Aroma ARC-805 - Manual (Page 7)

HOW TO CLEAN
Always unplug the rice cooker and make sure it has completely cooled before
cleaning.
1. Remove the inner cooking pot. Wash it in warm, soapy water using a sponge or
dishcloth. Do not use harsh abrasive cleaners or products that are not considered
safe to use on non-stick coatings. Rinse and dry thoroughly.
2. Detach the inner lid from the center shaft by gently tugging it outward. Soak briefly
and wash. To replace the inner lid to the outer lid, press the inner lid over the shaft.
After installing the inner lid, the smaller side of the seal should face you with outer
lid open. If the inner lid is not inserted properly, the outer lid will not close.
3. Gently remove the water collector (fitted onto the side of the rice cooker) by pulling
downward. Discard the water after each use. Clean and replace the collector.
4. Clean other surfaces with a damp cloth.
5. Make sure the heating plate is clean and free of food or other articles that could
interfere with the proper functioning of the rice cooker. Residue could be removed
by gently scrubbing the heating plate with a piece of steel wool, then wipe and dry
the heating plate to ensure good contact with the cooking pan.
Do not immerse the rice cooker, cord or plug in water at any time.
NOTE:
• If the cooking pot is still wet on the outside, a cracking sound may occur as the
cooker heats up and it might damage the cooker.
• Keep the cooking pot extremely clean especially if salt or salty ingredients have
been used. Salt is very corrosive and will damage the non-stick lining.
• The non-stick coating will discolor after a period of use. This is normal and will not
affect your health or the use of the cooker.
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ABOUT RICE
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Rice is a valuable source of carbohydrates. It has low fat, complex carbohydrates
and is abundant in thiamin, niacin and iron. It is perfect ingredient for a healthful diet.
There are many different varieties of rice available in the market. Following are the
some common varieties rice and their characteristics:
Long Grain Rice
Typically, this rice is not starchy and has loose, individual grains after cooking. The
"California" rice is soft; "Carolina" is a little firmer, and "Jasmine" is the firmest and is
flavorful and aromatic.
Short Grain Rice
Characteristically soft, sticky and chewy, this is the rice used to make sushi. Asian
people are in favor of these varieties: "California Rice" is soft; "Sweet Rice", often
called "pearl" rice for its round shape, is extra sticky and is excellent for making rice
pudding.
Brown Rice
Brown rice is often considered the most healthful variety. It has bran layers on the
rice grains and contains more B-complex vitamins, iron, calcium and fiber than
polished (white) rice. The most popular brown rice is long grain and has a chewy
texture.
Wild Rice
Wild rice comes in many delicious varieties and mixes. It is often mixed with long
grain rice for its firmer texture and rich brown to black color. Wild rice makes
wonderful stuffing for poultry when cooked with broth and mixed with your favorite
dried fruits.