Rival FD350S CN User's Manual
Contents
1. 13 Do not use appliance for other than intended use 14 Be sure handles are properly assembled to bowl and locked in place 15 Do Not immerse Temperature Control Probe or Cord set in water or other liquids 2 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 ower supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord An extension cord may be used with care However the marked electrical rating of the extension cord should be at least as great as the electrical rating of the fondue 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 intentionally Use only model MDTCP 1 Temperature Control Probe POLARIZED PLUG This appliance has a polarized plug one blade is wider i gt than the other To reduce the risk of electric shock da 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 KNOW YOUR FONDUE RE VA i fork holder fork side handle leg side2. Acup cold water YA teaspoon salt 2 tablespoons all purpose flour teaspoon pepper 1 cup broth from pot roast Combine water and flour stir until smooth Pour broth into Fondue Pot Slowly stir flour mixture into broth Turn temperature dial to 200 F Cook stirring constantly until thickened Yield 1 cups 12 NOTES LIMITED ONE YEAR WARRANTY Rival warrants this product to 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 place of purchase for replacement with proof of purchase 2 Within the first 12 months from date of purchase Rival will repair or replace at no charge the defective product if it is delivered freight prepaid during that period to an authorized service station To obtain warranty service visit www rivalproducts com Or you may write to Rival c o The Holmes Group attention Consumer Returns 32 B Spur Drive El Paso TX 79906 Proof of purchase is required when requesting warranty service SAVE YOUR SALES RECEIPT This warranty is extended only to the original purchaser and does not apply to commercial use unreasonable use or to damage to the product not resulting from defect or malfunction while in the possession of the con sumer Rival disclaims all responsibility for co
3. FD350S CN RIVAL Electric Fondue Pot Owner s Guide READ AND SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS When oni 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 electric shock do not immerse cord or plugs in water or other liquid 4 Close supervision is necessary when any appliance is used near chil dren This appliance is not to be used by children 5 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning the appliance 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 Rival see warranty for examination repair or adjustment 7 The use of accessory attachments not recommended by Rival may cause injuries 8 Do not use outdoors 9 Do not let cord hang over the edge of counter or touch hot 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 fondue containing hot oil or other hot liquids Always allow unit to cool before moving 12 Always attach plug to appliance first then plug cord in the wall outlet To disconnect turn control to OFF then remove plug from wall outlet
4. handle leg temperature probe guard PREPARING YOUR FONDUE FOR USE e Wash FONDUE POT FORK HOLDER and FORKS in hot soapy water Rinse thoroughly and dry CAUTION Do not wash or immerse the TEMPERATURE CONTROL PROBE HOW TO USE YOUR FONDUE 1 Set FONDUE POT on a flat dry heat resistant surface 2 Set TEMPERATURE CONTROL PROBE to OFF and plug probe into TEMPERA TURE PROBE GUARD 3 Preheat if necessary follow directions in recipe being used Turn TEMPERATURE PROBE DIAL to desired temperature INDICATOR LIGHT will go off when select ed temperature is reached During ookan the light will cycle ON and OFF to indicate that the temperature is being regulated CAUTION Outside surface of pot can be hot during operation Do Not Touch NOTE To prevent food from sticking maintain low temperatures when holding food in the fondue pot during serving 4 Use the FONDUE FORKS to hold foods for cooking or dipping 5 After cooking or serving turn TEMPERATURE PROBE DIAL to OFF Unplug cord from wall outlet After FONDUE POT OIL has cooled remove TEMPERATURE CONTROL PROBE HOW TO USE YOUR FONDUE WITH OIL CAUTION Extreme caution must be used when moving fondue containing hot oil or other hot liquids It is not recommended to cook with hot oil when children are present CAUTION Never over fill unit beyond recommended oil amount 1 Be sure FONDUE POT is completely dry before filling with oil 2 Place FONDUE
5. serving combine flour and bread crumbs in a bowl Dip cheese cubes in eog Roll cubes in flour crumb mixture Dip in egg again and reroll in flour mixture Place on a tray cover with wax paper and place in refrigerator to chill Pour 34 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to halfway between 350 F and 400 F for 375 F and heat until light goes out For serving spear a cube of cheese and gently place in oil Cook until golden brown Serve with spaghetti or picante sauce CHOCO SCOTCH FONDUE cup milk 1 14 ounce can sweetened condensed milk 6 ounces butterscotch chips 1 teaspoon vanilla 6 ounces semi sweet chocolate chips Combine milk and chips in Fondue Pot Set temperature dial to Warm Stir until chips are melted Add sweetened condensed milk and vanilla Stir to combine Serve with pieces of angel food sponge or pound cake marshmallows or fresh fruit tidbits Yield 24 cups CHOCOLATE DESSERT FONDUE 12 1 ounce milk chocolate candy bars broken 10 large marshmallows cup milk cup whipping cream Place chocolate bars and milk in Fondue Pot Turn temperature dial to Warm Stirring constantly add marshmallows until melted Gradually add whipping cream Serve with fruit pieces pound or angel food cake Yield 3 cups FRUIT DIPPERS Berries Grapes a Pineapple a Bananas Oranges a Kiwi a Cherries a Peaches a Apples FRIED STRAWBERRIES 1 pound fresh strawber
6. POT on a flat dry heat resistant surface CAUTION Some spat tering of oil will occur during cooking CAUTION Outside surface of pot can be hot during operation Do Not Touch Attach temperature probe controller to the Fondue Pot 3 Fill FONDUE POT with 3 cups of vegetable oil NOTE Do not use more than 3 cups of oil Do not use butter margarine lard a shortening in place of vegetable oil Never add water or any other liquid to oil 4 Place FORK HOLDER on top edge of FONDUE POT Use to hold FONDUE FORKS while cooking oil CAUTION Do not use more than 8 FONDUE FORKS at one time when cooking in hot oil The fork holder may also prevent some of the spattering during cooking NOTE Do not place a cover over the FONDUE POT when heating oil or cooking in oil 5 Remove ice crystals or excess water on food before cooking in oil by blotting with a paper towel 6 After cooking turn TEMPERATURE PROBE DIAL to OFF Allow FONDUE POT and FORK HOLDER to cool completely before moving or cleaning IMPORTANT POINTS CAUTION Never over fill unit beyond recommended oil amount Do not fill FONDUE POT with more than 3 cups of oil Do not move FONDUE POT when it contains hot oil or food Always use hot pads when handling a hot FONDUE POT Do not immerse TEMPERATURE CONTROL PROBE or cord set in water or other liquids Use only on heat resistant surfaces Do not use more than eight FONDUE FORKS when cooking in hot oil Never add a cold liq
7. er sauces of your choice HORSERADISH SAUCE 1 cup sour cream 14 teaspoon Worcestershire sauce 3 teaspoons prepared horseradish teaspoon salt 1 teaspoon lemon juice teaspoon pepper Stir together all ingredients Chill in refrigerator Yield 1 cup TEMPURA cup flour cup flat beer teaspoon salt 3 cups vegetable oil teaspoon pepper teaspoon pepper 1 tablespoon vegetable oil Bite size meat or vegetables 1 egg separated See suggested tempura foods below Combine flour salt and pepper in a mixing bowl Add 1 tablespoon oil egg yolk and beer stir until smooth Beat egg white until stiff peaks form gently fold into batter Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 375 F and heat until light goes out For serving spear a piece of meat or vegetable dip into batter and gently place in hot oil Cook until golden brown and crispy about 3 to 4 minutes Serve with soy sauce sweet and sour sauce or hot mustard SUGGESTED TEMPURA FOODS a Cooked Chicken Cubed a Scallops a Shrimp Shelled and Deveined a Carrots Sliced a Zucchini or Yellow Squash Sliced Mushrooms a Cauliflower or Broccoli Flowerettes Cocktail Onions a Lobster Shelled MEXICAN CHEESE DIP 2 pounds Kraft Velvetta pasteurized 1 pound sausage medium spice process process cheese spread browned and drained 1 10 ounce can diced tomatoes and green chilies Combine cheese and tomatoes in Fondue Pot Turn
8. es cornstarch and cinnamon Cover and blend until smooth Pour into Fondue Pot Turn temperature dial to 200 F Cook stirring constantly until bubbly Reduce heat to Warm Serve over ice cream or angel food cake Yield 1 cups VANILLA ORANGE CREAM 2 10 ounce packages vanilla chips 1 tablespoon orange liqueur cup whipping cream Place vanilla chips and whipping cream in Fondue Pot Turn temperature dial to Warm Stir constantly until chips are melted Add liqueur Serve with pieces of fruit or cake Yield 2 cups 11 BASIC WHITE SAUCE THIN MEDIUM THICK Tablespoon s butter or margarine 1 2 3 Tablespoon s all purpose flour 1 2 3 cup s milk 1 1 1 teaspoon s salt 4 4 teaspoon s pepper 4 Place butter in Fondue Pot Turn temperature dial to 200 F and allow butter to melt Add flour and stir until smooth Cook Tminute stirring constantly Gradually add milk Cook stirring constantly until thickened and bubbly Stir in salt and pepper Yield 1 cup BASIC WHITE SAUCE VARIATIONS CHEESE SAUCE Stir in 1 cup 4 ounces grated cheese Cheddar Swiss American Reduce heat to Warm and stir until cheese is melted CURRY SAUCE Stir in 1 teaspoon curry powder DILL SAUCE Stir in 1 teaspoon dried dillweed ARLIC SAUCE ince one clove garlic Cook in butter for 1 minute Continue as directed PARMESAN SAUCE Stir in cup grated Parmesan cheese a POT ROAST GRAVY
9. nsequential incidental or commercial losses caused by the use of this product Some states do not allow this exclusion or limitation of incidental or consequential 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 Printed in China 2002 The Holmes Group FD350S CN 428 0745
10. ries cup milk cup flour 1 tablespoon oil 2 teaspoons sugar 3 cups vegetable oil 2 eggs beaten Wash and stem strawberries set aside In a medium bowl combine flour and sugar In another bowl combine eggs milk and oil Add to flour mixture stir until smooth Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to halfway between 350 F and 400 F for 375 F and heat until light goes out For serving spear a berry dip into batter and gently place in oil Cook 1 minute or until lightly browned Serve with Honey Almond Cream see below HONEY ALMOND CREAM 4 ounces soft cream cheese 1 tablespoon honey 1 tablespoon sugar teaspoon almond extract In a small bowl combine all ingredients and stir until well blended Serve as a dip with Fried Strawberries Yield 1 cup 10 STRAWBERRY SAUCE 2 10 ounce packages frozen sliced 1 tablespoon cornstarch strawberries thawed juice reserved 2 tablespoons sugar Reserve cup juice from strawberries Set strawberries aside Pour juice into Fondue Pot Combine cornstarch and sugar Add to juice in Fondue Pot Turn temperature dial to 200 F Cook stirring constantly until thickened Stir in straw berries Reduce heat to Warm Serve with fruit pieces pound or angel food cake Yield 1 cups PEACH SAUCE 1 16 ounce can peach halves 14 teaspoon cinnamon in heavy syrup teaspoon vanilla 1 teaspoon cornstarch In blender container combine undrained peach
11. t For serving spear one cube and gently place in hot oil Cook until browned and to desired doneness 1 minute for rare 2 minutes for medium 3 minutes for well done Serve with Spicy Chile Sauce see below or sauce of your choice SPICY CHILE SAUCE cup chili sauce 2 teaspoons tarragon vinegar 3 tablespoons chopped onion 1 teaspoon brown sugar 3 tablespoons lemon juice Dash hot pepper sauce 2 teaspoons oil teaspoon dry mustard 2 cloves garlic mashed teaspoon salt Combine all ingredients in a small saucepan Heat to boiling Reduce heat simmer about 5 minutes Serve at room temperature Yield 1 cups MARINATED PORK FONDUE cup vegetable oil teaspoon salt 3 tablespoons lemon juice teaspoon chili powder 1 tablespoons A1 Worcestershire sauce teaspoon dry mustard 1 tablespoons tarragon vinegar 2 to 3 pound pork roast or tenderloin 1 tablespoon sugar 3 cups vegetable oil 1 clove garlic minced In a bowl combine all ingredients except roast and 3 cups oil Trim excess fat from pork and cut into 1 inch cubes Place pork cubes in a glass or plastic container Pour marinade over cubes Cover refrigerate and allow to marinate at least 3 hours or overnight Thirty minutes before serving drain pork cubes and blot dry Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and heat until light goes out For serving spear a cube and gently place in hot oil Cook until bro
12. temperature dial to Warm Stir occasionally until cheese is melted Add browned sausage Serve with tortilla or corn chips Yield 1 quart SWISS CHEESE FONDUE 1 clove garlic halved teaspoon pepper optional cup milk teaspoon ground nutmeg optional 1 pound Swiss cheese grated teaspoon paprika optional 3 tablespoons flour 1 loaf Italian or French bread cut cup dry white wine warmed into 1 inch cubes Rub inside of Fondue Pot with garlic Add milk to pot Turn temperature dial to 200 F Bring milk to a simmer Combine cheese and flour stir into milk using a figure 8 motion Stir constantly until cheese is melted Slowly stir in wine Turn temperature dial to Warm Sprinkle with pepper nutmeg and paprika To serve spear bread cubes and dip into cheese Yield 3 cups HEARTY FONDUE 2 8 ounce packages cream cheese cubed 8 ounces sour cream cup milk 2 2 ounce packages dried beef finely chopped onion cut in pieces 1 clove garlic minced 1 teaspoon dry mustard powder Place cream cheese and milk in Fondue Pot Turn temperature dial to Warm Stir until cheese is melted Add remaining ingredients and stir to blend Serve with cubes of French bread or crackers If fondue thickens add 1 to 2 tablespoons milk to thin Yield 1 quart FRIED CHEESE cup flour 1 pound mozzarella cheese 1 cup fine dry Italian bread crumbs cut into 1 inch cubes 4 eggs well beaten 3 cups vegetable oil Thirty minutes before
13. uid to empty hot fondue pot To prevent food from sticking maintain low temperatures when holding food in the fondue pot during serving IDEAS FOR USE Prepare cheese sauce for Macaroni and Cheese Melt ee or almond bark in FONDUE POT for making covered peanuts and pretzels e Use FONDUE POT on WARM setting to keep cooked food warm for serving Prepare cooked pudding and pie filling Set TEMPERATURE PROBE DIAL to WARM Heat canned convenience foods such as chili stew soup or spaghetti Prepare cooked breakfast cereals such as Oatmeal or Cream of Wheat HOW TO CLEAN YOUR FONDUE WARNING ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT PLUG FROM WALL OUTLET 1 Turn TEMPERATURE PROBE DIAL to OFF After FONDUE POT OIL has cooled unplug cord from wall outlet Do not add cold water or immerse pot in water when hot 2 Thoroughly wash FONDUE POT FORK HOLDER and FONDUE FORKS in hot soapy water or automatic dishwasher Rinse thoroughly and dry 3 Remove stubborn stains by using any brand of stainless steel powder cleaner Use for stains on the cooking surface only FONDUE BOURGUIGNONNE to pound beef sirloin 3 cups vegetable oil or tenderloin per person Trim excess fat from meat and cut into 1 inch cubes Let stand at room temperature 30 minutes Blot dry with a paper towel Pour 3 cups oil into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and heat until light goes ou
14. wned and cooked through about 2 minutes ORIENTAL BEEF BROTH FONDUE Xto pound beef sirloin or cup sherry flank steak per person 3 green onions sliced 114 ounce can beef broth 1 clove garlic minced cup soy sauce X teaspoon ground ginger Slice beef thinly into bite size pieces Let stand at room temperature 30 minutes Blot dry with paper towel before serving Combine remaining ingredients and pour into Fondue Pot Place fork holder on pot Turn temperature dial to 350 F and bring to a boil For serving spear a slice of beef and place in boiling liquid Cook 2 to 3 minutes or to desired doneness Note Do not use more than 8 fondue forks in broth at one time NIPPY FRANKS 1 cups catsup 1 cup brown sugar cup barbecue sauce teaspoon Worcestershire sauce cup bourbon 1 16 ounce package cocktail sausages Combine first five ingredients in Fondue Pot Add sausages Turn temperature dial to 200 F Cook 15 to 20 minutes until heated through Turn to Warm for serving SEAFOOD FONDUE to 1 pound salmon or other fish to 1 pound shrimp cut into inch pieces peeled and deveined to 1 pound scallops 3 cups vegetable oil Pour 3 cups of oil into Fondue Pot Place fork holder on pot Turn temperature dial to 375 F and heat until light goes out For serving spear a piece of seafood and gently place in hot oil Cook until edges are brown about 1 to 2 minutes Serve with Horseradish Sauce see below or oth
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