Resumo do conteúdo contido na página número 1
R ice Perfect
Instruction/Recipe Booklet
This book covers the use and care of the following Sunbeam Rice Cookers:
RC4750 Rice Perfect 10 – 10 cup Rice Cooker
RC2650 Rice Perfect 8 – 8 cup Rice Cooker
RC2350 Rice Perfect 5 – 5 cup Rice Cooker
Please read these instructions carefully
and retain for future reference.
Resumo do conteúdo contido na página número 2
Contents Sunbeam’s Safety Precautions 1 Features of your Rice Perfect 2 Using your Rice Perfect 6 Tips for cooking rice 7 Care and cleaning 8 Types of rice 8 Rice Cooking charts 9 Recipes 11 Sushi 17 Making Sushi 18 Steaming 19 Steaming Vegetables for Rice Perfect 8 & 10 20 Steaming Fish and Seafood for Rice Perfect 8 & 10 21 Steaming Poultry for Rice Perfect 8 & 10 22 Important instructions – retain for future use.
Resumo do conteúdo contido na página número 3
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR RICE • Use your rice cooker at least 200mm away PERFECT. from walls and curtains. • Do not operate the rice cooker on an • Do not use your rice cooker in confined inclined surface. Use a flat level surface. spaces. • Do not move or cover the rice cooker whilst • Remove the power cord before cleaning the in operation. Unplug before moving. rice cooker. • Do not immerse the heating vessel of the • After cleaning ensure that the cord inle
Resumo do conteúdo contido na página número 4
Features of your Rice Perfect 8 and 10 – RC2650, RC4750 Non-stick Removable Cooking Pan Lightweight pan distributes heat evenly for perfectly cooked rice every time. The non-stick pan is removable for easy cleaning. Glass Lid with Steam Vent Allows steam to be released while cooking, reducing condensation. Cool Touch Handles Allows you to lift and carry the Rice Perfect to the table. Keep Warm Light Illuminates to indicate that your Rice Perfect is in the KEEP WARM mode. Cook Light Illu
Resumo do conteúdo contido na página número 5
Steaming Tray Convenient steaming tray allows you to retain colour, vitamins and minerals of your food. Serving Spoon Ideal for stirring and serving rice from the rice cooker. The plastic will not scratch the non-stick surface on the cooking pan. Measuring Cup Ensures accurate measuring of rice to achieve perfect results every time. 3
Resumo do conteúdo contido na página número 6
Features of your Rice Perfect 5 – RC2350 Non-stick Removable Cooking Pan Lightweight pan distributes heat evenly for perfectly cooked rice every time. The non-stick pan is removable for easy cleaning. Keep Warm Light Illuminates to indicate that your Rice Perfect 5 cup is in the KEEP WARM mode. Cook Light Illuminates to indicate that your Rice Perfect 5 cup is in the COOK mode. Automatic Control Depress the lever to commence the COOK mode. The control automatically switches to KEE
Resumo do conteúdo contido na página número 7
Glass Lid with Steam Vent Allows steam to be released while cooking, reducing condensation. Cool Touch Handles Allows you to lift and carry the Rice Perfect 5 to the table. Serving Spoon Ideal for stirring and serving rice from the rice cooker. The plastic will not scratch the non-stick surface on the cooking pan. Measuring Cup Ensures accurate measuring of rice to achieve perfect results every time. 5
Resumo do conteúdo contido na página número 8
Using your Rice Perfect Before using your Rice Perfect for the first 6. Insert the plug into a 230-240 volt AC time wash the removable cooking pan, lid, power outlet and turn the power on. The rice measuring cup and serving spoon in “KEEP WARM” light will illuminate. warm soapy water. Rinse and dry thoroughly. 7. Depress the automatic control lever to “COOK” to begin the cooking cycle. The “COOK” light will illuminate. To Cook Rice 8. When cooking is complete, your Rice 1. Using the rice
Resumo do conteúdo contido na página número 9
Tips for cooking rice Results may vary depending on the type of 4. Wash rice thoroughly until the water runs rice used. clear. 1. For fluffier rice, add a little extra water and 5. Brown rice needs more water to cook, for firmer rice, add a little less water. which results in a build up of starchy water and bubbles forming around the lid, which 2. Should you happen to add too much extra can cause spitting from the air vent. Make water, the excess water may overflow sure the brown rice is
Resumo do conteúdo contido na página número 10
Types of Rice There are three main types of rice: Medium brown – is whole grain that has been hulled but not polished. It has a nutty Short Grain: The grains are short and plump. flavour and is slightly chewy in texture. It can When cooked the grains are soft and sticky be used as an all-rounder. with a glossy appearance. Long Grain: the grains are long and narrow. Varieties of short grain rice: When cooked the grains remain fluffy, dry Japanese Koshihikari - a soft sticky rice, s
Resumo do conteúdo contido na página número 11
Rice Cooking Chart – White Rice RC2350 Uncooked white long grain rice. Water Approximate cooking time Use rice cup or grams Use mls or Cooking pan water level 1/ 150g 180mls/ 1 15 mins 2/ 300g 360mls/ 2 15-18 mins 3/ 450g 540mls/ 3 22-24 mins 4/ 600g 720mls/ 4 26-28 mins 5/ 750g 900mls/ 5 30-32 mins RC2650 Uncooked white long grain rice. Water Approximate cooking time Use rice cup or grams Use mls or Cooking pan water level 2 / 300g 360mls / 2 15-17 mins 4 / 600g 720mls / 4 21-23 mins 6 / 90
Resumo do conteúdo contido na página número 12
Rice Cooking Chart – Brown Rice RC2350 Uncooked brown long grain rice. Water Approximate cooking time Use rice cup or grams Use mls or Cooking pan water level 1 / 150g 270mls / 1½ 20-25 mins 2 / 300g 540mls / 2½ 40-45 mins 3 / 450g 810mls / 4 45-50 mins RC2650 Uncooked brown long grain rice. Water Approximate cooking time Use rice cup or grams Use mls or Cooking pan water level 2 / 300g 540mls / 2½ 35-40 mins 3/ 450g 810mls / 4 45-50 mins 4/ 600g 1080mls / 5 45-50 mins 5/ 750g 1350mls / 6 50
Resumo do conteúdo contido na página número 13
Recipes NOTE: Ensure rice has been thoroughly Mushroom and Thyme Risotto Serves 4-6 washed under cold water before cooking 1.25 litres chicken stock to prevent rice grains from sticking to the 2 tablespoons olive oil cooking pan. 1 leek, halved lengthways, thinly sliced Yellow Coconut Rice Serves 4-6 2 cloves garlic, crushed 450g (3 rice cups) jasmine rice, rinsed 400g Arborio rice (2 ¾ rice cups), rinsed * see page 8. * see page 8 270mls (1½ rice cups) coconut milk ½ cup white wine 270ml
Resumo do conteúdo contido na página número 14
Recipes continued Fried Rice Serves 6-8 Smoked Trout Kedgeree Serves 4-6 300g (2 rice cups) long grain rice, rinsed 2 tablespoons olive oil * see page 8 1 brown onion, finely chopped 2 eggs, lightly beaten 2 cloves garlic, crushed 1 tablespoon peanut oil 2 teaspoons curry powder 100g bacon rashers, chopped 300g (2 rice cups) basmati rice, rinsed 4 green onions (shallots), thinly sliced * see page 8 ¾ cup frozen peas, thawed 180g smoked trout fillet, flaked 2 tablespoons light soy sauce 1 lemo
Resumo do conteúdo contido na página número 15
Recipes continued Spanish Chicken and Chorizo Paella Serves 4-6 900ml chicken stock ½ teaspoon saffron threads 2 tablespoons olive oil 1 brown onion, finely chopped 2 cloves garlic, crushed 1 teaspoon ground paprika 1 teaspoon smoked paprika 300g (2 rice cups) medium grain rice, rinsed * see page 8 450g chicken thigh fillets, roughly chopped 125g chorizo sausage, halved lengthways, sliced 1 yellow capsicum, thinly sliced ¾ cup frozen peas, thawed ¼ cup chopped fresh flat-leaf parsley leaves Sa
Resumo do conteúdo contido na página número 16
Recipes for use with Steamer Tray - RC2650, RC4750 Brown Rice Salad Serves 4-6 Middle Eastern Chicken Pilaf Serves 4-6 300g (2 rice cups) brown rice, rinsed 300g (2 rice cups) basmati rice, rinsed * see page 8 * see page 8 3 small corn cobs, husks removed 360mls chicken stock 2 x 150g small chicken breast fillets 4 green onions (shallots), thinly sliced 185g tin tuna, drained, flaked 1 cup frozen peas, thawed ¹⁄ cup chopped sundried tomatoes 3 green onions (shallots), thinly sliced ³ ½ cup p
Resumo do conteúdo contido na página número 17
Recipes for use with Steamer Tray - RC2650, RC4750 continued Steamed Fish in Sweet Chilli Sauce Serves 4 Steamed Chicken with Salsa Verde Serves 4 2 tablespoons sweet chilli sauce 4 x 170g chicken breast fillets 1 tablespoon light soy sauce Olive oil spray Salsa verde ½ teaspoon sesame oil 1 teaspoon fish sauce 1 cup fresh flat-leaf parsley leaves 4 x 150g small salmon or trout fillets ¹⁄ cup fresh dill leaves ³ Coriander, sliced red chillis and lime, to taste ¹⁄ cup fresh mint leaves ³ 1. Combi
Resumo do conteúdo contido na página número 18
Recipes continued Asparagus and Beans with Chicken Breasts with Chilli Herb Pesto Crispy Bacon Crumbs Serves: 4 Serves: 4-6 as a side dish ½ red onion, chopped 2 bunches asparagus, trimmed 3 cloves garlic, halved 150g green beans, trimmed 1 long red chilli, seeds removed, chopped 1 tablespoon olive oil 1 teaspoon ground cumin 2 rashers bacon, chopped 2 cups fresh flat-leaf parsley leaves 1 cup roughly torn Italian bread 1 cup fresh coriander leaves 2 cloves garlic, crushed 1 lemon, rind finely g
Resumo do conteúdo contido na página número 19
Sushi You will find it a pleasure to be able to make 5. When cooking is complete, the lever your very own sushi with these simple steps. will automatically switch to the “KEEP You will need to use Japanese style sushi WARM” mode. Leave the rice in the rice which is a type of short grain rice and is cooker for 10 minutes at this stage. readily available at good supermarkets. DO NOT REMOVE LID. The cup measurement below is using the 6. Combine sushi vinegar ingredients cup provided wit
Resumo do conteúdo contido na página número 20
Making Sushi Before you make sushi you will need to 3. Gently spread the rice over the seaweed purchase a bamboo mat for rolling your without pushing down, leave approximately sushi. For best results lightly dampen your 3cm strip at the top of the seaweed mat before using. uncovered. This will help seal the roll after rolling. 6 sheets toasted seaweed (nori) 4. I f using wasabi paste, smear a very small Small bowl of cold water with 2 teaspoons amount across the centre of the rice. Place
