Black & Decker RC880 manual add an additional 6 ounces 3/4 cup

RC880Pub1000003050 6/28/06 2:11 PM Page 6

C

3-HEATER SYSTEM

EMPTYING CONDENSATION CATCHER

1.Remove and empty the condensation catcher after each use.

2.To clean the condensation catcher, remove it by inserting your hand into the opening from underneath it. Grip the condensation catcher and pull up (C).

6 rice measures	to 6 mark	26 to 30 minutes	12 to 14 cups
7 rice measures	to 7 mark	28 to 34 minutes	14 to 16 cups
8 rice measures	to 8 mark	30 to 36 minutes	15 to 19 cups
9 rice measures	to 9 mark	30 to 38 minutes	16 to 21 cups
10 rice measures	to 10 mark	31 to 40 minutes	18 to 24 cups

The improved 3-Heater System warms from the top, sides, and bottom so that rice may be held for up to 18 hours while remaining moist and fluffy throughout.

STEAMING BASKET

1.The steamer basket holds up to 8 cups of cut-up vegetables or other foods.

2.Fill the cooking bowl with about 1-1/2 cups (12 fl. oz./350 ml) of water using a standard measuring cup.

3.Place vegetables or other food in the steamer basket, and position the basket on top of the cooking bowl.

4.Close the lid. Press down until you hear a click.

Note: Always keep the lid closed while cooking.

5.Plug unit into a standard electrical outlet. The Warm light will come on.

6.Press the Cook button to begin cooking.

7.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.

8.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 Warm mode.

Important Tips:

•During cooking, a thin crust may develop on the rice at the bottom of the bowl. If you do not like rice with crust, you can easily peel it off from the nonstick cooking bowl 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.

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	16 to 20 minutes	4 to 5 cups
3 rice measures	to 3 mark	18 to 24 minutes	5 to 6 cups
4 rice measures	to 4 mark	20 to 26 minutes	7 to 10 cups
5 rice measures	to 5 mark	24 to 28 minutes	10 to 12 cups

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 *	40 to 46 minutes	10 to 11 cups
6 rice measures	to 6 mark *	46 to 48 minutes	13 to 14 1/2 cups
7 rice measures	to 7 mark *	48 to 52 minutes	14 to 16 cups
8 rice measures	to 8 mark *	48 to 56 minutes	16 to 18 1/2 cups
9 rice measures	to 9 mark *	50 to 60 minutes	17 to 20 cups
10 rice measures	to 10 mark *	52 to 62 minutes	21 to 23 cups

* add an additional 6 ounces (3/4 cup)

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 27 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	27 to 31 minutes	10 to 11 cups
6 rice measures	to 6 mark	28 to 32 minutes	12 to 14 cups
7 rice measures	to 7 mark	32 to 36 minutes	14 to 16 cups
8 rice measures	to 8 mark	32 to 38 minutes	16 to 17 cups
9 rice measures	to 9 mark	32 to 40 minutes	17 to 19 cups
10 rice measures	to 10 mark	33 to 40 minutes	18 to 20 cups

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