5
1. Repeatedly press the "Delay Timer" button to select the number of
hours by which you would like to delay cooking. The timer increases
in 1-hour increments, as indicated on the LED screen.
2. Press the "White Rice" or "Brown Rice" button to begin countdown. The
cooking cycle will begin automatically according to the timer.
3. To ensure safe food handling, the ‘Delay Timer’ on your rice cooker will
not work in tandem with the ‘Steam’ function. The ‘Delay Timer’ is
meant to be used only with the ‘White Rice’ and ‘Brown Rice’ cooking
functions.
Using the Delay Timer
NOTE
The digital display on this unit is for the delay timer function only.
When the delay timer is not in use, the display will show two lines (See
illustration below).
Using the Steam/Cook Function
1. Add the desired amount of water to the inner pot. A convenient
steaming guide has been included on page 9 (for vegetables) and page
10 (for meat) of this manual for reference.
2. Place steam tray inside rice cooker.
3. Place food on steam tray and close the lid.
4. Press steam/cook button.
5. When steaming is complete, the rice cooker will automatically switch
to OFF.
6. Remove food immediately after cooking process has completed.
Leaving it in rice cooker may cause food to overcook.
To Cook Soups and Stews
1. Add ingredients to inner pot, and place pot in rice cooker.
2. Press the “MENU” button until the arrow is pointing to 1-hour porridge/soup.
Press the “START” button.
3. Cooker will automatically switch to keep warm mode when complete. The
digital display will indicate the number of hours food has been warming.
4. Press “WARM/OFF” to turn the rice cooker off. Always unplug the rice cooker
when not in use
.
2 tbsp.
butter or margarine
1 large
yellow onion, chopped
2 lbs.
ripe tomatoes, cored, peeled and cut into small
pieces
1 tsp.
salt
1/2 tsp.
freshly ground black pepper
4 cups
chicken or vegetable broth
1/2 cup
lowfat milk
2 tbsp.
fresh cilantro, minced
1 tsp.
lemon juice
1/4 cup
lowfat mayonnaise
Place the butter and onions in the inner pot and sauté for 3 to 4
minutes, or until the onions are translucent (see Safety Considerations on
page 11). Add the tomatoes, salt, pepper and broth. Close lid and press
the Steam/Cook button and steam for 30 minutes. When done, carefully
open the lid, keeping hands and face away to avoid steam burns, and
add the milk. Continue steaming for 3 minutes, or until the soup is
heated through. If desired, puree the soup in a blender before serving.
Prepare the aioli by combining the cilantro, lemon juice and mayonnaise.
Blend until smooth. To serve, pour the hot soup into individual bowls
and spoon the aioli in a swirl over each serving. Serves 6.
28
Homemade Tomato Soup with Cilantro Aioli
1 small
yellow onion, chopped
2 tsp.
vegetable oil
1 clove
garlic, minced
2 15 oz.
cans prepared chili without beans
1 cup
prepared medium salsa
1/2 cup
black olives, sliced
3 oz.
lowfat cream cheese, cubed
3 oz.
cheddar cheese, grated
tortilla chips
Place the onion, oil and garlic in the inner pot and sauté for 3 minutes
(see Safety Considerations on page 11). Use a large wooden spoon to gently
stir as the onion and garlic cook. Add the chili, salsa, olives, cream cheese
and cheddar cheese. Stir to combine all of the ingredients, close the lid, and
press the Steam/Cook button. Steam for 4 minutes. Carefully open the lid,
keeping hands and face away to avoid steam burns, and stir the dip. Steam
again for 3 minutes. Open the lid and stir again. Continue steaming until the
dip is warm throughout and the cheeses are melted. When done, serve in a
large bowl and use the tortilla chips for dipping. Serves 6.
Game Day Warm Chili & Cheese Dip
