Black and Decker Home RC446 Manual De Instrucciones página 6

VEGET BLE MOUNT
Frozen peas 1 lb.
Potatoes 6 medium
(about 1 lb.)
Sweet potatoes 2 large
(about 1 ⁄ lbs.)
1
2
Fresh spinach 4 cups firmly
packed
corn squash 1 ⁄ lbs.
1
2
1 medium
Butternut squash 1 lb.
Yellow squash 1 lb.
Zucchini 1 lb.
FROZEN VEGET BLES
Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stir
fry and pepper stir fry
10 oz. to 1 lb. Removed from bag
FISH
add 1 1/2 cups water to rice cooking bowl
add 1 lemon thickly sliced to water
season fish with lemon juice and Old Bay Seasoning
Salmon 1 ⁄ lbs.
1
2
Scallops 1 lb.
Snapper 1 lb.
Tuna steaks 1 ⁄ lbs
1
4
Swordfish 1 lb.
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PREP R TION TIME SUGGESTIONS
14 to 16 Stir in chopped fresh
minutes mint.
Halved 24 to 26 Use creamer, red
minutes skin or all-purpose
potatoes.
Cut in large pieces 22 to 24 Season with salt and
about 2-inches). minutes ground cinnamon.
Whole leaves. 10 to 12 Garnish with roasted
minutes garlic and toasted
pine nuts.
Thickly sliced and 14 to 16 Trim ends and leave
seeds removed. minutes skin on.
Cut in 1-inch pieces. 18 to 20 Peel and remove
minutes seeds.
Sliced 16 to 18 Sprinkled with dried
minutes minced onion.
Sliced 18 to 20 Seasoned with salt
minutes and garlic pepper.
16 to 18
and seasoned. minutes
Fillets 24 to 26 Topped with lemon
minutes slices and snipped
fresh dill.
Medium size 14 to 16 Very tender; served
minutes with tartar sauce and
lemon wedges.
Whole, head and 20 to 22 Drizzle with garlic,
tail removed. minutes soy vinaigrette.
Two medium steaks. 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges.
Two medium steaks. 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges.
RECIPES
CHICKEN VEGET BLE SOUP
6 cups chicken broth or stock
1/2 lb. boneless chicken breast cut in bite size pieces
2 cup frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tbsp. chopped parsley
1/2 tsp. Rotisserie Chicken seasoning
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve
immediately.
If desired, serve with hot garlic bread.
Makes about 12 cups/6 servings.
SP GHETTI WITH ME TB LLS
1 jar (1lb., 10 oz.) marinara sauce
3 ⁄ cups water
1
2
1/2 lb. spaghetti rigati or linguini
1 lb. frozen meatballs ( ⁄ -inch size)
1
2
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve
immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with
Texas toast.
Makes about 8 cups/4 servings.
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