5.Make sure the exterior of the rice pot is dry and clean. Then place the pot into the cooker base so it is centered and the bottom is in direct contact with the heating plate (Fig. B). Failure to correctly position the pot may result in the rice cooker malfunctioning.
Important: Never add water to the cooker base or cook without the pot in place.
6.Close the cover securely and plug the rice cooker into a 120 volt wall outlet.
7.Press the
Caution: During cooking and warming it is normal for steam to escape from the cover vent. To prevent steam burns, keep hands and face away from the vent.
8.When cooking is complete the unit automatically switches to the WARM mode and the amber warm light will illuminate.
Allow rice to stand for approximately 10 minutes before opening the cover to ensure optimum texture and moisture levels.
9.Open cover, gently fluff rice using paddle provided, and serve.
Caution: Use caution when opening the cover as hot steam will escape and could cause burns.
Note: The rice pot features a premium nonstick finish for stick‑free cooking. To help protect this special surface, use the paddle which was included with your rice cooker. Using metal utensils in the rice pot may damage the nonstick finish.
10.Do not leave rice in the pot on the WARM setting for more than 8 hours. Always unplug the rice cooker when the unit is not in use.
WHITE RICE COOKING CHART
| WHITE RICE |
| Approximate | Approximate | |
Raw WHITE | LIQUID | cooked rice | |||
Water marking | cooking time* | ||||
rice | MEASUREMENT | yield | |||
(inside removable pot) | (minutes) | ||||
|
| (6 ounce cup) | |||
|
|
|
| ||
|
|
|
|
| |
2 rice scoops | 2 line | 19 ounces (560 ml) | 19 to 21 | 4 cups | |
|
|
|
|
| |
4 rice scoops | 4 line | 32 ounces (940 ml) | 20 to 25 | 8 cups | |
6 rice scoops | 6 line | 45 ounces (1320 ml) | 24 to 30 | 12 cups | |
8 rice scoops | 8 line | 57 ounces (1700 ml) | 29 to 34 | 16 cups |
BROWN RICE COOKING CHART
| BROWN RICE |
| Approximate | Approximate | |
Raw BROWN | LIQUID | cooked rice | |||
Water marking | cooking time* | ||||
rice | MEASUREMENT | yield | |||
(inside removable pot) | (minutes) | ||||
|
| (6 ounce cup) | |||
|
|
|
| ||
|
|
|
|
| |
2 rice scoops | 2 line | 19 ounces (560 ml) | 31 to 36 | 4 cups | |
4 rice scoops | 4 line | 33 ounces (990 ml) | 39 to 43 | 8 cups | |
6 rice scoops | 6 line | 49 ounces (1440 ml) | 43 to 48 | 12 cups | |
8 rice scoops | 8 line | 64 ounces (1890 ml) | 48 to 53 | 16 cups |
The rice measuring scoop provided is equal to 180 ml or 6 ounces.
The maximum capacity for this rice cooker is 16 cups of cooked rice. Do not place more than 8 rice scoops of uncooked rice into the unit at one time.
*Cooking times may vary depending on household voltage. The higher the voltage the shorter the cooking time; the lower the voltage the longer the cooking time.
To Steam Food:
1.When steaming only, pour 2 rice measuring scoops of water into the rice pot.
2.Make sure the exterior of the rice pot is dry and clean and then place the pot into the cooker base. Fill steaming basket with desired food. Position the filled basket onto the rim of the rice pot.
3
