RIVAL.: _ Automatic Steamer and Rice Cooker *.. ~ --- ---. -- MAnE IN 'rHI~ USA .
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. not recommended by this appliance manufacturer may cause hazards. 2. Do not touch hot surfaces. Use pot 8. Do not use outdoors. holders when removing cover or handling hot containers. 9. Do not let cord hang over edge of 3. To protect against electrical shock, do not immerse cord, plug, or base unit in water or other liquid. 4.
Know Your Steamer Steamer Basket A shallow container with slots allows excess water to drain High-Domed Cover Provides a snug seal, yet allows ample food stacking to 3 away. Use,to steam vegetables, fish, shellfish or other dishes with- 112". Rice Bowl out a sauce. Oval shape accomodates hard-to-fit foods. Deep container is used to cook rice (8-cup Inner Water Reservoir capacity) or other dishes that have a sauce or use liquid.
Important Points • Before using first time, wash steamer (see below) may be evident during initial use. This is normal with many heating appliances and will not recur. It does not effect safety of unit. • Slight odor or smoke Avoid placing unit on any surface or under any wall cabinet that can be marred by steam or water droplets. • Polished or waxed surfaces: • Use clean water only in inner water reservoir and heating well. Do not use wine, broth or other liquids.
Guide to Steaming Time~ l \ The amount of water poured into the /4 3the cup cups fill)fiil) inner water reservoir determines (maximum Reser~oir 12'12 steaming time. This chart provides an(minimum 3/4 cup 11/4 cups 11/2 2 cups estimate of the steaming times according to. various amounts of water. It's a handy guide when adapting your own recipes to the steamer. min. 38-39 26-30 43-44 min. min. min. 24-26 Water in 45-5019-22 Time* 10-12 16-17 min. Approximate min. 6-7 min.
Vegetables Hints o Use steamer basket for fresh or frozen vegetables. o Season the vegetables after steaming. o If preparing more vegetables (fresh or frozen) than quantity listed, increase water amount by 1/4 cup to extend cooking time. Exception: If a sauce or liquid is to be kept on the vegetables, use rice bowl. See examples on page 20. o o o Thoroughly clean the vegetables. Cut off stem; peel if desired. Cut or chop. Smaller pieces steam faster than larger ones.
- BeetsBrussels 2'/2 OnorCob Approx. Time Sprouts < New 1V2inch % 1'/4 19-22 24-26 1V2to2lbs. Greens Red White 11b. V21b. 14 lb. 1% '/3 26-30 24-26 % lb. 16-17 3-5 ears V4 3/4 2f3 V2 Halved 43-44 2% 36-37 1% 8-9 Quantity 1V2 , V2 Potatoes % 10-12 14-16 2f3 Cups of medium whole, head, with cut sliced 3Sliced to 21 6Water whole, sliced small lb., shelled small head, approx. 1 lb. Cut sliced whole, tops trimmed bunch, thinly sliced medium, diced 4 whole (not stuffed) Cauliflower ~ 1lb. pound V2 lb.
Rice, Grains and Cereals • To vary the flavor of the rice, use other liquids in place of water in rice bowl. Use the same amount of liquid as water indicated in chart. Suggestions include broth, consomme or wine. Remember: Use only clean water in the inner water reservoir. Rice Step 1: Put both rice and water in rice bowl. Step 2: Pour specified amount of water in inner water reservoir (see chart). Step 3: Cover and steam.
Rice, Grains and Cereals Rice WATER Minutes 1stated 23 Water 11/2 45-50 38-39 21/2 21/2 121/4 2 12inless 11/4 13/4 31/2 40-42 3 Mix 1/2 10-12 1/2 26-30 43-44 11J2 3 1time 36-37 11/2 Cups of ¥4CUP The cooking package toCups double of (Cups of Enough Water) Approx. Timeon r Cooking)(See Guide, Steaming page Time 7.) RESERVOir than package Other Grains Oatmeal, Regular Step 1: Pour 1 cup water into rice bowl. Add water to reservoir and steam to heat water in rice bowl.
Fish and Seafood Hints o o o Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl. Season fish as desired. Add lemon wedges and herbs before steaming. Add butter or margarine after steaming. Fish is done when it flakes easily with a fork and is opaque in color. o Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Extend steaming time when preparing frozen fish.
Fish and Seafood , Cups ofin in Minutes 19-22 8-9 112 1/3 the 314 shell lb. red. fork. 24-26 and until Cook 10-12 16-17 tender hot until % 3/4 1lb. fish flakes 8 1f2 to lb. 1-inch 11/4Ibs. 11/4lb. thick 21 412 Approx. Time Quantity 112 111/4 lb., shucked Steam just pound, fresh 112 pound % pound Steam just 1f2to 1to lb., fresh 3 pounds, fresh easily with Variety Suggestions until red Medium Whole Soft-shell Whole, LiveClaws Cherrystone or King Crab Crab until open. pink. until hot.
Eggs • Using steamer basket, eggs may be cooked in the shell or crack.ed into cups . • Using rice bowl, eggs may be scrambled. ' 19-22 '12 1 Minutes 1-4 in 10-12 Water 1-12 1-12 Approx. Quantity Time if Step desired. Add water to reservoir and steam water in rice bowl. Soft-Cooked custard cup. Season with salt, until poached. Step 2: Stir Crack egg inbutter small bowl, slide 1:and Pour 2 cups water in into rice hot bowl. Add into pepper individual-size or heat margarine, proof eggs halfway through cooking.
:Main Dishes Guide to Recipes The recipes in this book are just a sampling of the wide variety of foods that you can prepare. When preparing the recipe, be sure to use the steamer basket or rice bowl as directed. The water required in the inner water reservoir and approximate cooking time is listed under each recipe. Multi-step recipes indicate two or more volumes of water and two or more steaming times.
Fish and Seafood Parmesan Scallops 4) (Serves 1/4 cup butter or margarine, melted 1 teaspoon cornstarch 1112pounds shucked sea scallops, cut in 2 or 3 slices 3 green onions, finely chopped 2 tablespoons fresh minced parsley or 2 teaspoons dried parsley flakes 1/4 cup ,white wine 2 tablespoons grated Parmesan cheese • Combine melted butter and comstarch in rice bowl. Stir to blend well. Add remaining ingredients except cheese. Cover rice bowl with aluminum foil. Cover and steam.
Ethnic Dishes Chinese Pepper Steak (Serves 4) 1 pound sirloin, sliced into thin strips 1 tablespoon sugar 1 tablespoon sherry 1 tablespoon soy sauce 2 tablespoons oyster sauce 1 tablespoon oil If2 teaspoon salt 2 teaspoons cornstarch 1/4 cup chopped onion Ifa cup sliced celery 1 red or green pepper, seeded and sliced into thin strips 1 tomato, diced cheese and half of the prepared sauce. • Dip tortilla in sauce and place 1 to 2 tablespoons of beef filling in the center. Roll up and place in rice bowl.
Low Calorie Stuffed Cabba!le (Serves 4Y Rolls 8 leaves from 1 small head 1 1/4 1J4 1 1J4 I/S 1 1 1 cabbage pound lean ground beef cup finely chopped onion cup finely chopped green pepper teaspoon Worcestershire sauce teaspoon garlic salt Dash Tabasco sauce teaspoon dry mustard teaspoon prepared horseradish cup tomato juice teaspoon Italian seasoning • Core cabbage and place in steamer basket. Steam just until outer leaves are wilted and separate easily. Water: 112 cup Time: 10-12min.
Side Dishes Corn Combo .(Serves 4) 1f3 cup chopped celery 1/3 cup chopped green pepper 1 package (10 ounces) frozen whole kernel corn, defrosted 1 can (8 ounces) tomato sauce 1 can (4 ounces) mushroom stems and pieces, drained 1 tomato, peeled and chopped 2 teaspoons brown sugar 1/2 teaspoon onion powder 1/4 teaspoon garlic salt Dash black pepper Dash of liquid hot pepper sauce 1 tablespoon catsup • In rice bowl, combine celery and green pepper. Cover and steam. Water: 112cup Time: 10-12 min.
Fruits Baked Ambrosia 2 1 2 1112 1 1fa 2 4 (Serves 4) large oranges can (8 ounces) pineapple chunks, drained tablespoons coconut tablespoons brown sugar tablespoon honey teaspoon almond extract tablespoons almonds (whole or slivered) maraschino cherries • Cut oranges in half crosswise. Free fruit from shell carefully with a grapefruit knife. Separate orange sections. :. Toss together orange sections, pineapple, coconut, brown sugar, honey, almond extract and almonds in mixing bowl. Mound into shells.
Breads and Puddings Banana Bread (Makes 1 loaD cup all-purpose flour ]13 cup brown sugar ]13 cup butter or margarine, softened 3 tablespoons milk 1 egg J.]/2 teaspoons lemon juice 1/2 teaspoon baking soda 1f4 teaspoon salt 1f4 cup chopped nuts 1/2 cup mashed bananas 3/4 • Combine all ingredients except bananas in mixing bowl. Beat at medium speed for 2 minutes. Stir in bananas. Pour batter into greased and floured rice bowL Cover rice bowl with aluminum foil. Cover and steam. Water: 3 cups Time: 45-50 mm.
Breads and Puddings I Steamed Pumpkin Pudding (Makes 1 loaf) 1f4 cup butter or margarine 2/3 cup brown sugar 3 tablespoons sugar. 2 eggs 1 cup plus 2 tablespoons flour 1/4 teaspoon salt 1f2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1f4 teaspoon nutmeg 2/3 cup canned pumpkin 1fa cup sour milk (or 1 teaspoon vinegar plus milk to measure 1/3 cup) 1/4 cup chopped walnuts • Cream butter and sugars. Beat in eggs. Stir together flour,salt, soda and spices.
