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Troubleshooting
Please check before requesting a repair if it is not a failure.
Symptom
Glutinous (soft)
Dry (hard)
Congee is mushy
Rice is scorched
Condensation
Odor
Rice is yellow
Rice is dry
Rice sticks onto
the pan
A thin film is
formed
Cooked rice has
bumpy surface
Is the rice quantity and water volume correct?
●
Is much broken rice mixed in?
●
Is the rice immersed in water for a long time? (Preset time is too long, etc.)
●
→When using the timer function to cook, you need to put less water.
Is hot water used to wash rice?
●
Is rice loosened immediately after cooked?
●
Is too much water added into new rice to cook?
●
Is the rice quantity and water volume correct?
●
Is "Quick" function used to cook?
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Is rice soaked in water for a long time when timer cooking is set?
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Is congee kept warm?
●
Is rice washed adequately?
●
Is there any foreign object at the bottom of the pan, on the bottom sensor and
●
inside the main body?
Is timer cooking set?
●
Is much broken rice mixed in?
●
Are spices added for cooking? (Casserole, mixed rice, etc.)
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Yellowish paste formed on the bottom of the pan is not a malfunction.
●
→If it is not improved after the above has been confirmed, refer to "To improve
scorched rice" (
P23).
Is rice loosened immediately after cooked?
●
Has rice been kept warm for a time longer than 5 hours?
●
Is cooled rice added into the pan and kept warm?
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Is rice washed adequately?
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Is the rice scoop placed during keep warm?
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Due to the different types of rice or water quality, cooked rice might be yellowish.
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It may smell when you cook casserole, mixed rice, etc. with seasonings.
●
→Carefully clean the pan, inner lid and taste catcher.
Has rice been kept warm for a time longer than 5 hours?
●
Is reheating repeated many times?
●
Is the taste catcher mounted correctly?
●
Is rice attached to the pan seal ring of the inner lid and along the pan, or is the pan
●
deformed?
Due to the different varieties of rice, soft rice and glutinous rice might easily stick the
●
pan.
Is bran remained?
●
Rice paper-like film is a result of the dry starch dissolution, and it is harmless; the
rice which is not washed cleanly is likely to generate such a thin film.
Did you make the surface of rice smooth before cooking?
●
The powerful firepower of IH (induction heating) caused this. This is not an anomaly.
●
Under the following circumstances, rice tends to have uneven surface.
▪ When rice has not been sufficiently washed.
▪ When a lot of broken rice is mixed in.
▪ When rice has been broken due to excessive force used to wash it.
Causes
21
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