Farberware Millenium NUTRISTEAM FRA500, Инструкция по использованию и уходу

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A browned crust will form on the bottom of the Cooker. Stirring this
“fried” rice into the mixture gives the dish a nutty flavor.
Garden Medley Rice
2 tablespoons olive oil
3 scallions, white part and 1 inch green, chopped
1 clove garlic, crushed
1 FARBERWARE
®
Measuring Cup long-grain rice
1 cup chicken or vegetable broth
1 cup chopped fresh broccoli
1 small carrot, chopped
1/4 cup fresh peas
1 tablespoon butter or margarine
Press Lever down to begin COOK Mode. Immediately add oil to
the Inner Pot and allow it to heat for 1 minute.
Sauté scallions and garlic for 2 minutes. Add remaining ingredients,
stirring well to combine. Cover and cook for 17 minutes. If Control
has not switched to WARM Mode, do it manually.
Allow to stand on WARM for 5 minutes.
Stir browned layer into the remaining rice and serve immediately.
Makes 3 cups
6
PREPARING FOOD
Your new FARBERWARE
®
NutriSteam™ Rice Cooker/Food Steamer
is very versatile and can do much more than steam vegetables and
cook rice. Of course, it steams fresh and frozen vegetables perfectly
and cooks long-grain white rice and brown rice just right. But it
also cooks legumes and grains for vegetarian main dishes, makes
rich and hearty soups and cooks meat, poultry, fish and seafood
into delicious dishes.
Choose from many tasty, easy-to-prepare healthful main-dish
recipes created especially for use with the FARBERWARE
®
NutriSteam™ Rice Cooker/Food Steamer. Use these recipes as a
guide to adapt your own favorite recipes calling for similar
ingredients and to follow when using this multi-purpose appliance.
TYPES OF COOKING
Choose among several methods of cooking with your
FARBERWARE
®
NutriSteam™ Rice Cooker/Food Steamer.
• Steaming: Food is cooked in the Steamer Insert above a boiling
liquid like water or broth for a prescribed amount of time.
• Boiling/Simmering: Food is cooked in water or broth for a
prescribed amount of time using HIGH (COOK) Mode or LOW
(ON/WARM) Mode.
• Sautéing: Food is cooked quickly in oil, melted butter or
margarine and stirred occasionally until browned.
• Braising: Food is lightly browned as in sautéing, and then a
liquid is added and Cover is used.