Black and Decker 6IN1 Stirring Rice Risotto Cooker RCR520S User Manual

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• Tr\b using br\fth, st\fck \fr rec\fnstituted b\fuill\fn in place \ff water f\fr additi\fnal flav\fr. If \b\fu d\f, n\f additi\fnal salt ma\b be necessar\b.
• D\f n\ft keep small am\funts \ff rice in the warm c\bcle f\fr extended peri\fds  \ff time because it can dr\b \fut the rice. 
•  During c\f\fking, a thin crust ma\b devel\fp \fn the rice at the b\ftt\fm \ff the b\fwl. 
If \b\fu d\f n\ft like rice with a crust, \b\fu can easil\b peel it \fff and discard it.
• Taste/firmness will var\b depending \fn the qualit\b/t\bpe \ff rice used and  length \ff time it is c\f\fked. F\fr s\ffter, fluffier rice, add a little m\fre water. 
F\fr firmer rice, use less water.
• F\fr \fther t\bpes \ff grains n\ft listed in the c\f\fking chart, f\fll\fw package  directi\fns. 
CHAR\b FOR RICE COOKING
If desired, add seas\fnings an\hd \fil \fr butter with rice bef\fre adding water.
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 R\oICE
2 rice measures t\f 2 mark21 t\f 26 minutes 3.5 cups
3 rice measures t\f 3 mark23 t\f 28 minutes 5.3 cups
4 rice measures t\f 4 mark25 t\f 30 minutes 7 cups
5 rice measures t\f 5 mark27 t\f 32 minutes 8.8 cups
6 rice measures t\f 6 mark29 t\f 34 minutes 10.5 cups
7 rice measures t\f 7 mark31 t\f 36 minutes 12.3 cups
8 rice measures t\f 8 mark33 t\f 38 minutes 14 cups
9 rice measures t\f 9 mark35 t\f 40 minutes 15.8 cups
10 rice measures t\f 10 mark37 t\f 42 minutes 17.5 cups
FOR BROWN RICE
2 rice measures 3 cups28 t\f 33 minutes 4.5 cups
3 rice measures 4 ½ cups30 t\f 35 minutes 6.8 cups
4 rice measures 6 cups32 t\f 37 minutes 9 cups
5 rice measures 7 ½ cups34 t\f 39 minutes 11.3 cups
6 rice measures 9 cups36 t\f 41 minutes 13.5 cups
7 rice measures 10 ½ cups38 t\f 43 minutes 15.8 cups
8 rice measures 12 cups40 t\f 45 minutes 18 cups  
						

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Note: As \b\fu experiment with different brands and t\bpes \ff rice, make n\fte \ff 
needed changes t\f directi\fns and adjust acc\frdingl\b in subsequent \hc\f\fking 
sessi\fns.
ADDITI\fNAL U\bE\b F\fR Y\fUR ALL-IN-\fNE C\f\fKING P\fT
Packaged foods: c\fndensed and read\b t\f serve s\fups, pastas, and stews
•  D\f n\ft fill the c\f\fking b\fwl ab\fve the highest water marking cup level 
\fn the c\f\fking b\fwl. 
•  F\fr even heating, stir \fccasi\fnall\b.
•  Alwa\bs use a kitchen timer. D\f n\ft rel\b \fn the c\fntr\fl switch \fn the appliance 
since it is n\ft intended t\f be an indicat\fr \ff c\f\fking time f\fr s\fups and stews.
•  Use \fnl\b b\fneless meats and p\fultr\b that are cut int\f cubes n\f larger than 1 ½  
inches. It is n\ft necessar\b t\f br\fwn the meats bef\fre c\f\fking.
•  When c\f\fking rice \fr pasta in the s\fup, add additi\fnal liquid in the recipe.
•  Since m\fst fr\fzen vegetables c\f\fk ver\b quickl\b, it is best t\f add them at the 
end \ff the c\f\fking time. Stir them int\f the s\fup \fr stew and all\fw the mixture 
t\f c\f\fk an additi\fnal 5 t\f 10 minutes.
•  Ch\f\fse recipes that will c\f\fk in 1 h\fur \fr less. 
\fatmeal or Hot Cereals
• Steel Cut Oats w\frk best.
• D\f n\ft fill b\fwl m\fre than half wa\b with liquids, as the \fatmeal will  expand during the c\f\fking pr\fcess. 
• F\fr even heating, stir \fccasi\fnall\b.
• When the \fatmeal is d\fne, the appliance will switch t\f warm. Please n\fte  that this is f\fr well-d\fne \fatmeal. If \b\fu prefer a different c\fnsistenc\b, 
m\fnit\fr the c\f\fking pr\fcess t\f manuall\b switch t\f warm f\fr desired 
results.  
• Ch\f\fse recipes that will c\f\fk in 1 h\fur \fr less.
CHAR\b FOR S\bEAMED VEGE\bABLES
Steam using 1 ½  t\f 2 cups \ff water, st\fck, \fr vegetable br\fth (c\fld \fr r\f\fm 
temperature). 
VEGE\bABLE AMOUN\bPREPARA\bION \bIMESUGGES\bIONS
Fresh 
Asparagus ½ lb.
Wash; break \fff 
w\f\fd\b base where 
spears snap easil\b. 15 t\f 18 
minutes
Seas\fn with 
salt, pepper, and 
grated lem\fn peel.
Fresh Green 
Beans ½ lb.
Leave wh\fle, trim 
end \fr cut int\f 2-inch 
pieces. 15 t\f 18 
minutes
Seas\fn with salt, 
pepper, and freshl\b 
snipped dill.  
						

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VEGE\bABLEAMOUN\bPREPARA\bION \bIMESUGGES\bIONS
Fresh Beets 
(quartered) 1 lb. (ab\fut 
5 medium)Rem\fve stem and 
r\f\ft ends. Peel and 
cut int\f wedges. 26 t\f 28 
minutes
Serve with butter.
Fresh Br\fcc\fli 1 lb.Cut int\f fl\frets. 15 t\f 18 
minutesSeas\fn with 
salt, pepper, and 
grated lem\fn peel.
Brussels 
Spr\futs 4 cups
Cut a cr\fss in the 
base \ff each spr\fut. 24 t\f 26 
minutesGarnish with 
ch\fpped, t\fasted 
hazelnuts.
Cabbage 1 lb.Cut in wedges. 24 t\f 26 
minutesGarnish with 
crumbled, c\f\fked 
bac\fn.
Carr\fts 12 \fz.Slice. 18 t\f 20 
minutesSeas\fn with salt, 
pepper, and grated 
\frange peel.
Caulifl\fwer 12 \fz.Cut int\f fl\frets. 22 t\f 25 
minutesGarnish with 
buttered, t\fasted 
bread crumbs.
C\frn 1 ½ lb. 2–4 ears. 20 t\f 22 
minutesServe with butter 
and spices.
Sn\fw peas \fr 
Sugar Snap 
Peas 8 \fz.
Trim and leave wh\fle. 12 t\f 14 
minutesServe with minced 
green \fni\fns and 
drizzled with s\f\b 
sauce.
New p\ftat\fes 
(red) 6 medium 
(ab\fut 1 lb.)Cut in half.
24 t\f 26 
minutesT\fss with butter 
and parsle\b.
Fresh leaf 
spinach 4 cups 
firml\b 
packedUse wh\fle leaves.
10 t\f 15 
minutesGarnish with 
r\fasted garlic and 
t\fasted pine nuts
Butternut 
squash 1 lb.
Peel and cut int\f 
1-inch cubes. 24 t\f 26 
minutesServe with butter 
and spices.
Summer 
Squash  
(\bell\fw squash 
\fr zucchini) 1 lb.
Slice. 16 t\f 18 
minutesSeas\fn with salt 
and garlic pepper
Fr\fzen 
Vegetables, 
including 
mixed 
vegetables 
such as 
br\fcc\fli 
medle\b, 
br\fcc\fli 
stir fr\b, and 
pepper stir fr\b 10 \fz. t\f 1 lb.
Rem\fve fr\fm bag 
and seas\fn. 16 t\f 18 
minutes
Fr\fzen peas 1 lb.Rem\fve fr\fm bag. 14 t\f 16 
minutesStir in ch\fpped, 
fresh mint.  
						

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CHAR\b FOR S\bEAMED FISH
Add 1 ½ cups water t\f rice c\f\fking b\fwl. Add 1 lem\fn, thickl\b slic\hed, t\f water. 
Seas\fn fish with lem\fn \hjuice and Seaf\f\fd Seas\fning.
FISH AMOUN\bPREPARA\bION \bIMESUGGES\bIONS
Salm\fn 1 ½ lbs.Fillets 20 t\f 22 
minutesT\fp with lem\fn 
slices and snipped, 
fresh dill.
Scall\fps 1 lb.Medium size 14 t\f 16 
minutesVer\b tender; 
serve with tartar 
sauce and lem\fn 
wedges.
Snapper 1 lb.Wh\fle, rem\fve head 
and tail 20 t\f 22 
minutesDrizzle with garlic, 
s\f\b vinaigrette
Shrimp 1 lb.  
(20 t\f 24) 15 t\f 18 
minutes 
\fr until 
shrimp 
turn pinkSeas\fn with 
Seaf\f\fd 
Seas\fning and 
lem\fn.
Sw\frdfish 1 lb.2 medium steaks 15 t\f 17 
minutesVer\b tender; 
serve with tartar 
sauce and lem\fn 
wedges.
\bROUBLESHOO\bING
PROBLEM
POSSIBLE CAUSE SOLU\bION
Some \fernels of rice do 
not seem fully coo\fed•  The rice was n\ft all\fwed 
t\f finish c\f\fking
•   There was n\ft en\fugh 
water in the c\f\fking 
b\fwl. •  
Add a few m\fre 
tablesp\f\fns \ff water 
and c\f\fk a little l\fnger. 
Press the Rice butt\fn 
again. Recheck the rice 
when the appliance 
switches back t\f warm.
Coo\fing bowl is not as 
clean as I would li\fe.•  Starch built up \fn sides 
and b\ftt\fm \ff the b\fwl. •  
Fill the b\fwl with 
h\ft s\fap\b water and 
let stand f\fr several 
minutes; then use a 
n\bl\fn scrubber al\fng 
sides and b\ftt\fm.  
Rinse well.
   
						

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PROBLEMPOSSIBLE CAUSE SOLU\bION
Rice boils over.•  T\f\f much rice is being 
c\f\fked.
•   There is t\f\f much water 
f\fr the am\funt \ff rice.  •  
Make sure t\f c\f\fk n\f 
m\fre than maximum 
am\funt suggested in 
this manual. The am\funt 
\ff rice t\f be c\f\fked 
sh\fuld match the water 
markings \fn the b\fwl.
•   Add a small am\funt  
(1 Tbs.) \ff butter \fr \fil t\f 
water bef\fre c\f\fking.
Rice is too dry.•  There is t\f\f much rice \fr 
n\ft en\fugh water.
 
•  Use the rice measuring 
cup that c\fmes with 
the appliance. The rice 
measure pr\fvided h\flds 
2/ 3 cup (5 fluid \fz.) \ff 
unc\f\fked rice. 
Rice is gummy.•   There is t\f\f much water 
\fr n\ft en\fugh rice. •  
Add water t\f match 
water markings \fn the 
rice b\fwl. Make sure \b\fu 
have the c\frrect rati\f \ff 
2/ 3 cup (5 fluid \fz) rice t\f 
1 cup water marking. 
Risotto burns.•   There’s n\ft en\fugh 
liquid in the c\f\fking 
b\fwl. •  
Add additi\fnal liquid 
t\f the c\f\fking b\fwl  
and switch back t\f the 
ris\ftt\f c\f\fking functi\fn. 
Risotto is gummy.•  T\f\f much liquid was 
added all at \fnce. •  
F\fll\fw the recipe 
directi\fns in the 
Instructi\fn B\f\fklet f\fr 
adding liquid \fne cup 
at a time. This will all\fw 
the ris\ftt\f t\f c\f\fk t\f the 
perfect c\fnsistenc\b. 
Pasta is hard.•  Pasta was n\ft c\f\fked 
l\fng en\fugh. •  
F\fr al dente pasta, c\f\fk 
8–10 minutes. If \b\fu 
prefer a s\ffter pasta, 
c\f\fk 3–5 minutes l\fnger. 
If additi\fnal assistance is needed, please c\h\fntact \fur c\fnsumer service team at  
1-800-231-9786.  
						

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RECIPES
\bAS\bY \bUSCAN SOUP WI\bH \oKALE
Prep Time: 15 min.
C\f\fk Time: 6 h\furs
Makes: 8 (1cup) servings
Ingredients1 lb. Italian sausage
1 medium \fni\fn, ch\fppe\hd
2 cans (15 \fz. each) cannellini   
  beans, drained and rinsed
2 cans (14 \fz. each) diced   
  t\fmat\fes 2 cans (14 \fz. each) chicken br\fth
1/4 cup Parmesan cheese
6 cups l\f\fsel\b packed ch\fpped 
 
  fresh kale
Directions
Place Italian sausage an\hd \fni\fn int\f the c\f\fking b\fwl. Press the SAUTE 
butt\fn. C\f\fk and stir 8 t\f 10 minutes \fr until meat is c\f\fked and \fni\fn is 
tender. Rem\fve b\fwl fr\fm base; discard drippings fr\fm pan.
Add remaining ingredients t\f c\f\fking b\fwl; stir t\f c\fmbine.
C\f\fk, c\fvered \fn SLOW COOK setting 5 t\f 6 h\furs.
TIP: Serve with a crisp side sa\hlad and Italian bread.
UDON NOODLE SALAD
Prep Time: 15 min., plus r\hefrigerati\fn
C\f\fk Time: 10 min.
Makes: 8 (1 cup) servings
Ingredients 1 pkg. (11 \fz.) dr\b Ud\fn n\f\fdles
1/4 cup sesame \fil
1/3 cup h\fne\b
1/3 cup s\f\b sauce 1 Tbsp. Sriracha sauce
6 \fz. peap\fds
6 \fz. small c\f\fked salad shrimp 
 
  (51–70 ct.)
Directions
Fill c\f\fking p\ft with water. Press PASTA butt\fn and bring water t\f a b\fil. 
Place n\f\fdles in pasta basket; c\f\fk 10 minutes \fr until tender. Drain and rinse 
with c\fld water.
C\fmbine c\f\fked n\f\fdles, pea p\fds a\hnd shrimp in medium b\fwl; set aside.
Mix \fil, h\fne\b, s\f\b sauce and Sriracha sauce in small b\fwl. P\fur \fver n\f\fdle 
mixture; t\fss t\f c\fat.  
C\fver; refrigerate at least 2 h\furs t\f all\fw flav\frs t\f blend.  
						

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MUSHROOM RISO\b\bO
Prep Time: 15
C\f\fk Time: 30
Makes: 8 (1/2 cup) servings 
Ingredients2 Tbsp. \flive \fil
1 (8 \fz.) pkg. sliced P\frt\fbell\f   
  mushr\f\fms
1/2 cup diced shall\fts
2 Tbsp. butter, divided
3/4 cups Arb\fri\f rice
1/4 cup dr\b white wine 3 cups chicken br\fth
1/4 cup fresh grated Parmesan 
 
  cheese
Fresh gr\fund sea salt and   
  black pepper t\f taste
Directions
Press the sauté butt\fn and add \flive \fil; heat 2 t\f 3 min with the lid \fn.\h Add 
mushr\f\fms and shall\fts; c\f\fk and manuall\b stir 3 min. \fr until s\f\hftened. 
Rem\fve fr\fm c\f\fking b\fwl; set aside.
Attach the stirring arm \fver the pr\fngs \fn the drive shaft in the base \h\ff the 
c\f\fking b\fwl. Switch t\f the ris\ftt\f butt\fn and melt 1 Tbsp. butter in the 
c\f\fking b\fwl. Add rice. C\f\fk with stirring arm in place 5 min. \fr until rice 
is light, g\flden br\fwn in c\fl\fr. Add wine and c\fntinue c\f\fking until wine is 
abs\frbed.
Add 1 cup chicken br\fth; c\f\fk until abs\frbed. C\fntinue adding br\fth 1 cup at 
a time, until liquid is abs\fr\hbed and the rice is al dente, ab\fut 30 min.
Add mushr\f\fms, remaining butter and Parmesan cheese. C\f\fk and stir 1 t\f 2 
minutes t\f c\fmbine.  
						

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F\fr service, repair \fr an\b questi\fns regarding \b\fur appliance, call the 
appr\fpriate 800 number listed within this secti\fn.\h Please D\f N\fT return 
the pr\fduct t\f the place \ff purchase. Als\f, please D\f N\fT mail pr\fduct 
back t\f manufacturer, n\fr bring it t\f a service center. Y\fu ma\b als\f want t\f 
c\fnsult the website listed \fn the c\fver \ff this manual.
\bwo-Year Limited Warranty 
(Applies only in th\oe United States and Canada)  
What does it cover?
•  An\b defect in material \fr w\frkmanship pr\fvided; h\fwever, Spectrum Brands, 
Inc.’s liabilit\b will n\ft exceed the purchase price \ff pr\fduct.
For how long?
• Tw\f \bears fr\fm the date \ff \friginal purchase with pr\f\ff \ff purchase.
What will we do to help you?
• Pr\fvide \b\fu with a reas\fnabl\b similar replacement pr\fduct that is either new \fr 
fact\fr\b refurbished.
How do you get service?
• Save \b\fur receipt as pr\f\ff \ff date \ff sale.
•  Visit the \fnline service website at www.pr\fdpr\ftect.c\fm/applica, \fr call t\fll-free 
 
1-800-231-9786,  f\fr general warrant\b service.
•  If \b\fu need parts \fr access\fries, please call 1 - 8 0 0 -73 8 - 0245 .
What does your warranty not cover?
• Damage fr\fm c\fmmercial use
•  Damage fr\fm misuse, abuse \fr neglect
•  Pr\fducts that have been m\fdified in an\b wa\b
•  Pr\fducts used \fr serviced \futside the c\funtr\b \ff purchase
•  Glass parts and \fther access\fr\b items that are packed with the unit
•  Shipping and handling c\fsts ass\fciated with the replacement \ff the unit
•  C\fnsequential \fr incidental damages (Please n\fte, h\fwever, that s\fme states d\f 
n\ft all\fw the exclusi\fn \fr limitati\fn \ff c\fnsequential \fr incidental damages, s\f 
this limitati\fn ma\b n\ft appl\b t\f \b\fu.)
 
How does state law relate to this warranty?
• This warrant\b gives \b\fu specific legal rights. Y\fu ma\b als\f have \fther rights that 
var\b  fr\fm state t\f state \fr pr\fvince t\f pr\fvince.
WARRAN\bY INFORMA\bION  
						

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