User manual RIVAL STEAMER BASKET

[. . . ] RIVAL. : Automatic Steamer and Rice Cooker _ . MAnE IN 'rHI~ USA *. . ~ -----. Model 4450 -- IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. not recommended by this appliance manufacturer may cause hazards. holders when removing cover or handling hot containers. [. . . ] Step 2: Pour specified amount of water in inner water reservoir (see chart). Follow specific directions for the variety used. Add water to reservoir and steam until oats are done. Step 1: Pour 2 cups water into rice bowl. Add water to reservvir and steam to heat water in rice bowl. Add water to reservoir and steam until wheat is done. 10-12 14-16 19-22 26-30 9 /. Fish and Seafood Hints o o o Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl. Add lemon wedges and herbs before steaming. Fish is done when it flakes easily with a fork and is opaque in color. Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Extend steaming time when preparing frozen fish. "Boiled" Shrimp: Place 1 pound medium shrimp in shells in steamer basket. Sprinkle with 1 tablespoon shrimp or crab boiling spices. Steam using 112 cup water (10 to 12 minutes. ). o Seasoned Fish: Place fish (whole, dressed, fillet or steak) in rice bowl. Drizzle with melted butter, lemon juice, white wine or other liquid. Steam using 112 cup water for whole, dressed or fillets (10-12 minutes), or 1 cup water for steaks (19-22 minutes). Hot Deviled Butter (excellent dipping sauce to serve with steamed lobster, crab or shrimp). Combine in saucepan: 11/2 cups butter or margarine, 2 tablespoons chili sauce, 2 teaspoons Worcestershire sauce, 2 tablespoons prepared mustard, 2 drops Tabasco sauce, 1 tablespoon lemon juice, and 1 teaspoon dry parsley flakes. Heat until melted, stirring to blend well. o o o Poaching Prepare either of the following seasoned liquids. Add fish to the hot liquid in rice bowl. Cover and poach according to chart. Water in Minutes ness Thick112 1/411 Cups of Time Approx. Court Bouillon 1J4 1/2 1 1/2 10-12 16-17 '/4 6-7 1" % 1 112 112 112 1 Quick Poaching Liquid 1 cup water 2 whole peppercorns 1/2 bay leaf 1 teaspoon lemon juice Combine all ingredients in rice bowl. [. . . ] Boston Brown Bread (Makes 1 loaD cup all-purpose flour ]13 cup brown sugar ]13 cup butter or margarine, softened 3 tablespoons milk 1 egg J. ]/2 teaspoons lemon juice 1/2 teaspoon baking soda 1f4 teaspoon salt 1f4 cup chopped nuts 1/2 cup mashed bananas 3/4 (Makes 1 loaf) 3/4 cup flour ]/2 teaspoon baking powder ]/2 teaspoon baking soda ]/2 teaspoon salt 1f2 cup yellow cornmeal ]/2 cup whole wheat flour ]/2 cup molasses 1 cup buttermilk ]/2 cup raisins · Combine all ingredients except bananas in mixing bowl. Pour batter into greased and floured rice bowL Cover rice bowl with aluminum foil. Water: 3 cups Time: 45-50 mm. · Pick inserted in center should come out clean. If not done, add water and continue to steam. [. . . ]