RC160/16105EFM1 v.qxd 6/18/05 10:55 Page 9
HOW TO USE YOUR STEAMING BASKET
1.Clean and prepare your food or vegetables.
2.Place the INNER POT in the rice cooker. The length of steaming time is subject to your own personal tastes: depending if you prefer al denté (crunchy) or more well done steamed vegetables.
3.Measure appropriate amount of water and add to INNER POT.
NOTE: You are able to steam rice and vegetables/food at the same time with the STEAMING BASKET resting on the INNER POT.
4.Place the STEAMING BASKET on the rim of the inner pot.
5.Add vegetables or food and put the LID onto the appliance. Switch to COOK position for the appropriate time as shown in the chart.
6.Please unplug this appliance after use.
STEAMING TIME
The steaming times in this chart are a guide and should be adjusted to suit the different quantities or thickness of food and to suit your own taste.
VEGETABLE | COOKING TIME | ||
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Asparagus | 8 | - 10 min | |
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Bean Sprouts | 3 | - 4 min | |
Beans: Green, wax, french cut | 8 | - 10 min | |
Broccoli | 11 | ||
Brussels Sprouts | 11 | ||
Cabbage, Shredded | 6 | - 8 min | |
Cabbage, Wedges | 14 | - 16 min | |
Carrots | 8 | - 10 min | |
Cauliflower | 11 | ||
Celery | 8 | - 12 min | |
Collard Greens, Spinach | 6 | - 11 min | |
Mushrooms (fresh, sliced) | 3 | - 4 min | |
Pea Pods | 4 | - 6 min | |
Squash (Acorn, butternut) | 13 | - 16 min | |
Zucchini | 10 | - 12 min | |
*Altitude affects the temperature at which water boils and thus the cooking time. It’s especially true at high altitudes where longer cooking times are necessary. We have outlined a general guide to follow. Test for desired consistency when cooking times indicated have been reached. As you cook with this appliance, adapt times and measurements to your own personal tastes.
HINTS FOR STEAMING
1.The ingredients must be of superior excellence.
2.Select lean cuts of meat that will result in tender food and require less cooking time.
