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English
Removing odors
(When odors remain in the rice cooker and/or cooking plate)
The following procedure should be performed each time after cooking, or if odors become bothersome.
Note
● Be careful of the hot inner pot, cooking plate, and rice cooker after cleaning. Touching them may result in
burns.
Rice cooker
Do not place the cooking plate inside the inner pot.
1
Fill the inner pot to about 70
to 80% with water, select the
“Plain” menu and press the
[Start] key.
Conrm that the Keep Warm
lamp is on and press the
[KeepWarm/Cancel] key.
Note
● If odors become bothersome, use about 0.71 oz (20g)
of citric acid added to the water for more effective
deodorizing.
It may be impossible to remove some odors
completely. In this case, contact TIGER
CORPORATION U.S.A.
2
Wash the inner pot and steam
cap with a standard kitchen
detergent, and then rinse
sufciently with water.
3
Allow the rice cooker and all
parts to dry in a well-ventilated
location.
Cooking plate
Immerse the cooking plate in hot water and allow it
to soak for about 1 hour.
13
If Rice Does Not Cook Properly
Check the following points if you experience a problem with the cooked rice or with the operation of the rice
cooker, etc.
Check point
Problem
Was the amount of rice,
ingredients, and water, or the ratio
of multi-grain rice, correct?
Was more than the maximum
acceptable amount cooked?
Was cooking done with
alkaline ionized water (pH 9
or higher)?
Was cooking done with hard
water like mineral water?
Was the correct menu
selected?
Was the Timer function used?
Was the [Start] key pressed after
cooking without turning off the
Keep Warm function?
Are there grains of burned rice or
water drops adhering to the outside
bottom of the inner pot, or to the
heating plate or the center sensor?
Is the inner pot deformed?
Was the rice stirred and
loosened well?
Was there a prolonged power
outage?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Is burned
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
13-15,
44
44 – – 17 – 19
15,
31-32
– 19 44
Check point
Problem
Are there any grains of rice
adhering to gaskets or the brim
of the inner pot, etc.?
Was the rice (other than rinse-
freerice)washedsufciently?
Was hot water (95°F [35°C] or
higher) used to wash the rice or
adjust the water level?
Was the rice left soaking in the
water too long after washing?
Was the rice left in a colander
after washing?
Was the lid closed securely?
Was the rice mixed with other
ingredients or multi-grain rice?
Were seasonings stirred well?
Were there a lot of cracked
grains of rice?
Was cooking continued
immediately after the initial
cooking?
Was the rice cooker and its parts
cleanedsufciently?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Is burned
Smells like rice bran
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
15,
31-32
13,
15
15 – –
16,
31-35
13 – – 31-36
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