Oster 5712 user manual Ears, Rice and Grains, Vegetables

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RICE AND GRAINS

1.There are many types of rice. Follow specific directions for variety used.

2.Accurately measure rice and water then combine in rice bowl. Pour specified amount of water in water reservoir. Cover and steam.

3.For softer rice, increase by 1 – 2 tablespoons the water mixed with rice by the specified amount of water on the chart. For firmer rice decrease water mixed with rice by the same amount.

4.Check doneness and consistency of rice at minimum time specified for each type, stirring rice at the same time.

5.When checking/stirring rice, be careful not to drip the condensate into the rice bowl which would reduce the quality and flavour of the steamed rice.

6.Use only clean water in water reservoir.

7.Rice may be seasoned with salt, pepper or butter after steaming.

TYPE OF RICE	COMBINED IN RICE BOWL		APPROX. TIME
	RICE AMOUNT	WATER	(MINUTES)
BROWN
REGULAR	1/2 CUP	1 CUP	42 - 45
PARBOILED	1 CUP	1-1/2 CUPS	45 - 50
LONG GRAIN AND WILD RICE MIX
REGULAR (6OZ. PKG.)	MIX	1-1/2 CUPS	50 - 55
QUICK COOKING (6 1/2 OZ. PKG.)	MIX	1-3/4 CUPS	18 - 20
INSTANT	1CUP	1-1/2 CUPS	15 – 18
WHITE
REGULAR	1 CUP	1-1/2 CUPS	45 - 50
LONG GRAIN	1 CUP	1-2/3 CUPS	50 - 55

VEGETABLES

1.Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces steam faster than larger ones.

2.Quantity, quality, freshness, size/uniformity and temperature of frozen food may affect steam timing. Adjust water amounts and cooking time as desired.

3.Frozen vegetables should not be thawed before steaming.

4.Some frozen vegetables should be placed in the rice bowl and covered with a piece of aluminum foil during steaming. The frozen foods should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.

VARIETY		WEIGHT OR	APPROX. TIME
		NUMBER OF PIECES	(MINUTES)
ARTICHOKES, WHOLE	4 WHOLE, TOPS TRIMMED		30 – 32
ASPARAGUS, SPEARS	1 POUND		10 – 14
BEANS,
GREEN/WAX	1/2 POUND		10 – 14
CUT OR WHOLE	1 POUND		12 – 16
BEETS	1	POUND, CUT	25 – 28
BROCCOLI SPEARS,	1 POUND		10 – 14
BRUSSELS SPROUTS	1 POUND		15 – 18
CABBAGE	1	POUND, SLICED	16 – 18
CELERY	1/2 POUND, THINLY SLICED		14 – 16
CARROTS	1	POUND, THINLY SLICED	10 – 14
CAULIFLOWER, WHOLE	1 POUND		10 – 14
CORN ON THE COB	3	– 5 EARS	25 – 30
EGGPLANT	1 POUND		16 – 18
MUSHROOMS, WHOLE	1 POUND		25 – 30
OKRA	1 POUND		18 – 20
ONIONS	1/2 POUND, THINLY SLICED		12 – 14
PARSNIPS	1/2 POUND		10 – 14
PEAS	1 POUND SHELLED		12 – 13
PEPPERS, WHOLE	UP TO 4 MEDIUM (NOT STUFFED)		12 – 13
POTATOES, WHOLE – RED	1	POUND, ABOUT 6 SMALL	35 – 45
RUTABAGA	1	MEDIUM, DICED	28 – 30
SPINACH	1/2 POUND		14 – 16
SQUASH
SUMMER YELLOW AND ZUCCHINI	1	POUND, SLICED	12 – 14
WINTER ACORN AND BUTTERNUT	1 POUND		22 – 24
TURNIPS	1	POUND, SLICED	20 – 22
ALL FROZEN VEGETABLES	10 OUNCES		28 – 50

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