User manual RIVAL STEAMER & RICE COOKER MODEL 4450

[. . . ] RIVAL. : Automatic Steamer and Rice Cooker _ . MAnE IN 'rHI~ USA *. . ~ -----. Model 4450 -- IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against electrical shock, do not immerse cord, plug, or base unit in water or other liquid. Close supervision is necessary when appliance is used by or near children. [. . . ] Testing has shown that this rice in method makes fluffy, tender the least amount of time. Water inheating well. Any liquid into the the inner reservoir flows other than clean water will cause burning of residues and may clog heating well. Q A Do I steaming rice or other whenneed to cover the rice bowl dishes? Q A What if the when isn'tsteamer as I prefer food the as done shuts off? No, not unless specifically examindicated in the recipe. For ple, breads or puddings may need to be covered with aluminum foil before adding the steamer cover. This may occur freshness of food, in the size and due to variations temperature of the food and water, and even altitude. To steam longer, carefully lift steamer basket or rice bowl and pour water into the inner reservoir. (114 cup water adds 4 to 5 minutes. ) This method also is useful if you need to stir the dish or add additional ingredients . · Vegetables Hints o Use steamer basket for fresh or frozen vegetables. Exception: If a sauce or liquid is to be kept on the vegetables, use rice bowl. See examples on page 20. o o Season the vegetables after steaming. If preparing more vegetables (fresh or frozen) than quantity listed, increase water amount by 1/4 cup to extend cooking time. o Thoroughly clean the vegetables. Vegetables retain more flavor and nutrients if steamed just until tender, but still slightly firm. Adjust water volumes and cooking times as desired. Frozen Vegetables o Frozen vegetables should not be thawed before steaming. Adjust water volume and cooking time as desired. o o o Frozen Unless otherwise noted, times given are based on 'I Approx. Time 24-26 10-12 16-17 I Variety 19-22 Cups of Water in Minutes Wax, Cut Cut Green or 7 package (76 ounces) frozen vegetables 11/4 Y2 1 11114 11/41 1%3/4 -. - \ . . -. . . . . . ' 6 eSt BeetsBrussels Time < 2'/2 Potatoes Cob %ears On Approx. Halved New % 24-26 1V2to2lbs. 36-37 3Sprouts thinly head, sliced into 8-9 , V2 19-22 or Whitepound head, with cut slicedlb. 10-12 14-16 Cupsto medium, thinlythinly ~ 1 of whole, whole, 1% 6 Quantity sliced small Cut V2inch 4 smallthinlydiced 1 bunch, 1% Cauliflower 2 whole (notV4 V2Water sliced sliced Rutabaga Wax inter in Minutes Green or Summer 6 wedges --ips . : - -~~ 1V4 1 11/4 h Vegetables 7 Rice, Grains and Cereals Rice Step 1: Put both rice and water in rice bowl. Step 2: Pour specified amount of water in inner water reservoir (see chart). 10-12 14-16 19-22 26-30 9 /. 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. Fish is done when it flakes easily with a fork and is opaque in color. Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. "Boiled" Shrimp: Place 1 pound medium shrimp in shells in steamer basket. Steam using 112 cup water (10 to 12 minutes. ). o Seasoned Fish: Place fish (whole, dressed, fillet or steak) in rice bowl. Steam using 112 cup water for whole, dressed or fillets (10-12 minutes), or 1 cup water for steaks (19-22 minutes). Hot Deviled Butter (excellent dipping sauce to serve with steamed lobster, crab or shrimp). [. . . ] Water: lf3 cup Time: 8-9 min. Seasoned Mushrooms Snappy Salad Idea Steam bite-size pieces of cauliflower, broccoli, carrots or green beans just until crisp-tender. Toss with low-calorie Italian salad dressing . . . refrigerate several hours . . . enjoy with a clear conscience! 16 Side Dishes . (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. Water: 11f4 cups Time: 24-26 min. Corn Combo Almond (Serves 3-4) Sprouts Bmssels . 1 package (10 ounces) frozen brussels sprouts 1 tablespoon butter or margarine 1f4 cup slivered almonds 1/2 teaspoon instant chicken bouillon · Place brussels sprouts in steamer basket. · Place brussels sprouts in rice bowl with remaining ingredients. [. . . ]