Instruction Manual

14
Cooking Guides
VEGETABLE SIZE/PREPARATION TIME
Asian greens (such as Bok choy, Gai lan)
Trimmed 3–4 minutes on HIGH
Broccoli and Cauliflower
Cut into florets 5–7 minutes on HIGH
Corn on the cob
Whole or halved 10–12 minutes on HIGH
Potatoes
1.5" diameter, halved or quartered if large 25–30 minutes on HIGH
Carrots
Cut into chunks 12–15 minutes on HIGH
Baby carrots
Whole 10–12 minutes on HIGH
Zucchini
Cut into thick slices 5–7 minutes on HIGH
Beets
2" diameter, quartered if large 35–40 minutes on HIGH
Frozen Vegetables
In steaming basket 8–10 minutes on HIGH
Asparagus
Trimmed 6–8 minutes on HIGH
Green beans
Trimmed 4–6 minutes on HIGH
Brussels sprouts
Trimmed, halved if large 8–10 minutes on HIGH
Sweet potatoes
1" thick wedges 10–12 minutes on HIGH
Sweet potatoes
Whole, pricked 30 minutes on HIGH
For best results, cook vegetables in a single layer. Softer vegetables such as broccoli should be served
immediately after steaming as they may lose color and overcook in KEEP WARM mode.
RICE PREPARATION TIME
White long grain rice
1 cup rice/1¼ cup water 20 minutes on HIGH + 15 minutes KEEP WARM
Brown rice
1 cup rice/1 ¼ cup water 40 minutes on HIGH + 15 minutes KEEP WARM
Basmati and jasmine rice
1 cup rice/1 ¼ cup water 12 minutes on HIGH + 15 minutes KEEP WARM
Red and black rice
1 cup rice/1 ¼ cup water 30 minutes on HIGH + 15 minutes KEEP WARM
Glutinous rice
1 cup rice/1 ¼ cup water 15 minutes on HIGH + 15 minutes KEEP WARM
Place the rice and water in a heat-proof bowl. Make sure the bowl fits on the steaming tray or in the
steaming basket with the stainless steel lid or basket lid properly closed.