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English
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Check the following 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 other grains, 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 o the Keep
Warm function?
Are there grains of cooked rice or
water drops adhering to the outside of
the inner pot or the center sensor, etc.?
Is the inner pot deformed?
Was the rice stirred and
loosened well?
Was there a power outage
during cooking?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Dark brown crisp rice
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
12 to 14,
44
44 – – 16 – 18
14,
26 to 28
– 18 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-
free rice) washed suciently?
Was hot water (over 35˚C) 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 cooking done with the
air inlet or outlet blocked (rice
cooker placed on a carpet)?
Was the lid closed securely?
Was the rice mixed with other
ingredients or other grains?
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
cleaned suciently?
Cooked rice
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Dark brown crisp rice
Smells like rice bran
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
14,
26 to 28
12, 14
14 – –
7, 28
15 12 – –
26 to 31
If Rice Does Not Cook Properly
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 cooked rice or water
drops adhering to the outside of the
inner pot or the center sensor, etc.?
Was the cooked 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.?
Was the rice (other than rinse-
free rice) washed suciently?
Was the rice or food reheated 3
or more times?
Was the Timer function set for
more than 12 hours in advance?
Was the Keep Warm function
used continuously for more than
24 hours?
Was the rice left in the rice
cooker with the Keep Warm
function turned o?
Was there a power outage
during cooking?
Rice being kept warm
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
Reference page
12 to 14,
44
14,
26 to 28
18
14,
26 to 28
12, 14
22 20 21 – 44
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 or reheated?
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 suciently?
Did you try to reheat rice that
was just cooked and was still
hot?
Rice being kept warm
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
Reference page 21 21, 22 21 21 21
26 to 31
22
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