33
32
33
32
English
11
Check the following if you experience a problem with the cooked rice or with the operation of the rice cooker,
etc.
Check point
Problem
W
as the amount of rice,
ingredients, and water
, or the
ratio of other grains, correct?
W
as more than the maximum
acceptable amount cooked?
W
as cooking done with
alkaline ionized water (pH 9
or higher)?
W
as cooking done with hard
water like mineral water?
W
as the correct menu
selected?
W
as the
Timer function used?
W
as the [Start] key pressed after
cooking without turning off the Keep
W
arm function?
Are there grains of cooked rice or
water drops adhering to the outside of
the inner pot or the center sensor
, etc.?
Is the inner pot deformed?
W
as the rice stirred and
loosened well?
W
as there a power outage
during cooking?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Dark brown crisp rice
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
–
–
–
–
Check point
Problem
Are there any grains of rice
adhering to gaskets or the brim
of the inner pot, etc.?
W
as the rice (other than rinse-
free rice) washed sufficiently?
W
as hot water (over 35˚C) used
to wash the rice or adjust the
water level?
W
as the rice left soaking in the
water too long after washing?
W
as the rice left in a colander
after washing?
W
as cooking done with the
air inlet or outlet blocked (rice
cooker placed on a carpet)?
W
as the lid closed securely?
W
as the rice mixed with other
ingredients or other grains?
W
ere seasonings stirred well?
W
ere there a lot of cracked
grains of rice?
W
as cooking continued
immediately after the initial
cooking?
W
as the rice cooker and its parts
cleaned sufficiently?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Dark brown crisp rice
Smells like rice bran
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
–
–
–
–
If Rice Does Not Cook Properly
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 cooked rice or water
drops adhering to the outside of the
inner pot or the center sensor
, etc.?
W
as the cooked rice stirred and
loosened well?
Are there any grains of rice adhering
to gaskets, the brim of the inner pot,
or the inner lid, etc.?
W
as the rice (other than rinse-
free rice) washed sufficiently?
W
as the rice or food reheated 3
or more times?
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
24 hours?
W
as the rice left in the rice
cooker with the Keep W
arm
function turned off?
W
as there a power outage
during cooking?
Rice being kept warm
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
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 or reheated?
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?
Did you try to reheat rice that
was just cooked and was still
hot?
Ric
e
being
kept
warm
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
Reference page
