Filter
Top Products
65EN
English
Cooking Instructions
Note: Follow “RiceCooking Menu” section for details operating procedure of the Variety Cooker.
1 Add washed rice and water to the water level indicated for [SUSHI] on the inner pot. Mix well
then close the lid.
Press the • [Rice] button to select the [Sushi] submenu.
Press the • [Cook]/[OK] button to start the cooking program.
2 When the Variety Cooker beeps to indicate that the cooking process is nished, immediately
add Sushi Vinegar, sugar and salt in the rice and gently mix well and let it cool.
3 Add your favorite ingredients (seaweed, cucumber, crab roe and salmon sashimi) to make
different sushi or rice rolls.
Steaming
Ingredients Amount Steaming time (min) Suggested herbs/spices for better taste
Asparagus 500g 15-20 Thyme, basil, lemon
Baby corn 200g 15-20 Chives, chili, paprika
Broccoli 400g 15-20 Garlic, crushed red chili, tarragon
Green beans 500g 15-20 Parsley, lemon, garlic
Carrots 500g 20-25 Parsley, dry mustard, chives
Cauliower orets 400g 15-20 Rosemary, basil, tarragon
Courgette 500g 15-20 Dill, sage, rosemary
Potatoes 400g 35-40 Parsley, chives, garlic
Chicken llet 250g 30-35 Black pepper, lemon, paprika
Eggs 6 pcs 18-25 ---
Prawns 200g 25-30 Saffron, lemon
Salmon 450g 20-25 Dill, parsley, basil
White sh 450g 18-25 Dry mustard, allspice, marjoram
Note: Follow “Steam Cooking Menu” section for details operating procedure of the Variety Cooker.
Tips for steaming food
Do not steam food larger than 1½ inch thick. It may hit the inner lid and may not cook well.•
Cut off thick stems from cauliower, broccoli and cabbage.•
Do not thaw frozen vegetables before you steam them.•
Never steam frozen meat, poultry or seafood. Always let frozen meat, poultry or seafood thaw •
completely before you put it in the steamer.
Wash meat properly and pat it dry, so that as little juice as possible drips out.•
Tender pieces of meat with a little fat are most suitable for steaming.•
Wrap sh and meat in aluminum foil to prevent them from sticking to steaming basket. Wrapping •
also provides moister cooking.
Puncture eggs before steaming to prevent shells cracking.•
Always keep the lid closed during the entire steaming process. Opening the lid causes a loss of •
heat and steam, resulting in a slower cooking time.
Make sure the food is well done before you eat it. If the food is not done, set a longer steaming •
time. You may need to put some more water in the inner pot.