Applica RC6438 - Manual (Page 4)

6 5
CAUTION: When removing the lid always lift it away from the body to prevent getting
burned from the hot steam.
NOTE: Use serving scoop provided with appliance to prevent damage to nonstick surface
of the cooking bowl.
12. Unplug appliance when not in use.
STEAMER BASKET
Refer to cooking chart on pages 7and 8 for suggestions on cooking times and seasonings.
1. Using a standard liquid measuring cup, pour about 6 cups of cold tap water into
cooking bowl. Add seasoning if desired.
2. Place food to be cooked in the steamer basket leaving some of
the holes exposed to allow for steam to penetrate food.
NOTE: When steaming foods that may completely cover the holes
in the steamer, place a cooling rack (not included) on the bottom
of the steamer basket before adding the food to allow the steam
to cook the food evenly (C).
3. Place basket on top of cooking bowl
(D).
NOTE: Before placing cooking bowl into rice cooker, be sure the
heating plate and outside surface of the cooking bowl are clean
and dry. Avoid having any food fall into the rice cooker.
4. Cover with lid. Always keep lid on while steaming.
NOTE: As food cooks, steam will escape through the vents in the
lid (E). Place lid on steamer basket so vents are facing away from
cabinets and walls. Do not place hand over steam vents while
food is cooking; the hot steam may burn.
5. Plug cord into standard electrical outlet. The KEEP WARM
indicator light comes on.
6. Press down the switch. The COOK indicator light comes
on and cooking begins.
NOTE: When steaming foods, the COOK indicator light is not
intended to be an indication of cooking time. Always use a
kitchen timer and do not leave these foods unattended.
7. Steaming time will vary depending upon type and amount of
food to be cooked.
8. Use a kitchen timer and begin checking vegetables after about 10 minutes.
9. When cooking is completed remove food and serve. Unplug appliance.
MAKING SOUPS AND STEWS
1. Combine foods to be cooked in the cooking bowl provided with this appliance.
Do
not use another bowl. Stir with wooden spoon or rubber spatula to distribute
food evenly.
2. Use only boneless meats cut in cubes no larger than 1½ inches. It is not necessary to
brown meats first, but this does add more flavor.
3. Do not overfill the cooking bowl.
4. For best results, select dishes that can be prepared in less than 1 hour.
5. If using frozen vegetables, they only require about 5 to 10 minutes to cook. Add them
near the end of the cooking time.
6. Always use a kitchen timer when preparing foods with a sauce.
NOTE: The COOK indicator light is not intended to be an indication of cooking time for
soups and stews.
7. Do not hold soups and stews in the KEEP WARM cycle. Unplug the unit once the food
is finished cooking.
C
If desired, add butter or oil and seasonings after water has been added and before
cooking begins. Allow rice to rest 15 minutes on KEEP WARM before serving.
Use rice mearsure included in package, which is 5.5 oz. or 2/3 cup.
FOR WHITE LONG GRAIN, ARBORIO, TEXMATI, YELLOW OR
MEDIUM GRAIN RICE
AMOUNT
AMOUNT APPROX. AMOUNT OF
OF RICE OF WATER COOKING COOKED RICE
TIME IN 8-OUNCE CUPS
5 rice measures to the 5 cup mark 15 to 18 minutes 8 to 10 cups
10 rice measures to the 10 cup mark 20 to 25 minutes 16 to 18 cups
15 rice measures to the 15 cup mark 22 to 28 minutes 24 to 28 cups
20 rice measures to the 20 cup mark 29 to 32 minutes 34 to 36 cups
25 rice measures to the 25 cup mark 34 to 37 minutes 44 to 47 cups
FOR JASMINE OR BASMATI RICE
5 rice measures to the 5 cup mark 16 to 18 minutes 7 to 9 cups
10 rice measures to the 10 cup mark 17 to 19 minutes 16 to 18 cups
15 rice measures to the 15 cup mark 20 to 22 minutes 23 to 25 cups
20 rice measures to the 20 cup mark 29 to 32 minutes 35 to 37 cups
25 rice measures to the 25 cup mark 34 to 38 minutes 45 to 48 cups
FOR SMALL GRAIN OR PEARL RICE
5 rice measures to the 5 cup mark 17 to 19 minutes 7 to 9 cups
10 rice measures to the 10 cup mark 18 to 21 minutes 17 to 20 cups
15 rice measures to the 15 cup mark 23 to 27 minutes 24 to 27 cups
20 rice measures to the 20 cup mark 27 to 30 minutes 33 to 37 cups
25 rice measures to the 25 cup mark 31 to 33 minutes 43 to 47 cups
FOR CONVERTED OR PAR-BOILED RICE
5 rice measures to the 5 cup mark 18 to 21 minutes 8 to 10 cups
10 rice measures to the 10 cup mark 22 to 27 minutes 16 to 18 cups
15 rice measures to the 15 cup mark 27 to 31 minutes 24 to 27 cups
20 rice measures to the 20 cup mark 30 to 34 minutes 34 to 37 cups
25 rice measures to the 25 cup mark 33 to 37 minutes 42 to 45 cups
RICE COOKING CHART
COOK KEEP WARM
COOK KEEP WAR M
D
COOK KEEP WARM
COOK KEEP WARM E