S12 G
Electric Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
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SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts
inside. Power Unit never needs lubrication. Do not attempt to service this
product.
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. AN EXTENSION CORD MAY
BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING
SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE
SKILLET. The extension cord should not be allowed to drape over the counter
or tabletop where it can be pulled on by children or unintentially tripped over.
KEEP WARM SETTING: The TEMPERATURE CONTROL PROBE has a
“Keep Warm” range setting of approximately 160° to 180° F. The indicator light
will cycle on and off when this setting is maintaining the desired temperature.
NOTE: During initial use of this appliance, some slight smoke and/or odor may
be detected. This is normal with many heating appliances and will not recur
after a few uses. Only use with Temperature Control Probe number MPTC-5.
POLARIZED PLUG
s appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse
e plug. If it still does not fit, contact a qualified electrician. Do not
attempt to defeat this safety feature.
KNOW YOUR ELECTRIC SKILLET
side handle/leg
glass server lid
temperature
control dial
side handle/leg
temperature
control probe
non-stick surface on pan
(inside and outside)
NOTE: Do not operate
skillet prior to assembly
of SIDE HANDLES/FEET.
probe guard
-3-
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HOW TO ASSEMBLE YOUR ELECTRIC SKILLET
Remove all parts from the packaging.
ASSEMBLING SIDE HANDLES/LEGS
1. Place pan upside down on
table.
2. Align handle screw holes
over the screw posts on
pan (2 places per handle).
3. Insert screws (2 per handle)
through holes in bottom of
side handles/legs and align
screws in holes in the pan.
4. Tighten screws with a
screwdriver until snug.
Screws should be seated
flush against handle.
5. Repeat steps 3 through 5
with the non-probe side
handle.
6. Once both handles are tightened securely, place skillet upright onto its legs.
Assembly is complete.
7. Check the handles/legs periodically for looseness. If needed, re-tighten with a
screwdriver. CAUTION: Overtightening can result in stripping of screws or
cracking of handles and base.
CAUTION: Do not operate skillet prior to assembly of SIDE HANDLES/LEGS and
LID HANDLE.
HOW TO USE YOUR ELECTRIC SKILLET
BEFORE FIRST USE
• Wash the BASE and LID in warm soapy water. Rinse and dry thoroughly.
CAUTION: Do not wash or immerse TEMPERATURE CONTROL PROBE.
• Before using the skillet for the first time, condition the non-stick cooking
surface by lightly brushing the cooking surface with vegetable oil. Heat,
uncovered, to 300° F. Turn to “OFF” and cool completely. Wipe away
excess oil.
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USING YOUR ELECTRIC SKILLET
1. Set the skillet on a flat, dry, heat resistant surface.
2. Set TEMPERATURE CONTROL DIAL to “OFF” and plug HEAT CONTROL
PROBE into HEAT CONTROL TERMINAL. Plug cord into 120 volt AC outlet.
3. Preheat if necessary according to Temperature Guide. Turn temperature
control dial to desired temperature. Indicator light will go off when
selected temperature is reached. NOTE: The cooking temperatures listed in
this Owner‘s Guide are estimates. Adjust the cooking temperature slightly
up or down to acheive the results you prefer.
4. Place food in skillet and cook according to Temperature Guide. Adjust
temperature according to personal preference and type of food prepared.
5. Use the LID when a moist-heat cooking method is desired, as for roasting,
braising or steaming. CAUTION: Skillet is hot! Use hot pads or oven mitts.
6. After food is cooked, set the TEMPERATURE CONTROL DIAL to “WARM”
until ready to serve, or to “OFF” if food is removed immediately.
7. After cooking, turn TEMPERATURE CONTROL DIAL to “OFF”. Unplug
CORD from wall outlet. After skillet has cooled, remove TEMPERATURE
CONTROL PROBE. CAUTION: TEMPERATURE CONTROL PROBE may
be hot.
USING GLASS COVER AS A SERVING DISH
CAUTION: Always use hot pads or mitts when removing or placing glass cover
on hot fry pan. Be careful when removing cover escaping steam is hot!
1. The GLASS COVER can be inverted for use as a casserole or serving dish.
2. Use in a microwave oven or a conventional or convection oven up to
preheated temperatures of 400º. CAUTION: Breakage can occur if used
under a broiler or browning unit or in a toaster oven.
3. If casserole needs to be covered during baking in oven, aluminum foil can
be used in conventional ovens and plastic wrap in a microwave oven.
CAUTION: GLASS COVER can shatter if cooled suddenly. Avoid severe
temperature change.
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IMPORTANT POINTS
• To avoid scratching the non-stick COOKING SURFACE, use only plastic, nylon
or wooden utensils. Metals utensils such as metal spatulas or knives can
scratch the non-stick COOKING SURFACE and can cause permanent
damage.
• CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or CORD in
water or other liquids.
• Use skillet only on heat-resistant surfaces.
HINTS
• Use only nylon or heat-proof plastic 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 saute foods on a lower temperature setting.
• When preparing foods not listed in Temperature Guide, start with a low
temperature and work up to desired cooking temperature.
• If cooking surface has been conditioned (see page 4, How To Use Your
Electrical Skillet), there is no need for additional cooking oils or fats when
cooking. A small amount of butter, shortening or oil will however, add flavor
and aid in even browning.
HOW TO CLEAN YOUR ELECTRIC SKILLET
1. After skillet has cooled, remove TEMPERATURE CONTROL PROBE. CAUTION:
Do not immerse TEMPERATURE CONTROL PROBE in water or other liquids.
2. Wash LID in hot soapy water, then rinse thoroughly and dry.
3. Thoroughly wash skillet in hot soapy water, then rinse thoroughly and dry.
NOTE: To remove stubborn stains from skillet or LID, use a non-abrasive
®
cleaner such as Bon-Ami polishing cleanser. CAUTION: Do not use metal
scouring pads or harsh abrasive powders.
4. In time, the non-stick COOKING SURFACE may discolor. This is normal and
will not alter its non-stick properties. To remove any discoloration, use a
®
commercial cleaner for non-stick finishes such as Dip-It coffeepot destainer.
Follow package directions. Recondition the non-stick COOKING SURFACE
before using again.
-6-
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TEMPERATURE GUIDE
FOOD
AMOUNT
TIME/DIRECTIONS
TEMP.
BURGERS
STEAK
1/4 lb.
3 to 9 minutes/per side (medium) 300°F
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
CHICKEN
300°F
325°F
300°F
FRENCH TOAST
PANCAKES
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.
LID and cook 2 to 3 minutes.
Scrambled
3 to 4 minutes
300°F
300°F
Melt 1 to 2 tablespoons butter
or margarine in skillet. Add
eggs, cook, stir gently, until
set and cooked.
BACON
5 minutes/first side
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
-7-
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RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine
Dash nutmeg
1
2
⁄
2
1
cup plus 2 tablespoons all-purpose flour
⁄
3
cup milk
1 ⁄ teaspoons sugar
2
1 egg
1
2 teaspoons baking powder
⁄
2
cup peeled and finely chopped apple
1
⁄
4
teaspoon salt
teaspoon cinnamon
2 tablespoons chopped pecans or walnuts
Vegetable oil
1
⁄
4
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
1
lightly with oil. 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, addi-
tional 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
Dash nutmeg or cinnamon
Confectioner’s sugar
1
⁄
3
cup milk
1
⁄
4
teaspoon vanilla extract
teaspoon confectioner’s sugar
1
⁄
2
Maple syrup
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
-8-
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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. 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.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine
2 eggs
1
2
1
⁄4
cup chopped onion
⁄
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 saute
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each wedge
onto serving plate.
CHEESE AND BACON POTATOES
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. Turn temperature control dial to 350° F. Fry bacon
until crisp, remove and drain. Carefully remove grease, reserving 2 table-
spoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and
combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.
-9-
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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.
EASY BEEF FAJITAS
1
juice of 2 limes
2 tablespoons olive oil
⁄
2
green or red bell pepper, thinly sliced
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
sour cream, optional
chopped tomatoes, optional
1
⁄
8
teaspoon red pepper flakes
freshly ground black pepper, to taste
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 glass bowl. Add beef and allow to stand, at room tempera-
ture, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 table-
spoon olive oil, onion and green/red bell pepper and stir gently. Cover and
cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and
keep warm. Drain meat, discard marinade and place meat in skillet, Sauté
meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil
1
and heat in 350° F. oven for 5 minutes. To assemble, spoon about ⁄
4
of meat
and vegetables into center of each warmed tortilla. Sprinkle with 2 table-
spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired,
with guacamole, salsa, sour cream and/or chopped tomatoes.
-10-
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SWISS STEAK
1
3
1 ⁄2-lbs beef round steak, ⁄4- to 1-inch thick
1 can (8-ounces) tomato sauce
1 onion, sliced
1
⁄
4
cup flour
3
⁄
4
teaspoon salt
1 stalk celery, sliced
1
⁄
4
teaspoon ground black pepper
1 carrot, thinly sliced
1
2 tablespoons shortening
⁄
2
teaspoon worcestershire sauce
1
1 can (14 ⁄2-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300° F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
1
heat about 1 ⁄
2
hours or until meat is tender. Remove meat from skillet.
1
Combine ⁄
4
cup cold water and 1 tablespoon flour, add to tomato mixture in
skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce
spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3
⁄
4-lb. raw, shrimp, shelled and deveined
1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 cup broccoli flowerettes
1
⁄
2
medium onion, thinly sliced
5 large fresh mushrooms, sliced
1
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
⁄
2
package (3-ounces) frozen snow peas, thawed
2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-
fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turns pink. Add
mushrooms and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
1
1
3
2 to 4 center cut pork chops, about ⁄2-inch thick
⁄
cup raw long grain rice
1
1
⁄
3
cup chopped onion
⁄
2
teaspoon chili powder
1
1
⁄
4
cup chopped green bell pepper
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 occa-
sionally, 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.
-11-
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FISH FILLETS WITH LEMON DILL SAUCE
1/4-lb. fresh mushrooms, sliced
2 green onions, sliced
1 tablespoon lemon juice
1/3 teaspoon dill weed
2 tablespoons butter or margarine
11/2 teaspoons all-purpose flour
1/4 cup milk
1/4 teaspoon salt
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets,
(about 8-ounces each)
2 tablespoons water
1 tablespoon white wine
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 minute.
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.
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 ingre-
dients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce
over spaghetti or other pasta.
-12-
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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 flowerettes
2 tablespoons dry sherry, divided
1 to 2 medium carrots, bias sliced
1
1
⁄
2
cup beef broth
⁄
2
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 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minute.
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
of black, green and pink peppercorns
1 tablespoon butter or margarine
1 green onion, sliced
3 tablespoons bourbon or beef broth
1
3
⁄
2
to ⁄4-lb. boneless steak, (1 strip or sirloin steak)
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-
rare, or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Sauté, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook, stir-
ring constantly, about 2 minutes or until sauce has thickened slightly. Cut
steak into serving portions. Return steak to skillet and spoon sauce over meat.
Heat 1 minute. Serve steaks with sauce spooned over meat.
-13-
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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: Customer Service Department, P.O. Box 769,
Milford, MA 01757. 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 posses-
sion 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 conse-
quential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
©2001, Rival
A Division of The Holmes Group
Printed in China
S12 G/428-0119
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