Applica RC6438 manual Some kernels of rice do not

FOR BROWN RICE

5 rice measures	to the 5 cup mark	17 to 30 minutes	7 to 9 cups
	+ ¾ cup
10 rice measures	to the 10 cup mark	35 to 38 minutes	17 to 20 cups
	+ ¾ cup
15 rice measures	to the 15 cup mark	37 to 40 minutes	26 to 29 cups
	+ ¾ cup
20 rice measures	to the 20 cup mark	44 to 48 minutes	30 to 34 cups
	+ ¾ cup
25 rice measures	to the 25 cup mark	46 to 50 minutes	42 to 46 cups
	+ ¾ cup
FOR WILD RICE
5 rice measures	9 cups	42 to 62 minutes	9 to 11 cups
10 rice measures	18 cups	2 hours and	18 to 20 cups
		36 to 40 minutes

FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE

3 pkgs. (16 oz. ea.)	to the 15 cup mark	34 to 38 minutes	22 to 24 cups
	+ ¾ cup

VEGETABLE, FISH AND POULTRY COOKING CHART

All steamed using 11⁄2 cups cold tap water or room temperature broth or stock.

VEGETABLE	AMOUNT	PREPARATION	TIME	SUGGESTIONS
Fresh asparagus	3 lbs.	Whole spears	12 to 14	Season with lemon
			minutes	slices, salt and pepper
Fresh green beans	3 lbs.	Whole	16 to 18	Season with dill,
			minutes	salt and garlic
				pepper
Fresh beets	2 lbs./8 cups	Peeled and cut	24 to 26	Add orange peel, salt
		into wedges	minutes	and pepper
Fresh broccoli	3 lbs.	Broken into florets	16 to 18	Add sliced garlic and
			minutes	fresh thyme leaves
Fresh carrots	3 lbs.	Peeled and cut	22 to 24	Season with fresh
		into chunks	minutes	dill and parsley
Fresh cauliflower	2 heads/8	Cut into florets	24 to 26	Serve garnished with
	cups		minutes	buttered bread crumbs
Fresh corn on the cob	10 ears	Broken in half	15 to 17	Season with chives or
			minutes	parsley
Sugar snap or	3 lbs. or	Trimmed	16 to 18	Serve drizzled with
snow peas	7 cups	and left whole	minutes	soy sauce and
				chopped green onions
Peppers	6 large	Cut in strips	16 to 18	Season with chopped
			minutes	garlic and cilantro
Potatoes	4 lbs.	Cut in wedges	24 to 26	Season with chopped
			minutes	rosemary, salt and
				garlic pepper

Yellow squash	8 cups	Sliced	16 to 18	Serve with diced
and zucchini			minutes	tomatoes and
				shredded Parmesan
				cheese

FISH

Add lemon slices to water in the cooking bowl.

Salmon	2½ lbs.	1 fillet, halved	16 to 19	Season with fresh dill
			minutes	and chives
Shrimp	4½ lbs.	Peeled and	14 to 16	Serve with tartar or
		deveined	minutes	cocktail sauce
POULTRY
Chicken breasts	4 lbs.	Boneless and	36 to 40	Season with Kosher
		skinless	minutes	salt and garlic pepper

HELPFUL HINTS

•Although the rice measure holds about 5.5 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 1 month before using.

•If allowing rice to stand on KEEP WARM in the rice cooker for prolonged periods of time, stir occasionally to prevent rice from browning on the bottom.

TROUBLESHOOTING
PROBLEM	POSSIBLE CAUSE	SOLUTION
Some kernels of rice do not	The rice was not allowed to	Once switch on rice cooker
seem fully cooked.	finish cooking.	changes to KEEP WARM
		allow rice to rest for 15
		minutes before serving.
Rice cooking bowl not as	Starch builds up on sides	Fill bowl with hot soapy
clean as I would like.	and bottom of bowl.	water and let stand several
		minutes; then use a nylon
		scrubber along sides and
		bottom. Rinse.
Rice boils over.	Too much rice is being	Make sure to cook no more
	cooked.	than the maximum amount
		suggested in this Use &
		Care. The amount of rice to
		be cooked should match the
		marking on the bowl.
Rice is too dry.	Too much rice or not	Use the rice measure cup
	enough water.	that comes with the appli-
		ance. The rice measure
		provided holds 2/3 cup of
		uncooked rice - about 5 oz.
		or 150 grams.

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