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1/2 lb.
carrots, peeled, sliced or cut into 3/8-inch square
by 3-inch long strips
-
grated zest of 1 orange
1/2 cup
orange juice or combination of orange juice and
water
2 slices
fresh ginger
1 tbsp.
butter
Add carrots and remaining ingredients to inner pot. Place inner
pot into rice cooker, cover, and press Steam/Cook button. Steam for 10
minutes after liquid has come to a boil. Check to see if carrots are
tender by carefully opening the lid, keeping hands and face away to
avoid steam burns. If carrots are not done, cover and cook for an
additional 1-2 minutes, adding more water if needed. Spoon out of inner
pot and serve.
Orange Gingered Carrots
23
Steamed Broccoli or Cauliflower
Broccoli or Cauliflower or a mixture of both
Wash broccoli/cauliflower and cut into florets or pieces with 2-3
inch stems. Place in the steam tray. Add 1-1/2 cups water to the inner
pot, place inner pot into the rice cooker, close lid and press Steam/Cook
button. When water has reached a boil, carefully open the lid,
keeping hands and face away to avoid steam burns. Using oven mitts,
place steam tray with vegetables into the rice cooker, taking care not
to touch sides of the inner pot, as it will be hot. Steam for 8 to 10
minutes or to desired crispness. Using oven mitts, remove steam tray
from inner pot and place vegetables in a serving dish. Season with salt,
pepper, butter, olive oil, or cheese if desired.
10
MEAT STEAMING CHART
NOTE
1. Steaming times may vary depending on the cut of meat being used.
2. To ensure meat tastes its best, and to prevent possible illness, check that
meat is completely cooked prior to serving. If it is not, simply place
more water in the inner pot and repeat the cooking process until meat is
adequately cooked.
Meat
Amount of
Water
Steaming Time
Safe
Temperature
Fish
2 Cups
15 Min.
140º
Chicken
2-1/2 Cups
20 Min.
165º
Pork
2-1/2 Cups
20 Min.
160º
Beef
2-1/2 Cups
Medium = 15 Min.
Medium-Well =20 Min.
Well = 23 Min.
160º