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NOTE: Clean rice cooker after each use to prevent
the accumulation of dirt and debris. Sanitize daily.
Sanitizing
1. Immerse cooking pot, removable lid, rice paddle, and
measuring cup in sanitizing solution for 2 minutes.
2. Allow to air dry.
3. Wipe down all areas of inner lid with a clean
paper towel and sanitizing solution.
4. Rinse with clean water before using.
Recommended sanitizing solution:
The sanitizing solution should consist of 1 tablespoon
(15 ml) of bleach per 1 gallon (3.8 liters) of clean,
cool water (60°F/16°C) mixed according to the
instructions on the bleach.
TYPE OF RICE
ADD UNCOOKED RICE
Long Grain
White
Long Grain
Brown
Short Grain
Sushi
TIPS:
• Cook times and water levels will vary with other varieties of rice.
• The most important detail when cooking rice is the ratio of rice to water. Please refer to rice package
directions.
• To prevent overflow and/or overheating, do not exceed the maximum 45 fill line when both rice and water
are added to cooking pot.
• Use H
/S
when cooking oatmeal, grits, or macaroni.
eat
immer
Troubleshooting Guide
Problem . . .
Solution . . .
Cooker does
• Cooker is not plugged in. Make sure rice cooker is plugged into a properly operating
not turn on.
electrical outlet. Press ON button.
Rice is not
• Not enough water/cooking liquid. See Rice Cooking Chart for more information.
cooked.
• Place cooking pot securely into the base. NOTE: Make sure bottom of cooking pot is
not bent or warped, or it will not conduct heat correctly. To replace cooking pot, call
the toll-free customer assistance number listed on page 3 of this guide.
Rice is mushy.
• Too much liquid added to cooking pot. Reduce liquid.
STEP 2
STEP 1
FILL WATER TO LINE
ON COOKING POT
wWARNING
Electrical Shock Hazard
Cook only in removable cooking pot.
Never place water or food directly into
base.
Failure to follow these instructions
can result in death, fire, or electrical
shock.
wWARNING
Burn Hazard
Never use lid handle to carry cooker
when contents are hot.
Failure to follow these instructions
can result in burns or serious injury.
YIELD
(Standard
8-oz Dry Measure
Cup)
45
90 Cups+
45
90 Cups+
45
90 Cups+
APPROXIMATE
COOK TIME
65–75 Minutes
70–85 Minutes
55–60 Minutes
5
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