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11
(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.
QUICK TIPS GUIDES
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
RRice/Grain Dry Amount Liquid Amount
Approx. 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
Approx. 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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