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Tableau de cuisson à l’étuvée des
légumes*
Légumes Quantité Eau Temps de
cuisson
Artichauts entiers 2 de taille moyenne 2 verres 1/2 44 à 46 min.
Asperges 340 g (15 têtes) 1 verre 1/2 12 à 14 min.
Brocolis 225 g 1 verre 1/2 13 à 16 min.
(fleurons de 5 cm, tiges de 2,5 cm)
Choux de Bruxelles 340 g 2 verres 1/2 17 à 19 min.
Chou 907 g (coupé en 4 ) 2 verres 1/2 29 à 31 min.
Carottes 3 de taille moyenne 1 verre 1/2 14 à 16 min.
(1 cm, coupées en tranches)
Chou-fleur 340 g 1 verre 1/2 17 à 19 min.
(fleurons de 7,5 cm)
Épis de maïs 3 épis de taille petite 1 verre 1/2 15 à 17 min.
Haricots verts entiers 225 g (sans la queue) 1 verre 1/2 13 à 15 min.
Pommes de terre:
ordinaires 4 (140 g à 170 g chacune) 2 verres 1/2 40 à 42 min.
nouvelles 6 (115 g) 3 verres 33 à 36 min.
Patates douces 4 (170 g chacune) 2 verres 1/2 36 à 38 min.
Épinards 225 g feuilles et tiges 1 verres 1/2 10 à 12 min.
Tableau de cuisson à l’étuvée des
légumes surgelés*
Légumes Quantité Eau Temps de
cuisson
Brocolis (pousses) 1 paquet (280 g) 3/4 de verre 12
à
14 min.
Choux de Bruxelles 1 paquet (280 g) 3/4 de verre 14
à
16 min.
Chou-fleur 1 paquet (280 g) 3/4 de verre 13
à
14 min.
* Les données fournies le sont à titre indicatif. Vérifier le seuil de cuisson
lorsque le temps de cuisson indiqué est atteint. Vous pourrez au fil des
utilisations adapter les temps de cuisson et les quantités cuites dans le
Cuiseur à riz en fonction de vos préférences.
Cooking Rice
GENERAL INFORMATION
Rice is grown on marshy land that floods easily. It does not need
to be milled or ground; only the outer husks must be removed,
leaving behind what is known as brown or whole rice, the most
nutritious of rices.
Information has recently been published about more healthful
ways to eat, by consuming less fat, less protein and more
complex carbohydrates in our diets. Because brown rice is about
8% protein, 87% carbohydrates and almost no fat, it is a perfect
ingredient in a healthful diet.
Because rice is a valuable source of carbohydrates, it is starchy
by nature. To obtain fluffier, less starchy rice, you can rinse the rice
before cooking. But by rinsing or soaking the rice, you lose some
of the vitamins, which are water soluble. Therefore, rinsing or
soaking rice is not recommended because of the nutrient loss.
TYPES OF RICE
BROWN RICE - Contains more vitamin B complex, iron and
calcium and takes longer to cook (about 50 minutes) than white
rice. Its flavor is nutty and its texture is chewy. (See Cooking
Chart.)
WHITE RICE - Includes several kinds of white rice, most of which
can be prepared in your Russell Hobbs® Automatic Rice Cooker.
(See Cooking Chart.)
LONG-GRAIN RICE - Less starchy than short-grain rice, so it
separates into individual grains more than short-grain rice.
SHORT-GRAIN RICE - More moist and tender than long-grain rice.
It has a softer texture and starchier flavor.
White rice will take about 20-25 minutes to cook (brown rice
approximately 50 minutes). When rice is done, the Russell Hobbs®
Automatic Rice Cooker will automatically go into the ON/WARM
Mode and the ON/WARM Light will go on. Allow rice to stand on
ON/WARM for 10 to 15 minutes to ensure fluffy rice. You can keep
cooked rice on the ON/WARM setting for several hours without
the taste of the rice being affected. Do not remove Glass Lid until
ready to serve. The Inner Pot remains very hot after cooking or
keeping warm. Use a pot holder when handling.
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