Yum Asia Sakura YUM EN15US, Руководство пользователя

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Sakura Multifunction Rice Cooker by Yum Asia
4.2 OUR TIPS FOR RICE COOKING AND GETTING PERFECT RESULTS
Try and choose bags of rice with as few broken grains as possible, as broken grains make rice very
soggy and sticky.
It is important to remember that every batch of rice is different - even the rice you regularly buy can
sometimes change for the worse quality - each batch of rice absorbs water differently depending on
how well it's been processed. The end result can also depend on the age of the rice you use. Newer
rice needs less water than older rice but, of course, there is no way of knowing whether the rice you
have bought is an older or newer picked grain.
If the rice you cook is too sticky, it's worthwhile trying a batch without rinsing, as some varieties of rice
don’t need rinsing as they have been processed differently. Unlike pasta, rice isn't consistent because
it’s a natural product and the first batch cooked from a new purchase of rice can be hit and miss – the
rice cooker does mitigate this to an extent, but adjusting the amount of water is a sure way of getting
the rice you like.
If the rice you cook is too soft, next time reduce the water you add for cooking by 3-4mm, softer rice
means that there was too much water in the inner bowl during cooking. If the rice you cook is too hard,
next time add 3-4mm more water, harder rice means that there was too little water in the inner bowl
during cooking.
Do not use any kind of quick cook, partially cooked, parboiled rice – look at rice packets carefully to
make sure the rice you are buying is suitable. This type of rice is not suited for use in a sealed unit, fuzzy
logic rice cooker.
5. HOW TO USE THE STEAM FUNCTION
You can use this appliance as a stand alone steamer (use 1.5-2 cups of water) or you can cook rice at the same
time as steaming food. If steaming whilst cooking rice, you would use the rice function for the type of rice you are
cooking and add the steaming basket to the inner bowl above the rice.
Here is a guide for estimated cooking different types of food on the ‘STEAM’ function:
INGREDIENTS AMOUNT COOKING TIME TIPS FOR STEAMING
Carrot 200g/1 pc 20 mins Cut into bite-size pieces
Broccoli 200g 15 mins Cut into bite-size pieces
Spinach 100g 15 mins Cut into bite-size pieces
Pumpkin 250g 20 mins Cut into bite-size pieces
Potato 450g 40 mins Cut into bite-size pieces
Sweet Potato 300g 35 mins Cut into bite-size pieces
Corn 200g 30 mins Cut into bite-size pieces
Chicken 300g/1 fillet 30 mins Make cuts on side touching steam
basket
Fish (white fish &
salmon) 150g 25 mins Slice to less than 2cm and wrap in
foil
Prawn and
Scallops 15pcs/150g 20 mins Prawns - Steam without removing
shells. Scallops - Remove from shell
Refrigerated
Meat Dumpling 200g 15 mins Leave space between foods
Frozen Meat
Dumpling 200g 20 mins Leave space between foods