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Frequently Asked Questions

 
Fryers
  1. How can I clean my fryer?
    • Unplug from outlet and allow unit to cool. Always turn control to OFF then disconnect plug from wall outlet BEFORE disconnecting BREAK-AWAY CORD.
    • Clean the outside of the fryer and lid with a damp cloth. CAUTION: Do not use abrasive pads or alcohol to clean the fryer.
    • Remove basket handle, if one is included. Frying basket can be washed in hot soapy water.
    • Rinse and towel dry carefully.
    • Pour out oil and discard properly.
    • Wipe the inside with paper towels to absorb excess grease. Wash interior of fryer with hot soapy water. Rinse and dry thoroughly. CAUTION: Never immerse the fryer in water or wash in running water. If you own a fryer with a removable bowl or other removable parts, refer to the Owner’s Guide for your specific fryer to determine which parts can be cleaned in the dishwasher.
  2. How often should I replace the oil in my fryer?
    Covered oil can be stored in a cool dark place for up to 3 months. Never store oil in the refrigerator. Replace the oil if you notice:
    • excessive smoking at normal temperatures
    • strong oil discoloration
    • a rancid smell
    • excessive foaming around the frying food
    When frying with strong flavored foods (like fish), the oil should be cooled and discarded after use. If frying with mild flavored foods, the oil can be cooled, strained through a cheesecloth (to remove crumbs) and used again.
     
  3. There is an odor coming from my fryer and it has been cleaned…what may be causing this?
    • The fryer may give off an odor when the filter has not been changed regularly. A charcoal and cotton filter should be replaced every 3 months or 15 uses. Replacement filters can be purchased through this web site here: Rival® Deep Fryer Replacement Filters
    • Some fryers may have a removable metal mesh filter that may be able to be cleaned in the dishwasher or sink instead of a charcoal and cotton filter. If that is the case, refer to the Owner’s Guide for your specific fryer for filter cleaning instructions.
  4. What type of oil should I use in my fryer?
    • Use only oils with a high smoking point such as blended vegetable oil, pure corn oil, sunflower oil, soybean oil or grapeseed (canola oil). Peanut oil is not recommended because it greatly impacts the flavor. Also, never mix oils when deep frying.
  5. How do I remove the lid to my fryer?
    • If your fryer has a hinged lid, to remove lid, depress the OPEN LID button and lift the lid to a vertical position. Remove by pulling the lid upwards. Reverse the sequence to secure the lid back into position.
  6. How do I remove or replace the oil bowl if I own a fryer with a removable bowl?
    • Remove the oil bowl by lifting the bowl straight up out of the plastic exterior. To replace oil bowl, be sure the brass guide post (between the 2 electric prongs on the bottom of the bowl) is aligned properly with the center hole of the receptacle in the bottom of the housing. The brass guide post should guide the electric prongs into the correct position. Firmly press on bowl to ensure it is positioned properly. Lid should close tightly.
Griddles
  1. What types of utensils are safe to use when cooking with my non-stick griddle?
    • Use only plastic, nylon or wooden utensils to avoid scratching the non-stick surface. Never cut food on the griddle.
  2. How do I clean my griddle?
    • Always allow the griddle to completely cool before cleaning. Unplug cord from wall outlet. Remove temperature control probe from appliance if equipped. Wipe probe clean with a dry towel. Never immerse control probe or electrical cord in water or other liquid. Remove grease tray and discard contents. Immerse the griddle and grease tray in hot, soapy water and wash with a soft cloth. Rinse well and dry. Do not use steel wool, abrasive cleaners, or metal scouring pads on cooking surfaces as this will damage the non-stick coating. To remove stubborn stains, use a plastic scouring pad and mild dishwashing liquid.
Skillets
  1. What types of utensils are safe to use when cooking with my skillet?
    • Use only plastic, nylon, or wooden utensils to avoid scratching the non-stick surface.
  2. How do I clean my skillet?
    • Allow the skillet to completely cool before cleaning. Unplug cord form wall outlet, then remove temperature control probe from appliance. Wipe probe clean with a dry towel. Never immerse control probe in water or other liquid. Immerse the skillet and lid in warm, soapy water and wash with a soft cloth. Rinse well and dry. Do not use steel wool, abrasive cleaners, or metal scouring pads on cooking surfaces as this will damage the non-stick coating.
  3. My skillet has an odor and smokes a bit when I turn it on. Is this normal?
    • Due to manufacturing processes, 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.
  4. What kind of oil should I use in my skillet?
    • Select a vegetable oil or peanut oil for frying. Butter and olive oil should only be used to sauté foods on lower temperature settings. To pan-fry, do not use more than 1 cup of oil. If oil smokes, immediately turn skillet “OFF” and allow to cool.
Roaster Ovens
  1. How do I clean my roaster?
    • Turn temperature control to the “OFF” position. Unplug the roaster oven from outlet and allow unit to cool completely. Wash the cooking pan, lid and roasting rack in hot, soapy water using a sponge or cloth. Rinse thoroughly in hot water, then towel dry. Wipe the inside and outside of the roaster oven body with a damp cloth. Never immerse the roaster oven body in water or other liquid. Do not put the cooking pan in dishwasher.
  2. Why is my roaster smoking and giving off an odor?
    • Due to manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the roaster oven.
  3. What are the recommended cooking times and temperatures when cooking with my roaster oven?
    • It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat. Cook until temperature for desired doneness is reached. The FDA recommends when roasting, meats should reach 145°F to prevent food borne illness.
    CAUTION: Never cook without pan in place.
     
    COOKING GUIDE
    DETERMINING MEAT DONENESS
    It is recommended that you use a meat thermometer to determine doneness when cooking meat and poultry. Insert the thermometer into the center of the thickest portion of the meat. Cook until temperature for desired doneness is reached.
    MEAT RARE MEDIUM WELL DONE
    BEEF 140 F 160 F 170 F
    PORK * 160 F 170 F
    LAMB 140 F 160 F 170 F
    SMOKED HAM
     Cook before eating
     Fully cooked     		*    
    160 F
    140 F
    POULTRY
     Roasting Chicken
     Turkey    		 *    
    180 F
    180 F
    *Rare pork, ham or poultry is not recommended.
     
    ROASTING MEATS AND POULTRY
    Tender cuts of meat are best suited for roasting. The time guide below is for use with tender cuts such as from the sirloin area. Less tender cuts of meat should be slow cooked in liquid. Times indicated below are approximate and should be used as a guide only.
    MEAT WEIGHT (LBS.) TEMP. MIN. LB.
    BEEF ROASTS
     Standing Rib
     Sirlion Tip
     Tenderloin
     Pot Roast
     Corned Beef
    4-6
    3-5
    3 1/2 - 4
    4-6
    3-5
    325 F
    350 F
    450 F
    300 F
    300 F
    20-25
    20-25
    8-12
    30-40
    15-20
    LAMB
     Leg
     Shoulder, Boneless
    5-8
    3-4
    350 F
    350 F
    25
    25
    PORK
     Loin Roast
     Rolled Shoulder
     Chops
     Country-Style Ribs
     
    3-5
    4-6
    4-5
    8-10
     
    350 F
    350 F
    325 F
    450 F - then decrease
    temp to 250 F
    25-30
    35-40
    15-20
    to brown and 15-20
     
    SMOKED HAM
     Bone-in, shankless
     Boneless
     Fully Cooked
    10-15
    8-12
    5-10
    325 F
    325 F
    325 F
    20-25
    15-20
    13-28
    VEAL
     Loin
     Shoulder
    4-6
    3-5
    325 F
    325 F
    30-35
    30-35
    POULTRY
     Chicken, whole
     Chicken, whole
     Chicken, pieces
     Turkey, prebasted
     Turkey, prebasted
     Turkey, fresh
    3 1/2-5
    6-8
    6-8
    10-14
    14-22
    10-14
    350 F
    350 F
    350 F
    375 F
    375 F
    350 F
    15-17
    18-20
    8-10
    12-17
    13-18
    15-20
    CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot, allow to cool or remove with hot pads/mitts.
     
    BAKING *
    * Baking pans should always be placed on the ROASTING RACK. Do not place pans on bottom of COOKING PAN. * Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
    FOOD TEMP. SETTING BAKING TIME (MIN)
    Muffins 425 F 15-20
    Quick Bread 375°F 65-75
    Yeast Bread 400°F 40-45
    Yeast Rolls 400°F 18-20
    Cookies 350°F 11-13
    Brownies 350°F 25-30
    Cupcakes 350°F 25-30
    Sheet Cake 350°F 40-45
    Pound Cake 350°F 50-60
    Bundt Cake 350°F 50-60
    Cheesecake 325°F 50-60
    Fruit Pie 425°F 45-50
    Custard Pie 350°F 50-60
    Pastry Shell 425°F 10-13
    Pizza (9 inch) 425°F 20-25
    Baked Potatoes 350-400°F 50-60
    Sweet Potatoes 350-400°F 55-65
    Scalloped Potatoes 350°F 75-90
    Winter Squash 400°F 45-60
    Baked Apples 350°F 35-45
    * Always preheat roaster prior to baking
  4. What is the best way to brown a turkey?
    • The best way to brown a turkey is to baste the whole turkey in butter before placing in roaster oven. Continue to baste the top of the turkey every half our while it is cooking.
Rice Cooker/Steamers
  1. How can I reduce or stop the rice from sticking to the bottom of the pan or browning excessively?
    • Before cooking, rinse rice in warm water until water becomes clear. Then place the rice in the inner pot with fresh water.
    • Take care to use proper water to rice ratios.
  2. How can I stop the water in the inner pot from boiling over the lid?
    • You may be using too much water.
    • Use a 1:1 ratio of rice to water plus ½ cup of water for white rice and a 1:1 ratio plus ¾ cup of water for brown rice.
  3. How can I clean my rice cooker?
    • Unplug and allow to cool completely.
    • Always exercise extreme caution as the unit becomes hot during operation.
    • Soak the inner pot in hot, soapy water for a few minutes.
    • Wash with a non-abrasive pad.
    • Wipe the heating base with a damp cloth.
    • All other items can be washed with soap and hot water.
    • NEVER use an abrasive cleaner or steel wool.
    • Note: This unit SHOULD NOT be put in the dishwasher,
  4. How does a rice cooker know when to ‘Keep Warm’?
    • The boiling temperature for water is 212°F.
    • As soon as all of the water has evaporated the temperature inside the inner pot immediately rises.
    • Rice cookers have a Keep Warm Setting that can detect when the temperature rises above the 212°F.
    • When this happens it automatically turns to the Keep Warm Setting.
    • This helps to ensure perfect rice every time.
Counter Top Ovens
  1. Can I put foil in my counter top oven?
    • No. Placing foil in the unit may cause the unit to heat up over 500° F degrees. For this reason, we do not recommend using foil in the counter top oven.
  2. How do I clean my counter top oven?
    • Before cleaning, unplug it and allow it to cool.
    • Wipe with a damp cloth. DO NOT IMMERSE IN WATER! Make sure to use only mild, soapy water.
    • Abrasive cleaners, scrubbing brushes and chemical cleaners with damage the continuous clean coating on the unit. Empty the crumb tray frequently to avoid accumulation of crumbs.
Hot Pot
  1. When heating water in my hot pot, what temperature water should I use?
    • Cold water is recommended for optimum performance of your hot pot.
  2. Can I add hot or boiling liquids to the hot pot?
    • No! It is not recommended to add hot or boiling liquids to the unit. Only lukewarm or cold liquids or foods should be added.
  3. Is there a minimum and maximum of food and liquid that my hot pot can hold?
    • Yes, use the “MIN” and “MAX” lines located on the inside of the hot pot as a guideline.
  4. What is the operating temperature of my hot pot?
    • The hot pot’s operating temperature ranges from 141°F (61°C) on Low to 212° F (100°C) on high.
  5. Can I heat oil or butter in my hot pot?
    • No. This is not intended to heat oil or butter.
  6. Should I remove the cover before pouring?
    • No. To avoid spilling of hot liquid, keep cover in place while pouring.
  7. Can I heat milk or canned convenience foods?
    • Yes. When doing so, turn the thermostat dial to LOW or to desired setting. The use of LOW will prevent boil-overs and burning. Allow food or milk to heat, stirring frequently. Unplug the unit before emptying contents.
    CAUTION: The hot pot and accumulated steam will be hot. Open cover carefully to let steam escape safely.
     
  8. Can I clean my hot pot?
    Yes. Follow these simple instructions:
    • Unplug the unit and allow it to cool.
    • Empty the unit of any food or liquid.
    • Do not submerge the unit in water. Wash lid in hot, soapy water.
    • Wash inside of unit with hot soapy water.
    • Rinse and dry thoroughly.
    • Wipe outside with a damp cloth.
    • DO NOT use abrasive cleaners on any plastic piece.
  9. How do I clean stains on my Hot Pot?
    • Use baking soda and water on a sponge to remove stains from the outside of your hot pot.





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