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11
• When steaming meats, such as poultry or
sausage, cut into consistent-sized pieces
(such as “finger strips” or 1½cm slices)
and arrange in a single layer on the
steaming tray.
• Refer to the chart on page 14 for
suggested steaming times. Note
that the chart is only a guide and that
times may vary based on the size of the
pieces, quantity, freshness of food and
personal taste.
• Steamed foods should be removed
immediately after cooking to avoid
overcooking.
COOKING CHARTS
GUIDE FOR COOKING RICE
Use these charts and the water level markings in the cooking pot as guidelines. There are variables in the
texture of cooked rice, from subtle differences between brands, to rinsing or not rinsing to personal taste.
Let your taste and preference serve as your best guide. If your rice/grain is too hard or chewy,
increase water amounts by ¼ cup at a time. If rice/grain is too soft, reduce the water by ¼ cup
until your desired texture is achieved.
WHITE RICE
RICE/GRAIN DRY AMOUNT LIQUID AMOUNT
APPROXIMATE COOKING
TIME
COOKED YIELD
Long-Grain White
Medium-Grain
Aromatic (Jasmine, Basmati)
For these grains,
use the cooker cup
(provided) up to a
maximum of 10
cooker cups.
Corresponding
water level marking
in the cooking pot.
Example: 1 cooker
cup, add water up to
the 1 cup line.
White: 40 minutes
Quick White: 30 minutes
Hard White: 35 minutes
Approximate
cooked yield of
white rice
varieties is about
1½ cups (Aust
Standard) cooked
rice per 1 cooker
cup dry rice.
BROWN
RICE/GRAIN DRY AMOUNT LIQUID AMOUNT APPROXIMATE COOKING
TIME
COOKED YIELD
Long-Grain
Medium-Grain
Short-Grain
Aromatic (Jasmine, Basmati)
Wild
For these grains,
use the cooker cup
(provided) up to a
maximum of 10
cooker cups.
Corresponding
water level marking
in the cooking pot.
Example: 1 cooker
cup, add water up
to the 1 cup line.
Brown: 2 hours
Quick Brown: 80 minutes
Approximate
cooked yield of
brown rice
varieties is
about 1½ cups
(Aust Standard)
cooked rice per
1 cooker cup
dry rice (Wild
rice yields 3
cooked cups per
1 cooker cup
dry rice).
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