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U
S
SING THE
TEAMER
Steam cooking vegetables retains more nutrients than boiling or baking,
while preserving the bright, attractive color.
• Prepare vegetables by washing, peeling and then cutting into smaller-
sized pieces.
• Make sure the unit is unplugged.
• Fill the inner pot with the appropriate amount of water. (See Chart)
• Set the inner pot into the heating body. Make sure that the inner pot sits
directly in contact with the heating plate.
• Place vegetables in the steamer tray and position the basket on top of the inner
pot.
• Cover with lid. DO NOT OPERATE THIS UNIT UNCOVERED.
STEAM IS GENERATED DURING USE.
• Plug the cord into an electrical outlet. Switch the rice cooker on by pushing
down the cooking switch. Make sure the red cooking indicator light
illuminates.
• Time the cooking manually according to the chart below. The unit will
automatically switch to keep warm should all the water evaporate. If all the
water evaporates and you wish to extend the cooking cycle, add more water.
V
EGETABLE
Green Beans
Broccoli
Carrots (Sliced)
Cauliflower
Corn (Kernel)
Peas
Spinach
Mixed Vegetables 10 ounces / 300 g
N
: These times are approximate. It is recommended that you monitor the
OTE
steaming process and adjust the cooking time according to your preference.
Stir vegetables occasionally during the cooking process. When cooking rice,
steaming times may vary.
• Once the vegetables have been steamed according to your personal preference,
remove the steamer tray from the rice cooker.
• Disconnect from the wall outlet and allow the unit to cool completely
before cleaning.
T
RAY
Steaming Fresh Vegetables
Q
UANTITY
10 ounces / 300 g
10 ounces / 300 g
8 ounces / 200 g
8 ounces / 200 g
10 ounces / 300 g
10 ounces / 300 g
5 ounces / 150 g
English-4
W
ATER
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
1/3 Cup / 50 ml
T
IME
30-35 minutes
30-35 minutes
30-35 minutes
30-35 minutes
40-45 minutes
30-35 minutes
20-30 minutes
30-35 minutes
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