Crock-Pot 3850 User Manual

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-purchace).

2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service contact our CUSTOMER SERVICE DEPARTMENT between 8:00 a.m. and 4:30 p.m. Central Standard
Time, Monday Through Friday (for prompt service have model number and sales receipt ready).

In U.S. call: 1-800-557-4825 / In Canada call: 1-800-561-6478

Or, you may right to Riva 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 purchase 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 responsability for consecuential, incidental, or commercial
losses caused by the use of this product. Some states do not allows 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.

CARACTERÍSTICAS TÉCNICAS

Tensión: 120 V~

Frecuencia: 60 Hz
Potencia: 180 W

IMPORTADOR: RIVAL DE MEXICO S.A. DE C.V.
ROSAS MORENO 4-203 COL. SAN RAFAEL
DEL. CUAUHTEMOC, MEXICO D.F. C.P. 06470
TEL. [phone] PAIS DE ORIGEN: CHINA

Crock-Pot® is a registered trademark of Rival

®

428-0300

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, tomate paste, garlic, thyme, bay leaf and onions.
Cover and cook on LOW 8 to 10 hours. Saute mushrooms in butter, and add
with wine to stoneware about 1 hour before serving. to thicken gravy: Turn slow
cooker to HIGH. Combine 3 tablespoon flour with 3 tablespoons melted butter
or margarine. Stir into stew.

SPANISH RICE

1 1/2 pounds ground chuck or beef 1 cup water
1 medium onion, chopped 2 1/2 teaspoon chili powder
1 green pepper, chopped 1/2 teaspoon salt
1 can (28-oz.) tomatoes 2 teaspoon Worcestershire sauce
1 can (8-oz.) tomato sauce 3/4 cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir
thoroughly. Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).

BAKED HAM IN FOIL

Pour 1/2 cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil’
place in slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6
hours or until ham is hot. If desired, sprinkle ham with liquid smoke before
wrapping in foil.

FAVORITE CHILI

1/4 pounds dry pinto or kidney beans 1 clove garlic, minced
1 can (14 1/2-oz.) tomatoes 2 tablespoon chili powder
1 pound coarsely ground chock, 1/2 teaspoon ground cumin
browned and drained 1/2 teaspoon ground black pepper
1 small onion, chopped 1/2 green bell pepper, seeded and
Salt to taste chopped

Completely soften beans as directed on page 4. Put all imgredients 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

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1 can (13 onces) juice-pack pineapple 2 teaspoon soy sauce
chunks or tidbits (drain and reserve juice) 1/2 teaspoon ground
2 tablespoon cornstarch ginger
3 tablespoon sugar 2 cans (4 1/2 ounces each) shrimp,
1 chicken bouillon cube rinsed and drained
Fluffy rice 2 tablespoons cider vinegar

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

ITALIAN TOMATO AND MEAT SAUCE

1 1/2 pounds ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 teaspoon salt
1 can (14 1/2-oz.) tomatoes 2 teaspoon dried oregano leaves
2 cans (6-oz.) tomato paste 1/4 teaspoon dried thyme leaves

Put all ingredients in stoneware. Stri thoroughly. Cover and cook on LOW 8 to
10 hours

BEFF BOURGUIGNON (Beef Stew with wine)
6 strips bacon, cut in 1/2-inch pieces 1 tablespoon tomato paste

2 to 3-pounds beef rump or chuck, 2 cloves garlic, minced
cut in 1 1/2-inch cubes 3/4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced 1/2 pound tiny white onions
Salt and pepper to taste 1/2 to 1 pound fresh mushrooms,
3 tablespoon flour sliced.
1 can (10 3/4-oz.) condensed beef broth 2 tablespoon butter
1/2 cup red or Burgundy wine

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SWISS STEAK

1 1/2 pounds round steak, cut 3/4-inch thick 1 carrot, chopped
2 tablespoone flour 1 stalk celery, chopped
1 medium onion, sliced 1 can (15-oz.) tomato sauce
Salt and pepper to taste

Cut round steak into serving pieces. Season flour with salt and pepper. dredge
meat in seasoned flour. Place onions in botton of stoneware; add meat. top
with carrots and celery and cover with tomate sauce. cover and cook on LOW
8 to 10 hours. CREAMY SWISS STEAK: Place onions and meat in stoneware as
directed. Spread one 1 0-ounce can cream of mushroom soup over meat. Cook
as directed.

BARBECUE RIBS

2 1/2 to 3 pounds spareribs 1 onion, sliced
1 bottle (10-oz.) of smoky barbecue sauce Salt and pepper to taste
(or 2 cups homemade sauce)

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).

BARBECUE MEATS

ANTES DEL PRIMER USO

Place uncooked, seasoned and cut-up chiken, 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).
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.

SWEET AND SOUR SHRIMP

1 package (6 ounces) frozen 1 cup boiling water
Chinese pea pods, partially thawed 1/2 cup reserved pineapple juice

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Placesliced onion in botton or stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, papper, garlic, herbs and white wine.
Pour over chicken. cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken
pieces over spaguetti or vermicelli.

CLASSIC MEAT LOAF

2 pounds ground chock 1 egg
1/2 cup chopped green pepper 1 packet (7/8-ounce) brown gravy
1/2 cup chopped onion mix
1/2 teaspoon salt 1 cup milk
1 cup cracker crumbs 4 to 6 small potatoes, cubed

Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in
foil to keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4
to 5 hours)

ISLANDER PORK

2 1/2 to 3-pound boneless pork Ioin-end 2 tablespoons orange juice
or sirloin roast, rolled and tied 2 tablespoons honey
5 to 6 whole cloves garlic, peeled 1 tablespoons soy sauce
1/2 teaspoon nutmeg 2 teaspoon lemon juice
1/4 teaspoon paprika 1/2 teaspoon Kitchen Bouquet®
1/4 cup catsup (Optional)

Place roast on rack and broil 15 to 30 minutes or until brown. Rub meat with
cloves. Place roast in stoneware. Sprinkle with nutmeg and paprika. Stir together
catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet®.
Pour over roast. Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Remove meat from stoneware. Juices may be thickened with 1 1/2 tablespoone
cornstarch and 2 tablespoon water. Cook on HIGH until thickened.

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