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Panasonic SD-PPG100 Operating Instructions Manual

Manual is about: Automatic Bread Maker Household Use

Summary of SD-PPG100

  • Page 1

    Sc1 ֦ᅃጽௐࡒ the warranty card is attached. Sd-ppg100 ᄲख model no. ߾٢ࡥᄠ೷ࢭళ panasonic ܿٛ൰ 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 ࣭য়׭Ꮃ˖ gb 4706.1-2005 gb 4706.14-2008 ඬᇖ׭Ꮃ˖ q/xmjs 010-2015 national standard: gb 4706.1-2005 gb 4706.14-2008 enter...

  • Page 2

    Sc2 ৿ܠߴצݓ፟Ꮾࢌ፯౟ၟಅ֡ʽ ॵቌ೉ცʽࡐࣦᏜ ࠞܿܟఴಅ֡ ˄p. Sc28˅ ჲᇋம੍࢑޹جܠʽ ݂௾མ჉၃ዹ഑ȃ http://home.Panasonic.Cn װ൝མ۽ၟܻ૰ଁ ܿဍཌྷಅ֡ ˄p. Sc16˅ ໪ቂ࿙ะਸವ؃ન ቏ඝࠞၟܿ࿙ะਸ ವಅ֡˄p. Sc32˅ ೉ቌશ˄p. Sc43˅ ਲ਼Ꮚ൝ಅတ ˄p. Sc47˅ ෠૲உݞᄩ ˄p. Sc54˅ ൝֤Ȃ஀ቂຬ஢ਸ ವ֦ڕமᄆఴኊ቏ ࠞၟܿമ޹౶ ˄p. Sc21˅ ໪ቂܐ஢ॵቌቪ঳ ܫ፟ڈܿଁࡥ෼༻ ܿ؝୴ഒᅃ ˄p. Sc27˅ ೾ਲಅ֡˄p. Sc44˅ ႃޅಅȂሃܐ஀ಅ ಅတ ˄p. Sc48˅ ፣ࡥམ๢Ȃ...

  • Page 3

    Sc3 ࣮ਟ˄p. Sc56˅ װ൝མ۽૰ଁˈډ ოಅࠒᏋເࠞၟܿ ߟ࣭ಅ֡ ˄p. Sc25˅ ࠧ૏჋˄p. Sc46˅ ಼௽ ฬไ ՗ภߴಅܿ᎙ሃ໳ჵ ...............Sc4 ໪ቂߴಅܿᇋช ......................Sc5 ࢌؠ਋ܿಚڅञി਋ ...............Sc6 ɑ ໢ৱݲጶ˄໢፬მ໯˅ ...........Sc7 ɑ ࢑४ᱵݢڗ .............................Sc7 নׁإலቪᎳֻ ፟Ꮾಅ֡ܿ௚ڋঽᇋ௏ ...........Sc8 جܠᇜ୅ ...............................S...

  • Page 4

    Sc4 ՗ภߴಅܿ᎙ሃ໳ჵ ขႚכᏨ༉ ၓமןಁ၌ࣷ໪ቂጚᇵঽࢍྊเዉڈاٛཿ໘ˈ࿅ۨངಖ჉ளႚכᏨ༉ܿ໳ჵȃ ɖتቂம܊ႜ໪ቂߴߟ໢ٛໍܿ၌ࣷᇵঽཿ໘ܿڋޡˈቧᇵฏࠍངಖȃ ɖጦޭႚכᅍᇋᏨ༉ܿ໳ჵˈቂᇵ჉࠲खቧᇵฏࠍངಖȃ ੦ፒ໳ჵȃ ႚכᏭܸܿ໳ჵȃ ၓமןಁڵოট ኳȂྐྵພȂۂݢ ݃ȍȍ ข؜ᇋቂ༇ۂಝጯපଁ ጸฬ໪ቂݢኑنဂञݢኑღ ɑ ข࿅׳᎙ሃᄆࣳȃ ˄૰೙ܷ፛ྐྵພ˅ ɑ ݢኑنဂञݢኑღል٢ߙ฽ȃ ɑ ݢኑღൿཿȂႇߟਾ࿳ݢኑȃ ɑ ׁ࿒קᄳȂል٢ߙ฽ȃ ɑ ໪ቂࣰڋ፩቏ል٢ܿᎡވ໌ȃ ขஅুཛྷ၄ panasonic ૴ॖᏀᅲ࠵ႚ፩ᄩ৹يȂ ၕᅃȃ ል٢ञ ࢽጊ໳ ஂ ߙໍል٢...

  • Page 5

    Sc5 ᎙ሃ 10 cm 5 cm 10 cm 10 cm ɑขጸฬ੣ᄵإலڅ஢ঽجܠົށȃ ขᏨ༉ᇵ჉໳ჵ ۰ಅ֡๒ධ፩ࠀ਑ড്ገڵܿಅတ૰೙ঐ־ৠ฽ධܿ฽ޡ૥ਤ ؃౏ᆏȃᇓ૰೙ܷ፛ࢽጊȃ ˄ ˅ 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฽ˈ૰೙ዉڈྐྵພ˅ ɑข؜ᇋഅ܊ݢڗܿ সߴჹȃ ˄૰೙ܷ፛ߙ฽ȂᎼটঽൿழ p. Sc7˅ ข؜ᇋ኷჉...

  • Page 6

    Sc6 ࢌؠ਋ܿಚڅञി਋ ɖڴ۫໪ቂ໢ˈข෼Ⴛಅ֡๒ධȂᇗ൥Ȃി਋݃ȃ˄p. Sc62˅ ጯපଁ ഠනଁ ն༇ ݢኑنဂ ඈ྾࡞ · ৮࣮๒ධ ݢڗᏰ ˄૰လᄛ໮ p. Sc63˅ ˄೗፜ᱵݢڗ˅ ཫலࢉ֊ ɑขճڵཫலࢉ֊ॄ໪ቂȃ ࡜๒ධ࡜ ˄૰လᄛ໮ p. Sc63˅ ਸವ๒ධ ຢ࡜ ૑ט֊ ૑טߞ ಅ֡๒ධ ຢ࡜ն༇ ˄Ꮺቑ˅ ഠනଁ ˄Ꮺቑ˅ ၾ᎘૑࡜ଂ኶܏૑ ə᎙ሃ؜ᇋঢ়ܸ༇ ˄ඈ྾࡞ · ৮࣮๒ධ˅ ˄ਸವ๒ධ˅ ɑಅ֡ቂᇗ൥˄p. Sc16˅ ɑ ፟Ꮾಅ࿢Ȃప仸ቂᇗ൥ ˄p. Sc48, sc60˅ ə ቪ࿙ะਸವ഻ᆻ๒ධ߼ ኷ᇜඩ ɑ৓஢ږ ׁངಖ༚፩ྈ༧إலܿȐܐ1ȑ໸ፑȐ...

  • Page 7

    Sc7 ݢڗ ՙ ݢڗ ՙ ݢڗ ՙ ʙ ਖݢڗᏰ߫Ꭱॄ߼๠ݢڗˈ኶ਖݢڗᏰ Ꭷ๠ׁ࿒ȃ ໢ৱݲጶ˄໢፬მ໯˅ غᏮؠ ɑ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18 ȋ sc19˅ ɑ࡙ק૥๾˄p. Sc20˅ ɑኁኙဵڈ໢ৱ˄p. Sc20˅ ɑ૑໭ष૥ডኁኙ ɑ፱ᄧغᏮ ɑ ૑໭ॄˈᅍᇋ࿮ፒ ˄٣ՙ˅ ɑᅤዎجܠ ɑኁኙဵڈ໢ৱ˄p. Sc20˅ ɑݲጶ໢ৱ˄჉༧˅ ɑົށെៀ໢ৱ˄p. Sc56, sc58˅ ˄ճݯݢኑنဂ໢ˈᇛੰმ໯ঐᄂ໘ȃ˅ ə ໪ቂᱵݢڗ૰໪ಅ֡঩৔ህܬ෇໢ৱञຢ۫໪ቂࣰܿ ົށ݃ȃ ᱵݢڗ ᱵݢڗ ˄ ಅٮ჉˅ նݢڗᏰ ߫Ꭱ əขฬไݢڗౚ቏ݯథȃ əౚ቏߼๠ᱵݢڗᇓ...

  • Page 8

    Sc8 ಅࠒ ፟Ꮾಅ֡ܿ௚ڋঽᇋ௏ ج ܠ ົ ށ Ꮃֻ ಅတ፟Ꮾ ག஀፟Ꮾಅ ֡ܿᇋ௏ʽ p. Sc41 ഻ᆻໍ፯࿙ะਸವ ໍ ፯ ਸ ವ ৠ ಅ ࠒ ञ ༽ ݃ ৠ ಅ ࠒ ञ ༽ ݃ ࡞ ਸ ವ ፟Ꮾဍཌྷಅ ֡໢ ፟Ꮾ޹፯ଁ ၟܿಅ֡໢ ə ਓሊ໪ቂ Ȑᄬᇑ ȑ ࿙ะਸವ Жኇ፯З ə p. Sc33, sc40 p. Sc17, sc39 ፟ Ꮾ ಅ ֡ ፟ Ꮾ ࿙ ะ ਸ ವ ಅ ֡ ༽ȂಅࠒᇵȐ፱஢ȑ څ஢໸নׁʽ כᅐቂڒᇵ፱஢څ஢ȃข໪ ቂᇵ1 g ᇵ჉ၓܠၤܿڒጸฬ څ஢ȃ ɑू༇࿄ ˄༁༌˅ ขᎳֻ჉ளࢗન ɑ ݢᏊڒ˄1 g ᇵ჉ၓܠၤ˅ ˄༁༌˅ ə ࿙ะਸವ ಅ֡ڼိ...

  • Page 9

    Sc9 天然酵母 ໍ፯࿙ะਸವ ࡞ਸವ إலܿᄧბڋޡሯჳभܐʽ إல֦܃໸ࠨ቏ၳ࿏˛ ໪ಅ֡ߙਸञ്ገܿਸವ˄p. Sc12˅ ञቢ๗࿷ᆼޕ໸ᄧბ໤൰ȃ࡞ਸವȂ ࿙ะਸವ˄ኇ፯˅ঽໍ፯࿙ะਸವ ݃כᅐ߼፜׼ძ೗୩عʽ˄࿅׳໸ ໍ፯࿙ะਸವᇋ኷ᇜ፵೗ቂဵ˅૑ ࠙ॄˈ࡞ਸವᇋ౻֦࠙܃ˈໍ፯࿙ ะਸವ׳၇ம࡜ຢ࡜Ꮚʽ ष૥ ڈᄳ ቂ૥ძष૥ ถڵಅ֡ ถڵಅ֡ ࿚ৠ࠽ல˄p. Sc18˅ ञॵቌ˄p. Sc27, sc28 ˅໢ p. Sc43 ߙਸ ถڵಅတ ്ገڋޡञᄳᎫ౞۫ޕঐק ܿᏋয়፟ಅ֡ ፟ᏮᏋয়፟ಅ֡๒ᇸ།ၫޡȂ໛ޡȂ إலঽኁኙ໢ৱ݃ሓཧܿሯჳȃু ໪ᇜፊޕ໸ᇵყ࿷ܿᏭߟบष૥ˈ ...

  • Page 10

    Sc10 جܠᇜ୅ جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙೙ ྈᅍ໢ৱ ˄ܐኙ˅ ಅ֡঩፟Ꮾࣰڋ ඈ྾࡞ ኁኙ 1 ˄p. Sc16˅ ဍཌྷಅ֡ ɑ ɑ ɑ 4 ᄆ໢ ๕ ಅ ष૥ ᄶಅ ߙਸ ᄶಅ ※2 ๕ಅ ※1 2 ˄p. Sc21˅ മ޹౶ ˄ߟ໮٫๢ಅ֡˅ ɑ ɑ ɑ 4 ᄆ໢50 ࠍ ๕ಅ ߙਸ ष૥ ᄶಅ ᄶಅ ※2 ๕ಅ ※1 3 ˄p. Sc22˅ ๢໮ಅ֡ ɑ ɑ ɑ 4 ᄆ໢ 20 ࠍ ๕ಅ ᄶಅ ๕ಅ ᄶಅ ߙਸ ष૥ ๕ ಅ ᄶಅ ※2 4 ˄p. Sc23˅ ଓཨಅ֡ ɑ ɑ ˉ 1ᄆ໢55 ࠍ ๕ಅ ष૥ ๕ಅ ߙਸ ߙਸ ๕ಅ ᄶಅ ※3 5 ˄p. Sc24˅ ...

  • Page 11

    Sc11 جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙೙ ྈᅍ໢ৱ ˄ܐኙ˅ ಅ֡঩፟Ꮾࣰڋ ඈ྾࡞ ኁኙ 14 ˄p. Sc40˅ ࿙ะਸವ ಅ֡ಅတ ɑ ˉ ˉ 4 ᄆ໢ ˄ˇ24ᄆ໢ ə5 ˅ ๕ಅ ๕ಅ ߙਸ ߙਸ 15 ˄p. Sc41˅ ໍ፯࿙ะ ਸವ ˉ ˉ ˉ 24 ᄆ໢ ߙਸ 16 ˄p. Sc42˅ ൖ๭ಅတ ˉ ˉ ˉ 45 ࠍ ๕ಅ ๕ಅ ߙਸ ߙਸ 17 ˄p. Sc47˅ ਲ਼Ꮚ൝ಅတ ˉ ˉ ˉ 15 ࠍ ๕ಅ 18 ˄p. Sc48˅ ႃޅಅȂሃ ܐ஀ಅಅတ ˉ ˉ ˉ 15 ࠍ ๕ಅ 19 ˄p. Sc50˅ ሡ໮ى؀ ˉ ɑ ˉ 54ࠍ ष૥ ᄶಅ ※3 ڈᄳ Ꭾৠ ...

  • Page 12

    Sc12 ಅ֡ܿনׁإல ڼமনׁإலፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿ࠽லˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ ˄ࢎદ፟Ꮾಅ֡ܿ؜࿷ˈ໪ቂ؜࿷ܿإலቪࠔ஢˅ Ꮾቂ 奶粉 牛奶 ࡴਖ਼ಅࠒ Ꮾቂ ᇋݞ ၓம፟Ꮾಅ֡ ॵቌ Ꮾቂ ᇋݞ ಅ֡ਸವ Ꮾቂ ᆑ ࡞ਸವ ঳ܫ ࡙ນಅ֡ܿၟܻȂცၟȂ๾ዐȃ ᇓન቏ዓූಅ֡ܪᄹܿᏮቂȃ ಅࠒ ˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅ ቪ༽ਬ֍ॄˈܫռ፣ঐੌठ኷ᇜඩໍڈ ಅတȃ ᇜֈ໪ቂࡐࣽܫռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ ߾ಅ֡ቂಅࠒ്ܿገ਺ᄆˈᏭڵܿಅ֡਺ሱȃۨ ိˈᏋߙࠒᏭڵܿಅ֡؜്ገȃ ə֡Ꭷܙຢࡒ቏ڈࠍװȃ ɑ ಅࠒႇᅍࣰ຋ȃ ɑ ሓܫռ፣ࣽ஢ܿ࣋Ⴜˈ؜࿷ಅࠒ്ܿ ገڋޡঐ቏ྈُል...

  • Page 13

    Sc13 സ܏ࠒ ኷፟Ꮾሡ໮ى؀Ȃܫࡷ໢໪ቂȃ əু໪߼๠ဍཌྷড๢໮ಅ֡፩ᇓ؜ঐ്ገȃ Ꮾቂ ᇋݞ Ꮾቂ ᇋݞ ᇋݞ ྴ ˄຃ྴȂऽྴȂࠛ౺˅ ྴ໸ಅ֡ਸವܿሩᆻହኑˈ૰ৠཨߙਸ ဵڈȃߑ෩२૰࡙ນଁၟȂცၟȂಅ֡ װ൝ܿ૥๾ȃ ɑ ๩ዓৠྴܿࠔ஢ˈዏ૥๾ঐקແˈਂ ຬቂ஢ዏঐວວק්ȃ ɑ ؜૰໪ቂ݈૏௸୴ܿ࿝ၟৎȃ ɑ૬ஆܐܿྴᇋᆓླྀၓႿᄆ૬ஆȃ ɑ ؜ᇋ໪ቂ׼ྴ݃ੌੰᎫܿྴȃ ౶ࠒ ౶ࠒ፩؜ࣽ቏ಅ֡኷്ገ໢ᅍᇋܿܫ ռ፣ˈྈᇵፔ໪ቂ౶ࠒܿय़ႇߟᏭڈ ಅ֡ȃ ə ಅ֡ቂ౶ࠒࣽ቏ᄆఴڈࠍ˄ಅ ਖ਼˅ˈሓۨޭᄆఴࣰಓܿ໪ቂ ጚ؜૰໤ቂȃ ə ขᇜށᇋ᎙ሃإலঽ෼ੋ֦ᆻ ၳ࿏ˈ؃኷Ꮐᅲࣰᇞໍॄ໪ቂ...

  • Page 14

    Sc14 ി਋৓஢ږ౞1ږܿ፱஢নᎳ ჲ࡙קإலിߴञ፯୥໢ ჲ࿚ৠܫড೾೉໢ ܐ৓஢ږ ᄆ৓஢ږ ຃ྴ ኙ12 g ኙ4 g ೉ࠒ ኙ6 g ኙ2 g ໤ᆑ ኙ5 g ࡞ਸವ ኙ2.8 g ࿙ะਸವ˄ኇ፯˅ ኙ10 g ໍ፯࿙ะਸವ ኙ12.5 g ਂຬყܬ቙ܫড೾೉ࠔ஢ܿ༽ȃ ܫ˄Ꮵ޹1ࢋ˅ ೾೉˄Ꮵ޹࿚ৠ༽஢ܿᇜ֐˅ ɑնܫ݃߼๠ְᏊॄ኶ৠ༽څ஢ȃ ɑ؜ᇋ໪ቂኁኙȃ ˄኷჋ো૰೙ঐק፣˅ ᇵ჉ளࠔ஢ၓনᎳˈࢎદࢋเଁၟݲിȃ ɑ๩ዓৠ຃ྴܿࠔ஢ˈঐ໪૥๾קແȃਂຬቂ஢૥๾ঐק ܨˈࡴޡᇓঐק݈ȃ ɑ؜߼ᆑܿय़ˈಅ֡ঐקܾౚ቏ਫ੫ȃ ࿙ะਸವܿ౗ঝᄹभූˈᆑ቏ᇷ፟౗ঝᄹܿᏮቂȃ ๜࣮ౚ቏߼...

  • Page 15

    Sc15 ࡴਖ਼ಅࠒ ॵቌ ૰ቂႹ॥ܿإ ல፟Ꮾ޹፯ଁ ၟܿಅ֡ ᇜ૑໭ખ߼๠ಅ ֡๒ධ೗ʽ ყ࣋إலܿᎳֻ ᇵনׁܿဍཌྷಅ֡ၓনھ˄p. Sc16˅ˈ੔ ຯ܋ിܿإலञࠔ஢ܿনᎳȃ ڼமনׁإலፇိˈ२૰࿚ৠᏋেႹ॥ܿ࠽லˈ ፟Ꮾ޹፯ࠞၟܿಅ֡ȃ ɑ إல؜࿷ˈ૥๾ঽߙਸࡴޡᇓ቏ྈ؜࿷ȃ ኷নׁܿإலনھຢ ࡴਖ਼ಅࠒ ࿚ৠႹ॥ܿإலȍ Ⴙ॥ܿ إல ೉ࠒ ༐ج ࢻ႘୥ ࣮ፆ ˖ಅࠒ፱஢ܿ15 ȋ 20% ˄׭Ꮃ˖50 g˅ ஂ˅ · ोఝؘ ᆓླྀ · ೌࣂ ᎌ༝ॄܲླྀ୩ษ · ؅ج ᎌ༝ॄ෧ླྀ୩ษ ˖ಅࠒ፱஢ܿ 10 ȋ 20% ˄׭Ꮃ˖30 g˅ ஂ˅ · ౶ࠒ · ᆣఴ൥ · ഏ౶ࠒ · ...

  • Page 16

    Sc16 2 ኷ಅ֡๒ධ೗߼๠࡞ਸವᇵိܿ ࡴਖ਼ಅࠒञ༽݃ ຢ࡜ ə ಅ֡๒ධܿն༇፩ဉঐ૏᎘ȃ ˄ၓமߴצถڵಅ֡๒ධ˅ ႇᅍᅼܸᏥ჉ಅȃ ʗ ߼๠ࡴਖ਼ಅࠒ݃إல˄࡞ ਸವᇵိ˅ˈ؃໪፩ᆮؠ ࠍࡴ቙፵עȃ ʘ฻Ꮌ๒ධܿ፵ע࿚ৠ༽ȃ ʙ ʚ ಅ֡๒ධ ʙ߼ইಅ֡๒ධȃ ʚ ၄ਊဂܿߴჹᎡ ވࢿށȃ ʛ࣋טຢ࡜ȃ 3 ၄ਸವ๒ධ ࿚ৠ࡞ਸವ ࡜๒ධ࡜ ਸವ๒ධ ๜࣮ዯ቏༽ࠔˈ ขآ࡞༽ࠔ ๜࣮ዯ቏༽ࠔˈข ໪ቂፖ੘Ⴅ࡞༽ࠔ ə آ༅ঐٛໍ੻ݢˈ ࡞ਸವঐႇߟథ ኷ಅတ፩ȃ 1 ถڵಅ֡๒ධ ՗Ꭷಅ֡ቂᇗ൥ ߼๠إல ਸವ๒ධ ಅ֡ቂᇗ൥ ə ۰፺૾૰ᇵဵ ภ૛ܸ՗Ꭷ፺ ฻Ꮌ๒ධܿ፵ע࿚ৠ༽ ፟Ꮾ...

  • Page 17

    Sc17 6 षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ෧ިݢኑ ʗՙ჉Ȑถᄂȑਉ ʘճݯݢኑنဂȃ 7 ኷අ቏ᄆొ੘ܿ൶ྕຢถڵಅ֡๒ධˈ ถڵ໢ˈข໪ቂࢉ฽ू༇࿄ȃ ୩ษ ˄2ࠍ፬Ꮺቑ˅ ə ᎙ሃಅ֡๒ධܿ߼፜ݓݞȃ ˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅ ə๜࣮٫ڵ໢ৱˈಅ֡ঐ༆྄჉ྉȃ 8 ถڵಅ֡ ੻፜݃ܚၫޡ჉ਠ ू༇࿄ ˄᎙ሃ؜ᇋഅ໛˅ ಅ֡๒ධ ᎜᎘ն༇ˈቂஉॽވ༮۫ȃ ə ข؜ᇋۂಝಅ֡๒ධݒؠ ˄ᇗ൥Ꭱވঐഅ।ಅ֡˅ ə ؜ᇋ໪ቂᄆܱȂهᏊȂ଑Ꮚ ˄ঐढ़ພܸ࠱ཧညل˅ ɑถڵॄˈฬไಅ֡๒ධ೗໸ࠨ቏ಅ ֡ቂᇗ൥ȃ ๜࣮ౚ቏ܿय़ˈખ໸ዮࡒ኷ಅ֡೗ ˄ݒؠ˅ˈขถڵହȃ ૥၃ড୥ཕܿ၃৩ ˄ፊਾ෧჉บܿ...

  • Page 18

    Sc18 ʗ ՙ჉Ȑඈ྾࡞ȑ࢙೙ਉˈ ᅤዎȐ቏ȑ ˄໪Ȑ቏ȑດཇ˅ ʘ ˄Ꮛވခ๠࠽ல˅ ə Ȑ๕ಅȑኺ໢࿮ፒȃ ɑ቏໢኷ඈ྾࡞ · ৮࣮๒ධ೗ঐዯ቏ຬ஢ܿ࠽லȃ ɑ װಅ቏຃ྴܿ༽࣮ˈ኷჋োডጚኁኙष૥໢ˈ૰ ೙ঐሓ຃ྴ๏फ़ዮ኷๒ධຢߑႇߟခ߼ȃ צ஀࢙ܿ೙ ፟Ꮾࣽ቏ᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ ඈ྾࡞ · ৮࣮๒ධ ขᏨጐࢌجܠܿݲി׋ஂቪ࠽லቂ஢ȃ๩؜Ꮸ༉ˈ࠽ல૰೙ঐ۰ಅ֡๒ධ፩ࠀڵˈ־ৠ฽ධ૥ਤˈߙڵ ልၟডᆏ႖ȃ Ꮛވခல˄ቈಅ֡঩ဵڈ˅ ߼๠๒ධܿᏓ஢؜૰ ٫ࣰ100 g Ꮃֻ ȁ ჏ն೷Ⴙ॥ܿ࠽ல߼๠ ඈ྾࡞ · ৮࣮๒ධȃ ɑ ࠽லขඅ൶߼፜ȃ ުব๜ຐ߼፜໢ˈඈ྾࡞ · ৮...

  • Page 19

    Sc19 ʗ ՙ჉Ȑඈ྾࡞ȑ࢙೙ਉˈ ᅤዎȐ቏ ȑ ˄໪Ȑ቏ ȑດཇ˅ ʘ ɑ მ໯إலခ๠ ෇ྈ໔ܿ໢ৱȃ ʙ ߙڵᛀᛀ໌ॄ ܏૑ຢ࡜ ɑඈ྾࡞ · ৮࣮๒ධ֦ڕ܏૑Ꭻྙȃ ʚ ኷ಅ֡๒ධ፩ ߼๠࠽லˈ ࣋טຢ࡜ ಅ֡๒ධ 3 ࠍ፬೗ ʛ ፱ᄧ૑໭ ɑ ু໪ౚ቏ՙ჉Ȑ૑໭ȑˈ 3 ࠍ፬ॄࠛಘධߙڵ໌ሕˈ ؃Ꮛވ૑໭ȃ ᅤዎجܠ࢙೙ॄȍ ɑ࿚ৠඈ྾࡞݃࠽ல໢ ɖ؜૰Ꮛވ࿚ৠܿ࠽லˈข༇ވ߼๠ȃ ኷૑໭෇ˈ੣ ᄵצ஀࢙ܿ೙ ܿົށʽ ߙڵࠛಘ໌˄ ˅ॄˈ༇ވ߼๠ એᏌ༽࣮ˈᆶۭ݃෧ླྀܿ༐ج ๞ୗȂ෠૲உ݃ ə ጾప݃Ⴟᄆܿإல૰ᇵᇜ૑ ໭ખ߼๠ಅ֡๒ධ೗ȃ ɑإல߼๠ኚ޹ˈಅ്֡ܿገڋޡኚُȃ ...

  • Page 20

    Sc20 ʗ ՙ჉Ȑ૥๾ȑਉ ᅤዎᏋেႹ॥ܿ૥๾ ʗ ฬไ໸ࠨቪܬ෇໢ৱყ࠲ ɑ؜࠲ठ໢ˈݲጶፚܬ෇໢ৱ˄p. Sc7˅ ʘ ՙ჉Ȑኁኙȑਉ ʙ ݲፚष૥ဵڈܿኁށ໢ৱ ˄૰ኁኙܿ໢ৱدጐቑفྈ༧˅ ə੡მ໯૰ኁኙܿ໢ৱȃ ˄ଓ੣໢٣ՙۨਉ˅ ʚ ˄ኁኙဵڈ˅ ʘ ɑ ૰ᇵົށȐ૥๾ȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ๩ዓৠ຃ྴܿࠔ஢ˈዏ໪૥๾קແȃਂຬቂ஢૥๾ঐ קܨˈࡴޡᇓঐק݈ȃ צ஀࢙ܿ೙ ኁኙ ኷૑໭෇ˈ੣ ᄵצ஀࢙ܿ೙ ܿົށʽ ݲጶᏋেႹ॥ܿ૥๾໢ܿȐ૥๾ȑ࢙೙ ૥๾૰ົށၓȐܨȑȂȐ׭ᎳȑȂȐഃȑ๲፯ȃ ɑ ࡙ק૥๾໢ ɑ ኁኙ໢ ၓமߴצዄຢ೙ړܸࡪࡪ૥औܿಅ֡ȃ...

  • Page 21

    Sc21 ə ಅ൝֤۽ˈፔ໪ቂமຬ஢ਸವ֦ڕᄆఴኊ቏ࠞၟܿമ޹౶˄ߟ໮٫๢ಅ֡˅ إல ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ മ޹౶˄ߟ໮٫๢ಅ֡˅ ࡴਖ਼ಅࠒ 250 g ॵቌ 15 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 200 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 മ޹౶˄ߟ໮٫๢ಅ֡˅ ྈᅍ໢ৱ˖ኙ4ᄆ໢50ࠍ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠...

  • Page 22

    Sc22 ๢໮ಅ֡ إல ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ๢໮ಅ֡ ࡴਖ਼ಅࠒ 250 g ॵቌ 15 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 190 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 ɑ໪ቂኁኙ࢙೙໢ˈ۰ᄶಅ૑໭ȃሓۨ૑໭ ໢ಅ֡ቂᇗ൥؜ঐஅুᎡވȃ ྈᅍ໢ৱ˖ኙ4ᄆ໢20ࠍ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 3...

  • Page 23

    Sc23 إல ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄ ml˅ȃ ଓཨಅ֡ ࡴਖ਼ಅࠒ 280 g ॵቌ 10 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ୩༽˄5 Ɇ˅ ə 210 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ྈᅍ໢ৱ˖ኙ1ᄆ໢55ࠍ ଓཨಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 4ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖᅤዎ૥๾ ˄p. S...

  • Page 24

    Sc24 إல ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ౶߰ಅ֡ ࡴਖ਼ಅࠒ 230 g ୩౶߰˄ռ౶˅ 100 ȋ 150 g ॵቌ 10 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 160 g ˄ ml˅ ࡞ਸವ 2.1 g ˄ᄆ¾˅ ྈᅍ໢ৱ˖ኙ4ᄆ໢ ౶߰ಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 5ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. S...

  • Page 25

    Sc25 ߟ࣭ಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 إல ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄ ml˅ȃ ߟ࣭ಅ֡ ࡴਖ਼ಅࠒ 225 g ݈ਖ਼ಅࠒ 25 g ໤ᆑ 5 g ˄ᄆ1˅ ୩༽˄5 Ɇ˅ ə 190 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ɑ༃ၫ٫ࣰ30 Ɇ໢Ꮽڵܿಅ֡൰፣਺ُȃ ྈᅍ໢ৱ˖ኙ5ᄆ໢ ყ׋ඝྊجܠष૥ڵܿಅ֡ˈߟ࣭ಅ֡቏໢਺೎ถڵȃขՙጐᇵ჉؞ᎁ3ถڵಅ֡ȃ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධਖ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 6ȑ ...

  • Page 26

    Sc26 إல ə1 ؜೙໪ቂݞᄩ᎟ቂ˄݈ਖ਼ಅࠒ˅ডᄆఴᇵ ိܿภఴಅࠒȃ ə2 ༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄ ml˅ȃ ภఴಅ֡˄ภఴࠒ 50%˅ ภఴࠒ˄ಅ֡᎟ቂ˅ ə1 125 g ࡴਖ਼ಅࠒ 125 g ॵቌ 10 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ୩༽˄5 Ɇ˅ ə2 210 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ྈᅍ໢ৱ˖ኙ5ᄆ໢ ภఴಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒...

  • Page 27

    Sc27 إல ؝୴ഒᅃ ࡴਖ਼ಅࠒ 170 g ݈ਖ਼ಅࠒ 30 g ॵቌ 30 g ຃ྴ 24 g ˄ܐ2˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 3.8 g ˄ᄆ¾˅ ঳ܫ1ࢋȂܫॵ1ࢋȂ୩༽ ˄5 Ɇ˅ܿছठ႘ 150 g ࡞ਸವ 2.1 g ˄ᄆ¾˅ ॄ߼ॵቌ 40 g ˄ထਃ໪ቂႇᆑॵቌ˅ ྈᅍ໢ৱ˖ኙ3ᄆ໢15ࠍ ؝୴ഒᅃ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2,4 1 5 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵঽॄ߼ॵቌᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 8ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄...

  • Page 28

    Sc28 إல ܟఴಅ֡ ࡴਖ਼ಅࠒ 230 g ݈ਖ਼ಅࠒ 50 g ॵቌ 15 g ຃ྴ 24 g ˄ܐ2˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ঳ܫ˄܏እ˅ 25 g ୩༽˄5 Ɇ˅ 170 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ॄ߼ॵቌ 110 g ˄ထਃ໪ቂႇᆑॵቌ˅ ྈᅍ໢ৱ˖ኙ3ᄆ໢ ܟఴಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2,4 1 5 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵঽॄ߼ॵቌᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 9ȑ 2 षֽࢗᅗ ขدኡp....

  • Page 29

    Sc29 ؅ఝಅ֡ إல ؅ఝಅ֡ ࡴਖ਼ಅࠒ 150 g ॵቌ 15 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 2.5 g ˄ᄆ½˅ ୩༽˄5 Ɇ˅ 100 g ˄ ml˅ ࡞ਸವ 2.1 g ˄ᄆ¾˅ ฑඟಅတ˄؅ఝಅ֡ಅ൝˅ ॵቌ 60 g ຃ྴ 30 g ˄ܐ2½˅ ঳ܫ˄܏እ˅ 25 g ݈ਖ਼ಅࠒ 110 g സ܏ࠒ 5 g ცؾੴ ۳຃ྴ ᄆ2 ȋ ᄆ3 ɑขႚכᏨ༉ຢ༧ࠔ஢ࣙށȃ ȁ๩ࠔ஢ࣰ޹ˈঐܷ፛ಅတ۰ಅ֡๒ධ፩ለ ڵˈ૥ਤ౏ᆏড๵ߙਤၟȃ ɖ኷؞ᎁ3ႜՙமȐถᄂȑਉ໢ ȁ኷10ࠍ፬೗ՙ჉Ȑ૑໭ȑু૰অࡉȃ ˄੡ქ1۫ȃՙඝྊਉႇᄌ˅ ɖ኷؞ᎁ3੶ࣰ15ࠍ፬...

  • Page 30

    Sc30 ྈᅍ໢ৱ˖ኙ2ᄆ໢15ࠍ ɑ ᇓ૰ᇵ኷ฑඟಅတܿװಅᏭ ڵࢆᏊဇ՝ȃ ቂᎊව݃ࢗન෸෸૳ڵແޡ ؜٫ࣰ1 mmܿဇ՝ȃ ૳ܾ྘ແܿय़ˈዏฑඟಅ တঐழ૑ज़థ჉ହȃ ɑ ᇋᏭڵऔܿฑඟಅတˈሱޡ Ꮵऔ૿፟኷๖๢؃෩೙ࢮု ฑܿڋޡȃ ฑඟಅတܿ፟Ꮾߴߟ ፟Ꮾ؅ఝಅ֡ܿી෦ʽ ፟Ꮾಅတ ʗ ਖ݈ਖ਼ಅࠒቪസ܏ࠒছ኷ᇜඩ຋ȃ ʘ ቂ಻ٚ݃ࢗનਖঅࡉই༃ၫߑ๢फ़ܿॵቌਬ ֍ڈೝᎫȃ ʙ ࠍ۫߼๠ຬ஢຃ྴ˄ࠍ 2 ȋ 3۫˅ˈᇜፊਬ֍ܸ ॵቌ߱ռ෩ࣕज़ȃ ʙ ʚ ࠍ3 ȋ 4۫ᇜݞݞৠ๠ܫᇛॄڣࠍਬ֍ȃ Ꮵॄ࿚ৠცؾੴȃ əܫᇛኁௗᄆ½ȃ ʛ ਖʗܿإல߼๠ˈਬ֍ፚ ૂእڈတȃ ʛ ʜ ಅတڈᄳ...

  • Page 31

    Sc31 إல ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ ౶ࠒಅ֡ ౶ࠒ 50 g ࡴਖ਼ಅࠒ 200 g ॵቌ 20 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 190 g ˄ ml˅ ࡞ਸವ 4.2 g ˄ᄆ1½˅ ྈᅍ໢ৱ˖ኙ2ᄆ໢30ࠍ ౶ࠒಅ֡ ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅౶ࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 11ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖኁኙဵڈ໢ৱ ˄p....

  • Page 32

    Sc32 ฻Ꮌ๒ධܿ፵ע࿚ৠ༽ ፟Ꮾ࿙ะਸವಅ֡ 1 ቂಅ֡঩፟Ꮾ ໍ፯࿙ะ ਸವ ˄ p. Sc41˅ ɑ ፟Ꮾໍ፯࿙ะਸ ವᅍᇋ24ᄆ໢ȃ 2 ถڵಅ֡๒ධˈ ՗Ꭷಅ֡ቂᇗ൥ ಅ֡๒ධ ಅ֡ቂᇗ൥ ʘ ʗ ə෸෸൑ᇜ჉ˈ෇ޤঐ ቏3 cmᏪቑᇧވ ՗Ꭷ፺ ə ᎙ሃ፵ע؜ᇋ᳉ ቏ಅတ݃ ʙ ʗਖಅ֡๒ධ ၄ਊဂߴჹ Ꭱވȃ ʘჹຢถڵȃ ʙਖಅ֡ቂᇗ ൥๰๠՗Ꭷȃ 3 ኷ಅ֡๒ධ೗ ߼๠ໍ፯࿙ะਸವ ߼๠Ꮽऔܿໍ፯࿙ ะਸವȃ ə ໍ፯࿙ะਸವਬ֍ ॄ኶څ஢ȃ 4 ኷ಅ֡๒ධ೗ ߼๠ࡴਖ਼ಅࠒ ञ༽݃ ʗ߼๠ࡴਖ਼ಅࠒ݃ إல໢ˈ໪፩ৱ ؠࠍࡴ቙፵עȃ ʘ฻Ꮌ๒ධܿ፵ע ࿚ৠ༽ȃ ʙਖಅ֡๒ධ߼...

  • Page 33: 12Ȑ

    Sc33 षֽࢗᅗ ขدኡp. Sc10 5 ᅤዎجܠȐ 12ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖኁኙဵڈ໢ৱ ˄p. Sc20˅ ɖᅤዎ૥๾ ˄p. Sc20˅ 6 7 षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ෧ިݢኑ ʗՙ჉Ȑถᄂȑਉ ʘճݯݢኑنဂȃ 8 ਖಅ֡๒ධถڵˈ ߼኷අ቏ಥ؝ܿྕຢˈ ୩ษ ˄2ࠍ፬Ꮺቑ˅ ə᎙ሃಅ֡๒ධܿ߼፜ݓݞȃ ˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅ ə๜؜ᅻཨถڵˈಅ֡ঐ༆྄ߑ۰፩ৱᆿ጖ȃ 9 ถڵಅ֡ ੻፜݃ܚၫޡ჉ਠ ᎜᎘ն༇ˈቂஉॽވ༮۫ȃ ə ؜ᇋ໪ቂᄆܱȂهᏊȂ଑Ꮚ ˄ঐພܸࣷ࠱ཧညل˅ ə ข؜ᇋۂಝಅ֡๒ධݒؠ ˄ᇗ൥Ꭱވঐഅ।ಅ֡˅ ૥၃ড୥ཕܿ၃৩ ...

  • Page 34

    Sc34 ࢌ፯ଁၟܿಅ֡ ࣽภఴࠒമ޹౶ جܠȐ2ȑ ࡴਖ਼ಅࠒ 200 g ภఴࠒ 50 g ॵቌ 5 g ຃ྴ 9 g ˄ܐ¾˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 200 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ ˄p. Sc18˅ ༇ވ߼๠˄p. Sc19˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂ5 Ɇܿ༽؃ਂຬ10 g˄ ml˅ȃ മ޹౶ ˖ ቄ፣ഃታࠞ جܠȐ...

  • Page 35

    Sc35 ᩢᩀಅ֡ جܠȐ1ȑডȐ3ȑ ࡴਖ਼ಅࠒ 250 g ॵቌ 10 g ˄๢໮ಅ֡ၓ15 g˅ ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ࡞ცؾ ຬᅒ ༽ ə 180 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ˆ෷ᩢᩀ 20 g ૎ᛱ߰ಅ֡ جܠȐ5ȑ ࡴਖ਼ಅࠒ 210 g ߼ஜܿ౶߰˄ռ౶˅ 100 g ॵቌ 20 g ຃ྴ 18 g ˄ܐ1½˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ૎ᛱࠒ 5 g ੴ፟࡞ୗ˄෧ڈᄆଐ˅ 30 g फोਢࠒ 3 g ˄ᄆ½˅ ༽ ə 110 g ˄ ml˅ ࡞ਸವ 2.1 g ˄ᄆ¾˅ ˆమை༞˄෧ڈᄆଐ...

  • Page 36

    Sc36 ࣽऽਢȂᩢᩀ ࢌ፯ଁၟܿಅ֡ ሃܐ஀ࠞၟಅ֡ جܠȐ6ȑ ࡴਖ਼ಅࠒ 225 g ݈ਖ਼ಅࠒ 25 g ໤ᆑ 5 g ˄ᄆ1˅ ᩢᩀቌ 24 g ˄ܐ2˅ ୩༽˄5 Ɇ˅ ə 170 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ߟ໮ხ܂ಅ֡ جܠȐ6ȑ ࡴਖ਼ಅࠒ 200 g ภఴࠒ 50 g ໤ᆑ 5 g ˄ᄆ1˅ ୩༽˄5 Ɇ˅ ə 190 g ˄ ml˅ ࡞ਸವ 1.4 g ˄ᄆ½˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄ ml˅ȃ ࢎદࢋเႹऔˈᇓ૰߼๠෧ڈ5 mmᄆଐܿऽଶਢ˄ডߣ෨ ࡞˅20 gঽᩢᩀ20 g˄ড࡞ట୚ࠒᄆ...

  • Page 37

    Sc37 ๗ࣣશ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖa߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ߼ ๠ׁ࿒೗ȃ ʘ኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎجܠȐ10ȑˈ؃ՙ჉ ȃ ɑ ถڵಅတ ʙ ߙڵᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถڵಅတˈ ّ჉ᇗ൥ȃ ɑ؜ᇋՙȐถᄂȑਉ ɑ ᚍಅ ʚᚍڈ˄ଔ˅15 cmȡ˄٣˅25 cmܿಅ؀ȃ ɑ ڈᄳ ʛ ۰૦੧ເ࿒ܿᇜߴ૑໭ˈਖ¾ܿಅ؀ ညຢ೾೉ˈ๫ຢ๗ࣣ຃ྴञ࡞࣮ȃ ʜ ۰૦੧ເ࿒ܿᇜߴጝע૑໭ਖಅ؀ શඩହȃ ʝ෧ڈૂ݃ܿ4݃ࠍˈ߼๠ಅ֡๒ධ೗ȃ ɑ ष૥ ˄኶۫ՙ჉ ਉ˅ ɑ Ꮽྴ༹ ʞ ਖb߼๠ਜ਼༥ံ୴ˈቂ60 Ɇܿ฽༽ࢉ༽ৠ฽࿷໢ਬ֍፟Ꮾڈ ...

  • Page 38

    Sc38 ಥىफޒಅ֡શ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖa߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ߼ ๠ׁ࿒೗ȃ ʘ኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎجܠȐ10ȑˈ؃ՙ჉ ȃ ɑ ถڵಅတ ʙ ߙڵᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถڵಅတˈ ّ჉ᇗ൥ȃ ɑ؜ᇋՙȐถᄂȑਉ ɑ ᚍಅ ʚਖಅတᚍڈႿ٣ܿಅ؀ˈଔޡకᄆ቙ಅ֡๒ධଔޡȃ ɑ ߼ຢ࠽லˈڈᄳ ʛਖᇲ־ڣࠍஇ࡞ܿफޒૂእݓ๫ຢบȃ ʜ۰૦੧ເ࿒ܿᇜߴ૑໭ਖಅ؀શඩହȃ ʝ߼๠ಅ֡๒ධ೗ȃ ɑ ष૥ ˄኶۫ՙ჉ ਉ˅ სலಅ֡ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖa߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ߼ ๠ׁ࿒೗ȃ ...

  • Page 39

    Sc39 إல ፟Ꮾಅ֡ಅတ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 13ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ 2 षֽࢗᅗ ขدኡp. Sc10 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ அুถڵಅတ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקాȃ ˄p. Sc66˅ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾ೾ਲಅ֡ ˄p. Sc44˅Ȃሱಅ ֡ป˄p. Sc45˅݃ ࢌ፯ಅ֡ȃ ಅ֡ಅတ ࡴਖ਼ಅࠒ 280 g ॵቌ 50 g ຃ྴ 24 g ˄...

  • Page 40

    Sc40 إல ࿙ะਸವಅ֡ಅတ ࡴਖ਼ಅࠒ 300 g ॵቌ 10 g ຃ྴ 18 g ˄ܐ1½˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 170 g ˄ ml˅ ໍ፯࿙ะਸವ 25 g ˄ܐ2˅ ə ༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ Ꮃֻ ˄p. Sc16˅ ʗ፟Ꮾໍ፯࿙ะਸವȃ˄p. Sc41˅ ʘ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʙ჏߼ໍ፯࿙ะਸವˈ኶߼๠ಅࠒञ༽݃إலȃ ʚਖಅ֡๒ධ՗Ꭷ๠ׁ࿒೗ȃ 1 ᅤዎجܠȐ 14ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ 2 षֽࢗᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ அুถڵಅတ ɑ ፱ᄧغᏮ໢ ɑ ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅...

  • Page 41

    Sc41 1 3 2 إல ໍ፯࿙ะਸವ ɑषֽಅ֡˄ኙ4 ȋ 5۫ܿቂ஢˅ ᄬᇑ࿙ะਸವ˄ኇ፯˅ 50 g ˄ܐ5˅ ༽˄ኙ30 Ɇ˅ 100 g ˄ ml˅ ɑषֽಅ֡˄ኙ3۫ܿቂ஢˅ ᄬᇑ࿙ะਸವ˄ኇ፯˅ 30 g ˄ܐ3˅ ༽˄ኙ30 Ɇ˅ 60 g ˄ ml˅ ɑ༽ၫ྘ࡴড྘݈໢ˈޕ૰೙ႇߟभऔݓ഻ᆻ ໍ፯࿙ะਸವȃ ໍ፯࿙ะਸವ഻ᆻ Ꮃֻ ʗ኷࿙ะਸವ഻ᆻ๒ධ೗࿚ৠ༽ȃ ʘ߼๠Ȑᄬᇑȑ࿙ะਸವ˄ኇ፯˅ॄڣࠍਬ֍ȃ ʙ࡜ຢ࿙ะਸವ഻ᆻ๒ධܿ࡜Ꮚȃ ʚਖ࿙ะਸವ഻ᆻ๒ධ߼๠ಅ֡๒ධ೗ȃ˄؜՗Ꭷᇗ൥˅ ʛਖಅ֡๒ධ՗Ꭷ๠ׁ࿒೗ȃ 1 ᅤዎجܠȐ 15ȑ 2 षֽࢗᅗ ขدኡp. Sc11...

  • Page 42

    Sc42 ፟Ꮾൖ๭ಅတ إல ൖ๭ಅတ ࡴਖ਼ಅࠒ 280 g ॵቌ 15 g ຃ྴ 8 g ˄ᄆ2˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ༽ ə 190 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ə ༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ Ꮃֻ ˄p. Sc16˅ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ؃ਖ࡞ਸವ߼๠ਸವ๒ධȃ 1 ᅤዎجܠȐ 16ȑ 2 षֽࢗᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ அুถڵಅတ əખጝᆼ߼Ꮌˈุಅတ੣ᇜ؞ߙਸȃ ə࡙קಅတإலܿി׋ˈ૰೙ঐዉڈߙਸཨޡקా...

  • Page 43

    Sc43 ࢌ፯ଁၟܿಅ֡ ໪ቂಅ֡ಅတ ໪ቂಅတ፟Ꮾಅ֡໢໪ቂܿࢗન ፟Ꮾ໢૰೙໪ቂܿࢗન ɑ ڷ߶ਁܱ ɑ ಅ֡ಠન ɑ ֦ბಡ ɑ ၫޡ৓ ݃ ɑ ๕ಅ֊ ɑ ڒ˄1 g ᇵ჉ၓܠၤ˅ ɑ ࣁ֊ ɑ ᚍಅጃ ɑ ᄆొ੘ ˄੩໛ॄ೼࡞˅ ɑ षֽፖ ə፟Ꮾಅ֡ಅတ໢໪ቂܿࢗનˈࢾ૴ሥᏋᄵࢭళȃ ɑ ൂ႖ධ ɑ ొ༱ ɑ૥ძ ೉ቌશ ● ڈᄳ ʗቂࣁ֊ਖಅတࠍࢃڈኙ45 gܿܐᄆ ˄12݃ࠍ˅ˈ܇ڈ኏ฉᎫˈ࡜ຢᄆొ੘ ॄ߼፜ኙ15ࠍ፬ȃ ʘ܇ڈအ኏ᄳˈ኶࡜ຢᄆొ੘߼፜10 ȋ 15 ࠍ፬ˈ੻፜ȃ ʙቂ༇෸෸ՙᅼˈ኶ቂᚍಅጃᚍ֤ȃ ʚ᎜᎘ಅတᇜޤˈჹ૦੧ເ࿒ܿߴჹଲ ຿ˈ࿷໢੟੟ܿશඩହȃ ˄๜...

  • Page 44

    Sc44 ʗ ʘ ʙ ʚ ʛ ʞ ʟ ⑪ ࢌ፯ଁၟܿಅ֡ إல ˄12ࢋܿ஢˅ ɑ໪ቂ࡞ਸವ ə1 ՙጐp. Sc39ܿ؞ᎁ፟Ꮾȃ ಅ֡ಅတ ࡴਖ਼ಅࠒ 225 g ݈ਖ਼ಅࠒ 55 g ॵቌ 15 g ຃ྴ 24 g ˄ܐ2˅ ೉ࠒ 6 g ˄ܐ1˅ ໤ᆑ 5 g ˄ᄆ1˅ ঳ܫ˄܏እ˅ 25 g ༽ 140 g ˄ ml˅ ࡞ਸವ 2.8 g ˄ᄆ1˅ ॵቌ ˄෧ڈ1 cmू˅ 140 g ܫᇛ˄ܫፆ˅ 25 g ೾ਲಅ֡ ɑ ৠ๠ॵቌ ʗնಅတ߼኷ံ፩ˈቂ֦ბಡ࠙᎘ˈ߼๠׼ ძ୩ع30 ȋ 60ࠍ፬ȃ ˄༃ၫ਺ࡴ໢ˈᆖ٣୩ع໢ৱ˅ ʘ኷ॵቌຢညಥಅࠒˈ߼኷֦ბಡຢˈᚍڈ 20 ȡ20 cmܿ...

  • Page 45

    Sc45 ʜ ʝ ʚ ሱಅ֡ป ɑ ፟Ꮾಅ֡ಅတ ʗ ՙགᅗਖaȁ๾ଲቌȁ༽߼๠Ꭷ቏ᇗ൥ܿಅ֡๒ධ፩ˈն࡞ਸವ߼ ๠ਸವ๒ධȃ ʘՙጐȐ፟Ꮾಅ֡ಅတȑ ˄p. Sc39˅ܿ؞ᎁ፟Ꮾಅတȃ ɑ ڈᄳ ʙ նถڵܿಅတࠍڈኙ 60 g˄8 ݃ࠍ˅ˈ๕ڈတˈ࡜ຢᄆొ੘ॄ߼፜ 10 ࠍ፬ȃ ʚቂ༇ፑՙ๠ಅတ፩ᆮˈ؃Ꭱވ໪፩ৱܿލקܐˈᄳڈ࿝࿝ปᎫȃ ɑ ߙਸ ʛ ߼኷๫மಅࠒܿषֽፖຢˈ኷30 ȋ 35 Ɇၫ ޡ࿢਋჉ˈ໪ಅတߙਸኙ40 ࠍ፬˄്ገܸ ܐኙ2ֹܐᄆၓፒ˅ȃ ɑ ༽ᎌ ʜቂ૑༽ਖ஠ಅࢌᎌ 30 ಊˈஇ࡞༽ࠍȃ ɑ ष૥ ʝ߼኷අ቏षֽፖܿ૥ധຢˈ኷ኁ฽ܸ 170 ȋ 190 Ɇܿ૥ძ೗ष...

  • Page 46

    Sc46 ʘ ʙ ࢌ፯ଁၟܿಅ֡ ໪ቂൖ๭ಅတ إல ˄2ࢋፊ੿25 cmܿൖ๭ܿ஢˅ ൖ๭ಅတ˄p. Sc42˅ 1۫ܿ஢ ൖ๭ݲၟፆ 72 g ˄ܐ4˅ 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...

  • Page 47

    Sc47 1 3 2 إல ਲ਼Ꮚ൝ಅတ ਲ਼Ꮚࠒ 280 g ၫ༽˄35 ɆᏪቑ˅ 150 g ˄ ml˅ ࡴਖ਼ಅࠒ 140 g ݈ਖ਼ಅࠒ 140 g ၫ༽˄35 ɆᏪቑ˅ 170 g ˄ ml˅ ፟Ꮾਲ਼Ꮚ൝ಅတ Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘਖإல߼๠ಅ֡๒ධ೗ȃ ʙնಅ֡๒ධᎧ๠ׁ࿒೗ȃ 1 ᅤዎجܠȐ 17ȑ 2 3 ߙڵᛀᛀ໌ॄˈՙ჉Ȑถᄂȑ அুถڵಅတ ɑ፱ᄧغᏮ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ ড ༽ਲ਼ ɑ ፟Ꮾ༽ਲ਼ს ʗ ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ୩ษॄˈቪઋجছठਬ֍ ૂእ ( ߷ፒઋج໋༽˅ˈ኶ቪႎॗ๗ᇵঽݲၟலছठਬ֍ૂእু૰ȃ ɑ ᚍಅ ʘ ถڵಅတॄˈ܇ڈ...

  • Page 48

    Sc48 1 3 2 ሃܐ஀ಅಅတ ˄3 ȋ 4เࠔ˅ ࡴਖ਼ಅࠒ 150 g ݈ਖ਼ಅࠒ 150 g ໤ᆑ 5 g ˄ᄆ1˅ ঳ܫ˄܏እ˅ 50 g ༽ 120 g ˄ ml˅ ᩢᩀቌ 4 g ˄ᄆ1˅ ༇ࠒ ə1 ə1 ༇ࠒ૰໪ቂݨࠒডࡴਖ਼ಅࠒ݃ܗ࿓ȃ ႃޅಅတ ˄3 ȋ 4เࠔ˅ ࡴਖ਼ಅࠒ 150 g ݈ਖ਼ಅࠒ 150 g ໤ᆑ 10 g ˄ᄆ2˅ ၫ༽ ə1 160 g ˄ ml˅ ༇ࠒ ə2 ə1 ၫ༽ܿၫޡ኷35 ȋ 40 Ɇȃ ə2 ༇ࠒ૰໪ቂݨࠒডࡴਖ਼ಅࠒ݃ܗ࿓ȃ ፟ᏮႃޅಅȂሃܐ஀ಅಅတ إல ˄؜೙ቂ቙፟Ꮾᖾఴಅञଲಅಅတ˅ Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷ ፟Ꮾಅ࿢Ȃప仸ቂᇗ൥ ȃ ...

  • Page 49

    Sc49 ႃޅಅ ɑ ᚍಅ ʗቂجܱডࣁܱ෧ڈ 2 ȋ 4 ݃ࠍȃ ʘ ๫ຢࡴਖ਼ಅࠒॄˈቂᚍಅጃ۰፩ᄩჹ፵עᚍ ڈूኙ3 mmܿಅ؀ȃ ˄୩عܿಅတᇋ݃ඝঅࡉܸ٢ၫॄ኶ᚍ˅ ɑ ෧ಅ ʙ ਖಅတ጖ඩହˈ۰ᇜޤ૑໭෧ڈଔኙ3 mm ܿಅ࿢ȃ ˄؜औ෧໢ˈ኷ಅတຢ๫ຢࡴਖ਼ಅࠒ˅ ɑ ᎌಅ ʚ ਖܐ࣫໓఻༽Ȃຨ૑ˈടݯಅတຢዯܿࡴ ਖ਼ಅࠒ߼੣࣫୴ᎌȃ ˄ᎌಅܿ໢ৱনᎳၓ8 ȋ 13ࠍ፬˅ ʛ ቂ୩༽ڤݯ᳉ᇛˈஇ࡞༽ࠔȃ ሃܐ஀ಅ ɑ ᚍಅ ʗ ቂجܱডࣁܱ෧ڈ4݃ࠍȃ ʘ ๫ຢࡴਖ਼ಅࠒॄˈቂᚍಅጃ۰፩ᄩჹ፵ע ᚍڈूኙ1 mmܿಅ؀ȃ ɑ ෧ಅ ʙ ኷װಅ๫ຢࡴਖ਼ಅࠒˈ۰ᇜޤ૑໭શඩ ହˈፇॄ෧ڈଔ...

  • Page 50

    Sc50 ፟Ꮾሡ໮ى؀ إல ሡ໮ى؀ ঳ܫ1ࢋቪ೾೉ܿছठ႘ 80 g 50 g ˄ኙ50 ml˅ ݈ਖ਼ಅࠒ 120 g ࡴਖ਼ಅࠒ 60 g സ܏ࠒ 5 g ॵቌ˄෧ڈ1 cmଐᎫ˅ ə 35 g ຃ྴ 24 g ˄ܐ2˅ ໤ᆑ 2.5 g ˄ᄆ½˅ ə๩༃ၫ኷15 Ɇᇵ჉ˈ෧ڈ5 mmଐᎫȃ Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ˈᇡ۫߼๠঳ܫቪ೾೉ܿছठ႘ˈ཰೉ȃ ʘਖإல߼๠ಅ֡๒ධ೗ȃ ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ȃ 1 ᅤዎجܠȐ 19ȑ ɖᅤዎ૥๾ ˄p. Sc20˅ 2 ˄ኙ2ࠍ፬ॄ˅ षֽࢗᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄˈ ܏૑ຢ࡜੣ᄵ ༇ވบࠒ ɑ ໪ቂჷ൝ࣁܱ݃ࢗનࣁڼ...

  • Page 51

    Sc51 ൰ ፟Ꮾሡ໮ى؀ 5 ߙڵᛀᛀ໌ॄ܏૑ຢ࡜ ጶ୲ಅ֡ಅတܿװಅ ɑ ቂჷ൝ࣁܱ݃ጶ୲፵ၐܿಅတˈጶ ڈຐܿᄳᎫȃ˄دጐቑဇ˅ ˄໪ቂਜ਼༥ٚ๒ᇸࣁພ࠱ཧညل˅ ɑ ؜ᇋՙȐถᄂȑਉ 6 ࡜ຢຢ࡜ˈ ኶۫૑໭ მ໯໢ৱ߭ၐၓ45 ȋ 51ࠍ፬ 7 ߙڵᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈถڵಅ֡๒ධˈ ୩ษ2ࠍ፬Ꮺቑॄ ถڵሡ໮ى؀ ɑขฬไಅ֡ቂᇗ൥໸ࠨዮ኷ಅ֡ݒؠȃ ɑष૥؜Ꮪ໢ˈ੣ᄵȐᎮৠष૥ȑȃ˄჉༧˅ ɑถڵቂஉࣰ౬໢ঐൿ।ಅ֡ᄳᎫȃ 3 ࠍ፬೗ षֽੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠष૥ȃ əȐᎮৠष૥ȑᇋ኷ष૥ੌ༩ॄܿ15ࠍ፬೗੣ᄵȃ ଉ೗ၫޡᇜܤק݈ખႇߟᎮৠष૥ȃ ष૥؜Ꮪ໢ ȐᎮৠष૥ȑ...

  • Page 52

    Sc52 ɖ ૰ᇵ࿚ৠᏋেႹ॥ܿإலড࠽லʽ ࢿ࿒ᄳᎫܿ࠽ல૰኷෼ڼಅࠒ໢ ૂእݓ߼੣บ ૰૰ࠒ ˄15 g˅ ज྿฿ ˄40 g˅ ෠૲உޒ ˄50 g˅ ऽى ˄ࢆଡ଼؏ઽى˅ ˄4 g˅ ɖ ኷؞ᎁ3ႜՙமȐถᄂȑਉ໢ ኷10ࠍ፬೗ՙ჉Ȑ૑໭ȑু૰অࡉȃ ˄੡ქ1۫ȃՙඝྊਉႇᄌ˅ ɖ ኷؞ᎁ3੶ࣰ15ࠍ፬ॄˈঐߙڵࠛಘˈ؃ Ꮛވ૑໭Ȑਬ֍ȑ࢙೙ȃ ๜࣮؜෼ڼݯಅࠒˈ૥औܿ ܫࡷװಅঐرௗಅࠒ ɑ Ꮽڵܿܫࡷਾ੧ॵቌܫࡷȃ ܦቪ༁٠ᄁ༌ܿࣴ౿ܫࡷ ؃؜ဵภყ࿷ ፟Ꮾܫࡷ إல ܫࡷ ႇᆑॵቌ ə 110 g ຃ྴ 100 g 15 g ˄ܐ1˅ ঳ܫ˄܏እ˅ 100 g ݈ਖ਼ಅࠒ 180 ...

  • Page 53

    Sc53 ष૥؜Ꮪ໢ˈ੣ᄵ ȐᎮৠष૥ȑ ष૥ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠष૥ȃ əȐᎮৠष૥ȑᇋ኷ष૥ੌ༩ॄܿ15ࠍ፬೗੣ᄵȃ ଉ೗ၫޡᇜܤק݈ખႇߟᎮৠष૥ȃ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵȐᎮৠष૥ȑȃ ȁə኷؞ᎁ5˄p. Sc52˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗ ՙ჉ ˈົށष૥໢ৱ ʘ ՙ჉ˈ૑໭ ಥىऽޒܫࡷ ႇᆑॵቌ˄෧ڈ1 cmᄆଐ˅ 80 g ຃ྴ 100 g ঳ܫ˄܏እ˅ 150 g ಥى 3 g ˄ᄆ1½˅ ݈ਖ਼ಅࠒ 180 g സ܏ࠒ 7 g ऽޒႻ઄ᎌ༝؃இ࡞ ˄෧ڈܐᄆ5 mmᏪቑ˅ ə 50 g ə ኷෼ڼಅࠒ໢߼๠ a ೸౩ܫࡷ ႇᆑॵቌ˄෧ڈ1 cmᄆଐ˅ 110 g ຃ྴ ...

  • Page 54

    Sc54 ፟Ꮾ෠૲உݞᄩ 1 3 2 إல ˄ኙၓଔ13 cmȡ٣13 cmȡࡴ1 cmܿࠔ஢˅ Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗߼๠᫯૑ܿ෠૲உଐȃ ʙৠ๠ბ೉ቌȂࠛ౺ˈ኶ਖಅ֡๒ධ߼๠ׁ࿒೗ȃ 1 ᅤዎجܠȐ 21ȑ 2 षֽࢗᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄˈՙ჉Ȑถᄂȑਉˈ ถڵಅ֡๒ධˈቂჷ൝ࣁܱ෼ڼ ᳉኷ಅ֡ቂᇗ൥ຢܿ෠૲உˈ ኶༇ވّ჉ಅ֡ቂᇗ൥ ɑ२቏ؠࠍၝ๑फ़໢ˈᅤዎȐᎮৠਬ֍ȑȃ˄p. Sc55˅ ɑ໪ቂਜ਼༥݃ࣁٚঽঢ়ન݃໢ˈ૰೙ঐ቏ཿພȃ 4 ໪ቂჷ൝ࣁܱ ਖ෠૲உᎧ኷අ቏ ֦ბಡঽषֽፖܿ൶ݒ๒ධ፩ 5 ኷׼ძ೗ ୩ع೺ࢿ 2 ᄆ໢ᇵຢ 6...

  • Page 55

    Sc55 ਬ֍؜Ꮪ໢ˈ ੣ᄵ Ȑ Ꭾৠਬ֍ ȑ ਬ֍ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠਬ֍ȃ əȐᎮৠਬ֍ȑᇋ኷ਬ֍ੌ༩ॄܿ5ࠍ፬೗੣ᄵȃ ଉ೗ၫޡᇜܤק݈ખႇߟᎮৠਬ֍ȃ əȐᎮৠਬ֍ȑ෇ቂჷ൝ࣁܱٚ჉ಅ֡๒ධ፵ၐ᳉ࡒܿ෠૲உˈ ኶ڣࠍਬ֍ȃ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵ ȐᎮৠਬ֍ȑȃ ȁə኷؞ᎁ3˄p. Sc54˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗ ՙ჉ ˈົށਬ֍໢ৱ ʘ ՙ჉ˈ૑໭ ؾᗙ෠૲உ ռ෠૲உ˄֊˅ 160 g ˄4 ଐ˅ ॵቌ 20 g ࠛ౺ 10 g ؾᗙ ˄ܲླྀ / ೝᎫ˅ 40 g ɑ ࢎદࢋเႹ॥ˈ२૰ਖ෧ླྀܿ෠૲உቪ৮࣮ ˄10 ȋ 20 g˅ছठਬ֍ȃ ಺཈෠૲உ ˄ኙ؄ஊְႎְܿ஢...

  • Page 56

    Sc56 1 4 3 ፟Ꮾ࣮ਟ 2 ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ إல Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ ʘ኷ಅ֡๒ධ೗ᇡ۫߼๠຃ྴȂ༽࣮Ȃ೸౩ፆȃ ʙ኶՗Ꭷፚׁ࿒೗ȃ ؾᗙ࣮ਟ ؾᗙ ˄Ⴛ઄บݔ˅ ˄ܐܿ෧ڈ½˅ ઄፱400 g ຃ྴ 140 g ೸౩ፆ 38 g ˄ኙ38 ml˅ ɑ ขႚכᏨ༉ຢ༧ࠔ஢ࣙށȃ ࠨዏ૰೙ܷ፛࠽லࠀڵঽຨਤȃ ɖ ᎙ሃ؜ᇋᎌࣰဂʽ ࣮ਟ୩ษॄˈঐקഃڬȃ ɖ ࿳ࣰ૿፟຃ྴܿ஢ˈ؜໪ቂ࿚ৠ႘ˈ ૰ᇵ፟ڈႨ๢࣮ܿਟȃ ႇߟ٣ඓ֦܃ʽ ข߼ܸ׼ძ֦܃ˈ؃੪ଓჴቂȃ ɑ ֦܃ඓৱ˖ኙ1ᄬඓ 1 ᅤዎجܠȐ 22ȑ 2 ົށെៀ໢ৱ ˄ؾᗙ࣮ਟ120ࠍ...

  • Page 57

    Sc57 ൰ ፟Ꮾ࣮ਟ ৠ฽؜Ꮪ໢ˈ ੣ᄵ Ȑ Ꭾৠৠ฽ ȑ ৠ฽ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠৠ฽ȃ əȐᎮৠৠ฽ȑᇋ኷ৠ฽ੌ༩ॄܿ5ࠍ፬೗੣ᄵȃ ଉ೗ၫޡᇜܤק݈ખႇߟᎮৠৠ฽ȃ ʗ ᅤዎجܠȐ 22ȑ ʘ ົށെៀ໢ৱ ɑ ૰኷10ࠍ፬ ȋ 30ࠍ፬ፇৱᇵ1ࠍ፬ၓܠၤ੣ᄵ ົށȃ ˄ଓ੣໢٣ՙ˅ ʙ ɖถᄂᎮৠৠ฽໢ˈ ٣ՙȐถᄂȑਉ ɖ२૰࿳ࣰᇵ჉ߴߟ੣ᄵȐᎮৠৠ฽ȑȃ ȁə኷؞ᎁ4˄p. Sc56˅ౚ቏ՙ჉Ȑถᄂȑਉ໢ ʗ ՙ჉ ˈົށെៀ໢ৱ ʘ ՙ჉ˈ૑໭ ʗ኷࣫፩߼๠൝ˈᇵঽࡴࣰ൝ܿ༽ˈ༽ᎌ15ࠍ፬ȃ ʘਖᎌࣰܿ༽இڵˈ኶ৠ༽৙ᅝ༽ᎌȃ ʙ፱ࡉ3۫ˈஇ࡞༽ࠍȃ ʚ኷ಅ֡๒ධ೗ᇡ۫߼...

  • Page 58

    Sc58 ፟Ꮾ౺ྴ༽࣮ إல ౺ྴ༽࣮ ൴࣮ ə ˄෧ڈ4݃ࠍˈบ൝บᄣ˅ ኙ200 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 250 g ˄ ml˅ ຃ྴ 60 g ೸౩ፆ 10 g ˄ᄆ2˅ Ꮃֻ ʗ኷ಅ֡๒ධ˄ႇಅ֡ቂᇗ൥˅፩ৠ๠༽Ȃ຃ྴȂ೸౩ፆˈቂჷ൝ࣁܱڣࠍਬ֍ȃ˄ፊܸ຃ྴဵภ๏फ़˅ ʘਖ༽࣮ᇜࢋᇜࢋ߼੣บˈ؜ᇋݹ߼ȃ ʙਖषֽፖ෧ڈಅ֡๒ධܐᄆˈ෩፩ᄩ૑ᇜࢋ1 cmᏪቑܿ૾ˈܬᏮ࡜Ꮚȃ ʚ኶՗Ꭷፚׁ࿒೗ȃ 1 4 3 2 ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ ə ቏ܿ൰፯๒ᇸᎌୈȃ ထਃ໪ቂ࣮໦׋਺ੌ໦ܿȐࡐ໰ȑ൴࣮݃ȃ 1 ᅤዎجܠȐ 23ȑ 2 ົށെៀ໢ৱ ˄౺ྴ༽࣮ၓ90ࠍ፬˅ ɑ ...

  • Page 59

    Sc59 ൰ ፟Ꮾ౺ྴ༽࣮ ౺ྴ᧶ᨀ ᧶ᨀ ˄บ൝ˈ෧ڈ2ଐบᄣ˅ 3 ˄1ࢋኙ50 g˅ ༽ 250 g ˄ ml˅ ຃ྴ 60 g ೸౩ፆ 10 g ˄ᄆ2˅ ɖെៀົށ໢ৱȍ60 ࠍ፬ ౺ྴᆶ୫ ᆶ୫ ˄บ൝ˈ෧ڈ4ଐบᄣ˅ ኙ180 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 250 g ˄ ml˅ ຃ྴ 60 g ೸౩ፆ 10 g ˄ᄆ2˅ ɖെៀົށ໢ৱȍ60 ࠍ፬ ౺ྴ౺ዃ ౺ዃ˄࡞ዌ˅ 250 g ༽ 100 g ˄ ml˅ ऽએ 125 g ˄ኙ125 ml˅ ຃ྴ 40 g ೸౩ፆ 10 g ˄ᄆ2˅ ๗ࣣ ɖെៀົށ໢ৱȍ60 ࠍ፬ ౺ྴߣ෨ ᄆߣ෨ ˄༽ᎌॄ֣൝ˈਖݔဂڼบ˅ 3 ˄1ࢋ...

  • Page 60: 仸

    Sc60 ኷30ࠍ፬ᇵ೗ ፟Ꮾప 仸 ഏ౶ႇᅍቂ༽സȃ ˄ቂ༽സࣰዏప仸ঐ྘๢˅ Ꮃֻ ʗႻഏ౶ȃ ˄Ⴛܸ༽ק෼ၓፒ˅ əഏ౶؜ቂസ༽ȃ ˄ࠨዏప仸ঐק๢˅ ʘቂ຋Ꮚਖ༽இ࡞30 ࠍ፬ȃ ʙ኷ಅ֡๒ධ೗՗Ꭷ ፟Ꮾಅ࿢Ȃప仸ቂᇗ൥ȃ ʚ߼๠ഏ౶Ȃ༽ȃ إல ૰኷૑໭፟Ꮾప乁໢߼๠Ցؾ݃ȃ ə؜ᇋ߼ޒ୥݃৮ሱܿإலʽ˄ঐ໪ಅ֡๒ධܿ࠱ཧညلလథ˅ 1 5 2,4 ɑ፱ᄧغᏮ໢ ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅ ప 仸 ˄1ࢋ኏ప乁ኙ35 g˅ ኙ12ࢋ ኙ18ࢋ ഏ౶ 280 g 420 g ༽ ٣ஆ౶˄190 g˄ ml˅˅ ޥஆ౶˄200 g˄ ml˅˅ ٣ஆ౶˄270 g˄ ml˅˅ ޥஆ౶˄2...

  • Page 61

    Sc61 ൰ ፟Ꮾప 仸 ɑప乁ܿଁࡥঐ།ܸ༽ܿቂ஢Ȃഏ౶ܿቂ஢ ঽ፯୥Ȃቂமᄧ౶२໸઒౶݃ሓཧˈߑ቏ ྈ؜࿷ȃ ɑ߼፜໢ৱࣰ٣ˈప乁װಅঐקሱȃ ɖ኷ࡪᏭऔܿప 仸 ຢ߼ຢᏋেႹ॥ܿإலȍ ɖ፩ဉছठᄎඝྊإலȍ ɖప仸ܿဢນ֦܃ߴߟȍ ۰ಅ֡๒ධ፩ፊਾ ถڵ߼፜኷֦ბಡ ຢ֡ඩହ֦܃ˈᏭ ڈ๊໮ప仸࢑৿ܠȃ ऽޒప仸 ఝؘప仸 ॗໍప仸 ʗప乁୩ษॄˈടݯప乁ࠒȃ ʘ Ȑ߼኷༃೗໢ȑ ኷໛ޡञၫޡ਺݈ܿ٠ྈˈ૰֦܃ 2 ࿙ȃ Ȑ߼๠׼ძ໢ȑ ߼๠஠لཫਥܙ೗ˈ؃࠙ଁˈ૰֦܃ 1 ࢋኟȃ 5 ߙڵᛀᛀ໌ॄˈՙ჉Ȑถᄂȑਉˈ ᅻཨถڵಅ֡๒ධˈ؃߼፜ܸ݃ಅ֡ ๒ධ૰ᇵቂ༇ۂಝܿڋޡ ˄5 ȋ ...

  • Page 62

    Sc62 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᳉኷ਸ...

  • Page 63

    Sc63 ෼ੋ֦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 64

    Sc64 ٢ਈၳ࿏ إல ૰ᇵቂ᎟ቂܿಅࠒ፟ Ꮾఱ˛ ဍཌྷಅ֡ ૰ᇵ፟Ꮾˈܦ໸ᅍᇋݲጶ༽஢ȃሓၓ૰೙ߙໍಅࣰ֡ޡ്ገˈডಅ֡ຢߴڵო աფܿ฀ଝȃขਂຬ5 ȋ 10%ܿ༽஢ȃ ߟ࣭ಅ֡ ૰ᇵ፟Ꮾˈܦ໸ಅ֡ܿ൰፣ቪ്ገڋޡሓ᎟ቂಅࠒܿ፯୥ߑልȃ ႃޅಅಅတ˄፩ਖ਼ಅࠒ˅ ಅတ྘ሱܿय़૰ৠ๠10 g ˄ml˅ܿ༽ˈ๜ಅတ྘๢ܿय़૰ਂຬ10 g ˄ml˅ܿ༽ȃ ૰ᇵቂඝྊإலܗ࿓ ॵቌञ೉ࠒఱ˛ ૰ᇵȃ ข໪ቂ݃஢ܿเዉॵቌȂඩཥቌ݃ࢿ࿒ቌፅହܗ࿓ॵቌȃ ˄ሓቌፅ፯୥؜࿷ˈ૥๾቏ഃܨُ׳˅ ೉ࠒ6 g ˄ܐ1˅ˈყܬ቙70 g ˄ኙ70 ml˅ܿ೾೉ȃ ɑ໪ቂ೾೉໢ˈขਂຬყܬ቙೾೉ࠔ஢ܿ༽ࠔȃ ૰ᇵ...

  • Page 65

    Sc65 ٢ਈၳ࿏ ᄆ ֔ ༇ إல ๫༇ࠒ໢໪ቂ໣౓ಅ ࠒ׋਺औ˛ ಅ֡ڈᄳ໢ˈਓሊ໪ቂࡴਖ਼ಅࠒȃ ፟Ꮾప仸໢ˈਓሊ໪ቂݨࠒȃ ˄२૰ᇵ໪ቂተ౶ࠒঽࡴਖ਼ಅࠒ݃ȃ˅ ኷༽୴സமᇜးܿഏ ౶२೙ቂఱ˛ ཱིะ૰ᇵ໪ቂˈܦᏭڵହܿప仸ঐ྘๢ˈሓۨᇜֈ؜ਓሊ໪ቂȃ ขਂຬഏ౶Ⴅ༆ܿೄؠࠔ༽஢˄12ࢋ˖80 g ˄ml˅ˈ18ࢋ˖140 g ˄ml˅˅ȃ ष૥ဵڈॄყ࣋໳ჵ ဍཌྷಅ֡૰ᇵष૥ڈ ߴᄳఱ˛ ቂয়࿰ቂ፟ಅ֡঩ष૥ڵହܿಅ֡ˈ኷ष૥໢ಅတঐჹຢ് ገମጀˈᄳڈຐᄳ˄Ȑ࣫ݒȑ˅Ꭻܿಅ֡ȃ ๜ट෧औಅ֡˛ ष૥ੌ༩ॄమຢ෧ঐ׋਺ବ೎ˈਓሊܚ30ࠍ፬ॄ኶෧ȃ ɑնಅ֡߼ܴॄˈ෇ॄᇧވቂಅܱ֡෧૑ಅ֡...

  • Page 66

    Sc66 ٢ਈၳ࿏ ಅ֡ಅတجܠᏭڵܿ ಅ֡ಅတभ๢ ? ขਖ༽ܿቂ஢ਂຬ5 ȋ 10 g˄ml˅ȃ ๩๫ຢࡴਖ਼ಅࠒܿय़ˈঐ׋਺๒ᇸۃ୲ȃ ष૥ဵڈॄყ࣋໳ჵ ኷ಅ֡ডൖ๭ಅတܿ፟ Ꮾࣰڋ፩ˈ؜ዒ౓ߙਸ ߙਸܿڋޡ૰೙ሓ׋ஂ؜࿷ߑקాȃ ๩ಅ֡ಅတൖ๭ಅတ፟Ꮾੌ༩ॄˈ؜܏૑ຢ࡜ˈ৙ᅝ߼፜໢ˈ૰ᇵ৙ᅝߙਸȃ ˄নᎳ˖20 ȋ 30ࠍ፬˅ ኷ถಅ֡໢ˈᇗ൥ᇜඩ ถ჉ହமఱ˛ ಅ֡૥፟ڈᄲ໢,ಅ֡ᇗ൥቏૰೙ቪಅ֡ᇜඩ־ถڵȃ๩໸ፊਾ෧ಅ֡໢ˈঐཿ ພᇗ൥ˈሓۨᇜށᇋਖᇗ൥ถڵȃ ໘ցܿಅတ२૰ᇵ኶ ቂఱ˛ ้ၓಅတᎫྙˈ ၝ־ष૥໢ ȍ݃ ૰ᇵቂହᏭ࿝࿝ปডൖ๭݃໤൰ȃ ขฬไ໸࿮ፒ኷ᇵ჉ܿು፯Ꭻྙ...

  • Page 67

    Sc67 ٢ਈၳ࿏ /ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ 20 cm ᇵຢ ಅ֡ᄳᎫል٢ʽ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ဍཌྷЖ്ገڋޡЗ ്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˛ ˘ߟ࣭ಅ֡Ȃ؝୴ഒᅃȂܟఴಅ֡ȍ˚ ɑ໸ࠨഅ܊மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿ׋ஂ˛ ༽ ɑ໸ࠨ྘ຬ˛ ȁଓཨಅ֡Ȃߟ࣭ಅ֡Ȃภఴಅ֡Ȃ...

  • Page 68

    Sc68 ಅ֡ᄳᎫል٢ʽ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ဍཌྷЖᄳᎫЗ ဵภ؜്ገ ˄ጶ࿒൤ռˈಅတᎫ˅ ࡞ਸವ ࿙ะਸವ ɑ໸ࠨ၇৔߼๠࡞ਸವডໍ፯࿙ะਸವமೕ˛ ɑ໸ࠨ໪ቂம֦܃؜औȂডࣰඓܿ࡞ਸವ˛ ɑ໸ࠨႜ໪ቂமസ܏ࠒ˛ ɑ໸ࠨ၇৔՗Ꭷಅ֡ᇗ൥˛ 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߼኷၃...

  • Page 69

    Sc69 ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ဍཌྷЖඝྊЗ ڈᄳȂߙਸॄܿಅတ቏ ᳉ᄹ ɑߙਸ໢ৱ྘٣ˈঐ໪ಅတམڙˈખঐקܾ቏᳉ᄹȃ ཱིะ؜࿷፯୥ܿಅ֡ܿߙਸ໢ৱ؜࿷ˈܦᇜֈܿש׳ߴߟ໸ቂ༇ፑ෸෸ՙᇜ჉്ገ ܿಅတفಅˈ๜࣮ాాܪඩହˈખངಖߙਸဵڈȃ Ꮽ؜औ೾ਲಅ֡ ɑॵቌ๜࣮๏फ़ˈખ೎ᇵ֡ࡇ኷ಅတ፩ˈਖ؜೙ᄳڈل۫ࡥȃ ขਖಅတ߼๠׼ძڣࠍ୩ษॄ኶֡๠ॵቌȃ ə ࿅׳໸኷༃ၫࡴ໢ˈॵቌ๒ᇸ๏फ़ˈᅍᇋᆖ٣୩ษ໢ৱȃ ౶߰ಅ֡ ߙო቏౶ஆرௗ ɑข኷ௐᇜࢋ๒ධ೗߼๠౶߰ञ༽ˈਖ౶߰ڣࠍ๢फ़ॄ኶߼๠ಅ֡๒ධ೗ȃ ؝୴ഒᅃ ݒؠবቌˈ ڵოॵቌքȃ ɑ໸ࠨ໪ቂॄ߼ॵቌˈ...

  • Page 70

    Sc70 ಅ֡ᄳᎫል٢ʽ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ౶ࠒಅ֡ ౶ࠒಅ֡ᄳᎫ؜औ૛ ɑ༃ၫ໸ࠨࣰࡴ˛ ˄༃ၫࣰࡴܿ฀ଝ჉ˈᏭڵܿဍཌྷ፣஢਺ُȃ˅ ɑ໸ࠨ኷༃ၫ٫ࣰ 25 Ɇ໢੣ᄵமኁኙೕ˛ ə ༃ၫࡴ໢ˈإலܿၫޡᇓঐࣰࡴˈሓۨᏭڵହܿಅ֡ᄳᎫঐקُȃ ข؜ᇋົ፜ࣰ٣ܿኁኙ໢ৱȃ ႃޅಅБሃܐ஀ಅಅတ ಅတ፩቏ಅࢂ܎ ɑ໸ࠨ܊ਖಅ֡ቂᇗ൥ܬڈಅ࿢·ప乁ቂᇗ൥՗Ꭷຢบ˛ ɑಅࠒ໸ࠨ྘ຬೕ˛ ɑ໸ࠨڣࠍਬ֍ಅࠒॄئ߼๠ಅ֡๒ධ೗˛ ɑ༽໸ࠨ྘޹ೕ˛ ɑᏭႃޅಅ໢ˈ໸ࠨ໪ቂமၫ༽˛ ಅတ᳉኷༇ຢˈ ႇߟڈᄳ ɑಅࠒ໸ࠨ྘ຬೕ˛ ɑ๫ࡴਖ਼ಅࠒமఱ˛ ɑ༽໸ࠨ྘޹ೕ˛ ಅ࿢ዮ኷ᇜඩ ɑ෧ڈಅ࿢Ꭻॄ߼...

  • Page 71

    Sc71 ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ ڵოᇵ჉฀ଝ໢ ขฬไᇵ჉೗๒ ෠૲உݞᄩ ბ೉ቌञ෠૲உႇߟ ๏ठ ɑ๞ፅߵࣽ஢ࡴ˄41% ᇵຢ˅ܿბ೉ቌቪ૰૰ࣽ஢޹ܿ෠૲உᇜඩ໪ቂˈ૰೙ႇߟ๏ठȃ ዓৠ 10 g˄ኙᄆ 2˅ܿ೾೉ˈ቏᎓቙ߗጚ๏ठȃ ɑ໪ቂ೾೉ڈࠍ޹ܿ෠૲உዏঐק๢ȃ ขਂຬ 10 ȋ 20 g˄ኙ 10 ȋ 20 ml˅ܿბ೉ቌȃ ಅ֡๒ධ೗፵ၐዯ቏ ෠૲உ ɑข኷5ࠍ፬೗ቂჷ൝ࣁܱਖಅ֡๒ධܿ෠૲உࣁ჉ˈ኶Ꭾৠਬ֍2 ȋ 3ࠍ፬ȃ ࣮ਟ ˄؜᳉ڬ˅ ቈ቙຃ྴ஢؜ࢮˈߑ෩ౚ቏໪ቂ࿚ৠ႘ˈሓۨ፟ڈ࣮ܿਟ਺Ⴈȃ ɑၝڈ༝ܿ༽࣮Ȃ༝ဃமܿ༽࣮Ȃ؜ᄧბܿ༽࣮ቈ቙࣮ਥࣽ஢਺ຬˈሓۨ૰೙ڵო...

  • Page 72

    Sc72 ၇৔߼๠إலખՙம૑໭ʽ ໍ፯࿙ะਸವᇵိܿإல૰኷჉ள໢ৱ೗߼๠ȃ ܦ໸ˈቈ቙Ꮵڴ኷Ȑ๕ಅȑ໢ˈإலౚ቏ڣࠍਬ֍ˈ૰೙ႇߟڈ࢙Ꮽڵಅ֡ȃ ᅤ܊மجܠȂ ඈ྾࡞Ȃ ૥๾࢙݃೙ખՙம૑໭ʽ ๩໸ࡪࡪ૑໭ˈ૰ᇵ፱ᄧغᏮȃข٣ՙȐถᄂȑਉ፩ፒغᏮˈ ᅤዎጸฬܿجܠ ə t ඈ྾࡞࢙೙ t ૥๾ॄ፱ᄧ૑໭ȃ əȐ౶ࠒಅ֡ȑ๩ᅤ܊மجܠˈু໪፱ᄧᅤዎጸฬܿجܠᇓႇߟ፟Ꮾڈ࢙ȃ ˄ሓၓᏥڴܿ፟Ꮾࢗᅗ؜࿷˅ ՗Ꭷம܊ႜܿᇗ൥؃තވʽ ข٣ՙȐถᄂȑਉ࿮ፒغᏮˈ፱ᄧ՗Ꭷጸฬܿᇗ൥ॄ኶૑໭ȃ ˄؜࢑४ጸฬܿᇗ൥ˈዏ૰೙ঐ࿮ፒᎡވȃ˅ ճݯமݢኑنဂʽ ু໪ճݯݢኑنဂˈ኷10ࠍ፬೗نইบˈ้૰ᇵঅࡉȃ...

  • Page 73

    Sc73 ȐغᏮ܊ႜ Д ȑ ؚܿઑ܈໚ /ࢽጊጪި ᄆ ֔ ༇ ڵოᇵ჉฀ଝ໢ ኊȁሓ ᅃ୲ߴߟ ႇߟ੣ᄵՙਉغᏮ ɑݢኑنဂ໸ࠨམလ˛ نຢݢኑنဂȃ ՙம૑໭ਉᇓ؜ከ Ꭱ˄؜๕ಅ˅ ɑ౶ࠒಅ֡ܿࢗᅗ໸۰Ȑᄶಅȑ૑໭ܿˈᇜ૑໭؜ከᎡȃ ࡞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 ፩ဉከᎡ࿮ፒ ˄მ໯ܬ෇ܿ໢ৱ˅ ɑከᎡ፩ˈ๩ڵო10ࠍ፬ᇵຢܿ࿮ݢˈዏঐ࿮ ፒከᎡȃ ๩໸኷ಅတᎫྙ჉࿮ፒˈ૰ᇵ኶஀...

  • Page 74

    Sc74 ڵოᇵ჉฀ଝ໢ ኊȁሓ ᅃ୲ߴߟ ᇗ൥ૐᚼૐᚼჳ ɑቈ቙኷ᇗ൥ቪ᎐፺ፇৱ቏ࠣႽȃ˄෇ޤঝވ3 cmᏪቑ˅ ܬنຢݢኑنဂ ॄˈმ໯ო኷໢ ৱၓȐ 0:00ȑ ɑᱵݢڗ܌ܸ༊ಛඓქȃ ə኷࢑४ݢڗ෇ˈنຢݢኑ२໸૰ᇵ໪ቂȃ ܦᇋᎧຢݢڗᏰȃ ˄ࠨዏ૰೙ঐ቏ል႘ছ๠˅ ə໪ቂށ໢࢙೙໢ˈખכᅐᇋݲጶၓܬ෇ܿ໢ৱȃ ّ჉ݢڗ࢑४ȃ˄p. Sc7˅ ้ะ໸ࠒᎫˈႇ ߟष૥ ɑ໸ࠨ၇৔՗Ꭷᇗ൥ம˛ ՗Ꭷऔᇗ൥ȃ˄p. Sc16˅ ɑಅ֡๒ධ೗ؠᇗ൥ܿ՗Ꭷ፺໸ࠨ྘੟ႇߟᎡ ވ˛ ՗Ꭷமᇗ൥ˈܦᇗ൥ܿ՗Ꭷ፺؜Ꭱ ވ໢ˈᇋ࢑४᎐፺ܿ፺ڏȃ ˄ขቪpanasonic૴ॖᏀᅲ࠵ႚ፩ᄩ஍Ⴜ˅ ಅ֡๒ධݒؠ...

  • Page 75

    Sc75 ࢽጊጪި /ڵო჉ள฀ଝ໢ /ࣙࢆ ᄆ ֔ ༇ ٛ൰፩቏ࣷ႘፣ܿಚڅঽࣽ஢ ؠ਋ಚڅ ቏ࣷ႘፣ ල(pb) ࢢ(hg) Ლ(cd) ௜২ࢊ(cr(ʴ)) ޹ᢢ஍׀(pbb) ޹ᢢߗ׀౰(pbde) ׁ࿒ိؠᎧ໿ ɐ ɐ ɐ ɐ ɐ ɐ ೗ؠࢬዉ൰ ɐ ɐ ɐ ɐ ɐ ɐ ݢᏊெؠ਋ ȡ ɐ ɐ ɐ ɐ ɐ ૿፟ন֊ ȡ ɐ ɐ ɐ ɐ ɐ ৠ฽࣏ ɐ ɐ ɐ ɐ ɐ ɐ ݢވ঩ ɐ ɐ ɐ ɐ ɐ ɐ ׁװࢆᇡદsj/t 11364ܿࣙށף፟ȃ ɐ˖װ໯ࡘ቏ࣷ႘፣኷ࡘؠ਋ྈ቏ૂ፣إல፩ܿࣽ஢ૂ኷gb/t 26572ࣙށܿქ஢ᇋชᇵ჉ȃ ȡ˖װ໯ࡘ቏ࣷ႘፣ፚຬ኷ࡘؠ਋ܿರᇜૂ፣إல፩ܿ...

  • Page 76: Bread

    Rich butter taste! Danish bread (p. En28) make various delicious breads manually in a simple and convenient way! For more fancy menus! Please check http://home.Panasonic.Cn soft and delicious bread (instant dry yeast) various taste dedicated dough dough, pizza dough making chewy natural yeast bread ...

  • Page 77: Table of Contents

    Table of contents confirmation safety precautions .......................... En4 operating requirements .................. En5 parts names and accessories ......... En6 ɑ current time (clock displays) adjustment ..................................... En7 ɑ replace lithium battery .......................

  • Page 78: Safety Precautions

    Safety precautions 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 symbols are classified and explained as follows. Warning indicat...

  • Page 79: Caution

    10 cm 5 cm 10 cm 10 cm ɑ do not put any towel on the lid. It may cause a malfunction or deformation. ɑ do not put it near place that is wet or near a fire source. It may cause a malfunction or deformation. ɑ please consult your doctor before use if you are allergic to any food. ɑ the appliance is no...

  • Page 80: Parts Names and Accessories

    Parts names and accessories ɖplease clean the bread pan, blades and accessories before initial use. (p. En62) steam vent air vent handle plug raisin and nut dispenser battery base (removable p. En63) (embedded lithium battery) insulating film ɑ please pull out the insulating film before use. Dispens...

  • Page 81

    ɑ put in raisins and other ingredients (p. En18 ȋ en19) (raisin) (the lcd display will disappear when the power cord is unplugged.) (hour / minute) (start) (crust colour) (menu) (cancel) ɑ change crust colour (p. En20) (timer) ɑ setting timer for completion timer (p. En20) ɑ start baking or timing ɑ...

  • Page 82: Procedures and Key Points

    Wheat flour procedures and key points menu setting preparations key points of making good bread! P. En41 cultivating fermented natural yeast put in fermented natural yeast add flour , water and other ingr edients add flour , water and other ingr edients add instant dry yeast for bread making for maki...

  • Page 83: Baking

    Natural yeas t the freshness of ingredients is critical! Is it properly kept? Yeast for bread fermentation and swelling (p. En12) is perishable like fish and meat. Therefore, instant dry yeast, natural yeast (raw) and fermented natural yeast must be kept in the refrigerator (fermented natural yeast ...

  • Page 84: List of Bread Types and

    List of bread types and baking options menu number (reference page) menu available functions time required (appr.) bread-making process of breadmaker raisins crust colour timer 1 (p. En16) bread ɑ ɑ ɑ 4 h 1 2 1 3 4 2 *b *a 2 (p. En21) pain de mie (super soft french bread) ɑ ɑ ɑ 4 h and 50 min 1 3 4 ...

  • Page 85

    Menu number (reference page) menu available functions time required (appr.) bread-making process of breadmaker raisins crust colour timer 14 (p. En40) natural yeast bread dough ɑ ˉ ˉ 4 h ( ˇ24 h *e ) 1 1 3 3 15 (p. En41) fermented natural yeast ˉ ˉ ˉ 24 h 3 16 (p. En42) pizza dough ˉ ˉ ˉ 45 min 1 1 ...

  • Page 86: Bread-Making Ingredients

    Instant dry yeast butter salt bread-making ingredients dairy products 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) (milk powder, milk) improve bread taste, smell an...

  • Page 87: Baking Powder

    * about gluten the substances resulted from combinations of protein in flour and water. Bread-making yeast generates carbon dioxide to inspire the extention of the dough, hence finally generates the textures of the bread. Baking powder for making scones and cakes. * even adding it into bread and sof...

  • Page 88: Bread-Making Ingredients

    Basic weight of each spoon (supplied measuring spoon) in case of changes of recipe and type of ingredients in case of adding eggs or milk tablespoon teaspoon granulated sugar approx.12 g approx. 4 g milk powder approx. 6 g approx. 2 g salt approx. 5 g instant dry yeast approx. 2.8 g natural yeast (r...

  • Page 89: Ingredients Preparations

    ŃŶŵŵŦų put the ingredients in the bread pan at the beginning! Ingredients preparations the ingredients and the amount are introduced based on the basic bread (p. En16). You may also add your favorite ingredients in addition to the basic ingredients in order to make various flavored bread. ɑ crust col...

  • Page 90: Add The Ingredients

    ʘ ʙ ʗ! Add the ingredients yeast dispenser blade * the shaft is fully visible from the axle hole add water along the periphery of bread pan bread pan shaft blade ʗ rotate the bread pan in the arrow direction. ʘ remove from the main body. ʙ install the blade. * after installation there is 3 cm cleara...

  • Page 91: Take Out

    Hold the handle and shake it forcefully several times. * do not use a knife, a fork or chopsticks to take it out. (it will scratch the fluorine coating.) * please don’t touch the bottom of bread pan. (blade rotation may damage bread shape.) baking grille or similar surface bread pan ɑ make sure blad...

  • Page 92: Convenient Functions

    Dried fruits (not over 100 g) cut into small pieces less than 5 mm raisin, plum, orange peel, etc cashew, walnut and others ɑ please place ingredients evenly. When piled up with ingredients, the raisin and nut dispenser may not work normally. * do not add ingredients if the timer function is used. (...

  • Page 93

    Macerated fruits, onions and other chopped vegetables cheese, chocolate, etc * sesames and other small ingre- dients ought to be added in the bread pan before beginning. ɑ the more ingredients added, the poorer swelling of bread. ɑsome ingredients may not keep their original shapes. ɖ proper time fo...

  • Page 94: Timer

    ( ) ɑ for ඈ྾࡞ (raisin) and ૥๾ (crust colour) ʗ!Set the ඈ྾࡞ (raisin), and ૥๾ (crust colour) functions. ʘ!Set ኁኙ (timer) [timer setting examples] menu: bread current time: 08:30 p.M. (lcd screen displays “20:30”) scope of time settings: 00:40 a.M. To 09:30 a.M. (“0:40” ȋ “9:30”) * it is impossible to ...

  • Page 95

    En21 * thin crust and white crumb pain de mie (super soft french bread) with half portion of instant dry yeast, keeping the original flavor of wheat. Ingredients pain de mie (super soft french bread) high-gluten flour 250 g butter 15 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 ...

  • Page 96: Soft Bread

    En22 soft bread ingredients soft bread high-gluten flour 250 g butter 15 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) water* 190 g ( ml) instant dry yeast 2.8 g (1 tsp) 2 1 3 time required: about 4 h and 20 min ɑto reset ɑto stop after starting (hold) preparations (p. ...

  • Page 97: Rapid Bread

    En23 ingredients rapid bread high-gluten flour 280 g butter 10 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) cold water (5 ˚c)* 210 g ( ml) instant dry yeast 4.2 g (1½ tsp) rapid bread 2 1 3 time required: about 1 h and 55 min ɑto reset ɑto stop after starting (hold) pr...

  • Page 98: Rice Bread

    En24 ingredients rice bread high-gluten flour 230 g cooled rice 100 ȋ 150 g butter 10 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) water* 160 g ( ml) instant dry yeast 2.1 g (¾ tsp) rice bread 2 1 3 time required: about 4 h ɑto reset ɑto stop after starting (hold) prep...

  • Page 99: French Bread

    En25 french bread 2 1 3 ingredients french bread high-gluten flour 225 g low-gluten flour 25 g salt 5 g (1 tsp) cold water (5 ˚c)* 190 g ( ml) instant dry yeast 1.4 g (½ tsp) time required: about 5 h preparations (p. En16) ʗ install blade in the bread pan. ʘ add flour, water and other ingredients (e...

  • Page 100: Whole Wheat Bread

    En26 ingredients whole wheat bread (whole wheat flour 50%) whole wheat flour (for breads)* 1 125 g high-gluten flour 125 g butter 10 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) cold water (5 ˚c)* 2 210 g ( ml) instant dry yeast 2.8 g (1 tsp) whole wheat bread 2 1 3 ti...

  • Page 101: Brioche

    En27 ingredients brioche high-gluten flour 170 g low-gluten flour 30 g butter 30 g granulated sugar 24 g (2 tbsp) milk powder 6 g (1 tbsp) salt 3.8 g (¾ tsp) a mix of one egg, one yolks and cold water (5 ˚c) 150 g instant dry yeast 2.1 g (¾ tsp) child butter (for adding later) 40 g (unsalted butter ...

  • Page 102: Danish Bread

    En28 ingredients danish bread high-gluten flour 230 g low-gluten flour 50 g butter 15 g granulated sugar 24 g (2 tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) eggs (evenly mixed) 25 g cold water (5 ˚c) 170 g ( ml) instant dry yeast 2.8 g (1 tsp) child butter (for adding later) 110 g (unsalted butt...

  • Page 103: Pineapple Bread

    En29 pineapple bread ingredients pineapple bread high-gluten flour 150 g butter 15 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 2.5 g (½ tsp) cold water (5 ˚c) 100 g ( ml) instant dry yeast 2.1 g (¾ tsp) cookie dough (crust of pineapple bread) butter 60 g granulated sugar 30 g (2½...

  • Page 104: Pineapple Bread

    En30 ɑ you may also cut patterns on the surface of the cookie dough. Use a bamboo stick to cut patterns in a depth of not over 1 mm. The cookie dough may crack and slide down if the patterns are cut too deep. ɑ do not put in the cookie dough before it is flexible and bendable enough. This helps the ...

  • Page 105: Rice Flour Bread

    En31 ingredients rice flour bread rice flour 50 g high-gluten flour 200 g butter 20 g granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) water* 190 g ( ml) instant dry yeast 4.2 g (1½ tsp) rice flour bread 2 1 3 time required: about 2 h and 30 min ɑto reset ɑto stop after star...

  • Page 106: Natural Yeast Bread Making

    En32 add water along the periphery of bread pan natural yeast bread making 1 fermented natural yeast with a bread maker (p. En41) ɑ it takes 24 hours to make fermented natural yeast. 2 remove the bread pan and set the kneading blade bread pan blade ʘ ʗ * after installation there is 3 cm clearance fo...

  • Page 107: Setting

    En33 please see p. En10 for the baking procedure. 5 select menu “12” ɖ! To add raisins and other ingredients (p. En18) ɖ! To set timer for completion time (p. En20) ɖto select crust colour (p. En20) 6 start 7 after the baking completes (when you hear the beep sound) turn off the power ʗ press ถᄂ (ca...

  • Page 108: Various Flavored Bread

    En34 various flavored bread * 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...

  • Page 109

    En35 olive bread menu “1” or “3” high-gluten flour 250 g butter 10 g (15 g for soft bread) granulated sugar 18 g (1½ tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) dried vanilla small quantity water* 180 g ( ml) instant dry yeast 2.8 g (1 tsp) * green olive 20 g curry rice bread menu “5” high-glute...

  • Page 110: Various Flavored Bread

    En36 containing red pepper and olive various flavored bread italian bread menu “6” high-gluten flour 225 g low-gluten flour 25 g salt 5 g (1 tsp) olive oil 24 g (2 tbsp) cold water (5 ˚c)* 170 g ( ml) instant dry yeast 1.4 g (½ tsp) french countryside bread menu “6” high-gluten flour 200 g whole whe...

  • Page 111: Cinnamon Brioche

    En37 cinnamon brioche ɑ select menu “10” to make bread dough ʗ put a into the blade-installed bread pan and install the bread pan into the main body. ʘ feed instant dry yeast into the yeast dispenser, select menu “10” and press (start). ɑ take out the dough ʙ when you hear beep sounds, open the lid ...

  • Page 112: Matcha Black Beans Roll

    En38 matcha black beans roll ɑ select menu “10” to make bread dough ʗ put a into the blade-installed bread pan and install the bread pan into the main body. ʘ feed instant dry yeast into the yeast dispenser, select menu “10” and press (start). ɑ take out the dough ʙ when you hear beep sounds, open t...

  • Page 113: Bread Dough Making

    En39 ingredients bread dough making 1 select menu “13” ɖ to add raisins and other ingredients (p. En18) 2 start please see p. En10 for the baking procedure. 3 press ถᄂ (cancel) when you hear beep sounds. Take out the dough right away. * if you leave it in the bread pan, fermentation will proceed fur...

  • Page 114: Natural Yeast Bread

    En40 ingredients natural yeast bread dough high-gluten flour 300 g butter 10 g granulated sugar 18 g (1½ tbsp) salt 5 g (1 tsp) water* 170 g ( ml) fermented natural yeast 25 g (2 tbsp) 1 select menu “14” ɖ to add raisins and other ingredients (p. En18) 2 start please see p. En11 for the baking proce...

  • Page 115: Natural Yeast Fermentation

    En41 ɑ when well cultivated, it smells sour like alcohol from distillers’ grains. If the room temperature is over 30 Ɇ, it may not be well cultivated. Ingredients fermented natural yeast ɑ baking bread (the amount for about 4 ȋ 5 times) “hoshino” natural yeast (raw) 50 g (5 tbsp) water (about 30 Ɇ )...

  • Page 116: Pizza Dough Making

    En42 pizza dough making ingredients pizza dough high-gluten flour 280 g butter 15 g granulated sugar 8 g (2 tsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) water* 190 g ( ml) instant dry yeast 2.8 g (1 tsp) 1 select menu “16” 2 start please see p. En11 for the baking procedure. 3 press ถᄂ (cancel) wh...

  • Page 117: Various Flavored Bread

    En43 various flavored bread use bread dough tools used for bread-making with dough tools that may be used for making bread ɑ kitchen scissors ɑ bread molds ɑ plastic wrap ɑ thermometer and others ɑ dough rolling board ɑ scale (unit: 1 g below) ɑ scraper ɑ rolling pin ɑ small towel (soaked and wrung ...

  • Page 118: Croissant

    En44 ingredients (for 12 pieces) ɑ instant dry yeast used *1 make the dough according to the process in p. En39. Bread dough high-gluten flour 225 g low-gluten flour 55 g butter 15 g granulated sugar 24 g (2 tbsp) milk powder 6 g (1 tbsp) salt 5 g (1 tsp) eggs (evenly mixed) 25 g water 140 g ( ml) i...

  • Page 119: Yogurt Bread

    En45 yogurt bread ɑ making bread dough ʗ place a yogurt milk orderly into the bread pan, and add instant dry yeast into the yeast dispenser. ʘ make the dough according to the steps specified in “bread dough making” (p. En39). ɑ forming ʙ divide the dough into 10 equal pieces that are 50 g each. Shap...

  • Page 120: Various Flavored Bread

    En46 various flavored bread ingredients (for 2 pizzas in a diameter of 25 cm each) pizza dough (p. En42) 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...

  • Page 121: Dumpling

    En47 1 select menu “17” 2 start 3 press ถᄂ (cancel) when you hear beep sounds. Take out the dough right away ɑ to reset ɑ to stop after starting (hold) ingredients dumpling skin dough powder for dumpling 280 g warm water (about 35 Ɇ) 150 g ( ml) high-gluten flour 140 g low-gluten flour 140 g warm wa...

  • Page 122: Udon/pasta Dough Making

    En48 udon dough (3 ȋ 4 servings) high-gluten flour 150 g low-gluten flour 150 g salt 10 g (2 tsp) warm water* 1 160 g ( ml) kneading flour* 2 an appropriate quantity * 1 warm water about 35 ȋ 40 Ɇ. * 2 you can use starch or high-gluten flour instead of kneading flour. Pasta dough (3 ȋ 4 servings) hi...

  • Page 123: Udon

    En49 udon ɑ dough rolling ʗ cut it into 2 ȋ 4 equal parts with a kitchen knife or a spatula. ʘ sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate. Refrigerated dough must bring to room temperature before rolling. ɑ cut dough ʙ fold the dough, and cut it from...

  • Page 124: Scone Making

    En50 scone making ingredients scone mixture of an egg and milk 80 g plain yogurt (low fat) 50 g (about 50 ml) low-gluten flour 120 g high-gluten flour 60 g baking powder 5 g butter (cut into 1 cm pieces)* 35 g granulated sugar 24 g (2 tbsp) salt 2.5 g (½ tsp) * cut it into 5 mm pieces when room temp...

  • Page 125

    En51 5 open the lid when you hear the beep sound. Finish the surface of the bread dough ɑ use rubber spatula to finish the round dough and make it into a mountain shape. (see the figure on the right) (using a metal spatula will damage the fluorine coating) ɑdo not press ถᄂ (cancel) button. 6 close t...

  • Page 126: Cake Making

    En52 cake making ingredients cake unsalted butter* 110 g granulated sugar 100 g milk 15 g (1 tbsp) egg (evenly mixed) 100 g low-gluten flour 180 g baking powder 7 g * cool down to room temperature and cut it into small pieces of 1 cm. 1 5 2,4 1 select menu “20” ɖ to select crust colour (p. En20) 2 s...

  • Page 127

    En53 “additional baking” in case of insufficient baking additional baking is allowed twice after baking is finished. * “additional baking” is allowed to be performed within 15 min after previous baking. It is invalid if the inner temperature drops. ɖyou can perform “additional baking” as following. ...

  • Page 128: Chocolate Making

    En54 chocolate making 1 3 2 ingredients (for about 13 cm × 13 cm × 1 cm (l × w × h)) 1 select menu “21” 2 start 3 when you hear beep sounds, press ถᄂ (cancel), take out the bread pan and use a rubber spatula to eliminate the chocolate stuck on the blade. Manually remove the blade. ɑperform additiona...

  • Page 129

    En55 perform additional mixing when the mixing is not sufficient additional mixing is allowed twice after mixing is finished * start additional mixing within 5 min after mixing is finished. Additional mixing cannot be continued if the temperature of inner part of automatic bread maker has dropped. *...

  • Page 130: Jam Making

    En56 jam making 1 4 3 2 ɑto reset ɑto stop after starting (hold) preparations ʗ install bread blade in the bread pan. ʘ add granulated sugar, fruit and lemon juice in the bread pan sequentially. ʙ then install the bread pan into the main unit. Ingredients strawberry jam strawberry (washed and stalks...

  • Page 131

    En57 desser t jam making “additional heating” in case of insufficient heating additional heating is allowed twice after first heating. ＊ “additional heating” can be performed within 5 min after previous heating. Additional heating can’t be continued if the temperature of inner part of automatic brea...

  • Page 132: Compote Making

    En58 compote making 1 4 3 2 ɑ to reset ɑ to stop after starting (hold) preparations ʗ add water, granulated sugar, lemon juice in the bread pan (without bread blade), and use a rubber spatula to mix the ingredients sufficiently. (till the granulated sugar melts completely) ʘ add the fruits one by on...

  • Page 133

    En59 desser t compote making ɖset cooking time to 60 min tomato compote tomatoes (peeled after boiling and stalks removed.) 3 small ones (about 100 g each) water 300 g ( ml) granulated sugar 60 g ginger (thin slices) 10 g ɖset cooking time to 60 min date compote date (dried) 250 g water 100 g ( ml) ...

  • Page 134: Mochi Making

    En60 within 30 min mochi making soaking sticky rice is not recommended (otherwise it will make the mochi too soft). Preparations ʗ wash the sticky rice. (wash till the water is clear.) ＊do not soak the sticky rice in water (otherwise the mochi will become soft). ʘ use a screen to drain the water for...

  • Page 135

    En61 desser t mochi making ɑ the taste of mochi may vary due to the amount of water, amount and type of sticky rice, new or old rice used, etc. ɑthe skin of mochi will become hard if it is left out for a long time. ɖadd your favorite ingredients on your fresh mochi … ɖ the proper preservation method...

  • Page 136: Natural Yeast Culture Vessel

    En62 natural yeast culture vessel clean it thoroughly, then air dry it. ɑthe remaining yeast (fermented) will decay due to bacteria reproduction which will ruin its cultivation next time. ɖif decay occurs ʗsprinkle diluted chlorine bleach powder. ʘfully clean. Use kitchen detergents (neutral) to in ...

  • Page 137: Remove and Wash With Water

    En63 ti ps cleaning 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 ɑraise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right. ɑpull it upwards ɑ...

  • Page 138: Faq

    En64 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 occur, reduce water amount by 5 ȋ 10%. French bread you can make french bread, but the quality and swelling extent of bread may vary. Udon dough...

  • Page 139

    En65 ti ps fa q ingr edients is the pineapple bread cookie dough usable after being refrigerated? Yes. Please allow the cookie dough to thaw naturally in advance so that it is not so hard when it is placed on the bread dough. What should i use for kneading flour? High-gluten flour is recommended for...

  • Page 140: Faq

    En66 faq is the bread made by natural yeast different from that made by instant dry yeast? The natural yeast bread has the following features: ɑthe bread is a bit shorter and the crust is a bit darker. ɑunique taste; the crust has a fried rice cake and sweet soy sauce smell: slightly sour and sweet....

  • Page 141: Abnormal Shape of Bread

    En67 ti ps fa q /abnormal shape of br ead ˘ ˚ 20 cm above it is hard to control the bread-making process. Shape of bread varies every time … height standards height standards ˄! ˅ bread, rapid bread, whole wheat bread and brioche 14 cm lower than ˄ ˅ pain de mie, soft bread and rice flour bread 13 c...

  • Page 142: Abnormal Shape of Bread

    En68 abnormal shape of bread do not rotate ˄! ˅ when the following conditions happen please confirm the following br ead (shape) no swelling at all whole bread is whitish which looks like dough. Instant dry yeast natural yeast ɑ have you forgotten to add the instant dry yeast or fermented natural ye...

  • Page 143

    En69 ti ps abnormal shape of br ead 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,...

  • Page 144: Abnormal Shape of Bread

    En70 when the following conditions happen please confirm the following rice flour br ead the rice flour bread has a rather bad shape ɑ is the room temperature too high? (the bread will not be good if the room temperature is too high.) ɑ have you used the timer at a room temperature of over 25 ˚c? ＊ ...

  • Page 145

    En71 ti ps abnormal shape of br ead when the following conditions happen please confirm the following chocolate whipping cream and chocolates can not be merged together. ɑ the cream with a high content of butterfat (over 41%) may not merge with chocolates with a high content of cocoa. Adding extra 1...

  • Page 146: Remedies For Misoperations

    En72 pressed ૑໭ (start) before adding any ingredients. The ingredients other than fermented natural yeast can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial ๕ಅ (kneading) procedure. Pressed ૑໭ (start) when the wrong me...

  • Page 147: Troubleshooting

    En73 ti ps remedies for misoperations /t roubleshooting when the following conditions happen causes solutions key operation is disabled ɑpower plug is not plug in. Plug in the power plug. Press ૑໭ (start) but no operation (no kneading) ɑ“rice flour” function starts only from ᄶಅ (rest). Kneading does...

  • Page 148: Troubleshooting

    En74 discharge port (4 positions) at the bottom of the bread pan shaft ( ) ( ) ( ) troubleshooting please confirm the following issues first. If any anomaly is still identified, please contact panasonic customer service centre immediately. When the following conditions happen causes solutions abnorm...

  • Page 149: Specifications

    En75 ti ps tr oubleshooting /in case of the following displays /specifications specifications power supply 220 v 50 hz overheat protector thermal fuse power consumption heater 360 w size (appr.) depth 30.4 cm motor 80 w width 24.1 cm height 34.5 cm net weight (about) 6.1 kg length of power cord 0.9 ...

  • Page 150: Memo

    En76 memo.

  • Page 151

    En77.

  • Page 152: Aftersales Services

    جܠףख جܠ جܠףख جܠ جܠףख جܠ 1 ဍཌྷಅ֡ 11 ౶ࠒಅ֡ 21 ෠૲உݞᄩ 2 മ޹౶˄ߟ໮٫๢ಅ֡˅ 12 ࿙ะਸವಅ֡ 22 ࣮ਟ 3 ๢໮ಅ֡ 13 ಅ֡ಅတ 23 ౺ྴ༽࣮ 4 ଓཨಅ֡ 14 ࿙ะਸವಅ֡ಅတ 24 ప仸 5 ౶߰ಅ֡ 15 ໍ፯࿙ะਸವ 6 ߟ࣭ಅ֡ 16 ൖ๭ಅတ 7 ภఴಅ֡ 17 ਲ਼Ꮚ൝ಅတ 8 ؝୴ഒᅃ 18 ႃޅಅȂሃܐ஀ಅಅတ 9 ܟఴಅ֡ 19 ሡ໮ى؀ 10 ؅ఝಅ֡ 20 ܫࡷ ɑ جܠףखװ no. Menu no. Menu no. Menu 1 bread 11 rice flour bread 21 chocolate ...