Hitachi RZWS4YH Operating Instructions Manual page 17

Tips for Cooking Various Types of Rice
●If new rice or rice that quickly absorbs water is sticky, adjust the water to the water level on the "Hard" water gauge.
●"Rapid" is a cooking method that gives priority to time, so the surface of the rice is a little watery and the rice is a little hard.
●When using a store-bought flavoring for mixed rice, place the other ingredients on the top of the rice without stirring them in.
●If you are cooking a thin porridge, do not add water but reduce the amount of rice by half.
●Sticky rice shall be cooked by mixing the amount stated in the Cook Book. (Glutinous rice is so easy to absorb water that it
may not be cooked well without mixing.)
●After cooking rice, let the rice cooker cool down before cooking rice again.
*The cooking time guide is for a voltage of 220V, room temperature of 20ºC, and a water temperature of 18ºC. The cooking
time will differ depending on the voltage, room temperature, water temperature, water level, type of rice, etc.
Time display
●The time until cooking is completed is calculated by the rice cooking function, taking into account the previous cooking time,
water temperature, etc.
●If the rice cooker is warm, the time until cooking is completed might not be displayed.
●The time until cooking is completed might move up or stop during cooking. This is due to adjustments being made to make
the rice taste better.
●The cooking time for mixed rice changes substantially depending on the amount of ingredients.
Cooked rice
●When the rice is finished cooking, the center of it might rise or the rice next to the inner pot wall might be soft. This is caused
by the heat generation from the inner pot itself due to the IH heating and this is done to ensure the rice is cooked well.
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