User manual
'/o
cup
(minimum
fill)
The amount
of
water
poured
into the
inner
water
reservoir
determines
the
steaming
time.
This
chart
provides
an estimate
of
the steaming
times
according
to
various amounts
of water.
lt's
a
handy
guide when adapting
your
own
recipes
to the
steamer.
REMINDER
The Rival Steamer
is automatic.
Tlminq
beqins
when
the unit
is
HINTS
.
Use steamer
basket
for fresh
or
frozen
vegetables.
Exception:
lf a sauce
or
liquid
is to be
kept on
the
vegetables,
use
rice bowl.
.
Thoroughly
clean
the
vegetables.
Cut off
stem;
peel
if desired.
Cut
or chop.
Smaller
pieces
steam
faster than
larger
ones.
FROZEN
VEGETABTES
.
Frozen
vegetables
should
not be thawed
before
steaming
.
Temperatlre
of
frozen
food will affect
cooking
time.
Adjust
water
volume
and
cooking
time
as desired.
FROZEN
VEGETABTES
COOKING
CHART
Unless
otherwise
noted,
times
given are based
on
1
package
(16
ounces)
frozen
veqetables.
plugged in..when
adapting
;*E; il:ji::td:
?.11:fl,1,
times
wi,, be
sriehry
recipes,
timing should
not be
diflerenr.
compared
to other
methods
of
steaming
where
timing
begins
after
the
water has
come
to a
boil.
Oz
Whv should
onlv
woter
be used
in the
inner
woter
reservoir?
A:
Wai.t in the
inner
reservoir
flows
into the
heating
well. Any
liquid other
than
clean
water
will cause
burning
of
residues and
may
clog
heating
well.
Q
Do t need
to cover
the
rice bowl
when rteoming
rice or
other dishes?
A
No, not
unless specifically
indicated
in
the
recipe.
For example,
breads.or
puddings may rieed
to be
covered
with aluminum
foil
before
adding
the
steamer
cover.
Q
When
steoming
rice, why
do
I put woter
in both
the
reservoir
ond
the
rice bowl?
A:
t sting
has sh5wn
that
this
mbthod
makes
fluffy,
tender
rice in the
least
amount of
time.
Q
Whot
if the
food isn't
as done
os I
prefer
when the
stesmer
shuts
off?
A: This
may occur
due
to
variations
in the size
and
freshness
of food,
temperature
of
the
f<iod and
water,
and
even altitude.
To steam
longer,
carefully
lift steamer
basket
or
rice bowl
and
po-ur
water into
the
inner
rese--rvoir.
Replace
food, cover
and
continue
to
steam'
(1/4
cupwater
adds
4 to 5
minutes.)
This
method also
is useful
if
you need
to stir
the dish
or
add
additional
ingredients.
Artichoke
Hearts
19-22
A,sparagus
Cut
Spears
19-22
19-22
Beans
Green
or Wax
Cut
Lima
1
'lo
1
'lo
24-25
2+26
Broccoli
Cut
Spears
l
'l
19-22
19)2
Brussels
Sprouts
19J2
Canots,
sliced
(24
oz.
pkq) 1,1
24-26
Cauliflower
1
19-22
Corn
Cu! kernel
On the
Cob
1
'lo
10-12
2+26
Mixed
Vegetables
19-22
Peas
lG17
Spinach
19-22
Squash
19-22
-7-