Rival RC161 - Manuel (Page 5)

The steaming times in this chart are a guide and should be adjusted
to suit the different quantities or thickness of food and to suit your
own taste.
*Altitude affects the temperature at which water boils and thus the
cooking time. It’s especially true at high altitudes where longer cooking
times are necessary. We have outlined a general guide to follow. Test for
desired consistency when cooking times indicated have been reached. As
you cook with this appliance, adapt times and measurements to your
own personal tastes.
1. Clean and prepare your food or vegetables.
2. Place the INNER POT in the rice cooker. The length of steaming time
is subject to your own personal tastes: depending if you prefer al
denté (crunchy) or more well done steamed vegetables.
3. Measure appropriate amount of water and add to INNER POT.
NOTE: You are able to steam rice and vegetables/food at the same
time with the STEAMING BASKET resting on the INNER POT.
4. Place the STEAMING BASKET on the rim of the inner pot.
5. Add vegetables or food and put the LID onto the appliance. Switch
to COOK position for the appropriate time as shown in the chart.
6. Please unplug this appliance after use.
HOW TO USE YOUR STEAMING BASKET
-E8- -E9-
STEAMING TIME
Asparagus 8 - 10 min
Bean Sprouts 3 - 4 min
Beans: Green, wax, french cut 8 - 10 min
Broccoli 11 -13 min
Brussels Sprouts 11 -13 min
Cabbage, Shredded 6 - 8 min
Cabbage, Wedges 14 - 16 min
Carrots 8 - 10 min
Cauliflower 11 -13 min
Celery 8 - 12 min
Collard Greens, Spinach 6 - 11 min
Mushrooms (fresh, sliced) 3 - 4 min
Pea Pods 4 - 6 min
Squash (Acorn, butternut) 13 - 16 min
Zucchini 10 - 12 min
VEGETABLE COOKING TIME
HINTS FOR STEAMING
1. The ingredients must be of superior excellence.
2. Select lean cuts of meat that will result in tender food and require
less cooking time.
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