Black and Decker 14 Cup Rice Cooker RCS614 User Manual

							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