SHARP KS-ZA10HH
Manual de Servicio

KS-ZA10HH

COOKING/WARMING TEST METHOD
When rice cannot be cooked well (resulting in marked scorching or undercooking), a temperature test may be done in the following way.

1. Simple test method (Simulated rice cooking) (1) Test conditions
1) Power voltage 230V 2) 90 mL (1/2 of the measuring cup provided as accessory) of water is poured into the inner pot. (Water temperature may be close to the ambient temperature.) 3) The ambient temperature may be 20-30 �C. 4) The rice cooker is required to be sufficiently cool. (The temperature of the cooker and the thermistor ass'y shall be close to the ambient temperature.) 5) The rice cooker shall be put on a level place. 6) The steam vent cap shall be fixed properly.

(2) Test method
1) Pour the designated amount of water into the inner pot, close the lid, press the " WHITE RICE " key and measure the time required for completion of cooking. 2) Open the lid when steam come out through the vent and confirm the bubbling condition at the bottom of the inner pot. (Confirm that the inner pot is stabilized in close contact with the heat plate. This confirmation shall be done quickly lest it should influence the �operating time�.) Note) If confirmation of bubbling is difficult, it is easy that a separate test may be done with 180 mL of water. 3) If the bubbling condition is good, close the lid again and energize. 4) Immediately after completion of the simulated cooking measure the time (the warming lamp ON) and simultaneously open the lid and confirm against presence or not of water in the inner pot.

(3) Judging criteria
The rice cooker may be judged to be roughly good when the display is normal and the following conditions are satisfied. 1) Contact with the heat plate is close enough if the bubbling condition is uniform along the periphery of the inner pot as shown in Fig. (A). If, as in Fig. (B), bubbling is absence more than 1/3 of the pot Fig. (A) Fig. (B) periphery, foreign matter adhesion to the heat plate or deformation or flow of the inner pot are supposed. Bottom of the inner pot (If adherence of foreign matter is the case, things may be improved by mending. If improvement is difficult such as when the inner pot is deformed, replacement with a new inner pot is recommended, the same being the case when the heat plate is Bubble deformed.) Good bubbling Bad bubbling 2) There is no residual water in the inner pot or a very small condition condition amount of water (approx. 20 mL) is remaining in the recessed part of the inner pot bottom when the lid is opened immediately after completion of cooking. 3) When the time from start of cooking to completion thereof is: 1.0L 47 ± 5 min.

This is nothing more than a simple test and the time of cooking completion may vary depending on test condition such as difference between the water temperature and ambient temperature or the amount of water. If the test result is marginal such as when only slightly longer than above mentioned completion time, actual rice cooking test is recommended.

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