Cuchen PH061 Series, Руководство пользователя

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Taste Control
You can control Taste of the rice in the Plain, Mixed, and Brown menus.
How to Control Taste
Controlling Taste of Rice
(When you selected Clay Pot Rice in the Plain menu)
1
Press the [RICE TYPE] button in the standby state.
You cannot use Taste Control function while cooking is in progress.
2
Turn the dial to select a menu and press the [OK] button.
•
You can control Taste of rice only in the Plain , Mixed , and Brown modes.
• Each time you turn the dial, Plain
↔
Mixed
↔
Brown will be selected in
sequence.
3
Turn the dial to select a taste and press the [OK] button.
• If you selected the Plain menu, each time you turn the dial, Regular
↔
Clay
Pot Rice
↔
Cast Iron Rice
↔
Stone Bowl Rice
↔
Sticky
↔
Regular will
be selected in sequence.
•
Select a menu according to your taste.
Notes
•
Once you set Taste for a menu, it is memorized by the product when the cooking is finished.
• Once you set Taste, cooking is performed according to the settings in the Plain, Mixed, or Brown menu when you
cook the rice or use the Preset mode.
•
If the power is cut off due to blackout, etc., Taste settings are all initialized.
•
The rice cooker may release steam while operating in this mode. This is the result of the cooker regulating its
internal pressure, and is completely normal.
Notes
In the case of Clay Pot Rice, Cast Iron Rice, and Stone Bowl Rice menus, melanoizing effect or yellowish tinge
may occur to the cooked rice due to the characteristics of the menus and are not malfunctions of the product.
(Melanoizing: It refers to the browning of the bottom rice in the process of cooking. It adds savory
flavor as well as aroma to the cooked rice.)
Various Mixed
Beans
Mixed
Barley
Mixed
Mixed
Sticky Brown
Mixed
Brown
Regular
Brown
Brown
• Regular: Cooks the rice without using any pressure, resulting in al dente style rice.
•
Clay Pot Rice: Produces the sticky rice of al dente style as if it was cooked on a Korean clay pot rice called ttukbaegi.
•
Cast Iron Rice: Produces the plump rice with savory aroma and yellowish tinge as if it was cooked on a Korean cast iron rice called gamasot.
•
Stone Bowl Rice: Produces the sticky rice with savory aroma and yellowish tinge as if it was cooked on a Korean stone bowl rice called dolsot.
• Sticky: Cooks the rice using high pressure, resulting in the sticky and soft rice.
Clay Pot Rice
Cast Iron
Rice
Stone
Bowl Rice
Sticky
Regular
Plain
PH_Best_06 Series_US.indd 19 2018-05-15 �� 5:09:01