Rival 4450 Automatic Steamer and Rice Cooker Owners Manual

Rival 4450 Automatic Steamer and Rice Cooker

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following

1. Read all instructions.
2. Do not touch hot surfaces. Use pot holders when removing cover or handling hot containers.
3. To protect against electrical shock, do not immerse cord, plug, or base unit in water or other liquid.
4. Close supervision is necessary when appliance is used by or near children.
5. Unplug from outlet when not in use. Unplug before putting on or taking off parts, and allow to cool before cleaning.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Rival’s Customer Service Department (see warranty).
7. The use of accessory attachments not recommended by this appliance manufacturer may cause hazards.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot food, water, or other hot liquids.
12. To disconnect, remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Lift and open cover carefully to avoid scalding, and allow water to drip into steamer.

SAVE THESE INSTRUCTIONS

• This appliance is for HOUSEHOLD USE ONLY. No u,er-serviceable parts inside. Refer servicing to qualified service personnel.

POLARIZED PLUG

• This appliance has a polarized plug (one blade is wider than the other). As a safety feature this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician_ Do not attempt to defeat this safety feature.

LIMITED ONE-YEAR WARRANTY

The Rival Company warrants this product to be free from defects in materials or workmanship for one (1) year from the date of original purchase. If you have a claim under this warranty please follow these procedures:

• 1) Within the first 45 days from date of original purchase, the defective product should be returned to the original place of purchase for replacement(with proof of purchase).
• 2) Within the first 12 months from the date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE between 8:00 a.m. and 4:30 p.m. Central Standard Time, through Friday(for prompt service have the model number and sales receipt ready)
• In the U.S. and Canada call: 1-800-557-4825 In Mexico: Defective products should be returned to the place of purchase. Or, you may write to Rival’s Service Division, 217 East 16th St., Sedalia, MO 65301. Proof of purchase is required when requesting warranty service – SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. The Rival Company disclaims all responsibility for consequential, accidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or “consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights. and you may also have other legal rights which vary from state to state.

Know Your Steamer

To Use

1. Pour a specified amount of water into an inner water reservoir, covering the heating well. See charts and recipes for the amount required
2. Place vegetables, fish, or other foods without sauce or liquid, in basketPlace rice or other foods with sauce or liquid in bowl
   NOTE: Steamer Basket and Rice Bowl can not be used at the same time.
3. Cover. Plug into 120V AC wall outlet. When the water boils dry, food is done and light will go out. Unplug after food is cooked

Important Points

• Before using the first time, wash steamer (see below)
• A slight odor or smoke may be evident during initial use. This is normal with many heating appliances and will not recur. It does not affect safety of the unit.
• Polished or waxed surfaces: Avoid placing the unit on any surface or under any wall cabinet that can be marred by steam or water droplets.
• Use clean water only in the inner water reservoir and heating well. Do not use wine, broth or other liquids. Do not add salt, pepper or other seasonings to water
• Caution: The appliance and accumulated steam will be hot. Using hot pad, lift the cover carefully to allo’jVsteam to escape safely. Hold cover over the unit to let moisture drop into the steamer. Use hot pads to lift the basket or bowl.
• Brush or wipe the heating well with white household vinegar after each use. See below for complete cleaning information.
• Don’t leave it unattended – cooking time is short.
• A bit of water may remain in the inner water reservoir even when heating well boils dry. This is normal

To Clean

CAUTION: Unplug. Never immerse the heating base in water.

•  Rice Bowl, Steamer Basket and Cover: As some foods may stain, we recommend cleaning the rice bowl and steamer basket with vegetable oil. Coat the bowl and basket with vegetable oil and wipe clean Then wash the bowl, and basket and cover in hot, soapy water, rinse and dry. Or wash on the top rack of the dishwasher. Prolonged dish;~ washer use may fade printing. ‘Do not ‘use
  abrasive cleansers.
• Heating Base: Scrub heating well with white household vinegar after each use. This will prevent calcium or other mineral deposits from collecting. If mineral
  deposits are allowed to accumulate, a “tea kettle whistle” will result and, in extreme cases, unit could turn off before food is cooked.
• If a heavy mineral deposit has been collected, pour 2 tablespoons of liquid Dip-It 2® into the heating well. Allow to stand about 15 minutes. Brush and rinse thoroughly. Wash both reservoirs with soapy water, rinse and dry. A small brush is handy when washing the base.

Guide to Steaming Time

• The amount of water poured into the inner water reservoir determines the steaming time. This chart provides an estimate of the steaming times according
  to. various amounts of water. It’s a handy guide when adapting your own recipes to the steamer.
• Reminder
• The Rival Steamer is automatic. Timing begins when the unit is plugged in. When adapting recipes, timing should not be compared to other methods of steaming where timing begins after the water has come to a boil.

• Times are based on adding cold water to a cold unit. If water is added to a hot unit, times will be slightly different.

Questions and Answers

Q. Why should only water be used in the inner water reservoir?

A. Water in the inner reservoir flows into the heating well. Any liquid other than clean water will cause the burning of residues and may clog the heating well.

Q. Do I need to cover the rice bowl when streaming rice or other dishes?

A. No, not unless specifically indicated in the recipe. For example, breads or puddings may need to be covered with aluminum foil before adding the steamer cover.

Q. When streaming rice, why do I put water in both the reservoir and the rice bowl?

A. Testing has shown that this method makes fluffy, tender rice in the least amount of time.

Q. What If the food isn’t done as I prefer when the streamer shuts off?

A. This may occur due to variations in the size and freshness of food temperature of the food and water, and even altitude. To steam longer, carefully lift the steamer basket or rice bowl and pour water into the inner reservoir. Replace food, cover, and continue to steam. (1/4 cup water adds 4 to 5 minutes.) This method also is useful if you need to stir the dish or add additional ingredients.

Vegetables

Hints

• Use a steamer basket for fresh or frozen vegetables.
  Exception: If a sauce or liquid is to be kept on the vegetables, use rice bowl. See examples on page 20.
• Thoroughly clean the vegetables. Cut off the stem; peel if desired. Cut or chop. Smaller pieces steam faster than larger ones.
• Vegetables retain more flavor and nutrients if steamed just until tender, but still slightly firm.
• Quality, freshness and size may affect timing. Adjust water volumes and cooking times as desired
• Season the vegetables after steaming.
• If preparing more vegetables (fresh or frozen) than the quantity listed, increase the water amount by 1/4 cup to extend the cooking time.

Frozen Vegetables

• Frozen vegetables should not be thawed before steaming.
• Temperature of frozen food will affect cooking time. Adjust water volume and cooking time as desired

Fresh Vegetables

Rice, Grains and Cereals

Rice

Step 1: Put both rice and water in rice bowl.
Step 2: Pour specified amount of water in inner water reservoir (see chart).
Step 3: Cover and steam

• There are many types of rice. Follow specific directions for the variety used.
• For firmer rice, slightly decrease water in both rice bowl and inner water reservoir; for softer rice, slightly increase water in both areas.
• Rice may be seasoned with salt, pepper or butter before or after cooking.
• To vary the flavor of the rice, use other liquids in place of water in rice bowl. Use the same amount of liquid as water indicated in chart. Suggestions include
  broth, consomme or wine.
• Remember: Use only clean water in the inner water reservoir.
  • Add chopped onions, minced parsley,
  almonds or sliced mushrooms to rice in
  rice bowl. It flavors as it cooks.

Grains and Cereals

• To prepare other grains such as wheat or oatmeal, pour water into rice bowl. Cover and steam to heat water. Add grain to hot water and steam again. Follow water volumes and steaming times indicated in chart.
• Don/t Forget Rice for Breakfast
• Hot cooked rice: with butter or margarine, cream and sugar. For an added touch of flavor, sprinkle a small amount of cinnamon on top.
• Rice with fruit: makes a delightful change for breakfast or a mid-morning snack. Top hot cooked rice with cream, sugar and slices of fresh, canned or frozen fruit

Rice Pilaf (Serves 4)

• 1 cup raw converted rice
• 2 tablespoons butter or margarine
• 2 tablespoons minced onion
• 1 can (3 ounces) sliced mushrooms, drained
• 1/4 cup minced parsley  (or 1 tablespoon dry parsley flakes)
• 1/2 teaspoon salt
• 1 1/4 cups chicken broth

Combine all ingredients in rice bowl. Cover and steam.

• Water: 1% cups
• Time: 36-37 min .

Rice

Fish and Seafood

Eggs

• Using steamer basket, eggs may be cooked in the shell or crack.ed into cups .
• Using rice bowl, eggs may be scrambled

Main Dishes

Guide to Recipes

• The recipes in this bookare just a sampling of the wide variety of foods that you can prepare. When preparing the recipe, be sure to use the steamer basket or
  rice bowl as directed. The water required in the inner water reservoir and approximate cooking time is listed under each recipe.
• Multi-step recipes indicate two or more volumes of water and two or more steaming times. This method allows for the stirring of food, addition of ingredients, or when required total steaming time exceeds maximum capacity of the steamer.
• For multi-step recipes, steam the first time using initial amount of water indicated. When cooking ends, follow other directions, if any (the addition of ingredients, stirring, etc.). A second amount of water is then added to the inner water reservoir, and steaming resumes.

Chicken and Rice (Serves 3)

• 3 chicken breast halves
• 1/2  cup whit~ wine
• 1 1/4 cups water
• 1 cup raw converted rice
• 1/4 cup chopped green onion
• 1 tablespoon instant chicken bouillon granules
• 1/2 teaspoon pepper
• 1/2 cup roasted peanuts
• 3 teaspoons soy sauce
• Place chicken in steamer basket. Cover and steam.
• Water: 11/2cups .
• Time: 26-30 min.
• Removechickenfromthe boneand cut into bite-size pieces. In rice bowl,combine chicken with remaining ingredients except peanuts and soy sauce. Cover and steam.
• Water: 2 cups
• Time: 38-39min.
• Addpeanuts and soysauce. Coverand steam. Water: V4cup Time: 6-7min

Stuffed Green Peppers (Serves 4)

• 1 pound ground chuck
• 1 small onion, chopped
• 1 can (8 oun~es) tomato sauce
• 1 cup cooked rice
• 1 teaspoon prepared horseradish Dash of hot pepper sauce
• 1/2 cup (2 ounces) shredded American cheese
• 4 green peppers, seeded with tops removed
• 3 tablespoons catsup
• Brownground chuck and onion in skil-let drain. In mixing_bowl, combine ground chuck mixture with remaining ingredients except green peppers and catsup.
• Stuff green peppers with meat mixture; top with catsup. Place in steamer basket. Coverand steam. –
• Water: 1V2cups Time: 26-30 min

Fishand Seafood

Salmon With Wine Sauce (SerVes4)

• 4 salmon steaks, I-inch thick
• 2 tablespoons melted butter or margarine
• 2 tablespoons white wine
• 1 tablespoon fresh minced parsley
• 1 small clove garlic, minced
• 1/2 teaspoon salt
• Arrange steaks in rice bowl. Combine all remaining ingredients and pour over fish. Cover and steam.
• Water: 1 cup
• Time: 19-22 min.

Spanish Paella (Serves 4-6)

• 1 pound chicken pieces
• 1/4 cup flour, seasoned with salt and pepper
• 1/4 cup olive or salad oil
• 2 carrots, peeled and sliced into 1/2-inch pieces
• 1/2 cup chopped onion
• 1 stalk celery, with leaves
• 1 cup chicken broth
• 1 clove garlic, minced
• 2 tablespoons chopped pimento
• 1/4 teaspoon ground oregano
• 1/4 teaspoon ground saffron
• 1/2 cup raw converted rice
• 1 package (9 ounces) frozen artichokes
• 8 ounces fresh or frozen shelled shrimp
• 6 small clams in shells, washed
• Coat chicken with flour. In skillet, brown chicken in hot oil for 20 min. utes. In rice bowl, combine remaining ingredients except artichokes, shrimp and clams. Place chicken pieces on top. Cover and steam.
• Water: 2% cups
• Time: 44-45 min.
•  Add artichokes, shrimp and clams. Cover and steam. Water: 213cup Time: 14-16 min.

Ethnic Dishes

Chinese Pepper Steak  (Serves 4)

• 1 pound sirloin, sliced into thin strips
• 1 tablespoon sugar
• 1 tablespoon sherry
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon oil
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1/4 cup chopped onion
• 1/3 cup sliced celery
• 1 red or green pepper, seeded and sliced into thin strips
• 1 tomato, diced
• Combine all ingredients except tomato in rice bowl. Cover and steam.
• Water: 2/a cup
• Time: 14-16 min.
• Add diced tomato and stir. Cover; steam. Water: 1 cup Time: 19-22 min.

Low Calorie

Seasoned Mushrooms (Serves 2)

10 to 12 whole mushrooms 112 teaspoon Italian seasoning

• Wash mushrooms. Place in rice bowl. Sprinkle with Italian seasoning. Cover and steam.
• Water: 1/3 cup
• Time: 8-9 min.

Carrot Medley (Serves 8)

• 4 cups thinly sliced and pared carrots
• 1 small onion, thinly sliced and separated into rings Dash of salt
• 2 teaspoons dried parsley flakes
• 1 teaspoon sugar Dash of salt
• 1 teaspoon instant chicken bouillon granules
• Combine all ingredients in rice bowl. Cover and steam.
• Water: 11/2 cups
• Time: 26-30 min.

Snappy Salad Idea

• Steam bite-size pieces of cauliflower, broccoli, carrots or green beans just until crisp-tender. Toss with low-calorie Italian salad dressing refrigerate several
  hours enjoy with a clear conscience

Side Dishes

Creamy Lite Potatoes (Serves 3)

• 6 whole new potatoes
• 1/2 cup plain non-fat yogurt
• 1/2 teaspoon seasoned salt
• 1 teaspoon dill weed
• Scrub potatoes and arrange in steamer basket. Cover and steam.
• Water: 1% cups
• Time: 36-37min.
• Meanwhile, in serving bowl, combine yogurt and seasonings. Fold hot potatoes into sauce.

Almond Bmssels Sprouts (Serves 3-4)

• 1 package (10 ounces) frozen brussels sprouts
• 1 tablespoon butter or margarine
• 1/4 cup slivered almonds
• 1/2 teaspoon instant chicken bouillon
• Place brussels sprouts in steamer basket. Cover and steam.
• Water: 1 cup
• Time: 19-22min.
• Place brussels sprouts in rice bowl with remaining ingredients. Cover and steam.
• Water: 1/4cup
• Time: 6-7 min

Fruits

Baked Ambrosia (Serves 4)

• 2 large oranges
• 1 can (8 ounces) pineapple chunks, drained
• 2 tablespoons coconut
• 1 1/2 tablespoons brown sugar
• 1 tablespoon honey
• 1/8 teaspoon almond extract
• 2 tablespoons almonds (whole or slivered)
• 4 maraschino cherries
• Cut oranges in half crosswise. Free fruit from shell carefully with a grapefruit knife. Separate orange sections.
• Toss together orange sections, pineapple, coconut, brown sugar, honey, almond extract and almonds in mixing bowl. Mound into shells. Top each with a cherry. Place shells in steamer basket. Cover and steam.
• Water: l/2 cup
• Time: 10-12 min

Candied Steamed Apples (Serves 6)

• 8 medium cooking apples, peeled, cored and chopped
• 1/4 cup red hot candies
• 1/3 cup brown sugar Dash nutmeg
• Place apples in rice bowl. Cover steam.
• Water: 1 cup
• Time: 19-22 min.
• Stir in red hots, brown sugar and nutmeg. Cover; steam.
• Water: 2/3 cup
• Time: 14-16 min.

Cranberry Sauce

• 1 pound cranberries
• 2 cups sugar
• 1/2 cup water
• Combine all ingredients in rice bowl. Cover and steam.
• Water: 11/2 cups
• Time: 26-30 min

Breads and Puddings

Banana Bread (Makes 1 loaf)

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/3 cup butter or margarine, softened
• 3 tablespoons milk
• 1 egg
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped nuts
• 1/2 cup mashed bananas
• Combine all ingredients except bananas in mixing bowl. Beat at medium speed for 2 minutes. Stir in bananas. Pour batter into greased and floured rice bowL Cover rice bowl with aluminum foil. Cover and steam.
• Water: 3 cups
• Time: 45-50 mm.
• Pick inserted in center should come out clean. If not done, add water and continue to steam.
• Water: 1 cup
• Time: 17-21 min

Pineapple Tapioca Pudding (Serves 4-6)

• 1 egg
• 2 cups milk
• 3 tablespoons quick-cooking tapioca
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 can (8 ounces) crushed pineapple, thorougly drained
• In medium bowl, blend egg, milk, tapioca, sugar and salt. Let stand 5 minutes. Pour into rice bowl. Cover and steam, stirring every 5 to 10 minutes.
• Water: 11/2 cups
• Time: 26-30 min.
• Stir vanilla and pineapple into steamed mixture. Let stand 10 to 15 minutes. Serve warm or cold.

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Rival 4450 Automatic Steamer and Rice Cooker-FAQs