Rival S11P User Manual

S11P

Electric Skillet

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

SERVICE INSTRUCTIONS

1

. Do NOT attempt to repairor adjust any electricalor mechanical functions on this unit. Doing so will void the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store
where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please
see the enclosed Warranty.

3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please
call our Consumer Service Department at 1-800-557-4825 or visit our website at www.rivalproducts.com

1-YEAR LIMITED WARRANTY

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation
(Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one
year from the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option,
will repair or replace this product or any component of the product found to be defective during the warranty period.
Replacement will be made with a new or remanufactured product or component. If the product is no longer available,
replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT
attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable.
Keep the original sales receipt. Proof of purchase is required to obtain warranty per formance. JCS dealers, service
centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms
and conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or
misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly,
repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not
cover: Acts of God, such as fire, flood, hurricanes and tornadoes.

What are the limits on JCS’s Liability?

JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or
statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for a
particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use the
product including incidental, special, consequential or similar damages or loss of profits, or for any breach of contract,
fundamental or otherwise, or for any claim brought against purchaser by any other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages
or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights that vary from province to province,
state to state or jurisdiction to jurisdiction.

How to Obtain Warranty Service
In the U.S.A.

If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825
and a convenient service center address will be provided to you.

In Canada

If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825
and a convenient service center address will be provided to you.

In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions
located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited
doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you
have any other problem or claim in connection with this product, please write our Consumer Service Department.

PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.

© 2009 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.
www.rivalproducts.com Printed in China SPR-042309

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IMPORTANT SAFEGUARDS

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 cord, plug
or TEMPERATURE CONTROL PROBE in water or other liquid.

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 the
appliance. Allow to cool before putting on or taking off parts,
and before cleaning.

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
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 on or near a hot gas or electric burner, or in a
heated oven.

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

12.Always attach TEMPERATURE CONTROL PROBE to appliance
first, then plug cord in the wall outlet. To disconnect, turn
TEMPERATURE CONTROL DIAL to “OFF”, then remove plug
from wall.

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

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 long 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. 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.

Keep Warm Setting

The temperature control probe has a “Keep Warm” range setting of
approximately 150°F to 180°F. The indicator light will cycle on and
off when this setting is in use to indicate that the skillet is
maintaining the desired temperature.

IMPORTANT

Check the HANDLES/LEGS of your skillet periodically for looseness.
If needed, re-tighten with a screwdriver. CAUTION: Overtightening
can result in stripping of screws or cracking of handles and base.

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.

SAVE THESE INSTRUCTIONS

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1. Set the skillet on a flat, dry, heat resistant surface. Some
countertop and table surfaces, such as Corian

®

and other
surfaces, are not designed to withstand the prolonged heat
generated by certain appliances. If you plan to use the product
for a prolonged period of time, we recommend placing a hot
pad or trivet under your skillet beforehand to prevent possible
damage to the surface.

2. Turn temperature control to “OFF”, plug temperature control
probe securely into receptacle on skillet, plug into standard
120V AC outlet and turn temperature control to desired setting.

3. The temperature control indicator light will come on when you
set or adjust the temperature. Once the desired temperature is
reached, the indicator light will go out. (When adding food,
the indicator light will come on briefly as the overall cooking
temperature is reduced.)

4. Preheat the skillet with the lid on for 10 – 15 minutes or until the
indicator light goes out. NOTE: The cooking temperatures listed
in this user manual are estimates. Adjust the cooking temperature
slightly up or down to achieve the results you prefer.

5. A steam vent is located on the Glass Lid. 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 recommended when removing cover from skillet
base or when replacing it.

NOTE: If heating oil, always leave the lid off. If oil smokes,
immediately turn skillet “OFF” and allow to cool.

HOW TO USE YOUR ELECTRIC SKILLETKNOW YOUR ELECTRIC SKILLET

Figure 1

HOW TO ASSEMBLE YOUR ELECTRIC SKILLET

Remove all parts from the packaging.

1. Locate Lid Knob in packaging.

2. Holding Lid Knob on the outside top of the Glass Lid, align
hole in Lid Knob into hole located on the outside of the Lid.
Knob should be centered on Glass Lid.

3. Place the Phillips head screw through screw hole on the inside
of the lid.

4. Tighten screw until snug. Do not overtighten. The Lid is now
ready for use.

Temperature Control probe

Temperature Control dial

Skillet Handles

Skillet Pan

Skillet Leg

Lid Knob

Glass Lid

Spoon Rest
(located on
both sides
of skillet)

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TEMPERATURE GUIDE

BURGERS

1

⁄4lb. 3 to 9 minutes/per side (med.) 300°F

STEAK 1" thick, boneless 9 to 12 minutes/per side 300°F

CHICKEN boneless breasts 6 to 7 minutes/per side 300°F

FRENCH TOAST 3 to 5 minutes/per side 325°F

PANCAKES 1 to 3 minutes/per side 300°F

EGGS

Fried 2 to 3 minutes/first side 300°F

1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or
margarine in skillet

Poached 1 to 6 eggs 2 to 3 minutes 250°F or

Pour 2 cups water and 1 tsp. 300°F
cider vinegar in skillet. Heat to
boiling. Break each egg
into a bowl; slip into water.
Cover and cook 2 to 3 minutes.

Scrambled 3 to 4 minutes 300°F

Melt 1 to 2 tablespoons
butter or margarine in skillet.
Add eggs, cook, stir gently,
until set and cooked.

BACON 5 minutes/first side 300°F

1 to 3 minutes/second side

SAUSAGE LINKS 8 to 10 minutes 300°F

SAUSAGE 6 minutes/first side 300°F
PATTIES 5 to 6 minutes/second side

FOOD AMOUNT TIME/DIRECTIONS TEMP.

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.

• Your skillet features a convenient Spoon Rest. Refer to Figure 1
for location. 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? Visit us at www.rivalproducts.com

or call 800-557-4825

HOW TO CLEAN YOUR SKILLET

CAUTION: Skillet is hot. Handle carefully.

1. Always allow the skillet to completely cool before cleaning.

2. Unplug cord from wall outlet, then remove temperature control
probe from appliance. CAUTION: The probe on the temperature
control piece could be hot. Wipe probe clean with a dry towel.

3. Immerse the skillet and lid in warm, soapy water and wash with
a soft cloth. Rinse well and dry. All parts, except the temperature
control probe, are fully immersible and dishwasher safe.

NOTE: Do Not use steel wool, abrasive cleaners, or metal scouring
pads on cooking surfaces as this will damage the non-stick coating.
WARNING: Do not immerse temperature control probe in water
or other liquid.

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DENVER OMELET

1

⁄2cup diced, cooked ham 3 eggs

1

⁄4cup chopped green bell pepper 2 tablespoons water

1

⁄4cup sliced fresh 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. 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.

HAM AND EGG FAVORITE

1 tablespoon butter or margarine 2 eggs

1

⁄4cup chopped onion

1

⁄2cup chopped cooked ham
2 tablespoons all-purpose flour

1

⁄2cup chopped fresh spinach

1

⁄4cup milk

3

⁄4cup (3-ounces)

Swiss cheese, shredded

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.

RECIPESRECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine Dash nutmeg

1

⁄2cup plus 2 tablespoons all-purpose flour2⁄3cup milk
11⁄2teaspoons sugar 1 egg
2 teaspoons baking powder

1

⁄2cup peeled and finely chopped apple

1

⁄4teaspoon salt 2 tablespoons chopped pecans or walnuts

1

⁄4teaspoon cinnamon Vegetable oil

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. Pour about1⁄4cup 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 Confectioner’s sugar
Dash nutmeg or cinnamon Maple syrup

1

⁄2teaspoon confectioner’s sugar

Combine egg, milk, spice 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.

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EASY BEEF FAJITAS

Juice of 2 limes

1

⁄2green or red bell pepper, thinly sliced

2 tablespoons olive oil 4 flour tortillas

1

⁄2teaspoons ground cumin

1

⁄2cup (2-ounces) monterey jack

1

⁄4teaspoon salt or cheddar cheese, shredded

1 clove garlic, minced Guacamole, optional

1

⁄8teaspoon red pepper flakes Salsa, optional

Freshly ground black pepper, to taste Sour cream, optional

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 minutes. To
assemble, spoon about 1⁄4 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.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about1⁄2-inch thick1⁄3cup raw long grain rice

1

⁄3cup chopped onion

1

⁄2teaspoon chili powder

1

⁄4cup chopped green bell pepper 1 can (141⁄2-ounces) whole tomatoes

Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”, add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.

RECIPES

CHEESE AND BACON POTATOES

6 slices bacon

1

⁄4cup onion, finely chopped

4 large potatoes, thinly sliced with skins on 11⁄2cup (6-ounces)

cheddar cheese, shredded

1 can (4-ounces) chopped green chilies

Place bacon in cold skillet. Turn temperature control dial to 350°F. Fry
bacon until crisp, remove and drain. Carefully remove grease, reserving
2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and
cook 10 minutes. Turn potatoes and cook an additional 5 minutes.
Crumble bacon and combine with green chilies and onion. Sprinkle over
potatoes. Top with cheese; cover and cook 5 more minutes.

PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 11⁄2teaspoons cornstarch

cut into1⁄2-inch x 2-inch strips

3

⁄4cup chicken broth

1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine,

(or combination) cooked and drained

1

⁄2teaspoon basil

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 minute or until mixture is hot and thickened. Serve over pasta.
Makes 2 servings.

RECIPES

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FISH FILLETS WITH LEMON DILL SAUCE

1

⁄4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice

2 green onions, sliced

1

⁄3teaspoon dill weed

2 tablespoons butter or margarine

1

⁄4teaspoon salt

11⁄2teaspoons all-purpose flour Dash ground black pepper

1

⁄4cup milk 1 to 2 orange roughy or other firm fish
2 tablespoons water fillets, (about 8-ounces each)
1 tablespoon white wine

1

⁄4cup cream, optional

Set skillet temperature to 300°F. Add mushrooms, onions and butter. Saute,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.

Reduce temperature to “WARM”, add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or
until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.

If not using cream, spoon sauce over fish and serve. If desired, remove fish
from serving platter and keep warm. Blend cream into sauce in skillet. Heat
uncovered 1 to 2 minutes. Spoon sauce over fish.

RECIPES

SWISS STEAK

11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce

1

⁄4cup flour 1 onion, sliced

3

⁄4teaspoon salt 1 stalk celery, sliced

1

⁄4teaspoon ground black pepper 1 carrot, thinly sliced

2 tablespoons shortening

1

⁄2teaspoon worcestershire sauce

1 can (141⁄2-ounces) stewed tomatoes, drained

Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300°F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining
ingredients. Set temperature Control dial to “SIMMER”, cover and cook
over low heat about 11⁄2hours or until meat is tender. Remove meat from
skillet. Combine1⁄4cup cold water and 1 tablespoon flour, add to tomato
mixture in skillet. Cook and stir until thick and bubbly. Serve meat with
tomato sauce spooned over meat.

SHRIMP AND VEGETABLE STIR-FRY

3

⁄4-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry

1

⁄2medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot

1

⁄2package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil thawed
2 stalks celery, sliced

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.

RECIPES

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RECIPES

STIR-FRY BEEF AND BROCCOLI

1

⁄2to3⁄4-lb. top round or sirloin

1

⁄4teaspoon sugar
1 clove garlic, minced Salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided

3

⁄4cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced

1

⁄2cup beef broth

1

⁄2onion, sliced in thin wedges
11⁄2teaspoons cornstarch Hot cooked rice

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 minute.
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.

RECIPES

STEAK AU POIVRE

2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced

1

⁄2to3⁄4-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth

3 tablespoons water

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 minute. Serve steaks with sauce spooned over meat.

CHICKEN CACCIATORE

2 tablespoons vegetable oil

1

⁄3cup chopped green bell pepper

3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms, drained
(thighs, legs, of halved breasts) 1 bay leaf

1

⁄3cup chopped onion 1 teaspoon Italian seasoning
1 clove garlic, minced Salt and ground black pepper to taste
1 can (141⁄2-ounces) peeled, diced tomatoes Hot cooked spaghetti or other pasta

Set skillet temperature to 350°F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to ”WARM”, add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and
sauce over spaghetti or other pasta.

QUESTIONS

Visit our website, www.rivalproducts.com. Call 1-800-557-4825.

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