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5
5
To Cook Soups and Stews:
1. Add ingredients to inner pot and place pot in rice cooker.
2. Press down on the power switch. The “Cook” light will illuminate.
3. Allow soup to cook until ready, stirring often.
4. When soup is finished cooking, lift up the power switch to use the “Keep-
Warm” mode. The “Warm” light will illuminate.
5. Rice cooker will remain in “Keep-Warm” mode until it is unplugged. Be sure
to unplug the unit from the wall outlet when it is not in use.
To Steam Food:
1. When steaming only, add the appropriate amount of water to the inner pot
according to the food to be cooked. Convenient steaming guides have
been provided on
page 8 and 9
for reference.
2. Place food into the steam tray. Smaller foods may be placed in a heat-proof
dish and then placed into the steam tray.
3. Making sure that the outside surface of the inner pot is completely clean and
dry, set the inner pot into the body of the rice cooker then place the steam
tray on to the inner pot. Place the lid over the top and plug the power cord
into a wall outlet.
4. Press down on the power switch. The “Cook” light will illuminate.
5. When steaming is complete, the unit will automatically switch to “Keep-Warm”
mode. We recommend keeping food on “Keep-Warm” mode no longer than
5-10 minutes to avoid over cooking.
6. The rice cooker will remain on “Keep-Warm” mode until it is unplugged. Be
sure to unplug the cord from the wall outlet when not in use.
HELPFUL HINTS:
1. Rinse rice before placing into the inner pot to remove excess bran and
starch. This will help reduce browning and sticking to the bottom of the
pot.
2. If you have experienced any sticking with the type of rice you are using, try
adding a light coating of vegetable oil or nonstick spray to the bottom of
the inner pot before adding rice.
3. The chart on
page 7
is only a general measuring guide. As there are many
different kinds of rice available (see “
About Rice”
on
page 12
), rice/water
measurements may vary slightly.
Paracocer
alimentosal
vapor:
1.
Col
oqu
ela
rej
illa
par
av
apo
rd
ent
ro
de
la
olla
int
erio
r.
2.
Col
oqu
elo
sa
lim
ent
ose
nla
rej
illa
,si
esq
ue
cab
en
allí,
op
óng
alo
se
nu
nta
zón
a
pru
eba
de
cal
ory
lue
go
col
oqu
ee
lta
zón
sob
re
la
rej
illa
den
tro
de
la
olla
arro
-
cer
a.
3.
Agr
egu
ela
can
tid
ad
de
agu
ad
ese
ada
ala
olla
int
erio
r.
En
las
pág
ina
s8
(pa
ra
veg
eta
les
)y
9(p
ara
car
ne)
apa
rec
eu
nas
guía
sú
tile
sp
ara
coc
era
lv
apo
r.
4.
Ase
gúr
ese
de
que
la
sup
erfic
ie
exte
rio
rd
ela
olla
está
com
ple
tam
ent
ese
ca
y
lim
pia
.C
olo
que
la
olla
int
erio
re
ne
lc
uer
po
de
la
arro
cer
ay
pon
ga
la
tap
ade
ra
de
vid
rio
enc
im
ad
ela
arro
cer
a.
5.
Pre
sio
ne
elin
ter
rup
tor
hac
ia
aba
jo,
alm
odo
de
coc
im
ien
to
("c
ook
").
6.
Cua
ndo
hay
ate
rm
ina
do
elc
oci
mie
nto
alv
apo
r,la
arro
cer
ac
am
bia
rá
aut
om
átic
am
ent
ea
lm
odo
de
cal
ent
am
ien
to
("w
arm
").
Se
rec
om
ien
da
que
no
dej
elo
sa
lim
ent
ose
ne
lm
odo
de
cal
ent
am
ien
to
más
de
5a
10
minu
tos
par
a
evit
arq
ue
se
sob
rec
uez
an.
7.
La
arro
cer
ap
erm
ane
cer
áa
lm
odo
de
cal
ent
am
ien
to
has
ta
que
ele
nch
ufe
sea
des
con
ect
ado
de
la
tom
aco
rrie
nte
.S
iem
pre
des
enc
húf
ela
arro
cer
ad
esp
ués
de
usa
rla
.
Par
ac
oce
rso
pas
yg
uisa
dos
:
1.Agregue
losingredientes
ala
ollainerior
ycolóquela
enla
arrocera.
2.
Presioneel
interruptor
haciaabajo,
almodo
decocimiento
(“cook”).
3.
Dejarla
sopaa
cocerhasta
quesea
lista,agitando
demenudo.
3.
Lev
ant
ee
lin
ter
rup
tor
hac
ia
hac
ia
arrib
ad
esp
ués
de
coc
er.
La
arro
cer
ac
am
-
bia
rá
alm
odo
de
cal
ent
am
ien
to
("w
arm
")
4.
La
arro
cer
ap
erm
ane
cer
áa
lm
odo
de
cal
ent
am
ien
to
has
ta
que
ele
nch
ufe
sea
des
con
ect
ado
de
la
tom
aco
rrie
nte
.S
iem
pre
des
enc
húf
ela
arro
cer
ad
esp
ués
de
usa
rla
.
CO
NSE
JO
SÚ
TILE
S:
1.E
nju
agu
ee
la
rro
zp
ara
qui
tar
le
ele
xce
so
de
sal
vad
oy
alm
idó
n.
Esto
evi-
tar
áq
ue
ela
rro
zse
que
me
ose
peg
ue
en
elf
ond
od
ela
olla
.
2.S
ise
le
está
peg
and
oe
la
rro
zd
ebi
do
alt
ipo
de
arro
zq
ue
está
usa
ndo
,
int
ent
ea
gre
gar
una
lig
era
cap
ad
ea
cei
te
veg
eta
lo
roc
ío
(sp
ray
)a
ntia
d-
her
ent
ea
lfo
ndo
de
la
olla
int
erio
ra
nte
sd
ea
gre
gar
ela
rro
z.
3.L
ata
bla
ess
ólo
una
guí
ag
ene
ral
de
med
ici
ón.
Pue
sto
que
exis
te
una
gra
nv
arie
dad
de
cla
ses
de
arro
ze
ne
lm
erc
ado
(vé
ase
“Ac
erc
ad
el
Arro
z“
en
la
pág
ina
12
),l
asm
edi
das
de
arro
z/a
gua
pue
den
var
iar
l
ige
ram
ent
e.
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