Operation Manual
EBN
4
6. When
rice, be careful not to drip the condensate into the rice bowl which
would reduce the quality and flavor of the steamed rice.
7. Use only clean water in water reservoir.
8. Rice may be seasoned with salt, pepper or bu
er a er steaming.
Combined in Rice
Bowl
Type of Rice
Amt. Rice
Amt. Cold
Water
Use Drip
Tray
Water Fill
Line In Base
Approx.
Time
(Minutes)
Brown
– Regular Long
or Short Grain
1/2 cup
1 cup
2/3 cup
1 1/4 cups
Max
Max
40-41
54-57
1/2 cup
1 cup
3/4 cup
1 1/4 cups
Max
Max
34-36
37-41
White
–Regular, Long
and Medium
Grain
– Regular,
Parboiled,
Long and
Grain
1/2 cup
1 cup
3/4 cup
1 1/4 cups
Max
Max
51-53
53-55
Rice and
Mushroom
Pilaf
1 cup
extra long
grain white
ri
ce
1 1/3 cups
chicken broth
instead of
w
ate
r
Max 50-55
Vegetables
1. Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller
pieces steam faster than larger ones.
2.
y, quality, freshness and size/uniformity, temperature of frozen food may affect
steam
Adjust water amounts and cooking as desired.
3. Frozen vegetables should not be thawed
before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a Piece of
aluminum foil during steaming.
The frozen foods should be separated or s
rred a er 10-12 minutes. Using a long handle
fork/spoon to separate or s
r foods.
Yes
Yes
Yes
Yes
Yes
Yes
Yes
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