Farberware Rice Cooker FSRC100 User Manual
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COOKING RICE GENERAL INFORMATION Rice is grown on marshy land that floods easily. It does not need to be milled or ground; only the outer husks must be removed, leaving behind what is known as brown or whole rice, the most nutritious of rices. Information has recently been published about more healthful ways to eat, by consuming less fat, less protein and more complex carbohydrates in our diets. Because brown rice is about 8% protein, 87% carbohydrates and almost no fat, it is a perfect ingredient in a healthful diet. Because rice is a valuable source of carbohydrates, it is starchy by nature. To obtain fluffier, less starchy rice, you can rinse the rice before cooking. But by rinsing or soaking the rice, you lose some of the vitamins, which are water soluble. Therefore, rinsing or soaking rice is not recommended because of the nutrient loss. TYPES OF RICE Brown Rice - Contains more vitamin B complex, iron and calcium and takes longer to cook (about 50 minutes) than white rice. Its flavor is nutty and its texture is chewy. (See Cooking Chart on page 11.) White Rice- Includes several kinds of white rice, most of which can be prepared in your FARBERWARE ® Automatic Rice Cooker. (See Cooking Chart on page 11.) Long-Grain Rice - Less starchy than short-grain rice, so it separates into individual grains more than short-grain rice. Short-Grain Rice- More moist and tender than long-grain rice. It has a softer texture and starchier flavor. White rice will take about 20-25 minutes to cook, (brown rice approximately 50 minutes). When rice is done, the FARBERWARE ® Automatic Rice Cooker will automatically go into the WARM Mode and the AMBER ON/WARMLight will go on. Allow rice to stand on WARMfor 10 to 15 minutes to ensure fluffy rice. You can keep cooked rice on the WARMsetting for several hours without the taste of the rice being affected. Do not remove Cover until ready to serve. The Inner Pot remains very hot after cooking or keeping warm. Use a pot holder when handling. 10
LONG GRAIN BROWN RICE COOKING CHART Allow about 50 minutes to cook brown rice. The FARBERWARE® Automatic Rice Cooker automatically switches from COOKmode (RED Light) to WARMmode (AMBER Light) when all the liquid evaporates from the Inner Pot. However, for fluffy rice, allow rice to stand for approximately 10 minutes, covered, on WARM before serving. Note: Always place rice in Inner Pot before adding water. Amount of Raw Rice Water Level Approx. Number of 1/2 cup servings 2 FARBERWARE®Cups to 4 - cup line 8 3 FARBERWARE ®Cups to 5 - cup line 12 4 FARBERWARE ®Cups to 6 - cup line 16 5 FARBERWARE ®Cups to 7- cup line 20 6 FARBERWARE ®Cups to 8 - cup line 24 7 FARBERWARE ®Cups to 9 - cup line 28 8 FARBERWARE ®Cups to 10 - cup line 32 LONG-GRAIN WHITE RICE COOKING CHART Allow about 25 minutes to cook white rice. The FARBERWARE® Automatic Rice Cooker automatically switches from COOKmode (RED Light) to WARMmode (AMBER Light) when all the liquid evaporates from the Inner Pot. However, for fluffy rice, allow rice to stand for approximately 15 minutes, covered, on WARM before serving. Amount of Raw Rice Water Level Approx. Number of 1/2 cup servings 2 FARBERWARE®Cups to 2- cup line 8 4 FARBERWARE ®Cups to 4- cup line 16 6 FARBERWARE ®Cups to 6- cup line 28 8 FARBERWARE ®Cups to 8- cup line 36 10 FARBERWARE ®Cups to 10 - cup line 48 11
COOKING LEGUMES AND GRAINS GENERAL INFORMATION High-protein, high-fiber meatless dishes of legumes and grains can be very satisfying and very delicious. COOKING INSTRUCTIONS Measure legumes or grain with the FARBERWARE® Automatic Rice Cooker Measuring Cup, and pour into the Inner Pot. Fill Inner Pot with water to desired cup line. Cover. Plug Power Cord into a 120V AC electrical outlet. The AMBER ON/WARMLight will go on. Push Lever down to begin COOKmode. The RED COOKLight will illuminate. Legumes and grains tend to foam while cooking. To help minimize foaming, stir after cooking one hour. If any liquid remains at the end of the recommended cooking time, switch to WARMmode and let stand until liquid is absorbed. For added flavor, substitute broth for water. Do not allow the Automatic Rice Cooker to boil dry. LEGUMES AND GRAINS COOKING CHART Legume/Grain Amount Water Cook Time Baby Limas 1 FARBERWARE ®cup to 8-cup line 2 - 2-1/4 hrs. Barley 1 FARBERWARE ®cup to 6-cup line 50 - 60 min. Great Northern 1 FARBERWARE ®cup to 7-cup line 1 hr. 50 min. - 2 hrs. Kasha 1 FARBERWARE ®cup to 2-cup line 10-12 min. Lentils 1 FARBERWARE ®cup to 5-cup line 50 - 60 min. Navy Beans 1 FARBERWARE ®cup to 8-cup line 1 hr. 50 min. - 2 hrs. Split Peas 1 FARBERWARE ®cup to 5-cup line 50 - 60 min. 12
CARE AND MAINTENANCE USER MAINTENANCE INFORMATION This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician. Always remember to unplug the unit from the wall outlet when not in use and before cleaning. CLEANING INSTRUCTIONS •PLEASE NOTE:It is normal to have a brown ‘rice crust’ coating the bottom layer of the Inner Pot when the rice has finished cooking and steaming. • This appliance should be cleaned after every use. Unplug the unit from the wall outlet. NEVER immerse Main Housing or Power Cord in water. Allow the unit to cool before cleaning. • Let the Rice Cooker cool. Fill Inner Pot with warm water and allow to sit for a while. Wash in warm, soapy water with a sponge and dry thoroughly with a cloth. • The Wire Steaming Rack, Glass Lid, FARBERWARE ®Measuring Cup and Rice Paddle may also be washed in warm, soapy water. CAUTION: Handle the Glass Lid with extreme care, as it may become slippery when wet. • Do not wash Inner Pot or Wire Steaming Rack in dishwasher. • The Main Housing can be wiped clean with a soft, slightly damp cloth or sponge. •NEVER POUR LIQUID INTO THE MAIN HOUSING OR IMMERSE IT IN WATER. 13
OTHER SUGGESTIONS FOR USE AND CARE • Be careful not to dent the Inner Pot, especially the bottom of it. To work properly and produce the best cooking results, the Inner Pot must fit snugly on top of the thermostat. • Don’t let loose rice or other food particles fall into the bottom of the Main Housing because they might prevent the thermostat from fitting tightly against the bottom of the Inner Pot. • Use the plastic Rice Paddle or a wooden spoon to stir and remove food from the Inner Pot. Don’t use any metal utensils. • Never use abrasive cleansers or scouring pads because they can damage the finish of both the Inner Pot and Main Housing. STORING INSTRUCTIONS Unplug the unit from the wall outlet and clean all parts. Be sure all parts are dry before storing. Store appliance in its box or in a clean, dry place. Never store it while it is hot, wet or still plugged in. Never wrap Power Cord around the appliance. To avoid damage to the Inner Pot or Glass Lid, wrap a soft cloth around the Lid and store it upside down over the Inner Pot. 14 CARE AND MAINTENANCE (Continued)
WHY RICE & WHOLE GRAINS? Grains (including rice) are finally getting the attention they deserve as they move into the nutritional spotlight. The new USDA dietary recommendations highlight grains and legumes as an essential part of a healthy, whole foods diet. With their impressive fiber, complex carbohydrates and protein profiles, they are, without a doubt, some of Mother Nature’s most perfect foods. Grains are the edible portion of cereal plants. The grain or kernel is technically a complete fruit and houses most of its nutritional value. In addition to their high fiber content, grains are an excellent source of B vitamins and many minerals, including magnesium, iron, zinc, potassium and selenium. The germ oils found in the germ layers of whole grains contain vitamin E, an important antioxidant. Whole grains that are best served alone or as complements to main dishes include: wheat, rice, rye, quinoa, barley and oats just to name a few. Breads, crackers, pastas and cereals are products made from grains that have been ground into flours. Only flours labeled as whole grain contain the bran and germ portion of the grain. If the label just lists flour even if the flour is labeled as enriched or wheat flour, the nutrient-rich bran and germ portion of the grain have usually been removed. 15
GRAIN GLOSSARY Riceis a staple food in many countries. Although long-grain rice is consumed more than any other rice around the world, it is inferior to brown rice in both taste and nutrition. Brown rice is not only more complete nutritionally, it has a wonderful nutty aroma and flavor. Polished rice (white) has been bleached, cleaned, pearled (polished with talc), then often oiled and coated. This refining process causes the loss of its hull, bran and germ, which are removed from the grain (along with most of its nutrients) leaving only the starchy endosperm. As white rice is rather bland when eaten by itself, it is usually served under steamed or sauteed vegetables and topped with a flavorful sauce, such as curry or peanut. Long grain brown ricecontains fiber and the nutrient-rich bran and germ, as well as the starchy endosperm. In addition to being more flavorful, brown rice digests more slowly, which provides energy over a longer period of time. Brown rice is a satisfying meal companion and can even serve as the main focus for a meal. While not as high in protein as wheat and some other grains (10 percent), the high quality protein in brown rice is easily utilized by the body. Brown rice is also a good source of the B vitamins and serval minerals, including magnesium, potassium, zinc, iron, and selenium. Wheat berriesare simply the wheat kernel with the hull removed. They can be prepared as you would brown rice, though soaking overnight will speed up cooking time. Their mild and pleasant flavor lends itself well to warm dishes as well as cold salads. Barley has a chewy, hearty texture and is delicious combined with long or short grain brown rice. A versatile grain with a pasta-like consistency, barley is frequently used in soups. Barley contains 10 to 15 percent protein, is a good source of many B vitamins and contains healthy amounts of magnesium, calcium, iron and potassium. Oats,in the old-fashioned rolled style, make a stick-to-your-ribs meal any time of the day. Add cinnamon and apple pieces or dried fruit before cooking for ready-to-eat convenience. Oats are about 10 to 15 percent protein and provide cholesterol-lowering fiber along with B vitamins. Because quick oats have been partially processed, resulting in a loss of nutrients, try to use old-fashioned rolled or steel-cut oats whenever possible. Quinoa,one of the ancient “super grains,’’ is petite in size and delicate in texture. Quinoa has one of the highest protein contents of any grain, and is also high in iron and calcium. Quinoa is a great companion grain in combination dishes and its quick cooking time makes it a convenient substitute for rice in your meals. Millet is another grain that complements a group of grains used together. Its flavor is light and the color is sunny yellow. Millet contains 15 percent protein and is high in fiber, iron, magnesium and potassium. For those with gluten sensitivity, millet is considered to be one of the most digestible grains. 16
Spicy Thai Rice and Lentils Serves 6-8 3 measuring scoops (2-1/4 cups) Wehani or mixed blend rice 1 measuring scoop (3/4 cup) green lentils 1-1/4 cups water 3 cloves garlic, pressed 1 onion, chopped 2-inch knob ginger root, grated 1/3 cup fresh cilantro, chopped 1 teaspoon turmeric 1 teaspoon salt Reserve: Hot chili oil Red pepper flakes Lettuce or spinach greens Place rice and lentils into the Automatic Rice Cooker, then add water. Mix in remaining ingredients (except chili oil, pepper flakes and greens). After rice has been fully cooked, add a few drops of hot chili oil and red pepper flakes to each serving, if desired. Serve on chilled lettuce or spinach greens. Marinated Vegetable Salad Serves 8 2 cups (about 8 ounces) sliced fresh mushrooms 1-1/4 cup halved cherry tomatoes 1 cup avocado chunks 1 cup sliced olives 1/2 cup chopped red onion 6 tablespoons red wine vinegar 4 tablespoons olive oil 2 tablespoon fresh parsley 1/2 teaspoon salt 1/2 teaspoon dried basil leaves 6 cups cooked jasmine rice, cooled (3 measuring cups of dry rice) Red onion rings, for garnish Combine mushrooms, tomatoes, avocado, olives and onion in shallow dish. Combine vinegar, oil, parsley, salt and basil in separate bowl and pour over vegetables. Cover and chill 2 to 3 hours. Add rice: toss lightly. Garnish with red onion rings. 17 RECIPES
Spanish Rice Au Gratin Serves 4 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped green pepper 1 pound fresh tomatoes, chopped 1 teaspoon chili powder 1/2 teaspoon Worcestershire sauce 2 cups cooked brown rice 1/2 cup (2 ounces) shredded cheddar or soy cheese Heat oil in large skillet over medium-high heat. Saute onion, celery and pepper until tender-crisp. Add tomatoes, chili powder and Worcestershire sauce. Stir in rice. Reduce heat; simmer about 5 minutes to blend flavors. Remove from heat. Top with cheese; replace Glass Lid, and allow cheese to melt, about 3 minutes. 18 RECIPES (Continued)
Mexican Rice Pitas Serves 4 1 small red onion, sliced into thin rings 1 teaspoon olive oil 3 cups cooked brown rice 1/2 cup whole kernel corn 1/2 cup sliced ripe olives (optional) 1/2 cup barbecue sauce 2 tablespoons lime juice 1/2 teaspoon ground cumin 1/2 teaspoon garlic salt 4 whole wheat pita rounds, halved and warmed 8 lettuce leaves 1 large tomato, seeded and chopped Cook onion in oil in large skillet over medium-high heat until tender. Add rice, corn, olives, barbecue sauce, lime juice, cumin and garlic salt; toss until heated. Line each pita half with lettuce leaf, fill with 1/2 cup hot rice mixture and top with tomato. 19 RECIPES (Continued)