Rival SCVPE600-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
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 indi-

cated 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, prop-

erty 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 prepaid 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 CHARGES: $10.00 (USD)

This Warranty gives you specific legal rights, and you may have other rights which 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.

©

2006 JCS/THG, LLC

Crock-Pot

®

, the Crock-Pot logoTM, Rival®and the Rival LogoTMare trademarks of JCS/THG, LLC.

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

Printed in China SCVPE600-CN/9100050001472

SCVPE600CN06EFM1

SCVPE600-CN

Slow Cooker

SCVPE600CN06EFM1.qxd 5/23/06 09:37 Page 1

SAVE THESE INSTRUCTIONS

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.

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.

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 surfaces we recommend the
use of a heat-resistance pad or trivet. The manufacturer is not liable for any
damage caused to such surfaces.

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.
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.

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 the manufacturer (see warranty) for examination,
repair, or adjustment.

7. The use of accessory attachments not recommended by the 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, press the off ( ) button, then remove plug from wall
outlet.

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

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Indicator light for
high temperature
setting

Push to set
temperature
setting

Push arrows to scroll
through timed
cooking options

Indicator light for low
temperature setting

Indicator light for
warm temperature
setting

Push to turn
unit off

Screen to display
temperature/time
settings

HOW TO USE YOUR CROCK-POT

®

SLOW COOKER

1. Place food in stoneware according to recipe

2. Plug in slow cooker. Put on a heat resistant surface.

3. There are three temperature settings. LOW (I) is recommended for
slow "all-day" cooking. 1 hour on HIGH (II) equals about 2 hours on
LOW (I). WARM ( ) is for keeping food warm only. DO NOT cook
on WARM ( ) setting. Push the MODE key pad to set the desired
temperature.

4. Push the "Time" arrows to scroll through the timed cooking options.
The time can be set in increments of 30 minutes up to 20 hours. Select
the time based on the length of time indicated in the recipe.

5. Frozen food 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 hours on LOW (I), or
2 hours on HIGH (II).

6. When the cooking time is completed, the slow cooker will automati­cally shift to the WARM ( ) setting and the KEEP WARM light will
come on. NOTE: We do not recommend using the WARM ( ) set­ting for more than 4 hours.

7. To turn the slow cooker off, push the OFF ( ) button. Unplug the unit
from the wall outlet.

8. Always cook with the lid on.

9. Follow the recommended cooking times.

10. Do not use slow cooker stoneware for the storage of food.

11. Do not reheat foods in your slow cooker.

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

13. Unplug when cooking is done and before cleaning.

14.

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

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 Cleaner) or vinegar.

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

As with any fine ceram­ic, the stoneware bowl will not withstand the shock of sudden tem­perature changes.

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.

HOW TO CLEAN YOUR CROCK-POT

®

SLOW COOKER

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HINTS AND TIPS

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 11/2hours 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.

HOW TO CLEAN YOUR CROCK-POT

®

SLOW COOKER (CONT.)

•To wash your stoneware right after cooking, use hot water. Do not pour in
cold water if the stoneware is hot.

HINTS AND TIPS (CONT.)

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

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.

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 perfect 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

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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.

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

1

/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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HINTS AND TIPS (CONT.)

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.

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.

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RECIPES

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RECIPES

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MULLED CIDER

1 gallon apple cider

1

/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

1

/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

3

/4cup tomato paste

1

/3cup ketchup

1

/3cup brown sugar

1

/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

o

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

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

1

/

2

hours.

4 Garnish with scallions.
Serves 6-8

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RECIPES

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RECIPES

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CHUNKY VEGETARIAN CHILI

1 tablespoon olive oil

1

/4cup sour cream (optional garnish)

3 cloves garlic, minced

3

/4cup red bell pepper, chopped

1

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

1

/2teaspoon salt

1

/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 1 1/2cups 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

MEDITERRANEAN STUFFED CHICKEN BREASTS

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

1

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

1 teaspoon dried basil, oregano, or mint

1

/2teaspoon garlic powder

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

1

/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

1

/

4

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

1

/

2

hours or on Low for 3

1

/

2

- 4 hours. Serve each portion

topped with a spoonful of tomatoes and olives.

Serves 6

ROSEMARY RED JACKET POTATOES

24 red potatoes, quartered

1

/2cup. lemon juice

1

/4cup. butter, melted 2 tablespoons olive oil

6 teaspoons minced garlic

1

/4cup. fresh rosemary leaves, minced

1 teaspoon salt 1 teaspoon paprika

1

/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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