8
7
READYFORCOOKING
1. Press button. The unit turns on, it beeps and ashes on the display. The timer
counts down in one-minute increments.
Note: ashes on the display during the entire cooking cycle.
Important:
• You can change the time at any time during the cooking cycle even in the preset mode.
However, you cannot change the food category selected during the cooking cycle.
• To change the food, press button to stop cooking then press button to
select a different food category.
2. Once cooking cycle is nished, unit beeps 2 times and automatically switches to Keep
Warm mode. The display changes to 10 min and ashes.
Tip: You can change the time at any time during the Keep Warm cycle.
Note: If water lever is low, the ashes on the display and the unit beeps until you add
water above the MIN level.
3. When Keep Warm cycle is nished unit beeps 2 times and automatically shuts off.
4. Remove food immediately to avoid overcooking.
5. Use a platter or inverted lid to hold hot cooking basket
(M).
Food Amount Suggested Time
Seasoning
EGGS
Soft cooked eggs 6 eggs 12 minutes
Hard cooked eggs 6 eggs 24 minutes
COOKINGCHART
HelpfulTips:
• Times are based on a cold start and using cold tap water.
• Use foods directly from where they are stored, for example, refrigerator or freezer.
• Use inverted lid to hold hot cooking basket.
• Stir vegetables halfway through cooking cycle.
• Times are to be used as a guide; increase or decrease time according to personal
preference.
• Solid foods such as chicken, fish steaks and fillets should be placed in single layer.
• When using multiple baskets:
- The longest cooking foods should be placed in the bottom steaming basket
- Foods placed in the higher basket will take longer to cook than the times given
in this chart.
M
Food Amount Suggested Time
Seasoning
RICE
White 1 cup rice with salt, pepper, 30 minutes
1
1
⁄4 cups water butter, olive oil
1
1
⁄2 cups rice 40 minutes
with 1
1
⁄2 cups water
Brown 1 cup rice with salt, pepper 50 minutes
1
1
⁄2 cups water butter, olive oil
FRESHVEGETABLES
Asparagus 8 oz. trimmed fresh chervil or savory 10 to 12 minutes
Broccoli 1 bunch (about basil or dill 8 to 10 minutes
1 lb. fresh florets)
Cabbage 1 small head, oregano 20 to 22 minutes
about 1
1
⁄2 lbs. and basil
Carrots 1 lb. peeled and sliced tarragon or mint 12 to 14 minutes
Cauliflower 1 head (about coriander or 12 to 14 minutes
1 lb. fresh florets) celery seeds
Corn on the cob 3 medium sized fresh dill or
11 to 13 minutes
ears of corn marjoram
cut into 3-inch pieces
Green beans 1 lb. trimmed thyme and/or 10 to 12 minutes
whole beans savory
Red or brown skin 1
1
⁄2 lbs. rosemary 22 to 24 minutes
potatoes medium or dill
potatoes, quartered
Snow peas 1/2 lb. trimmed sliced fresh 7 to 9 minutes
fresh whole ginger and
garlic
Spinach 8 ounces fresh garlic and 4 to 6 minutes
whole spinach parsley
Squash, Zucchini or 1
1
⁄2 lbs. cut into basil and/or 18 to 20 minutes
Yellow squash 1-inch chunks garlic
Sweet potatoes 1
1
⁄2 lbs., cut into ginger or 14 to 16 minutes
1
1
⁄2 - inch chunks whole cloves
FROZENVEGETABLES
Frozen peas 1 lb. thyme and/or 6 to 8 minutes
rosemary
Frozen mixed 1 lb. garlic or 8 to 10 minutes
vegetables oregano
(17 pages)
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