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Panasonic SD-P2000 Operating Instructions Manual

Manual is about: Automatic Bread Maker (Household Use)

Summary of SD-P2000

  • Page 1

    Sc1 sd-p2000 ֦ᅃጽௐࡒ the warranty card is attached. ᄲख model no. ߾٢ࡥᄠ೷ࢭళ panasonic ܿٛ൰ȃ ɑ ขᏇႿኡޚׁ໪ቂངಖ༚ˈᇵฬ֦ጸฬ՗ภ໪ቂׁٛ൰ȃ ɑ ׁٛ൰ፔქ቙য়࿰໪ቂȃ ɑ ໪ቂ෇ขႚכᏇႿኡޚȐ՗ภ᎙ሃ໳ჵȑ˄p. Sc4 ȋ sc5˅ȃ ɑ ֦ᅃጽขቪׁ໪ቂངಖ༚ᇜඩဢນ֦࣏ȃ thank you for purchasing panasonic product. ɑ please read these instructions carefully to use the product correctly...

  • Page 2

    Sc2 ჲᇋம੍࢑޹جܠʽ ݂௾མ჉၃ዹ഑ȃ http://home.Panasonic.Cn ৿ܠߴצݓ፟Ꮾࢌ፯౟ၟಅ֡ʽ མ๢૰ଁ ಅ֡ ˄࡞ਸವ˅ ࢌ፯ࠞၟܿ ಅ֡ ቂಅ֡ಅတȂ ൖ๭ಅတ፟Ꮾ ඝྊ װ൝མ۽ၟܻ ૰ଁܿռಅ֡ ˄p. Sc16˅ ૰֦ڕ࠽லኊᄳ ܿსலռಅ֡ ˄p. Sc24˅ ࣮ცቪఴცܿ ဵ౟ੌठʽඈ ྾࡞ภఴಅ֡ ˄p. Sc26˅ ਲ਼Ꮚ൝ಅတ ˄p. Sc40˅ ஀ቂ֐஢ਸವ֦ ڕமᄆఴኊ቏ࠞ ၟܿռಅ֡˄ਸ ವ֐஢˅ ˄p. Sc21˅ ცၟནለȂ਌૜ ౟ၟܿफఴಅ֡ ˄p. Sc27˅ تቂ࿅༓ܿഒ໮ ಅࠒ፟Ꮾߑڈܿ ཈ַߔ࿅ภఴ ಅ֡˄p. Sc28˅ ࡐ...

  • Page 3

    Sc3 ಼௽ ฬไ ՗ภߴಅܿ᎙ሃ໳ჵ ...................... ..Sc4 ໪ቂߴಅܿᇋช ............................... Sc5 ࢌؠ਋ܿಚڅञി਋ ........................ Sc6 নׁإலቪᎳֻ ፟Ꮾಅ֡ܿ௚ڋঽᇋ௏ .................... Sc8 جܠᇜ୅ ........................................ Sc10 ಅ֡ܿনׁإல ............................. Sc12 ყ࣋إலܿᎳֻ .........................

  • Page 4

    Sc4 ՗ภߴಅܿ᎙ሃ໳ჵ ขႚכᏨ༉ ၓமןಁ၌ࣷ໪ቂጚᇵঽࢍྊเዉڈاٛཿ໘ˈ࿅ۨངಖ჉ளႚכᏨ༉ܿ໳ჵȃ ɖتቂம܊ႜ໪ቂߴߟ໢ٛໍܿ၌ࣷᇵঽཿ໘ܿڋޡˈቧᇵฏࠍངಖȃ ɖጦޭႚכᅍᇋᏨ༉ܿ໳ჵˈቂᇵ჉࠲खቧᇵฏࠍངಖȃ ၓமןಁڵოট ኳȂྐྵພȂۂݢ ݃ȍȍ ጸฬ໪ቂݢኑنဂञݢኑღ ɑ ข႙٫߇໪ቂنᏰञിღቂનˈᇵঽ໪ቂ ਦ௚ݢ 220 v ᇵိܿݢኑȃ ሓ޹࿢ിݢღ௸٫ڵ߇ށ࢙ఋ໢ˈ ঐዉڈል٢ߙ฽ȃ ɑ ؜ᇋཿ।ݢኑღञݢኑنဂȃ ข႙ཿ।ȂৠࢗȂਖඝ߼኷฽ܿቂનࡒ੧Ȃ ූᄵုฑȂ೿ᎡȂଲ຿Ȃ໚ৠ፱உȂଫ዗ ˄ࠨዏঐሓۂݢডޥ௸ሞඩটኳ˅ ɑ ݢኑღཿ।ȂنᏰམ૑໢؜ᇋ໪ቂȃ ...

  • Page 5

    Sc5 ಅ֡๒ධ ू༇࿄ 10 cm 5 cm 10 cm 10 cm ᎙ሃ ฬ ไ ɑ ข؜ᇋնᄆొ੘݃߼ ኷࡜ຢȃ ˄ࠨዏঐዉڈࢽጊড קᄳ˅ ɑ ข؜ᇋ߼኷ٰ໛ۃড টኑࡒ੧ȃ ˄ࠨዏঐዉڈࢽጊডקᄳ˅ ɑ቏໤႘ࣰಓ५ጚขᏀᅲᇞໍॄ኶໪ቂȃ ɑׁಅ֡঩؜೙ᇵိਾށ໢ධডޙஅܿᇄ૿૿፟Ⴜ࿾غᏮȃ ၓமןಁᎼটȂ ྐྵພȂ།ພ݃ ߙໍ ಅ֡঩ࢗᏮඓৱˈರᄎװಅܿၫޡभࡴʽ ɑ ข؜ᇋۂಝಅ֡๒ධȂׁ࿒Ȃഠන ଁȂ௰೗Ȃৠ฽ධȂຢ࡜೗ف݃ࡴၫ ؠၤȃ໪ቂ፩װಅঐߙ฽ˈܚ୩ษॄ ኶੣ᄵ໪ቂॄܿ෼ੋ֦ᆻȃ ˄ࠨዏ૰೙ዉڈྐྵພ˅ ถڵಅ֡๒ධ໢ႚכܔຢࢉ฽ ू༇࿄ȃ ə؜ᇋ໪ቂ໛ܿू༇࿄ȃ ˄๒ᇸܷ฽...

  • Page 6

    Sc6 ࢌؠ਋ܿಚڅञി਋ ɖڴ۫໪ቂ໢ˈข෼Ⴛಅ֡๒ධȂᇗ൥Ȃി਋݃ȃ˄p. Sc52˅ ጯපଁ ݢኑنဂ ਰݡ ඈ྾࡞ · ৮࣮๒ධ ˄૰လᄛ໮ p. Sc53˅ ࡜๒ධ࡜ ˄૰လᄛ໮ p. Sc53˅ ਸವ๒ධ ຢ࡜ ૑ט֊ ૑טߞ ಅ֡๒ධ ຢ࡜ն༇ ˄Ꮺቑ˅ ഠනଁ ˄Ꮺቑ˅ ə᎙ሃ؜ᇋঢ়ܸ༇ ᇜ༇ՙ᎘ຢ࡜ˈᇜ༇ၾ᎘ն༇ჹຢ܏૑ ˄ඈ྾࡞ · ৮࣮๒ධ˅ ˄ਸವ๒ධ˅ ɑᇗ൥˄p. Sc16˅ ɑ৓஢ږ ׁངಖ༚፩ྈ༧إலܿȐܐ1ȑ໸ፑȐܐ ৓஢ږ1ږȑܿሃཋȃ ˄ܐ৓஢ږ˅ ˄ᄆ৓஢ږ˅ ኙ¾஢ܿღ ኙ½஢ܿღ ኙ¼஢ܿღ ɑ৓஢ְ ˄ᇛ࿒᎟ቂ p. Sc8˅ ി਋ ˄ࢌ 1 ࢋ˅...

  • Page 7

    Sc7 ฬ ไ غᏮؠ ɖ໪ቂ፩ڵო࿮ݢߙໍ࿎໯ ɖ፩ဉኺ࿮੣ᄵৠࢗᏮᇖ࿎໯ ɖ፟Ꮾࣰڋ࿎໯ ɖܐ먜ዎቂ ɖجܠᅤዎቂ ɖ૥๾ ɖኁኙށ໢ቂ ᅤዎಅ֡ডጚ ಅတড࿝൰ܿ ፯୥˄٣ՙ૰ ଓཨᅤዎ˅ ɑ࡙ק૥๾˄p. Sc19˅ ɑ૑໭ष૥ডኁኙ ɑ፱ᄧغᏮ ɑ ૑໭ॄˈᅍᇋ࿮ፒ ˄٣ՙ˅ ɑᅤዎجܠ ɑᅤዎ፱஢˄p. Sc19˅ ɑኁኙဵڈ໢ৱ˄p. Sc20˅ ɑົށെៀ໢ৱ˄p. Sc48, sc50˅ ˄ճݯݢኑنဂ໢ˈᇛੰმ໯ঐᄂ໘ȃ˅ ࢌؠ਋ܿಚڅञി਋.

  • Page 8

    Sc8 ፟Ꮾಅ֡ܿ௚ڋঽᇋ௏ ج ܠ ົ ށ Ꮃֻ ಅတ፟Ꮾ ག஀፟Ꮾಅ֡ ܿᇋ௏ʽ ৠ ಅ ࠒ ञ ༽ ݃ ࡞ ਸ ವ ፟Ꮾռಅ֡໢ ፟Ꮾ޹፯ଁ ၟܿಅ֡໢ sc17,sc34~43 ᇔ ፟ Ꮾ ಅ ֡ ༽ȂಅࠒᇵȐ፱஢ȑ څ஢໸নׁʽ כᅐቂڒᇵ፱஢څ஢ȃ ࡒ༥ܿ৓஢ְ໸ᇛ࿒څ ஢᎟ቂˈข႙ቂହڅ஢ ಅࠒȃข໪ቂᇵ1 g ၓ ܠၤܿڒጸฬڅ஢ȃ ೸౩ፆ૰ᇵቂ ఱ˛ ࿚ ৠ ຬ ஢ ೸ ౩ ፆ ໢ˈ೸౩ፆྈࣽܿ ၕ ໍ ཧ c ೙ ࿎ ࡴ ಅ ്֡ܿገᄌ࣮ȃ౞ 400 g ࡴਖ਼ಅࠒ୴ข ࿚ৠ5 mlȃ ˄ขଂڼ 5 ml ܿ༽˅ əᇋቂᄧბܿ೸౩ȃ ༁߮ܿ೸౩ፆྈ ࣽ ၕໍཧc቏໢྘޹቏ ໢...

  • Page 9

    Sc9 ন ׁ إ ல ቪ Ꮃ ֻ إலܿᄧბڋޡሯჳभܐʽ إல֦܃໸ࠨ቏ၳ࿏˛ ໪ಅ֡ߙਸञ്ገܿਸವ˄p. Sc12˅ ञቢ๗࿷ᆼޕ໸ᄧბ໤൰ȃ࡞ਸವ כᅐ߼፜׼ძ೗୩عʽ૑࠙ॄˈ࡞ ਸವᇋ౻֦࠙܃ʽ ष૥ ڈᄳ ቂ૥ძष૥ ถڵಅ֡ ถڵಅ֡ ࿚ৠ࠽ல ˄p. Sc18˅໢ sc44 ᇔ ߙਸ ถڵಅတ ്ገڋޡञᄳᎫ౞۫ޕঐק ܿᏋয়፟ಅ֡ ፟ᏮᏋয়፟ಅ֡๒ᇸ།ၫޡȂ໛ޡȂ إலঽኁኙ໢ৱ݃ሓཧܿሯჳȃু ໪ᇜፊޕ໸ᇵყ࿷ܿᏭߟบष૥ˈ ࿢਋ວ။቏ݞקफ़ˈ്ገڋޡञᄳ Ꭻᇓঐߙໍ࡙קȃ ˄p. Sc56, sc57˅ ჋࿙ড༃ၫࡴܿ໢ृˈข ໳჏୩ษ༽ ༽ޭಅတ്ܿገڋޡ቏भܐሯ ჳ...

  • Page 10

    Sc10 جܠᇜ୅ جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙೙ ྈᅍ໢ৱ ˄ܐኙ˅ ಅ֡঩፟Ꮾࣰڋ ፱஢ ኁኙ 1 ˄p. Sc16˅ ռಅ֡ ɑ ɑ ɑ 4 ᄆ໢ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष૥ 2 ˄p. Sc21˅ ռಅ֡ ˄ਸವ֐஢˅ ɑ ɑ ɑ 4 ᄆ໢50 ࠍ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष૥ 3 ˄p. Sc22˅ ଓཨռಅ֡ ɑ ɑ ˉ 1 ᄆ໢55 ࠍ ๕ಅ ߙਸ ष૥ 4 ˄p. Sc23˅ ඈ྾࡞ ռಅ֡ ɑ ɑ ɑ 4 ᄆ໢ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष૥ 5 ˄p. Sc24˅ სலռಅ֡ ɑ ɑ ɑ 4 ᄆ໢ ᄶಅ※ ๕ಅ ߙਸ ष૥ 6 ˄p. ...

  • Page 11

    Sc11 ন ׁ إ ல ቪ Ꮃ ֻ جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙೙ ྈᅍ໢ৱ ˄ܐኙ˅ ಅ֡঩፟Ꮾࣰڋ ፱஢ ኁኙ 15 ˄p. Sc34˅ ռಅ֡ಅတ ˄ਸವ֐஢˅ ˉ ˉ ˉ 2 ᄆ໢50 ࠍ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ 16 ˄p. Sc35˅ ඈ྾࡞ ռಅ֡ಅတ ˉ ˉ ˉ 2 ᄆ໢ 20 ࠍ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ 17 ˄p. Sc36˅ სலռಅ֡ ಅတ ˉ ˉ ˉ 2 ᄆ໢ 20 ࠍ ᄶಅ※ ๕ಅ ߙਸ 18 ˄p. Sc37˅ ภఴಅ֡ ಅတ ˉ ˉ ˉ 3 ᄆ໢ 15 ࠍ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ 19 ˄p. Sc37˅ ඈ྾࡞ภఴ ಅ֡...

  • Page 12

    Sc12 ಅ֡ܿনׁإல ڼமনׁإலፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿ࠽லˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ ˄ࢎદ፟Ꮾಅ֡ܿ؜࿷ˈ໪ቂ؜࿷ܿإலቪࠔ஢˅ ঳ܫ ࡙ນಅ֡ܿၟܻȂცၟȂ๾ዐȃ ᇓન቏ዓූಅ֡ܪᄹܿᏮቂȃ Ꮾቂ 牛奶 ๞፟൰ ˄೾೉˅ ࡙ນಅ֡ܿၟܻᇵঽცၟˈ؃໪ಅ֡ܿ ๾ዐ࢑৞ȃ ߑ෩२೙߷ፒಅ֡ሱफ़ȃ ɑ ໪ቂ೾೉໢ˈᇋଂڼቪ࿚ৠ஢࿷஢ ܿ༽ȃ Ꮾቂ ᇋݞ ࡴਖ਼ಅࠒ ಅࠒ ˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅ ቪ༽ਬ֍ॄˈܫռ፣ঐੌठ኷ᇜඩໍڈ ಅတȃ Ꮾቂ ᇋݞ ᇜֈ໪ቂࡐࣽܫռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ ߾ಅ֡ቂಅࠒ്ܿገ਺ᄆˈᏭڵܿಅ֡਺ሱȃۨ ိˈᏋߙࠒᏭڵܿಅ֡؜്ገȃ ə֡Ꭷܙຢࡒ቏ڈࠍ...

  • Page 13

    Sc13 ন ׁ إ ல ቪ Ꮃ ֻ സ܏ࠒ ኷፟Ꮾܫࡷ໢໪ቂȃ əু໪߼๠ռಅ֡፩ᇓ؜ঐ്ገȃ ၫᕽ࿎ᄶ ข᎙ሃᇵ჉໳ჵ߷ፒພܸࣷಅ֡๒ධˈᇗ൥ፇ࠱ཧ ညل˖ ɑ࿚ৠ਺ሱܿإலˈ૰೙ঐ໪ಅ֡๒ධ݃࠱ཧည ل֣థȃ ɑ࡞࣮ঽ৮࣮࠽லᅍ෧ڈ5 mmᇵ჉ᄆଐȃ ɑ๩໪ቂ૬ஆੌੰ਺ܐܿ۳຃ྴˈࣴᆑ݃ˈข჏ ፜቙٢ၫ༽፩ڣࠍ๑फ़ॄ኶໪ቂˈߑኊׁܿ༽ ஢ˈขਂบቪ๑ᇛყ݃ܿࠔ஢ȃ ɑ༽஢ࣰຬঐܷ፛ಅတሱफ़ˈ๕ಅ໢ພࣷညلȃ ɑ໤إ߼๠ಅ֡๒ධขՙಅࠒ Ȋ > ඝྊإல Ȋ > ༽ ܿགᅗခ߼ȃ ɑถڵಅ֡໢؜ᇋ໪ቂᄆܱˈهᏊˈ଑Ꮚ݃৮ሱ ႘൰ȃ ɑ෧ಅ֡෇ข჏ฬไᇗ൥໸ࠨዮࡒ኷ಅ֡೗˄ݒ ؠ˅ˈ߷ፒ෧ພ...

  • Page 14

    Sc14 ി਋৓஢ږ౞1ږܿ፱஢নᎳ ჲ࡙קإலിߴञ፯୥໢ ჲ࿚ৠܫড೾೉໢ ܐ৓஢ږ ᄆ৓஢ږ ຃ྴ ኙ 12 g ኙ 4 g ໤ᆑ ኙ 5 g ࡞ਸವ ኙ 2.8 g ਂຬყܬ቙ܫড೾೉ࠔ஢ܿ༽ȃ ܫ˄Ꮵ޹1ࢋ˅ ೾೉˄Ꮵ޹࿚ৠ༽஢ܿᇜ֐˅ ᇵ჉ளࠔ஢ၓনᎳˈࢎદࢋเଁၟݲിȃ ●๩ዓৠ຃ྴܿࠔ஢ˈঐ໪૥๾קແȃਂຬቂ஢૥ ๾ঐקܨˈࡴޡᇓঐק݈ȃ ●๜࣮؜ৠᆑܿय़ˈಅ֡ঐקܾౚ቏ਫ੫ˈ؃෩౗ ܿঝᄹঐࣰޡߙংᏮቂˈಅ֡ঐሓಅਖ਼ިழߑႇ ߟڈᄳȃ ●ᇓ૰ᇵቂเዉॵቌܗ࿓ॵቌˈቂࠛ౺ܗ࿓຃ྴȃ ˄p. Sc12˅ ࠛ౺Ꮵ޹؜٫ࣰ50 g إல ჲዓৠ໢ ჲਂຬ໢ ॵቌ ૰ዓৠፚ2.5ֹ ૰...

  • Page 15

    Sc15 ॵቌ ૰ቂႹ॥ܿإ ல፟Ꮾ޹፯ଁ ၟܿಅ֡ ন ׁ إ ல ቪ Ꮃ ֻ ᇜ૑໭ખ߼๠ಅ ֡๒ධ೗ʽ ყ࣋إலܿᎳֻ ᇵռಅ֡ၓনھ˄p. Sc16˅ˈ੔ຯ܋ിܿ إலञࠔ஢ܿনᎳȃ ڼமনׁإலፇိˈ२૰࿚ৠᏋেႹ॥ܿ࠽லˈ ፟Ꮾ޹፯ࠞၟܿಅ֡ȃ ● إல؜࿷ˈ૥๾ঽߙਸࡴޡᇓ቏ྈ؜࿷ȃ ኷নׁܿإலনھຢ ࡴਖ਼ಅࠒ ࿚ৠႹ॥ܿإலȍ Ⴙ॥ܿ إல ༐ج ࢻ႘୥ ࣮ፆ ˖ಅࠒ፱஢ܿ15 ȋ 20% ᄆܿ׭Ꮃ˖60 g ܐܿ׭Ꮃ˖75 g ஂ˅ · ोఝؘ ᆓླྀ บڼ༽ࠔ · ೌࣂ ᎌ༝ॄܲླྀ୩ษ · ؅ج ᎌ༝ บڼ༽ࠔ ෧ླྀ୩ษ ˖ಅࠒ፱஢ܿ10 ȋ 20% ᄆܿ׭Ꮃ˖40 g ܐ...

  • Page 16

    Sc16 ʘ ʗ ʙ 1 2 3 ߼๠إல ਸವ๒ධ ʙ ʚ ᇗ൥ ə ۰፺૾૰ ᇵဵภ૛ ܸ՗Ꭷ፺ ฻Ꮌ๒ධܿ፵ע࿚ৠ༽ ถڵಅ֡๒ධ ՗Ꭷᇗ൥ ಅ֡๒ධ ՗Ꭷ፺ ᇗ൥ ʗ ᆛਊဂߴჹᅢᎡ ಅ֡๒ධȃ ʘ ჹຢถڵȃ ʙ ਖᇗ൥߼๠፺ᄩ ૾೗ȃ ə ෸෸൑ᇜ ჉ˈ෇ޤ ঐ቏3 cm Ꮺቑᇧވ ə ᎙ሃ፵ע؜ᇋዯ ቏ಅတ ə༃ၫ٫ࣰ25 Ɇˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ml˅ȃ ኷ಅ֡๒ධ೗߼๠࡞ਸವᇵိܿ ࡴਖ਼ಅࠒञ༽݃ ࿚ৠ࡞ਸವ ಅ֡๒ධ ຢ࡜ ࡜๒ධ࡜ ਸವ๒ධ ๜࣮ዯ቏༽ࠔˈ ขآ࡞༽ࠔ ๜࣮ዯ቏༽ࠔˈข໪ ቂፖ੘Ⴅ࡞༽ࠔ ə ಅ֡๒ධܿն༇፩ဉঐ૏᎘ȃ ˄ၓமߴצถڵಅ֡๒ධ˅ ...

  • Page 17: ᅤዎجܠȐ1Ȑ

    Sc17 षֽࢗᅗ ขدኡ p. Sc10 ขႚכ໪ቂू༇࿄ ಅ ֡ ถڵ ົށ ฬไಅ֡೗໸ࠨ቏ ᇗ൥ 4 6 7 8 5 ˄p. Sc20˅ ˄p. Sc19˅ ˄p. Sc21˅ ˄p. Sc19˅ ྈᅍ໢ৱ˖ኙ4ᄆ໢ षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ፟Ꮾনׁܿռಅ֡ ᅤዎجܠȐ1ȑ ▓ ᅤዎඝྊ፯୥ܿಅ֡ ▓ ᅤዎ፱஢ ▓ ᅤዎ૥๾ ▓ ኁኙဵڈ໢ৱ ●ܐኙဵڈܿ໢ৱȃ ɑ૑໭ॄˈข؜ᇋ܏૑ຢ࡜ȃ ࠨዏ࡞ਸವঐ๬థڵହȃ ܦ໸ˈ኷༇ވ߼๠ඝྊ࠽ல໢˄p. Sc18˅ˈ ሓၓ࡞ਸವᇲ੶߼๠ဵגˈྈᇵ૰ᇵ܏૑ຢ࡜ȃ ɑ࡞ਸವခ๠໢ঐߙڵ໌ሕȃ ኷අ቏ᄆొ੘ܿ൶ྕຢถڵಅ֡ ๒ධˈถڵ໢ˈข໪...

  • Page 18

    Sc18 ခ߼࠽ல໢ˈข᎙ሃᇵ჉إலʽ ɑ ࿚ৠ਺ሱܿإலˈ૰೙ঐ ໪ಅ֡๒ධ݃ܿ࠱ཧညل ֣థȃข᎙ሃ໪ቂȃ əႜ໤֣థܿ࠱ཧညلˈ ؃؜ঐޭเ࿒ዉڈሯჳȃ ɑ ࿚ৠࡐࣽܫռ ፣ࠍ੍ਸཧܿ ბ࣮໢ˈಅ֡ ؜ঐ്ገȃ ·ࢻ႘ ·༽࣮ఴ൥ ·቏ྴᇣܿ৮࣮ ·ࠚྴଐ ·ጟᎂྴ ·׼ྴȁȁȁȁȁȁ݃ ·࿝ࣂ ·ඟል࣮Ȃឩी྿ ·ႇॗ࣮ ·ు࣮ ·؅ఝ ·಻ࣂ ȁȁȁȁ݃ צ஀࢙ܿ೙ ඈ྾࡞ঽඝྋခல ፟Ꮾࣽ቏ᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ ඈ྾࡞ · ৮࣮๒ධ ༽࣮࡞୥ ˄؜٫ࣰ150 g˅ ඈ྾࡞Ȃ୳ᏊȂ ځ൝݃ ขᏨጐࢌجܠܿݲി׋ஂቪ࠽லቂ஢ȃ๩؜Ꮸ༉ˈ࠽ல૰೙ঐ۰ಅ֡๒ධ፩ࠀڵˈ־ৠ฽ධ૥ਤ...

  • Page 19

    Sc19 ಅ ֡ צ஀࢙ܿ೙Жඈ྾࡞ঽඝྋခல /૥๾ /፱஢З ኷૑໭෇ˈ੣ ᄵצ஀࢙ܿ೙ ܿົށʽ ݲጶᏋেႹ॥ܿ૥๾໢ܿȐ૥๾ȑ࢙೙ ݲጶᏋেႹ॥ܿဍཌྷܿȐ፱஢ȑ࢙೙ ૥๾૰ົށၓȐܨȑȂȐ፩ȑȂȐഃȑ๲፯ȃ ፱஢૰ົށၓȐᄆȑञȐܐȑ஠፯ȃ ʗ ՙ჉Ȑ૥๾ȑਉᅤዎᏋেႹ॥ܿ ʗ նᏋেႹ॥ဍཌྷ፱஢ყޭሥܿ إலቂ஢߼๠ಅ֡๒ධ ɑ ૰ᇵົށȐ૥๾ȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ๩ዓৠ຃ྴܿࠔ஢ˈዏ໪૥๾קແȃਂຬቂ஢૥๾ ঐקܨˈࡴޡᇓঐק݈ȃ ɑ ૰ᇵົށȐ፱஢ȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ࡙ק૥๾໢ ɑ ࡙ק፱஢໢ ᅤዎجܠ࢙೙ॄȍ ʘ ʙ ʘ ՙ...

  • Page 20

    Sc20 ᅤዎجܠ࢙೙ॄȍ ኁኙ ኷૑໭෇ˈ੣ ᄵצ஀࢙ܿ೙ ܿົށʽ ɑ ኁኙ໢Ă ɑᇜፊՙ᎘ዏ૰ᇵଓ੣ȃ˄ᇵ10ࠍ፬ၓܠၤ˅ əਾ੧໢ৱ໢ˈขాాݓՙȃ ɑმ໯ܿ໸ო኷ົށ໢ৱञဵڈ໢ৱܿ໢ৱُȃ ၓமߴצዄຢ೙ړܸࡪࡪ૥औܿಅ֡ȃ ʘġ ݲፚष૥ဵڈྈᅍܿኁށ໢ৱ ʙġ ˄ኁኙဵڈ˅ ኷ፑށ໢ৱဵڈष૥ܿȐኁኙȑ࢙೙ ʗġ ՙ჉Ȑኁኙȑਉ Ȟ૰ኁኙܿ໢ৱ׭Ꮃȟ ˆ૰ᇵ۰ڴඓݲ୲໢ৱ૑໭ኁኙፚ ռಅ֡ ˖4ᄆ໢10ࠍ፬ ȋ 13ᄆ໢ॄ ռಅ֡˄ਸವ֐஢˅ ˖5ᄆ໢ ȋ 13ᄆ໢ॄ ඈ྾࡞ռಅ֡ ˖4ᄆ໢10ࠍ፬ ȋ 13ᄆ໢ॄ სலռಅ֡ ˖4ᄆ໢10ࠍ፬ ȋ 13ᄆ໢ॄ ภఴಅ֡ ˖5ᄆ...

  • Page 21

    Sc21 ಅ ֡ ռಅ֡Жਸವ֐஢З צ஀࢙ܿ೙ЖኁኙЗ ռಅ֡˄ਸವ֐஢˅ ྈᅍ໢ৱ˖ኙ4ᄆ໢50ࠍ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ षֽࢗᅗ ขدኡ p. Sc10 إல 2 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ᅤዎجܠȐ2ȑ 1 ɖᅤዎ፱஢Ă ˄p. Sc19˅ ɖᅤዎ૥๾ ˄p. Sc19˅ ɖኁኙဵڈ໢ৱ ˄p. Sc20˅ ռಅ֡ ˄ਸವ֐஢˅ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ຃...

  • Page 22

    Sc22 ଓཨռಅ֡ ྈᅍ໢ৱ˖ኙ1ᄆ໢55ࠍ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ षֽࢗᅗ ขدኡ p. Sc10 إல 2 ᅤዎجܠȐ3ȑ 1 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ɖᅤዎ፱஢Ă ˄p. Sc19˅ ɖᅤዎ૥๾ ˄p. Sc19˅ ଓཨռಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ຃ྴ 18 g ˄ܐ1½˅ 12 g ˄ܐ1˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g˄ᄆ1˅ ༽ ə 3...

  • Page 23

    Sc23 ಅ ֡ ඈ྾࡞ռಅ֡ ଓཨռಅ֡ ඈ྾࡞ռಅ֡ षֽࢗᅗ ขدኡ p. Sc10 ྈᅍ໢ৱ˖ኙ4ᄆ໢ إல 2 ᅤዎجܠȐ4ȑ 1 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ ɑġ࠽லခ๠Ꮵܐ஢ၓ ܐ˖150 g ᄆ˖100 g ˆġᇓ૰࿚ৠᏋেႹ॥ܿ࠽லȃ˄p. Sc18˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ඈ྾࡞ռಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 500 g 4...

  • Page 24

    Sc24 სலռಅ֡ ྈᅍ໢ৱ˖ኙ4ᄆ໢ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವ ቪটဓᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ ࡞ਸವ߼๠ਸವ๒ධȃ 2, 3 5 षֽࢗᅗ ขدኡ p. Sc10 إல ᅤዎجܠȐ5ȑ 1 ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ სலռಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ຃ྴ 18 g ˄ܐ1½˅ 12 g ˄ܐ1˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g˄ᄆ1˅ ༽ ə 380 g ˄ ml˅ 310 g ˄ ml˅ ࡞ਸವ 2.8 g...

  • Page 25

    Sc25 ಅ ֡ ಅ ֡ ภఴಅ֡ /ଓཨภఴಅ֡ სலռಅ֡ ภఴಅ֡/ଓཨภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ إல 2 षֽࢗᅗ ขدኡ p. Sc10 ᅤዎجܠȐ6ȑȐ7ȑ 1 ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ภఴࠒ 500 g 400 g ॵቌ 20 g 15 g ຃ྴ 18 g ˄ܐ1½˅ 12 g ˄ܐ1˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g˄ᄆ1˅ ༽ ə 360 g ˄ ml˅ 280 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ 2.8 g˄ᄆ1˅ ə...

  • Page 26

    Sc26 ɑġ࠽லခ๠Ꮵܐ஢ၓ ܐ˖150 g ᄆ˖100 g ˆġᇓ૰࿚ৠᏋেႹ॥ܿ࠽லȃ˄p. Sc18˅ ඈ྾࡞ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ əਖڅऔܿඈ྾࡞߼๠ඈ྾࡞·৮࣮๒ධȃ षֽࢗᅗ ขدኡ p. Sc10 إல 2 ᅤዎجܠȐ8ȑ 1 ඈ྾࡞ ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ภఴࠒ 500 g 400 g ॵቌ 20 g 15 g ຃ྴ 18 g ˄ܐ1½˅ 12 g ˄ܐ1˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g˄ᄆ1˅ ༽ ə 360 g ...

  • Page 27: फఴಅ֡/ߟ࣭ಅ֡

    Sc27 ಅ ֡ ඈ྾࡞ภఴಅ֡ फఴಅ֡ /ߟ࣭ಅ֡ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධਖ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ फఴಅ֡/ߟ࣭ಅ֡ إல 2 षֽࢗᅗ ขدኡ p. Sc10 ᅤዎجܠȐ9ȑȐ10ȑ 1 ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ फఴಅ֡ ኙ4ᄆ໢ ߟ࣭ಅ֡ ኙ6ᄆ໢ ྈᅍ໢ৱ˖ फఴಅ֡ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g...

  • Page 28

    Sc28 षֽࢗᅗ ขدኡ p. Sc10 ཈ַߔ࿅ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ إல 2 ᅤዎجܠȐ11ȑ 1 ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 1 2 3 ྈᅍ໢ৱ˖ኙ4ᄆ໢ ཈ַߔ࿅ ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 400 g 320 g ཈ַߔ࿅ ภఴಅࠒ 100 g 80 g ॵቌ 30 g 20 g...

  • Page 29

    Sc29 ಅ ֡ ཈ַߔ࿅ภఴಅ֡ ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ षֽࢗᅗ ขدኡ p. Sc10 ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ إல 2 ᅤዎجܠȐ12ȑ 1 ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 1 2 3 ྈᅍ໢ৱ˖ኙ4ᄆ໢ əਖڅऔܿඈ྾࡞߼๠ඈ྾࡞·৮࣮๒ධȃ ཈ַߔ࿅ඈ྾࡞ ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 400 g 320 g ཈ַߔ࿅ ภఴಅࠒ 100 g ...

  • Page 30

    Sc30 ष૥ 1 3 4 ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ Ꮃֻ ʗ፟Ꮾܫࡷಅॎȃ ʘਖᇗ൥۰๒ධ፩ถڵˈܴ๠ಅॎȃ ʙਖಅ֡๒ධ՗Ꭷׁܸ࿒೗ȃ ܫࡷಅॎܿ፟Ꮾߴߟ˖ إலܿᎳֻ ʗุܫঽॵቌܿၫޡቪ༃ၫყ࿷ȃ ʘਖ a ݈ܿਖ਼ಅࠒቪസ܏ࠒছठ኷ᇜඩࣰ຋ȃ ፟Ꮾಅॎ ʙ նॵቌ߼๠܏ܫൃ፩ˈቂ܏ܫධਬ֍ॵቌˈፊܸڈ ၓ൤ռ๾ܿॵቌᎫȃ ʚຬ஢ܿৠ๠຃ྴ˄ࠍ2 ȋ 3۫˅ȃ ౞ᇜ۫ޕᇋਬ֍ॵቌˈፊܸ຃ྴဵภ๑फ़ˈ܏ڵམ ๢ܿॵቌᎫȃ ʛ ն܏औܿܫᇛࠍ3 ȋ 4۫ຬ஢ৠ๠ˈ౞ৠᇜ۫ޕᇋ ڣࠍਬ֍ȃ ʜৠ๠ʘܿ ˈቂ෸ଓ჉෧ܿߴ໮֍እȃ ˄؜ᇋਬ֍˅ ˘ᇋ࿚ৠ࠽லञცலܿˈ኷ۨ໢ৠ๠˄...

  • Page 31

    Sc31 ಅ ֡ ष૥ ष૥؜Ꮪ໢ˈ੣ᄵ ȐᎮৠष૥ȑ ष૥ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠष૥ȃ əଉ೗ၫޡᇜܤק݈ખႇߟᎮৠष૥ȃ ɖถᄂᎮৠष૥໢ˈ ٣ՙȐถᄂȑਉ ʗ ᅤዎجܠȐ13ȑ ʘ ົށष૥໢ৱ ʙ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵȐᎮৠष૥ȑȃ ȁə኷؞ᎁ4˄p. Sc30˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗՙ჉ ˈົށष૥໢ৱ ʘՙ჉ ˈ૑໭ ೌࣂܫࡷ ႇᆑॵቌ 180 g ຃ྴ 140 g ঳ܫ˄܏እ˅ 200 g ˄4ࢋ˅ ݈ਖ਼ಅࠒ 300 g സ܏ࠒ 13 g 60 g ˄ ml˅ ˆೌࣂ˄෧ڈ2 cmᄆଐ,ৠ฽ܲླྀ˅ 200 g a b ɖष૥ົށ໢ৱ···1ᄆ໢30ࠍ፬ ɑ ૰ົށၓ1 ȋ...

  • Page 32

    Sc32 ࢌ፯ଁၟܿಅ֡ 50 ˁภఴಅ֡/ جܠȐ6ȑȐ7ȑ 50 ˁଓཨภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 250 g 200 g ภఴࠒ 250 g 200 g ຃ྴ 18 g ˄ܐ1½˅ 12 g ˄ܐ1˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g ˄ᄆ1˅ ॵቌ 20 g 15 g ༽ ə 360 g ˄ ml˅ 280 g ˄ ml˅ ࡞ਸವ˄جܠȐ6ȑ˅ 4.2 g˄ᄆ1½˅ 2.8 g ˄ᄆ1˅ ࡞ਸವ˄جܠȐ7ȑ˅ 5.6 g˄ᄆ2˅ 4.2 g ˄ᄆ1½˅ ऽى௛ڇଓཨ جܠȐ3ȑ ռಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 500 g 400 g ຃ྴ 24 g ˄ܐ2˅ 18...

  • Page 33

    Sc33 ݓࣂໍਕ཈ַߔ࿅ جܠȐ11ȑ ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 400 g 320 g ཈ַߔ࿅ภఴಅࠒ 100 g 80 g ຃ྴ 30 g ˄ܐ2½˅ 24 g ˄ܐ2˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ 5 g ˄ᄆ1˅ ॵቌ 30 g 20 g ༽ ə 310 g ˄ ml˅ 260 g ˄ ml˅ ໍਕಪ˄ᆓླྀڈಪ） 15 g 10 g ݓࣂ˄෧ڈ1 cmˈ༽ᎌܦ؜ᎌୈ） 100 g 80 g ࡞ਸವ 4.2 g ˄ᄆ1½˅ 2.8 g ˄ᄆ1˅ ᄸ฿࡞཈ַߔ࿅ جܠȐ12ȑ ภఴಅ֡ ܐܿࠔ஢ ᄆܿࠔ஢ ࡴਖ਼ಅࠒ 400 g 320 g ཈ַߔ࿅ภఴಅࠒ 100 g ...

  • Page 34

    Sc34 ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ፟Ꮾռಅ֡ಅတ/ռಅ֡ಅတ˄ਸವ֐஢˅ Ꮃֻ ˄p. Sc16˅ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 1 2 3 ྈᅍ໢ৱ˖ ռಅ֡ಅတ ኙ2ᄆ໢20ࠍ ռಅ֡ಅတ ኙ2ᄆ໢50ࠍ )ਸವ֐஢˅ إல ռಅ֡ಅတ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 360 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ռಅ֡ಅတ˄...

  • Page 35

    Sc35 əખጝᆼ߼Ꮌˈঐุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 1 2 3 ྈᅍ໢ৱ˖ኙ2ᄆ໢20ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾඈ྾࡞ռಅ֡ಅတ षֽࢗᅗ ขدኡ p. Sc11 إல 2 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ᅤዎجܠȐ16ȑ 1 ඈ྾࡞ռಅ֡ಅတ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 360 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ˆඈ྾࡞ 150 g ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼...

  • Page 36

    Sc36 ྈᅍ໢ৱ˖ኙ2ᄆ໢20ࠍ ፟Ꮾსலռಅ֡ಅတ სலռಅ֡ಅတ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 380 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ˆটဓ(෧ڈ5 mmଐᎫ˅ 150 g ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ அুถڵಅတ षֽࢗᅗ ขدኡ p. Sc11 2 3 4 ߙڵᛀᛀ໌ॄ܏૑࡜Ꮚˈ၄ಅ֡๒ධ፩༇ވခ๠࠽ லˈ࡜ຢ࡜Ꮚˈ኶۫ ᅤዎجܠȐ17ȑ 1 ɑġმ໯ၓဵڈ෇ܿ໔቟໢ৱ ə໢ৱࢎદ༃ၫ؜࿷ߑ቏ྈקफ़ȃ ɑ ܬ ດཇ໢ˈ੣ᄵခ๠࠽லވᏮȃ ՙ჉૑໭ਉॄ إல Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ...

  • Page 37

    Sc37 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ إல ภఴಅ֡ಅတ ภఴࠒ 500 g ॵቌ 20 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 360 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ඈ྾࡞ภఴಅ֡ಅတ ภఴࠒ 500 g ॵቌ 20 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 360 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ˆඈ྾࡞ 150 g ፟Ꮾภఴಅ֡ಅတ/ඈ྾࡞ภఴಅ֡ಅတ Ꮃֻ ˄p. Sc16˅ ᅤዎجܠȐ18ȑȐ19ȑ 1 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ ถڵಅတ əખ...

  • Page 38

    Sc38 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ Ꮃֻ ˄p. Sc16˅ ፟Ꮾफఴಅ֡ಅတ षֽࢗᅗ ขدኡ p. Sc11 إல 2 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ᅤዎجܠȐ20ȑ 1 फఴಅ֡ಅတ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 360 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ྈᅍ໢ৱ˖ኙ2ᄆ໢20ࠍ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂ...

  • Page 39

    Sc39 Ꮃֻ ˄p. Sc16˅ ፟Ꮾߟ࣭ಅ֡ಅတ إல 2 3 ᅤዎجܠȐ21ȑ 1 ߟ࣭ಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ॵቌ 15 g ໤ᆑ 7.5 g ˄ᄆ1½˅ ୩༽˄5 Ɇ˅ ə 300 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ षֽࢗᅗ ขدኡ p. Sc11 ྈᅍ໢ৱ˖ኙ3ᄆ໢35ࠍ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙ...

  • Page 40

    Sc40 ྈᅍ໢ৱ˖ኙ20ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾਲ਼Ꮚ൝ಅတ إல إல 2 3 ᅤዎجܠȐ22ȑ 1 ਲ਼Ꮚ൝ಅတ ࡴਖ਼ಅࠒ 450 g ໤ᆑ 2.5 g ˄ᄆ½˅ ঳ܫ1ࢋ˄܏እ˅Ȃ༽ܿছठ႘ 280 g ˄ ml˅ ॗໍቌ 25 g հਲ 8 g ઋج 200 g ႎॗਵ๗ 400 g ໤ᆑ 3 g ၟੴ 3 g ႎცࠒ 9 g ਟቌ 30 g ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘਖإல߼๠ಅ֡๒ධ೗ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ȃ ˄70 ȋ 80 ࢋܿ஢˅ ˄૰ࢎદᅍᇋˈᏋᄵݲጶിߴ˅ ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ༽ਲ਼ ɑ ፟Ꮾ༽ਲ਼ს ʗ ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ...

  • Page 41

    Sc41 ྈᅍ໢ৱ˖ኙ45ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾൖ๭ಅတ إல 2 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ᅤዎجܠȐ23ȑ 1 ൖ๭ಅတ ࡴਖ਼ಅࠒ 300 g ॵቌ 15 g ຃ྴ 6 g ˄ܐ½˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 220 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ षֽࢗᅗ ขدኡ p. Sc11 ፟Ꮾൖ๭ಅတডࠧ૏჋ ಅတ˄p. Sc47˅݃ȃ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ɖኁኙဵڈ໢ৱ ˄p. Sc20˅ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃...

  • Page 42

    Sc42 Ꮃֻ ˄p. Sc16˅ ፟Ꮾ཈ַߔ࿅ภఴಅ֡ಅတ إல 2 3 ᅤዎجܠȐ24ȑ 1 षֽࢗᅗ ขدኡ p. Sc11 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ྈᅍ໢ৱ˖ኙ2ᄆ໢20ࠍ ཈ַߔ࿅ภఴಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ཈ַߔ࿅ภఴಅࠒ 100 g ॵቌ 30 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 36...

  • Page 43

    Sc43 ྈᅍ໢ৱ˖ኙ2ᄆ໢20ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ಅတ إல 2 3 ᅤዎجܠȐ25ȑ 1 षֽࢗᅗ ขدኡ p. Sc11 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ əਖڅऔܿඈ྾࡞߼๠ඈ྾࡞·৮࣮๒ධȃ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ அুถڵಅတ ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ཈ַߔ࿅ภఴಅࠒ 100 g ॵቌ 30 g ຃ྴ 18 g ˄...

  • Page 44

    Sc44 ࢌ፯ଁၟܿಅ֡ ໪ቂಅ֡ಅတ ኊၟಅ֡ ● ڈᄳ ʗਖಅတ20݃ࠍॄ๕ڈྈᅍᄳᎫȃ əܬ"ಅတ"ဵڈॄˈขਖಅတ߼኷๫቏ຬᅒಅࠒܿಅ֊ຢˈ࢑ᇸ ቙ڈᄳȃ ● ߙਸ ʘܐ޹༮ിߴޕᇋช჏ุಅတߙਸ኶੣ᄵष૥ˈুڈᄳॄุಅတ് ገȃ࿳٢฀ଝ჉ˈಅတሥ߼኷ၫഊܿݓߴ˄ኙ40 ˚c˅ߙਸˈፊܸ ಅတܿܐᄆৠֹȃ ɑܐኙߙਸ໢ৱ Ȋ ಅ֡શ˖25ࠍ፬˗ภఴಅ֡˖50ࠍ፬ ɑ ၓ߷ፒိ൝ࣰ቙࡞ሱˈቂܐܿཫலܙডညຬᅒ໤ቂቌ֦ܿბಡ࡜ ᎘ಅတȃ ə๩ߙਸၫޡ਺݈ˈዏᅍᆖ٣ߙਸ໢ৱȃ ● ष૥ ʙ༱ຢ೾೉Ȃᆑ༽Ȃ঳ܫᇛড໤ቂቌȃ๫ຢጾప݃ȃ኷ኁ฽ܸ220 ˚c ܿ૥ძ೗ष૥10 ȋ 15ࠍ፬ˈডष૥...

  • Page 45

    Sc45 ಅ တ ࢌ፯ଁၟܿಅ֡ إல ˄17ࢋܿ஢˅ ɑ໪ቂجܠȐ14ȑ ʗ ʘ ʙ ʚ ʛ ʞ ʟ ⑪ ə1 ՙጐp. Sc34ܿ؞ᎁ፟Ꮾȃ ಅ֡ಅတ ࡴਖ਼ಅࠒ 300 g ॵቌ 25 g ຃ྴ 12 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ঳ܫ˄܏እ˅ 50 g ༽ 160 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ॵቌ ˄෧ڈ1 cmू˅ 150 g ܫᇛ˄ܫፆ˅ 25 g ೾ਲಅ֡ ɑ ৠ๠ॵቌ ʗնಅတ߼኷ံ፩ˈቂ֦ბಡ࠙᎘ˈ߼๠ ׼ძ୩ع30 ȋ 60ࠍ፬ȃ ˄༃ၫ਺ࡴ໢ˈᆖ٣୩ع໢ৱ˅ ʘ኷ॵቌຢညಥಅࠒˈ߼኷֦ბಡຢˈᚍ ڈ20ȡ20 cmܿጸߴᄳˈ߼๠׼ძ୩ع 15 ȋ ...

  • Page 46

    Sc46 ࢌ፯ଁၟܿಅ֡ ໪ቂಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ॵቌ 100 g ຃ྴ 50 g ໤ᆑ 5 g ˄ᄆ 1˅ ܫॵ2ࢋȂ঳ܫ1ࢋȂၫ೾೉ܿছठ႘ 240 g ࡞ਸವ 2.1 g ˄ᄆ ¾˅ სல˄࣮ਟড๗ს˅ 100 g ˄5 g/ ࢋ˅ 30 g ˄ ml˅ ၕᇓೆશ ɑ ڈᄳ ʗ նถڵܿಅတࠍڈ 20 ݃ࠍȃ ʘ ਖ౞ᇜࠔಅတܐ፛ᚍڈ 10 cmȡ10 cm ܐᄆܿܐᄆȃ ʙ ኷ࢌಅတܿ፩ৱ߼ຢ 1 ᄆ৓஢ږܿܐᄆܿსலˈଲඩಅတࢌਲञ ནעˈਖඝ፟ڈ࣯֡Ꭻˈޭภؠ 20 ࠔಅတ፱ࡉۨވᏮȃ ɑ ߙਸ ʚ ਖྈ቏࣯֡Ꭻಅတ߼๠஠ࢋಥமቌ˄ݒಅȂན፵ૂእညಥ˅ܿ 20 cm ˄...

  • Page 47

    Sc47 ൖ๭ಅတ˄p. Sc41˅ 1 ۫ܿ஢ ൖ๭ݲၟፆ 72 g ˄ܐ 4˅ ൖ๭ቂඩཌྷ 200 g ࠽ல ˄ஂ˅ ᆶۭ ˄෧֤൥˅ 1 ᄆࢋ ც٥ ˄෧֤൥˅ 10 2 ಟࢰ ˄෧֤൥˅ 6 ෷ਢ ˄෧֤൥˅ 2 ɑ ڈᄳ ʗ ቂࣁ֊ਖಅတ 2 ݃ࠍˈ๕ڈတȃ ˄๜࣮໸֤ൖ๭ಅတખࠍڈ 3 ݃ࠍ˅ ʘ࡜ຢᄆొ੘ॄ߼፜ 10 ȋ 20 ࠍ፬ȃ ʙ ߼኷षֽፖຢˈᚍڈ 25 cm ፊ੿ܿܐᄆȃ ʚቂهᏊ኷ಅ؀ຢ۞ލȃ ɑ ࿚ৠ࠽ல ʛညຢൖ๭ݲၟፆˈৠݲலˈ኶߼ຢൖ๭ඩཌྷȃ ɑ ष૥ ʜ ኷ኁ฽ܸ 180 ȋ 200 Ɇܿ૥ძ೗ष૥ܐኙ 15 ࠍ፬ȃ ໔჉ܿಅတ߼኷׼ძ೗ןಁࣰޡߙਸȃ ʘ...

  • Page 48

    Sc48 षֽࢗᅗ ขدኡ p. Sc11 ፟Ꮾ࣮ਟ 1 2 3 4 ɑ ፱ᄧغᏮ໢ ɑ ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷᇗ൥ȃ ʘ኷ಅ֡๒ධ೗ՙቑעགᅗ߼๠໤إ˖ᇜ֐༽࣮ ɚ ᇜ֐຃ྴ ɚ ໔჉ܿ༽࣮ ɚ ໔჉ܿ຃ྴ ɚ ೸౩ፆȃ ʙ኶՗Ꭷፚׁ࿒೗ȃ إல ൴࣮࣮ਟ ൴࣮ ჾ൝บᄣ ෧ڈ1 cmᄆଐ ˄ ˅ ઄፱750 g ຃ྴ 300 g ೸౩ፆ 45 g ˄ኙ45 ml˅ ɑ ขႚכᏨ༉ຢ༧ࠔ஢ࣙށȃ ࠨዏ૰೙ܷ፛࠽லࠀڵঽຨਤȃ ɖ ᎙ሃ؜ᇋᎌࣰဂʽ ࣮ਟ୩ษॄˈঐקഃڬȃ ɖ ࿳ࣰ૿፟຃ྴܿ஢ˈ؜໪ቂ࿚ৠ႘ˈ ૰ᇵ፟ڈႨ๢࣮ܿਟȃ ႇߟ٣ඓ֦܃ʽ ข߼ܸ׼ძ֦܃ˈ...

  • Page 49

    Sc49 ৠ฽؜Ꮪ໢ˈ ੣ᄵ Ȑ Ꭾৠৠ฽ ȑ ৠ฽ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠৠ฽ȃ əଉ೗ၫޡᇜܤק݈ખႇߟᎮৠৠ฽ȃ ɖถᄂᎮৠৠ฽໢ˈ ٣ՙȐถᄂȑਉ ʗ ᅤዎجܠȐ26ȑ ʘ ົށെៀ໢ৱ ʙ ɑ ૰኷10ࠍ፬ ȋ 40ࠍ፬ፇৱᇵ 1 ࠍ፬ၓܠၤ੣ᄵົށȃ ˄ଓ੣໢٣ՙ˅ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵȐᎮৠৠ฽ȑȃ ȁə኷؞ᎁ4˄p. Sc48˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗՙ჉ˈົށെៀ໢ৱ ʘՙ჉ˈ૑໭ ྈᅍ໢ৱ˖ኙ1ᄆ໢30ࠍ ȋ 2ᄆ໢30ࠍ ଻ᗙ࣮ਟ ᄧბ଻ᗙ 750 g ຃ྴ 300 g ೸౩ፆ 45 g ˄ኙ45 ml˅ ᄸ࣮ਟ ᄸ ઄፱750 g ຃ྴ 300 g ჾ൝บजˈ ෧ڈ...

  • Page 50

    Sc50 षֽࢗᅗ ขدኡ p. Sc11 ፟Ꮾ౺ྴ༽࣮ Ꮃֻ ʗ኷ಅ֡๒ධ˄ႇᇗ൥˅፩ৠ๠༽Ȃ຃ྴȂ೸౩ፆȂ๗ࣣࠒˈቂჷ൝ࣁܱڣࠍਬ֍ȃ˄ፊܸ຃ྴဵภ๏फ़˅ ʘਖ༽࣮ᇜࢋᇜࢋ߼੣บˈ؜ᇋݹ߼ȃ ʙਖषֽፖ෧ڈಅ֡๒ධܐᄆˈ෩፩ᄩ૑ᇜࢋ1 cmᏪቑܿ૾ˈܬᏮ࡜Ꮚȃ ʚ኶՗Ꭷፚׁ࿒೗ȃ إல ౺ྴ༽࣮ ൴࣮ ə ˄෧ڈ4݃ࠍˈบ൝บᄣ˅ ኙ300 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 330 g ˄ ml˅ ຃ྴ 90 g ೸౩ፆ 15 g ˄ᄆ2˅ ๗ࣣࠒ ɑ ขႚכᏨ༉ຢ༧ࠔ஢ࣙށȃ ࠨዏ૰೙ܷ፛ৠ฽؜ૂড૥ਤȃ ɑ ༽࣮ܿտ߼ߴߟ˄Ꮃֻʘ˅ ɑ ቂषֽፖܬ࡜Ꮚ˄Ꮃֻʙ˅ ɖ໤ቂ໢ ə ቏ܿ൰፯๒ᇸᎌୈ...

  • Page 51

    Sc51 ৠ฽؜Ꮪ໢ˈ ੣ᄵ Ȑ Ꭾৠৠ฽ ȑ ৠ฽ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠৠ฽ȃ əȐᎮৠৠ฽ȑᇋ኷ৠ฽ੌ༩ॄܿ5ࠍ፬೗੣ᄵȃ ଉ೗ၫޡᇜܤק݈ખႇߟᎮৠৠ฽ȃ ʗ ᅤዎجܠȐ27ȑ ʘ ົށെៀ໢ৱ ʙ ɑ૰኷10ࠍ፬ ȋ 40ࠍ፬ፇৱᇵ 1 ࠍ፬ၓܠၤ੣ᄵົށȃ ɖถᄂᎮৠৠ฽໢ˈȁ٣ՙ Ȑถᄂȑਉ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵȐᎮৠৠ฽ȑȃ ə኷؞ᎁ4˄p. Sc50˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗՙ჉ˈົށെៀ໢ৱ ʘՙ჉ˈ૑໭ ྈᅍ໢ৱ˖ኙ1ᄆ໢ ȋ 1ᄆ໢40ࠍ ɖെៀົށ໢ৱȍ1ᄆ໢10ࠍ፬ ౺ྴߣ෨ ᄆߣ෨ ˄༽ᎌॄ֣൝ˈਖݔဂڼบ˅ 4 ˄1ࢋኙ100 g˅ ༽ 330 g ˄ ml...

  • Page 52: ಅ֡๒ධ · ᇗ൥

    Sc52 ಅ֡๒ධ · ᇗ൥ ຢ࡜ ෼ڼ໔቟ܿಅတˈቂ༽ ڤႻ ໛ಥ؝آ໴ ෼ੋ֦ᆻ ၓமןಁཿພ ࠱ཧညلȍȍ ɑ੪ଓႻ࡞઄آ࡞ʽ ˄؜૰኷ౚႻ࡞઄ডዯ቏༽ܿᎫྙ჉߼፜˅ ɑቂ๖๢ܿࣴ౿෼Ⴛʽ ؜ᇋ໪ቂบႄࠒȂਜ਼༥༱Ȃ ࣴ౿ܿೞ௝ಅȂվੋ؝Ȃ؜ᇋ ໪ቂႻံ঩෼Ⴛ ( ) ʗ኷ಅ֡๒ධ೗ৠ๠ ຬ஢฽༽ˈ߼፜ᇜ ঐȃ ɑᇗ൥೎ᇵّ჉໢ˈ ᏪቑᎡވᇜ჉኶ճ ڵହȃ ʘቂ༽෼Ⴛಅ֡๒ධ ञᇗ൥ȃ ɑ՗Ꭷ፺፵ၐ؜ᇋر ௗಅတ݃ȃಅတ݃ رௗ჉ହঐཿພಅ ֡๒ධܿ࠱ཧညلȃ ʙቂᎊවਖዮ኷ᇗ൥ ۃञ՗Ꭷ፺ຢܿಅ တ෼ڼ࡞઄ȃ ɑಅတ๩᳉ࡒ኷՗Ꭷ፺ຢˈᇸ ዉڈᇗ൥လథˈডرௗ቙ಅ ֡፩ȃ ɑቂ໛ಥ؝ਖ᳉኷...

  • Page 53: ඈ྾࡞ . ৮࣮๒ධ

    Sc53 ෼ੋ֦ᆻ ᄆ ֔ ༇ ถ჉ˈቂ༽ڤႻ ໛ಥ؝آ࡞઄ॄˈᏋะ ண࡞ȃ ෼Ⴛ ໛ಥ؝آ໴ ඈ྾࡞ . ৮࣮๒ධ ਸವ๒ධ ࡜๒ධ࡜ ׁ࿒ ɑ܏૑ຢ࡜๒ධ࡜ፚ70ޡਲॄˈ኶ਖቑفჹຢ࿎ଲȃ ɑჹຢଲȃ ɑ෼ڼݯ኷ଉ೗๵థܿ࡞ ਸವᇵঽ࠽ல݃ȃ ɑቂ༇ፑᅼˈ ܏૑૑ט֊ȃ ɑ؜ᇋௗ჉ቌፅȃ Ȟّᄛߴߟȟ ቂ೼࡞ܿ ّ჉ॄˈቂڷ߶ܿ᎟ቂႻݎৎ˄፩ᄹ˅ ቂ೼࡞ܿ ਸವ๒ධ؜೙ቂ ࡞؝آ໴ʽ ٛໍܿ੻ݢঐܷ፛ ࡞ਸವ؜ᇸథ჉ 70 ޡ ؜ᇋถ჉.

  • Page 54

    Sc54 إல ૰ᇵቂ᎟ቂܿಅࠒ፟ Ꮾఱ˛ ಅ֡ ૰ᇵ፟Ꮾˈܦ໸ᅍᇋݲጶ༽஢ȃሓၓ૰೙ߙໍಅࣰ֡ޡ്ገˈডಅ֡ຢߴڵო աფᇵঽૼލ݃฀ଝȃขਂຬ5 ȋ 10%ܿ༽஢ȃ ߟ࣭ಅ֡ ૰ᇵ፟Ꮾˈܦ໸ಅ֡ܿ൰፣ቪ്ገڋޡሓ᎟ቂಅࠒܿ፯୥ߑልȃ ૰ᇵቂඝྊإலܗ࿓ ॵቌఱ˛ ૰ᇵȃ ข໪ቂ݃஢ܿเዉॵቌȂඩཥቌ݃ࢿ࿒ቌፅହܗ࿓ॵቌȃ ˄ሓቌፅ፯୥؜࿷ˈ૥๾቏ഃܨُ׳˅ ૰ᇵՙጐ༁ಅᄁ༌ܿെ ៀ༚፩ࠔ஢፟Ꮾఱ˛ ׁངಖ༚፩ܿࠔ஢໸ጦޭׁᄲख፟ಅ֡঩ܿ฀ଝ፟ނܿˈ ๩ՙඝྊࠔ஢੣ᄵष૥ܿय़ˈ૰೙ঐष૥؜৞ȃ ૰ᇵ፟Ꮾ1ਗ਼ܿಅ֡ఱ˛ ཱིะتቂᇜ֐إலˈܦቈ቙Ȑ๕ಅȑञȐഠڵૼනȑܿஉޡޕ྘೎ጁၾˈႇߟ ቪᏋ...

  • Page 55

    Sc55 ٢ਈၳ࿏ ᄆ ֔ ༇ ष૥ဵڈॄყ࣋໳ჵ ಅ֡ቪಅတ૰ᇵ୩ތ ֦܃ఱ˛ ಅ֡ ෧ڈ֤൥ˈ౞൥ቂ֦ბಡ֡ඩହ୩ތȃ ੪૰೙ਖࡪ૥औܿಅ֡୩ތඩହˈၟܻঐ࢑औȃ ɑ֦ڕಅ֡౟ၟܿ୩ތඓৱܐኙၓ1ࢋኟȃ ኊၟಅ֡શ ਖڈᄳȂߙਸऔܿಅ֡տ߼኷ရധຢˈࡇຢ֦ბಡ߼቙୩ތ༃ˈ ތऔॄ߼๠ཫਥܙ፩֦܃ȃ ष૥໢ˈ኷30 ȋ 35 Ɇ჉੍ތॄˈညຢܫᇛ˄܏እܿ঳ܫ˅ष૥ȃ ɑ๩াܿय़ˈፊਾ኷ၝ੍ތܿᎫྙ჉ညຢܫᇛˈष૥໢ৱᆖ٣ኙ5ࠍ፬ȃ ਖᚍऔܿಅတቂ֦ბಡ֡ඩହ୩ތȃ ष૥໢ˈፊਾೀڵହ߼ຢ࠽லष૥ȃ ኷ಅ֡ডൖ๭ಅတܿ ፟Ꮾࣰڋ፩ˈ࡞ਸವ ౚ቏੣ᄵছठ˛ ಅတਬ֍ॄˈঐ኷ࠍࢃȂڈᄳঽߗ۫ߙਸ፩...

  • Page 56

    Sc56 20 cm ᇵຢ ಅ֡ᄳᎫል٢ʽ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ಅ֡Ж്ገڋޡЗ ്ገ؜Ꮪ ɑ།ၫޡȂ໛ޡȂإலȂኁኙ໢ৱ݃࿢਋ܿሯჳˈಅ֡ܿᄳᎫञ൉མޡޕঐߙໍקफ़ȃ ɑ໸ࠨ߼๠྘޹ඈ྾࡞ፇ୥ܿ࠽ல˛ ɑ༃ၫ໸ࠨ྘ࡴமೕ˛˄༃ၫࣰࡴˈዏᄳᎫঐקُ˅ ขਖಅࠒ݃إல߼๠׼ძ೗୩عȃ ಅࠒ ɑ໸ࠨቂڒڅ፱ம˛ ɑ໸ࠨ໪ቂமܫռ፣ࣽ஢٫ࣰ 12 ȋ 15% ፇৱܿಅࠒ˛ ɑ໸ࠨ໪ቂமࡴਖ਼ಅࠒ˛ ɑ໸ࠨ໪ቂமࣰඓܿಅࠒ˛ ˘ߟ࣭ಅ֡ȍ˚ ɑ໸ࠨഅ܊மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿ׋ஂ˛ ༽ ɑ໸ࠨ྘ຬ˛ ˘ߟ࣭ಅ֡˚ ɑ໪ቂܿ໸ࠨ໸ኙ 5 Ɇܿ୩༽˛ ˘༃ၫ٫ࣰ 25 Ɇ ໢ȍ˚ ɑ໸ࠨ໪ቂኙ 5...

  • Page 57

    Sc57 ಅ֡ᄳᎫል٢ Д ˘ ˚ ᄆ ֔ ༇ ؜ᇋᎡވ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ಅ֡ЖᄳᎫЗ ဵภ؜്ገ ˄ጶ࿒൤ռˈಅတᎫ˅ ࡞ਸವ ɑ໸ࠨ၇৔߼๠࡞ਸವமೕ˛ ɑ໸ࠨ໪ቂம֦܃؜औȂডࣰඓܿ࡞ਸವ˛ ɑ໸ࠨႜ໪ቂமസ܏ࠒ˛ ɑ໸ࠨ၇৔՗Ꭷᇗ൥˛ ɑ፩ဉ໸ࠨڵოம࿮ݢ฀ଝ˛ ౞۫ᏭڵܿᄳᎫञ് ገڋޡޕ؜࿷ ɑ༇ࢗ፟Ꮾܿಅ֡ሓᇵ჉࿢਋ˈ౞۫ᏭڵܿᄳᎫञ്ገڋޡޕঐߙໍ࡙קʽ ɖ ჋ো݃༃ၫࡴ໢ ɖ ከᎡ໢༃ၫߙໍקफ़˄๜፩ဉ࣋טૼݲ݃˅ ɖ ໪ቂமܫռ፣ࣽ஢਺ຬܿಅࠒष૥໢ ɖ ໪ቂம֦܃؜ນȂࣰඓܿ࡞ਸವ໢ ݒؠߙዮˈ فಅ༆྄ ჉ྉ ɑ໸ࠨਖष૥औܿಅ֡ᅻཨ۰ಅ֡๒ධ೗ถڵˈ߼...

  • Page 58

    Sc58 ಅ֡ᄳᎫል٢ʽ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ಅ֡ ЖඝྊЗ ڈᄳȂߙਸॄܿಅတ቏ ᳉ᄹ ɑߙਸ໢ৱ྘٣ˈঐ໪ಅတམڙˈખঐקܾ቏᳉ᄹȃ ཱིะ؜࿷፯୥ܿಅ֡ܿߙਸ໢ৱ؜࿷ˈܦᇜֈܿש׳ߴߟ໸ቂ༇ፑ෸෸ՙᇜ჉്ገ ܿಅတفಅˈ๜࣮ాాܪඩହˈખངಖߙਸဵڈȃ ܫࡷ ്ገ؜Ꮪ ɑإலܿࠔ஢໸ࠨጸฬ˛ ɑ໸ࠨৠ๠மസ܏ࠒ˛ ɑ໸ࠨਖ݈ਖ਼ಅࠒቪസ܏ࠒ຋ࣰॄ኶߼๠˛ ፟Ꮾڵܿܫࡷቪኁჲ ܿ؜ᇜᆼ ɑᏭڵହܿܫࡷ୥ཕ቙ॵቌܫࡷˈܦ܌؜ܸ༁٠ڵ༌ܿࣴ౿ܫࡷܿषֽڋޡȃ ਲ਼Ꮚ ಅတዮ኷༇ຢႇߟڈ ᄳ ɑಅࠒ໸ࠨ྘ຬமೕ˛˄ቂڅڅ஢፱஢மఱ˛˅ ɑ໸ࠨ๫மಅࠒ˛˄޹๫ᇜᄎಅࠒˈঐקܾ๒ᇸۃ୲˅ ɑ༽...

  • Page 59

    Sc59 ಅ֡ᄳᎫል٢ Д ࢽጊጪި ᄆ ֔ ༇ ڵოᇵ჉฀ଝ໢ ኊȁሓ ᅃ୲ߴߟ ႇߟ੣ᄵՙਉغᏮ ɑݢኑنဂ໸ࠨམလ˛ نຢݢኑنဂȃ ࡞ਸವౚ቏థ჉ ɑ࡞ਸವᏋވ߼๠ܿ໢ৱሓجܠञ༃ၫ݃࿢਋؜࿷ߑ቏ُልȃ ɑਸವ๒ධٰ໛ডܕ቏੻ݢȃ ቂ೼࡞ܿ໛ಥ؝آ໴ˈᏋะࠞ࡞ȃ ɑ࡞ਸವ໸ࠨ།ٰ˛ ໪ቂᄧܿ࡞ਸವȃ ඈ྾࡞ᇵঽ࡞࣮ႇ ߟခ๠ ɑ໸ࠨਖ࠽லჸຐᄳᇜᆼު߼˛ ขਖ࠽ல൶අȃ ˄p. Sc18˅ ፩ဉከᎡ࿮ፒ ɑከᎡ፩ˈ๩ڵო10ࠍ፬ᇵຢܿ࿮ݢˈዏঐ࿮ ፒከᎡȃ ๩໸኷ಅတᎫྙ჉࿮ፒˈ૰ᇵ኶஀ ቂȃ ˄p. Sc55˅ ጸ኷໪ቂডኁኙ ໢ˈߙڵ໌ሕ ߙڵᇵ჉໌ሕ؃؜໸ል٢ოჺȃ ɑ኷ಅတȐ๕...

  • Page 60

    Sc60 მ໯ ɑװ໯኷໪ቂ፩ڵო࿮ݢȃ ๜࣮࿮ݢ໢ৱ኷10ࠍ፬ᇵ೗ˈዏହݢॄঐᏋވ੣ᄵከᎡȃ ˄቏໢ঐᏭڵ؜டಅ֡˅ ɑু໪኷໪ቂ፩ճݯݢኑˈ፱ᄧنݢතވॄᇓঐმ໯ȃ მ໯ ɑװ໯ቈ቙ஏᅝ໪ቂˈ঩ධ೗ۃ቙ ࡴၫᎫྙ˄40 Ɇᇵຢ˅ȃ ܏૑ຢ࡜ˈุଉ೗ڣࠍ୩ษȃ ˄ष૥ੌ༩ॄ୩ษ1ᄆ໢Ꮺቑ˅ ȋმ໯ ɑጝ໸ࢽጊȃ əข஍Ⴜpanasonic૴ॖᏀᅲ࠵ႚ፩ᄩ੣ᄵၕᅃȃ ڵო჉ள฀ଝ໢ȍ ᅤ܊மجܠȂ፱஢Ȃ૥๾ ࢙݃೙ખՙம૑໭ʽ ๩໸ࡪࡪ૑໭ˈ૰ᇵ፱ᄧغᏮȃข٣ՙȐถᄂȑਉ፩ፒغᏮˈ ᅤዎጸฬܿجܠ ə t ፱஢ t ૥๾ॄ፱ᄧ૑໭ȃ ճݯமݢኑنဂʽ ু໪ճݯݢኑنဂˈ኷10ࠍ፬೗نইบˈ้૰...

  • Page 61

    Sc61 ڵო჉ள฀ଝ໢ ȐغᏮ܊ႜ Д ȑ ؚܿઑ܈໚ ... ᄆ ֔ ༇ ݢኑ 220 v 50 hz ߷ፒၫޡࣰࡴᎧ፜ ၫޡ֦ნཎ ࢙ఋ ৠ฽ධ 503 w ڞ܄˄ኙ˅ ٣ 38.9 cm ݢ঩ 70 w ଔ 26.0 cm 38.2 cm ઄፱(ኙ) 7.4 kg ݢኑღ٣ޡ˄ኙ˅ 0.9 m ๒஢ ಅ֡/ಅ֡ಅတ ˄ಅࠒ˅Ꮵܐ໪ቂ஢˖500 g ਸವ ˄࡞ਸವ˅Ꮵܐ໪ቂ஢˖5.6 g ඈ྾࡞Ȃ৮࣮ ˄ඈ྾࡞/৮࣮୥˅Ꮵܐ໪ቂ஢˖150 g جܠ ๒஢ ኁኙ ಅ֡ ռಅ֡˄ܐ˅ ˄ಅࠒ˅Ꮵܐ: 500 g ૰ኁኙፚ13ᄆ໢ ռಅ֡˄ᄆ˅ ˄ಅࠒ˅Ꮵܐ: 400 g ૰ኁኙፚ13ᄆ໢ ռ...

  • Page 62: Bread

    En2 for more fancy menus! Please check http://home.Panasonic.Cn make various delicious breads manually in a simple and convenient way! Soft and delicious bread (instant dry yeast) crispy crust and delicious taste basic (p. En16) stuffed bread with original form of auxiliary ingredients (p. En24) bas...

  • Page 63: Table of Contents

    En3 table of contents confirmation safety precautions .......................... ..En4 operating requirements ..................... En5 parts names and accessories ........... En6 basic ingredients and preparations procedures and key points of ........... En8 bread-making list of bread types and ......

  • Page 64: Warning

    En4 warning safety precautions please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. ɖ the following charts indicate the degree of damage caused by wrong operation. ɖ the symbo...

  • Page 65: Caution

    En5 bread pan thick gloves ˄ ˅ caution in order to avoid fire, burns and injury the temperature of accessible surfaces may be high when the appliance is operating. ɑ do not touch the bread pan, the main unit, the air vent, inner part of the appliance, the heater, the inner side of the lid and other ...

  • Page 66: Parts Names and Accessories

    En6 parts names and accessories ɖplease clean the bread pan, blades and accessories before initial use. (p. En52) steam vent plug foot pad raisin and nut dispenser (removable p. En53) dispenser lid (removable p. En53) yeast dispenser lid dispenser flap flap valve bread pan lid handle (left and right...

  • Page 67

    En7 control panel ɖ display for power failure ɖ!Display when adding ingredients manually during the process ɖ displayed for the current stage of the process ɖ!To set the size ɖ!Menus for selection ɖ!Crust ɖ!Timer setting select menus of bread, dough or dessert (hold to quickly select) ɑ!Change crust...

  • Page 68: Procedures and Key Points

    En8 procedures and key points menu setting preparations making dough add flour , water and other ingr edients add instant dry yeast for basic bread making for making various flavored bread p. En17, en34~43 making br ead measuring water and flour by “weight” is essential! Must be scaled by weight. Th...

  • Page 69: Of Bread-Making

    En9 of bread-making the freshness of ingredients is critical! Is it properly kept? Yeast for bread fermentation and swelling (p. En12) is perishable like fish and meat. Instant dry yeast must be kept in a refrigerator! Remember to seal the instant dry yeast when storing it. Baking forming bake with ...

  • Page 70

    En10 list of bread types and baking options menu number (reference page) menu available functions time required (appr.) bread-making process of breadmaker w eight crust colour timer 1 (p. En16) basic ɑ ɑ ɑ 4 h 2 ＊ 1 3 1 3 4 2 (p. En21) basic less yeast ɑ ɑ ɑ 4 h and 50 min 2 ＊ 1 3 1 3 4 3 (p. En22) ...

  • Page 71

    En11 menu number (reference page) menu available functions time required (appr.) bread-making process of breadmaker w eight crust colour timer 15 (p. En34) basic less yeast dough ˉ ˉ ˉ 2 h and 50 min 2 ＊ 1 3 1 3 16 (p. En35) basic raisin dough ˉ ˉ ˉ 2 h and 20 min 2 ＊ 1 3 1 3 17 (p. En36) stuffed br...

  • Page 72: Bread-Making Ingredients

    En12 bread-making ingredients in addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes. (ingredients and quantities may vary depending on the kinds of breads) eggs milk dairy products (milk) improve bread taste, smell and crust conditions. Prevent ...

  • Page 73: Tips

    En13 tips please note the following to avoid damaging the fluorine coating of the bread pan and blade: ɑ adding hard ingredients may cause the fluorine coating to peel off. ɑ!Before adding dried fruits and nuts, please cut them into small pieces less than 5 mm. ɑ for large crystalline particles such...

  • Page 74: Bread-Making Ingredients

    En14 basic weight of each spoon (supplied measuring spoon) tablespoon teaspoon granulated sugar approx. 12 g approx. 4 g salt approx. 5 g instant dry yeast approx. 2.8 g in case of adding eggs or milk reduce the water in the same quantity of eggs or milk. Egg (1 at most) milk (half of water amount a...

  • Page 75: Ingredients Preparations

    En15 butter granulated sugar you may use your favorite ingredients to make various flavors of bread. Put the ingredients in the bread pan at the beginning! Ingredients preparations the ingredients and the amount are intro- duced based on the basic bread. (p. En16) you may also add your favorite ingr...

  • Page 76: Add The Ingredients

    En16 ʘ ʗ ʙ 1 2 3 add the ingredients ʙ ʚ blade ＊ the shaft is fully visible from the axle hole add water along the periphery of bread pan remove the bread pan and set the kneading blade bread pan shaft blade ʗ rotate the bread pan in the arrow direction. ʘ remove from the main body. ʙ install the bl...

  • Page 77: Take Out

    En17 be sure to use thick gloves take out setting 4 6 7 8 5 (p. En20) (p. En19) (p. En21) (p. En19) time required: about 4 h baking completes (beep sound) ˄ ˅ bread baking basic select menu “1” press ૑໭ (start) ▓ to select other types of bread ▓ to select the weight ▓ to select crust colour ▓ to set...

  • Page 78: Convenient Functions

    En18 please pay attention to the following ingredients during adding! ɑ addition of hard ingredients may damage the fluorine coatings inside the bread pan. Please use it carefully. ＊ accidentally eating the fluorine coating will not harm your health. ɑ the dough won’t rise if any fresh fruits with a...

  • Page 79: Weight

    En19 bread convenient functions (raisins and other ingr edients/crust colour/w eight) set the convenient functions before startup! Bake your favorite ૥๾ (crust colour) adjust the ፱஢ (weight) function of your favored bread you can set the crust colour to ܨ (light), ፩ (medium) or ഃ (dark). Weight can ...

  • Page 80: Convenient Functions

    En20 convenient functions after selecting function and menu… timer set the convenient functions before startup! ɑhold it for fast forward. (unit: 10 minutes) ＊when close to the time you want, press slowly. ɑ what displays on the screen is time interval between present time and the completion time. U...

  • Page 81: Basic Less Yeast

    En21 brea d basic less yeast convenient functions (timer) basic less yeast ingredients 2 start 3 press ถᄂ (cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread select menu “2” 1 ɖ to select the weight (p. En19) ɖ to select crust colou...

  • Page 82: Basic Rapid

    En22 basic rapid ingredients 2 start select menu “3” 1 3 ɖ to select the weight (p. En19) ɖ to select crust colour (p. En19) basic rapid l size m size high-gluten flour 500 g 400 g butter 30 g 20 g granulated sugar 18 g (1½ tbsp) 12 g (1 tbsp) salt 7.5 g (1½ tsp) 5 g (1 tsp) water ＊ 360 g ( ml) 290 ...

  • Page 83: Basic Raisin

    En23 brea d basic raisin basic rapid basic raisin ingredients 2 start select menu “4” 1 3 ɑ!The maximum input amount of auxiliary ingredients l size : 150 g m size : 100 g ＊ use 5 °c cold water and reduce the amount of water by 10 g (ml) if the room temperature is above 25 °c. Basic raisin l size m ...

  • Page 84: Stuffed Bread

    En24 press ถᄂ (cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread stuffed bread 2, 3 5 select menu “5” 1 2 start 3 4 open the lid when you hear the beep sounds, add ingredients into the bread pan manually, then close the lid, restar...

  • Page 85: Whole Wheat Bread/

    En25 ಅ ֡ brea d whole wheat br ead/whole wheat rapid stuf fed br ead press ถᄂ (cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread (only for whole wheat bread) ɖ to set timer for completion time 2 start select menu “6” “7” 1 ingredie...

  • Page 86: Whole Wheat Raisin

    En26 whole wheat raisin ingredients 2 start select menu “8” 1 whole wheat raisin l size m size whole wheat flour 500 g 400 g butter 20 g 15 g granulated sugar 18 g (1½ tbsp) 12 g (1 tbsp) salt 7.5 g (1½ tsp) 5 g (1 tsp) water ＊ 360 g ( ml) 280 g ( ml) instant dry yeast 4.2 g (1½ tsp) 2.8 g (1 tsp) ＊...

  • Page 87: Rye/french Bread

    En27 brea d whole wheat raisin rye/fr ench br ead press ถᄂ (cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread ɖ take out the french bread. Tap the bread pan downward hard on a towel with your hands against the table. Rye/french bre...

  • Page 88: Spelt Whole Wheat

    En28 spelt whole wheat ingredients 2 start select menu “11” 1 3 ɑto reset ɑto stop after starting (hold) 1 2 3 spelt whole wheat l size m size high-gluten flour 400 g 320 g spelt whole wheat flour 100 g 80 g butter 30 g 20 g granulated sugar 18 g (1½ tbsp) 12 g (1 tbsp) salt 7.5 g (1½ tsp) 5 g (1 ts...

  • Page 89: Spelt Whole Wheat Raisin

    En29 spelt whole wheat raisin ingredients 2 start select menu “12” 1 ɑto reset ɑto stop after starting (hold) 1 2 3 spelt whole wheat raisin l size m size high-gluten flour 400 g 320 g spelt whole wheat flour 100 g 80 g butter 30 g 20 g granulated sugar 18 g (1½ tbsp) 12 g (1 tbsp) salt 7.5 g (1½ ts...

  • Page 90: Bake Only

    En30 bake only 1 3 4 ɑto reset ɑto stop after starting (hold) method of cake mixture making ˖ ingredients preparations ʗ make the egg and butter temperature the same as the room temperature. ʘ mix low-gluten flour of a and baking powder and sift them together. Making mixture ʙ put the butter in an e...

  • Page 91

    En31 bread bake only (hold for fast forward) “additional baking” in case of insufficient baking additional baking is allowed twice after baking is finished. ＊it is invalid if the inner temperature drops. ɖto discontinue , hold ถᄂ (cancel) baking ʗ select menu“13” ʘ set baking time ʙ start ɖyou can p...

  • Page 92: Various Flavored Bread

    En32 various flavored bread black tea and orange menu “3” basic rapid l size m size high-gluten flour 500 g 400 g granulated sugar 24 g (2 tbsp) 18 g (1½ tbsp) salt 7.5 g (1½ tsp) 5 g (1 tsp) butter 30 g 20 g black tea leaves (chopped) 2 g 2 g flavedo (ground) 1 piece 1 piece mixture of egg, orange ...

  • Page 93

    En33 sweet potato and ginger spelt menu “11” whole wheat l size m size high-gluten flour 400 g 320 g spelt whole wheat flour 100 g 80 g granulated sugar 30 g (2½ tbsp) 24 g (2 tbsp) salt 7.5 g (1½ tsp) 5 g (1 tsp) butter 30 g 20 g water ＊ 310 g ( ml) 260 g ( ml) minced ginger (fully grated) 15 g 10 ...

  • Page 94: Yeast Dough Making

    En34 basic dough high-gluten flour 500 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) basic less yeast dough high-gluten flour 500 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry...

  • Page 95: Basic Raisin Dough Making

    En35 ingredients 2 start 3 select menu “16” 1 basic raisin dough high-gluten flour 500 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) ＊raisins 150 g through the making of bread dough, you can also make plain bread rolls (p. En44...

  • Page 96: Stuffed Bread Dough Making

    En36 stuffed bread dough making stuffed bread dough high-gluten flour 500 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 380 g ( ml) instant dry yeast 2.8 g (1 tsp) ＊ham (cut into 5 mm pieces) 150 g 2 start 3 4 open the lid when you hear the beep sounds, add ingredients in...

  • Page 97: Raisin Dough Making

    En37 ingredients whole wheat dough whole wheat flour 500 g butter 20 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) whole wheat raisin dough whole wheat flour 500 g butter 20 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360...

  • Page 98: Rye Dough Making

    En38 rye dough making ingredients 2 start select menu “20” 1 rye dough high-gluten flour 450 g rye flour 50 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) ʗ install blade in the bread pan. ʘ add flour, water and other ingredient...

  • Page 99: French Dough Making

    En39 french dough making ingredients 2 start select menu “21” 1 french dough high-gluten flour 400 g butter 15 g salt 7.5 g (1½ tsp) cold water (5 Ɇ) ＊ 300 g ( ml) instant dry yeast 2.8 g (1 tsp) ʗ install blade in the bread pan. ʘ add flour, water and other ingredients (except instant dry yeast) in...

  • Page 100: Dumpling Skin Dough Making

    En40 dumpling skin dough making ingredients 2 start select menu “22” 1 dumpling skin dough high-gluten flour 450 g salt 2.5 g (½ tsp) mixture of an egg (evenly mixed) and water 280 g ( ml) peanut oil 25 g star aniseed 8 g leeks 200 g streaky pork 400 g salt 3 g gourmet powder 3 g spice powder 9 g so...

  • Page 101: Pizza Dough Making

    En41 pizza dough making ingredients 2 start select menu “23” 1 pizza dough high-gluten flour 300 g butter 15 g granulated sugar 6 g (½ tbsp) salt 5 g (1 tsp) water ＊ 220 g ( ml) instant dry yeast 1.4 g (½ tsp) pizza dough or focaccia dough (p. En47) making. ɖ to set timer for completion time (p. En2...

  • Page 102: Spelt Whole Wheat

    En42 spelt whole wheat dough making ingredients 2 start select menu “24” 1 spelt whole wheat dough high-gluten flour 400 g spelt whole wheat 100 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) time required: about 2 h and 20 min ...

  • Page 103: Spelt Whole Wheat Raisin

    En43 spelt whole wheat raisin dough making ingredients 2 start select menu “25” 1 spelt whole wheat raisin dough high-gluten flour 400 g spelt whole wheat 100 g butter 30 g granulated sugar 18 g (1½ tbsp) salt 7.5 g (1½ tsp) water ＊ 360 g ( ml) instant dry yeast 4.2 g (1½ tsp) ＊raisins 150 g time re...

  • Page 104: Plain Bread

    En44 plain bread ● forming ʗ divide the dough into 20 equal parts, and roll them into the desired shape. ＊ after the "dough" is finished, put it on a board sprinkled with a little flour so as to form a shape easily. ● fermentation ʘ most recipes require dough fermentation before baking, namely, the ...

  • Page 105: Croissant

    En45 do u g h v arious flavor ed br ead ingredients (for 17 pieces) ɑuse menu “14” ʗ ʘ ʙ ʚ ʛ ʞ ʟ ⑪ croissant ɑ add in butter ʗ put the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for 30 ~ 60 min. Prolong the refrigeration time when the room temperature is high ʘ appl...

  • Page 106: Various Flavored Bread

    En46 various flavored bread use bread dough high-gluten flour 400 g butter 100 g granulated sugar 50 g salt 5 g (1 tsp) mixture of two yolks, one egg and warm milk 240 g instant dry yeast 2.1 g (¾ tsp) stuffing ingredients (jam or minced meat) 100 g (5 g/piece) milk 30 g ( ml) vienna roll ɑ forming ...

  • Page 107: Pizza

    En47 pizza dough (p. En41) quantity at one time pizza seasoning 72 g (4 tbsp) pizza cheese 200 g ingredients (e.G.) onion (thin slices) 1 small sausage (thin slices) 10 pieces bacon 2 pieces mushroom (thin slices) 6 pieces green pepper (thin slices) 2 pieces pizza ɑ forming ʗ use the scraper to divi...

  • Page 108: Jam Making

    En48 jam making 1 2 3 4 ɑ to reset ɑ to stop after starting (hold) preparations ʗ install blade in the bread pan. ʘ add ingredients into bread pan according to sequence on the right: half of fruits ɚ half of granulated sugar ɚ remaining fruits ɚ remaining granulated sugar ɚ lemon juice. ʙ then insta...

  • Page 109

    En49 “additional heating” in case of insufficient heating additional heating is allowed twice after first heating. ＊additional heating can’t be continued if the temperature of inner part of automatic breadmaker is dropped. ɖpress and hold the ถᄂ (cancel) to cancel “additional heating”. ʗ select menu...

  • Page 110: Compote Making

    En50 compote making ʗ add water, granulated sugar, lemon juice and cinnamon powder in the bread pan (without blade), and use a rubber spatula to mix the ingredients sufficiently. (till the granulated sugar melts completely) ʘ add the fruits one by one and do not stack them. ʙ cut a baking paper in t...

  • Page 111

    En51 ɖyou can perform “additional heating” as following. ȁ＊without pressing ถᄂ (cancel) at step 4 (p. En50) ʗpress to set cooking time ʘpress to start “additional heating” in case of insufficient heating additional heating is allowed twice after first heating. ＊“additional heating” is allowed to be ...

  • Page 112: Bread Pan, Blade

    En52 bread pan, blade lid wash with water after the residual dough is cleared. A well-wrung cloth. Cleaning in order to avoid damaging the fluorine coating of the bread pan … ɑplease clean and dry as quickly as possible! Do not put an unclean or wet bread pan back into the machine. ɑclean with a sof...

  • Page 113: Remove and Wash With Water

    En53 cleaning tips remove and wash with water a well-wrung cloth and air dry. And wash with water a well-wrung cloth raisin and nut dispenser yeast dispenser dispenser lid main body ɑ raise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right. ɑ pull it upwards ...

  • Page 114: Faq

    En54 faq ingr edients can i use dedicated bread flours? Bread you can make bread but need to adjust the amount of water. If excessive swelling or a cave-in and big holes occur, reduce water amount by 5 ~ 10%. French bread you can make french bread, but the quality and swelling extent of bread may va...

  • Page 115

    En55 fa q tips upon completion of baking can bread and dough be kept frozen? Bread cut it into thin pieces, wrap them with a plastic wrap one by one and keep them frozen. The bread will taste better if you freeze it as soon as possible when newly baked. ɑthe bread's flavor will last while frozen for...

  • Page 116: Abnormal Shape of Bread

    En56 20 cm above abnormal shape of bread when the following conditions happen please confirm the following br ead (swelling) insufficient swelling ɑ shape and swelling conditions vary according to temperature, humidity, ingredient and timer conditions. ɑ too many raisins and other ingredients added?...

  • Page 117

    En57 abnormal shape of br ead ˄ ˅ ˘ ˚ tips when the following conditions happen please confirm the following br ead (shape) no swelling at all instant dry yeast ɑhave you forgotten to add the instant dry yeast? ɑhave you used any improperly stored yeast or expired yeast? ɑdid you misuse any baking p...

  • Page 118: Abnormal Shape of Bread

    En58 abnormal shape of bread when the following conditions happen please confirm the following br ead (others) dough becomes sticky after forming and fermentation ɑexcessively long fermentation will make the dough loose and sticky. The fermentation time depends on the type of bread. Normally, the fe...

  • Page 119: Troubleshooting

    En59 abnormal shape of br ead t roubleshooting tips when the following conditions happen causes solutions key operation is disabled ɑpower plug is not plug in. Plug in the power plug. Instant dry yeast is not dispensed. ɑtiming for automatically adding instant dry yeast depends on the room temperatu...

  • Page 120: Remedies For Misoperations

    En60 in case of the following displays… pressed ૑໭ (start) when the wrong menu, weight and crust colour were selected! Reselect if it is just started. Hold ถᄂ (cancel) to stop operation, select the correct, menu ＊ , weight and crust colour, and restart. Pull out the power plug! Plug in again within ...

  • Page 121: Specifications

    En61 in case of the following displays remedies for misoperations specifications ... Tips specifications power supply 220 v 50 hz overheat protector thermal fuse power consumption heater 503 w size (appr.) depth 38.9 cm motor 70 w width 26.0 cm height 38.2 cm net weight (about) 7.4 kg length of powe...

  • Page 122: Memo

    En62 memo.

  • Page 123

    En63.

  • Page 124: Aftersales Services

    جܠףख جܠ جܠףख جܠ جܠףख جܠ 1 ռಅ֡ 11 ཈ַߔ࿅ภఴಅ֡ 21 ߟ࣭ಅ֡ಅတ 2 ռಅ֡˄ਸವ֐஢˅ 12 ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ 22 ਲ਼Ꮚ൝ಅတ 3 ଓཨռಅ֡ 13 ष૥ 23 ൖ๭ಅတ 4 ඈ྾࡞ռಅ֡ 14 ռಅ֡ಅတ 24 ཈ַߔ࿅ภఴಅ֡ಅတ 5 სலռಅ֡ 15 ռಅ֡ಅတ˄ਸವ֐஢˅ 25 ཈ַߔ࿅ඈ྾࡞ภఴಅ֡ಅတ 6 ภఴಅ֡ 16 ඈ྾࡞ռಅ֡ಅတ 26 ࣮ਟ 7 ଓཨภఴಅ֡ 17 სலռಅ֡ಅတ 27 ౺ྴ༽࣮ 8 ඈ྾࡞ภఴಅ֡ 18 ภఴಅ֡ಅတ 9 फఴಅ֡ 19 ඈ྾࡞ภఴಅ֡ಅတ 10 ߟ࣭ಅ֡ 20 फఴಅ֡ಅတ ɑ جܠףखװ...