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RICE AND GRAINS
1. There are many types of rice. Follow specific directions for variety used.
2. Accurately measure rice and water then combine in rice bowl. Pour specified amount
of water in water reservoir. Cover and steam.
3. For softer rice, increase by 1 – 2 tablespoons the water mixed with rice by the
specified amount of water on the chart. For firmer rice decrease water mixed with
rice by the same amount.
4. Check doneness and consistency of rice at minimum time specified for each type,
stirring rice at the same time.
5. When checking/stirring rice, be careful not to drip the condensate into the rice bowl
which would reduce the quality and flavour of the steamed rice.
6. Use only clean water in water reservoir.
7. Rice may be seasoned with salt, pepper or butter after steaming.
VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary.
Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature of frozen food may
affect steam timing. Adjust water amounts and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a piece of
aluminum foil during steaming. The frozen foods should be separated or stirred after
10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.
WEIGHT OR APPROX.TIME
VARIETY NUMBER OF PIECES (MINUTES)
ARTICHOKES,WHOLE 4 WHOLE, TOPS TRIMMED 30 – 32
ASPARAGUS,SPEARS 1 POUND 10 – 14
BEANS,
GREEN/WAX 1/2 POUND 10 – 14
C
UT OR WHOLE 1 POUND 12 – 16
BEETS 1 POUND, CUT 25 – 28
BROCCOLI SPEARS, 1 POUND 10 – 14
BRUSSELS SPROUTS 1 POUND 15 – 18
CABBAGE 1 POUND, SLICED 16 – 18
CELERY 1/2 POUND, THINLY SLICED 14 – 16
CARROTS 1 POUND, THINLY SLICED 10 – 14
CAULIFLOWER,WHOLE 1 POUND 10 – 14
CORN ON THE COB 3 – 5 EARS 25 – 30
EGGPLANT 1 POUND 16 – 18
MUSHROOMS,WHOLE 1 POUND 25 – 30
OKRA 1 POUND 18 – 20
ONIONS 1/2 POUND, THINLY SLICED 12 – 14
PARSNIPS 1/2 POUND 10 – 14
PEAS 1 POUND SHELLED 12 – 13
PEPPERS,WHOLE UPTO4 MEDIUM (NOT STUFFED) 12 – 13
POTATOES,WHOLE – RED 1 POUND, ABOUT 6 SMALL 35 – 45
RUTABAGA 1 MEDIUM, DICED 28 – 30
SPINACH 1/2 POUND 14 – 16
SQUASH
SUMMER YELLOW AND ZUCCHINI 1 POUND, SLICED 12 – 14
W
INTER ACORN AND BUTTERNUT 1 POUND 22 – 24
TURNIPS 1 POUND, SLICED 20 – 22
ALL FROZEN VEGETABLES 10 OUNCES 28 – 50
COMBINED IN RICE BOWL APPROX. TIME
TYPE OF RICE RICE AMOUNT WATER (MINUTES)
BROWN
REGULAR 1/2 CUP 1 CUP 42 - 45
P
ARBOILED 1 CUP 1-1/2 CUPS 45 - 50
LONG GRAIN AND WILD RICE MIX
REGULAR (6OZ. PKG.) MIX 1-1/2 CUPS 50 - 55
Q
UICK COOKING (6 1/2 OZ. PKG.) MIX 1-3/4 CUPS 18 - 20
INSTANT 1CUP 1-1/2 CUPS 15 – 18
WHITE
REGULAR 1 CUP 1-1/2 CUPS 45 - 50
LONG GRAIN 1 CUP 1-2/3 CUPS 50 - 55
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