Salton Rice Cooker RC 1203 User Guide

®
rice cooker  
Instruction Booklet  
Model: RC-1203  
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18. Do not block steam vent holes.  
19. During or immediately after cooking, the area near the Steam Vent Hole  
is kept at high temperature. To avoid burns do not touch this area.  
20. To reduce the risk of electric shock, cook only in the removable container.  
SAVE THESE INSTRUCTIONS  
HOUSEHOLD USE ONLY  
GROUNDED PLUG  
To reduce the risk of electric shock this appliance has a grounded plug (2 blades  
and 1 pin). If the plug does not fit fully into the electrical outlet contact a qualified  
electrician. Do not modify the plug in any way or use an adaptor.  
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INTRODUCTION  
The Salton Rice Cooker provides a simple trouble free method for cooking  
perfect rice every time. The “Warm” function automatically keeps the rice warm,  
fluffy and ready to serve for up to 6 hours. The large capacity of the Rice cooker  
makes it possible to prepare rice economically and deliciously for a  
family, for a party or for bulk cooking for the freezer.  
Many foods may be steamed in the Steamer Basket including meat, fish, poultry,  
vegetables or even steamed puddings. Steam cooking is quick and easy, but  
more importantly, it preserves the original flavours and nutritional value.  
Your Salton Rice Cooker is a versatile small appliance. Soup, stews and one pot  
dinners can all be prepared in your Salton Rice Cooker and it keeps food warm  
until you are ready to serve.  
DESCRIPTION OF PARTS  
1. Lid Release Button  
2. Lid  
3. Lid Handle  
4. Steam Vent  
5. Dew Collector  
6. Inner Lid  
1
7
6
4
8
2
3
7. Inner Lid Gasket  
8. Rice/Cooking Bowl  
9. Steamer Basket  
10. Rice Cooker Base  
11. Heat Sensor  
12  
5
13  
14  
10  
12. Heating Plate  
13. Warm Indicator Light  
14. Cook Indicator Light  
15. Switch  
11  
15  
9
16. Spatula  
17. Measuring Cup  
17  
16  
BEFORE FIRST USE  
Wash the Rice/Cooking Bowl, Measuring Cup, Steaming Basket and Spatula  
in warm soapy water. Rinse and dry. NOTE: Handle the Rice Bowl carefully.  
Scratching or denting the Rice Bowl may result in unsatisfactory performance.  
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HOW TO COOK RICE  
1. Open the Rice Cooker by pressing on the Lid Release Button and lifting  
the Lid by the Lid Handle.  
2. Lift out the Rice Bowl and make sure that the outside of the Bowl is clean  
and dry and that the Heat Sensor in the center, on the inside of the Base,  
is clean, dry and cool. Measure rice and cold water and place evenly  
in Rice Bowl. Many types of rice use 2 measures of liquid to 1 measure  
of rice but see package directions for correct proportions. Do not exceed  
rice and water proportions that would make more than 18 cups of  
cooked rice. IMPORTANT: NEVER PUT ANY WATER INTO THE RICE  
COOKER BASE  
3. Place the Rice/Cooking Bowl back in the Rice Cooker Base. Make sure  
that the Rice/Cooking Bowl is seated correctly by turning the Bowl  
slightly from side to side.  
4. Make sure that the Inner Lid Gasket is in the correct position under  
the Inner Lid.  
5. Close the Lid. You will hear a ‘click’ when the Lid is closed properly.  
6. Plug Power Cord into the Rice Cooker then into a 120 volt AC outlet.  
7. Depress the Switch and the red ‘Cook’ Indicator Light will light up  
to show that the cooking cycle has started. NOTE: DO NOT depress  
the Switch before placing the Inner Pot containing the ingredients into the  
Cooker. DO NOT block the Steam Vent while Rice Cooker is operating.  
8. When the cooking is complete, the red ‘Cook’ Light will go out and  
the amber ‘Warm’ cycle light will light up.  
9. Open the Lid and fluff rice with the Spatula as soon as the yellow light  
comes on. The rice can be served immediately or close the Lid and leave  
the rice in the Rice Cooker for up to 6 hours to keep warm. NOTE: Before  
removing the Rice/Cooking Bowl from the Rice Cooker, always unplug  
the power cord from the wall outlet.  
10. Any drops of water on the Lid will be collected in the Dew Collector. Empty  
after each use. See the Care & Cleaning section for removal instructions.  
11. Unplug after use.  
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FLAVOURED RICE  
To flavour rice, the following liquids can be used instead of water.  
Chicken or beef stock  
Orange juice  
Pineapple juice (1/2 juice, 1/2 water)  
Tomato juice (2/3 juice, 1/3 water)  
Milk  
Vegetable soup  
You can also flavour the rice by adding the following:  
Mixed herbs  
Saffron – 3 ml (1/4 tsp) per 225g (8 oz.) of rice  
Parmesan cheese  
Sautéed chopped onions  
NOTE: If ingredients, other than liquids, have been added to the rice, the ‘Warm’  
cycle should be on for no longer than 1 hour. This will keep the flavours fresh.  
HINTS  
1. Handle the Rice/Cooking Bowl carefully. Scratching or denting  
the Rice/Cooking Bowl may result in unsatisfactory performance.  
2. There are differing opinions about whether rice should be washed before  
cooking. Those in favour argue that this washes away the starch content  
and ensures non-sticky grains. Those against feel valuable soluble vitamins  
and minerals are lost. Drier, fluffier rice is obtained by pre-washing rice.  
To pre-wash rice, rinse uncooked rice in Rice Bowl with cold water and  
drain thoroughly.  
3. Brown rice may be cooked using the same instructions as for white rice.  
(NOTE: For best results we suggest washing the brown rice thoroughly  
before cooking.) It is important to leave the rice in the ‘Warm’ cycle for  
a minimum of 30 minutes, as brown rice takes slightly longer to prepare.  
4. As a general guide allow 56g (2 oz.) of uncooked rice per person. When  
cooked, rice will usually double its volume and weight.  
5. DO NOT lift the Lid more than once during the ‘Cook’ cycle. This releases  
an excessive amount of steam, lowers the temperature and affects both  
the timing and the end result.  
6. DO NOT switch on without liquid or food in the Inner Pot. If this  
accidentally happens, the Thermostat will switch the cooker to ‘Warm’.  
You must then unplug from the wall outlet and allow to cool.  
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7. Ensure that the rice is level in the Rice Bowl so that it cooks evenly  
and properly.  
8. If desired, add a little butter or oil (15 ml/1 tbsp. per cup of rice)  
at the start of cooking to moisten the grains of rice.  
9. Fluff up the rice at least once during the ‘Warm’ cycle.  
HOW TO USE THE STEAMER BASKET  
1. Open the Rice Cooker by pressing the Lid Release Button and lifting  
the Lid by the Lid Handle.  
2. Lift out the Rice/Cooking Bowl and make sure that the outside of the Bowl  
is clean and dry and that the Heat Sensor in the center, on the inside  
of the Base, is clean, dry and cool.  
3. Place the Rice/Cooking Bowl back in the Rice Cooker Base. Make sure  
that the Rice/Cooking Bowl is seated correctly by turning the Bowl  
slightly from side to side.  
4. Add water or other liquid to the Rice Bowl. IMPORTANT: NEVER ADD  
ANY WATER OR LIQUID TO THE RICE COOKER BASE  
5. Place vegetables, meat, poultry, etc. in the Steaming Basket. Place  
the Steaming Basket onto the inner rim of the Rice Bowl.  
6. Close the Lid. You will hear a ‘click’ when the Lid is closed properly.  
7. Plug cord into the Rice Cooker then into a 120 volt AC outlet.  
8. Depress the Switch and the red ‘Cook’ Indicator Light will light up to show  
that the cooking cycle has started. NOTE: DO NOT plug unit into the wall  
outlet before placing the Rice Bowl containing the liquid into the Cooker.  
DO NOT block the Steam Vent while unit is operating.  
9. Steam until done to taste. The following charts can be used as a guide.  
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VEGETABLE COOKING CHART  
WATER  
TIME  
VEGETABLE  
Asparagus  
Quantity  
ml (cups)  
minutes  
450g (1 lb.)  
250 (1)  
250 (1)  
10  
5
Bean Sprouts  
750ml (3 cups)  
Broccoli – spears  
florets  
750ml (3 cups)  
750ml (3 cups)  
375 (1-1/2)  
375 (1-1/2)  
15  
10 – 12  
Cabbage – shredded  
Carrots – sliced  
500ml (2 cups)  
500ml (2 cups)  
340g (3/4 lb.)  
225g (1/2 lb.)  
250 (1)  
250 (1)  
10  
10 – 12  
15  
Cauliflower – florets  
Green, yellow beans  
375 (1-1/2)  
375 (1-1/2)  
12  
Potatoes, medium size,  
quartered  
950g (2 lbs.)  
500 (2)  
20 – 22  
Spinach  
115g (1/4 lb.)  
450g (1 lb.)  
250 (1)  
250 (1)  
7
Squash, sliced  
10  
Summer squash,  
Zucchini  
450g (1 lb.)  
250 (1)  
10  
MEAT AND FISH STEAMING CHART  
LIQUID  
ml (cups)  
TIME  
minutes  
Beef – 6 mm (1/4”) slices  
Chicken breasts  
500 (2)  
12  
500 (2)  
15 – 20  
12  
Salmon 25 mm (1”) thick  
Shrimps  
500 (2)  
500 (2)  
12 – 15  
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CARE AND CLEANING  
1. Unplug the Rice Cooker from the wall outlet and allow to cool.  
2. NEVER immerse the Rice Cooker Base in water or any other liquid.  
NEVER add any liquid into the Rice Cooker Base.  
3. To remove the Dew Collector, grip it securely near the top and slide  
outward.  
4. To remove the Inner Lid, grasp with two hands and pull away from the Lid.  
5. The Rice Bowl, Inner Lid, Steaming Basket and Dew Collector may be  
washed in warm soapy water. Dry. NOTE: Never use harsh cleansers or  
scouring pads that may damage the non-stick finish on the Rice Bowl.  
Make sure that the small holes in the Inner Lid are clean so steam can  
escape during cooking.  
6. The Rice Cooker Base should be wiped with a soft damp cloth.  
7. The Heating Plate should be wiped clean. NOTE: DO NOT depress  
the Heat Sensor in the middle of the Heating Plate.  
8. Replace the Inner Lid so that the Inner Lid Gasket is underneath the Inner Lid.  
9. Replace the Dew Collector by holding the Rice Cooker steady with one  
hand and sliding the Dew Collector onto the tabs.  
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RECIPES  
CURRIED RICE  
2 measures or  
375 ml (1-1/2 cups)  
long grain rice  
margarine or butter  
finely chopped onion  
curry powder  
salt  
pepper  
15 ml (1 tbsp.)  
15 ml (1 tbsp.)  
3 – 5 ml (1/2 – 1 tsp.)  
1.5 ml (1/4 tsp.)  
1.5 ml (1/4 tsp.)  
60 ml (1/4 cup)  
slivered almonds, toasted*  
Cook rice in Rice Cooker. Heat margarine in a 1 litre (quart) saucepan, until  
melted. Cook onion in margarine, stirring occasionally, until tender. Stir  
in curry powder, salt and pepper. Stir into cooked rice. Sprinkle with almonds.  
Serve immediately.  
Makes 4 servings.  
*To toast almonds, heat oven to 175ºC (350°F). Bake uncovered in ungreased,  
shallow pan, about 10 minutes, stirring occasionally, until golden brown.  
RICE PILAF  
1/2  
1/2  
1
3 ml (1/2 tsp)  
1.5 ml (1/4 tsp)  
green pepper, small dice  
red pepper, small dice  
small onion, diced  
thyme, dried  
salt  
pepper to taste  
15 ml (1 tbsp.)  
olive oil  
2 measures or 375 ml  
(1-1/2 cups)  
long grain rice  
4 measures or 750 ml  
(3 cups)  
chicken broth  
Add olive oil to the rice bowl. Switch the Rice Cooker to ‘Cook’. Add green  
and red pepper, onion, thyme, salt and pepper. Cook for 2 – 3 minutes. Add raw  
rice and stir to mix ingredients. Add chicken broth. Cook as per directions in  
the ‘How to Cook Rice’ section. NOTE: Do not leave rice on warm cycle longer  
than 1 hour to keep flavours fresh.  
Makes 6 – 8 servings  
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FRIED RICE  
2 measures or  
375 ml (1-1/2 cups)  
long grain rice  
15 ml (1 tbsp.)  
vegetable oil  
1 small  
onion, chopped  
1/2  
green pepper, chopped  
sliced water chestnuts, drained  
soy sauce  
250 ml (1 cup)  
30 ml (2 tbsp.)  
4
eggs, beaten  
Cook rice in Rice Cooker.  
Heat oil in 25 cm (10”) skillet until hot. Cook onion and pepper in oil about  
3 minutes, stirring occasionally, until onion is tender. Stir in cooked rice, water  
chestnuts, mushrooms, Soya sauce and eggs. Cook over low heat 5 to 7 minutes,  
stirring occasionally, until eggs are set.  
Makes 5 or 6 servings  
PAELLA  
15 ml (1 tbsp.)  
butter  
2
onions, finely chopped  
garlic, crushed  
1 clove  
125 ml (1/2 cup)  
2
2
375 ml (1-1/2 cups)  
225 g (1/2 lb.)  
mushrooms, sliced  
red peppers, diced  
green peppers, diced  
cooked chicken, diced  
shrimps  
4-1/4 measures or  
750 ml (3 cups)  
Pinch  
long grain rice  
saffron  
5 ml (1 tsp.)  
750 ml (3 cups)  
salt  
chicken broth  
Heat butter in Rice Cooking Bowl. Add onions and garlic and cook until onions  
are soft. Add mushrooms and cook 2 minutes longer.  
Add all other ingredients. Cook, as directed, until switch goes to Keep Warm  
cycle. Allow to stay in Keep Warm Cycle for about 15 minutes before serving.  
Makes 6 servings  
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STEAMED VEGETABLES  
500 ml (2 cups)  
broccoli, florets  
2 medium  
1
zucchini, cut into 2.5 cm (1”) pieces  
yellow or red pepper, cut into 2.5 cm (1”) pieces  
Pour 250 ml (1 cup) water into the Rice Bowl. Place vegetables in Steaming  
Basket and place on Rice Bowl. Cover and steam 10 – 12 minutes or until done  
to taste.  
Serve with or without dressing.  
ORIENTAL CHICKEN AND VEGETABLES  
340 g (3/4 lb.)  
boneless, skinless chicken breasts,  
cut into 2.5 cm (1”) pieces  
85 ml (1/3 cup)  
3
1 medium  
100 g (4 oz.)  
500 ml (2 cups)  
60 ml (1/4 cup)  
30 ml (2 tbsp.)  
sweet-and-sour sauce  
green onions, cut into 2.5 cm (1”) pieces  
green pepper, cut into 2.5 cm (1”) pieces  
fresh Chinese pea pods  
bean sprouts  
sweet-and-sour sauce  
sesame seeds, toasted*  
Stir chicken and 85 ml (1/3 cup) sweet-and-sour sauce in a bowl until evenly  
mixed. Cover and refrigerate 30 minutes.  
Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl.  
Drain chicken; arrange in single layer in Basket. Top with onions, pepper and  
pea pods. Cover and steam 14 minutes or until chicken is no longer pink  
in center.  
Toss chicken mixture, bean sprouts and 60 ml (1/4 cup) sweet-and-sour sauce  
in serving bowl until evenly coated. Sprinkle with sesame seeds.  
Makes 4 servings  
*To toast sesame seeds, heat in ungreased skillet over medium heat about  
2 minutes, stirring occasionally, until golden brown.  
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LEMON SHRIMP  
60 ml (1/4 cup)  
60 ml (1/4 cup)  
30 ml (2 tbsp.)  
30 ml (2 tbsp.)  
1.5 ml (1/4 tsp.)  
675 g (1-1/2 lbs.)  
125 ml (1/2 cup)  
10 ml (2 tsp.)  
Soya sauce  
lemon juice  
sugar  
dry white wine  
ground ginger  
raw medium shrimps, peeled and deveined  
water  
cornstarch  
water  
10 ml (2 tsp.)  
Mix Soya sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.  
Cover bowl and refrigerate at least 30 minutes.  
Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl.  
Drain shrimps, reserving 125 ml (1/2 cup) marinade. Arrange shrimps in single  
layer in Basket. Cover and steam 12 to 15 minutes or until shrimps are pink.  
Mix reserved marinade and 125 ml (1/2 cup) water in 1-quart saucepan. Mix  
cornstarch and 10 ml (2 tsp.) water; stir into marinade mixture. Heat to boiling  
over medium heat, stirring constantly, and boil for 1 minute. Serve with shrimps  
and if desired, hot cooked rice. Garnish with green onion tops if desired.  
Makes 4 servings  
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CHICKEN SOUP  
15 ml (1 tbsp.)  
vegetable oil  
1
1
1
medium onion, cut in half  
carrot, cut in half  
celery stalk, cut in half  
chicken breasts and/or legs, cut in pieces  
salt  
900 g (2 lbs.)  
5 ml (1 tsp.)  
1
bay leaf  
3 ml (1/2 tsp.)  
dried thyme  
black pepper, to taste  
carrot, diced  
1
1
1
celery stalk with leaves, diced  
onion, diced  
30 ml (2 tbsp.)  
250 ml (1 cup)  
dried parsley  
small pasta shells  
Add oil to Rice Bowl. Switch the Rice Cooker to ‘Cook’. Add chicken pieces  
and cook until outside has browned. (NOTE: Cook in 2 batches if necessary) Add  
halved onion, carrot, celery stalk, salt, bay leaf and 2 litres/quarts of water.  
Close cover and cook for approximately 30 minutes. Switch the Rice Cooker  
to ‘Warm’ and use tongs to remove chicken from Bowl and set aside until cool  
enough to handle.  
Remove chicken and discard bones. Cut chicken into bite size pieces and set  
aside. Use a slotted spoon and remove onion, carrot and celery used to make  
broth. Discard.  
Switch to ‘Cook’ and add diced onion, carrot, celery, parsley and thyme to  
the broth. Close cover and cook for 3 – 4 minutes. Add chicken and pasta.  
Cook for 5 minutes with the Cover open. NOTE: Do not close the Cover once  
pasta has been added. Switch the Rice Cooker to ‘Warm’. Adjust salt and pepper.  
Serve immediately or close Cover and leave on the ‘Warm’ cycle and soup will  
remain hot until you are ready to serve. NOTE: Do not leave on the ‘Warm’  
cycle for longerthan 1 hour or pasta will be mushy.  
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TURKEY STEW WITH CORNMEAL DUMPLINGS  
500 ml (2 cups)  
1.2 L (5 cups)  
5 ml (1 tsp.)  
cooked turkey, cut in bite size pieces  
chicken broth  
dried thyme  
3 ml (1/2 tsp.)  
3 ml (1/2 tsp.)  
onion powder  
salt  
ground black pepper, to taste  
2
carrots, diced  
1
2
1
celery rib, sliced  
potatoes, large dice  
onion, small dice  
frozen peas  
tomatoes, drained and diced  
flour  
250 ml (1 cup)  
1 can  
45 ml (3 tbsp.)  
60 ml (1/4 cup)  
cold water  
Dumplings:  
250 ml (1 cup)  
180 ml (3/4 cup)  
5 ml (1 tsp.)  
flour  
cornmeal  
salt  
8 ml (1-1/2 tsp.)  
60 ml (1/4 cup)  
180 ml (3/4 cup)  
baking powder  
butter, cold  
milk  
Add broth to Rice/Cooking Bowl and switch the Rice Cooker to ‘Cook’. Bring  
broth to a boil and add carrots, potato, onion, celery, thyme, onion powder  
and salt. Cook for 10 – 15 minutes or until vegetables are tender. Add the turkey,  
peas and tomatoes. Switch the rice cooker to the ‘Warm’ cycle, close cover  
and heat for 10 – 15 minutes.  
Prepare dumplings by combining flour, cornmeal, baking powder and salt.  
Cut in butter with a pastry cutter or pulse in a food processor. Add milk  
to make a thick batter. If the mixture is too dry, add 15 – 30 ml (1 – 2 tbsp.  
milk) half at a time.  
Combine 45 ml (3 tbsp.) flour and 60 ml (4 tbsp.) water in a small bowl and mix  
thoroughly. Add to stew and stir well. Use a tablespoon and drop dumplings  
onto stew. ‘Cook’ for 10 minutes then switch the Rice Cooker to ‘Warm’ and  
let simmer for 10 minutes longer until dumplings are cooked through.  
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A short supply cord is provided to reduce the hazards of becoming entangled  
in or tripping over a long cord. Extension cords may be used if care is  
exercised in their use. If an extension cord is used, the marked electrical rating  
of the detachable power-supply cord or extension cord should be at least as  
great as the electrical rating of the appliance. If the appliance is of the  
grounded type, the extension cord should be a grounded 3-wire cord. The  
extension cord should be arranged so that it will not drape over the counter  
top or table top, where it can be pulled on by children or tripped over.  
LIMITED WARRANTY  
Salton Canada warrants that this appliance shall be free from defects in material and  
workmanship for a period of one year from the date of purchase. During this  
‘in-warranty’ period, defective products will be repaired or replaced at the discretion  
of the retailer and/or Salton Canada. This warranty covers normal domestic usage  
and does not cover damage which occurs in shipment or failure which results from  
alteration, accident, misuse, abuse, glass breakage, neglect, commercial use or  
improper maintenance.  
A defective product should be returned to the original place of purchase within the  
retailer’s stipulated return/exchange period*. If you are unable to have a defective  
product replaced under warranty by the retailer, please check our website at  
assistance by mail, e-mail, fax or telephone as listed below.  
To ensure prompt ‘in-warranty’ service securely package and return the product to us  
prepaid. Be sure to include the original proof of purchase and a description of the  
defect along with your address and postal code.  
For repairs not covered by the warranty, please contact us for assistance.  
SALTON CANADA  
Customer Service Department  
81A Brunswick,  
Dollard-des-Ormeaux,  
Quebec, Canada H9B 2J5  
Fax: 514-685-8300  
Tel: 514-685-3660 Ext.226  
* Return/exchange policies at each retailer vary and may differ from the SALTON Canada 1 year limited  
warranty period.  
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