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

-27-

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

-26-

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

-25-

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.

-24-

THE RECIPES

NOTE: For units less than 4 quarts, you will need to reduce the ingredients
by half. See bottom of your unit for model number.

POT ROAST OF BEEF

2 to 3 potatoes, sliced Salt and pepper to taste
2 to 3 carrots, sliced 2 puond beef roast
1 to 2 onion, sliced 1/2 cup beef broth

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
“HIINTS” page 4). Without Vegetables: Season roast with salt and pepper and
any other favorite seasonings. Add no liquid. Cook as directed.

HEARTY BEEF STEW

1 1/2 to 2 pounds stew beef, 1 can (28-oz.) tomatoes
cut in 1-inch cubes 2 to 3 stalks celery, sliced
4 to 5 carrots, sliced 1/4 cup quick-cooking tapioca
1 small onion, diced 1 whole clove (optional)
salt and papper to taste 2 bay leaves

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).

CHICKEN CACCITORE

1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each) tomato paste 1/2 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1/2 teaspoon celery seed
1 teaspoon salt 1 bay leaf
1/2 teaspoon papper 1/2 cup dry white wine

-23-

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, stri in with other ingredients; add 1/4 cup extra liquid per 1/4 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 necesary! Stir in chopped or sliced vegetables with othe ingredients.
ONL Y 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.

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.

-22-

GUIDE TO ADAPTING RECIPES

This guide is designed to help you adapt recipes to the slow cooker --- you 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 even or un 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.

IF RECIPE SAYS: COOK ON “LOW”: OR COOK ON “HIGH”:

15 to 30 minutos 4 to 6 horas 1 1 /2 to 2 hours
35 to 45 minutos 6 to 10 horas 3 to 4 hours
50 minutes to 3 horas 8 to 18 horas 4 to 6 hours
Most uncooked meat and vegetables combinations will requiere at least 8 hours

on LOW

-21-

QUESTIONS AND ANSWERS

Q “What if the food isn’t done after 8 hours... when the recipe says 8 to 10
hours?”

A 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.

Q “Must the slow cooker be covered? Is it necessary to stir?”
A Cook with the cover on. The slow cooker will not recover heat losses quikly

when cooking on LOW setting. Significant amounts of heat escape whenever
the lid is removed; therefore the cooking time must be extended. Avoid frecuent
removal of the cover for checking cooking progress or stirring. Never remove
cover during teh first 2 hours when baking breads or cakes. It is not necesary
to stir while cooking on LOW heat. While using HIGH heat for short periods,
occasional stirring improves the distribution of flavor.

Q “How about thickening the juices or making gravy?”
A Add some quik-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 1/2 cup flour or cornstarch to 1/2 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.

Q “Can I cook a roast without adding water?”
A 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.

-20-

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 buttom, 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 3/4 ounce can of soup plus 4 ounces
of water for a 1 4 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth
for 1/2 cup of wine, etc.)

• Beans must be softened completel before combining with sugar and/or acid
foods (NOTE: Sugar and acid have a hardening affect 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 1 1/2 hours or until beans are tender. Soaking in water,
if desired, should be completed before boiling. Discard water after soaking
or boiling.

-19-

3. Always cook with the lid on.

4. Follow recommended cooking times.

5. Do not use slow cooker stoneware for storge 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. Don 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. Don
not use abrasive compounds --- a cloth, sponge or rubber spatula wil usually
remove the residue. If necesary, 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.

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.

-18-

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. no user - serviceable parts inside.
Power Unit never needs lubrication. Do not attemp 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 AXTENSION 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 appliance and will not recur after
a few uses..

POLARIZED PLUG

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 electrican.

Do not attempt to defeat this safety feature.

HOW TO USE YOUR SLOW COOKER

1. There are two temperatures settings. ”LOW” is recommended for slow “all

-day” cooking. 1 hour on HIGH equals about 2 to 2 1/2 hours 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”.

This appliance has a polarized plug (one blade is

-17-

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. Cloes supervision is necesay 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 manufacter 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 liquid. Always use hot pads when moving your heated slow coocker.

12. Do not use appliance for other than intended use. always use the stoneware when
cooking.

13. Avoid sudden temperature changes, such as adding refrigerated foods into a huated

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.

-16-

Owner’s Guide

Model 5025
2 1/2 Quart

READ AND SAVE THESE INSTRUCTIONS