User manual RIVAL 8804

[. . . ] Unplug before putting on or taking off parts, and allow to cool before cleaning. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. The use of accessory attachments table or counter, or touch hot surfaces. Do not place on or near a hot gas or electric burner, or in a heated oven. [. . . ] Never immerse heating base in water. Basket and Cover: As some foods may stain, we recommend cleaning the rice bowl and steamer basket with vegetable oil. Coat the bowl and basket with vegetable oil and wipe clean Then wash the bowl, basket and cover in hot, soapy water, rinse and dry. 'Do not 'use abrasive cleansers . deposits from collecting. If mineral deposits are allowed to accumulate, a "tea kettle whistle" will result and, in extreme cases, unit could turn off before food is cooked. · If a heavy mineral deposit has collected, pour 2 tablespoons of liquid Dip-It 2® into the heating well. A small brush is handy when washing base. '. · Heating Base: Scrub heating well with white household vinegar after each use. This will prevent calcium or other mineral , 4 Guide to Steaming Time~ The amount of water poured into the /4 cup cups fill)fiil) inner water reservoir determines 3the (maximum Reser~oir 12'12 cups steaming time. This chart provides cup 3/4 an(minimum 11/4 cups 11/2 2 estimate of the steaming times according to. It's a handy guide when adapting your own recipes to the steamer. When adapting recipes, timing should not be compared to other methods of steaming where timing begins after the water has come to a boil. Approximate min. 26-30 min. 112 cup l \ · Times are based on adding cold water to a cold unit. Time: 36-37 min . 8 Rice, Grains and Cereals Rice Cooking) WATER 212 Water 11/2 45-50 The cooking1/2 38-39 Minutes 21/2 in 21/2 11 2 11/4 13/4 40-42 31/2 33 21/4 Mixof 10-12 Water) 1/2 26-30 43-44 11J2 3 of 36-37 of 11/2 Cups ¥4CUPEnough toCups1time double (Cups stated on package Approx. less Time RESERVOir than package (See Steaming Time Guide, page 7. ) Other Grains Oatmeal, Regular Step 1: Pour 1 cup water into rice bowl. · Do not strain; add fish to hot 112 1 onion, sliced carrot, sliced small green onion, sliced stalk celery, sliced teaspoon fresh minced parsley teaspoon thyme leaves t"easpoon dill weed bay leaf cup water cup white wine peppercorn · Combine all ingredients except wine and peppercorn in rice bowl. Add fish to hot liquid. 10 Fish and Seafood , in8-9Cups 11f2 12 lb. Minutes 1f2to 19-22 hot of1123 pounds, 10-12 112 1 until until112lb. , 314 pound fork. Approx. justQuantity fresh Steam with11to % fresh Steamtender11/4 lb. , thick easily just%the shell Variety Suggestions4shuckedfresh until redCrab Claws Medium Whole Live or Soft-shell Whole, Cherrystone King Crab until open. just Steam 11 Eggs · Using steamer basket, eggs may be cooked in the shell or crack. ed into cups . ' 19-22 Quantity 1 in Minutes 1-4 '12 10-12 Water Time 1-12 Approx. butter cupsmargarine, into hot Crack 1: rice reservoir in 2 into individual-size or withslide pepper eggPourSeason and salt, Scambled: Beat together 6 eggs and 2 tablespoons Cups of '12 1 - Miscellaneous Custard: Prepare according to favorite recipe. 19-22 10-12 26-30 36-37 6-7 45-50 each bunsRolls, individual1-2 not wrap of steaming. 6-10 Dogsaluminum Do minutes Dinner Buns: add with during last foil. casseroles: or cover. [. . . ] Water: 11/2 cups Time: 26-30 min. 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. Add onion, green pepper, Worcestershire sauce, salt, Tabasco sauce, dry mustard and horseradish. Water: 11/4 cups Time: 24-26 min. (Serves 4) sole fillets 112 cup finely chopped green onion 1f4 cup finely chopped green pepper 1 cup sliced mushrooms 1 small tomato, chopped 1f4 teaspoon dill weed · Arrange fish fillets in single layer in steamer basket. Water: 112 cup Time: 10-12 min. Smothered Sole 1 pound (Serves 2) 10 to 12 whole mushrooms 112 teaspoon Italian seasoning · Wash mushrooms. [. . . ]