- Micro-computerized cooker makes up to 10 cups of cooked rice
- Also functions as a slow cooker, pressure cooker, and steamer
- VPC technology; nonstick inner pot; 1-touch cooking options; 24-hour timer
- Keep-warm function; measuring cup, spatula, and manual with recipes included
- Measures approximately 14 by 10 by 9 inches
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Product Details
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Product Description
Enjoy the benefits of pressure cooking with Sanyo's new micro-computerized multi-use cooker. Variable Pressure Control Technology creates rapid movement of rice within the unit during the cooking process to bring out the most delicious taste and flavor of rice. Superb consistency is acquired using the extra thick 3.5mm titanium coated non-stick inner pot with round bottom for maximum heat distribution. Multi-menu and texture selections are one touch and include rice dishes such as white, rinse-free, haiga, brown, sprouted brown, sweet, mixed, sushi and Dol Sot Bi Bim Bab. Steam veggies with the steam function and use the unique tray for preparing healthy foods. Make stews and soup using the slow cook function. Preset your meal to be completed up to 24 hours ahead using the timer function. A great benefit for coming home or waking up to a hot meal! Upon completion of cooking, the keep warm function keeps food warm and delicious up to 24 hours. In addition, a unique sleep function allows food to be kept warm for an extended time and creates energy savings. Pressure cooking is safe as the unit has safety locking devices to eliminate danger. Easy to clean removable steam vent retains the true taste and flavor of rice. Makes up to 10 cups of cooked rice. Deluxe stainless steel finish is an attractive addition to any kitchen or room. The retractable cord and carrying handle makes storage easy and allows you to take the food right to the table! Includes measuring cup, spatula, multi-language instruction manual and recipes.
Customer Reviews
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Most Helpful Customer Reviews
56 of 61 people found the following review helpful:
5.0 out of 5 stars
Versatile Kitchen Helper,
By SnowBird "Internet Shopper" (Northern Vermont) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer (Kitchen)
This is a super high quality product, on par with the finest kitchen gadgets available. So if you simply like fine things, it will please you. Even the hefty titanium-clad bowl is a joy to behold.
This machine is designed for easy living. It's smaller than you might think from the pictures. I have handbags that would grab more counter space. However, if you have *no* counter space to spare, the self-retracting cord and bail handle are your friends. Just pick it up and stow it with no fuss. The built in battery keeps the time. It makes extremely good rice because: 1) It has a special cooking program for any kind of rice you want. 2) It lets you set the texture/firmness to your preference. 3) It automatically keeps the rice warm until you are ready to use it. Or you can set it to cook your rice very fast, if that's what you need. In either case, the cooker could not be simpler to use. It is much easier and far more reliable than cooking rice in a pot. Click the MENU button to step through your rice varieties. Click the TEXTURE button to step through your firmness options. Click the COOK button to start cooking. Click the STOP button if you panic. There are timer functions that are just as simple to use. Read the manual if you are into that. Clean up is quick and painless--rinse and wipe. Nothing sticks to the bowl. You snap out the outer vent assembly and inner gasket assembly, both on the door. This is easy to do, but not obvious how to do it. So read the directions. The door is an amazingly complicated device involving valves and gaskets. They don't want any of that to get gummed up. It's an automatic pressure cooker and you must keep it clean to continue enjoying that convenience. I bought this model because it is a multi-tasker. The versatility is astounding. It will not fry or brown or burn food. However, if you like soup, think of it as a soup machine. Enjoy a 2nd helping at your leisure, because it will effortlessly keep that pot of soup warm for you. If you would like a soft boiled egg just exactly when you stumble out of bed, the timer will have it ready. Since I grow and freeze vegetables, this is my steaming machine. It will braise your brisket. It will do your ramen noodles. It will brew your tea if all your other pots are busy catching roof leaks. Lastly, this machine will help you develop a more sophisticated palate. Pick up pound sacks of a dozen different varieties of rice at the co-op. Boldly sample and compare them; the Sanyo already knows how to cook each one perfectly. Just chew and take notes so you can impress friends/business associates/clients/prospective bed partners with your extraordinarily nuanced culinary knowledge. LOL
43 of 46 people found the following review helpful:
5.0 out of 5 stars
Cost is no object is you love rice,
By
This review is from: Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer (Kitchen)
The Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer is simply the most exquisite rice cooker that you can imagine. I looked long and hard and did much research before my purchase. I almost purchased the Zojirushi because of all the hype. I was told by friends in the know that I had to have a Zojirushi to experience great rice. But tests, user reviews and the specs of the Sanyo kept pulling me back.
Okay, I purchased it a month ago and was immediately impressed with the overall quality. This was my second 5 quart cooker as my last one, a Wolfgang Puck from QVC started burning the rice after five years. I thought I was happy with the Puck; that is until I got perfect rice from the Sanyo. No matter what you think, read, see or envision, you have not tasted great rice until you have rice from this cooker. But there is a catch. The catch is to never believe ANYONE, including me, when they use the term, "perfect rice." What that really means is perfect rice to them; their individual palette and desired texture of the finished product. I learned by dining with dozens of friends, that what they think is great rice ranges from terrible - to - excellent and many shades in between. The recipe book provided will give you a middle-of-the-road idea for making basically "good" rice, but to use this cooker requires a bit of patience and willingness to experiment. Let me give you my approach and I hope it works for you. Make your first rice using the method outlined in the booklet. Use their measuring cup as well as the calibration lines on the inside of the bowl, etc. Taste the rice and write down in your notebook a line or two about the rice. Next try manipulation of the basic recipe by changing the texture to FIRM, SOFT, or REGULAR to see which works best. Then try using a ¼ cup less or more water and repeat the variations again remembering to always make notes on the results of each batch. This will help you to adjust the recipe for your particular taste. I made a batch-a-day for two weeks until I got the magic "perfect" and it's been "perfect" for me ever since. The rice this cooker makes is so wonderful that sometimes I eat it by the bowl with nothing else. There is one thing that you must do if you're going to invest in a professional appliance like the Sanyo Pressure Rice Cooker; you must use a better rice than most Americans buy at their supermarket. I can tell you that you will never get great rice from some generic North Carolina or Texas rice. Much of this rice is starchy and already old upon delivery to your store. The quality of rice they make is just barely better than cattle feed grain. The cooked grains often are rock hard in the middle yet soft on the outside. Sometimes these cheaper rice grains are sticky, crumbly and unpalatable. If you going to use a $200 rice cooker, learn about Basmati, Jasmine and Arborio rice. There is a Texas based rice called Jasmati; stay away from it; it's not true Jasmine nor true Basmati, but is an anomalous domestic hybrid marketed to lovers of aromatic rice like Indonesian Jasmine or Himalayan Basmati rice. Learn about par-boiled rice versus short grain generics. Study the subtle differences between brown rice and NEVER, NEVER, NEVER, I repeat, NEVER use those instant rice concoctions designed for the microwave like Success rice in your cooker. PROS: Easy cleanup, well designed, durable, incredible titanium inner pot, retractable cord, super accurate always on clock display, nice spatula cradle. CONS: I can't afford to buy two just in case something happens to this one. I never want to be without this rice cooker. In other words; no cons. Conclusions: I went to my local upscale kitchenware shop after I purchased this one. I saw all the models displayed side-by-side; the Sanyo was so much nicer than all the others including the Zojirushi as to be scarcely believable. If you love rice and have the time to learn how to make your "perfect" rice, this is the rice cooker for you. Again, if you don't experiment and put in the time, you'll get "good" rice every time, but you won't get "perfect" rice until you perfect your technique.
36 of 38 people found the following review helpful:
5.0 out of 5 stars
Very strong product,
By Sean Ichiro (Jersey City, NJ) - See all my reviews
This review is from: Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer (Kitchen)
We are a three-person East Asian household: My mother and I are Japanese, and my other half is Korean. Needless to say, we use this rice cooker at least five times a week, and have had it for about a year.
We've decided that eating brown rice instead of white rice about twice a week would be a healthy choice. The pressure cooker feature makes delicious brown rice (we use 2.5 cups regular Japonica brown rice mixed with 1.5 cups of sweet "mochi" brown rice nowadays). For the remainder of the week, we cook white rice, and it does a beautiful job. Once in a while, we make porridge -- the traditional Japanese remedy for when someone is sick -- which can be made excellently by this rice cooker. In that sense, we like all the features that this rice cooker offers, and it is really easy to operate. I believe the titanium-coated thick inner pot is key to making this such a strong product; it seems to distribute heat evenly inside the pot. So, the problems that one might experience with cheaper or older pots -- like the bottom being slightly burnt ("okoge" in Japanese) -- or areas near the top being slightly undercooked -- does not happen. Rice from every part of the pot -- top, bottom, side and middle -- is cooked perfectly.
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