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15
Steamed foods retain most of their nutritional value
when cooked in the Syncro 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 Syncro Rice Cooker cups or more of
water or stock into the removable cooking bowl.
Use up to a maximum of 6 Syncro Rice Cooker
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
the page 15 for approximate cooking times).
3. Place removable cooking bowl with the
steaming tray into the outer housing and close
the lid.
4. Plug into a 230/240-volt power outlet and then
switch on. The red ‘Start’ light will flash.
5. Select the ‘Cook’ function by pressing the ‘Start’
button and two dashes ‘--‘ will appear on the
LCD screen. The red light on the ‘Start’ button
will illuminate.
6. When steaming is finished, carefully open the
lid and remove foods from the Syncro Rice
Cooker 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
Cancel button and switch the Syncro Rice Cooker
off at the power outlet and then unplug the
cord. Allow to cool before cleaning.
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 LCD screen showing the last
12 minutes of cooking and/or automatically
switching to the Keep Warm function.
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 Keep Warm function can be selected
independently after the Cancel button has
been pressed.
Note
Hints and tips for steaming vegetables
• Smaller pieces will steam faster than larger pieces.
• Try to keep vegetables to a uniform size to ensure
even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not thaw
before cooking.
• The size and shape of vegetables, as well as
personal taste, may call for adjustments to the
cooking time. If softer vegetables are required,
allow extra cooking time.
• Do not allow water or stock to reach the steaming
tray. The steaming will not be effective.
Steaming foods
14
Vegetables Preparation & tips Quantity Cooking time
(minutes)
Artichoke remove the hard 2 medium 40-45
outer leaves and stalk
Asparagus trim, leave as spears 2 bunches 22-24
Beans top and tail, leave whole 250g 23-25
Beetroot trim, do not break skin 300g 22-23
small-medium
Broccoli cut into florets 250g 18-20
Brussel Sprouts cut a cross in the base 375g 27-29
Cabbage large pieces 500g 20-22
Carrots cut into strips 3 medium 24-26
Capsicums cut into strips 3 medium 24-26
Cauliflower cut into florets 375g 27-29
Celery slice into strips 3 stalks 15-16
Chickpeas soak for 12 hours 1 cup dried 50-55
Corn whole corn cobs 2 small cobs 30-32
Mushrooms whole, unwashed 300g 18-20
Onions (pickling) peeled, leave whole 6 medium 30-35
Snow peas topped and tailed 250g 14-15
Peas fresh, peeled 250g 18-20
frozen 250g 14-15
Potatoes new, whole 6 (100g each) 50-60
Sweet Potato cut into pieces 300g 30-35
Kumera
Pumpkin cut into pieces 300g 30-35
Spinach (English) leaves and
1
⁄2 bunch 15-20
stems cleaned
Squash (baby) topped and tailed 350g 15-20
Turnips peeled, sliced and 350g 25-27
cut to 50g pieces
Zucchini sliced 350g 15-20
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page 14