Farberware Rice Cooker FRA500 User Manual
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10 LONG GRAIN BROWN RICE COOKING CHARTAllow about 50 minutes to cook brown rice. The FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer 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 WARMbefore serving. Note: Always place rice in Inner Pot before adding water.Amount of Raw Rice Water Level* Approx. Number of 1/2 cup servings2 FARBERWARE ®Cups to 4- cup line 8 3 FARBERWARE®Cups to 5- cup line 12 *You may adjust the amount of water to your personal taste. LONG-GRAIN WHITE RICE COOKING CHARTAllow about 25 minutes to cook white rice. The FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer 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 WARMbefore serving.Amount of Raw Rice Water Level Approx. Number of 1/2 cup servings2 FARBERWARE ®Cups to 2- cup line 8 3 FARBERWARE®Cups to 3- cup line 12 4 FARBERWARE®Cups to 4- cup line 16 5 FARBERWARE®Cups to 5- cup line 20 17 Use your favorite German wursts in this recipe. Serve with steins of chilled German beer and pumpernickel bread.German Sauerkraut and Wurst Boiled Dinner1 tablespoon vegetable oil 1 small onion, chopped 1 can (1 pound) sauerkraut with liquid 1 can (12 ounces) beer 1/2 teaspoon Worcestershire sauce 1/2 teaspoon caraway seeds 1/2 teaspoon garlic powder 2 fully cooked bratwursts 2 knockwursts Press Lever down to begin COOKMode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté onions for 2 minutes. Add sauerkraut, beer, Worcestershire sauce, caraway seeds and garlic powder, and cook uncovered for 10 minutes. Add wursts. Cover and cook for 20 minutes. Serve immediately or switch to WARMMode until ready to serve. Makes 4 servings
11 COOKING LEGUMES AND GRAINSGENERAL INFORMATIONHigh-protein, high-fiber meatless dishes of legumes and grains can be very satisfying and very delicious.COOKING INSTRUCTIONSMeasure legumes or grain with the FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer Measuring Cup, and pour into the Inner Pot. Fill Inner Pot with water to desired cup line and place into the Main Housing. Cover. Plug Cord into electrical wall 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 liquid in the Inner Pot to boil dry. LEGUMES AND GRAINS COOKING CHARTLegume/Grain Amount Water Cook Time Kasha 1 FARBERWARE ®cup to 2-cup line 10-12 min. Lentils 1 FARBERWARE®cup to 5-cup line 50 -60 min. Split Peas 1 FARBERWARE®cup to 5-cup line 50 -60 min. 16 Serve this hearty, delicious dish with rice, a crisp green salad and lots of crusty bread.Hungarian Goulash1/4 cup flour 2 to 3 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon butter or margarine 1 pound lean top round, cut into 1/2” cubes 1 large onion, sliced 3 cups beef broth Combine flour, paprika, garlic powder, salt and pepper in a sturdy plastic bag. Place meat in bag and shake well to coat. Press Lever down to begin COOKMode. Immediately add oil to Inner Pot and allow to heat for 1 minute. Sauté onions until lightly browned, about 7 minutes. Remove and reserve. Remove meat from bag, shaking off any excess flour. Reserve excess flour for later use. Add additional oil if needed, and sauté meat until it begins to brown. Return onions to Pot, along with remaining ingredients and reserved excess flour. Stir well to combine. Cover and cook for 1 hour. Serve immediately, or stir well and switch to WARMfor later use. Makes 4 servings
12 CARE AND MAINTENANCEUSER MAINTENANCE INFORMATIONThis 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 electrician. Refer it to the place of purchase or contact our Consumer Service Department. 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 Cord in water. Allow the unit to cool before cleaning. • Cleaning the Inner Pot after cooking is easy because of its non-stick finish. Let it cool. Fill Inner Pot with warm water and let it sit for a while, and then wash in warm, soapy water with a sponge and dry thoroughly with a cloth. •Avoid using hot water to clean or rinse the Inner Pot. • The Steamer Insert, Cover, FARBERWARE ®Measuring Cup and Rice Paddle may also be washed in warm, soapy water. • Do not wash Inner Pot or Steamer Insert 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. 15 Ingredients can be arranged in Steamer Insert early in the day or the night before serving. Place Steamer Insert on flat plate and refrigerate until ready to cook.Steamed Chicken and Vegetables, Caesar-StyleMarinade:1/3 cup olive oil 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon Parmesan cheese 1 clove garlic, crushed 1 shallot, minced 1/4 teaspoon black pepper 1 whole skinless-boneless chicken breast (1/2 pound), cut in half 1/4 pound green beans, left whole, tips removed 2 small carrots, cut in 1/8-inch slices 2 new potatoes (4 oz. ea.) unpeeled, sliced 1” thick Lettuce leaves 1-1/2 cups chicken broth Combine marinade ingredients. Place vegetables and chicken in a deep dish, and pour marinade over all. Turn to coat well. Line the Steamer Insert with lettuce leaves and arrange chicken and vegetables in it. Top with more lettuce leaves. Pour broth into Inner Pot. Place Steamer Insert in Cooker. Cover. Press Lever down to begin COOKMode. Check after 15 minutes to make sure chicken is completely cooked (no pink); if necessary, continue cooking until chicken is done and vegetables are fork-tender. Serve immediately. Makes 2 servings
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 that might scratch the non-stick finish. • Never use abrasive cleansers or scouring pads because they can damage the finish of both the Inner Pot and Main Housing.STORING INSTRUCTIONSUnplug 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 Cord around the appliance. If storing Steamer Insert, Cord, FARBERWARE ®Measuring Cup and/or Rice Paddle inside the Inner Pot, wrap them first in a soft cloth to avoid scratching the Inner Pot’s non-stick surface. To avoid damage to the Inner Pot or Cover, wrap a soft cloth around the Cover and store it upside down over the Inner Pot. CARE AND MAINTENANCE (Continued) 14 RECIPESFor best results, marinate the fish for at least two hours before cooking.Steamed Salmon DijonMarinade:1/4 cup olive oil 1 tablespoon white wine 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 1 tablespoon fresh chopped parsley 1 tablespoon fresh chopped chives 1 small clove garlic, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 3 small (5 oz.) salmon steaks, cut 1-inch thick Lettuce leaves 2 cups water Combine marinade ingredients and pour over fish. Cover and marinate in the refrigerator for at least two hours. Line Steamer Insert with lettuce leaves. Place fish into Steamer Insert. Spoon excess marinade over steaks and cover with more lettuce leaves. Pour water into Inner Pot. Place Steamer Insert in Inner Pot. Cover and press Lever down to begin COOKMode. Cook for 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately. Makes 3 servings
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 that might scratch the non-stick finish. • Never use abrasive cleansers or scouring pads because they can damage the finish of both the Inner Pot and Main Housing.STORING INSTRUCTIONSUnplug 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 Cord around the appliance. If storing Steamer Insert, Cord, FARBERWARE ®Measuring Cup and/or Rice Paddle inside the Inner Pot, wrap them first in a soft cloth to avoid scratching the Inner Pot’s non-stick surface. To avoid damage to the Inner Pot or Cover, wrap a soft cloth around the Cover and store it upside down over the Inner Pot. CARE AND MAINTENANCE (Continued) 14 RECIPESFor best results, marinate the fish for at least two hours before cooking.Steamed Salmon DijonMarinade:1/4 cup olive oil 1 tablespoon white wine 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 1 tablespoon fresh chopped parsley 1 tablespoon fresh chopped chives 1 small clove garlic, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 3 small (5 oz.) salmon steaks, cut 1-inch thick Lettuce leaves 2 cups water Combine marinade ingredients and pour over fish. Cover and marinate in the refrigerator for at least two hours. Line Steamer Insert with lettuce leaves. Place fish into Steamer Insert. Spoon excess marinade over steaks and cover with more lettuce leaves. Pour water into Inner Pot. Place Steamer Insert in Inner Pot. Cover and press Lever down to begin COOKMode. Cook for 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately. Makes 3 servings
12 CARE AND MAINTENANCEUSER MAINTENANCE INFORMATIONThis 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 electrician. Refer it to the place of purchase or contact our Consumer Service Department. 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 Cord in water. Allow the unit to cool before cleaning. • Cleaning the Inner Pot after cooking is easy because of its non-stick finish. Let it cool. Fill Inner Pot with warm water and let it sit for a while, and then wash in warm, soapy water with a sponge and dry thoroughly with a cloth. •Avoid using hot water to clean or rinse the Inner Pot. • The Steamer Insert, Cover, FARBERWARE ®Measuring Cup and Rice Paddle may also be washed in warm, soapy water. • Do not wash Inner Pot or Steamer Insert 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. 15 Ingredients can be arranged in Steamer Insert early in the day or the night before serving. Place Steamer Insert on flat plate and refrigerate until ready to cook.Steamed Chicken and Vegetables, Caesar-StyleMarinade:1/3 cup olive oil 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon Parmesan cheese 1 clove garlic, crushed 1 shallot, minced 1/4 teaspoon black pepper 1 whole skinless-boneless chicken breast (1/2 pound), cut in half 1/4 pound green beans, left whole, tips removed 2 small carrots, cut in 1/8-inch slices 2 new potatoes (4 oz. ea.) unpeeled, sliced 1” thick Lettuce leaves 1-1/2 cups chicken broth Combine marinade ingredients. Place vegetables and chicken in a deep dish, and pour marinade over all. Turn to coat well. Line the Steamer Insert with lettuce leaves and arrange chicken and vegetables in it. Top with more lettuce leaves. Pour broth into Inner Pot. Place Steamer Insert in Cooker. Cover. Press Lever down to begin COOKMode. Check after 15 minutes to make sure chicken is completely cooked (no pink); if necessary, continue cooking until chicken is done and vegetables are fork-tender. Serve immediately. Makes 2 servings
11 COOKING LEGUMES AND GRAINSGENERAL INFORMATIONHigh-protein, high-fiber meatless dishes of legumes and grains can be very satisfying and very delicious.COOKING INSTRUCTIONSMeasure legumes or grain with the FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer Measuring Cup, and pour into the Inner Pot. Fill Inner Pot with water to desired cup line and place into the Main Housing. Cover. Plug Cord into electrical wall 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 liquid in the Inner Pot to boil dry. LEGUMES AND GRAINS COOKING CHARTLegume/Grain Amount Water Cook Time Kasha 1 FARBERWARE ®cup to 2-cup line 10-12 min. Lentils 1 FARBERWARE®cup to 5-cup line 50 -60 min. Split Peas 1 FARBERWARE®cup to 5-cup line 50 -60 min. 16 Serve this hearty, delicious dish with rice, a crisp green salad and lots of crusty bread.Hungarian Goulash1/4 cup flour 2 to 3 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon butter or margarine 1 pound lean top round, cut into 1/2” cubes 1 large onion, sliced 3 cups beef broth Combine flour, paprika, garlic powder, salt and pepper in a sturdy plastic bag. Place meat in bag and shake well to coat. Press Lever down to begin COOKMode. Immediately add oil to Inner Pot and allow to heat for 1 minute. Sauté onions until lightly browned, about 7 minutes. Remove and reserve. Remove meat from bag, shaking off any excess flour. Reserve excess flour for later use. Add additional oil if needed, and sauté meat until it begins to brown. Return onions to Pot, along with remaining ingredients and reserved excess flour. Stir well to combine. Cover and cook for 1 hour. Serve immediately, or stir well and switch to WARMfor later use. Makes 4 servings
10 LONG GRAIN BROWN RICE COOKING CHARTAllow about 50 minutes to cook brown rice. The FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer 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 WARMbefore serving. Note: Always place rice in Inner Pot before adding water.Amount of Raw Rice Water Level* Approx. Number of 1/2 cup servings2 FARBERWARE ®Cups to 4- cup line 8 3 FARBERWARE®Cups to 5- cup line 12 *You may adjust the amount of water to your personal taste. LONG-GRAIN WHITE RICE COOKING CHARTAllow about 25 minutes to cook white rice. The FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer 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 WARMbefore serving.Amount of Raw Rice Water Level Approx. Number of 1/2 cup servings2 FARBERWARE ®Cups to 2- cup line 8 3 FARBERWARE®Cups to 3- cup line 12 4 FARBERWARE®Cups to 4- cup line 16 5 FARBERWARE®Cups to 5- cup line 20 17 Use your favorite German wursts in this recipe. Serve with steins of chilled German beer and pumpernickel bread.German Sauerkraut and Wurst Boiled Dinner1 tablespoon vegetable oil 1 small onion, chopped 1 can (1 pound) sauerkraut with liquid 1 can (12 ounces) beer 1/2 teaspoon Worcestershire sauce 1/2 teaspoon caraway seeds 1/2 teaspoon garlic powder 2 fully cooked bratwursts 2 knockwursts Press Lever down to begin COOKMode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté onions for 2 minutes. Add sauerkraut, beer, Worcestershire sauce, caraway seeds and garlic powder, and cook uncovered for 10 minutes. Add wursts. Cover and cook for 20 minutes. Serve immediately or switch to WARMMode until ready to serve. Makes 4 servings
18 This creamy and rich rice and pasta combination is a great accompaniment to poultry or meat; or serve with vegetables as a delicious vegetarian meal.Risotto2 tablespoons olive oil 3 scallions, chopped 1 clove garlic, crushed 3-1/2 cups chicken broth 1 FARBERWARE ®Measuring Cup long-grain rice 1/2 FARBERWARE®Measuring Cup orzo pasta 2 tablespoons grated Parmesan cheese 1 tablespoon freshly chopped parsley Press Lever down to begin COOKMode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté scallions and garlic for 2 minutes. Add remaining ingredients, stirring well to combine. Cover and cook just until Control switches to WARMMode. Stir and serve immediately. Makes 3 cups 9 COOKING RICEGENERAL INFORMATIONRice 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 RICEBrown 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 10.) White Rice- Includes several kinds of white rice, most of which can be prepared in your FARBERWARE ® NutriSteam™ Rice Cooker/ Food Steamer. (See cooking chart on page 10.) 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 ® NutriSteam™ Rice Cooker/ Food Steamer will automatically go into the WARMMode 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.
8 FRESH VEGETABLE STEAMING CHARTVegetable Amount Water Cook Time Artichoke, Whole 2 medium 2-1/2 cups 44-46 min. Asparagus 3/4 lb. (15 spears) 1-1/2 cups 12-14 min. Broccoli 1/2 lb. (2” florets, 1” stems) 1-1/2 cups 13-16 min. Brussels Sprouts 12 oz. 2-1/2 cups 17-19 min. Cabbage 2 lb. (quartered) 2-1/2 cups 29-31 min. Carrots 3 medium (1/2” slices) 1-1/2 cups 14-16 min. Cauliflower 3/4 lb. (3” florets) 1-1/2 cups 17-19 min. Corn-On-The-Cob 3 small ears 1-1/2 cups 15-17 min. Green Beans, Whole 1/2 lb. (tips removed) 1-1/2 cups 13-15 min. Peas 1/2 lb. (3/4 cup) 1-1/2 cups 8-10 min. Potatoes: All-Purpose 4 (5 to 6 oz. each) 2-1/2 cups 40-42 min. New 6 (4 oz.) 3 cups 33-36 min. Sweet Potato 4 (6 oz. each) 2-1/2 cups 36-38 min. Spinach 1/2 lb. leaves & stems 1-1/2 cups 10-12 min.FROZEN VEGETABLE STEAMING CHARTVegetable Amount Water Cook Time Asparagus 1 package (10 oz.) 3/4 cup 12-14 min. Broccoli (Spears) 1 package (10 oz.) 3/4 cup 12-14 min. Brussels Sprouts 1 package (10 oz.) 3/4 cup 14-16 min. Carrots, Sliced 1 package (10 oz.) 3/4 cup 11-13 min. Cauliflower 1 package (10 oz.) 3/4 cup 13-14 min. Corn, Whole Kernels 1 package (10 oz.) 3/4 cup 7 - 9 min. Green Beans: Whole 1 package (10 oz.) 3/4 cup 9-11 min. French-Cut 1 package (10 oz.) 3/4 cup 8-10 min. Green Peas 1 package (10 oz.) 3/4 cup 7-9 min. Lima Beans 1 package (10 oz.) 3/4 cup 11-13 min. Spinach, Whole Leaf 1 package (10 oz.) 3/4 cup 10-12 min. 19 Using a box of yellow rice mix in this paella taste-alike offers you an affordable alternative to saffron, the world’s most expensive spice.Seafood Valencia2 tablespoons olive oil 1 garlic clove, crushed 1 medium onion, chopped 1/2 cup chopped red pepper 1 box (7.5 ounces) yellow rice mix 3 cups water 1/2 dozen cherrystone clams, scrubbed 1/2 dozen mussels, scrubbed 6 - 8 large shrimp, left in shell 1/2 package (10 ounces) frozen peas, unthawed Press Lever down to begin COOKMode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté garlic and onion for 2 minutes. Add peppers and sauté 2 more minutes. Add rice, water and contents of the flavor packet to the Cooker, and stir well to combine. Cover and cook for 10 minutes. Remove Cover; stir well, and place seafood and peas on top of the rice. Cover and cook for 7 minutes. About 3/4 cup of liquid should be left at the end of the cook time. Do not cook dry. Serve immediately. Makes 3 servings