Panasonic SR-AFM187 Operating Instructions - Page 23

Troubleshoothing Please check before requesting a repair if it is not a failure. Symptom Causes Glutinous (soft) ● Is the rice quantity and water volume correct? ● Is much broken rice mixed in? ● Is the rice immersed in water for a long time? (Preset time is too long, etc.) →When using the timer function to cook, you need to put less water. ● Is hot water used to wash rice? ● Is rice loosened immediately after cooked? ● Is too much water added into new rice to cook? Dry (hard) Porridge is mushy ● Is the rice quantity and water volume correct? ● Is "Quick" function used to cook? ● Is rice soaked in water for a long time when timer cooking is set? ● Is porridge kept warm? Rice is scorched ● Is rice washed adequately? ● Is there any foreign object at the bottom of the pan, on the bottom sensor and inside the main body? ● Is timer cooking set? ● Is much broken rice mixed in? ● Are spices added for cooking? (Casserole, mixed rice, etc.) ● Yellowish paste formed on the bottom of the pan is not a malfunction. →If it is not improved after the above has been confirmed, refer to "To improve scorched rice" ( P25). Condensation Odor Rice is yellow ● Is rice loosened immediately after cooked? ● Has rice been keep warm for a time longer than 12 hours? ● Is cooled rice added into the inner pan and keep warm? ● Is rice washed adequately? ● Is the rice scoop placed during keep warm? ● Due to the different types of rice or water quality, cooked rice might be yellowish. ● It may smell when you cook casserole, mixed rice with seasonings. →Carefully clean the pan, inner lid and steam cap (taste catcher). Rice is dry ● Has rice been keep warm for a time longer than 12 hours? ● Is reheating repeated many times? ● Is the steam cap (taste catcher) mounted correctly? ● Is rice attached to the pan seal ring of the inner lid and along the pan, or is the inner pan deformed? Rice sticks onto the inner pan ● Due to the different varieties of rice, soft rice and glutinous rice might easily stick the pan. A thin film is formed Cooked rice has bumpy surface ● Is bran remained? Rice paper-like film is a result of the dry starch dissolution, and it is harmless; the rice which is not washed cleanly is likely to generate such a thin film. ● Did you make the surface of rice smooth before cooking? ● The powerful firepower of IH (induction heating) caused this. This is not an anomaly. Under the following circumstances, rice tends to have uneven surface. ▪ When rice has not been sufficiently washed. ▪ When a lot of broken rice is mixed in. ▪ When rice has been broken due to excessive force used to wash it. Troubleshooting 23