17
Usage
16
Congee Mode
1
Servings
• The number of servings and
the cooking time can be
changed within 15 seconds
after cooking starts.
■
For 2 servings
■
To cook less
thickened congee
(Reduce cooking time)
• Setting range:
-
(By 10 min.)
• Touch and hold to change
rapidly.
■
To cancel cooking
Heating stops
automatically.
●
Measure rice and water correctly.
Rice
Water
4 servings 170
g
(approx. 200 mL)
2.4 L
2 servings 85
g
(approx. 100 mL)
1.3 L
• Do not use hot water.
Cooking congee
automatically
(For 4 or 2 servings)
●
Suitable pots
Stainless steel*
16 cm - 21 cm
22 cm - 24 cm
* With non-stick coating pots, congee
may not be as thick.
Steam hole
●
After washing rice
Drain the water.
●
When cooking
Close the lid.
●
When the top plate is hot
After cooled
down.
1
Preparation
• The water will be
needed in step 2.
Soak in the water until tender.
Chop fi nely.
Rub in.
Wash and dry.
Remove skin and fat.
Wash rice and drain the water.
2
Put the
ingredients
into the pot.
Make the
surface fl at.
Ginger
Scallops
Rice
Water and the
soaking water
used in step 1
• For 2 servings
Cut the chicken
into size to be
soaked.
Chicken
3
Start
cooking.
Heating
stops
automatically
Stir.
Flake
the chicken.
As you like
Dried
scallops
Chicken
Rice
Stir occasionally to
prevent scorching.
• For 2 servings
Close lid and start.
Ingredients
4 servings
2 servings
Dried scallops
20
g
10
g
Fresh chicken
200
g
100
g
Rice
170
g
85
g
Water
(including soaking water) 2.2 L
1.2 L
Ginger (chopped)
1 slice (15
g
) 1/2 slice (7.5
g
)
Salt
tsp. 1
tsp. 1/2
* Topping: Century egg, coriander, welsh onion, etc.
Congee with chicken
and dried scallops
Cooking steps
• Do not shorten the heating time.
The chicken may be cooked raw.
Note
Let out the steam.
●
When boiling over
Chopsticks
Note
●
To check number of servings
Approx. 5 seconds
●
When the room temperature is low
Congee may not be as thick.
Simmer it again.
-
On
