5050 WCN
Slow Cooker Plus Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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unit and use hot pads when moving your heated Skillet/Slow Cooker.
12. Do not use appliance for other than intended use.
INTRODUCTION
®
This is our most versatile Crock-Pot Slow Cooker yet! It can be used as
both a Slow Cooker and a Skillet. The Glass Lid fits both the Slow Cooker
and Skillet, and features a Steam Vent that must be closed when the
Slow Cooker is in use and open when the Skillet is in use.
13. Avoid sudden temperature changes, such as adding refrigerated
foods into a heated pot or immersing hot unit into cold water.
14. Always attach Temperature Control Probe to appliance first, then
plug cord into the wall outlet. To disconnect, turn Temperature
Control Probe to OFF, then remove plug from wall outlet.
IMPORTANT SAFEGUARDS
15. Place padding under Removable Stoneware before setting on counter
When using electrical appliances, basic safety precautions should always
be followed, including the following:
or table.
1. Read all instructions before using. Clean all components before use.
SAVE THESE INSTRUCTIONS
2. Do not touch hot surfaces. Use handles on Base. CAUTION: Outside
of unit is hot during use.
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/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
unintentionally.
3. To protect against electrical shock, do not immerse Cord, plug, or
Temperature Control Probe in water or other liquids.
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, 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 the manufacturer (see warranty) for examination,
repair, or adjustment.
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.
7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electric shock or injury.
POLARIZED PLUG
8. Do not use outdoors.
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.
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 turn Temperature Control Probe
OFF, unplug AC Cord, disconnect Temperature Control Probe from
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HOW TO USE YOUR SLOW COOKER
PARTS AND FEATURES
• Make sure the Temperature Control Probe is inserted securely into
Knob
the Probe Guard.
• Use the settings in the GREEN section to choose your
temperature setting.
Steam Vent
Glass Lid
• Turn the Temperature Control Dial to either HIGH or LOW. Make
Removable Stoneware
Non-Stick Cooking Surface
Skillet
sure the arrow is lined up properly with the setting you have chosen.
• Be sure to turn the probe to OFF when cook time is finished.
1. There are two temperature settings. LOW is recommended for slow
1
”all-day” cooking. 1 hour on HIGH equals about 2 to 2 ⁄
2
hours
Base
on LOW.
2. Frozen foods 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 to 6 hours on
LOW, or an additional 2 hours on HIGH.
Probe Guard
Temperature Control Dial
Temperature Control Probe
Cord
IMPORTANT! Make sure Steam Vent on Glass Lid is CLOSED when using
slow cooker.
3. Always cook with the Glass Lid on.
BEFORE FIRST USE
• Wash the Glass Lid, Removable Stoneware and Skillet in warm soapy
water. Rinse and dry thoroughly.
CAUTION: Use care when lifting Glass Lid. Hot liquid may build up
along the inside of the metal rim and may dribble out when Glass Lid is
removed.
CAUTION: Do not wash or immerse Temperature Control Probe.
4. Follow recommended cooking times.
5. Do not reheat foods in your Slow Cooker.
6. Unplug unit when cooking is done and before cleaning.
7. Removable Stoneware is ovenproof and microwave safe. Do not use
Glass Lid in microwave or conventional oven. Do not use Removable
Stoneware on gas or electric burners or under broiler.
• Before using the Skillet for the first time, condition the Non-Stick
Cooking Surface by lightly brushing the Non-Stick Cooking Surface
with vegetable oil. Heat, uncovered, to 300° F. Turn to OFF and cool
completely. Wipe away excess oil.
8. Never overfill the Removable Stoneware. There should be at least a 1”
space between the top of the Removable Stoneware and the food. For
soups and stews leave at least a 2” space, this will leave sufficient room
for the soup to simmer.
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HOW TO USE YOUR ELECTRIC SKILLET
HOW TO USE YOUR ELECTRIC SKILLET (CONT.)
• Make sure the Temperature Control Probe is inserted securely into
the Probe Guard.
6. After food is cooked, set the Temperature Control Dial to WARM
until ready to serve, or to OFF if food is removed immediately.
• Use the settings in the BLACK section to choose your
temperature setting.
• Turn the Temperature Control Dial to the desired
temperature setting.
• Be sure to turn the Temperature Control Dial to OFF when cook
time is finished.
7. When finished using, 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.
HOW TO CLEAN YOUR SLOW COOKER
Unplug unit and remove Removable Stoneware.
1. Fill Removable Stoneware with hot or warm soapy water to loosen
food remains. Do not use abrasive compounds — a cloth, sponge or
rubber spatula will usually remove the residue. If necessary, a plastic
cleaning pad may be used. Use a non-abrasive cleaner (such as Bon-
NEVER IMMERSE THE TEMPERATURE CONTROL PROBE IN WATER
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.
®
Ami Polishing Cleanser) or vinegar to remove water spots or other
stains. Alternatively, the Removable Stoneware can go safely into
the dishwasher.
3. Turn Temperature Control Dial to desired temperature. Use the
settings in the BLACK section to choose your temperature. NOTE:
The cooking temperatures listed in this Owner‘s Guide are estimates.
Adjust the cooking temperature slightly up or down to achieve the
results you prefer.
4. Place food in Skillet and cook according to Temperature Guide or
your favorite recipe. Adjust temperature according to personal
preference and type of food prepared.
5. Use the Glass Lid and close the Steam Vent when a moist-heat
cooking method is desired, as for roasting, braising or steaming.
CAUTION: Use care when lifting Glass Lid. Hot liquid may build up
along the inside of the metal rim and may dribble out when Glass
Lid is removed. 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 Glass
Lid away from you. CAUTION: Skillet is hot! Use hot pads or oven
mitts.
3. The Glass Lid may be washed in the top rack ONLY of the dishwasher.
CARE OF REMOVABLE STONEWARE
As with any fine ceramic, the Removable Stoneware bowl will not
withstand the shock of sudden temperature changes.
• If the Removable 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 Removable Stoneware should
be at room temperature before adding hot foods.
• To wash your Removable Stoneware right after cooking, use hot
water. Do not pour in cold water if the Removable Stoneware is hot.
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HOW TO CLEAN YOUR ELECTRIC SKILLET
1. Turn Temperature Control Dial to OFF. 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.
SLOW COOKER HINTS (CONT.)
• Because there is direct heat at the bottom, always fill the Removable
Stoneware at least half full to conform to recommended times. Small
quantities may be prepared, but cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal
3
quantity is substituted. (Such as substituting a 10 ⁄
4
ounce can of soup
1
1
plus 4 ounces of water for a 14 ⁄
2
ounce can of tomatoes OR ⁄
2
cup
1
beef or chicken broth for ⁄
2
cup of wine, etc.)
2. Wash Glass Lid in hot soapy water or top rack of dishwasher, then
rinse thoroughly and dry.
• Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: 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
3. Thoroughly wash Skillet in hot soapy water, then rinse thoroughly and
dry. NOTE: To remove stubborn stains from Skillet or Glass Lid, use a
®
non-abrasive cleaner such as Bon-Ami polishing cleanser. CAUTION:
with 3 times their volume of unsalted water and bring to a boil. Boil
Do not use metal scouring pads or harsh abrasive powders.
1
10 minutes, reduce heat, cover and allow to simmer 1 ⁄
2
hours or until
4. In time, the Non-Stick Cooking Surface may discolor. This is normal
and will not alter its Non-Stick properties. To remove any
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
discoloration, use a commercial cleaner for Non-Stick finishes such as
®
Dip-It coffeepot destainer. Follow package directions. Recondition the
SKILLET HINTS
Non-Stick Cooking Surface before using again.
• Use only nylon or heat-proof plastic utensils. Metal utensils may
SLOW COOKER HINTS
scratch the Non-Stick Cooking Surface.
• Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before adding
to cooker.) Season with salt and pepper. Place meat in cooker on top
of vegetables.
• This Skillet is not designed to deep fry. To pan-fry, do not use more
1
than ⁄
2
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.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are
retained in slow cooking than in conventional cooking.
• When preparing foods not listed in Temperature Guide, start with a
low temperature and work up to desired cooking temperature.
• If Non-Stick 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.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the Removable Stoneware. Meats generally cook faster than
most vegetables in a Slow Cooker.
• Use whole leaf herbs and spices for the best and truest flavor for all-
day cooking. If ground herbs and spices are used, they should be
stirred in during the last hour of cooking.
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QUESTIONS AND ANSWERS FOR SLOW COOKER
QUESTIONS AND ANSWERS FOR SLOW COOKER (CONT.)
Q
A
“Can I cook a roast without adding water?”
Q
A
“What if the food isn’t done after 8 hours…when the recipe
says 8 to 10 hours?”
Yes – if cooked on LOW. 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.
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.
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes to the Slow Cooker —
your own favorites and prized recipes collected from friends, food
companies, newspapers and magazines. Our aim is to save preparation
time with fewer steps and dishes…and to keep cooking simple. In most
cases, all ingredients can go into your Slow Cooker in the beginning and
can cook all day. Many preparatory steps are unnecessary when using the
Slow Cooker. A few hints:
• Allow sufficient cooking time.
• Cook with Glass Lid on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
Q
A
“Must the Slow Cooker be covered? Is it necessary to stir?”
Cook with the Glass Lid on. The Slow Cooker will not recover heat
losses quickly when cooking on LOW setting. Significant amounts
of heat escape whenever the Glass Lid is removed; therefore the
cooking time must be extended. Avoid frequent removal of the
Glass Lid for checking cooking progress or stirring. Never remove
Glass Lid 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.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to Removable Stoneware at one time and cook 8 to 12
hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or
on your range. Therefore, everything can go into the Slow Cooker at
one time. EXCEPTION: Milk, sour cream or cream should be added
during last hour.
Q
A
“How about thickening the juices or making gravy?”
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
1
juices. Prepare a smooth paste of approximately ⁄
2
cup flour or
1
cornstarch to ⁄
2
cup water or 4 tablespoons melted butter. Pour
mixture into liquid in the stoneware and stir well. Turn to HIGH
and when it comes to a boil (about 15 minutes) it’s ready.
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TIME GUIDE FOR SLOW COOKER
GUIDE TO ADAPTING RECIPES (CONTINUED)
IF RECIPE SAYS:
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
COOK ON LOW:
OR COOK ON HIGH:
MILK
1
4 to 6 hours
6 to 10 hours
8 to 18 hours
1 ⁄2
to 2 hours
Milk, cream and sour cream tend to break down during extended
cooking. When possible add during last hour of cooking. Condensed
soups may be substituted for milk, etc., and can cook for extended
times.
3 to 4 hours
4 to 6 hours
SOUPS
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to slow cooker; then add water only to cover. If thinner soup
is desired, add more liquid at serving time. If milk-based recipes have no
other liquid for initial cooking, add 1 or 2 cups water. Then during last
hour of cooking, stir in milk or cream as called for.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop
before adding to slow cooker. Don’t overcook — just until slightly tender.
1
4
If cooked rice is called for, stir in with other ingredients; add ⁄ cup extra
1
4
liquid per ⁄ 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.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
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®
TEMPERATURE GUIDE (SKILLET)
CROCK-POT SLOW COOKER RECIPES
FOOD
AMOUNT
TIME/DIRECTIONS
TEMP.
POT ROAST OF BEEF
BURGERS
STEAK
1/4 lb.
3 to 9 minutes/per side (medium) 300°F
2 to 3 potatoes, sliced
2 to 3 carrots, sliced
1 to 2 onions, sliced
Salt and pepper to taste
2 pound beef roast
1" thick, boneless 9 to 12 minutes/per side
boneless breasts 6 to 7 minutes/per side
3 to 5 minutes/per side
300°F
300°F
325°F
300°F
1
2
⁄ cup beef broth
CHICKEN
FRENCH TOAST
PANCAKES
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add
liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.) Remove meat and
vegetables with spatula and thicken for gravy if desired (see “HINTS” page 8). Without
Vegetables: Season roast with salt and pepper and any other favorite seasonings. Add
no liquid. Cook as directed.
1 to 3 minutes/per side
EGGS
Fried
2 to 3 minutes/first side
1 to 2 minutes/second side
Melt 1 too 2 tsp. butter or
margarine in skillet
300°F
HEARTY BEEF STEW
1
2
1 ⁄ to 2 pounds stew beef,
cut in 1-inch cubes
1 can (28-oz.) tomatoes
2 to 3 stalks celery, sliced
1
4
4 to 5 carrots, sliced
1 small onion, diced
Salt and pepper to taste
⁄ cup quick-cooking tapioca
1 whole clove (optional)
2 bay leaves
Poached
1 to 6 eggs
2 to 3 minutes
Pour 2 cups water and 1 tsp.
cider vinegar in skillet.
250°F or 300°F
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Heat to boiling. Break each egg
into a bowl; slip into water.
LID and cook 2 to 3 minutes.
CHICKEN CACCIATORE
1 medium onion, thinly sliced
3-lb. chicken, cut up
2 cloves garlic, minced
Scrambled
BACON
3 to 4 minutes
300°F
300°F
2 teaspoon oregano leaves
1
Melt 1 to 2 tablespoons butter
or margarine in skillet. Add
eggs, cook, stir gently, until
set and cooked.
2
2 cans (6-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
⁄ teaspoon basil leaves
1
2
⁄ teaspoon celery seed
1 teaspoon salt
1 bay leaf
1
1
2
2
⁄ teaspoon pepper
⁄ cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir together
tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour over
chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over
spaghetti or vermicelli.
5 minutes/first side
1 to 3 minutes/second side
SAUSAGE
LINKS
8 to 10 minutes
300°F
300°F
SAUSAGE
PATTIES
6 minutes/first side
5 to 6 minutes/second side
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RECIPES
RECIPES
BARBECUE RIBS
ITALIAN TOMATO AND MEAT SAUCE
1
1
2
2
2 ⁄ to 3 pounds spareribs
1 onion, sliced
Salt and pepper to taste
1 ⁄ pounds ground chuck, browned
1 cup chopped onion
1 bay leaf
1 bottle (16-oz.) of smoky barbecue sauce
(or 2 cups homemade sauce)
2 stalks celery, chopped
1 teaspoon salt
2 cloves garlic
1
2
1 can (14 ⁄ -oz.) tomatoes
2 teaspoons dried oregano leaves
1
4
2 cans (6-oz.) tomato paste
⁄ teaspoon dried thyme leaves
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15
minutes to brown and remove excess fat. Put sliced onion in stoneware. Slice ribs into
serving pieces and put in slow cooker. Pour in barbecue sauce. Cover and cook on
LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to
10 hours.
BEEF BOURGUIGNON (BEEF STEW WITH WINE)
Barbecue Meats
1
2
6 strips bacon, cut in ⁄ -inch pieces
1 tablespoon tomato paste
Place uncooked, seasoned and cut-up chicken, ham, pork chops, or beef in stoneware.
Pour a little barbecue sauce on each piece. Add no water. Cover and cook on LOW 8
to 10 hours. (HIGH: 4 to 6 hours).
2 to 3-pound beef rump or chuck,
2 cloves garlic, minced
1
3
2
4
cut in 1 ⁄ -inch cubes
⁄ teaspoon whole thyme
1 medium carrot, sliced
1 small onion, sliced
1 bay leaf
NOTE: For added flavor, put cooked meat in broiler pan; pour remaining sauce and
drippings over top. Place under broiler for 5 to 10 minutes.
1
2
⁄ pound tiny white onions
1
2
Salt and pepper to taste
⁄ to 1 pound fresh mushrooms, sliced
3 tablespoons flour
2 tablespoons butter
SWEET AND SOUR SHRIMP
3
1
4
2
1 can (10 ⁄ -oz.) condensed beef broth
⁄ cup red or Burgundy wine
1 package (6 ounces) frozen
Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple
chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
1 cup boiling water
1
2
⁄ cup reserved pineapple juice
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to
10 hours. Sauté mushrooms in butter, and add with wine to stoneware about 1 hour
before serving. To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons
flour with 3 tablespoons melted butter or margarine. Stir into stew.
2 teaspoons soy sauce
1
2
⁄ teaspoon ground ginger
1
2
2 cans (4 ⁄ ounces each) shrimp,
3 tablespoons sugar
rinsed and drained
1 chicken bouillon cube
2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy
sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1
minute or until thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and
vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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RECIPES
RECIPES
2 to 3-pound chicken, cut up
(or 3 whole chicken breasts, halved)
1 can (103⁄4-oz.) condensed cream
of mushroom soup
CHICKEN IN MUSHROOM GRAVY
FAVORITE CHILI
1
1
4
⁄ cup dry white wine or chicken broth
1 can (4-oz.) sliced mushrooms, drained
Salt and pepper
4
⁄ pound dry pinto or kidney beans
1 clove garlic, minced
(see page 6)
2 tablespoons chili powder
1
1
2
2
1 can (14 ⁄ -oz.) tomatoes
⁄ teaspoon ground cumin
1
2
1 pound coarsely ground chuck,
browned and drained
⁄ teaspoon ground black pepper
1
2
⁄ green bell pepper, seeded and chopped
Place chicken pieces in stoneware. Salt and pepper chicken to taste. Mix wine and
soup; pour over chicken. Add mushrooms. Cover and cook on LOW 7 to 9 hours.
(HIGH: 3 to 4 hours).
1 small onion, chopped
Salt to taste
Completely soften beans as directed on page 4. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans.
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken
pieces to warm serving platter. Stir together 1 cup sour cream and 1⁄4 cup flour. Stir
sour cream mixture into mushroom gravy. Heat 30 minutes on LOW. Serve sauce over
chicken with rice or noodles.
CHICKEN IN A POT
1 to 2 carrots, sliced
1 teaspoon salt
1
FRENCH ONION SOUP
2
1 to 2 onions, sliced
⁄ teaspoon coarse black pepper
1
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
1 tablespoon sugar
2
1 to 2 celery stalks, sliced
2 to 3 pound whole broiler/fryer chicken
⁄ cup water, chicken broth or white wine
1
2 tablespoons flour
2
⁄ to 1 teaspoon basil
1
4
3 tablespoons butter
⁄ cup dry vermouth or cognac (optional)
1
2
⁄ teaspoon salt
1 cup grated Parmesan cheese
Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper,
liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours. (HIGH: 3
hours, using 1 cup water). Remove chicken and vegetables with spatula.
1
2
⁄
to 5
Pour bouillon or stock in stoneware. Cook onions slowly in butter (about 15
minutes) in large covered skillet. Stir occasionally. Uncover and add salt, sugar, flour
and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6
to 8 hours. (HIGH: 3 hours). Before serving, top with grated cheese.
NEW ENGLAND STYLE BAKED BEANS
1
2
1 pound dry navy beans
⁄ cup packed brown sugar
1
2
1 pound smoked ham or ham hocks
⁄ cup maple syrup
1
2
or ⁄ -pound cubed salt pork
1 teaspoon salt
1
2
1
⁄ cup chopped onion
1 teaspoon dry mustard
2
1 ⁄ cups water
Completely soften beans as directed on page 4. Drain and put beans in stoneware.
Add all remaining ingredients along with the water; mix well. Cover; cook on LOW 10
to 12 hours. (HIGH: 4 to 5 hours, stirring occasionally).
Cut ham from bone and return to slow cooker.
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SKILLET RECIPES
RECIPES
APPLE NUT PANCAKES
DENVER OMELET
2 tablespoons butter or margarine
Dash nutmeg
1
2
⁄ cup diced, cooked ham
3 eggs
1
2
2
3
⁄ cup plus 2 tablespoons all-purpose flour
⁄ cup milk
1
4
⁄ cup chopped green bell pepper
2 tablespoons water
1
2
⁄ teaspoons sugar
1 egg
1
1
4
8
⁄ cup sliced fresh mushrooms
⁄ teaspoon salt
1
2
2 teaspoons baking powder
⁄ cup peeled and finely chopped apple
1 green onion, sliced
Dash cayenne pepper
1
4
⁄ teaspoon salt
2 tablespoons chopped pecans or walnuts
Vegetable oil
1
3
1 tablespoon butter or margarine
⁄ cup (1-ounce) cheddar cheese, shredded
1
4
⁄ teaspoon cinnamon
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; 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.
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 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.
1
Pour about ⁄
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.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine
2 eggs
1
1
CLASSIC FRENCH TOAST
4
2
⁄ cup chopped onion
⁄ cup chopped cooked ham
1
1 egg, slightly beaten
1 tablespoon butter or margarine
2
2 tablespoons all-purpose flour
⁄ cup chopped fresh spinach
1
3
1
3
⁄ cup milk
2 slices French bread, sliced 1-inch thick
4
4
⁄ cup milk
⁄ cup (3-ounces) Swiss cheese, shredded
1
4
⁄ teaspoon vanilla extract
Dash nutmeg or cinnamon
Confectioner’s sugar
Maple syrup
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.
1
2
⁄ teaspoon confectioner’s sugar
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.
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-20-
-21-
RECIPES
RECIPES
PASTA WITH PEPPERS AND CHICKEN
SHRIMP AND VEGETABLE STIR-FRY
3
4
⁄ -lb. raw, shrimp, shelled and deveined
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 small sweet red bell pepper, in thin strips
1 clove garlic, minced
1 tablespoon olive oil
Pinch ground red pepper
1 cup broccoli flowerettes
Salt and ground black pepper to taste
1
2
⁄ medium onion, thinly sliced
1
2
1 whole boneless, skinless chicken breast,
⁄ teaspoons cornstarch
2 teaspoons cornstarch
1 teaspoon grated gingerroot
5 large fresh mushrooms, sliced
1
3
2
4
cut into ⁄ -inch x 2-inch strips
⁄ cup chicken broth
1
2
⁄ package (3-ounces) frozen snow peas,
1 cup sliced red, green or yellow bell pepper
4-ounces linguine or fettuccine, cooked
and drained
thawed
(or combination)
1 tablespoon vegetable oil
2 stalks celery, sliced
1
2
⁄ teaspoon basil
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.
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.
STIR-FRY BEEF AND BROCCOLI
1
3
1
2
4
4
⁄ to ⁄ -lb. top round or sirloin
⁄ teaspoon sugar
EASY BEEF FAJITAS
1 clove garlic, minced
salt to taste
1
2
juice of 2 limes
⁄ green or red bell pepper, thinly sliced
dash ground ginger
2 tablespoons sesame or peanut oil
2 tablespoons olive oil
4 flour tortillas
3
4
2 tablespoons soy sauce, divided
⁄ cup broccoli flowerettes
1
1
2
2
⁄ teaspoons ground cumin
⁄ cup (2-ounces) monterey jack
2 tablespoons dry sherry, divided
1 to 2 medium carrots, bias sliced
1
4
⁄ teaspoon salt
or cheddar cheese, shredded
guacamole, optional
1
1
2
2
⁄ cup beef broth
⁄ onion, sliced in thin wedges
1 clove garlic, minced
1
2
⁄ teaspoons cornstarch
Hot cooked rice
1
8
⁄ teaspoon red pepper flakes
salsa, optional
freshly ground black pepper, to taste
sour cream, optional
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.
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.
3
4
⁄ -lb. top round steak, thinly sliced
chopped tomatoes, optional
1 small onion, thinly sliced
Combine 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 temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon 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
1
minutes. To 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.
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-23-
-22-
RECIPES
RECIPES
STEAK AU POIVRE
ORANGE FRENCH TOAST
4 ea. French bread, thick slices
1⁄2 c. Silvered Almonds
2 ea. Eggs
2 teaspoons black peppercorns or mixture
of black, green and pink peppercorns
1 tablespoon butter or margarine
1 green onion, sliced
1 ea. Zest grated from an orange
1⁄4 tsp. Vanilla extract
1
3
2
4
⁄ to ⁄ -lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
1⁄2 c. Fresh orange Juice
3 tablespoons water
1⁄8 tsp. Salt
Orange Syrup
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 minutes. Serve steaks
with sauce spooned over meat.
1⁄2 c. Maple syrup
1⁄4 c. Fresh orange juice
Preheat skillet to 350ºF and add 2 tablespoons of vegetable oil. Wisk together the
eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread in the
egg mixture until thoroughly soaked. Transfer to the Skillet and cook 1-2 pieces at
a time until each side is golden brown. Combine the syrup and remaining 1/4 cup
orange juice in a small bowl and stir until completely mixed. Place toast on
serving platter and pour syrup over. Sprinkle with silvered almonds.
BANANA STUFFED FRENCH TOAST
1 loaf of country style bread un-sliced (16oz)
5 eggs
1/2 cup of milk
4 bananas
2 TB of butter
2 TB of pure vanilla extract
2 TB of Brown sugar
Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;
discard the ends of the bread. Carefully cut each slice in half but do not cut
completely through middle, this will create a pocket for the bananas. In a bowl
beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical slices,
add to skillet and sprinkle with remaining brown sugar. Allow bananas to cook for
1 minute and turn to cook for an additional minute. Remove and allow bananas
to completely cool. When bananas are cooled fill the bread slices with the
bananas. Then allow bread to soak in the egg mixture. Repeat procedure for the
remaining slices. Heat skillet to 350ºF and add remaining butter. Add the bread
cook 1-2 pieces at a time and cook for 5 minutes on each side, being careful
not to burn them. Serve with warm maple syrup or fresh banana slices and
brown sugar.
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-25-
-24-
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:
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
consumer. Rival disclaims all responsibility for consequential, 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.
©2002, Rival
A Division of The Holmes Group
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Printed in China
428-0346
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