Related Manuals for Rival 4450
Summary of Contents for Rival 4450
- Page 1 RIVAL.: Automatic Steamer and Rice Cooker Model 4450 *.. ~ ---. MAnE IN 'rHI~ USA...
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Page 2: Important Safeguards
(with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defec- tive product if it is delivered freight prepaidduring that period to an authorized service station. To obtain war- ranty service contact our CUSTOMER SERVICE DEPARTMENTbetween 8:00 a.m. -
Page 3: Overview
High-Domed Cover Provides a snug seal, yet allows ample food stacking 112". Rice Bowl Deep container used to cook rice (8-cup capacity) or other dishes that have a sauce or use liquid. Outer Water Reservoir Liquid draining from cooked food will collect here. -
Page 4: Important Points
Important Points • Before using first time, (see below) • Slight odor or smoke during initial use. This is normal with many heating appliances and will not recur. does not effect safety of unit. • Polished or waxed surfaces: placing unit on any surface or under any wall cabinet that can be marred by steam or water droplets. -
Page 5: Steaming Times
It's a handy guide when adapting your own recipes to the steamer. The Rival Steamer is automatic. Timing begins when the unit is plugged in. When adapting recipes, timing should not be compared to other methods of steam- ing where timing begins after the water has come to a boil. -
Page 6: Vegetables Cooking Charts
Vegetables Hints Use steamer basket for fresh or frozen vegetables. Exception: If a sauce or liquid is to be kept on the vegetables, use rice bowl. See examples on page 20. Thoroughly clean the vegetables. Cut off stem; peel if desired. Cut or chop. Smaller pieces steam faster than larger ones. -
Page 7: Fresh Vegetables
Beets 2'/2 Approx. Time On Cob 3-5 ears Potatoes Brussels Sprouts 19-22 19-22 19-22 19-22 10-12 16-17 10-12 10-12 16-17 26-30 24-26 36-37 24-26 24-26 24-26 43-44 Greens Red or White 1V2to2lbs. 11b. % lb. V21b. 1 lb. 1 lb. 19-22 10-12 14-16... -
Page 8: Cooking Rice, Grains And Cereals
Rice, Grains and Cereals Rice Step 1: Put both rice and water in rice bowl. Step 2: Pour specified amount of water in inner water reservoir (see chart). Step 3: Cover and steam. • There are many types of rice. Follow specific directions for the variety used. -
Page 9: Grains Cooking Chart
WATER in Minutes 45-50 38-39 38-39 45-50 45-50 11/2 3 11/4 1 11J2 13/4 45-50 10-12 36-37 26-30 31/2 40-42 43-44 21/4 21/2 21/2 Water ¥4CUP less Cups of stated on package (Cups of Water) Approx. Cooking) (See Steaming Time Guide, page 7.) Oatmeal, Regular Step 1: Pour 1 cup water into rice bowl. -
Page 10: Fish And Seafood
Fish and Seafood Hints Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl. Season fish as desired. wedges and herbs before steaming. Add butter or margarine after steaming. Fish is done when it flakes easily with a fork and is opaque in color. - Page 11 Cups of in Minutes 19-22 19-22 fork. until red. Steam just in the shell 10-12 10-12 19-22 19-22 19-22 Steam just 2 to 4 fish flakes 1 lb. and tender easily with 1-inch thick Cook until 1f2to until hot 10-12 10-12 10-12 16-17...
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Page 12: Eggs Cooking Chart
Eggs • Using steamer basket, eggs may be cooked in the shell or crack.ed into cups . • Using rice bowl, eggs may be scrambled. 19-22 19-22 19-22 in Minutes 10-12 Approx. Time if desired. Soft-Cooked Add water to reservoir and steam water in rice bowl. -
Page 13: Chicken And Rice
Guide to Recipes The recipes in this book are just a sampling of the wide variety of foods that you can prepare. When preparing the recipe, be sure to use the steamer basket or rice bowl as directed. The water required in the inner water reser- voir and approximate cooking time is listed under each recipe. - Page 14 Fish and Seafood Parmesan Scallops 1/4 cup butter or margarine, melted 1 teaspoon cornstarch 1112pounds shucked sea scallops, cut in slices green onions, finely chopped tablespoons fresh minced parsley or teaspoons dried parsley flakes 1/4 cup ,white wine 2 tablespoons grated Parmesan cheese...
- Page 15 Chinese Pepper Steak (Serves 4) 1 pound sirloin, sliced into thin strips 1 tablespoon sugar 1 tablespoon sherry 1 tablespoon soy sauce 2 tablespoons oyster sauce 1 tablespoon teaspoon salt 2 teaspoons cornstarch cup chopped onion cup sliced celery 1 red or green pepper, seeded and sliced into thin strips 1 tomato, diced •...
- Page 16 Low Calorie Stuffed Cabba!le Rolls (Serves leaves from 1 small head cabbage 1 pound lean ground beef cup finely chopped onion cup finely chopped green pepper 1 teaspoon Worcestershire sauce teaspoon garlic salt Dash Tabasco sauce teaspoon dry mustard 1 teaspoon prepared horseradish 1 cup tomato juice 1 teaspoon Italian seasoning...
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Page 17: Side Dishes
Corn Combo .(Serves 4) 1f3 cup chopped celery 1/3 cup chopped green pepper 1 package (10 ounces) frozen whole kernel corn, defrosted 1 can (8 ounces) tomato sauce 1 can (4 ounces) mushroom stems and pieces, drained 1 tomato, peeled and chopped 2 teaspoons brown sugar 1/2 teaspoon onion powder 1/4 teaspoon garlic salt... -
Page 18: Cranberry Sauce
Fruits Baked Ambrosia (Serves 4) 2 large oranges 1 can (8 ounces) pineapple chunks, drained tablespoons coconut tablespoons brown sugar 1112 1 tablespoon honey teaspoon almond extract tablespoons almonds (whole or slivered) maraschino cherries • Cut oranges in half crosswise. Free fruit from shell carefully with a grapefruit knife. -
Page 19: Banana Bread
Banana Bread (Makes 1 loaD cup all-purpose flour cup brown sugar cup butter or margarine, softened 3 tablespoons milk 1 egg teaspoons lemon juice J.]/2 teaspoon baking soda teaspoon salt cup chopped nuts cup mashed bananas • Combine all ingredients bananas in mixing bowl. - Page 20 Breads and Puddings Steamed Pumpkin Pudding (Makes 1 loaf) cup butter or margarine cup brown sugar 3 tablespoons sugar. 2 eggs 1 cup plus 2 tablespoons flour teaspoon salt teaspoon baking soda teaspoon cinnamon teaspoon ground ginger teaspoon nutmeg cup canned pumpkin cup sour milk (or 1 teaspoon vinegar plus milk to measure cup)