Cooking/Warming Test Method - Sharp KS-M102 Service Manual

Electronic jar rice cooker/warmer

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When rice cannot be cooked well (resulting in marked scorching or undercooking), a temperature test may be

done in the following way.

1. Simple test method (Simulated rice cooking)

(1) Test conditions

1. Power voltage 220V.

2. 90 mL (1/2 of the measuring cup provided as accessory) of water is poured into the inner pot.

(Water temperature may be close to the ambient temperature.)

3. The ambient temperature may be 20-30

4. The rice cooker is required to be sufficiently cool. (The temperature of the cooker and the bottom

temperature sensor reading shall be close to the ambient temperature.)

5. The rice cooker shall be put on a level place.

6. The steam vent cap shall be fixed properly.

(2) Test method

1. Pour the designated amount of water into the inner pot, close the lid, press the cooking key and

measure the time required for completion of cooking.

2. Open the lid when steam come out through the vent and confirm the bubbling condition on the

bottom of the inner pot. (Confirm that the inner pot is stabilized in close contact with the heater plate.

This confirmation shall be done quickly lest it should influence the "operating time".)

Note

If confirmation of bubbling is difficult, it is easy that a separate test may be done with 180 mL of water.

3. If the bubbling condition is good, close the lid again and energize.

4. Immediately after completion of the simulated cooking measure the time (the warming lamp ON) and

simultaneously open the lid and confirm against presence or not of water in the inner pot.

(3) Judging criteria

The rice cooker may be judged to be roughly good when the display is normal and the following

conditions are satisfied.

1. Contact with the heater plate is close enough, if the bubbling condition is uniform along the periphery

of the inner pot as shown in Fig. (A).

If as in Fig. (B), bubbling is absence more than 1/3 of the pot

periphery, foreign matter adhesion to the heater plate or

deformation or flow of the inner pot are supposed.

(If adherence of foreign matter is the case, things may be

the inner pot is deformed, replacement with a new inner pot

is recommended, the same being the case when the heater plate

is deformed.)

2. There is no residual water in the inner pot or a very small

amount of water (approx. 20 mL) is remaining in the recessed

part of the inner pot bottom when the lid is opened immediately after completion of cooking.

3. When the time from start of cooking to completion thereof is:

1.0L

1.8L

This is nothing more than a simple test and the time of cooking completion may vary depending on

test condition such as difference between the water temperature and ambient temperature or the

amount of water.

If the test result is marginal such as when only slightly longer than above mentioned completion time,

actual rice cooking test is recommended.