S16RB
Electric Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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IMPORTANT SAFEGUARDS (CONT.)
16. Oven mitts are required when removing a hot LID or SKILLET PAN or to
remove cooked food from the SKILLET PAN.
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY.
No user-serviceable parts inside. 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 unintentionally tripped over.
POLARIZED PLUG
s appliance has a polarized plug (one blade is wider
than the other). To reduce the risk of electric shock,
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.
CAUTION: Some countertops are more sensitive to heat, use care not to place
skillet or SKILLET PAN on surfaces where heat may cause damage.
ELECTRIC POWER: If electric circuit is overloaded with other appliances, skillet
may not operate properly. Skillet must be operated on a separate circuit from
other operating appliances.
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-3-
KNOW YOUR ELECTRIC SKILLET
Steam Vent
Glass Lid
Lid Handle
Skillet Pan
Handle
Handle
Heating Base
Power Indicator Light
Temperature
Control Dial
HOW TO USE YOUR ELECTRIC SKILLET
Before use, wash the SKILLET PAN and LID in warm soapy water or in the
dishwasher and dry completely.
CAUTION: Do not immerse HEATING BASE in water or other liquids.
1. Set the skillet on a flat, dry, heat resistant surface.
2. Make sure that the SKILLET PAN is sitting securely on the HEATING BASE.
If the SKILLET PAN is not secure on the HEATING BASE, the product may not
function properly.
3. Turn TEMPERATURE CONTROL DIAL to “OFF”. Plug skillet into standard 120V
AC outlet and turn TEMPERATURE CONTROL DIAL to desired setting, by align-
ing the temperature with the POWER INDICATOR LIGHT. The POWER
INDICATOR LIGHT will come on and remain on while the TEMPERATURE
CONTROL DIAL is on the WARM or higher settings. Warm Setting: WARM
is recommended for keeping already hot, fully cooked food at the perfect
serving temperature. We do not recommend using the WARM setting for
more than 4 hours.
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HOW TO USE YOUR ELECTRIC SKILLET (CONT.)
4. Preheat the skillet with the LID on for 10 -15 minutes.
NOTE: Due to manufacturing process, 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.
5. The STEAM VENT allows steam to escape while cooking with the LID in place.
CAUTION: Escaping steam is HOT! Be careful when removing or lifting LID.
Oven mitts are required when handling the LID or SKILLET PAN.
6. When cooking is complete turn TEMPERATURE CONTROL DIAL to “OFF”.
7. Prior to removing pan from HEATING BASE, turn TEMPERATURE CONTROL
DIAL to “OFF” and remove plug from wall outlet.
8. The SKILLET PAN can be removed from the HEATING BASE and placed in the
oven for baking or roasting. The LID must be removed when using the SKILLET
PAN in the oven.
9. The SKILLET PAN can be used as a serving piece.
When placing the SKILLET PAN on a countertop,
kitchen table or other surface, place a hot plate
or trivet that measures at least 3/8" high under
the pan to prevent burning or discoloration of
the surface.
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-5-
HOW TO CLEAN YOUR SKILLET
CAUTION: Skillet is hot: handle carefully.
1. When cooking is complete, turn TEMPERATURE CONTROL DIAL to “OFF” by
aligning with the POWER INDICATOR LIGHT. Unplug the cord from the outlet
and allow skillet to cool before cleaning.
2. The SKILLET PAN and LID can be washed in the dishwasher or in warm soapy
water with a soft cloth.
CAUTION: The HEATING BASE is not immersible.
3. With a damp cloth, clean the skillet HEATING BASE and TEMPERATURE
CONTROL PANEL.
HELPFUL HINTS
• Before using the skillet for the first time, lightly brush cooking surface with
vegetable oil. Heat, uncovered, to 300°F. Turn “OFF” and cool completely.
Wipe away excess oil.
• Use only nylon or heat-proof plastic cooking utensils. Metal utensils may
scratch the non-stick surface.
• 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
only be used to sauté foods on a lower temperature setting.
1-800-557-4825.
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-6-
TEMPERATURE GUIDE
The cooking temperatures listed in this user manual are estimates. Adjust the
cooking temperature slightly up or down to achieve the results you prefer.
FOOD
AMOUNT
TIME/DIRECTIONS
SKILLET TEMP.
1
BURGERS
STEAK
CHICKEN
FRENCH TOAST
PANCAKES
⁄4
lb patties.
5 to 9 minutes/per side (med.)
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
1" thick, boneless 9 to 12 minutes/per side
boneless breasts 6 to 7 minutes/per side
3 to 5 minutes/per side
1 to 3 minutes/per side
EGGS
Fried
2 to 3 minutes/first side
1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or
margarine in skillet
300°F
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.
Cover and cook 2 to 3 minutes.
Scrambled
3 to 4 minutes
300°F
Melt 1 to 2 tbs.
butter or margarine in skillet.
Add eggs, cook, stir gently,
until set and cooked.
BACON
5 minutes/first side
1 to 3 minutes/second side
350°F - 400°F
SAUSAGE LINKS
SAUSAGE
PATTIES
8 to 10 minutes
6 minutes/first side
5 to 6 minutes/second side
350°F - 400°F
350°F - 400°F
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-7-
RECOMMENDED INTERNAL TEMPERATURE FOR MEAT
FOOD
STEAK
MINIMUM INTERNAL TEMPERATURE
145°F (medium rare)
160°F (medium)
170°F ( well done)
BURGERS(Ground Beef)
CHICKEN BREAST
PORK CHOPS
160°F
170°F
160°F (medium)
170°F (well down)
160°F
HAM
NOTE: Use this guide along with an “instant-read” meat thermometer to check
internal food temperature. The thermometer should penetrate the thickest part
of the food.
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-8-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine
Dash nutmeg
2
3
1
⁄
2
cup plus 2 tablespoons all-purpose flour
⁄
cup milk
1
1 ⁄ teaspoons sugar
2
1 egg
1
2 teaspoons baking powder
⁄2
cup peeled and finely chopped apple
1
⁄
2
teaspoon vanilla
teaspoon cinnamon
2 tablespoons chopped pecans or walnuts
Vegetable oil
1
⁄
4
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder and
spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg
and 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
1
⁄
4
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, additional nuts and caramel syrup for
dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
1 tablespoon butter or margarine
2 slices French bread, sliced 1-inch thick
Confectioner’s sugar
1
⁄
3
cup milk
1
⁄
4
teaspoon vanilla extract
Dash nutmeg or cinnamon
Maple syrup
1
⁄
2
teaspoon vanilla
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F .
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.
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-9-
RECIPES
DENVER OMELET
1
⁄
2
cup diced, cooked ham
3 eggs
1
⁄
4
cup chopped green bell pepper
cup sliced fresh mushrooms
2 tablespoons water
1
1
⁄
4
⁄
8
teaspoon salt
1 green onion, sliced
Dash cayenne pepper
1
1 tablespoon butter or margarine
⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms, onions
and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even
layer. Lightly beat eggs with water, salt and cayenne pepper; 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
1
1
⁄4
cup chopped onion
⁄2
cup chopped cooked ham
1
2 tablespoons all-purpose flour
⁄
2
cup chopped fresh spinach
1
3
⁄
4
cup milk
⁄
4
cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté 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.
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-10-
RECIPES
CHEESE AND BACON POTATOES
1
6 slices bacon
⁄
4
1
cup onion, finely chopped
4 large potatoes, thinly sliced with skins on
1 can (4-ounces) chopped green chilies
1 ⁄ cup (6-ounces) cheddar cheese, shredded
2
Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until crisp,
remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease
in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and
cook an additional 5 minutes. Crumble bacon and combine 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
1 whole boneless, skinless chicken breast,
1 ⁄
2
teaspoons cornstarch
1
3
4
cut into ⁄2-inch x 2-inch strips
⁄
cup chicken broth
1 cup sliced red, green or yellow bell pepper
4-ounces linguine or fettuccine, cooked
and drained
(or combination)
teaspoon basil
1
⁄
2
Set skillet temperature to 350°F. Add garlic and oil and sauté 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 minute or until mixture is hot and thickened. Serve over pasta.
Makes 2 servings.
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-11-
RECIPES
EASY BEEF FAJITAS
1
Juice of 2 limes
⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil
4 flour tortillas
1
1
⁄
2
teaspoons ground cumin
teaspoon salt
⁄
2
cup (2-ounces) monterey jack
or cheddar cheese, shredded
1
⁄
4
1 clove garlic, minced
Guacamole, optional
Salsa, optional
1
⁄
8
teaspoon red pepper flakes
Freshly ground black pepper, to taste
Sour cream, optional
Chopped tomatoes, optional
3
⁄
4-lb. top round steak, thinly sliced
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in bowl. Add beef and allow to stand, at room temperature, for
30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive
oil, onion and 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, Sauté meat 7 to 9 minutes or until done.
Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes. To
1
assemble, spoon about ⁄
4
of meat and vegetables into center of each warmed
tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate.
Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
SHRIMP AND VEGETABLE STIR-FRY
3
⁄
4-lb. raw, shrimp, shelled and deveined
2 stalks celery, sliced
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
1 small sweet red bell pepper, in thin strips
1 cup broccoli flowerets
1
⁄
2
medium onion, thinly sliced
5 large fresh mushrooms, sliced
1
⁄
2
package (3-ounces) frozen snow peas, thawed
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.
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-12-
RECIPES
PORK CHOPS WITH SPANISH RICE
1
1
2 to 4 center cut pork chops, about ⁄2-inch thick
⁄3
cup raw long grain rice
1
1
2
⁄
3
cup chopped onion
cup chopped green bell pepper
⁄
teaspoon chili powder
1
1
⁄
4
1 can (14 ⁄2-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 occasionally,
2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes
and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring
occasionally.
CHICKEN CACCIATORE
1
2 tablespoons vegetable oil
⁄3
cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1
⁄3
cup chopped onion
1 bay leaf
1 clove garlic, minced
1 can (14 ⁄2-ounces) peeled, diced tomatoes
1 teaspoon Italian seasoning
Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
1
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 ingredients,
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.
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-13-
RECIPES
FISH FILLETS WITH LEMON DILL SAUCE
1
4
/ -lb. fresh mushrooms, sliced
1 tablespoon lemon juice
1
3
2 green onions, sliced
/ teaspoon dill weed
1
4
2 tablespoons butter or margarine
/ teaspoon salt
1
2
1 / teaspoons all-purpose flour
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets,
1
4
/ cup milk
2 tablespoons water
1 tablespoon white wine
(about 8-ounces each)
1
4
/ cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring 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 minute. 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.
STIR-FRY BEEF AND BROCCOLI
1
3
1
4
⁄
2
to ⁄4-lb. top round or sirloin
⁄
teaspoon sugar
1 clove garlic, minced
salt to taste
Dash ground ginger
2 tablespoons sesame or peanut oil
3
2 tablespoons soy sauce, divided
⁄
4
cup broccoli flowerets
2 tablespoons dry sherry, divided
1 to 2 medium carrots, bias sliced
1
2
1
⁄
2
cup beef broth
⁄
onion, sliced in thin wedges
1
1 ⁄ teaspoons cornstarch
2
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 tablespoon
soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
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-14-
RECIPES
STIR-FRY BEEF AND BROCCOLI (CONT.)
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 and 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
1 green onion, sliced
3 tablespoons bourbon or beef broth
3 tablespoons water
of black, green and pink peppercorns
1
3
⁄
2
to ⁄4-lb. boneless steak, (1 strip or sirloin steak)
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, stirring 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 minute. Serve steaks
with sauce spooned over meat.
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-15-
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
call our Consumer Service Department at 1-800-557-4825 or visit our website at www.rivalproducts.com
1-YEAR LIMITED WARRANTY
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam Corporation
(Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants that for a period of one
year from the date of purchase, this product will be free from defects in material and workmanship. JCS, at its option,
will repair or replace this product or any component of the product found to be defective during the warranty period.
Replacement will be made with a new or remanufactured product or component. If the product is no longer available,
replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT
attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable.
Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. JCS dealers, service
centers, or retail stores selling JCS products do not have the right to alter, modify or any way change the terms
and conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or
misuse of the product, use on improper voltage or current, use contrary to the operating instructions, disassembly,
repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the warranty does not
cover: Acts of God, such as fire, flood, hurricanes and tornadoes.
What are the limits on JCS’s Liability?
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express, implied or
statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or fitness for a
particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability to use the
product including incidental, special, consequential or similar damages or loss of profits, or for any breach of contract,
fundamental or otherwise, or for any claim brought against purchaser by any other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages
or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights that vary from province to province,
state to state or jurisdiction to jurisdiction.
How to Obtain Warranty Service
In the U.S.A.
If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825
and a convenient service center address will be provided to you.
In Canada
If you have any question regarding this warranty or would like to obtain warranty service, please call 1-800-557-4825
and a convenient service center address will be provided to you.
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions
located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation (Canada) Limited
doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton, Ontario L6Y 0M1. If you
have any other problem or claim in connection with this product, please write our Consumer Service Department.
PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
© 2009 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.
P.N. 136963
S16RB_09EM2
GCDS-RIV14629-JC
Printed in China
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