- Measure rice and water exactly and then mix them in the bowl. Put the lid on and switch
on steam creation.
- For softer rice, add 1 to 2 tablespoons of water to the amount marked in the table. For
harder rice, remove 1 or 2 tablespoons of water.
- Check the rice texture when the minimum time for preparation of the respective type
of rice lapses. Also mix the rice.
- You can add salt, pepper or butter only after steaming.
- 1 cup contains 200 g.
Type of rice
combinated in rice bowl
Approx. Time
(minutes)
Amt. rice
Water
Long grain Wild Rice Mix
- Regular (170 g )
Mix
1 1/2 cups
56-58
- Quick cooking (30-60 g) Mix
1 3/4 cups
18-20
Instant
1 cup
1 1/2 cups
12-15
White
- Regular
1 cup
1 1/2 cups
45-50
- Long grain
1 cup
1 2/3 cups
50-55
VEgETAbLEs
- Clean vegetables properly, cut off stalks, remove skin, peel or cut. Small pieces are
prepared more quickly than bigger ones.
- The amount, quality, freshness, size and temperature of food can affect the time
of steaming. Adapt the amount of steaming as necessary.
- Frozen vegetables should not be defrosted before preparation.
- Some frozen vegetables should be put into the rice tray and covered with a piece
of aluminium foil before cooking.
- Frozen food should be separated or mixed after 10 to 12 minutes. You can use a long
fork/spoon for that.
Variety
Weight / Or number Pieces
Approx Time (minutes)
Artichokes, whole
4 whole tops trimmed
30-32
Asparagus, Spears, Beans
0.45 kg
13-15
- green / Wax
0.22 kg
12-14
- Cut or whole
0.45 kg
20-22
Beets
0.45 kg cut
25-28
Broccoli, Spears
0.45 kg
20-22
Brussels Sprouts
0.45 kg
24-26
Cabbage
0.45 kg sliced
16-18
Celery
0.22 kg thinly sliced
14-16
Carrots
0.45 kg thinkly sliced
18-20
Cauliflower - whole
0.45 kg
20-22
45
GB
/ 62
