TIPS AND HINTS

RICE AND GRAINS

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

2.Accurate measuring of rice and water when combined in RICE BOWL. Pour specified amount of water in WATER RESERVOIR. Cover and steam.

3.For softer rice, increase water mixed with rice by 1-2 tablespoons. 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 or stirring rice, be careful not to drip the condensation into the RICE BOWL which would reduce the quality and flavor of the rice.

6.Use only clean water in the WATER RESERVOIR.

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

TYPE OF RICE

COMBINED TO

APPROXIMATE

 

 

RICE BOWL

TIME (MINUTES)

 

RICE

WATER

 

 

 

 

 

BROWN

 

 

 

Regular

1⁄2 Cup

1 Cup

42-45

Parboiled

1 Cup

1 1⁄2 Cup

45-50

 

 

 

 

LONG GRAIN/WILD RICE MIX

 

 

 

Regular

Mix

1 1⁄2 Cup

16-58

Quick Cooking

Mix

1 3⁄4 Cup

18-20

INSTANT

 

 

 

WHITE

 

 

 

Regular

1 Cup

1 1⁄2 Cup

45-50

Parboiled

1 Cup

1 2⁄3 Cup

50-55

TIPS AND HINTS (CONT.)

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 and size temperature of frozen foods, may affect steam timing. Adjust water amounts and cooking times 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 using a long handle fork or spoon.

VARIETY

 

WEIGHT/OR

APPROXIMATE

 

 

NUMBER

TIME (MINUTES)

 

 

PIECES

 

ARTICHOKES, WHOLE

4

Whole Tops Trimmed

30-32

ASPARAGUS, SPEARS

1 Pound

12-14

BEANS (GREEN/WAX)

1⁄2

Pound

12-14

OATMEAL

1 Pound

20-22

BEETS

1

Pound, Cut

25-28

BROCCOLI, SPEARS

1 Pound

20-22

BRUSSELS SPROUTS

1 Pound

24-26

CABBAGE

1

Pound, Thinly Sliced

16-18

CELERY

1⁄2 Pound, Thinly Sliced

18-20

CARROTS

1

Pound, Thinly Sliced

18-20

CAULIFLOWER, WHOLE

1

Pound, Thinly Sliced

20-22

CORN ON COB

1 Pound

14-16

EGGPLANT

3

1⁄2 Pounds

16-18

MUSHROOMS, WHOLE

1 Pound

10-12

OKRA

1 Pound

18-20

 

 

 

 

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Rival FSD200 warranty Tips and Hints, Rice and Grains, Vegetables
Page 5 Page 7

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