Tiger tacook JAJ-A55U, Operating Instructions Manual

Page: 35 / 187

Check point
When
Plain
menu
Risotto menu Synchro-cooking using the cooking plate
Was the
timer fun
c
tion
used? Was toma
to sa
uc
e
etc.
added befo
re
coo
k
ing?
Was r
ehe
ating
per
for
m
ed a
fter
add
ing
tomato
sau
c
e e
tc.
Did you fo
rg
et to
add
tomato
sau
c
e
imm
ediately a
fter
cookin
g
?
Wer
e
mo
re than t
h
e
maximum
or
less
than
the minimum
amou
nts of
ing
redients and seasoning
s
used
than
ind
ica
te
d
in the
cookbook? Wer
e the
ing
redients
ar
rang
e
d
un
evenly
in
t
h
e
cooking plate? Was a
menu o
ther
than
"Synchr
o
-C
ooking" or
"Stew•
Sou
p" used?
Was ther
e
a
pr
olo
nged
pow
er o
utag
e
?
Co
oked r
ice
Is too hard
● ● ● ●
Is too soft
● ● ● ● ● ●
Is not cooked
completely
● ● ● ●
Has a hard
center
● ● ●
Is burned
● ● ● ● ●
Has an odor
● ● ● ● ●
Is sticky
● ● ● ● ●
C
ooked fo
od
Is too hard
● ● ●
Is too soft
● ● ● ●
Is not fully
heated
● ● ●
Overflows into
the rice
● ● ●
Du
ri
ng
c
o
ok
in
g
Steam leaks
● ● ●
Boils over
● ● ● ●
Cooking time is
too long
● ● ●
Reference page - 22 22 22 23 23 23~25 41
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
When
W
a
s t
h
e
amou
nt of r
ice
,
ingr
e
die
nts,
a
nd w
ater
co
rr
ect
?
Ar
e th
ere
gr
ain
s
o
f bu
rne
d
rice
or wa
ter
d
rops
e
tc.
a
dher
ing
to th
e exter
ior
b
as
e
in
ner
po
t, th
e h
eating
p
late
, or
the
center
se
ns
o
r?
W
as t
h
ere
a p
rolon
ged
p
ower
ou
tage?
W
a
s t
h
e
rice stir
red and
loosen
e
d
w
e
ll?
Ar
e th
ere
any gr
a
ins of
rice
ad
hering
to the
g
a
sket
or
th
e br
im of th
e in
ner
po
t, et
c
.?
W
as t
h
e
rice (o
ther
tha
n
rins
e
fr
ee r
ice)
w
a
shed
suf
fici
e
ntly?
W
a
s t
h
e
rice or
food
reh
eated 3
or m
ore
tim
es?
W
a
s t
h
e
T
imer fun
c
tion
set
fo
r m
ore
than
12 h
ours in
a
d
vance?
W
a
s t
h
e
Keep W
a
rm
fu
nctio
n used co
ntin
uou
sly
fo
r m
ore
than
12 h
our
s?
R
ic
e
be
in
g k
e
pt
wa
rm
Has an odor
● ● ● ● ● ●
Is discolored
● ● ● ● ●
Is dry
● ● ● ● ● ● ●
Is sticky
● ● ● ● ● ●
Reheated rice is dry
● ● ● ●
Reference page 13•14 14•31 - 33 41 17 14•31 13•14 21•22 18•19 20
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