Black & Decker RC880C, Use And Care Book Manual

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6 7
14. open the lid by pressing the lid release button. Fluff the rice with the serving scoop
before serving.
15. Unplug the unit when finished.
Important: Allow unit to cool completely before cooking another batch of rice, or to use
the steamer basket after rice has been cooked.
EMPTYING CONDENSATION CATCHER
1. Remove and empty the condensation catcher after
each use.
2. To clean the condensation catcher, remove it by inserting
your hand into the opening from underneath it. grip the
condensation catcher and pull up (C) .
-HEATER SYSTEM
The improved 3-Heater System warms from the top, sides, and bottom so that rice may
be held for up to 18 hours while remaining moist and fluffy throughout.
STEAMING BASkET
1. The steamer basket holds up to 8 cups of cut-up vegetables or other foods.
2. Fill the cooking bowl with about 1½ cups (12 fl. oz./350 ml) of water using a standard
measuring cup.
3. Place vegetables or other food in the steamer basket, and position the basket on top
of the cooking bowl.
4. Close the lid. Press down until you hear a click.
Note:
Always keep the lid closed while cooking.
5. Plug unit into a standard electrical outlet. The WARM light will come on.
6. Press the Cook button to begin cooking.
7. Steaming times vary according to vegetable or food type. Begin checking for doneness
after initial 5 minutes. You may need to experiment to suit your taste.
8. Unplug the unit when finished.
Note:
When steaming vegetables or other foods without rice in the cooking bowl, the unit
WIll noT switch to the WARM mode.
Important Tips:
• during cooking, a thin crust may develop on the rice at the bottom of the bowl. If you
do not like rice with crust, you can easily peel it off from the nonstick cooking bowl
and discard it.
• Use the plastic serving scoop (or a wooden spoon) to stir and remove rice—do not use
metal utensils that can scratch the nonstick cooking bowl.
If desired, add seasonings and oil or butter with rice before adding water.
Allow rice to rest on warm at least 1 minutes before serving.
RICE COOkING GUIDE
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW OR MEDIUM GRAIN RICE
AMOUNT
AMOUNT APPROX. YIELD
OF RICE OF WATER COOkING IN 8 OZ.
TIME MEASURES
2 rice measuring cups to 2 mark 16 to 20 minutes 4 to 5 cups
3 rice measuring cups to 3 mark 18 to 24 minutes 5 to 6 cups
4 rice measuring cups to 4 mark 20 to 26 minutes 7 to 10 cups
5 rice measuring cups to 5 mark 24 to 28 minutes 10 to 12 cups
6 rice measuring cups to 6 mark 26 to 30 minutes 12 to 14 cups
7 rice measuring cups to 7 mark 28 to 34 minutes 14 to 16 cups
8 rice measuring cups to 8 mark 30 to 36 minutes 15 to 19 cups
9 rice measuring cups to 9 mark 30 to 38 minutes 16 to 21 cups
10 rice measuring cups to 10 mark 31 to 40 minutes 18 to 24 cups
FOR BROWN RICE
2 rice measuring cups to 2 mark
*
38 to 42 minutes 2 to 2½ cups
3 rice measuring cups to 3 mark * 40 to 42 minutes 4½ to 5½ cups
4 rice measuring cups to 4 mark * 40 to 45 minutes 9 to 10 cups
5 rice measuring cups to 5 mark * 40 to 46 minutes 10 to 11 cups
6 rice measuring cups to 6 mark * 46 to 48 minutes 13 to 14½ cups
7 rice measuring cups to 7 mark * 48 to 52 minutes 14 to 16 cups
8rice measuring cups to 8 mark * 48 to 56 minutes 16 to 18½ cups
9 rice measuring cups to 9 mark * 50 to 60 minutes 17 to 20 cups
10 rice measuring cups to 10 mark * 52 to 62 minutes 21 to 23 cups
* add an additional 6 ounces (3/4 cup)
C
ENGLISH