Pressurizing IH Rice Cooker MIH-S
Heating at a high temperature creates a firm exterior
Rice is cooked in a rice kettle under pressure of 1.2 atm at 160°C.
Consistent gelatinization refers to the “reduction inconsistent cooking”
Effective control of heating from the bottom and side of the rice kettle promotes convection to consistently cook rice inside the kettle.
Decreases rice taste deterioration “maintaining good taste”
The taste of rice does not deteriorate very much as time passes.
Preventing the escape of steam maintains the dry environment.
Discharging steam through the steam remover maintains the dry environment.