Panasonic SRMM10NS - Manual (Page 19)

Recipes
STEAMING VEGETABLES
1 Pour water into the rice cooker pan.
2. Place the steaming rack inside the pan.
3. Add vegetables (place in a dish if required).
4. Close the lid and plug in the power cord.
S.Select “Steam” and set the “Cooking time”.
(refer to the table below)
e.Stir the vegetables occasionally and continue
cooking until the “Cooking time” is complete
Vegetable Quantity Time (minute)
Artichokes ; Globe Whole 2-4 30-4Ò
: Jerusalem Peeled, Whole 2-4 IS-20
Asparagus 8 bz. (200N) S-10
Beans : Green Waxed, whole 1 lb. (SOON) 10-12
Broccoli spears 1 lb. (SOON) 5-10
Beets whole ^ 1 lb. (SOON) 30-35
Carrots small, whole 1 lb. (SOON) 10-12
Cauliflower flowerettes 1 lb. (SOON) 12-14
Com on the Cob 3-6 ears 10-13
Peas shelled 8 oz. (200N) 6-8
Potatoes, Sweet Potatoes, quartered 5 oz. (1401^ 20-25
Summer Squash, Zucchini cut-up 1 lb. (SOONd 5-10
Winter Squash pieces 1 lb. (SOON) 20-30
Acorn Squash half 1 lb. (6S0N) 17-20
Spinach Soz. (ISOhd 6-8
Frozen Mixed vegetables 10 oz. (300IS) 6-8
steamed Sea Bass with Mushroom-Ginger Broth
Ingredients
1 garlic clove, minced
1 Tbs. grated fresh ginger
1 whole star anise
2 cups water
4 oz. shiitake mushrooms, stems
removed, cut into V4-inch-thick slices
1 Tbs. soy sauce
1 Tbs. rice wine vinegar
V4 tsp. dark sesame oil
Four 6-oz. boneless, skinless Chilean
sea bass fillets (you may substitute
halibut, sturgeon, or rock cod for
sea bass)
1 Tbs. chopped fresh cilantro
1 green onion, chopped
Steam
Place garlic, ginger, star anise, water, shiitake mushrooms, soy sauce,
vinegar and sesame oil in pan and set steamer rack inside, and arrange sea
bass fillets on steaming rack. Press “Menu” key to select “Steam” cooking
program, set time for 10 minutes and press “Start” key. When the fish is
cooked, remove steaming rack from pan, add cilantro and green onion to
mushroom-ginger broth in pan and stir to mix well. Arrange fish on a warmed
platter and pour broth over fish. Serves 4.
Williams-Sonoma Kitchen
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