HEATING PACKAGED FOODS
Packaged foods, such as condensed and
1. Place food to be heated into cooking bowl.
Caution: Do not fill the cooking bowl higher than the maximum 1.5 cups marking on the cooking bowl.
2.Before placing cooking bowl into rice cooker, be sure the heating plate and outside surface of the cooking bowl are clean and dry. Avoid having any food fall into the rice cooker.
3.Insert cooking bowl into rice cooker.
4.Place glass lid on the cooking bowl.
Note: For best results always keep glass lid on while cooking.
5.Uncoil cord and plug into standard electrical outlet. The KEEP WARM indicator light comes on.
6.Press down the ON switch. The COOK indicator light comes on and cooking begins. As the soup or stew heats, steam may come out through the vent on the glass lid.
Caution: Do not place hand over steam vent while rice is cooking; the hot steam may burn.
7.For even heating, stir mixture occasionally during cooking. Replace lid when stirring is completed.
8.Bring mixture to a boil. When heating prepared foods, the ON switch and the COOK indicator light are not intended to be an indicator of cooking time. Always use a kitchen timer and do not leave these foods unattended.
9.When cooking is completed, unplug unit. Do not keep cooked soups and stews in the KEEP WARM cycle.
RICE COOKING CHART
If desired, add butter, oil and seasonings after water has been added and before cooking begins. Allow rice to rest 15 minutes on warm before serving.
RICE COOKING GUIDE
FOR WHITE LONG GRAIN, CONVERTED, JASMINE, BASMATI, TEXMATI, YELLOW AND MEDIUM GRAIN RICE
AMOUNT | AMOUNT | APPROX. | Amount of |
OF RICE | OF WATER | COOKING | cooked rice |
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| TIME | in |
1/2 rice measure | to the | 20 to 26 minutes | 11⁄4 to 11⁄2 cups |
1 rice measure | to the | 23 to 26 minutes | 13⁄4 to 21⁄2 cups |
11⁄2 rice measures | to the | 26 to 28 minutes | 21⁄2 to 3 cups |
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FOR SMALL GRAIN AND PEARL RICE |
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1/2 rice measure | to the | 26 to 28 minutes | 1 to 1/4 cups |
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1 rice measure | to the | 22 to 24 minutes | 12⁄3 to 13⁄4 cups |
11⁄2 rice measures | to the | 26 to 28 minutes | 23⁄4 to 21⁄3 cups |
FOR CONVERTED OR |
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1/2 rice measure | to the | 25 to 27 minutes | ¾ to 1 cup |
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1 rice measure | to the | 23 to 25 minutes | 11⁄2 to 2 cups |
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11⁄2 rice measures | to the | 27 to 29 minutes | 23⁄4 to 21⁄2 cups |
FOR BROWN RICE |
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1/2 rice measure | to the | 59 to 60 minutes | 11⁄3 to 11⁄2 cups |
1 rice measure | to the | 46 to 48 minutes | 21⁄4 to 21⁄2 cups |
11⁄2 rice measures | to the | 61 to 63 minutes | 23⁄4 to 31⁄4 cups |
FOR WILD RICE |
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1/2 rice measure | to the | 63 to 65 minutes | 11⁄4 to 11⁄2 cups |
FOR WHITE AND WILD RICE COMBINATION |
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1 pkg. (5 oz.) | 12⁄3 cups water | 55 to 57 minutes | 2 to 21⁄4 cups |
HELPFUL HINTS
•Although the rice measure holds about 5 ounces of uncooked rice; the cooked rice is given in
•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 3/4 tsp. Kosher salt to each cup of uncooked rice.
•White rice should be stored 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.
•Try using broth, stock or reconstituted bouillon in place of water for additional flavor. If you do, no additional salt may be necessary.
5 | 6 |
