Beper 90.550 Manual De Instrucciones página 12

Rice Cooker and Steamer Use instructions
When water into the container for rice is completely absorbed, the rice cooker will automatically enter in
keep warm function and finish cooking.
Attention: be careful of boil steam exits.
The rice cooker does not be used to cook milk rice pudding; milk could overflow and burn.
Note:
The container of the rice cooker is equipped with a pressure pick-up and the switch of cooking does
not function if the cooker is empty or if there is no lid. Always check that the indicator of cooking lights
after pressing switch.
Rice is a natural product and the quantity of water necessary for cooking will vary according to the type
of rice and the personal tastes.
The rice cooked is not suitable for cooking rice having a very long tome cooking.
Steam cooking
For steam cooking the delicate procedure is to cook food with hot water steam, this way food preserves all the
food values
Put rice into the rice cooker.
Pour 1 measuring cup of water into the container.
Put the steam cooking container.
Put food into the steam cooking container.
Close the lid.
Connect to the socket; KEEP WARM indicator lights.
Press down switch on, COOKING light indicator lights, and steam cooking starts.
Do never cover steam exits of the lid.
It could be necessary to add water during evaporation.
When water into the container for rice is completely absorbed, the rice cooker will automatically enter in
KEEP WARM function and finish cooking.
Attention ! Be careful of boil steam exits.
The rice cooker does not be used to cook milk rice pudding; milk could overflow and burn.
Attention ! Be very careful with hot steam exits.
Steam cooking table
Foods
Asparagus
Broccoli
Artichoke
Carrots
Bruxelles sprout
Cauliflower
Cabbage
Celeriac
Mushrooms
French beans
Characteristics
Fresh
Fresh, pieces
Fresh
Fresh sliced
Fresh
Fresh, pieces
Fresh sliced
Fresh sliced
Fresh, entire or sliced
Fresh, entire or sliced
Quantity
500 g
500 g
4 medium
500 g
500 g
500 g
500 g
500 g
500 g
500 g
12
Cooking times
(minutes)
30-40
15-20
40-45
20-25
20-25
20-25
25-30
20-25
15-25
25-35