E6
E7
Asparagus
8 – 10 minutes
Bean Sprouts
3 – 4 minutes
Beans: Green, Wax, French cut
8 – 10 minutes
Broccoli
11 – 13 minutes
Brussel Sprouts
11 – 13 minutes
Cabbage, shredded
6 – 8 minutes
Cabbage, wedges
14 – 16 minutes
Carrots
8 – 10 minutes
Cauliflower
11 – 13 minutes
Celery
8 -12 minutes
Collared Greens, Spinach
6 – 11 minutes
Mushrooms (fresh, sliced)
3 – 4 minutes
Pea Pods
4 – 6 minutes
(1) Potato
10 – 12 minutes
(3) Potatoes
19 – 22 minutes
Squash (Acorn, Butternut)
13 -16 minutes
Zucchini
10 -12 minutes
The steaming times in this chart are a guide and should be adjusted to suit the
different quantities or thickness of food and to suit your own taste.
STEAMING TIME AND TEMPERATURE
*Altitude affects the temperature at which water boils and thus the cooking time.
It’s especially true at high altitudes where longer cooking times are necessary. We
have outlined a general guide to follow. Test for desired consistency when cooking
times indicated have been reached. As you cook with this appliance, adapt times
and measurements to your own personal tastes.
1. Clean and prepare your food or vegetables.
2. Place the INNER POT into the RICE COOKER HEATING UNIT. The length of
steaming time is subject to your own personal tastes: depending if you prefer
al dente (crunchy) or more well done steamed vegetables.
3. Find the vegetable on the steaming chart on the following page. Measure the
water needed according to the time vegetables are required to cook. Add
water accordingly to the INNER POT.
4 ounces of water = 7 - 9 minutes
8 ounces of water = 15 - 17 minutes
4. Place the STEAMING BASKET on the rim of the inner pot.
5. Add vegetables and put the LID onto the appliance. Switch to COOK position
for the appropriate time as shown in the chart.
6. Please unplug this appliance after use.
NOTE: The rice cooker doesn’t automatically turn to warm setting when steaming
is done, watch time and manually stop cooking cycle.
HOW TO USE YOUR STEAMING BASKET
VEGETABLE
COOKING TIME
Rice
Uncooked
Water with Provided
Measuring Cup
Water Line Inside
Inner Pot
Amount of
Cooked Rice
RICE/WATER MEASUREMENT CHART
1 Cup
1
1
/
2
Cups
Line 1
2 Cups
2 Cup
2
1
/
2
Cups
Line 2
4 Cups
3 Cup
3
1
/
2
Cups
Line 3
6 Cups
4 Cup
4
1
/
2
Cups
Line 4
8 Cups
5 Cup
5
1
/
2
Cups
Line 5
10 Cups
6 Cup
6
1
/
2
Cups
Line 6
12 Cups
7 Cup
7
1
/
2
Cups
Line 7
14 Cups
8 Cup
8
1
/
2
Cups
Line 8
16 Cups
9 Cup
9
1
/
2
Cups
Line 9
18 Cups
10 Cup
10
1
/
2
Cups
Line 10
20 Cups
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