Rice Cookers

Baking doesn't require fat, so the pedantic answer is "no you can't". Do you in fact mean "can you roast potatoes in cookeen?"? If that is the question then you probably can, although the results might be a bit odd. The fat does 2 things to roast potatoes: Flavours them and makes them crispy. Issues of health aside, I would opt for goose or duck fat every time. Good favour and turns out nice crispy potatoes. Not sure what Cookeen would be like on the crispiness front, but would imagine that the flavour is quite poor. yes you can and i always do. they cook much quicker and the outside tastes much more crispy than when cooked any other way. go ahead you will not be disappointd. no need to add any salt either with cookeen yes you can and i always do. they cook much quicker and the outside tastes much more crispy than when cooked any other way. go ahead you will not be disappointd. no need to add any salt either with cookeen

Yes you can, it was manufactured before the new European standards were brought out.

I have no trouble with my 220 volt appliances.

Most likely, yes. Most devices has been manufactured with an idea that they will be used in areas where the supply power frequency is 50 or 60Hz.

Since the rice is steamed and it is in a sealed container the nutritional value of the rice is maintained. The rice cooker is designed to cook many different types of rice and has recipes and cooking times available with the rice cooker. The rice cooker will automatically detect the temperature of the rice and set the heat to warm.

There are many ways to cook rice but using the rice cooker will enhance the flavor, energy of goodness and the nutritional level of the rice.

The three main parts of an oven are the grill, hob and oven

Try Smart Chef's commercial rice cooker I may cook 66cups of rice

It detects that the water has boiled off. There is a temperature sensor set just above the boiling point of water. If there is water still present, it doesn't allow the temperature to go over the boiling point.

Yes. I suggest using some bay leaf or peas too, they add a really nice flavour.

Well My chemistry professor once told me if the food is cooked above 110 C it causes some amino acids or fats (cant exactly recall) to change their chemical composition becomming toxic(not so much). It may ultimately lead to stomach disorders etc...

Use a dutch oven in the oven and you would get the same result, it would heat all around like the slow cooker. Use it on top of the stove and it's only hot on the bottom and would tend to stick and scorch. Also, the slow cooker is not going to heat up the kitchen like using the oven will.

Contact the company. Type in name in browser window and you should get contact info.

My Rice cooker suddenly not working, can anybody support me how to fix or what i need to verify

Depends what rice you`re using. Thai sticky rice is quite glutinous and is supposed to be a bit sticky. Also sushi rice is quite sticky. If you`re using long grain, basmati or similar and its turning sticky you may be overcooking it, cooking it in too much water or not washing it thoroughly before cooking. I cook my basmati in double the volume of water to rice (no more). Bring to the boil and turn down to the lowest heat, cover and let the rice absorb the water for 10-15 minutes. By that time the rice should be cooked with no excess water at the bottom of the pan. And no stickiness!

Add equal quantities of rice and water, then switch it on. If it has a button which switches from cook to warm then it should switch itself to warm when it is finished. It can be left at warm for an hour or so depending on your cooker.

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Yes. Rice/grains will grow bacteria after be left out over 4 hours.

I have reheated leftover white rice from a Chinese restaurant in a vegetable steamer basket and it came out wonderful. I've never tried cooking it in one but I'd like to try it sometime.

no a rice cooker does not have a magnet

While the 2:1 ratio is in the ball park, I find the more rice I cook, the more I vary to a ratio less than 2:1 (water to rice).

Another factor: Do you rinse your rice before you cook it? If you do (and you probably should to remove miscellaneous stuff that can get into rice like dust, pebbles, and other stuff you don't want to know about, not to speak of floating to the surface and removing broken husks), you will again probably find a ratio of less than 2:1 ideal.

It's all up to you. Experiment and see what works. At least rice is relatively cheap to experiment with.

if you use a pressure cooker, buy a "heat diffuser" (Google that term and you'll find 'em). It will substantially reduce the amount of rice that gets burned at the bottom of the pot, allow you to cook the rice longer and thus remove more water. This device is essential to producing light fluffy (not gummy and sticky) and unburnt brown rice, especially on an electric stove!!!

rice is from end

I don't think there is enough information to answer that. A 1000 watt device certainly has the capacity to use energy faster, but if it can be set on "low" (a must for cooking), then it can be just as efficient as the other one. If at first it boils the water faster, that doesn't mean that it uses more energy - unless you accidentally leave it on "high" too long, and the water just boils away.

It truly depends on how you broke it.

A day or two mostly depending on how you like your rice and if you're okay with eating day old rice. I, personally, won't leave mine in for more than a day. After that I put it in a plastic container and store it in the fridge.

approx 4 minutes try after 3 mins if not done enough leave in little longer

The Sanyo Rice Cooker can be purchased at many retailers including Wal-Mart, Lowes and Target. Bed, Bath & Beyond also sells rice cookers. Amazon and eBay are other retailers that carry this product.