Rival S12P User's Manual
Contents
1. 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 cup chopped onion cup chopped cooked ham 2 tablespoons all purpose flour cup chopped fresh spinach cup milk 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 cup onion finely chopped 4 large potatoes thinly sliced with skins on 1 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 table spoons bacon grease in skillet Add potatoes to skillet cover and cook 10 minutes Turn potatoes and cook an additional 5 minutes Crumble bacon and combin2. first then plug cord into the wall outlet To disconnect turn TEMPERA TURE CONTROL DIAL to OFF then remove plug from wall outlet 14 Do not use appliance for other than intended use 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 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 SKILLET The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or unintentially tripped over KEEP WARM SETTING The TEMPERATURE CONTROL PROBE has a Keep Warm range setting of approximately 160 to 180 F The indicator light will cycle on and off when this setting is maintaining the desired temperature 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 Only use with Temperature Control Probe number MPTC 5 POLARIZED PLUG terme his appliance has a polarized plug one blade is wider than the f other As a safety feature this plug will fit in a polarized outlet N R gt Y only one way If the plug does not fit fully in the outlet rev
3. other SIDE HANDLE LEG 7 Once both handles are tightened securely place skillet upright onto its legs Assembly is complete CAUTION Do not operate skillet prior to assembly of SIDE HANDLES LEGS and LID HANDLE IMPORTANT Check the side 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 4 HOW TO USE YOUR ELECTRIC SKILLET BEFORE FIRST USE e Wash the BASE and LID in warm soapy water Rinse and dry thoroughly CAUTION Do not wash or immerse TEMPERATURE CONTROL PROBE e Before using the skillet for the first time condition the non stick cooking surface by lightly brushing the cooking surface with vegetable oil Heat uncovered to 300 F Turn to OFF and cool completely Wipe away excess oil USING YOUR ELECTRIC SKILLET 1 Set the skillet on a flat dry heat resistant surface 2 Set TEMPERATURE CONTROL DIAL to OFF and plug TEMPERATURE CONTROL PROBE into PROBE GUARD on skillet Plug cord into 120 volt AC outlet 3 Turn TEMPERATURE CONTROL DIAL to desired temperature Indicator light will go off when selected temperature is reached NOTE The cooking temperatures listed in this Owner s Guide are estimates Adjust the cooking temperature slightly up or down to acheive the results you prefer 4 Place food in skillet and cook according to Temperature Guide or your favo
4. IDE FOOD AMOUNT TIME DIRECTIONS TEMP BURGERS 1 4 Ib 3 to 9 minutes per side medium 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 LID and cook 2 to 3 minutes Scrambled 3 to 4 minutes 300 F Melt 1 to 2 tablespoons 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 PATTIES 6 minutes first side 300 F 5 to 6 minutes second side APPLE NUT PANCAKES 2 tablespoons butter or margarine Dash nutmeg cup plus 2 tablespoons all purpose flour cup milk 1 teaspoons sugar 1 egg 2 teaspoons baking powder cup peeled and finely chopped apple teaspoon salt 2 tablespoons chopped pecans or walnuts 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 an
5. d add meat to skillet Stir fry 7 to 9 minutes or until beef is done Remove meat and keep warm Add vegetables Cover and cook 3 minutes or until vegetables are crisp tender Stir mid way through cooking Reduce temperature to 250 F Blend meat into vegetables Stir broth mixture then pour over meat and vegetables Heat stirring until broth is hot and thickened Serve over rice STEAK AU POIVRE 2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine of black green and pink peppercorns 1 green onion sliced to Ib boneless steak 1 strip or sirloin steak 3 tablespoons bourbon or beef broth 3 tablespoons water Place peppercorns in plastic bag Crack peppercorns with rolling pin or mallet Press cracked peppercorns evenly over both sides of steak Set aside Set skillet temperature to 300 F Add steak and cook 7 minutes per side for medium rare or until desired doneness Remove steak from skillet and keep warm Add butter and green onion Saute stirring for 1 minute Combine bourbon beef broth and water pour over green onions Allow to cook stir ring constantly about 2 minutes or until sauce has thickened slightly Cut steak into serving portions Return steak to skillet and spoon sauce over meat Heat 1 minutes Serve steaks with sauce spooned over meat Rival warr place of pu 2 Within the first 12 months product if i service visit Or you may write to Rival c o The Holmes Group atte
6. d 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 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 addi tional nuts and caramel syrup for dessert CLASSIC FRENCH TOAST 1 egg slightly beaten 1 tablespoon butter or margarine cup milk 2 slices French bread sliced 1 inch thick teaspoon vanilla extract Dash nutmeg or cinnamon Confectioners sugar teaspoon confectioners sugar Maple syrup Combine egg milk spice and sugar in shallow pan Preheat skillet to 350 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 DENVER OMELET cup diced cooked ham 3 eggs cup chopped green bell pepper 2 tablespoons water cup sliced fresh mushrooms teaspoon salt 1 green onion sliced Dash cayenne pepper 1 tablespoon butter or margarine cup 1 ounce cheddar cheese shredded Set skillet temperature to 300 F 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
7. e S12P RIVAL Electric Skillet Owner s Guide 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 Be sure that handles are assembled and fastened properly before using this appliance See assembly instructions on page 4 3 Do not touch hot surfaces Use HANDLES or KNOBS 4 To protect against electrical shock do not immerse CORD PLUG or TEMPERATURE CONTROL PROBE in water or other liquid 5 Close supervision is necessary when any appliance is used near children This appliance is not to be used by children 6 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning 7 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 8 The use of accessory attachments not recommended by Rival may cause injuries 9 Do not use outdoors 10 Do not let CORD hang over edge of table or counter or touch heated surfaces 11 Do not place on or near a hot gas or electric burner or in a heated oven 12 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids 13 Always attach TEMPERATURE CONTROL PROBE to appliance
8. e 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 ture 30 minutes Set skillet temperature to 350 F Add remaining 1 table spoon 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 of meat and vegetables into center of each warmed tortilla Sprinkle with 2 table spoons cheese Roll tortilla and place on serving plate Garnish as desired with guacamole salsa sour cream and or chopped tomatoes SWISS STEAK 14Ibs beef round steak to 1 inch thick 1 can 8 ounces tomato sauce 14 cup flour 1 onion sliced teaspoon salt 1 stalk celery sliced teaspoon ground black pepper 1 carrot thinly sliced 2 tablespoons shortening teaspoon worcestershire sauce 1 can 14 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 ingre dients Set temperature Control dial to SIMMER Cover and cook over low heat about 1 hours or until meat is te
9. e 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 1 teaspoons cornstarch cut into inch x 2 inch strips cup chicken broth 1 cup sliced red green or yellow bell pepper 4 ounces linguine or fettuccine cooked or combination and drained teaspoon basil Set skillet temperature to 350 F Add garlic and oil and saute 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 minutes or until mixture is hot and thickened Serve over past Makes 2 servings EASY BEEF FAJITAS juice of 2 limes green or red bell pepper thinly sliced 2 tablespoons olive oil 4 flour tortillas teaspoons ground cumin cup 2 ounces monterey jack teaspoon salt or cheddar cheese shredded 1 clove garlic minced guacamole optional teaspoon red pepper flakes salsa optional freshly ground black pepper to taste sour cream optional lb top round steak thinly sliced chopped tomatoes optional 1 small onion thinly sliced Combin
10. erse D the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature KNOW YOUR ELECTRIC SKILLET steam vent view window lid handle side handle leg side handle leg lid temperature non stick surface on pan control probe S inside and outside NOTE Do not operate skillet prior to assembly of LID HANDLE and SIDE probe guard HANDLES LEGS temperature control dial HOW TO ASSEMBLE YOUR ELECTRIC SKILLET Remove all parts from the packaging ASSEMBLING LID HANDLE 1 Find lid and lid handle 2 Holding LID HANDLE on the outside top of LID align holes in lid handle into holes located on the outside of the lid Handle should be centered over glass in the lid 3 Place the phillips head screws through screw holes on the inside of the lid 2 places 4 Tighten screws until snug Screws should be seated flush against lid surface The lid is now ready for use ASSEMBLING SIDE HANDLES LEGS Place pan upside down on table Find one SIDE HANDLE LEG and mount on the pan side where the probe connects to the pan 3 Align screw holes in SIDE HANDLE LEG over the screw posts on pan 2 places per handle 4 Insert screws 2 per handle through holes in bottom of SIDE HANDLE LEG and align screws in holes in the pan 5 Tighten screws with a screwdriver until snug Screws should be seated flush against handle 6 Repeat steps 3 through 5 with the
11. es 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 side down 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 ingre dients 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 STIR FRY BEEF AND BROCCOLI to Ib top round or sirloin teaspoon sugar 1 clove garlic minced salt to taste dash ground ginger 2 tablespoons sesame or peanut oil 2 tablespoons soy sauce divided Cup broccoli flowerettes 2 tablespoons dry sherry divided 1 to 2 medium carrots bias sliced cup beef broth onion sliced in thin wedges 1 teaspoons cornstarch Hot cooked rice Slice beef into very thin slices and place in glass bowl Partially freeze beef for 30 to 60 minutes to make beef easier to slice Add garlic ginger 1 table spoon soy sauce and 1 tablespoon sherry Toss to coat Allow beef to stand at room temperature for 30 minutes Combine remaining soy sauce and sherry with broth cornstarch sugar and salt set aside Set skillet temperature to 350 F Add oil and heat 1 minutes Drain meat discarding marinade an
12. nder Remove meat from skillet Combine cup cold water and 1 tablespoon 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 lb raw shrimp shelled and deveined 1 small sweet red bell pepper in thin strips 2 tablespoons light soy sauce 1 cup broccoli flowerettes 2 tablespoons dry sherry medium onion thinly sliced 2 teaspoons cornstarch 5 large fresh mushrooms sliced 1 teaspoon grated gingerroot package 3 ounces frozen snow peas thawed 1 tablespoon 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 inch thick cup raw long grain rice cup chopped onion teaspoon chili powder cup chopped green bell pepper 1 can 14 4 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 occa sionally 2 minutes Reduce temperature to WARM Add rice chili powder and tomatoes and stir to blend i
13. ntion Customer Service Department P O Box 769 purchase is required when requesting warranty service SAVE YOUR SALES ended only to the original purchaser and does not apply to commercial use le use or to damage to the product not resulting from defect or malfunction while in the posses sion of the consumer Rival disclaims all responsibility for consequential incidental or commercial losses Milford MA 01757 Proof of RECEIPT This warranty is e unreasonab ants this product is delivered freig LIMITED ONE YEAR WARRANTY www rivalproducts com caused by tl he use of this product Some states do not allow this exclusion or limitation of incidental or conse quential 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 o 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 rchase for replacement with proof of purchase from date of purchase Rival will repair or replace at no charge the defective ht prepaid during that period to an authorized service station To obtain warranty Printed in China 2001 Rival A Division of The Holmes Group 12P 428 0120
14. nto vegetables Cover and cook 25 to 30 minutes stirring occasionally FISH FILLETS WITH LEMON DILL SAUCE 1 4 lb fresh mushrooms sliced 1 tablespoon lemon juice 2 green onions sliced 1 3 teaspoon dill weed 2 tablespoons butter or margarine 1 4 teaspoon salt 11 2 teaspoons all purpose flour Dash ground black pepper 1 4 cup milk 1 to 2 orange roughy or other firm fish fillets 2 tablespoons water about 8 ounces each 1 tablespoon white wine 1 4 cup cream optional Set skillet temperature to 300 F Add mushrooms onions and butter Saute stir ring frequently 2 minutes Add flour cook stirring constantly 1 minutes Combine milk and water Reduce temperature to WARM Add milk mixture to skillet and cook stirring constantly 1 minutes 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 tablespoons vegetable oil cup chopped green bell pepper 3 to 4 pieces chicken thighs legs of halved breasts 1 can 4 ounces sliced mushrooms drained cup chopped onion 1 bay leaf 1 clove garlic minced 1 teaspoon Italian seasoning 1 can 14 ounc
15. rite recipe Adjust temperature according to personal preference and type of food prepared 5 Use the LID and close the steam vent when a moist heat cooking method is desired as for roasting braising or steaming When a drier heat is preferred you may wish to open the steam vent during the last 10 to 15 minutes of cooking CAUTION Escaping steam is hot To avoid escaping steam lift LID away from you CAUTION Skillet is hot Use hot pads or oven mitts 6 After food is cooked set the TEMPERATURE CONTROL DIAL to WARM until ready to serve or to OFF if food is removed immediately 7 After cooking turn TEMPERATURE CONTROL DIAL to OFF Unplug CORD from wall outlet After skillet has cooled remove TEMPERATURE CONTROL PROBE CAUTION TEMPERATURE CONTROL PROBE may be hot IMPORTANT POINTS e To avoid scratching the non stick COOKING SURFACE use only plastic nylon or wooden utensils Metals utensils such as metal spatulas or knives can scratch the non stick COOKING SURFACE and can cause permanent damage e CAUTION Do not immerse TEMPERATURE CONTROL PROBE or CORD in water or other liquids e Use skillet only on heat resistant surfaces HINTS e Use only nylon or heat proof plastic utensils Metal utensils may scratch the non stick surface e 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 onl
16. y be used to saute foods on a lower temperature setting e When preparing foods not listed in Temperature Guide start with a low temperature and work up to desired cooking temperature e If cooking surface has been conditioned see above there is no need for additional cooking oils or fats when cooking A small amount of butter shortening or oil will however add flavor and aid in even browning HOW TO CLEAN YOUR ELECTRIC SKILLET 1 After skillet has cooled remove TEMPERATURE CONTROL PROBE make sure that it is unplugged from outlet CAUTION Do not immerse TEMPERATURE CONTROL PROBE in water or other liquids TEMPERATURE CONTROL PROBE may be cleaned by wiping with a damp cloth CAUTION Always make sure that PROBE GUARD and TEMPERATURE CONTROL PROBE are completely dry prior to use 2 Wash LID in hot soapy water then rinse thoroughly and dry 3 Thoroughly wash skillet in hot soapy water then rinse thoroughly and dry NOTE To remove stubborn stains from skillet or LID use a non abrasive cleaner such as Bon Ami polishing cleanser CAUTION Do not use metal scouring pads or harsh abrasive powders 4 In time the non stick COOKING SURFACE may discolor This is normal and will not alter its non stick properties To remove any discoloration use a commercial cleaner for non stick finishes such as Dip It coffeepot destainer Follow package directions Recondition the non stick COOKING SURFACE before using again 6 TEMPERATURE GU
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