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Black and Decker 16CUP MULTIUSE RICE COOKER RC446 User Manual
Black and Decker 16CUP MULTIUSE RICE COOKER RC446 User Manual
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Model Modelo Modèle ❑ RC446 Please Read and Save this Use and Care Book Por favor lea este instructivo antes de usar el producto Veuillez lire et conserver ce guide d’entretien et d’utilisation 16-Cup Multi-Use Rice Cooker Olla arrocera multiuso para 16 tazas Cuiseur à riz polyvalent de 16 tasses Register your product online at www.prodprotect.com/applica, for a chance to WIN $100,000! For US residents only Registre su producto en la Internet en el sitio Web www.prodprotect.com/applica y tendrá la oportunidad de GANAR $100,000! Solamente para los residentes de EE.UU Inscrivez votre produit en ligne à l'adresse www.prodprotect.com/applica et courez la chance de GAGNER 100 000 $! aux résidents du É.-U seulement USA/Canada 1-800-231-9786 Mexico 01-800-714-2503 www.prodprotect.com/applica. Accessories/Parts (USA/Canada) Accesorios/Partes (EE.UU/Canadá) Accessoires/Pièces (É.-U./Canada) 1-800-738-0245
21 When using electrical appliances basic safety precautions should always be followed including the following: ❑ Read all instructions. ❑ Do not touch hot surfaces. Use handles or knobs. ❑ To protect against electrical shock, do not immerse cord, plug or base unit in water or other liquid. ❑ Close supervision is necessary when any appliance is used by or near children. ❑ Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. ❑ Do not operate appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to an authorized service facility for examination, repair or adjustment. Or, call the appropriate toll-free number on the cover of this manual. ❑ The use of accessory attachments not recommended by this appliance manufacturer may cause injuries. ❑ Do not use outdoors. ❑ Do not let cord hang over edge of table or counter, or touch hot surfaces. ❑ Do not place on or near a hot gas or electric burner, or in a heated oven. ❑ Extreme caution must be used when moving an appliance containing hot food, water or other hot liquids. ❑ Plug cord into the wall outlet. To disconnect, remove plug from wall outlet. ❑ Do not use appliance for other than intended use. ❑ To reduce the risk of electric shock, cook only in removable container. IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS. This product is for household use only. POLARIZED PLUG (120V Models Only) This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. ELECTRICAL CORD a) A short power-supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. b) Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. c) If a long detachable power-supply cord or extension cord is used, 1) The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance, 2) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and 3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over. Note: If the power supply cord is damaged, it should be replaced by qualified personnel. In Latin America, by an authorized service center.
43 Product may vary slightly from what is illustrated.Congratulations on your purchase of the popular Black and Decker® 16-Cup Multi-Use Rice Cooker. The cooker is not only great for making perfect rice, but you’ll find it ideal for preparing savory soups, stews and other favorite one-pot dishes. We’ve included several delectable recipes, with preparation directions on Pages 10, 11, 12 and 13. How to Use This appliance is for household use only. 1. Before first use, wash the cooking bowl, glass lid, condensation catcher, serving scoop, steaming basket and rice measure in warm, soapy water. Rinse and dry well. 2. Place unit on a flat, stable surface. Important: As the rice expands and cooks, steam will come out of the vent in the lid. Do not place the rice cooker directly under your cabinets. 3. Measure desired amount of rice with the rice measure provided. Add butter, oil and/or seasonings as desired. Note: The rice measure provided is based on 5-1/2 oz. (150 g). Your rice cooker can handle a maximum of 7 rice measures of dry rice — yielding approximately 16, 8 oz. (227 g) cups of cooked rice. Caution: To reduce the risk of electric shock, cook only in removable nonstick cooking bowl provided. 4. Place rice in the cooking bowl. Add water. Use the water-level markings inside the cooking bowl as a guide for adding the appropriate amount of water. For example, for 4 measures of uncooked rice, fill with water to water-level marking 4. Be careful not to add too much water as it may cause the unit to boil over. Use the "BROWN RICE" markings when cooking brown rice and "OTHER RICE" for all other varieties. Note: Taste/hardness will vary depending on the quality/type of rice and length of time it is cooked. For softer, fluffier rice, add a little more water. For firmer, crunchier rice, add a little less water. See cooking guide (pages 6 and 7). You may need to experiment to suit your taste. 5. Before placing the cooking bowl into the rice cooker, be sure the heating plate and outside surface of the cooking bowl are clean and dry. Do not let loose rice or particles fall into the rice cooker. 6. Insert cooking bowl into the rice cooker. You might have to turn it slightly to the left and right to ensure proper contact with the heating plate. 7. Place the lid on the rice cooker. Note: Always keep the lid on the rice cooker while cooking. 8. Plug into a standard electrical outlet. The Keep Warm light comes on. 9. Press down the On switch. The Cook light comes on and cooking begins. As the rice expands and cooks, steam comes out through the steam vent on the lid. Caution: Do not put your hand over the steam vent as you may get burned with the hot steam. 10. Once rice is cooked, the Cook light turns off, the switch pops up and the rice cooker automatically switches to the Keep Warm function. The Keep Warm light comes on and stays on, indicating serving temperature is maintained. Note: The unit will stay in the Keep Warm cycle until it is unplugged. Do not try to prevent the rice cooker from switching to the Keep Warm cycle. Do not immediately press the On switch again after it has begun the Keep Warm cycle. 11. After the switch pops up, leave the lid on for at least 15 minutes to further steam the rice. If holding rice for longer than 30 minutes, stir occasionally to prevent browning of rice on the bottom of cooking bowl. † 1. Tempered glass lid with steam vent (Part # RC436-01) † 2. Cooking bowl with water level marks (Part# RC426-05) 3. Cool-touch side handles † 4. Rice measure (Part # RC426-30) † 5. Serving scoop (Part # RC426-31) † 6. Steaming basket (Part # RC436-02) 7. On switch 8. Cook indicator light 9. Keep Warm indicator light † 10. Condensation catcher (Part# RC436-03) 11. Lid hanger (not shown) † Consumer replaceable/removable parts
65 12. Remove the lid and stir the rice before serving. The lid hanger may be placed into the hole in the handle with the lip of the lid resting on the condensation catcher to keep water off of the countertop (A). Caution: When removing the lid, lift away from your body as you may get burned with the hot steam. 13. Unplug the unit when finished. STEAMING BASKET 1. Fill the cooking bowl with about 1-1/2 cups (12 fl. oz./350 ml) of water using a standard measuring cup. 2. Place vegetables or other food in the steamer basket, and position the basket on top of the cooking bowl. 3. Close the lid. Note: Always keep the lid closed while cooking. 4. Plug unit into a standard electrical outlet. The Keep Warm light will come on. 5. Press the Cook button to begin cooking. 6. 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. 7. 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 Keep Warm mode. Important Tips: • Do not keep small amounts of rice in the Keep Warm cycle for extended periods of time. • During cooking, a thin crust may develop on the rice at the bottom of the bowl. If you do not like rice with a crust, you can easily peel it off 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. HOW TO PREPARE SOUPS AND STEWS 1. Before first use, wash the cooking bowl, glass lid, condensation catcher, serving scoop, steaming basket and rice measure in warm, soapy water. Rinse and dry well. 2. Place unit on a flat, stable surface. Note: Select recipes that will cook in 1 hour or less. Use only boneless meats and poultry that are cut into cubes no larger than 11⁄2 inches. It is not necessary to brown the meats before cooking. As the soup or stew begins to cook, steam will come out of the vent in the lid. Do not place the cooker directly under your cabinets. Note: When cooking rice or pasta in the soup, allow for additional liquid in the recipe. Caution: To reduce the risk of electric shock, cook only in removable nonstick cooking bowl provided. 3. Combine meats, vegetables and liquids in the cooking bowl. Stir with a wooden or plastic spoon until ingredients are blended well. Note: Since most frozen vegetables cook very quickly, it is best to add them at the end of the cooking time. Stir them into the soup or stew and allow the mixture to cook an additional 5 to 10 minutes. Caution: Do not fill cooking bowl higher than the “Maximum” line on the cooking bowl. 4. Before placing the cooking bowl into the rice cooker, be sure the heating plate and outside surface of the cooking bowl are clean and dry. Do not let loose particles fall into the cooker. 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. 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 measures to 2 mark 23 to 26 minutes 4 to 5 cups 3 rice measures to 3 mark 24 to 26 minutes 5 to 6 cups 4 rice measures to 4 mark 25 to 27 minutes 7 to 10 cups 5 rice measures to 5 mark 29 to 32 minutes 10 to 12 cups 6 rice measures to 6 mark 35 to 40 minutes 12 to 14 cups 7 rice measures to 7 mark 37 to 41 minutes 14 to 16 cups A 5. Insert cooking bowl into the cooker. You might have to turn it slightly to the left or right to ensure proper contact with the heating plate. 6. Place the lid on the cooker. Note: Always keep the lid on the cooker while cooking. 7. Plug into a standard electrical outlet. The Keep Warm light comes on. 8. Press down the On switch. The Cook light comes on and cooking begins. As the soup or stew cooks, steam may come out through the steam vent on the lid. Caution: Do not put your hand over the steam vent as you may get burned with the hot steam. 9. Set your kitchen timer for desired cooking time. Note: The On switch on the cooker is not intended to be an indicator of cooking time for soups or stews. Always use a kitchen timer. 10. If desired, stir several times during the cooking process. The lid hanger may be placed into the hole in the handle with the lip of the lid resting on the condensation catcher to keep water off the countertop (see A). Caution: When removing the lid, lift away from your body as you may get burned with the hot steam. 11. Place lid back on the cooker when stirring is done. 12. If desired, check seasoning level during cooking and add additional seasoning to taste. 13. When cooking is complete, unplug the unit. Caution: Do not keep cooked soups or stews in the Keep Warm cycle. Always unplug the unit after cooking is complete. FOR BEST RESULTS 1. Choose recipes that will cook in 1 hour or less. 2. Always use a kitchen timer. Do not rely on the On switch on the cooker since it is not intended to be an indicator of cooking time for soups and stews. 3. Use only boneless meats and poultry that are cut into cubes no larger than 11⁄2 inches. It is not necessary to brown the meats before cooking. 4. When cooking rice or pasta in the soup, allow for additional liquid in the recipe. 5. Since most frozen vegetables cook very quickly, it is best to add them at the end of the cooking time. Stir them into the soup or stew and allow the mixture to cook an additional 5 to 10 minutes.
87 FOR BROWN RICE AMOUNT AMOUNT APPROX. YIELD OF RICE OF WATER COOKING IN 8 OZ. TIME MEASURES 2 rice measures to 2 mark 38 to 42 minutes 2 to 2 1/2 cups 3 rice measures to 3 mark 40 to 42 minutes 4 1/2 to 5 1/2 cups 4 rice measures to 4 mark 40 to 45 minutes 9 to 10 cups 5 rice measures to 5 mark 42 to 46 minutes 10 to 11 cups 6 rice measures to 6 mark 44 to 48 minutes 13 to 14 1/2 cups 7 rice measures to 7 mark 48 to 60 minutes 14 to 16 cups FOR WHITE PARBOILED (OR CONVERTED) RICE AMOUNT AMOUNT APPROX. YIELD OF RICE OF WATER COOKING IN 8 OZ. TIME MEASURES 2 rice measures to 2 mark 20 to 30 minutes 2 1/2 to 3 1/2 cups 3 rice measures to 3 mark 25 to 27 minutes 5 to 6 cups 4 rice measures to 4 mark 26 to 30 minutes 8 1/2 to 9 1/2 cups 5 rice measures to 5 mark 28 to 36 minutes 10 to 11 cups 6 rice measures to 6 mark 30 to 38 minutes 12 to 14 cups 7 rice measures to 7 mark 38 to 42 minutes 15 to 16 cups FOR SMALL GRAIN (OR PEARL) RICE AMOUNT AMOUNT APPROX. YIELD OF RICE OF WATER COOKING IN 8 OZ. TIME MEASURES 2 rice measures to 2 mark 18 to 22 minutes 3 1/2 to 4 1/2 cups 3 rice measures to 3 mark 22 to 24 minutes 5 to 6 cups 4 rice measures to 4 mark 23 to 24 minutes 6 1/2 to 7 1/2 cups 5 rice measures to 5 mark 24 to 26 minutes 10 to 11 cups 6 rice measures to 6 mark 28 to 31 minutes 12 to 13 cups 7 rice measures to 7 mark 31 to 34 minutes 14 to 15 cups WILD RICE AMOUNT AMOUNT APPROX. YIELD OF RICE OF WATER COOKING IN 8 OZ. TIME MEASURES 2 rice measures 7 cups 1 hr 40 minutes 5 to 6 cups to 2 hrs. 20 min. 4 rice measures 9 cups 2 hrs. 2 min. 7 to 8 cups to 2 hrs. 8 min. CHART FOR STEAMED VEGETABLES AND FISH All steamed using 11⁄2 to 2 cups of cold tap water or stock or room temperature vegetable broth VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS Fresh Asparagus 1/2 lb. Wash; break off 12 to 15 Season with salt, woody base where minutes pepper and grated spears snap easily. lemon peel. 1lb. Fresh Green or 1/2 lb. Leave whole, trim 16 to 18 Season with salt, Waxed beans end or cut into 2-inch minutes pepper and freshly pieces. snipped dill. 1 lb. 18 to 20 minutes Fresh Beets 1 lb. (about Cut off stems leaving 40 to 42 Slip skin off after 5 medium) about 1-in. Wash; minutes cooking. do not peel. 1 lb. (about Remove stem and 26 to 28 5 medium) root ends. Peel and minutes cut into wedges. Fresh Broccoli 1 bunch Cut into florets. 18 to 20 Season with salt, (about 8 cups) minutes pepper and grated lemon peel. Brussels Sprouts 4 cups Cut a cross in the base 28 to 30 Garnish with of each sprout. minutes chopped toasted hazelnuts. Cabbage 1 lb. Cut in wedges. 24 to 26 Garnish with minutes crumbled cooked bacon. Carrots 12 oz., Cut in thick slices. 16 to 18 Season with salt, minutes pepper and grated orange peel. Cauliflower 12 oz. Cut into florets. 20 to 22 Garnish with buttered minutes toasted bread crumbs. Celery 12 oz., Cut in 3-inch pieces. 16 to 18 Toss with butter, salt (about 21⁄2 cups) minutes and pepper. Corn 11⁄2 lb. Cut in 2-inch pieces. 18 to 20 Garnish with finely (about 4 ears) minutes chopped tomatoes and parsley. Sugar snap peas 8 oz. Trimmed and left 10 to 2 Season with salt, about 2 cups whole. minutes pepper and minced dill. Snow peas 8 oz. Trimmed and left 12 to 14 Serve drizzled with whole. minutes soy sauce and minced green onions.
109 RECIPES CHICKEN VEGETABLE SOUP 6 cups chicken broth or stock 1/2 lb. boneless chicken breast cut in bite size pieces 2 cup frozen mixed vegetables 2 cups medium noodles 1 cup diced sweet potatoes 3/4 cup diced onion 2 tbsp. chopped parsley 1/2 tsp. Rotisserie Chicken seasoning Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve immediately. If desired, serve with hot garlic bread. Makes about 12 cups/6 servings. SPAGHETTI WITH MEATBALLS 1 jar (1lb., 10 oz.) marinara sauce 31⁄2 cups water 1/2 lb. spaghetti rigati or linguini 1 lb. frozen meatballs (1⁄2-inch size) 2 large cloves garlic, minced 2 tbsp. chopped parsley 1 tsp. dried Italian herbs Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast. Makes about 8 cups/4 servings. VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS Frozen peas 1 lb. 14 to 16 Stir in chopped fresh minutes mint. Potatoes 6 medium Halved 24 to 26 Use creamer, red (about 1 lb.) minutes skin or all-purpose potatoes. Sweet potatoes 2 large Cut in large pieces 22 to 24 Season with salt and (about 11⁄2 lbs.) about 2-inches). minutes ground cinnamon. Fresh spinach 4 cups firmly Whole leaves. 10 to 12 Garnish with roasted packed minutes garlic and toasted pine nuts. Acorn squash 11⁄2 lbs. Thickly sliced and 14 to 16 Trim ends and leave 1 medium seeds removed. minutes skin on. Butternut squash 1 lb. Cut in 1-inch pieces. 18 to 20 Peel and remove minutes seeds. Yellow squash 1 lb. Sliced 16 to 18 Sprinkled with dried minutes minced onion. Zucchini 1 lb. Sliced 18 to 20 Seasoned with salt minutes and garlic pepper. FROZEN VEGETABLES Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stir fry and pepper stir fry 10 oz. to 1 lb. Removed from bag 16 to 18 and seasoned. minutes FISH add 1 1/2 cups water to rice cooking bowl add 1 lemon thickly sliced to water season fish with lemon juice and Old Bay Seasoning Salmon 11⁄2 lbs. Fillets 24 to 26 Topped with lemon minutes slices and snipped fresh dill. Scallops 1 lb. Medium size 14 to 16 Very tender; served minutes with tartar sauce and lemon wedges. Snapper 1 lb. Whole, head and 20 to 22 Drizzle with garlic, tail removed. minutes soy vinaigrette. Tuna steaks 11⁄4 lbs Two medium steaks. 15 to 17 Very tender; served minutes with tartar sauce and lemon wedges. Swordfish 1 lb. Two medium steaks. 15 to 17 Very tender; served minutes with tartar sauce and lemon wedges.
1211 SPICED SHRIMP AND RICE 1 pkg. (16 oz.) yellow rice mix 2 cups chicken or vegetable broth 1 bottle (8 oz.) clam juice 1 can (141⁄2 oz.) diced tomatoes with green chilies 2 tbsp. olive oil 11⁄2 lb. shrimp, shelled and deveined 1 large onion, chopped 2 large cloves garlic, minced 1/4 cup chopped cilantro 1/2 tsp. coarsely ground black pepper 11⁄2 cups frozen peas Combine all ingredients, except peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. Makes about 9 cups/4 to 5 servings. Note: One can (141⁄2 oz. diced tomatoes and 1 can (4oz.) diced green chilies can be substituted for the canned tomatoes with green chilies. CLASSIC CHICKEN STEW 11⁄2 lbs. boneless chicken cut into 1-inch cubes 2 cans (103⁄4 oz, each) condensed cream of chicken with herbs soup 1 cup water 4 medium carrots, cut in 1-inch pieces (about 11⁄2 cups) 4 medium red skin potatoes, quartered 3 stalks celery, thickly sliced (about 11⁄2 cups) 2 medium leeks, halved and sliced 1/2 tsp. coarsely ground black pepper 11⁄2 cups frozen cut green beans Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. Makes about 10 cups/5 to 6 servings. TERIYAKI SALMON 1 lb. salmon fillets 1/3 cup teriyaki or toasted sesame marinade 1 can ( 8 oz.) mandarin oranges 1 cup snow peas 4 green onions cut in 1-inch pieces 1 tsp. kosher salt 1⁄4 tsp. seasoned pepper 1⁄4 cup toasted sliced almonds Place filets in shallow baking dish. Pour marinade over all. Turn fish to coat both sides. Cover and refrigerate for at least 30 minutes. Drain oranges, saving liquid. Set oranges aside. Add water to orange liquid to make 1 cup. Pour into rice cooking bowl. Remove salmon from dish and place in steamer basket. Top with snow peas and green onions. Season with salt and pepper. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 18 minutes. Top with reserved mandarin oranges. Cook 3 minutes longer or until salmon tests done. If desired, serve over cooked rice and drizzle cooking liquid over all. Garnish with almonds. Makes 4 servings. CHILI SHRIMP 1 lb. shrimp, shelled and deveined 11⁄2 cups thinly sliced yellow squash 11⁄2 cups thinly sliced zucchini 1 medium red pepper, seeded and cut into 2-inch strips 2 large cloves garlic, thinly sliced 1 tbsp. chopped fresh basil 1⁄4 tsp. chili powder 1⁄4 tsp. salt In large bowl, combine all ingredients; toss to blend. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Spoon shrimp mixture into steamer basket. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 20 minutes; test shrimp and vegetables for doneness. If necessary cook several more minutes. If desired, garnish with chopped cilantro and lemon wedges. Makes 4 servings.
1413 STEAMED PORK DUMPLINGS 1/2 lb. ground pork 1/ cup minced bok choy 1⁄4 cup minced green onion 1 tbsp. grated fresh ginger 1 large clove garlic, minced 1⁄4 tsp. seasoned pepper 1⁄4 tsp. salt 36 won ton wrappers 3 tbsp. low sodium soy sauce 1 tsp. rice wine vinegar 1⁄4 tsp. sesame oil 1 medium clove garlic, minced In large bowl, combine pork, bok choy, green onions, ginger, large minced garlic clove, pepper and salt; blend well. Place scant tablespoon of pork filling in center of 1 wonton wrapper. Lightly moisten edges of wrapper with pastry brush or finger. Fold wrapper in half to form a triangle and press edges to seal. Transfer to tray and repeat process, making about 36 dumplings. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Lightly oil steamer basket. Arrange dumplings in basket about 1/2-inch apart. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 6 minutes. Cook until dumplings are translucent and filling is just cooked through. Repeat with remaining dumplings. Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesame oil; set aside. If desired, garnish with toasted sesame seeds. Makes 8 to 10 servings. Care and Cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. 1. Always unplug the unit before cleaning. 2. Never immerse the unit in water or other liquid. 3. Wash the cooking bowl, lid, condensation catcher, serving scoop and rice measure in warm, soapy water. Do not use abrasive cleaners or metal scouring pads—they may scratch the nonstick surface or could result in poor contact with the heating plate. 4. After it has thoroughly cooled, clean the unit by wiping the inside and outside surfaces with a damp soapy cloth and dry thoroughly. 5. If water accidentally gets into the switch area or onto the heating plate, allow to dry thoroughly before using the rice cooker. INSTRUCCIONES IMPORTANTES DE SEGURIDAD Cuando se utilizan aparatos eléctricos, se debe respetar ciertas medidas de seguridad, incluyendo las siguientes: ❑ Por favor lea detenidamente todas las instrucciones antes de utilizar el producto. ❑ No toque las superficies calientes. Utilice las asas o las perillas. ❑ A fin de protegerse contra un choque eléctrico, no sumerja el cable, el enchufe ni la base del aparato en agua ni en ningún otro líquido. ❑ Se debe tomar mucha precaución cuando el producto se utilice por o en la presencia de los menores de edad. ❑ Desconecte el aparato de la toma de corriente cuando no esté en uso y antes de limpiarlo. Espere que el aparato se enfríe antes de instalar o retirar los accesorios. ❑ No use ningun aparato electrico que tenga el cable o el enchufe averiado, que presente un problema de funcionamiento o que este dañado. Acuda a un centro de servicio autorizado para que lo examinen, reparen o ajusten o llame gratis al numero correspondiente en la cubierta de este manual. ❑ El uso de accesorios no recomendados por el fabricante de este aparato presenta el riesgo de lesiones. ❑ No utilice este producto a la intemperie. ❑ No permita que el cable cuelgue del borde de la mesa o del mostrador ni que entre en contacto con las superficies calientes. ❑ No coloque el aparato sobre ni cerca de una hornilla de gas o eléctrica, ni adentro de un horno caliente. ❑ Se debe tener mucho cuidado al pasar el aparato de un lugar a otro si éste contiene alimentos, agua u otros líquidos calientes. ❑ Para desconectar el aparato, desconecte el aparato de la toma de corriente. ❑ Este aparato se deberá utilizar únicamente con el fin provisto. ❑ A fin de reducir el riesgo de un choque eléctrico, al cocinar, utilice únicamente en el recipiente removible. CONSERVE ESTAS INSTRUCCIONES. Este aparato eléctrico es para uso doméstico únicamente.
1615 ENCHUFE POLARIZADO (Solamente para los modelos de 120V) Este aparato cuenta con un enchufe polarizado (un contacto es más ancho que el otro). A fin de reducir el riesgo de un choque eléctrico, este enchufe encaja en una toma de corriente polarizada en un solo sentido. Si el enchufe no entra en la toma de corriente, inviértalo y si aun así no encaja, consulte con un electricista. Por favor no trate de alterar esta medida de seguridad. CABLE ÉLECTRICO a) El producto se debe de proporcionar con un cable eléctrico corto (o uno separable), a fin de reducir el riesgo de tropezar o de enredarse en un cable más largo. b) Existen cables eléctricos más largos y separables o cables de extensión que uno puede utilizar si toma el cuidado debido. c) Si se utiliza un cable separable o de extensión, 1) El régimen nominal del cable separable o del cable de extensión debe ser, como mínimo, igual al del régimen nominal del aparato. 2) Si el aparato es de conexión a tierra, el cable de extensión debe ser un cable de tres alambres de conexión a tierra. 3) Uno debe de acomodar el cable más largo de manera que no cuelgue del mostrador o de la mesa, para evitar que un niño tire del mismo o que alguien se tropiece. Nota: Si el cordón de alimentación es dañado, en América Latina debe sustituirse por personal calificado o por el centro de servicio autorizado. Este producto puede variar ligeramente del que aparece ilustrado. † 1. Tapa de vidrio templado con escape de vapor (Pieza No. RC436-01) † 2. Olla de cocinar con marcas de nivel de agua (Pieza No. RC426-05) 3. Asas laterales frescas al tacto † 4. Medidor de arroz (Pieza No. RC426-30) † 5. Cuchara de servir (Pieza No. RC426-31) † 6. Bandeja vaporizadora (Pieza No. RC436-02) 7. Interruptor de encendido 8. Luz indicadora del ciclo de cocción (COOK) 9. Luz indicadora del ciclo de calor (KEEP WARM) † 10. Depósito para la condensación (Pieza No. RC436-03) 11. Soporte de la tapa (no ilustrado) † Reemplazable/removible por el consumidor
Felicitaciones por su compra de la popular Olla Arrocera Multiuso para 16 tazas de Black and Decker®. La olla no es solamente fantástica para cocinar el arroz, pero también resulta ideal para preparar sabrosas sopas, estofados y otros platos que uno prepara en una sola olla. Hemos incluido varias deleitables recetas, con las instrucciones correspondientes en las páginas 23, 24, 25 y 26. Como usar Este aparato es solamente para uso doméstico. 1. Antes de usar la olla arrocera por primera vez, lave el recipiente de cocinar, la tapa de vidrio, el recolector de condensación, la cuchara de servir, bandeja vaporizadora y el medidor de arroz en agua tibia con jabón. Enjuague y seque bien. 2. Coloque el aparato en una superficie plana y estable. Importante: A medida que el arroz se expande y se cocina, el escape de la tapa emite vapor. No coloque la olla arrocera directamente debajo de los gabinetes. 3. Mida la cantidad de arroz deseada con el medidor provisto. Agregue mantequilla o aceite y sazone al gusto. Nota: El medidor de arroz provisto equivale a 150 g (5 1/2 tazas). Esta olla arrocera acepta un máximo de 7 medidas de arroz crudo, proporcionando 227 g (20,8 oz) de arroz cocido. Precaución: Con el fin de reducir el riesgo de un choque eléctrico, utilice únicamente el recipiente antiadherente removible provisto para cocinar. 4. Vierta el arroz en el recipiente de cocinar. Agregue agua. Utilice las marcas del nivel de llenado del recipiente como guías para agregar la cantidad de agua apropiada. Por ejemplo, para 4 tazas de arroz crudo, vierta agua en el recipiente hasta la marca 4. Asegúrese de no verter demasiada agua para evitar que el contenido de la olla se desborde. Nota: La dureza y el gusto del arroz depende de la calidad y del tipo del arroz, al igual que del tiempo de cocción (consulte la guía de cocción páginas 17 y 18). Uno puede ensayar hasta lograr el punto deseado. 5. Antes de colocar el recipiente de cocinar en la olla, asegúrese de que tanto el exterior de la olla como la placa de calor estén limpias y secas. No permita que caiga arroz suelto ni partículas adentro de la olla. 6. Coloque el recipiente adentro de la olla. Gire la olla ligeramente hacia la derecha y hacia la izquierda para asegurar el contacto adecuado con la placa de calor. 7. Cierre la tapa. Nota: La tapa siempre debe permanecer cerrada mientras uno prepara el arroz. 8. Enchufe el aparato a una toma de corriente estándar. La luz indicadora de calor se ilumina. 9. Baje el interruptor de encendido (ON); la luz indicadora del ciclo de cocción (COOK) se ilumina y a la vez el aparato entra en funcionamiento. Durante el ciclo de cocción, el escape de la tapa emite vapor. Precaución: Aleje las manos del escape de vapor a fin de evitar las quemaduras. 10. Una vez cocido el arroz, la luz del ciclo de cocción (COOK) se apaga, el interruptor pasa a la posición normal y el aparato mantiene el calor automáticamente. La luz indicadora de calor (KEEP WARM) se ilumina y permanece encendida, indicando que uno puede servir el arroz tibio al gusto. Nota: La olla permanece así hasta que uno la desconecta. No trate de impedir que el aparato pase al ciclo que mantiene el calor. No baje el interruptor a la posición (ON) inmediatamente después del inicio del ciclo de calor. 11. Una vez que el interruptor regresa a la posición normal, la tapa debe permanecer cerrada por lo menos 15 minutos para vaporizar el arroz aún más. Si conserva el arroz por más de 30 minutos, revuélvalo de vez en cuando para evitar que el arroz del fondo del recipiente se dore. 1817 12. Retire la tapa y mezcle el arroz antes de servirlo. El soporte de la tapa puede ser introducido en el agujero de la asa, con el labio de la tapa descansando sobre el depósito para la condensación, a fin de alejar el agua del mostrador (A). Precaución: Al destapar la olla arrocera, asegúrese de alejar la tapa de su cuerpo a fin de evitar las quemaduras provenientes del vapor caliente. 13. Desconecte el aparato después de utilizarlo. CESTA DE VAPORIZAR 1. Llene el recipiente para cocinar con aproximadamente 11⁄2 taza (12 fl. oz./350 ml) de agua, usando una taza medidora estándar. 2. Coloque los vegetales u otros alimentos en la cesta de la vaporera y coloque esta cesta encima del bol para cocción. 3. Cierre la tapa. Nota: Siempre mantenga la tapa cerrada al cocinar. 4. Conecte la unidad a una toma de corriente estándar. Se enciende la luz de calentamiento (KEEP WARM). 5. Presione el botón de cociner (COOK) para dar comienzo a la cocción. 6. Los tiempos de vaporización varían según el tipo de vegetales o alimentos. Transcurridos los primeros 5 minutos, verifique el grado de cocción. Quizás deba experimentar diversas formas para adaptarlo a su gusto. 7. Al finalizar, desconecte la unidad. Nota: Cuando cocine al vapor vegetales u otros alimentos sin arroz en el recipiente para cocinar, la unidad no pasará al modo de calentamiento (KEEP WARM). Consejos importantes: • Procure no mantener pocas cantidades de arroz durante mucho tiempo, en el ciclo de calor. • Durante el proceso de cocción del arroz, se puede formar una corteza fina en el fondo del recipiente. Si dicha corteza no es de su agrado, uno la puede desprender y desechar fácilmente. • Utilice la cuchara de servir (o una de madera) para revolver y extraer el arroz. No use utensilios de metal que puedan rayar el recipiente antiadherente. COMO PREPARAR SOPAS Y ESTOFADOS 1. Antes de usar la olla arrocera por primera vez, lave con agua tibia jabonada el recipiente de cocinar, la tapa de vidrio, el recolector de condensación, la cuchara de servir, bandeja vaporizadora y la taza de medir arroz. Enjuague estas piezas y séquelas bien. 2. Coloque el aparato sobre una superficie firme y plana. Nota: Escoja recetas que usted pueda preparar en 1 hora o menos. Utilice solamente carnes y aves sin huesos, cortadas en pedazos no más grandes de 11⁄2 pulgada. No es necesario dorar las carnes antes de cocinarlas. La tapa emite vapor a través del escape a medida se cocinan los alimentos. No coloque la olla arrocera directamente debajo de los gabinetes. Nota: Cuando agregue arroz o pasta a la sopa, permita más líquido en la receta. Advertencia: Para reducir el riesgo de un choque eléctrico, uno debe preparar los alimentos solamente en la olla removible antiadherente provista. 3. Combine las carnes, vegetales y líquidos en la olla de cocinar. Revuelva los ingredientes con una cuchara plástica o de madera hasta mezclarlos bien. A