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For piping hot rice, reheat the rice that is being kept
warm before serving it.
Note
● Rice cannot be fully heated if more than half of
the inner pot is full.
● The rice ends up dry if reheated under any of the
following conditions.
• The rice is still hot, for example, immediately
after cooking.
• There is less than the minimum required amount
of rice (1 cup with the 1.0 L type, 2 cups with
the1.8 L type).
• The rice is reheated 3 times or more.
1
Stir and loosen the rice that is
being kept warm.
2
Add 1 to 2 tablespoons of water
evenly over the rice.
Tips
● Adding water can prevent the rice from drying out
and result in plumper rice.
3
Make sure that the Keep Warm
lamp is on.
On
• Reheating is not available if the Keep Warm
lamp is not on. If the lamp is not on, press
the [Keep Warm •
] key. (See P.26)
4
Press the [Start• 煮饭] key.
O
Blinks
Long
beep
Blinks
3 long beeps
On
O
The
remaining
time is
displayed
when it is 5
minutes.
• To stop reheating, press the [Cancel •
]
key.
Sounds emitted by the rice cooker
Reheating is not available if the rice is too cold
(under approximately 55°C). In this case, the rice
cooker beeps 2 times (short beeps).
5
Stir and loosen the reheated rice
well and even it out in the inner pot.
10
Reheating Cooked Rice
11
You can prepare the following dishes with ease.
Refer to the recipes listed in “Menu guide” (P.54)
for directions.
“Slow Cook” menu
Food is rst brought to near boiling and the heat
is then lowered for simmering. The temperature is
then lowered even further to continue simmering. By
gradually lowering the heating temperature in this
way, avors are enhanced and the liquids do not boil
down even when heated for a long period of time.
Simmered dishes and easy and quick dishes that
can be ready in 20 minutes can be cooked.
Menu examples
• Simmered dishes: Vegetable and Chicken Pot-
Au-Feu, Braised Pork
• Quick dish: Chicken and shimeji mushrooms with
tomato sauce
→See “Menu guide” (
P.54 to 55
).
Unsuitable dishes
• Thickened foods such as curry sauce, stew, jam,
etc.
• Using baking soda or such other agent that
causes sudden foaming
• Recipes in commercially available cookbooks for
rice cookers
• Heating ingredients or seasoning in a plastic bag,
etc.
• Using unpeeled tomatoes or leafy vegetables that
may cause a clogged pressure adjusting holes
• Using parchment paper, aluminum foil, or
plastic wrap that may cause a clogged pressure
adjusting holes
• Fish paste, beans (to be simmered), and noodles
that expand in volume
• Using a lot of oil
Note
● Caution should be exercised when making dishes
other than those described in “Menu guide”, as
they may boil over or burn.
● Stir well before cooking to prevent seasonings
from settling at the bottom of the inner pot.
● When using hot dashi (Japanese soup stock) or
other stock, cool it before cooking. Otherwise,
cooking may not be performed properly.
● When using starch, add it at the end of cooking.
● Adjust the amount of paste products such as sh
paste cakes as they expand with heat.
● Some ingredients such as milk and soymilk
can boil over easily. Add them after heating
is completed and heat them no more than 5
minutes at a time. Adding these ingredients at the
beginning may cause them to boil over.
Basic cooking procedure
1
Prepare ingredients.
2
Add the ingredients to the inner
pot and close the lid.
Note
● Use the “Plain” scale on the inside of the inner
pot as a reference. (See the table below.)
● Using more than the maximum acceptable
amount can prevent proper boiling or cause the
contents to boil over. Be careful not to use less
than the minimum required amount, as that can
also cause the contents to boil over.
Cooking
time
“Plain” scale
1.0 L type 1.8 L type
Maximum Minimum Maximum Minimum
21 min. or
more
5 or
below
2 or
above
8 or
below
3 or
above
20 min. or
less
5 or
below
1 or
above
8 or
below
2 or
above
3
Connect the power cord.
(1) Insert the
plug.
(2) Insert the
plug.
Appliance plug
Power plug
4
Press the [Menu • 菜单 /◀▶ ] key
to select the “Slow Cook” menu.
Short
beep
On
Slow Cooking (“Slow Cook” Menu)
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