Rival 3100 3.5-Quart Logo
Posted on Jan 30, 2008
Answered by a Fixya Expert

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Plastic lid lets steam escape - is this normal? will it effect cooking?

My 3.5 quart pot has been around for a few years but my previous crockpots all had heavy plastic lids. I noticed that this one actually bounces around when steam builds up. Surely this is not what is supposed to happen?

Please let me know - should I get a different lid?

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  • Expert 52 Answers
  • Posted on Jan 30, 2008
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Joined: Jan 29, 2008
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This site sells replacement rival lids. They have plastic and glass ones. I would suggest you measure you old one and order a new one in glass. The added weight of the glass should cure your problems. Thanks Kevin PS if this helped you pls leave feedback. Link is below just cut and past into your browser.
http://www.marbeck.com/crock_parts_rival.html

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I have this crockpot and I just used it three times and all three times dinner burned. I put it on low to cook all day and it cooks on high. I put it on warm and it still boils. I just shut it off to cool...

Add more liquid. If it is still getting too hot, check to see if it has a temperature knob on it somewhere, if not, you can release some of the heat by removing the lid slightly to let steam and heat release from it as it cooks
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But as for a good rule of thumb, "A pints a pound the world around" In other words, if you're making sloppy joes from the pre-mixed cans, just weigh one 16 oz (1 pint) can and that's 1/2 quart.

If you're making it yourself, we're back to the whole density of your chosen ingredents.

However, I've done a little research for you and based on the density of cooked beef and converting the weight of that cooked beef into the 5 quart volume of your crockpot, I've come up with the following info for you.

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I would guess that the amount would be just slightly less, since you might want a little room for putting on the lid, etc., but you should get around 10 Pounds to fit easily in your 5 quart crockpot.

I hope you find this Very Helpful and best regards!
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It's not doing a whole lot to the flavor (aside from causing the stew to thicken with the loss of water), but it is definitely causing the cooking to take longer than it should.
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