Steam & Cook - Aroma ARC-860NGP Instruction Manual

Steam
1. Using the provided measuring cup, add 2 cups of
water to the inner pot.
2. Place the inner pot into the cooker.
3. Place desired food in the provided steam tray,
place the tray on the inner pot then securely set
the lid on top.
4. Plug the power cord into an available 120V AC
outlet.
5. Press the cook switch down. The cook indicator
light will illuminate as the cooker begins heating.
For suggested steaming times for meat and
vegetables, see "Meat & Vegetable Steaming
Tables" on page 9.
6. Once the suggested amount of time has passed,
remove the lid using caution and check food for
doneness.
7. Remove steamed food immediately once it is
cooked. Wear protective heat-resistant gloves to
prevent injury as the steam tray will be hot.
8. When finished steaming, turn the cooker off by
unplugging the power cord.
Steam & Cook
To steam foods while cooking rice or grain below, begin by
following steps 1 through 6 of "Rice & Grain" on page 7. A
maximum of 3 rice measuring cups of rice may be cooked
while steaming.
1. Place desired food in the provided steam tray,
place the tray on the inner pot then securely set
the lid on top.
2. Cook food according to the "Meat & Vegetable
Steaming Tables" on page 9.
3. Once the suggested amount of time has passed,
remove the lid using caution and check food for
doneness.
4. If food is finished steaming, remove the steam
tray. Wear protective heat-resistant gloves to
prevent injury as the steam tray will be hot.
5. Place the lid back on and allow the cooking cycle
to continue.
6. Once rice or grain is ready, the cook switch will
automatically flip up and the cooker will switch to
Warm.
7. When finished serving, turn the cooker off by
unplugging the power cord.
8.
Meat & Vegetable
Steaming Tables
Caution:
Do not attempt to cook
more than 3 cups of
uncooked rice when
steaming and cooking
simultaneously.
Before placing the inner
pot into the cooker,
check that it is dry and
free of debris. Adding
the inner pot when
wet may damage the
cooker.
Note:
· Food can be steamed
at any time while rice
cooks. However, for best
results, food should be
steamed towards the *When steaming, Aroma
end of the rice cooking
cycle. This will allow
for rice and steamed
food to be ready at
the same time. See the
"Rice/Grain & Water
Measurement Tables"
on pages 10-11 for
approximate cooking
times.
· Food should not be left
in the cooker on Warm
for more than 12 hours.
Safe Internal
Meat Steaming Time
Temperature
Fish 25 Min. 140°F
Chicken 30 Min. 165°F
Pork 30 Min. 160°F
Medium = 25 Min.
Beef Medium-Well = 30 Min. 160°F
Well = 33 Min.
Vegetable Steaming Time
Asparagus 9-11 Minutes
Broccoli 6-8 Minutes
Cabbage 5-7 Minutes
Carrots 11-13 Minutes
Cauliflower 7-9 Minutes
Corn on the Cob 12-16 Minutes
Green Beans 9-11 Minutes
Peas 4-6 Minutes
Spinach 2-4 Minutes
Squash 9-11 Minutes
Zucchini 9-11 Minutes
Potatoes 28-33 Minutes
recommends using 2 cups
®
of water with the provided rice measuring cup.
Helpful
Hints:
Smaller foods may
be placed on a heat
resistant dish and then
placed onto the steam
tray. Parchment paper
or aluminum foil may
be used as well. Place
the paper foil in the
center of the steam tray
and ensure it does not
create a seal along the
bottom of the steam
tray. For best results,
it is recommended to
puncture small holes in
the paper/foil.
Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
with a larger serving of
vegetables.
To ensure meat tastes
its best and to prevent
food-borne illness,
check that the meat
is completely cooked
prior to serving. If the
meat is still uncooked,
simply add more water
to the inner pot and
repeat the steaming
process until the meat is
adequately cooked.
Note:
· Altitude, humidity and
outside temperature will
affect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
· Food should not be left
in the rice cooker on
Warm for more than 12
hours.
9.