Black and Decker RC5417 Manual Del Usuario página 4

12. Just before serving, remove lid and fluff rice. Use serving
scoop provided with appliance to prevent damage to nonstick
surface of the cooking bowl. The lid hanger may be placed
into the hole in the handle with the lip of the lid resting on the
condensation catcher to keep water off the countertop (A).
CAUTION: When removing the lid, always lift it away from the
body to prevent getting burned from the hot steam.
A
13. Unplug appliance when not in use.
STEAMER BASKET
Refer to cooking chart on page 7 for suggestions on cooking time and seasonings.
1. Pour about 1 ⁄ cups cold tap water into cooking bowl using standard liquid measuring
1
2
cup. Add seasoning, if desired.
2. Place vegetables or other food in the steaming basket.
3. Place basket on top of cooking bowl. Before placing cooking bowl into rice cooker,
be sure the heating plate and outside surface of the cooking bowl are clean and dry.
Avoid having any food fall into the rice cooker.
4. Cover with glass lid. Always keep glass lid on while steaming.
NOTE: As food cooks, steam will escape through vent in lid. Place lid on rice cooker so
vent is facing away from cabinets and walls. Do not place hand over steam vent while
food is cooking; the hot steam may burn.
5. Plug cord into standard electrical outlet. The WARM indicator light comes on.
6. Press down the ON switch. The COOK indicator light comes on and cooking begins.
Note: When steaming foods, the COOK indicator light is not intended to be an indication
of cooking time. Always use a kitchen timer and do not leave these foods unattended
7. Steaming time will vary depending upon type of food and amount to be cooked.
8. Begin checking vegetables after about 8 minutes. (Cooking time will vary depending
upon type and amount of food to be cooked.)
9. When cooking is completed remove food and serve. Unplug appliance.
10. The steamer basket has a removable divider that allows you to cook two different
foods at one time.
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RICE COOKING CHART
If desired add butter or oil and seasonings after water has been added and before
cooking begins. Allow rice to rest 15 minutes on warm before serving.
RICE COOKING GUIDE
FOR WHITE LONG GRAIN, JASMINE, ARBORIO, BASMATI, TEXMATI, YELLOW AND
MEDIUM GRAIN RICE
AMOUNT AMOUNT
OF RICE OF WATER
4 rice measures to the 4 cup mark
6 rice measures to the 6 cup mark
8 rice measures to the 8 cup mark
10 rice measures to the 10 cup mark
FOR SMALL GRAIN AND PEARL RICE
4 rice measures to the 4 cup mark
6 rice measures to the 6 cup mark
8 rice measures to the 8 cup mark
10 rice measures to the 10 cup mark
FOR CONVERTED OR PAR-BOILED RICE
4 rice measures to the 4 cup mark
6 rice measures to the 6 cup mark
8 rice measures to the 8 cup mark
10 rice measures to the 10 cup mark
FOR BROWN RICE
4 rice measures to the 4 cup mark
+ 3/4 cup
6 rice measures to the 6 cup mark
+ 3/4 cup
8 rice measures to the 8 cup mark
+ 3/4 cup
10 rice measures to the 10 cup mark
+ 3/4 cup
FOR WILD RICE
4 rice measures to the 6 cup mark
FOR PACKAGED WHITE AND WILD RICE COMBINATION
4pkgs. (5 oz., ea.) 4 cups water
FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE
2 pkgs. (16 oz., ea.) to the 8 mark
APPROX. AMOUNT OF
COOKING COOKED RICE
TIME IN 8-OUNCE CUPS
16 to 18 minutes 7 to 8 cups
24 to 26 minutes 10 to 12 cups
32 to 36 minutes 14 to 16 cups
36 to 40 minutes 18 to 20 cups
16 to 18 minutes 7 to 8 cups
24 to 26 minutes 9 to 10 cups
24 to 26 minutes 13 to 14 cups
36 to 40 minutes 16 to 18 cups
20 to 22 minutes 7 to 8 cups
23 to 25 minutes 9 to 10 cups
27 to 29 minutes 14 to 15 cups
34 to 36 minutes 18 to 19 cups
30 to 34 minutes 6 1 ⁄ to 7 1 ⁄ cups
2 2
38 to 42 minutes 10 to 12 cups
40 to 44 minutes 15 to 16 cups
42 to 45 minutes 18 to 19 cups
63 to 70 minutes 8 to 9 cups
35 to 37 minutes 7 to 8 cups
35 to 38 minutes 14 to 15 cups
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