Oster 4701 Recipes And Instructions

Brand: Oster

Model: 4701

Category: Small kitchen appliances

Type: Recipes And Instructions

BkiFORTANT

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 handles or knobs.

3. To protect against electrical shock, do not immerse cord, plugs,

or outer pan in water or other liquid.

4. Close supervision is necessary when any appliance is used by or

near children.

5. Unplug from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts.

6. Do not operate any apbliance with a damaged cord or plug or after

the appliance malfunctions, or has been damaged in any manner.

Return appliance to the nearest authorized service facility for

examination, repair or adjustment.

7. The use of accessory attachments not recommended by OSTER

may cause injuries.

8. Do not use outdoors.

9. 00 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 con-

taining hot food, water, or other hot liquids.

12. Always attach plug to appliance first, then plug cord into the

wall outlet. To disconnect, move the WARM/COOK lever to the

WARM position, then remove plug from wall.

13. Do not use appliance for other than intended use.

14. Do not use steel wool or any metallic scouring pad to clean the

electrical pin terminals on either the appliance or cord set. Metal

slivers can reduce electrical spacings and cause a shock hazard.

15. To reduce the risk of electrical shock, cook only in removable

container. Do not pour liquid into outer pan.

SAVE

THESE

INSTRUCTIONS

Note: The OSTER Rice Cooker is intended for household use only.

A. A short power supply cord is to be provided to reduce the risk

resulting from becoming entangled in or tripping over a longer cord.

B. Longer detachable power supply cords or extension cords are

available and may be used if care is exercised in their use.

If a longer detachable power supply cord or extension cord is

used;(1) the marked electrical rating of the cord set or extension

cord should be at least as great as the electrical rating of the

appliance, (2) if the appliance is of the grounded type, the exten-

sion cord should be a grounded type three-wire cord, and (3) the

longer’cord should be arranged so that it will not drape over the

countertop or tabletop where it can be pulled on by children or

tripped over unintentionally.

Rice is a staple food in diets around the world. It can be enjoyed hot

or cold, in main dishes, salads, or even desserts. The OSTER Rice

Cooker will cook many varieties of rice that can add great versatility

to your meals.

*Try some:

Brown rice

Has a

nutlike

flavor and chewy texture. It is the most

nutritious of all rice varieties because only the outer husk has been

‘removed. This rice may take a slightly longer cooking time. than

enriched rice.

Precooked rice

-Is

cooked and then dehydrated after processing.

It is a convenience food that cooks in a few minutes. Follow package

instructions for water and rice amounts to use.

Wild rice-Is really not a true rice but a wild grass. its distinctive flavor

makes it a perfect accompaniment for wild game. Wild rice is usually

mixed with long grain rice for a more pleasing flavor and lower cost.

Enriched rice-Has B vitamins and iron added.

Parboiled or converted rice- Will not be starchy or sticky when

cooked. The rice is soaked and steamed before milling which forces

the water soluble B vitamins into the center of the grain.

Packaged Seasoned Rice Mixes- Follow package directions. Use

the water and butter amounts listed on the package. Add the rice

immediately and press the WARM/COOK lever. When the rice is cooked,

the unit will automatically switch to WARM setting.

Rice also is identified by length of grain. Long grain rice usually is less

starchy and separates easily. It is usually used in salads and casseroles.

Short and medium grain rice is usually starchy and clings together.

It is used primarily for molded salads, soups and puddings.

---_---

BEFORE

USING

THE FIRST TIME

1. Please read ALL of the instructions carefully before plugging in

the Rice Cooker.

2. After unpacking your unit, remove and discard all packing material.

3. Wash the Rice Pan and Measuring Cup with warm, soapy water.

Rinse well and dry. DO NOT PUT WATER INTO THE OUTER POT

OR f$lMERSE THE RICE COOKER IN WATER OR OTHER LIQUID.

(See below).

TO COOK RJCE

1. Lightly coat the inside of the Rice Pan with vegetable spray or

cooking oil. This will help reduce the amount of rice sticking to

the pan.

2. Fill the provided Rice Cup to the brim with uncooked rice and

level off any excess rice. Place the measured rice ihto the Rice

Pan. The Rice Cup is NOT a standard measuring cup. When full,

it equals approximately

cup (200mL).

3. Pour cold water over the rice until the water level reaches the

corresponding number of measured Rice Cups. For example, to

cook 8 servings of rice, add 2 Rice Cups and fill to Water Level 2.

Use the following chart to determine the number of Rice Cups and

water needed for desired servings.

# Rice Cups

Water to Level

Approximate # servings

2 cups (500mL) or

4 servings

448 cups

(2.0L)

16 servings

6 6

14 cups (3.5L) or

28 servings

4. Place the Rice Pan inside of the Rice Cooker directly over the

thermostat. Place Cover on unit. Connect cord to Rice Cooker.

Use only voltage specified on bottom of the unit. Inset-t plug into

an electric wall outlet. Amber light will glow.

5. Push the WARM/COOK lever down. The red COOK light will glow,

indicating the unit is cooking the rice. CAUTION: PAN WILL

BECOME VERY HOT WHILE THE RICE IS COOKING.

6. The Rice Cooker will automatically switch to the WARM setting

and amber tight will glow.

Allow the rice to steam for an additional

15 minutes

before

serving.

Steaming is important to flnish the cook-

ing process to produce light, fluffy rice. DO NOT OPEN THE COVER

DURING COOKING OR STEAMING. It is normal for the rice on the

bottom of the pan to have a brown color and a slightly harder texture.

7. When the steaming process is complete, remove plug from wall

outlet.

8. The Warmer will stay on until the unit is unplugged from the wall.

Rice can be kept warm for several hours.

The Rice Pan is very hot after cooking or steaming. Using a

“hot pad” to hold the pan, spoon the cooked rice into a serving

dish just before serving.

TIPS ON COOKING RICE

Rinsing Rice

Many package directions for special rices recommend rinsing the rice

before cooking. Rinsing the rice will remove excessive starch from the

rice. However, it also can rinse away water soluble vitamins. If you

desire to rinse the rice, place rice into a-large bowl and, run cold water

until water becomes clean. Drain all water from rice through a strainer.

COOKING Rice

If-rice is too wet, next time decrease slightly the amount of water. If rice

is not completely cooked, next time increase the amount of water.

Rice can be cooked in other liquids such as chicken broth; however,

some sticking will occur. Soaking the Rice Pan before washing will

help loosen any rice that has stuck to the pan..

Storing Rice

Uncooked rice should be stored in a tightly covered container.

Cooked rice should be stored in a tightly covered container for up to

one week in the refrigerator or eight months in the freezer.

Recipes

Most recipes can be made successfully with “leftover” rice. However,

cold desserts and salads have a better texture if prepared with freshly

cooked rice.

CARE AND CLEANING

1. Allow unit to cool before cleaning.

2. Clean Rice Cooker after every use.

3. Remove Rice Pan from base and allow the pan to soak in warm,

soapy water. The pan will wipe clean very easily after soaking.

DO NOT PUT WATER INTO THE HEATING UNIT OR IMMERSE THE

UNIT INTO WATER OR OTHER LIQUID.

4. To clean outer pot, unplug unit and wipe with a damp cloth.

5. Do not use abrasive

cleansers or

steel wool when washing the inner

pot or Cover.

6. DO NOT WASH ANY PARTS IN AN AUTOMATIC DISHWASHER.

7. Do not use the Rice Pan if it has become dented or does not make

good contact with the thermostat.

6. There

are

no user serviceable parts inside. Servicing should be

referred to an authorized service facility.

il4AI.N

DISHES

<SHRIMP

CREOLI:’

2 tablespoons (30mL) butter 1 teaspoon (5mL) sugar

1 medium onion, chopped

teaspoon (2mL) salt

2 ribs celery, chopped

green pepper, chopped

1 can (14% ounces or 4119)

whole, tomatoes, drained

1 can

(12,ounces

or.3409)

tomato paste

1 bottle (8 ounces or 2279)

clam juice

l/2

cup (125mL) water

1 tablespoon (15mL)

Worcestershire sauce

l/4

teaspoon (ImL)

cayenne pepper

l/4

teaspoon (1mL) chili powder

l/4

teaspoon (1mL) garlic powder

pounds (6809) raw shrimp,

peeled and deveined

114

teaspoon (1mL) file powder

4% cups

(l.lL)

hot, cooked rice

Melt butter in a 6-quart (6 liter) Dutch oven. Saute onion, celery and

green pepper until tender. Add remaining ingredients except for shrimp,

file and rice, breaking up tomatoes with a spoon. Stir-and bring to a

boil. Reduce heat and simmer, covered, 25 minutes. Add shrimp and

cook 5-7 minutes or until shrimp is cooked. Stir in file powder and

serve over hot rice.

Yield: 6 servings

BEEF RISOTTO

pound.2

(6809)

ground beef

1 medium onion, chopped

1 clove garlic, minced

1 can (14 ounces or 411g)

whole tomatoes with juice

1% cups (375mL) long grain

white rice, uncooked

1 cup (250mL)‘water

1 can (8 ounces or 2279)

tomato sauce

1 teaspoon (5mL) dried basil

l/4

teaspoon (1mL) salt

‘14

teaspoon

(1mL)

pepper

‘%

cup (125mL) stuffed green

olives, sliced

cup (125mL) grated

Parmesan cheese

In a g-inch (23cm) fry pan, brown ground beef with onions and garlic.

Set aside. In greased Rice Pan place remaining ingredients except

for olives and cheese. Add ground beef mixture and stir. Cover and

push WARM/COOK lever down. Cook until unit switches to WARM.

Then steam an additional 15 minutes. Add olives and

cup

(50mL)

Parmesan cheese. Spoon onto serving platter leaving bottom crust in

pan. Sprinkle with remaining cheese. Yield: 6-8 servings

3 tablespoons (45mL)

vegetable oil

4 cups (1L) cold cooked rice

1 clove garlic, minced

1 teaspoon (5mL) minced

ginger root

5 scallions, diagonally sliced

in 1 inch (2.Scm) pieces

1 can (4.25 ounces or 1209)

small shrimp, drained

2 tablespoons (30mL) sherry

1 tablespoon (15mL) soy sauce

dash pepper

2 eggs, beaten

Preheat oil in a wok or large fry pan. Stir-fry rice, garlic and ginger root

until rice is slightly crisp, about 10 minutes. Add scallions and shrimp,

stir-fry 1 minute. Add sherry, soy sauce and pepper, stir. Push rice

,mixture up the sides of the wok, leaving no rice on the bottom of the

wok. Pour eggs into bottom of wok. Stir to break up eggs as they cook

When eggs have cooked, stir together with rice. Serve immediately.

Yield: 5 servings

BROCCOLI

FRI7TATA

cup (125mL) chopped onion

cup (200mL) milk

2 tablespoons (30mL) butter

cup (75mLj grated

1 box (10 ounces or 2839) Roman0 cheese

frozen chopped broccoli,

teaspoon (2mL) salt

thawed and drained

teaspoon (2mL) Italian

1 clove garlic, minced seasonings

cups (375mL) cooked rice

cup (150mL) grated

4 eggs, beaten Monterey Jack cheese

Preheat oven to 350°F (180°C). Saute onions in butter in a g-inch

(23cm) fry pan. Add broccoli and garlic, cover and cook 3-4 minutes.

In a large bowl combine eggs, milk, rice, Roman0 cheese, seasonings

and broccoli mixture. Pour into a greased 2-quart (2 liter) casserole.

Bake for 25 minutes. Sprinkle Monterey Jack cheese on top. Bake for

an additional 10 minutes or until cheese is lightly browned.

Yield: 4-6 servings

RICE LASAGNA

pound (4549) bulk Italian

sausage

1 cup (250mL) chopped onion

2 garlic cloves, minced

can

($3

ounces or

7949)

Italian-style tomatoes, with juice

1 can (8 ounces or 2.279)

tomato

SalJce

1 can (6 ounces or 1709)

tomato paste

teaspoons (7mL) dried oregano

several dashes black pepper

5 cups (1.25L) cooked rice

16 ounces (4549) Ricotta cheese

8 ounces (2279) Mozzarella

cheese, shredded

cup (50mL) grated

Parmesan cheese

Grease a

9”xl3”x2”

(23x33x5cm) pan. Brown sausage,

onio,n

and

gar lit in

large fry pan or Dutch oven. Add tomatoes, tomato sauce,

tomaio paste, oregano and pepper, breaking tomatoes up with a

spoon. Bring to a boil, then reduce heat to a simmer. Cook covered

lo-15 minutes or until sauce has thickened-slightly. Spoon

of sauce

into pan and top with

l/z

of rice and all of Ricotta. Next, layer

sauce, l/2 of Mozzarella, and the remaining rice. Top tiith remaining

sauce, remaining Mozzarella and sprinkle with Parmesan. Bake at

350°F (180°C) for 30-40 minutes until top is golden brown.

Yield: I? servings

CtJRRlED’

CHICKFN

AND

RICE

SALAD

3 cups (T50mL) cooked rice

cup (125mL) mayonnaise

2 cups (500mL) diced,

cooked chicken

1 can (20 ounces or 5679)

pineapple tidbits, drained

cup (125mL) chopped

red pepper

cup (125mL) chopped celery

cup (50mL) sour cream

1 tablespoon (15mL) lemon juice

1 teaspoon (5mL) curry powder

teaspoon (2mL) salt

teaspoon

(1mL).

hot pepper sauce

1 can (8 ounces or 2279) sliced

water chestnuts, drained

Combine all ingredients in a large bowl. Chill before serving.

Yield: 6-8 servings

1.3

MAVV

DISHES

-.~--

SAWON

PA7TIES

2 cups (500mL) cooked rice

1 can (15% ounces or 4399)

red salmon, drained

314

cup (200mL) mayonnaise

cup (75mL) shredded

Cheddar cheese

egg

2 green onions, sliced

teaspoon (2mL) dill weed

‘14

teaspoon

(ImL)

black pepper

4 drops hot pepper sauce

2 tablespoons (30mL) butter

Combine all ingredients, except butter, in a bowl. Form into 6 patties.

Melt butter in a large fry pan. Fry patties in butter, 5 minutes on each

side. Serve hot. Yield: 6 patties

J/l/M/lAlAl2

3 plastic Rice Cups of

long grain rice 2 teaspoons Cajun Seasoning Mix

(recipe follows)*

water to “3” level 1 cup (250mL) chopped onion

1 tablespoon (15mL) vegetable oil 1 cup (250mL) chopped

pound (2279) fresh bulk green pepper

pork sausage 1 cup (250mL) chopped celery

3/4

pound

(3409)

boneless

chicken breast, cubed 1 can (15 ounces or 4269)

tomato sauce with tomato bits

pound (227g) smoked ham,

cubed

Cook rice as directed on page 5. While rice is steaming, heat oil in a

6-quart (6 liter) Dutch oven. Add sausage and brown about 2 minutes.

Add chicken cubes and continue cooking and stirring 2-3 minutes or

until chicken is white. Stir in ham, cook 2 additional minutes. Stir in

Cajun Seasoning Mix, onion, green pepper, and celery. Cook and stir

5 minutes. Stir in tomato sauce and heat to boiling. Pour over cooked

rice and stir to combine. Serve hot.

Yield: 6-8 servings

‘Commercial seasonings may be used. However. the amount of seasoning needed

w//l

vary between brands.

CAJUV

SEASONING

MIX

2 tablespoons (30mL) dried basil

2 tablespoons (30mL)

dried oregano

2 tablespoons (30mL) paprika

1 tablespoon plus 1 teaspoon

(20mL) thyme

2 teaspoons (10mL) cayenne

pepper

2 teaspoons (1OmL) garlic powder

2 teaspoons (10mL) mace

2 bay leaves

Put all ingredients into Osterizer blender container. Cover and process

at a HIGH speed until blended. Yield: approximately

cup (125mL)

SDE

DISHES

--._

-______

1% cups (375mL) long grain

white rice, uncooked

1 can (14% ounces or

4119)

chicken broth

cup ( f$mL) water

1 medium onion, chopped

1 garlic clove, minced

% teaspoon (2mL) ground Cumin

l/4

teaspoon (1mL) salt

2 dashes black pepper

Grease Rice Pan. Place all ingredients in Rice Pan and stir. Cover and

push WARM/COOK lever down. Cook until the unit switches to WARM.

Steam for an additional 15 minutes. Yield: 8 ‘/-cup (125mL) servings

1% cups (375mL) white

long grain rice, uncooked

can (14% ounces or

4119)

whole tomatoes with juice

cup (125mL) water

1 teaspoon (5mL) chili powder

‘14

teaspoon (1mL) garlic salt

l/4

teaspoon (1mL) oregano

‘14

teaspoon (1mL) pepper

4 slices bacon

1 medium onion,-diced

1 small green pepper, diced

Grease Rice Pan. Place rice, tomatoes, water and seasonings in pan,

breaking up tomatoes with a spoon. Cover and press WARM/COOK

lever down. Cook until the unit switches to WARM, then

steam.an

additional 15 minutes. While rice is cooking, fry bacon and drain,

reserving 1 tablespoon

(15mL)

of grease. Cook onion and pepper in

grease just until tender. When rice has cooked and steamed, stir in

onion, pepper and crumbled bacon. Serve hot.

Yield: 8 servings

SIDE

DISHES

RICE

PILAF

lV2

cups (375mL) long grain

cup (125mL) diced

onion

white rice, uncooked 2 tablespoons (30mL) butter

cups (375mL) water 2 teaspoons (1OmL)

cans (4 ounces or

1139

each) instant chicken bouillon

mushroom stems and pieces,

with juice

teaspoon (2mL)

poultry seasonings

cup (150mL) chopped celery

Grease Rice Pan. Combine all ingredients in Rice Pan. Cover and

press WARM/COOK lever down. Cook until the unit switches to WARM,

then steam an additional 15 minutes. Yield: 12 servings

GAZPACHO

hXE

SALAD

cups (500mL) cooled,

cooked rice

cup (75mL) finely diced

red onion

cyp (150mL) diced

green pepper

1 tomato, peeled,

seeded and diced

1 clove garlic, minced

3 tablespoons (45mL) olive oil

1 tablespoon (15mL)

red wine vinegar

114

teaspoon (1mL) salt

several dashes black pepper

Combine all ingredients in a large bowl. Allow salad to chill for 1 hour

before serving. Yield: 6 servings

DESSERTS

_.~. ..---

BAKED RICE

PUDDING

1 can (12 ounces or 3409)

evaporated milk

1 can (5 ounces or 1429)

evaporated milk

eggs.‘:

1% teaspoons (7mL) vanilla extract

‘14

teaspoon (1mL) ground nutmeg

bps

(500mL) cooked rice

cup (125mL) raisins

cup (125mL) sugar

Preheat oven to

325pF

(160°C). In

large mixing bowl, beat milk, eggs,

sugar, vanilla, and nutmeg until combined. Stir in rice and raisins.

Pour into a greased

l&quart

(1.5 liter) casserole, and place in a pan

of hot water. Bake 45 minutes, then stir. Continue baking an additional

20-30 minutes or until knife inserted in center comes out clean. Serve

warm or cold.

Yield:

J-6

servings

RICE

FHTTERS

3 eggs

V4 teaspoon

(1mL)

salt

cup (200mL) all-purpose flour

l/4

teaspoon

(lpi-)

cinnamon

cup (50mL) sugar 2 cups (500mL) cooked rice

1 tablespoon (15mL) vegetable oil for frying

baking powder

powdered sugar

-.-

1% teaspoons (7mL) vanilla extract

In a small mixing bowl, beat eggs at a MEDIUM-HIGH speed until

light. Add flour, sugar, baking powder, salt, cinnamon, and vanilla.

Mix thoroughly. Stir in rice. Allow mixture to stand covered for

l/z

hour.

Preheat oil to 375°F (19OT) in a large pan or deep fryer. Drop batter

by tablespoons (15mL) into hot oil. Fry 4-5 fritters on both sides until

golden brown. Drain on paper toweling. Repeat with remaining batter.

Dust with powdered sugar or serve with maple syrup.

Yield: 20 fritters

DESSERTS

RICE HEAVENLY

HASH

2% cups (625mL) cooked rice

cups (375mL) milk

1 can (11 ounces or

3119)

mandarin oranges, drained

1 jar (8 ounces or 2279)

maraschino cherries,

drained and chopped

1 cup (250mL) miniature

marshmallows

l/2

cup (125mL) flaked coconut

I/, cup (50mL) chopped nuts

1 container (8 ounces or 2279)

frozen whipped topping, thawed

Combine rice and milk in a 2-quart (2 liter) saucepan. Bring to a boil

over MEDIUM heat. Reduce heat to simmer and cook 7-10 minutes,

stirring frequently until milk is absorbed. Allow mixture to cool

20 minutes. Stir in oranges, cherries, marshmallows, coconut and nuts.

Gently fold in whipped topping and pour mixture into serving bowl.

Chill thoroughly in refrigerator before serving.

Yield: 12 ‘/-cup (125mL) servings

CREAIfY

FRUIT STMA

3 cups (750mL) cooked rice

I/Z

peel of lemon

3 medium bananas, sliced

cup

(75mL)

sugar

1 can (20 ounces or 5679)

cup (125mL) butter, melted

pineapple chunks, drained

egg

2 cups (500mL) strawberries,

sliced

cup (125mL) water

cup

(50mL)

lemon

juice

cup (125mL) chopped walnuts

Put 2 cups (500mL) rice into a 4-quart (4 liter) bowl. Layer bananas

over rice. Next layer pineapple and remaining rice, and top with sliced

strawberries. Set aside. Put lemon juice, peel and sugar into Osterizer

blender container. Cover and process at a HIGH speed until peel

is finely chopped. Add butter, egg and water. Cover and process at

a HIGH speed until mixed. Pour into l-quart (1 liter) saucepan. Stir

constantly over MEDIUM heat until mixture boils. Remove from heat

and pour over Fruit Strata. Sprinkle walnuts over sauce. Cover and

refrigerate at least two hours before serving. Yield: 6 servings

Oster 4701 Recipes And Instructions

Brand: Oster

Model: 4701

Category: Small kitchen appliances

Type: Recipes And Instructions

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Oster 4701 Recipes And Instructions

Oster 4701 Recipes And Instructions

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