Tiger JAX-S10W Operating Instructions Manual page 16

7
Once steaming is completed, an
alarm (8 beeps) will sound (the
Start lamp will turn off).
The Keep Warm lamp will turn on and "0h"
will be displayed.
On
• To steam the food further, use the [Hour] and
[Min] keys to set the additional steaming time
and then press the [Start] key. The steaming
time can be extended up to 30 minutes, a
maximum of 3 times.
Caution
• Be careful not to get burned by the escaping
steam when opening the lid.
Note
● When extending the steaming time, be sure to
add water to prevent dry-boiling.
● If a longer steaming time is required, do not press
the [Keep Warm/Cancel] key before extending that
time. Doing so will cause the Keep Warm lamp to go
out and additional steaming will not be possible. If
you mistakenly pressed the [KeepWarm/Cancel] key,
perform the following procedure.
1. Remove the inner pot and set it on a wet towel
or cloth.
1
For the amount of water, see step on
p.27.
2. Leave the rice cooker lid open and cool
down the unit and the inner pot for about 10
minutes.
3. Place the inner pot back inside the rice
cooker.
4
4. Repeat the procedure from step on p.27.
28 28
8
Remove the cooking plate.
• Be careful when removing the cooking plate
after cooking, as it will be hot.
• Serve as soon as steaming is completed. If
not removed from the rice cooker right away,
the food will become wet and soggy.
• Do not tilt the cooking plate while removing
it. The broth, etc., may spill out and result in
burns.
Once steaming is completed...
1
Press the [KeepWarm/Cancel] key to
turn off the Keep Warm function.
The Keep Warm lamp will turn off.
On Off
2
Disconnect the power plug and then
the appliance plug.
(1)Disconnect
(2)Disconnect
3
Clean the rice cooker. (See p.30 to
35.)
„ Guidelines for steaming times
Ingredients Amount
Chicken 1 fillet (200 to 300 g)
White fish 2 to 3 fillets (150 to 200 g)
Shrimp 6 to 10 (100 to 200 g)
Carrots 1 to 2 (200 to 300 g)
Potatoes Medium size, 2 to 3 (250 to 300 g)
Sweet potatoes Medium size, 1 (200 to 300 g)
Meat dumplings
8 to 15
(warming)
• Do not fill the cooking plate for the 1.0 L (5.5-cup) type any higher than 3 cm, or 4 cm, with the 1.8 L (10-
cup) type. Doing so may result in the food touching the lid and becoming wet and soggy.
• Do not allow the hole of the pressure control cap to be blocked with ingredients.
• The steaming times above are only a guideline and the required time will differ depending upon the
temperature, quality, and quantity of the ingredients.
• If steaming is still not complete, you can steam for an additional period of time based on how well the food
is cooked.
• Normally, there will not be enough water for additional steaming. Add water to prevent the inner pot from
running dry.
• If you steam meat and fish, etc., for too long, they will become hard. If food does not steam sufficiently at
shorter times, cut into thinner slices.
• Always wrap fish, etc., in aluminum foil for steaming. Failure to do so may result in the contents of the
cooking plate boiling over.
Approx. time Hints for steaming
Make several small cuts in the
20 to 30 min
chicken.
Fillet to a thickness of 2 cm or less.
20 to 25 min
Always wrap in aluminum foil.
15 to 20 min Steam in shells.
30 to 40 min Cut into bite-sized pieces.
30 to 40 min Cut into bite-sized pieces.
30 to 40 min Cut into bite-sized pieces.
20 to 25 min Space evenly in cooking plate.
29