4. Place the Rice Bowl inside the Steamer Bowl. Cover.
5. Plug into the wall outlet and set the Timer.
NOTES:
1. There are many types of rice. Follow specific package directions for quantities
of water and rice. Use the chart below as a guide.
2. For a softer rice increase the amount of water. For a firmer rice decrease water.
3. Check doneness and consistency of rice at the minimum time specified for each
type, stirring at the same time.
NOTE:
Use oven mitts when removing cover
and stirring rice.
4. When checking doneness of rice, be sure that the condensation from the Cover
does not fall into the Rice Bowl.
Meat and Poultry
1. Sausage must be completely cooked before steaming.
2. Trim off fat from meat and poultry.
3. Spray partitions with a vegetable cooking spray before steaming.
4. Thickest part of meat or poultry should be placed to the outside
of the Steaming Bowl.
9
Variety of Rice
Combined in Rice Bowl
Rice
Water
Steaming Time (minutes)
Brown, regular
parboiled
1/2 cup (125 ml)
1 cup (250 ml)
1 cup (250 ml)
1/2 cups (375ml)
37 – 39
43 – 45
White, regular
long grain
1 cup (250 ml)
1 cup (250 ml)
1-1/2 cups (375ml)
1-2/3 cups (420ml)
45 – 50
50 – 55
Meat / Poultry
Weight
lbs. (kgs.)
Steaming Time (minutes)
Beef, sirloin 1/2“ (12 mm) slices
hamburger
meatballs
1/2 lb. (225 g)
1 lb. (450 g)
1 lb. (450 g)
10 – 12
16 – 18
22 – 24
Chicken, 4 breasts – boneless
drumsticks
1 lb. (450 g)
1 lb. (450 g)
12 – 15
24 – 26
Lamb, cubes
1 lb. (450 g)
26 – 28
Pork, chops 1/2” (12 mm) thick
cubes
1 lb. (450 g)
1 lb. (450 g)
12 – 14
24 – 26
Sausages, precooked
frankfurters
1 lb. (450 g)
1 lb. (450 g)
14 – 18
14 – 18
SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 16:13 Page 9
