Tiger JAX-S Serie Mode D'emploi page 16

„ Guidelines for steaming times
Ingredients Amount
1 fillet
Chicken
(1/2 to 3/4 lbs [200 to 300 g])
2 to 3 fillets
White fish
(5.0 to 7.0 oz [150 to 200 g])
6 to 10
Shrimp
(1/4 to 1/2 lbs [100 to 200 g])
1 to 2
Carrots
(7.0 to 11.0 oz [200 to 300 g])
Medium size, 2 to 3
Potatoes
(9.0 to 11.0 oz [250 to 300 g])
Medium size, 1
Sweet potatoes
(7.0 to 11.0 oz [200 to 300 g])
Meat dumplings
8 to 15
(warming)
• Do not fill the cooking plate for the 1.0 L (5.5-cup) type any higher than 1 1/5 inches (3 cm), or 1 1/2 inches
(4 cm), with the 1.8 L (10-cup) type. Doing so may result in the food touching the lid and becoming wet and
soggy.
• The steaming times above are only a guideline and the required time will differ depending upon the
temperature, quality, and quantity of the ingredients.
• If steaming is still not complete, you can steam for an additional period of time based on how well the food
is cooked.
• Normally, there will not be enough water for additional steaming. Add water to prevent the inner pot from
running dry.
• If you steam meat and fish, etc., for too long, they will become hard. If food does not steam sufficiently at
shorter times, cut into thinner slices.
• Always wrap fish, etc., in aluminum foil for steaming. Failure to do so may result in the contents of the
cooking plate boiling over.
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Approx. time Hints for steaming
Make several small cuts in the
20 to 30 min
chicken.
Fillet to a thickness of 3/4 inches (2
20 to 25 min cm) or less.
Always wrap in aluminum foil.
15 to 20 min Steam in shells.
30 to 40 min 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 cooking plate.
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Cleaning and Maintenance
Any other servicing should be performed by an authorized service representative.
Perform cleaning and maintenance procedures as described on the following p.31 to 36.
Clean all parts by hand. Do not use a dishwasher/dryer.
To maintain cleanliness, always clean the rice cooker on the same day it is used. Also clean the rice cooker at
regular intervals as well.
The rice cooker should also be cleaned on the day that it is used in order to remove any odors that remain
from cooking. (See p.36.)
Note
● Be sure to disconnect the power plug and allow the rice cooker, inner pot, inner lid, and steam cap to cool
down before cleaning.
● Clean with a soft sponge and cloth.
● When cleaning the rice cooker with a detergent, use only standard kitchen detergent (for tableware and
kitchen utensils).
● Rinse the parts thoroughly since detergent remaining on them may result in deterioration and discoloration
of part's materials such as resin.
„ Parts to wash after every use
Cooking
Inner pot
plate
Measuring
Spatula Ladle
cup
Steam cap
Inner lid
(See p.34 to 35.)
1
Clean with a soft sponge and with tap or lukewarm
water.
2
Wipe off water with a dry cloth and completely dry
all parts.
Note
● Do not clean the inner pot with the abrasive side of a heavy-
duty scrub sponge. Doing so may damage the fluorocarbon
resin coating.
Do not use the abrasive side
of a heavy-duty scrub sponge.
● Do not wash dishes, etc., inside the inner pot. Also, do not
place 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.
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