Rice/Water Measurement Table - Aroma Forte ARC-2000SB Instruction Manual

RICE/WATER MEASUREMENT TABLE

UNCOOKED RICE RICE WATER LINE INSIDE POT
2 Cups Line 2
3 Cups Line 3
4 Cups Line 4
5 Cups Line 5
6 Cups Line 6
7 Cups Line 7
8 Cups Line 8
9 Cups Line 9
10 Cups Line 10
•• Rinse rice before placing it into the inner cooking pot to remove excess bran and starch. This will help reduce browning and sticking to
the bottom of the pot.
•• Want perfect brown rice without the wait? Use the “"Delay Timer.”" Simply add rice and water in the morning and set the “"Delay Timer”" for
HELPFUL
when rice will be needed that night. See “"To Use The Delay Timer”" on page 10 for more details.
HINTS
•• This chart is only a general measuring guide. As there are many different kinds of rice available (see “"About Rice”" on page 26), rice/water
measurements may vary.
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APPROX. COOKED RICE YIELD COOKING TIMES
WHITE RICE: 30-35 Min.
4 Cups
BROWN RICE: 100-105 Min.
WHITE RICE: 32-37 Min.
6 Cups
BROWN RICE: 102-107 Min.
WHITE RICE: 34-39 Min.
8 Cups
BROWN RICE: 110-115 Min.
WHITE RICE: 38-43 Min.
10 Cups
BROWN RICE: 114-119 Min.
WHITE RICE: 40-45 Min.
12 Cups
BROWN RICE: 116-121 Min.
WHITE RICE: 41-46 Min.
14 Cups
BROWN RICE: 118-123 Min.
WHITE RICE: 43-48 Min.
16 Cups
BROWN RICE: 120-125 Min.
WHITE RICE: 44-49 Min.
18 Cups
BROWN RICE: 123-128 Min.
WHITE RICE: 46-51 Min.
20 Cups
BROWN RICE: 125-130 Min.
STEAMING TABLES
When steaming, Aroma ® recommends using 3 cups of water with the provided measuring cup.
Meat Steaming Table
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.
•• 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.
HELPFUL
•• Steaming times may vary depending upon the cut of meat being
HINTS
used.
•• To ensure meat tastes its best, and to prevent possible illness, check
that meat is completely cooked prior to serving. If it is not, simply
place more water in the inner cooking pot and repeat the cooking
process until the meat is adequately cooked.
•• Altitude, humidity and outside temperature will affect cooking times.
•• These steaming charts are for reference only. Actual cooking times
may vary.
NOTE
Vegetable Steaming Table
VEGETABLE STEAMING TIME
Asparagus 9-11 Minutes
Broccoli 6-8 Minutes
Cabbage 5-7 Minutes
Carrots 11-13 Minutes
Cauli ower 7-9 Minutes
Corn on the Cob 12-16 Minutes
Green Beans 9-11 Minutes
Peas 4-6 Minutes
Potatoes 28-33 Minutes
Spinach 2-4 Minutes
Squash 9-11 Minutes
Zucchini 9-11 Minutes
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