EGGS
•Fresh eggs (no more than a week old) are best as the whites will remain close to the yolk for a more round appearance. Use eggs at room temperature for best results. As eggs age, the whites ‘thin out’. Eggs will no longer be tough because steaming provides a moist and gentle method of cooking.
•Use Rice Bowl when cooking scrambled or poached eggs.
•For fluffier scrambled eggs, add 1 Tbs. water per egg and mix.
•To poach eggs, add 1 Tbs. vinegar to water in base to help egg whites congeal.
Variety | No. of pieces | Cooking time (minutes) |
In shell, | 1 to 6 | 10 - 15 |
In shell, | 1 to 6 | 10 - 15 |
Scrambled | 3 to 4 | 20 - 25 |
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RICE & GRAINS
•To enhance the flavors of Rice and Grains, use half consomme or broth and half water in the Rice Dish. Never put anything but water in the Water Reservoir (base unit).
•Always fill reservoir to minimum level before connecting to power supply.
•There are many types of rice. Follow specific directions for variety used.
•Check if done and consistency of rice at minimum time specified in chart, while stirring rice at same time.
•For softer rice, increase water in Rice Bowl (2 - 3 Tbs.) and increase cooking time approximately 5 - 7 minutes. For more firm rice, reduce water and time by same amount.
•When checking or stirring rice be careful not to drip the condensate into the
Rice Bowl, which would degrade the flavor and quality of the steamed rice.
Rice / Grain | Combine in Rice Bowl | Cooking time | ||
Rice | Water | (minutes) | ||
| ||||
Instant | 3/4 Cup | 1 Cup | 15 - 20 | |
Long Grain Mix: |
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- Regular (6 oz. pkg.) | Mix | 50 - 55 | ||
- Instant (6 1/2 oz. pkg.) | Mix | 17 - 22 | ||
Oatmeal | 3/4 Cup | 1 Cup | 55 - 60 | |
White: |
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- Long grain | 3/4 Cup | 50 - 55 | ||
- Regular | 1 Cup | 1 Cup | 45 - 50 | |
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