Stand 10/2016 IH/Ü11/2016 GB-MM
Page 9/13
GB
– Translation of the original
Instruction manual Rice Cooker model JULIUS
Continuation "Operation - only warm-keeping function"
•
Carefully open the lid (M) for the removal of the cooked rice.
Caution: Do not hold the face over the cover, since hot steam could still escape!
Caution: Inner pot (B) has a non-stick coating, only remove the rice with the supplied rice
spoon (H) in order to avoid scratches to the coating!
•
If necessary, the rice can now be kept for up to 12 hours inside the rice cooker.
•
Is the rice cooker is no longer required; pull the plug, thus the warm-keeping function ends, the
yellow control lamp goes out; empty the inner pot ((B).
•
After cooling, empty and the condensation water drip tray (4) and clean the rice cooker.
9. Tips
Wash
By washing rice before cooking
not only contaminants are flushed out, but also excess starch is washed out. Thus the rice is less
sticky and also no bad odor may arise.
A rancid taste may arise from the oxidation of rice dust, hence another reason for washing
preparation.
If a rice must be sticky such as sushi rice, then do not wash extensively, so that the starch for
stickiness is maintained accordingly. Sushi rice is a round grain rice (sticky rice).
Not all types of rice should be washed thoroughly!
Rice like Jasmine or Basmati rice would lose their aroma or do not stick. These are long-grain rice.
Is the rice after sanding also polished, was therefore sold as a 'polished rice', only little starch may
leak from it, this rice does not stick well.
Parboiled rice is a specially manufactured rice variety.
The paddy rice is treated with hot steam to transport the ingredients of the outer "shell" into the
core. The shell (silver skin + seedling) is then, as with other rice varieties, removed by grinding.
The difference here is that due to this treatment process, up to 80% of the vitamins and minerals
are preserved, and are now in the core of the rice.
Please do not wash this rice to avoid rinsing of the ingredients!
This also applies to rice varieties from the United States, which were by law specially enriched with
vitamins and minerals.
Pre-soaking
Some types of rice can be sourced before cooking, the cooking time is thus reduced.
This is however not suitable for each type (e.g. parboiled rice, whole grain rice) or some like it
rather chewy.
Cooking time
In high altitude such as 900 m above sea level water boils due to the lower air pressure already at
temperatures lower than 100 ° C, the rice would possibly not be well cooked.
The cooking time is extended slightly due to more water (30 to 60 ml water / CUP rise in addition,
caution please note max. filling quantity!
Rice spoon
To remove moisten the rice spoon with a little cold water, then the rice does stick less to it.
Never leave the rice spoon inside the bowl during warm-keeping!
