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Rival S160 manual

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Table of contents for the manual

  • Page 1

    O w n e r ’ s G u i d e R E A D AN D S A V E T H ES E I N S T R U CT I O N S S160 E l e c t r i c S k i l l e t[...]

  • Page 2

    -E2- IMPOR T ANT SAFEGUARDS Wh en us in g ele ctr ic al ap pli an ces , ba sic s afe ty p rec aut io ns sh ou ld al way s be f oll ow ed, i ncl ud ing t he fo ll owi ng : 1. Re ad a ll i n st ru ct io ns b ef or e us in g. 2. Do n ot t o uc h ho t su rfa ce s. U s e HA ND LE S or K NO BS . 3. T o pr ot ec t ag ai ns t el ec tr ic al s ho c k, d o n[...]

  • Page 3

    -E3- SA VE THESE INSTRUCTIONS Th is ap pl ian ce i s for H OU SEH OL D US E ON L Y . N o use r- serv ic eab le pa rt s in sid e. P owe r Uni t ne ver n eed s lu bri cat io n. Do n ot at te mpt t o serv ic e thi s pr odu ct . A sho rt po we r sup pl y cor d is pr ov ide d to re du ce th e haz ar ds re sul ti ng fr om e nta ng lem ent or tr ipp in g [...]

  • Page 4

    -E4- 1. Se t th e s ki ll et o n a fl at , dr y , he at r e si st an t su rfa c e. T hi s sk il le t fe at ur es a He a t De fl ec to r Pl at e wh ic h he lp s pr ot e ct c ou nt er to ps f ro m hi gh te m pe ra tu re s du ri ng n or ma l us e. So me c ou nt er to p an d ta bl e s urf ac es , su c h as C or ia n ® a nd o th er s ur fa ce s, a re n[...]

  • Page 5

    -E5- HOW TO CLEAN YOUR SKILLET CA UT IO N: Sk il let i s hot . Ha ndl e car ef ull y . 1. Al wa y s al lo w th e sk il le t to c om pl et el y c oo l be fo re c le an in g. 2. Un pl ug c o rd f ro m wa ll o ut le t, t he n re mo ve t e mp er at ur e co nt ro l pr ob e fr om a p pl ia nc e. C AU TI O N: T he p ro be o n th e te mp er at u re c on tr[...]

  • Page 6

    HELPFUL HINTS • Bef or e u si ng t he s ki ll et f or t he f ir st t im e, l i gh tl y br us h co ok in g su rf ac e wi t h ve ge ta bl e oi l. H ea t, u nc ov er ed , t o 30 0 °F / 15 0 °C . T ur n “O FF ” an d co ol c o mp le te ly . W ip e aw ay e x ce ss o il . • Use o nl y n yl on o r he at -p ro of p la st ic c oo ki n g ut en si ls[...]

  • Page 7

    -E7- TEMPERA TURE GUIDE BURG ERS 1 ⁄ 4 lb. 3 to 9 min utes/ per side ( med.) 300 °F /150 °C STEA K 1" thic k, bonel ess 9 to 12 mi nutes /per sid e 300 °F /150 °C CHIC KEN bon eless br easts 6 to 7 min utes/ per side 300 °F /150 °C FREN CH TOAS T 3 to 5 min utes/ per side 325 °F /160 °C P ANC AKES 1 to 3 m inute s/per si de 300 °F /[...]

  • Page 8

    -E8- RECIPES APPLE NUT P ANCAKES 2 ta bl esp oo ns b utt er o r ma rga ri ne Da sh n ut meg 1 ⁄ 2 cu p plu s 2 ta bl esp oo ns a ll- pu rp ose f lo ur 2 ⁄ 3 cu p mil k 1 1 ⁄ 2 tea sp oon s su ga r 1 eg g 2 te as po ons b ak in g pow de r 1 ⁄ 2 cu p pee le d an d fi nel y ch opp ed a pp le 1 ⁄ 4 te asp oo n sa lt 2 ta bl esp oo ns c hop pe[...]

  • Page 9

    -E9- DENVER OMELET 1 ⁄ 2 cu p di ce d, c ook ed ham 3 eg gs 1 ⁄ 4 cu p cho pp ed g ree n be ll p epp er 2 ta bl esp oo ns w ate r 1 ⁄ 4 cu p sli ce d fr es h mus hr oo ms 1 ⁄ 8 te asp oo n sa lt 1 g ree n o ni on, s li ce d Da sh cay en ne pep pe r 1 ta bl esp oo n bu tte r or m ar gar in e 1 ⁄ 3 cu p (1 -o un ce) ch edd ar ch ees e, s hr[...]

  • Page 10

    -E10- CHEESE AND BACON POT A TOES 6 sl ic es b aco n 1 ⁄ 4 cu p on io n, f ine ly cho pp ed 4 l ar ge p ot ato es , th inl y s lic ed wit h s ki ns o n 1 1 ⁄ 2 cup (6- ou nc es ) ch ed dar ch ee se, s hr ed ded 1 ca n (4 -o unc es ) ch opp ed g re en ch il ie s Pl ace b aco n in co ld sk il let . T urn t emp er atu re co ntr ol di al to 3 50 °[...]

  • Page 11

    -E11- EASY BEEF F AJIT AS ju ic e of 2 l ime s 1 ⁄ 2 gr een or red be ll p ep per , th inl y s lic ed 2 ta bl esp oo ns o li ve oi l 4 fl ou r tor ti ll as 1 ⁄ 2 te asp oo ns g rou nd c um in 1 ⁄ 2 cu p (2- ou nc es) m on te rey j ac k 1 ⁄ 4 te asp oo n s alt o r ch ed da r ch ee se , shr ed de d 1 c lo ve g ar lic , mi nc ed G ua cam ol e,[...]

  • Page 12

    -E12- SWISS STEAK 1 1 ⁄ 2 -lb s be ef r ou nd st ea k, 3 ⁄ 4 - to 1 -i nc h thi ck 1 ca n (8 -o unc es ) to mat o sa uc e 1 ⁄ 4 cu p fl ou r 1 o ni on, s li ce d 3 ⁄ 4 te asp oo n s alt 1 sta lk ce lery , s lic ed 1 ⁄ 4 te asp oo n gr ou nd bla ck pep pe r 1 c ar rot , th in ly s li ced 2 ta bl esp oo ns s hor te ni ng 1 ⁄ 2 te asp oo n[...]

  • Page 13

    -E13- PORK CHOPS WITH SP ANISH RICE 2 to 4 c en te r cut p or k ch ops , abo ut 1 ⁄ 2 -in ch t hi ck 1 ⁄ 3 cu p raw l on g gr ain r ic e 1 ⁄ 3 cu p cho pp ed o ni on 1 ⁄ 2 te asp oo n ch ili p ow de r 1 ⁄ 4 cu p cho pp ed g ree n be ll p epp er 1 ca n (1 4 1 ⁄ 2 -o unc es ) wh ole t om at oes Se t ski lle t tem per at ure t o 350 ° F /[...]

  • Page 14

    -E14- RECIPES CHICKEN CACCIA TORE 2 ta bl esp oo ns v ege ta bl e oil 1 ⁄ 3 cu p cho pp ed g ree n be ll p epp er 3 to 4 p ie ce s chi ck en ( thi gh s, le gs , o f ha lv ed br ea st s) 1 ca n (4 -ou nc es ) sli ce d mu sh roo ms , d ra in ed 1 ⁄ 3 cu p cho pp ed o ni on 1 bay l ea f 1 cl ov e ga rli c, mi nc ed 1 t ea sp oon I ta li an s eas o[...]

  • Page 15

    RECIPES STIR-FRY BEEF AND BROCCOLI 1 ⁄ 2 to 3 ⁄ 4 - lb . top ro und or sir lo in 1 ⁄ 4 tea sp oo n sug ar 1 c lo ve g ar lic , mi nc ed S al t to tas te Da sh g rou nd g in ger 2 ta bl esp oo ns s esa me o r pe anu t oi l 2 t abl es po on s so y sa uc e, d ivi de d 3 ⁄ 4 cu p bro cc ol i flo we re tte s 2 ta bl esp oo ns d ry sh er ry , di [...]

  • Page 16

    RECIPES STEAK AU POIVRE 2 te as po ons b la ck p epp er co rn s or mi xt ur e 1 ta bl esp oo n bu tt er or m ar ga rin e of b la ck , g ree n an d pi nk pe pp er cor ns 1 gr een o ni on , s li ced 1 ⁄ 2 to 3 ⁄ 4 - lb . bon el es s st ea k, ( 1 st ri p or sir lo in ste ak ) 3 t abl es po on s bo ur bon or bee f b rot h 3 ta bl esp oo ns w ate r [...]

  • Page 17

    -E17- NOTES[...]

  • Page 18

    Printed in China S160/9100120000329 S16006ESM1 SERVICE INSTRUCTIONS 1. Do N OT a t te m pt t o re p ai r o r ad ju s t an y e le ct r ic a l or m ec h an i ca l fu n ct i on s on t h is u n it . D oi ng s o w il l v oi d th e W ar ra n ty . 2. If yo u ne ed t o ex ch an ge t he un it , pl ea se r et ur n it in i ts o ri gi na l ca rto n, w it h a s[...]

  • Page 19

    S160 S a r t é n E l é c t r i c a G u í a d e l u s u a r i o L E A Y C O N S E R V E E S T A S I N S T R U C C I O N E S[...]

  • Page 20

    Al u sar e le ctr od omé sti co s, de be t oma r la s sig uie nt es pr ec auc io nes bá sic as e n tod o m o men to : 1 . Le a to da s l as i ns tr u cc io ne s a nt es d e us a r el e le ct r od om és t ic o. 2. No t oq u e la s su pe rfi ci es c a li en te s. U se m an go s o ma ni ja s. 3. Pa ra e vi t ar u na d es ca rg a el éc tr ic a, n o[...]

  • Page 21

    ENCHUFE POLARIZADO E s t e p r o du c t o t i e n e u n e n c h u fe p o l a r i z a d o ( u n a pa t a e s m á s a n c h a q u e la o t r a ) . A f i n d e d i s m in u i r e l r i e s g o d e d e s ca r g a e l é c - t r i c a , e st e e n c h u f e e s t á d i s eñ a d o p a r a s e r i n s e r ta d o e n u n t o m a c o rr i e n t e p o l a[...]

  • Page 22

    F AMILIARICESE CON LA SARTEN ELECTRICA Se nso r de Co ntr ol d e T emp era tur a * Di al d e Co ntr ol d e T emp era tu ra Po rt aso nda T apa d e V id rio Pl ac a De fle ct or de C alo r Ma ngo /P ata L at era l Ma ngo /P ata L at era l Sa li da pa ra el V apo r *N OT A : Uti lí cel a sól o co n el mo de lo de s on da pa ra el C on tro l de T em[...]

  • Page 23

    3. La l uz i n di ca do ra d el c on tr ol d e te mp er at u ra s e en ce nd er á al a ju st ar l a te m pe ra tu ra . Un a ve z qu e la t em pe ra tu ra d e se ad a se h ay a al ca nz ad o, la l uz i nd i ca do ra s e pr en de rá y a pa ga rá i nt er mi te n te me nt e in di ca nd o qu e se e s tá m an te ni en do l a te mp er at ur a s el ec [...]

  • Page 24

    CONSEJOS UTILES • An te s de ut ili za r la sa rté n po r pri mer a ve z, re cub ra l eve me nte l a su per fic ie c on ac eit e veg et al. C al ién tel a, s in ta par , a 300 ° F/1 50 °C . Ap águ el a y per mi ta qu e se e nfr íe c omp let am ent e. L imp ie e l exc es o de a cei te . • Ut il ice ú ni cam en te ut ens il ios d e ny lon [...]

  • Page 25

    GUIA DE TEMPERA TURAS DE COCCION HAMB URGUES AS 1 ⁄ 4 lb. 5 a 9 m inutos p or lado (t érmino m edio) 3 00 ºF/1 50 ºC FILE TE 1” de anc ho, sin hu eso 9 a 12 min utos por l ado 300 ºF /150 ºC Poll o pechug a desh uesada s 6 a 7 minu tos por la do 300 ºF /150 ºC TORR IJAS 3 a 5 min utos po r lado 325 º F/160 º C CREP AS 1 a 3 minu tos po[...]

  • Page 26

    RECET AS P ANQUEQUES CON NUECES Y MANZANAS 2 cu ch ara da s de ma nt equ il la o ma rg ari na Un a pi zca d e nu ez mo sc ada 1 ⁄ 2 ta za má s 2 cu cha ra das d e ha rin a pa ra to do u so 2 ⁄ 3 taz a de le ch e 1 1 ⁄ 2 cu cha ra dit as d e azú car 1 hu evo 2 cu ch ara di ta de p ol vo de h or nea r 1 ⁄ 2 ta za de m an zan a pe lad a y pi[...]

  • Page 27

    RECET AS OMELET DENVER 1 ⁄ 2 ta za de j am ón co cid o pi cad o en c ubi to s 3 hu evo s 1 ⁄ 4 ta za de p im ien to s ver de s pic ad os 2 cu ch ara da s de ag ua 1 ⁄ 4 ta za de h on gos f re sco s en r oda ja s 1 ⁄ 8 cu cha ra dit a de sa l 1 ce bo lli ta v erd e en r oda ja s Una p iz ca de p im ien ta ( chi le ) de ca ye na 1 cu ch ara [...]

  • Page 28

    RECET AS P AP AS CON QUESO Y TOCINO 6 ti ra s de to cin o 1 ⁄ 4 ta za ce bo lla s fi nam en te pi cad as 4 pa pa s gra nd es, e n ro daj as f ina s co n su cá sc ara 1 1 ⁄ 2 taz as ( 6 onz as ) que so C hed da r 1 la ta (4 o nz as) d e ch ili s ve rde s pi cad os de sm enu za do. Co loq ue el t oci no en l a sa rté n frí a y sub a la te mpe [...]

  • Page 29

    RECET AS F AJIT AS F ACILES DE RES Ju go d e 2 lim one s 1 ⁄ 2 pi mie nt o ver de o ro jo e n rod aj as fi na s 2 cu ch ara da s de ac ei te de o li va 4 t or til la s de ha ri na 1 ⁄ 2 cu cha ra dit a co min o mo lid o 1 ⁄ 2 ta za (2 o nz as) d e qu eso d esm en uza do t ipo 1 ⁄ 4 cu cha ra dit a de sa l Mo nt err ey J ack o C hed da r 1 d[...]

  • Page 30

    RECET AS BISTEC SUIZO 1 1 ⁄ 2 lb . de ch ur ras co r edo nd o de re s co rta do 1 la ta ( 14 1 ⁄ 2 on zas ) de t oma te s coc ido s y dr ena - do s en cu bo s de 3 ⁄ 4 " a 1 " 1 la ta ( 8 onz as ) de sa ls a de to ma te 1 ce bol la e n rod aj as 1 ⁄ 4 ta za de h ar ina 1 at ad o de ap io pi ca do 3 ⁄ 4 cu cha ra dit a de sa l 1 [...]

  • Page 31

    RECET AS CHULET AS DE CERDO CON ARROZ Y ESPINACAS 2 a 4 ch ul eta s de c erd o de a pro x. 1 ⁄ 3 ta za ar ro z cru do d e gra no l arg o 13 mm ( 1 ⁄ 2 ") d e esp es or . 1 ⁄ 2 cu cha ra dit a de c hil e en p olv o 1 1 ⁄ 3 taz a ceb ol las p ic ada s 1 la ta (1 4 1 ⁄ 2 onz as ) tom at es en te ros 1 ⁄ 4 ta za pi mi ent os v erd es p[...]

  • Page 32

    RECET AS POLLO A LA CACCIA TORE 2 cu cha ra das a ce ite v eg eta l 1 ⁄ 3 de ta za d e pim ie nto s ve rde s pi cad os 3 a 4 pi ez as de p ol lo (m us los , pi ern as , 1 lat a (4 o nza s) d e hon go s en ro da jas dr ena do s mi ta des d e pe chu ga ) 1 ho ja d e lau re l 1 ⁄ 3 de t aza d e ce bol la s pic ad as 1 cu ch ara di ta de s az ona d[...]

  • Page 33

    RECET AS MEZCLE EL BISTEC FRITO Y EL BROCOLI En tr e 1 ⁄ 2 lib ra y 3 ⁄ 4 de l ib ra d e lo mo o so lo mi llo 1 ⁄ 4 de c uc ha rad a de a zú car 1 di en te d e ajo p ic ad o S al a gu st o Je ng ibr e mo li do 2 c uc ha rad as d e ac eit e de m aí z o de s ésa mo 2 cu ch ar ada s de s al sa de s oj a, po r se pa rad o 3 ⁄ 4 de t aza de b[...]

  • Page 34

    RECET AS FILETE A LA PIMIENT A 2 cu ch ar ada s de g ra nos d e pi mi ent a ne gr a o 1 cu ch ar ada d e ma nt eca o m ar ga ri na de u na m ez cla d e gr an os de p im ie nta n eg ra , 1 ce bo ll a de ve rd eo c ort ad a en r od aja s ve rd e y ro ja 3 cu ch ar ada s de b ou rbo n o de c al do d e car ne En tr e 1 ⁄ 2 lib ra y 3 ⁄ 4 de l ib ra[...]

  • Page 35

    -S17- NOT AS[...]

  • Page 36

    INSTRUCCIONES DE REP ARACION 1. NO i nt e nt e r ep ar a r o aj u st ar n i ng u na f un c ió n e lé ct r ic a o m ec án i ca d e e st a un i da d . El h ac e rl o i nv al i da r á la g ar a nt í a. 2. Si ne ce si ta c am bi ar l a un ida d, d ev ué lv al a en s u caj a or ig in al , co n el r ec ibo d e co mp ra , al n eg oc io d ond e la h [...]