S12-GN
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:
www.rivalproducts.com
Electric Skillet
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 con-
sumer. 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.
Owner’s Guide
READ AND SAVE THESE INSTRUCTIONS
Printed in China
S12 GN/428-0938
©2003, The Holmes Group
The dimples also improve the non-stick properties.
CAUTION: Escaping steam is hot! Be careful when removing or lifting
lid. Oven mitts are recommended when removing cover from skillet
base or when replacing it.
KNOW YOUR ELECTRIC SKILLET
LID HANDLE
SIDE HANDLE/LEG
GLASS LID
NOTE: If heating oil, always leave the lid off. If oil smokes, immediately
turn skillet OFF and allow to cool.
TEMPERATURE
CONTROL DIAL
HOW TO CLEAN YOUR SKILLET
CAUTION: Skillet is hot. Handle carefully.
TEMPERATURE
CONTROL
1. Always allow the skillet to completely cool before cleaning.
SIDE HANDLE/LEG
2. Unplug cord from wall outlet, then remove TEMPERATURE CONTROL PROBE
from appliance. CAUTION: The probe on the temperature control piece
could be hot. Wipe probe clean with a dry towel.
PROBE*
*NOTE: use only Rival® model
OTC-2 TEMPERATURE
CONTROL PROBE. Use of any
other probe could damage the
unit and void warranty.
3. Immerse the skillet and lid in warm, soapy water and wash with a soft cloth.
Rinse well and dry. All parts, except the TEMPERATURE CONTROL PROBE, are
fully immersible.
PROBE GUARD
HOW TO USE YOUR ELECTRIC SKILLET
NOTE: Do Not use steel wool, abrasive cleaners or metal scouring pads on cook-
ing surfaces as this will damage the non-stick coating.
1. Set the skillet on a flat, dry, heat resistant surface.
WARNING: Do not immerse TEMPERATURE CONTROL PROBE in water or
2. Turn temperature control to OFF. Plug TEMPERATURE CONTROL
PROBE securely into receptacle on skillet, plug into standard 120v AC
outlet and turn temperature control to desired setting.
3. The temperature control indicator light will come on when you set or
adjust the temperature. Once the desired temperature is reached, the
indicator light will go out. (When adding food, the indicator light will
come on briefly as the overall cooking temperature is reduced.)
4. Preheat the skillet with the lid on for 10 – 15 minutes or until the indi-
cator light goes out. NOTE: The cooking temperatures listed in this
user manual are estimates. Adjust the cooking temperature slightly up
or down to achieve the results you prefer.
5. The textured surface provides two advantages. The first is healthier
cooking. Less grease and oil are in contact with the food meaning less
is absorbed during cooking. This results in crispier, healthier food.
other liquid.
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.
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-5-
TEMPERATURE GUIDE
RECIPES
FOOD
AMOUNT
TIME/DIRECTIONS
TEMP.
300°F
300°F
300°F
325°F
300°F
APPLE NUT PANCAKES
1
2 tbs. butter or margarine
Dash nutmeg
2
BURGERS
STEAK
⁄
4
lb.
3 to 9 minutes/per side (med.)
9 to 12 minutes/per side
6 to 7 minutes/per side
3 to 5 minutes/per side
1 to 3 minutes/per side
1
⁄
2
cup plus 2 tbs. all-purpose flour
tsp. sugar
⁄3
cup milk
1" thick, boneless
boneless breasts
1
1⁄
2
1 egg
1
2 tsp. baking powder
⁄
2
cup peeled and finely chopped apple
CHICKEN
1
⁄
4
tsp. salt
tsp. cinnamon
2 tbs. chopped pecans or walnuts
Vegetable oil
FRENCH TOAST
PANCAKES
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
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
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.
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.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
1 tbs. butter or margarine
2 slices French bread, sliced 1-inch thick
Confectioner’s sugar
1
⁄
3
cup milk
tsp. vanilla extract
1
⁄
4
Dash nutmeg or cinnamon
Maple syrup
1
⁄
2
tsp. confectioner’s sugar
Scrambled
3 to 4 minutes
Melt 1 to 2 tbs.
butter or margarine in skillet.
Add eggs, cook, stir gently,
until set and cooked.
300°F
300°F
Combine egg, milk, spice 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.
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
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DENVER OMELET
PASTA W ITH PEPPERS AND CHICKEN
1
⁄
2
cup diced, cooked ham
3 eggs
1 clove garlic, minced
Pinch ground red pepper
Salt and ground black pepper to taste
1
⁄
4
cup chopped green bell pepper
cup sliced fresh mushrooms
2 tbs. water
1 tbs. olive oil
1
1
1
2
⁄
4
⁄
8
tsp. salt
1 whole boneless, skinless chicken breast,
cut into 1⁄2-inch x 2-inch strips
1 cup sliced red, green or yellow bell pepper
1 ⁄
⁄
tsp. cornstarch
3
1 green onion, sliced
1 tbs. butter or margarine
Dash cayenne pepper
4
cup chicken broth
1
⁄
3
cup (1-ounce) Cheddar cheese, shredded
4-ounces linguine or fettuccine, cooked
and drained
(or combination)
tsp. basil
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.
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.
HAM AND EGG FAVORITE
EASY BEEF FAJITAS
Juice of 2 limes
1 tbs. butter or margarine
2 eggs
1
1
1
⁄
4
cup chopped onion
⁄2
cup chopped cooked ham
⁄2
green or red bell pepper, thinly sliced
1
2 tbs. all-purpose flour
⁄
2
cup chopped fresh spinach
cup (3-ounces) Swiss cheese, shredded
2 tbs. olive oil
4 flour tortillas
1
3
4
1
1
⁄
4
cup milk
⁄
⁄
2
tsp. ground cumin
tsp. salt
⁄
2
cup (2-ounces) Monterey Jack
or Cheddar cheese, shredded
1
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.
⁄
4
1 clove garlic, minced
Guacamole, optional
Salsa, optional
Sour cream, optional
Chopped tomatoes, optional
1
⁄8
tsp. red pepper flakes
freshly ground black pepper, to taste
34-lb. top round steak, thinly sliced
1 small onion, thinly sliced
⁄
Combine lime juice, 1 tbs. 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 tbs. olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 min-
utes 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 minutes. To assemble, spoon about ⁄
center of each warmed tortilla. Sprinkle with 2 tbs. cheese. Roll tortilla and
place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream
and/or chopped tomatoes.
CHEESE AND BACON POTATOES
1
6 slices bacon
⁄
4
cup onion, finely chopped
1
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 tbs.
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes.
Turn potatoes and cook an additional 5 minutes. Crumble bacon and com-
bine with green chilies and onion. Sprinkle over potatoes. Top with cheese;
cover and cook 5 more minutes.
1
4
of meat and vegetables into
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- 9-
SW ISS STEAK
FISH FILLETS W ITH LEMON DILL SAUCE
14-lb. fresh mushrooms, sliced
1 tbs. lemon juice
11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick
1 can (8-ounces) tomato sauce
1 onion, sliced
1 stalk celery, sliced
⁄
1
1
3
⁄
4
cup flour
tsp. salt
tsp. ground black pepper
2 green onions, sliced
⁄
⁄
tsp. dill weed
tsp. salt
3
1
4
⁄
4
2 tbs. butter or margarine
1
1
⁄
4
1 carrot, thinly sliced
1⁄
⁄
2
tsp. all-purpose flour
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets,
1
1
2 tbs. shortening
⁄
2
tsp. worcestershire sauce
4
cup milk
1 can (141⁄2-ounces) stewed tomatoes, drained
2 tbs. water
1 tbs. white wine
(about 8-ounces each)
cup cream, optional
1
⁄
4
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
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.
low heat about 11⁄
2
hours or until meat is tender. Remove meat from skillet.
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.
1
Combine ⁄
4
cup cold water and 1 tbs. flour, add to tomato mixture in skillet.
Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned
over meat.
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.
SHRIMP AND VEGETABLE STIR-FRY
⁄
34-lb. raw, shrimp, shelled and deveined
1 small sweet red bell pepper, in thin strips
2 tbs. light soy sauce
2 tbs. dry sherry
2 tsp. cornstarch
1 tsp. grated gingerroot
1 tbs. vegetable oil
1 cup broccoli flowerettes
⁄
1
2
medium onion, thinly sliced
CHICKEN CACCIATORE
5 large fresh mushrooms, sliced
1
1
2 tbs. vegetable oil
⁄
3
cup chopped green bell pepper
⁄
2
package (3-ounces) frozen snow peas, thawed
3 to 4 pieces chicken (thighs, legs or halved breasts) 1 can (4-ounces) sliced mushrooms, drained
2 stalks celery, sliced
1
⁄
3
cup chopped onion
1 bay leaf
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch and gin-
gerroot; 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.
1 clove garlic, minced
1 tsp. Italian seasoning
Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
1 can (141⁄2-ounces) peeled, diced tomatoes
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 min-
utes. 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.
PORK CHOPS W ITH SPANISH RICE
1
2 to 4 center cut pork chops, about 1⁄2-inch thick
⁄
3
cup raw long grain rice
tsp. chili powder
1
1
⁄
3
cup chopped onion
⁄2
1
⁄
4
cup chopped green bell pepper
1 can (141⁄2-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.
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