See page 14 for preparations before cooking rice,
and pages 16, 17, and 18 for rice cooking
instructions.
Select high quality rice and store
it in a cool location.
Choose freshly polished, glossy rice with a uniform
grain size. Store in a cool, dark, well ventilated
location.
Carefully measure
the rice with the
supplied
measuring cup.
One cup equals about 5.29
oz (0.18 L) .
Ú
Use the supplied
measuring cup for rinse-free rice as well.
Wash the
rice quickly.
Stir the rice around
with your hand in a
generous amount of
water, pour out the
water, and repeat
until the water
remains clear.
When cooking semi-polished
rice, whole rice, rice boiled with
barley, germinated brown rice,
and rice mixed with grains, select
the "Plain" menu.
Ú
When cooking mixed grain with white rice, place
the mixed grain on top of the white rice.
Ú
There may be more scorched rice than when
compared to polished rice.
Cooking rinse-free rice
y
Add the rinse-free rice and water, and then stir well
from the bottom so that every individual grain of
rice becomes immersed in the water.(Merely
adding water to the rice will prevent it from soaking
in the water and may result in improperly cooked
rice.)
y
If the added water turns white, we recommend you
wash the rice thoroughly by replacing the water
once or twice.(The water turning white is due to the
starch in the rice and not its bran; however,
cooking it with the starch left in the water may
result in burnt rice, the contents boiling over, or
improperly cooked rice.)
Add water according to the type of
rice and your personal preference.
If you choose to use more or less water than the
recommended amount, do not deviate from that
amount by any more than 1/3 of one line.
y
Amount of water to add
Menu
Water scale
(Use the corresponding scale on the
inner pot as a guide)
Quick
Synchro-Cooking
Plain
Mixed
Use the "Plain" scale.
Sweet (sticky rice) Use the "Sweet" scale.
Sweet (sticky rice
and regular rice)
Between the "Plain" and "Sweet"
scales.
Risotto
Use the "Risotto" scale.
Brown
Use the "Brown" scale.
Ú
For rinse-free rice, make sure the water is added up to
slightly over the scale (with the line just covered by the
surface of the water).
Ú
When cooking semi-polished rice, whole rice, rice boiled
with barley, germinated brown rice, and rice mixed with
grains, use the "Plain" scale as a reference.
Ú
If the amount of water to add is specified on a package of
germinated brown rice or multigrain rice, follow those
directions and add water according to your personal
preference.
Adding other ingredients to the
rice
The total amount of ingredients should be no more
than 2.5 oz (70 g) per cup of rice. Stir in any
seasoning well and then add the extra ingredients on
top of the rice. If other ingredients are to be added to
the rice, be sure to use no more than the acceptable
maximum amount (see the following table).
Mixed•Sweet
2 cups or less
Risotto
1 cup or less
Brown
1.5 cups or less
Cooking risotto
After washing the rice, cook the risotto immediately
without draining in a colander. Otherwise the texture
could be spoiled.
Tips on making delicious rice
13
English
Summary of Contents for tacook JAJ-A55U
Page 4: ...4...
Page 10: ...2 Part Names and Functions 10...
Page 42: ...42...
Page 48: ...2 Noms des pi ces et fonctions 48...
Page 84: ...84...
Page 86: ...1 2 3 1 2 3 7A 1 86...
Page 87: ...y y y y y COOKBOOK y y 11 8inch 30cm 87...
Page 88: ...IH 1 88...
Page 90: ...1 0 18L 5 29oz 150g COOKBOOK y y y y 4 5 y 0 00 JAPAN TIGER CORPORATION 12 P 116 2 90...
Page 93: ...P 92 1 5 29oz 0 18L P 116 2 P 92 y 95 35 y 3 P 92 4 5 6 Keep Warm Cancel 3 93...
Page 95: ...Quick 7 Plain 10 Risotto Keep Warm Cancel P 100 1 Keep Warm Cancel 2 3 P 108 109 5 95...
Page 96: ...6 30 AM 6 30 1 2 P 116 12 3 Timer 6 Quick Plain Brown 96...
Page 100: ...Risotto 1 2 3 Start Start Keep Warm Cancel 8 100...
Page 107: ...10 Hour Start 3 30 Keep Warm Cancel 10 Cake y y 1 Keep Warm Cancel 2 P 109 107...
Page 108: ...y P108 109 y y P 109 y y y y y y y 320 y y y y y y y y y y y 12 108...
Page 109: ...Plain Start Keep Warm Cancel 20g JAPAN TIGER CORPORATION y y 1 109...
Page 110: ...pH 9 92 93 94 97 93 95 93 108 109 117 95 92 116 95 35 93 108 92 93 93 93 93 108 109 13 110...
Page 113: ...Stew Soup Cake 104 106 104 107 104 106 108 117 Stew Soup 14 Stew Cake 113...
Page 115: ...JAPAN TIGER CORPORATION JAPAN TIGER CORPORATION 115...
Page 117: ...30 P 89 JAPAN TIGER CORPORATION 117...
Page 118: ...118...
Page 120: ...1 2 3 1 2 3 7A 1 120...
Page 121: ...y y y y y y y 11 8 30 cm 121...
Page 122: ...IH 1 122...
Page 124: ...2 124...
Page 125: ...1 0 18 L 5 29 150 g COOKBOOK y y y y 4 5 y 0 00 JAPAN TIGER CORPORATION 12 151 125...
Page 126: ...Quick Synchro Cooking U Plain Mixed Sweet U Risotto U Brown U Stew Soup U Cake U 151 U 126...
Page 128: ...127 1 5 29 0 18 L 151 2 127 y 95 35 y 3 127 4 3 128...
Page 129: ...5 6 Keep Warm Cancel 129...
Page 132: ...6 30 AM 6 30 AM 1 2 151 12 3 Timer 6 Quick Plain Brown 132...
Page 136: ...Risotto 1 2 3 Start Start Keep Warm Cancel 8 136...
Page 137: ...y y y y y y y y y 1 3 y y 1 2 128 1 4 1 0 5 Plain 1 5 Plain 1 Plain 9 Synchro Cooking 137...
Page 139: ...7 Start 8 9 10 y y y y y 1 Stew Soup 20 30 140 Keep Warm Cancel 1 Keep Warm Cancel 2 145 139...
Page 142: ...y y 1 2 3 4 5 6 Menu Cake 7 Hour Min 1 60 1 Hour 1 Min 1 11 Cake 142...
Page 144: ...y 144 145 y y 145 y y y y y y y 320 y y y y y y y y y y y 12 144...
Page 145: ...7 8 Plain Start Keep Warm Cancel 20g JAPAN TIGER CORPORATION y y 1 145...
Page 152: ...30 123 JAPAN TIGER CORPORATION 152...
Page 154: ...1 2 3 1 2 3 7A 1 154...
Page 155: ...11 8 30cm 11 8 30cm 155...
Page 156: ...IH 1 156...
Page 157: ...JAPAN TIGER CORPORATION JAPAN TIGER CORPORATION JAPAN TIGER CORPORATION 157...
Page 159: ...1 0 18L 5 29oz 150g 4 5 0 00 JAPAN TIGER CORPORATION 12 P 185 159...
Page 162: ...P 161 1 5 29oz 0 18L P 185 2 P 161 95 35 3 P 161 Plain 4 5 6 Keep Warm Cancel 1 3 162...
Page 164: ...1 Quick 7 Pain 10 8 Risotto Keep Warm Cancel P 169 1 Keep Warm Cancel 2 3 P 177 178 5 164...
Page 165: ...4 3 5 6 2 6 30 AM 6 30 1 2 P 185 12 3 Timer 6 Quick Plain Brown 165...
Page 167: ...Keep Warm Cancel Keep Warm Cancel Hour 1 12 24 24 24 12 0 5 Risotto Cake P 168 7 167...
Page 168: ...Quick Plain 0 5 3 1 2 1 2 3 Keep Warm Cancel P 167 4 Start 3 Keep Warm Cancel 131 55 5 8 168...
Page 169: ...Risotto 1 2 3 Start Start Keep Warm Cancel 3 169...
Page 170: ...1 3 1 2 1 2 P 162 1 4 1 0 5 Plain Plain 1 5 Plain 1 9 Synchro Cooking 170...
Page 175: ...1 2 32 4 5 6 Menu Cake 7 Hour Min 1 60 1 Hour 1 Min 1 8 Start 9 11 Cake 175...
Page 176: ...10 8 Hour Start 30 3 Keep Warm Cancel 10 Cake 1 Keep Warm Cancel 2 P 178 11 Cake 176...
Page 177: ...P177 178 P 178 320 12 177...
Page 178: ...7 8 Plain Start Keep Warm Cancel 20g JAPAN TIGER CORPORATION 1 12 178...
Page 181: ...167 167 167 167 167 168 169 178 178 174 176 172 178 167 181...
Page 182: ...Stew Soup Cake 173 175 173 176 173 175 177 186 Stew Soup 14 182...