User Manual

E – 33
Sensor Rice Menu Menu Guide
R-1
Menu
Procedure
Menu
No.
Quantity
• Wash rice until water runs
clear.
• Place rice and w ater into a deep
casserole (about 2
) and soak
for 30 m ins (stir rice a few tim es
during soaking).
• Stir and cook with cover.
• After cooking, stir lightly and
stand for 5 mins with a cover.
• Wash rice until water runs
clear.
• Place rice and w ater into a deep
casserole (about 2
) and soak
for 30 m ins (stir rice a few tim es
during soaking).
• Stir and cook uncovered.
• After cooking, stir and stand.
• Wash rice until water runs
clear.
• Place rice and w ater into a deep
casserole (2
for 1 serve, 3 for
2 serves) and soak for 15 mins
(stir rice a few times during
soaking).
• Stir and cook uncovered.
• After cooking, stir and stand.
Congee
1-2 serves
1-2 serves
Rice
Serving (s) Rice Water
1 serve (1-2 persons) 150g 250ml
2 serves (3-5 persons) 300g 480ml
Serving (s) Rice Water
1 serve (1-2 persons) 50g 750ml
2 serves (3-5 persons) 80g 1400ml
Menu Variation
eg
★
Congee with Pallock Fish and Peanuts
Ingredients: 100g Pallock fish (fried; chopped)
(3-5 persons) 50g Peanuts
1 slice Salted Turnip (chopped)
3 Spring onions (chopped)
NOTE The ingredients can be added just
after finish, with Salted Turnip and
Spring onions as garnish and sprinkles on top.
★
Congee with salted pork and preserved duck eggs
Ingredients: approx. 230g (
1
/2 lb) lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE The ingredients can be added 10 min.
before finish.
Porridge
1-2 serves
Serving (s) Rice Water
1 serve (1-2 persons) 70g 700ml
2 serves (3-5 persons) 140g 1400ml
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish or 10 mins
before finish.
eg
★
Chicken porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons) Spring Onion (cut 3cm long)
★
Fish porridge : 250g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
NOTE Water temperature should be about 20°C at initial cooking.
R-3
R-2