Rival SCV500GF-CN User Manual

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or 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 write to our Consumer Service Department or visit our website at www.rivalproducts.com

RIVAL JCS/THG, LLC CONSUMER SERVICE DEPARTMENT 303 NELSON AVENUE NEOSHO, MO 64850

ONE (1) YEAR LIMITED WARRANTY

SAVE THIS WARRANTY INFORMATION

A. This Warranty applies only to the original purchaser of this product. B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by

JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit,

or attempting to service or modify the unit, will render this WARRANTY VOID.

D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or any incidental or

consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the first 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) * If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F.

2. Within the first twelve months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G.

F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department. G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit

to JCS/THG, LLC:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number, b) A dated sales receipt or PROOF OF PURCHASE, c) Your $10.00 (USD) check for return shipping and handling, and d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit before the

box is sealed.)

3. JCS/THG, LLC recommends you ship the package U.P.S. ground service for tracking purposes.

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package: RIVAL JCS/THG, LLC 303 NELSON AVENUE NEOSHO, MO 64850

SHIPPING AND HANDLING CHANGES: $10.00 (USD)

This Warranty gives you specific legal rights, and you may have other rights may vary by jurisdiction. The provisions of this Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

, the Crock-Pot logo™, Rival®and the Rival Logo™ are trademarks of JCS/THG, LLC.

Printed in China SCV500GF-CN/9100050001418

SCV500G-FCN06EFM1

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

SCV500GF-CN

Slow Cooker

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SAVE THESE INSTRUCTIONS

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IMPORTANT SAFEGUARDS

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POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than

the other). T o 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.

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. The lid handle may get hot while cooking, use of an oven mitt while

handling is advised.

3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in water or other liquid. CAUTION: Never submerge the heating base in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Turn control to off (O) 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 manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by manufacturer may cause fire, electrical 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 liquids. Always use hot pads when moving your heated Crock-Pot®slow cooker.

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

13. To disconnect, turn control to off (O), then remove plug from wall outlet.

14. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt 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

EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE CROCK-POT

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 appliances and will not recur after a few uses.

IMPORTANT NOTE: Some countertops, especially the Corian

brand, and other surfaces, are not designed to withstand the slow heat generated by your Crock-Pot®brand slow cooker. On such sur faces we recommend the use of a heat-resistance pad or trivet. The manufacturer is not liable for any damage caused to such surfaces.

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1. There are three temperature settings. LOW ( I ) is recommended for slow ”all-day” cooking. 1 hour on HIGH ( II ) equals about 2 to 21/

hours on LOW ( I). WARM ( )is recommended for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on this setting. NOTE: We do not recommend using the WARM (symbol) setting for more than 4 hours.

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 ( I ), or 2 hours on HIGH ( II ).

3. Always cook with the lid on.

4. Follow recommended cooking times.

5. Do not use slow cooker stoneware for storage of food.

6. Do not reheat foods in your slow cooker.

7. Do not set heated base filled with food on a finished wood table.

8. Unplug when cooking is done and before cleaning.

9. Removable stoneware is ovenproof and microwave safe. The lid is NOT ovenproof or microwave safe. Do not use removable stoneware on gas or electric burners or under broiler.

HOW TO USE YOUR CROCK-POT

SLOW COOKER

HOW TO CLEAN YOUR CROCK-POT

SLOW COOKER

Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.

REMOVABLE STONEWARE

• The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar.

• The outside case of the heating base may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.

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 cooker 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.

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This guide is designed to help you adapt recipes to the slow cooker — your 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 preparator y steps are unnecessary when using the slow cooker. A few hints:

•Allow sufficient cooking time.

• Cook with Lid 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 oven or on 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.

TIME GUIDE

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW ( I ).

GUIDE TO ADAPTING YOUR OWN RECIPES

15 to 30 minutes 35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours 6 to 10 hours 8 to 18 hours

11⁄2 to 2 hours

3 to 4 hours 4 to 6 hours

IF RECIPE

FOR OVEN SAYS:

COOK ON LOW

IN SLOW COOKER:

OR COOK ON HIGH

IN SLOW COOKER:

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PASTA AND RICE

• If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.

• If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4cup extra liquid per 1/4cup of raw rice. Use long grain converted rice for best results in all-day cooking.

BEANS

• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.

• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1

/2hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

• Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.

• When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually cook slower than meat in the slow cooker.

• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.

• Because eggplant has a ver y strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker.

HINTS AND TIPS

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HINTS AND TIPS (CONT.)

LIQUIDS

• It is not necessary to use more than 1/2to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except for in recipes that contain rice or pasta (refer to PASTA AND RICE).

MILK

• Milk, cream, and sour cream break down during extended cooking. When possible, add during last 15 to 30 minutes of cooking.

• Condensed soups may be substituted for milk and can cook for extended times.

SOUPS

• Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. If thinner soup is desired, add more hot liquid at serving time.

• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups water. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle.

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HINTS AND TIPS (CONT.)

MEATS

• For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor to dish.

• Larger roasts, chickens, and hams are the per fect size for your slow cooker . Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.

• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.

• If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is 1/2to 3/4full.

• Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut, meat configuration, and bone structure.

• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This will enable food to cook at the same rate.

• Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.

• Meat should be positioned so that it rests in the stoneware and does not touch the lid.

• If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize.

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HINTS AND TIPS (CONT.)

FISH

• Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen minutes to hour of cooking.

SPECIALTY DISHES

• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively.

Visit the Crock-Pot®web site at www.crockpot.com, for additional Hints and Tips, Questions and Answers, and Recipes.

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 Crock-Pot

slow cooker be covered? Is it necessary to

stir?”

A Cook with the cover on. The slow cooker will not recover heat losses

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

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QUESTIONS AND ANSWERS

Q “How about thickening the juices or making gravy?” A Add some quick-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

/2cup flour or cornstarch to 1/2cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH ( II ) 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 ( I ). 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.

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MULLED CIDER

1 gallon apple cider

/3cup brown sugar 15 whole cloves 10 whole allspice berries 5 whole cinnamon sticks

1. Combine all ingredients in the slow cooker stoneware.

2. Cover and cook on High for 30 minutes and then turn to Low for up to 5 hours.

The longer the spices are left in, the stronger the "mulling".

Serves 16

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:

4 pounds ground beef 2 onions, chopped

2 cups bread crumbs

/2cup fresh Italian parsley, minced 4 teaspoons minced garlic 1 teaspoon black pepper 1 teaspoon dry mustard 4 eggs, beaten

Sauce:

11/2cups BBQ sauce

/4cup tomato paste

/3cup ketchup

/3cup brown sugar

/2cup water 1 teaspoon liquid smoke

1. Combine meatball ingredients. Form into 1-inch balls.

2. Bake the meatballs in a shallow baking dish at 350˚F/180

C for 20 mins.

3. Transfer meatballs to slow cooker stoneware. Combine all sauce ingredients and

mix thoroughly. Pour over meatballs.

4. Cover; cook on Low 4 hours or High 2 hours. Serves 8-10

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RECIPES

ALL-AMERICAN MEAT LOAF

3 pounds ground beef 4 cups bread crumbs 2 cups ketchup 1 cups onion, chopped 4 eggs, beaten 2 teaspoons salt 2 teaspoons black pepper 16 slices American cheese (cut into strips) 1 6-ounce can tomato paste

1. Combine ingredients except cheese and tomato paste.

2. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal.

3. Place in slow cooker. Top with tomato paste.

4. Cover; cook on Low 6-8 hours or High 3-4 hours.

Serves 12

THE BEST ASIAN RIBS EVER

2 full racks baby back pork ribs 6 ounces Hoisin sauce 1 ounce fresh ginger 4 ounces maraschino cherries 4 ounces rice wine vinegar Water to cover Chopped scallions

1. Split each rack of ribs into 3 sections.

2. Add all ingredients to slow cooker stoneware.

3. Cover; Cook on Low for 6 to 7 hours or High for 3 to 3

hours.

4 Garnish with scallions. Serves 6-8

RECIPES

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RECIPES

CHUNKY VEGETARIAN CHILI

1 tablespoon olive oil

/4cup sour cream (optional garnish)

3 cloves garlic, minced

/4cup red bell pepper, chopped

/2cup green bell pepper, chopped 1 cup celery, chopped 11/2tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 bay leaf

/2teaspoon salt

/2teaspoon black pepper 1 cup zucchini, chopped chunky 1 cup mushrooms, chopped chunky 1 package frozen corn kernels 1 15-ounce can black beans, rinsed and drained 1 16-ounce can stewed tomatoes, undrained 1 15-ounce can diced tomatoes, drained 1 15-ounce can pinto beans, rinsed and drained1/4cup cheddar cheese, shredded (optional garnish) 1 28-ounce can whole tomatoes, undrained 11/2cups Vidalia onion, chopped (or other large,

and chopped sweet yellow onion)

1. Heat the oil in a Dutch oven or large sauté pan over medium heat.

2. Add onion, garlic, bell peppers, and celery.

3. Sauté 5 minutes or until tender and transfer to slow cooker stoneware.

4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.

5. Serve over white or brown rice and garnish with sour cream and/or shredded

cheese.

Serves 6-8

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RECIPES

MEDITERRANEAN STUFFED CHICKEN BREASTS

6 boneless, skinless chicken breasts 8 ounces feta (drained and dried if necessary)

/3cup oil cured olives, pit in* 1 teaspoon minced lemon zest

1 teaspoon dried basil, oregano, or mint

/2teaspoon garlic powder

1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper

/3cup sun-dried tomatoes, drained from oil 3 cups chopped fresh spinach (heavy

and chopped (if using dry sun dried stems removed) tomatoes, soak in warm water for 10-15 minutes, dry and chop)

*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.

1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat tenderizer, etc., pound until about

inch thin. Repeat with each chicken breast.

2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil (or oregano or mint), garlic powder, and pepper to taste. Mix to combine.

3. Lay chicken “skin” side down on work surface and place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll snugly and repeat with each breast.

4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and olives.

5. Cook on High for 2

hours or on Low for 3

- 4 hours. Serve each portion

topped with a spoonful of tomatoes and olives.

Serves 6

ROSEMARY RED JACKET POTATOES

24 red potatoes, quartered

/2cup. lemon juice

/4cup. butter, melted 2 tablespoons olive oil

6 teaspoons minced garlic

/4cup. fresh rosemary leaves, minced

1 teaspoon salt 1 teaspoon paprika

/2cup fresh Italian parsley, chopped

1. Mix all ingredients except parsley in slow cooker stoneware.

2. Cover; cook on Low 6-8 hours or High 3-4 hours.

3. Before serving, toss with parsley.

Serves 16

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