1. Before first use, remove packaging and labels. Wash the Steaming Basket, Spatula and Measuring Scoop in warm soapy water or the dishwasher; hand-wash the Cooking Pot and wipe the Cooker Base with a damp cloth.
2. Set the Cooker Base on a stable, clean, dry, level surface with at least 200 mm clear air space above, below and on all sides, away from a hot burner or oven.
3. Measure the grain with the supplied 180 mL rice scoop. One scoop is approximately 150 g of uncooked rice, not the same weight of every grain. Follow the grain-specific quantities below.
4. Place the measured grain in the removable Cooking Pot. Any water must go into this pot, never directly into the Cooker Base.
5. Now add water after the grain. Match the grain type and scoop count on the pot: the circled number is the number of scoops, and the connected line is the water level. Keep the contents below the highest marking.
6. Clean the outside of the Cooking Pot, open the Cooker Lid with its round button and seat the pot level on the inner heating plate. Close the lid until it clicks. Attach the cord to the cooker first, then the wall outlet; listen for a beep.
7. Press Power: the Power button lights blue and available programs light white. Press White Rice, Brown Rice, Quinoa, Oats or Grains to select the matching program; the selected button lights fully. To change it before starting, press a different program.

Next steps

1. If you want a delayed start, press Delay Start after selecting the program. Use the arrows to set 15 minutes to 12 hours in 15-minute steps; the initial display is 2:00.
2. Press Start/Stop to begin cooking or the delay countdown. Press the same button again to cancel the program or end Keep Warm.
3. Watch for cascading lines during cooking. At ten minutes remaining, the cooker beeps and shows the final countdown. Keep hands away from the steam vent during cooking and warming.
4. At completion, the cooker beeps and enters Keep Warm for up to three hours, with the display counting elapsed time upward. Remove tender foods promptly; stir rice within 30 minutes to reduce sticking.
5. End Keep Warm and turn Power off. Open the lid carefully to avoid hot steam and use oven mitts when handling hot surfaces. Serve with the supplied Spatula or a wood/plastic utensil, not metal.
6. Unplug from the wall and detach the power cord from the cooker before fitting or removing parts, cleaning or moving it. Let the cooker and heating plate cool fully before adding or removing parts, cleaning or moving.

1. Steam food on its own.
   1. Add one supplied scoop of water to the Cooking Pot. Prepare the food to the sizes in the steam table, place it in the Steaming Basket and lower the basket into the pot so it sits level without force.
   2. Close the lid until it locks, press Power and select Steam. From 0:00, press or press and hold the arrows to choose the required time in one-minute increments, up to one hour; press Start/Stop.
   3. Allow five to nine minutes of preheating before the steaming countdown begins.
   4. At the end, use oven mitts to remove the basket and take tender green vegetables out promptly. The guide recommends plunging tender greens into ice-cold water to stop further cooking.

   Food	Steam minutes after preheating	Preparation
   Broccoli	8	Trimmed florets of one small bunch
   Squash	12	25 mm cubes
   Courgette	7	Quarter lengthwise, then cut 10–15 mm thick
   Carrots	12	5 mm coins
   Asparagus	6	Thick asparagus
   Cauliflower	8	Trim one small bunch into florets
   Green beans	8	Trim
   Bok choy	4	Trim and quarter the leaves
   Spinach	3	Three large handfuls
   Mushrooms	8	Whole white button or cremini mushrooms
   Sweet potatoes	12	25 mm cubes
   White potatoes	12	25 mm cubes
   Cabbage	11	Half a large head in 40 mm wedges
   Salmon	9	Two 230 g pieces
   White fish	11	Two 230 g pieces
   Chicken	23	Two medium split breasts; check an internal temperature of 75°C with a cooking thermometer

2. Steam while the grains cook.
   1. Start the grain program first, check the food’s steam time, and prepare the Steaming Basket.
   2. For food needing less than ten minutes, add the basket when the countdown reaches that time; for example, add a six-minute food when six minutes remain.
   3. For food needing more than ten minutes, add the basket during grain cooking and track its cooking time with a separate timer.
   4. Open carefully to avoid steam. When the food’s time is up, lift out the basket with oven mitts and close the lid again so the grains can finish cooking.
3. Clean and store the cooker afterwards.
   1. Remove food to eat or store, discard residue, and hand-wash the Cooking Pot in warm soapy water to preserve its non-stick coating. Wash the Steaming Basket, Spatula and Measuring Scoop in warm soapy water or the dishwasher.
   2. Soak a cooled pot to loosen stuck food; warm soapy water is more effective than plain water. For stubborn residue, apply dishwashing liquid, leave it for a few minutes, then soak.
   3. With the cooker unplugged and completely cool, wipe the inner heating plate and Cooker Base with a clean, damp cloth. NEVER submerge the main unit in water.
   4. After each use, wipe the Sealing Panel and Condensation Collector with a damp cloth or sponge and warm soapy water.
   5. Remove the Steam Vent plug and rinse it with warm water; wipe inside the Steam Vent with a damp cloth.
   6. Do not use steel-wool pads or balls on the Cooking Pot, Sealing Panel or other cooker parts.
   7. Once cool and unplugged, store the cooker upright in a cool, dry place with its accessories and power cord.

• The Cooking Pot holds five rice cups of raw grains or ten rice cups cooked. Use up to five scoops for rice and other grains, up to four for quinoa or oats, and no more than two for farro or barley; stay below the highest pot line.
• If using a different measuring cup, keep the same grain-to-liquid proportions. The table’s amounts are measured by volume; a standard household cup is not the supplied rice scoop.
• Use White Rice for jasmine, basmati or sushi rice; Brown Rice for wholegrain brown rice and Indian or Pakistani brown basmati; Quinoa for white, black, brown or mixed quinoa; and Grains for other grains.
• For other grains, you may use the grain-to-water quantities on the grain’s packet instead of the measuring table, then select Grains and press Start/Stop. Keep within the Cooking Pot loading limits.
• The cooker has no strict timeline; it gauges the cook time from the amount of water in the pot.

In each scoop column, the first number is the automatic cooking time in minutes and the second is the cooked yield in rice cups. Serving size is the uncooked amount per serving; cooking time varies with the food and quantity.

• If the cooker does not power on, check the cord is plugged into the outlet; reconnecting should produce a beep and illuminate the Power button, which you then press.
• If the cooker will not operate, press the Cooker Lid fully down and listen for the locking click.
• Check that a grain program or Steam has been selected, then press Start/Stop.
• If liquid leaks while cooking, stop the program and let the cooker cool before handling it. Check the grain and water quantities against the measuring instructions and reduce an overfilled batch before restarting.
• For rice that sticks together, stir it within the first 30 minutes of Keep Warm.