Question about Rival 38601 Smart Pot 6-Quart

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Everything overcooks except beans

I am usually an exceptional cook. Recently, my daughter convinced me to get a crockpot because she said all I have to do on busy days is just place ingredients in the pot and leave it alone all day. That sounded like a great idea on busy days. I have cooked several meats (chickens and roasts) in my crockpot using various recipes. I ususally need, however, to leave the pot on all day while I'm at work. When I return (8-12 hours later), it never fails, the meat dishes I am cooking are too dry, shriveled, and overcooked. What am I doing wrong? Should I select the shorter time and expect the warm setting to keep it from overcooking, or is the longer time the correct setting? The only successful thing I am able to cook in that amount of time are beans. I am following directions for the recipes, but one thing I suspect is that perhaps I am not cooking enough volume to slow the cooking time. Ususally when I make a recipe, my pot is 1/2 to 3/4th's full. Is that my problem? I would like to make more dishes, but several of the things I have tried were either too dry or virtually inedible because it became mush. My crockpot is costing me time and money to prepare things that are not edible and then having to come home expecting a meal and having to prepare something else or making my family suffer through dry, mushy dishes. What do you suggest? Thanks for your help in advance. Bette Henry

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  • Anonymous Jul 29, 2008

    I made a mistake by giving my perfectly good 6 qt. crock and purchasing this model. EVERYTHING I have cooked in my new crock is overcooked. Cutting the cooking time in half as "Mario" from RIVAL suggests would probably solve the problem......BUT the crock pot was invented for people who are away from home for 8+ hours (work) to start their dinner time meal in the morning in the crock before leaving for work. I cannot leave work at lunch, rush home, start the crock, and rush back to work. I am donating my crock to be used as a warmer at the VA hospital.....an absolute waste of my hard earned money was this purchase of the Smart Pot.

  • cagostini Dec 10, 2008

    I am sorry that I gave away my old rival crock pot. The new one turns everything to dried jerky in about 4 hours on low. Low boils the food. Soup is tasteless because so much water needs to be added to ensure the house doesn't burn down while I'm at work from 7:00-4:00pm. The customer service dept ignores the real problem and continues to say just cut the cooking time, add more liquid and fill pot. They ignore the value of slow LONG LOW temp. blending of flavors. Go to a second hand store and find an older truer model as I did for $3.00. You'll be cooking again without worry.

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HI BETTE...I USED THIS ITEM FOR THE 1ST TIME TODAY...I DECIDED TO TRY IT AT A TIME WHEN I WOULD BE HOME TO OBSERVE THE PROCESS...I USED THE FROZEN BANQUET CROCKPOT CHICKEN WITH POTATOES, VEGGIES & SAUCE FOR MY 1ST EXPERIMENT...INSTRUCTIONS : SET ON LOW FOR 8-10 HOURS...AFTER LESS THAN 4 HRS, THE SAUCE WAS BURNING/STICKING TO THE SIDES OF THE CROCK POT AND THE VEGGIES WERE MUSH...IT WAS BUBBLING UP LIKE IT WAS ON THE HIGHEST SETTING ON THE STOVE TOP...I CALLED RIVAL ( 800.323.9519 ) AND SPOKE TO MARIO IN CUSTOMER SERVICE...HE DID SOME EXPLAINING ABOUT THE HEATING ELEMENTS BEING ON THE BOTTOM AND THE SIDES OF THE HEATING BASE AND SUGGESTED TO CUT ALL SLOW COOKER RECIPE TIMES IN HALF, INCLUDING THE RECIPE BOOK THAT CAME WITH THE CROCKPOT...I'M GOING TO TRY THIS AGAIN WITH ANOTHER FROZEN BANQUET CROCK POT PRODUCT ($6.00) , I'LL REDUCE THE COOKING TIME AND INCREASE THE ADDED WATER...I'M NOT GOING TO USE AN EXPENSIVE CUT OF MEAT UNTIL I GET THE HANG OF THIS "SMART" POT...I'VE ALWAYS USED THE OLD FASHIONED TYPE SLOW COOKER WHERE IT WAS SLOW EVEN ON THE HI SETTING !!! GOOD LUCK, VALERIE M. 1/11/07

Posted on Jan 11, 2007

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The whole idea of using a pressure cooker is that it is sealed and applies pressure to cook the food faster. The lid needs to be sealed for the pressure cooker to operate properly. It is frequently referred to as "infusion" cooking now days.

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Go online, to "www.( product name.com/manual model number ) ,

Or something to thatefeect, also try ebay..often a person might post a <Product manual> for a free or $1 or $ 2... but first try the online tech support for you CrockPot...the other thing you might what to try is to go to the local Librart and check out a cook on cooking with a crock pot..this a fairly genralized area of cooking..it is not rocket-sceince..
Washed beans take 4hours on high and adding water and flavor with a reduced heat they are good all day long for the family to enjoy at will on a cool-winters day.

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I have a betty g slow cooker model scf80. do i put water in the metal part before putting my crock in?


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The lid was on the crockpot cooking pintos. It had been on for appx. ten minutes. Why would it shatter?


I had a similar shattering experience cooking adzuki beans on low, though I'd left them alone during the day. The lid was intact and unscratched to the best of my knowledge. Have others experienced this problem?

Apr 17, 2010 | Rival 3060 6-Quart

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Replacement parts


Try one of the following sellers:

To contact the manufacturer, try calling 800 #. 1-800-323-9519 (US number) for replacement parts or try www.crockpot.com

Rival Crock Pot Replacement Parts from MarBeck.com

Crock Pot Replacement Parts | Slow Cooker ...

Nov 09, 2008 | Rival 3060 6-Quart

1 Answer

Overcooks


The older crocks did not seem to get as hot as the ones form the past 10 years. I have an old blue and white one that I use only to make yogurt, since it is not as hot. I do not believe you can adjust the newer ones, just use the low setting. Good luck.

Jun 21, 2017 | Rival 38601 Smart Pot 6-Quart

3 Answers

Poor fitting lid


Most lids on crocks are loose fit due to pressure release that is required in most receipts... read your receipt for example BEAN SOUPS, or LENTILS and you will find that the should be tilted for proper cooking.
Cooking time in a crock is different from stove top or oven cooking... Remember the saying that "Heat cooks and fire burns" ... well, never is this more true than with your new slow cooker. So here are a few examples for you to try:
FIRST RECEIPT: take out some fresh or frozen meat your choice' dice up and onion or simply just cut the onion in 1/2 for easy removal later. I tend to season/salt>>> my pork, lamb , and chicken; however I do season/salt beef if I am only cooking it in water>>> for like tender shredded beef tacos. Anyway set your crock on high in the morning or at night before going to bed
( warning do not leave your crock unattended if you have children under 12 years of age around that might try to serve themselves when the crock is cooking)and don't except to have the children not want to investigate you savory dish>> they might and will get 2nd degree burns from a 215 degree cooking temp.
SECOND RECEIPT>>
Try a 7 or 15 Bean Soup add your smoked turkey or pork ham to the pot with seasoning/salt and an onion. set on high and go to work . When you cook home you and or your family will be delighted to find a wonderful home cooked meal waiting for your taste buds to enjoy!!!
good luck

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