HOW TO STEAM VEGETABLES
1.Clean and prepare your vegetables.
2.Place the heating base on a dry, level,
3.Before placing the rice cooking pot into the heating base, make sure the heating plate in the base and outside of the rice bowl are clean and dry. Do not let loose rice or particles fall into the base as this will affect cooking.
4.Place the rice pot into the heating base unit.
5.Add the desired number of water measures according to the length of time the vegetables are to cook. Use the “Vegetable Steaming Chart” as a general guideline. As you cook with this appliance, adapt the times and measurements to your own personal tastes.
6.Place the steaming basket into the rice pot.
7.Add the vegetables and put the glass cover onto the appliance.
8.Attach the cord to the heating base, then plug cord into a 120 volt AC electric outlet only. Press the switch lever down. The red “COOK” light will glow indicating the rice cooker is on. Set a separate timer for appropriate cook time as shown in the “Vegetable Steaming Chart.”
9.When the vegetables are done, use a hot pad or oven mitt to remove the cover from the steaming basket. Remove the vegetables to a serving container. Unplug the cord from the outlet. Allow the appliance to cool completely before cleaning.
VEGETABLE STEAMING CHART
VEGETABLE | WATER | APPROX COOK TIME | |
| MEASURES |
| |
Acorn Squash, halved | 3 | ||
Asparagus, 1” spears | 2 | ||
Beans: green, wax | 2 | ||
Broccoli, spears | 2 | ||
Brussel Sprouts | 2 | ||
Cabbage, wedges | 3 | ||
Carrots, 1/2” pieces | 2 | ||
Cauliflower, flowerettes | 2 | ||
Celery, 1” pieces | 2 | ||
Mushrooms, fresh sliced | 2 | ||
Pea Pods | 2 | ||
Potatoes, (2) halved, | 3 | ||
quartered in | |||
|
| ||
Spinach, 1/2 lb bag | 2 | ||
Zucchini, 1/2” pieces | 2 |
•Approx. Cook Time based on 1lb. of vegetables unless otherwise noted.
•1lb. = ½ Kilogram.
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