Tips To Cooking Various Rice Menus.13 - Zojirushi NP-NVC10 Operating Instructions Manual

TIPS TO COOKING VARIOUS RICE MENUS
•When using rinse-free rice, see pg.10 & 11
"WHEN COOKiNG RiNSE-FREE RICE".
•When measuring rinse-free rice, use the
provided green Rinse-Free Measuring Cup.
Menus •
Menus with special menu settings.
Menus Rice Menu Setting Water Level 1
Cooking Capacity
M 1 Remarks
White Rice
Regular
White Rice
/
Rinse-Free Rice
WHiTE RiCE
REGULAR
WHITE
1.0L:0.5~5.5
1.8L:1~10
•
Cooks white rice to a regular consistency.
White Rice
Softer
White Rice
/
Rinse-Free Rice
WHiTE RiCE
SOFTER
•
Cooks white rice to a more glutinous and softer
texture than ''Regular''.
White Rice
Harder
White Rice
/
Rinse-Free Rice
WHiTE RiCE
HARDER
•
Cooks white rice to a less glutinous and harder
texture than ''Regular''.
Umami
White Rice
/
Rinse-Free Rice
UMAMi
•
Soaks and steams rice longer for a sweeter
taste.
Quick
Cooking
White Rice
/
Rinse-Free Rice
QUiCK
• Cooks white rice faster. Please note that the rice
texture may be slightly harder.
Mixed Rice
White Rice /
Rinse-Free Rice
MiXED WHITE
1.0L:0.5~4
1.8L:2~6
• Seasonings should be mixed with soup stock or
water and then added to the rice. After adjusting the
amount of water, stir thoroughly. If the seasonings
are added directly to the rice or if not mixed
properly, scorching or imperfect cooking may occur.
•The recommended amount of ingredients
should be about 30-50% of the rice volume.
• Chop ingredients into small pieces and place
evenly on top of the rice (do not mix into the rice).
Sushi Rice
White Rice
/
Rinse-Free Rice
SUSHi
/
SWEET
SUSHI
1.0L:0.5~5.5
1.8L:1~10
Sweet Rice
Sweet Rice or
Sweet Rice mixed
with White Rice
or Rinse-Free
Rice
SUSHi/
SWEET
SWEET
When cooking
sweet rice
mixed with
white rice, use
slightly above
the water level
for SWEET.
1.0L:1~4
1.8L:2~6
•
Place ingredients on top of rice after adjusting
the water.
•
Seasonings should be mixed with soup stock or water
and then added to the rice. After adjusting the amount of
water, stir thoroughly.
•
When cooking rice with adzuki beans, boil the adzuki
beans first, then separate the beans from the broth
and cool to room temperature before using. Use
broth in place of water when cooking the rice.
Porridge
White Rice
/
Rinse-Free Rice
PORRIDGE PORRIDGE
1.0L:0.5~1.5
1.8L:0.5~2.5
•
The recommended amount of ingredients should
be about 30-50% of the rice volume.
•
Chop ingredients into small pieces and place on
top of rice without mixing them into the rice.
•
Ingredients that do not cook easily should not be
used in large amounts.
•
Boil green leaf vegetables separately and add
them after the rice porridge has finished cooking.
•
Semi-brown rice (30%, 50%, and 70%) or brown
rice cannot be used to make porridge.
Brown Rice Brown Rice BROWN
BROWN
1.0L:1~4
1.8L:2~8
•
If white rice is mixed with brown rice, it may boil
over or imperfect cooking may occur, and is not
recommended.
GABA Brown
Rice
Brown Rice
GABA
BROWN
•
Activates brown rice for increased nutritional
values.-•■pg-14
Steam-Reduce
White Rice
/
Rinse-Free Rice
STEAM-
REDUCE
STEAM-
REDUCE
1.0L:0.5~5.5
1.8L:1~10
•
Reduces steam. (It will not eliminate steam
completely.) Please note that the rice texture
may be slightly harder.
Scorched
Rice
White Rice /
Rinse-Free Rice
SCORCH
WHITE
1.0L:0.5~5.5
1.8L:1~10
• Allows for white rice to scorch on the bottom.
• It is recommended that you enjoy the rice as
soon as possible after cooking completes. (If
the temperature of the rice drops, the scorched
part will become hard.)
• The scorched part may be a little hard to loosen
or the texture may be a little hard to eat.
• If cooking a small amount of rice, the rice may
not scorch as much.
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