E – 33
Sensor Rice Menu Menu Guide
R-1
M enu
Procedure
M enu
No.
Quantity
• Wash rice until w ater runs
clear.
• Place rice and w ater into a deep
casserole (about 2 ) and soak
for 30 m ins (stir rice a few tim es
during soaking).
• Stir and cook w ith cover.
• After cooking, stir lightly and
stand for 5 m ins w ith a cover.
• Wash rice until w ater runs
clear.
• Place rice and w ater into a deep
casserole (about 2 ) and soak
for 30 m ins (stir rice a few tim es
during soaking).
• Stir and cook uncovered.
• After cooking, stir and stand.
• Wash rice until w ater runs
clear.
• Place rice and w ater into a deep
casserole (2 for 1 serve, 3 for
2 serves) and soak for 15 m ins
(stir rice a few tim es during
soaking).
• Stir and cook uncovered.
• After cooking, stir and stand.
Congee
1-2 serves
1-2 serves
Rice
Serving (s)
Rice
Water
1 serve (1-2 persons)
150g
250m l
2 serves (3-5 persons)
300g
480m l
Serving (s)
Rice
Water
1 serve (1-2 persons)
50g
750m l
2 serves (3-5 persons)
80g
1400m l
M enu Variation
eg
★
Congee w ith Pallock Fish and Peanuts
Ingredients:
100g
Pallock fish (fried; chopped)
(3-5 persons)
50g
Peanuts
1 slice
Salted Turnip (chopped)
3
Spring onions (chopped)
NOTE
The ingredients can be added just after finish, w ith Salted Turnip and
Spring onions as garnish and sprinkles on top.
★
Congee w ith salted pork and preserved duck eggs
Ingredients:
approx. 230g (
1
/
2
lb) lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE
The ingredients can be added 10 m in. before finish.
Porridge
1-2 serves
Serving (s)
Rice
Water
1 serve (1-2 persons)
70g
700m l
2 serves (3-5 persons)
140g
1400m l
M enu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish or 10 mins
before finish.
eg
★
Chicken porridge:
200g
Chicken (cut small pieces, precooked)
(3-5 persons)
Spring Onion (cut 3cm long)
★
Fish porridge :
250g
Fish (precooked)
(3-5 persons)
2 slices
Ginger (cut into stripes)
NOTE
Water temperature should be about 20
°
C at initial cooking.
R-3
R-2
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