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NOTE:
• Do not attempt to cook more than 2 cups (uncooked) of rice if steaming and cooking rice
simultaneously.
• 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/Water Measurement Tables” on page 8 for
approximate rice cooking times.
HELPFUL HINTS
Refer to the steaming tables for meats and vegetables on page 11 for hints and approximate
steaming times. See the “Rice/Water Measurement Table” included on page 8 for approximate
rice cooking times.
TO STEAM FOOD & SIMULTANEOUSLY COOK RICE
Once the suggested amount of
time has passed, carefully
remove the lid and check food
for doneness.
If food is fully cooked, push the
COOK SWITCH up to switch
the rice cooker to Keep-Warm.
To prevent overcooking, remove
steamed food immediately once
it is cooked.
Unplug the rice cooker when it is
not in use.
To steam while cooking rice, begin cooking rice by following steps 1 to 8 of “To Cook Rice” on page 7.
Place food to be steamed onto
the steam tray.
Using caution to avoid escaping
steam, remove the lid.
Place steam tray onto the rice
cooker.
Replace the lid securely on top
of the rice cooker.
NOTE:
• Altitude, humidity and outside temperature will affect cooking times.
• These steaming charts are for reference only. Actual cooking times may vary.
STEAMING TABLES
NOTE:
Rice should not be left on
Keep-Warm for more than 12
hours.
Using caution, remove the lid to
check food for doneness.
If food is finished steaming,
carefully remove steam tray. It
will be hot.
For best results, stir the rice with
the serving spatula to distribute
any remaining moisture.
When finished serving rice, turn
the rice cooker off by
unplugging the power cord.
Allow rice cooker to continue
cooking rice.
When rice is ready, the COOK
SWITCH will flip up and switch
into Keep-Warm.
MEAT
STEAMING TIME
SAFE INTERNAL
TEMPERATURE
Fish
25 Min.
140°
Chicken
30 Min.
165°
Pork
30 Min.
160°
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°
Meat Steaming Table
VEGETABLE
STEAMING TIME
Asparagus
20 Minutes
Broccoli
15 Minutes
Cabbage
25 Minutes
Carrots
Cauliflower
25 Minutes
25 Minutes
Corn
25 Minutes
Eggplant
30 Minutes
Green Beans
15 Minutes
Peas
20 Minutes
Spinach
20 Minutes
Squash
20 Minutes
Zucchini
20 Minutes
Vegetable Steaming Table
HELPFUL HINTS
• Since most vegetables only absorb a small amount of water, there is no
need to increase the amount of water with a larger serving of vegetables.
• Steaming times may vary depending upon the cut of meat being used.
• 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 cooking pot and repeat the cooking process until
the meat is adequately cooked.
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