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 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
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
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
–
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
–
Содержание JKT-W10W
Страница 26: ...47 46 7A 1 1 2 3 1 2 3...
Страница 27: ...49 48 30cm 30cm...
Страница 39: ...73 72 1 2 Note 1 2 Note 320 Note Note...
Страница 40: ...75 74 74 Note 1 Note 2 2 1 3 1 2 3...
Страница 46: ...87 86 COOKBOOK 7A 30cm 30cm IH...
Страница 47: ...89 88 IH P 112 2 P 113 114...
Страница 50: ...95 94 95 94 1 0 18L Note P 123 P 92 2 P 92 Note 35 3 P 92 3 Plain 3 4 P 111 3 5 1 2 1 2 6 Note Cancel...
Страница 58: ...111 110 12 P 110 115 P 115 Note 1 2 Note 2 P 113 114 1 2 Note 320 Note Note...
Страница 59: ...113 112 113 1 2 Note 1 2 Note 1 Note 2 2 1 3 1 2 3...
Страница 60: ...115 114 114 Note Note 1 7 8 Plain Start Rinse free Cancel Note 20g 2 3 1...
Страница 65: ...TIGER CORPORATION Head Office 3 1 Hayami cho Kadoma City Osaka 571 8571 Japan...