How To Deal With Cooking Failure - Toshiba RC-10ISSHK User Manual

How to deal with cooking failure

Please check before applying for repair. If the reason cannot be found out after investigation, please consult with the store where you buy the electric cooker.
This time
Soft
In pasty state
Lump sump
Not tasty
Hard
Loose
Not tasty
Burnt
Slight burnt of fawn is not
faulty.
Badly cooked
Not tasty
With unpleasant odor
If any unpleasant odor,
please be sure to clean by
boiling, and use after
cleaning and maintenance.
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Half-cold rice
Pasty
Drying and
discoloration
Investigate the reasons
Please reduce water volume for cooking.
Please scarify the rice completely and promptly after the cooking is done.
Please reduce water volume for cooking in the case of using new rice.
Soaking rice or making appointment for cooking before cooking will make the cooked rice soft.
in pasty state.
Whether hot water or alkaline ionized water of pH value above 9 is used?
Please increase water volume for cooking.
Please soak the rice in advance before cooking.
Whether mineral water of higher hardness is used?
It can easily get burnt in the following conditions.
Inadequate rice washing.
Long soaking time. Cooking appointment.
Cooking washing-free rice. Cleaning for 1-2 times can relieve the coking situation.
Cook milled rice with embryo or soup rice, and adding seasoning.
Where there is dirt or foreign matters on temperature sensor or temperature sensor on upper
housing.
Whether cooking is operated when the inner cooking pot slot or removable cover plate is not cooled down?
Please cool down them before cooking.
Rice cooked under the <quick cook> mode will be softer or harder.
Whether the removable cover plate is blocked with foreign matters, and whether there is foreign matter
attached to temperature sensor of upper housing, main temperature controller, sealing ring, edge of inner
cooking pot and suction port/exhaust port?
Whether inner cooking pot or removable cover plate is deformed? Whether the inner cover or steam vent is
uninstalled?
Whether the following heat preservation is done?
Long-time heat preservation, heat preservation of cold rice, heat preservation with serving spatula in pot
and repeated long-time heat preservation.
Heat preservation is suitable for coarse food grain rice, polished rice and germinant brown rice. However,
compared with white rice, their scent or color can be easily changed. It is recommended to use up quickly or
store in refrigeration.
Whether there is dirt on removable cover plate, steam valve and body?
Whether rice is not fully washed or long-time appointed cooking is selected?
power supply due to long-time power outage.
Please reheat before eating.
Please reduce water volume for cooking and then heat preservation.
Please scarify the rice completely and promptly after the cooking is done.
Please place rice together to prevent rice grains from being left on side of inner cooking pot, and frequently stir
the rice.
Whether there are foreign matters attached on sealing ring, edge of inner cooking pot and outer casing cover?
Whether there are foreign matters attached on outside of inner cooking pot and the main temperature
controller?
Whether steam valve has been indeed installed well?
Whether long-time heat preservation or reheating is repeated?
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