8
CLEANING &
MAINTENANCE
1. Detach the Inner Cover and Steam Valve
from Lid by gently pulling it outward.
2. Inner Pot, Inner Cover, and all Accessories
are top-rack dishwasher safe.
3. Wipe Body, Base, and Lid clean with a
damp cloth.
4. Thoroughly dry Body and Accessories.
Reassemble for next use.
• DO NOT use harsh abrasive cleaners,
scouring pads, or products that are not
considered safe to use on nonstick coatings.
• If using the dishwasher, a slight discoloration
to the Inner Pot and Accessories may occur.
This is cosmetic only and will not affect
performance.
BEFORE RETURNING
YOUR GREENPAN
PRODUCT
If you are experiencing problems with your
GreenPan Product, please call GreenPan
customer service at 914-372-7777 before
returning the product. A representative can
confirm whether the product is under warranty
and advise on next steps.
LOW CARB
RICE TESTING
Objective
To test for the reduction of starch in rice
varietals when using the Low Carb Modes of
the Rice Cooker.
Samples
5 separate Rice types were used including Long
Grain White, Long Grain Brown, Thai Rice,
Japanese Rice and Short Grain White Rice.
A total of 2 GreenPan Rice and Grain Cooker
with Carb Reducing Technology were used in
the testing.
• Quantity = 2, 8 Cup Capacity Machines
Laboratory
Testing was conducted by:
STC Guangdong Company Limited No.68,
Fumin South Road, Dalang, Donngguan,
Giangdon, China
Procedure
Samples of rice were cooked by the traditional
method using the White Rice and Brown
Rice modes and compared to samples of rice
cooked with the stainless-steel carb reducing
insert using the Low Carb White Rice and Low
Carb Brown Rice modes.
All tests used tap water unless otherwise
specified.
Cooked rice samples are analyzed for
their resistant starch by “Official Methods
of Analysis of AOAC International (2005),
18th Ed., AOAC International, Gaithersburg,
Maryland, USA, Official Method 2002.02”
and digestible starch by “Official Methods of
Analysis of AOAC International (2005), 18th
ED, AOAC International, Gaithersburg, MD,
USA, Official Method 996.11 (mod.)”
Results in percent reduction of digestible
starches are provided.
Conclusion
Using the Low Carb cooking method can
reduce the carbs in cooked rice by up to 37%.
Part Dish Washer
Safe Top Rack
Only Or Hand
Wash Safe
Wipe
with
Damp
Cloth
Inner Pot X
Inner Cover X
Rice Spatula X
Stainless Steel
Carb Reducing
Insert
X
Measuring Cup X
Body X
Base X
Lid X
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