8
7
HELPFUL HINTS
• Although the rice measure holds about 5.5 ounces of uncooked rice, the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool, dark place.
• Brown rice has a limited shelf life; store it for no more than 1 month before using.
• If allowing rice to stand on KEEP WARM in the rice cooker for prolonged periods of
time, stir occasionally to prevent rice from browning on the bottom.
TROUBLESHOOTING
FOR BROWN RICE
5 rice measures
to the 5 cup mark
17 to 30 minutes
7 to 9 cups
+ ¾ cup
10 rice measures
to the 10 cup mark
35 to 38 minutes
17 to 20 cups
+ ¾ cup
15 rice measures
to the 15 cup mark
37 to 40 minutes
26 to 29 cups
+ ¾ cup
20 rice measures
to the 20 cup mark
44 to 48 minutes
30 to 34 cups
+ ¾ cup
25 rice measures
to the 25 cup mark
46 to 50 minutes
42 to 46 cups
+ ¾ cup
FOR WILD RICE
5 rice measures
9 cups
42 to 62 minutes
9 to 11 cups
10 rice measures
18 cups
2 hours and
18 to 20 cups
36 to 40 minutes
FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE
3 pkgs. (16 oz. ea.)
to the 15 cup mark
34 to 38 minutes
22 to 24 cups
+ ¾ cup
Yellow squash
8 cups
Sliced
16 to 18
Serve with diced
and zucchini
minutes
tomatoes and
shredded Parmesan
cheese
FISH
Add lemon slices to water in the cooking bowl.
Salmon
2½ lbs.
1 fillet, halved
16 to 19
Season with fresh dill
minutes
and chives
Shrimp
4½ lbs.
Peeled and
14 to 16
Serve with tartar or
deveined
minutes
cocktail sauce
POULTRY
Chicken breasts
4 lbs.
Boneless and
36 to 40
Season with Kosher
skinless
minutes
salt and garlic pepper
VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1
1
⁄
2
cups cold tap water or room temperature broth or stock.
VEGETABLE
AMOUNT
PREPARATION
TIME
SUGGESTIONS
Fresh asparagus
3 lbs.
Whole spears
12 to 14
Season with lemon
minutes
slices, salt and pepper
Fresh green beans
3 lbs.
Whole
16 to 18
Season with dill,
minutes
salt and garlic
pepper
Fresh beets
2 lbs./8 cups
Peeled and cut
24 to 26
Add orange peel, salt
into wedges
minutes
and pepper
Fresh broccoli
3 lbs.
Broken into florets 16 to 18
Add sliced garlic and
minutes
fresh thyme leaves
Fresh carrots
3 lbs.
Peeled and cut
22 to 24
Season with fresh
into chunks
minutes
dill and parsley
Fresh cauliflower
2 heads/8
Cut into florets
24 to 26
Serve garnished with
cups
minutes
buttered bread crumbs
Fresh corn on the cob 10 ears
Broken in half
15 to 17
Season with chives or
minutes
parsley
Sugar snap or
3 lbs. or
Trimmed
16 to 18
Serve drizzled with
snow peas
7 cups
and left whole
minutes
soy sauce and
chopped green onions
Peppers
6 large
Cut in strips
16 to 18
Season with chopped
minutes
garlic and cilantro
Potatoes
4 lbs.
Cut in wedges
24 to 26
Season with chopped
minutes
rosemary, salt and
garlic pepper
PROBLEM
POSSIBLE CAUSE
SOLUTION
Some kernels of rice do not
seem fully cooked.
The rice was not allowed to
finish cooking.
Once switch on rice cooker
changes to KEEP WARM
allow rice to rest for 15
minutes before serving.
Rice cooking bowl not as
clean as I would like.
Starch builds up on sides
and bottom of bowl.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Rice boils over.
Too much rice is being
cooked.
Make sure to cook no more
than the maximum amount
suggested in this Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
Rice is too dry.
Too much rice or not
enough water.
Use the rice measure cup
that comes with the appli-
ance. The rice measure
provided holds
2
/
3
cup of
uncooked rice - about 5 oz.
or 150 grams.