Bedienungsanleitung Tomado TM-1912 (Seite 18 von 23) (Englisch, Holländisch, Französisch)

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MAINTAINING YOUR RICE COOKER

Cleaning: Before cleaning your rice cooker, always unplug and allow cooling.

Remove the inner pot and lid from the rice cooker and wash then in hot sudsy water.

Rinses completely, and then dry with a soft clean cloth. Clean the outside of your

cooker when necessary with a clean damp cloth or with a mild dish detergent. NEVER

use abrasive cleaners. Do not use any metal tools or steel wool on the outside finish or

on cooking pot as they may cause damage. Do not

submerge

any part of the rice

cooker body in water. To clean the heating plate and thermo-control plate, use steel

wool to polish or remove any residue. Then wipe with a damp cloth. Allow drying

completely before re-using. You must keep the heating plate and thermo-control plate

free from any foreign objects; otherwise the cooker will not operate properly. Any

residue of vinegar or salt may cause your inner pot to corrode. Always cleanse

completely after each use.

Any servicing other than cleaning should be performed by an authorized service

representative.

QUICK CLEANING TIP

Add 1/2 cup of water and a small amount of liquid dish or dishwasher detergent to

inner pot. Press the switch to COOK and allow heating for 10 minutes. Cool. Rinse

well and dry completely before

re-using.

ABOUT RICE

Rice is a valuable source of complex carbohydrates and nutrition. It has no fat and is

rich in thiamine, niacin and iron. An interesting note, more than half of the world’s

population eats rice every day.

There are many different varieties of rice available at your market. You may want to

try several to see which types best suit your taste. Here are some of the more common

types and some of their characteristics:

LONG GRAIN RICE

Typically used for recipes calling for loose, non-sticky, individual grains after cooking .

“California” rice is soft while “Caroline” a bit firmer. “Jasmine” is the firmest and is very

flavourful and fragrant.

SHORT GRAIN RICE

This variety, while softer and sticker is the rice most commonly used in oriental recipes.

The “California” variety is soft; “Sweet Rice”, often called “Pearl” rice, is rounder in

shape. The sweet rice is extra sticky and is often the variety of choice for making rice

pudding.

BROWN RICE

Brown rice is often considered the healthiest variety. If offers itself in it’s natural

unbleached, bran rich form. It contains more B-complex vitamins, irons, calcium and

fibre than other varieties.

WILD RICE

Wild rice comes in many delicious varieties and mixes. Often it is mixed with long

grain rice for its firmer texture and rich brown to black colour. Wild rice makes a

wonderful stuffing for poultry when cooked with broth and mixed with your favourite

dried fruits.

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Tomado TM-1912 Seite 18

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