Troubleshooting - BLACK&DECKER Home RC5428 Manual De Uso Y Cuidado

14 rice measures to the 14 cup mark
16 rice measures to the 16 cup mark
FOR BROWN RICE
4 rice measures to the 4 cup mark
+ ¾ cup
6 rice measures to the 6 cup mark
+ ¾ cup
8 rice measures to the 8 cup mark
+ ¾ cup
10 rice measures to the 10 cup mark
+ ¾ cup
12 rice measures to the 12 cup mark
+ ¾ cup
14 rice measures to the 14 cup mark
+ ¾ cup
16 rice measures to the 16 cup mark
+ ¾ cup
FOR WILD RICE
8 rice measures to the 10 cup mark
FOR P CK GED WHITE ND WILD RICE COMBIN TION
4pkgs. (5 oz. ea.) 4 cups water
FOR P CK GED BLEND OF WHOLE GR IN BROWN OR WILD ND BROWN RICE
2 pkgs. (16 oz. ea.) to the 8 mark
VEGET BLE, FISH ND POULTRY COOKING CH RT
⁄ cups cold tap water or room temperature broth or stock.
ll steamed using 1
1
2
VEGET BLE MOUNT PREP R TION
Fresh asparagus 1½ lbs. 4-inch pieces
Fresh green beans 2 lbs. Whole beans,
trimmed
Fresh beets 2 lbs. Peeled and cut
into wedges
Fresh broccoli 1 bunch, Broken into florets
about 12 oz.
Fresh carrots 2 lbs. Peeled and cut
into chunks
Fresh cauliflower 1 head Cut into florets
Fresh corn on the cob 4 ears Broken into
2½-inch pieces.
Sugar snap or 2 lbs. or Trimmed
snow peas 7 cups and left whole
7
35 to 37 minutes 25 to 27 cups
37 to 39 minutes 28 to 31 cups
27 to 29 minutes 6 ½ to 7 ½ cups
34 to 36 minutes 10 to 12 cups
46 to 49 minutes 14 to 16 cups
45 to 49 minutes 17 to 19 cups
48 to 51minutes 22 to 24 cups
51 to 55 minutes 26 to 29 cups
54 to 59 minutes 28 to 31 cups
68 to 78 minutes 14 to 16 cups
35 to 37 minutes 10 to 12 cups
35 to 38 minutes 14 to 15 cups
TIME SUGGESTIONS
12 to 14 Season with lemon
minutes slices, salt and pepper
16 to 18 Season with dill,
minutes salt and garlic
pepper
24 to 26 dd orange peel, salt
minutes and pepper
12 to 14 dd sliced garlic and
minutes fresh thyme leaves
19 to 21 Season with fresh
minutes dill and parsley
21 to 23 Serve garnished with
minutes buttered bread crumbs
12 to 15 Season with chives or
minutes parsley
14 to 16 Serve drizzled with
minutes soy sauce and
chopped green onions
Peppers 5 large Cut in strips
Potatoes 3 lbs. Cut in wedges
Yellow squash 8 cups Sliced
and Zucchini
FISH
3
dd lemon slices to / cup water in cooking bowl
4
Salmon 1½ lbs. Whole fillet
Shrimp 2 lbs. Peeled and
deveined
POULTRY
chicken breasts 1½ lbs. Boneless and
skinless
HELPFUL HINTS
• lthough the rice measure holds about 5 ounces of uncooked rice; the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• For additional flavor, try using broth, stock or reconstituted bouillon in place of water.
If you do, no additional salt may be necessary.

TROUBLESHOOTING

PROBLEM POSSIBLE C USE
Some kernels of rice do not The rice was not allowed to
seem fully cooked finish cooking.
Rice cooking bowl not as Starch builds up on sides
clean as I would like. and bottom of bowl.
Rice boils over. Too much rice is being
cooked.
16 to 18 Season with chopped
minutes garlic and cilantro
24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
14 to 16 Serve with diced
minutes tomatoes and
shredded Parmesan
cheese
24 to 26 Season with fresh dill
minutes and chives
14 to 16 Serve with tartar or
minutes cocktail sauce
34 to 36 Season with Kosher
minutes salt and garlic pepper
SOLUTION
Once switch on rice cooker
changes to W RM allow
rice to rest for 15 minutes
before serving.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Make sure to cook no more
than the maximum amount
suggested in the Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
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