2.
Wash lid, steaming bowl, rice bowl and drip tray in hot, soapy water, rinse and dry all parts.
3.
Clean reservoir with soapy water then wipe with damp cloth.
4.
Do not use abrasive cleaners.
5.
The lower/middle steaming bowl and the rice bowl can be stored inside the upper steaming bowl
with the lid on top.
6.
In hard water areas, the scale may build up on the heating element. If scale is allowed to
accumulate, food may not be cooked properly in the given time. Element should be cleaned
every 7-10 uses. Pour 3 cups clear vinegar into the water reservoir then fill water up to max water
level. Do not use lid, steaming bowl, rice bowl & drip tray in this procedure.
7.
Plug in set timer up to 20 minutes. When the timer rings, unplug cord from outlet. Allow the unit to
cool completely before emptying the water reservoir. Use the cold water to rinse the water
reservoir several times.
REHEATING: BREADS AND LEFTOVERS
1.
Do not wrap or cover when reheating breads.
2.
For leftovers, reheating times are based on foods at refrigerator temperatures.
3.
When reheating leftovers in the rice bowl, always spread leftovers evenly in RICE BOWL and use
a Aluminum foil to cover.
4.
Experiment with your own leftovers.
RICE GRAINS
1.
There are many types of rice. Follow specific directions for variety used.
2.
Accurately measure rice and water then combined in rice bowl. Pour specified amount of water in
water reservoir. Cover and steam.
3.
For soften rice, increase amount of water by 1-2 tablespoons. For firmer rice, decrease amount of
water by1-2 tablespoons.
4.
Check consistency of rice at minimum time specified for each type, stirring rice at the same time.
5.
When checking/stirring rice, be careful not to drip the condensate into the rice bowl which would
reduce the quality and flavor of the steamed rice.
6.
Use only clean water in water reservoir.
7.
Rice may be seasoned with salt, pepper or butter after steaming.
Combined in Rice Bowl
Type of Rice
Amt. Rice
Amt. Cold
Water
Use Drip
Tray
Water Fill
Line In
Base
Approx.
Time
(Minutes)
Brown
– Regular Long or
Short Grain
1/2 cup
1cup
2/3cup
1 1/4cups
No
No
Max
Max
40-41
54-57
1/2 cup
1cup
3/4cup
1 1/4cups
No
No
Max
Max
34-36
37-41
White
–Regular, Long
and Medium Grain
– Regular,
Parboiled, Long
and Grain
1/2 cup
1cup
3/4cup
1 1/4cups
No
No
Max
Max
51-53
53-55
Rice and
Mushroom Pilaf
1cup
extra long grain
white rice
1 1/3cups
chicken broth
instead of water
No Max
50-55
VEGETABLES
1.
Clean the vegetables thoroughly, Cut off stems; trim; peel or chop if necessary.Smaller pieces
steam faster than larger ones.
2.
Quantity, quality, freshness and size/uniformity, temperature of frozen food may affect steam
timing. Adjust water amounts and cooking time as desired.
5
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