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- Operating Instructions Manual
Panasonic SD-P2000 Operating Instructions Manual - 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 g
Sweet potato
(cut into 1 cm pieces; boiled
to a moderate degree)
100 g
80 g
Instant dry yeast
4.2 g (1½ tsp)
2.8 g (1 tsp)
Dried almonds and spelt
Menu “12”
whole wheat
L size
M size
High-gluten flour
400 g
320 g
Spelt whole wheat flour
100 g
80 g
Honey
50 g
30 g
Salt
7.5 g (1½ tsp)
5 g (1 tsp)
Butter
30 g
20 g
Water
*
350 g (
mL)
280 g (
mL)
Instant dry yeast
4.2 g (1½ tsp)
2.8 g (1 tsp)
*Almond (cut into 5 mm pieces) 40 g
30 g
* Dried tomatoes
(Divided into four equal
parts after dried)
60 g
40 g
Sesame rye
Menu “9”
High-gluten flour
450 g
Rye flour
50 g
Granulated sugar
18 g
(1½ tbsp)
Salt
7.5 g (1½ tsp)
Butter
30 g
Plain yogurt (sugar free)
80 g
Black sesame
20 g
Water
*
280 g (
mL)
Instant dry yeast
4.2 g (1½ tsp)
Maple syrup and dried fruit
Menu “8”
whole wheat
L size
M size
High-gluten flour
250 g
200 g
Whole wheat flour
250 g
200 g
Granulated sugar
18 g (1½ tbsp)
12 g (1 tbsp)
Salt
7.5 g (1½ tsp)
5 g (1 tsp)
Butter
20 g
15 g
Maple syrup
45 g
30 g
Water
*
360 g (
mL)
280 g (
mL)
Instant dry yeast
4.2 g (1½ tsp)
2.8 g (1 tsp)
*Dried blueberries
75 g
50 g
*Almond (cut into 5 mm pieces) 75 g
50 g
*Use 5 °C cold water and reduce the amount of water by
10 g (
mL) if the room temperature is above 25 °C.
*Use 5 °C cold water and reduce the amount of water by
10 g (
mL) if the room temperature is above 25 °C.
*Use 5 °C cold water and reduce the amount of water by
10 g (
mL) if the room temperature is above 25 °C.
*Use 5 °C cold water and reduce the amount of water by
10 g (
mL) if the room temperature is above 25 °C.
*ġYou may add your favorite ingredients. (P. EN18)
*ġYou may add your favorite ingredients. (P. EN18)
Bread
V
arious flavor
ed br
ead
Summary of SD-P2000
Page 1
Sc1 sd-p2000 ֦ᅃጽௐࡒ the warranty card is attached. ᄲख model no. ߾٢ࡥᄠࢭళ panasonic ܿٛ൰ȃ ɑ ขᏇႿኡޚׁቂངಖ༚ˈᇵฬ֦ጸฬภቂׁٛ൰ȃ ɑ ׁٛ൰ፔქয়ቂȃ ɑ ቂขႚכᏇႿኡޚȐภ᎙ሃჵȑ˄p. Sc4 ȋ sc5˅ȃ ɑ ֦ᅃጽขቪׁቂངಖ༚ᇜඩဢນ֦࣏ȃ thank you for purchasing panasonic product. ɑ please read these instructions carefully to use the product correctly...
Page 2
Sc2 ჲᇋம੍جܠʽ ݂མ၃ዹȃ http://home.Panasonic.Cn ܠߴצݓ፟Ꮾࢌ፯ၟಅ֡ʽ མ૰ଁ ಅ֡ ˄࡞ਸವ˅ ࢌ፯ࠞၟܿ ಅ֡ ቂಅ֡ಅတȂ ൖಅတ፟Ꮾ ඝྊ װ൝མ۽ၟܻ ૰ଁܿռಅ֡ ˄p. Sc16˅ ૰֦ڕ࠽லኊᄳ ܿსலռಅ֡ ˄p. Sc24˅ ࣮ცቪఴცܿ ဵੌठʽඈ ྾࡞ภఴಅ֡ ˄p. Sc26˅ ਲ਼Ꮚ൝ಅတ ˄p. Sc40˅ ቂਸವ֦ ڕமᄆఴኊࠞ ၟܿռಅ֡˄ਸ ವ˅ ˄p. Sc21˅ ცၟནለȂ ၟܿफఴಅ֡ ˄p. Sc27˅ تቂ࿅༓ܿഒ ಅࠒ፟Ꮾߑڈܿ ַߔ࿅ภఴ ಅ֡˄p. Sc28˅ ࡐ...
Page 3
Sc3 ಼ ฬไ ภߴಅܿ᎙ሃჵ ...................... ..Sc4 ቂߴಅܿᇋช ............................... Sc5 ࢌؠܿಚڅञി ........................ Sc6 নׁإலቪᎳֻ ፟Ꮾಅ֡ܿڋঽᇋ .................... Sc8 جܠᇜ ........................................ Sc10 ಅ֡ܿনׁإல ............................. Sc12 ყ࣋إலܿᎳֻ .........................
Page 4
Sc4 ภߴಅܿ᎙ሃჵ ขႚכᏨ༉ ၓமןಁ၌ࣷቂጚᇵঽࢍྊเዉڈاٛཿ໘ˈ࿅ۨངಖளႚכᏨ༉ܿჵȃ ɖتቂம܊ႜቂߴߟٛໍܿ၌ࣷᇵঽཿ໘ܿڋޡˈቧᇵฏࠍངಖȃ ɖጦޭႚכᅍᇋᏨ༉ܿჵˈቂᇵ࠲खቧᇵฏࠍངಖȃ ၓமןಁڵოট ኳȂྐྵພȂۂݢ ݃ȍȍ ጸฬቂݢኑنဂञݢኑღ ɑ ข႙٫߇ቂنᏰञിღቂનˈᇵঽቂ ਦݢ 220 v ᇵိܿݢኑȃ ሓിݢღ௸٫ڵ߇ށ࢙ఋˈ ঐዉڈል٢ߙȃ ɑ ᇋཿ।ݢኑღञݢኑنဂȃ ข႙ཿ।ȂৠȂਖඝܿቂનࡒ੧Ȃ ූᄵုฑȂᎡȂଲȂৠ፱உȂଫ ˄ࠨዏঐሓۂݢডޥ௸ሞඩটኳ˅ ɑ ݢኑღཿ।ȂنᏰམᇋቂȃ ...
Page 5
Sc5 ಅ֡๒ධ ू༇࿄ 10 cm 5 cm 10 cm 10 cm ᎙ሃ ฬ ไ ɑ ขᇋնᄆొ݃ ຢȃ ˄ࠨዏঐዉڈࢽጊড קᄳ˅ ɑ ขᇋٰۃড টኑࡒ੧ȃ ˄ࠨዏঐዉڈࢽጊডקᄳ˅ ɑ႘ࣰಓ५ጚขᏀᅲᇞໍॄቂȃ ɑׁಅ֡ᇵိਾށධডޙஅܿᇄ૿૿፟ႼغᏮȃ ၓமןಁᎼটȂ ྐྵພȂ།ພ݃ ߙໍ ಅ֡Ꮾඓৱˈರᄎװಅܿၫޡभࡴʽ ɑ ขᇋۂಝಅ֡๒ධȂׁ࿒Ȃഠන ଁȂ௰ȂৠධȂຢف݃ࡴၫ ؠၤȃቂ፩װಅঐߙˈܚ୩ษॄ ᄵቂॄܿੋ֦ᆻȃ ˄ࠨዏ૰ዉڈྐྵພ˅ ถڵಅ֡๒ධႚכܔຢࢉ ू༇࿄ȃ əᇋቂܿू༇࿄ȃ ˄๒ᇸܷ...
Page 6
Sc6 ࢌؠܿಚڅञി ɖڴ۫ቂˈขႻಅ֡๒ධȂᇗȂി݃ȃ˄p. Sc52˅ ጯපଁ ݢኑنဂ ਰݡ ඈ྾࡞ · ৮࣮๒ධ ˄૰လᄛ p. Sc53˅ ๒ධ ˄૰လᄛ p. Sc53˅ ਸವ๒ධ ຢ ט֊ טߞ ಅ֡๒ධ ຢն༇ ˄Ꮺቑ˅ ഠනଁ ˄Ꮺቑ˅ ə᎙ሃᇋঢ়ܸ༇ ᇜ༇ՙ᎘ຢˈᇜ༇ၾ᎘ն༇ჹຢ ˄ඈ྾࡞ · ৮࣮๒ධ˅ ˄ਸವ๒ධ˅ ɑᇗ˄p. Sc16˅ ɑږ ׁངಖ༚፩ྈ༧إலܿȐܐ1ȑፑȐܐ ږ1ږȑܿሃཋȃ ˄ܐږ˅ ˄ᄆږ˅ ኙ¾ܿღ ኙ½ܿღ ኙ¼ܿღ ɑְ ˄ᇛ࿒ቂ p. Sc8˅ ി ˄ࢌ 1 ࢋ˅...
Page 7
Sc7 ฬ ไ غᏮؠ ɖቂ፩ڵოݢߙໍ࿎ ɖ፩ဉኺᄵৠᏮᇖ࿎ ɖ፟Ꮾࣰڋ࿎ ɖܐ먜ዎቂ ɖجܠᅤዎቂ ɖ ɖኁኙށቂ ᅤዎಅ֡ডጚ ಅတড൰ܿ ፯˄٣ՙ૰ ଓཨᅤዎ˅ ɑ࡙ק˄p. Sc19˅ ɑषডኁኙ ɑ፱ᄧغᏮ ɑ ॄˈᅍᇋፒ ˄٣ՙ˅ ɑᅤዎجܠ ɑᅤዎ፱˄p. Sc19˅ ɑኁኙဵڈৱ˄p. Sc20˅ ɑົށെៀৱ˄p. Sc48, sc50˅ ˄ճݯݢኑنဂˈᇛੰმঐᄂ໘ȃ˅ ࢌؠܿಚڅञി.
Page 8
Sc8 ፟Ꮾಅ֡ܿڋঽᇋ ج ܠ ົ ށ Ꮃֻ ಅတ፟Ꮾ ག፟Ꮾಅ֡ ܿᇋʽ ৠ ಅ ࠒ ञ ༽ ݃ ࡞ ਸ ವ ፟Ꮾռಅ֡ ፟Ꮾ፯ଁ ၟܿಅ֡ sc17,sc34~43 ᇔ ፟ Ꮾ ಅ ֡ ༽ȂಅࠒᇵȐ፱ȑ څনׁʽ כᅐቂڒᇵ፱څȃ ࡒ༥ְܿᇛ࿒څ ቂˈข႙ቂହڅ ಅࠒȃขቂᇵ1 g ၓ ܠၤܿڒጸฬڅȃ ౩ፆ૰ᇵቂ ఱ˛ ࿚ ৠ ຬ ౩ ፆ ˈ౩ፆྈࣽܿ ၕ ໍ ཧ c ࿎ ࡴ ಅ ്֡ܿገᄌ࣮ȃ 400 g ࡴਖ਼ಅࠒ୴ข ࿚ৠ5 mlȃ ˄ขଂڼ 5 ml ܿ༽˅ əᇋቂᄧბܿ౩ȃ ༁߮ܿ౩ፆྈ ࣽ ၕໍཧc ...
Page 9
Sc9 ন ׁ إ ல ቪ Ꮃ ֻ إலܿᄧბڋޡሯჳभܐʽ إல֦܃ࠨၳ࿏˛ ಅ֡ߙਸञ്ገܿਸವ˄p. Sc12˅ ञቢ๗ᆼޕᄧბ൰ȃ࡞ਸವ כᅐძ୩عʽ࠙ॄˈ࡞ ਸವᇋ౻֦࠙܃ʽ ष ڈᄳ ቂძष ถڵಅ֡ ถڵಅ֡ ࿚ৠ࠽ல ˄p. Sc18˅ sc44 ᇔ ߙਸ ถڵಅတ ്ገڋޡञᄳᎫ۫ޕঐק ܿᏋয়፟ಅ֡ ፟ᏮᏋয়፟ಅ֡๒ᇸ།ၫޡȂޡȂ إலঽኁኙৱ݃ሓཧܿሯჳȃু ᇜፊޕᇵყܿᏭߟบषˈ ວ။ݞקफ़ˈ്ገڋޡञᄳ Ꭻᇓঐߙໍ࡙קȃ ˄p. Sc56, sc57˅ ࿙ড༃ၫࡴܿृˈข ୩ษ༽ ༽ޭಅတ്ܿገڋޡभܐሯ ჳ...
Page 10
Sc10 جܠᇜ جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙ ྈᅍৱ ˄ܐኙ˅ ಅ֡፟Ꮾࣰڋ 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 ᄆ50 ࠍ ᄶಅ※ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 3 ˄p. Sc22˅ ଓཨռಅ֡ ɑ ɑ ˉ 1 ᄆ55 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 ྈᅍৱ ˄ܐኙ˅ ಅ֡፟Ꮾࣰڋ ፱ ኁኙ 15 ˄p. Sc34˅ ռಅ֡ಅတ ˄ਸವ˅ ˉ ˉ ˉ 2 ᄆ50 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 ˄ࢎદ፟Ꮾಅ֡ܿˈቂܿإலቪࠔ˅ ܫ ࡙ນಅ֡ܿၟܻȂცၟȂዐȃ ᇓનዓූಅ֡ܪᄹܿᏮቂȃ Ꮾቂ 牛奶 ፟൰ ˄˅ ࡙ນಅ֡ܿၟܻᇵঽცၟˈಅ֡ܿ ዐȃ ߑ෩२߷ፒಅ֡ሱफ़ȃ ɑ ቂˈᇋଂڼቪ࿚ৠ ܿ༽ȃ Ꮾቂ ᇋݞ ࡴਖ਼ಅࠒ ಅࠒ ˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅ ቪ༽ਬ֍ॄˈܫռ፣ঐੌठᇜඩໍڈ ಅတȃ Ꮾቂ ᇋݞ ᇜֈቂࡐࣽܫռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ ߾ಅ֡ቂಅࠒ്ܿገᄆˈᏭڵܿಅ֡ሱȃۨ ိˈᏋߙࠒᏭڵܿಅ്֡ገȃ ə֡Ꭷܙຢࡒڈࠍ...
Page 13
Sc13 ন ׁ إ ல ቪ Ꮃ ֻ സࠒ ፟Ꮾܫࡷቂȃ əুռಅ֡፩ᇓঐ്ገȃ ၫᕽ࿎ᄶ ข᎙ሃᇵჵ߷ፒພܸࣷಅ֡๒ධˈᇗፇ࠱ཧ ညل˖ ɑ࿚ৠሱܿإலˈ૰ঐಅ֡๒ධ݃࠱ཧည ل֣థȃ ɑ࡞࣮ঽ৮࣮࠽லᅍ෧ڈ5 mmᇵᄆଐȃ ɑቂ૬ஆੌੰܐܿ۳ྴˈࣴᆑ݃ˈข ٢ၫ༽፩ڣࠍ๑फ़ॄቂˈߑኊׁܿ༽ ˈขਂบቪ๑ᇛყ݃ܿࠔȃ ɑ༽ࣰຬঐܷಅတሱफ़ˈ๕ಅພࣷညلȃ ɑإಅ֡๒ධขՙಅࠒ Ȋ > ඝྊإல Ȋ > ༽ ܿགᅗခȃ ɑถڵಅ֡ᇋቂᄆܱˈهᏊˈᏊ݃৮ሱ ႘൰ȃ ɑ෧ಅ֡ขฬไᇗࠨዮࡒಅ֡˄ݒ ؠ˅ˈ߷ፒ෧ພ...
Page 14
Sc14 ിږ1ږܿ፱নᎳ ჲ࡙קإலിߴञ፯ ჲ࿚ৠܫড ܐږ ᄆږ ྴ ኙ 12 g ኙ 4 g ᆑ ኙ 5 g ࡞ਸವ ኙ 2.8 g ਂຬყܬܫডࠔܿ༽ȃ ܫ˄Ꮵ1ࢋ˅ ˄Ꮵ࿚ৠ༽ܿᇜ˅ ᇵளࠔၓনᎳˈࢎદࢋเଁၟݲിȃ ●ዓৠྴܿࠔˈঐקແȃਂຬቂ ঐקܨˈࡴޡᇓঐק݈ȃ ●࣮ৠᆑܿय़ˈಅ֡ঐקܾౚਫ੫ˈ෩ ܿঝᄹঐࣰޡߙংᏮቂˈಅ֡ঐሓಅਖ਼ިழߑႇ ߟڈᄳȃ ●ᇓ૰ᇵቂเዉॵቌܗ࿓ॵቌˈቂࠛ౺ܗ࿓ྴȃ ˄p. Sc12˅ ࠛ౺Ꮵ٫ࣰ50 g إல ჲዓৠ ჲਂຬ ॵቌ ૰ዓৠፚ2.5ֹ ૰...
Page 15
Sc15 ॵቌ ૰ቂႹ॥ܿإ ல፟Ꮾ፯ଁ ၟܿಅ֡ ন ׁ إ ல ቪ Ꮃ ֻ ᇜખಅ ֡๒ධʽ ყ࣋إலܿᎳֻ ᇵռಅ֡ၓনھ˄p. Sc16˅ˈຯ܋ിܿ إலञࠔܿনᎳȃ ڼமনׁإலፇိˈ२૰࿚ৠᏋেႹ॥ܿ࠽லˈ ፟Ꮾ፯ࠞၟܿಅ֡ȃ ● إலˈঽߙਸࡴޡᇓྈȃ নׁܿإலনھຢ ࡴਖ਼ಅࠒ ࿚ৠႹ॥ܿإலȍ Ⴙ॥ܿ إல ༐ج ࢻ႘ ࣮ፆ ˖ಅࠒ፱ܿ15 ȋ 20% ᄆܿᎳ˖60 g ܐܿᎳ˖75 g ஂ˅ · ोఝؘ ᆓླྀ บڼ༽ࠔ · ೌࣂ ᎌ༝ॄܲླྀ୩ษ · ج ᎌ༝ บڼ༽ࠔ ෧ླྀ୩ษ ˖ಅࠒ፱ܿ10 ȋ 20% ᄆܿᎳ˖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 ਖᇗ፺ᄩ ૾ȃ ə ᇜ ˈޤ ঐ3 cm Ꮺቑᇧވ ə ᎙ሃ፵עᇋዯ ಅတ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ml˅ȃ ಅ֡๒ධ࡞ਸವᇵိܿ ࡴਖ਼ಅࠒञ༽݃ ࿚ৠ࡞ਸವ ಅ֡๒ධ ຢ ๒ධ ਸವ๒ධ ࣮ዯ༽ࠔˈ ขآ࡞༽ࠔ ࣮ዯ༽ࠔˈข ቂፖႥ࡞༽ࠔ ə ಅ֡๒ධܿն༇፩ဉঐ᎘ȃ ˄ၓமߴצถڵಅ֡๒ධ˅ ...
Page 17: ᅤዎجܠȐ1Ȑ
Sc17 षֽᅗ ขدኡ p. Sc10 ขႚכቂू༇࿄ ಅ ֡ ถڵ ົށ ฬไಅ֡ࠨ ᇗ 4 6 7 8 5 ˄p. Sc20˅ ˄p. Sc19˅ ˄p. Sc21˅ ˄p. Sc19˅ ྈᅍৱ˖ኙ4ᄆ षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ፟Ꮾনׁܿռಅ֡ ᅤዎجܠȐ1ȑ ▓ ᅤዎඝྊ፯ܿಅ֡ ▓ ᅤዎ፱ ▓ ᅤዎ ▓ ኁኙဵڈৱ ●ܐኙဵڈܿৱȃ ɑॄˈขᇋຢȃ ࠨዏ࡞ਸವঐథڵହȃ ܦˈ༇ވඝྊ࠽ல˄p. Sc18˅ˈ ሓၓ࡞ਸವᇲ੶ဵגˈྈᇵ૰ᇵຢȃ ɑ࡞ਸವခঐߙڵ໌ሕȃ අᄆొܿ൶ྕຢถڵಅ֡ ๒ධˈถڵˈข...
Page 18
Sc18 ခ࠽லˈข᎙ሃᇵإலʽ ɑ ࿚ৠሱܿإலˈ૰ঐ ಅ֡๒ධ݃ܿ࠱ཧညل ֣థȃข᎙ሃቂȃ əႜ֣థܿ࠱ཧညلˈ ঐޭเ࿒ዉڈሯჳȃ ɑ ࿚ৠࡐࣽܫռ ፣ࠍ੍ਸཧܿ ბ࣮ˈಅ֡ ঐ്ገȃ ·ࢻ႘ ·༽࣮ఴ ·ྴᇣܿ৮࣮ ·ࠚྴଐ ·ጟᎂྴ ·ྴȁȁȁȁȁȁ݃ ·ࣂ ·ඟል࣮Ȃឩी྿ ·ႇॗ࣮ ·ు࣮ ·ఝ ·ࣂ ȁȁȁȁ݃ צ࢙ܿ ඈ྾࡞ঽඝྋခல ፟ᏮࣽᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ ඈ྾࡞ · ৮࣮๒ධ ༽࣮࡞ ˄٫ࣰ150 g˅ ඈ྾࡞Ȃ୳ᏊȂ ځ൝݃ ขᏨጐࢌجܠܿݲിஂቪ࠽லቂȃᏨ༉ˈ࠽ல૰ঐ۰ಅ֡๒ධ፩ࠀڵˈ־ৠධਤ...
Page 19
Sc19 ಅ ֡ צ࢙ܿЖඈ྾࡞ঽඝྋခல / /፱З ˈ ᄵצ࢙ܿ ܿົށʽ ݲጶᏋেႹ॥ܿܿȐȑ࢙ ݲጶᏋেႹ॥ܿဍཌྷܿȐ፱ȑ࢙ ૰ົށၓȐܨȑȂȐ፩ȑȂȐഃȑ፯ȃ ፱૰ົށၓȐᄆȑञȐܐȑ፯ȃ ʗ ՙȐȑਉᅤዎᏋেႹ॥ܿ ʗ նᏋেႹ॥ဍཌྷ፱ყޭሥܿ إலቂಅ֡๒ධ ɑ ૰ᇵົށȐȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ዓৠྴܿࠔˈዏקແȃਂຬቂ ঐקܨˈࡴޡᇓঐק݈ȃ ɑ ૰ᇵົށȐ፱ȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ࡙ק ɑ ࡙ק፱ ᅤዎجܠ࢙ॄȍ ʘ ʙ ʘ ՙ...
Page 20
Sc20 ᅤዎجܠ࢙ॄȍ ኁኙ ˈ ᄵצ࢙ܿ ܿົށʽ ɑ ኁኙĂ ɑᇜፊՙ᎘ዏ૰ᇵଓȃ˄ᇵ10ࠍ፬ၓܠၤ˅ əਾ੧ৱˈขాాݓՙȃ ɑმܿოົށৱञဵڈৱܿৱُȃ ၓமߴצዄຢړܸࡪࡪऔܿಅ֡ȃ ʘġ ݲፚषဵڈྈᅍܿኁށৱ ʙġ ˄ኁኙဵڈ˅ ፑށৱဵڈषܿȐኁኙȑ࢙ ʗġ ՙȐኁኙȑਉ Ȟ૰ኁኙܿৱᎳȟ ˆ૰ᇵ۰ڴඓݲ୲ৱኁኙፚ ռಅ֡ ˖4ᄆ10ࠍ፬ ȋ 13ᄆॄ ռಅ֡˄ਸವ˅ ˖5ᄆ ȋ 13ᄆॄ ඈ྾࡞ռಅ֡ ˖4ᄆ10ࠍ፬ ȋ 13ᄆॄ სலռಅ֡ ˖4ᄆ10ࠍ፬ ȋ 13ᄆॄ ภఴಅ֡ ˖5ᄆ...
Page 21
Sc21 ಅ ֡ ռಅ֡ЖਸವЗ צ࢙ܿЖኁኙЗ ռಅ֡˄ਸವ˅ ྈᅍৱ˖ኙ4ᄆ50ࠍ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ षֽᅗ ขدኡ p. Sc10 إல 2 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ᅤዎجܠȐ2ȑ 1 ɖᅤዎ፱Ă ˄p. Sc19˅ ɖᅤዎ ˄p. Sc19˅ ɖኁኙဵڈৱ ˄p. Sc20˅ ռಅ֡ ˄ਸವ˅ ܐܿࠔ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ...
Page 22
Sc22 ଓཨռಅ֡ ྈᅍৱ˖ኙ1ᄆ55ࠍ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ षֽᅗ ขدኡ p. Sc10 إல 2 ᅤዎجܠȐ3ȑ 1 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ɖᅤዎ፱Ă ˄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 षֽᅗ ขدኡ p. Sc10 ྈᅍৱ˖ኙ4ᄆ إல 2 ᅤዎجܠȐ4ȑ 1 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ ɑġ࠽லခᏥܐၓ ܐ˖150 g ᄆ˖100 g ˆġᇓ૰࿚ৠᏋেႹ॥ܿ࠽லȃ˄p. Sc18˅ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ඈ྾࡞ռಅ֡ ܐܿࠔ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 4...
Page 24
Sc24 სலռಅ֡ ྈᅍৱ˖ኙ4ᄆ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವ ቪটဓᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ ࡞ਸವਸವ๒ධȃ 2, 3 5 षֽᅗ ขدኡ p. Sc10 إல ᅤዎجܠȐ5ȑ 1 ə༃ၫ٫ࣰ25 Ɇˈቂ5 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˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ إல 2 षֽᅗ 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࠽லခᏥܐၓ ܐ˖150 g ᄆ˖100 g ˆġᇓ૰࿚ৠᏋেႹ॥ܿ࠽லȃ˄p. Sc18˅ ඈ྾࡞ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ əਖڅऔܿඈ྾࡞ඈ྾࡞·৮࣮๒ධȃ षֽᅗ 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˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධਖׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ फఴಅ֡/ߟ࣭ಅ֡ إல 2 षֽᅗ ขدኡ p. Sc10 ᅤዎجܠȐ9ȑȐ10ȑ 1 ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ फఴಅ֡ ኙ4ᄆ ߟ࣭ಅ֡ ኙ6ᄆ ྈᅍৱ˖ फఴಅ֡ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ॵቌ 30 g ྴ 18 g ˄ܐ1½˅ ᆑ 7.5 g...
Page 28
Sc28 षֽᅗ ขدኡ p. Sc10 ַߔ࿅ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ إல 2 ᅤዎجܠȐ11ȑ 1 ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ ถڵಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 1 2 3 ྈᅍৱ˖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 षֽᅗ ขدኡ p. Sc10 ַߔ࿅ඈ྾࡞ภఴಅ֡ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವቪඈ྾࡞ᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ إல 2 ᅤዎجܠȐ12ȑ 1 ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 1 2 3 ྈᅍৱ˖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 ɑॄˈᅍᇋፒ˄٣ՙ˅ Ꮃֻ ʗ፟Ꮾܫࡷಅॎȃ ʘਖᇗ۰๒ධ፩ถڵˈܴಅॎȃ ʙਖಅ֡๒ධᎧׁܸ࿒ȃ ܫࡷಅॎܿ፟Ꮾߴߟ˖ إலܿᎳֻ ʗุܫঽॵቌܿၫޡቪ༃ၫყȃ ʘਖ a ݈ܿਖ਼ಅࠒቪസࠒছठᇜඩࣰȃ ፟Ꮾಅॎ ʙ նॵቌܫൃ፩ˈቂܫධਬ֍ॵቌˈፊܸڈ ၓռܿॵቌᎫȃ ʚຬܿৠྴ˄ࠍ2 ȋ 3۫˅ȃ ᇜ۫ޕᇋਬ֍ॵቌˈፊܸྴဵภ๑फ़ˈڵམ ܿॵቌᎫȃ ʛ նऔܿܫᇛࠍ3 ȋ 4۫ຬৠˈৠᇜ۫ޕᇋ ڣࠍਬ֍ȃ ʜৠʘܿ ˈቂଓ෧ܿߴ֍እȃ ˄ᇋਬ֍˅ ˘ᇋ࿚ৠ࠽லञცலܿˈۨৠ˄...
Page 31
Sc31 ಅ ֡ ष षᏚˈᄵ ȐᎮৠषȑ षੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠषȃ əଉၫޡᇜܤק݈ખႇߟᎮৠषȃ ɖถᄂᎮৠषˈ ٣ՙȐถᄂȑਉ ʗ ᅤዎجܠȐ13ȑ ʘ ົށषৱ ʙ ɖ२૰ࣰᇵߴߟᄵȐᎮৠषȑȃ ȁə؞ᎁ4˄p. Sc30˅ౚՙȐถᄂȑਉ ʗՙ ˈົށषৱ ʘՙ ˈ ೌࣂܫࡷ ႇᆑॵቌ 180 g ྴ 140 g ܫ˄እ˅ 200 g ˄4ࢋ˅ ݈ਖ਼ಅࠒ 300 g സࠒ 13 g 60 g ˄ ml˅ ˆೌࣂ˄෧ڈ2 cmᄆଐ,ৠܲླྀ˅ 200 g a b ɖषົށৱ···1ᄆ30ࠍ፬ ɑ ૰ົށၓ1 ȋ...
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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˅ ऽىڇଓཨ جܠȐ3ȑ ռಅ֡ ܐܿࠔ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ྴ 24 g ˄ܐ2˅ 18...
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Sc33 ݓࣂໍਕַߔ࿅ 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 ...
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Sc34 ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ፟Ꮾռಅ֡ಅတ/ռಅ֡ಅတ˄ਸವ˅ Ꮃֻ ˄p. Sc16˅ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 1 2 3 ྈᅍৱ˖ ռಅ֡ಅတ ኙ2ᄆ20ࠍ ռಅ֡ಅတ ኙ2ᄆ50ࠍ )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˄...
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Sc35 əખጝᆼᎼˈঐุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 1 2 3 ྈᅍৱ˖ኙ2ᄆ20ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾඈ྾࡞ռಅ֡ಅတ षֽᅗ ขدኡ p. Sc11 إல 2 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ 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 ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ...
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Sc36 ྈᅍৱ˖ኙ2ᄆ20ࠍ ፟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 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉ அুถڵಅတ षֽᅗ ขدኡ p. Sc11 2 3 4 ߙڵᛀᛀ໌ॄᏊˈ၄ಅ֡๒ධ፩༇ވခ࠽ லˈຢᏊˈ۫ ᅤዎجܠȐ17ȑ 1 ɑġმၓဵڈܿ໔ৱ əৱࢎદ༃ၫߑྈקफ़ȃ ɑ ܬ ດཇˈᄵခ࠽லވᏮȃ ՙਉॄ إல Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධ...
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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 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉ ถڵಅတ əખ...
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Sc38 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ Ꮃֻ ˄p. Sc16˅ ፟Ꮾफఴಅ֡ಅတ षֽᅗ ขدኡ p. Sc11 إல 2 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ 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˅ ྈᅍৱ˖ኙ2ᄆ20ࠍ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂ...
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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˅ षֽᅗ ขدኡ p. Sc11 ྈᅍৱ˖ኙ3ᄆ35ࠍ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ அুถڵಅတ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙ...
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Sc40 ྈᅍৱ˖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 ʗಅ֡๒ධᎧᇗȃ ʘਖإலಅ֡๒ධȃ ʙਖಅ֡๒ධᎧׁ࿒ȃ ˄70 ȋ 80 ࢋܿ˅ ˄૰ࢎદᅍᇋˈᏋᄵݲጶിߴ˅ ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ அুถڵಅတ ༽ਲ਼ ɑ ፟Ꮾ༽ਲ਼ს ʗ ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ...
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Sc41 ྈᅍৱ˖ኙ45ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾൖಅတ إல 2 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ அুถڵಅတ ᅤዎجܠȐ23ȑ 1 ൖಅတ ࡴਖ਼ಅࠒ 300 g ॵቌ 15 g ྴ 6 g ˄ܐ½˅ ᆑ 5 g ˄ᄆ1˅ ༽ ə 220 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ षֽᅗ ขدኡ p. Sc11 ፟Ꮾൖಅတডࠧ ಅတ˄p. Sc47˅݃ȃ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ɖኁኙဵڈৱ ˄p. Sc20˅ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃...
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Sc42 Ꮃֻ ˄p. Sc16˅ ፟Ꮾַߔ࿅ภఴಅ֡ಅတ إல 2 3 ᅤዎجܠȐ24ȑ 1 षֽᅗ ขدኡ p. Sc11 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ அুถڵಅတ ྈᅍৱ˖ኙ2ᄆ20ࠍ ַߔ࿅ภఴಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ַߔ࿅ภఴಅࠒ 100 g ॵቌ 30 g ྴ 18 g ˄ܐ1½˅ ᆑ 7.5 g ˄ᄆ1½˅ ༽ ə 36...
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Sc43 ྈᅍৱ˖ኙ2ᄆ20ࠍ Ꮃֻ ˄p. Sc16˅ ፟Ꮾַߔ࿅ඈ྾࡞ภఴಅ֡ಅတ إல 2 3 ᅤዎجܠȐ25ȑ 1 षֽᅗ ขدኡ p. Sc11 ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾኊၟಅ֡ શ˄p. Sc44˅݃ࢌ ፯ಅ֡ȃ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ əਖڅऔܿඈ྾࡞ඈ྾࡞·৮࣮๒ධȃ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc55˅ ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈ அুถڵಅတ ַߔ࿅ඈ྾࡞ภఴಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ַߔ࿅ภఴಅࠒ 100 g ॵቌ 30 g ྴ 18 g ˄...
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Sc44 ࢌ፯ଁၟܿಅ֡ ቂಅ֡ಅတ ኊၟಅ֡ ● ڈᄳ ʗਖಅတ20݃ࠍॄ๕ڈྈᅍᄳᎫȃ əܬ"ಅတ"ဵڈॄˈขਖಅတຬᅒಅࠒܿಅ֊ຢˈᇸ ڈᄳȃ ● ߙਸ ʘܐ༮ിߴޕᇋชุಅတߙਸᄵषˈুڈᄳॄุಅတ് ገȃ٢ଝˈಅတሥၫഊܿݓߴ˄ኙ40 ˚c˅ߙਸˈፊܸ ಅတܿܐᄆৠֹȃ ɑܐኙߙਸৱ Ȋ ಅ֡શ˖25ࠍ፬˗ภఴಅ֡˖50ࠍ፬ ɑ ၓ߷ፒိ൝ࣰ࡞ሱˈቂܐܿཫலܙডညຬᅒቂቌ֦ܿბಡ ᎘ಅတȃ əߙਸၫޡ݈ˈዏᅍᆖ٣ߙਸৱȃ ● ष ʙ༱ຢȂᆑ༽Ȃܫᇛডቂቌȃຢጾప݃ȃኁܸ220 ˚c ܿძष10 ȋ 15ࠍ፬ˈডष...
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Sc45 ಅ တ ࢌ፯ଁၟܿಅ֡ إல ˄17ࢋܿ˅ ɑቂجܠȐ14ȑ 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 ৠॵቌ ʗնಅတံ፩ˈቂ֦ბಡ࠙᎘ˈ ძ୩ع30 ȋ 60ࠍ፬ȃ ˄༃ၫࡴˈᆖ٣୩عৱ˅ ʘॵቌຢညಥಅࠒˈ֦ბಡຢˈᚍ ڈ20ȡ20 cmܿጸߴᄳˈძ୩ع 15 ȋ ...
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Sc46 ࢌ፯ଁၟܿಅ֡ ቂಅ֡ಅတ ࡴਖ਼ಅࠒ 400 g ॵቌ 100 g ྴ 50 g ᆑ 5 g ˄ᄆ 1˅ ܫॵ2ࢋȂܫ1ࢋȂၫܿছठ႘ 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 ਖᇜࠔಅတܐᚍڈ 10 cmȡ10 cm ܐᄆܿܐᄆȃ ʙ ࢌಅတܿ፩ৱຢ 1 ᄆږܿܐᄆܿსலˈଲඩಅတࢌਲञ ནעˈਖඝ፟ڈ࣯֡Ꭻˈޭภؠ 20 ࠔಅတ፱ࡉۨވᏮȃ ɑ ߙਸ ʚ ਖྈ࣯֡Ꭻಅတࢋಥமቌ˄ݒಅȂན፵ૂእညಥ˅ܿ 20 cm ˄...
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Sc47 ൖಅတ˄p. Sc41˅ 1 ۫ܿ ൖݲၟፆ 72 g ˄ܐ 4˅ ൖቂඩཌྷ 200 g ࠽ல ˄ஂ˅ ᆶۭ ˄෧֤˅ 1 ᄆࢋ ც٥ ˄෧֤˅ 10 2 ಟࢰ ˄෧֤˅ 6 ਢ ˄෧֤˅ 2 ɑ ڈᄳ ʗ ቂࣁ֊ਖಅတ 2 ݃ࠍˈ๕ڈတȃ ˄࣮֤ൖಅတખࠍڈ 3 ݃ࠍ˅ ʘຢᄆొॄ 10 ȋ 20 ࠍ፬ȃ ʙ षֽፖຢˈᚍڈ 25 cm ፊܿܐᄆȃ ʚቂهᏊಅຢ۞ލȃ ɑ ࿚ৠ࠽ல ʛညຢൖݲၟፆˈৠݲலˈຢൖඩཌྷȃ ɑ ष ʜ ኁܸ 180 ȋ 200 Ɇܿძषܐኙ 15 ࠍ፬ȃ ໔ܿಅတძןಁࣰޡߙਸȃ ʘ...
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Sc48 षֽᅗ ขدኡ p. Sc11 ፟Ꮾ࣮ਟ 1 2 3 4 ɑ ፱ᄧغᏮ ɑ ॄˈᅍᇋፒ˄٣ՙ˅ Ꮃֻ ʗಅ֡๒ධᎧᇗȃ ʘಅ֡๒ධՙቑעགᅗإ˖ᇜ༽࣮ ɚ ᇜྴ ɚ ໔ܿ༽࣮ ɚ ໔ܿྴ ɚ ౩ፆȃ ʙᎧፚׁ࿒ȃ إல ൴࣮࣮ਟ ൴࣮ ჾ൝บᄣ ෧ڈ1 cmᄆଐ ˄ ˅ ፱750 g ྴ 300 g ౩ፆ 45 g ˄ኙ45 ml˅ ɑ ขႚכᏨ༉ຢ༧ࠔࣙށȃ ࠨዏ૰ܷ࠽லࠀڵঽຨਤȃ ɖ ᎙ሃᇋᎌࣰဂʽ ࣮ਟ୩ษॄˈঐקഃڬȃ ɖ ࣰ૿፟ྴܿˈቂ࿚ৠ႘ˈ ૰ᇵ፟ڈႨ࣮ܿਟȃ ႇߟ٣ඓ֦܃ʽ ขܸძ֦܃ˈ...
Page 49
Sc49 ৠᏚˈ ᄵ Ȑ Ꭾৠৠ ȑ ৠੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠৠȃ əଉၫޡᇜܤק݈ખႇߟᎮৠৠȃ ɖถᄂᎮৠৠˈ ٣ՙȐถᄂȑਉ ʗ ᅤዎجܠȐ26ȑ ʘ ົށെៀৱ ʙ ɑ ૰10ࠍ፬ ȋ 40ࠍ፬ፇৱᇵ 1 ࠍ፬ၓܠၤᄵົށȃ ˄ଓ٣ՙ˅ ɖ२૰ࣰᇵߴߟᄵȐᎮৠৠȑȃ ȁə؞ᎁ4˄p. Sc48˅ౚՙȐถᄂȑਉ ʗՙˈົށെៀৱ ʘՙˈ ྈᅍৱ˖ኙ1ᄆ30ࠍ ȋ 2ᄆ30ࠍ ᗙ࣮ਟ ᄧბᗙ 750 g ྴ 300 g ౩ፆ 45 g ˄ኙ45 ml˅ ᄸ࣮ਟ ᄸ ፱750 g ྴ 300 g ჾ൝บजˈ ෧ڈ...
Page 50
Sc50 षֽᅗ ขدኡ p. Sc11 ፟Ꮾ౺ྴ༽࣮ Ꮃֻ ʗಅ֡๒ධ˄ႇᇗ˅፩ৠ༽ȂྴȂ౩ፆȂ๗ࣣࠒˈቂჷ൝ࣁܱڣࠍਬ֍ȃ˄ፊܸྴဵภ๏फ़˅ ʘਖ༽࣮ᇜࢋᇜࢋบˈᇋݹȃ ʙਖषֽፖ෧ڈಅ֡๒ධܐᄆˈ෩፩ᄩᇜࢋ1 cmᏪቑܿ૾ˈܬᏮᏊȃ ʚᎧፚׁ࿒ȃ إல ౺ྴ༽࣮ ൴࣮ ə ˄෧ڈ4݃ࠍˈบ൝บᄣ˅ ኙ300 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 330 g ˄ ml˅ ྴ 90 g ౩ፆ 15 g ˄ᄆ2˅ ๗ࣣࠒ ɑ ขႚכᏨ༉ຢ༧ࠔࣙށȃ ࠨዏ૰ܷৠૂডਤȃ ɑ ༽࣮ܿտߴߟ˄Ꮃֻʘ˅ ɑ ቂषֽፖܬᏊ˄Ꮃֻʙ˅ ɖቂ ə ܿ൰፯๒ᇸᎌୈ...
Page 51
Sc51 ৠᏚˈ ᄵ Ȑ Ꭾৠৠ ȑ ৠੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠৠȃ əȐᎮৠৠȑᇋৠੌ༩ॄܿ5ࠍ፬ᄵȃ ଉၫޡᇜܤק݈ખႇߟᎮৠৠȃ ʗ ᅤዎجܠȐ27ȑ ʘ ົށെៀৱ ʙ ɑ૰10ࠍ፬ ȋ 40ࠍ፬ፇৱᇵ 1 ࠍ፬ၓܠၤᄵົށȃ ɖถᄂᎮৠৠˈȁ٣ՙ Ȑถᄂȑਉ ɖ२૰ࣰᇵߴߟᄵȐᎮৠৠȑȃ ə؞ᎁ4˄p. Sc50˅ౚՙȐถᄂȑਉ ʗՙˈົށെៀৱ ʘՙˈ ྈᅍৱ˖ኙ1ᄆ ȋ 1ᄆ40ࠍ ɖെៀົށৱȍ1ᄆ10ࠍ፬ ౺ྴߣ෨ ᄆߣ෨ ˄༽ᎌॄ֣൝ˈਖݔဂڼบ˅ 4 ˄1ࢋኙ100 g˅ ༽ 330 g ˄ ml...
Page 52: ಅ֡๒ධ · ᇗ
Sc52 ಅ֡๒ධ · ᇗ ຢ ڼ໔ܿಅတˈቂ༽ ڤႻ ಥ؝آ ੋ֦ᆻ ၓமןಁཿພ ࠱ཧညلȍȍ ɑ੪ଓႻ࡞آ࡞ʽ ˄૰ౚႻ࡞ডዯ༽ܿᎫྙ˅ ɑቂ๖ܿࣴ౿Ⴛʽ ᇋቂบႄࠒȂਜ਼༥༱Ȃ ࣴ౿ܿೞಅȂվੋ؝Ȃᇋ ቂႻံႻ ( ) ʗಅ֡๒ධৠ ຬ༽ˈᇜ ঐȃ ɑᇗᇵّˈ ᏪቑᎡވᇜճ ڵହȃ ʘቂ༽Ⴛಅ֡๒ධ ञᇗȃ ɑᎧ፺፵ၐᇋر ௗಅတ݃ȃಅတ݃ رௗହঐཿພಅ ֡๒ධܿ࠱ཧညلȃ ʙቂᎊවਖዮᇗ ۃञᎧ፺ຢܿಅ တڼ࡞ȃ ɑಅတࡒᎧ፺ຢˈᇸ ዉڈᇗလథˈডرௗಅ ֡፩ȃ ɑቂಥ؝ਖ...
Page 53: ඈ྾࡞ . ৮࣮๒ධ
Sc53 ੋ֦ᆻ ᄆ ֔ ༇ ถˈቂ༽ڤႻ ಥ؝آ࡞ॄˈᏋะ ண࡞ȃ Ⴛ ಥ؝آ ඈ྾࡞ . ৮࣮๒ධ ਸವ๒ධ ๒ධ ׁ࿒ ɑຢ๒ධፚ70ޡਲॄˈਖቑفჹຢ࿎ଲȃ ɑჹຢଲȃ ɑڼݯଉథܿ࡞ ਸವᇵঽ࠽ல݃ȃ ɑቂ༇ፑᅼˈ ט֊ȃ ɑᇋௗቌፅȃ Ȟّᄛߴߟȟ ቂ࡞ܿ ّॄˈቂڷ߶ܿቂႻݎৎ˄፩ᄹ˅ ቂ࡞ܿ ਸವ๒ධቂ ࡞؝آʽ ٛໍܿݢঐܷ ࡞ਸವᇸథ 70 ޡ ᇋถ.
Page 54
Sc54 إல ૰ᇵቂቂܿಅࠒ፟ Ꮾఱ˛ ಅ֡ ૰ᇵ፟Ꮾˈܦᅍᇋݲጶ༽ȃሓၓ૰ߙໍಅࣰ֡ޡ്ገˈডಅ֡ຢߴڵო աფᇵঽૼލ݃ଝȃขਂຬ5 ȋ 10%ܿ༽ȃ ߟ࣭ಅ֡ ૰ᇵ፟Ꮾˈܦಅ֡ܿ൰፣ቪ്ገڋޡሓቂಅࠒܿ፯ߑልȃ ૰ᇵቂඝྊإலܗ࿓ ॵቌఱ˛ ૰ᇵȃ ขቂ݃ܿเዉॵቌȂඩཥቌ݃ࢿ࿒ቌፅହܗ࿓ॵቌȃ ˄ሓቌፅ፯ˈഃܨُ׳˅ ૰ᇵՙጐ༁ಅᄁ༌ܿെ ៀ༚፩ࠔ፟Ꮾఱ˛ ׁངಖ༚፩ܿࠔጦޭׁᄲख፟ಅ֡ܿଝ፟ނܿˈ ՙඝྊࠔᄵषܿय़ˈ૰ঐषȃ ૰ᇵ፟Ꮾ1ਗ਼ܿಅ֡ఱ˛ ཱིะتቂᇜإலˈܦቈȐ๕ಅȑञȐഠڵૼනȑܿஉޡޕጁၾˈႇߟ ቪᏋ...
Page 55
Sc55 ٢ਈၳ࿏ ᄆ ֔ ༇ षဵڈॄყ࣋ჵ ಅ֡ቪಅတ૰ᇵ୩ތ ֦܃ఱ˛ ಅ֡ ෧ڈ֤ˈቂ֦ბಡ֡ඩହ୩ތȃ ੪૰ਖࡪऔܿಅ֡୩ތඩହˈၟܻঐऔȃ ɑ֦ڕಅ֡ၟܿ୩ތඓৱܐኙၓ1ࢋኟȃ ኊၟಅ֡શ ਖڈᄳȂߙਸऔܿಅ֡տရധຢˈࡇຢ֦ბಡ୩ތ༃ˈ ތऔॄཫਥܙ፩֦܃ȃ षˈ30 ȋ 35 Ɇ੍ތॄˈညຢܫᇛ˄እܿܫ˅षȃ ɑাܿय़ˈፊਾၝ੍ތܿᎫྙညຢܫᇛˈषৱᆖ٣ኙ5ࠍ፬ȃ ਖᚍऔܿಅတቂ֦ბಡ֡ඩହ୩ތȃ षˈፊਾೀڵହຢ࠽லषȃ ಅ֡ডൖಅတܿ ፟Ꮾࣰڋ፩ˈ࡞ਸವ ౚᄵছठ˛ ಅတਬ֍ॄˈঐࠍࢃȂڈᄳঽߗ۫ߙਸ፩...
Page 56
Sc56 20 cm ᇵຢ ಅ֡ᄳᎫል٢ʽ ڵოᇵଝ ขฬไᇵ๒ ಅ֡Ж്ገڋޡЗ ്ገᏚ ɑ།ၫޡȂޡȂإலȂኁኙৱ݃ܿሯჳˈಅ֡ܿᄳᎫञམޡޕঐߙໍקफ़ȃ ɑࠨඈ྾࡞ፇܿ࠽ல˛ ɑ༃ၫࠨࡴமೕ˛˄༃ၫࣰࡴˈዏᄳᎫঐקُ˅ ขਖಅࠒ݃إலძ୩عȃ ಅࠒ ɑࠨቂڒڅ፱ம˛ ɑࠨቂமܫռ፣ࣽ٫ࣰ 12 ȋ 15% ፇৱܿಅࠒ˛ ɑࠨቂமࡴਖ਼ಅࠒ˛ ɑࠨቂமࣰඓܿಅࠒ˛ ˘ߟ࣭ಅ֡ȍ˚ ɑࠨഅ܊மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿஂ˛ ༽ ɑࠨຬ˛ ˘ߟ࣭ಅ֡˚ ɑቂܿࠨኙ 5 Ɇܿ୩༽˛ ˘༃ၫ٫ࣰ 25 Ɇ ȍ˚ ɑࠨቂኙ 5...
Page 57
Sc57 ಅ֡ᄳᎫል٢ Д ˘ ˚ ᄆ ֔ ༇ ᇋᎡވ ڵოᇵଝ ขฬไᇵ๒ ಅ֡ЖᄳᎫЗ ဵภ്ገ ˄ጶ࿒ռˈಅတᎫ˅ ࡞ਸವ ɑࠨ၇࡞ਸವமೕ˛ ɑࠨቂம֦܃औȂডࣰඓܿ࡞ਸವ˛ ɑࠨႜቂமസࠒ˛ ɑࠨ၇Ꭷᇗ˛ ɑ፩ဉࠨڵოமݢଝ˛ ۫ᏭڵܿᄳᎫञ് ገڋޡޕ ɑ༇፟Ꮾܿಅ֡ሓᇵˈ۫ᏭڵܿᄳᎫञ്ገڋޡޕঐߙໍ࡙קʽ ɖ ো݃༃ၫࡴ ɖ ከᎡ༃ၫߙໍקफ़˄፩ဉ࣋טૼݲ݃˅ ɖ ቂமܫռ፣ࣽຬܿಅࠒष ɖ ቂம֦܃ນȂࣰඓܿ࡞ਸವ ݒؠߙዮˈ فಅ༆྄ ྉ ɑࠨਖषऔܿಅ֡ᅻཨ۰ಅ֡๒ධถڵˈ...
Page 58
Sc58 ಅ֡ᄳᎫል٢ʽ ڵოᇵଝ ขฬไᇵ๒ ಅ֡ ЖඝྊЗ ڈᄳȂߙਸॄܿಅတ ᄹ ɑߙਸৱ٣ˈঐಅတམڙˈખঐקܾᄹȃ ཱིะ፯ܿಅ֡ܿߙਸৱˈܦᇜֈܿש׳ߴߟቂ༇ፑՙᇜ്ገ ܿಅတفಅˈ࣮ాాܪඩହˈખངಖߙਸဵڈȃ ܫࡷ ്ገᏚ ɑإலܿࠔࠨጸฬ˛ ɑࠨৠமസࠒ˛ ɑࠨਖ݈ਖ਼ಅࠒቪസࠒࣰॄ˛ ፟Ꮾڵܿܫࡷቪኁჲ ܿᇜᆼ ɑᏭڵହܿܫࡷཕॵቌܫࡷˈܦ܌ܸ༁٠ڵ༌ܿࣴ౿ܫࡷܿषֽڋޡȃ ਲ਼Ꮚ ಅတዮ༇ຢႇߟڈ ᄳ ɑಅࠒࠨຬமೕ˛˄ቂڅڅ፱மఱ˛˅ ɑࠨமಅࠒ˛˄ᇜᄎಅࠒˈঐקܾ๒ᇸۃ୲˅ ɑ༽...
Page 59
Sc59 ಅ֡ᄳᎫል٢ Д ࢽጊጪި ᄆ ֔ ༇ ڵოᇵଝ ኊȁሓ ᅃ୲ߴߟ ႇߟᄵՙਉغᏮ ɑݢኑنဂࠨམလ˛ نຢݢኑنဂȃ ࡞ਸವౚథ ɑ࡞ਸವᏋވܿৱሓجܠञ༃ၫ݃ߑُልȃ ɑਸವ๒ධٰডܕݢȃ ቂ࡞ܿಥ؝آˈᏋะࠞ࡞ȃ ɑ࡞ਸವࠨ།ٰ˛ ቂᄧܿ࡞ਸವȃ ඈ྾࡞ᇵঽ࡞࣮ႇ ߟခ ɑࠨਖ࠽லჸຐᄳᇜᆼު˛ ขਖ࠽ல൶අȃ ˄p. Sc18˅ ፩ဉከᎡፒ ɑከᎡ፩ˈڵო10ࠍ፬ᇵຢܿݢˈዏঐ ፒከᎡȃ ಅတᎫྙፒˈ૰ᇵ ቂȃ ˄p. Sc55˅ ጸቂডኁኙ ˈߙڵ໌ሕ ߙڵᇵ໌ሕል٢ოჺȃ ɑಅတȐ๕...
Page 60
Sc60 მ ɑװቂ፩ڵოݢȃ ࣮ݢৱ10ࠍ፬ᇵˈዏହݢॄঐᏋވᄵከᎡȃ ˄ঐᏭڵடಅ֡˅ ɑুቂ፩ճݯݢኑˈ፱ᄧنݢතވॄᇓঐმȃ მ ɑװቈஏᅝቂˈධۃ ࡴၫᎫྙ˄40 Ɇᇵຢ˅ȃ ຢˈุଉڣࠍ୩ษȃ ˄षੌ༩ॄ୩ษ1ᄆᏪቑ˅ ȋმ ɑጝࢽጊȃ əขႼpanasonicॖᏀᅲ࠵ႚ፩ᄩᄵၕᅃȃ ڵოளଝȍ ᅤ܊மجܠȂ፱Ȃ ࢙݃ખՙமʽ ࡪࡪˈ૰ᇵ፱ᄧغᏮȃข٣ՙȐถᄂȑਉ፩ፒغᏮˈ ᅤዎጸฬܿجܠ ə t ፱ t ॄ፱ᄧȃ ճݯமݢኑنဂʽ ুճݯݢኑنဂˈ10ࠍ፬نইบˈ้૰...
Page 61
Sc61 ڵოளଝ ȐغᏮ܊ႜ Д ȑ ؚܿઑ܈ ... ᄆ ֔ ༇ ݢኑ 220 v 50 hz ߷ፒၫޡࣰࡴᎧ ၫޡ֦ნཎ ࢙ఋ ৠධ 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˅Ꮵܐቂ˖500 g ਸವ ˄࡞ਸವ˅Ꮵܐቂ˖5.6 g ඈ྾࡞Ȃ৮࣮ ˄ඈ྾࡞/৮࣮˅Ꮵܐቂ˖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 ൖಅတ 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...