Tiger JBV-S10S - If Synchro-Cooking Does Not Go As Expected; Rice Being Kept Warm

35
34
13
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
Were more ingredients and seasonings used than indicated in the “COOKBOOK”? Were the ingredients arranged unevenly in the cooking plate? Were more than the acceptable maximum or less than the minimum required amounts used? Was a menu other than “Synchro-Cooking” used? Was the food cooked according to precautions for ingredients to be placed in the cooking plate? Was 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 ● ● ● ● ● ●
Overowsintothe
rice
● ● ● ●
During cooking
Steam leaks ● ● ● ● ●
Boils over ● ● ● ● ●
The cooking time is
excessively long
● ● ● ● ●
Reference page 22 22 22 23 22 40
English
Problem Cause
Thereisathinlmcovering
the rice.
Athin,tissue-likelm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
Was the amount of rice and water correct? Are there grains of burned rice or water drops adhering to the outside bottom of the inner pot, or to the heater plate or the center sensor? Was the rice stirred and loosened well? Are there any grains of rice adhering to gaskets, the brim of the inner pot, or the lid, etc.? Was the rice (other than rinse- freerice)washedsufciently? Was the Timer function set for more than 12 hours in advance? Was the Keep Warm function used continuously for more than 12 hours? Was the rice left in the rice cooker with the Keep Warm function turned off? Was there a prolonged power outage?
Rice being kept warm
Has an odor ● ● ● ● ● ● ●
Is discolored ● ● ● ●
Is dry ● ● ● ● ●
Is sticky ● ● ● ● ● ● ● ●
Reference page
12-14,
40
14,
29-32
18
14,
29-30
12,
14
20 21 – 40
Check point
Problem
Is other than white rice or rinse- free rice being kept warm? Was less than the minimum required amount of rice being kept warm? Is the rice concentrated around the outer portions of the inner pot (less rice in the middle of the pot)? Was cold rice added? Was a spatula left in the inner pot? Was the rice cooker and its parts cleanedsufciently? Were odors removed after cooking?
Rice being kept warm
Has an odor ● ● ● ● ● ●
Is discolored ● ● ● ● ●
Is dry ● ● ● ● ●
Is sticky ● ● ● ●
Reference page 21 21 21 21 21 29-32 25, 32