Black and Decker 14 Cup Rice Cooker RCS614 User Manual
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11 HELPFUL HIN\bS AND \bIPS \b\fCE T\fPS • If rice or other foods start to boil over, remove the lid and stir for a couple minutes. Leaving the lid off for a short period of time will allow some of the liquids to boil off and for the mixture to slightly cool. Place the lid back on the rice cooker and repeat if needed. • To reduce foaming, add a small amount of butter or oil to the water before cooking. • 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. About ¾ tsp. of kosher salt is recommended for each rice cup (5 fluid oz.) of uncooked rice. • White rice can be stored in an airtight container in a cool dark place for up to one year. • Brown rice can be stored in an airtight container in a cool dark place for up to six months. Refrigeration or freezing extends its shelf life. • Try using broth, stock or reconstituted bouillon in place of water for additional flavor. If you do, no additional salt may be necessary. • Do not keep small amounts of rice in the warm cycle for extended periods of time because it can dry out the rice. • 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. • Taste/firmness will vary depending on the quality/type of rice used and length of time it is cooked. For softer, fluffier rice, add a little more water. For firmer rice, use less water. • For other types of grains not listed in the cooking chart, follow package directions. ADD\fT\fONAL USES FO\b Y\mOU\b \b\fCE COOKE\b Packaged foods: condensed and ready to serve soups, pastas, and stews • Do not fill bowl above the highest water marking cup level on the cooking bowl. • For even heating, stir occasionally. • Always use a kitchen timer. Do not rely on the control switch on the cooker since it is not intended to be an indicator of cooking time for soups and stews. • Use only boneless meats and poultry that are cut into cubes no larger than 1 ½ inches. It is not necessary to brown the meats before cooking. • When cooking rice or pasta in the soup, add additional liquid in the recipe. • 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. • Choose recipes that will cook in 1 hour or less. • To make pasta, add \b–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.
12 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. CHAR\b FOR RICE COOKING If desired, add seasonings\Z and oil or butter with rice before adding water. Allow rice to rest on warm at least 15 minutes before serving. AMOUN\b OF RICE AMOUN\b OF WA\b E RAPPROX. COOKING \bIME YIELD (standard 8 oz. cups) FOR WHI\bE LONG GRAIN, JASMINE, BASMA\bI, YELLOW, OR MEDIUM GRAIN RI\oCE 1 rice measure to 1 mark19 to 24 minutes 1.8 cups 2 rice measures to 2 mark21 to 2\b minutes 3.5 cups 3 rice measures to 3 mark23 to 28 minutes 5.3 cups 4 rice measures to 4 mark25 to 30 minutes 7 cups 5 rice measures to 5 mark27 to 32 minutes 8.8 cups \b rice measures to \b mark29 to 34 minutes 10.5 cups 7 rice measures to 7 mark31 to 3\b minutes 12.3 cups FOR BROWN RICE 1 rice measure 1 ½ cups2\b to 31 minutes 2.3 cups 2 rice measures 3 cups28 to 33 minutes 4.5 cups 3 rice measures 4 ½ cups30 to 35 minutes \b.8 cups 4 rice measures \b cups32 to 37 minutes 9 cups 5 rice measures 7 ½ cups34 to 39 minutes 11.3 cups For other types of \Zgrains not listed in the cooking chart, follow package directions.
13 CHAR\b FOR S\bEAMED VEGE\bABLES Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room temperature). VEGE\bABLE AMOUN\bPREPARA\bION \bIMESUGGES\bIONS Fresh Asparagus ½ lb. Wash; break off woody base where spears snap easily\Z. 15 to 18 minutes Season with salt, pepper, and grated lemon peel. Fresh Green Beans ½ lb. Leave whole, trim end or cut into 2-inch pieces. 15 to 18 minutes Season with salt, pepper, and freshly snipped dill. Fresh Beets (quartered) 1 lb. (about 5 medium)Remove stem and root ends. Peel and cut into wedges. 2\b to 28 minutes Serve with butter. Fresh Broccoli 1 lb.Cut into florets. 15 to 18 minutesSeason with salt, pepper, and grated lemon peel. Brussels Sprouts 4 cups Cut a cross in the base of each sprout. 24 to 2\b minutesGarnish with chopped, toasted hazelnuts. Cabbage 1 lb.Cut in wedges. 24 to 2\b minutesGarnish with crumbled, cooked bacon. Carrots 12 oz.Slice. 18 to 20 minutesSeason with salt, pepper, and grated orange peel. Cauliflower 12 oz.Cut into florets. 22 to 25 minutesGarnish with buttered, toasted bread crumbs. Corn 1 lb. 2 ears. 20 to 22 minutesServe with butter and spices. Snow peas or Sugar Snap Peas 8 oz. Trim and leave whole. 12 to 14 minutesServe with minced green onions and drizzled with soy sauce. \few potatoes (red) \b medium (about 1 lb.)Cut in half. 24 to 2\b minutesToss with butter and parsley. Fresh leaf spinach 4 cups firmly packedUse whole leaves. 10 to 15 minutesGarnish with roasted garlic and toasted pine nuts Butternut squash 1 lb. Peel and cut into 1-inch cubes. 24 to 2\b minutesServe with butter and spices. Summer Squash (yellow squash or zucchini) 1 lb. Slice. 1\b to 18 minutesSeason with salt and garlic pepper
14 VEGE\bABLEAMOUN\bPREPARA\bION \bIMESUGGES\bIONS Frozen Vegetables, including mixed vegetables such as broccoli medley, and pepper stir fry 10 oz. to 1 lb. Remove from bag and season. 1\b to 18 minutes Frozen peas 1 lb.Remove from bag. 14 to 1\b minutesStir in chopped, fresh mint. CHAR\b FOR S\bEAMED FISH Add 1 ½ cups water to rice cooking bowl. Add 1 lemon, thickl\Zy sliced, to water. Season fish with le\Zmon juice and Seafood Seasoning. FISH AMOUN\bPREPARA\bION \bIMESUGGES\bIONS Salmon 1 ½ lbs.Fillets 20 to 22 minutesTop with lemon slices and snipped, fresh dill. Scallops 1 lb.Medium size 14 to 1\b minutesVery tender; serve with tartar sauce and lemon wedges. Snapper 1 lb.Whole, remove head and tail 20 to 22 minutesDrizzle with garli\Zc, soy vinaigrette Shrimp 1 lb. (20 to 24) 15 to 18 minutes or until shrimp turn pinkSeason with Seafood Seasoning and lemon. Swordfish 1 lb.2 medium steaks 15 to 17 minutesVery tender; serve with tartar sauce and lemon wedges.
15 \bROUBLESHOO\bING PROBLEMPOSSIBLE CAUSE SOLU\bION Some \fernels of rice do not seem fully coo\fed• The rice was not allowed to finish cooking • There was not enough water in the cooking bowl. • Once the switch on the rice cooker automatically switches to keep warm, allow rice to rest for 15 minutes before serving. • Add a few more tablespoons of water and cook a little longe\Zr by pushing the control switch back to cook. Check the rice again when the appliance automatically switches back to warm and has rested for 15 minutes. Rice coo\fing bowl is not as clean as I w\oould li\fe.• Starch built up on sid\Zes and bottom of the bowl. • Fill the bowl with hot soapy water and let stand for several minutes; then use a nylon scrubber alon\Zg sides and bottom. Rinse well. Rice boils over. • Too much rice is being cooked. • There is too much water for the amount of r\Zice. • Make sure to cook no more than maximum amount suggested in the Use and Care Manual. The amount of rice to be cooked should match the water markings on the bowl. • Add a small amount \Z (1 Tbs.) of butter or oil to water before cooking. Rice is too dry.• There is too much rice or not enough water. • Use the rice measuring cup that comes with the appliance. The rice measure provided holds ¾ cup (\b fluid oz.) of uncooked rice. Rice is gummy.• There is too much water or not enough rice. • Add water to match water markings on the\Z rice bowl. Make sure you have the correct ratio of ¾ cup (\b fluid oz) rice to 1 cup water marking. If additional assistance is needed, pleas\Ze contact our consumer service team at 1-800-231-978\b.
1\b RECIPES CHICKE\f VEGETABLE SOUP Servings: \b Ingredients:\b cups chicken broth or stock 1/2 lb. boneless chicken breast cut in bite size pieces 2 cups frozen mixed vegetables 2 cups medium widt\Zh noodles 3/4 cup diced onion 2 tbsp. chopped fresh parsley 1/2 tsp. Rotisserie Chicken seasoning Directions: Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the\Z appliance; the Warm indicator light will come on. Push down the control switch to Cook. Place the lid on the c\Zooker. Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on th\Ze cooker. If necessary, cook several minutes longer until noodles are tender. Serve immediately. If desired, serve with hot garlic \Zbread. SPAGHETTI A\fD MEATBALLS Servings: 4 Ingredients: 1 (24 oz.) jar marinara sauce 2 1 ⁄2 cups water 1/2 lb. dry spaghetti, b\Zroken in half 1 lb. fully cooked, frozen meatballs 2 large garlic cloves, finely chopped\Z 2 Tbsp. chopped parsley 1 tsp. dried Italian he\Zrbs Directions: Combine all ingredients in rice cooker bowl. Place bowl into rice cooker; cover with lid. Plug \Zin rice cooker and push control switch down to cook. Cook 25 to 30 minutes or until pasta is tender. Turn rice cooker off and let stand 3 to 5 minutes before serving. If desir\Zed, top spaghetti with Parmesan cheese.
17 CHEESY GRITS WITH SAUTÉED SHRIMP Servings: 4 Ingredients: 1 (15 oz.) can chicken broth ½ cup quick cook grits ½ cup shredded cheddar chee\Zse 4 bacon slices, cut into 1-inch pieces 1 lb. large shrimp ½ cup diced red bell pepper ¼ cup thinly sliced green onions 1 tsp. minced garlic Directions: For Grits: Combine chicken broth and grits in c\Zooking pot; stir to combine. Cover and cook on Rice Cooker setting until b\Zroth is absorbed. Transfer cooked grits to serving bowl; stir in cheese. Cover and keep warm while preparing shrimp. For Shrimp: Place bacon, peppers and ga\Zrlic in cooking pot. Cook on Sauté funct\Zion \b to 8 minutes, stirring occasionally, until bacon is almost crisp and vegetables are tender. Add in shrimp and s\Zauté for 3 to 4 more minutes until shrimp ar\Ze pink in color. To serve, divide grits betw\Zeen 4 plates; top with shrimp mix\Zture. CLASSIC CHICKE\f STEW Servings: 5 (2 cups each) Ingredients: 1 ½ lbs. boneless chicken cut into 1-inch cubes 2 (10.75 oz) cans condensed cream of chicken with herbs soup\Z 1 cup water 4 medium carrots, cut in 1-inch\Z pieces (about 1 ½ cups) 4 medium red skin potatoes, quartered 3 stalks celery, sliced (about 1 ½ cups) 2 medium leeks, ha\Zlved and sliced ½ tsp. coarsely ground black pepper 1 ½ cups frozen cut green beans Directions: Combine all ingredients, except frozen green beans in cooking bowl in order listed. Place bowl into rice cooker and plug in the\Z appliance; the Warm indicator light will come on. Push down the control switch to Cook. Place the lid on the c\Zooker. Cook for 45 minutes. Stir in frozen green beans; place the lid back on \Zthe cooker and cook an additional \Z10 minutes. Serve immediately.
18 TERIYAKI SALMO\f Servings: 4 Ingredients:1 lb. salmon fillets, \Zcut into 4 pieces 1/3 cup teriyaki marinade 2 cups dry white rice 1 cup snow peas 4 green onions cut int\Zo 1-inch pieces 1 (8 oz.) can mandarin o\Zranges, drained 1 tsp. kosher salt ¼ tsp. black pepper 2 cups cooked rice ¼ cup toasted sliced almonds Directions: Place salmon and marin\Zade in shallow dish. Turn fish to coat both sides. Cover and refrigerate 30 min. Place salmon, snow peas and green onions in steamer basket; place in rice cooker bowl. And cover with lid. Plug in rice cooker and push the control switch down to cook. Cook 1\b to 18 min. or until\Z salmon is done (1\Z45°F) adding oranges during the last 2 min. of cooking. Serve over rice garnished with a\Zlmonds. APPLE SPICED STEEL CUT OATMEAL Servings: 4 Ingredients: 2 medium apples, cored, peeled and diced 1 Tbsp. butter 2 cups water 2 cups milk 1 cup steel cut oats 1 / 3 cup brown sugar 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. salt Place butter in cooking pot; cover and cook on Sauté until\Z melted. Add apples and cook, covered 5 min. or until\Z tender, stirring once half way through cooking. Stir in remaining ingredients. Cover and cook on Rice Cook setting, 30 to 40 minutes, or to desired texture, stirring occasionally during \Zcooking. The rice cooker will switch to warm after about 35 minutes. Let stand 5 min. before serving. Top with additional\Z milk, sugar, nuts, raisins or other fruit, if de\Zsired.
19 STEAMED PORK DUMPLI\Z\fGS Servings: 9 (4 dump\Zlings each) Ingredients:½ lb. ground pork 1 cup minced bok choy ¼ cup minced green onion 1 tbsp. grated fresh ginger 1 large clove garlic, minced ¼ tsp. pepper ¼ tsp. salt 3\b wonton wrappers 3 Tbsp. low sodium soy sauce 1 tsp. rice wine vinegar ¼ tsp. sesame oil 1 medium clove garlic, minced Directions: Combine pork, bok c\Zhoy, green onions, ginger\Z, large minced garlic clove, pepper and salt in\Z large bowl. Blend well. Place about tablespoon\Z of pork filling in\Z center of 1 wonton wrapper. Lightly moisten edges of wrapper with pastry brush or finger\Z. Fold wrapper in half to form a triangle. Press edges to seal. Repeat process, making about 3\b dumplings. Add 1 ½ cups cold water to rice cooking bowl. Place cooking bowl in rice cooker. Lightly oil steamer basket. Arrange dumplings in \Zbasket about ½ -inch apart. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug applia\Znce into electric outlet.\Z Push down the control switch to Cook. Steam dumplings for \b minutes or until dumpli\Zngs are translucent and filling is just cooked through. Repeat with remaining dumplings\Z. Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesam\Ze oil; set aside. Garnish with toasted sesame seeds.
20 For service, repair or any questions regarding your appliance, call the appropriate 800 number listed within this sec\Ztion. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.\Z \bwo-Year Limited Warranty (Applies only in the\o United States and Canada) What does it cover? • Any defect in material or workmanship provided; however, Spectrum Brands, Inc.’s liability will not exceed the purchase price of product. For how long? • Two years from the date of original purchase with proof of purchase. What will we do to help you? • Provide you with a reasonably similar replacement product that is either new or factory refurbished. How do you get service? • Save your receipt as proof of date of sale. • Visit the online service website at www.prodprotect.com/applica, or call toll-free 1-800-231-9786, for general warranty service. • If you need parts or accessories, please call 1 - 8 0 0 -73 8 - 0245 . What does your warranty not cover? • Damage from commercial use • Damage from misuse, abuse or neglect • Products that have been modified in any way • Products used or serviced outside the country of purchase • Glass parts and other accessory items that are packed with the unit • Shipping and handling costs associated with the replacement of the unit • Consequential or incidental damages (Please note, however, that some states do not allow the exclusion or limitation of consequential or incidental damages, so this limitation may not apply to you.) How does state law relate to this warranty? • This warranty gives you specific legal rights. You may also have other rights that vary from state to state or province to province. WARRAN\bY INFORMA\bION