29
Cook Book
Contents
Warning
●
Spoons used in this Cook Book
●
Cups used in this Cook Book
White Rice...........1 cup = 0.18 L (about 1 Japanese cup)
(Use the included rice measuring cup)
●
The times stated in this Cook Book are guidelines and
do not included the preparation time.
●
In this Cook Book, the ingredients and calories are
expressed assuming 1 Japanese cup as 1 serving.
●
Units used in this Cook Book
1 kcal (kilocalorie) = 4.2 kJ (kilo joule)
1 mL (milliliter) = 1 cc (cubic centimeter)
Food or hot water could spray out or the lid could open suddenly causing burns.
●
Do not use the rice cooker for any purpose other than cooking rice and the cooking menu
items stated in the Operating Instructions and Cook Book included.
Do not cook the following types of foods.
t
Pasty foods (liquid-absorbing spongy food, etc.) or stewing items that swell when heated,
such as beans and noodles.
(When making rice with red beans, cook the rice after adding separately boiled cowpeas.
Refer to the Cook Book for details. )
t$PPLJOHUIBUVTFTJOHSFEJFOUTUIBUTVEEFOMZGPBNVQMJLFCBLJOHTPEB
t$PPLJOHUIBUVTFTMPUTPGPJM
t$PPLJOHUIBUVTFTTUBSDIZJOHSFEJFOUTTVDIBTUIFCBTFGPSDVSSZPSTUFX
t*OHSFEJFOUTUIBUCVCCMFTVDIBTKBN
t$PPLJOHUIBUSFRVJSFTQMBTUJDPSPUIFSCBHTDPOUBJOJOHGPPEUPCFIFBUFEJOUIFSJDFDPPLFS
●
Vegetables with thin skins that can float up, such as greens and tomatoes, cooking containing
chunky ingredients, and cooking that uses cooking sheets, aluminum foil, or plastic wrap.
P.32
Sushi Rice
Brown rice
Mixed grain rice
Rice mixed with eel
Beans rice
30
30
30
31
31
Red Bean Rice
Sansai Rice
Green vegetable Porridge
Chicken Porridge
32
32
33
33
Teaspoon (tsp, 5 mL) Tablespoon (tbsp, 15 mL)
Vinegar, liquor
15g
Soy sauce, sweet cooking rice wine
Salt
6g
18g
Sugar
3g
9g
6g
5g
18g
English
