3
PARTS IDENTIFICATION
Steam Tray
Measuring Cup
Rice Paddle
Soup Ladle
ACCESSORIES
Handle
Lid Release Button
Lid
Condensation
Collector
Digital Display
Off Button
White Rice Button
Keep Warm Button
Delay Timer Button
Steam/Cook Button
Brown Rice Button
1-1/3 cups
rolled oats (not quick cooking)
2 cups
apple juice
3/4 cup
water
1/3 cup
raisins
1 dash
salt
Add ingredients to the inner pot and stir. Place inner pot into
the rice cooker, cover and press the Steam/Cook button. Halfway
through the steaming cycle, carefully open the lid, keeping hands and
face away to avoid steam burns and stir. Cover and continue cooking
until the rice cooker switches to keep warm mode. Allow to stand for 10
minutes before serving.
30
Breakfast Oatmeal
Wine-Poached Pears
4
small to medium pears, firm but ripe
2 cups
white wine (Reisling is suggested)
1/2 cup
sugar
1/2 tsp.
vanilla
-
whipped cream and toasted sliced almonds for
garnish (optional)
Peel pears and remove core from bottom. Cut a slice from the
bottom of each pear to form a flat base. Leave stem on top of pear.
Add wine and sugar to the inner pot, and place inner pot into the rice
cooker. Dip the pears into the wine mixture to coat, and lay them on
their sides in the steam tray. Place the steam tray into the rice cooker,
cover and press the Steam/Cook button. Steam for about 20 minutes or
until cooked (when the tip of a knife goes in easily). If pears are still
firm, cook for another 3-5 minutes. Turn off the cooker. Using oven
mitts, carefully remove steam tray from the rice cooker, taking care
not to touch the sides of the inner pot, as it will be hot. Place steam
tray aside and allow to cool. When pears are cool enough to handle,
move them to a bowl. Add vanilla to liquid and pour over the pears.
Chill or 1-2 hours or overnight in the refrigerator. Serve with whipped
cream and toasted sliced almonds.
*For a dramatic pink blush, use red wine instead of white.
