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8. Do not use hard mineral water as it may result in hard and dry cooked rice.
9. Do not use Ionized water over pH9 as it may result in mushy and sticky rice.
10. Do not use water more than 30oC for cooking rice as high temperature water may result in unpleasant
odour.
11. Do not keep rice in the pot for a prolonged period after stopping “Keep warm” function as it may
result in unpleasant odour.
12. Clean the rice cooker immediately after use. Dirty rice cooker may cause bad smell.
COOKING FUNCTION AND COOKING REFERENCE CHART
Function
Amount of raw rice
Water level indication
in inner pot
Estimated cooking time
Jasmine Rice
2 cups
2
40 min
5 cups
5
50 min
10 cups
10
60 min
Congee/
Porridge
1 cups
See marking on inner pot
90 min
1.5 cups
90 min
Brown Rice*
2 cups
2
70 min
5 cups
5
80 min
10 cups
10
90 min
Quick Cook
2 cups
2
30 min
Sticky Rice
2 cups
2
50 min
5 cups
5
60 min
Japanese
Rice
2 cups
2
40 min
5 cups
5
50 min
10 cups
10
60 min
Chicken Rice
2 cups
2
40 min
5 cups
5
50 min
10 cups
10
60 min
* Please pre-soak the brown rice up to 2 hours before cooking
REHEAT FUNCTION
The reheat function is for chilled overnight cooked food.
Pour the chilled overnight cooked food into the inner pot. Add some water.
NOTE: Do not fill up more than half of the pot.
Press [Menu] till “Reheat” is selected, then press [Cook] button to start the cooking cycle. Light indicator
on “Reheat” and “Cook” will light up.
Note:
For best result when reheating cooked rice, use STEAM function.
SOUP FUNCTION
Add the ingredients and appropriate amount of water into the inner pot.
Press [Menu] till “Soup” is selected, then press [Cook] button to start the cooking cycle. Light indicator on
“Soup” and “Cook” will light up.
The timing for soup function is 1 hour.
Press [Hr] and [Min] to adjust the cooking time. The hour goes up by 1 with every press, the minute goes
up by 5 with every press.
If you would like to cancel the setting, press [Cancel/Keep Warm].
The LED panel will display countdown timer and switches to keep warm mode when cooking cycle is
