6
5
6. Place the steaming basket onto the drip tray, plug the power
cord into wall outlet and set the Timer for the desired
cooking time, up to 75 minutes
(F)
; see Cooking Chart on
page 6 and 7 for recommended times. Power indicator light
illuminates. When the time is up, a bell rings, the power
indicator light goes out and the unit automatically shuts off.
7. When cooking is finished, unplug the unit and remove food
immediately to avoid over-cooking.
8. Use the lid inverted as a tray for the steam basket
(G)
.
CAUTION: Use pot holders when removing the lid or lifting the
steaming basket, drip tray or rice bowl. Lift the lid away from
your face and body to avoid escaping steam.
USING THE RICE BOWL
When cooking in the rice bowl, add rice, herbs, seasonings and water directly into
the rice bowl.
1. Place the steaming basket onto the drip tray and place the
rice bowl with contents into the steaming basket
(H)
. Cover
steaming basket with the lid.
2. Plug cord into wall outlet and set the timer to desired
cooking time, up to 75 minutes; see Cooking Chart on
page 6 for recommended times.
3. When cooking is finished, unplug the unit and remove the
rice bowl immediately to avoid over-cooking.
4. Use the lid inverted as a tray for the steam basket.
CAUTION: Use pot holders when removing the lid or lifting the steaming basket, drip
tray or rice bowl. Lift the lid away from your face and body to avoid escaping steam.
F
G
H
Food
Amount
Suggested Time
Seasoning
EGGS
Soft cooked eggs
6 eggs
12 minutes
Hard cooked eggs
6 eggs
24 minutes
RICE
White
1 cup rice with
salt, pepper,
35 minutes
1
1
⁄
4
cups water
butter, olive oil
1
1
⁄
2
cups rice
45 minutes
with 1
1
⁄
2
cups water
Brown
1 cup rice with
salt, pepper
50 minutes
1
1
⁄
2
cups water
butter, olive oil
FRESH VEGETABLES
Asparagus
8 oz. trimmed fresh
chervil or savory
15 to 17 minutes
Broccoli
1 bunch (about
basil or dill
16 to 18 minutes
1 lb. fresh florets)
Cabbage
1 small head,
oregano
14 to 16 minutes
about 1
1
⁄
2
lbs.
and basil
Carrots
1 lb. peeled and sliced
tarragon or mint
23 to 25 minutes
Cauliflower
1 head (about
coriander or
20 to 22 minutes
1 lb. fresh florets)
celery seeds
Corn on the cob
3 medium sized fresh
dill or
15 to 18 minutes
ears of corn
marjoram
cut into 3-inch pieces
Green beans
1 lb. trimmed
thyme and/or
15 to 17 minutes
whole beans
savory
Red or brown skin
1
1
⁄
2
lbs
rosemary
40 to 42 minutes
potatoes medium
or dill
potatoes, quartered
Snow peas
1/2 lb. trimmed
sliced fresh
10 to 12 minutes
fresh whole
ginger and
garlic
Spinach
8 ounces fresh
garlic and
8 to 10 minutes
whole spinach
parsley
COOKING CHART
Helpful Tips:
• Times are based on a cold start and using cold tap water.
• Use foods directly from where they are stored, for example, refrigerator or freezer.
• Use inverted lid to hold hot steaming basket.
• Stir vegetables half way through cooking cycle.
• Times are to be used as a guide; increase or decrease time according to personal
preference.
• Solid foods such as chicken, fish steaks and fillets should be placed in a single layer.
HS1000 2/2/07 7:37 AM Page 6
