YumCarb (low carb cooking) and 7 Phased Advanced Fuzzy Logic Control
Kumo uses advanced fuzzy logic to ensure rice is cooked perfectly every time. The chart above shows how the fuzzy logic microprocessor adjusts the temperature using the weight and detects the heat in the bowl, along with pre-programmed conditions to cook rice according to a typical cooking cycle.
Kumo also uses 7 cooking stages, including preheat, absorb water, heat, cooking, steaming, cooling and keeping warm with steam, each of which are calculated for time and temperature using the advanced fuzzy logic to create the perfect rice for your meal.
1. Preheat - Kumo starts to gently heat up the rice and water in the inner bowl to 50-60 C. This starts the cooking cycle and is the key to the release of sugars in the water from the rice grains.
2. Absorb Water - The cooking temperature is further increased while the advanced fuzzy logic makes small adjustments to create aRange between 50 - 80 °C, so that the rice can absorb the water optimally depending on the selected setting.
3. Heating - The temperature is raised again to between 75-85 C to start the actual cooking process. This varies depending on the chosen setting.
4. Cooking - Kumo quickly increases the temperature to 100 C boiling point to evaporate most of the water from the inner bowl and to partially cook the rice further.
5. Steam - The steam part of the cooking cycle allows the rice to continue cooking while the sugars in the remaining water are absorbed back into the rice and at the same time the remaining water is evaporated. This part of the cycle ensures that the rice tastes sweeter and more nutritious, has a better aroma / texture and completes the final preparation of rice grains.
6. Cooling - Water balancing then takes place using cycles in the low temperature range to ensure no water left and that the rice has the right moisture content.
7. Keep warm and steaming - The temperature is then kept at an optimal 70-75°C to keep the rice steaming and protecting the rice from bacteria etc. This ensures that the rice is perfectly cooked, airy and delicious and ready for whenever you need it.
The YumCarb rice cooking function is unique to Kumo. This is rice with a lower carbohydrate value than conventional cooked rice. By placing the rice in the stainless steel YumCarb basket, the rice is immersed in water at the beginning of the cooking cycle. On the first activation, the display shows 0:20 (or 0:40 for brown rice) and will remain so during the first 20/40 minutes of the cooking cycle. During this time, Kumo gradually increases the temperature in the unit to the optimal temperature to cook away the excess water. This process gives the starch time to leach from the rice and releaseBreak (starch is easily soluble). The starchy water runs down through the holes in the YumCarb basket, which means that the starches sucked in the water cannot be re-absorbed into the rice. The rice is ready to cook during the last 20 minutes of the cooking cycle - Kumo starts with countdown. This last stage of the cooking cycle is crucial as the rice is steamed in a lowered carbohydrate state, reducing their levels in the rice by up to 25%