Rival Crock Pot Stoneware Slow Cooker Owner’s Manual

Rival Crock Pot Stoneware Slow Cooker Owner’s Manual

IMPORTANT SAFEGUARDS

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

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. 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.

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 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 Crock-Pot® 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.

QUESTIONS AND ANSWERS

1. 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.

2. 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 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 heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors.

3. 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 ⁄2 cup flour or cornstarch to 1 ⁄2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) it’s ready

IF RECIPE FOR OVEN SAYS:| COOK ON LOW IN SLOW COOKER:| OR COOK ON HIGH IN SLOW COOKER:
---|---|---
15 to 30 minutes| 4 to 6 hours| 11⁄2 to 2 hours
35 to 45 minutes| 6 to 10 hours| 3 to 4 hours
50 minutes to 3 hours| 8 to 18 hours| 4 to 6 hours

TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on range top before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1 ⁄4 cup extra liquid per 1 ⁄4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attractively.
  Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be cooked in the oval Crock-Pot® slow cooker will depend on the specific cut, meat configuration and bone structure.
  Do not overfill the bowl. Meat should be positioned so that it rests in the stoneware and does not hold the lid up.

THE RECIPES

CORNED BEEF AND CABBAGE

• 3 carrots, cut into thick slices 1 cup water
• 1 (3-lb.) corned beef brisket 1 ⁄2 to 1 small head cabbage, cut
• 2 medium onions, quartered into wedges

Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. 51 ⁄2 – 61 ⁄2 QUART UNITS:
You may cook 2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of vegetables and cook as directed.

FAJITA STEAK ROLLS

• 2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
• 1 to 1 1 ⁄2-lbs. each, cut 1 ⁄4-inch thick 2 cloves garlic, minced
• 1 tablespoon olive oil 2 tablespoons lime juice
• 1 medium onion, chopped 1 jalapeño pepper, seeded and minced
• ⁄2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies 1
• ⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1 ⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1 ⁄2 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 1 ⁄4 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

POT ROASTED PORK

• 1 (4 to 5-lb.) boneless pork loin roast 2 bay leaves
• 1⁄2 teaspoon salt 1 whole clove 1
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup water
• 1 clove garlic, slivered 1 tablespoon soy sauce
• 2 medium onions, sliced

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other ingredients. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). 51 ⁄2 – 61 ⁄2 QUART: You may cook a 5 to 6 pound roast if desired. Add listed amounts of vegetables and cook as directed.
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in stoneware and continue as recipe directs.

PORK CHOPS ON RICE

• 1⁄2 cup brown rice 1 1⁄4 teaspoon ground black pepper 2
• 1⁄3 cup converted white rice 4 to 6 boneless pork chops, 1
• 1⁄4 cup butter or margarine 3 1⁄4- to 1-inch thick 1
• 1⁄2 cup chopped onion 1 can (10.5-oz.) beef consomme
• 1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme, divided 1
• 1⁄2 teaspoon paprika 1⁄2 teaspoon rubbed sage 1
• 1⁄2 teaspoon salt 1⁄4 teaspoon ground nutmeg

Spray inside of stoneware with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium highheat, stirring occasionally, until rice is golden brown. Remove from heat and stir in onion, mushrooms, 1 ⁄2 teaspoon thyme, sage, salt and
pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 1 1

Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

TURKEY POT PIE WITH CORNBREAD CRUST

• 2-lb. boneless turkey breast, 2 potatoes, peeled and chopped cut into 1⁄2-inch cubes 2 medium onions, chopped
• 2⁄3 cup all-purpose flour, divided 2 cups frozen peas and carrots,
• 1 teaspoon salt or frozen mixed vegetables
• 1⁄2 teaspoon ground black pepper 2 cloves garlic, minced 1
• 1⁄4 teaspoon cayenne pepper 1 can (4-oz.) sliced mushrooms, drained
• 2 carrots, sliced 2 cups chicken broth
• 2 stalks celery, sliced 1⁄4 cup sherry

CORNBREAD

• 1 cup all-purpose flour 2 tablespoons sugar
• 1 cup yellow cornmeal 1 egg, lightly beaten
• 1 tablespoon baking powder 1 cup milk
• 1 teaspoon salt 1 ⁄4 cup vegetable oil

Combine 1⁄3 cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes, onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
Turn slow cooker to HIGH while preparing cornbread. Preheat oven to 400° F. Blend remaining 1 ⁄3 cup flour with 1 ⁄3 cup cold water; stir until smooth, then blend into stew in Crock-Pot® slow cooker. Cook, stirring occasionally, 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift removable stoneware from slow cooker base and place in preheated oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving.

ROASTED LEMON ALMOND CORNISH HENS

• 3 lemons 4 teaspoons minced fresh thyme, divided
• 3 Cornish hens (22-oz. each), thawed 1⁄2 teaspoon salt
• 2 tablespoons butter, melted 1⁄2 teaspoon ground black pepper
• 4 cloves garlic, minced and divided 1⁄2 cup sliced almonds, toasted and divided

Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity.
Place hens in stoneware. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with 1⁄4 cup sliced almonds. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter.
Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.

EASY-DOES-IT SPAGHETTI

• 2-lbs. ground chuck, browned and drained 2 to 3 teaspoons Italian seasoning
• 1 cup chopped onion 2 cans (4-oz. each)
• 2 cloves garlic, minced sliced mushrooms, drained
• 2 cans (15-oz. each) tomato sauce 6 cups tomato juice
• 1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces

Combine all ingredients (except dry spaghetti) in stoneware; stir well.
Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and stir in dry spaghetti.

STUFFED GREEN BELL PEPPERS

• 1 package (10-oz.) frozen corn 1 1⁄2 cups cooked rice
• 1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce drained and rinsed 1 ⁄4 teaspoon salt
• 1 can (14 1 ⁄2-oz.) diced tomatoes 1⁄2 teaspoon ground black pepper
• 1 ⁄4 cup salsa 1⁄4 cup chopped onion
• 6 green bell peppers, tops removed and seeded
• 2 cups reduced-fat shredded cheddar cheese, divided Combine all ingredients, except 1⁄2 cup cheese and green peppers.
  Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking

ZUCCHINI-TOMATO STRATA

• 4 medium zucchini, sliced 1⁄4-inch thick 3 ⁄4 cup spicy vegetable tomato-juice cocktail
• 1 onion, chopped 1 teaspoon dried basil
• 4 cloves garlic, chopped 1 teaspoon dried oregano leaves
• 8-oz. fresh mushrooms, sliced or 1 can (4-oz.) 1⁄2 teaspoon seasoned salt sliced mushrooms, drained 1⁄4 teaspoon ground black pepper
• 4 Roma tomatoes, sliced 1 cup stuffing croutons
• 1 cup shredded cheddar cheese

Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook on LOW 6 to 8 hours (HIGH: 2 1⁄2 to 31⁄2 hours). Top with stuffing croutons and cheese during last 10 to 15 minutes.

Download PDF:Rival Crock Pot Stoneware Slow Cooker Owner’s Manual

Read User Manual Online (PDF format)

Read User Manual Online (PDF format)  >>

Download This Manual (PDF format)

Download this manual  >>