13
Steaming Guide
Steamed foods retain most of their nutritional
value when cooked in the rice cooker.
Foods may be steamed by placing food in
the steaming tray over stock or water and
covering with the glass lid. Keep the glass lid
on while steaming food unless the recipe or
chart specifically states to remove the lid. By
removing the lid unnecessarily, steam is lost
and the cooking time will be extended.
1. Measure 3 Set & Serve measuring cups or
more of water or stock into the removable
cooking bowl. Use up to a maximum of 6
Set & Serve cups of water.
2. Place food to be steamed directly onto the
steaming tray and insert into the removable
cooking bowl. (Refer to the Steaming Charts
on the following pages for approximate
cooking times).
3. Place removable cooking bowl with
steaming tray into the outer housing and
cover with glass lid.
4. Plug power cord into a 230V or 240V
power outlet and then switch on. The amber
WARM light will illuminate.
5. Push the selector control down to begin
cooking. The red COOK light will
illuminate. Food needs to be monitored
when steaming, as the rice cooker will not
automatically switch to WARM when the
food is cooked.
6. When steaming is complete, remove
the food from the rice cooker. If further
steaming is required, ensure that there is
sufficient liquid in the removable cooking
bowl. If more liquid is required, add hot
water or stock and continue cooking.
7. Turn the rice cooker off at the power outlet
and unplug power cord. Allow to cool before
cleaning.
NOTE
Do not let the removable cooking
bowl boil dry during steaming. Hot liquid can
be added during the steaming process.
CAUTION
Always lift and remove the lid carefully,
angling it away from yourself to avoid scalding
from escaping steam.
The following steaming tables are based on
using 3 Set & Serve measuring cups of water or
stock. This will take approximately 8 minutes
to reach boiling point.
