6
7
12. Just before serving, remove lid and fluff rice. The lid hanger
may be placed into the hole in the handle with the lip of the
lid resting on the condensation catcher to keep water off the
countertop
(B)
.
caution: When removing the lid always lift it away from the
body to prevent getting burned from the hot steam.
Note:
Use serving scoop provided with appliance to prevent
damage to nonstick surface of the cooking bowl.
13. Unplug appliance when not in use.
SteameR BaSKet
Refer to cooKiNG cHaRt on pages 7 and 0 for suggestions on cooking times and
seasonings.
1. Using standard liquid measuring cup, pour about 4 cups of
cold tap water into cooking bowl. Add seasoning, if desired.
2. Place food to be cooked in the steamer basket.
3. Place basket on top of cooking bowl
(c).
Note:
Before placing cooking bowl into rice cooker, be sure the
heating plate and outside surface of the cooking bowl are clean
and dry. Avoid having any food fall into the rice cooker.
4. Cover with glass lid. Always keep glass lid on while
steaming.
Note:
As food cooks, steam will escape through vent in lid. Place lid on rice cooker so
vent is facing away from cabinets and walls. do not place hand over steam vent while
food is cooking; the hot steam may burn.
5. Plug cord into standard electrical outlet. The WARM indicator light comes on.
6. Press down the on switch. The Cook indicator light comes on and cooking begins.
Note:
When steaming foods, the Cook indicator light is not intended to be an indication
of cooking time. Always use a kitchen timer and do not leave these foods unattended.
7. Steaming time will vary depending upon type and amount of food to be cooked.
8. Use a kitchen timer and begin checking vegetables after about 10 minutes.
9. When cooking is completed remove food and serve. Unplug appliance.
10. The steamer basket has a removable divider that allows you to cook 2 different foods
at one time.
maKiNG SoUpS aND SteWS
1. Combine foods to be cooked in the cooking bowl provided with this appliance.
Do not
use another bowl
. Stir with wooden spoon or rubber spatula to distribute food evenly.
2. Use only boneless meats cut in cubes no larger than 1½ inches. It is not necessary to
brown meats first but this does add more flavor.
3. do not overfill the cooking bowl.
4. For best results, select dishes that can be prepared in less than 1 hour.
5. If using frozen vegetables, they only require about 5 to 10 minutes to cook. Add them
near the end of the cooking time.
6. Always use a kitchen timer when preparing foods with a sauce.
Note:
The switch on the rice cooker is not intended to be an indicator of cooking time for
soups and stews.
7. do not hold soups and stews in the Warm cycle. Unplug the unit once the food is
finished cooking.
COOK
WARM
CHAUD
CUISSO
N
c
if desired, add butter or oil and seasonings after water has been added and
before cooking begins. allow rice to rest minutes on warm before serving.
Rice cooKiNG GUiDe
Use rice measuring cup included in package which is . oz. or 2/ cup
FoR WHite loNG GRaiN, aRBoRio, teXmati, yelloW aND meDiUm GRaiN
Rice
amoUNt
amoUNt
appRoX.
amoUNt oF
oF Rice
oF WateR
cooKiNG
cooKeD Rice
time
iN 8-oUNce cUpS
4 rice measuring cups
to the 4 cup mark
18 to 22 minutes
6 to 8 cups
6 rice measuring cups
to the 6 cup mark
22 to 25 minutes
11 to 14 cups
8 rice measuring cups
to the 8 cup mark
23 to 27 minutes
14 to 16 cups
10rice measuring cups
to the 10 cup mark
24 to 30 minutes
19 to 21 cups
12 rice measuring cups
to the 12 cup mark
31 to 33 minutes
21 to 23 cups
14 rice measuring cups
to the 14 cup mark
32 to 34 minutes
22 to 24 cups
16 rice measuring cups
to the 16 cup mark
35 to 38 minutes
26 to 30 cups
FoR JaSmiNe oR BaSmati Rice
4 rice measuring cups
to the 4 cup mark
13 to 15 minutes
6 to 8 cups
6 rice measuring cups
to the 6 cup mark
18 to 20 minutes
11 to 13 cups
8 rice measuring cups
to the 8 cup mark
21 to 23 minutes
15 to 17 cups
10 rice measuring cups
to the 10 cup mark
27 to 30 minutes
20 to 22 cups
12 rice measuring cups
to the 12 cup mark
29 to 31 minutes
21 to 23 cups
14 rice measuring cups
to the 14 cup mark
33 to 35 minutes
25 to 27 cups
16 rice measuring cups to the 16 cup mark
36 to 38 minutes
26 to 28 cups
FoR Small GRaiN aND peaRl Rice
4 rice measuring cups
to the 4 cup mark
17 to 19 minutes
7 to 9 cups
6 rice measuring cups
to the 6 cup mark
18 to 20 minutes
11 to 13 cups
8 rice measuring cups
to the 8 cup mark
21 to 23 minutes
15 to 17 cups
10 rice measuring cups
to the 10 cup mark
27 to 30 minutes
19 to 21 cups
12 rice measuring cups
to the 12 cup mark
31 to 33 minutes
23 to 25 cups
14 rice measuring cups
to the 14 cup mark
36 to 39 minutes
25 to 27 cups
16 rice measuring cups to the 16 cup mark
35 to 37 minutes
26 to 28 cups
FoR coNveRteD oR paR-BoileD Rice
4 rice measuring cups
to the 4 cup mark
17 to 19 minutes
7 to 9 cups
6 rice measuring cups
to the 6 cup mark
20 to 22 minutes
11 to 13 cups
8 rice measuring cups
to the 8 cup mark
23 to 25 minutes
15 to 17 cups
10 rice measuring cups
to the 10 cup mark
27 to 30 minutes
19 to 21 cups
Rice cooKiNG cHaRt
COOK
WARM
CH
AU
D
CUISSON
B
eNG
li
SH
