®
rice cooker
Instruction Booklet
Model: RC-1203
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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 fully into the electrical outlet contact a qualified
electrician. Do not modify the plug in any way or use an adaptor.
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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 meat, fish, poultry,
vegetables or even steamed puddings. Steam cooking is quick and easy, but
more importantly, it preserves the original flavours and nutritional value.
Your Salton Rice Cooker is a versatile small appliance. Soup, stews and one pot
dinners can all be prepared in your Salton Rice Cooker and it keeps food warm
until you are ready to serve.
DESCRIPTION OF PARTS
1. Lid Release Button
2. Lid
3. Lid Handle
4. Steam Vent
5. Dew Collector
6. Inner Lid
1
7
6
4
8
2
3
7. Inner Lid Gasket
8. Rice/Cooking Bowl
9. Steamer Basket
10. Rice Cooker Base
11. Heat Sensor
12
5
13
14
10
12. Heating Plate
13. Warm Indicator Light
14. Cook Indicator Light
15. Switch
11
15
9
16. Spatula
17. Measuring Cup
17
16
BEFORE FIRST USE
Wash the Rice/Cooking Bowl, Measuring Cup, Steaming Basket and Spatula
in warm soapy water. Rinse and dry. NOTE: Handle the Rice Bowl carefully.
Scratching or denting the Rice Bowl may result in unsatisfactory performance.
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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 directions for correct proportions. Do not exceed
rice and water proportions that would make more than 18 cups of
cooked rice. IMPORTANT: NEVER PUT ANY WATER INTO THE RICE
COOKER BASE
3. Place the Rice/Cooking Bowl back in the Rice Cooker Base. Make sure
that the Rice/Cooking Bowl is seated correctly by turning the Bowl
slightly from side to side.
4. Make sure that the Inner Lid Gasket is in the correct position under
the Inner Lid.
5. Close the Lid. You will hear a ‘click’ when the Lid is closed properly.
6. Plug Power Cord into the Rice Cooker then into a 120 volt AC outlet.
7. Depress the Switch and the red ‘Cook’ Indicator Light will light up
to show that the cooking cycle has started. NOTE: DO NOT depress
the Switch before placing the Inner Pot containing the ingredients into the
Cooker. DO NOT block the Steam Vent while Rice Cooker is operating.
8. When the cooking is complete, the red ‘Cook’ Light will go out and
the amber ‘Warm’ cycle light will light up.
9. Open the Lid and fluff rice with the Spatula as soon as the yellow light
comes on. The rice can be served immediately or close the Lid and leave
the rice in the Rice Cooker for up to 6 hours to keep warm. NOTE: Before
removing the Rice/Cooking Bowl from the Rice Cooker, always unplug
the power cord from the wall outlet.
10. Any drops of water on the Lid will be collected in the Dew Collector. Empty
after each use. See the Care & Cleaning section for removal instructions.
11. Unplug after use.
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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, have been added to the rice, the ‘Warm’
cycle should be on for no longer than 1 hour. This will keep the flavours fresh.
HINTS
1. Handle the Rice/Cooking Bowl carefully. Scratching or denting
the Rice/Cooking Bowl may result in unsatisfactory performance.
2. There are differing opinions about whether rice should be washed before
cooking. Those in favour argue that this washes away the starch content
and ensures non-sticky grains. Those against feel valuable soluble vitamins
and minerals are lost. Drier, fluffier rice is obtained by pre-washing rice.
To pre-wash rice, rinse uncooked rice in Rice Bowl with cold water and
drain thoroughly.
3. Brown rice may be cooked using the same instructions as for white rice.
(NOTE: For best results we suggest washing the brown rice thoroughly
before cooking.) It is important to leave the rice in the ‘Warm’ cycle for
a minimum of 30 minutes, as brown rice takes slightly longer to prepare.
4. As a general guide allow 56g (2 oz.) of uncooked rice per person. When
cooked, rice will usually double its volume and weight.
5. DO NOT lift the Lid more than once during the ‘Cook’ cycle. This releases
an excessive amount of steam, lowers the temperature and affects both
the timing and the end result.
6. DO NOT switch on without liquid or food in the Inner Pot. If this
accidentally happens, the Thermostat will switch the cooker to ‘Warm’.
You must then unplug from the wall outlet and allow to cool.
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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/Cooking 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.
3. Place the Rice/Cooking Bowl back in the Rice Cooker Base. Make sure
that the Rice/Cooking Bowl is seated correctly by turning the Bowl
slightly from side to side.
4. Add water or other liquid to the Rice Bowl. IMPORTANT: NEVER ADD
ANY WATER OR LIQUID TO THE RICE COOKER BASE
5. Place vegetables, meat, poultry, etc. in the Steaming Basket. Place
the Steaming Basket onto the inner rim of the Rice Bowl.
6. Close the Lid. You will hear a ‘click’ when the Lid is closed properly.
7. Plug cord into the Rice Cooker then into a 120 volt AC outlet.
8. Depress the Switch and the red ‘Cook’ Indicator Light will light up to show
that the cooking cycle has started. NOTE: DO NOT plug unit into the wall
outlet before placing the Rice Bowl containing the liquid into the Cooker.
DO NOT block the Steam Vent while unit is operating.
9. Steam until done to taste. The following charts can be used as a guide.
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VEGETABLE COOKING CHART
WATER
TIME
VEGETABLE
Asparagus
Quantity
ml (cups)
minutes
450g (1 lb.)
250 (1)
250 (1)
10
5
Bean Sprouts
750ml (3 cups)
Broccoli – spears
florets
750ml (3 cups)
750ml (3 cups)
375 (1-1/2)
375 (1-1/2)
15
10 – 12
Cabbage – shredded
Carrots – sliced
500ml (2 cups)
500ml (2 cups)
340g (3/4 lb.)
225g (1/2 lb.)
250 (1)
250 (1)
10
10 – 12
15
Cauliflower – florets
Green, yellow beans
375 (1-1/2)
375 (1-1/2)
12
Potatoes, medium size,
quartered
950g (2 lbs.)
500 (2)
20 – 22
Spinach
115g (1/4 lb.)
450g (1 lb.)
250 (1)
250 (1)
7
Squash, sliced
10
Summer squash,
Zucchini
450g (1 lb.)
250 (1)
10
MEAT AND FISH STEAMING CHART
LIQUID
ml (cups)
TIME
minutes
Beef – 6 mm (1/4”) slices
Chicken breasts
500 (2)
12
500 (2)
15 – 20
12
Salmon 25 mm (1”) thick
Shrimps
500 (2)
500 (2)
12 – 15
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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
washed in warm soapy water. Dry. NOTE: Never use harsh cleansers or
scouring pads that may damage the non-stick finish on the Rice Bowl.
Make sure that the small holes in the Inner Lid are clean so steam can
escape during cooking.
6. The Rice Cooker Base should be wiped with a soft damp cloth.
7. The Heating Plate should be wiped clean. NOTE: DO NOT depress
the Heat Sensor in the middle of the Heating Plate.
8. Replace the Inner Lid so that the Inner Lid Gasket is underneath the Inner Lid.
9. Replace the Dew Collector by holding the Rice Cooker steady with one
hand and sliding the Dew Collector onto the tabs.
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RECIPES
CURRIED RICE
2 measures or
375 ml (1-1/2 cups)
long grain rice
margarine or butter
finely chopped onion
curry powder
salt
pepper
15 ml (1 tbsp.)
15 ml (1 tbsp.)
3 – 5 ml (1/2 – 1 tsp.)
1.5 ml (1/4 tsp.)
1.5 ml (1/4 tsp.)
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 curry powder, salt and pepper. Stir into cooked rice. Sprinkle with almonds.
Serve immediately.
Makes 4 servings.
*To toast almonds, heat oven to 175ºC (350°F). Bake uncovered in ungreased,
shallow pan, about 10 minutes, stirring occasionally, until golden brown.
RICE PILAF
1/2
1/2
1
3 ml (1/2 tsp)
1.5 ml (1/4 tsp)
green pepper, small dice
red pepper, small dice
small onion, diced
thyme, dried
salt
pepper to taste
15 ml (1 tbsp.)
olive oil
2 measures or 375 ml
(1-1/2 cups)
long grain rice
4 measures or 750 ml
(3 cups)
chicken broth
Add olive oil to the rice bowl. Switch the Rice Cooker to ‘Cook’. Add green
and red pepper, onion, thyme, salt and pepper. Cook for 2 – 3 minutes. Add raw
rice and stir to mix ingredients. Add chicken broth. Cook as per directions in
the ‘How to Cook Rice’ section. NOTE: Do not leave rice on warm cycle longer
than 1 hour to keep flavours fresh.
Makes 6 – 8 servings
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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
sliced water chestnuts, drained
soy sauce
250 ml (1 cup)
30 ml (2 tbsp.)
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, mushrooms, Soya sauce and eggs. Cook over low heat 5 to 7 minutes,
stirring occasionally, until eggs are set.
Makes 5 or 6 servings
PAELLA
15 ml (1 tbsp.)
butter
2
onions, finely chopped
garlic, crushed
1 clove
125 ml (1/2 cup)
2
2
375 ml (1-1/2 cups)
225 g (1/2 lb.)
mushrooms, sliced
red peppers, diced
green peppers, diced
cooked chicken, diced
shrimps
4-1/4 measures or
750 ml (3 cups)
Pinch
long grain rice
saffron
5 ml (1 tsp.)
750 ml (3 cups)
salt
chicken broth
Heat butter in Rice Cooking Bowl. Add onions and garlic and cook until onions
are soft. Add mushrooms and cook 2 minutes longer.
Add all other ingredients. Cook, as directed, until switch goes to Keep Warm
cycle. Allow to stay in Keep Warm Cycle for about 15 minutes before serving.
Makes 6 servings
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STEAMED VEGETABLES
500 ml (2 cups)
broccoli, florets
2 medium
1
zucchini, cut into 2.5 cm (1”) pieces
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,
cut into 2.5 cm (1”) pieces
85 ml (1/3 cup)
3
1 medium
100 g (4 oz.)
500 ml (2 cups)
60 ml (1/4 cup)
30 ml (2 tbsp.)
sweet-and-sour sauce
green onions, cut into 2.5 cm (1”) pieces
green pepper, cut into 2.5 cm (1”) pieces
fresh Chinese pea pods
bean sprouts
sweet-and-sour sauce
sesame seeds, toasted*
Stir chicken and 85 ml (1/3 cup) sweet-and-sour sauce in a bowl until evenly
mixed. Cover and refrigerate 30 minutes.
Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain chicken; arrange in single layer in Basket. Top with onions, pepper and
pea pods. Cover and steam 14 minutes or until chicken is no longer pink
in center.
Toss chicken mixture, bean sprouts and 60 ml (1/4 cup) sweet-and-sour sauce
in serving bowl until evenly coated. Sprinkle with sesame seeds.
Makes 4 servings
*To toast sesame seeds, heat in ungreased skillet over medium heat about
2 minutes, stirring occasionally, until golden brown.
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LEMON SHRIMP
60 ml (1/4 cup)
60 ml (1/4 cup)
30 ml (2 tbsp.)
30 ml (2 tbsp.)
1.5 ml (1/4 tsp.)
675 g (1-1/2 lbs.)
125 ml (1/2 cup)
10 ml (2 tsp.)
Soya sauce
lemon juice
sugar
dry white wine
ground ginger
raw medium shrimps, peeled and deveined
water
cornstarch
water
10 ml (2 tsp.)
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) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain shrimps, reserving 125 ml (1/2 cup) marinade. Arrange shrimps in single
layer in Basket. Cover and steam 12 to 15 minutes or until shrimps are pink.
Mix reserved marinade and 125 ml (1/2 cup) water in 1-quart saucepan. Mix
cornstarch and 10 ml (2 tsp.) water; stir into marinade mixture. Heat to boiling
over medium heat, stirring constantly, and boil for 1 minute. Serve with shrimps
and if desired, hot cooked rice. Garnish with green onion tops if desired.
Makes 4 servings
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CHICKEN SOUP
15 ml (1 tbsp.)
vegetable oil
1
1
1
medium onion, cut in half
carrot, cut in half
celery stalk, cut in half
chicken breasts and/or legs, cut in pieces
salt
900 g (2 lbs.)
5 ml (1 tsp.)
1
bay leaf
3 ml (1/2 tsp.)
dried thyme
black pepper, to taste
carrot, diced
1
1
1
celery stalk with leaves, diced
onion, diced
30 ml (2 tbsp.)
250 ml (1 cup)
dried parsley
small pasta shells
Add oil to Rice Bowl. Switch the Rice Cooker to ‘Cook’. Add chicken pieces
and cook until outside has browned. (NOTE: Cook in 2 batches if necessary) Add
halved onion, carrot, celery stalk, salt, bay leaf and 2 litres/quarts of water.
Close cover and cook for approximately 30 minutes. Switch the Rice Cooker
to ‘Warm’ and use tongs to remove chicken from Bowl and set aside until cool
enough to handle.
Remove chicken and discard bones. Cut chicken into bite size pieces and set
aside. Use a slotted spoon and remove onion, carrot and celery used to make
broth. Discard.
Switch to ‘Cook’ and add diced onion, carrot, celery, parsley and thyme to
the broth. Close cover and cook for 3 – 4 minutes. Add chicken and pasta.
Cook for 5 minutes with the Cover open. NOTE: Do not close the Cover once
pasta has been added. Switch the Rice Cooker to ‘Warm’. Adjust salt and pepper.
Serve immediately or close Cover and leave on the ‘Warm’ cycle and soup will
remain hot until you are ready to serve. NOTE: Do not leave on the ‘Warm’
cycle for longerthan 1 hour or pasta will be mushy.
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TURKEY STEW WITH CORNMEAL DUMPLINGS
500 ml (2 cups)
1.2 L (5 cups)
5 ml (1 tsp.)
cooked turkey, cut in bite size pieces
chicken broth
dried thyme
3 ml (1/2 tsp.)
3 ml (1/2 tsp.)
onion powder
salt
ground black pepper, to taste
2
carrots, diced
1
2
1
celery rib, sliced
potatoes, large dice
onion, small dice
frozen peas
tomatoes, drained and diced
flour
250 ml (1 cup)
1 can
45 ml (3 tbsp.)
60 ml (1/4 cup)
cold water
Dumplings:
250 ml (1 cup)
180 ml (3/4 cup)
5 ml (1 tsp.)
flour
cornmeal
salt
8 ml (1-1/2 tsp.)
60 ml (1/4 cup)
180 ml (3/4 cup)
baking powder
butter, cold
milk
Add broth to Rice/Cooking Bowl and switch the Rice Cooker to ‘Cook’. Bring
broth to a boil and add carrots, potato, onion, celery, thyme, onion powder
and salt. Cook for 10 – 15 minutes or until vegetables are tender. Add the turkey,
peas and tomatoes. Switch the rice cooker to the ‘Warm’ cycle, close cover
and heat for 10 – 15 minutes.
Prepare dumplings by combining flour, cornmeal, baking powder and salt.
Cut in butter with a pastry cutter or pulse in a food processor. Add milk
to make a thick batter. If the mixture is too dry, add 15 – 30 ml (1 – 2 tbsp.
milk) half at a time.
Combine 45 ml (3 tbsp.) flour and 60 ml (4 tbsp.) water in a small bowl and mix
thoroughly. Add to stew and stir well. Use a tablespoon and drop dumplings
onto stew. ‘Cook’ for 10 minutes then switch the Rice Cooker to ‘Warm’ and
let simmer for 10 minutes longer until dumplings are cooked through.
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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 grounded 3-wire cord. The
extension cord should be arranged so that it will not drape over the counter
top or table top, where it can be pulled on by children or tripped over.
LIMITED WARRANTY
Salton Canada warrants that this appliance shall be free from defects in material and
workmanship for a period of one year from the date of purchase. During this
‘in-warranty’ period, defective products will be repaired or replaced at the discretion
of the retailer and/or Salton Canada. This warranty covers normal domestic usage
and does not cover damage which occurs in shipment or failure which results from
alteration, accident, misuse, abuse, glass breakage, neglect, commercial use or
improper maintenance.
A defective product should be returned to the original place of purchase within the
retailer’s stipulated return/exchange period*. If you are unable to have a defective
product replaced under warranty by the retailer, please check our website at
assistance by mail, e-mail, fax or telephone as listed below.
To ensure prompt ‘in-warranty’ service securely package and return the product to us
prepaid. Be sure to include the original proof of purchase and a description of the
defect along with your address and postal code.
For repairs not covered by the warranty, please contact us for assistance.
SALTON CANADA
Customer Service Department
81A Brunswick,
Dollard-des-Ormeaux,
Quebec, Canada H9B 2J5
E-mail: [email protected]
Fax: 514-685-8300
Tel: 514-685-3660 Ext.226
* Return/exchange policies at each retailer vary and may differ from the SALTON Canada 1 year limited
warranty period.
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