4
Before First Use
1. Read all instructions and important safeguards.
2. Remove all packaging materials and make sure items are received in
good condition.
3. Tear up all plastic bags, as they can pose a risk to children.
4. Wash accessories in warm soapy water. Rinse and dry thoroughly.
5. Remove inner pot from rice cooker and clean with warm soapy water.
Rinse and dry thoroughly before returning to cooker.
6. Wipe body clean with a damp cloth.
• Do not use abrasive cleaners or scouring pads.
• Do not immerse the rice cooker base, cord or plug in water at any time.
1. Using the measuring cup provided, measure out the desired amount of
rice. One cup refers to one full, level cup.
2. Rinse rice in a mesh strainer or other separate container (do not rinse rice
in the inner pot) until the water becomes relatively clear. Place rinsed rice
into the inner pot.
3. Using the measuring cup provided or the measurement lines inside the
inner pot, add the appropriate amount of water to the inner pot. A helpful
rice/water measurement guide is included on page 7 of this manual for
reference. For brown rice, add an additional 1/4 cup of water for each
cup of rice to be cooked. Smooth over the top of the rice with the rice
paddle so that rice surface is level to ensure even cooking.
TIP
: For softer rice, allow the rice to soak for 10-20 minutes prior to
beginning the cooking cycle.
4. Place the inner pot in the rice cooker. Close the lid, making sure that it
locks into place, and plug power cord into a wall outlet. The OFF light will
flash and two dashes will appear on the LED screen. The dashes will remain
on the screen unless the delay timer is used.
5. To begin cooking, press the "White Rice" or "Brown Rice" button depending
on the type of rice to be cooked. The cooking mode indicator light will
illuminate. Once cooking is complete, the rice cooker will automatically
switch to keep warm mode. (See note below about Brown Rice.)
TIP:
If you wish to cancel your selection at any time, press the “OFF”
button and reset by pressing the appropriate cooking button.
6. After cooking, open the lid and use the rice paddle to stir the rice. This
will release excess moisture and give the rice a fluffier texture. Then,
close the lid and allow the unit to remain on warm mode for 5-10 minutes.
This will ensure optimal rice texture and moisture level.
7. Press the "OFF" button to turn off the rice cooker. If the “OFF” button is
not pressed, the rice cooker will remain in “keep warm” mode. It is not
recommended to leave rice on “keep warm” mode for more than 12 hours.
Cooking With Rice
NOTE:
Brown rice requires a much longer cooking cycle than other rice
varieties due to the extra bran layers on the grains. The Brown Rice
function on this rice cooker allows extra time and adjusted heat
settings in order to cook the rice properly.
1/2 cup
frozen spinach, thawed, drained and squeezed dry
1/2 cup
fresh button mushrooms, cleaned and sliced
2
green onions, chopped
4 large
eggs, beaten (you may use egg substitute)
1/2 tsp.
ground oregano
1/2 tsp.
ground thyme
pinch
salt and freshly ground black pepper
1/4 cup
Asiago cheese, grated (you may use Parmesan cheese)
Coat the inner pot with nonstick cooking spray. In a medium bowl,
mix together the spinach, mushrooms and onions. Add the eggs, oregano,
thyme, salt, pepper and cheese. Mix well until all ingredients are
combined. Spoon the frittata into the inner pot. Close the lid and press
the Steam/Cook button and steam for 12-14 minutes. When done, the eggs
should be firm on the bottom and almost set on the top. Use a plastic
spatula to slice the frittata into wedges and serve. Serves 4.
29
Spinach & Mushroom Breakfast Frittata
3 medium
Yukon Gold potatoes, cleaned and cut into 1-inch
pieces
2 cups
water
4 large
eggs, beaten
pinch
salt and freshly ground black pepper
1/2 cup
Gouda cheese, shredded
1
green onion, chopped
Coat the inner pot with nonstick cooking spray. Place the potatoes
in the bottom of the inner pot and cover with the water. Close the lid,
press the Steam/Cook button and steam for 25 minutes. When done, use
oven mitts to remove inner pot from the rice cooker and carefully strain
out the remaining water. Replace the inner pot and potatoes in the rice
cooker and pour the eggs over the potatoes. Sprinkle with the salt and
pepper. Layer with the Gouda cheese and green onion. Close the lid, press
the Steam/Cook button and steam for 12-14 minutes, or until the eggs are
firm around the edges and the top is almost set. Let stand for 2 minutes.
Spoon onto 4 individual plates. Serves 4.
Yukon Gold Potato & Egg Scramble
