Cooking Time - Black+Decker RC514 Manual De Uso Y Cuidado

• To make pasta, add 6–7 cups of water to the cooking bowl and bring it to a
boil on the cook setting . Add up to ½ lb . of pasta, stir and cover . Cook until
noodles have reached desired consistency and drain .
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
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW, OR MEDIUM GRAIN RICE
2 rice measures to 2 mark
3 rice measures to 3 mark
4 rice measures to 4 mark
5 rice measures to 5 mark
6 rice measures to 6 mark
7 rice measures to 7 mark
FOR BROWN RICE
2 rice measures 3 cups
4 ½ cups
3 rice measures
4 rice measures 6 cups
7 ½ cups
5 rice measures
6 rice measures 9 cups
For other types of grains not listed in the cooking chart, follow package
directions .
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APPROX. YIELD

COOKING TIME

(standard
8 oz. cups)
21 to 26 minutes 3 .5 cups
23 to 28 minutes 5 .3 cups
25 to 30 minutes 7 cups
27 to 32 minutes 8 .8 cups
29 to 34 minutes 10 .5 cups
31 to 36 minutes 12 .3 cups
28 to 33 minutes 4 .5 cups
30 to 35 minutes 6 .8 cups
32 to 37 minutes 9 cups
34 to 39 minutes 11 .3 cups
36 to 41 minutes 13 .5 cups
CHART FOR STEAMED VEGETABLES
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE AMOUNT PREPARATION
Fresh ½ lb . Wash; break off
Asparagus woody base where
spears snap easily .
½ lb .
Fresh Green Leave whole, trim
Beans end or cut into 2-inch
pieces .
Fresh Beets 1 lb . (about Remove stem and
(quartered) 5 medium) root ends . Peel and
cut into wedges .
Fresh Broccoli 1 lb . Cut into florets .
Brussels 4 cups Cut a cross in the
Sprouts base of each sprout .
Cabbage 1 lb . Cut in wedges .
Carrots 12 oz . Slice .
Cauliflower 12 oz . Cut into florets .
Corn 1 ½ lb . 2-4 ears .
Snow peas or 8 oz . Trim and leave whole .
Sugar Snap
Peas
New potatoes 6 medium Cut in half .
(red) (about 1 lb .)
Fresh leaf 4 cups Use whole leaves .
spinach firmly
packed
Butternut 1 lb . Peel and cut into
squash 1-inch cubes .
Summer 1 lb . Slice .
Squash
(yellow squash
or zucchini)
TIME SUGGESTIONS
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
15 to 18 Season with salt,
minutes pepper, and freshly
snipped dill .
26 to 28 Serve with butter .
minutes
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts .
24 to 26 Garnish with
minutes crumbled, cooked
bacon .
18 to 20 Season with salt,
minutes pepper, and grated
orange peel .
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs .
20 to 22 Serve with butter
minutes and spices .
12 to 14 Serve with minced
minutes green onions and
drizzled with soy
sauce .
24 to 26 Toss with butter
minutes and parsley .
10 to 15 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices .
16 to 18 Season with salt
minutes and garlic pepper
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