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EMPTYING CONDENSATION CATCHER
1. Remove and empty the condensation catcher after
each use.
2. To clean the condensation catcher, remove it by inserting
your hand into the opening from underneath it. Grip the
condensation catcher and pull up (C).
3-HEATER SYSTEM
The improved 3-Heater System warms from the top, sides, and bottom so that rice may be
held for up to 18 hours while remaining moist and fluffy throughout.
STEAMING BASKET
1. The steamer basket holds up to 8 cups of cut-up vegetables or other foods.
2. Fill the cooking bowl with about 1-1/2 cups (12 fl. oz./350 ml) of water using
a standard measuring cup.
3. Place vegetables or other food in the steamer basket, and position the basket on top
of the cooking bowl.
4. Close the lid. Press down until you hear a click.
Note: Always keep the lid closed while cooking.
5. Plug unit into a standard electrical outlet. The Warm light will come on.
6. Press the Cook button to begin cooking.
7. Steaming times vary according to vegetable or food type. Begin checking for doneness
after initial 5 minutes. You may need to experiment to suit your taste.
8. Unplug the unit when finished.
Note: When steaming vegetables or other foods without rice in the cooking bowl, the unit
will not switch to the Warm mode.
Important Tips:
• During cooking, a thin crust may develop on the rice at the bottom of the bowl. If you
do not like rice with crust, you can easily peel it off from the nonstick cooking bowl and
discard it.
• Use the plastic serving scoop (or a wooden spoon) to stir and remove rice—do not use
metal utensils that can scratch the nonstick cooking bowl.
If desired, add seasonings and oil or butter with rice before adding water.
Allow rice to rest on warm at least 15 minutes before serving.
RICE COOKING GUIDE
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW OR MEDIUM GRAIN RICE
AMOUNT AMOUNT APPROX. YIELD
OF RICE OF WATER COOKING IN 8 OZ.
TIME MEASURES
2 rice measures to 2 mark 16 to 20 minutes 4 to 5 cups
3 rice measures to 3 mark 18 to 24 minutes 5 to 6 cups
4 rice measures to 4 mark 20 to 26 minutes 7 to 10 cups
5 rice measures to 5 mark 24 to 28 minutes 10 to 12 cups
6 rice measures to 6 mark 26 to 30 minutes 12 to 14 cups
7 rice measures to 7 mark 28 to 34 minutes 14 to 16 cups
8 rice measures to 8 mark 30 to 36 minutes 15 to 19 cups
9 rice measures to 9 mark 30 to 38 minutes 16 to 21 cups
10 rice measures to 10 mark 31 to 40 minutes 18 to 24 cups
FOR BROWN RICE
AMOUNT AMOUNT APPROX. YIELD
OF RICE OF WATER COOKING IN 8 OZ.
TIME MEASURES
2 rice measures to 2 mark * 38 to 42 minutes 2 to 2 1/2 cups
3 rice measures to 3 mark * 40 to 42 minutes 4 1/2 to 5 1/2 cups
4 rice measures to 4 mark * 40 to 45 minutes 9 to 10 cups
5 rice measures to 5 mark * 40 to 46 minutes 10 to 11 cups
6 rice measures to 6 mark * 46 to 48 minutes 13 to 14 1/2 cups
7 rice measures to 7 mark * 48 to 52 minutes 14 to 16 cups
8 rice measures to 8 mark * 48 to 56 minutes 16 to 18 1/2 cups
9 rice measures to 9 mark * 50 to 60 minutes 17 to 20 cups
10 rice measures to 10 mark * 52 to 62 minutes 21 to 23 cups
* add an additional 6 ounces (3/4 cup)
FOR WHITE PARBOILED (OR CONVERTED) RICE
AMOUNT AMOUNT APPROX. YIELD
OF RICE OF WATER COOKING IN 8 OZ.
TIME MEASURES
2 rice measures to 2 mark 20 to 27 minutes 2 1/2 to 3 1/2 cups
3 rice measures to 3 mark 25 to 27 minutes 5 to 6 cups
4 rice measures to 4 mark 26 to 30 minutes 8 1/2 to 9 1/2 cups
5 rice measures to 5 mark 27 to 31 minutes 10 to 11 cups
6 rice measures to 6 mark 28 to 32 minutes 12 to 14 cups
7 rice measures to 7 mark 32 to 36 minutes 14 to 16 cups
8 rice measures to 8 mark 32 to 38 minutes 16 to 17 cups
9 rice measures to 9 mark 32 to 40 minutes 17 to 19 cups
10 rice measures to 10 mark 33 to 40 minutes 18 to 20 cups
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RC880Pub1000003050 6/28/06 2:11 PM Page 6