Rival Crock Pot Manuel utilisateur

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. 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

-3-

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.

-4-

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.

-5-

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.

-6-

QUESTIONS AND ANSWERS

“What if the food isn’t done after 8 hours…when the recipe

says 8 to 10 hours?”

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.

“Must the slow cooker be covered? Is it necessary to stir?”

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.

“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

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.

-7-

“Can I cook a roast without adding water?”

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.

-8-

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:

-9-

-10-

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.

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