• Only use the measuring cup provided with this rice cooker
as it is not a standard size. 1 cup of rice in the provided
measuring cup is equal to industry standards (180ml),
which is not equal to the size of a standard U.S. cup.
• Do not open lid when in use. Hot steam may cause burns.
• Always make sure that the outside of the inner pot and the
surface of the heating element are completely dry and free
of food and debris before inserting the inner pot into the
rice cooker. If cooking pot is returned to cooker when wet
or when debris is present it will damage this product,
causing it to malfunction.
IMPORTANT:
To Steam Food And Cook Rice Simultaneously
One of the most convenient features of this rice cooker is the ability to both cook
rice and steam food simultaneously, ideal for creating delicious all-in-one meals.
1. Place the desired amount of rice and appropriate amount of water into the
inner pot. See “Cooking with Rice” on page 4 for details. Do not attempt to
cook more than 6 cups (uncooked) of rice if trying to use the steam tray
simultaneously. The steam tray will not fit properly into the inner pot.
2. Place the inner pot into the unit and begin to cook the rice.
3. Refer to the steaming guides for vegetables (page 9) or meat (page 10) for
hints and approximate steaming times. It is best to insert the food to be
steamed toward the end of the rice cooking cycle so that your meal is fresh and
warm all at once.
4. Place your choice of vegetables or meat into the steam tray. Open the lid,
using caution as steam escaping will be extremely hot, and place the steam
tray into the rice cooker.
5. Close the lid and allow the cooker to resume cooking.
6. Once food has been steamed for the appropriate time open the lid. Use
caution when opening lid as steam escaping will be extremely hot. Remove
the steam tray and check food to be sure it has been thoroughly cooked.
Exercise caution when removing the steam tray, as it will be hot.
7. Close the lid of the rice cooker and allow rice to continue to cook until done.
The unit will chime when rice is ready and switch to keep warm mode.
8. The rice cooker will remain on warm mode until it is unplugged. Be sure to
unplug the cord from the wall outlet when not in use.
NOTE
It is possible to steam at any point during the rice cooking cycle.
However, it is recommended that you steam during the end of the cycle
so that steamed food does not grow cold or become soggy before the
rice is ready.
8 oz.
pkg. cream cheese, softened
1/4 cup
lowfat mayonnaise
3/4 cup
Parmesan cheese, grated
1 clove
garlic, minced
14 oz.
can artichoke hearts, drained and chopped
1/2 cup
frozen spinach, thawed and squeezed dry
1/2 tsp
dried Italian seasoning
1 tbsp.
fresh Italian parsley, chopped
salt and freshly ground black pepper
4 cups
water
In a medium bowl, blend together the cream cheese, mayonnaise
and Parmesan cheese. Add the garlic, artichoke hearts, spinach, Italian
seasoning, parsley, salt and pepper. Mix well. Coat a 4-cup heatproof
dish with nonstick cooking spray. Spoon the spread into the dish and
smooth the top with a knife. Cover the top of the dish with aluminum
foil. Pour the water into the inner pot and position the steam tray on
top. Place the dish in the steam tray. Close the lid and press the
Steam/Cook button for 15 minutes. Carefully open the lid, keeping hands
and face away to avoid steam burns, and check the spread. When done,
it will be warm throughout. Serve with herbed crackers. Serves 6.
27
Hot Spinach & Artichoke Spread
2-1/2 cups
chicken broth
1-1/2 cups
water
1 (5.5 oz) pk. instant au gratin potatoes plus seasoning packet
6
baby red potatoes, rinsed and cut into small cubes
1/4 tsp.
freshly ground black pepper
1/2 cup
smoked ham, chopped (you may use lowfat turkey
ham)
1 cup
half and half cream
3 tbsp.
fresh chives, chopped
Place the broth, water, instant potatoes, seasoning, potatoes and
pepper in the inner pot. Close the lid and press the Steam/Cook button
and steam for 20 minutes. Carefully open the lid, keeping hands and face
away to avoid steam burns. Use a long-handled plastic spoon to stir in the
ham and cream, taking care not to touch the inner pot, as it will be hot.
Close the lid and continue steaming for 3 minutes. When done, use ladle
to spoon into individual bowls and garnish with the chopped chives. Serves
4.
Red Potato, Smoked Ham & Chive Soup
6
