![background image](http://html.mh-extra.com/html/black-decker-1/rc506/rc506_use-and-care-manual_2766008006.webp)
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