Go to page of
Similar user manuals
A good user manual
The rules should oblige the seller to give the purchaser an operating instrucion of Rival ELECTRIC SKILLET S16SG-CN, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.
What is an instruction?
The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Rival ELECTRIC SKILLET S16SG-CN one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.
Unfortunately, only a few customers devote their time to read an instruction of Rival ELECTRIC SKILLET S16SG-CN. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.
What should a perfect user manual contain?
First and foremost, an user manual of Rival ELECTRIC SKILLET S16SG-CN should contain:
- informations concerning technical data of Rival ELECTRIC SKILLET S16SG-CN
- name of the manufacturer and a year of construction of the Rival ELECTRIC SKILLET S16SG-CN item
- rules of operation, control and maintenance of the Rival ELECTRIC SKILLET S16SG-CN item
- safety signs and mark certificates which confirm compatibility with appropriate standards
Why don't we read the manuals?
Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Rival ELECTRIC SKILLET S16SG-CN alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Rival ELECTRIC SKILLET S16SG-CN, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Rival service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Rival ELECTRIC SKILLET S16SG-CN.
Why one should read the manuals?
It is mostly in the manuals where we will find the details concerning construction and possibility of the Rival ELECTRIC SKILLET S16SG-CN item, and its use of respective accessory, as well as information concerning all the functions and facilities.
After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.
Table of contents for the manual
-
Page 1
S16SG-CN E l e c t r i c S k i l l e t O w n e r ’ s G u i d e R E A D A N D S A V E T H E S E I N S T R U C T I O N S[...]
-
Page 2
-E2- 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 sur faces. Use handles or knobs. 3. T o protect against electrical shock, do not immerse HEA TING BASE and cord in water or other liquids. 4. Close supervision is necessar y w[...]
-
Page 3
-E3- This appliance is for HOUSEHOLD USE ONL Y . No user-serviceable parts inside. Do not attempt to ser vice 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 MA Y BE USED WITH CARE; HOWEVER, THE MARKEDELECTRICAL RA TING SHOULD BE A T LEAST AS GRE[...]
-
Page 4
Be fo re u se , wa sh t he S KI L LET P AN a nd L ID i n wa rm s oa py w at er o r in t he d is h- wa sh er a nd d ry co mp le te ly . CA U TI ON : Do n ot i mm er se H EA TI NG B AS E in w at er o r ot he r li qu id s. 1 . S et t h e s ki l l et o n a f l at , d ry , h e at r e si s t a nt s u rf a ce . 2 . M ak e s u re t h a t th e S K IL L E T [...]
-
Page 5
-E5- 4 . T o c ha n g e t he te m p er a t ur e , t ur n CO N TR O L K NO B to de s ir e d s et t i ng . T ur n i n g t h e CO N TR O L KN O B cl o c kw i s e w i l l i n cr e a s e t h e t em p e ra t u re . T u rn i n g th e CO N T R OL KN O B co u n te r - cl o c kw i s e wi l l d ec r e as e t he t e mp e r at u r e. T e m p e r a t u r e c a n[...]
-
Page 6
HELPFUL HINTS • B ef o r e u si n g th e s k il l et fo r t he fi r s t ti m e , li g h tl y b r us h c oo k i ng s ur fa c e wi t h ve g et a b le o il . He a t , un c ov e r ed , to 3 0 0° F / 15 0 ° C. T u rn “ OF F ” a n d c oo l co m pl e t el y . W i pe a wa y e x c es s o i l . • U se on l y n y lo n o r h e at - p r oo f p l a st [...]
-
Page 7
-E7- TEMPERA TURE GUIDE BU RGE RS 1 ⁄ 4 lb pat ti es. 5 t o 9 m i n u t e s / p e r s i d e ( m e d . ) 3 5 0 ° F - 4 0 0 ° F ( 1 8 0 ° C - 2 0 0 ° C ) ST EAK 1 " thi ck , bon ele ss 9 to 1 2 min ute s/ per s ide 3 5 0 ° F - 4 0 0 ° F ( 1 8 0 ° C - 2 0 0 ° C ) CH ICK EN b one le ss br eas ts 6 to 7 mi nu tes /p er si de 3 5 0 ° F - [...]
-
Page 8
-E8- RECOMMENDED INTERNAL TEMPERA TURE FOR MEA T ST EAK 1 45 °F / 60 °C (m ed ium r are ) 16 0°F / 70 °C (me diu m) 17 0°F / 80 °C ( well done ) BU RGE RS (Gr ou nd Be ef) 16 0°F / 70 °C CH ICK EN BR EA ST 17 0°F / 80 °C PO RK CH OPS 16 0°F / 70 °C (me diu m) 17 0°F / 80 °C (we ll do wn) HA M 16 0°F / 70 ° C FOOD MININUM INTERNAL TE[...]
-
Page 9
-E9- RECIPES APPLE NUT P ANCAKES 2 t ab l e s p o on s b u t t er o r m a rg a r i n e D a sh n u t m e g 1 ⁄ 2 cu p p l u s 2 t a b l e sp o o n s a ll - p u r po s e f l o ur 2 ⁄ 3 cu p m i l k 1 1 ⁄ 2 te a s p oo n s s u g ar 1 e gg 2 t ea s p o o n s b a k i n g p ow d e r 1 ⁄ 2 cu p p e e le d a n d f in e l y c h op p e d a pp l e 1 ?[...]
-
Page 10
-E10- DENVER OMELET 1 ⁄ 2 cu p d i c ed , c o o k ed h a m 3 e gg s 1 ⁄ 4 cu p c h o pp e d g r e en b e l l p ep p e r 2 t ab l e s p o on s w a t er 1 ⁄ 4 cu p s l i ce d f r e s h m u s h r o om s 1 ⁄ 8 te a s p o on s a l t 1 g re e n o n i on , s l i ce d D a sh c a y e n ne p e p p er 1 t ab l e s p o on b u t t er or m a r ga r i n e[...]
-
Page 11
-E11 - P AST A WITH PEPPERS AND CHICKEN 1 c lo v e g a r li c , m i n ce d P i nc h g r o u nd r e d p e pp e r 1 t ab l e s p o on o l i v e o il S a l t a nd g r o u nd b l a c k pe p p e r t o t a s t e 1 w ho l e b o n el e s s , s ki n l e s s c h i c k e n b r e a s t , 1 1 ⁄ 2 te a s p oo n s c o r ns t a r c h c u t i n t o 1 ⁄ 2 - i n [...]
-
Page 12
-E12- SHRIMP AND VEGET ABLE STIR-FRY 3 ⁄ 4 - l b. r a w , s h r i m p, s h e l l ed a n d d e ve i n e d 2 s ta l k s c e le ry , s li c e d 2 t ab l e s p o on s l i g h t s o y s a uc e 1 s ma l l s w e et r e d b el l p e p p er , i n th i n s t ri p s 2 t ab l e s p o on s d ry s h e rr y 1 c up b r o c c ol i f l o we re t t e s 2 t ea s p o[...]
-
Page 13
-E13 - FISH FILLETS WITH LEMON DILL SAUCE 1 / 4 -l b . f r e sh m u s h r oo m s , s li c e d 1 t ab l e s p o on l e m o n j ui c e 2 g re e n o n i on s , s l ic ed 1 / 3 t e a s po o n d i l l w e e d 2 t ab l e s p o on s b u t te r o r m a rg a r i n e 1 / 4 t e a s po o n s a lt 1 1 / 2 t e a sp o o n s a ll - p u r p os e f l o ur D a sh g r[...]
-
Page 14
-E14- STIR-FRY BEEF AND BROCCOLI 1 ⁄ 2 to 3 ⁄ 4 - l b . t op r o u n d o r s i r l oi n 1 ⁄ 4 te a s p o on s u g a r 1 c lo v e g a r li c , m i nc ed s a lt t o t a st e D a sh g r o u n d g i n g e r 2 t ab l e s p o on s s e s am e o r p e an u t o i l 2 t ab l e s p o on s s o y sa uc e , d iv i d e d 3 ⁄ 4 cu p b r o cc o l i f l ow e[...]
-
Page 15
-E15- NOTES[...]
-
Page 16
S16SG-CN/9100120000041 Printed in China S16SGCN05EFM1 1 . D o N O T a t t e m p t t o r e p a i r o r a d j us t a n y e l ec t r i c a l o r m e c h a n i c a l f u n c ti o n s o n t hi s u n i t . D o i n g s o w i l l v o i d t h e W ar r a n t y . 2 . I f y o u ne e d t o e x c h an g e t h e u n i t, p l e a s e r e tu r n i t i n i t s o r i[...]
-
Page 17
S16SG-CN P o ê l e à f r i r e é l e c t r i q u e N o t i c e D ’ e m p l o i L I S E Z E T GA RD E Z C E S I N S T R U C TI O N S[...]
-
Page 18
-F2- L ’ e m p lo i d e t o u t ap pa r e i l é l e c t r o m é n a g e r e x i g e l ’ o b s e rv a t i o n d e ce r t a i n e s p r é c a u t i o n s f o n d a m e n t a l e s , y c o m p r i s d e s s u i v a n te s: 1. L i s e z a t t e n t i v e m e n t to ut es l e s d i r e c t i v e s a v a n t l’ ut i l i s a t i o n . 2 . N e t o[...]
-
Page 19
-F3- C e t a p p a r e i l n ’ e s t d e s t i n é q u ’ à l ’ E M P L O I D O M E S T I Q U E . N e c o n t i e n t p a s d e p i è c e s q u e p u i s s e r é p a r e r l ’ u t i l i s a t e u r . N ’ e s s a y e z e n a u c u n e c i r c o n - s t a n c e d e r é p a r e r c e t a p p a r e i l . C e t a p p a r e i l e s t p o u [...]
-
Page 20
MODE D’EMPLOI DE LA POÊLE ÉLECTRIQUE F AMILIARISEZ-VOUS A VEC LA POÊLE À FRIRE ÉLECTRIQUE P O W E R MO D E R E A D Y P R E H E A T S16SG skillet 1/05 Co uve rc le de ve rr e Po ign ée s de blo ca ge du pl at am ov ibl e Év ent à va pe ur Po ign ée du c ouv er cle Pl at am ovi bl e Ba se ch auf - fa nte Or eil le s du pl at S16-SG control[...]
-
Page 21
-F5- MODE D’EMPLOI DE LA POÊLE ÉLECTRIQUE (suite) 4. T our ne z le BOU TO N DE CO MMA N DE a u be so in p ou r mo di fi er la te mp ér at ur e – à dro it e pou r aug me nt er la tem pé ra tu re ou bie n à gau ch e pou r la réd ui r e. La pl ag e de s t em pé ra tu re s co uv re de 7 0 à 2 20 °C /1 50 à 4 25 °F et l a te mp ér a- tu[...]
-
Page 22
13 . L ’év en t la is se éc ha pp er la va pe ur q ua nd vo us fa it es cu ir e av ec le CO UV ER CL E. A TTE N TI O N: C et te v ap eu r es t BR ÛL AN TE ! Lev ez et re ti re z le COU VE RC L E av ec pr ud en ce . Il est pri mo rd ia l d e po rt er des ga nt s de cui si ni er lo rs de la ma ni pu la ti on d u COU VE R CL E e t du PL A T . 14 [...]
-
Page 23
-7- GUIDE DE TEMPÉRA TURE HA MBU RG ERS g a l e t t e s d e 1 2 5 g 5 à 9 m i nu t e s p a r f a c e ( à p o i n t ) 1 8 0 à 2 0 0 ° C / 3 5 0 à 4 0 0 ° F BI FTE CK 2 , 5 c m , s a n s o s 9 à 12 mi nut es pa r fac e 1 8 0 à 2 0 0 ° C / 3 5 0 à 4 0 0 ° F PO ULE T p o i t r i n e s s a n s o s 6 ou 7 m i n u t e s p ar f a c e 1 8 0 à 2[...]
-
Page 24
-F8- TEMPÉRA TURE INTERNE RECOMMANDÉE DE LA VIANDE BI FTE CK 6 0 °C / 145 °F ( mi- sa ign an t) 70 °C / 1 60 °F (à p oin t) 80 °C / 1 70 °F ( bi en cu it) BU RGE RS (b œu f hac hé) 70 °C / 16 0 °F PO ITR IN E DE POU LE T 80 °C / 1 70 °F CÔ TEL ET TES D E POR C 70 °C / 1 60 °F (à p oin t) 80 °C / 1 70 °F (b ien cuit es ) JA MB O[...]
-
Page 25
-F9- RECETTES CRÊPES POMME ET NOIX 3 0 mL d e b e u rr e o u d e m ar g a r in e P o in t e d e m us c a d e 1 5 0 m L d e f a ri n e t o ut us a g e 1 7 5 m L d e l a it 7 m L d e s u c r e 1 œ uf 1 0 mL d e l e v ur e c h i m iq u e 1 2 5 m L d e p o mm e p e l é e e t h a c hé e m e n u 2 m L d e v a n i ll e 3 0 mL d e p a c an e s o u d e [...]
-
Page 26
-F10- RECETTES OMELETTE À LA MODE DE DENVER 1 2 5 m L d e d é s d e j a m b on c u i t 3 œ u f s 5 0 mL d e p o i vr o n v e rt , h a c h é 3 0 mL d ’ e a u 5 0 mL d e t r a nc h e s d e ch a m p i gn o n s f r ai s 0 , 5 m L d e s e l 1 o ig n o n v e rt , c o u pé en r o n de l l e s P o in t e d e c ay e n n e 1 5 mL d e b e u rr e o u d [...]
-
Page 27
-F11- RECETTES PÂTES ALIMENT AIRES A VEC POIVRON ET POULET 1 g ou s s e d ’ ai l , é m i nc é e P i nc é e d e p im e n t d e C ay e n n e 1 5 mL d ’ h u i le d ’ o l i ve S e l e t p o i v re n o i r mo ul u , a u g o û t 1 p oi t r i n e de p o u l et en t i è re , d é s os sé e e t 7 m L d e f é c u le d e m a ï s s a ns p e a u [...]
-
Page 28
-F12- RECETTES CREVETTES ET LÉGUMES SAUTÉS 3 7 5 g d e c r e ve t t e s cr ue s , é pl u c h é e s e t d é v ei n é e s 2 b ra n c h e s de c é l e r i, c o u p ée s e n t r an c h e s 3 0 mL d e s a u ce d e s o ja lé g è r e 1 p et i t p o i vr o n r o u ge , e n l an i è r e s mi n c e s 3 0 mL d e x é r ès s e c 2 5 0 m L de f l e [...]
-
Page 29
-F13- RECETTES FILETS DE POISSON À LA SAUCE CITRON ET ANETH 1 2 5 g d e c h a mp i g n o n s f r a i s , c o u p é s en t r a n c he s 1 5 m L d e j us d e c i t ro n 2 o ig n o n s v er t s , c ou pé s e n ro n d e l l es 2 m L d ’ a n e t h 3 0 mL d e b e u rr e o u d e m ar g a r in e 1 m L d e s e l 7 m L d e f a r i ne t o u t u sa g e P [...]
-
Page 30
-F14- RECETTES BŒUF ET BROCOLIS SAUTÉS 2 5 0 à 3 7 5 g d e b i f t e ck de r o n de o u d e s ur l o n g e 2 m L d e s uc r e 1 g ou s s e d ’ ai l , é m i nc é e S e l a u g o û t T ra i t d e gi n g e m b re m o u l u 3 0 mL d ’ h u i le d e s é sa me o u d ’a r a c h id e 3 0 mL d e s a u ce d e s o ja , e n d e ux l o t s d e 1 5 m[...]
-
Page 31
-F15- NOTES[...]
-
Page 32
S16SG-CN/9100120000041 Imprimé en Chine S16SGCN05EFM1 1 . N ’ e ss a y e z P A S d e ré p a r e r o u d ’a j u s t e r u ne f on c t i o n mé c a n i q u e ou é l e c t r i qu e d e l ’ a p p ar e i l , c e c i an n u l e r ai t l a g a r a n ti e. 2 . Si l’ appa rei l doit ê tre re mpla cé, ve uil lez le re tou rne r au maga sin où [...]