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English
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Check the following points if you experience a problem with the cooked or reheated rice, cooking process, or
operation of the Keep Warm function.
Check point
Problem
Was the amount of rice,
ingredients, and water, or the ratio
of barley or other grains, correct?
Was the rice cooked with
alkaline ionized water (pH 9
or higher)?
Was the rice cooked with hard
water such as 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 any grains of
cooked rice or water drops
adhering to the outside of the
inner pot or the sensor, etc.?
Is the inner pot deformed?
Was the cooked rice stirred
and loosened well?
Was more than the maximum
acceptable amount cooked?
Cooked rice
Too hard
Too soft
Not cooked
completely
Has a hard core
Dark brown crisp rice
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
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18 to 25
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22 , 23
21
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34 to 37
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Check point
Problem
Are there any grains of cooked rice
adhering to the gaskets, the brim of
the inner pot, or the inner lid, etc.?
Was the rice rinsed suciently?
(Excluding rinse-free rice)
Was hot water (35°C or higher) used to
rinse the rice or adjust the water level?
Was the rice left soaking in the
water too long after rinsing?
Was the rice left in a strainer after
rinsing?
Was the lid closed securely?
Was the rice mixed with other
ingredients, barley, or other grains?
Were seasonings stirred well?
Were there a lot of cracked grains
of rice?
Was cooking continued immediately
after the initial cooking?
Were the rice cooker and its parts
cleaned suciently?
Was the appliance plug removed
or was there a power outage
during cooking?
Cooked rice
Too hard
Too soft
Not cooked
completely
Has a hard core
Dark brown crisp rice
Smells like rice bran
During cooking
Steam leaks
Boils over
The cooking time is
excessively long
Reference page
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34 to 37
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34 to 41
57
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 any grains of cooked
rice or water drops adhering to
the outside of the inner pot or
the sensor, etc.?
Was the cooked rice stirred and
loosened well?
Are there any grains of cooked
rice adhering to the gaskets, the
brim of the inner pot, or the inner
lid, etc.?
Was the rice rinsed suciently?
(Excluding rinse-free rice)
Was the rice or food reheated 3
or more times?
Was the Timer function set for
more than 12 hours?
Was the Keep Warm function
used continuously for more than
24 hours?
Rice being kept warm
Has an odor
Discolored
Dry
Sticky
Reheated rice is dry
Reference page
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16 , 57
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34 to 37
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17,
34 to 37
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Check point
Problem
Is there anything other than
white rice or rinse-free rice being
kept warm?
Is there less than the minimum
required amount of rice being
kept warm or reheated?
Is the rice concentrated along
the wall of the inner pot (less
rice in the middle of the pot)?
Was cold rice added?
Was a spatula left in the inner
pot?
Were the rice cooker and its
parts cleaned suciently?
Was the rice that was just
cooked and was still hot
reheated?
Was the rice cooker cleaned
after a menu with lingering odors
was used?
Was the rice left in the rice
cooker with the Keep Warm
function turned o?
Was the appliance plug removed
or was there a power outage
during cooking?
Rice being kept warm
Has an odor
Discolored
Dry
Sticky
Reheated rice is dry
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26 , 28
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