User manual AROMA ARC-822

[. . . ] DO NOT operate the appliance if the cord has been damaged, or if the appliance malfunctions or is damaged in anyway. Return appliance to the nearest authorized service facility for examination, repair or adjustment. NEVER put water or any liquid into the outer pot. NEVER plug in the power cord without the inner pot inside the cooker. [. . . ] 6. CAUTION: · DO NOT TOUCH, COVER OR OBSTRUCT THE STEAM VENT ON LID WHEN COOKING. THE STEAM IS VERY HOT AND MAY CAUSE BURN. 5 WATER MEASUREMENT TABLE MODEL ARC-814 ARC-818 ARC-822 MAX. RAW RICE CAPACITY 4 cups 8 cups 12 cups COOKED RICE YIELD 8 cups 16 cups 24 cups Note: The measurements are based on the cup provided in the package RAW RICE WATER (with the cup provided) APPROX. COOKED RICE YIELD 2 cups 4 cups 6 cups 8 cups 10 cups 12 cups 14 cups 16 cups 18 cups 20 cups 22 cups 24 cups 1 cups 2 cups 3 cups 4 cups 5 cups 6 cups 7 cups 8 cups 9 cups 10 cups 11 cups 12 cups 1 1/2 cup 2 1/2 cups 3 1/2 cups 4 1/2 cups 5 1/2 cups 6 1/2 cups 7 1/2 cups 8 1/2 cups 9 1/2 cups 10 1/2 cups 11 1/2 cups 12 1/2 cups HELPFUL HINTS 1. You may rinse rice to remove excess bran and starch. This will help to reduce rice browning and sticking to the bottom of your pot after cooking, but it may also lose some nutrients in the rice. Remember: Place rice to your inner pot first; then add water before cooking. If you have experienced any sticking due to the type of rice you choose, try adding a light coating of vegetable oil to the bottom of inner pot before placing rice. When cooking BROWN or WILD rice, add ¾ additional cup of water. 5. As there are many different kinds of rice available, rice/water measurement might be slightly different by using different kind of rice. Remember to make the adjustment to get the better result. 7 ABOUT RICE Rice is a valuable source of complex carbohydrates and nutrition. It has no fat, and is rich in thiamin, niacin and iron. An interesting note, more than half of the world's population eats rice every day. There are many different varieties of rice available at your market. You may want to try several to see which types best suit your taste. Here are some of the more common types and some of their characteristics: LONG GRAIN RICE Typically used for recipes calling for loose, non-sticky, individual grains after cooking. "California" rice is soft, and "Carolina" is a bit firmer. "Jasmine" is the firmest and is very flavorful and fragrant. SHORT GRAIN RICE This variety, while softer and stickier is the rice most commonly used in oriental recipes. The "California" variety is soft, "Sweet Rice", often called "pearl" rice, is rounder in shape. The sweet rice is extra sticky and is often the variety of choice for making rice pudding. BROWN RICE Brown rice is often considered the most healthful variety. It offers itself in it's natural unbleached, bran rich form. [. . . ] Allow to dry completely before re-using. You must keep the heating plate and thermo-control plate free from any foreign objects, otherwise the cooker will not operate properly. Any residue of vinegar or salt may cause your inner pot to corrode. Always cleanse completely after each use. [. . . ]