37
36
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 heating 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 sufciently?
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?
Rice being kept warm
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
Reference page
12-14,
45
14,
29-31
19
14,
29-33
12,
14
26
20,
21
24,
25
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 left in the rice cooker after
KeepWarm 6Hours was selected and the
keepwarm time passed?
Was the rice cooker and its parts
cleaned sufciently?
Did you try to reheat rice that
was just cooked and was still
hot?
Were odors removed after
cooking?
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
Reheated rice is dry
Reference page
24,
25
24,
25
24 24 24 24 29-34 26
28,
34
– 45
13
If Slow Cooking Does Not Go As Expected
Check the following points if you experience a problem with the cooked.
Check point
Problem
Were the appropriate ingredients and
amounts used?
Were more than the maximum
acceptable ingredients added?
Were less than the minimum required
ingredients added?
Was the cooking time too short?
Was the cooking time too long?
Are there any grains of burned rice or any
other remaining grains of rice adhering to
gaskets or the brim of the inner pot, etc.?
Was the lid closed securely?
Was there a power outage during
cooking?
Cooked food
Does not boil
Boils over
Boils down
Burns
Reference page 27 27, 28
14,
29-31
15,
29-31
45
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