39
38
14
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 a recipe other than one
included in the “COOKBOOK”
used?
W
as there a power outage
during cooking?
Cooked rice
Is too hard
●
●
●
●
Is too soft
●
●
●
●
●
Is not cooked
completely
●
●
●
●
Has a hard center
●
●
●
Is burned
●
●
●
●
●
Has an odor
●
●
●
●
●
Is sticky
●
●
●
●
●
Cooked food Is too hard
●
●
●
●
●
Is too soft
●
●
●
●
●
Is not fully heated
●
●
●
●
●
●
Overflows into the
rice
●
●
●
●
During cooking
Steam leaks
●
●
●
●
●
Boils over
●
●
●
●
●
The cooking time is
excessively long
●
●
●
●
●
Reference page
23
23
23
24
23
44
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 any grains of burned
rice on the outside bottom of the
inner pot 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 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 of
f?
W
as th
ere
a
p
ro
lo
ng
ed
p
ow
er
outage?
Rice being kept warm
Has an odor
●
●
●
●
●
●
●
Is discolored
●
●
●
●
●
Is dry
●
●
●
●
●
●
Is sticky
●
●
●
●
●
●
●
Reheated rice is dry
●
●
●
Reference page
12-14,
44
14,
31-36
18
14,
31-36
12,
14
22
20
21
–
44
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?
W
ere odors removed after
cooking?
Ric
e
being
kept
warm
Has an odor
●
●
●
●
●
●
Is discolored
●
●
●
●
●
Is dry
●
●
●
●
●
Is sticky
●
●
●
●
Reheated rice is dry
●
●
Reference page
21
21,
22
–
21
21
31-36
22
27,
36
Содержание JKT-S10W
Страница 26: ...47 46 COOKBOOK 1 2 3 1 2 3 1 7A...
Страница 27: ...49 48 30cm 30cm...
Страница 39: ...73 72 320 Note Note 1 2 Note 1 2 Note...
Страница 40: ...75 74 74 1 Note 2 2 1 3 1 2 3 Note...
Страница 45: ...84...
Страница 47: ...87 86 7A COOKBOOK 1 2 3 1 2 3 1...
Страница 48: ...89 88 IH 30cm 30cm IH...
Страница 60: ...113 112 320 Note Note 1 2 Note 1 2 Note...
Страница 61: ...115 114 115 114 1 Note 2 2 1 3 1 2 3 Note...
Страница 65: ...123 122 123 96 Cancel 96 IH 104 1 2 3 1 2 Hour Min 3 Hour Min 4 Note 1 30 120 24 9 30 9 35...
Страница 67: ...TIGER CORPORATION Head Office 3 1 Hayamicho Kadoma City Osaka 571 8571 Japan...
