Oster 3 Cup Rice Cooker Instruction Manual

							Instruction Manual
RICE COOKER/ STEAMER
READ ALL INSTRUCTIONS BEFORE USING THIS APPLIANCE
MODELSMODELS
CKSTRC4722-049
CKSTRC4728-049
CKSTRC4731-049
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety instructions should alway\
s be followed, including the following: 
1.  READ ALL INSTRUCTIONS BEFORE USING YOUR RICE COOKER.
2.  DO NOT touch hot surfaces . Use pot holders when removing Lid or handling hot containers to avoid steam burns.
3.  To protect against risk of electric shock, do not immerse the Heating Bod\
y in water or other liquids.
4.  Unplug from outlet when not in use. Unplug before putting on or taking o\
ff parts, and allow to cool before cleaning.
5.  DO NOT operate any appliance with a damaged cord or plug, or after the applianc\
e malfunctions or has been damaged in any manner. Return appliance to an Authorized Oster Service Center for examination, repair or adjustment.
6.  DO NOT use outdoors.
7.  DO NOT let Cord hang over edge of table or counter, or touch hot surfaces.
8.  DO NOT place on or near a hot gas or electric burner, or in a heated oven.
9.  Extreme caution must be used when moving an appliance containing hot foo\
d or water or other hot liquids.
10. DO NOT use appliance for other than its intended use.
11. Lift and open Lid carefully to avoid scalding and allow water to drip in\
to the Inner Pot.
12. DO NOT operate this appliance without the Lid in place on the unit. Steam is generated during use.
13. The use of accessory attachments not recommended by this appliance manufacturer may cause hazards.
14. To disconnect, remove plug from outlet.
15. This appliance is not intended for use by persons (including children)\
 with reduced physical, sensory or mental capabilities, or lack of experience and know\
ledge, unless they have been given supervision or instruction concerning use of\
 the appliance by a person responsible for their safety. Children should be supervised to ensure that they DO NOT play with the appliance.
16. Close supervision is necessary when any appliance is used by or near chi\
ldren, or incapacitated individuals.
17.   This appliance is not intended to be operated by means of an external ti\
mer or separate remote-control system.
18.   This appliance is intended to be used in household and similar applicati\
ons such as: staff kitchen areas in shops, offices and other working environments farm houses by clients in hotels, motels and other residential type environments bed an\
d breakfast type environments.
THIS UNIT IS FOR HOUSEHOLD USE ONLY
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SAVE THESE INSTRUCTIONS
If an extension cord is used, the marked electrical rating of the extens\
ion cord should beat least as great as the electrical rating of the appliance and the cord\
 should be arrangedso that it will not drape over the countertop or tabletop where it can b\
e pulled on bychildren or tripped over unintentionally.
DO NOT IMMERSE THE HEATING BODY OF THE RICE COOKER IN WATER ORANY OTHER LIQUID!
1.  Glass Lid
2.  Heating Body
3.  Keep Warm Light (yellow)
4.  Cook Light (red)
5.  On-Switch Button
6.  Power Cord
7.  Measuring Cup
8.  Paddle
9.  Handle
10. Inner Pot
11.   Steaming Tray (models CKSTRC4722, 
CKSTRC4731 only)
DESCRIPTION OF THE APPLIANCE
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INSTRUCTIONS FOR USE
BEFORE USING YOUR OSTER® RICE COOKER
Before using your OSTER® Rice Cooker for the first time, clean the Glass Lid, Inner Pot, Paddle, Steaming Tray (models CKSTRC4722, CKSTRC4731 only) and Measuring Cup according to the user maintenance instructions.
1. Make sure appliance is unplugged.
2. Make sure to use the measuring cup included with the unit.
3.   Using the measuring cup (180ml) included with the unit, place 1 measur\
ing cup of uncooked regular rice and 2 measuring cups of water. One measuring cup of uncooked rice will make two measuring cups of cooked rice.
 NOTE: The highest marking shown on the measurement cup is 160ml, but the maximum capacity of the measurement cup is 180ml at full cup level.
4.   For brown rice, place 1 measuring cup of uncooked brown rice and 3 measu\
ring cups of water. For stickier rice, add slightly more water. For fluffier rice, use slightly less water.
5.   The maximum capacity for your rice cooker : CKSTRC4722: 3 measuring cups (each 180ml) of uncooked rice makes up to\
 1L cooked rice CKSTRC4728: 7 measuring cups (each 180ml) of uncooked rice makes up to\
 2.5L cooked rice CKSTRC4731: 10 measuring cups (each 180ml) of uncooked rice makes up t\
o 3.6L cooked rice
6.   Set the Inner Pot into the Rice Cooker. Make sure that the Inner Pot sits directly in contact with the heating plate by turning it slightly from right to left\
 until it is seated properly.
7.   Cover with Lid. DO NOT OPERATE THIS APPLIANCE UNCOVERED. STEAM IS GENERATED DURING USE.
8.   Plug the Power Cord into an electrical outlet. Activate the Rice Cooker on by pushing down the On-Switch Button down. Make sure the Cook Light (red)\
 is on.
9.   After 15 minutes mix the rice. Lift and remove the Lid carefully to avoi\
d scalding and allow water to drip into the Inner Pot. Use the Paddle or another lo\
ng handheld utensil to scoop and mix the rice. After mixing, cover the Inner Pot with the Lid.
10.  When your rice is cooked, the Rice Cooker will automatically switch to t\
he warm function and the Keep Warm Light (yellow) will turn on. The Rice Cooker will keep the rice warm until the unit is disconnected from the wall outlet.
11. The Rice Cooker will automatically keep rice warm at 140°F – 175°\
F (60°C –80°C).
12. Allow the appliance to cool completely before cleaning.
13. Disconnect the plug from the wall outlet when not in use. 
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NOTES: Wash the rice in a separate bowl, prior to cooking, if desired. For softer rice, we suggest preparing rice and water in the Inner Pot and letting soak for 1\
0 – 20 minutes before cooking. 
INSTRUCTIONS TO REHEAT RICE
To reheat cold rice, add 1/4 cup (4 Tbsp.) of cold water per cup of cooked rice, stir to mix, then press On-Switch Button to start cooking.
When rice is warm, the Rice Cooker will automatically switch to the keep\
 warm function.
USING THE STEAMING TRAY
(MODELS CKSTRC4722 & CKSTRC4731 ONLY)
Steam cooking vegetables retains more nutrients than boiling or baking, \
while preserving the bright, natural color.
1. Prepare vegetables by washing, peeling and then cutting into smaller \
sized pieces.
2. Make sure the unit is unplugged.
3. Fill the Inner Pot with the appropriate amount of water. (See below chart)
4. Set the Inner Pot into the heating body. Make sure that the Inner Pot sits directly in contact with the heating plate.
5. Place vegetables in the Steaming Tray and position the Tray on top of the Inner Pot. Cover with Lid. DO NOT OPERATE THIS UNIT UNCOVERED. STEAM IS GENERATED DURING USE.
6. Plug the Power Cord into a wall outlet. Activate the Rice Cooker by pushing down the On-Switch Button. Make sure the red Cook Light is on.
7. Time the cooking manually according to the chart below. The unit will automatically switch to the keep warm cycle once all the water evaporates. If all the \
water evaporates and you wish to extend the cooking cycle, add more water.
8. Once the vegetables have been steamed according to your personal pref\
erence, remove the Steamer Tray from the Rice Cooker.
9. Disconnect from the wall outlet and allow the unit to cool completely\
 before cleaning.
VEGETABLE  QUANTITY   WATER  TIME
Green Beans  10 ounces / 300 g   1/3 Cup / 50 ml  30-35 minutes
Broccoli  10 ounces / 300 g   1/3 Cup / 50 ml  30-35 minutes
Carrots (Sliced) 8 ounces / 200 g   1/3 Cup / 50 ml  30-35 minutes
Cauliflower  8 ounces / 200 g   1/3 Cup / 50 ml  30-35 minutes
Corn (Kernel)  10 ounces / 300 g   1/3 Cup / 50 ml 40-45 minutes
Peas  10 ounces / 300 g   1/3 Cup / 50 ml  30-35 minutes
Spinach  5 ounces / 150 g   1/3 Cup / 50 ml  20-30 minutes
Mixed Vegetables  10 ounces / 300 g   1/3 Cup / 50 ml  30-35 minutes
 NOTE: These times are approximate. It is recommended that you monitor the stea\
ming process and adjust the cooking time according to your preference. Stir v\
egetables occasionally during the cooking process. When cooking rice, steaming tim\
es may vary.
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USER MAINTENANCE INSTRUCTIONS
This appliance should be cleaned after every use.
1. Unplug the Rice Cooker from the wall outlet when not in use or before cl\
eaning. Never immerse the Heating Body in water or any other liquid! Allow the Rice Cooker to cool completely before cleaning.
2. Do not use abrasive cleaners or scouring pads or steel wool to clean the\
 Rice Cooker.
3. Heating Body: lightly wipe the exterior with a damp cloth or sponge.DO N\
OT  IMMERSE HEATING BODY INTO WATER OR ANY OTHER LIQUID. Dry thoroughly with a soft cloth.
4. Inner Pot: fill with hot water and let sit for a while and then wash with hot, soapy water using a sponge and dry thoroughly with a cloth or use dishwasher.
5. Lid, Measuring Cup, Paddle and Steaming Tray (if included): wash in warm, soapy water. Rinse thoroughly and dry. CAUTION: handle the Lid with extreme care, as it may become slippery when wet or use dishwasher.
6. Heating plate: grains of rice or other foreign matter may stick to the h\
eating plate. These must be removed to prevent inadequate cooking. To remove cooked rice, smooth sandpaper can be used. Smooth out and polish the spot for good co\
ntact between the heating plate and the bottom of the Inner Pot.
7. There are no user serviceable parts inside this appliance. Do not attemp\
t to repair this appliance yourself as you could render it dangerous to use.
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RECIPES
SPANISH RICE
FETTUCCINI WITH APPLE, SHRIMP  
AND CURRY SAUCE
250 grams of sausage (chorizo)   1 medium onion
1 tablespoon yellow pepper, ground   1 teaspoon paprika
2 cups tomatoes, diced, without skin or seeds 1 cup green peas
1 red pepper, diced      2 celery stalks, sliced
1 green pepper, diced     2 cups long-grain rice
3 cups chicken broth     Salt and pepper
½ kg fettuccini       4 tablespoons butter
3 tablespoons flour      1 teaspoon curry
½ cup cream       1 cup chicken broth
2 cups apples, peeled and diced   ½ kg shrimp
Parmesan cheese to taste     Juice of one lemon (for the apples)
Preparation
Chop the onion. In the Oster® Multi-Use Rice Cooker, sauté the sausage cut in slices,  
add onion, yellow pepper, paprika and tomatoes. Mix together. Add the remaining  
vegetables, the rice and the broth. Check seasoning, cover and cook until done.   Garnish with curly parsley. Serve hot.
Preparation
In the Oster® Multi-Use Rice Cooker, melt butter, add flour and curry. Cook for 2 minutes. Add cream, chicken broth, apples and shrimp. Stir until thickened. Remov\
e from heatand keep hot. In the Oster® Multi-Use Rice Cooker, pour sufficient water and salt to cook fettuccini al dente. Serve the fettuccini with the sauce an\
d sprinkle with Parmesan cheese.
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RICE WITH SHELLFISH
MILANESE MINESTRONE
453.6 grams (1 lb) saffron rice     12 small clams
113.4 grams (¼ lb) shrimp, shelled and deveined,  113.4 grams (¼ lb) oysters
with or without tails        1 cup sweet peas
¼ red pepper, diced
½ kg chicken breast       2 cloves garlic, chopped
1 tablespoon basil         ½ cup celery
½ cup fresh beans         ½ teaspoon thyme
½ teaspoon oregano       ½ cup onions, sliced
½ cup green pepper, chopped     ½ cup mushrooms, sliced
½ cup squash, diced       2 cups tomatoes, diced,
3 medium potatoes, peeled and diced          without skin or seeds
2 teaspoons of Worcestershire sauce     ½ kg fine noodles
1 cup Parmesan cheese       3 tablespoons margarine
2 quarts water     Salt
Preparation
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Oster® Multi-Use Rice Cooker, following the instructions on the package. Add clams, shrimp, oysters, sweet peas and red pepper five minutes before the rice is fully cooked. Mix well, without stirring. Serve with French bread croutons and a fresh salad. Option: The saffron rice may be substituted with brown rice.
Preparation
In the Oster® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When chicken is cooked, remove and dice. Reserve the broth. In the Oster® Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more minutes. Add this mixture to the chicken broth, add Worcestershire sauce, the herbs bouquet (basil, thyme, oregano), salt, chicken and noodles. Cook 10 mi\
nutes until the potatoes are cooked, but firm. Add Parmesan cheese while stirring. Cook 2 minutes longer. Serve and sprinkle with more cheese.
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RICE WITH CHICKEN
RICE AND TUNA SALAD
2 lb rice        1 onion 
3 green peppers        2 carrots 
4 cloves garlic             celery to taste 
4 chicken breasts            3 tablespoons salt 
black pepper to taste          oregano to taste 
chicken broth, 1 envelope          tomato paste 
2 cups cooked rice         2 peppers in vinegar*
1 can tuna         100 gr green olives
3 hard-boiled eggs     Mayonnaise
Salt and pepper     Lettuce leaves
Olive oil      Vinegar
Preparation
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster® Multi-Use Rice Cooker. When done, shred the chicken in the water in which it was cooked and add green peppers, onion, garlic, celery and carrots, everything wel\
l chopped. Cook 10 minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the uncooked, washed rice and cover the rice somewhat more than norm\
al.
Preparation
Cook the rice in the Oster® Multi-Use Rice Cooker in the traditional manner, remove and place on a platter until it is completely cool. Dice the cooked peppers \
and slice the eggs. 
Shred the tuna and add along with the remaining ingredients to the rice,\
 reserving some of the egg slices and olives to garnish the salad. Season with olive oil\
, salt, pepper and vinegar. Serve the salad on a platter with lettuce leaves and garnish with hard\
-boiled egg and olives.
* Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove\
 the seeds and cook the peppers in a saucepan with two cups water and one-hal\
f cup vinegar with a pinch of salt. After 15 minutes, remove from heat.
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RICE PUDDING
1 cup rice      3 cups water
1 cinnamon stick         2 whole cloves
1¾ cup evaporated milk       1¼ cup condensed milk
1 teaspoon grated lemon and orange peel   ½ cup dark raisins
1 teaspoon vanilla         ¼ cup grape brandy
1 egg yolk     Powdered cinnamon
Preparation
In the Oster® Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water, cinnamon stick and cloves. Once the rice is cooked, add evaporated and c\
ondensed milk, grated lemon and orange peel, and raisins. Continue stirring until\
 set. Add vanilla, grape brandy and the egg yolk well beaten. Sprinkle with cinnamon and se\
rve.
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