Panasonic SR-MM10NS

Recipes
STEAMING VEGETABLES-
1 .Pour water into the rice cooker pan. S.Select “Steam” and set the “Cooking time”.
2. Place the steaming rack inside the pan. (refer to the table below)
3. Add vegetables (place in a dish if required). 6.Stir the vegetables occasionally and continue
4. Close the lid and plug in the power cord. cooking until the “Cooking time” is complete
Vegetable
Quantity
Time (minute)
Artichokes : Globe Whole 2-4
30-40
: Jerusalem
Peeled, Whole 2-4
15-20
Asparagus 8 oz. (200N) 5-10
Beans : Green Waxed, whole
1 lb. (500N)
10-12
Broccoli
spears 1 lb. (500N)
5-10
Beets
whole
% 1 lb. (500N) 30-35
Carrots
small, whole
1 lb. (500N) 10-12
Cauliflower
flowerettes
1 lb. (500N) 12-14
Com on the Cob
3-6 ears
10-13
Peas
shelled
8 oz. (200N)
6-8
Potatoes, Sweet Potatoes, quartered
5 oz. (140N)
20-25
Summer Squash, Zucchini cut-up
1 lb. (500N)
5-10
Winter Squash
pieces
1 lb. (500N)
20-30
Acorn Squash half
1 lb. (650N) 17-20
Spinach
5 oz. (150ty 6-8
Frozen Mixed vegetables
10 oz. (3001^1
6-8
A
Steamed Sea Bass with Mushroom-Ginger Broth
Ingredients
1 garlic clove, minced
1 Tbs. grated fresh ginger
1 whole star anise
2 cups water
4 oz. shiitake mushrooms, stems
removed, cut into 1 / 4 -inch-thick slices
1 Tbs. soy sauce
1 Tbs. rice wine vinegar
1/4 tsp. dark sesame oil
Four 6-oz. boneless, skinless Chilean
sea bass fillets (you may substitute
halibut, sturgeon, or rock cod for
sea bass)
1 Tbs. chopped fresh cilantro
1 green onion, chopped
Place garlic, ginger, star anise, water, shiitake mushrooms, soy sauce,
vinegar and sesame oil in pan and set steamer rack inside, and arrange sea
bass fillets on steaming rack. Press “Menu” key to select “Steam” cooking
program, set time for 10 minutes and press “Start” key. When the fish is
cooked, remove steaming rack from pan, add cilantro and green onion to
mushroom-ginger broth in pan and stir to mix well. Arrange fish on a warmed
platter and pour broth over fish. Serves 4.
Williams-Sonoma Kitchen
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