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13
If Synchro-Cooking Does Not Go As Expected
Check the following points when you experience a problem with food cooked concurrently using the cooking
plate.
Check point
Problem
W
ere more ingredients and
seasonings used than indicated
in the “COOKBOOK”?
W
ere the ingredients arranged
unevenly in the cooking plate?
W
ere more than the acceptable
maximum or less than the
minimum required amounts
used?
W
as a menu other than
“Synchro-Cooking” used?
W
as the food cooked according
to precautions for ingredients to
be placed in the cooking plate?
W
as there a power outage
during cooking?
Cooked rice
Is too hard
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Is too soft
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Is not cooked
completely
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Has a hard center
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Is burned
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Has an odor
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Is sticky
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Cooked food Is too hard
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Is too soft
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Is not fully heated
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Overflows into the
rice
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During cooking
Steam leaks
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Boils over
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The cooking time is
excessively long
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Reference page
English
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
Problem
W
as the amount of rice and
water correct?
Are there grains of burned rice or water drops
adhering to the outside bottom of the inner pot,
or to the heater plate or the center sensor?
W
as the rice stirred and
loosened well?
Are there any grains of rice adhering
to gaskets, the brim of the inner pot,
or the lid, etc.?
W
as the rice (other than rinse-
free
rice)
washed
sufficiently?
W
as the
Timer function set for
more than 12 hours in advance?
W
as the Keep W
arm function
used continuously for more than
12 hours?
W
as the rice left in the rice
cooker with the Keep W
arm
function turned of
f?
W
as th
ere
a
p
ro
lo
ng
ed
p
ow
er
outage?
Rice being kept warm
Has an odor
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Is discolored
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Is dry
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Is sticky
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Reference page
–
Check point
Problem
Is other than white rice or rinse-
free rice being kept warm?
W
as less than the minimum
required amount of rice being
kept warm?
Is the rice concentrated around
the outer portions of the inner
pot (less rice in the middle of the
pot)?
W
as cold rice added?
W
as a spatula left in the inner
pot?
W
as the rice cooker and its parts
cleaned
sufficiently?
W
ere odors removed after
cooking?
Ric
e
being
kept
warm
Has an odor
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Is discolored
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Is dry
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Is sticky
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Reference page
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