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NOTE:
These times are approximate. It is recommended that you monitor the steaming process
and adjust the cooking time according to your preference. Stir vegetables occasionally
during the cooking process. When cooking rice, steaming times may vary.
CARE AND CLEANING
This appliance should be cleaned after every use
• Unplug the Rice Cooker from the wall outlet when not in use or before cleaning.
Never immerse the Heating Body in water or any other liquid! Allow the Rice
Cooker to cool completely before cleaning.
• Do not use abrasive cleaners, scouring pads or steel wool to clean the Rice Cooker.
• Heating Body: lightly wipe the exterior with a damp cloth or sponge. DO NOT
IMMERSE HEATING BODY INTO WATER OR ANY OTHER LIQUID. Dry
thoroughly with a soft cloth.
• Inner Pot: fill with hot water and let sit for a while and then wash with hot, soapy
water using a sponge and dry thoroughly with a cloth or use dishwasher.
• Lid, Measuring Cup, Paddle and Steaming Tray: wash in warm, soapy water. Rinse
thoroughly and dry or use dishwasher. CAUTION: handle the Lid with extreme care,
as it may become slippery when wet.
• Heating plate: grains of rice or other foreign matter may stick to the heating plate.
These must be removed to prevent inadequate cooking. To remove cooked rice,
smooth sandpaper can be used. Smooth out and polish the spot for good contact
between the heating plate and the bottom of the Inner Pot.
• There are no user serviceable parts inside this appliance. Do not attempt to repair this
appliance yourself as you could render it dangerous to use.
RECIPES
SPANISH RICE
1
⁄2 lb. (250g) of sausage (chorizo) 1 medium onion
1 tbsp. yellow pepper, ground 1 tsp. paprika
2 cups tomatoes, diced,
without skin or seeds 1 cup green peas
1 red pepper, diced 2 celery stalks, sliced
1 green pepper, diced 2 cups long-grain rice
3 cups chicken broth Salt and pepper
Chop the onion. In the Oster
®
Multi-Use Rice Cooker, sauté the sausage cut in slices,
add onion, yellow pepper, paprika and tomatoes. Mix together. Add the remaining
vegetables, the rice and the broth. Check seasoning, cover and cook until done.
Garnish with curly parsley. Serve hot.
FETTUCINI WITH APPLE, SHRIMP AND CURRY SAUCE
1
⁄2 lb. (
1
⁄4 kg) fettucini 4 tbsps. butter
3 tbsps. flour 1 tsp. curry
½ cup cream 1 cup chicken broth
2 cups apples, peeled and diced 1 lb. (
1
⁄2kg) shrimp
Parmesan cheese to taste Juice of one lemon (for the apples)
In the Oster
®
Multi-Use Rice Cooker, melt butter, add flour and curry. Cook for
2 minutes. Add cream, chicken broth, apples and shrimp. Stir until thickened.
Remove from Rice Cooker and keep hot. Then in the Oster
®
Multi-Use Rice Cooker,
pour sufficient water and salt to cook fettucini al dente. Serve the fettucini with the
sauce and sprinkle with Parmesan cheese.
RICE WITH SHELLFISH
1 package (16 oz or 400 g) saffron rice 12 small clams
1
⁄2 lb (250 g) shrimp, shelled
1
⁄2 lb (250 grams) oysters
and deveined, with or without tails
1 cup sweet peas ¼ red pepper, diced
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster
®
Multi-Use
Rice Cooker, following the instructions on the package. Add clams, shrimp, oysters,
sweet peas and red pepper five minutes before the rice is fully cooked. Mix well,
without stirring. Serve with French bread croutons and a fresh salad. Option:
The saffron rice may be substituted with brown rice.
AMOUNT OF AMOUNT OF APPROX. TIME
TYPE OF VEGETABLE VEGETABLE WATER (MINU TES)
GR
EEN
BE
ANS
10 O
UNCES
/ 300G
1
⁄3 CU
P
/ 50 M
L
30 – 35
BROCCOLI 10 OUNCES/ 300G
1
⁄3 CUP / 50 ML 30 – 35
CARROTS (SLICED) 8 OUNCES/ 200G
1
⁄3 CUP / 50 ML 30 – 35
CAULIFLOWER 8 OUNCES/ 200G
1
⁄3 CUP / 50 ML 30 – 35
CORN (KERNEL) 10 OUNCES/ 300G
1
⁄3 CUP / 50 ML 40 – 45
PEAS 10 OUNCES/ 300G
1
⁄3 CUP / 50 ML 30 – 35
SPINACH 5 OUNCES/ 150G
1
⁄3 CUP / 50 ML 20 – 30
MIXED VEGETABLES 10 OUNCES/ 300G
1
⁄3 CUP / 50 ML 30 – 35