Applica RC6438 - Manual (Page 5)

8 7
HELPFUL HINTS
• Although the rice measure holds about 5.5 ounces of uncooked rice, the cooked rice is
given in 8-ounce cup measures.
• Kosher salt has no impurities and dissolves faster than table salt. If using Kosher salt,
you may find you want to add a little more than if using table salt. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool, dark place.
• Brown rice has a limited shelf life; store it for no more than 1 month before using.
• If allowing rice to stand on KEEP WARM in the rice cooker for prolonged periods of
time, stir occasionally to prevent rice from browning on the bottom.
TROUBLESHOOTING
FOR BROWN RICE
5 rice measures to the 5 cup mark 17 to 30 minutes 7 to 9 cups
+ ¾ cup
10 rice measures to the 10 cup mark 35 to 38 minutes 17 to 20 cups
+ ¾ cup
15 rice measures to the 15 cup mark 37 to 40 minutes 26 to 29 cups
+ ¾ cup
20 rice measures to the 20 cup mark 44 to 48 minutes 30 to 34 cups
+ ¾ cup
25 rice measures to the 25 cup mark 46 to 50 minutes 42 to 46 cups
+ ¾ cup
FOR WILD RICE
5 rice measures 9 cups 42 to 62 minutes 9 to 11 cups
10 rice measures 18 cups 2 hours and 18 to 20 cups
36 to 40 minutes
FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE
3 pkgs. (16 oz. ea.) to the 15 cup mark 34 to 38 minutes 22 to 24 cups
+ ¾ cup
Yellow squash 8 cups Sliced 16 to 18 Serve with diced
and zucchini minutes tomatoes and
shredded Parmesan
cheese
FISH
Add lemon slices to water in the cooking bowl.
Salmon 2½ lbs. 1 fillet, halved 16 to 19 Season with fresh dill
minutes and chives
Shrimp 4½ lbs. Peeled and 14 to 16 Serve with tartar or
deveined minutes cocktail sauce
POULTRY
Chicken breasts 4 lbs. Boneless and 36 to 40 Season with Kosher
skinless minutes salt and garlic pepper
VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1
1 ⁄
2
cups cold tap water or room temperature broth or stock.
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh asparagus 3 lbs. Whole spears 12 to 14 Season with lemon
minutes slices, salt and pepper
Fresh green beans 3 lbs. Whole 16 to 18 Season with dill,
minutes salt and garlic
pepper
Fresh beets 2 lbs./8 cups Peeled and cut 24 to 26 Add orange peel, salt
into wedges minutes and pepper
Fresh broccoli 3 lbs. Broken into florets 16 to 18 Add sliced garlic and
minutes fresh thyme leaves
Fresh carrots 3 lbs. Peeled and cut 22 to 24 Season with fresh
into chunks minutes dill and parsley
Fresh cauliflower 2 heads/8 Cut into florets 24 to 26 Serve garnished with
cups minutes buttered bread crumbs
Fresh corn on the cob 10 ears Broken in half 15 to 17 Season with chives or
minutes parsley
Sugar snap or 3 lbs. or Trimmed 16 to 18 Serve drizzled with
snow peas 7 cups and left whole minutes soy sauce and
chopped green onions
Peppers 6 large Cut in strips 16 to 18 Season with chopped
minutes garlic and cilantro
Potatoes 4 lbs. Cut in wedges 24 to 26 Season with chopped
minutes rosemary, salt and
garlic pepper
PROBLEM POSSIBLE CAUSE SOLUTION
Some kernels of rice do not
seem fully cooked. The rice was not allowed to
finish cooking. Once switch on rice cooker
changes to KEEP WARM
allow rice to rest for 15
minutes before serving.
Rice cooking bowl not as
clean as I would like. Starch builds up on sides
and bottom of bowl. Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Rice boils over. Too much rice is being
cooked. Make sure to cook no more
than the maximum amount
suggested in this Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
Rice is too dry. Too much rice or not
enough water. Use the rice measure cup
that comes with the appli-
ance. The rice measure
provided holds
2 / 3 cup of
uncooked rice - about 5 oz.
or 150 grams.