23
22
23
22
English
For piping hot rice, reheat the rice that is being kept
warm before serving it.
Note
●
Rice will not be fully heated if more than half of
the inner pot is full.
●
The rice will end up being dry if reheated under
any of the following conditions.
• The rice is still hot, such as immediately after
cooking.
• There is less than the minimum required amount
of rice (1 cup with the 1.0 L type, 2 cups with the
1.8 L type).
• The rice is reheated 3 times or more.
1
Stir and loosen the rice that was
being kept warm.
2
Add 1 to 2 tablespoons of water
evenly over the rice.
Tips
●
Adding water will prevent the rice from drying out
and result in plumper rice.
3
Make sure that the Keep Warm
lamp is on.
On
• Reheating is not available if the Keep Warm
lamp is not on. If the lamp is not on, press
the [Keep Warm] key. (See P.21)
4
Press the [Start] key.
The Start lamp will blink and
reheating will start.
The remaining time will be
displayed and an alarm (3 long
beeps) will sound when the
operation is completed.
• To stop reheating, press the [Cancel] key.
• Reheating is not available if the rice is too
cold (55˚C or lower as a guideline). In this
case, a repeated beeping alarm will sound.
5
Stir and loosen the reheated
rice well, and even it out in the
inner pot.
Blinks
8
Reheating Cooked Rice
9
You can prepare the following dishes with ease.
See the recipes listed in “Menu guide” (P.41 to 42)
for directions.
“Slow Cook” menu
Food is first brought to near boiling and the heat
is then lowered for simmering. The temperature is
then lowered even further to continue simmering.
By gradually lowering the heating temperature in
this way, flavors are enhanced and the liquids do
not boil down even when heated for a long period of
time.
Simmered dishes and easy and quick dishes that
can be ready in 20 minutes can be cooked.
Menu examples
• Simmered dishes: Vegetable and Chicken Pot-
Au-Feu, Braised Pork
• Quick dish: Chicken and shimeji mushrooms with
tomato sauce
→ See “Menu guide” (
Note
●
Caution should be exercised when making dishes
other than those described in “Menu guide”, as
they may boil over or burn.
●
Stir well before cooking to prevent seasonings
from settling at the bottom of the inner pot.
●
When using hot dashi (Japanese soup stock) or
other stock, cool it before cooking. Otherwise,
cooking may not be performed properly.
●
When using starch, add it at the end of cooking.
● Adjust the amount of paste products such as fish
paste cakes as they expand with heat.
●
Some ingredients such as milk and soymilk
can boil over easily. Add them after heating
is completed and heat them no more than 5
minutes at a time. Adding these ingredients at the
beginning may cause them to boil over.
Basic cooking procedure
1
Prepare ingredients.
2
Add the ingredients to the inner
pot and close the lid.
Note
●
Use the “Plain/White” scale on the inside of the
inner pot as a reference. (See the table below.)
●
Using more than the maximum acceptable
amount can prevent proper boiling or cause the
contents to boil over. Be careful not to use less
than the minimum required amount, as that can
also cause the contents to boil over.
●
Cooking may not be performed properly if too
much ingredients are added when the cooking
time is 20 minutes or less. In that case, reheat the
ingredients.
Cooking
time
“Plain/White” scale
1.0 L type
1.8 L type
Maximum Minimum Maximum Minimum
20 min. or
less
5.5 or
below
1 or
above
8 or
below
2 or
above
21 min. or
more
5.5 or
below
2 or
above
8 or
below
3 or
above
3
Connect the power plug to an
outlet.
Power plug
Note
●
If the Keep Warm lamp is on, press the [Cancel]
key to turn off the lamp.
Slow Cooking
(
“Slow Cook” Menu)
