Black & Decker RC6438 Mode D'emploi page 5

FOR BROWN RICE
5 rice measures to the 5 cup mark
+ ¾ cup
10 rice measures to the 10 cup mark
+ ¾ cup
15 rice measures to the 15 cup mark
+ ¾ cup
20 rice measures to the 20 cup mark
+ ¾ cup
25 rice measures to the 25 cup mark
+ ¾ cup
FOR WILD RICE
5 rice measures 9 cups
10 rice measures 18 cups
FOR P CK GED BLEND OF WHOLE GR IN BROWN OR WILD ND BROWN RICE
3 pkgs. (16 oz. ea.) to the 15 cup mark
+ ¾ cup
VEGET BLE, FISH ND POULTRY COOKING CH RT
ll steamed using 1 ⁄ cups cold tap water or room temperature broth or stock.
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2
VEGET BLE MOUNT PREP R TION
Fresh asparagus 3 lbs.
Fresh green beans 3 lbs.
Fresh beets 2 lbs./8 cups
Fresh broccoli 3 lbs.
Fresh carrots 3 lbs.
Fresh cauliflower 2 heads/8
cups
Fresh corn on the cob 10 ears
Sugar snap or 3 lbs. or
snow peas 7 cups
Peppers 6 large
Potatoes 4 lbs.
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17 to 30 minutes 7 to 9 cups
35 to 38 minutes 17 to 20 cups
37 to 40 minutes 26 to 29 cups
44 to 48 minutes 30 to 34 cups
46 to 50 minutes 42 to 46 cups
42 to 62 minutes 9 to 11 cups
2 hours and 18 to 20 cups
36 to 40 minutes
34 to 38 minutes 22 to 24 cups
TIME SUGGESTIONS
Whole spears 12 to 14 Season with lemon
minutes slices, salt and pepper
Whole 16 to 18 Season with dill,
minutes salt and garlic
pepper
Peeled and cut 24 to 26 dd orange peel, salt
into wedges minutes and pepper
Broken into florets 16 to 18 dd sliced garlic and
minutes fresh thyme leaves
Peeled and cut 22 to 24 Season with fresh
into chunks minutes dill and parsley
Cut into florets 24 to 26 Serve garnished with
minutes buttered bread crumbs
Broken in half 15 to 17 Season with chives or
minutes parsley
Trimmed 16 to 18 Serve drizzled with
and left whole minutes soy sauce and
chopped green onions
Cut in strips 16 to 18 Season with chopped
minutes garlic and cilantro
Cut in wedges 24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
Yellow squash 8 cups
and zucchini
FISH
dd lemon slices to water in the cooking bowl.
Salmon 2½ lbs.
Shrimp 4½ lbs.
POULTRY
Chicken breasts 4 lbs.
HELPFUL HINTS
• lthough the rice measure holds about 5.5 ounces of uncooked rice, the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool, dark place.
• Brown rice has a limited shelf life; store it for no more than 1 month before using.
• If allowing rice to stand on KEEP W RM in the rice cooker for prolonged periods of
time, stir occasionally to prevent rice from browning on the bottom.
TROUBLESHOOTING
PROBLEM POSSIBLE C USE
Some kernels of rice do not The rice was not allowed to
seem fully cooked. finish cooking.
Rice cooking bowl not as Starch builds up on sides
clean as I would like. and bottom of bowl.
Rice boils over. Too much rice is being
cooked.
Rice is too dry. Too much rice or not
enough water.
Sliced 16 to 18 Serve with diced
minutes tomatoes and
shredded Parmesan
cheese
1 fillet, halved 16 to 19 Season with fresh dill
minutes and chives
Peeled and 14 to 16 Serve with tartar or
deveined minutes cocktail sauce
Boneless and 36 to 40 Season with Kosher
skinless minutes salt and garlic pepper
SOLUTION
Once switch on rice cooker
changes to KEEP W RM
allow rice to rest for 15
minutes before serving.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Make sure to cook no more
than the maximum amount
suggested in this Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
Use the rice measure cup
that comes with the appli-
ance. The rice measure
provided holds
uncooked rice - about 5 oz.
or 150 grams.
2
/ cup of
3
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