Summary of the content on the page No. 1
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 1
5050 WCN
Slow Cooker Plus Skillet
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Summary of the content on the page No. 2
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 2 unit and use hot pads when moving your heated Skillet/Slow Cooker. INTRODUCTION ® 12. Do not use appliance for other than intended use. 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 13. Avoid sudden temperature changes, such as adding refrigerated and Skillet, and features a Steam Vent that must be closed when the foods into a heated pot or immersing ho
Summary of the content on the page No. 3
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 4 PARTS AND FEATURES HOW TO USE YOUR SLOW COOKER • Make sure the Temperature Control Probe is inserted securely into Knob the Probe Guard. • Use the settings in the GREEN section to choose your Steam Vent temperature setting. Glass Lid • Turn the Temperature Control Dial to either HIGH or LOW. Make Removable Stoneware 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. Non-
Summary of the content on the page No. 4
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 6 HOW TO USE YOUR ELECTRIC SKILLET HOW TO USE YOUR ELECTRIC SKILLET (CONT.) • Make sure the Temperature Control Probe is inserted securely into 6. After food is cooked, set the Temperature Control Dial to WARM the Probe Guard. until ready to serve, or to OFF if food is removed immediately. • Use the settings in the BLACK section to choose your 7. When finished using, turn Temperature Control Dial to OFF. Unplug ontrol temperature setting. Cord from wal
Summary of the content on the page No. 5
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 8 HOW TO CLEAN YOUR ELECTRIC SKILLET SLOW COOKER HINTS (CONT.) 1. Turn Temperature Control Dial to OFF. After Skillet has cooled, remove • Because there is direct heat at the bottom, always fill the Removable Temperature Control Probe (make sure that it is unplugged from Stoneware at least half full to conform to recommended times. Small outlet). CAUTION: Do not immerse Temperature Control Probe in quantities may be prepared, but cooking time will be af
Summary of the content on the page No. 6
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 10 QUESTIONS AND ANSWERS FOR SLOW COOKER QUESTIONS AND ANSWERS FOR SLOW COOKER (CONT.) Q “Can I cook a roast without adding water?” Q “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” A Yes – if cooked on LOW. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the A This is due to voltage variations which are commonplace meat has, the less liquid you need. The liquid is needed t
Summary of the content on the page No. 7
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 12 TIME GUIDE FOR SLOW COOKER GUIDE TO ADAPTING RECIPES (CONTINUED) IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH: MILK 1 15 to 30 minutes 4 to 6 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 35 to 45 minutes 6 to 10 hours 3 to 4 hours soups may be substituted for milk, etc., and can cook for extended 50 minutes to 3 hours 8 to 18 hours 4 to 6 hours ti
Summary of the content on the page No. 8
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 14 TEMPERATURE GUIDE (SKILLET) ® CROCK-POT SLOW COOKER RECIPES FOOD AMOUNT TIME/DIRECTIONS TEMP. POT ROAST OF BEEF BURGERS 1/4 lb. 3 to 9 minutes/per side (medium) 300°F 2 to 3 potatoes, sliced Salt and pepper to taste 2 to 3 carrots, sliced 2 pound beef roast STEAK 1" thick, boneless 9 to 12 minutes/per side 300°F 1 2 1 to 2 onions, sliced ⁄ cup beef broth CHICKEN boneless breasts 6 to 7 minutes/per side 300°F Put vegetables in bottom of stoneware. Sa
Summary of the content on the page No. 9
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 16 RECIPES RECIPES BARBECUE RIBS ITALIAN TOMATO AND MEAT SAUCE 1 1 2 ⁄2 to 3 pounds spareribs 1 onion, sliced 1 ⁄2pounds ground chuck, browned 1 bay leaf 1 bottle (16-oz.) of smoky barbecue sauce Salt and pepper to taste 1 cup chopped onion 2 stalks celery, chopped (or 2 cups homemade sauce) 2 cloves garlic 1 teaspoon salt 1 1 can (14 ⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves 1 2 cans (6-oz.) tomato paste ⁄4 teaspoon dried thyme leaves Sprinkle
Summary of the content on the page No. 10
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 18 RECIPES RECIPES CHICKEN IN MUSHROOM GRAVY FAVORITE CHILI 1 1 4 2 to 3-pound chicken, cut up ⁄ cup dry white wine or chicken broth ⁄4 pound dry pinto or kidney beans 1 clove garlic, minced (or 3 whole chicken breasts, halved) 1 can (4-oz.) sliced mushrooms, drained (see page 6) 2 tablespoons chili powder 3 1 1 1 can (10 ⁄4-oz.) condensed cream Salt and pepper 1 can (14 ⁄2-oz.) tomatoes ⁄2 teaspoon ground cumin 1 of mushroom soup 1 pound coarsely groun
Summary of the content on the page No. 11
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 20 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 ⁄ t
Summary of the content on the page No. 12
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 22 RECIPES RECIPES PASTA WITH PEPPERS AND CHICKEN SHRIMP AND VEGETABLE STIR-FRY 3 4 ⁄ -lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips 1 clove garlic, minced Pinch ground red pepper 2 tablespoons light soy sauce 1 cup broccoli flowerettes 1 tablespoon olive oil Salt and ground black pepper to taste 1 2 1 2 tablespoons dry sherry ⁄ medium onion, thinly sliced 2 1 whole boneless, skinless chicken breast, ⁄ teaspoons cor
Summary of the content on the page No. 13
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 24 RECIPES RECIPES STEAK AU POIVRE ORANGE FRENCH TOAST 2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine 4 ea. French bread, thick slices 1 ea. Zest grated from an orange of black, green and pink peppercorns 1 green onion, sliced 1⁄2 c. Silvered Almonds 1⁄4 tsp. Vanilla extract 1 3 2 4 ⁄ to ⁄ -lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth 2 ea. Eggs 1⁄2 c. Fresh orange Juice 3 tablespoons wate
Summary of the content on the page No. 14
5050WCN.02.CN.OM1 6/27/02 11:17 AM Page 28 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
