Sunbeam Rice Perfect 5 Manual
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9 Rice Cooking Ch\frt – White Rice RC2350 Uncooked white lon\b \brain rice. Use rice cup or gramsWater Use mls or Cooking pan \fater level Approximate cookin\b time 1/ 150g 180mls/ 115 mins 2/ 300g 360mls/ 215-18 mins 3/ 450g 540mls/ 322-24 mins 4/ 600g 720mls/ 426-28 mins 5/ 750g 900mls/ 530-32 mins RC2650 Uncooked white lon\b \brain rice. Use rice cup or grams Water Use mls or Cooking pan \fater level Approximate cookin\b time 2 / 300g 360mls / 215-17 mins 4 / 600g 720mls / 421-23 mins 6 / 900g 1080mls / 626-28 mins 8 / 1200g 1440mls / 830-32 mins RC4750 Uncooked white lon\b \brain rice. Use rice cup or grams Water Use mls or Cooking pan \fater level Approximate cookin\b time 2 / 300g 360mls / 211-13 mins 4 / 600g 720mls / 416-18 mins 6 / 900g 1080mls / 620-22 mins 8 / 1200g 1440mls / 823-25 mins 10 / 1500g 1800mls/ 1027-29 mins
10 Rice Cooking Ch\frt – Brown Rice RC2350 Uncooked brown lon\b \brain rice. Use rice cup or gramsWater Use mls or Cooking pan \fater level Approximate cookin\b time 1 / 150g 270mls / 1½ 20-25 mins 2 / 300g 540mls / 2½40-45 mins 3 / 450g 810mls / 445-50 mins RC4750 Uncooked brown lon\b \brain rice. Use rice cup or grams Water Use mls or Cooking pan \fater level Approximate cookin\b time 2 / 300g 540mls / 2½30-35 mins 3 / 450g 810mls / 435-40 mins 4 / 600g 1080mls / 540-45 mins 5 / 750g 1350mls / 645-50 mins 6 / 900g 1620mls / 845-50 mins RC2650 Uncooked brown lon\b \brain rice. Use rice cup or grams Water Use mls or Cooking pan \fater level Approximate cookin\b time 2 / 300g 540mls / 2½ 35-40 mins 3/ 450g 810mls / 445-50 mins 4/ 600g 1080mls / 545-50 mins 5/ 750g 1350mls / 650-55 mins
11 NOTE: Ensure rice has been thoroughly \fashed under cold \fater before cooking to prevent rice grains from sticking to the cooking pan. Yellow Coconut Rice Serves 4-6 450g (3 rice cups) jasmine rice, rinsed * see page 8. 270mls (1½ rice cups) coconut milk 270mls (1½ rice cups) \fater 3 teaspoons bro\fn sugar 2 teaspoons fish sauce 1 teaspoon ground turmeric 4 green onions (shallots), thinly sliced 1. Place \fashed rice in the cooking pan. Add coconut milk, \fater, bro\fn sugar, fish sauce and turmeric. Stir to combine. 2. Place lid on cooking pan. Depress automatic control lever to “COOK”. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. Leave rice in the cooking pan \fith lid on for 10 minutes. 3. Transfer rice to a bo\fl. Stir \fith a fork to separate grains. Top \fith onions. Serve. Mushroom and Thyme Risotto Serves 4-6 1.25 litres chicken stock 2 tablespoons olive oil 1 leek, halved length\fays, thinly sliced 2 cloves garlic, crushed 400g Arborio rice (2 ¾ rice cups), rinsed * see page 8 ½ cup \fhite \fine 2 tablespoons butter 200g button mushrooms, thinly sliced 200g s\fiss button mushrooms, thinly sliced 2 tablespoons finely chopped fresh thyme leaves Salt and pepper, to taste Grated parmesan, to serve 1. Place stock in a saucepan. Bring to the boil over medium heat. 2. Heat 1 tablespoon of oil in a frypan over medium heat. Add leek and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add \fine and cook, stirring until liquid has absorbed. 3. Transfer mixture to the cooking pan. Add hot stock and stir to combine. Place lid on cooking pan. Depress automatic control lever to “COOK”. 4. Mean\fhile heat remaining oil and butter in a frypan over medium heat. Add mushrooms and cook for 4-5 minutes or until soft. Stir in thyme. 5. When rice cooking is complete, the lever \fill automatically s\fitch to “KEEP WA\bM” mode. Stir through mushrooms. Season \fith salt and pepper. Leave rice in the cooking pan \fith lid on for 10 minutes. Serve. Recipes
\fried Rice Serves 6-8 300g (2 rice cups) long grain rice, rinsed * see page 8 2 eggs, lightly beaten 1 tablespoon peanut oil 100g bacon rashers, chopped 4 green onions (shallots), thinly sliced ¾ cup frozen peas, tha\fed 2 tablespoons light soy sauce 1. Place \fashed rice in the cooking pan. Add 360mls \fater (2 rice cups) or pour \fater in cooking pan to level indicator 2. 2. Place lid on cooking pan. Depress automatic control lever to “COOK”. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. \bemove rice and transfer to a sieve. Wash rice until rice grains separate. Drain and place in a bo\fl. 3. Mean\fhile, heat 1 teaspoon of oil in a \fok or frypan over medium heat. Stir-fry egg until scrambled. Transfer to a bo\fl. 4. Heat 1 teaspoon of oil. Add bacon and cook until golden and crisp. Transfer to a bo\fl lined \fith paper to\fel. 5. Heat remaining oil. Add rice, green onions, peas, soy sauce, bacon and egg. Stir-fry until heated through. Serve. Smoked Trout Ked\beree Serves 4-6 2 tablespoons olive oil 1 bro\fn onion, finely chopped 2 cloves garlic, crushed 2 teaspoons curry po\fder 300g (2 rice cups) basmati rice, rinsed * see page 8 180g smoked trout fillet, flaked 1 lemon, rind finely grated, juiced ¹⁄ ³ cup finely chopped fresh flat-leaf parsley leaves 4 hard-boiled eggs, cut into quarters 1. Heat oil in a frypan over medium heat. Add onion and garlic and cook until soft. Add curry po\fder and stir until fragrant. 2. Place \fashed rice in the cooking pan. Add 360mls \fater or pour \fater in the cooking pan to level indicator 2. Add onions mixture and stir to combine. 3. Place lid on cooking pan. Depress automatic control lever to “COOK”. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. Leave rice in the cooking pan \fith lid on for 10 minutes. 4. Transfer rice to a bo\fl. Add trout, lemon rind, ¼ cup lemon juice, parsley, salt and pepper. Toss to combine. Serve topped \fith egg. NOTE: you can use smoked cod. The best \fay to cook this is to poach in a little milk for about 10 minutes or until fish flakes. Drain fish and flake. Recipes continued 12
13 Spanish Chicken and Chorizo Paella Serves 4-6 900ml chicken stock ½ teaspoon saffron threads 2 tablespoons olive oil 1 bro\fn onion, finely chopped 2 cloves garlic, crushed 1 teaspoon ground paprika 1 teaspoon smoked paprika 300g (2 rice cups) medium grain rice, rinsed * see page 8 450g chicken thigh fillets, roughly chopped 125g chorizo sausage, halved length\fays, sliced 1 yello\f capsicum, thinly sliced ¾ cup frozen peas, tha\fed ¼ cup chopped fresh flat-leaf parsley leaves Salt and pepper, to taste 1. Place stock in a saucepan. Bring to the boil over medium heat. 2. Place saffron threads in a small bo\fl. Pour over 1 tablespoon boiling \fater. Leave to stand for 5 minutes. 3. Heat 1 tablespoon of oil in a frypan over medium heat. Add onion and garlic and cook for 3 minutes or until soft. Add paprika, smoked paprika and rice and stir to coat. 4. Transfer mixture to the cooking pan. Add hot stock and stir to combine. Place lid on cooking pan. Depress automatic control lever to “COOK”. 5. Mean\fhile heat remaining oil in a frypan over medium to high heat. Add chicken and cook for 4 minutes or until golden. Add sausage and capsicum. Cook for a further 3 minutes. 6. When rice cooking is complete, the lever \fill automatically s\fitch to “KEEP WA\bM” mode. Stir through chicken mixture, peas and parsley. Season \fith salt and pepper. Leave rice in the cooking pan \fith lid on for 10 minutes. Serve. Recipes continued
Brown Rice Salad Serves 4-6 300g (2 rice cups) bro\fn rice, rinsed * see page 8 3 small corn cobs, husks removed 4 green onions (shallots), thinly sliced 185g tin tuna, drained, flaked ¹⁄ ³ cup chopped sundried tomatoes ½ cup pitted kalamata olives, chopped ¹⁄ ³ cup chopped fresh basil leaves ¹⁄ ³ cup lemon juice Salt and pepper, to taste 1. Place \fashed rice in the cooking pan. Add 540mls \fater (3 rice cups) or pour \fater in cooking pan to level indicator 3. 2. Place the steamer basket on top of the cooking pan. Place corn in the steamer basket. 3. Place lid on steamer basket. Depress automatic control lever to “COOK”. \bemove steamer basket and corn after 25 minutes. \beplace lid. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. Leave rice in the cooking pan \fith lid on for 10-15 minutes. 4. \bemove rice and transfer to a sieve. Wash rice until rice grains separate. Drain and place in a bo\fl. 5. Using a sharp knife cut kernels from corn. Add corn and remaining ingredients. Season \fith salt and pepper and toss to combine. Serve. Middle Eastern Chicken Pilaf Serves 4-6 300g (2 rice cups) basmati rice, rinsed * see page 8 360mls chicken stock 2 x 150g small chicken breast fillets 1 cup frozen peas, tha\fed 3 green onions (shallots), thinly sliced ¹⁄ ³ cup currants ¹⁄ ³ cup pistachio kernels, toasted ¼ cup finely chopped fresh flat-leaf parsley leaves ¼ cup finely chopped fresh mint leaves Dressin\b 2 tablespoons olive oil 2 teaspoons finely grated orange rind ¹⁄ ³ cup orange juice ½ teaspoon ground cumin ½ teaspoon ground coriander Salt and pepper, to taste 1. Place \fashed rice in the cooking pan. Add chicken stock. 2. Place the steamer basket on top. Place chicken in the steamer basket and place lid on steamer basket. Depress automatic control lever to “COOK”. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. Leave rice and chicken for 10-15 minutes to stand. 3. Transfer chicken to a plate. Shred the chicken once it has cooled. Transfer rice to a serving bo\fl. Stir \fith a fork to separate grains. Add chicken and remaining ingredients. 4. Combine ingredients for dressing in a jug. Pour over rice. Season \fith salt and pepper and toss to combine. Serve. 14 Recipes for use with Ste\fmer Tr\fy - RC2650, RC4750
15 Steamed \fish in Sweet Chilli Sauce Serves 4 2 tablespoons s\feet chilli sauce 1 tablespoon light soy sauce ½ teaspoon sesame oil 1 teaspoon fish sauce 4 x 150g small salmon or trout fillets Coriander, sliced red chillis and lime, to taste 1. Combine chilli sauce, soy sauce, sesame oil and fish sauce in a bo\fl. 2. Place salmon fillets on a large piece of baking paper. Spoon chilli mixture evenly over fish. Fold paper edges in to seal and form a parcel. 3. Place 360mls \fater (2 rice cups) in the cooking pan. Place the steamer basket on top. Place fish parcels in the steamer basket. Place lid on steamer basket. Depress automatic control level to “COOK”. Steam for 15-20 minutes or until fish flakes. S\fitch lever to “KEEP WA\bM” 4. Transfer fish to a plate. Serve \fith steamed rice and vegetables. 5. Garnish \fith coriander, sliced red chillis and lime. Steamed Chicken with Salsa Verde Serves 4 4 x 170g chicken breast fillets Olive oil spray Salsa verde 1 cup fresh flat-leaf parsley leaves ¹⁄ ³ cup fresh dill leaves ¹⁄ ³ cup fresh mint leaves 2 cloves garlic 1 tablespoon small capers 1 lemon, rind finely grated and juiced ¼ cup extra virgin olive oil Salt and pepper, to taste 1. Place 360mls \fater (2 rice cups) in the cooking pan. Place the steamer basket on top. 2. Spray chicken \fith olive oil and season \fith salt and pepper. Place chicken in steamer basket. Place lid on steamer basket. Depress automatic control level to “COOK”. Steam for 20 minutes or until just cooked. S\fitch lever to “KEEP WA\bM”. Stand \fith lid on for 5 minutes. 3. Mean\fhile combine parsley, dill, mint, garlic and capers in a food processor. Process until finely chopped. Transfer mixture to a bo\fl. Add remaining ingredients and stir to combine. Season \fith salt and pepper. 4. Serve chicken \fith steamed potatoes, green beans and salsa verde. Recipes for use with Ste\fmer Tr\fy - RC2650, RC4750 continued
16 Recipes continued Aspara\bus and Beans with Crispy Bacon Crumbs Serves: 4-6 as a side dish 2 bunches asparagus, trimmed 150g green beans, trimmed 1 tablespoon olive oil 2 rashers bacon, chopped 1 cup roughly torn Italian bread 2 cloves garlic, crushed 1 tablespoon finely chopped fresh parsley leaves Salt and pepper, to taste 1. Place 360mls \fater (2 rice cups) in the cooking pan. Place the steamer basket on top. Place asparagus and beans in the steamer basket. 2. Place the lid on top of the steamer basket. Depress automatic control lever to “COOK”. Steam vegetables for 12-15 minutes or until tender. S\fitch lever to “KEEP WA\bM”. Transfer vegetables to a serving plate. 3. Mean\fhile heat oil in a frypan over medium heat. Add bacon and cook for 2 minutes or until just bro\fn. Add breadcrumbs and garlic. Increase heat to medium high. Cook for 5 minutes or until crumbs are bro\fn. Stir in parsley. 4. Serve asparagus \fith crispy bacon topping. Season \fith salt and pepper. Chicken Breasts with Chilli Herb Pesto Serves: 4 ½ red onion, chopped 3 cloves garlic, halved 1 long red chilli, seeds removed, chopped 1 teaspoon ground cumin 2 cups fresh flat-leaf parsley leaves 1 cup fresh coriander leaves 1 lemon, rind finely grated and juiced ¹/ ³ cup extra virgin olive oil Salt and pepper, to taste 4 x 170g chicken breast fillets 1. Combine onion, garlic, chilli, cumin, parsley and coriander in a food processor. Process until finely chopped. Add oil and process until a paste is formed. Stir in ¼ cup lemon juice and rind. Season \fith salt and pepper. 2. Brush a little mixture over chicken. Line the steamer basket \fith baking paper. Place chicken in steamer basket. Depress automatic control lever to “COOK”. Steam for 20 minutes or until just cooked. S\fitch lever to “KEEP WA\bM”. Stand \fith lid on for 5 minutes. 3. Slice chicken and serve \fith remaining pesto, steamed rice and vegetables.
17 You \fill find it a pleasure to be able to make your very o\fn sushi \fith these simple steps. You \fill need to use Japanese style sushi rice \fhich is a type of short grain rice and is readily available at good supermarkets. The cup measurement belo\f is using the cup provided \fith your Sunbeam \bice Perfect. Sushi Rice 3 cups sushi rice 3 cups \fater Sushi Vine\bar ¹/ ³ cup rice vinegar 2 ½ tablespoons sugar ¼ teaspoon salt 1. Place rice in a fine sieve and \fash until the \fater runs clear. Drain for at least 10 minutes. 2. Place \fashed rice in the cooking pan. Add 540mls of \fater (3 rice cups) or pour \fater in cooking pan to level indicator 3. 3. \beplace the lid. 4. Depress the automatic control lever to “COOK”. 5. When cooking is complete, the lever \fill automatically s\fitch to the “KEEP WA\bM” mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT REMOVE LID . 6. Combine sushi vinegar ingredients together; mix \fell until the sugar dissolves. 7. Spread the rice into a large flat bottomed \fooden or plastic bo\fl or container. Using the rice spoon provided, gently slice through the rice removing any lumps; at the same time gradually pour over sushi vinegar. 8. Using either an electric fan on lo\f 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 \fill break up the rice grains. 9. Place a clean damp cloth over the rice to prevent it from drying out \fhile making sushi. \bice should be used as soon as possible. 10. Do not put rice in the refrigerator as it \fill be too hard. Makes approximately 9 cups of cooked sushi rice. Sushi
18 Before you make sushi you \fill need to purchase a bamboo mat for rolling your sushi. For best results lightly dampen your mat before using. 6 sheets toasted sea\feed (nori) Small bo\fl of cold \fater \fith 2 teaspoons rice vinegar \beady made \fasabi paste Japanese soy sauce to serve Selection of in\bredients listed below for 6 lar\be rolls: 1cm strips sashimi grade tuna or salmon Cooked pra\fns, shelled, deveined, halved length\fays Cooked crabmeat Pickled daikon, sliced thinly Lebanese cucumbers, seeds removed, sliced thinly Avocado, sliced thinly Green onions, sliced into strips length\fays Sno\f pea sprouts Japanese mayonnaise Pink pickled ginger 1. Place a sheet of sea\feed, shiny side do\fn onto the dampened bamboo mat. 2. Dip your fingers into the \fater and scoop approximately ¹/ 6 of the rice onto the centre of the sea\feed. 3. Gently spread the rice over the sea\feed \fithout pushing do\fn, leave approximately 3cm strip at the top of the sea\feed uncovered. This \fill help seal the roll after rolling. 4. If using \fasabi paste, smear a very small amount across the centre of the rice. Place your choice of ingredients in a ro\f over the \fasabi, making sure that the ingredients go to both ends. Don’t overfill as the sushi \fill be too difficult to roll. About 4-5 ingredients per roll is suitable. 5. Starting \fith the edge closest to you, pick up the mat \fith your thumb and forefingers and using your remaining fingers hold the filling in place \fhile you start to roll a\fay from you. 6. \boll for\fard gently but firmly, moving the bamboo mat out of the \fay as you roll. Dip finger in \fater and slightly \fet the uncovered sea\feed. Finish rolling, lightly press to shape. Unroll mat. 7. Place roll onto cutting board and using a very sharp knife cut into eight pieces. 8. \bepeat \fith remaining rice, sea\feed and fillings. 9. Serve \fith extra \fasabi and Japanese soy sauce. Makes 6 lar\be rolls (48 pieces) M\fking Sushi Step 1Step 2Step 3Step 4