RICE AND GRAINS
1.There are many types of rice. Follow specific directions for variety used.
2.Accurately measure rice and water then combine in rice bowl. Pour specified amount of water in water reservoir. Cover and steam.
3.For softer rice, increase by 1 – 2 tablespoons the water mixed with rice by the specified amount of water on the chart. For firmer rice decrease water mixed with rice by the same amount.
4.Check doneness and consistency of rice at minimum time specified for each type, stirring rice at the same time.
5.When checking/stirring rice, be careful not to drip the condensate into the rice bowl which would reduce the quality and flavor of the steamed rice.
6.Use only clean water in water reservoir
7.Rice may be seasoned with salt, pepper or butter after steaming.
VEGETABLES
1.Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces steam faster than larger ones.
2.Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam timing. Adjust water amounts and cooking time as desired.
3.Frozen vegetables should not be thawed before steaming.
4.Some frozen vegetables should be placed in the rice bowl and covered with a piece of aluminum foil during steaming. The frozen foods should be separated or stirred after 10 – 12 minutes. Use a
FISH AND SEAFOOD
1.Before steaming, clean and prepare fresh seafood and fish.
2.Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
3.Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
4.You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use seasoned butter or margarine, lemon or favorite sauces.
5.Adjust steaming times accordingly.
6.You can steam fresh, frozen or
RICE BOWL.