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STEAMING VEGETABLES, EGGS AND SEAFOOD
1. Put water into the inner pan. The amount of
water varies according to the food and
quantity. Follow the chart given below for
steaming different foods.
2. Put the steaming tray into the inner pan and
place foods on top of the steaming tray.
3. Cover properly with lid. Plug in the cord.
Press cooking switch.
4. When the cooking is completed, the rice
cooker/steamer will turn off and auto¬
matically switch to the "Keep-warm" cycle.
FOOD
Model
Preparation
HWi
mSM
mm
NHS-10
1/2
in 3-inch pieces
40
10
NHS-18
1
60
15
Broccoli
NHS-10
1/2
flowerets with
2 1/2" stems
40-60
7-12
NHS-18
1
60-80
10-15
Cabbage
1/4
40
10
NHS-18
1/2
60
12
Carrots
NHS-10
1/2
Sliced 1/4"
thick
80
15
NHS-18
1
120
20
Cauliflower
NHS-10
1/2
flowerets with
2" stems
80
14
NHS-18
1
120
17
NHS-10
1-1/2 ears
40
10
NHS-18
3 ears
60
13
Green Beans
NHS-10
1/3
40-60
7-12
NHS-18
3/4
60-80
10-15
Potatoes
(Round Red Skin)
NHS-10
1
3 medium, halved
180-200
26-31
NHS-18
1-1/2
5 medium, halved
220-240
28-33
Potatoes
(Yellow skin & Flesh)
NHS-10
1
2 medium, halved
26-31
NHS-18
1-1/2
3 medium, halved
220-240
28-33
Zucchini
NHS-10
1/2
40
9
NHS-18
1
60
11
Yams
(Orange Skin & Flesh)
NHS-10
1
2 medium, halved
200
28
NHS-18
1-1/2
3 medium, halved
240
30
Sweet Potatoes
NHS-10
1
2 medium, halved
200
28
NHS-18
1-1/2
3 medium, halved
240
30
Large Eggs
(Soft-Cooked)
NHS-10
4-6 pcs.
60
15
KURT'S
90
15
K5332S
120
19-21
NHS-18
4-6 pcs.
120
17-19
Fish
NHS-10
1/2
60
13
NHS-18
1
100
20
How to Measure the Water Amount
0.18-
- — — 180 cc, 1 cup
0.14-^--
-140 cc
-(120 cc, 2/3 cup)
oio-<H
-100 cc
0.06"
-60 cc, 1/3 cup
0.02"
■
-20 cc
Icup (180cc) =approx. 6 fl. oz.
For example: To measure 240 cc:
Fill the cup to the 0.18 (180 cc)
level
and
then
fill
the
measuring cup to the 0.06
(60cc) level.
(180 cc+60 cc=240cc)
Note: The provided measuring cup
measures to only 6 ounces and
differs from a standard U.S.
measuring cup of 8 ounces.
-
5
-
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