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Rice Cook Menu Guide
Menu
Menu
No.
Rice
Serving (s)
R-1
1 serve (1-2 persons)
2 serves (3-5 persons)
•
You can select desired doneness by using
LESS/MORE setting. (See page E-34.)
Congee
Serving (s)
1 serve (1-2 persons)
2 serves (3-5 persons)
•
You can select desired doneness by using
LESS/MORE setting. (See page E-34.)
Menu Variation
R-2
eg
Porridge
Serving (s)
1 serve (1-2 persons)
2 serves (3-5 persons)
•
You can select desired doneness by using
LESS/MORE setting. (See page E-34.)
R-3
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish or 10 mins
before finish.
eg
NOTE 1. Water temperature should be about 20 C at initial cooking.
2. The above serving should be entered in times of PCS as shown on the display.
Quantity
Rice
150g
300g
Rice
50g
80g
Congee with Pallock Fish and Peanuts
Ingredients:
100g Pallock fish (fried; chopped)
(3-5 persons)
50g Peanuts
1 slice salted turnip (chopped)
3 spring onions (chopped)
NOTE
The ingredients can be added just after finish, with salted turnip and spring
onions as garnish and sprinkles on top.
Congee with salted pork and preserved duck eggs
Ingredients:
approx. 230g (
(3-5 persons) 2 preserved duck eggs (diced)
NOTE
The ingredients can be added 10 min. before finish.
Rice
100g
140g
Chicken porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons)
Fish porridge : 250g fish (precooked)
(3-5 persons) 2 slices ginger (cut into stripes)
•
Wash rice until water runs clear.
•
Place rice and water into a deep cas-
serole (about 2 ) and soak for 30
Water
mins.
•
Stir and cook with cover.
250ml
•
After cooking, stir lightly and stand
480ml
coverd for 5 mins.
•
Wash rice until water runs clear.
•
Place rice and water into a deep cas-
serole (about 2 ) and soak for 30
Water
mins.
•
Stir and cook uncovered.
750ml
•
After cooking, stir and stand.
1400ml
1
/
lb) lean pork (chopped)
2
•
Wash rice until water runs clear.
•
Place rice and water into a deep cas-
serole (2 for 1 serve, 3 for 2 serves)
Water
and soak for 15 mins.
•
Stir and cook uncovered.
700ml
•
After cooking, stir and stand.
1400ml
spring onion, cut 3cm long
E – 23
Procedure
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