

HEATING BASE and placed in the oven.

11. Extreme caution must be used when moving appliance containing hot oil or

other hot liquids.

12. Do not operate the skillet unless fully assembled. Place S ILLET PAN on

HEATING BASE first, turn TEMPERATURE CONTROL DIAL to “OFF” and then

plug cord into wall outlet.

13. Do not use appliance for other than intended use.

14. To disconnect prior to removing skillet from heating base, turn TEMPERATURE

CONTROL DIAL to “OFF,” then remove plug from wall outlet.

15. Steam escaping from under the LID or the STEAM VENT is hot. Use caution

when removing the LID.

IMPORTANT SAFEGUARDS

-3-

This appliance is for HOUSEHOLD USE ONLY.

No user-serviceable parts inside. 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 E TENSION 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 unintentionally tripped over.

SAVE THESE INSTRUCTIONS

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider

than the other). To reduce the risk of electric shock,

this plug will fit into a polarized outlet only one way.

If the plug does not fit fully into the outlet, reverse the

plug. If it still does not fit, contact a qualified electrician.

Do not attempt to modify the plug in any way. If the plug fits loosely

into the AC outlet or if the AC outlet feels warm do not use that outlet.

16. Oven mitts are required when removing a hot LID or S ILLET PAN or to

remove cooked food from the S ILLET PAN.

IMPORTANT SAFEGUARDS (CONT.)

CAUTION: Some countertops are more sensitive to heat, use care not to place

skillet or S ILLET PAN on surfaces where heat may cause damage.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, skillet

may not operate properly. Skillet must be operated on a separate circuit from

other operating appliances.

Before use, wash the S ILLET PAN and LID in warm soapy water or in the

dishwasher and dry completely.

CAUTION: Do not immerse HEATING BASE in water or other liquids.

1. Set the skillet on a flat, dry, heat resistant surface.

2. Make sure that the S ILLET PAN is sitting securely on the HEATING BASE.

If the S ILLET PAN is not secure on the HEATING BASE, the product may not

function properly.

3. Turn TEMPERATURE CONTROL DIAL to “OFF”. Plug skillet into standard 120V

AC outlet and turn TEMPERATURE CONTROL DIAL to desired setting, by align-

ing the temperature with the POWER INDICATOR LIGHT. The POWER

INDICATOR LIGHT will come on and remain on while the TEMPERATURE

CONTROL DIAL is on the WARM or higher settings. Warm Setting: WARM

is recommended for keeping already hot, fully cooked food at the perfect

serving temperature. We do not recommend using the WARM setting for

more than 4 hours.

-4-

HOW TO USE YOUR ELECTRIC SKILLET

KNOW YOUR ELECTRIC SKILLET

Temperature

Control Dial

Glass Lid

Power Indicator Light

Steam Vent

Lid Handle

Skillet Pan

Heating Base

Handle

-5-

4. Preheat the skillet with the LID on for 10 -15 minutes.

NOTE: Due to manufacturing process, 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.

5. 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 required when handling the LID or S ILLET PAN.

6. When cooking is complete turn TEMPERATURE CONTROL DIAL to “OFF”.

7. Prior to removing pan from HEATING BASE, turn TEMPERATURE CONTROL

DIAL to “OFF” and remove plug from wall outlet.

8. The S ILLET PAN can be removed from the HEATING BASE and placed in the

oven for baking or roasting. The LID must be removed when using the S ILLET

PAN in the oven.

9. The S ILLET PAN can be used as a serving piece.

When placing the S ILLET PAN on a countertop,

kitchen table or other surface, place a hot plate

or trivet that measures at least 3/8" high under

the pan to prevent burning or discoloration of

the surface.

HOW TO USE YOUR ELECTRIC SKILLET (CONT.)

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.

• Questions or comments please visit us at www.rivalproducts.com or call

1-800-557-4825.

HOW TO CLEAN YOUR SKILLET

CAUTION: Skillet is hot: handle carefully.

1. When cooking is complete, turn TEMPERATURE CONTROL DIAL to “OFF” by

aligning with the POWER INDICATOR LIGHT. Unplug the cord from the outlet

and allow skillet to cool before cleaning.

2. The S ILLET PAN and LID can be washed in the dishwasher or in warm soapy

water with a soft cloth.

CAUTION: The HEATING BASE is not immersible.

3. With a damp cloth, clean the skillet HEATING BASE and TEMPERATURE

CONTROL PANEL.

-6-

-7-

TEMPERATURE GUIDE

BURGERS 1⁄4lb patti s. 5 to 9 minut s/p r sid (m d.) 350°F - 400°F

STEAK 1" thick, bon l ss 9 to 12 minut s/p r sid 350°F - 400°F

CHICKEN bon l ss br asts 6 to 7 minut s/p r sid 350°F - 400°F

FRENCH TOAST 3 to 5 minut s/p r sid 350°F - 400°F

PANCAKES 1 to 3 minut s/p r sid 350°F - 400°F

EGGS

Fri d 2 to 3 minut s/first sid 300°F

1 to 2 minut s/s cond sid

M lt 1 to 2 tsp. butt r or

margarin in skill t

Poach d 1 to 6 ggs 2 to 3 minut s 250°F or

300°F

Pour 2 cups wat r and 1 tsp.

cid r vin gar in skill t. H at to

boiling. Br ak ach gg

into a bowl; slip into wat r.

Cov r and cook 2 to 3 minut s.

Scrambl d 3 to 4 minut s 300°F

M lt 1 to 2 tbs.

butt r or margarin in skill t.

Add ggs, cook, stir g ntly,

until s t and cook d.

BACON 5 minut s/first sid 350°F - 400°F

1 to 3 minut s/s cond sid

SAUSAGE LINKS 8 to 10 minut s 350°F - 400°F

SAUSAGE 6 minut s/first sid 350°F - 400°F

PATTIES 5 to 6 minut s/s cond sid

FOOD AMOUNT TIME/DIRECTIONS SKILLET TEMP.

The cooking temperatures listed in this user manual are estimates. Adjust the

cooking temperature slightly up or down to achieve the results you prefer.

-8-

RECOMMENDED INTERNAL TEMPERATURE FOR MEAT

STEAK 145°F (m dium rar )

160°F (m dium)

170°F ( w ll don )

BURGERS(Ground Beef) 160°F

CHICKEN BREAST 170°F

PORK CHOPS 160°F (m dium)

170°F (w ll down)

HAM 160°F

FOOD MINIMUM INTERNAL TEMPERATURE

NOTE: Use this guide along with an “instant-read” meat thermometer to check

internal food temperature. The thermometer should penetrate the thickest part

of the food.

-9-

RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine Dash nutmeg

1⁄2cup plus 2 tablespoons all-purpose lour 2⁄3cup milk

11⁄2teaspoons sugar 1 egg

2 teaspoons baking powder 1⁄2cup peeled and inely chopped apple

1⁄2teaspoon vanilla 2 tablespoons chopped pecans or walnuts

1⁄4teaspoon cinnamon Vegetable oil

Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder 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

1⁄4cup batter for each pancake. Cook until bubbles come to the surface and the

bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for

breakfast or brunch or top with ice cream, additional nuts and caramel syrup for

dessert.

CLASSIC FRENCH TOAST

1 egg, slightly beaten 1 tablespoon butter or margarine

1⁄3cup milk 2 slices French bread, sliced 1-inch thick

1⁄4teaspoon vanilla extract Con ectioner’s sugar

Dash nutmeg or cinnamon Maple syrup

1⁄2teaspoon vanilla

Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F .

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.

-10-

DENVER OMELET

1⁄2cup diced, cooked ham 3 eggs

1⁄4cup chopped green bell pepper 2 tablespoons water

1⁄4cup sliced resh 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. Sauté 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 lour 1⁄2cup chopped resh spinach

1⁄4cup milk 3⁄4cup (3-ounces) Swiss cheese, shredded

Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté until

onions are tender, about 2 minutes, remove onion from skillet and set aside.

Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.

Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over

eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes.

Gently cut into four pie-shaped wedges. Lift each wedge onto serving plate.

RECIPES

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