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Taste Control
You can control the taste of the rice in Plain Rice, Mixed Grains, and Brown Rice.
How to Control Taste
Controlling the Taste of Rice
(When you selected Clay Pot Rice in Plain Rice)
1
Press the [RICE TASTE] button in the standby mode.
You cannot use the taste control function while cooking is in progress.
2
Turn the dial to select a menu item and press the [COOK/OK]
button.
•
You can control the taste of rice only for Plain Rice, Mixed Grains,
and Brown Rice.
•
Each time you turn the dial, Plain Rice ↔ Mixed Grains ↔ Brown Rice
will be selected in sequence.
3
Turn the dial to select a taste and press the [COOK/OK] button.
•
If you selected Plain Rice, each time you turn the dial, Regular Plain Rice
↔ Clay Pot Rice ↔ Iron Pot Rice ↔ Stone Pot Rice ↔ Sticky Plain Rice ↔
Regular Plain Rice will be selected in sequence.
•
Select a menu item according to your taste.
Notes
•
Once you set the taste for a menu, it remains in the memory when the cooking is finished.
•
Once you set the taste, the settings in the Plain Rice, Mixed Grains, and Brown Rice modes apply when you
cook the rice or use the preset cooking function.
•
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.
•
If you select the secret menu option, you can set the rice taste faster.
Notes
In the case of Clay Pot Rice, Iron Pot Rice, and Stone Pot Rice menu items, the melanoising effect or yellowish
tinge may occur to the cooked rice due to the characteristics of the items. This is not a malfunction of the product.
(Melanoising: 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.)
Clay Pot Rice
Iron Pot
Rice
Stone Pot
Rice
Sticky
Rice
Regular
Rice
Plain
Rice
Mixed Grains
Mixed
Beans
Mixed
Barley
Mixed
Grains
Sticky Brown Rice
Mixed Brown
Rice
Regular
Brown Rice
Brown
Rice
•
Regular Rice: Produces normal well-cooked rice as if cooked in a regular rice cooker than a pressure cooker.
•
Clay Pot Rice: Produces sticky rice of the al dente style as if it were cooked on a Korean Clay Pot called ttukbaegi.
•
Iron Pot Rice: Produces plump rice with savory aroma and yellowish tinge as if it were cooked in a Korean iron pot called gamasot.
•
Stone Pot Rice: Produces sticky rice with savory aroma and yellowish tinge as if it were cooked in a Korean stone pot called dolsot.
•
Sticky Rice: Produces sticky soft rice that is made under a high pressure.
PK10 SerCHS_ .indb 20
2020-04-13 2:13:19
