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请检查
Phenomenon Causes
Dry (hard)
Please check before requesting a repair if it is not a failure.
Glutinous (soft)
Rice is scorched
Congee is mushy
Condensation
Odor
Rice is yellow
A thin film is
formed
Rice is dry
●Has rice been keep warm for a time longer than 5 hours?
●Is reheating repeated many times?
●Is the steam cap mounted correctly?
●Is rice attached to the pan seal ring of the inner lid and along the pan, or is the pan deformed?
Rice sticks onto
the pan
When a problem arises
●Is rice washed adequately?
●Is there any foreign object at the bottom of the pan, on the bottom sensor and inside the
main body?
●Is timer cooking set?
●Is much broken rice mixed in?
●Are spices added for cooking? (Mixed rice, etc.)
●Yellowish paste formed on the bottom of the pan is not a malfunction.
→If it is not improved after the above has been confirmed, refer to “To improve
scorched rice”. ( P16)
Cooked rice has
bumpy surface
●Is the rice quantity and water volume correct?
●Is much broken rice mixed in?
●Is the rice immersed in water for a long time? (Preset time is too long, etc.)
→When using the timer function to cook, you need to put less water.
●Is hot water used to wash rice?
●Is rice loosened immediately after cooked?
●Is too much water added into new rice to cook?
●Is the rice quantity and water volume correct?
●Is “Quick” function used to cook?
●Is rice soaked in water for a long time when timer cooking is set?
●Is congee kept warm?
●Whether there is too much broken rice?
●Is rice loosened immediately after cooked?
●Has rice been keep warm for a time longer than 5 hours?
●Is cooled rice added into the pan and keep warm?
●Is rice washed adequately?
●Is the rice scoop placed during keep warm?
●Due to the different types of rice or water quality, cooked rice might be yellowish.
●It may smell when you cook, mixed rice with seasonings.
→Carefully clean the pan, inner lid and steam cap.
●Due to the different varieties of rice, soft rice and glutinous rice might easily stick the pan.
●Is bran remained?
Rice paper-like film is a result of the dry starch dissolution, and it is harmless; the rice
which is not washed cleanly is likely to generate such a thin film.
●Did you make the surface of rice smooth before cooking?
●The powerful firepower of IH (induction heating) caused this. This is not an anomaly.
Under the following circumstances, rice tends to have uneven surface.
• When rice has not been sufficiently washed.
• When a lot of broken rice is mixed in.
• When rice has been broken due to excessive force used to wash it.
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