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Rival S16SG-CN manual

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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 surfaces. 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 necessary whe[...]

  • Page 3

    -E3- This appliance is for HOUSEHOLD USE ONL Y . No user-serviceable parts inside. Do not attempt to service 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 GREA[...]

  • Page 4

    Bef ore us e, was h the SK ILLE T P AN and L ID in wa rm soa py wat er or in t he dis h- was her an d dry com plet ely . CAU TIO N: Do no t imme rse HE A TING BA SE in wa ter or o ther l iqui ds. 1. Se t the s kil le t on a fl at, d ry , hea t res ist an t surf ac e. 2. Ma ke su re th at t he SK ILL ET P AN is s itt in g sec ure ly on t he H EA TI [...]

  • Page 5

    -E5- 4. T o c ha nge t he te mpe rat ur e, tu rn CO NTR OL K NOB t o d es ire d se tti ng. T urn ing the CO NTR OL KN OB cl oc kwi se wi ll in cr eas e the te mpe rat ur e. T ur nin g t he CON TRO L K NOB co unt er- clo ck wis e w ill de cre ase th e tem per atu re. T em pe ra tu re ca n be ad ju st ed fr om 1 50 °F /7 0° C - 42 5° F/ 22 0° C i[...]

  • Page 6

    HELPFUL HINTS • B ef ore usin g th e ski ll et fo r the fir st t ime , lig ht ly br us h coo kin g su rfac e wit h veg eta ble o il. He at , unc ove red , to 300 °F /15 0°C . T ur n “O FF” and cool com ple tel y . Wi pe away exc ess oil . • U se o nly n ylo n or he at- pro of pla sti c co oki ng ute nsi ls. Met al ute nsi ls ma y scr at c[...]

  • Page 7

    -E7- TEMPERA TURE GUIDE BURG ERS 1 ⁄ 4 lb patt ies. 5 to 9 m in ut es /p er si de (m ed .) 3 50 °F - 40 0° F( 18 0 °C - 20 0° C ) STEA K 1" thic k, bonel ess 9 to 12 min utes/ per side 3 50 °F - 4 00 °F (1 8 0° C- 20 0° C) CHIC KEN bon eless br easts 6 to 7 minute s/per si de 35 0° F - 4 00 °F (1 8 0° C- 20 0° C) FREN CH TOAS T 3[...]

  • Page 8

    -E8- RECOMMENDED INTERNAL TEMPERA TURE FOR MEA T STEA K 145°F / 60 °C (mediu m rare) 160° F / 70 °C (medi um) 170° F / 80 °C ( well don e) BURG ERS(G round Be ef) 160° F / 70 °C CHIC KEN BRE AST 170° F / 80 °C PORK CHOPS 160° F / 70 °C (medi um) 170° F / 80 °C (well down) HAM 1 60°F / 70 °C FOOD MININUM INTERNAL TEMPERA TURE NOT E: [...]

  • Page 9

    -E9- RECIPES APPLE NUT P ANCAKES 2 t ab les po ons bu tt er o r m arg ar in e Da sh nut me g 1 ⁄ 2 cu p pl us 2 t abl es poo ns al l-p ur pos e f lou r 2 ⁄ 3 cu p mi lk 1 1 ⁄ 2 tea sp oo ns s ug ar 1 e gg 2 t ea spo on s ba ki ng pow de r 1 ⁄ 2 cu p pe el ed and fi nel y c ho ppe d a ppl e 1 ⁄ 2 te asp oo n v ani ll a 2 t ab les po ons ch[...]

  • Page 10

    -E10- DENVER OMELET 1 ⁄ 2 cu p di ce d, coo ke d ha m 3 e ggs 1 ⁄ 4 cu p ch op pe d gr ee n be ll pe ppe r 2 t ab les po ons wa te r 1 ⁄ 4 cu p sl ic ed fre sh mus hr oo ms 1 ⁄ 8 te asp oo n s alt 1 g re en o ni on, sl ic ed Das h c aye nn e pe pp er 1 t ab les po on b ut te r or ma rga ri ne 1 ⁄ 3 cu p (1 -o un ce) ch edd ar ch ees e, sh[...]

  • Page 11

    -E11 - P AST A WITH PEPPERS AND CHICKEN 1 c lo ve g ar lic , m in ced Pi nc h gr ou nd r ed pe ppe r 1 t ab les po on o li ve oil Sa lt and gr oun d b la ck p ep per to ta ste 1 w ho le b on ele ss , s kin le ss c hi ck en b re ast , 1 1 ⁄ 2 tea sp oo ns c or nst ar ch cu t i nto 1 ⁄ 2 -i nc h x 2 -i nc h st ri ps 3 ⁄ 4 cu p ch ic ke n br ot [...]

  • Page 12

    -E12- SHRIMP AND VEGET ABLE STIR-FRY 3 ⁄ 4 -l b. ra w , sh ri mp , sh el led an d de ve in ed 2 s ta lks ce ler y , sl ice d 2 t ab les po ons li gh t so y s auc e 1 s ma ll s we et r ed be ll p ep per , i n t hin st ri ps 2 t ab les po ons dry sh err y 1 c up bro cc oli fl ow ere tt es 2 t ea spo on s co rn st arc h 1 ⁄ 2 me diu m o ni on, th [...]

  • Page 13

    -E13 - FISH FILLETS WITH LEMON DILL SAUCE 1 / 4 -l b. f re sh m us hr oom s, sli ce d 1 t ab les po on l em on jui ce 2 g re en o ni ons , s li ced 1 / 3 tea sp oon di ll wee d 2 t ab les po ons bu tt er o r m arg ar in e 1 / 4 tea sp oon sa lt 1 1 / 2 te as poo ns al l-p ur pos e f lou r Da sh gro un d bl ac k p epp er 1 / 4 cup mi lk 1 t o 2 ora [...]

  • Page 14

    -E14- STIR-FRY BEEF AND BROCCOLI 1 ⁄ 2 to 3 ⁄ 4 - lb. to p ro un d or si rl oin 1 ⁄ 4 te as poo n s uga r 1 c lo ve g ar lic , m in ced sa lt to t as te Da sh gro un d gi ng er 2 t ab les po ons se sa me o r p ean ut oi l 2 t ab les po ons so y s auc e, div id ed 3 ⁄ 4 cu p br oc co li f lo wer et te s 2 t ab les po ons dry sh err y , di vi[...]

  • Page 15

    -E15- NOTES[...]

  • Page 16

    S16SG-CN/9100120000041 Printed in China S16SGCN05EFM1 1. Do NO T at te mp t t o r ep ai r o r a dj us t a ny e le ct ri ca l o r m ec ha nic al fu nc ti on s o n t hi s un it . Do in g s o wi ll vo id t he W ar ra nt y . 2. If yo u n eed to ex ch ang e t he un it, pl ea se r et ur n i t in it s o ri gin al ca rto n, wi th a s ale s r ec eip t, to t[...]

  • 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 LI SE Z ET GA RDE Z C ES IN ST RUC TI ON S[...]

  • Page 18

    -F2- L ’e mp lo i de to ut a pp are il él ec tr omé na ge r ex ig e l’o bs erv ati on d e cer ta in es pr éc au ti on s fo nd am en ta le s, y co mpr is d es s ui va nt e s: 1. Li se z a tt en ti ve me nt tou te s l es di re ct iv es a va nt l’ ut il is at io n. 2. Ne tou ch ez pa s a ux sur fa ce s ch au de s. Ut il is ez les p oi gn ée [...]

  • Page 19

    -F3- C et ap pa r ei l n ’e st d es ti né q u’ à l ’E MP L OI DO ME S TI QU E . N e c on ti e nt pa s de pi èc e s q ue pu i ss e r é pa re r l ’ ut il i sa te u r . N ’e ss a ye z e n a u cu ne c ir c on - s ta nc e d e r ép ar e r c et ap pa r ei l. C et ap pa re il es t p ou rv u d ’u n co rd o n é le ct ri q ue co ur t qu i ne[...]

  • 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 Couv ercle de ver re Poig nées de bl ocage du pla t amovib le Éven t à vapeur Poig née du cou vercl e Plat amovib le Base chauf- fant e Orei lles du pla t S16-SG controls 5/05 Mise sous et [...]

  • Page 21

    -F5- MODE D’EMPLOI DE LA POÊLE ÉLECTRIQUE (suite) 4. T our nez le BOU TON DE COMM ANDE a u beso in pou r modi fier l a temp érat ure – à droit e pou r aug ment er la tempé ratu re ou bien à gau che pour l a réd uire . La plag e d es t empé ratu res couv re de 7 0 à 220 °C/ 150 à 4 25 ° F e t la tem péra - tur e se règl e par inc r[...]

  • Page 22

    13. L ’év ent l aiss e éch appe r la vape ur qu and v ous f aite s cui re av ec le COUV ERCL E. A TTE NTIO N: Cett e vape ur est BRÛLA NTE ! Leve z et ret irez le COUV ERCL E ave c prud ence . Il es t prim ordi al de po rter des ga nts de cuisi nier lors de la man ipul atio n du COUV ERCL E et du PLA T . 14. Le PL A T AM OVIB LE (ou cor ps) de[...]

  • Page 23

    -7- GUIDE DE TEMPÉRA TURE HAMB URGER S ga le tt es d e 1 25 g 5 à 9 m in ut es pa r f ac e ( à p oi nt ) 1 80 à 20 0 ° C / 35 0 à 40 0 ° F BIFT ECK 2 , 5 cm , sa ns os 9 à 12 minu tes par fa ce 1 80 à 20 0 °C / 3 50 à 40 0 ° F POUL ET p oi tr in es s a ns o s 6 ou 7 mi nu te s p ar fa ce 1 80 à 20 0 °C / 3 50 à 40 0 °F P AIN DORÉ 3[...]

  • Page 24

    -F8- TEMPÉRA TURE INTERNE RECOMMANDÉE DE LA VIANDE BIFT ECK 60 °C / 14 5 °F (mi-s aignan t) 70 °C / 160 °F (à point) 80 °C / 170 °F ( bi en cuit ) BURG ERS (bœ uf haché ) 70 °C / 160 °F POIT RINE DE PO ULET 80 °C / 170 °F CÔTE LETTE S DE PORC 70 °C / 160 °F (à point) 80 °C / 170 °F ( bien cui tes) JAM BON 70 °C / 16 0 °F ALIM[...]

  • Page 25

    -F9- RECETTES CRÊPES POMME ET NOIX 30 mL de b eu rre ou de mar ga rin e Po in te d e m usc ad e 15 0 m L de fa rin e t ou t us ag e 17 5 m L de la it 7 m L d e su cr e 1 œ uf 10 mL de l ev ure ch im iqu e 12 5 m L de po mme pe lé e et ha ché e m enu 2 m L d e va ni lle 30 m L d e p aca ne s ou de noi x h ac hée s 1 m L d e ca nn ell e Hu il e [...]

  • Page 26

    -F10- RECETTES OMELETTE À LA MODE DE DENVER 12 5 m L de dé s de ja mb on c ui t 3 œu fs 50 mL de p oi vro n v er t, h ac hé 30 mL d’e au 50 mL de t ra nch es de cha mp ign on s f rai s 0, 5 m L de se l 1 o ig non ve rt, co up é en ro nde ll es Po in te d e c aye nn e 15 mL de b eu rre ou de mar ga rin e 75 mL (30 g) de c he dd ar r âp é en[...]

  • Page 27

    -F11- RECETTES PÂTES ALIMENT AIRES A VEC POIVRON ET POULET 1 g ou sse d’ ail , é mi ncé e Pi nc ée d e p ime nt de Cay en ne 15 mL d’h ui le d ’o li ve Se l e t po iv re n oi r m oul u, au g oû t 1 p oi tri ne de p ou le t en ti ère , d és oss ée et 7 m L d e fé cu le d e m aï s sa ns pea u, cou pé e e n la ni ère s d e 1 ,3 x 5 c[...]

  • Page 28

    -F12- RECETTES CREVETTES ET LÉGUMES SAUTÉS 37 5 g de c re vet te s c rue s, épl uc hé es e t d éve in ées 2 b ra nch es de c él er i, c ou pée s e n t ran ch es 30 mL de s au ce d e s oj a lé gè re 1 p et it p oi vro n r ou ge, en lan iè re s mi nc es 30 mL de x ér ès s ec 25 0 m L d e fl eu ron s d e b roc ol i 10 mL d’a mi don de m[...]

  • Page 29

    -F13- RECETTES FILETS DE POISSON À LA SAUCE CITRON ET ANETH 12 5 g de c ha mpi gn on s fr ai s, c ou pé s en tr anc he s 15 mL de j us de c it ron 2 o ig non s v ert s, co upé s e n ro nd el les 2 m L d ’an et h 30 mL de b eu rre ou de mar ga rin e 1 m L d e se l 7 m L d e fa ri ne t ou t u sag e Po in te d e p oiv re no ir m ou lu 50 mL de l [...]

  • Page 30

    -F14- RECETTES BŒUF ET BROCOLIS SAUTÉS 25 0 à 375 g d e bi ft ec k de ro nde ou de sur lo nge 2 mL de s uc re 1 g ou sse d’ ail , é mi ncé e Se l a u go ût T rai t d e gi ng emb re mou lu 30 mL d’h ui le d e s és ame ou d’a ra ch ide 30 mL de s au ce d e s oj a, e n d eux lo ts de 1 5 m L 200 mL d e f le uro ns de b ro col i 30 mL de x[...]

  • Page 31

    -F15- NOTES[...]

  • Page 32

    S16SG-CN/9100120000041 Imprimé en Chine S16SGCN05EFM1 1. N’ es say ez P AS de rép ar er ou d’a ju st er u ne fo nc tio n m éc ani qu e o u é lec tr iqu e d e l ’a ppa re il , ce ci an nu ler ai t l a g ara nt ie. 2. Si l’ap pareil doi t être rempl acé, veui llez le reto urner au mag asin où vous l’avez ache té, dans son emballage [...]