Rival Crock-Pot 3845 Bedienungsanleitung

3845/3850

3855/3860

Programmable

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

Owner’s Guide

READ AND SAVE THESE INSTRUCTIONS

-3-

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. Unplug from outlet when not in use and before cleaning. Allow unit to cool before

putting on or taking off parts.

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.

14. To disconnect, press the “OFF” button, then remove plug from wall outlet.

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

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.

HOW TO USE YOUR SMART-POT™

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

2. Follow recommended cooking times.

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

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

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

6. Unplug when cooking is done and before cleaning.

7. 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: Always place protective padding under stoneware before setting on table

or countertop.

HOW TO PROGRAM YOUR SMART-POT™

4 or 6 hours for

HIGH

temp. cooking

POWER on

indicator

light

Once cooking

time elapses,

the Smart-Pot™

automatically

shifts to the

“WARM” setting,

keeping your food

at the perfect

serving temperature

without

overcooking.

COOK TIME sets the time

and cooking temperature turns power off

8 or 10 hours for

LOW

temp. cooking

NOTE: To reduce the risk of electric shock, cook only in removable stoneware.

1. Place food in stoneware according to recipe.

2. Plug in Smart-Pot™slow cooker. The “Power” light will begin to flash indicating that

the unit is plugged in, but not turned on.

3. Push the “Cook Time” button to scroll through the timed cooking options. Push

once and the 4 hour light will illuminate, twice and the 6 hour light will come on,

etc. Select the time based on the length of time indicated in the recipe. Two time

options are usually given. The 4 and 6 hour settings are the HIGH temperature

setting and may be used when you want your food done quicker. The 8 and 10

hour settings correspond to the LOW temperature setting and is used for all day

cooking.

4. When the cooking time is completed, the Smart-Pot™slow cooker will automatically

shift to the “Warm” setting and the “Warm” light will come on. NOTE: We do not

recommend using the “Warm” setting for more than 4 hours.

-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 affected.

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

HINTS

-5-

HOW TO CLEAN YOUR SMART-POT™

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

•GLASS: 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.

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.

5. To turn the Smart-Pot™off push the “OFF” button. The “Power” light will flash

indicating that the unit is plugged in. Unplug unit from the wall outlet.

6. For other recipes that give a range of times, select the time closest to the setting on

your Smart-Pot™. For instance a recipe calling for cooking time of 7 to 9 hours on

LOW, set your Smart-Pot™to 8 hours.

-6-

QUESTIONS AND ANSWERS

“What if the food isn’t done after cooking the amount of time

recommended in the recipe?”

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 in the Smart-Pot™due to the extended cooking times.

If this happens, simply reset the cooking time to the 4 hour setting and allow to

continue cooking for an additional 1 to 2 hours or until doneness is achieved.

“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. Press “Cook Time” button to switch

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 setting. 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.

(Such as substituting a 103/4ounce can of soup plus 4 ounces of water for a 14 1⁄2

ounce 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 1⁄2

hours or until beans are tender. Soaking in water, if desired, should be completed

before boiling. Discard water after soaking or boiling.

GUIDE TO ADAPTING RECIPES

-7-

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 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.

LOW-FAT RECIPES

• Health professionals recommend that you get no more than 30% of your total

DAILY calories from fat.

41⁄2AND 5 QUART MODEL (3845/3850)

• All recipes in this book may be prepared as shown for the 41⁄2and 5 quart model. If

desired, recipes may be increased by one-half. When a recipe may be doubled, it will

be indicated by a footnote. if a recipe is increased, cooking time may need to be

extended.

• The size and shape of the 41⁄2and 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). These weights depend on shape. extended cooking times may be

necessary for these larger cuts.

51⁄2& 6 QUART MODEL (3855/3860)

Important: When using the 51⁄2or 6 quart model, 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 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 and 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 4 to 5

pound roast or ham.

IMPORTANT TIPS

-8-

• 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 as directed (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 of cooking.

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.

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 hours (HIGH 6 hours).

HONEY 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 10 hours (HIGH 6

hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

BARBEQUED RIBS

3 to 4-lbs. spareribs 1 onion, sliced

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

1⁄2teaspoon ground black pepper

Slice ribs into serving-size pieces. 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

10 hours (HIGH 6 hours).

ARROZ CON POLLO (Chicken With Rice)

4 chicken breast halves, skin and excess fat removed

1 small red bell pepper, seeded and chopped

1⁄4teaspoon salt 3 cloves garlic, minced

1⁄2teaspoon ground black pepper 1⁄2teaspoon dried rosemary leaves

1⁄4paprika 1 can (141⁄2-oz.) crushed tomatoes

1 tablespoon cooking oil 1 package (10-oz.) frozen peas

1 medium onion, chopped

Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium-

high heat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl,

combine remaining ingredients, except peas. Pour over chicken. Cover and cook on

LOW 8 hours (HIGH 4 hours). One hour before serving, add peas. Serve over rice.

“CHICKEN IN A POT”

2 carrots, sliced 1 teaspoon salt

2 onions, sliced 1⁄2teaspoon ground black pepper

2 stalks celery, cut into 1-inch pieces 1⁄2cup water, chicken broth or white wine

1 whole broiler/fryer chicken, 3 to 4-lbs. 1⁄2teaspoon dried basil

Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with salt,

pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 10 hours (HIGH

6 hours, using 1 cup water). Remove chicken and vegetables with spatula.

-9-

THE RECIPES

-10-

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 onions, 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 6 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

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

hours (HIGH 6 hours). Stir stew thoroughly before serving.

“WHITE” CHILI

1-lb. Great Northern beans, soaked 11⁄2teaspoons cayenne pepper

1 medium onion, chopped 1⁄2teaspoon salt

3 cloves garlic, minced 2-lbs. skinless, boneless chicken breasts

2 cans (4-oz. each) green chilies 1 can (141⁄2-oz.) reduced-sodium chicken broth

2 teaspoons ground cumin 1 cup water

1 teaspoon dried oregano

Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow

to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and

brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and

cook on LOW 10 hours (HIGH 6 hours).

PASTA FAGIOLI SOUP

1 can (15 1⁄2-oz.) Great Northern beans 1⁄2teaspoon ground black pepper

1 onion, chopped 1⁄4teaspoon dried marjoram

1 stalk celery 1⁄4teaspoon cayenne

2 cloves garlic, minced 1⁄4teaspoon liquid hot pepper sauce

2 cans (101⁄2-oz. each) beef broth 2 cups water

2 cans (141⁄2-oz. each) whole tomatoes 1 teaspoon dried basil

1 cup dry shell pasta, cook according to package directions

Combine all ingredients, except pasta in stoneware. Cover and cook on LOW 8 hours

(HIGH 4 hours).

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