Rival RC160 Notice D'emploi page 6

RC160/16105EFM1 v.qxd 6/18/05
HINTS FOR STEAMING (CONT.)
3. Make sure that the Lid is secured on the rice cooker to prevent
escaping steam and requires longer cooking time.
4. DO NOT let food touch the water, or the food will boil not steam.
5. Always maintain the water level for continuous cooking.
6. Continue cooking foods that haven't been cooked through or not
cooked to your liking.
HOW TO CLEAN YOUR RICE COOKER
This appliance should be cleaned after every use.
1 Unplug the rice cooker when not in use and before cleaning. Never
immerse HEATING UNIT, cord or plug in water or any other liquids.
Allow the rice cooker to cool completely before cleaning.
NOTE: Use the rice ladle or wooden utensil to stir and remove food
from the INNER POT. DO NOT use any metal utensils.
2 To clean the HEATING UNIT, lightly wipe the exterior with a damp
cloth or sponge. Dry thoroughly with a soft cloth.
3 The INNER POT is coated with a non-stick coating to make clean up
easier. To clean, remove the INNER POT from the rice cooker and fill
with hot water from the tap. Let it sit for a while and then wash with
hot soapy water. Rinse thoroughly and dry.
4 The "rice cooker" measuring cup, rice ladle and Lid can be washed in
warm, soapy water. They are not dishwasher safe.
5 Make sure that the grains of rice do not stick to the heating plate in
the bottom of the heating unit. If this occurs, remove immediately. If
grains of rice are stuck onto the heating plate, a non-abrasive pad
can be used to remove it. Polish the area for good contact between
the heating plate and the bottom of the INNER POT.
NOTE: Do not use abrasive cleaners, scouring pads or steel wool to
clean the rice cooker.
6 Do not use bleach, vinegar or other harsh chemicals to clean the rice
cooker.
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RECIPES
POACHED EGGS
Serve on English muffins with Canadian Bacon and Hollandaise Sauce for a special
holiday breakfast.
6 eggs 1 tsp. white vinegar
Fill rice bowl with 5 cups water and vinegar and set to COOK mode and cover with
lid. When water begins to boil, carefully crack 6 eggs into egg poachers and place into
rice bowl. Cook until whites are just set approximately 7-8 minutes.
NOTE: Eggs can be poached on steamer rack in ramekins.
SOFT/HARD BOILED EGGS
Pour 4 cups water into rice bowl. Set unit to COOK mode. When water comes to a
boil, place eggs in steamer rack and cover. Cook 6-8 minutes for soft boiled eggs and
12-14 minutes for hard boiled eggs.
APPETIZERS AND SIDE DISHES
Steamed Spicy Shrimp in Beer and Seasonings
1 beer
1 T. shrimp and crab boil
1 tsp. cayenne
4 cloves garlic, peeled and sliced
Toss shrimp with 1/4 bottle of beer, 1 tsp. crab boil 1/2 tsp. cayenne and garlic. Add remaining
ingredients to the rice bowl. Place shrimp in steamer basket and turn unit to COOK Mode.
Cook just until shrimp turn pink. Avoid overcooking. Serves 4.
Littlenecks with White Wine, Shallots and Tarragon
Great as an appetizer or over pasta.
2 lbs littleneck clams, scrubbed well
2 T. butter
1 T. fresh tarragon chopped
Place butter into bowl of rice cooker and sauté shallots on the COOK mode until they are
fragrant and transluscent. Add white wine and littlenecks to rice bowl. Cook just until clams
open. Discard any clams that do not open. Garnish with tarragon.
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2 lbs. large shrimp, deveined, but with peels and
tails left intact
1 tsp. salt
1 cup dry white wine
3 shallots, peeled and chopped