8
7
HELPFULHINTS
• Although the rice measure holds about 5 ounces of uncooked rice; the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• For additional flavor, try using broth, stock or reconstituted bouillon in place of water.
If you do, no additional salt may be necessary.
TROUBLESHOOTING
14 rice measures to the 14 cup mark 35 to 37 minutes 25 to 27 cups
16 rice measures to the 16 cup mark 37 to 39 minutes 28 to 31 cups
FORBROWNRICE
4 rice measures to the 4 cup mark 27 to 29 minutes 6 ½ to 7 ½ cups
+ ¾ cup
6 rice measures to the 6 cup mark 34 to 36 minutes 10 to 12 cups
+ ¾ cup
8 rice measures to the 8 cup mark 46 to 49 minutes 14 to 16 cups
+ ¾ cup
10 rice measures to the 10 cup mark 45 to 49 minutes 17 to 19 cups
+ ¾ cup
12 rice measures to the 12 cup mark 48 to 51minutes 22 to 24 cups
+ ¾ cup
14 rice measures to the 14 cup mark 51 to 55 minutes 26 to 29 cups
+ ¾ cup
16 rice measures to the 16 cup mark 54 to 59 minutes 28 to 31 cups
+ ¾ cup
FORWILDRICE
8 rice measures to the 10 cup mark 68 to 78 minutes 14 to 16 cups
FORPACKAGEDWHITEANDWILDRICECOMBINATION
4pkgs. (5 oz. ea.) 4 cups water 35 to 37 minutes 10 to 12 cups
FORPACKAGEDBLENDOFWHOLEGRAINBROWNORWILDANDBROWNRICE
2 pkgs. (16 oz. ea.) to the 8 mark 35 to 38 minutes 14 to 15 cups
Peppers 5 large Cut in strips 16 to 18 Season with chopped
minutes garlic and cilantro
Potatoes 3 lbs. Cut in wedges 24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
Yellow squash 8 cups Sliced 14 to 16 Serve with diced
and Zucchini minutes tomatoes and
shredded Parmesan
cheese
FISH
Addlemonslicesto
3
/4cupwaterincookingbowl
Salmon 1½ lbs. Whole fillet 24 to 26 Season with fresh dill
minutes and chives
Shrimp 2 lbs. Peeled and 14 to 16 Serve with tartar or
deveined minutes cocktail sauce
POULTRY
chicken breasts 1½ lbs. Boneless and 34 to 36 Season with Kosher
skinless minutes salt and garlic pepper
VEGETABLE,FISHANDPOULTRYCOOKINGCHART
Allsteamedusing1
1
⁄2cupscoldtapwaterorroomtemperaturebrothorstock.
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh asparagus 1½ lbs. 4-inch pieces 12 to 14 Season with lemon
minutes slices, salt and pepper
Fresh green beans 2 lbs. Whole beans, 16 to 18 Season with dill,
trimmed minutes salt and garlic
pepper
Fresh beets 2 lbs. Peeled and cut 24 to 26 Add orange peel, salt
into wedges minutes and pepper
Fresh broccoli 1 bunch, Broken into florets 12 to 14 Add sliced garlic and
about 12 oz. minutes fresh thyme leaves
Fresh carrots 2 lbs. Peeled and cut 19 to 21 Season with fresh
into chunks minutes dill and parsley
Fresh cauliflower 1 head Cut into florets 21 to 23 Serve garnished with
minutes buttered bread crumbs
Fresh corn on the cob 4 ears Broken into 12 to 15 Season with chives or
2½-inch pieces. minutes parsley
Sugar snap or 2 lbs. or Trimmed 14 to 16 Serve drizzled with
snow peas 7 cups and left whole minutes soy sauce and
chopped green onions
PROBLEM POSSIBLECAUSE SOLUTION
Some kernels of rice do not
seem fully cooked
The rice was not allowed to
nish cooking.
Once switch on rice cooker
changes to WARM allow
rice to rest for 15 minutes
before serving.
Rice cooking bowl not as
clean as I would like.
Starch builds up on sides
and bottom of bowl.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Rice boils over. Too much rice is being
cooked.
Make sure to cook no more
than the maximum amount
suggested in the Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
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