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4
Using Your Rice Cooker:
WARNING: Avoid contact with Hot parts.
ATTENTION: Do not use the product to cook raw whole meats (e.g. roasts, steaks, etc.), whole
chickens or other poultry, whole fish, or ground meats. Cook ground meats separately.
1. Using the measuring cup, measure and add rice to the Non-Stick Inner Pot. Then add the
amount of water needed to cook the rice. Use the chart provided.
CAUTION: Do not overfill the product or operate it when empty.
2. Plug the product into an electrical outlet, and then push the switch down to “Cook”. The
indicator will light up when it is cooking. NOTE: If the button is difficult to press down, the
inner pot may not be inserted correctly, or the appliance may need to cool down.
3. When heating is complete, the switch will pop up. You can then leave Rice covered for at
least 15 minutes to steam the rice.
4. Once finished, unplug the product. Remember to grasp the plug not the cord when
unplugging.
WARNING: Always unplug the product from the electrical outlet when it is not in use or
when left unattended.
NOTICE: Do not touch the ventilating hole as the steam is very hot and can burn.
Note: The WARM setting will keep the contents warm.
Cleaning Your Rice Cooker:
WARNING: Always unplug the product and allow it to cool before cleaning or storing.
NOTICE: To avoid damaging the product, do not pour cold water into the Non-Stick Inner Pot
after use and do not use abrasive cleaners/pads to clean any part of the product.
• Remove the Inner Pot and Lid from the Cooker. Wash these in warm soapy water. Do not
use a scouring pad as this may damage the Non-Stick of the Inner Pot.
• Clean the outside of the Cooker with a clean damp cloth. Do not submerge any part of the
cooker in water.
• You can also wipe the heating plate on the inside of the cooker with a damp cloth making
sure to dry completely before re-using.
• Dry all parts thoroughly before storing or using again.
Cups of Raw Rice
Amount of Water to Add
Makes Cups of Cooked Rice
2 Cups
2-2 ½ Cups
4 Cups
3 Cups
3-3 ½ Cups
6 Cups
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