Aroma ARC-904SB Manuel d'instruction - Page 6
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Rice/Grain & Water
Measurement Tables
Water:
Water:
Uncooked
Using the Water
Using the
Rice*
Line (inside pot)
Measuring Cup*
White Rice: Line 1
White Rice: 11/2 Cups
1 Cup
Brown Rice: --
Brown Rice: 13/4 Cups
White Rice: Line 2
White Rice: 21/2 Cups
2 Cups
Brown Rice: --
Brown Rice: 3 Cups
White Rice: Line 3
White Rice: 31/2 Cups
3 Cups
Brown Rice: --
Brown Rice: 41/4 Cups
White Rice: Line 4
White Rice: 41/2 Cups
4 Cups
Brown Rice: --
Brown Rice: --
Uncooked
Grain
Liquid
Grain
Arborio
1 Part
2 Parts
Barley
1 Part
2 Parts
Bulgur
1 Part
2 Parts
Couscous
1 Part
1 Part
Quinoa
1 Part
1½ Parts
*Cups referenced are with the included rice measuring cup
(1 Rice Measuring Cup = ¾ U.S. Cup)
Note:
· To add more flavor to rice, try substituting a favorite meat or vegetable broth or stock. The
ratio of broth/stock to rice will be the same as water to rice.
· Brown rice takes longer to cook and requires more water than white rice due to the extra
bran layers on the grains. The water lines in the inner pot are meant for white rice only.
Please see the charts above for brown rice and grain water ratios.
· Brown rice, wild rice and rice mixes vary in their make-up. Some variations may require
longer cooking times and/or additional water in order to achieve optimum results. Refer to
the individual package instructions for cooking suggestions.
· Do not place more than 4 cups of uncooked rice (3 cups of brown rice) into this appliance
at one time. The maximum capacity of this unit is 4 cups of uncooked rice (3 cups of brown
rice) which yields 8 cups of cooked rice (6 cups of brown rice).
10.
Approx.
Cooked
Cooking Times
Rice Yield*
White Rice: 31-36 Min.
2 Cups
Brown Rice: 51-56 Min.
White Rice: 34-39 Min.
4 Cups
Brown Rice: 54-59 Min.
White Rice: 37-42 Min.
6 Cups
Brown Rice: 58-63 Min.
White Rice: 40-45 Min.
8 Cups
Brown Rice: --
Approx. Cooked
Max Uncooked
Cooking Times
Grain Yield
Grain*
2 ½ Parts
2 Cups
12-17 Minutes
2 ½ Parts
1 Cup
55-64 Minutes
2 Parts
2 Cups
50-65 Minutes
2 ½ Parts
4 Cups
22-26 Minutes
2 Parts
4 Cups
30-46 Minutes
Meat & Vegetable
Steaming Tables
Internal
Meat
Steaming Time
Temperature
Fish
25 Minutes
140°F
Chicken
30 Minutes
165°F
Pork
30 Minutes
160°F
Medium = 25 Minutes
Beef
Medium-Well = 30 Minutes
160°F
Well = 33 Minutes
Vegetable
Steaming Time
Asparagus
20 Minutes
Broccoli
15 Minutes
Cabbage
25 Minutes
Carrots
25 Minutes
Cauliflower
25 Minutes
Corn on the Cob
25 Minutes
Green Beans
15 Minutes
Peas
20 Minutes
Spinach
20 Minutes
Squash
20 Minutes
Zucchini
20 Minutes
* When steaming, Aroma
recommends using 2 cups of
®
water with the provided rice measuring cup.
Note:
· These steaming charts are for reference only. Actual cooking times may vary depending on
the cut of meat being used.
· Altitude, humidity and outside temperature will affect steaming times.
· Since most vegetables only absorb a small amount of water, there is no need to increase the
amount of water when steaming a large serving of vegetables.
· To ensure meat tastes its best, and to prevent foodborne illness, check that meat is completely
cooked prior to serving. If it is not, simply place more water in the inner pot and repeat the
cooking process until the meat is cooked.
11.