Question about Rival S16RB Electric Skillet

1 Answer

I have a rival cooking pan and the surface is chipping off.Is this safe to cook on? Thank You Susan DuShane

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  • Anonymous Apr 19, 2009

    I can't remember what I cooked but it stuck. I rubbed the stuck food
    with a sponge and the non stick surface came off with the food.
    The skillet was new! I have continued to use it until today. I put some
    cold sausage links in at 325, when I moved them you could see that
    the non stick stuck to the sausage. I had to dumb the whole batch!
    I don't want a replacement skillet, I'm sure they'll all do the same thing.


  • svast76 May 25, 2009

    I had the same problem. I love the Rival Electric Skillet however almost from the first use I had what started out as a small bubble on the nonstick coating. It gradually got worse and worse until everything started to stick and I threw the skillet out. I was looking for a replacement skillet as the electric frying pan was less than 1 year old. Everything else is like brand new. I thought it was just a defect in my product...now I wonder if it is a design flaw. Any one else with the same problem?

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  • 3 Answers

Call 8000-323-9519 for great customer service. (They sent me a new unit)

Posted on Mar 07, 2009

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My Cooker is coming up with a E3 What do this means or how to fix it?


Error Code Error Solution
F0 An internal error was detected. Disconnect power. Wait 5 seconds before reconnecting power. If the symbol appears again, call for service.
F2 The surface cooking area is too hot and has turned off. Remove the pans from the surface cooking area. "F2" will disappear when the surface cooking area has cooled. If you turn the surface cooking area back on and "F2" reappears, the cooktop is still too hot. Turn off the surface cooking area and allow it to cool.
F4 The pot or pan is too close to the control panel. Make sure the pot or pan is centered on the surface cooking area and nothing hot is on the touch control panel. Wait 5 minutes for the control panel to clear. If "F4" appears after turning the surface cooking area back on, call for service.
F8 The surface cooking area has been in operation too long. The surface cooking area automatic shutoff was activated. Turn off the surface cooking area.
C1 The power voltage is too low. Turn off the cooktop. Wait 5 seconds, then turn it back on. If this continues, contact a qualified electrician.
C2/C3 The cooking surface area has overheated. The surface cooking area automatic shutoff was activated. Wait 5 minutes for it to cool, and then turn it back on.

Jan 26, 2017 | Washing Machines

Tip

Proper Use and Care of Ceramic Glass Cooktops


Here's some helpful tips that can hopefully ensure many years of quality use of your ceramic glass cook-top.


NOTE: It is important to maintain PROPER care of your ceramic glass cook top as they can be very expensive to replace. Prices vary between models, but most are in the $200 to $300 range. With added labor charges, this repair can cost over $600 from an appliance repair company.


WARRANTIES: Most manufacturer warranties DO NOT cover cosmetics. That is, if your cook-top paint starts to wear off from normal use, or from the selection of cookware you choose to use, manufacturers typically WILL NOT replace it. Warranties also DO NOT cover accidents such as dropping something on the top and chipping or breaking it. Some warranties WILL cover, however, blistering, warping and heat related breakage that were no fault of the consumer (as long as you were using the recommended cookware). It is important to become familiar with, and follow, all the manufacturer's use and care instructions that come with your range.


CERAMIC GLASS CHARACTERISTICS:

It is normal for the ceramic glass to change color when heated. This is especially true for lighter colored surfaces. The color should return to normal when cooled. It is also normal for the enameled or painted areas on the cook top to show signs of wear and fade over time. Proper cleaning and cookware selection can extend the cook top appearance.

It is NORMAL for the radiant heat surface elements to glow red and cycle on and off. There is a thermostat associated with each individual element that regulates the temperature. The frequency at which the elements cycle on and off is determined by the heat setting.

PROPER COOKWARE:

Use ONLY flat bottomed cookware for the best results of heat transfer from the surface elements. Cookware with warped, rounded or ribbed bottoms can cause uneven heat transfer which can result in uneven heating of the cooking surface and cause damage to the cook-top such as cracking and/or permanent surface discoloration.

An easy test you can use to determine the flatness of your cookware, is to turn the cookware upside down and place a ruler across the surface. As you rotate the ruler around the surface perimeter, you should not see any light along the ruler edge where it meets the surface. Cookware with slight indentions or expansion grooves can still be used, however.

Make sure the cookware bottom is always clean and dry before use to prevent any foreign matter from burning to the cook-top surface and leaving stains. ALWAYS place your cookware on the cook-top surface BEFORE turning the surface elements on.

Make sure the selected cookware matches the size surface element in use. The cookware surface should NOT exceed one inch beyond the radiant surface element surface.

COOKWARE CHARACTERISTICS:

The material of the cookware you select will determine how well it transfers heat and how evenly it cooks. The ideal cookware should be of medium to heavy thickness.

NOTE: A non-stick surface will take on the characteristics on the base metal used. (i.e., non-stick over aluminum, will take on the heating characteristics of aluminum).

*ALUMINUM - Heats quickly and evenly, light weight, suitable for all types of cooking tasks.

*COPPER - Heats quickly and evenly, light weight, suitable for all types of cooking tasks.

*Both aluminum and copper are great when used as a core metal cover with a non-stick or enamel surface. However, when used as a base metal, alone, they can leave metal transfer marks on the cook-top surface which will have to be cleaned immediately following use.

GLASS or CERAMIC - Heats slowly and unevenly, may scratch cook-top surface if there are any rough edges, best results are when using low or medium heat settings.

CAST IRON - Heats slowly and evenly, maintains heat for slow cooking, great for browning and frying, rough on cook-top surfaces, may scratch.

STAINLESS STEEL - Heats quickly and unevenly, a base or core of aluminum or copper can provide more even heating.


DO's and DON''T's:

DO NOT store heavy items, such as jars, cans, pots and pans above the cook-top surface. Any inadvertent dropping on the cook-top surface and cause cracks or shattering.

DO NOT lay hot lids on the cook-top surface. Heated air can become trapped under the lid creating a hot spot as the rest of the cook-top surface cools. The cook-top surface could potentially crack when the lid is removed.

DO NOT slide cookware across the cook-top surface. LIFT cookware as much as possible when moving from surface to surface. This will minimize metal transfer marks and scratching.

DO NOT cook popcorn in prepackaged aluminum containers. The aluminum could potentially melt and may not be able to be removed from the cook-top surface.

DO NOT store anything on the cook-top surface that could melt (such as plastic and aluminum foil). Once melted to the surface, some of these substances may not be able to be removed.

DO NOT store empty pots and pans on the cook-top surface.

DO NOT attempt to use the cook-top surface while the oven is on a self-cleaning cycle. The oven super heats to temperatures in excess of 500 degrees and causes radiant heat to be exhausted from the oven vent on the stove surface.

DO NOT use a cook-top that is cracked. Any spill overs could potentially leak into the radiant heat elements and create an electrical hazard.

DO clean up any spills from the cook-top surface that contains milk or sugar. You may allow the cook-top surface to cool in order to safely clean, but do not allow these substances to remain on the cook-top for extended periods. If not removed, these substances can cause permanent discoloration and stains.

DO wipe down the cook-top prior to, and immediately following use, to maintain the surface appearance.

DO NOT attempt to cook any foods directly on the cook-top surface without a pan!

CLEANING and CARE:

Clean all spills and boil overs immediately.

Any substances that become adhered to cook-top surface can be removed by wiping up excess with hot soapy water and a kitchen sponge.

Use a non-abrasive pad (the green kitchen pads are considered non-abrasive) and a straight edge razor blade, pushing in one direction to remove stubborn particles.

Some metal transfer marks (copper and aluminum) may be removed by simply wiping cook-top surface with a damp sponge. Any remaining marks can often be removed with an approved cook-top cleaner.

Use only approved, non-abrasive cook top cleaner to keep the surface clean and polished.

DO NOT use scouring pads that will dull or damage cook top surface (i.e., steel wool or SOS pads).

DO NOT use any harsh chemicals such as ammonia or bleach that can etch or dull cook-top surface.

on Apr 19, 2011 | Cooktops

1 Answer

I need an instruction manual for a cooks essentials air fryer


How to Use Your Fryer:
  • Remove all packaging materials, sticker, and labels.
  • Clean the basket and pan with hot water, soap and a non-abrasive sponge. These parts are dishwasher safe.
  • Wipe the inside and outside of the appliance with a clean cloth.
  • Place the air fryer on a flat and even surface.
  • Put the basket in the pan.
  • Plug unit in to an approved wall socket.
  • Place the ingredients in the basket and then put the basket and pan back into the appliance. The fryer LED will light up.
  • Set your cooking time and temperature by either choosing one of the 8 presets or manually set it with the "+" or "-" buttons. See "Cooking Guide" to determine the right time and temperature.
  • Once you have set your cooking time and temperature, press the "Start" Button.
  • The heating icon and fan icon will be blinking and this means that the fryer is starting and is circulating the hot air in the fryer. NOTE: During hot air frying, you will notice that the heating up icon will blink and stays from time to time. When the heating icon is on, it means that the temperature inside the fryer has reached the set temperature. When the heating icon is blinking, it means that the temperature inside the fryer dropped and is below the set temperature and is currently heating up to the reach the set temperature.
  • Some ingredients may need to be shaken halfway through the cooking cycle (see "Cooking Guide"), To do this, pull the pan out of the air fryer by the handle, the air fryer will automatically shut down. Then shake the contents in the basket, then slide the pan back into the air fryer and it will resume the cooking cycle. CAUTION: Do not press the button on the handle during shaking; this will detach the basket from the pan.
  • When the cooking time has been reacher, the air blower will stop in 20 seconds.
  • Pull the pan out of the fryer and place it on a pot holder. The cooking pan is VERY HOT do not put on surface that can burn. NOTE: Oil from the ingredients will gather in the bottom of the pan, so be careful when pulling the pan out of the fryer.
  • To remove the ingredients, press the button on the handle of the pan to detach the basket. DO NOT TURN THE PAN OVER. PLACE ON A POT HOLDER.
  • Upon placing the cooking basket back into the air fryer, the air fryer will automatically go to the previous cooking cycle and will repeat the previous cooking cycle, press the cancel button to stop and reset the air fryer if desired.

Mar 25, 2016 | Kitchen Appliances - Others

1 Answer

Insert for a Rival accu-roast 20 quart cooking pan.


You'll probably need to look for sources and prices within your country, wherever that might be. You won't get good answers without specifying which country you live in.

Aug 12, 2014 | Crock Pots & Slow Cookers

1 Answer

Can I use the wood chip pan directly (not the side chute)?


It is a big process it has 7 steps they are as follows
  • 1

    Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.

  • 2

    Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.

  • Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.

  • 4

    Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.

  • 5

    Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.

  • 6

    Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.

  • 7

    Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.


  • Performance Chip

    May 22, 2012 | Old Smokey Electric Smoker

    1 Answer

    I have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


    Hi
    To use your Brinkman Smoker or Other Smokers
    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but wait to put the meat on till the flames (if any) subside.
    Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
    Use hardwood or charcoal for your fire/smoke,
    Once the charcoal/wood are coated with gray ash, you can place the meat on the racks.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat, if you do not use a water pan.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    Monitor the tempreture
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    Please take time to rate me.

    Sep 04, 2011 | Grilling

    1 Answer

    Rival roaster pan cooking instructions for corn beef and cabbage potatoes how long what temp


    The Rival site has good cooking instructions:
    http://www.rivalproducts.com/help.aspx?helpNav=1

    Mar 16, 2010 | Rival 18 Qt Roaster Oven with Buffet...

    1 Answer

    I have a Rival crock pot model # 5070 it has a lot of super fical cracks in the surface. Is this safe? Thank You Susan DuShane


    If they are just in the ceramic liner and not really through it you should be ok, they are caused by temprature fluctuations, maybe youve added vegies from the fridge part way through to an already hot dish...
    I still use mine all the time with no problems, i mix a little bleach in a sink of hot water and rinse it well to really disinfect it after using it to be sure its health inspector clean
    www.rivalproducts.com
    customer support can give u more info if you wish

    Aug 08, 2008 | Rival 38601 Smart Pot 6-Quart

    5 Answers

    Non-stick surface coming off


    I find that in viewing this site that the listed " solution" is not a solution at all! This skillet has a defective design and coating and should be recalled!

    Sep 03, 2007 | Rival S16RB Electric Skillet

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