Black and Decker RC436 User Manual

							Model
Modelo
Modèle❑
RC436
Please Read and Save this Use and Care Book
Por favor lea este instructivo antes de usar el producto
Veuillez lire et conserver ce guide d’entretien et d’utilisation16-Cup Multi-Use Rice Cooker
Olla arrocera multiuso para 16 tazas
Cuiseur à riz polyvalent de 16 tasses
Accesorios/Partes
(EE.UU/Canadá)
Accessories/Parts
(USA/Canada)
1-800-738-0245
USA/Canada 1-800-231-9786
Mexico 01-800-714-2503www.applicaconsumerproductsinc.com
Register your product online at www.prodprotect.com/applica, 
for a chance to WIN $100,000!
Registre su producto en la Internet en el sitio Web www.prodprotect.com/applica 
y tendrá la oportunidad de GANAR $100,000!
Inscrivez votre produit en ligne à l'adresse www.prodprotect.com/applica 
et courez la chance de GAGNER 100 000 $!
RC436  1/25/07  2:33 PM  Page 1 
						

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1
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.
❑
Plug cord into the wall outlet. 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.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS.
POLARIZED PLUG (120V Models Only)This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electric shock, this plug is intended to fit into a polarized outlet only one
way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to modify the plug in any way.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.
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Product may vary slightly from what is illustrated.


 

  	


Congratulations on your purchase of the popular Black and Decker
®16-Cup Multi-Use
Rice Cooker. The Cooker is not only great for making perfect rice, but you’ll find it ideal
for preparing savory soups, stews and other favorite one-pot dishes. We’ve included several
delectable recipes, with preparation directions on Pages 10, 11 and 12.
How to UseThis appliance is for household use only.
1. Before first use, wash the cooking bowl, glass lid, condensation catcher, serving 
scoop, steaming basket and rice measure in warm, soapy water. Rinse and dry well.
2. Place unit on a flat, stable surface.
Note: As the rice expands and cooks, steam will come out of the vent in the lid. Do not
place the rice cooker directly under your cabinets.
3. Measure desired amount of rice with the rice measure provided. Add butter, oil 
and/or seasonings as desired.
Note:The rice measure provided is based on 5-1/2 oz. (150 g). Your rice cooker can
handle a maximum of 7 rice measures of dry rice  — yielding approximately 16, 8 oz. 
(227 g) cups of cooked rice.
Caution:To reduce the risk of electric shock, cook only in removable nonstick cooking
bowl provided.
4. Place rice in the cooking bowl. Add water. Use the water-level markings inside 
the cooking bowl as a guide for adding the appropriate amount of water. For 
example, for 4 measures of uncooked rice, fill with water to water-level marking 4. 
Be careful not to add too much water as it may cause the unit to boil over. Use the 
"BROWN RICE" markings when cooking brown rice and "OTHER RICE" for all other 
varieties.
Note:Taste/hardness will vary depending on the quality/type of rice and length of time it is
cooked. For softer, fluffier rice, add a little more water. For firmer, crunchier rice, add a
little less water. See cooking guide (pages 6 and 7). You may need to experiment to suit
your taste. 
5. Before placing the cooking bowl into the rice cooker, be sure the heating plate 
and outside surface of the cooking bowl are clean and dry. Do not let loose rice 
or particles fall into the rice cooker.
6. Insert cooking bowl into the rice cooker. You might have to turn it slightly to the left 
and right to ensure proper contact with the heating plate.
7. Place the lid on the rice cooker.
Note:Always keep the lid on the rice cooker while cooking.
8. Plug into a standard electrical outlet. The Warm light comes on.
9. Press down the On switch. The Cook light comes on and cooking begins. As the 
rice expands and cooks, steam comes out through the steam vent on the lid.
Caution: Do not put your hand over the steam vent as you may get burned with the hot
steam.
10. Once rice is cooked, the Cook light turns off, the switch pops up and the rice 
cooker automatically switches to the keep warm function. The Warm light comes 
on and stays on, indicating serving temperature is maintained.
Note: The unit will stay in the keep warm cycle until it is unplugged. Do not try to prevent
the rice cooker from switching to the keep warm cycle. Do not immediately press the On
switch again after it has begun the keep warm cycle.
11. After the switch pops up, leave the lid on for at least 15 minutes to further steam the 
rice. If holding rice for longer than 30 minutes, stir occasionally to prevent browning 
of rice on the bottom of cooking bowl. †1.Tempered glass lid with steam vent (Part # RC436-01)
†2.Cooking bowl with water level marks (Part# RC426-05)
3. Cool-touch side handles
†4.Rice measure (Part # RC426-30)
†5.Serving scoop (Part # RC426-31)
†6.Steaming basket (Part # RC436-02)
7. “On” switch
8. Cook indicator light
9. Warm Indicator light
†10. Condensation catcher (Part# RC436-03)
11. Lid hanger (not shown)
† Consumer replaceable/removable parts
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12. Remove the lid and stir the rice before serving. The lid
hanger may be placed into the hole in the handle with
the lip of the lid resting on the condensation catcher to
keep water off of the countertop (A).
Caution: When removing the lid, lift away from your body
as you may get burned with the hot steam.
13. Unplug the unit when finished.
STEAMING BASKET
1. Fill the cooking bowl with about 1-1/2 cups (12 fl. oz./350 ml) of water using 
a standard measuring cup.
2. Place vegetables or other food in the steamer basket, and position the basket on top 
of the cooking bowl.
3. Close the lid. 
Note:Always keep the lid closed while cooking.
4. Plug unit into a standard electrical outlet. The Warm light will come on.
5. Press the Cook button to begin cooking.
6. 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.
7. 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:
•Do not keep small amounts of rice in the keep warm cycle for extended periods 
of time.
•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.
•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.
HOW TO PREPARE SOUPS AND STEWS
1. Before first use, wash the cooking bowl, glass lid, condensation catcher, serving scoop,
steaming basket and rice measure in warm, soapy water. Rinse and dry well.
2. Place unit on a flat, stable surface. 
NOTE:Select recipes that will cook in 1 hour or less.  Use only boneless meats and poultry
that are cut into cubes no larger than 1
1⁄2inches.  It is not necessary to brown the meats
before cooking. As the soup or stew begins to cook, steam will come out of the vent in the
lid. Do not place the cooker directly under your cabinets.
NOTE:When cooking rice or pasta in the soup, allow for additional liquid in the recipe.
Caution:To reduce the risk of electric shock, cook only in removable nonstick cooking
bowl provided.
3. Combine meats, vegetables and liquids in the cooking bowl. Stir with a wooden 
or plastic spoon until ingredients are blended well.
NOTE: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.
Caution:Do not fill cooking bowl higher than the “Maximum” line on the cooking bowl.
4. Before placing the cooking bowl into the rice cooker, be sure the heating plate and 
outside surface of the cooking bowl are clean and dry. Do not let loose particles 
fall into the cooker.
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 GUIDEFOR 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 23 to 26 minutes 4 to 5 cups3 rice measures to 3 mark 24 to 26 minutes 5 to 6 cups4 rice measures to 4 mark 25 to 27 minutes 7 to 10 cups5 rice measures to 5 mark 29 to 32 minutes 10 to 12 cups6 rice measures to 6 mark 35 to 40 minutes 12 to 14 cups
7 rice measures to 7 mark 37 to 41 minutes 14 to 16 cups
A
5. Insert cooking bowl into the cooker. You might have to turn it slightly to the left 
or right to ensure proper contact with the heating plate.
6. Place the lid on the cooker.
Note:Always keep the lid on the cooker while cooking.
7. Plug into a standard electrical outlet.  The Warm light comes on.
8. Press down the On switch. The Cook light comes on and cooking begins. As the soup 
or stew cooks, steam may come out through the steam vent on the lid.
Caution: Do not put your hand over the steam vent as you may get burned with the 
hot steam. 
9. Set your kitchen timer for desired cooking time.
Note:The On switch on the cooker is not intended to be an indicator of cooking time for
soups or stews.  Always use a kitchen timer.
10. If desired, stir several times during the cooking process. The lid hanger may be placed 
into the hole in the handle with the lip of the lid resting on the condensation catcher 
to keep water off the countertop (see A). 
Caution: When removing the lid, lift away from your body as you may get burned with
the hot steam.
11. Place lid back on the cooker when stirring is done.
12. If desired, check seasoning level during cooking and add additional seasoning to taste. 
13. When cooking is complete, unplug the unit.
CAUTION: Do not keep cooked soups or stews in the Warm cycle.  Always unplug the
unit after cooking is complete.
FOR BEST RESULTS
1. Choose recipes that will cook in 1 hour or less.
2. Always use a kitchen timer. Do not rely on the On switch on the cooker since it is not
intended to be an indicator of cooking time for soups and stews.
3. Use only boneless meats and poultry that are cut into cubes no larger than 1
1⁄2 inches.
It is not necessary to brown the meats before cooking.
4. When cooking rice or pasta in the soup, allow for additional liquid in the recipe.
5. 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.
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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 cups3 rice measures to 3 mark 40 to 42 minutes 4 1/2 to 5 1/2 cups4 rice measures to 4 mark 40 to 45 minutes 9 to 10 cups5 rice measures to 5 mark 42 to 46 minutes 10 to 11 cups6 rice measures to 6 mark 44 to 48 minutes 13 to 14 1/2 cups7 rice measures to 7 mark 48 to 60 minutes 14 to 16 cupsFOR 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 30 minutes 2 1/2 to 3 1/2 cups3 rice measures to 3 mark 25 to 27 minutes 5 to 6 cups4 rice measures to 4 mark 26 to 30 minutes 8 1/2 to 9 1/2 cups5 rice measures to 5 mark 28 to 36 minutes 10 to 11  cups6 rice measures to 6 mark 30 to 38 minutes 12 to 14 cups7 rice measures to 7 mark 38 to 42 minutes 15 to 16 cupsFOR SMALL GRAIN (OR PEARL) RICE
AMOUNT AMOUNT APPROX. YIELD
OF RICE OF WATER COOKING  IN 8 OZ.
TIME MEASURES
2 rice measures to 2 mark 18 to 22 minutes 3 1/2 to 4 1/2 cups3 rice measures to 3 mark 22 to 24 minutes 5 to 6 cups4 rice measures to 4 mark 23 to 24 minutes 6 1/2 to 7 1/2 cups5 rice measures to 5 mark 24 to 26 minutes 10 to 11 cups6 rice measures to 6 mark 28 to 31 minutes 12 to 13 cups7 rice measures to 7 mark 31 to 34 minutes 14 to 15 cupsWILD RICE
AMOUNT AMOUNT APPROX. YIELD
OF RICE OF WATER COOKING  IN 8 OZ.
TIME MEASURES
2 rice measures 7 cups 1 hr 40 minutes 5 to 6 cups
to 2 hrs. 20 min.
4 rice measures 9 cups 2 hrs. 2 min. 7 to 8 cups
to 2 hrs. 8 min.
CHART FOR STEAMED VEGETABLES AND FISH
All steamed using 1
1⁄2to 2 cups of cold tap water or stock or room temperature
vegetable broth VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONSFresh Asparagus 1/2 lb. Wash; break off  12 to 15  Season with salt, 
woody base where  minutes pepper and grated 
spears snap easily. lemon peel
1lb.
Fresh Green or  1/2 lb. Leave whole, trim  16 to 18  Season with salt, 
Waxed beans end or cut into 2-inch  minutes pepper and freshly
pieces snipped dill
1 lb. 18 to 20 
minutes
Fresh Beets 1 lb. (about  Cut off stems leaving  40 to 42  Slip  skin off after 
5 medium) about 1-in. Wash;  minutes cooking
do not peel.
1 lb. (about  Remove stem and  26 to 28 
5 medium) root ends. Peel and  minutes
cut into wedges.
Fresh Broccoli  1 bunch Cut into florets 18 to 20 Season with salt, 
(about 8 cups) minutes pepper and grated 
lemon peel 
Brussels Sprouts 4 cups cut a cross in the base  28 to 30  Garnish with 
of each sprout minutes chopped toasted hazelnuts
Cabbage 1 lb. cut in wedges 24 to 26  Garnish with 
minutes crumbled cooked bacon
Carrots 12 oz.,  cut in thick slices 16 to 18  Season with salt, 
minutes pepper and grated orange peel
Cauliflower 12 oz. cut into florets 20 to 22  Garnish with buttered 
minutes toasted bread crumbs
Celery 12 oz.,  cut in 3-inch pieces 16 to 18  Toss with butter, salt 
(about 2
1⁄2cups) minutes and pepper
Corn 1
1⁄2lb.  cut in 2-inch pieces  18 to 20  Garnish with finely 
(about 4 ears) minutes chopped tomatoes 
and parsley
Sugar snap peas 8 oz. trimmed and left  10 to 2  Season with salt, 
about 2 cups whole minutes pepper and minced dill
Snow peas 8 oz. trimmed and left  12 to 14  Serve drizzled with 
whole minutes soy sauce and 
minced green onions
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VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONSFrozen peas 1 lb. 14 to 16  Stir in chopped fresh 
minutes mint
Potatoes 6 medium  halved 24 to 26  Use creamer, red 
(about 1 lb.) minutes skin or all-purpose 
potatoes
Sweetpotatoes 2 large  cut in large pieces  22 to 24  Season with salt and 
(about 1
1⁄2lbs.) about 2-inches) minutes ground cinnamon
Fresh spinach 4 cups firmly  whole leaves 10 to 12  Garnish with roasted 
packed minutes garlic and toasted 
pine nuts
Acorn squash 1
1⁄2lbs. thickly sliced and  14 to 16  Trim ends and leave 
1 medium seeds removed minutes skin on
Butternut squash 1 lb. cut in 1-inch pieces 18 to 20  Peel and remove 
minutes seeds
Yellow squash 1 lb. sliced 16 to 18  Sprinkled with dried minutes minced onion
Zucchini 1 lb. sliced 18 to 20  Seasoned with salt minutes and garlic pepper
FROZEN VEGETABLES
Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stirfry and pepper stir fry
10 oz. to  1 lb. removed from bag  16 to 18 
and seasoned minutes
FISH
add 1 1/2 cups water to rice cooking bowl
add 1 lemon thickly sliced to waterseason fish with lemon juice and Old Bay SeasoningSalmon 1
1⁄2lbs. fillets 24 to 26  topped with lemon 
minutes slices and snipped 
fresh dill
Scallops 1 lb. medium size 14 to 16  Very tender; served 
minutes with tartar sauce and lemon wedges
Snapper 1 lb. whole, head and  20 to 22  Drizzle with garlic, 
tail removed minutes soy vinaigrette
Tuna steaks 1
1⁄4lbs 2 medium steaks 15 to 17  Very tender; served 
minutes with tartar sauce and 
lemon wedges
Swordfish 1 lb. 2 medium steaks 15 to 17  Very tender; served 
minutes with tartar sauce and 
lemon wedges
RECIPESCHICKEN VEGETABLE SOUP6 cups chicken broth or stock
1/2 lb. boneless chicken breast cut in bite size pieces
2 cup frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tbsp. chopped parsley
1/2 tsp. Rotisserie Chicken seasoning
Combine all ingredients in cooking bowl in order listed.  Place bowl into rice cooker and
plug in the appliance; the “Warm”light will come on. Push the “On”switch to “Cook.”
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve
immediately.
If desired, serve with hot garlic bread.
Makes about 12 cups/6 servingsSPAGHETTI WITH MEATBALLS1 jar (1lb., 10 oz.) marinara sauce
31⁄2cups water
1/2 lb. spaghetti rigati or linguini
1 lb. frozen meatballs (
1⁄2-inch size)
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Combine all ingredients in cooking bowl in order listed.  Place bowl into rice cooker and
plug in the appliance; the “Warm”light will come on. Push the “On”switch to “Cook.”
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on
the cooker. If necessary, cook several minutes longer until pasta is tender. Serve
immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with 
Texas toast.
Makes about 8 cups/4 servings
SPICED SHRIMP AND RICE1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 can (14
1⁄2oz.) diced tomatoes with green chilies
2 tbsp. olive oil
1
1⁄2lb. shrimp, shelled and deveined 
1 large onion, chopped
2 large cloves garlic, minced
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11
1/4 cup chopped cilantro
1/2 tsp. coarsely ground black pepper
11⁄2cups frozen peas
Combine all ingredients, except peas in cooking bowl in order listed. Place bowl into rice
cooker and plug in the appliance; the “Warm”light will come on. Push the “On”switch
to “Cook.”Place the lid on the cooker.
Set kitchen timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the
cooker and cook an additional 10 minutes. Serve immediately.
Makes about 9 cups/4 to 5 servings
Note:  One can (14
1⁄2oz. diced tomatoes and 1 can (4oz.) diced green chilies can be
substituted for the canned tomatoes with green chilies.
CLASSIC CHICKEN STEW11⁄2lbs. boneless chicken cut into 1-inch cubes
2 cans (10
3⁄4oz, each) condensed cream of chicken with herbs soup
1 cup water
4 medium carrots, cut in 1-inch pieces (about 1
1⁄2cups)
4 medium red skin potatoes, quartered
3 stalks celery, thickly sliced (about 1
1⁄2cups)
2 medium leeks, halved and sliced
1/2 tsp. coarsely ground black pepper
1
1⁄2cups frozen cut green beans
Combine all ingredients, except frozen vegetables in cooking bowl in order listed.  Place
bowl into rice cooker and plug in the appliance; the “Warm”light will come on. Push the
“On”switch to “Cook.”Place the lid on the cooker.
Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back
on the cooker and cook an additional 10 minutes. Serve immediately.
Makes about 10 cups/5 to 6 servings
TERIYAKI SALMON1 lb. salmon fillets
1/3 cup teriyaki or toasted sesame marinade
1 can ( 8 oz.) mandarin oranges
1 cup snow peas
4 green onions cut in 1-inch pieces
1 tsp. kosher salt
1⁄4 tsp. seasoned pepper
1⁄4 cup toasted sliced almonds
Place filets in shallow baking dish.  Pour marinade over all.  Turn fish to coat both sides.
Cover and refrigerate for at least 30 minutes.
Drain oranges, saving liquid. Set oranges aside.  Add water to orange liquid to make 1
cup. Pour into rice cooking bowl. Remove salmon from dish and place in steamer basket.
Top with snow peas and green onions. Season with salt and pepper.   Insert steamer basket
into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet.  Set kitchen timer and cook for 18 minutes.
Top with reserved mandarin oranges. Cook 3 minutes longer or until salmon tests done.
If desired, serve over cooked rice and drizzle cooking liquid over all.
Garnish with almonds. 
Makes 4 servings.
CHILI SHRIMP1 lb. shrimp, shelled and deveined
11⁄2cups thinly sliced yellow squash
11⁄2cups thinly sliced zucchini
1 medium red pepper, seeded and cut into 2-inch strips
2 large cloves garlic, thinly sliced
1 tbsp. chopped fresh basil
1⁄4 tsp. chili powder
1⁄4 tsp. salt
In large bowl, combine all ingredients; toss to blend.
Add 1
1⁄2cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker.
Spoon shrimp mixture into steamer basket.  Insert steamer basket into rice cooker over rice
cooking bowl.
Cover and plug appliance into electric outlet.  Set kitchen timer and cook for 20 minutes;
test shrimp and vegetables for doneness. If necessary cook several more minutes.
If desired, garnish with chopped cilantro and lemon wedges. 
Makes 4 servings.
STEAMED PORK DUMPLINGS1/2 lb. ground pork
1/ cup minced bok choy
1⁄4 cup minced green onion
1 tbsp. grated fresh ginger
1 large clove garlic, minced
1⁄4 tsp. seasoned pepper
1⁄4 tsp. salt
36 won ton wrappers
3 tbsp. low sodium soy sauce
1 tsp. rice wine vinegar
1⁄4 tsp. sesame oil
1 medium clove garlic, minced
In large bowl, combine pork, bok choy, green onions, ginger, large minced garlic clove,
pepper and salt; blend well.
Place scant tablespoon of pork filling in center of 1 wonton wrapper.  Lightly moisten
edges of wrapper with pastry brush or finger. Fold wrapper in half to form a triangle and
press edges to seal. Transfer to tray and repeat process, making about 36 dumplings.
Add 1
1⁄2cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker.
Lightly oil steamer basket. Arrange dumplings in basket about 1/2-inch apart.  Insert
steamer basket into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet.  Set kitchen timer and cook for 6 minutes.
Cook until dumplings are translucent and filling is just cooked through.  Repeat with
remaining dumplings.
Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesame oil; set aside.
If desired, garnish with toasted sesame seeds.
Makes 8 to 10 servings.
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Care and CleaningThis product contains no user serviceable parts. Refer service to qualified service
personnel.
1. Always unplug the unit before cleaning.
2. Never immerse the unit in water or other liquid.
3. Wash the cooking bowl, lid, condensation catcher, serving scoop and rice measure in
warm, soapy water. 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.
4. After it has thoroughly cooled, clean the unit by wiping the inside and outside surfaces
with a damp soapy cloth and dry thoroughly.
5. If water accidentally gets into the switch area or onto the heating plate, allow to dry
thoroughly before using the rice cooker.
INSTRUCCIONES IMPORTANTES 
DE SEGURIDADCuando se utilizan aparatos eléctricos, se debe respetar ciertas medidas 
de seguridad, incluyendo las siguientes:❑
Por favor lea detenidamente todas las instrucciones antes de utilizar 
el producto.
❑
No toque las superficies calientes. Utilice las asas o las perillas.
❑
A fin de protegerse contra un choque eléctrico, no sumerja el cable, 
el enchufe ni la base del aparato en agua ni en ningún otro líquido.
❑
Se debe tomar mucha precaución cuando el producto se utilice por o en
la presencia de los menores de edad. 
❑
Desconecte el aparato de la toma de corriente cuando no esté en uso y
antes de limpiarlo.  Espere que el aparato se enfríe antes de instalar o
retirar los accesorios.
❑
No utilice ningún aparato que tenga el cable o el enchufe estropeado,
que presente problema de funcionamiento o que esté dañado.  Devuelva
el producto a un centro de servicio autorizado para que lo revisen,
reparen o ajusten debidamente. 
❑
El uso de accesorios no recomendados por el fabricante de este aparato
presenta el riesgo de lesiones.
❑
No utilice este producto a la intemperie.
❑
No permita que el cable cuelgue del borde de la mesa o del mostrador ni
que entre en contacto con las superficies calientes.
❑
No coloque el aparato sobre ni cerca de una hornilla de gas o eléctrica,
ni adentro de un horno caliente.  
❑
Se debe tener mucho cuidado al pasar el aparato de un lugar a otro si
éste contiene alimentos, agua u otros líquidos calientes.
❑
Para desconectar el aparato, ajuste todo control a la posición de apagado
(off) y luego, desconecte el aparato de la toma de corriente.
❑
Este aparato se deberá utilizar únicamente con el fin provisto. 
❑A fin de reducir el riesgo de un choque eléctrico, al cocinar, utilice
únicamente en el recipiente removible.CONSERVE ESTAS
INSTRUCCIONES.
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							16
15 ENCHUFE POLARIZADO (Solamente para los modelos de 120V)
Este aparato cuenta con un enchufe polarizado (un contacto es más ancho que el
otro). A fin de reducir el riesgo de un choque eléctrico, este enchufe encaja en una
toma de corriente polarizada en un solo sentido.  Si el enchufe no entra en la toma
de corriente, inviértalo y si aun así no encaja, consulte con un electricista. Por favor
no trate de alterar esta medida de seguridad.CABLE ÉLECTRICO
a) El producto se debe de proporcionar con un cable eléctrico corto (o uno
separable), a fin de reducir el riesgo de tropezar o de enredarse en un cable
más largo.
b) Existen cables eléctricos más largos y separables o cables de extensión 
que uno puede utilizar si toma el cuidado debido.
c) Si se utiliza un cable separable o de extensión,
1) El régimen nominal del cable separable o del cable de extensión debe ser,
como mínimo, igual al del régimen nominal del aparato.
2) Si el aparato es de conexión a tierra, el cable de extensión debe ser un cable
de tres alambres de conexión a tierra.
3) Uno debe de acomodar el cable más largo de manera que no cuelgue del
mostrador o de la mesa, para evitar que un niño tire del mismo o que alguien
se tropiece.
Nota: Si el cordón de alimentación es dañado, en América Latina debe
sustituirse por personal calificado o por el centro de servicio autorizado. 
Este producto puede variar ligeramente del que aparece ilustrado.†1.Tapa de vidrio templado con escape de vapor (Pieza No. RC436-01)
†2.Olla de cocinar con marcas de nivel de agua (Pieza No. RC426-05)
3. Asas laterales frescas al tacto
†4.Medidor de arroz (Pieza No. RC426-30)
†5.Cuchara de servir (Pieza No. RC426-31)
†6.Bandeja vaporizadora (Pieza No. RC436-02)
7. Interruptor de encendido 
8. Luz indicadora del ciclo de cocción
9. Luz indicadora del ciclo de calor
†10. Depósito para la condensación (Pieza No. RC436-03)
11. Soporte de la tapa (no ilustrado)
† Reemplazable/removible por el consumidor


 

  	



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Felicitaciones por su compra de la popular Olla Arrocera Multiuso para 16 tazas de Black
and Decker
®. La olla no es solamente fantástica para cocinar el arroz, pero también resulta
ideal para preparar sabrosas sopas, estofados y otros platos que uno prepara en una sola
olla. Hemos incluido varias deleitables recetas, con las instrucciones correspondientes en
las páginas 23, 24, 25 y 26. 
Como usarEste aparato es solamente para uso doméstico.
1. Antes de usar la olla arrocera por primera vez, lave el recipiente de cocinar, la tapa 
de vidrio, el recolector de condensación, la cuchara de servir, bandeja vaporizadora 
y el medidor de arroz en agua tibia con jabón. Enjuague y seque bien.
2. Coloque el aparato en una superficie plana y estable.
Nota:A medida que el arroz se expande y se cocina, el escape de la tapa emite vapor. 
No coloque la olla arrocera directamente debajo de los gabinetes.
3. Mida la cantidad de arroz deseada con el medidor provisto. Agregue mantequilla 
o aceite y sazone al gusto.
Nota:El medidor de arroz provisto equivale a 150 g (5 1/2 tazas). Esta olla arrocera acepta
un máximo de 7 medidas de arroz crudo, proporcionando 227 g (20,8 oz) de arroz cocido. 
Precaución:Con el fin de reducir el riesgo de un choque eléctrico, utilice únicamente el
recipiente antiadherente removible provisto para cocinar.
4. Vierta el arroz en el recipiente de cocinar. Agregue agua. Utilice las marcas del nivel 
de llenado del recipiente como guías para agregar la cantidad de agua apropiada. 
Por ejemplo, para 4 tazas de arroz crudo, vierta agua en el recipiente hasta la marca 
4. Asegúrese de no verter demasiada agua para evitar que el contenido de la olla 
se desborde. 
Nota:La dureza y el gusto del arroz depende de la calidad y del tipo del arroz, al igual
que del tiempo de cocción (consulte la guía de cocción páginas 17 y 18). Uno puede
ensayar hasta lograr el punto deseado.
5. Antes de colocar el recipiente de cocinar en la olla, asegúrese de que tanto 
el exterior de la olla como la placa de calor estén limpias y secas. No permita que 
caiga arroz suelto ni partículas adentro de la olla.
6. Coloque el recipiente adentro de la olla. Gire la olla ligeramente hacia la derecha 
y hacia la izquierda para asegurar el contacto adecuado con la placa de calor.
7. Cierre la tapa. 
Nota:La tapa siempre debe permanecer cerrada mientras uno prepara el arroz.
8. Enchufe el aparato  a una toma de corriente estándar. La luz indicadora de calor 
se ilumina. 
9. Baje el interruptor de encendido (ON); la luz indicadora del ciclo de  cocción 
(COOK) se ilumina y a la vez el aparato entra en funcionamiento. Durante el ciclo 
de cocción, el escape de la tapa emite vapor.
Precaución: Aleje las manos del escape de vapor a fin de evitar las quemaduras.  
10. Una vez cocido el arroz, la luz del ciclo de cocción (COOK) se apaga, el interruptor 
pasa a la posición normal y el aparato mantiene el calor automáticamente. La luz 
indicadora de calor (WARM) se ilumina y permanece encendida, indicando que uno 
puede servir el arroz tibio al gusto. 
Nota:La olla permanece así hasta que uno la desconecta. No trate de impedir que el
aparato pase al ciclo que mantiene el calor. No baje el interruptor a la posición (ON)
inmediatamente después del inicio del ciclo de calor.
11. Una vez que el interruptor regresa a la posición normal, la tapa debe permanecer 
cerrada por lo menos 15 minutos para vaporizar el arroz aún más. Si conserva 
el arroz por más de 30 minutos, revuélvalo de vez en cuando para evitar que el arroz 
del fondo del recipiente se dore.   
12. Retire la tapa y mezcle el arroz antes de servirlo. 
El soporte de la tapa puede ser introducido en el agujero
de la asa, con el labio de la tapa descansando sobre 
el depósito para la condensación, a fin de alejar el agua
del mostrador (A).
Precaución: Al destapar la olla arrocera, asegúrese de alejar
la tapa de su cuerpo a fin de evitar las quemaduras
provenientes del vapor caliente. 
13. Desconecte el aparato después de utilizarlo.
CESTA DE VAPORIZAR
1. Llene el recipiente para cocinar con aproximadamente 1
1⁄2taza (12 fl. oz./350 ml) de
agua, usando una taza medidora estándar.
2. Coloque los vegetales u otros alimentos en la cesta de la vaporera y coloque esta cesta
encima del bol para cocción.
3. Cierre la tapa. 
Nota:Siempre mantenga la tapa cerrada al cocinar.
4. Conecte la unidad a una toma de corriente estándar. Se enciende la luz de
calentamiento (Warm).
5. Presione el botón de cociner (Cook) para dar comienzo a la cocción.
6. Los tiempos de vaporización varían según el tipo de vegetales o alimentos.
Transcurridos los primeros 5 minutos, verifique el grado de cocción. Quizás deba
experimentar diversas formas para adaptarlo a su gusto.
7. Al finalizar, desconecte la unidad.
Nota:Cuando cocine al vapor vegetales u otros alimentos sin arroz en el recipiente para
cocinar, la unidad no pasará al modo de calentamiento (Warm).
Consejos importantes:
•Procure no mantener pocas cantidades de arroz durante mucho tiempo, en el ciclo 
de calor.
•Durante el proceso de cocción del arroz, se puede formar una corteza fina en el fondo
del recipiente. Si dicha corteza no es de su agrado, uno la  puede desprender y
desechar fácilmente.
•Utilice la cuchara de servir (o una de madera) para revolver y extraer el arroz. No use
utensilios de metal que puedan rayar el recipiente antiadherente.
COMO PREPARAR SOPAS Y ESTOFADOS
1. Antes de usar la olla arrocera por primera vez, lave con agua tibia jabonada 
el recipiente de cocinar, la tapa de vidrio, el recolector de condensación, la cuchara 
de servir, bandeja vaporizadora y la taza de medir arroz.  Enjuague estas piezas 
y séquelas bien.
2. Coloque el aparato sobre una superficie firme y plana. 
Nota:Escoja recetas que usted pueda preparar en 1 hora o menos. Utilice solamente
carnes y aves sin huesos, cortadas en pedazos no más grandes de 1
1⁄2pulgada.  No es
necesario dorar las carnes antes de cocinarlas.  La tapa emite vapor a través del escape a
medida se cocinan los alimentos. No coloque la olla arrocera directamente debajo de los
gabinetes.
Nota:Cuando agregue arroz o pasta a la sopa, permita más líquido en la receta.
Advertencia:Para reducir el riesgo de un choque eléctrico, uno debe preparar los
alimentos solamenteen la olla removible antiadherente provista.
3. Combine las carnes, vegetales y líquidos en la olla de cocinar.  Revuelva los 
ingredientes con una cuchara plástica o de madera hasta mezclarlos bien.
Nota:En vista de que la mayoría de los alimentos congelados se cocinan más rápido, 
es mejor agregarlos al final del ciclo de cocción.  Agregue los ingredientes congelados a
las sopas o a los estofados y permita que estos se cocinen de 5 a 10 minutos más.
A
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