RICE COOKER + SAUTÉ
10 CUP
User Guide
RCP4000SV
Contents
Sunbeam’s Safety Precautions 1
Features of your Rice Cooker + Sauté 2
Instructions For Use 3
Care and Cleaning 5
Recipes 6
Steaming Vegetables 10
Steaming Fish and Seafood 11
Steaming Poultry 12
1
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
RICE COOKER + SAUTÉ.
• Do not operate the rice cooker on an inclined
surface. Use a flat level surface.
• Do not move or cover the rice cooker whilst in
operation. Unplug before moving.
• Do not immerse the heating vessel of the rice
cooker in water or any other liquid.
• Use your rice cooker at least 200mm away
from walls and curtains.
• Do not put your face or hands over the steam
vent whilst cooking as you may scald your skin.
• Do not use your rice cooker in confined spaces.
• Remove the power cord before cleaning and
avoid spillage on the connector.
• After cleaning ensure that the cord inlet area is
completely dry before using again.
• Allow cooking bowl to cool before removing.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Sunbeam is very safety conscious when designing
and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of
an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by
a qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use. Potential injury from misuse.
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch any
hot surface.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair
or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such as: staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Heating element surface is subject to residual
heat after use.
2
Features of your Rice Cooker +
Sauté
1. Glass Lid
2. Heating Body
3. Keep Warm Light (amber)
4. Cook Light (green)
5. On-Switch Cook Button
6. Sauté Light (red)
7. Sauté On/Off Button
8. Power Cord
9. Measuring Cup
10. Paddle
11. Handle
12. Inner Pot
13. Steamer
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4
5
6
7
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9
3
Instructions For Use
BEFORE USING FOR THE FIRST TIME
Clean the Glass Lid, Inner Pot, Paddle and
Measuring Cup according to the care &
cleaning instructions.
USING YOUR RICE COOKER + SAUTÉ
Your Rice Cooker + Sauté includes a
convenient and useful Sauté Function, which
allows you to sauté/brown onions, garlic and/
or other ingredients in oil prior to cooking.
You can choose to cook rice or other meals
directly without the need to sauté, but this
added feature gives you greater versatility in
the preparation of your favorite recipes.
SAUTÉ FUNCTION
This function was designed to give you
control when sautéing/browning and needs to
be controlled manually as follows:
1. Remove lid and place food inside unit.
2. Connect power cord to an electrical outlet
and press the Sauté Button once to active
function.
3. The Rice Cooker + Sauté will heat up the
Inner Pot and sauté the food inside.
4. This function requires close supervision
and needs to be controlled manually.
When browning is done, turn off this
function by pressing the Sauté Button
once.
IMPORTANT: Before cooking rice, you must
manually turn off the Sauté function.
NOTE: Do not use a metal spoon to stir the
food inside the inner pot since that might
damage the non-stick coating, which could
affect the unit performance in the long term.
AUTOMATIC COOK FUNCTION
If you would like to sauté/brown prior to
cooking rice or other ingredients, please refer
to the Sauté Function section. Once you are
done browning your ingredients, follow the
instructions below.
You may also use the Automatic Cook
Function without browning any ingredients by
simply following these instructions.
1. Make sure appliance is unplugged.
2. Measure raw rice for desired amount with
the Measuring Cup (180 ml) provided.
3. One cup of the uncooked rice will make
about two cups of cooked rice.
4. By using the Measuring Cup, add proper
amount of water to the rice inside the
Inner Pot (for every cup [180 ml] of raw
rice, add 1-1/2 cups of water).
NOTE: You may need to adjust the
quantity of water depending on the kind
of rice you are cooking and how moist
you prefer it. For sticker rice, add slightly
more water. For fluffier rice, use slightly
less water. If you are cooking brown rice,
add more water. You may also need to
adjust the water quantity by adding more
water if you are using the rice cooker at a
high altitude.
5. Set the Inner Pot into the Rice Cooker.
Make sure that the Inner Pot sits directly
in contact with the heating plate by
turning it slightly from right to left until it
is seated properly. Cover with Lid. WHEN
USING THE AUTOMATIC COOK MODE
DO NOT OPERATE UNIT UNCOVERED.
STEAM IS GENERATED DURING USE.
4
Instructions For Use
6. Plug the Power Cord into an electrical
outlet. Activate the Rice Cooker on by
pushing down the On-Switch Cook Button
down. Make sure the Cook Light (green)
is on.
IMPORTANT: If you use the sauté/brown
function, you must manually turn off the
sauté/brown function before cooking rice.
7. After 15 minutes mix the rice. Lift and
remove the Lid carefully to avoid scalding
and allow water to drip into the Inner Pot.
Use the Paddle or another long handheld
utensil to scoop and mix the rice. After
mixing, cover the Inner Pot with the Lid.
8. When your rice is cooked, the Rice
Cooker will automatically switch to the
warm function and the Keep Warm Light
(amber) will turn on. The Rice Cooker
will keep the rice warm until the unit is
disconnected from the wall outlet.
9. The Rice Cooker will automatically keep
rice warm at 60°C – 80°C.
10. Allow the appliance to cool completely
before cleaning. Disconnect the plug from
the wall outlet when not in use.
NOTES: Wash the rice in a separate bowl,
prior to cooking, if desired. For softer rice, we
suggest preparing rice and water in the Inner
Pot and letting soak for 10 – 20 minutes
before cooking.
INSTRUCTIONS TO REHEAT RICE
To reheat cold rice, add 1/4 cup (4 Tbsp.)
of cold water per cup of cooked rice, stir to
mix, and then press On-Switch Cook Button
to start cooking. When rice is warm, the Rice
Cooker will automatically switch to the keep
warm function.
USING THE STEAMING TRAY
Steam cooking vegetables retains more
nutrients than boiling or baking, while
preserving the bright, natural color.
1. Prepare vegetables by washing, peeling
and then cutting into smaller sized
pieces.
2. Make sure the unit is unplugged.
3. Fill the Inner Pot with the appropriate
amount of water. (See Chart)
4. Set the Inner Pot into the heating body.
Make sure that the Inner Pot sits directly
in contact with the heating plate.
5. Place vegetables in the Steaming Tray
and position the Tray on top of the Inner
Pot. Cover with Lid. DO NOT OPERATE THIS
UNIT UNCOVERED. STEAM IS GENERATED
DURING USE.
6. Plug the Power Cord into a wall outlet.
Activate the Rice Cooker by pushing down
the On-Switch Button. Make sure the red
Cook Light is on.
7. Time the cooking manually according
to the chart on next page. The unit will
automatically switch to the keep warm
cycle once all the water evaporates. If
all the water evaporates and you wish
to extend the cooking cycle, add more
water.
8. Once the vegetables have been steamed
according to your personal preference,
remove the Steamer Tray from the Rice
Cooker.
9. Disconnect from the wall outlet and
allow the unit to cool completely before
cleaning.
5
Instructions For Use
VEGETABLE QUANTITY WATER TIME
Green Beans 300 g ¹⁄
³
Cup / 50 ml 30-35 minutes
Broccoli 300 g ¹⁄
³
Cup / 50 ml 30-35 minutes
Carrots (Sliced) 200 g ¹⁄
³
Cup / 50 ml 30-35 minutes
Cauliflower 200 g ¹⁄
³
Cup / 50 ml 30-35 minutes
Corn (Kernel) 300 g ¹⁄
³
Cup / 50 ml 40-45 minutes
Peas 300 g ¹⁄
³
Cup / 50 ml 30-35 minutes
Spinach 150 g ¹⁄
³
Cup / 50 ml 20-30 minutes
Mixed Vegetables 300 g ¹⁄
³
Cup / 50 ml 30-35 minutes
NOTE: These times are approximate. It is recommended that you monitor the steaming process
and adjust the cooking time according to your preference. Stir vegetables occasionally during
the cooking process. When cooking rice, steaming times may vary.
Care and Cleaning
After using your Rice Cooker + Sauté, turn the
power off and remove the cord from the power
outlet.
The food contact parts (removable pan,
measuring cup, steaming tray, serving spoon)
should be washed in warm water using a mild
detergent. DO NOT use harsh abrasives to
clean the removable cooking pan as these will
damage the non-stick coating. The interior and
exterior of the cooking vessel can be wiped
over with a damp cloth.
CAUTION: Never immerse the heating vessel in
water.
The removable pan, steaming tray and glass
lid are also dishwasher safe.
CAUTION: Never use any chemical, steel wool,
harsh abrasive cleaners, thinners or chemical
dust cloths to clean any part of your Rice
Cooker + Sauté.
WARNING: Do not allow water to enter the
inside of the heating vessel as this may cause
electrocution.
6
RECIPES
Spanish Rice
250 grams of sausage (chorizo)
1 medium onion
1 tablespoon yellow pepper, ground
1-teaspoon paprika
2 cups tomatoes, diced, without skin or
seeds
1 cup green peas
1 red pepper, diced
2 celery stalks, sliced
1 green pepper, diced
2 cups long-grain rice
3 cups chicken broth
Salt and pepper
Preparation
1. Chop the onion. Turn on the sauté
function of your Rice Cooker + Sauté and
add the sausage cut in slices, the onion,
the yellow pepper, paprika and tomatoes.
2. Mix together and sauté the ingredients.
Turn off the sauté function. Add the
remaining vegetables, the rice and the
broth.
3. Check seasoning, cover and cook until
done. Garnish with curly parsley. Serve
hot.
Fettuccini with Apple, Shrimp and Curry Sauce
½ kg fettuccini
4 tablespoons butter
3 tablespoons flour
1-teaspoon curry
½ cup cream
1 cup chicken broth
2 cups apples, peeled and diced
½ kg shrimp
Parmesan cheese to taste
Juice of one lemon (for the apples)
Preparation
1. In the Rice Cooker + Sauté, melt butter,
add flour and curry. Cook for 2 minutes.
2. Add cream, chicken broth, apples and
shrimp. Stir until thickened. Remove from
heat and keep hot.
3. In the Rice Cooker + Sauté, pour
sufficient water and salt to cook fettuccini
al dente.
4. Serve the fettuccini with the sauce and
sprinkle with Parmesan cheese.
7
RECIPES
Rice with Shellfish
1 package (16 ounces or 400 grams) saffron
rice
12 small clams
¼ lb (240 grams) shrimp, shelled and
deveined, with or without tails
¼ lb (250 grams) oysters
1 cup sweet peas
¼ red pepper, diced
Preparation
1. Wash clams, shucking thoroughly, and
rinse well. Cook rice in the Rice Cooker
+ Sauté, following the instructions on the
package.
2. Add clams, shrimp, oysters, sweet peas
and red pepper five minutes before the
rice is fully cooked. Mix well, without
stirring.
3. Serve with French bread croutons and a
fresh salad. Option: The saffron rice may
be substituted with brown rice.
Milanese Minestrone
½ kg chicken breast
2 cloves garlic, chopped
1-tablespoon basil
½ cup celery
½ cup fresh beans
½ teaspoon thyme
½ teaspoon oregano
½ cup onions, sliced
½ cup green pepper, chopped
½ cup mushrooms, and sliced
½ cup squash, diced
2 cups tomatoes, diced,
3 medium potatoes, peeled and diced
without skin or seeds
½ kg fine noodles
2 teaspoons of Worcestershire sauce
1 cup Parmesan cheese
3 tablespoons margarine
2 quarts water
Salt
Preparation
1. In the Rice Cooker + Sauté, pour water
and boil chicken with the salt. When
chicken is cooked, remove and dice.
Reserve the broth.
2. Turn on the sauté function of your Rice
Cooker + Sauté, melt butter, add garlic,
onion, celery, green pepper, mushrooms,
beans and squash. Sauté until soft.
3. Add the tomatoes, then the potatoes and
sauté.
4. Turn off the sauté function. Add this
mixture to the chicken broth; add
Worcestershire sauce, the herbs bouquet
(basil, thyme, oregano), salt, chicken
and noodles. Cook 10 minutes until
the potatoes are cooked, but firm. Add
Parmesan cheese while stirring. Cook 2
minutes longer.
5. Serve and sprinkle with more cheese.
8
RECIPES
Rice with Chicken
4 cups rice
1 onion
3 green peppers
2 carrots
4 cloves garlic
celery to taste
4 chicken breasts
3 tablespoons salt
black pepper to taste
oregano to taste
chicken broth, 1 envelope
tomato paste
Preparation
1. Cook the chicken in water, salt, black
pepper, oregano, chicken broth in the Rice
Cooker + Sauté.
2. When done, shred the chicken in the water
in which it was cooked and add green
peppers, onion, garlic, celery and carrots,
everything well chopped.
3. Cook 10 minutes, and add tomato paste
and shredded chicken.
4. After the sauce is cooked, add the
uncooked, washed rice and cover the rice
somewhat more than normal.
Rice and Tuna Salad
2 cups cooked rice
2 peppers in vinegar*
1 can tuna
100g green olives
3 hard-boiled eggs
Mayonnaise
Salt and pepper
Lettuce leaves
Olive oil
Vinegar
Preparation
1. Cook the rice in the Rice Cooker + Sauté
in the traditional manner, remove and
place on a platter until it is completely
cool.
2. Dice the cooked peppers and slice the
eggs. Shred the tuna and add along with
the remaining ingredients to the rice,
reserving some of the egg slices and olives
to garnish the salad. Season with olive oil,
salt, pepper and vinegar.
3. Serve the salad on a platter with lettuce
leaves and garnish with hard-boiled egg
and olives.
• Peppers in vinegar: wash and cut the
peppers in two lengthwise. Remove
the seeds and cook the peppers in
a saucepan with two cups water and
one-half cup vinegar with a pinch of salt.
After 15 minutes, remove from heat.
9
RECIPES
Rice Pudding
1 cup rice
3 cups water
1 cinnamon stick
2 whole cloves
1¾ cup evaporated milk
1¼-cup condensed milk
1 teaspoon grated lemon and orange peel
½ cup dark raisins
1-teaspoon vanilla
¼ cup grape brandy
1 egg yolk
Powdered cinnamon
Preparation
1. In the Rice Cooker + Sauté, cook the
pre-washed rice with 3 cups of water,
cinnamon stick and cloves.
2. Once the rice is cooked, add evaporated
and condensed milk, grated lemon and
orange peel, and raisins. Continue stirring
until set. Add vanilla, grape brandy and
the egg yolk well beaten.
3. Sprinkle with cinnamon and serve.
Chinese Rice
4 cups of cooked rice
½ cup of snow peas
½ cup of bean sprouts
1 sliced onion
1 scallion (green onion), minced
1 red pepper, thinly sliced
3 tablespoons of soy sauce
1 tablespoon of shredded ginger
2 tablespoons of sesame oil
Preparation
1. Turn on the sauté function of your Rice
Cooker + Sauté. Sauté the onion and red
pepper. Add the ginger, the snow peas and
the bean sprouts.
2. Then add the cooked rice and stir it until
it is hot. Add the soy sauce and then the
minced scallion.
3. Turn off the sauté function. Serve hot.
10
Steaming Vegetables
For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE QUANTITY MINIMUM APPROXIMATE
WATER COOKING TIME
(1 metric cup = 250ml) (minutes)
Asparagus 1 bunch (approx. 250g)
1
/
2
6-8
Beans 250g cut or whole
1
/
2
8-10
Beetroot 250g whole 2 20-30
Bok Choy 250g
1
/
2
6-8
Broccoli 350g
1
/
2
10
Brussel Sprouts 250g
1
/
2
10
Butternut Pumpkin 250g cut into 3cm pcs 2 15-20
Cabbage 250g coarsley shredded 1 12
Carrots 250g cut into 3cm pieces 1 15-20
Cauliflower 250g
1
/
2
10
Corn on the cob 500g whole cob 1 20-25
English Spinach 250g trimmed
1
/
2
5
Snowpeas 250g whole
1
/
2
5-7
Button squash 250g whole
1
/
2
8-12
Peas 250g shelled
1
/
2
12-15
Potatoes
1.Chats 500g whole 1
1
/
2
20-24
2.Red or White 600g - 800g whole 2
1
/
2
30-36
3.Red or White 500g 3cm pieces 2 15-20
4.Sweet 500g 3cm pieces 1 12-17
Zucchini 250g sliced
1
/
2
8
FROZEN VEGETABLES
*Must be defrosted first. 1 12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
11
Steaming Poultry
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Clams and pippies 500g 5-8 Steam until just open.
FISH
1.fillet 500g 12 Before cooking brush
2.steak 500g – 2cm thick 12-18 lightly with oil & season.
Mussels 500g in the shell 8-12 Steam until just open.
Prawns (green) 500g medium in shell 12 Steam until just pink.
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
1
1
/
2
1
1
/
2
1
1
/
2
1
1
/
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1
1
/
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12
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Breast fillet 500g 2 12-14 Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
Pieces – bone in 500g (approx. 4) 2 15-25 Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
Steaming Poultry
‘Sunbeam’, and ‘Rice Perfect’ are registered trademarks of
Sunbeam Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright.
SUNBEAM CORPORATION LIMITED 2003.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800
025 059
New Zealand (09) 912 0747.
Steaming Poultry
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Clams and pippies 500g 5-8 Steam until just open.
FISH
1.fillet 500g 12 Before cooking brush
2.steak 500g – 2cm thick 12-18 lightly with oil & season.
Mussels 500g in the shell 8-12 Steam until just open.
Prawns
(green) 500g medium in shell 12 Steam until just pink.
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
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Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
RCP4000SV_22EM1 (ANZ)_GCDS-SUN-JC
3941A - IB
NWL0001324002 Rev A
Need help with your appliance?
Contact our customer service team or visit our
website for information and tips on getting the
most from your appliance.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Newell Australia Pty Ltd | ABN 68 075 071 233
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2022.
07/22
