Yum Asia Sakura YUM EN15 Manual Del Usuario página 14

4.2 OUR TIPS FOR RICE COOKING AND GETTING PERFECT RESULTS
Try and choose bags of rice with as few broken grains as possible, as broken grains make rice very soggy
and sticky.
It is important to remember that every batch of rice is different - even the rice you regularly buy can
sometimes change for the worse quality - each batch of rice absorbs water differently depending on how
well it's been processed. The end result can also depend on the age of the rice you use. Newer rice needs
less water than older rice but, of course, there is no way of knowing whether the rice you have bought is
an older or newer picked grain.
If the rice you cook is too sticky, it's worthwhile trying a batch without rinsing, as some varieties of rice
don't need rinsing as they have been processed differently. Unlike pasta, rice isn't consistent because it's
a natural product and the first batch cooked from a new purchase of rice can be hit and miss – the rice
cooker does mitigate this to an extent, but adjusting the amount of water is a sure way of getting the rice
you like.
If the rice you cook is too soft, next time reduce the water you add for cooking by 3-4mm, softer rice
means that there was too much water in the inner bowl during cooking. If the rice you cook is too hard,
next time add 3-4mm more water, harder rice means that there was too little water in the inner bowl
during cooking.
Do not use any kind of quick cook, partially cooked, parboiled rice – look at rice packets carefully to make
sure the rice you are buying is suitable. This type of rice is not suited for use in a sealed unit, fuzzy logic
rice cooker.
5. HOW TO USE THE STEAM FUNCTION
You can use this appliance as a stand alone steamer (use 1.5-2 cups of water) or you can cook rice at the same
time as steaming food. If steaming whilst cooking rice, you would use the rice function for the type of rice you are
cooking and add the steaming basket to the inner bowl above the rice.
Here is a guide for estimated cooking different types of food on the 'STEAM' function:
INGREDIENTS
Carrot
Broccoli
Spinach
Pumpkin
Potato
Sweet Potato
Corn
Chicken
Fish (white fish &
salmon)
Prawn and
Scallops
Refrigerated
Meat Dumpling
Frozen Meat
Dumpling
AMOUNT COOKING TIME
200g/1 pc 20 mins
200g 15 mins
100g 15 mins
250g 20 mins
450g 40 mins
300g 35 mins
200g 30 mins
300g/1 fillet 30 mins
150g 25 mins
15pcs/150g 20 mins
200g 15 mins
200g 20 mins
TIPS FOR STEAMING
Cut into bite-size pieces
Cut into bite-size pieces
Cut into bite-size pieces
Cut into bite-size pieces
Cut into bite-size pieces
Cut into bite-size pieces
Cut into bite-size pieces
Make cuts on side touching steam
basket
Slice to less than 2cm and wrap in
foil
Prawns - Steam without removing
shells. Scallops - Remove from shell
Leave space between foods
Leave space between foods
Sakura Multifunction Rice Cooker by Yum Asia
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