Hitachi RZWS4YH Operating Instructions Manual page 29

Cook Book
Contents
Sushi Rice
Brown rice
Mixed grain rice
Rice mixed with eel
Beans rice
●Cups used in this Cook Book
White Rice...........1 cup = 0.18 L (about 1 Japanese cup)
(Use the included rice measuring cup)
●The times stated in this Cook Book are guidelines and
do not included the preparation time.
●In this Cook Book, the ingredients and calories are
expressed assuming 1 Japanese cup as 1 serving.
Food or hot water could spray out or the lid could open suddenly causing burns.
●
Do not use the rice cooker for any purpose other than cooking rice and the cooking menu
items stated in the Operating Instructions and Cook Book included.
Do not cook the following types of foods.
Pasty foods (liquid-absorbing spongy food, etc.) or stewing items that swell when heated,
such as beans and noodles.
(When making rice with red beans, cook the rice after adding separately boiled cowpeas.
Refer to the Cook Book for details.
●
Vegetables with thin skins that can float up, such as greens and tomatoes, cooking containing
chunky ingredients, and cooking that uses cooking sheets, aluminum foil, or plastic wrap.
30 Red Bean Rice
30 Sansai Rice
30 Green vegetable Porridge
31 Chicken Porridge
31
●Units used in this Cook Book
1 kcal (kilocalorie) = 4.2 kJ (kilo joule)
1 mL (milliliter) = 1 cc (cubic centimeter)
●Spoons used in this Cook Book
Vinegar, liquor
Soy sauce, sweet cooking rice wine
Salt
Sugar
Warning
)
P.32
Teaspoon (tsp, 5 mL) Tablespoon (tbsp, 15 mL)
5g 15g
6g 18g
6g 18g
3g 9g
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