6
• Before placing the Inner Pot into Rice
& Grains Cooker with Carb Reduction
Technology, check that the outside is dry and
free of debris. Adding the Inner Pot when
wet may damage the Rice & Grains Cooker
with Carb Reduction Technology
• Cooking times are approximate. Altitude,
humidity and outside temperature will
change cooking times.
• Opening the Lid during the cooking cycle
causes a loss of heat and steam. Cooking
time may be prolonged if the Lid is opened
before the rice is finished.
LOW CARB MODES
1. Use the provided measuring cup to add the
desired amount of the rice to the inner pot.
The max cups of rice for white and brown
rice is 1 1/2 cups.
2. Rinse rice or grain to remove excess starch
and drain. (Optional)
3. Fill Removable Inner Pot with water to the
line for Low Carb. (Ref 1. Below)
4. Place the Inner Pot into the Rice & Grains
Cooker with Carb Reduction Technology.
5. Add the Carb Reducing tray to the top of
the bowl and ensure that the tray is facing
upward. The handles should be visible and
top of the funnel should be pointed towards
lid. (Ref 2. Below)
6. Close the Lid.
7. Press < or > to select Low Carb White Rice
or Low Carb Brown Rice and time for
desired denseness.
8. Once the Low Carb cooking cycle
completes there will be excess water and
starch in the stainless steel carb reducing
tray. Use a pair of oven mitts or heat
resistant gloves to remove tray from the
bowl. Discard of the excess water and
starch in the stainless steel carb
reducing tray.
SOAKED
BEANS MODE
1. Sort and wash dry beans. Pick through the
beans and discard any shriveled beans or
debris you find.
2. Soak the dry beans in water (this should
be about double the volume of the beans
themselves, for example if the bowl is ¼
filled with beans this should at minimum
be a half full bowl once water has been
added). See bean packaging for suggested
soak time.
3. After soaking is complete drain the beans
from soaking liquid and then rinse them with
fresh water.
4. Add Beans to the rice cooker in either 1
or 2 cup increments Reference the water
marks of White Rice as the standard ratio of
soaked beans and water.
5. Use suggested cooking times below, cooking
time will slightly vary by bean type.
6. Cook to desired taste or texture. Less Time
will result in firmer beans while more time
will result in softer beans
NOTE
For firmer beans use less cooking times for
softer textured beans add more cooking time.
Use measuring cup provided and white rice
cooking line for easy measurement.
Type of
Bean
Suggested
Cooking Time
Red Beans 60-120 Minutes
Black Beans 60-120 Minutes
Pinto Beans 60-120 Minutes
Black Eyed Peas 60-120 Minutes
Kidney Beans 60-120 Minutes
Other Beans Use suggested times on packaging
Ref 1. Ref 2.
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