Rival Crock-Pot, SCV655-IUK Instruction Manual

Holmes Products (Europe) Ltd

1 Francis Grove

London SW19 4DT

England

Fax: [phone]

Email: [e-mail]

Website address: www.theholmesgroup.com/europe

UK - Free phone Customer Service Helpline

– 0800 052 3615

READ AND SAVE THESE INSTRUCTIONS

9100050001367

SCV655IUK06EM1

Stoneware

SLOW

COOKER

SCV655-IUK

INSTRUCTION MAN UAL

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-11--2-

Please read this manual carefully before using this appliance, as correct use will give the best
possible performance.
Retain these instructions for future reference.
Mains connection

1. Read these instructions carefully, in conjunction with the illustrations, before using this appliance.

2. Before connecting this appliance, check that the voltage indicated on the rating plate (found on
the underside of the appliance) corresponds to the mains voltage in your home.

3. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent.

Safe positioning

1. DO NOT position where it can be touched by children, especially the very young.

2. DO NOT position this appliance directly under an electrical socket.

3. DO NOT use this appliance outdoors.

4. DO NOT place the appliance on or near a hot gas or electric burner nor in a heated or microwave
oven.

5. DO NOT allow the mains cord to overhang the edge of the counter or table.

6. When using this appliance, allow adequate air space above and on all sides for air circulation.
Do not allow this appliance to touch curtains, wall coverings, clothing, dishtowels or other flammable
materials during use. CAUTION is required on surfaces where heat may cause a problem.
An insulated heat pad is recommended.

SAFETY IN USE

1. DO NOT TOUCH THE HOT SURFACES, USE THE HANDLES.

2. DO NOT immerse the heating unit, cord or plug in water or other liquid.

3. Extreme caution must be used when moving an appliance containing hot liquids.

4. DO NOT use harsh abrasives, caustic cleaners or oven cleaners when cleaning this appliance.

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

6. Always unplug the appliance from the electrical socket when not in use and before cleaning.

7. Allow the appliance to cool before cleaning and storing.

8. THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. DO NOT USE THE APPLIANCE FOR

OTHER THAN THE INTENDED USE.

IMPORTANT NOTE:: Some countertop and table surfaces, such as Corian

®

and other surfaces,
are not designed to withstand the prolonged heat generated by certain appliances. We recommend
placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface.

NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top
stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom
surface may scratch some surfaces if caution is not used. Always place protective padding under
stoneware before setting on table or countertop.

Thank you for purchasing this RIVAL®Crock-Pot™ Stoneware Slow Cooker.

Cook your favourite meals in a few simple steps. Ideal for casseroles, stews, soups, rice dishes and
much more - all at the turn of a dial.

IMPORTANT SAFEGUARDS

NOTES

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• Before first use: Wash, rinse and dry Stoneware Cooking Pot (A) and Lid (B). (See Cleaning p. 4).
NEVER immerse the Heating Base (C) in water or any other liquid.

IMPORTANT: DURING FIRST USE

Some slight smoke and/or odour may be detected. This is normal for heated appliances and will
disappear after the first few uses.

(See Fig. 1)
A. Removable Stoneware Cooking Pot
B. Lid
C. Heating Base
D. Selector Dial - HIGH ( )- LOW ( )- KEEP WARM ( )
NOTE: KEEP WARM is only to be used for keeping food warm.
DO NOT cook on the KEEP WARM setting

Fig. 1

A

B

C

D

KNOW YOUR CROCK-POT™ SLOW COOKER

BEFORE USING YOUR CROCK-POT™ SLOW COOKER

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If the plug is not suitable for the socket outlets in your home, it can be removed and replaced by a plug of
the correct type. Please refer to "Installation of a plug" below.

INSTALLATION OF A PLUG - APPLICABLE TO U.K. AND IRELAND

WARNING - THIS APPLIANCE MUST BE EARTHED

The wires in the mains lead are coloured as such:
GREEN AND YELLOW - EARTH
BROWN - LIVE
BLUE - NEUTRAL

Please note that the colour of these mains wires may not correspond with the colour markings
that identify the terminals in your plug. Please proceed as follows:

The wire which is coloured GREEN AND YELLOW must be connected to the terminal which is
marked with the letter 'E' or by the earth symbol or coloured GREEN or GREEN AND YELLOW.
The BROWN coloured wire must be connected to the terminal, which is marked with
the letter "L" or is coloured RED.
The BLUE coloured wire must be connected to the terminal, which is marked with
the letter "N" or is coloured BLACK.
NOTE: If the terminals in the plug are not marked or if you are unsure or in doubt
about the installation of the plug please contact a qualified electrician.
If a 13A 3-pin plug is fitted, it must be an ASTA approved plug, conforming to
BS1363 standard. Replacement 3A fuses must be BSI or ASTABS1362 approved.

FITTING OF A PLUG - FOR U.K. AND IRELAND ONLY

Fuse

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NOTES

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CREAMY SPINACH DIP

You can present this warm version of classic spinach dip in the Slow Cooker or ladled into a bowl.Serve
with raw vegetables, your favourite crackers or crusty bread slices.

2 x 400g tubs cream cheese
250ml (8fl.oz) thickened cream
550g (1

1

⁄4 lb) frozen, chopped spinach

2 packet dry onion soup mix - approx 30 - 40g weight
(use vegetable if onion is not available)
10ml (2tsp) ready made spicy sauce
4 salad onions, sliced
10ml (2tsp) fresh lemon juice

Combine the cream cheese and cream in the Slow Cooker. Cover and heat on HIGH until the
cheese has melted - about 45 minutes. Add the spinach, soup mix and spicy sauce and stir
thoroughly. Cover and cook on HIGH for 30 minutes. Shortly before serving, add the salad
onions and lemon juice and mix thoroughly again.

RECIPES

GUARANTEE

PLEASE KEEP YOUR RECEIPT AS THIS WILLBE REQUIRED FOR ANYCLAIMS UNDER THIS
GUARANTEE.

• This product is guaranteed for 2 years.

• In the unlikely event of breakdown, please take it back to the place of purchase, with your till
receipt and a copy of this guarantee.

• The rights and benefits under this guarantee are additional to your statutory rights which are not
affected by this guarantee.

• Holmes Products Europe undertakes within the specific period, to repair or replace free of charge,
any part of the appliance found to be defective provided that:

•We are promptly informed of the defect.

• The appliance has not been altered in any way or subjected to misuse or repair by a person

other than a person authorised by Holmes Products Europe.

• No rights are given under this guarantee to a person acquiring the appliance second hand or for
commercial or communal uses.

• Any repaired or replaced appliance will be guaranteed on these terms for the remaining portion of
the guarantee.

THIS PRODUCT IS MANUFACTURED TO COMPLY WITH THE E.E.C.
DIRECTIVES 73/23/EEC, 89/336/EEC and 98/37/EEC.
Waste electrical products should not be disposed of with Household waste.
Please recycle where facilities exist.
Check on the following website for further recycling and WEEE information:
www.theholmesgroup.com/europe or e-mail: info­[e-mail]

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BEFORE MOVING AND CLEANING THE SLOW COOKER

• ALWAYS switch off and unplug from the electrical socket.

• ALWAYS allow the appliance to cool.

HEATING BASE (C)

NEVER IMMERSE THE HEATING BASE (C) IN WATER OR ANY OTHER LIQUID.

Clean with a soft cloth which has been dampened with warm soapy water and wrung out. Dry with a
clean dry cloth. DO NOT use abrasive cleaners.

REMOVABLE STONEWARE COOKING POT (A)
CARING FOR THE REMOVABLE STONEWARE COOKING POT

The Removable Stoneware Cooking Pot (A) and the Lid (B) go safely into the dishwasher or may be
washed in hot soapy water. Do not use abrasive cleaning compounds - a cloth, sponge or plastic
spatula will usually remove any stubborn residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the Stoneware Cooking Pot will not withstand sudden temperature changes.

• If the Stoneware Cooking Pot has been pre-heated or is hot to the touch, DO NOTadd refrigerated
food. DO NOT pre-heat the Crock-Pot™ Slow Cooker unless specified in the recipe. The Stoneware
Cooking Pot should be at room temperature before adding hot foods.

•Wash the Stoneware Cooking Pot straight after cooking, use hot water. DO NOT pour in cold
water if the Stoneware Cooking Pot is hot. DO NOT use abrasives or scouring pads or powder.
Avoid using harsh abrasive cleaners or scouring pads as continued use will scratch the highly
polished surface and make subsequent cleaning more difficult.

HOW TO CLEAN YOUR CROCK-POT™ SLOW COOKER

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1. Set the appliance on a flat, dry, heat resistance surface.

2. Place the food in the Stoneware Cooking Pot (A), according to the recipe.

3. Plug the power cord into a suitable electrical socket.

4. There are 3 temperature settings. LOW ( I ) is recommended for slow "all day" cooking. HIGH ( II )
provides faster cooking. 1 hour on HIGH = about 2 hours on LOW. KEEP WARM ( ) is only for
keeping food warm. DO NOT cook on the KEEP WARM setting.
To select the temperature, turn the Selector Dial (D) to the required setting.

5. Frozen foods such as vegetables or prawns may be used as part of a recipe. However, do not
cook frozen meats (such as beef or chicken) unless you first add at least 250ml (8fl. oz) of warm
liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes
containing frozen meats an additional 4 hours on LOW or 2 hours on HIGH.

6. When the cooking time is completed, turn the Selector Dial (D) to the KEEP WARM setting until
the food is required. NOTE: We do not recommend using the KEEP WARM setting for more than
4 hours.

7. To turn the slow cooker off, turn the Selector Dial (D) to 'OFF/O".

8. Always cook with the Lid (B) on.

9. Follow the recommended cooking times in the Time Guide.

10.Do not use the Stoneware Cooking Pot (A) for the storage of food.

11. Do not reheat foods in your Crock-Pot™ Slow Cooker.

12.Do not place the Heating Base (C), filled with food, on an unprotected wooden table.

13.Unplug from the electrical socket when cooking is completed and before cleaning.

14.The removable Stoneware Cooking Pot (A) is ovenproof or microwave safe. DO NOT use the
Stoneware Cooking Pot on a gas or electric hob or under a grill. The Lid (B) is NOT ovenproof or
microwave safe.

USING YOUR CROCK-POT™ SLOW COOKER

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This guide is designed to help you adapt recipes for the Crock-Pot™ Slow Cooker-your own favourites
and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to
save preparation time with fewer steps and less dirty dishes. and to keep cooking simple. In most
cases all ingredients can go into you Slow Cooker in the beginning and cook all day. Many of the
normal preparatory steps are unnecessary when using the Crock-Pot™ Slow Cooker.

A few hints:

• Allow sufficient cooking time.

• Cook with the lid on.

• Do not add as much water as some non Crock-Pot™ Slow Cooker recipes indicate.

• Remember - liquids do not "boil away" as in conventional cooking. Usually at the end of the cooking,
you will have more liquid than less.

• This is "one-step" cooking: many steps in recipes can be deleted. Add ingredients to the
Stoneware Cooking Pot at one time, adding liquid last, then cook for the recommended time.

•Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore
everything can go into the Crock-Pot™ Slow Cooker at one time. EXCEPTION: Milk, soured
cream or cream should be added during the last hour of cooking.

TIME GUIDE

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

15 to 30 minutes
31 to 45 minutes

50 minutes to 3 hours

4 to 6 hours
6 to 8 hours

8 to 10 hours

1

1

⁄2to 2 hours

3 to 4 hours
4 to 6 hours

IF RECIPE SAYS COOK ON LOW OR COOK ON HIGH

GUIDE TO ADAPTING RECIPES

•Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate pan
and drain well before adding to the Stoneware Cooking Pot (A)). Season with salt and pepper.
Place the meat in the Stoneware Cooking Pot on top of vegetables.

• For roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe.
More juices are retained in meat and vegetables during slow cooking than in conventional cooking.

• Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware
Cooking Pot. In a Slow Cooker, meats generally cook faster than most vegetables.

• Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half
full, to conform with recommended times. Small quantities can be prepared, but cooking times
may be affected.

•Aspecific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.

• Beans must be softened completely before combining with sugar and/or acidic foods.
(NOTE: 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 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes,
reduce the heat, cover and allow simmer for 1

1

/2 hours or until the beans are tender. Soaking in

water, if desired should be completed before boiling. Discard the water after soaking or boiling.

COOKING HINTS AND TIPS

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LAMB WITH BALSAMIC GLAZED VEGETABLES

Well seasoned lamb is balanced by the tart sweetness of the balsamic vinegar glaze and vegetables.

7.5ml (1

1

⁄2 tsp) salt

5ml (1 tsp) freshly ground black pepper

7.5ml (1

1

⁄2 tsp) ground coriander

15ml (1 tbsp) dried rosemary

7.5ml (1

1

⁄2 tsp) dried mint

5ml (1 tsp) dried thyme
5ml (1 tsp) ground fennel

2.3kg (5 lb) lamb joint, (suitable for roasting), trimmed of fat
2 medium red onions, cut into eighths
3 small courgettes, cut into 1cm (

1

⁄2 inch) thick slices

3 small yellow squash (summer squash), cut into bite sized chunks
3 red potatoes, cut into bite sized chunks
75ml (5tbsp) balsamic vinegar

Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the
seasonings over the lamb joint. Place the onions in the bottom of the Slow Cooker and add the lamb
joint. Add the remaining vegetables. Drizzle the balsamic vinegar over the vegetables. Cover and
cook on HIGH for 1 hour, then turn to LOW for 10 - 12 hours.

Serves 8.

FRESH VEGETABLE PAELLA

This side dish is a twist on the Spanish classic. You can also serve this as a main course.
275g (10oz) frozen chopped spinach, thawed and drained

900g (2lb) long grain rice
2ltr (3

1

⁄2 pt) vegetable stock

2 green pepper, deseeded and chopped
2 medium tomatoes, sliced into wedges
2 medium onion, chopped
2 medium carrot, chopped
3 cloves garlic, crushed
30ml (2tbsp) flat leaf parsley, chopped

2.5ml - 5ml (

1

⁄2 tsp - 1tsp) saffron threads

5ml (1 tsp) salt
5ml (1 tsp) freshly ground black pepper
2 x 390g can artichoke hearts, quartered, rinsed and well drained
225g (8oz) frozen peas

Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley,
saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4
hours (or on HIGH for 2 hours). Add the artichoke hearts and peas to the Paella 15 minutes before
serving. Mix thoroughly to combine and replace the lid.

Makes 8 side servings.

RECIPES

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PASTA AND RICE

If a recipe calls for cooking noodles, pasta or macaroni etc., cook on the hob in a saucepan before
adding to the Slow Cooker. Do not overcook - just until slightly tender.
If rice is required, stir in with other ingredients. Add 60ml (4tbsp) cup of extra liquid per 60ml (4tbsp)
cup of raw rice. Use long grain rice for best results.

LIQUIDS

Use less in Slow Cooking - usually about half the recommended amount. 250ml (8 fl.oz) of liquid is
usually enough, unless it contains rice or pasta.

SAUTEING VEGETABLES

This is generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only
exception to this is Aubergine which should be parboiled or sauteed, due to its strong flavour.
Since vegetables develop their full flavour potential with slow cooking, expect delicious results, even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
where possible.

HERBS AND SPICES

Fresh herbs and spices are preferred, but when dried, their flavor power may increase. Therefore,
use half the recommended amount called for. If you use fresh herbs or dried ground herbs and
spices, add during the last half hour of cooking.

MILK

Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during
the last hour of cooking. Condensed soups may be substituted and can cook for extended times.

SOUPS

Some soup recipes call for 2-3 litres of water. Add other ingredients to the Removable Stoneware
Cooking Pot, then add the 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 of water. Then during the final
hour add milk or cream as required.

Q "What if the food is not done after 8 hours..... when the recipe says 8 - 10 hours".

A This can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in

power are not normally noticeable on most appliances, however with Slow Cookers it can alter
the cooking times. Allow plenty of time. You will learn through experience whether to increase or
decrease cooking times.

Q "Must the Slow Cooker be covered. Is it necessary to stir".
A Always cook with the lid on. If the lid is removed, the Slow Cooker will not recover heat losses

quickly on LOW setting. Significant amounts of heat escape whenever the lid is removed,
therefore cooking times are extended. Avoid frequent removal of the lid for checking cooking
progress or stirring. Never remove the lid during the first two hours when baking breads or cakes.
It is not necessary to stir whilst cooking on LOW heat. Whilst using HIGH heat for short periods,
occasional stirring improves the distribution of flavours.

Q "How about thickening juices or making gravy".
A Add some quick cooking tapioca to any recipe if you want to make a thick gravy.Add the tapioca at

the beginning and it will thicken as it cooks. Alternatively, you can remove the solid foods, leaving
the juices. Then prepare a smooth paste of approximately 100g (4oz) of flour or cornflour to 90ml
(6tbsp) water or 4 tablespoons of melted butter. Pour the mixture into the liquid in the Stoneware
Cooking Pot and stir well. Turn to HIGH and when it comes to the boil (about 15 minutes) it is ready.

QUESTIONS AND ANSWERS

PORK LOIN WITH SHERRY AND RED ONIONS

The mild flavour of the pork is awakened by the rich, delectable sauce.
4 large red onions, thinly sliced

350g (12oz) silver skin (button) onions, blanched and peeled
75g (3oz) butter
salt and freshly ground black pepper

2.3kg (5 lb) boneless pork loin, tied
90ml (6tbsp) cooking sherry
small handful of flat leaf parsley, chopped
45ml (3 tbsp) cornflour
30ml (2tbsp) water

In a medium frying pan, sauté the red onions and silver skin onions in the butter until soft. Season
with salt and pepper. Rub the pork loin with salt and pepper and place in the Slow Cooker. Add the
sautéed onions, sherry and parsley. Cover and cook on LOW for 8 - 10 hours (or on HIGH for 4 - 6
hours). Remove the pork loin from the Stoneware Cooking Pot and let stand for 15 minutes before
slicing. Turn the Slow Cooker to HIGH. Combine the cornflour and water and then add to the juices
in the Stoneware Cooking Pot, stirring continuously. This will thicken the sauce. Serve the pork loin
with the onion and sherry sauce.

Serves 8.

SALMON & PARMESAN CASSEROLE

Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
900g (2lb) long grain rice

2 x 418g can salmon, drained and flaked
125g (5 oz) cauliflower florets
100g (4 oz) Parmesan cheese
500ml (17fl.oz) dry white wine
500ml (17fl.oz) milk
500ml (17fl.oz) water
30ml (2tbsp) fresh tarragon, finely chopped
10ml (2tsp) Dijon mustard

7.5ml (1

1

⁄2 tsp) salt

5ml (1 tsp) freshly ground black pepper
8 medium tomatoes, chopped
4 salad onions, thinly sliced

Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix
thoroughly, cover and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4
hours). Before serving, stir in the tomatoes and salad onions.

Serves 6.

RECIPES

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Q "Can I cook a roast without adding water".
A Yes - if cooked on LOW. We recommend a small amount of water because the gravies are

especially tasty. The more fat or "marbelling" the meat has, the less liquid you need. The liquid is
needed to properly soften and cook the vegetables.

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