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Cooking table for long-grain white rice
Basmati, Thai, Surinam
and Long White Rice
Water Servings
130g (1 full jug) 200ml 1 x Main or 2 x Side
260g (2 full jugs) 400ml 2 x Main or 4 x Side
390g (3 full jugs) 600ml 3 x Main or 6 x Side
Cooking table for various kinds of rice
To cook other kinds of rice perfectly, here are the appropriate amounts of water:
Round Grain Sushi Rice,
Sticky Rice
Water Servings
130g (1 full jug) 400ml 1 x Main or 2 x Side
260g (2 full jugs) 600ml 2 x Main or 4 x Side
390g (3 full jugs) 800ml 3 x Main or 6 x Side
Wild Rice, Arborio Rice Water Servings
130g (1 full jug) 400ml 1 x Main or 2 x Side
260g (2 full jugs) 700ml 2 x Main or 4 x Side
Cooking table for various cereals
Soft Wheat, Burgul, Quinoa Water Servings
130g (1 full jug) 300ml 1 x Main or 2 x Side
260g (2 full jugs) 500ml 2 x Main or 4 x Side
Cooking table for various pulses
When cooking pulses, the automatic «keep warm» function cannot be used because the pulses
must soak in their cooking juices to prevent them from drying out. Some pulses should soak in
water for 6 to 8 hours before cooking to rehydrate.
For the following tables, the pulses were measured before rehydration. It is better to cook them
without the Cook & Steam lid on to prevent boiling over resulting from the scum produced during
cooking.
Chickpeas (weight
before rehydration)
Water Servings Time
130g (1 full jug) 750ml 2 x Main or 4 x Side 55 min
Haricot Beans
(weight before
rehydration)
Water Servings Time
130g (1 full jug) 400ml 2 x Main or 4 x Side 45 min
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