Aroma ARC-360-NGP Manual de instruções - Página 5
Procurar online ou descarregar pdf Manual de instruções para Panela de arroz Aroma ARC-360-NGP. Aroma ARC-360-NGP 9 páginas. Rice & grain cooker
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Steam
( CONT.)
9. To prevent overcooking, remove steamed food
immediately once it is cooked. Be sure to use a
protective, heat-resistant glove when removing
to avoid possible injury.
10. Unplug the rice cooker when it is not in use.
Steam & Cook Rice
To steam while cooking rice, begin cooking
rice by following steps 1 to 8 of Cooking
Rice on page 7.
*A maximum of 2 rice cooker cups of rice
can be cooked while steaming.
9. Place food to be steamed onto the steam tray.
10. Using caution to avoid escaping steam, remove
the lid.
11. Place steam tray into the cooker.
12. Replace the lid securely on top of the rice
cooker.
13. Use caution when removing the lid to check if
food is done.
14. If food is finished steaming, carefully remove
steam tray. Use a protective, heat-resistant
glove to avoid possible injury.
15. Allow the cooker to continue cooking rice.
16. Once rice is finished, the rice cooker will
automatically switch to Warm.
17. For best results, stir the rice with the serving
spatula to distribute any remaining moisture.
18. When finished serving, turn the rice cooker off
by unplugging the power cord.
8.
Helpful
Steaming Guide
Hints:
Smaller foods may be
placed on a heat-
resistant dish and
then placed onto the
steam tray. Parchment
paper or aluminum
foil may be used as
well. Place the paper/
foil in the center of
the steam tray and
ensure it does not
create a seal along the
bottom of the steam
tray. For best results,
it is recommended to
puncture small holes in
the paper/foil.
Refer to the steaming
tables for meats
and vegetables on
page 9 for hints
and approximate
steaming times. See
the "Rice & Water
Measurement Table"
included on page 10
for approximate rice
cooking times.
Note:
· If too little water is
added, the rice cooker
will stop prematurely.
· Before placing the
inner pot into the rice
cooker, check that the
inner pot is dry and
free of debris. Adding
the inner pot when wet
may damage the rice
cooker.
· Food can be steamed
at any time while
rice cooks, however
for best results food
should be steamed
toward the end of
the rice cooking
cycle. This will allow
for rice and steamed
food to be ready at
the same time. See
the "Rice & Water
Measurement Table"
included on page 10
for approximate rice
cooking times.
Food
Steaming Time
Asparagus
20 Minutes
Broccoli
15 Minutes
Cabbage
25 Minutes
Carrots
25 Minutes
Cauliflower
25 Minutes
Corn
25 Minutes
Eggplant
30 Minutes
Green Beans
15 Minutes
Peas
20 Minutes
Spinach
20 Minutes
Squash
20 Minutes
Zucchini
20 Minutes
Safe Internal
Meat
Steaming Time
Temperature
Fish
25 Minutes
140°F
Chicken
30 Minutes
165°F
Medium = 25 Min.
Beef
Medium-Well = 30 Min.
160°F
Well = 33 Min.
Pork
30 Minutes
160°F
Note:
· For approximate rice
cooking times and
suggested rice/water
ratios, see the "Rice &
Water Measurement
Table" on page 10.
· Rice should not be left in
the cooker on Warm for
more than 12 hours.
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
Helpful
Hints:
If you misplace the
measuring cup, a ¾
standard US cup is an
exact replacement.
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.
For suggested steaming
times and water
amounts, see the
meat and vegetable
steaming tables on.
Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
with a larger serving of
vegetables.
Steaming times may
vary depending upon
the cut of meat being
used.
To ensure meat tastes
its best, and to prevent
possible illness, check
that meat is completely
cooked prior to serving.
If it is not, repeat the
steaming process until
the meat is adequately
cooked.
9.