Tiger JBX-A Operating Instructions Manual page 16

10
Steaming Food
Note
● Do not open the lid during cooking. Doing so may
prevent the food from cooking properly.
7
Once the steaming is completed,
the rice cooker beeps 8 times (long
beeps) (the Start lamp turns off).
The Keep Warm lamp lights up and "0h" is
shown on the display.
Off
• To steam the food further, use the [Hour] and
[Min] keys to set the additional steaming time
and then press the [Start] key. The cooking
time can be extended up to 30 minutes, a
maximum of 3 times.
Caution
• Be careful not to be burned by the escaping steam
when opening the lid.
Note
● Be sure to add water for additional steaming to
prevent the inner pot from running dry.
● If a longer steaming time is required, do not press
the [Keep Warm/Cancel] key before extending
the steaming time. Doing so causes the Keep
Warm lamp to go out and additional steaming
cannot be performed. If you mistakenly press the
[Keep Warm/Cancel] key, perform the following
procedure.
1. Remove the inner pot and add water.
2
For the amount of water, see step on P.27.
2. Leave the rice cooker lid open and cool
down the rice cooker and the inner pot for
approximately 10 minutes.
3. Place the inner pot back inside the rice
cooker.
4
4. Repeat the procedure from step on P.27.
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8
Remove the cooking plate.
• Be careful when removing the cooking plate
after cooking, as it is hot.
• Serve the food as soon as steaming is
completed. If not removed from the rice
cooker right away, the food becomes wet and
On
soggy.
• Do not tilt the cooking plate while removing
it. The broth, etc., may spill out, resulting in
burns.
Once steaming is completed...
1
Be sure to press the [Keep Warm/
Cancel] key.
On Off
2
Disconnect the power plug and the
appliance plug.
3
Clean the rice cooker (see P.32 to
36).
„ 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 for the 1.8 L (10-cup)
type. Doing so may cause the food to touch the lid, resulting in wet and soggy food.
• Do not let the ingredients block the hole of the inner lid.
• The above steaming times are only a guideline. The required time varies depending on 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 is not enough water for additional steaming. Add water to prevent the inner pot from running
dry.
• When meat, fish, etc. are steamed too long, they become hard. If food does not steam sufficiently at shorter
times, cut it into thinner slices.
• Be sure to wrap fish, etc., in aluminum foil for steaming. Otherwise, the contents of the cooking plate may
boil over.
Approx. time Tips for steaming
Make a few small slits in the surface
25 to 30 min
of the chicken.
Fillet to a thickness of 2cm or less.
20 to 25 min
Be sure to 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 the cooking plate.
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