Table des Matières
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Les langues disponibles
Check point
Plain
menu
When
Is too hard
●
Is too soft
Is not cooked
completely
Has a hard
center
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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
Risotto menu
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22
22
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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13•14
14•31 - 33
Synchro-cooking using the cooking plate
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22
23
Cause
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41
17
14•31
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23
23~25
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13•14
21•22
18•19
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41
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20
35
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