Westfalia 82 31 30 Instruction Manual page 21

Hints for preparation of Rice in the Rice Cooker:
 Rice does not need to be soaked when preparing in the rice cooker.
 It is controversial whether rice has to be soaked in water or not before
preparing in the rice cooker. Those in favour argue that by washing the rice,
the starch content will be washed out. Those against think that valuable solu-
ble vitamins and minerals will get lost during washing.
 First fill the rice in the inner pot and then add water/stock to the pot.
 Stir the rice and the water thoroughly together and smooth the rice.
 Make sure there is no rice sticking on the wall of the inner pot or the rim.
 When using soft or unpeeled rice, always use the indicated liquid amount for
cooking. When using long-grain rice or hard rice, use a little bit more water
than indicated.
 For preparing Sushi rice preferably use husked resp. polished rice.
 When preparing rice with side dishes, make sure the supplements do not
exceed 50% of the dry weight of the rice. Using too much supplements will
lead to bad results. For this purpose preferably use white rice. Cut the side
dishes in small pieces. The vegetable pieces should not be larger than 4 cm
(thickness/length). Preferably place the vegetables on the top of the rice. Do
not stir the vegetables.
 When cooking discolouring food (carrots), the inner pot might become stained.
However, this will not impair cooking process.
 If you want to season the rice and side dishes, first dissolve the spices in water
or stock and pour the water afterwards in the inner pot. Otherwise the rice
might burn resp. will not be cooked evenly.
 If the rice is still "hard" after cooling process, leave the rice for some while in
the rice cooker.
Operating
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