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RC880Pub1000003050
6/28/06
2:11 PM
EMPTYING CONDENSATION CATCHER
1. Remove and empty the condensation catcher after
each use.
2. To clean the condensation catcher, remove it by inserting
your hand into the opening from underneath it. Grip the
C
condensation catcher and pull up (C).
3-HEATER SYSTEM
The improved 3-Heater System warms from the top, sides, and bottom so that rice may be
held for up to 18 hours while remaining moist and fluffy throughout.
STEAMING BASKET
1. The steamer basket holds up to 8 cups of cut-up vegetables or other foods.
2. Fill the cooking bowl with about 1-1/2 cups (12 fl. oz./350 ml) of water using
a standard measuring cup.
3. Place vegetables or other food in the steamer basket, and position the basket on top
of the cooking bowl.
4. Close the lid. Press down until you hear a click.
Note: Always keep the lid closed while cooking.
5. Plug unit into a standard electrical outlet. The Warm light will come on.
6. Press the Cook button to begin cooking.
7. Steaming times vary according to vegetable or food type. Begin checking for doneness
after initial 5 minutes. You may need to experiment to suit your taste.
8. Unplug the unit when finished.
Note: When steaming vegetables or other foods without rice in the cooking bowl, the unit
will not switch to the Warm mode.
Important Tips:
• During cooking, a thin crust may develop on the rice at the bottom of the bowl. If you
do not like rice with crust, you can easily peel it off from the nonstick cooking bowl and
discard it.
• Use the plastic serving scoop (or a wooden spoon) to stir and remove rice—do not use
metal utensils that can scratch the nonstick cooking bowl.
If desired, add seasonings and oil or butter with rice before adding water.
Allow rice to rest on warm at least 15 minutes before serving.
RICE COOKING GUIDE
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW OR MEDIUM GRAIN RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
5
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APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
16 to 20 minutes
4 to 5 cups
18 to 24 minutes
5 to 6 cups
20 to 26 minutes
7 to 10 cups
24 to 28 minutes
10 to 12 cups
6 rice measures
to 6 mark
7 rice measures
to 7 mark
8 rice measures
to 8 mark
9 rice measures
to 9 mark
10 rice measures
to 10 mark
FOR BROWN RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark *
3 rice measures
to 3 mark *
4 rice measures
to 4 mark *
5 rice measures
to 5 mark *
6 rice measures
to 6 mark *
7 rice measures
to 7 mark *
8 rice measures
to 8 mark *
9 rice measures
to 9 mark *
10 rice measures
to 10 mark *
* add an additional 6 ounces (3/4 cup)
FOR WHITE PARBOILED (OR CONVERTED) RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
8 rice measures
to 8 mark
9 rice measures
to 9 mark
10 rice measures
to 10 mark
26 to 30 minutes
12 to 14 cups
28 to 34 minutes
14 to 16 cups
30 to 36 minutes
15 to 19 cups
30 to 38 minutes
16 to 21 cups
31 to 40 minutes
18 to 24 cups
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
38 to 42 minutes
2 to 2 1/2 cups
40 to 42 minutes
4 1/2 to 5 1/2 cups
40 to 45 minutes
9 to 10 cups
40 to 46 minutes
10 to 11 cups
46 to 48 minutes
13 to 14 1/2 cups
48 to 52 minutes
14 to 16 cups
48 to 56 minutes
16 to 18 1/2 cups
50 to 60 minutes
17 to 20 cups
52 to 62 minutes
21 to 23 cups
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
20 to 27 minutes
2 1/2 to 3 1/2 cups
25 to 27 minutes
5 to 6 cups
26 to 30 minutes
8 1/2 to 9 1/2 cups
27 to 31 minutes
10 to 11 cups
28 to 32 minutes
12 to 14 cups
32 to 36 minutes
14 to 16 cups
32 to 38 minutes
16 to 17 cups
32 to 40 minutes
17 to 19 cups
33 to 40 minutes
18 to 20 cups
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