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Idiomas disponibles
Idiomas disponibles
14 rice measures
to the 14 cup mark
16 rice measures
to the 16 cup mark
FOR BROWN RICE
4 rice measures
to the 4 cup mark
+ ¾ cup
6 rice measures
to the 6 cup mark
+ ¾ cup
8 rice measures
to the 8 cup mark
+ ¾ cup
10 rice measures
to the 10 cup mark
+ ¾ cup
12 rice measures
to the 12 cup mark
+ ¾ cup
14 rice measures
to the 14 cup mark
+ ¾ cup
16 rice measures
to the 16 cup mark
+ ¾ cup
FOR WILD RICE
8 rice measures
to the 10 cup mark
FOR P CK GED WHITE ND WILD RICE COMBIN TION
4pkgs. (5 oz. ea.)
4 cups water
FOR P CK GED BLEND OF WHOLE GR IN BROWN OR WILD ND BROWN RICE
2 pkgs. (16 oz. ea.)
to the 8 mark
VEGET BLE, FISH ND POULTRY COOKING CH RT
⁄
cups cold tap water or room temperature broth or stock.
ll steamed using 1
1
2
VEGET BLE
MOUNT
PREP R TION
Fresh asparagus
1½ lbs.
4-inch pieces
Fresh green beans
2 lbs.
Whole beans,
trimmed
Fresh beets
2 lbs.
Peeled and cut
into wedges
Fresh broccoli
1 bunch,
Broken into florets
about 12 oz.
Fresh carrots
2 lbs.
Peeled and cut
into chunks
Fresh cauliflower
1 head
Cut into florets
Fresh corn on the cob
4 ears
Broken into
2½-inch pieces.
Sugar snap or
2 lbs. or
Trimmed
snow peas
7 cups
and left whole
7
35 to 37 minutes
25 to 27 cups
37 to 39 minutes
28 to 31 cups
27 to 29 minutes
6 ½ to 7 ½ cups
34 to 36 minutes
10 to 12 cups
46 to 49 minutes
14 to 16 cups
45 to 49 minutes
17 to 19 cups
48 to 51minutes
22 to 24 cups
51 to 55 minutes
26 to 29 cups
54 to 59 minutes
28 to 31 cups
68 to 78 minutes
14 to 16 cups
35 to 37 minutes
10 to 12 cups
35 to 38 minutes
14 to 15 cups
TIME
SUGGESTIONS
12 to 14
Season with lemon
minutes
slices, salt and pepper
16 to 18
Season with dill,
minutes
salt and garlic
pepper
24 to 26
dd orange peel, salt
minutes
and pepper
12 to 14
dd sliced garlic and
minutes
fresh thyme leaves
19 to 21
Season with fresh
minutes
dill and parsley
21 to 23
Serve garnished with
minutes
buttered bread crumbs
12 to 15
Season with chives or
minutes
parsley
14 to 16
Serve drizzled with
minutes
soy sauce and
chopped green onions
Peppers
5 large
Cut in strips
Potatoes
3 lbs.
Cut in wedges
Yellow squash
8 cups
Sliced
and Zucchini
FISH
3
dd lemon slices to
/
cup water in cooking bowl
4
Salmon
1½ lbs.
Whole fillet
Shrimp
2 lbs.
Peeled and
deveined
POULTRY
chicken breasts
1½ lbs.
Boneless and
skinless
HELPFUL HINTS
•
lthough the rice measure holds about 5 ounces of uncooked rice; the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• For additional flavor, try using broth, stock or reconstituted bouillon in place of water.
If you do, no additional salt may be necessary.
TROUBLESHOOTING
PROBLEM
POSSIBLE C USE
Some kernels of rice do not
The rice was not allowed to
seem fully cooked
finish cooking.
Rice cooking bowl not as
Starch builds up on sides
clean as I would like.
and bottom of bowl.
Rice boils over.
Too much rice is being
cooked.
16 to 18
Season with chopped
minutes
garlic and cilantro
24 to 26
Season with chopped
minutes
rosemary, salt and
garlic pepper
14 to 16
Serve with diced
minutes
tomatoes and
shredded Parmesan
cheese
24 to 26
Season with fresh dill
minutes
and chives
14 to 16
Serve with tartar or
minutes
cocktail sauce
34 to 36
Season with Kosher
minutes
salt and garlic pepper
SOLUTION
Once switch on rice cooker
changes to W RM allow
rice to rest for 15 minutes
before serving.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Make sure to cook no more
than the maximum amount
suggested in the Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
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