Why does my Yum Asia food does not steam?
Is there sufficient water for steaming? Make sure there is water to at least the two cup mark on the inner bowl. Is there too much food in the steaming basket? If so, reduce the amount of food or increase the cooking time. The food may be in too large pieces, reduce the size of food pieces or increase the cooking time.
Why is my steamed food too hard in my Yum Asia YUM EN06?
If you are steaming vegetables, the steaming time was too short. Make sure there is enough water and continue to steam. If you are steaming fish and meat, the steaming time was too long. Reduce the cooking time.
Why is my steamed food cold when using my Yum Asia appliance?
Has too much time elapsed from when the cooking cycle ended? Try not to leave on ‘KEEP WARM’, remove immediately from the appliance and eat.
Why does my Yum Asia rice have a smell, is yellow, or has excessive moisture?
Do not keep very small amounts of rice on ‘KEEP WARM’. Check if the ‘KEEP WARM’ has been used for more than 24 hours. The type of rice and water may have caused the rice to look yellow. Check if the spatula was left in the inner bowl whilst on ‘KEEP WARM’. Ensure you loosen rice immediately after it has cooked, and if not, loosen it. It may be a left over smell from a previous cooking cycle (especially if slow cooking dishes).
General| Brand | Yum Asia |
|---|---|
| Model | YUM EN06 |
| Category | Rice Cooker |
| Language | English |
Covers warnings about modification, steam vent, wet hands, immersion, metal objects, children, lid opening, intended use, and power plug.
Details precautions for plug insertion, household use, power cord handling, using approved parts, avoiding water, and stable placement.
Highlights safety during cleaning, unplugging, cooking, avoiding water, sunlight, steam contact, and lists malfunction signs.
Explains the functions of the control panel buttons: 'MENU', 'START', 'KEEP WARM/CANCEL', 'PRESET', and 'Hr/Min'.
Guides through unpacking, cleaning accessories, wiping the case, and performing an initial rice cook.
Explains using smart controls and details the four rice cooking options: 'LONG GRAIN', 'SHORT GRAIN', 'BROWN', and 'QUICK COOK'.
Provides water levels for BROWN, SUSHI, and STICKY rice, with notes on adjusting water for short grain types.
Provides essential tips on accurately measuring rice, levelling it, and the importance of rinsing rice until the water runs clear.
Emphasizes water accuracy for rice texture and recommends stirring rice immediately after cooking for fluffiness.
Addresses problems like rice being too hard/soft, scorched, boiling over, and unresponsive controls, with possible causes.
Provides solutions for cake baking problems and issues with steamed food being too hard or cold.
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