English-8
English-7
R
ICE AND
G
RAINS
1. There are many types of rice. Follow specific directions for variety used.
2. Accurately measure rice and water then combine in rice bowl. Pour specified amount
of water in water reservoir. Cover and steam.
3. For softer rice, increase by 1 – 2 tablespoons the water mixed with rice by the
specified amount of water on the chart. For firmer rice decrease water mixed with
rice by the same amount.
4. Check doneness and consistency of rice at minimum time specified for each type,
stirring rice at the same time.
5. When checking/stirring rice, be careful not to drip the condensate into the rice bowl
which would reduce the quality and flavour of the steamed rice.
6. Use only clean water in water reservoir.
7. Rice may be seasoned with salt, pepper or butter after steaming.
V
EGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary.
Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature of frozen food may
affect steam timing. Adjust water amounts and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a piece of
aluminum foil during steaming. The frozen foods should be separated or stirred after
10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.
W
EIGHT OR
A
PPROX
. T
IME
V
ARIETY
N
UMBER OF
P
IECES
(M
INUTES
)
A
RTICHOKES
, W
HOLE
4
WHOLE
,
TOPS TRIMMED
30 – 32
A
SPARAGUS
, S
PEARS
1
POUND
10 – 14
B
EANS
,
G
REEN
/W
AX
1/2
POUND
10 – 14
C
UT OR
W
HOLE
1
POUND
12 – 16
B
EETS
1
POUND
,
CUT
25 – 28
B
ROCCOLI
S
PEARS
,
1
POUND
10 – 14
B
RUSSELS
S
PROUTS
1
POUND
15 – 18
C
ABBAGE
1
POUND
,
SLICED
16 – 18
C
ELERY
1/2
POUND
,
THINLY SLICED
14 – 16
C
ARROTS
1
POUND
,
THINLY SLICED
10 – 14
C
AULIFLOWER
, W
HOLE
1
POUND
10 – 14
C
ORN ON THE
C
OB
3 – 5
EARS
25 – 30
E
GGPLANT
1
POUND
16 – 18
M
USHROOMS
, W
HOLE
1
POUND
25 – 30
O
KRA
1
POUND
18 – 20
O
NIONS
1/2
POUND
,
THINLY SLICED
12 – 14
P
ARSNIPS
1/2
POUND
10 – 14
P
EAS
1
POUND SHELLED
12 – 13
P
EPPERS
, W
HOLE
U
P TO
4
MEDIUM
(
NOT STUFFED
)
12 – 13
P
OTATOES
, W
HOLE
– R
ED
1
POUND
,
ABOUT
6
SMALL
35 – 45
R
UTABAGA
1
MEDIUM
,
DICED
28 – 30
S
PINACH
1/2
POUND
14 – 16
S
QUASH
S
UMMER
Y
ELLOW AND
Z
UCCHINI
1
POUND
,
SLICED
12 – 14
W
INTER
A
CORN AND
B
UTTERNUT
1
POUND
22 – 24
T
URNIPS
1
POUND
,
SLICED
20 – 22
A
LL
F
ROZEN
V
EGETABLES
10
OUNCES
28 – 50
C
OMBINED
I
N
R
ICE
B
OWL
A
PPROX
. T
IME
T
YPE OF
R
ICE
R
ICE
A
MOUNT
W
ATER
(M
INUTES
)
B
ROWN
R
EGULAR
1/2
CUP
1
CUP
42 - 45
P
ARBOILED
1
CUP
1-1/2
CUPS
45 - 50
L
ONG
G
RAIN AND
W
ILD
R
ICE
M
IX
R
EGULAR
(6
OZ
.
PKG
.)
M
IX
1-1/2
CUPS
50 - 55
Q
UICK
C
OOKING
(6 1/2
OZ
.
PKG
.)
M
IX
1-3/4
CUPS
18 - 20
I
NSTANT
1
CUP
1-1/2
CUPS
15 – 18
W
HITE
R
EGULAR
1
CUP
1-1/2
CUPS
45 - 50
L
ONG
G
RAIN
1
CUP
1-2/3
CUPS
50 - 55
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