Aroma ARC-2000SB Rice/Water Measurement Table, Steaming Tables, Meat Steaming Table

RICE/WATER MEASUREMENT TABLE

STEAMING TABLES

When steaming, Aroma® recommends using 3 cups of water with the provided measuring cup.

UNCOOKED RICE	RICE WATER LINE INSIDE POT	APPROX. COOKED RICE YIELD	COOKING TIMES
2 Cups	Line 2	4 Cups	WHITE RICE: 30-35 Min.
			BROWN RICE: 100-105 Min.
3 Cups	Line 3	6 Cups	WHITE RICE: 32-37 Min.
			BROWN RICE: 102-107 Min.
4 Cups	Line 4	8 Cups	WHITE RICE: 34-39 Min.
			BROWN RICE: 110-115 Min.
5 Cups	Line 5	10 Cups	WHITE RICE: 38-43 Min.
			BROWN RICE: 114-119 Min.
6 Cups	Line 6	12 Cups	WHITE RICE: 40-45 Min.
			BROWN RICE: 116-121 Min.
7 Cups	Line 7	14 Cups	WHITE RICE: 41-46 Min.
			BROWN RICE: 118-123 Min.
8 Cups	Line 8	16 Cups	WHITE RICE: 43-48 Min.
			BROWN RICE: 120-125 Min.
9 Cups	Line 9	18 Cups	WHITE RICE: 44-49 Min.
			BROWN RICE: 123-128 Min.
10 Cups	Line 10	20 Cups	WHITE RICE: 46-51 Min.
			BROWN RICE: 125-130 Min.

•• Rinse rice before placing it into the inner cooking pot to remove excess bran and starch. This will help reduce browning and sticking to the bottom of the pot.

•• Want perfect brown rice without the wait? Use the ““Delay Timer.”” Simply add rice and water in the morning and set the ““Delay Timer”” for

HELPFUL when rice will be needed that night. See ““To Use The Delay Timer”” on page 10 for more details.

Meat Steaming Table

MEAT	STEAMING TIME	SAFE INTERNAL
		TEMPERATURE
Fish	25 Min.	140°F
Chicken	30 Min.	165°F
Pork	30 Min.	160°F
	Medium = 25 Min.
Beef	Medium-Well = 30 Min.	160°F
	Well = 33 Min.

•• Since most vegetables only absorb a small amount of water, there is no need to increase the amount of water with a larger serving

of vegetables.

HELPFUL •• Steaming times may vary depending upon the cut of meat being

HINTS

used.

•• 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 cooking pot and repeat the cooking process until the meat is adequately cooked.

Vegetable Steaming Table

VEGETABLE	STEAMING TIME
Asparagus	9-11 Minutes
Broccoli	6-8 Minutes
Cabbage	5-7 Minutes
Carrots	11-13 Minutes
Cauliower	7-9 Minutes
Corn on the Cob	12-16 Minutes
Green Beans	9-11 Minutes
Peas	4-6 Minutes
Potatoes	28-33 Minutes
Spinach	2-4 Minutes
Squash	9-11 Minutes
Zucchini	9-11 Minutes

HINTS

8

•• This chart is only a general measuring guide. As there are many different kinds of rice available (see ““About Rice”” on page 26), rice/water measurements may vary.

•• Altitude, humidity and outside temperature will affect cooking times. •• These steaming charts are for reference only. Actual cooking times

may vary.

NOTE

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