Rival S160 User Manual

Electric Skillet

Owner’s Guide

S160

READ AND SAVE THESE INSTRUCTIONS

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.
NOTE: 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 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.

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SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. 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.

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.

KEEP WARM SETTING

The temperature control probe has a “Keep Warm” range setting of
approximately 150 °F
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.

/66 °C

to 180 °F

/82 °C

. The indicator light will cycle

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Side Handle/Leg

Temperature

Control Dial

KNOW YOUR ELECTRIC SKILLET

Lid Handle

Steam Vent

Glass Lid

Temperature

Control Probe*

Probe Guard

Heat

Deflector

Plate

Side Handle/Leg

*NOTE: Only use with the
Temperature Control Probe
model that is marked on the
bottom of the Heat Deflector
Plate.

HOW TO USE YOUR ELECTRIC SKILLET

1. Set the skillet on a flat, dry, heat resistant surface. This skillet features a
Heat Deflector Plate which helps protect countertops from high
temperatures during normal use. 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.)

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HOW TO USE YOUR ELECTRIC SKILLET (CONT.)

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 base of the lid handle. To open steam
vent, turn vent so that the opening on the vent knob is facing to the
rear. 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 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.

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HELPFUL HINTS

• Before using the skillet for the first time, lightly brush cooking surface
with vegetable oil. Heat, uncovered, to 300 °F

/150 °C

. 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.

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TEMPERATURE GUIDE

FOOD AMOUNT TIME/DIRECTIONS TEMP.

BURGERS
STEAK 1" thick, boneless 9 to 12 minutes/per side 300 °F/150 °C
CHICKEN boneless breasts 6 to 7 minutes/per side 300 °F/150 °C
FRENCH TOAST 3 to 5 minutes/per side 325 °F/160 °C
PANCAKES 1 to 3 minutes/per side 300 °F/150 °C
EGGS

Fried 2 to 3 minutes/first side 300 °F/150 °C

Poached 1 to 6 eggs 2 to 3 minutes 250 °F/120 °C

Scrambled 3 to 4 minutes 300 °F/150 °C

BACON 5 minutes/first side 300 °F/150 °C

SAUSAGE 8 to 10 minutes 300 °F/150 °C
LINKS

SAUSAGE 6 minutes/first side 300 °F/150 °C
PATTIES 5 to 6 minutes/second side

1

⁄4 lb. 3 to 9 minutes/per side (med.) 300 °F/150 °C

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

Pour 2 cups water and 1 tsp. or
cider vinegar in skillet. Heat to 300 °F/150 °C
boiling. Break each egg
into a bowl; slip into water.
Cover and cook 2 to 3 minutes.

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

1 to 3 minutes/second side

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RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine Dash nutmeg

1

⁄2 cup plus 2 tablespoons all-purpose flour
11⁄2 teaspoons sugar 1 egg
2 teaspoons baking powder

1

⁄4 teaspoon salt 2 tablespoons chopped pecans or walnuts

1

⁄4 teaspoon 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

⁄4 cup 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

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

1

⁄4 teaspoon vanilla extract Confectioner’s sugar

Dash nutmeg or cinnamon Maple syrup

1

⁄2 teaspoon confectioner’s sugar

2

⁄3 cup milk

1

⁄2 cup peeled and finely chopped apple

/175 °C

.

Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350 °F

/175 °C

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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.

RECIPES

DENVER OMELET

1

⁄2 cup diced, cooked ham 3 eggs

1

⁄4 cup chopped green bell pepper 2 tablespoons water

1

⁄4 cup sliced fresh mushrooms
1 green onion,sliced Dash cayenne pepper
1 tablespoon butter or margarine

1

⁄8 teaspoon salt

1

⁄3 cup (1-ounce) cheddar cheese, shredded

Set skillet temperature to 300 °F

/150 °C

. 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

⁄4 cup chopped onion

2 tablespoons all-purpose flour

1

⁄4 cup milk

Set skillet temperature to 300 °F

/150 °C

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.

1

⁄2 cup chopped cooked ham

1

⁄2 cup chopped fresh spinach

3

⁄4 cup (3-ounces) Swiss cheese, shredded

. Add butter and melt. Add onions and

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RECIPES

CHEESE AND BACON POTATOES

6 slices bacon
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

1

⁄4 cup onion, finely chopped

/175 °C

. 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, 11⁄2 teaspoons cornstarch

cut into1⁄2-inch x 2-inch strips

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

(or combination) and drained

Set skillet temperature to 350 °F

/175 °C

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
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.

3

⁄4 cup chicken broth

1

⁄2 teaspoon basil

. Add garlic and oil and saute 2

/120 °C

. Blend seasonings and

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RECIPES

EASY BEEF FAJITAS

juice of 2 limes
2 tablespoons olive oil 4 flour tortillas

1

⁄2 teaspoons ground cumin

1

⁄4 teaspoon salt or cheddar cheese,shredded

1 clove garlic, minced Guacamole, optional

1

⁄8 teaspoon 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

1

⁄2 green or red bell pepper, thinly sliced

1

⁄2 cup (2-ounces) monterey jack

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 tempera-

/175 °C

ture, 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 aluminium foil

/175 °C

and heat in 350 °F

. oven for 5 minutes. To assemble, spoon about1⁄4 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.

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