Steam & Cook Rice
Steam
(
CONT.
)
1. Using an Aroma
®
rice measuring cup, add rice
or grain to the inner pot.
2. Rinse to remove excess starch. Drain.
3. For white rice, fill with water to the line that
matches the number of cups of uncooked rice
added. For brown rice or other grains, refer to
the "Grain & Water Measurement Tables" in
an Aroma
®
ARC-753 or ARC-757 series rice &
grain cooker manual.
4. Place the inner pot into the cooker then place
the glass lid on top.
5. Plug the power cord into an available 120V AC
wall outlet.
6. Press the cook switch down to begin cooking.
The cook indicator light will illuminate as the
rice cooker begins to heat.
7. Place food to be steamed onto the steam tray.
8. Remove the lid using caution as built-up steam
may escape.
9. Place the steam tray atop the inner pot then
place the glass lid on top.
10. Cook food according to the "Meat & Vegetable
Steaming Tables" on page
5
.
11. Using caution, remove the lid to check
steamed food for doneness. If food is finished
steaming, remove the steam tray. Be sure to
use a protective, heat-resistant glove when
removing to avoid possible injury.
12. Replace the lid onto the cooker and allow the
cooking cycle to continue.
13. Once the cycle is complete, the rice cooker will
automatically switch to
Warm
.
14. For best results, stir the rice or grain with the
serving spatula to distribute any remaining
moisture.
15. When finished serving, turn the rice cooker off
by unplugging the power cord.
9. To prevent overcooking, remove steamed
food immediately once it is cooked. Be sure
to use a protective, heat-resistant glove when
removing to avoid possible injury.
10. When finished cooking, unplug the power cord
to turn the rice cooker off.
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
5.
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
possible 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.
·Food can be steamed
at any time while rice
cooks. However, for best
results, food should be
steamed toward the
end of the rice cooking
cycle. This will allow
for rice and steamed
food to be ready at
the same time. See the
"Rice/Grain & Water
Measurement Tables"
in an Aroma
®
ARC-753
or ARC-757 series rice &
grain cooker manual for
approximate cooking
times.
·Food should not be left
in the cooker on
Keep
Warm
for more than 12
hours.
Helpful
Hints:
Smaller foods may
be placed on a heat
resistant dish and then
placed onto the steam
tray. Parchment paper
or aluminum foil may
be used as well. Place
the paper foil in the
center of the steam tray
and ensure it does not
create a seal along the
bottom of the steam
tray. For best results,
it is recommended to
puncture small holes in
the paper/foil.
An Aroma
®
rice
measuring cup is the
equivalent to a 3/4
standard U.S. cup.
Note:
4.
