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8. 9.
Automatic Rice Cooker Use and Care Guide
Steaming Food
General Information
Keep the Glass Lid on while cooking or steaming food, unless the recipe
or chart specifically calls for removing it. By removing the Glass Lid
unnecessarily, you lose steam and valuable time. If you must remove it to
stir or to add an ingredient, have the Rice Paddle or ingredient ready,
add it, stir quickly and just as quickly replace the Glass Lid.
Using the Steaming Tray and Cooking Rack
The Steaming Tray is specifically designed to steam vegetables. When
steaming large vegetables,the Cooking Rack is a convenient addition.
1. Clean and prepare your vegetables. Cut vegetables into bite-sized
pieces.
2. Place the Inner Pot into the Rice Cooker Body. Be sure the Inner
Pot is seated properly. Measure appropriate amount of water and
add to Inner Pot (see water measurements/time following).
3. When steaming smaller vegetables or chunks, place vegetables
directly into the Steaming Tray. (If you are cooking combinations
of vegetables, be sure they require the same cooking time and also
cut pieces uniformly to assure all vegetables will be finished
steaming at the same time.)
4. Then place the Steaming Tray onto the rim of the Inner Pot and
cover with Glass Lid.
5. If you are cooking large food, place the Cooking Rack directly into
the Inner Pot. Place food onto the Rack and cover with the Glass Lid.
Or, you may place food to be steamed into a heat resistant container
such as a bowl, and place the container on the Wire Cooking Rack.
Periodically check water level so Pot does not boil dry.
6. Plug the cord into a 120V AC electrical outlet. Move the Rice
Cooking Switch to the COOK position. Make sure the COOK
Light is on. Steaming will start shortly.
7. Allow vegetables to steam to desired doneness. See "Vegetable
Steaming Chart." Move Switch to WARM and unplug after use.
Fresh Vegetable Steaming Chart
Vegetable Amount Water Cook Time
Artichoke, Whole 2 medium 2-1/2 cups 44-46 min.
Asparagus 3/4 lb. (15 spears) 1-1/2 cups 12-14 min.
Broccoli 1/2 lb. (2” florets,1”stems) 1-1/2 cups 13-16 min.
Brussels Sprouts 12 oz. 2-1/2 cups 17-19 min.
Cabbage 2 lb. (quartered) 2-1/2 cups 29-31 min.
Carrots 3 medium (1/2” slices) 1-1/2 cups 14-16 min.
Cauliflower 3/4 lb. (3” florets) 1-1/2 cups 17-19 min.
Corn-On-The-Cob 3 small ears 1-1/2 cups 15-17 min.
Green Beans, Whole 1/2 lb. (tips removed) 1-1/2 cups 13-15 min.
Potatoes: All-Purpose 4 (5 to 6 oz. each) 2-1/2 cups 40-42 min.
New 6 (4 oz.) 3 cups 33-36 min.
Sweet Potato 4 (6 oz. each) 2-1/2 cups 36-38 min.
Spinach 1/2 lb. leaves & stems 1-1/2 cups 10-12 min.
Frozen Vegetable Steaming Chart
Vegetable Amount Water Cook Time
Broccoli (Spears) 1 package (10 oz.) 3/4 cup 12-14 min.
Brussels Sprouts 1 package (10 oz.) 3/4 cup 14-16 min.
Cauliflower 1 package (10 oz.) 3/4 cup 13-14 min.