Aroma ARC-757-1SG, Инструкция по эксплуатации

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11.
Note:
Steaming Foods
Steaming Food &
Cooking Rice
1. Using the provided measuring cup, add 3 cups of
water to the inner pot.
2. Place the inner pot into the rice cooker.
3. Place the food to be steamed in the steam tray
then place the tray on top of the inner pot.
4. Place the lid securely onto the rice cooker.
5. Plug the power cord into an available 120V AC
outlet.
6. Press the cook switch down. The cook indicator
light will illuminate as the cooker begins heating.
For suggested steaming times for meat and
vegetables, see "Meat & Vegetable Steaming
Tables" on page 10.
7. Once the suggested amount of time has passed,
carefully remove the lid and check food for
doneness.
8. To prevent overcooking, remove steamed food
immediately once it is cooked. Wear protective,
heat-resistant gloves to prevent injury as the
steam tray will be hot.
9. When finished serving, turn the rice cooker off by
unplugging the power cord.
1. To steam food while cooking rice, begin by
following steps 1 through 7 of “Cooking Rice &
Grain” on page 7.
2. Place the food to be steamed in the included
steam tray then place the tray on top of the
inner pot.
3. Place the lid securely onto the rice cooker.
4. Cook food according to the "Meat & Vegetable
Steaming Tables" on page 10.
5. Using caution to avoid escaping steam, remove
the lid to check steamed food for doneness. If
food is finished steaming, remove the steam
tray. Wear protective, heat-resistant gloves to
prevent injury as the steam tray will be hot.
6. Place the lid securely onto the rice cooker and
allow the cooker to continue the cycle.
7. When rice is ready, the cook switch will
automatically flip up and switch to Warm mode.
8. When finished serving, turn the rice cooker off by
unplugging the power cord.
· Food can be steamed
at any time while rice
cooks, however for best
results food should be
steamed toward the
end of the cooking cycle.
This will allow for rice
and steamed food to be
ready at the same time.
See the "Rice/Grain &
Water Measurement
Tables" on pages 8-9
for approximate cooking
times.
Helpful
Hints:
Parchment paper or
aluminum foil may
also be used while
steaming. Place the
paper/foil in the center
of the steam tray and
ensure it does not
create a seal along the
bottom of the tray.
10.
Meat Steaming Time
Safe Internal
Temperature
Fish 25 Minutes 140°F
Chicken 30 Minutes 165°F
Pork 30 Minutes 160°F
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°F
Vegetable Steaming Time
Asparagus 9-11 Minutes
Broccoli 6-8 Minutes
Cabbage 5-7 Minutes
Carrots 11-13 Minutes
Cauliflower 7-9 Minutes
Corn on the Cob 9-11 Minutes
Green Beans 12-16 Minutes
Peas 4-6 Minutes
Potatoes 28-33 Minutes
Spinach 2-4 Minutes
Squash 9-11 Minutes
Zucchini 9-11 Minutes
Meat & Vegetable
Steaming Tables
Note:
·These steaming charts
are for reference only.
Actual cooking times
may vary depending on
the cut of meat being
used.
·Altitude, humidity and
outside temperature will
affect steaming times.
·Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
when steaming a large
serving of vegetables.
·To ensure meat tastes
its best, and to prevent
food-borne illness,
check that meat is
completely cooked
prior to serving. If it is
not, simply place more
water in the inner pot
and repeat the cooking
process until the meat is
cooked.