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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 1
®
rice cooker
Instruction Booklet
Model: RC-1203
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical hazards, do not immerse cord, plugs, or the appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 3 18. Do not block steam vent holes. 19. During or immediately after cooking, the area near the Steam Vent Hole is kept at high temperature. To avoid burns do not touch this area. 20. To reduce the risk of electric shock, cook only in the removable container. SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY GROUNDED PLUG To reduce the risk of electric shock this appliance has a grounded plug (2 blades and 1 pin). If the plug does not fit
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 4 INTRODUCTION The Salton Rice Cooker provides a simple trouble free method for cooking perfect rice every time. The “Warm” function automatically keeps the rice warm, fluffy and ready to serve for up to 6 hours. The large capacity of the Rice cooker makes it possible to prepare rice economically and deliciously for a family, for a party or for bulk cooking for the freezer. Many foods may be steamed in the Steamer Basket including me
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 5 HOW TO COOK RICE 1. Open the Rice Cooker by pressing on the Lid Release Button and lifting the Lid by the Lid Handle. 2. Lift out the Rice Bowl and make sure that the outside of the Bowl is clean and dry and that the Heat Sensor in the center, on the inside of the Base, is clean, dry and cool. Measure rice and cold water and place evenly in Rice Bowl. Many types of rice use 2 measures of liquid to 1 measure of rice but see package
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 6 FLAVOURED RICE To flavour rice, the following liquids can be used instead of water. • Chicken or beef stock • Orange juice • Pineapple juice (1/2 juice, 1/2 water) • Tomato juice (2/3 juice, 1/3 water) • Milk • Vegetable soup You can also flavour the rice by adding the following: • Mixed herbs • Saffron – 3 ml (1/4 tsp) per 225g (8 oz.) of rice • Parmesan cheese • Sautéed chopped onions NOTE: If ingredients, other than liquids,
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:17 PM Page 7 7. Ensure that the rice is level in the Rice Bowl so that it cooks evenly and properly. 8. If desired, add a little butter or oil (15 ml/1 tbsp. per cup of rice) at the start of cooking to moisten the grains of rice. 9. Fluff up the rice at least once during the ‘Warm’ cycle. HOW TO USE THE STEAMER BASKET 1. Open the Rice Cooker by pressing the Lid Release Button and lifting the Lid by the Lid Handle. 2. Lift out the Rice/Cookin
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 8 VEGETABLE COOKING CHART WATER TIME VEGETABLE Quantity ml (cups) minutes Asparagus 450g (1 lb.) 250 (1) 10 Bean Sprouts 750ml (3 cups) 250 (1) 5 Broccoli – spears 750ml (3 cups) 375 (1-1/2) 15 florets 750ml (3 cups) 375 (1-1/2) 10 – 12 Cabbage – shredded 500ml (2 cups) 250 (1) 10 Carrots – sliced 500ml (2 cups) 250 (1) 10 – 12 Cauliflower – florets 340g (3/4 lb.) 375 (1-1/2) 15 Green, yellow beans 225g (1/2 lb.) 375 (1-1/2) 12 Potatoes
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 9 CARE AND CLEANING 1. Unplug the Rice Cooker from the wall outlet and allow to cool. 2. NEVER immerse the Rice Cooker Base in water or any other liquid. NEVER add any liquid into the Rice Cooker Base. 3. To remove the Dew Collector, grip it securely near the top and slide outward. 4. To remove the Inner Lid, grasp with two hands and pull away from the Lid. 5. The Rice Bowl, Inner Lid, Steaming Basket and Dew Collector may be wash
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 10 RECIPES CURRIED RICE 2 measures or 375 ml (1-1/2 cups) long grain rice 15 ml (1 tbsp.) margarine or butter 15 ml (1 tbsp.) finely chopped onion 3 – 5 ml (1/2 – 1 tsp.) curry powder 1.5 ml (1/4 tsp.) salt 1.5 ml (1/4 tsp.) pepper 60 ml (1/4 cup) slivered almonds, toasted* Cook rice in Rice Cooker. Heat margarine in a 1 litre (quart) saucepan, until melted. Cook onion in margarine, stirring occasionally, until tender. Stir in cu
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 11 FRIED RICE 2 measures or 375 ml (1-1/2 cups) long grain rice 15 ml (1 tbsp.) vegetable oil 1 small onion, chopped 1/2 green pepper, chopped 250 ml (1 cup) sliced water chestnuts, drained 30 ml (2 tbsp.) soy sauce 4 eggs, beaten Cook rice in Rice Cooker. Heat oil in 25 cm (10”) skillet until hot. Cook onion and pepper in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in cooked rice, water chestnuts, mu
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 12 STEAMED VEGETABLES 500 ml (2 cups) broccoli, florets 2 medium zucchini, cut into 2.5 cm (1”) pieces 1 yellow or red pepper, cut into 2.5 cm (1”) pieces Pour 250 ml (1 cup) water into the Rice Bowl. Place vegetables in Steaming Basket and place on Rice Bowl. Cover and steam 10 – 12 minutes or until done to taste. Serve with or without dressing. ORIENTAL CHICKEN AND VEGETABLES 340 g (3/4 lb.) boneless, skinless chicken breasts,
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 13 LEMON SHRIMP 60 ml (1/4 cup) Soya sauce 60 ml (1/4 cup) lemon juice 30 ml (2 tbsp.) sugar 30 ml (2 tbsp.) dry white wine 1.5 ml (1/4 tsp.) ground ginger 675 g (1-1/2 lbs.) raw medium shrimps, peeled and deveined 125 ml (1/2 cup) water 10 ml (2 tsp.) cornstarch 10 ml (2 tsp.) water Mix Soya sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps. Cover bowl and refrigerate at least 30 minutes. Measure 500 ml (2 cups) w
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 14 CHICKEN SOUP 15 ml (1 tbsp.) vegetable oil 1 medium onion, cut in half 1 carrot, cut in half 1 celery stalk, cut in half 900 g (2 lbs.) chicken breasts and/or legs, cut in pieces 5 ml (1 tsp.) salt 1 bay leaf 3 ml (1/2 tsp.) dried thyme black pepper, to taste 1 carrot, diced 1 celery stalk with leaves, diced 1 onion, diced 30 ml (2 tbsp.) dried parsley 250 ml (1 cup) small pasta shells Add oil to Rice Bowl. Switch the Rice Coo
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 15 TURKEY STEW WITH CORNMEAL DUMPLINGS 500 ml (2 cups) cooked turkey, cut in bite size pieces 1.2 L (5 cups) chicken broth 5 ml (1 tsp.) dried thyme 3 ml (1/2 tsp.) onion powder 3 ml (1/2 tsp.) salt ground black pepper, to taste 2 carrots, diced 1 celery rib, sliced 2 potatoes, large dice 1 onion, small dice 250 ml (1 cup) frozen peas 1 can tomatoes, drained and diced 45 ml (3 tbsp.) flour 60 ml (1/4 cup) cold water Dumplings: 250
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 16 A short supply cord is provided to reduce the hazards of becoming entangled in or tripping over a long cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grou
