RC6438 - Rice cooker BLACK & DECKER - Free user manual and instructions

USER MANUAL RC6438 BLACK & DECKER

38-Cup Commercial Rice Cooker and Steamer

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Accessories/Parts (USA/Canada) 1-800-738-0245

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.
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.
To disconnect, turn any control to "off", then 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.

COMMERCIAL & HOUSEHOLD USE SAVE THESE INSTRUCTIONS.

GROUNDED PLUG

As a safety feature, this product is equipped with a grounded plug, which will only fit into a three-prong outlet. Do not attempt to defeat this safety feature. Improper connection of the grounding conductor may result in the risk of electric shock. Consult a qualified electrician if you are in doubt as to whether the outlet is properly grounded.

CAUTION: To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.

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 or in Latin America by an authorized service center.

Product may vary slightly from what is illustrated.

1. Lid handle
2. Stainless steel lid with viewing window (Part# RC6438-01)
3. Lid vents
4. Steamer basket (Part# RC6438-03)
5. Cool-touch side handles
   † 6. Cooking bowl with water level marks (inside) (Part# RC6438-04)
6. Cool-touch side handles
7. KEEP WARM indicator light
8. COOK indicator light
9. ON switch
   †11. Rice measure (Part# RC6438-05)
   †12. Serving scoop (Part# RC6438-06)
   † Consumer replaceable/removable parts

How to Use

This appliance is for commercial and household use only.

GETTING STARTED

Remove all packing material and stickers from the product.
Remove and save literature.
- Wash and dry all removable parts as instructed in CARE AND CLEANING section of this manual.
Place appliance on a flat, stable surface.

COOKING RICE

1. Measure desired amount of rice to be cooked using rice measure provided; do not use standard 1 cup measuring cup (A). (The rice measure provided holds 2/3 cup uncooked rice - about 5.5 oz, or 150 grams.) This rice cooker can cook up to 25 measures of uncooked rice and yield a maximum of about 50, 8 oz. cups of cooked rice.
2. Place rice in the cooking bowl.

NOTE: Use only the cooking bowl provided with this appliance to cook rice.

1. Using the water level markings on the inside of the cooking bowl as a guide, add the amount of water that matches the number of measures of rice to be cooked. For example, if preparing 15 measures of rice, add water to 15 cup water level mark. Adding too much water may make the appliance boil over.
2. Add butter or oil and desired seasonings.

NOTE: The first time you prepare rice use the handy rice cooking chart included in the Use and Care on pages 6 and 7. For softer, fluffy rice add a little more water; for rice that is more firm and has a drier texture add a little less water.

1. Before placing cooking bowl into rice cooker, he sure the heating plate and outside surface of the cooking bowl are clean and dry. Avoid having rice kernels or other foods fall into the rice cooker.
2. Insert cooking bowl into rice cooker.
3. Place lid on the cooking bowl. For best results always keep lid on while cooking.

NOTE: As rice cooks, steam will escape through the vents in the lid (B). Place lid on rice cooker so vents are facing away from cabinets and walls. Do not place hands over steam vents while rice is cooking or has finished cooking; the hot steam may burn.

1. Uncoil cord and plug into standard electrical outlet. The KEEP WARM indicator light comes on.

2. Press down the switch. The COOK indicator light comes on and cooking begins. As the rice cooks and expands, steam comes out through the steam vents on the lid.

3. When rice is cooked, the COOK indicator light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. The KEEP WARM indicator light will stay on until the appliance is unplugged.

NOTE: Do not try to stop the rice cooker from switching to the KEEP WARM mode. Do not try to press the switch once the KEEP WARM cycle has begun.

1. For best results, let the cooked rice rest for 15 minutes, covered, to further steam the rice. If holding cooked rice longer than 30 minutes, stir rice occasionally to prevent browning of rice on the bottom of the cook bowl. Just before serving, remove lid and fluff rice.

CAUTION: When removing the lid always lift it away from the body to prevent getting burned from the hot steam.

NOTE: Use serving scoop provided with appliance to prevent damage to nonstick surface of the cooking bowl.

1. Unplug appliance when not in use.

STEAMER BASKET

Refer to cooking chart on pages 7 and 8 for suggestions on cooking times and seasonings.

1. Using a standard liquid measuring cup, pour about 6 cups of cold tap water into cooking bowl. Add seasoning if desired.

1. Place food to be cooked in the steamer basket leaving some of the holes exposed to allow for steam to penetrate food.
   NOTE: When steaming foods that may completely cover the holes in the steamer, place a cooling rack (not included) on the bottom of the steamer basket before adding the food to allow the steam to cook the food evenly (C).
2. Place basket on top of cooking bowl (D).
   NOTE: Before placing cooking bowl into rice cooker, he sure the heating plate and outside surface of the cooking bowl are clean and dry. Avoid having any food fall into the rice cooker.
3. Cover with lid. Always keep lid on while steaming.

NOTE: As food cooks, steam will escape through the vents in the lid (E). Place lid on steamer basket so vents are facing away from cabinets and walls. Do not place hand over steam vents while food is cooking; the hot steam may burn.

1. Plug cord into standard electrical outlet. The KEEP WARM indicator light comes on.
2. Press down the switch. The COOK indicator light comes on and cooking begins.

NOTE: When steaming foods, the COOK indicator light is not intended to be an indication of cooking time. Always use a kitchen timer and do not leave these foods unattended.

E 7. Steaming time will vary depending upon type and amount of food to be cooked.

1. Use a kitchen timer and begin checking vegetables after about 10 minutes.
2. When cooking is completed remove food and serve. Unplug appliance.

MAKING SOUPS AND STEWS

1. Combine foods to be cooked in the cooking bowl provided with this appliance. Do not use another bowl. Stir with wooden spoon or rubber spatula to distribute food evenly.
2. Use only boneless meats cut in cubes no larger than 112 inches. It is not necessary to brown meats first, but this does add more flavor.
3. Do not overfill the cooking bowl.
4. For best results, select dishes that can be prepared in less than 1 hour.
5. If using frozen vegetables, they only require about 5 to 10 minutes to cook. Add them near the end of the cooking time.
6. Always use a kitchen timer when preparing foods with a sauce.

NOTE: The COOK indicator light is not intended to be an indication of cooking time for soups and stews.

1. Do not hold soups and stews in the KEEP WARM cycle. Unplug the unit once the food is finished cooking.

RICE COOKING CHART

If desired, add butter or oil and seasonings after water has been added and before cooking begins. Allow rice to rest 15 minutes on KEEP WARM before serving.

Use rice measure included in package, which is 5.5 oz, or 2/3 cup.

FOR WHITE LONG GRAIN, ARBORIO, TEXMATI, YELLOW OR MEDIUM GRAIN RICE

AMOUNT OF RICE	AMOUNT OF WATER	APPROX. COOKING	AMOUNT OF COoked RICE TIME	IN 8-OUNCE CUPS
5 rice measures	to the 5 cup mark		15 to 18 minutes	8 to 10 cups
10 rice measures	to the 10 cup mark		20 to 25 minutes	16 to 18 cups
15 rice measures	to the 15 cup mark		22 to 28 minutes	24 to 28 cups
20 rice measures	to the 20 cup mark		29 to 32 minutes	34 to 36 cups
25 rice measures	to the 25 cup mark		34 to 37 minutes	44 to 47 cups

FOR JASMINE OR BASMATI RICE

5 rice measures	to the 5 cup mark	16 to 18 minutes	7 to 9 cups
10 rice measures	to the 10 cup mark	17 to 19 minutes	16 to 18 cups
15 rice measures	to the 15 cup mark	20 to 22 minutes	23 to 25 cups
20 rice measures	to the 20 cup mark	29 to 32 minutes	35 to 37 cups
25 rice measures	to the 25 cup mark	34 to 38 minutes	45 to 48 cups

FOR SMALL GRAIN OR PEARL RICE

5 rice measures	to the 3 cup mark	17 to 19 minutes	7 to 9 cups
10 rice measures	to the 10 cup mark	18 to 21 minutes	17 to 20 cups
15 rice measures	to the 15 cup mark	23 to 27 minutes	24 to 27 cups
20 rice measures	to the 20 cup mark	27 to 30 minutes	33 to 37 cups
25 rice measures	to the 25 cup mark	31 to 33 minutes	43 to 47 cups

FOR CONVERTED OR PAR-BOILED RICE

5 rice measures	to the 5 cup mark	18 to 21 minutes	8 to 10 cups
10 rice measures	to the 10 cup mark	22 to 27 minutes	16 to 18 cups
15 rice measures	to the 15 cup mark	27 to 31 minutes	24 to 27 cups
20 rice measures	to the 20 cup mark	30 to 34 minutes	34 to 37 cups
25 rice measures	to the 25 cup mark	33 to 37 minutes	42 to 45 cups

FOR BROWN RICE

5 rice measures to the 5 cup mark + % cup	17 to 30 minutes	7 to 9 cups
10 rice measures to the 10 cup mark + % cup	35 to 38 minutes	17 to 20 cups
15 rice measures to the 15 cup mark + % cup	37 to 40 minutes	26 to 29 cups
20 rice measures to the 20 cup mark + % cup	44 to 48 minutes	30 to 34 cups
25 rice measures to the 25 cup mark + % cup	46 to 50 minutes	42 to 46 cups
FOR WILD RICE
5 rice measures 9 cups 42 to 62 minutes 9 to 11 cups
10 rice measures 18 cups 2 hours and 18 to 20 cups 36 to 40 minutes
FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE
3 pkgs. (16 oz. ea.) + % cup	to the 15 cup mark	34 to 38 minutes	22 to 24 cups

VEGETABLE, FISH AND POULTRY COOKING CHART

VEGETABLE	AMOUNT	PREPARATION	TIME	SUGGESTIONS
Fresh asparagus	3 lbs.	Whole spears	12 to 14 minutes	Season with lemon slices, salt and pepper
Fresh green beans	3 lbs.	Whole	16 to 18 minutes	Season with dill, salt and garlic pepper
Fresh beets	2 lbs./8 cups	Peeled and cut into wedges	24 to 26 minutes	Add orange peel, salt and pepper
Fresh broccoli	3 lbs.	Broken into florets	16 to 18 minutes	Add sliced garlic and fresh thyme leaves
Fresh carrots	3 lbs.	Peeled and cut into chunks	22 to 24 minutes	Season with fresh dill and parsley
Fresh cauliflower	2 heads/8 cups	Cut into florets	24 to 26 minutes	Serve garnished with buttered bread crumbs
Fresh corn on the cob	10 ears	Broken in half	15 to 17 minutes	Season with chives or parsley
Sugar snap or snow peas	3 lbs. or 7 cups	Trimmed and left whole	16 to 18 minutes	Serve drizzled with soy sauce and chopped green onions
Peppers	6 large	Cut in strips	16 to 18 minutes	Season with chopped garlic and cilantro
Potatoes	4 lbs.	Cut in wedges	24 to 26 minutes	Season with chopped rosemary, salt and garlic pepper

Yellow squash and zucchini

8 cups

Sliced

16 to 18 minutes

Serve with sliced tomatoes and shredded Parmesan cheese

FISH
HELPFUL HINTS

Add lemon slices to water in the cooking bowl.
Salmon	2½ lbs.	1 fillet, halved	16 to 19 minutes	Season with fresh dill and chives
Shrimp	4½ lbs.	Peeled and devined	14 to 16 minutes	Serve with tartar or cocktail sauce
POULTRY
Chicken breasts	4 lbs.	Boneless and skinless	36 to 40 minutes	Season with Kosher salt and garlic pepper

• Although the rice measure holds about 5.5 ounces of uncooked rice, the cooked rice is given in 8-ounce cup measures.
• 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. Use about 14 tsp. Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool, dark place.
• Brown rice has a limited shelf life; store it for no more than 1 month before using.
• If allowing rice to stand on KEEP WARM in the rice cooker for prolonged periods of time, stir occasionally to prevent rice from browning on the bottom.

TROUBLESHOOTING

PROBLEM	POSSIBLE CAUSE	SOLUTION
Some kernels of rice do not seem fully cooked.	The rice was not allowed to finish cooking.	Once switch on rice cooker changes to KEEP WARM allow rice to rest for 15 minutes before serving.
Rice cooking bowl not as clean as I would like.	Starch builds up on sides and bottom of bowl.	Fill bowl with hot soapy water and let stand several minutes; then use a nylon scrubber along sides and bottom. Rinse.
Rice boils over.	Too much rice is being cooked.	Make sure to cook no more than the maximum amount suggested in this Use & Care. The amount of rice to be cooked should match the marking on the bowl.
Rice is too dry.	Too much rice or not enough water.	Use the rice measure cup that comes with the appliance. The rice measure provided holds2/3cup of uncooked rice - about 5 oz. or 150 grams.
PROBLEM POSSIBLE CAUSE SOLUTION
Rice is gummy. Too much water or not enough rice.		Add water to match markings on the rice bowl. Do not use a liquid measuring cup.
Water boils over sides of rice cooker when steaming foods.	Holes in steaming basket are covered by food.	Place a cooling rack in bottom of steaming basket and place food on that rack.

RECIPES

JAMBALAYA

10 measures long grain white rice
Water
4 cans (14½ oz. ea.) undrained diced tomatoes
2 lbs. cooked smoked sausage, cut into ¼-inch slices
_2 cup dried minced onion
14 cup dried parsley
14 cup dried beef bouillon granules (4 bouillon cubes)
4 bay lcavcs
2 tsp. garlic powder
2 tsp. dried thyme leaves, crushed
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. salt

Place rice in cooking bowl of rice cooker. Add enough water to come to the 10 line on the inside of the rice bowl. Add remaining ingredients in order listed. Stir to blend ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance. Push down the switch; COOK indicator light comes on.

When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM for 15 minutes.

Just before serving remove bay leaves and garnish with chopped parsley, if desired.

Makes about 25 cups (about 12 servings).

PAELLA

10 measures yellow rice mix

2 cans (12 oz. ea.) beer

Water

2 lbs. shrimp, peeled and veined

1 Ib. tilapia or other firm white fish

1 can (14%) oz.) undrained diced tomatoes

2 large green peppers, seeded and diced

cup olive oil

4 bay leavcs

1 tsp. salt

1 tsp. black pepper

Place rice in cooking bowl. Add beer and enough water to come to the 10 line on the inside of the rice bowl. Add remaining ingredients in order listed. Stir to blend ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance. Push down the switch; COOK indicator light comes on.

When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM for 15 minutes.

Just before serving remove bay leaves and garnish with chopped cilantro, if desired.

Makes about 25 cups (about 12 servings).

COCONUT CHICKEN CURRY

10 measures packaged, jasmine rice
2 cans (14 oz. ea.) coconut milk
Chicken broth or water
2 lbs. boneless chicken breast, cubed
3 large onions, sliced
2 large jalapenos, seeded and minced
6 tbsp. curry powder
2 tbsp. salt
1½ tbsp. grated fresh ginger
1 tbsp. black pepper
112 tsp. ground cumin
2 cups coarsely chopped cashews
1 cup chopped cilantro

Place rice in cooking bowl of rice cooker. Add the coconut water from the top of each can of coconut milk to the rice. Add enough chicken broth or water to the 10 line on the inside of the rice bowl. Add remaining ingredients including reserved coconut milk in order listed, except cashews and cilantro. Stir to blend ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance. Push down the switch; COOK indicator light comes on.

When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM for 15 minutes.

Just before serving garnish with cashews and cilantro.

Makes about 25 cups (about 12 servings).

CRANBERRY CRUNCH CHICKEN SALAD

4 lbs. boneless and skinless chicken breasts

1 pkg. (6 oz.) sweetened dried cranberries

114 cups chopped toasted pecans

112 cups diced celery

1 bunch green onions, sliced

1 tbsp. grated orange peel

1 tbsp. grated lemon peel

34 tsp. salt

14 tsp. black pepper

114 cups mayonnaise

Juice from 1 orange

Juice from 1 lemon

Place 4 cups water in bowl of rice cooker. Top with steamer basket and place chicken in basket making; sure all holes are not covered. Place cover on appliance. Plug in the appliance; the KEEP WARM light will come on. Push down the switch; COOK indicator light comes on.

Set a kitchen timer and steam chicken for 30 minutes or until chicken tests done.

Remove from steamer basket. Place in bowl and cover with plastic wrap. Refrigerate several hours or overnight.

Cube cooked chicken and combine with next 8 ingredients in large bowl. In smaller bowl, blend mayonnaise with orange and lemon juice; blend until smooth. Pour over chicken mixture. Toss to blend well. Serve on crisp greens or cover and chill until ready to serve.

Makes about 12 cups.

CHICKEN TERIYAKI WITH BROWN RICE

2 lbs. boneless chicken breasts, diced

2 cups bottled teriyaki sauce

5 measures brown rice

Water

1 bunch broccoli

2 large red peppers, seeded and cut in strips

3 green onions, sliced

1% tsp. salt

2 tbsp. toasted sesame seeds

Place chicken in plastic bag. Add teriyaki sauce. Seal bag and toss to coat chicken. Refrigerate 30 minutes or until ready to cook.

Place rice in cooking bowl. Add enough water to come to the 10 line on the inside of the rice bowl. Add remaining ingredients including chicken and marinade in order listed, except sesame seeds. Stir to blend ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance. Push down the switch; COOK indicator light comes on.

When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM for 15 minutes.

Just before serving garnish with sesame seeds.

Makes about 8 servings.

BROWN RICE WITH MUSHROOMS AND CRANBERRIES

1 pkg. (8 oz.) mushrooms, quartered

2 medium onions, chopped

6 tbsp. butter or margarine

10 measures packaged brown rice mixture

Chicken broth or water

1 pkg. (8 oz.) sweetened dried cranberries

12 cup chopped parsley

1 tsp. salt

1/2 tsp. coarsely ground black pepper

14 cup toasted chopped pecans

Heat butter in Black & Decker® Electric Skillet. Brown mushrooms and cook onions until tender.

Place rice in cooking bowl. Add enough chicken broth or water to come to the 10 line on the inside of the rice bowl. Stir in mushroom mixture. Add remaining ingredients in order listed, except pecans. Stir to blend ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance. Push down the switch; COOK indicator light comes on.

When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM for 15 minutes.

Just before serving stir in pecans.

Makes about 15 cups.

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel.

• Unplug the unit before cleaning and let it cool completely.
• Never immerse the unit in water or other liquid.
• Wash the cooking bowl, lid, serving scoop and rice measure in hot, soapy water or in the dishwasher. 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.

Helpful Tip: Since the rice cooking bowl has a nonstick coating, try this method: add hot, soapy water and allow the bowl to stand for several minutes. This releases any food particles and with just a wipe of a sponge or plastic scrubber the bowl is perfectly clean.

• Wipe the interior of the unit with a dry cloth. Clean the outside surface with a damp cloth and dry thoroughly.
• If water accidentally gets into the switch area or onto the heating plate, allow to dry thoroughly before using the rice cooker.

IMPORTANT MISES EN GARDE

CARI DE POULET AU COCO

For service, repair or any questions regarding your appliance, call the appropriate "800" number on the cover of this book. Do not return the product to the place of purchase. Do not mail the product back to the manufacturer nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.

One-Year Limited Warranty

(Appplies only in the United States and Canada)

What does it cover?

• Any defect in material or workmanship; provided; however, Applica's liability will not exceed the purchase price of the product.

For how long?

One year after the date of original 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 the date of sale.
• Check our on-line service site at www.prodprotect.com/applica, or call our toll-free number, 1-800-231-9786, for general warranty service.
  If you need parts or accessories, please call 1-800-738-0245.

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, and you may also have other rights that vary from state to state or province to province.

;NECESITA AYUDA?

Copyright © 2007 Applica Consumer Products, Inc.

Made in People's Republic of China

Printed in People's Republic of China

Importado por:

APPLICA DE MEXICO, S. DE R. L. DE C. V.

Col. Chapultepec Morales, Mexico D.F.

Deleg. Miguel Hidalgo

CP 11570

MEXICO