Helpful Hints; Vegetable Steaming Chart - Wolfgang Puck BDRC0010 Bistro collection Manual

Helpful Hints

• Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
• You can adjust the amount of water and/or rice to your own
taste preferences.
• When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
• Washing Rice
When rice is milled some bran and residues adhere to the surface of
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to accurately
measure the rice. Add the desired amount of rice to the rice cooker
inner pot. Fill with cold water until all of the rice is submerged. Wash
the rice by simply stirring the rice around in the water and rubbing
between your hands. You will notice that the color of the water will
become cloudy as the rice is cleaned. Without spilling the rice tip the
inner pot to remove the cloudy water and repeat several times until
the water remains clear.
• Cooking other types of rice
Your Wolfgang Puck Rice Cooker can handle a wide variety or rice
such as long grain rice, wild rice, yellow rice, brown rice, basmati rice,
etc. When cooking rice other than short grain white rice it will be
necessary to increase the amount of water by 1.5 – 2 times more
than the standard short grain white rice recipe. Adjust to suit your
own personal taste.
• A note about the measuring cup provided with your rice cooker
Your rice cooker is able to cook a maximum of 10 cups of raw rice,
which is the equivalent of 20 cups of cooked rice. A rice cooker cup
is equivalent to 6 ounces, or approx 3/4 of a cup. This is why it is
important to use the measuring cup that came with your rice cooker
and not a standard 8 cup measure.
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Fresh Vegetable Steaming
Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE QUANTITY
Asparagus, stems 1 pound
trimmed
Green or Wax Beans, 1/2 pound
whole
Broccoli, spears 3/4 pound
Broccoli, flowerets 3/4 pound
Cabbage, 1/2 medium head
cut into 4 wedges (1 pound)
Carrots, 1-inch slices 1/2 pound
Carrots, 1-inch slices 1 pound
stir halfway
through cooking
Cauliflower, flowerets 1 pound
(about 6 cups)
Corn-on-the cob, 2 ears
each halved
Red or white potatoes, 1 pound
medium, quartered
Red or white potatoes, 2 pounds medium
medium, quartered stir halfway
through cooking
Sweet potatoes, 1 pound
medium, quartered
Snow peas 1/2 pound
Spinach, stems trimmed 1/2 pound
Zucchini or summer 1 pound
squash, sliced
TIME
10 to 12 minutes
12 to 13 minutes
13 to 15 minutes
12 to 14 minutes
16 to 18 minutes
10 to 12 minutes
13 to 15 minutes
12 to 14 minutes
12 to 14 minutes
18 to 20 minutes
27 to 30 minutes
19 to 20 minutes
8 to 9 minutes
10 to 11 minutes
11 to 12 minutes
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