Sunbeam Rice Cooker RC2350 User Manual

Rice Perfect  
Instruction/Recipe Booklet  
This book covers the use and care of the following Sunbeam Rice Cookers:  
RC4750 Rice Perfect 10 – 10 cup Rice Cooker  
RC2650 Rice Perfect 8 – 8 cup Rice Cooker  
RC2350 Rice Perfect 5 – 5 cup Rice Cooker  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR RICE  
PERFECT.  
• Use your rice cooker at least 200mm away  
from walls and curtains.  
• Do not operate the rice cooker on an  
inclined surface. Use a flat level surface.  
• Do not use your rice cooker in confined  
spaces.  
• Do not move or cover the rice cooker whilst  
in operation. Unplug before moving.  
• Remove the power cord before cleaning the  
rice cooker.  
• Do not immerse the heating vessel of the  
rice cooker in water or any other liquid.  
• After cleaning ensure that the cord inlet area  
is completely dry before using again.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Rice Perfect  
8 and 10 – RC2650, RC4750  
Non-stick Removable Cooking Pan  
Lightweight pan distributes heat evenly for  
perfectly cooked rice every time. The non-stick  
pan is removable for easy cleaning.  
Glass Lid with Steam Vent  
Allows steam to be released while cooking,  
reducing condensation.  
Cool Touch Handles  
Allows you to lift and carry the Rice Perfect  
to the table.  
Keep Warm Light  
Illuminates to indicate that your Rice Perfect  
is in the KEEP WARM mode.  
Cook Light  
Illuminates to indicate that your Rice Perfect  
is in the COOK mode.  
Automatic Control  
Depress the lever to commence the COOK mode.  
The control automatically switches to KEEP  
WARM mode when the rice is cooked.  
Keep Warm Function  
Keeps your rice warm until you are ready  
to serve it.  
8 Cup Capacity (16 cups cooked rice)  
Prepare from 2 to 8 cups of uncooked rice at  
any time. As a guide the 8 cup capacity will  
feed approximately 14-16 people.  
10 Cup Capacity (20 cups cooked rice)  
Prepare from 2 to 10 cups of uncooked rice at  
any time. As a guide the 10 cup capacity will  
feed approximately 16-18 people.  
2
 
Steaming Tray  
Convenient steaming tray allows you to  
retain colour, vitamins and minerals of your  
food.  
Serving Spoon  
Ideal for stirring and serving rice from the  
rice cooker. The plastic will not scratch the  
non-stick surface on the cooking pan.  
Measuring Cup  
Ensures accurate measuring of rice to  
achieve perfect results every time.  
3
 
Features of your Rice Perfect 5  
– RC2350  
Non-stick Removable Cooking Pan  
Lightweight pan distributes heat evenly for  
perfectly cooked rice every time. The non-stick  
pan is removable for easy cleaning.  
Keep Warm Light  
Illuminates to indicate that your Rice Perfect  
5 cup is in the KEEP WARM mode.  
Cook Light  
Illuminates to indicate that your  
Rice Perfect 5 cup is in the  
COOK mode.  
Automatic Control  
Depress the lever to commence the COOK mode.  
The control automatically switches to KEEP  
WARM mode when the rice is cooked.  
Keep Warm Function  
Keeps your rice warm until you are ready  
to serve it.  
5 Cup Capacity (10 cups cooked rice)  
Prepare from 1 to 5 cups of uncooked rice  
at any time. As a guide the 5 cup capacity will  
feed approximately 8-10 people.  
4
 
Glass Lid with Steam Vent  
Allows steam to be released while cooking,  
reducing condensation.  
Cool Touch Handles  
Allows you to lift and carry the Rice Perfect  
5 to the table.  
Serving Spoon  
Ideal for stirring and serving rice from the  
rice cooker. The plastic will not scratch the  
non-stick surface on the cooking pan.  
Measuring Cup  
Ensures accurate measuring of rice to  
achieve perfect results every time.  
5
 
Using your Rice Perfect  
Before using your Rice Perfect for the first  
time wash the removable cooking pan, lid,  
rice measuring cup and serving spoon in  
warm soapy water. Rinse and dry thoroughly.  
6. Insert the plug into a 230-240 volt AC  
power outlet and turn the power on. The  
“KEEP WARM” light will illuminate.  
7. Depress the automatic control lever to  
“COOK” to begin the cooking cycle. The  
“COOK” light will illuminate.  
To Cook Rice  
8. When cooking is complete, your Rice  
Perfect will automatically switch to  
“KEEP WARM” mode and the “KEEP  
WARM” light will illuminate.  
9. With the lid on, allow rice to stand in the  
“KEEP WARM” mode for 5-10 minutes  
for small quantities and approximately  
10-15 minutes for larger quantities. DO  
NOT use metal utensils as these will  
scratch the non-stick coating. A plastic  
spoon is supplied.  
1. Using the rice measuring cup provided,  
measure out the required quantity of  
rice (refer to rice cooking chart on page  
9). Make sure the rice is a level cup  
measure.  
NOTE:  
1 level rice cup = 150g. .  
1 cup uncooked white rice = 2 rice cups of  
cooked white rice (approximately)  
1 cup uncooked brown rice = 2½ cups cooked  
brown rice (approximately)  
10.The “KEEP WARM” cycle will continue  
until the power is switched off. If keeping  
the rice warm, stir, then replace lid. Rice  
can be kept warm in the Rice Perfect for  
up to 2 hours. After 2 hours rice should  
be refrigerated for storage if required.  
NOTE: Whilst operating, do not remove the  
lid as this may affect cooking results. Do not  
interfere with the automatic control lever.  
Do not keep rice in the cooker for extended  
periods of time on “KEEP WARM” mode  
as the rice becomes dry and the quality  
deteriorates.  
This Sunbeam rice cup is not the same  
measurement as a standard metric cup  
2. Place the measured rice in a sieve, and  
wash rice thoroughly under cold water.  
Wash until the water runs clear. This  
removes excess starch which helps to  
achieve fluffier rice. Alternatively, wash  
rice in the cooking pan two or three times  
until the water is clear, pouring out the  
milky water between each rinse.  
3. Ensure the exterior of the cooking pan is  
clean and dry before placing it inside the  
heating vessel.  
4. Place the washed rice in the cooking pan.  
Add cold water to the cup level indicated  
on the inside of the cooking pan or add  
the quantity of water specified in the  
cooking charts on page 9. Make sure  
the rice on the bottom of the pan is even  
when adding the water.  
5. Replace the lid.  
6
 
Tips for cooking rice  
Results may vary depending on the type of  
rice used.  
4.Wash rice thoroughly until the water runs  
clear.  
1.For fluffier rice, add a little extra water and  
for firmer rice, add a little less water.  
5.Brown rice needs more water to cook,  
which results in a build up of starchy water  
and bubbles forming around the lid, which  
can cause spitting from the air vent. Make  
sure the brown rice is rinsed well before  
cooking.  
2.Should you happen to add too much extra  
water, the excess water may overflow  
during cooking. It is a good idea to cook  
the rice with the recommended quantity of  
water first and then if the rice is still firm,  
add a little extra water which can be stirred  
through at the end. You will then need  
to depress the automatic lever to “COOK”  
mode.  
3.The rice cup provided is not a standard  
metric measuring cup.  
Sunbeam rice cup = 150g uncooked rice  
= 180ml water  
If you lose the rice measuring cup provided use  
the ratio:  
1 cup uncooked white rice = 1 cup water  
1 cup uncooked brown rice = 1 ½ cups water  
Cooking times will vary if using a larger  
measuring cup.  
7
 
Types of Rice  
There are three main types of rice:  
Medium brown – is whole grain that has  
been hulled but not polished. It has a nutty  
flavour and is slightly chewy in texture. It can  
be used as an all-rounder.  
Short Grain: The grains are short and plump.  
When cooked the grains are soft and sticky  
with a glossy appearance.  
Long Grain: the grains are long and narrow.  
When cooked the grains remain fluffy, dry  
and separate.  
Varieties of long grain rice are:  
Long – a perfect all-round rice used in a wide  
variety of cuisines.  
Jasmine – a fragrant rice which is suited to  
Asian type cuisine.  
Basmati – has a fragrant aroma which is  
suited to Indian type cuisine.  
Varieties of short grain rice:  
Japanese Koshihikari - a soft sticky rice, sold  
as “sushi rice” and used to make sushi  
Pearl – a soft sticky rice used to make  
puddings and desserts.  
Medium Grain: the grains are medium in size.  
When cooked the grains are tender, moist  
and tend to stick together.  
Varieties of medium grain rice:  
Arborio – a soft cooking chalky rice used to  
make risotto and paella.  
Medium white and brown rice  
White calrose - a soft cooking rice used to  
make paella.  
Care and cleaning  
After using your Rice Perfect, turn the power  
off and remove the cord from the power  
outlet.  
WARNING: Do not allow water to enter the  
inside of the heating vessel as this may cause  
electrocution.  
CAUTION: Never immerse the heating vessel  
in water.  
CAUTION: Never use any chemical, steel wool,  
harsh abrasive cleaners, thinners or chemical  
dust cloths to clean any part of your Rice  
Perfect.  
8
 
Rice Cooking Chart – White Rice  
RC2350  
Uncooked white long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
1/ 150g  
2/ 300g  
3/ 450g  
4/ 600g  
5/ 750g  
180mls/ 1  
360mls/ 2  
540mls/ 3  
720mls/ 4  
900mls/ 5  
15 mins  
15-18 mins  
22-24 mins  
26-28 mins  
30-32 mins  
RC2650  
Uncooked white long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
2 / 300g  
4 / 600g  
6 / 900g  
8 / 1200g  
360mls / 2  
720mls / 4  
1080mls / 6  
1440mls / 8  
15-17 mins  
21-23 mins  
26-28 mins  
30-32 mins  
RC4750  
Uncooked white long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
2 / 300g  
4 / 600g  
6 / 900g  
8 / 1200g  
10 / 1500g  
360mls / 2  
720mls / 4  
1080mls / 6  
1440mls / 8  
1800mls/ 10  
11-13 mins  
16-18 mins  
20-22 mins  
23-25 mins  
27-29 mins  
9
 
Rice Cooking Chart – Brown Rice  
RC2350  
Uncooked brown long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
1 / 150g  
2 / 300g  
3 / 450g  
270mls / 1½  
540mls / 2½  
810mls / 4  
20-25 mins  
40-45 mins  
45-50 mins  
RC2650  
Uncooked brown long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
2 / 300g  
3/ 450g  
4/ 600g  
5/ 750g  
540mls / 2½  
810mls / 4  
35-40 mins  
45-50 mins  
45-50 mins  
50-55 mins  
1080mls / 5  
1350mls / 6  
RC4750  
Uncooked brown long grain rice. Water  
Approximate  
cooking time  
Use rice cup or grams  
Use mls or Cooking  
pan water level  
2 / 300g  
3 / 450g  
4 / 600g  
5 / 750g  
6 / 900g  
540mls / 2½  
810mls / 4  
30-35 mins  
35-40 mins  
40-45 mins  
45-50 mins  
45-50 mins  
1080mls / 5  
1350mls / 6  
1620mls / 8  
10  
 
Recipes  
NOTE: Ensure rice has been thoroughly  
washed under cold water before cooking  
to prevent rice grains from sticking to the  
cooking pan.  
Mushroom and Thyme Risotto  
Serves 4-6  
1.25 litres chicken stock  
2 tablespoons olive oil  
1 leek, halved lengthways, thinly sliced  
2 cloves garlic, crushed  
Yellow Coconut Rice  
Serves 4-6  
450g (3 rice cups) jasmine rice, rinsed  
* see page 8.  
270mls (1½ rice cups) coconut milk  
400g Arborio rice (2 ¾ rice cups), rinsed  
* see page 8  
½ cup white wine  
270mls (1½ rice cups) water  
3 teaspoons brown sugar  
2 tablespoons butter  
200g button mushrooms, thinly sliced  
200g swiss button mushrooms, thinly sliced  
2 teaspoons fish sauce  
1 teaspoon ground turmeric  
4 green onions (shallots), thinly sliced  
2 tablespoons finely chopped fresh thyme  
leaves  
1.Place washed rice in the cooking pan. Add  
coconut milk, water, brown sugar, fish  
sauce and turmeric. Stir to combine.  
Salt and pepper, to taste  
Grated parmesan, to serve  
2.Place lid on cooking pan. Depress  
automatic control lever to “COOK”.  
When cooking is complete, the lever will  
automatically switch to the “KEEP WARM”  
mode. Leave rice in the cooking pan with  
lid on for 10 minutes.  
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 wine 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”.  
3.Transfer rice to a bowl. Stir with a fork to  
separate grains. Top with onions. Serve.  
4.Meanwhile 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  
will automatically switch to “KEEP WARM”  
mode. Stir through mushrooms. Season with  
salt and pepper. Leave rice in the cooking  
pan with lid on for 10 minutes. Serve.  
11  
 
Recipes continued  
Fried Rice  
Serves 6-8  
Smoked Trout Kedgeree  
Serves 4-6  
300g (2 rice cups) long grain rice, rinsed  
* see page 8  
2 tablespoons olive oil  
1 brown onion, finely chopped  
2 cloves garlic, crushed  
2 eggs, lightly beaten  
1 tablespoon peanut oil  
2 teaspoons curry powder  
100g bacon rashers, chopped  
4 green onions (shallots), thinly sliced  
¾ cup frozen peas, thawed  
2 tablespoons light soy sauce  
300g (2 rice cups) basmati rice, rinsed  
* see page 8  
180g smoked trout fillet, flaked  
1 lemon, rind finely grated, juiced  
1.Place washed rice in the cooking pan. Add  
360mls water (2 rice cups) or pour water 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 will automatically switch  
to the “KEEP WARM” mode. Remove rice  
and transfer to a sieve. Wash rice until rice  
grains separate. Drain and place in a bowl.  
3.Meanwhile, heat 1 teaspoon of oil in a wok  
or frypan over medium heat. Stir-fry egg until  
scrambled. Transfer to a bowl.  
4.Heat 1 teaspoon of oil. Add bacon and  
cook until golden and crisp. Transfer to a  
bowl lined with paper towel.  
¹⁄ cup finely chopped fresh flat-leaf parsley  
³
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 powder and stir until fragrant.  
2.Place washed rice in the cooking pan. Add  
360mls water or pour water 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 will automatically switch  
to the “KEEP WARM” mode. Leave rice in  
the cooking pan with lid on for 10 minutes.  
4.Transfer rice to a bowl. Add trout, lemon rind,  
¼ cup lemon juice, parsley, salt and pepper.  
Toss to combine. Serve topped with egg.  
5.Heat remaining oil. Add rice, green onions,  
peas, soy sauce, bacon and egg. Stir-fry  
until heated through. Serve.  
NOTE: you can use smoked cod. The best way  
to cook this is to poach in a little milk for about  
10 minutes or until fish flakes. Drain fish and  
flake.  
12  
 
Recipes continued  
Spanish Chicken and Chorizo Paella Serves 4-6  
900ml chicken stock  
½ teaspoon saffron threads  
2 tablespoons olive oil  
1 brown 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 lengthways,  
sliced  
1 yellow capsicum, thinly sliced  
¾ cup frozen peas, thawed  
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 bowl. Pour  
over 1 tablespoon boiling water. 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.Meanwhile 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  
will automatically switch to “KEEP WARM”  
mode. Stir through chicken mixture, peas and  
parsley. Season with salt and pepper. Leave  
rice in the cooking pan with lid on for 10  
minutes. Serve.  
13  
 
Recipes for use with Steamer Tray  
- RC2650, RC4750  
Brown Rice Salad  
Serves 4-6  
Middle Eastern Chicken Pilaf  
Serves 4-6  
300g (2 rice cups) brown rice, rinsed  
* see page 8  
300g (2 rice cups) basmati rice, rinsed  
* see page 8  
3 small corn cobs, husks removed  
4 green onions (shallots), thinly sliced  
185g tin tuna, drained, flaked  
360mls chicken stock  
2 x 150g small chicken breast fillets  
1 cup frozen peas, thawed  
¹⁄ cup chopped sundried tomatoes  
³
3 green onions (shallots), thinly sliced  
½ cup pitted kalamata olives, chopped  
¹⁄ cup currants  
³
¹⁄ cup chopped fresh basil leaves  
³
¹⁄ cup pistachio kernels, toasted  
³
¹⁄ cup lemon juice  
¼ cup finely chopped fresh flat-leaf parsley  
leaves  
³
Salt and pepper, to taste  
¼ cup finely chopped fresh mint leaves  
Dressing  
1.Place washed rice in the cooking pan. Add  
540mls water (3 rice cups) or pour water  
in cooking pan to level indicator 3.  
2.Place the steamer basket on top of the  
cooking pan. Place corn in the steamer  
basket.  
2 tablespoons olive oil  
2 teaspoons finely grated orange rind  
¹⁄ cup orange juice  
³
3.Place lid on steamer basket. Depress  
automatic control lever to “COOK”.  
Remove steamer basket and corn after  
25 minutes. Replace lid. When cooking  
is complete, the lever will automatically  
switch to the “KEEP WARM” mode. Leave  
rice in the cooking pan with lid on for  
10-15 minutes.  
4.Remove rice and transfer to a sieve. Wash  
rice until rice grains separate. Drain and  
place in a bowl.  
5.Using a sharp knife cut kernels from  
corn. Add corn and remaining ingredients.  
Season with salt and pepper and toss to  
combine. Serve.  
½ teaspoon ground cumin  
½ teaspoon ground coriander  
Salt and pepper, to taste  
1.Place washed 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 will automatically switch  
to the “KEEP WARM” 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  
bowl. Stir with a fork to separate grains. Add  
chicken and remaining ingredients.  
4.Combine ingredients for dressing in a jug.  
Pour over rice. Season with salt and pepper  
and toss to combine. Serve.  
14  
 
Recipes for use with Steamer Tray - RC2650, RC4750 continued  
Steamed Fish in Sweet Chilli Sauce  
Serves 4  
Steamed Chicken with Salsa Verde  
Serves 4  
2 tablespoons sweet chilli sauce  
4 x 170g chicken breast fillets  
1 tablespoon light soy sauce  
½ teaspoon sesame oil  
Olive oil spray  
Salsa verde  
1 teaspoon fish sauce  
1 cup fresh flat-leaf parsley leaves  
4 x 150g small salmon or trout fillets  
¹⁄ cup fresh dill leaves  
³
Coriander, sliced red chillis and lime, to taste  
¹⁄ cup fresh mint leaves  
³
1.Combine chilli sauce, soy sauce, sesame oil  
and fish sauce in a bowl.  
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.  
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  
3.Place 360mls water (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. Switch  
lever to “KEEP WARM”  
4.Transfer fish to a plate. Serve with steamed  
rice and vegetables.  
5.Garnish with coriander, sliced red chillis and  
lime.  
1.Place 360mls water (2 rice cups) in the  
cooking pan. Place the steamer basket on  
top.  
2.Spray chicken with olive oil and season with  
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. Switch lever  
to “KEEP WARM”. Stand with lid on for 5  
minutes.  
3.Meanwhile combine parsley, dill, mint, garlic  
and capers in a food processor. Process  
until finely chopped. Transfer mixture to a  
bowl. Add remaining ingredients and stir to  
combine. Season with salt and pepper.  
4.Serve chicken with steamed potatoes, green  
beans and salsa verde.  
15  
 
Recipes continued  
Asparagus and Beans with  
Crispy Bacon Crumbs  
Chicken Breasts with Chilli Herb Pesto  
Serves: 4  
Serves: 4-6 as a side dish  
½ red onion, chopped  
2 bunches asparagus, trimmed  
150g green beans, trimmed  
1 tablespoon olive oil  
3 cloves garlic, halved  
1 long red chilli, seeds removed, chopped  
1 teaspoon ground cumin  
2 rashers bacon, chopped  
1 cup roughly torn Italian bread  
2 cloves garlic, crushed  
2 cups fresh flat-leaf parsley leaves  
1 cup fresh coriander leaves  
1 lemon, rind finely grated and juiced  
1 tablespoon finely chopped fresh parsley  
leaves  
¹/ cup extra virgin olive oil  
³
Salt and pepper, to taste  
Salt and pepper, to taste  
4 x 170g chicken breast fillets  
1.Place 360mls water (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. Switch lever to “KEEP WARM”.  
Transfer vegetables to a serving plate.  
3.Meanwhile heat oil in a frypan over medium  
heat. Add bacon and cook for 2 minutes or  
until just brown. Add breadcrumbs and garlic.  
Increase heat to medium high. Cook for 5  
minutes or until crumbs are brown. Stir in  
parsley.  
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 with salt and pepper.  
2.Brush a little mixture over chicken. Line the  
steamer basket with baking paper. Place  
chicken in steamer basket. Depress automatic  
control lever to “COOK”. Steam for 20  
minutes or until just cooked. Switch lever  
to “KEEP WARM”. Stand with lid on for 5  
minutes.  
3.Slice chicken and serve with remaining pesto,  
steamed rice and vegetables.  
4.Serve asparagus with crispy bacon topping.  
Season with salt and pepper.  
16  
 
Sushi  
You will find it a pleasure to be able to make  
your very own sushi with these simple steps.  
You will need to use Japanese style sushi  
rice which is a type of short grain rice and is  
readily available at good supermarkets.  
The cup measurement below is using the  
cup provided with your Sunbeam Rice  
Perfect.  
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.  
DO NOT REMOVE 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, gently  
slice through the rice removing any  
lumps; at the same time gradually pour  
over sushi vinegar.  
Sushi Rice  
3 cups sushi rice  
3 cups water  
Sushi Vinegar  
¹/ cup rice vinegar  
³
8. Using either an electric fan on low 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 will break up  
the rice grains.  
2
tablespoons sugar  
½
teaspoon salt  
¼
1. Place rice in a fine sieve and wash until  
the water runs clear. Drain for at least 10  
minutes.  
9. Place a clean damp cloth over the rice to  
prevent it from drying out while making  
sushi. Rice should be used as soon as  
possible.  
2. Place washed rice in the cooking pan.  
Add 540mls of water (3 rice cups)  
or pour water in cooking pan to level  
indicator 3.  
10.Do not put rice in the refrigerator as it  
will be too hard.  
3. Replace the lid.  
Makes approximately 9 cups of cooked sushi  
rice.  
4. Depress the automatic control lever to  
“COOK”.  
17  
 
Making Sushi  
Before you make sushi you will need to  
purchase a bamboo mat for rolling your  
sushi. For best results lightly dampen your  
mat before using.  
3.Gently spread the rice over the seaweed  
without pushing down, leave approximately  
3cm strip at the top of the seaweed  
uncovered. This will help seal the roll after  
rolling.  
6 sheets toasted seaweed (nori)  
4.If using wasabi paste, smear a very small  
amount across the centre of the rice. Place  
your choice of ingredients in a row over the  
wasabi, making sure that the ingredients  
go to both ends. Don’t overfill as the sushi  
will be too difficult to roll. About 4-5  
ingredients per roll is suitable.  
Small bowl of cold water with 2 teaspoons  
rice vinegar  
Ready made wasabi paste  
Japanese soy sauce to serve  
Selection of ingredients listed below for 6 large  
rolls:  
5.Starting with the edge closest to you, pick  
up the mat with your thumb and forefingers  
and using your remaining fingers hold the  
filling in place while you start to roll away  
from you.  
1cm strips sashimi grade tuna or salmon  
Cooked prawns, shelled, deveined, halved  
lengthways  
Cooked crabmeat  
6.Roll forward gently but firmly, moving the  
bamboo mat out of the way as you roll.  
Dip finger in water and slightly wet the  
uncovered seaweed. Finish rolling, lightly  
press to shape. Unroll mat.  
Pickled daikon, sliced thinly  
Lebanese cucumbers, seeds removed, sliced  
thinly  
Avocado, sliced thinly  
Green onions, sliced into strips lengthways  
Snow pea sprouts  
7.Place roll onto cutting board and using a  
very sharp knife cut into eight pieces.  
8.Repeat with remaining rice, seaweed and  
fillings.  
Japanese mayonnaise  
Pink pickled ginger  
9.Serve with extra wasabi and Japanese soy  
sauce.  
1.Place a sheet of seaweed, shiny side down  
onto the dampened bamboo mat.  
2.Dip your fingers into the water and scoop  
approximately ¹/6 of the rice onto the  
centre of the seaweed.  
Makes 6 large rolls (48 pieces)  
Step 1  
Step 2  
Step 3  
Step 4  
18  
 
Steaming  
For use with the Steamer Tray included with RC2650 and RC4750.  
Steaming foods helps to retain the nutritional value and is a healthy way of cooking.  
When steaming there must be enough water in the cooking pan. It is recommended to add  
180-360mls water (1-2 rice cups) to the cooking pan for steaming. The water must cover the  
base of the pan. Do not allow the pan to boil dry while steaming. Boiling water can be added  
whilst steaming.  
The lid must be kept on the basket while steaming.  
While the rice is cooking you can steam vegetables in the basket provided for the 8 cup and  
10 Cup Rice Cookers. You will need to look at the cooking times. You may have to remove  
vegetables before the rice is cooked. The juices from the vegetables will go into the rice.  
19  
 
Steaming Vegetables  
For best results:  
1. Wash and clean vegetables before steaming. Trim stems and peel skins.  
2. Cut vegetables into even sized pieces. The smaller the piece the faster it will cook.  
3. Steam vegetables until just tender, this retains the flavour.  
4. Frozen vegetables should be defrosted before steaming.  
Vegetable  
Quantity  
Approximate cooking time  
12-15 mins  
12-15 mins  
20-30 mins  
8-10 mins  
Asparagus, trimmed  
Beans, whole  
Beetroot  
2 bunches, trimmed  
250g, trimmed  
1 bunch - medium  
2 bunches, separated  
1 head, cut into florets  
350g, trimmed  
¼ cabbage, sliced  
3 medium  
Bok Choy  
Broccoli  
10-15 mins  
15-20 mins  
10-12 mins  
15-20 mins  
10-15 mins  
20-25 mins  
10-12 mins  
5-6 mins  
Brussel Sprouts  
Cabbage  
Carrots  
Cauliflower  
Corn  
1 head, cut into florets  
Whole cobs  
Peas  
250g, shelled  
Snow peas  
Spinach (English)  
Squash  
250g, trimmed  
1 bunch, trimmed  
Baby, 350g  
5 mins  
8-10 mins  
Potatoes  
Chats  
10 x 50g, halved  
25-35 mins  
20-30 mins  
20-30 mins  
20-30 mins  
6-8 mins  
Red or white  
Potato sweet  
Pumpkin  
6 x 150g, Cut into quarters  
500g, cut into pieces  
350g, cut into pieces  
2 medium, sliced  
Zucchini  
Frozen Vegetables  
Must be defrosted first  
10-15 mins  
20  
 
Steaming Fish and Seafood  
For best results:  
1. Place fish in a single layer in the steamer tray  
2. Seafood can be seasoned before steaming by using fresh herbs, spices, lemon slices and  
onions.  
3. It is best to add oils and liquids after steaming – or if using liquids wrap fish in baking  
paper.  
4. Fish is cooked when it flakes easily with a fork.  
MINIMUM  
WATER  
(1 cup = 250ml)  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
Clams and pippies 500g  
FISH  
1
5-8  
Steam until just open.  
Fillet  
500g  
1
1
12  
Before cooking brush  
Steak  
500g – 2cm thick  
12-18  
lightly with oil & season.  
Mussels  
500g in the shell  
1
8-12  
12  
Steam until just open.  
Steam until just pink.  
Prawns (green)  
500g medium in shell  
1
21  
 
Steaming Poultry  
For best results:  
1. Select pieces of similar size and thickness for even cooking  
2. Place poultry in a single layer in the steamer tray.  
3. Remove all fat and skin.  
4. For a more appealing look you can lightly brown chicken in a frying pan before steaming.  
5. Steam poultry until well done. Check by piercing the thickest part of the poultry. If the  
juices run clear it is cooked through.  
6. Cooking times will vary depending on the size and thickness of the pieces.  
MINIMUM  
WATER  
(1 cup = 250ml)  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
Breast fillet  
500g  
1
½
12-14  
Place the thickest part  
towards the outside of the  
basket and season.  
Pieces – bone in  
500g (approx. 4)  
1
½
15-25  
Place the thickest part  
towards the outside of the  
basket and season.  
22  
 
Notes  
 
Notes  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Rice Perfect’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2011.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/11  
 

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