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EGGS
• Fresh eggs (no more than a week old) are best as the whites will remain close
to the yolk for a more round appearance. Use eggs at room temperature for
best results. As eggs age, the whites ‘thin out’. Eggs will no longer be tough
because steaming provides a moist and gentle method of cooking.
• Use Rice Bowl when cooking scrambled or poached eggs.
• For ufer scrambled eggs, add 1 Tbs. water per egg and mix.
• To poach eggs, add 1 Tbs. vinegar to water in base to help egg whites congeal.
Variety No. of pieces Cooking time (minutes)
In shell, soft-cooked 1 to 6 10 - 15
In shell, hard-cooked 1 to 6 10 - 15
Scrambled 3 to 4 20 - 25
RICE & GRAINS
• To enhance the avors of Rice and Grains, use half consomme or broth
and half water in the Rice Dish. Never put anything but water in the Water
Reservoir (base unit).
• Always ll reservoir to minimum level before connecting to power supply.
• There are many types of rice. Follow specic directions for variety used.
• Check if done and consistency of rice at minimum time specied in chart,
while stirring rice at same time.
• For softer rice, increase water in Rice Bowl (2 - 3 Tbs.) and increase cooking
time approximately 5 - 7 minutes. For more rm rice, reduce water and time
by same amount.
• When checking or stirring rice be careful not to drip the condensate into the
Rice Bowl, which would degrade the avor and quality of the steamed rice.
Rice / Grain
Combine in Rice Bowl
Cooking time
(minutes)
Rice Water
Instant 3/4 Cup 1 Cup 15 - 20
Long Grain Mix:
- Regular (6 oz. pkg.)
- Instant (6 1/2 oz. pkg.)
Mix
Mix
1-1/2 Cups
1-3/4 Cups
50 - 55
17 - 22
Oatmeal 3/4 Cup 1 Cup 55 - 60
White:
- Long grain
- Regular
3/4 Cup
1 Cup
1-1/4 Cups
1 Cup
50 - 55
45 - 50