Sunbeam Rice Cooker RC2300 User Manual

Rice Perfect  
Instruction/Recipe Booklet  
This book covers the use and care of the following Sunbeam Rice Cookers:  
RC4700 Rice Perfect 10 – 10 cup Rice Cooker  
RC2610 Rice Perfect 8 – 8 cup Rice Cooker  
RC2300 Rice Perfect 5 – 5 cup Rice Cooker  
Please read these instructions carefully  
and retain for future reference.  
Product featured - RC4700  
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Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR RICE  
PERFECT.  
• Use your rice cooker at least 200mm away  
from walls and curtains.  
• Do not operate the rice cooker on an  
inclined surface. Use a flat level surface.  
• Do not use your rice cooker in confined  
spaces.  
• Do not move or cover the rice cooker whilst  
in operation. Unplug before moving.  
• Remove the power cord before cleaning the  
rice cooker.  
• Do not immerse the heating vessel of the  
rice cooker in water or any other liquid.  
• After cleaning ensure that the cord inlet area  
is completely dry before using again.  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug – do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Never leave an appliance unattended while  
in use.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
number 1800 025 059 (AUSTRALIA) or 09 912 0747 (NEW ZEALAND).  
Ensure the above safety precautions are understood.  
1
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Features of your Rice Perfect 10  
– RC4700  
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 10  
to the table.  
Keep Warm Light.  
Illuminates to indicate that your Rice Perfect  
10 cup is in the KEEP WARM mode.  
Cook Light.  
Illuminates to indicate that your Rice Perfect  
10 cup is in the COOK mode.  
Automatic Control.  
Depress the lever to commence the COOK mode.  
The control automatically switches to KEEP  
WARM mode when the rice is cooked.  
Keep Warm Function.  
Keeps your rice warm until you are ready  
to serve it.  
10 Cup Capacity (20 cups cooked rice).  
Prepare from 2 to 10 cups of uncooked rice at  
any time. As a guide the 10 cup capacity will  
feed approximately 16-18 people.  
2
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Twin Stainless Steel Steaming Trays.  
Convenient steaming trays 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
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Features of your Rice Perfect 8  
– RC2610  
Steaming Tray.  
Convenient steaming tray allows you to retain  
colour, vitamins and minerals of your food.  
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  
8 cup is in the KEEP WARM mode.  
Cook Light.  
Illuminates to indicate that your Rice Perfect  
8 cup is in the COOK mode.  
Automatic Control.  
Depress the lever to commence the COOK mode.  
The control automatically switches to KEEP  
WARM mode when the rice is cooked.  
Keep Warm Function.  
Keeps your rice warm until you are ready  
to serve it.  
8 Cup Capacity (16 cups cooked rice).  
Prepare from 2 to 8 cups of uncooked rice at any  
time. As a guide the 8 cup capacity will feed  
approximately 14-16 people.  
4
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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  
8 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
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Features of your Rice Perfect 5  
– RC2300  
Non-stick Removable Cooking Bowl.  
Lightweight pan distributes heat evenly for  
perfectly cooked rice every time. The non-stick  
bowl 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 KEEP  
WARM mode when the rice is cooked.  
Keep Warm Function.  
Keeps your rice warm until you are ready  
to serve it.  
5 Cup Capacity (10 cups cooked rice).  
Prepare from 1 to 5 cups of uncooked rice  
at any time. As a guide the 5 cup capacity will  
feed approximately 8-10 people.  
6
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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.  
7
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Using your Rice Perfect  
1. Before using your Rice Perfect for the  
first time wash the cooking pan, lid,  
measuring cup and serving spoon in  
warm soapy water. Rinse and dry  
thoroughly.  
7. Insert the plug into a 230-240 volt AC  
power outlet and turn the power on. (The  
“KEEP WARM” light will illuminate).  
8. Depress the automatic control lever to  
“COOK”, to begin the cooking cycle.  
The “COOK” light will illuminate.  
9. When cooking is complete, your Rice  
Perfect will automatically switch to  
“KEEP WARM” mode and the “KEEP  
WARM” light will illuminate.  
10.Allow rice to stand in the “KEEP WARM”  
mode for 5-10 minutes for small  
2. Using the measuring cup provided,  
measure out the required quantity of rice.  
NOTE:  
1 level cup measure = 180mls.  
1 cup of uncooked rice = 2 cup  
of cooked rice (approximately).  
3. Using a sieve, wash rice thoroughly under  
cold water before cooking. This removes  
excess starch which helps to achieve  
fluffier rice. Make sure water runs clear  
before use.  
quantities and approximately 10-15  
minutes for larger quantities, with the lid  
on. DO NOT use metal utensils as these  
will scratch the non-stick coating. A  
plastic spoon is supplied.  
NOTE: A fine mesh sieve is the most  
effective way to wash the rice. Run water  
through rice until water runs clear not  
milky.  
11.The “KEEP WARM” cycle will continue  
until the power is switched off. If keeping  
the rice warm, stir, then replace lid. Rice  
can be kept warm in the Rice Perfect for  
up to 2 hours. After two hours rice should  
be refrigerated for storage, if required.  
4. Ensuring that the exterior of the cooking  
pan is clean and dry, place it inside the  
heating vessel.  
NOTE: During operating – do not remove  
the lid as this may affect cooking results.  
Do not interfere with the automatic  
control lever. Do not keep rice in the  
cooker for extended periods of time on  
“KEEP WARM” mode as the rice  
5. Place the washed rice in the removable  
pan. Add cold water to the cup level  
indicated on the inside of the removable  
pan or quantity of water specified. See  
cooking charts on pages 11, 12 and 13.  
6. Replace the lid.  
becomes dry and the quality deteriorates.  
8
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Care and cleaning  
After using your Rice Perfect, turn the power  
off and remove the cord from the power  
outlet.  
The lid, removable pan, measuring cup and  
serving spoon should be washed in warm  
water using a mild detergent. DO NOT use  
harsh abrasives to clean the removable  
cooking pan as these will damage the non-  
stick coating. The exterior of the cooking  
vessel can be wiped over with a damp cloth.  
DO NOT place any part of your Rice Perfect in  
a dishwasher. The hot water temperatures  
and harsh detergents may warp or stain the  
parts.  
CAUTION: Never use any chemical, steel wool,  
harsh abrasive cleaners, thinners or chemical  
dust cloths to clean any part of your Rice  
Perfect.  
WARNING: Do not allow water to enter the  
inside of the heating vessel as this may  
cause electrocution.  
CAUTION: Never immerse the heating vessel  
in water.  
9
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Tips for cooking rice  
– Results may vary depending on type of rice  
used.  
– For fluffier rice, add a little extra water and  
for firmer rice, add a little less water.  
– Should you happen to add too much extra  
water, the excess water may overflow  
during cooking. Sometimes it is a good  
idea to cook the rice with the  
– Cup measure provided equals  
approximately 135g of rice. If you  
misplace the measuring cup provided  
please refer to the quantities using a  
metric cup in the table(s) following. Please  
note that cooking times may vary due to  
slight differences between the cup  
provided and a metric cup.  
recommended quantity of water first and  
then if the rice is still crunchy, a little  
extra water can be stirred through and the  
‘COOK’ lever activated again.  
10  
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Cooking Chart – Rice Perfect 10 cup  
(RC4700)  
Using Cup Provided  
(uncooked rice qty)  
Conversion to  
Metric Measure  
(uncooked rice qty)  
Fill to Water  
Level Indicator  
Approximate  
Cooking Time  
(minutes)  
WHITE RICE  
1
3
2
1 / cups (265g)  
2
3
13  
15  
17  
19  
21  
23  
24  
26  
28  
3
2cups (400g)  
2
3
4
2 / cups (530g)  
4
1
3
5
3 / cups (665g)  
5
6
4cups (800g)  
6
2
3
7
4 / cups (930g)  
7
1
3
8
5 / cups (1065g)  
8
9
6cups (1200g)  
9
2
3
10  
6 / cups (1330g)  
10  
BROWN RICE  
3
4
2cups (400g)  
3
4
25  
29  
33  
34  
38  
42  
44  
48  
2
3
2 / cups (530g)  
1
3
5
3 / cups (665g)  
5
6
4cups (800g)  
6
2
3
7
4 / cups (930g)  
7
1
3
8
5 / cups (1065g)  
8
9
6cups (1200g)  
9
2
3
10  
6 / cups (1330g)  
10  
11  
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Cooking Chart – Rice Perfect 8 cup  
(RC2610)  
Using Cup Provided  
(uncooked rice qty)  
Conversion to  
Metric Measure  
(uncooked rice qty)  
Fill to Water  
Level Indicator  
Approximate  
Cooking Time  
(minutes)  
WHITE RICE  
1
3
2
1 / cups (265g)  
2
3
4
5
6
7
8
15  
18  
21  
23  
26  
28  
30  
3
2cups (400g)  
2
3
4
2 / cups (530g)  
1
3
5
3 / cups (665g)  
6
4cups (800g)  
2
3
7
4 / cups (930g)  
1
3
8
5 / cups (1065g)  
BROWN RICE  
1
3
2
3
4
5
6
7
8
1 / cups (265g)  
2
3
4
5
6
7
8
25  
29  
34  
36  
41  
43  
47  
2cups (400g)  
2
3
2 / cups (530g)  
1
3
3 / cups (665g)  
4cups (800g)  
2
3
4 / cups (930g)  
1
3
5 / cups (1065g)  
12  
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Cooking Chart – Rice Perfect 5 cup  
(RC2300)  
Using Cup Provided  
(uncooked rice qty)  
Conversion to  
Metric Measure  
(uncooked rice qty)  
Fill to Water  
Level Indicator  
Approximate  
Cooking Time  
(minutes)  
WHITE RICE  
2
3
1
/ cups (130g)  
1
2
3
4
5
15  
18  
24  
27  
31  
1
3
2
1 / cups (265g)  
3
2cups (530g)  
2
3
4
2 / cups (665g)  
1
3
5
3 / cups (800g)  
BROWN RICE  
1
3
2
3
4
5
1 / cups (265g)  
2
3
4
5
29  
36  
38  
43  
2cups (530g)  
2
3
2 / cups (665g)  
1
3
3 / cups (800g)  
13  
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Recipes  
NOTE: Ensure rice has been thoroughly  
washed under cold water before cooking to  
prevent rice grains from sticking to pan.  
Tasty Rice Rissoles  
Makes approx 10  
2 tablespoons (40 grams) butter or oil  
1 onion, finely chopped  
1
2
/
teaspoon curry powder  
Coconut Rice  
4 cups Jasmine rice  
400ml coconut cream or lite coconut milk  
600ml water  
1 tbsp sugar (optional)  
2 lime leaves (optional)  
2 cups brown rice, cooked in Rice Perfect  
1 zucchini, grated  
1 carrot, grated  
1
4
/
cup finely chopped parsley  
200g pumpkin, cooked, drained  
well and mashed  
Place all ingredients in the removable pan  
and mix well. Cook with lid on. Allow 10  
minutes on warm function after cooking.  
1
2
/
/
/
cup unprocessed bran  
teaspoon ground sage  
teaspoon ground cumin seeds  
1
1
4
4
Approx. time 30 minutes.  
2 eggs, lightly beaten  
Savoury Rice  
Use chicken or beef stock in place of water  
to cook rice.  
2 tablespoons mayonnaise  
1
4
/ cup peanut butter  
breadcrumbs for coating  
oil for shallow frying  
Spicy Rice  
Cook saffron rice as directed above, and add  
1.Melt butter or margarine in a pan. Lightly  
sauté onion and curry powder. Transfer to a  
large bowl. Add rice, zucchini, carrot,  
parsley, pumpkin, sage and cumin; mix  
well.  
1
1
2
2
/
teaspoon curry powder, / teaspoon  
chinese 5 spice powder. After cooking stir  
1
2
through / cup sultanas, for every 2 cups of  
rice.  
2.Combine eggs, mayonnaise and peanut  
butter, mix well. Add rice and vegetable  
mixture; mix until combined.  
3.Shape mixture into approximately 10  
rissoles. Coat in breadcrumbs.  
4.Heat oil in frypan on high heat.  
Fry rissoles until golden brown.  
Serve with salad.  
14  
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Recipes continued  
Fried Rice  
1 tablespoon (20g) butter or oil  
3 eggs, lightly beaten  
Serves 6-8  
1. In a large frying pan heat half the oil and  
butter; add onions and garlic and cook until  
the onions are tender. Add the rice and stir  
through to coat the rice with the onion  
mixture.  
1 clove garlic, peeled and finely chopped  
1
2
/
tablespoon grated fresh ginger  
1 red capsicum, chopped into 1.5cm pieces  
4 rashers bacon, roughly chopped  
4 green onions, sliced  
2. Add the wine and cook, stirring, until most of  
the liquid has absorbed. Transfer mixture to  
the Rice Perfect cooking pan. Add the hot  
chicken stock and stir through. Making sure  
that the exterior of the pan is dry; place into  
heating vessel.  
1 x 225g can pineapple pieces, drained  
1
2
/
cup frozen peas  
4 cups white rice, cooked in Rice Perfect  
1 tablespoon soy sauce  
3. Replace the lid.  
4. Depress the automatic control lever to  
“COOK”.  
5. When cooking is complete, the lever will  
automatically switch to the “KEEP WARM”  
mode. Leave the rice in the cooker for 10  
minutes at this stage. DO NOT REMOVE LID.  
1.Melt butter in a frypan on high heat. Add eggs  
to pan fry as for an omelette. Remove from  
pan place on a plate, cover in foil set aside.  
2.Lightly sauté garlic, ginger, capsicum and  
bacon. Add onions, pineapple and peas  
and cook for approximately 2 minutes.  
6. Meanwhile heat the remaining oil and butter  
in a frying pan and cook, stirring until the  
mushrooms are tender; drain any excess  
liquid.  
7. After the rice has been in the “KEEP WARM”  
mode for 10 minutes, open the lid. Stir  
through the mushrooms, parmesan and  
parsley. Season to taste with black pepper.  
3.Add rice and chopped egg to frypan. Gently  
toss to combine. Add soy sauce and mix  
thoroughly. Heat through before serving.  
Creamy Mushroom Risotto  
Serves 4-6  
(Suitable for models RC4700 and RC2610)  
2 tablespoons olive oil  
80g butter  
1 onion, chopped finely  
1 clove garlic, crushed  
8. Serve immediately.  
2 cups (metric) uncooked Arborio rice  
1 cup dry white wine  
1 litre chicken stock, hot  
200g Swiss brown mushrooms, sliced  
150g button mushrooms, sliced  
1
2
/
/
cup grated parmesan  
cup chopped fresh parsley  
1
4
Freshly ground black pepper  
15  
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Recipes continued  
Pine Nut & Rice Stuffing for Turkey  
Pilau  
Serves 6  
3.5kg turkey  
1 tablespoon butter or oil  
3 onions, peeled and finely chopped  
2 cups brown rice, cooked in Rice Perfect  
1 tablespoon (20 grams) butter or margarine  
2 small onions, peeled and finely chopped  
2 green onions, finely sliced  
2 cups uncooked white rice, long grain  
1 x 440g can corn kernels, drained  
250g dried apricots, roughly chopped  
1
1 red capsicum, seeds removed and cut into  
2
1 / cups pine nuts, roughly chopped  
thin strips  
2 tablespoons brandy or wine  
1
2
2 / cups (625ml) chicken or vegetable stock  
1.Heat butter or margarine in a pan and  
lightly sauté onions.  
2.Combine with remaining ingredients. Place  
1.Melt butter or margarine in a pan and  
sauté onions until tender.  
2.Add onions, rice, corn and capsicum.  
Cook for 2-3 minutes, stirring to coat rice.  
stuffing into cavity of turkey and truss.  
1
2
Bake for approximately 2-2 / hours at  
180°c.  
3.Transfer rice mixture to Rice Perfect.  
Pour stock over rice.  
4.Cover and depress lever to “COOK”. Allow  
to stand for 10 minutes. Serve hot.  
Bacon and Pineapple Stuffing for Chicken  
No. 16 chicken  
1 cup white or brown rice, cooked in Rice  
Perfect  
1
3
/
cup crushed pineapple, well drained  
2 rashers bacon, rind removed and roughly  
chopped  
4 green onions, chopped  
1 egg  
1 teaspoon mixed herbs  
1.Combine all ingredients. Place into cavity  
of chicken and truss.  
2.Bake for approximately 1 hour and 20  
minutes, or until cooked. Baste chicken  
with juices throughout baking.  
16  
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Recipes continued  
Summer Rice Salad  
Peachy Rice Crumble  
2 cups brown rice, cooked in Rice Perfect  
2 cups white rice, cooked in Rice Perfect  
1 x 825g can sliced peaches, drained  
1 x 450g can pineapple pieces in natural  
1
3
4
4
juice, reserving / cup juice for dressing  
/
cup sultanas  
1 carrot, grated  
1 zucchini, sliced  
1 cup orange juice  
1
4
/
cup honey  
1 small red capsicum, cut into 1.5cm pieces  
1
2
/ cup cashews, toasted and chopped  
Topping  
1
2
/ cup sultanas  
80g butter or margarine melted  
1
2
/
cup wholemeal flour  
Dressing  
1 cup rolled oats  
1
1
2
4
/
/
/
cup white wine vinegar  
cup honey  
cup pineapple juice  
/
/
/
/
/
cup coconut  
1
1
1
1
1
1
4
4
2
4
4
3
cup brown sugar, firmly packed  
teaspoon cinnamon  
teaspoon mixed spice  
cup slivered almonds  
2 tbsp grated ginger  
1
4
/
cup coriander leaf, chopped  
1.Place salad ingredients into large bowl.  
2.Combine the dressing ingredients in a  
bowl.  
3.Pour dressing over salad and toss well.  
Sprinkle with extra coriander to serve.  
1.Pre-heat oven to 180°C. Grease a 23cm  
round oven proof dish.  
2.Spread rice over base of prepared dish.  
Arrange peaches and sultanas on top of  
rice.  
3.Combine orange juice and honey in a  
saucepan. Gently heat, stirring until well  
combined. Pour over rice and fruit.  
4.Combine all topping ingredients into a  
bowl. Spread evenly over rice and fruit.  
5.Bake for approximately 30 minutes. Serve  
with custard or ice cream.  
17  
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Recipes continued  
Rum and Raisin Rice Custard  
3 eggs, lightly beaten  
1
2
/ cup sugar  
3 cups hot milk  
1 cup raisins or sultanas  
2 teaspoons rum essence  
2 cups white rice, cooked in Rice Perfect  
1.Pre-heat oven to 180°C. Grease a 4-5 cup  
oven proof dish.  
2.Combine eggs and sugar. Gradually add  
hot milk, stirring constantly until  
combined.  
3.Stir in raisins or sultanas, essence and  
rice. Pour mixture into prepared dish.  
4.Place dish in a pan of hot water and bake  
for approximately 1 hour and 15 minutes,  
or until custard has set.  
NOTE: Custard is set when knife is inserted  
in the centre and comes out clean.  
18  
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Sushi  
You will find it a pleasure to be able to make  
your very own sushi with these simple steps.  
You will need to use Japanese style sushi rice  
which is a type of short grain rice and is  
readily available at good supermarkets.  
The cup measurement below is using the  
cup provided with your product.  
5. When cooking is complete, the lever will  
automatically switch to the “KEEP  
WARM” mode. Leave the rice in the  
cooker for 10 minutes at this stage. DO  
NOT REMOVE LID.  
6. Combine sushi vinegar ingredients  
together; mix well until the sugar  
dissolves.  
Sushi rice  
7. Spread the rice into a large flat bottomed  
wooden or plastic bowl or container.  
Using the rice spoon provided, gently  
slice through the rice removing any  
lumps; at the same time gradually pour  
over sushi vinegar.  
3 cups sushi rice  
3 cups water  
Sushi Vinegar  
1
3
/ cup rice vinegar  
2
1
2 / tablespoons sugar  
1
4
/ teaspoon salt  
8. Use either an electric fan on low or a  
hand fan; fan the rice until it is almost  
cool. Continue to gently slice through the  
rice but don’t stir as this will break up  
the rice grains.  
1. Place rice in a fine sieve and wash until  
the water runs clear. Drain for at least 10  
minutes.  
2. Place rice in cooking pan. Add 3 cups of  
water or fill water to number 3 on the  
cooking bowl. Making sure that the  
exterior of the pan is dry, place into  
heating vessel.  
9. Place a clean damp cloth over the rice to  
prevent it from drying out while making  
sushi. Rice should be used as soon as  
possible.  
10.Do not put rice in the refrigerator as it  
will be too hard.  
3. Replace the lid.  
4. Depress the automatic control lever to  
“COOK”.  
Makes approximately 9 cups of cooked sushi  
rice.  
19  
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Making Sushi  
Before you make sushi you will need to  
purchase a bamboo mat for rolling your  
sushi. For best result lightly dampen your  
mat before using.  
a 3cm strip at the top of the seaweed  
uncovered. This will help seal the roll after  
rolling.  
4.If using wasabi paste, smear a very small  
amount across the centre of the rice. Place  
your choice of ingredients in a row over the  
wasabi, making sure that the ingredients  
go to both ends. Don’t overfill as the  
sushi will be too difficult to roll. About 4-5  
ingredients per roll is suitable.  
6 sheets toasted seaweed (nori)  
Small bowl of cold water with 2 teaspoons  
rice vinegar  
Ready make wasabi paste  
Japanese soy sauce to serve  
Selection of ingredients listed below for 6 large  
rolls:  
1cm strips sashimi grade tuna or salmon  
Cooked prawns, shelled, deveined, halved  
lengthways  
5.Starting with the edge closest to you, pick  
up the mat with your thumb and  
forefingers and using your remaining  
fingers hold the filling in place while you  
start to roll away from you.  
Cooked crabmeat  
6.Roll forward gently but firmly. Moving the  
bamboo mat out of the way as you roll. Dip  
finger in water and slightly wet over the  
uncovered seaweed. Finish rolling, lightly  
press to shape. Unroll mat.  
Pickled daikon, sliced thinly  
Lebanese cucumbers, seeds removed sliced thinly  
Avocado, sliced thinly  
Green onions, sliced into strips lengthways  
Snow pea sprouts  
Japanese mayonnaise  
Pink picked ginger  
7.Place roll onto cutting board and using a  
very sharp knife cut into eight pieces.  
1.Place a sheet of seaweed, shiny side down  
onto the dampened bamboo mat.  
8.Repeat with remaining rice, seaweed and  
fillings.  
2.Dip your fingers into the water and scoop  
9.Serve with extra wasabi and Japanese soy  
sauce.  
1
6
approximately / of the rice onto the centre  
of the seaweed.  
Makes 6 large rolls (48 pieces)  
3.Gently spread the rice over the seaweed  
without pushing down, leave approximately  
Step 1  
Step 2  
Step 3  
Step 4  
20  
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Steaming Vegetables  
For best results when steaming vegetables:  
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.  
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.  
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be  
slightly firm.  
4. Frozen vegetables should be defrosted before steaming.  
VEGETABLE  
QUANTITY  
MINIMUM  
APPROXIMATE  
COOKING TIME  
(minutes)  
WATER  
(1 metric cup = 250ml)  
1
2
Asparagus  
Beans  
Beetroot  
Bok Choy  
Broccoli  
Brussel Sprouts  
1 bunch (approx. 250g)  
/
/
6-8  
8-10  
20-30  
6-8  
10  
10  
1
g
2
250 cut or whole  
g
250 whole  
2
1
g
2
250  
/
/
/
1
g
2
350  
1
g
2
250  
1
g
g
2
Butternut Pumpkin 250 cut into 3cm pcs  
Cabbage  
1 /  
15-20  
12  
250 coarsley shredded  
1
g
g
Carrots  
250 cut into 3cm pieces  
250  
1
15-20  
10  
20-25  
5
1
2
Cauliflower  
Corn on the cob  
English Spinach  
Snowpeas  
Button squash  
Peas  
/
g
500 whole cob  
1
1
g
2
250 trimmed  
/
/
/
/
1
g
2
250 whole  
5-7  
1
g
2
250 whole  
8-12  
12-15  
8
1
g
2
250 shelled  
1
g
2
Zucchini  
250 sliced  
/
Potatoes  
1.Chats  
2.Red or White  
3.Red or White  
4.Sweet  
1
2
500g whole  
1 /  
20-24  
30-36  
15-20  
12-17  
1
2
600g - 800g whole  
500g 3cm pieces  
2 /  
1
2
1 /  
g
500 3cm pieces  
1
FROZEN VEGETABLES  
*Must be defrosted first.  
1
12-16  
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed  
vegetables, peas.  
21  
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Steaming Fish and Seafood  
For best results when steaming fish and seafood:  
1. Place fish in the steamer tray.  
2. Add lemon wedges, herbs, spices and seasoning before steaming.  
3. Add butter or oils after steaming if desired.  
4. Fish is cooked when it flakes easily with a fork.  
MINIMUM  
WATER  
(1 cup = 250ml)  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
Clams and pippies 500g  
FISH  
1
5-8  
Steam until just open.  
1.fillet  
500g  
1
1
12  
Before cooking brush  
2.steak  
500g – 2cm thick  
12-18  
lightly with oil & season.  
Mussels  
500g in the shell  
1
8-12  
12  
Steam until just open.  
Steam until just pink.  
Prawns (green)  
500g medium in shell  
1
22  
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Steaming Poultry  
For best results when steaming poultry:  
1. Select pieces of a similar size for even cooking.  
2. Cook meat on a single layer.  
3. Remove all fat and skin.  
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.  
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run  
clear it is cooked through.  
6. Cooking will vary depending on the size of the pieces.  
MINIMUM  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
WATER  
(1 cup = 250ml)  
1
2
Breast fillet  
500g  
1 /  
12-14  
Place the thickest part  
towards the outside of the  
basket and season.  
1
2
Pieces – bone in  
500g (approx. 4)  
1 /  
15-25  
Place the thickest part  
towards the outside of the  
basket and season.  
23  
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Notes  
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‘Sunbeam’, and ‘Rice Perfect’ are registered trademarks of  
Sunbeam Corporation.  
Made in China. Due to minor changes in design or  
otherwise, the product may differ from the one shown  
in this leaflet. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2003.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
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Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2003.  
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