Descargar Imprimir esta página

Black and Decker Home RC446 Manual De Instrucciones página 6

Publicidad

Idiomas disponibles

Idiomas disponibles

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.
9
Get user manuals:
See SafeManuals.com
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.
10

Publicidad

loading