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STEAMING
Steamed foods retain most of their
nutritional value when cooked in the rice
cooker. Foods may be steamed by placing
food in the steaming tray over stock or
water and closing the lid. Keep the lid
closed while steaming food unless the
recipe or chart specifically states to open
the lid. By opening the lid unnecessarily
steam is lost and the cooking time will be
extended.
1. Measure 3 Rice Box™ cups or more
of water or stock into the removable
cooking bowl. Use up to a maximum of
6 Rice Box™ cups of water.
2. Place food to be steamed directly onto
the steaming tray and insert into the
removable cooking bowl. (Refer to the
Steaming Charts on pages 23–25 for
approximate cooking times).
3. Place removable cooking bowl with
steaming tray into the outer housing and
close the lid.
4. Plug power cord into a 230V or 240V
power outlet and then switch on. The red
START light will flash
5. Select the COOK/SUSHI setting by
pressing the START button and two
dashes ‘--‘ will appear on the LED
screen. The red light on the START
button will illuminate.
6. When steaming is finished, carefully
open the lid and remove foods from
the steaming tray. If further steaming
is required ensure sufficient water is in
the removable cooking bowl. If not, add
more hot water or stock.
7. If no further steaming is required, press
the STOP button and switch the rice
cooker off at the power outlet and then
unplug the cord. Allow to cool before
cleaning.
NOTE
Generally, the amount of water
required for steaming (3–6 cups water
or stock) will be retained throughout
the steaming process and this will
prevent the LED screen showing the
last 12 minutes of cooking and/or
automatically switching to the WARM
setting.
However, monitor the water level and
do not let the removable cooking bowl
boil dry during steaming. Hot liquid
can be added during the steaming
process.
The WARM setting can be selected
independently after the Cancel button
has been pressed.