[PDF]Rival Crockpot Instruction Manual and Cook Book

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SLOW ELECTRIC STONEWARE COOKER






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Models 3100, 3101,
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“cooks all day while the cook’s away.”


note from our
Rival Home Economist





In all my years of experience | have never enjoyed such interesting
and rewarding months as those spent testing this revolutionary slow
cooker!

All of us are mighty interested in nutrition, flavor and economy.
Well, you’ll certainly get the best of all three with your Rival ‘’Crock-
Pot.’’ Better flavor than you could ever get by boiling or frying. Slow
“Crock-Pot’’ cooking is an excellent way to retain more vitamins, juices
and minerals. You'll be thrilled at the tender, tasty meals you can
serve, using less expensive meats. ““Crock-Pot” cooks all day for about
3¢. What better way to conserve electricity — and save food money, too!

Forget about watching meals as they cook. Forget about that little
question: ‘Will everything and everybody be ready at the same
time?’’ Enjoy yourself while your “’Crock-Pot” turns out perfect meals—
unattended. Imagine this: during tests | actually simmered chicken and
vegetables continuously for 30 hours—of course, far longer than
necessary—yet they were still intact and actually good.

You will love having the ‘’Crock-Pot’” in your kitchen. It promises to
be quite a change from what you’re used to. For enjoyment at its
best, as a starter, may | suggest pot roast or Swiss steak. Just don’t
be afraid to leave it alone for 10 hours. With the ‘’Crock-Pot” in the
kitchen, you don’t have to be there.

The recipes in this book represent the many categories of foods
you can prepare with ease and confidence. Because the “Crock-Pot” is
so versatile, you‘ll want to adapt some of your own favorite recipes.
I've prepared a guide (see page 13) to make things simpler for you.

Have fun cooking with your “Crock-Pot” Slow Cooker! For whatever


you use it, it will save you time and give you better flavor.
Home Economist, Rival Manufacturing Co.
General Offices: Kansas City, Mo. 64129


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CONTENTS


The RIVAL Guarantee................ 4
Introduction to Slow Cooking.... 5
Facts About Meat And Nutrition 6
Helpful CROCK-POT Hints ...... 7-10
Care and Cleaning.......... 11
Model 3300 Tips... 66s ss esas 12
To Adapt Your Favorite Recipes 13
Recipe Sections (See Alphabetical


Index on Page 70)


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Ground Meats ...................- 24-26...
Casseroles ................--2---0-+- 27-30
Variety Meats. ...2.-..:....--.c:.3- 31


Old Fashioned Favorites........ 32


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Gourmet Specials _............. 33-38
PIUIION: . a ouishtnsin irre 39-42
Vegetables © .::..2.:020:..505 43-44
POWOUCS 5.2 i ins cch ceaksy eee 45
DOIOO os 46-48
Cheese Dimes. oo. ccciccivecdlceel 49
TT SS EE See Ae eee) Se aE 50
Soups & Sauces.................. 51-53
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Breaks-Cakes-Candies ...... 56-59
Hot Drinks ws 2 IIe 60
Relishes, Preserves & Such...... 61
ot Bele”. |S Sa a are 62-65
Sts eee ae es 70


CROCK-POT MODELS


Model No. S1OD io. 3101
Capacity 3%-qt. 3%-qt.


3102: 3300"
2-qt. 4Y2-qt.


(See special cooking notes at bottom of many recipes.)


* Special information for properly using the 4Y2-
quart model (3300) is contained on Page 12.


HOW TO COOK FOR TWO... OR TEN:


The CROCK-POT is made in several sizes, offering
a variety of capacities. Most of the recipes in this


book are intended for a family of four to six, and
comfortably fill the 3'2-quart models. To adapt
recipes to the smaller or larger sizes, see Hints on


Pages 10 and 12.





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NOTE: Authentic stoneware is fired under extreme heat.
Therefore each Crock-Pot is individual, and differs slightly
from every other Crock-Pot. This unique characteristic may
result in a minor rocking of the lid, which should not be
cause for concern. Low heat cooking does not allow escape
of steam, so there will be no significant loss of juices,
flavor, or nutrition.


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BRAILLE EDITION AVAILABLE


A special 2-volume Braille edition of the Rival “Crock-Pot’’ Cook-
book has been produced as an aid to the visually handicapped.
It has all 150 recipes and information as contained in the
printed version.

The Crock-Pot method of slow cooking is of special value to
blind homemakers because it requires no open flames or ex-
posed range-top elements. Concealed low-watt elements encircle
the stoneware. The exterior is safe to touch. No stirring, watch-
ing or careful timing is necessary.

The Braille edition consists of 152 pages, size 112 x 11 inches.
For information, write the sponsor of this volunteer project:


Braille Committee, Beth Shalom Sisterhood
2100 West 79th Ter. Prairie Village, Kans. 66208





Introduction to Slow Cooking


S-l-o-w electric cooking in stoneware combines brand
new - old time principles to produce exceptional flavor,
nutrition and economy. Low-watt heat surrounds the food
to bring it gently to the peak of perfection. The CROCK-
POT does NOT heat from the bottom—so you'll have no
scorching, less boiling away of juices and nutrients. Less
chance of overcooking, or shrinking of meats.


This unique cooker, in its insulated case, uses only
70 watts of electricity on LOW. It will cook all day for two
or three cents (based on a four cents-per-kilowatt-hour
rate)! Does not heat the kitchen. When necessary, turn it to
HIGH for faster cooking—it will still simmer on a modest
140 watts.


In addition to enjoying better flavor, more healthful
meals, and saving money on meats and electricity, you
will have more leisure time. No turning, no stirring, no ad-
justing heat, no timing to the minute. Just start the CROCK-
POT and go off for the day! If you get home hours later
than expected, the eating will still be mighty fine.


Leave your CROCK-POT alone all day, or all night; it’s
perfectly safe with its low wattage. Use it only to cook,
or use it also as a server at your proudest table setting.
Whatever you use it for will be in good taste!


Please read this book carefully. The CROCK-POY con-
cept of slow cooking is so different—so improved over
ordinary ways of preparing foods—that you'll be glad to
learn about its advantages.


Facts About Meat And Nutrition


Two meals may consist of the same foods, but be totally
different. The difference can be in the cooking temperature
and method. One meal might be tender, tasty and very
nutritious while the other is tough, tasteless and lacking in
vitamins, protein and minerals.

Highly glazed crockery (stoneware) helps keep natural
flavor and juices in, where you want them. This is because
of thicker construction, and even distribution of heat.
Concentrated heat can scorch, and burst food cells, driv-
ing flavor and liquid out. There is accord among experts
about the advantages of cooking slowly. The following rea-
sons are why the CROCK-POT will be so valuable to you:


MEAT CONSULTANTS AND HOME ECONOMISTS AGREE:


e You get better flavor from foods cooked at low tem-
perature.

e Foods cooked at low temperatures are more tender.

e Meats cooked at low temperatures are juicier because
less moisture evaporates.

e You will save more money on your food budget by
cooking meats at low temperature, for two reasons:
much less weight loss; and you can use less expensive
cuts.

e The higher the temperature, the more electricity you
use, so you save MORE money at lower temperatures.


A SUGGESTION: Combine meat or chicken with vegetables
in your CROCK-POT. The meat or fowl will not shrink, and
vegetables stay intact but cook through. Taste the liquid
—perfect for gravy or “as is’ over meat, dressing or
potatoes. You will enjoy better meals; use less electricity;
and spend less time in the kitchen!


6


Important CROCK-POT Hints


“Does it matter how | cut up vegetables?”

When roasting it might. Most vegetables should be cut
in small pieces, or at least quartered, and placed near
sides or bottom of the CROCK-POT. Carrots should be
peeled and put where they will be covered by liquid.
(An unusual characteristic of the CROCK-POT is that
meats generally cook faster than most vegetables—
depending on the age of the vegetables.)


“What are the cooking temperatures in the CROCK-POT?”


About 200° (just below boiling) on Low; and approxi-
mately 300° on High.

Due to the unique “wrap-around” heating system, low
temperature and long cooking periods, CROCK-POT
temperatures cannot accurately be compared to an
oven or skillet.


“Can | cook small portions in the CROCK-POT?”


Yes, but cooking times will vary. Because there is no
direct heat at the bottom, always fill CROCK-POT at
least half full for proper cooking to conform to recom-
mended times.


THERE’S A SPICY DIFFERENCE IN TASTE!


Meats will pick up desirable flavors from vegetables
that they are cooked with. This might give you more
flavor than you are used to. You can reduce quantities
of vegetables such as onions and carrots, if desired, to
fit personal taste. The same fact applies to fresh spices
—a little goes a long way in the CROCK-POT!

Meats (especially cubed as for stew) should be clean,
and wiped well, before cooking. If the meat is not being
browned first, careful wiping will remove particles nor-
mally disposed of during browning—to insure the best
flavor.


















“Explain the High and Low temperature settings.”


LOW uses 70 watts of electricity; HIGH requires 140
watts. Slow cooking is the “secret” of outstanding flavor,
retention of natural nutrients, and carefree economy.
One hour on HIGH is approximately equal to 2 to 2'2
hours on LOW. (See recommended times with each
recipe.) LOW is best setting most of the time. However,
some recipes call for HIGH because of the nature of
the foods, and to obtain the best consistency for that
particular dish. HIGH also comes in handy to speed
the cooking time.

Example: a recipe says cook 10 to 12 hours on LOW.
You want to eat at 7 or 8 p.m. but can’t start the
CROCK-POT until noon. Turn to High for about 2 hours,
then to Low for about 6 hours.


“Shouldn’t | stir sometimes while cooking?”


Is never necessary to stir while cooking on Low heat.
You don’t HAVE to stir while cooking on High, but some
recipes suggest it once in a while. While using High
for short periods, occasional stirring improves the distri-
bution of flavors throughout the entire recipe.


“How about making gravy.”


Make it right in your CROCK-POT! Retain all that de-
licious flavor! Add some minute tapioca to any recipe
when you want a thick gravy. It will thicken as it
cooks! Or you may remove foods from the pot, leaving
the juices. Prepare a smooth paste of approximately
Y cup flour or cornstarch to %4 cup water. Pour mixture
into liquid in the CROCK-POT and stir well. Turn to High
and when it comes to a boil (about 15 minutes) it is
ready.


“What if | end up with too much liquid?”


Since the liquid content of meats and vegetables will
vary, you may have a recipe turn out more liquid than
desired. The excess can be reduced by removing the
cover and setting the CROCK-POT on High for about
45 minutes. Most recipes cooked on Low will be juicier
since the low heat prevents boiling away of flavorful
liquids.
“Can | 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.


“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. Or altitude. Or even extreme humidity.
The slight fluctuations in power which occur everywhere
do not have a noticeable effect on most appliances.
They can slightly alter the cooking times in the CROCK-
POT due to the extended cooking times. Allow plenty
of time, and remember it is practically impossible to
overcook. You will learn through experience whether
to use the shorter or longer time given.


“Can quick temperature changes harm my CROCK-POT?”


Yes. The cooking vessel within your CROCK-POT is stone-
ware. As with any fine ceramic, it will not withstand
the shock of sudden temperature changes. So:

e Do not put in frozen, or very cold, foods IF the stone-
ware has been pre-heated or is hot to the touch.

e Do not attempt to wash your CROCK-POT right away
after cooking, unless the water you pour in is hot.

e Do not use the CROCK-POT as a container for storing
foods in the refrigerator.


Helpful CROCK-POT Hints


“Can | put frozen foods in the CROCK-POT?”


Certainly—they’ll retain all their flavor and juices. But
increase cooking time by two or three hours, or start on
High four first hour or hour and a half.


“What about frozen casseroles?”


Fine! And you can leave them in their aluminum wraps.
Casseroles should be heated five to eight hours (de-
pending on weight and shape). The CROCK-POT is
ideal for this because slow, gentle heating does not
dry out the foods. Again, better flavor!


“Must | ‘brown’ meats first?”


Not unless there is considerable fat. Browning does cut
down on the fat content. When meat is lean there is no
need to brown it first, because the CROCK-POT im-
proves flavor.


“Can you be more specific than ‘cook 4 to 8 hours’?”


We could, but it wouldn’t be really meaningful, simply
because timing is not critical with the CROCK-POT.
In four hours the food would be “done,” but in four
more hours it would be done a little more and more
tender. That same recipe could cook for 10 hours, yet
still not be overcooked! The deciding factor is individual
preference (how well cooked do you want it?). Or you
might be absent from home for 8-10 hours and desire to
cook during this period.


“Do all these hints apply to the 2-quart size Crock-Pot?”
Yes. But most of the recipes should be reduced by half.
A 3 to 4 pound roast or a 3 pound cut up chicken
will fit very nicely. Amounts of vegetables may be
reduced. Cooking times remain the same.


10


®


care and cleaning


CAUTION: NEVER SUBMERGE CROCK-POT IN WATER.


As soon as possible after emptying your
CROCK-POT, fill with hot soapy water to
loosen food remains. Do not use abrasive
cleaning compounds—a_ cloth, sponge or
rubber spatula will usually remove the residue.
If necessary, a plastic cleaning pad may be
used.

If persistent stains do accumulate, they can
be removed and the finish restored by using
Dip-It or a Teflon cleaner. Use three or four
tablespoons of cleaner with enough hot water
to cover stain. Set on High for two hours (or
overnight on Low), rinse well and dry.

Clean outside of pot with a soft cloth and
warm soapy water. Wipe dry. Do not use
abrasive cleaners.

If a slight discoloration appears inside the
pot, it may be eliminated by wiping the
crockery with a little vegetable oil to restore
the sparkling appearance. Stoneware, being
highly glazed and non-porous, can show water
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