Rival Crock-Pot 3140 Bedienungsanleitung

3140, 3145, 3164, 3351,

3355, 3656, 3670, 3950

Slow Cooker

The Original and America’s #1 Brand of Slow Cookers

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

-2-

When using electrical appliances, basic safety precautions should always be followed,

including the following:

1. Read all instructions before using.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plug, or cooking unit in

water or other liquid. CAUTION: Never submerge the heating unit in water or

other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Turn control to “OFF” before unplugging from wall outlet. Unplug from outlet

when not in use and before cleaning.

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 Rival®

(see warranty) for examination, repair or adjustment.

7. The use of accessory attachments not recommended by Rival®may cause fire,

electrical shock or injury.

8. Do not use outdoors.

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 use hot pads when moving your heated Crock-Pot®

slow cooker.

12. Do not use appliance for other than intended use.

13. Avoid sudden temperature changes, such as adding refrigerated foods into a

heated pot.

POLARIZED PLUG

This 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 the plug. If it still does not fit,

contact a qualified electrician. Do not attempt to defeat this safety feature.

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never

needs lubrication. Do not attempt to service this product. Do not immerse base in water or other

liquid. 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 CROCK-POT

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.

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.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

-3-

HOW TO USE YOUR CROCK-POT®

1. There are two temperature settings. LOW is recommended for slow ”all-day”

cooking. 1 hour on HIGH equals about 2 to 2 1⁄2hours on LOW.

2. Frozen foods such as vegetables and shrimp may be used as part of a recipe.

However, do not cook frozen foods such as roasts and chicken unless you add at

least 1 cup of 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 2 hours on HIGH.

3. Always cook with the lid on, for the recommended time.

4. Follow recommended cooking times.

5. Do not use the slow cooker stoneware for storage of foods.

6. Do not reheat foods in your Crock-Pot®slow cooker.

7. Do not set heated unit filled with food on a finished wood table.

8. Unplug when cooking is done and before cleaning.

9. Removable stoneware and glass lids are ovenproof and microwave safe. Do not use

plastic lids in microwave or conventional oven. Do not use removable stoneware on

gas or electric burner or under broiler.

CAUTION: For models with removable stoneware, always place protective padding

under bowl before setting on table or countertop.

PREPARE AHEAD CONVENIENCE!

Fill bowl and refrigerate. When ready to cook, set in electrical base and turn to LOW or

HIGH. Do not preheat electrical base.

HOW TO CLEAN YOUR CROCK-POT®

Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.

•MODELS WITH PLASTIC LIDS: the lids may be washed in the dishwasher top rack

only.

•MODELS WITH GLASS LIDS: the lids may be washed in the dishwasher.

REMOVABLE STONEWARE

• The removable stoneware goes safely into the dishwasher, or may be washed in hot

soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or

rubber spatula will usually remove the residue. To remove water spots and other

stains, use a non-abrasive cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar.

• The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry.

Do not use abrasive cleaners.

NON-REMOVABLE STONEWARE

• Fill stoneware with hot or warm soapy water to loosen food remains. Do not use

abrasive cleaning compounds – a cloth, sponge or rubber spatula will usually

-4-

• 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.

• 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.

• Most vegetables should be thinly sliced or placed near the sides or bottom of the

stoneware. Meats generally cook faster than most vegetables in a slow cooker.

• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If

ground herbs and spices are used, they should be stirred in during the last hour.

• Because there is no direct heat at the bottom, always fill the stoneware at least half

full to conform to recommended times. Small quantities may be prepared, but

cooking time will be effected.

• A specific liquid called for in a recipe may be varied if an equal quantity is

substituted. (Such as substituting a 10 3⁄4ounce can of soup plus 4 ounces of water

for a 14 1⁄2ounce can of tomatoes OR 1⁄2cup beef or chicken broth for 1⁄2cup of

wine.)

• 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 with 3 times their volume of unsalted water and bring

to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1⁄2hours or until

beans are tender. Soaking in water, if desired, should be completed before boiling.

Discard water after soaking or boiling.

remove the residue. If necessary, a plastic cleaning pad may be used. Use a non-

abrasive cleaner (such as Bon-Ami®Polishing Cleanser) or vinegar to remove water

spots and other stains.

CARE OF STONEWARE

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden

temperature changes.

• If the stoneware has been preheated or is hot to the touch, do not put in cold

foods. Do not preheat Crock-Pot®slow cooker before using unless specified in the

recipe. The stoneware should be at room temperature before adding hot foods.

• To wash your stoneware right after cooking, use hot water. Do not pour in cold

water if the stoneware is hot.

HINTS

-5-

QUESTIONS AND ANSWERS

“What if the food isn’t done after 8 hours…when the recipe says

8 to 10 hours?”

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.

“Must the Crock-Pot®slow cooker be covered? Is it necessary to stir?”

Cook with the cover on. The Crock-Pot®slow cooker will not recover heat losses

quickly when cooking on LOW setting. Significant amounts of heat escape

whenever the lid is removed; therefore the cooking time must be extended.

Avoid frequent removal of the cover for checking cooking progress or stirring.

Never remove cover 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.

“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 juices. Prepare a smooth paste of

approximately 1⁄2cup flour or cornstarch to 1⁄2cup water or 4 tablespoons melted

butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and

when it comes to a boil (about 15 minutes) it’s ready.

“Can I cook a roast without adding water?”

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.

IMPORTANT TIPS

4-5 QUART MODELS (3140, 3145, 3164, 3351, 3950, 3355)

• All recipes in this book may be prepared as shown for the 4 and 5 quart models. If

desired, recipes may be increased by one-half for 5-quart models. When a recipe

may be doubled it will indicated by a footnote. If a recipe is increased, cooking

time may need to be extended.

• The size and shape of the 5 quart Crock-Pot®slow cooker is ideal for larger roasts (3

to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds).

This guide is designed to help you adapt recipes to the Crock-Pot®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

slow cooker in the beginning and can cook all day. Many preparatory steps are

unnecessary when using the Crock-Pot®slow cooker. A few hints:

• Allow sufficient cooking time.

• Cook with cover 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.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to

the 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.

-6-

GUIDE TO ADAPTING RECIPES

These weights depend on shape. Extended cooking times may be necessary for

these larger cuts.

6-7 QUART MODELS (3656 and 3670)

Important: When using the 6 and 7 quart models, all recipes may be used but should

be doubled according to the guidelines below.

• Liquids in soups, stews, sauces, or meat and vegetable combinations should be

increased by one-half and not doubled. For example: the recipe in the book calls

for 1 cup of liquid. Begin with 11⁄2cups when doubling the recipe; add liquid only if

necessary.

NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary

to double the liquid along with other ingredients.

• Do not double strongly flavored food such as onions, or herbs and seasonings such

as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust

seasonings, if necessary, just before serving.

The size of meat cuts may also be increased. Follow these hints:

• Meat quantities in casseroles, soups, stews or sauces should be doubled.

• When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a

similar weight.

• Beef roasts, pork roasts or hams should be increased but not doubled because

vegetables are included due to the size and shape of the meat cuts. Use one 4 to 5

pound roast or ham.

• Cooking times for all recipes will be similar to those listed for smaller-sized recipes.

If much larger meat cuts are served, it may be necessary to increase cooking time

by 2 to 3 hours on LOW or 1 to 2 hours on HIGH.

Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk,

sour cream or cream should be added during last hour of cooking.

TIME GUIDE

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker.

Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other

ingredients; add 1⁄4cup extra liquid per 1⁄4cup 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.

MILK

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.

SOUPS

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.

-7-

15 to 30 minutes

35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours

6 to 10 hours

8 to 18 hours

11⁄2to 2 hours

3 to 4 hours

4 to 6 hours

IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:

-8-

THE RECIPES

POT ROAST OF BEEF

1 (3 to 4-lb.) boneless beef roast 1 onion, sliced

1⁄2cup water or beef broth 1 teaspoon salt

3 medium potatoes, thinly sliced 1⁄2teaspoon ground black pepper

2 large carrots, thinly sliced

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on

top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours

(HIGH: 5 to 6 hours).

HICKORY SMOKED BRISKET

Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle

generously with 1⁄4cup of liquid smoke and 1⁄2teaspoon each of celery salt, garlic salt

and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 8 to

12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices

poured over each slice.

BAKED HAM IN FOIL

Pour 1⁄2cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in

stoneware. Cover and cook on HIGH 1 hour, then on LOW 6 to 7 hours or until

ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.

SPICY ROAST BEEF

3-lb. round tip roast (or brisket trimmed of fat) 1⁄4cup reduced-sodium soy sauce

1 to 2 tablespoons cracked black peppercorns 2 tablespoons Worcestershire sauce

2 cloves garlic, minced 2 tablespoons dry mustard

3 tablespoons balsamic vinegar

Rub cracked pepper and garlic onto roast. Put roast in stoneware. Make several

shallow slits in top of roast.

In a small bowl, combine remaining ingredients and pour over meat. Cover and cook

on LOW 8 to 10 hours (HIGH: 4 to 5 hours).

VEGETABLE BEEF SOUP

1-lb. beef soup bones 2 medium potatoes, diced

1 can (14 1⁄2-oz.) tomatoes 3 cups water

2 carrots, sliced 1⁄2teaspoon coarse black pepper

2 stalks celery with tops, sliced 3 beef bouillon cubes

2 medium onions, diced 1 package (10-oz.) frozen mixed vegetables*

Put all ingredients in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to

6 hours).

*May be added during last 2 hours of cooking, if desired.

-9-

STEAK SOUP

1-lb. coarsely ground chuck, 1 package (10-oz.) frozen mixed vegetables

browned and drained 2 to 4 tablespoons beef base granules

3 cups water 1⁄2teaspoon ground black pepper

1 medium onion, chopped 1⁄2cup butter, melted

3 stalks celery, chopped 1⁄2cup all-purpose flour

2 carrots, sliced 1 can (14 1⁄2-oz.) tomatoes, diced

Salt to taste, optional

Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on

LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.

Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware;

stir until well blended. Season soup, if desired with salt. Cover and cook on HIGH

until thickened.

SWISS STEAK

11⁄2-lbs. round steak, 3⁄4-inch thick 1 medium onion, thinly sliced

2 tablespoons all-purpose flour 1 carrot, chopped

1⁄2teaspoon salt 1 small stalk celery, chopped

1⁄4teaspoon ground black pepper 1 can (15-oz.) tomato sauce

Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add

steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in

bottom of stoneware; add meat. Top with carrots and celery and cover with tomato

sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

BEEF STEW

2-lbs. beef stew meat, cut into 1-inch cubes 1 bay leaf

1⁄4cup flour 1 teaspoon paprika

1⁄2teaspoon salt 4 carrots, sliced

1⁄2teaspoon ground black pepper 3 potatoes, diced

11⁄2cups beef broth 1 onion, chopped

1 teaspoon Worcestershire sauce 1 stalk celery, sliced

1 clove garlic, minced

Put meat in stoneware. Mix flour, salt and pepper, and pour over meat; stir to coat

meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on

LOW 10 to 12 hours (HIGH: 4 to 6 hours). Stir stew thoroughly before serving.

SPANISH RICE

2-lbs. ground chuck or beef 1 cup water

1 medium onion, chopped 21⁄2teaspoons chili powder

1 green pepper, chopped 1⁄2teaspoon salt

1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce

2 cans (8-oz. each) tomato sauce 1 cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir

thoroughly. Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).

-10-

ITALIAN PORK CHOPS

4 to 6 (1-inch thick) lean pork chops 1 tablespoon lemon juice

1 tablespoon cooking oil 1⁄4teaspoon salt

1⁄2-lb. fresh mushrooms, sliced 1 tablespoon parsley flakes

1 medium onion, chopped 1⁄2teaspoon dried basil

1 clove garlic, minced 1⁄2teaspoon ground black pepper

2 cans (8-oz.) tomato sauce 2 medium green bell peppers,

1⁄4cup dry sherry seeded and cut into thin rings

Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on

both sides. Drain chops on paper towel. Put mushrooms, onion and garlic in bottom

of stoneware. Arrange pork chops on top of vegetables.

In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices; mix well. Pour

over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Before

serving, turn to HIGH and place green pepper rings on top of pork chops. Replace

cover and continue cooking for 30 minutes.

BARBEQUED RIBS

3 to 4-lbs. spareribs 1 onion, sliced

1⁄2teaspoon salt 1 jar (16-oz.) barbeque sauce

1⁄2teaspoon ground black pepper

Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil

15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in

stoneware. Pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours

(HIGH: 4 to 5 hours).

POT ROASTED PORK

1 (4 to 5-lb.) pork loin end roast 2 bay leaves

1⁄2teaspoon salt 1 whole clove

1⁄4teaspoon ground black pepper 1⁄2cup water

1 clove garlic, slivered 1 tablespoon soy sauce

2 medium onion, sliced

Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of

garlic. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1

sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other

ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).

CORNED BEEF AND CABBAGE

3 carrots, cut into 3-inch pieces 1 cup water

1 (3 to 4-lb.) corned beef brisket 1⁄2to 1 small head cabbage, cut into wedges

2 medium onions, quartered

Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and

cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid,

pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours.

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