Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
8
SC 41501 - 120501
Assembly page 8/28
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CAUTION!
•
Do not use the provided rice paddle to sauté. It is not intended to
be used in contact with hot surfaces. Use a long-handled
wooden spoon to stir food while sautéing.
•
It is important to turn off the rice cooker after sautéing, as the rice
cooker will not turn off on its own, or switch to keep warm mode.
Steaming Food:
1.
Add the desired amount of water into the inner pot (use the table
below for reference)
2.
Place the food to be steamed into the steam tray.
3.
Place the steam tray inside the rice cooker at the top of the inner
pot. Place the lid securely onto the inner pot.
4.
Press the “On/Off” button and then the “Steam” button. The 2
cooking mode light indicators will illuminate.
5.
Once the suggested amount of time for the recipe has elapsed,
using oven mitts, remove the lid with caution as the escaping
steam will be very hot. Check the food for doneness.
6.
Remove the food immediately once cooked. Leaving it in the
rice cooker may cause it to overcook.
7.
Press the “On/Off” button to turn off the rice cooker.
Note:
Open the lid only when necessary.
Reference steaming time for vegetables
Vegetable
Min. Qty. of water*
Steaming time*
Green Beans
1 cup
15 min.
Peas
½ cup
10 min.
Corn
1 cup
15 min.
Cabbage
1 cup
15 min.
Cauliflower
1 cup
15 min.
Broccoli
½ cup
10 min.
Asparagus
½ cup
10 min.
Carrots
1 cup
15 min.
Eggplant
1 ¼ cup
20 min.
Spinach
½ cup
10 min.
Zucchini / Squash
½ cup
10 min.
*
Water quantity and steaming times are for reference only
