Cleaning And Maintenance - Tiger JBX-B10U Mode D'emploi

10
Steaming Food in the Cooking Plate
„ Guidelines for steaming times
Ingredients Amount
Chicken 1 fillet (1/2 to 3/4 lbs [200 to 300 g])
White fish 2 to 3 fillets (5.0 to 7.0 oz [150 to 200 g]) 20 to 25 min
Shrimp 6 to 10 pieces (1/4 to 1/2 lbs [100 to 200 g]) 15 to 20 min
Carrots 1 to 2 pieces (7.0 to 11.0 oz [200 to 300 g]) 30 to 40 min
Medium size, 2 to 3 pieces (9.0 to 11.0
Potatoes
oz [250 to 300 g])
Medium size, 1 piece (7.0 to 11.0 oz
Sweet potatoes
[200 to 300 g])
Meat dumplings
8 to 15 pieces
(warming)
• Do not fill the cooking plate for the 5.5-cup cooker any higher than 1 1/5 inches (3 cm), or 1 1/2 inches
(4 cm) for the 10-cup cooker. Doing so may cause the food to touch the lid, resulting in wet and soggy food.
• Do not let the ingredients block the hole of the inner lid.
• The above steaming times are only a guideline. The required time varies depending on the temperature,
quality, and quantity of the ingredients.
• Additional time to steam may be required depending on how well the food is cooked.
• Add water to prevent the inner pot from running dry. Typically there will not be enough water for additional
steaming.
• When meat, fish, etc. are steamed too long, they may become hard. If food does not steam sufficiently at
shorter times, cut it into thinner slices.
• Be sure to wrap fish, etc., in aluminum foil for steaming. Otherwise, the contents of the cooking plate may
boil over.
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Approx. time Tips for steaming
Place a few small slits in the surface
25 to 30 min
of the chicken
Fillet to a thickness of 3/4 inches (2
cm) or less
Be sure to wrap in aluminum foil
Steam in shells
Cut into bite-sized pieces
30 to 40 min Cut into bite-sized pieces
30 to 40 min Cut into bite-sized pieces
20 to 25 min Space evenly in the cooking plate
11

Cleaning and Maintenance

Any other servicing not listed in this manual should be performed by an authorized service
representative.
It is recommended to clean the rice cooker on the same day it is used to maintain cleanliness and to remove
any odors that remain from cooking food. (See P 35)
Note
● Disconnect the power plug and allow the rice cooker, inner pot, inner lid, and steam cap to cool down before
cleaning.
● Always keep the inner pot and lid clean to prevent corrosion and odors.
● Do not clean the rice cooker or its parts using thinner, cleanser, bleach, disposable cloths, metal sponges,
nylon scrubbing sponges or the like.
● Clean each part separately.
● Do not use a dishwasher/dryer to clean the rice cooker or its parts. Doing so may cause the rice cooker
and/or its parts to become deformed or discolored.
● When cleaning the rice cooker using a detergent, use only a mild dishwashing detergent (for dishes and
kitchen utensils).
Rinse the parts thoroughly as detergent remaining on them may cause deterioration and/or discoloration.
Using any detergent other than mild detergents can cause discoloration, corrosion, etc.
● Use a soft sponge or cloth.
● Do not remove the gaskets.
„ Parts to wash after every use
(1) Clean with a soft sponge and with tap or
(2) Wipe off water using a dry cloth and completely
● Doing so may damage the fluorocarbon resin coating.
Cooking plate
Inner pot
● Do not wash dishes inside the inner pot. Also, do not place
Measuring cup
Spatula
● Do not immerse the measuring cup and spatula in hot water.
lukewarm water.
dry all parts.
Note
Do not clean the inner pot using the abrasive
side of a heavy duty scrubbing sponge.
the inner pot upside down on top of dishes, etc., to dry. Doing
so may damage the fluorocarbon resin coating or cause it to
peel.
Doing so may cause them to become deformed.
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