Tiger JKT-S10A, Operating Instructions Manual

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English

12 

Cleaning and Maintenance

Perform cleaning and maintenance procedures as described on the following p.31 to 36.

Any other servicing such as repairs should be performed by an authorized service engineer.

Clean all parts by hand. Do not use a dishwasher/dryer.

To maintain cleanliness, always clean the rice cooker on the same day it is used. Also clean the rice cooker at 

regular intervals as well.

The rice cooker should also be cleaned on the day that it is used in order to remove any odors that remain 

from cooking. (See p.36.)

Note

●

Be sure to disconnect the power plug and allow the rice cooker, inner pot, inner lid, and steam cap to cool 

down before cleaning.

●

When cleaning the rice cooker with a detergent, use only standard kitchen detergent (for tableware and 

kitchen utensils).

●

Clean with a soft sponge and cloth.

●

Rinse the parts thoroughly since detergent constituent remaining on them may result in deterioration and 

discoloration of part’s materials such as resin.

„

Parts to wash after every use

Inner pot

Spatula

Cooking plate

Ladle

Inner lid

Measuring cup

1 

Clean with a soft sponge and with tap or lukewarm 

water.

2 

Wipe off water with a dry cloth and completely dry 

all parts.

Note

●

Do not clean the inner pot with the abrasive side of a heavy-

duty scrub sponge. Doing so may damage the fluorocarbon 

resin coating.

Do not use the abrasive 

side of a heavy-duty 

scrub sponge.

●

Do not wash dishes, etc., inside the inner pot. Also, do not 

place the inner pot upside down on top of dishes, etc., to 

dry. Doing so may damage the fluorocarbon resin coating or 

cause it to peel.

„

Guidelines for steaming times

Ingredients

Amount

Approx. time

Hints for steaming

Chicken

1 fillet (200 to 300 g)

20 to 30 min

Make several small cuts in the 

chicken.

White fish

2 to 3 fillets (150 to 200 g)

20 to 25 min

Fillet to a thickness of 2 cm or less.

Always wrap in aluminum foil.

Shrimp

6 to 10 (100 to 200 g)

15 to 20 min

Steam in shells.

Carrots

1 to 2 (200 to 300 g)

30 to 40 min

Cut into bite-sized pieces.

Potatoes

Medium size, 2 to 3 (250 to 300 g)

30 to 40 min

Cut into bite-sized pieces.

Sweet potatoes

Medium size, 1 (200 to 300 g)

30 to 40 min

Cut into bite-sized pieces.

Meat dumplings 

(warming)

8 to 15

20 to 25 min

Space evenly in cooking plate.

• 

Do not fill the cooking plate for the 1.0 L (5.5-cup) type any higher than 3 cm, or 4 cm with the 1.8 L (10-

cup) type. Doing so may result in the food touching the lid and becoming wet and soggy.

•  Do not allow the center hole of the inner lid to be blocked with ingredients.
•  The steaming times above are only a guideline and the required time will differ depending upon the 

temperature, quality, and quantity of the ingredients.

•  If steaming is still not complete, you can steam for an additional period of time based on how well the food 

is cooked.

•  Normally, there will not be enough water for additional steaming. Add water to prevent the inner pot from 

running dry.

• 

If you steam meat and fish, etc., for too long, they will become hard. If food does not steam sufficiently at 

shorter times, cut into thinner slices.

• 

Always wrap fish, etc., in aluminum foil for steaming. Failure to do so may result in the contents of the 

cooking plate boiling over.