Black+Decker RC506, Use And Care Manual

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10 11
OATMEAL OR HOT CEREALS
• Steel Cut Oats work best .
• Do not fill bowl more than half way with liquids, as the oatmeal will
expand during the cooking process .
• For even heating, stir occasionally .
• When the oatmeal is done, the rice cooker will switch to warm .
Please note that this is for well-done oatmeal . If you prefer a different
consistency, monitor the cooking process to manually switch to warm for
desired results .
• Choose recipes that will cook in 1 hour or less .
If desired, add seasonings and oil or butter with rice before adding water .
Allow rice to rest on warm at least 15 minutes before serving .
AMOUNT OF RICE AMOUNT OF
WATER
APPROX.
COOKING TIME YIELD
(standard
8 oz. cups)
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW, OR MEDIUM GRAIN RICE
1 rice measure to 1 mark 19 to 24 minutes 1 .8 cups
2 rice measures to 2 mark 21 to 26 minutes 3 .5 cups
3 rice measures to 3 mark 23 to 28 minutes 5 .3 cups
FOR BROWN RICE
1 rice measure 1
½
cups 26 to 31 minutes 2 .3 cups
2 rice measures 3 cups 28 to 33 minutes 4 .5 cups
For other types of grains not listed in the cooking chart, follow package
directions .
CHART FOR STEAMED VEGETABLES
Steam using 1 to 1
½
cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus ¼ lb . Wash; break off
woody base where
spears snap easily . 10 to 12
minutes Season with
salt, pepper, and
grated lemon peel .
Fresh Green
Beans ¼ lb . Leave whole, trim
end or cut into 2-inch
pieces . 14 to 16
minutes Season with salt,
pepper, and freshly
snipped dill .
Fresh Beets
(quartered)
½
lb . (about
2 medium)
Remove stem and
root ends . Peel and
cut into wedges . 26 to 28
minutes Serve with butter .
Fresh Broccoli
½
lb . Cut into florets . 14 to 16
minutes Season with
salt, pepper, and
grated lemon peel .
Brussels
Sprouts 2 cups Cut a cross in the
base of each sprout . 24 to 26
minutes Garnish with
chopped, toasted
hazelnuts .
Cabbage ½ lb . Cut in wedges . 24 to 26
minutes Garnish with
crumbled, cooked
bacon .
Carrots ¼ lb . Slice . 18 to 20
minutes Season with salt,
pepper, and grated
orange peel .
Cauliflower
¼
lb . Cut into florets . 22 to 25
minutes Garnish with
buttered, toasted
bread crumbs .
Corn 2 ears Cut in half . 15 to 20
minutes Serve with butter
and spices .
Snow peas or
Sugar Snap
Peas
¼
lb . Trim and leave whole . 10 to 12
minutes Serve with minced
green onions and
drizzled with soy
sauce .
New potatoes
(red) 3 medium
(about
½
lb .)
Cut in half . 24 to 26
minutes Toss with butter
and parsley .
Fresh leaf
spinach 2 cups,
firmly
packed Use whole leaves . 10 to 12
minutes Garnish with
roasted garlic and
toasted pine nuts
Butternut
squash 2 cups Peel and cut into
1-inch cubes . 24 to 26
minutes Serve with butter
and spices .
Summer
Squash
(yellow squash
or zucchini)
½
lb . Slice . 14 to 16
minutes Season with salt
and garlic pepper