Princess 1926 Manual De Instrucciones página 9

Some 'rice-tips':
- If you wish, you can wash the rice first. Washed rice sticks to the pan less, but some of the nutritional
value will be lost.
- If the rice sticks to the pan (with some kinds of rice this is almost unavoidable), you can oil the inner
pan lightly with e.g. salad oil, olive oil or other vegetable oil.
- To achieve a softer rice the uncooked rice can be soaked for 5-10 minutes in the water in the inner pan,
before the rice cooker is switched on.
2.Method of preparation for pre-cooked rice (quick-cook rice).
The method of preparation is the same as for ordinary rice, but the proportion of the quantities of water
and rice is different. For this no rule of thumb can be given, because rice producers all use different
pre-cooking times and methods. For the quantity of water and rice you must therefore follow the
instructions on the packaging of the rice.
After that proceed as follows:
- Put the specified quantity of water in the pan and set the pan to the 'cook' position. Add the rice as
soon as the water is boiling.
- Allow the rice to cook for the time indicated on the packaging. Switch the rice cooker off after that by
pulling the plug from the socket.
- For the rest, follow the instructions on the packaging. Usually one must allow the rice to stand for
approx. 15 more minutes, sometimes with the lid closed, after which the rice is strained.
STEAMING (only for Rice Cooker with steam-pan accessories)
Steaming can be used to cook vegetables, meat, fish and poultry. By steaming food fewer nutrients are
lost than with other methods of preparation.
For steaming the steam-pan is put on the inner pan. The transparent lid fits onto the steam-pan.
The food goes into the steam-pan. A measured quantity of water is put into the inner pan to produce the
steam. The pan is switched on by pressing the button ('cook' position). The table below shows how much
water is needed and what the cooking time will be (approximately).
The quantity of water is to be measured with the plastic cup/measuring cup.
STEAMING OF INGREDIENTS TABLE
Vegetables
Meat, fish & poultry
Asparages
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Aubergine
Broad beans
Green peas
Spinach
1 cup equals 175 ml. water
Some more 'steam-tips':
- When steaming vegetables the amount of water need not be adjusted to the amount of vegetables.
- Keep the lid on the pan during steaming. If you lift the lid, heat and steam will escape, as a result of
which cooking will take longer. If the lid must nevertheless be lifted for a brief instant, some extra
water can be poured into the inner pan to adjust the cooking time again.
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Quantity of water
1 /
cups per 100 grammes
2
1 /
cup
2
1 /
cup
4
1 cup
1 cup
1 cup
1 cup
1 /
1 cup
4
1 cup
1 /
cup
2
1 /
cup
2
Steaming time
Depending on the quantity
10 minutes
5 minutes
15 minutes
15 minutes
15 minutes
10 minutes
20 minutes
15 minutes
10 minutes
10 minutes