If the rice should be kept warm for a longer period, wait until shortly before eating before stirring the rice. An earlier loosening would cause heat to be lost un- necessarily. Do not remove the lid 2 while the rice is being kept warm and do not leave the rice in the ap- pliance for longer than 2 hours.
Important
Always remove the plug from the mains power sok- ket when the rice cooker is not in use. Otherwise, there is a permanent risk of receiving an electric shock!
Steaming
IMPORTANT:
Do not lift the steaming attachment 3 up during the steaming process - the escaping steam brings with it the real risk of scalding. The steaming attachment 3 becomes hot during the steaming process. When taking hold of the steaming attachment 3, use oven cloths or something similar to lift it from the cooking bowl 4.
1.Pour the required amount of water into the cooking bowl 4. The cooking time is dependant on the inserted volume of water. Take note of the examples given in the following table.
•1 filled measuring cup is sufficient for about
15 minutes of steaming.
•2 filled measuring cups are sufficient for about
30 minutes of steaming, etc.
Fish / seafood | Water in | Weight / | |
milliliter | quantity | ||
| |||
Mussels | approx. |
| |
(cook until they | approx. 450 g | ||
120 ml | |||
are opened) |
| ||
|
| ||
|
|
| |
Prawns | approx. |
| |
(cook until a | approx. 350 g | ||
140 ml | |||
pink colour) |
| ||
|
| ||
|
|
| |
Fish (Fillet) | approx. | approx. 350 g | |
180 ml | |||
|
| ||
|
|
| |
Steak | approx. | approx. 450 g | |
240 ml | |||
|
| ||
|
|
| |
Oysters | approx. | approx. 700 g | |
(in the shell) | 300 ml | ||
| |||
|
|
|
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