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Helpful
Hints:
We recommend
beginning to steam
your foods towards
the end of the rice
cooking cycle. This will
allow steamed food
and cooked grains to
be ready around the
same time. See the
“Rice/Grain & Water
Measurement Tables”
on pages 10-11 for
approximate cooking
times.
S & C
1. Using the provided rice measuring cup, add rice
or grain to the inner pot.
2. Rinse to remove excess starch. Drain.
3. For white or brown rice, fill the inner pot with
water to the line that matches the number of cups
of uncooked rice added. For other grains, see the
"Grain & Water Measurement Table" on page 15.
4. Place the inner pot into the cooker and close the
lid securely.
5. Plug the power cord into an available 120V AC
wall outlet.
6. Press ( )/Keep Warm to turn the cooker on.
7. Press Rice or Multigrain, depending on the
type of grain being cooked. The indicator light
will illuminate and the digital display will show a
chasing pattern as the cooker begins heating.
8. Place desired food into the provided steam tray,
lower the tray into the cooker then close the lid
securely.
9. Cook food according to the "Meat & Vegetable
Steaming Tables" on page 13.
10. After the suggested amount of time has elapsed,
open the lid to check steamed food for doneness.
Use caution when opening the lid as hot steam
will escape.
11. If food is finished steaming, remove the steam
tray. Wear a protective heat-resistant glove to
prevent injury as the steam tray will be hot.
12. Close the lid securely and allow the cooking cycle
to continue.
13. Once the cycle has completed, the cooker will
beep and automatically switch to Keep Warm
mode.
14. When finished serving, turn the cooker o by
pressing ( )/Keep Warm and unplug the power
cord.
12.
Meat Steaming Time
Safe Internal
Temperature
Fish 25 Min. 140°F
Chicken 30 Min. 165°F
Pork 30 Min. 160°F
Beef
Medium = 25 Min.
Medium-Well = 30 Min.
Well = 33 Min.
160°F
*When steaming, Aroma
®
recommends using 3 cups
of water with the provided rice measuring cup.
Vegetable Steaming Time
Asparagus 15-20 Minutes
Broccoli 10-15 Minutes
Cabbage 10-15 Minutes
Carrots
15-20 Minutes
Cauliflower 10-15 Minutes
Corn on the Cob 20-25 Minutes
Green Beans 15-20 Minutes
Peas 15-20 Minutes
Spinach 5-10 Minutes
Squash 15-20 Minutes
Zucchini 15-20 Minutes
Potatoes 25-30 Minutes
Note:
· Altitude, humidity and
outside temperature will
aect cooking times.
· These steaming charts
are for reference only.
Actual cooking times
may vary.
· Food should not be left
in the rice cooker on
Keep Warm for more
than 12 hours.
Since most vegetables
only absorb a small
amount of water, there
is no need to increase
the amount of water
with a larger serving of
vegetables.
To ensure meat tastes
its best and to prevent
food-borne illness,
check that the meat is
completely cooked prior
to serving. If the meat
is still uncooked, simply
add more water to the
inner pot and repeat the
steaming process until
the meat is adequately
cooked.
Helpful
Hints:
13.
Grain & Water
Measurement Table
Meat & Vegetable
Steaming Tables
Caution:
Do not attempt to cook
more than 3 cups of
uncooked rice when
steaming and cooking
simultaneously.
Before placing the inner
pot into the cooker,
check that it is dry and
free of debris. Adding
the inner pot when
wet may damage the
cooker.
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