Rival S12-GN User Manual

©2003, The Holmes Group

Printed in China S12 GN/428-0938

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-purchase).

2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:

www.rivalproducts.com

Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX

79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser 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 responsibility for consequential, incidental, or commercial losses caused by
the use of this product. Some states do not allow 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.

READ AND SAVE THESE INSTRUCTIONS

S12-GN

Electric Skillet

Owner’s Guide

-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 CORD, PLUG or
TEMPERATURECONTROL 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. 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 Rival®(see warranty) for examination, repair,
or adjustment.

7. The use of accessory attachments not recommended by Rival

®

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 outlet.

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

IMPORTANT SAFEGUARDS

-3-

SAVE THESE INSTRUCTIONS

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 Warm setting of approxi­mately 160° 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 is

intended to 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.

-5-

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.

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.

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.

The dimples also improve the non-stick properties.
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.

1. Set the skillet on a flat, dry, heat resistant 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. The textured surface provides two advantages. The first is healthier
cooking. Less grease and oil are in contact with the food meaning less
is absorbed during cooking. This results in crispier, healthier food.

-4-

HOW TO USE YOUR ELECTRIC SKILLET

KNOW YOUR ELECTRIC SKILLET

TEMPERATURE

CONTROL

PROBE*

TEMPERATURE
CONTROL DIAL

PROBE GUARD

GLASS LID

SIDE HANDLE/LEG

SIDE HANDLE/LEG

*NOTE: use only Rival®model
OTC-2 TEMPERATURE
CONTROL PROBE. Use of any
other probe could damage the
unit and void warranty.

LID HANDLE

-7-

RECIPES

APPLE NUT PANCAKES

2 tbs. butter or margarine Dash nutmeg

1

⁄2 cup plus 2 tbs. all-purpose flour

2

⁄3 cup milk
11⁄2 tsp. sugar 1 egg
2 tsp. baking powder

1

⁄2 cup peeled and finely chopped apple

1

⁄4 tsp. salt 2 tbs. chopped pecans or walnuts

1

⁄4 tsp. 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 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 tbs. butter or margarine

1

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

1

⁄4 tsp. vanilla extract Confectioner’s sugar

Dash nutmeg or cinnamon Maple syrup

1

⁄2 tsp. 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.

-6-

TEMPERATURE GUIDE

BURGERS

1

⁄4 lb. 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

300°F
Pour 2 cups water and 1 tsp.
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 tbs.
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.

- 9-

PASTA WITH PEPPERS AND CHICKEN

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

tsp. cornstarch

cut into

1

⁄2-inch x 2-inch strips

3

⁄4 cup chicken broth

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

(or combination) and drained

1

⁄2 tsp. basil

Set skillet temperature to 350° F. Add garlic and oil and sauté 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.

EASY BEEF FAJITAS

Juice of 2 limes

1

⁄2 green or red bell pepper, thinly sliced

2 tbs. olive oil 4 flour tortillas

1

⁄2 tsp. ground cumin

1

⁄2 cup (2-ounces) Monterey Jack

1

⁄4 tsp. salt or Cheddar cheese, shredded

1 clove garlic, minced Guacamole, optional

1

⁄8 tsp. 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 tbs. 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 tbs. 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

⁄4of meat and vegetables into
center of each warmed tortilla. Sprinkle with 2 tbs. cheese. Roll tortilla and
place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream
and/or chopped tomatoes.

- 8-

DENVER OMELET

1

⁄2 cup diced, cooked ham 3 eggs

1

⁄4 cup chopped green bell pepper 2 tbs. water

1

⁄4

cup sliced fresh mushrooms

1

⁄8

tsp. salt
1 green onion, sliced Dash cayenne pepper
1 tbs. butter or margarine

1

⁄3 cup (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 tbs. butter or margarine 2 eggs

1

⁄4 cup chopped onion

1

⁄2 cup chopped cooked ham

2 tbs. all-purpose flour

1

⁄2 cup chopped fresh spinach

1

⁄4 cup milk

3

⁄4 cup (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.

CHEESE AND BACON POTATOES

6 slices bacon

1

⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 11⁄2 cup (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 tbs.
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.

- 11-

FISH FILLETS WITH LEMON DILL SAUCE

1

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

2 green onions, sliced

1

⁄3 tsp. dill weed

2 tbs. butter or margarine

1

⁄4

tsp. salt

1

1

⁄2 tsp. all-purpose flour Dash ground black pepper

1

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

1

⁄4 cup cream, optional

Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
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.

CHICKEN CACCIATORE

2 tbs. vegetable oil

1

⁄3 cup chopped green bell pepper

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

1

⁄3 cup chopped onion 1 bay leaf
1 clove garlic, minced 1 tsp. Italian seasoning
1 can (141⁄2

-ounces) peeled, diced tomatoes Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side­down 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.

-10 -

SWISS STEAK

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

1

⁄4 cup flour 1 onion, sliced

3

⁄4

tsp. salt 1 stalk celery, sliced

1

⁄4 tsp. ground black pepper 1 carrot, thinly sliced

2 tbs. shortening

1

⁄2 tsp. 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 1

1

⁄2hours or until meat is tender. Remove meat from skillet.

Combine

1

⁄4cup cold water and 1 tbs. 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 tbs. light soy sauce 1 cup broccoli flowerettes
2 tbs. dry sherry

1

⁄2 medium onion, thinly sliced
2 tsp. cornstarch 5 large fresh mushrooms, sliced
1 tsp. grated gingerroot

1

⁄2 package (3-ounces) frozen snow peas, thawed
1 tbs. vegetable oil 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.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about 1⁄2-inch thick

1

⁄3 cup raw long grain rice

1

⁄3

cup chopped onion

1

⁄2

tsp. chili powder

1

⁄4 cup 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.