Assessments - 2, GPA: 3.5
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Be sure to unplug the cord from the wall outlet when not in use. NOTE It is possible to steam at any point during the rice cooking cycle. However, it is recommended that you steam during the end of the cycle so that steamed food does not grow cold or become soggy before the rice is ready. 11 VEGETABLE STEAMINGGUIDEVEGETABLE STEAMINGGUIDE VEGETABLE AMOUNT OF WATER STEAMING TIME Asparagus 1/2 Cup 7 Minutes Broccoli 1/4 Cup 5 Minutes Cabbage 1 Cup 15 Minutes Carrots 1 Cup 15 Minutes Cauliflower 1 Cup 15 Minutes Corn 1 Cup 15 Minutes Eggplant 1-1/4 Cup 15 Minutes Green Beans 1 Cup 15 Minutes Peas 1/2 Cup 7 Minutes Spinach 1/2 Cup 7 Minutes Squash 1/2 Cup 7 Minutes Zucchini 1/2 Cup 7 Minutes Helpful Hints: 1. Since most vegetables only absorb a small amount of water, there is no need to increase the amount of water for larger servings. 2. Always keep the lid closed during the entire steaming process. Opening the lid causes a loss of heat and steam, resulting in a slower cooking time. If you find it necessary to open the lid, you may want to add a small amount of water to help restore the cooking time. 3. Frozen vegetables will take a longer time to cook. 4. When using the steam tray, the maximum amount of rice that can be cooked simultaneously is 8 cups (uncooked). This ensures that both the cooked rice and the steam tray will fit properly into the inner pot. 5. Altitude, humidity and outside temperature will affect cooking times. 6. This steaming chart is for reference only. Actual cooking times may vary. 12 MEATSTEAMING CHARTMEATSTEAMING CHART Meat Amount of Water Steaming Time Safe Temperature Fish 2 Cups 15 Min. 140. Chicken 2-1/2 Cups 20 Min. 165. Pork 2-1/2 Cups 20 Min. 160. Beef 2-1/2 Cups Medium = 15 Min. Medium-Well =20 Min. Well = 23 Min. 160. NOTE 1. Steaming times may vary depending on the cut of meat being used. 2. To ensure meat tastes its best, and to prevent possible illness, check that meat is completely cooked prior to serving. If it is not, simply place more water in the inner pot and repeat the cooking process until meat is adequately cooked. 13 HOWTO CLEANHOWTO CLEAN Always unplug unit and allow to cool completely before cleaning. To Clean Inner Pot and Accessories 1. Remove the inner cooking pot. Wash it in warm, soapy water using a nylon sponge or dishcloth. Do not use abrasive cleaners or scouring pads, as they may damage the finish or create a risk of electric shock. 2. If rice is stuck to the bottom of the inner pot, soak in warm, soapy water before scrubbing to avoid damage to the nonstick coating. 3. Rinse and dry thoroughly. 4. Repeat process with steam tray and other provided accessories. To Clean Rice Cooker Exterior 1. Wipe the body of the rice cooker clean with a warm, damp cloth. 2. Dry with a soft cloth. To Clean the Underside of the Lid The underside of the lid should be cleaned after every use. 1. Wipe the underside of the lid with a warm, damp cloth. 2. Dry with a soft cloth. To Clean the Condensation Collector The condensation collector collects excess moisture from the lid to prevent it from dripping into the rice or spilling. The condensation collector should be cleaned after every use. 1. Remove the condensation collector by pushing in the space indicated by the “Push” arrow. 2. Empty and wash in warm, soapy water. Dry with a a soft cloth. 3. Reattach the condensation collector to the rice cooker by snapping it back into place. To Clean Steam Vent The steam vent should be cleaned after every use. 1. Pull out the steam vent as shown in Diagram 1 (to the right). 2. Empty and wash the steam vent in warm, soapy water. Rinse thoroughly. 3. Dry the steam vent with a soft cloth. 4. Reinsert the steam vent for next use. Diagram1 IMPORTANT • Do not use harsh or abrasive cleaners. • This appliance and the inner pot are NOT dishwasher safe. 14 ABOUTRICE COURTESYOF THEUSARICE FEDERATION ABOUTRICE COURTESYOF THEUSARICE FEDERATION For recipes and rice information visit the USA Rice Federation online at Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense complex carbohydrate that supplies energy, fiber, essential vitamins and minerals and beneficial antioxidants. Rice combines well with other healthy foods such as vegetables, fruits, meat, seafood, poultry, beans and soy foods. Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California, Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of short, medium and long grain rice as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others. There are many different varieties of rice available in the market. Your Aroma® Rice Cooker can cook any type perfectly every time. The following are the commonly available varieties of rice and their characteristics: Long Grain Rice This rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains...