Progressive GMRC 500G Microwave Rice And Pasta Cooker Progressive_gmrc 500g_rice_cooker Instructions

User Manual: progressive_gmrc-500g_rice_cooker-instructions Fante's Kitchen Shop

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Guide for White Rice

RICE SALT

(Optional) WATER COOKING

TIME* YIELD

3/4 cup 1/8 tsp 11/3 cups 11 to 12

min. 1 cup

11/2 cups 1/4 tsp 21/2 cups 13 to 15

min. 2 cups

21/3 cups 1/2 tsp 31/2 cups 15 to 18

min. 4 cups

3 cups 1/2 tsp 41/4 cups 18 to 20

min. 6 cups

33/4 cups 1/2 tsp 5 cups 20 to 22

min. 8 cups

Guide for Brown and Rice Blends

TYPE OF RICE RICE WATER COOKING

TIME* YIELD

Whole Grain

(glutinous) Brown

Rice

1 beaker 11/2

beakers

10

minutes

11/2

cups

Long Grain Brown

Rice 1 beaker 31/2

beakers

24

minutes 2 cups

*Cooking times are for HIGH power, unless otherwise indicated.

Rice and Pasta Cooker

Microwave

GRMC-500G

Cooking Rice

1. Rinse all rice. Calrose rice should be rinsed until water runs clear.

2. Put measured amounts of water and rice into cooker.

3. Insert inner lid and snap outer lid into place with locking clamps.

4. Microwave for recommended time. See guide below.

5. Let stand for 5 minutes before serving.

Tips

• Cooking times and rice to water proportions vary with microwave

wattage and type of rice used. For microwaves 1000 watts and

above cook rice at 70% power level. The proportions and times

above are to be used as a guide only. Consult your microwave

guide and rice package for the best results.

• Do not cook instant rice, pure wild rice or boxed rice dishes with

seasoning packets in this rice cooker.

Helpful Hints

• Use stock or broth instead of water for added avor.

• Margarine or butter may also be added in the same amounts

used in recipes for the stove top.

Cooking Pasta

1. Insert Steaming/Pasta Basket.

2. Add desired amount of dry pasta into basket and insert into Cooker.

3. Add approximately 6-8 cups of hot water for every 12 oz of dry

pasta. Water should completely cover the dry pasta.

4. Microwave for suggested time on pasta package.

5. Lift basket to drain.

Tips

• For best results cook pasta as directed on the package.

• For spaghetti, linguini and other long noodles, break noodles to t

inside cooker.

• It is not necessary to add oil to the water.

• Do not ll cooker more than 3/4 full.

Steaming Vegetables

1. Add 1/4 to 1/2 cups of water into Cooker.

2. Place desired vegetables into the Steaming/Pasta Basket and insert

into the Cooker.

3. Cook and let stand in microwave for recommended amount of time,

see guide below.

Cleaning

• Wash thoroughly before use by hand or in the top rack of

the dishwasher. Do not use steel or abrasive materials when

cleaning. Microwave, freezer and top rack dishwasher safe.

VEGETABLE AMOUNT COOKING

TIME*

TIME TO

LET STAND

Asparagus 1 lb 7 to 12 min. 3 min.

Beans

(Green or Waxed) 1 lb 11 to 16

minutes 1 min.

Broccoli 1 lb 8 to 12 min. 2 to 3 min.

Brussel Sprouts 1 lb 6 to 9 min. 3 min.

Carrots 1 lb 7 to 12 min. 3 min.

Cauliower (Florets) 1 medium head 7 to 13 min. 3 min.

Squash 2 lbs 7 to 11 min. 3 min.

Corn (Kernels) 2 to 3 cups 5 to 9 min. 1 min.

Peas (Frozen) 2 cups shelled 5 to 7 min. 1 min.

* All times are approximate. Check vegetables at the end of

minimum time given to avoid overcooking.

Cover

Lock

Inner Lid

Locking

Clamps

Rice Cooker

Base

Steaming/

Pasta Basket

Rice Paddle

Measuring Cup

CAUTION: Steam can burn. Use care when removing lid.

Mexican Black Beans and Rice

2½ cups of water

1½ cups of long grain white rice, rinsed

¼ teaspoon salt

1 can (15 oz.) black beans, rinsed and drained

2 plum tomatoes, diced (about 1¼ cups)

¼ cup chopped fresh cilantro

2 tablespoons of fresh lime juice

1 tablespoon of vegetable oil

1 teaspoon of chili powder

½ teaspoon of salt

¼ cup of shredded Mexican blend cheese (optional)

Place water, rice and salt in bottom of the Rice and Pasta

Cooker. Insert inner lid and snap the cover into place with

locking clamps. Microwave rice on high for 13 - 15 minutes or

until all the water is absorbed. Allow rice to stand covered for

5 minutes.

Meanwhile, combine all other ingredients except the cheese.

Blend well. Fluff the rice with a fork and add the bean mixture.

Toss gently to combine. Spoon into a serving dish and top with

cheese if desired.

Makes 6 to 8 servings.

Pasta and Vegetable Salad with White Balsamic Dressing

8 cups of water

8 ounces of dried mini fusilli pasta

2 teaspoons salt

3 cups of assorted vegetables (broccoli, sugar snap peas, red bell peppers and carrots) cut into bite sized pieces

¼ cup of green onion, thinly sliced

Dressing

¼ cup non-fat Greek style yogurt

3 tablespoons of light mayonnaise

1½ tablespoon of white balsamic vinegar

½ teaspoon of salt

1 small clove of garlic, pressed (¼ teaspoon)

Place water, pasta and salt in bottom of the Rice and Pasta Cooker with the Steaming/Pasta basket in place. Snap the cover into place

with locking clamps. Microwave on high for 16 - 18 minutes or until the pasta is al dente.

Meanwhile, combine the ingredients for the dressing. Whisk and set aside.

When the pasta is done cooking, remove cover and add the chopped vegetables to the hot pasta and cooking water. Cover and allow

to stand for 30 seconds. Lift basket out of the Cooker and place immediately in a bowl of ice water to chill the pasta and vegetables.

Drain well. Add dressing. Stir to coat. Serve immediately or refrigerate.

Makes 6 to 8 servings.

Steamed New Potatoes in Sage Butter Sauce

1½ pounds of new red potatoes (about 4 cups)

¼ cup of water

½ cup of chopped onion

¾ teaspoon of salt

1 teaspoon of Dijon mustard

2 tablespoons of chopped fresh sage leaves

¾ ground black pepper

4 tablespoons of butter at room temperature cut up into small

pieces

With a vegetable peeler, peel a strip of skin from the potatoes

around the middle making a band. If some potatoes are large, cut

them to the same size. Place water and chopped onion in bottom

of the Rice and Pasta Cooker. Insert the basket. Add the potatoes.

Sprinkle salt evenly over potatoes. Snap the cover into place with

locking clamps.

Microwave potatoes on high for 11 - 13 minutes or until tender.

Lift basket with potatoes out of the Cooker; set aside. Add

mustard, sage and black pepper to the remaining water and onion

mixture in the bottom of the cooker. Add potatoes to the sauce

mixture along with butter. Stir until the butter is melted and the

potatoes are coated in the sauce. Serve immediately.

Makes 6 to 8 servings.

GRMC-500G