Black & Decker RC506 Guide D'utilisation Et D'entretien page 6

OATME AL O R HOT C E R E A L S
• Steel Cut Oats work best .
• Do not fill bowl more than half way with liquids, as the oatmeal will
expand during the cooking process .
• For even heating, stir occasionally .
• When the oatmeal is done, the rice cooker will switch to warm .
Please note that this is for well-done oatmeal . If you prefer a different
consistency, monitor the cooking process to manually switch to warm for
desired results .
• Choose recipes that will cook in 1 hour or less .
If desired, add seasonings and oil or butter with rice before adding water .
Allow rice to rest on warm at least 15 minutes before serving .
AMOUNT OF RICE AMOUNT OF
WATER
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW, OR MEDIUM GRAIN RICE
1 rice measure to 1 mark
2 rice measures to 2 mark
3 rice measures to 3 mark
FOR BROWN RICE
1 rice measure 1 ½ cups
2 rice measures 3 cups
For other types of grains not listed in the cooking chart, follow package
directions .
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APPROX. YIELD
COOKING TIME (standard
8 oz. cups)
19 to 24 minutes 1 .8 cups
21 to 26 minutes 3 .5 cups
23 to 28 minutes 5 .3 cups
26 to 31 minutes 2 .3 cups
28 to 33 minutes 4 .5 cups
CHA RT FOR ST E AME D V EGE TAB L E S
Steam using 1 to 1 ½ cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE AMOUNT PREPARATION
Fresh ¼ lb . Wash; break off
Asparagus woody base where
spears snap easily .
¼ lb .
Fresh Green Leave whole, trim
Beans end or cut into 2-inch
pieces .
Fresh Beets ½ lb . (about Remove stem and
(quartered) 2 medium) root ends . Peel and
cut into wedges .
½ lb .
Fresh Broccoli Cut into florets .
Brussels 2 cups Cut a cross in the
Sprouts base of each sprout .
Cabbage ½ lb . Cut in wedges .
Carrots ¼ lb . Slice .
Cauliflower ¼ lb . Cut into florets .
Corn 2 ears Cut in half .
Snow peas or ¼ lb . Trim and leave whole .
Sugar Snap
Peas
New potatoes 3 medium Cut in half .
(about ½ lb .)
(red)
Fresh leaf 2 cups, Use whole leaves .
spinach firmly
packed
Butternut 2 cups Peel and cut into
squash 1-inch cubes .
Summer ½ lb . Slice .
Squash
(yellow squash
or zucchini)
TIME SUGGESTIONS
10 to 12 Season with
minutes salt, pepper, and
grated lemon peel .
14 to 16 Season with salt,
minutes pepper, and freshly
snipped dill .
26 to 28 Serve with butter .
minutes
14 to 16 Season with
minutes salt, pepper, and
grated lemon peel .
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts .
24 to 26 Garnish with
minutes crumbled, cooked
bacon .
18 to 20 Season with salt,
minutes pepper, and grated
orange peel .
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs .
15 to 20 Serve with butter
minutes and spices .
10 to 12 Serve with minced
minutes green onions and
drizzled with soy
sauce .
24 to 26 Toss with butter
minutes and parsley .
10 to 12 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices .
14 to 16 Season with salt
minutes and garlic pepper
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