10
11
VEGETABLE AND FISH COOKING CHART
All steamed using 1½ to 2 cups cold tap water or room temperature broth or stock.
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
asparagus
8 oz. / 3 cups 2 inch pieces 10 - 12
minutes
Season with
lemon slices, salt
and pepper
Fresh green
beans
1 lb Ends trimmed 12 - 14
minutes
Season with dill,
salt, garlic and
pepper
Fresh beets 1 lb Peeled and cut
in wedges
16 - 18
minutes
Add orange peel,
salt and pepper
Fresh broccoli 1 bunch / 3 ½
cups
Cut into florets 8 - 10
minutes
Add fresh thyme
or marjoram
leaves
Fresh carrots 1 lb Peeled and cut
in chunks
16 - 18
minutes
Season with fresh
dill and parsley
Fresh
cauliflower
1 head / 3 cups Cut into florets 11 - 13
minutes
Serve garnished
with buttered
bread crumbs
Fresh celery 1 lb / 3½ cups Cut into ½ inch
slices
11 - 13
minutes
Season with
chives or parsley
Corn on the
cob
2 ears Cut in 1½ - inch
pieces
15 – 17
minutes
Serve with butter
and snipped
chives
Sugar snap or
snow peas
8 oz. / 3 cups Ends trimmed
and left whole
12 - 14
minutes
Serve drizzled
with soy sauce
and chopped
green onions
Peppers ¾ lb / 3 cups Cut in strips 8 - 10
minutes
Season with
chopped garlic
and cilantro
Small new
potatoes
1 lb Cut in wedges 12 - 14
minutes
Season with
chopped
rosemary, salt
and garlic pepper
Yellow squash
and Zucchini
1 lb Sliced ½ inch
thick
8 - 10
minutes
Serve with
diced tomatoes
and shredded
Parmesan cheese
Acorn squash 1 medium Cut in wedges 19 – 21
minutes
Sprinkle with
cinnamon and
brown sugar
ENGLISH
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
FISH
Add lemon slices to 1 ½ cups water in cooking bowl
Salmon 1 lb fillet 18 – 20
minutes
Season with fresh
dill and chives
Shrimp 1 lb Peeled and
deveined
13 - 15
minutes
Serve with tartar
or cocktail sauce
Little neck
clams
24 Scrubbed 16 – 18
minutes
Serve with garlic
butter
Poultry
Chicken
breasts
1 lb / 2 breasts Boneless and
skinless
36 – 38
minutes
Sprinkle with
herbs de
Provence, salt
and pepper
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
CLEANING
1. Always unplug the rice cooker before cleaning.
2. Wait until it has cooled thoroughly.
3. Never immerse the rice cooker in water or other liquid.
4. Clean the rice cooker by wiping the outside surfaces with a damp soapy cloth and
dry thoroughly.
5. Wash the condensation catcher, steamer basket, serving scoop and rice measuring
cup in warm, soapy water or place in the top rack of the dishwasher.
6. Before washing the nonstick cooking bowl, add warm soapy water and allow the
bowl to stand for several minutes.
Note: This releases any food particles.
7. Wash the nonstick cooking bowl with a sponge or plastic scrubber and dry
thoroughly.
Note: The cooking bowl has an aluminum outer surface, therefore it is best to wash
it by hand. If washed in the dishwasher, the outer aluminum surface may become
cloudy, but will not affect cooking.
Important: Do not use abrasive cleaners or metal scouring pads—they may scratch
the nonstick surface of the cooking bowl or could result in poor contact with the
heating plate.
8. If water accidentally gets into the switch area or onto the heating plate, allow to dry
thoroughly before using the rice cooker.
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