Sunbeam Rice Perfect Deluxe 7 Manual
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Fruit and Nut Rice (Serves 6-\f) 4 cups saffron rice, cooked in Rice Perfect \feluxe 7 \b green onions, chopped 1 cup chopped dried apricots 1 cup chopped prunes 1/\bcup sultanas 1 cup cashews 1. Toss green onions, fruit and nuts through rice when Rice Cooker switches to “KEEP WARM”. Allow to stand 10 minutes. \b. Serve as an accompaniment to curry or spicy dishes. Fried Rice (Serves 6-\f) 1 tablespoon (\b0g) butter or oil 3 eggs, lightly beaten 1 clove garlic, peeled and finely chopped 1/\btablespoon grated fresh ginger 1 red capsicum, chopped into 1.5cm pieces 4 rashers bacon, roughly chopped 4 green onions, sliced 1 x \b\b5g canned pineapple pieces, drained 1/\bcup frozen peas 4 cups white rice, cooked in Rice Perfect \feluxe 7 1 tablespoon soy sauce 1. Melt butter or margarine in a frypan on high heat. Add eggs to pan fry as for an omelette. Remove from pan and roughly chop. \b. Lightly sauté garlic, ginger, capsicum and bacon. Add green onions, pineapple and peas and cook for approximately \b minutes. 3. Add rice and chopped egg to frypan. Gently toss to combine. Add soy sauce and mix thoroughly. Heat through before serving. Cream\b Mushroom Risotto (Serves 4) \b tablespoons olive oil 80g butter 1 onion, chopped finely 1 clove garlic, crushed \b cups (metric) uncooked Arborio rice 1 cup dry white wine 1 litre chicken stock, hot \b00g Swiss brown mushrooms, sliced 150g button mushrooms, sliced 1/\bcup grated parmesan1/4cup chopped fresh parsley Freshly ground black pepper 1. In a large frying pan heat half the oil and butter; add onions and garlic and cook until the onions are tender. Add the rice and stir through to coat the rice with the onion mixture. \b. Add the wine and cook, stirring, until most of the liquid has absorbed. Transfer mixture to the Rice Cooker cooking pan. Add the hot chicken stock and stir through. Making sure that the exterior of the pan is dry; place into heating vessel. 3. Replace the lid. 4. \fepress the automatic control lever to “COOK”. 5. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave the rice in the cooker for 10 minutes at this stage. \fO NOT REMOVE LI\f. 8 Recipes continued 9 6. Meanwhile heat the remaining oil andbutter in a \frying pan and coo\b, stirring until the mushrooms are tender; drain any excess liquid. 7. A\fter the rice has been in the “KEEP WARM” mode \for 10 minutes, open the lid. Stir through the mushrooms, parmesan and parsley. Season to taste with blac\b pepper. 8. Serve immediately. Pilau (Serves 6) 1 tablespoon (20g) butter or margarine 2 small onions, peeled and \finely chopped 2 green onions, \finely sliced 2 cups uncoo\bed white rice 1 x 440g canned corn \bernels, drained 1 red capsicum, seeds removed and cut into thin strips 2 1/2cups (625ml) chic\ben or vegetable stoc\b 1. Melt butter or margarine in a pan and sauté onions until tender. 2. Add green onions, rice, corn and capsicum. Coo\b \for 2-3 minutes, stirring to coat rice. 3. Trans\fer rice mixture to Rice Per\fect Deluxe 7. Pour stoc\b over rice. 4. Cover and depress lever to “COOK”. Allow to stand \for 10 minutes. Serve hot. Pine Nut & Ri\fe Stuffing for \burkey 3.5\bg tur\bey 1 tablespoon butter or margarine 3 onions, peeled and \finely chopped 2 cups brown rice, coo\bed in Rice Per\fect Deluxe 7 250g dried apricots, roughly chopped 1 1/2cups pine nuts, roughly chopped 2 tablespoons brandy 1. Heat butter or margarine in a pan and lightly sauté onions. 2. Combine with remaining ingredients. Place stu\f\fing into cavity o\f tur\bey and truss. Ba\be \for approximately 2-2 1/2 hours, at 180°c. Ba\fon and Pineapple Stuffing for Chi\fken No. 16 chic\ben 1 cup white or brown rice, coo\bed in Rice Per\fect Deluxe 7 1/3cup crushed pineapple, well drained 2 rashers bacon, rind removed and roughly chopped 4 green onions, chopped 1 egg 1 teaspoon mixed herbs 1. Combine all ingredients. Place into cavity o\f chic\ben and truss. 2. Ba\be \for approximately 1 hour and 20 minutes, or until coo\bed. Basté chic\ben with juices throughout ba\bing. Recipes continued
Summer Rice Salad(Serves 4) 2 cups brown rice, cooked in Rice Perfec\f Deluxe \b 1 x 450g canned pineapple pieces in na\fural juice, reserving 1/4cup juice for dressing 1 carro\f, gra\fed 1 zucchini, sliced 1 small red capsicum, cu\f in\fo 1.5cm pieces 1/2cup cashews1/2cup sul\fanas Dressin\f 1/4cup Whi\fe wine vinegar1/4cup honey1/4cup pineapple juice 2 \fbsp gra\fed ginger 1/4cup coriander leaf, chopped 1. Place salad ingredien\fs in\fo large bowl. Toss \fo combine. 2. Combine French dressing, sour cream, pineapple juice and ginger. 3. Pour dressing over salad and \foss well. Sprinkle wi\fh coriander \fo serve. Peachy Rice \brumble (Serves 4-6) 2 cups whi\fe rice, cooked in Rice Perfec\f Deluxe \b 1 x 825g canned sliced peaches, drained 3/4cup sul\fanas 1 cup orange juice 1/4cup honey Toppin\f 80g bu\f\fer or margarine mel\fed 1/2cup wholemeal flour 1 cup rolled oa\fs 1/2cup coconu\f1/2cup brown sugar, firmly packed1/4\feaspoon cinnamon1/4\feaspoon mixed spice1/3cup slivered almonds 1. Pre-hea\f oven \fo 180°C. Grease a 23cm round oven proof dish. 2. Spread rice over base of prepared dish. Arrange peaches and sul\fanas on \fop of rice. 3. Combine orange juice and honey in a saucepan. Gen\fly hea\f, s\firring un\fil well combined. Pour over rice and frui\f. 4. Combine all \fopping ingredien\fs. Spread evenly over rice and frui\f. 5. Bake for approxima\fely 30 minu\fes. Serve wi\fh cus\fard or ice cream. 10 Recipes continued
Summer Rice Salad(Serves 4) 2 cups brown rice, cooked in Rice Perfec\f Deluxe \b 1 x 450g canned pineapple pieces in na\fural juice, reserving 1/4cup juice for dressing 1 carro\f, gra\fed 1 zucchini, sliced 1 small red capsicum, cu\f in\fo 1.5cm pieces 1/2cup cashews1/2cup sul\fanas Dressin\f 1/4cup Whi\fe wine vinegar1/4cup honey1/4cup pineapple juice 2 \fbsp gra\fed ginger 1/4cup coriander leaf, chopped 1. Place salad ingredien\fs in\fo large bowl. Toss \fo combine. 2. Combine French dressing, sour cream, pineapple juice and ginger. 3. Pour dressing over salad and \foss well. Sprinkle wi\fh coriander \fo serve. Peachy Rice \brumble (Serves 4-6) 2 cups whi\fe rice, cooked in Rice Perfec\f Deluxe \b 1 x 825g canned sliced peaches, drained 3/4cup sul\fanas 1 cup orange juice 1/4cup honey Toppin\f 80g bu\f\fer or margarine mel\fed 1/2cup wholemeal flour 1 cup rolled oa\fs 1/2cup coconu\f1/2cup brown sugar, firmly packed1/4\feaspoon cinnamon1/4\feaspoon mixed spice1/3cup slivered almonds 1. Pre-hea\f oven \fo 180°C. Grease a 23cm round oven proof dish. 2. Spread rice over base of prepared dish. Arrange peaches and sul\fanas on \fop of rice. 3. Combine orange juice and honey in a saucepan. Gen\fly hea\f, s\firring un\fil well combined. Pour over rice and frui\f. 4. Combine all \fopping ingredien\fs. Spread evenly over rice and frui\f. 5. Bake for approxima\fely 30 minu\fes. Serve wi\fh cus\fard or ice cream. 10 Recipes continued 11 Savoury Rice Triangles (Ma\fes approx. \b8) 2 teaspoons (10g) butter or margarine 1 onion\f finely \bhopped 1 \blove garli\b\f finely \bhopped 2 ham steaks\f finely \bhopped 2 \bups brown ri\be\f \booked in Ri\be Perfe\bt Deluxe 7 2 \bups frozen mixed vegetables 150g tasty \bheese\f grated 2 teaspoons \burry powder 1. Pre-heat oven to 230°C. Line baking trayswith baking paper. 2. Heat butter or margarine in a pan. Lightly sauté onion\f garli\b and ham. 3. Pla\be in a large bowl and add remaining ingredients. Mix well. 4. Divide ea\bh sheet of puff pastry into 4 squares. Lightly brush edges with milk. Pla\be approximately 3 teaspoons of mixture onto one half of pastry. Fold pastry diagonally over filling to form a triangle. Pin\bh edge firmly to seal. 5. Pla\be triangle onto prepared baking trays. Brush with a little milk. Bake for approximately 15-20 minutes\f or until golden brown. NOTE: Alternatively\f \but out rounds of pastry with a large s\bone \butter to make small pasties. These are ideal served as an appetiser. Rice Croquettes (Serves 4) 300g \booked white ri\be\f \booked in Ri\be Perfe\bt Deluxe 7 1 tablespoon softened butter 1/2\bup ri\botta \bheese 1 tablespoon parmesan \bheese 1 egg Salt and pepper to taste For frying: 2 eggs 3 tablespoons milk 1 1/2\bups plain flour 11/2\bups bread \brumbs Oil for frying 1. Using fingertips\f \bombine ri\be and butter in a bowl until the butter is mixed in. 2. Add the mashed ri\botta \bheese\f parmesan\f egg\f salt and pepper to taste. Fold ingredients with a wooden spoon until well \bombined. 3. Taking 2 tablespoons full of the mixture in your hand\f shape into \broquettes\f resembling a small sausage. 4. Lightly beat eggs and milk. Roll \broquettes in flour\f then dip in egg mixture and finally bread\brumbs. 5. Heat oil in a frypan or wok and fry \broquettes until golden on all sides. Serve hot with favourite dipping sau\be and salad. Recipes continued
You will find it a pleasure to be able to make \four ver\f own sushi with these simple steps. You will need to use \bapanese st\fle sushi rice which is a t\fpe of short grain rice and is readil\f available at good supermarkets. The cup measurement below is using the cup measure provided with \four Rice Perfect Deluxe 7. Sushi rice 3 cups sushi rice 3 cups water Sushi Vinegar 1/3cup rice vinegar 21/2tablespoons sugar1/4teaspoon salt 1. Place rice in a fine sieve and wash until the water runs clear. Drain for at least 10 minutes. 2. Place rice in cooking pan. Add 3 cups of water or fill water to number 3 on the cooking bowl. Making sure that the exterior of the pan is dr\f, place into heating vessel. 3. Replace the lid. 4. Depress the automatic control lever to “COOK”. 5. When cooking is complete, the lever will automaticall\f switch to the “KEEP WARM” mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT RE\fOVE LID . 6. Combine sushi vinegar ingredients together; mix well until the sugar dissolves. 7. Spread the rice into a large flat bottomed wooden or plastic bowl or container. Using the rice spoon provided, gentl\f slice through the rice removing an\f lumps; at the same time graduall\f pour over sushi vinegar. 8. Use either an electric fan on low or a hand fan; fan the rice until it is almost cool. Continue to gentl\f slice through the rice but don’t stir as this will break up the rice grains. 9. Place a clean damp cloth over the rice to prevent it from dr\fing out while making sushi. Rice should be used as soon as possible. 10. Do not put rice in the refrigerator as it will be too hard. \fakes a\b\broximately 9 cu\bs of cooked sushi rice. 12 Sushi
You will find it a pleasure to be able to make \four ver\f own sushi with these simple steps. You will need to use \bapanese st\fle sushi rice which is a t\fpe of short grain rice and is readil\f available at good supermarkets. The cup measurement below is using the cup measure provided with \four Rice Perfect Deluxe 7. Sushi rice 3 cups sushi rice 3 cups water Sushi Vinegar 1/3cup rice vinegar 21/2tablespoons sugar1/4teaspoon salt 1. Place rice in a fine sieve and wash until the water runs clear. Drain for at least 10 minutes. 2. Place rice in cooking pan. Add 3 cups of water or fill water to number 3 on the cooking bowl. Making sure that the exterior of the pan is dr\f, place into heating vessel. 3. Replace the lid. 4. Depress the automatic control lever to “COOK”. 5. When cooking is complete, the lever will automaticall\f switch to the “KEEP WARM” mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT RE\fOVE LID . 6. Combine sushi vinegar ingredients together; mix well until the sugar dissolves. 7. Spread the rice into a large flat bottomed wooden or plastic bowl or container. Using the rice spoon provided, gentl\f slice through the rice removing an\f lumps; at the same time graduall\f pour over sushi vinegar. 8. Use either an electric fan on low or a hand fan; fan the rice until it is almost cool. Continue to gentl\f slice through the rice but don’t stir as this will break up the rice grains. 9. Place a clean damp cloth over the rice to prevent it from dr\fing out while making sushi. Rice should be used as soon as possible. 10. Do not put rice in the refrigerator as it will be too hard. \fakes a\b\broximately 9 cu\bs of cooked sushi rice. 12 Sushi 13 Before you make sushi you will need to \furchase a bamboo mat for rolling your sushi\b For best result lightly dam\fen your mat before using\b 6 sheets toasted seaweed (nori) Small bowl of cold water with 2 teas\foons rice vinegar Ready make wasabi \faste Ja\fanese soy sauce to serve Selection of ingredients listed below for 6 large rolls: 1cm stri\fs sashimi grade tuna or salmon Cooked \frawns, shelled, deveined, halved lengthways Cooked crabmeat Pickled daikon, sliced thinly Lebanese cucumbers, seeds removed sliced thinly Avocado, sliced thinly Green onions, sliced into stri\fs lengthways Snow \fea s\frouts Ja\fanese mayonnaise Pink \ficked ginger 1\b Place a sheet of seaweed, shiny side down onto the dam\fened bamboo mat\b 2\b Di\f your fingers into the water and scoo\f a\f\froximately 1/6of the rice onto the centre of the seaweed\b 3\b Gently s\fread the rice over the seaweed without \fushing down, leave a\f\froximately a 3cm stri\f at the to\f of the seaweed uncovered\b This will hel\f seal the roll after rolling\b 4\b If using wasabi \faste, smear a very small amount across the centre of the rice\b Place your choice of ingredients in a row over the wasabi, making sure that the ingredients go to both ends\b Don’t overfill as the sushi will be too difficult to roll\b About 4-5 ingredients \fer roll is suitable\b 5\b Starting with the edge closest to you, \fick u\f the mat with your thumb and forefingers and using your remaining fingers hold the filling in \flace while you start to roll away from you\b 6\b Roll forward gently but firmly\b Moving the bamboo mat out of the way as you roll\b Di\f finger in water and slightly wet over the uncovered seaweed\b Finish rolling, lightly \fress to sha\fe\b Unroll mat\b 7\b Place roll onto cutting board and using a very shar\f knife cut into eight \fieces\b 8\b Re\feat with remaining rice, seaweed and fillings\b 9\b Serve with extra wasabi and Ja\fanese soy sauce\b \fakes 6 large rolls (4\b pieces) Making Sushi Ste\f 1Ste\f 2Ste\f 3Ste\f 4
14 WATER LEVEL (metric cup measures\fTIME1/2cup (125ml)10-15 minutes 1 cup (250ml) 15-20 minutes 11/2cups (\f75ml)20-25 minutes 2 cups (500ml) \f0-\f5 minutes N\bte: Steame\b will not sta\bt until the lid is locked and the leve\b is dep\bessed, to commence the cook mode. Steaming Times
14 WATER LEVEL (metric cup measures\fTIME1/2cup (125ml)10-15 minutes 1 cup (250ml) 15-20 minutes 1 1/2cups (\f75ml) 20-25 minutes 2 cups (500ml) \f0-\f5 minutes N\bte: Steame\b will not sta\bt until the lid is locked and the leve\b is dep\bessed, to commence the cook mode. Steaming Times 15 Steaming Vegetables For best results when steaming vegetables: 1. Before steaming, thoroughl\f clean the vegetables. \but off the stems and peel if desired. 2. \but pieces to desired size. The smaller the piece the faster that it will cook. 3. To retain vegetable flavour and nutrients steam until just tender, but the\f should still be slightl\f firm. 4. Frozen vegetables should be defrosted before steaming. \fEGET\bBLE QU\bNTITY MINIMUM \bPPROXIM\bTE W\bTER COOKING TIME (1 metric cup = 250ml) (minutes) Asparagus 1 bunch (approx. 250g)1/26-8 Beans250g cut or whole1/28-10 Beetroot250g whole 220-30 Bok \bho\f 250g 1/26-8 Broccoli 350g1/210 Brussel Sprouts 250g1/210 Butternut Pumpkin 250g cut into 3cm pcs 1 1/215-20 \babbage250g coarsle\f shredded 112 \barrots 250g cut into 3cm pieces 115-20 \bauliflower 250g1/210 \born on the cob 500g whole cob 120-25 English Spinach 250g trimmed1/25 Snowpeas 250g whole1/25-7 Button squash 250g whole1/28-12 Peas250g shelled1/212-15 Potatoes 1.\bhats500g whole 1 1/220-24 2.Red or White 600g - 800g whole 2 1/230-36 3.Red or White 500g 3cm pieces 1 1/215-20 4.Sweet500g 3cm pieces 112-17 Zucchini 250g sliced1/28 FROZEN \fEGET\bBLES*Must be defrosted first. 112-16 Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed vegetables, peas.
16 Steaming Poultry Steaming Fis\f and Seafood For best results when steaming fish and seafood\f 1. Place fish in the steamer tray. 2. A\f\f lemon we\fges\b herbs\b spices an\f seasoning before steaming. 3. A\f\f butter or oils after steaming if \fesire\f. 4. Fish is cooke\f when it flakes easily with a fork. MINIM\bM APPROXIMATE TYPE Q\bANTITY WATER COOKING TIME S\bGGESTIONS (1 cup = 250ml) (minutes) Clams an\f pippies 500g 15-8 Steam until just open. FISH 1.fillet 500g 112 Before cooking brush 2.steak 500g – 2cm thick 1 12-18 lightly with oil & season. Mussels500g in the shell 1 8-12 Steam until just open. Prawns (green) 500g me\fium in shell 1 12 Steam until just pink. For best results when steaming poultry\f 1. Select pieces of a similar size for even cooking. 2. Cook meat on a single layer. 3. Remove all fat an\f skin. 4. If you \fesire colour. Brown the pieces well in a non-stick frypan before steaming. 5. Steam until well \fone. Check by piercing the thickest part of the poultry. If the juices run clear it is cooke\f through. 6. Cooking will vary \fepen\fing on the size of the pieces. MINIMUM APPROXIMATE TYPE QUANTITY WATER COOKING TIME SUGGESTIONS \f1 cu\b = 250ml) \fminutes) Breast fillet 500g 1 1/212-14 Pla\fe the thi\fkest part t\bwards the \butside \bf the basket. Brush with \bil and seas\bn first. Pie\fes – b\bne in 500g (appr\bx. 4) 1 1/215-25 Pla\fe the thi\fkest part t\bwards the \butside \bf the basket. Brush with \bil and seas\bn first. Steaming Poultry ‘Sunbeam’, and ‘Ri\fe Perfe\ft’ are registered trademarks \bf Sunbeam C\brp\brati\bn. Made in China. Due t\b min\br \fhanges in design \br \btherwise, the pr\bdu\ft may differ fr\bm the \bne sh\bwn in this leaflet. Ba\fked by Sunbeam‘s 12 M\bnth Repla\fement Guarantee and Nati\bnal Servi\fe Netw\brk. © Co\byright. SUNBEAM CORPORATION LIMITED 2003.(INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam C\brp\brati\bn is a divisi\bn \bf GUD H\bldings Ltd. F\br m\bre inf\brmati\bn \br advi\fe \bn this \br any \bther Sunbeam applian\fe, visit www.sunbeam.com.au\br \f\bnta\ft the Sunbeam C\bnsumer Servi\fe Line. Australia 1800 025 059 New Zealand \f09) 912 0747.
1\f16 Steaming Poultry Steaming Fis\f and Seafood For best results when steaming fish and seafood\f 1. Place fish in the steamer tray. 2. A\f\f lemon we\fges\b herbs\b spices an\f seasoning before steaming. 3. A\f\f butter or oils after steaming if \fesire\f. 4. Fish is cooke\f when it flakes easily with a fork.MINIM\bM APPROXIMATE TYPE Q\bANTITY WATER COOKING TIME S\bGGESTIONS (1 cup = 250ml) (minutes) Clams an\f pippies 500g 15-8 Steam until just open. FISH 1.fillet 500g 112 Before cooking brush 2.steak 500g – 2cm thick 1 12-18 lightly with oil & season. Mussels 500g in the shell 1 8-12 Steam until just open. Prawns (green) 500g me\fium in shell 1 12 Steam until just pink. For best results when steaming poultry\f 1. Select pieces of a similar size for even cooking. 2. Cook meat on a single layer. 3. Remove all fat an\f skin. 4. If you \fesire colour. Brown the pieces well in a non-stick frypan before steaming. 5. Steam until well \fone. Check by piercing the thickest part of the poultry. If the juices run clear it is cooke\f through. 6. Cooking will vary \fepen\fing on the size of the pieces.MINIMUM APPROXIMATE TYPE QUANTITY WATER COOKING TIME SUGGESTIONS \f1 cu\b = 250ml) \fminutes) Breast fillet 500g 11/212-14 Pla\fe the thi\fkest part t\bwards the \butside \bf the basket. Brush with \bil and seas\bn first. Pie\fes – b\bne in 500g (appr\bx. 4) 11/215-25 Pla\fe the thi\fkest part t\bwards the \butside \bf the basket. Brush with \bil and seas\bn first. Steaming Poultry ‘Sunbeam’, and ‘Ri\fe Perfe\ft’ are registered trademarks \bf Sunbeam C\brp\brati\bn. Made in China. Due t\b min\br \fhanges in design \br \btherwise, the pr\bdu\ft may differ fr\bm the \bne sh\bwn in this leaflet. Ba\fked by Sunbeam‘s 12 M\bnth Repla\fement Guarantee and Nati\bnal Servi\fe Netw\brk. © Co\byright. SUNBEAM CORPORATION LIMITED 2003.(INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam C\brp\brati\bn is a divisi\bn \bf GUD H\bldings Ltd. F\br m\bre inf\brmati\bn \br advi\fe \bn this \br any \bther Sunbeam applian\fe, visit www.sunbeam.com.au\br \f\bnta\ft the Sunbeam C\bnsumer Servi\fe Line. Australia 1800 025 059 New Zealand \f09) 912 0747.