Table of Contents
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13
Cooking Is Not Performed Properly
Check point
When
Is too hard
Is too soft
Is not cooked
completely
Has a hard center
Is burned
Has an odor
Is sticky
Is too hard
Is too soft
Is not fully heated
Overflows into the
rice
Steam leaks
Boils over
Cooking time is too
long
Reference page
Problem
There is a thin film covering the
rice.
Rice sticks to the inner pot.
Check point
When
Has an odor
Is discolored
Is dry
Is sticky
Reheated rice is dry
Reference page
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A thin, tissue-like film is formed by melted and dried starch. This is not harmful to your health.
Soft rice and sticky rice can easily stick to the pot.
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12·30 - 32
Synchro-cooking using the cooking plate
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Cause
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12·30
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22 - 24
39
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11·12
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17 - 19
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