Black and Decker 16CUP MULTIUSE RICE COOKER RC446 User Manual

							
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
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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
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







 
						

							
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. 
						

							
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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
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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