Tiger JBX-A, Operating Instructions Manual

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13
If Rice Does Not Cook Properly
14
Check the following when you experience a problem with food cooked concurrently using the cooking plate.
Check point
Problem
W
ere more ingredients and
seasonings used than indicated in the COOKBOOK? W
ere the ingredients arranged
unevenly in the cooking plate? W
as more than the acceptable
maximum amount or less than the minimum amount of rice cooked? W
as a menu other than
“Synchro-Cooking” used? W
as the food cooked according
to the precautions for ingredients to be placed in the cooking plate? W
as the appliance plug removed
or was there a power outage during cooking?
Cooked rice
Too hard
    
Too soft     
Not cooked
completely
    
Has a hard center     
Burned      
Has an odor     
Sticky     
Cooked food Too hard
    
Too soft     
Not fully heated      
Overflows into the
rice
    
During cooking
Steam leaks
    
Boils over     
The cooking time is
excessively long
    
Reference page 22 22 23 23 22 44
If Synchro-Cooking Does Not Work As Expected
English
Problem Cause
There is a thin film covering
the rice.
A thin, tissue-like film is formed by melted and dried starch. This is not harmful to your
health.
Rice sticks to the inner pot. Soft rice and sticky rice can easily stick to the pot.
Check point
Problem
W
as the amount of rice and
water correct? Are there grains of rice, cooked rice, or water drops on the outside bottom of the inner pot, heater plate, and center sensor or on the lid sensor? W
as the rice stirred and
loosened well? Are there any cooked rice or grains of
rice stuck t
o
the gaskets
or the brim of the inner pot, etc.? W
as the rice rinsed well?
(other than rinse-free rice) W
as the
Timer function set for
more than 12 hours in advance? W
as the Keep W
arm function
used continuously for more than 12 hours? W
as the rice left in the rice
cooker with the Keep W
arm
function turned off? W
as the appliance plug removed
or was there a power outage during cooking?
Rice being kept warm
Has an odor
      
Discolored     
Dry     
Sticky
       
Reference page
12 to
13,
44
14,
32 to
33
18
14,
32 to
36
12,
14
20 21 – 44
Check point
Problem
Is other than white rice or rinse- free rice being kept warm? Is less than the minimum required amount of rice being kept warm? Is the rice concentrated along the wall of the inner pot (less rice in the middle of the pot)? W
as cold rice added to rice that
is being kept warm? W
as a spatula left in the inner
pot? W
ere the rice cooker and its
parts cleaned sufficiently? W
ere odors removed after
cooking?
Rice being kept warm
Has an odor      
Discolored     
Dry     
Sticky   
Reference page 21 21 21 21 21
32 to
36
26, 28,
31, 36