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- Operating Instructions Manual
Panasonic SD-PPG100 Operating Instructions Manual - 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 doesn’t operate in the very
beginning.
Instant dry yeast
is not dispensed.
ɑ Timing for automatically adding instant dry yeast depends on the room temperature
and menu you have selected.
ɑ Yeast dispenser is damp or has static
electricity.
Wipe with a wrung cloth and air dry.
ɑIs the instant dry yeast dampened?
Use new instant dry yeast.
Raisins and nuts
cannot be added.
ɑAre the ingredients piled up?
Spread the ingredients flat.
Operation stops
midway
(Display current time)
ɑOperation will be stopped if power fails for
more than 10 min.
The dough can be used again if the
operation stops in a dough state.
(P. EN66)
Timer cannot be
set.
ɑIs the time you want to set beyond the timer
range?
The timer needed to complete baking varies
by menu.
[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 set the time beyond
the range above.
Please make the setting within the
following range:
Starting from the current time
ɑBread
After 4 hours and 10 min
ȋ 13 h
ɑPain de mie (super soft French bread)
After 5 hours
ȋ 13 h
ɑSoft bread
After 4 hours and 30 min
ȋ 13 h
ɑRice bread
After 4 hours and 10 min
ȋ 13 h
ɑFrench bread
After 5 hours and 10 min
ȋ 13 h
ɑWhole wheat bread
After 5 hours and 10 min
ȋ 13 h
ɑRice flour bread
After 2 hours and 40 min
ȋ 13 h
ɑNatural yeast bread
After 7 hours and 10 min
ȋ 10 h
Start kneading
immediately after
timer setting.
ɑFor the Bread, Pain de mie (super soft French bread), Rice bread, French bread and the
Whole wheat bread functions that use instant dry yeasts, only the initial
๕ಅ (kneading)
procedure will be started immediately after timer setting. (P. EN10)
Sounds are heard
during operation
and timing
The following sounds are normal.
ɑWhen dough kneading, air discharge or mochi making are going on,
t
the sounds of kneading are heard.
t
the sounds of motor running are heard.
t
the sounds of mochi making are heard.
ɑ When instant dry yeast and the ingredients of the raisin and nut dispenser are added
into the bread pan.
t
the sounds of opening the flap valve and the dispenser flap are heard.
Stops halfway
(Blade does not work)
ɑSince too many ingredients were added or the blade is stuck on the hard ingredients,
the motor is overloaded and the protective function is hence activated, which may
cause operation to stop immediately.
(Powder still remains upon completion and baking does not happen)
* Please consult Panasonic customer service centre.
Troubleshooting
Please confirm the following issues first.
If any anomaly is still identified, please
contact Panasonic customer service
centre immediately.
Summary of SD-PPG100
Page 1
Sc1 ֦ᅃጽௐࡒ the warranty card is attached. Sd-ppg100 ᄲख model no. ߾٢ࡥᄠࢭళ panasonic ܿٛ൰ ɑ ขᏇႿኡޚׁቂངಖ༚ˈᇵฬ֦ጸฬภቂׁٛ൰ȃ ɑ ׁٛ൰ፔქয়ቂȃ ɑ ቂขႚכᏇႿኡޚȐภ᎙ሃჵȑ ˄p. Sc4 ȋ sc5˅ȃ ɑ ֦ᅃጽขቪׁቂངಖ༚ᇜඩဢນ֦࣏ȃ ࣭য়Ꮃ˖ gb 4706.1-2005 gb 4706.14-2008 ඬᇖᎳ˖ q/xmjs 010-2015 national standard: gb 4706.1-2005 gb 4706.14-2008 enter...
Page 2
Sc2 ܠߴצݓ፟Ꮾࢌ፯ၟಅ֡ʽ ॵቌცʽࡐࣦᏜ ࠞܿܟఴಅ֡ ˄p. Sc28˅ ჲᇋம੍جܠʽ ݂མ၃ዹȃ http://home.Panasonic.Cn װ൝མ۽ၟܻ૰ଁ ܿဍཌྷಅ֡ ˄p. Sc16˅ ቂ࿙ะਸವન ඝࠞၟܿ࿙ะਸ ವಅ֡˄p. Sc32˅ ቌશ˄p. Sc43˅ ਲ਼Ꮚ൝ಅတ ˄p. Sc47˅ உݞᄩ ˄p. Sc54˅ ൝֤Ȃቂຬਸ ವ֦ڕமᄆఴኊ ࠞၟܿമ ˄p. Sc21˅ ቂܐॵቌቪ ܫ፟ڈܿଁࡥ༻ ܿ؝୴ഒᅃ ˄p. Sc27˅ ਲಅ֡˄p. Sc44˅ ႃޅಅȂሃܐಅ ಅတ ˄p. Sc48˅ ፣ࡥམȂ...
Page 3
Sc3 ࣮ਟ˄p. Sc56˅ װ൝མ۽૰ଁˈډ ოಅࠒᏋເࠞၟܿ ߟ࣭ಅ֡ ˄p. Sc25˅ ࠧ˄p. Sc46˅ ಼ ฬไ ภߴಅܿ᎙ሃჵ ...............Sc4 ቂߴಅܿᇋช ......................Sc5 ࢌؠܿಚڅञി ...............Sc6 ɑ ৱݲጶ˄፬მ˅ ...........Sc7 ɑ ४ᱵݢڗ .............................Sc7 নׁإலቪᎳֻ ፟Ꮾಅ֡ܿڋঽᇋ ...........Sc8 جܠᇜ ...............................S...
Page 4
Sc4 ภߴಅܿ᎙ሃჵ ขႚכᏨ༉ ၓமןಁ၌ࣷቂጚᇵঽࢍྊเዉڈاٛཿ໘ˈ࿅ۨངಖளႚכᏨ༉ܿჵȃ ɖتቂம܊ႜቂߴߟٛໍܿ၌ࣷᇵঽཿ໘ܿڋޡˈቧᇵฏࠍངಖȃ ɖጦޭႚכᅍᇋᏨ༉ܿჵˈቂᇵ࠲खቧᇵฏࠍངಖȃ ੦ፒჵȃ ႚכᏭܸܿჵȃ ၓமןಁڵოট ኳȂྐྵພȂۂݢ ݃ȍȍ ขᇋቂ༇ۂಝጯපଁ ጸฬቂݢኑنဂञݢኑღ ɑ ข࿅׳᎙ሃᄆࣳȃ ˄૰ܷྐྵພ˅ ɑ ݢኑنဂञݢኑღል٢ߙȃ ɑ ݢኑღൿཿȂႇߟਾݢኑȃ ɑ ׁ࿒קᄳȂል٢ߙȃ ɑ ቂࣰڋ፩ል٢ܿᎡވ໌ȃ ขஅুཛྷ၄ panasonic ॖᏀᅲ࠵ႚ፩ᄩ৹يȂ ၕᅃȃ ል٢ञ ࢽጊ ஂ ߙໍል٢...
Page 5
Sc5 ᎙ሃ 10 cm 5 cm 10 cm 10 cm ɑขጸฬᄵإலڅঽجܠົށȃ ขᏨ༉ᇵჵ ۰ಅ֡๒ධ፩ࠀড്ገڵܿಅတ૰ঐ־ৠධܿޡਤ ᆏȃᇓ૰ܷࢽጊȃ ˄ ˅ ၓமןಁᎼটȂ ྐྵພȂ།ພ݃ ߙໍ ಅ֡Ꮾඓৱˈರᄎװಅܿၫޡभࡴʽ ɑ ขᇋۂಝಅ֡๒ධȂׁ࿒Ȃഠන ଁȂ௰ȂৠධȂຢف݃ࡴၫ ؠၤȃቂ፩װಅঐߙˈܚ୩ษॄ ᄵቂॄܿੋ֦ᆻȃ ˄ࠨዏ૰ዉڈྐྵພ˅ ถڵಅ֡๒ධႚכܔຢࢉ ू༇࿄ȃ əᇋቂܿू༇࿄ȃ ˄๒ᇸܷˈ૰ዉڈྐྵພ˅ ɑขᇋഅ܊ݢڗܿ সߴჹȃ ˄૰ܷߙȂᎼটঽൿழ p. Sc7˅ ขᇋ...
Page 6
Sc6 ࢌؠܿಚڅञി ɖڴ۫ቂˈขႻಅ֡๒ධȂᇗȂി݃ȃ˄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 ຢն༇ ˄Ꮺቑ˅ ഠනଁ ˄Ꮺቑ˅ ၾ᎘ଂ ə᎙ሃᇋঢ়ܸ༇ ˄ඈ྾࡞ · ৮࣮๒ධ˅ ˄ਸವ๒ධ˅ ɑಅ֡ቂᇗ˄p. Sc16˅ ɑ ፟ᏮಅȂప仸ቂᇗ ˄p. Sc48, sc60˅ ə ቪ࿙ะਸವ഻ᆻ๒ධ ᇜඩ ɑږ ׁངಖ༚፩ྈ༧إலܿȐܐ1ȑፑȐ...
Page 7
Sc7 ݢڗ ՙ ݢڗ ՙ ݢڗ ՙ ʙ ਖݢڗᏰ߫ᎡॄݢڗˈਖݢڗᏰ Ꭷׁ࿒ȃ ৱݲጶ˄፬მ˅ غᏮؠ ɑ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18 ȋ sc19˅ ɑ࡙ק˄p. Sc20˅ ɑኁኙဵڈৱ˄p. Sc20˅ ɑषডኁኙ ɑ፱ᄧغᏮ ɑ ॄˈᅍᇋፒ ˄٣ՙ˅ ɑᅤዎجܠ ɑኁኙဵڈৱ˄p. Sc20˅ ɑݲጶৱ˄༧˅ ɑົށെៀৱ˄p. Sc56, sc58˅ ˄ճݯݢኑنဂˈᇛੰმঐᄂ໘ȃ˅ ə ቂᱵݢڗ૰ಅ֡ህܬৱञຢ۫ቂࣰܿ ົށ݃ȃ ᱵݢڗ ᱵݢڗ ˄ ಅٮ˅ նݢڗᏰ ߫Ꭱ əขฬไݢڗౚݯథȃ əౚᱵݢڗᇓ...
Page 8
Sc8 ಅࠒ ፟Ꮾಅ֡ܿڋঽᇋ ج ܠ ົ ށ Ꮃֻ ಅတ፟Ꮾ ག፟Ꮾಅ ֡ܿᇋʽ p. Sc41 ഻ᆻໍ፯࿙ะਸವ ໍ ፯ ਸ ವ ৠ ಅ ࠒ ञ ༽ ݃ ৠ ಅ ࠒ ञ ༽ ݃ ࡞ ਸ ವ ፟Ꮾဍཌྷಅ ֡ ፟Ꮾ፯ଁ ၟܿಅ֡ ə ਓሊቂ Ȑᄬᇑ ȑ ࿙ะਸವ Жኇ፯З ə p. Sc33, sc40 p. Sc17, sc39 ፟ Ꮾ ಅ ֡ ፟ Ꮾ ࿙ ะ ਸ ವ ಅ ֡ ༽ȂಅࠒᇵȐ፱ȑ څনׁʽ כᅐቂڒᇵ፱څȃข ቂᇵ1 g ᇵၓܠၤܿڒጸฬ څȃ ɑू༇࿄ ˄༁༌˅ ขᎳֻளન ɑ ݢᏊڒ˄1 g ᇵၓܠၤ˅ ˄༁༌˅ ə ࿙ะਸವ ಅ֡ڼိ...
Page 9
Sc9 天然酵母 ໍ፯࿙ะਸವ ࡞ਸವ إலܿᄧბڋޡሯჳभܐʽ إல֦܃ࠨၳ࿏˛ ಅ֡ߙਸञ്ገܿਸವ˄p. Sc12˅ ञቢ๗ᆼޕᄧბ൰ȃ࡞ਸವȂ ࿙ะਸವ˄ኇ፯˅ঽໍ፯࿙ะਸವ ݃כᅐძ୩عʽ˄࿅׳ ໍ፯࿙ะਸವᇋᇜ፵ቂဵ˅ ࠙ॄˈ࡞ਸವᇋ౻֦࠙܃ˈໍ፯࿙ ะਸವ׳၇மຢᏊʽ ष ڈᄳ ቂძष ถڵಅ֡ ถڵಅ֡ ࿚ৠ࠽ல˄p. Sc18˅ ञॵቌ˄p. Sc27, sc28 ˅ p. Sc43 ߙਸ ถڵಅတ ്ገڋޡञᄳᎫ۫ޕঐק ܿᏋয়፟ಅ֡ ፟ᏮᏋয়፟ಅ֡๒ᇸ།ၫޡȂޡȂ إலঽኁኙৱ݃ሓཧܿሯჳȃু ᇜፊޕᇵყܿᏭߟบषˈ ...
Page 10
Sc10 جܠᇜ جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙ ྈᅍৱ ˄ܐኙ˅ ಅ֡፟Ꮾࣰڋ 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 ᄆ50 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 1ᄆ55 ࠍ ๕ಅ ष ๕ಅ ߙਸ ߙਸ ๕ಅ ᄶಅ ※3 5 ˄p. Sc24˅ ...
Page 11
Sc11 جܠ ףख ˄دጐᇔ˅ جܠ ૰ቂ࢙ ྈᅍৱ ˄ܐኙ˅ ಅ֡፟Ꮾࣰڋ 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˅ ൖಅတ ˉ ˉ ˉ 45 ࠍ ๕ಅ ๕ಅ ߙਸ ߙਸ 17 ˄p. Sc47˅ ਲ਼Ꮚ൝ಅတ ˉ ˉ ˉ 15 ࠍ ๕ಅ 18 ˄p. Sc48˅ ႃޅಅȂሃ ܐಅಅတ ˉ ˉ ˉ 15 ࠍ ๕ಅ 19 ˄p. Sc50˅ ሡى ˉ ɑ ˉ 54ࠍ ष ᄶಅ ※3 ڈᄳ Ꭾৠ ...
Page 12
Sc12 ಅ֡ܿনׁإல ڼமনׁإலፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿ࠽லˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ ˄ࢎદ፟Ꮾಅ֡ܿˈቂܿإலቪࠔ˅ Ꮾቂ 奶粉 牛奶 ࡴਖ਼ಅࠒ Ꮾቂ ᇋݞ ၓம፟Ꮾಅ֡ ॵቌ Ꮾቂ ᇋݞ ಅ֡ਸವ Ꮾቂ ᆑ ࡞ਸವ ܫ ࡙ນಅ֡ܿၟܻȂცၟȂዐȃ ᇓનዓූಅ֡ܪᄹܿᏮቂȃ ಅࠒ ˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅ ቪ༽ਬ֍ॄˈܫռ፣ঐੌठᇜඩໍڈ ಅတȃ ᇜֈቂࡐࣽܫռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ ߾ಅ֡ቂಅࠒ്ܿገᄆˈᏭڵܿಅ֡ሱȃۨ ိˈᏋߙࠒᏭڵܿಅ്֡ገȃ ə֡Ꭷܙຢࡒڈࠍװȃ ɑ ಅࠒႇᅍࣰȃ ɑ ሓܫռ፣ࣽܿ࣋Ⴜˈಅࠒ്ܿ ገڋޡঐྈُል...
Page 13
Sc13 സࠒ ፟ᏮሡىȂܫࡷቂȃ əুဍཌྷডಅ֡፩ᇓঐ്ገȃ Ꮾቂ ᇋݞ Ꮾቂ ᇋݞ ᇋݞ ྴ ˄ྴȂऽྴȂࠛ౺˅ ྴಅ֡ਸವܿሩᆻହኑˈ૰ৠཨߙਸ ဵڈȃߑ෩२૰࡙ນଁၟȂცၟȂಅ֡ װ൝ܿȃ ɑ ዓৠྴܿࠔˈዏঐקແˈਂ ຬቂዏঐວວק්ȃ ɑ ૰ቂ݈௸୴ܿၟৎȃ ɑ૬ஆܐܿྴᇋᆓླྀၓႿᄆ૬ஆȃ ɑ ᇋቂྴ݃ੌੰᎫܿྴȃ ࠒ ࠒ፩ࣽಅ്֡ገᅍᇋܿܫ ռ፣ˈྈᇵፔቂࠒܿय़ႇߟᏭڈ ಅ֡ȃ ə ಅ֡ቂࠒࣽᄆఴڈࠍ˄ಅ ਖ਼˅ˈሓۨޭᄆఴࣰಓܿቂ ጚ૰ቂȃ ə ขᇜށᇋ᎙ሃإலঽੋ֦ᆻ ၳ࿏ˈᏀᅲࣰᇞໍॄቂ...
Page 14
Sc14 ിږ1ږܿ፱নᎳ ჲ࡙קإலിߴञ፯ ჲ࿚ৠܫড ܐږ ᄆږ ྴ 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 ਂຬყܬܫডࠔܿ༽ȃ ܫ˄Ꮵ1ࢋ˅ ˄Ꮵ࿚ৠ༽ܿᇜ˅ ɑնܫְ݃Ꮚॄৠ༽څȃ ɑᇋቂኁኙȃ ˄ো૰ঐק፣˅ ᇵளࠔၓনᎳˈࢎદࢋเଁၟݲിȃ ɑዓৠྴܿࠔˈঐקແȃਂຬቂঐק ܨˈࡴޡᇓঐק݈ȃ ɑᆑܿय़ˈಅ֡ঐקܾౚਫ੫ȃ ࿙ะਸವܿঝᄹभූˈᆑᇷ፟ঝᄹܿᏮቂȃ ࣮ౚ...
Page 15
Sc15 ࡴਖ਼ಅࠒ ॵቌ ૰ቂႹ॥ܿإ ல፟Ꮾ፯ଁ ၟܿಅ֡ ᇜખಅ ֡๒ධʽ ყ࣋إலܿᎳֻ ᇵনׁܿဍཌྷಅ֡ၓনھ˄p. Sc16˅ˈ ຯ܋ിܿإலञࠔܿনᎳȃ ڼமনׁإலፇိˈ२૰࿚ৠᏋেႹ॥ܿ࠽லˈ ፟Ꮾ፯ࠞၟܿಅ֡ȃ ɑ إலˈঽߙਸࡴޡᇓྈȃ নׁܿإலনھຢ ࡴਖ਼ಅࠒ ࿚ৠႹ॥ܿإலȍ Ⴙ॥ܿ إல ࠒ ༐ج ࢻ႘ ࣮ፆ ˖ಅࠒ፱ܿ15 ȋ 20% ˄Ꮃ˖50 g˅ ஂ˅ · ोఝؘ ᆓླྀ · ೌࣂ ᎌ༝ॄܲླྀ୩ษ · ج ᎌ༝ॄ෧ླྀ୩ษ ˖ಅࠒ፱ܿ 10 ȋ 20% ˄Ꮃ˖30 g˅ ஂ˅ · ࠒ · ᆣఴ · ഏࠒ · ...
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Sc16 2 ಅ֡๒ධ࡞ਸವᇵိܿ ࡴਖ਼ಅࠒञ༽݃ ຢ ə ಅ֡๒ධܿն༇፩ဉঐ᎘ȃ ˄ၓமߴצถڵಅ֡๒ධ˅ ႇᅍᅼܸᏥಅȃ ʗ ࡴਖ਼ಅࠒ݃إல˄࡞ ਸವᇵိ˅ˈ፩ᆮؠ ࠍࡴ፵עȃ ʘᎼ๒ධܿ፵ע࿚ৠ༽ȃ ʙ ʚ ಅ֡๒ධ ʙইಅ֡๒ධȃ ʚ ၄ਊဂܿߴჹᎡ ވࢿށȃ ʛ࣋טຢȃ 3 ၄ਸವ๒ධ ࿚ৠ࡞ਸವ ๒ධ ਸವ๒ධ ࣮ዯ༽ࠔˈ ขآ࡞༽ࠔ ࣮ዯ༽ࠔˈข ቂፖႥ࡞༽ࠔ ə آ༅ঐٛໍݢˈ ࡞ਸವঐႇߟథ ಅတ፩ȃ 1 ถڵಅ֡๒ධ Ꭷಅ֡ቂᇗ إல ਸವ๒ධ ಅ֡ቂᇗ ə ۰፺૾૰ᇵဵ ภܸᎧ፺ Ꮌ๒ධܿ፵ע࿚ৠ༽ ፟Ꮾ...
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Sc17 6 षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ෧ިݢኑ ʗՙȐถᄂȑਉ ʘճݯݢኑنဂȃ 7 අᄆొܿ൶ྕຢถڵಅ֡๒ධˈ ถڵˈขቂࢉू༇࿄ȃ ୩ษ ˄2ࠍ፬Ꮺቑ˅ ə ᎙ሃಅ֡๒ධܿݓݞȃ ˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅ ə࣮٫ڵৱˈಅ֡ঐ༆྄ྉȃ 8 ถڵಅ֡ ݃ܚၫޡਠ ू༇࿄ ˄᎙ሃᇋഅ˅ ಅ֡๒ධ ᎘ն༇ˈቂஉॽވ༮۫ȃ ə ขᇋۂಝಅ֡๒ධݒؠ ˄ᇗᎡވঐഅ।ಅ֡˅ ə ᇋቂᄆܱȂهᏊȂᏊ ˄ঐढ़ພܸ࠱ཧညل˅ ɑถڵॄˈฬไಅ֡๒ධࠨಅ ֡ቂᇗȃ ࣮ౚܿय़ˈખዮࡒಅ֡ ˄ݒؠ˅ˈขถڵହȃ ၃ডཕܿ၃৩ ˄ፊਾ෧บܿ...
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Sc18 ʗ ՙȐඈ྾࡞ȑ࢙ਉˈ ᅤዎȐȑ ˄Ȑȑດཇ˅ ʘ ˄Ꮛވခ࠽ல˅ ə Ȑ๕ಅȑኺፒȃ ɑඈ྾࡞ · ৮࣮๒ධঐዯຬܿ࠽லȃ ɑ װಅྴܿ༽࣮ˈোডጚኁኙषˈ૰ ঐሓྴ๏फ़ዮ๒ධຢߑႇߟခȃ צ࢙ܿ ፟ᏮࣽᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ ඈ྾࡞ · ৮࣮๒ධ ขᏨጐࢌجܠܿݲിஂቪ࠽லቂȃᏨ༉ˈ࠽ல૰ঐ۰ಅ֡๒ධ፩ࠀڵˈ־ৠධਤˈߙڵ ልၟডᆏ႖ȃ Ꮛވခல˄ቈಅ֡ဵڈ˅ ๒ධܿᏓ૰ ٫ࣰ100 g Ꮃֻ ȁ նႹ॥ܿ࠽ல ඈ྾࡞ · ৮࣮๒ධȃ ɑ ࠽லขඅ൶ȃ ުবຐˈඈ྾࡞ · ৮...
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Sc19 ʗ ՙȐඈ྾࡞ȑ࢙ਉˈ ᅤዎȐ ȑ ˄Ȑ ȑດཇ˅ ʘ ɑ მإலခ ྈ໔ܿৱȃ ʙ ߙڵᛀᛀ໌ॄ ຢ ɑඈ྾࡞ · ৮࣮๒ධ֦ڕᎫྙȃ ʚ ಅ֡๒ධ፩ ࠽லˈ ࣋טຢ ಅ֡๒ධ 3 ࠍ፬ ʛ ፱ᄧ ɑ ুౚՙȐȑˈ 3 ࠍ፬ॄࠛಘධߙڵ໌ሕˈ Ꮛވȃ ᅤዎجܠ࢙ॄȍ ɑ࿚ৠඈ྾࡞݃࠽ல ɖ૰Ꮛވ࿚ৠܿ࠽லˈข༇ވȃ ˈ ᄵצ࢙ܿ ܿົށʽ ߙڵࠛಘ໌˄ ˅ॄˈ༇ވ એᏌ༽࣮ˈᆶۭ݃෧ླྀܿ༐ج ୗȂஉ݃ ə ጾప݃Ⴟᄆܿإல૰ᇵᇜ ખಅ֡๒ධȃ ɑإலኚˈಅ്֡ܿገڋޡኚُȃ ...
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Sc20 ʗ ՙȐȑਉ ᅤዎᏋেႹ॥ܿ ʗ ฬไࠨቪܬৱყ࠲ ɑ࠲ठˈݲጶፚܬৱ˄p. Sc7˅ ʘ ՙȐኁኙȑਉ ʙ ݲፚषဵڈܿኁށৱ ˄૰ኁኙܿৱدጐቑفྈ༧˅ əმ૰ኁኙܿৱȃ ˄ଓ٣ՙۨਉ˅ ʚ ˄ኁኙဵڈ˅ ʘ ɑ ૰ᇵົށȐȑܿᅤჵ ˄p. Sc10 ȋ sc11˅ ɑ ዓৠྴܿࠔˈዏקແȃਂຬቂঐ קܨˈࡴޡᇓঐק݈ȃ צ࢙ܿ ኁኙ ˈ ᄵצ࢙ܿ ܿົށʽ ݲጶᏋেႹ॥ܿܿȐȑ࢙ ૰ົށၓȐܨȑȂȐᎳȑȂȐഃȑ፯ȃ ɑ ࡙ק ɑ ኁኙ ၓமߴצዄຢړܸࡪࡪऔܿಅ֡ȃ...
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Sc21 ə ಅ൝֤۽ˈፔቂமຬਸವ֦ڕᄆఴኊࠞၟܿമ˄ߟ٫ಅ֡˅ إல ə༃ၫ٫ࣰ25 Ɇˈቂ5 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 ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 മ˄ߟ٫ಅ֡˅ ྈᅍৱ˖ኙ4ᄆ50ࠍ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವ...
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Sc22 ಅ֡ إல ə༃ၫ٫ࣰ25 Ɇˈቂ5 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 ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 ɑቂኁኙ࢙ˈ۰ᄶಅȃሓۨ ಅ֡ቂᇗঐஅুᎡވȃ ྈᅍৱ˖ኙ4ᄆ20ࠍ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 3...
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Sc23 إல ə༃ၫ٫ࣰ25 Ɇˈ༽ਂ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˅ ྈᅍৱ˖ኙ1ᄆ55ࠍ ଓཨಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 4ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖᅤዎ ˄p. S...
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Sc24 إல ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ ߰ಅ֡ ࡴਖ਼ಅࠒ 230 g ୩߰˄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˅ ྈᅍৱ˖ኙ4ᄆ ߰ಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 5ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. S...
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Sc25 ߟ࣭ಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 إல ə༃ၫ٫ࣰ25 Ɇˈ༽ਂ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 ɆᏭڵܿಅ֡൰፣ُȃ ྈᅍৱ˖ኙ5ᄆ ყඝྊجܠषڵܿಅ֡ˈߟ࣭ಅ֡ถڵȃขՙጐᇵ؞ᎁ3ถڵಅ֡ȃ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධਖׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 6ȑ ...
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Sc26 إல ə1 ቂݞᄩቂ˄݈ਖ਼ಅࠒ˅ডᄆఴᇵ ိܿภఴಅࠒȃ ə2 ༃ၫ٫ࣰ25 Ɇˈ༽ਂຬ10 g˄ ml˅ȃ ภఴಅ֡˄ภఴࠒ 50%˅ ภఴࠒ˄ಅ֡ቂ˅ 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˅ ྈᅍৱ˖ኙ5ᄆ ภఴಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒...
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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 ˄ထਃቂႇᆑॵቌ˅ ྈᅍৱ˖ኙ3ᄆ15ࠍ ؝୴ഒᅃ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2,4 1 5 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵঽॄॵቌᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 8ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄...
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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 ˄ထਃቂႇᆑॵቌ˅ ྈᅍৱ˖ኙ3ᄆ ܟఴಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2,4 1 5 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵঽॄॵቌᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 9ȑ 2 षֽᅗ ขدኡp....
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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 സࠒ 5 g ცؾੴ ۳ྴ ᄆ2 ȋ ᄆ3 ɑขႚכᏨ༉ຢ༧ࠔࣙށȃ ȁࠔࣰˈঐܷಅတ۰ಅ֡๒ධ፩ለ ڵˈਤᆏডߙਤၟȃ ɖ؞ᎁ3ႜՙமȐถᄂȑਉ ȁ10ࠍ፬ՙȐȑু૰অࡉȃ ˄ქ1۫ȃՙඝྊਉႇᄌ˅ ɖ؞ᎁ3੶ࣰ15ࠍ፬...
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Sc30 ྈᅍৱ˖ኙ2ᄆ15ࠍ ɑ ᇓ૰ᇵฑඟಅတܿװಅᏭ ڵࢆᏊဇ՝ȃ ቂᎊව݃નڵແޡ ٫ࣰ1 mmܿဇ՝ȃ ܾແܿय़ˈዏฑඟಅ တঐழज़థହȃ ɑ ᇋᏭڵऔܿฑඟಅတˈሱޡ Ꮵऔ૿፟๖෩ࢮု ฑܿڋޡȃ ฑඟಅတܿ፟Ꮾߴߟ ፟Ꮾఝಅ֡ܿી෦ʽ ፟Ꮾಅတ ʗ ਖ݈ਖ਼ಅࠒቪസࠒছᇜඩȃ ʘ ቂٚ݃નਖঅࡉই༃ၫߑफ़ܿॵቌਬ ֍ڈೝᎫȃ ʙ ࠍ۫ຬྴ˄ࠍ 2 ȋ 3۫˅ˈᇜፊਬ֍ܸ ॵቌ߱ռ෩ࣕज़ȃ ʙ ʚ ࠍ3 ȋ 4۫ᇜݞݞৠܫᇛॄڣࠍਬ֍ȃ Ꮵॄ࿚ৠცؾੴȃ əܫᇛኁௗᄆ½ȃ ʛ ਖʗܿإலˈਬ֍ፚ ૂእڈတȃ ʛ ʜ ಅတڈᄳ...
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Sc31 إல ə༃ၫ٫ࣰ25 Ɇˈขቂኙ5 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˅ ྈᅍৱ˖ኙ2ᄆ30ࠍ ࠒಅ֡ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ 2 1 3 Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 11ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖኁኙဵڈৱ ˄p....
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Sc32 Ꮌ๒ධܿ፵ע࿚ৠ༽ ፟Ꮾ࿙ะਸವಅ֡ 1 ቂಅ֡፟Ꮾ ໍ፯࿙ะ ਸವ ˄ p. Sc41˅ ɑ ፟Ꮾໍ፯࿙ะਸ ವᅍᇋ24ᄆȃ 2 ถڵಅ֡๒ධˈ Ꭷಅ֡ቂᇗ ಅ֡๒ධ ಅ֡ቂᇗ ʘ ʗ əᇜˈޤঐ 3 cmᏪቑᇧވ Ꭷ፺ ə ᎙ሃ፵עᇋ ಅတ݃ ʙ ʗਖಅ֡๒ධ ၄ਊဂߴჹ Ꭱވȃ ʘჹຢถڵȃ ʙਖಅ֡ቂᇗ Ꭷȃ 3 ಅ֡๒ධ ໍ፯࿙ะਸವ Ꮽऔܿໍ፯࿙ ะਸವȃ ə ໍ፯࿙ะਸವਬ֍ ॄڅȃ 4 ಅ֡๒ධ ࡴਖ਼ಅࠒ ञ༽݃ ʗࡴਖ਼ಅࠒ݃ إலˈ፩ৱ ؠࠍࡴ፵עȃ ʘᎼ๒ධܿ፵ע ࿚ৠ༽ȃ ʙਖಅ֡๒ධ...
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Sc33 षֽᅗ ขدኡp. Sc10 5 ᅤዎجܠȐ 12ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ ɖኁኙဵڈৱ ˄p. Sc20˅ ɖᅤዎ ˄p. Sc20˅ 6 7 षֽੌ༩ॄ˄ߙڵᛀᛀܿ໌ሕ˅ ෧ިݢኑ ʗՙȐถᄂȑਉ ʘճݯݢኑنဂȃ 8 ਖಅ֡๒ධถڵˈ අಥ؝ܿྕຢˈ ୩ษ ˄2ࠍ፬Ꮺቑ˅ ə᎙ሃಅ֡๒ධܿݓݞȃ ˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅ əᅻཨถڵˈಅ֡ঐ༆྄ߑ۰፩ৱᆿȃ 9 ถڵಅ֡ ݃ܚၫޡਠ ᎘ն༇ˈቂஉॽވ༮۫ȃ ə ᇋቂᄆܱȂهᏊȂᏊ ˄ঐພܸࣷ࠱ཧညل˅ ə ขᇋۂಝಅ֡๒ධݒؠ ˄ᇗᎡވঐഅ।ಅ֡˅ ၃ডཕܿ၃৩ ...
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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˅ ˆቂȐඈ྾࡞ȑ࢙ȃ ˄p. Sc18˅ ༇ވ˄p. Sc19˅ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ༽ਂຬ10 g˄ ml˅ȃ മ ˖ ቄ፣ഃታࠞ جܠȐ...
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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˅ ˆᩢᩀ 20 g ᛱ߰ಅ֡ جܠȐ5ȑ ࡴਖ਼ಅࠒ 210 g ஜܿ߰˄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...
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Sc36 ࣽऽਢȂᩢᩀ ࢌ፯ଁၟܿಅ֡ ሃܐࠞၟಅ֡ 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˅ ߟხ܂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 Ɇˈ༽ਂຬ10 g˄ ml˅ȃ ə༃ၫ٫ࣰ25 Ɇˈ༽ਂຬ10 g˄ ml˅ȃ ࢎદࢋเႹऔˈᇓ૰෧ڈ5 mmᄆଐܿऽଶਢ˄ডߣ෨ ࡞˅20 gঽᩢᩀ20 g˄ড࡞టࠒᄆ...
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Sc37 ๗ࣣશ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖaᇲᎧಅ֡ቂᇗܿಅ֡๒ධˈਖಅ֡๒ධ ׁ࿒ȃ ʘਸವ๒ධ࡞ਸವˈᅤዎجܠȐ10ȑˈՙ ȃ ɑ ถڵಅတ ʙ ߙڵᛀᛀ໌ॄຢˈ۰ಅ֡๒ධ፩ถڵಅတˈ ّᇗȃ ɑᇋՙȐถᄂȑਉ ɑ ᚍಅ ʚᚍڈ˄ଔ˅15 cmȡ˄٣˅25 cmܿಅȃ ɑ ڈᄳ ʛ ۰૦੧ເ࿒ܿᇜߴˈਖ¾ܿಅ ညຢˈຢ๗ࣣྴञ࡞࣮ȃ ʜ ۰૦੧ເ࿒ܿᇜߴጝעਖಅ શඩହȃ ʝ෧ڈૂ݃ܿ4݃ࠍˈಅ֡๒ධȃ ɑ ष ˄۫ՙ ਉ˅ ɑ Ꮽྴ༹ ʞ ਖbਜ਼༥ံ୴ˈቂ60 Ɇܿ༽ࢉ༽ৠਬ֍፟Ꮾڈ ...
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Sc38 ಥىफޒಅ֡શ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖaᇲᎧಅ֡ቂᇗܿಅ֡๒ධˈਖಅ֡๒ධ ׁ࿒ȃ ʘਸವ๒ධ࡞ਸವˈᅤዎجܠȐ10ȑˈՙ ȃ ɑ ถڵಅတ ʙ ߙڵᛀᛀ໌ॄຢˈ۰ಅ֡๒ධ፩ถڵಅတˈ ّᇗȃ ɑᇋՙȐถᄂȑਉ ɑ ᚍಅ ʚਖಅတᚍڈႿ٣ܿಅˈଔޡకᄆಅ֡๒ධଔޡȃ ɑ ຢ࠽லˈڈᄳ ʛਖᇲ־ڣࠍஇ࡞ܿफޒૂእݓຢบȃ ʜ۰૦੧ເ࿒ܿᇜߴਖಅશඩହȃ ʝಅ֡๒ධȃ ɑ ष ˄۫ՙ ਉ˅ სலಅ֡ ɑ ᅤዎجܠȐ10ȑ፟Ꮾಅ֡ಅတ ʗ ਖaᇲᎧಅ֡ቂᇗܿಅ֡๒ධˈਖಅ֡๒ධ ׁ࿒ȃ ...
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Sc39 إல ፟Ꮾಅ֡ಅတ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 13ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ 2 षֽᅗ ขدኡp. Sc10 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉ அুถڵಅတ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקాȃ ˄p. Sc66˅ ፟Ꮾಅ֡ಅတॄˈ ૰ᇵ፟Ꮾਲಅ֡ ˄p. Sc44˅Ȃሱಅ ֡ป˄p. Sc45˅݃ ࢌ፯ಅ֡ȃ ಅ֡ಅတ ࡴਖ਼ಅࠒ 280 g ॵቌ 50 g ྴ 24 g ˄...
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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 Ɇˈขቂኙ5 Ɇܿ୩༽ȃ Ꮃֻ ˄p. Sc16˅ ʗ፟Ꮾໍ፯࿙ะਸವȃ˄p. Sc41˅ ʘಅ֡๒ධᎧಅ֡ቂᇗȃ ʙໍ፯࿙ะਸವˈಅࠒञ༽݃إலȃ ʚਖಅ֡๒ධᎧׁ࿒ȃ 1 ᅤዎجܠȐ 14ȑ ɖ࿚ৠඈ྾࡞݃࠽ல ˄p. Sc18˅ 2 षֽᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉ அুถڵಅတ ɑ ፱ᄧغᏮ ɑ ॄˈᅍᇋፒ˄٣ՙ˅...
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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༽ၫࡴড݈ˈޕ૰ႇߟभऔݓ഻ᆻ ໍ፯࿙ะਸವȃ ໍ፯࿙ะਸವ഻ᆻ Ꮃֻ ʗ࿙ะਸವ഻ᆻ๒ධ࿚ৠ༽ȃ ʘȐᄬᇑȑ࿙ะਸವ˄ኇ፯˅ॄڣࠍਬ֍ȃ ʙຢ࿙ะਸವ഻ᆻ๒ධܿᏊȃ ʚਖ࿙ะਸವ഻ᆻ๒ධಅ֡๒ධȃ˄Ꭷᇗ˅ ʛਖಅ֡๒ධᎧׁ࿒ȃ 1 ᅤዎجܠȐ 15ȑ 2 षֽᅗ ขدኡp. Sc11...
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Sc42 ፟Ꮾൖಅတ إல ൖಅတ 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 Ɇˈขቂኙ5 Ɇܿ୩༽ȃ Ꮃֻ ˄p. Sc16˅ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධ˄ڼ࡞ਸವᇵိ˅ಅࠒञ༽݃ȃ ʙਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ 1 ᅤዎجܠȐ 16ȑ 2 षֽᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉ அুถڵಅတ əખጝᆼᎼˈุಅတᇜ؞ߙਸȃ ə࡙קಅတإலܿിˈ૰ঐዉڈߙਸཨޡקా...
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Sc43 ࢌ፯ଁၟܿಅ֡ ቂಅ֡ಅတ ቂಅတ፟Ꮾಅ֡ቂܿન ፟Ꮾ૰ቂܿન ɑ ڷ߶ਁܱ ɑ ಅ֡ಠન ɑ ֦ბಡ ɑ ၫޡ ݃ ɑ ๕ಅ֊ ɑ ڒ˄1 g ᇵၓܠၤ˅ ɑ ࣁ֊ ɑ ᚍಅጃ ɑ ᄆొ ˄੩ॄ࡞˅ ɑ षֽፖ ə፟Ꮾಅ֡ಅတቂܿનˈࢾሥᏋᄵࢭళȃ ɑ ൂ႖ධ ɑ ొ༱ ɑძ ቌશ ● ڈᄳ ʗቂࣁ֊ਖಅတࠍࢃڈኙ45 gܿܐᄆ ˄12݃ࠍ˅ˈ܇ڈฉᎫˈຢᄆొ ॄኙ15ࠍ፬ȃ ʘ܇ڈအᄳˈຢᄆొ10 ȋ 15 ࠍ፬ˈȃ ʙቂ༇ՙᅼˈቂᚍಅጃᚍ֤ȃ ʚ᎘ಅတᇜޤˈჹ૦੧ເ࿒ܿߴჹଲ ˈܿશඩହȃ ˄...
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Sc44 ʗ ʘ ʙ ʚ ʛ ʞ ʟ ⑪ ࢌ፯ଁၟܿಅ֡ إல ˄12ࢋܿ˅ ɑቂ࡞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 ৠॵቌ ʗնಅတံ፩ˈቂ֦ბಡ࠙᎘ˈ ძ୩ع30 ȋ 60ࠍ፬ȃ ˄༃ၫࡴˈᆖ٣୩عৱ˅ ʘॵቌຢညಥಅࠒˈ֦ბಡຢˈᚍڈ 20 ȡ20 cmܿ...
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Sc45 ʜ ʝ ʚ ሱಅ֡ป ɑ ፟Ꮾಅ֡ಅတ ʗ ՙགᅗਖaȁଲቌȁ༽Ꭷᇗܿಅ֡๒ධ፩ˈն࡞ਸವ ਸವ๒ධȃ ʘՙጐȐ፟Ꮾಅ֡ಅတȑ ˄p. Sc39˅ܿ؞ᎁ፟Ꮾಅတȃ ɑ ڈᄳ ʙ նถڵܿಅတࠍڈኙ 60 g˄8 ݃ࠍ˅ˈ๕ڈတˈຢᄆొॄ 10 ࠍ፬ȃ ʚቂ༇ፑՙಅတ፩ᆮˈᎡވ፩ৱܿލקܐˈᄳڈปᎫȃ ɑ ߙਸ ʛ மಅࠒܿषֽፖຢˈ30 ȋ 35 Ɇၫ ޡˈಅတߙਸኙ40 ࠍ፬˄്ገܸ ܐኙ2ֹܐᄆၓፒ˅ȃ ɑ ༽ᎌ ʜቂ༽ਖಅࢌᎌ 30 ಊˈஇ࡞༽ࠍȃ ɑ ष ʝඅषֽፖܿധຢˈኁܸ 170 ȋ 190 Ɇܿძष...
Page 46
Sc46 ʘ ʙ ࢌ፯ଁၟܿಅ֡ ቂൖಅတ إல ˄2ࢋፊ25 cmܿൖܿ˅ ൖಅတ˄p. Sc42˅ 1۫ܿ ൖݲၟፆ 72 g ˄ܐ4˅ 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 Ɇܿძ...
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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 ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘਖإலಅ֡๒ධȃ ʙնಅ֡๒ධᎧׁ࿒ȃ 1 ᅤዎجܠȐ 17ȑ 2 3 ߙڵᛀᛀ໌ॄˈՙȐถᄂȑ அুถڵಅတ ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ ড ༽ਲ਼ ɑ ፟Ꮾ༽ਲ਼ს ʗ ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ୩ษॄˈቪઋجছठਬ֍ ૂእ ( ߷ፒઋج໋༽˅ˈቪႎॗ๗ᇵঽݲၟலছठਬ֍ૂእু૰ȃ ɑ ᚍಅ ʘ ถڵಅတॄˈ܇ڈ...
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Sc48 1 3 2 ሃܐಅಅတ ˄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 ၫ༽ܿၫޡ35 ȋ 40 Ɇȃ ə2 ༇ࠒ૰ቂݨࠒডࡴਖ਼ಅࠒ݃ܗ࿓ȃ ፟ᏮႃޅಅȂሃܐಅಅတ إல ˄ቂ፟Ꮾᖾఴಅञଲಅಅတ˅ Ꮃֻ ʗಅ֡๒ධᎧ ፟ᏮಅȂప仸ቂᇗ ȃ ...
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Sc49 ႃޅಅ ɑ ᚍಅ ʗቂجܱডࣁܱ෧ڈ 2 ȋ 4 ݃ࠍȃ ʘ ຢࡴਖ਼ಅࠒॄˈቂᚍಅጃ۰፩ᄩჹ፵עᚍ ڈूኙ3 mmܿಅȃ ˄୩عܿಅတᇋ݃ඝঅࡉܸ٢ၫॄᚍ˅ ɑ ෧ಅ ʙ ਖಅတඩହˈ۰ᇜޤ෧ڈଔኙ3 mm ܿಅȃ ˄औ෧ˈಅတຢຢࡴਖ਼ಅࠒ˅ ɑ ᎌಅ ʚ ਖܐ࣫໓༽Ȃຨˈടݯಅတຢዯܿࡴ ਖ਼ಅࠒ࣫୴ᎌȃ ˄ᎌಅܿৱনᎳၓ8 ȋ 13ࠍ፬˅ ʛ ቂ୩༽ڤݯᇛˈஇ࡞༽ࠔȃ ሃܐಅ ɑ ᚍಅ ʗ ቂجܱডࣁܱ෧ڈ4݃ࠍȃ ʘ ຢࡴਖ਼ಅࠒॄˈቂᚍಅጃ۰፩ᄩჹ፵ע ᚍڈूኙ1 mmܿಅȃ ɑ ෧ಅ ʙ װಅຢࡴਖ਼ಅࠒˈ۰ᇜޤશඩ ହˈፇॄ෧ڈଔ...
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Sc50 ፟Ꮾሡى إல ሡى ܫ1ࢋቪܿছठ႘ 80 g 50 g ˄ኙ50 ml˅ ݈ਖ਼ಅࠒ 120 g ࡴਖ਼ಅࠒ 60 g സࠒ 5 g ॵቌ˄෧ڈ1 cmଐᎫ˅ ə 35 g ྴ 24 g ˄ܐ2˅ ᆑ 2.5 g ˄ᄆ½˅ ə༃ၫ15 Ɇᇵˈ෧ڈ5 mmଐᎫȃ Ꮃֻ ʗಅ֡๒ධᎧಅ֡ቂᇗˈᇡ۫ܫቪܿছठ႘ˈȃ ʘਖإலಅ֡๒ධȃ ʙਖಅ֡๒ධᎧׁ࿒ȃ 1 ᅤዎجܠȐ 19ȑ ɖᅤዎ ˄p. Sc20˅ 2 ˄ኙ2ࠍ፬ॄ˅ षֽᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄˈ ຢᄵ ༇ވบࠒ ɑ ቂჷ൝ࣁܱ݃નࣁڼ...
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Sc51 ൰ ፟Ꮾሡى 5 ߙڵᛀᛀ໌ॄຢ ጶ୲ಅ֡ಅတܿװಅ ɑ ቂჷ൝ࣁܱ݃ጶ୲፵ၐܿಅတˈጶ ڈຐܿᄳᎫȃ˄دጐቑဇ˅ ˄ቂਜ਼༥ٚ๒ᇸࣁພ࠱ཧညل˅ ɑ ᇋՙȐถᄂȑਉ 6 ຢຢˈ ۫ მৱ߭ၐၓ45 ȋ 51ࠍ፬ 7 ߙڵᛀᛀ໌ॄՙȐถᄂȑਉˈถڵಅ֡๒ධˈ ୩ษ2ࠍ፬Ꮺቑॄ ถڵሡى ɑขฬไಅ֡ቂᇗࠨዮಅ֡ݒؠȃ ɑषᏚˈᄵȐᎮৠषȑȃ˄༧˅ ɑถڵቂஉࣰ౬ঐൿ।ಅ֡ᄳᎫȃ 3 ࠍ፬ षֽੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠषȃ əȐᎮৠषȑᇋषੌ༩ॄܿ15ࠍ፬ᄵȃ ଉၫޡᇜܤק݈ખႇߟᎮৠषȃ षᏚ ȐᎮৠषȑ...
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Sc52 ɖ ૰ᇵ࿚ৠᏋেႹ॥ܿإலড࠽லʽ ࢿ࿒ᄳᎫܿ࠽ல૰ڼಅࠒ ૂእݓบ ૰૰ࠒ ˄15 g˅ ज྿฿ ˄40 g˅ உޒ ˄50 g˅ ऽى ˄ࢆଡ଼؏ઽى˅ ˄4 g˅ ɖ ؞ᎁ3ႜՙமȐถᄂȑਉ 10ࠍ፬ՙȐȑু૰অࡉȃ ˄ქ1۫ȃՙඝྊਉႇᄌ˅ ɖ ؞ᎁ3੶ࣰ15ࠍ፬ॄˈঐߙڵࠛಘˈ ᏋވȐਬ֍ȑ࢙ȃ ࣮ڼݯಅࠒˈऔܿ 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 ...
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Sc53 षᏚˈᄵ ȐᎮৠषȑ षੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠषȃ əȐᎮৠषȑᇋषੌ༩ॄܿ15ࠍ፬ᄵȃ ଉၫޡᇜܤק݈ખႇߟᎮৠषȃ ɖ२૰ࣰᇵߴߟᄵȐᎮৠषȑȃ ȁə؞ᎁ5˄p. Sc52˅ౚՙȐถᄂȑਉ ʗ ՙ ˈົށषৱ ʘ ՙˈ ಥىऽޒܫࡷ ႇᆑॵቌ˄෧ڈ1 cmᄆଐ˅ 80 g ྴ 100 g ܫ˄እ˅ 150 g ಥى 3 g ˄ᄆ1½˅ ݈ਖ਼ಅࠒ 180 g സࠒ 7 g ऽޒႻᎌ༝இ࡞ ˄෧ڈܐᄆ5 mmᏪቑ˅ ə 50 g ə ڼಅࠒ a ౩ܫࡷ ႇᆑॵቌ˄෧ڈ1 cmᄆଐ˅ 110 g ྴ ...
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Sc54 ፟Ꮾஉݞᄩ 1 3 2 إல ˄ኙၓଔ13 cmȡ٣13 cmȡࡴ1 cmܿࠔ˅ Ꮃֻ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධܿஉଐȃ ʙৠბቌȂࠛ౺ˈਖಅ֡๒ධׁ࿒ȃ 1 ᅤዎجܠȐ 21ȑ 2 षֽᅗ ขدኡp. Sc11 3 ߙڵᛀᛀ໌ॄˈՙȐถᄂȑਉˈ ถڵಅ֡๒ධˈቂჷ൝ࣁܱڼ ಅ֡ቂᇗຢܿஉˈ ༇ވّಅ֡ቂᇗ ɑ२ؠࠍၝ๑फ़ˈᅤዎȐᎮৠਬ֍ȑȃ˄p. Sc55˅ ɑቂਜ਼༥݃ࣁٚঽঢ়ન݃ˈ૰ঐཿພȃ 4 ቂჷ൝ࣁܱ ਖஉᎧඅ ֦ბಡঽषֽፖܿ൶ݒ๒ධ፩ 5 ძ ୩عࢿ 2 ᄆᇵຢ 6...
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Sc55 ਬ֍Ꮪˈ ᄵ Ȑ Ꭾৠਬ֍ ȑ ਬ֍ੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠਬ֍ȃ əȐᎮৠਬ֍ȑᇋਬ֍ੌ༩ॄܿ5ࠍ፬ᄵȃ ଉၫޡᇜܤק݈ખႇߟᎮৠਬ֍ȃ əȐᎮৠਬ֍ȑቂჷ൝ࣁܱٚಅ֡๒ධ፵ၐࡒܿஉˈ ڣࠍਬ֍ȃ ɖ२૰ࣰᇵߴߟᄵ ȐᎮৠਬ֍ȑȃ ȁə؞ᎁ3˄p. Sc54˅ౚՙȐถᄂȑਉ ʗ ՙ ˈົށਬ֍ৱ ʘ ՙˈ ؾᗙஉ ռஉ˄֊˅ 160 g ˄4 ଐ˅ ॵቌ 20 g ࠛ౺ 10 g ؾᗙ ˄ܲླྀ / ೝᎫ˅ 40 g ɑ ࢎદࢋเႹ॥ˈ२૰ਖ෧ླྀܿஉቪ৮࣮ ˄10 ȋ 20 g˅ছठਬ֍ȃ உ ˄ኙஊְႎְܿ...
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Sc56 1 4 3 ፟Ꮾ࣮ਟ 2 ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ إல Ꮃֻ ʗಅ֡๒ධᎧಅ֡ቂᇗȃ ʘಅ֡๒ධᇡ۫ྴȂ༽࣮Ȃ౩ፆȃ ʙᎧፚׁ࿒ȃ ؾᗙ࣮ਟ ؾᗙ ˄Ⴛบݔ˅ ˄ܐܿ෧ڈ½˅ ፱400 g ྴ 140 g ౩ፆ 38 g ˄ኙ38 ml˅ ɑ ขႚכᏨ༉ຢ༧ࠔࣙށȃ ࠨዏ૰ܷ࠽லࠀڵঽຨਤȃ ɖ ᎙ሃᇋᎌࣰဂʽ ࣮ਟ୩ษॄˈঐקഃڬȃ ɖ ࣰ૿፟ྴܿˈቂ࿚ৠ႘ˈ ૰ᇵ፟ڈႨ࣮ܿਟȃ ႇߟ٣ඓ֦܃ʽ ขܸძ֦܃ˈ੪ଓჴቂȃ ɑ ֦܃ඓৱ˖ኙ1ᄬඓ 1 ᅤዎجܠȐ 22ȑ 2 ົށെៀৱ ˄ؾᗙ࣮ਟ120ࠍ...
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Sc57 ൰ ፟Ꮾ࣮ਟ ৠᏚˈ ᄵ Ȑ Ꭾৠৠ ȑ ৠੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠৠȃ əȐᎮৠৠȑᇋৠੌ༩ॄܿ5ࠍ፬ᄵȃ ଉၫޡᇜܤק݈ખႇߟᎮৠৠȃ ʗ ᅤዎجܠȐ 22ȑ ʘ ົށെៀৱ ɑ ૰10ࠍ፬ ȋ 30ࠍ፬ፇৱᇵ1ࠍ፬ၓܠၤᄵ ົށȃ ˄ଓ٣ՙ˅ ʙ ɖถᄂᎮৠৠˈ ٣ՙȐถᄂȑਉ ɖ२૰ࣰᇵߴߟᄵȐᎮৠৠȑȃ ȁə؞ᎁ4˄p. Sc56˅ౚՙȐถᄂȑਉ ʗ ՙ ˈົށെៀৱ ʘ ՙˈ ʗ࣫፩൝ˈᇵঽࡴࣰ൝ܿ༽ˈ༽ᎌ15ࠍ፬ȃ ʘਖᎌࣰܿ༽இڵˈৠ༽ᅝ༽ᎌȃ ʙ፱ࡉ3۫ˈஇ࡞༽ࠍȃ ʚಅ֡๒ධᇡ۫...
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Sc58 ፟Ꮾ౺ྴ༽࣮ إல ౺ྴ༽࣮ ൴࣮ ə ˄෧ڈ4݃ࠍˈบ൝บᄣ˅ ኙ200 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 250 g ˄ ml˅ ྴ 60 g ౩ፆ 10 g ˄ᄆ2˅ Ꮃֻ ʗಅ֡๒ධ˄ႇಅ֡ቂᇗ˅፩ৠ༽ȂྴȂ౩ፆˈቂჷ൝ࣁܱڣࠍਬ֍ȃ˄ፊܸྴဵภ๏फ़˅ ʘਖ༽࣮ᇜࢋᇜࢋบˈᇋݹȃ ʙਖषֽፖ෧ڈಅ֡๒ධܐᄆˈ෩፩ᄩᇜࢋ1 cmᏪቑܿ૾ˈܬᏮᏊȃ ʚᎧፚׁ࿒ȃ 1 4 3 2 ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ ə ܿ൰፯๒ᇸᎌୈȃ ထਃቂ࣮ੌܿȐࡐȑ൴࣮݃ȃ 1 ᅤዎجܠȐ 23ȑ 2 ົށെៀৱ ˄౺ྴ༽࣮ၓ90ࠍ፬˅ ɑ ...
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Sc59 ൰ ፟Ꮾ౺ྴ༽࣮ ౺ྴ᧶ᨀ ᧶ᨀ ˄บ൝ˈ෧ڈ2ଐบᄣ˅ 3 ˄1ࢋኙ50 g˅ ༽ 250 g ˄ ml˅ ྴ 60 g ౩ፆ 10 g ˄ᄆ2˅ ɖെៀົށৱȍ60 ࠍ፬ ౺ྴᆶ୫ ᆶ୫ ˄บ൝ˈ෧ڈ4ଐบᄣ˅ ኙ180 g ˄፩݃ܐᄆ1ࢋ˅ ༽ 250 g ˄ ml˅ ྴ 60 g ౩ፆ 10 g ˄ᄆ2˅ ɖെៀົށৱȍ60 ࠍ፬ ౺ྴ౺ዃ ౺ዃ˄࡞ዌ˅ 250 g ༽ 100 g ˄ ml˅ ऽએ 125 g ˄ኙ125 ml˅ ྴ 40 g ౩ፆ 10 g ˄ᄆ2˅ ๗ࣣ ɖെៀົށৱȍ60 ࠍ፬ ౺ྴߣ෨ ᄆߣ෨ ˄༽ᎌॄ֣൝ˈਖݔဂڼบ˅ 3 ˄1ࢋ...
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Sc60 30ࠍ፬ᇵ ፟Ꮾప 仸 ഏႇᅍቂ༽സȃ ˄ቂ༽സࣰዏప仸ঐ˅ Ꮃֻ ʗႻഏȃ ˄Ⴛܸ༽קၓፒ˅ əഏቂസ༽ȃ ˄ࠨዏప仸ঐק˅ ʘቂᏊਖ༽இ࡞30 ࠍ፬ȃ ʙಅ֡๒ධᎧ ፟ᏮಅȂప仸ቂᇗȃ ʚഏȂ༽ȃ إல ૰፟Ꮾప乁Ցؾ݃ȃ əᇋޒ݃৮ሱܿإலʽ˄ঐಅ֡๒ධܿ࠱ཧညلလథ˅ 1 5 2,4 ɑ፱ᄧغᏮ ɑॄˈᅍᇋፒ˄٣ՙ˅ ప 仸 ˄1ࢋప乁ኙ35 g˅ ኙ12ࢋ ኙ18ࢋ ഏ 280 g 420 g ༽ ٣ஆ˄190 g˄ ml˅˅ ޥஆ˄200 g˄ ml˅˅ ٣ஆ˄270 g˄ ml˅˅ ޥஆ˄2...
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Sc61 ൰ ፟Ꮾప 仸 ɑప乁ܿଁࡥঐ།ܸ༽ܿቂȂഏܿቂ ঽ፯Ȃቂமᄧ२݃ሓཧˈߑ ྈȃ ɑৱࣰ٣ˈప乁װಅঐקሱȃ ɖࡪᏭऔܿప 仸 ຢຢᏋেႹ॥ܿإலȍ ɖ፩ဉছठᄎඝྊإலȍ ɖప仸ܿဢນ֦܃ߴߟȍ ۰ಅ֡๒ධ፩ፊਾ ถڵ֦ბಡ ຢ֡ඩହ֦܃ˈᏭ ڈ๊ప仸ܠȃ ऽޒప仸 ఝؘప仸 ॗໍప仸 ʗప乁୩ษॄˈടݯప乁ࠒȃ ʘ Ȑ༃ȑ ޡञၫޡ݈ܿ٠ྈˈ૰֦܃ 2 ࿙ȃ Ȑძȑ لཫਥܙˈ࠙ଁˈ૰֦܃ 1 ࢋኟȃ 5 ߙڵᛀᛀ໌ॄˈՙȐถᄂȑਉˈ ᅻཨถڵಅ֡๒ධˈܸ݃ಅ֡ ๒ධ૰ᇵቂ༇ۂಝܿڋޡ ˄5 ȋ ...
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Sc62 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؝ਖਸ...
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Sc63 ੋ֦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 64
Sc64 ٢ਈၳ࿏ إல ૰ᇵቂቂܿಅࠒ፟ Ꮾఱ˛ ဍཌྷಅ֡ ૰ᇵ፟Ꮾˈܦᅍᇋݲጶ༽ȃሓၓ૰ߙໍಅࣰ֡ޡ്ገˈডಅ֡ຢߴڵო աფܿଝȃขਂຬ5 ȋ 10%ܿ༽ȃ ߟ࣭ಅ֡ ૰ᇵ፟Ꮾˈܦಅ֡ܿ൰፣ቪ്ገڋޡሓቂಅࠒܿ፯ߑልȃ ႃޅಅಅတ˄፩ਖ਼ಅࠒ˅ ಅတሱܿय़૰ৠ10 g ˄ml˅ܿ༽ˈಅတܿय़૰ਂຬ10 g ˄ml˅ܿ༽ȃ ૰ᇵቂඝྊإலܗ࿓ ॵቌञࠒఱ˛ ૰ᇵȃ ขቂ݃ܿเዉॵቌȂඩཥቌ݃ࢿ࿒ቌፅହܗ࿓ॵቌȃ ˄ሓቌፅ፯ˈഃܨُ׳˅ ࠒ6 g ˄ܐ1˅ˈყܬ70 g ˄ኙ70 ml˅ܿȃ ɑቂˈขਂຬყܬࠔܿ༽ࠔȃ ૰ᇵ...
Page 65
Sc65 ٢ਈၳ࿏ ᄆ ֔ ༇ إல ༇ࠒቂಅ ࠒऔ˛ ಅ֡ڈᄳˈਓሊቂࡴਖ਼ಅࠒȃ ፟Ꮾప仸ˈਓሊቂݨࠒȃ ˄२૰ᇵቂተࠒঽࡴਖ਼ಅࠒ݃ȃ˅ ༽୴സமᇜးܿഏ २ቂఱ˛ ཱིะ૰ᇵቂˈܦᏭڵହܿప仸ঐˈሓۨᇜֈਓሊቂȃ ขਂຬഏႥ༆ܿೄؠࠔ༽˄12ࢋ˖80 g ˄ml˅ˈ18ࢋ˖140 g ˄ml˅˅ȃ षဵڈॄყ࣋ჵ ဍཌྷಅ֡૰ᇵषڈ ߴᄳఱ˛ ቂয়ቂ፟ಅ֡षڵହܿಅ֡ˈषಅတঐჹຢ് ገମጀˈᄳڈຐᄳ˄Ȑ࣫ݒȑ˅Ꭻܿಅ֡ȃ ट෧औಅ֡˛ षੌ༩ॄమຢ෧ঐବˈਓሊܚ30ࠍ፬ॄ෧ȃ ɑնಅܴ֡ॄˈॄᇧވቂಅܱ֡෧ಅ֡...
Page 66
Sc66 ٢ਈၳ࿏ ಅ֡ಅတجܠᏭڵܿ ಅ֡ಅတभ ? ขਖ༽ܿቂਂຬ5 ȋ 10 g˄ml˅ȃ ຢࡴਖ਼ಅࠒܿय़ˈঐ๒ᇸۃ୲ȃ षဵڈॄყ࣋ჵ ಅ֡ডൖಅတܿ፟ Ꮾࣰڋ፩ˈዒߙਸ ߙਸܿڋޡ૰ሓஂߑקాȃ ಅ֡ಅတൖಅတ፟Ꮾੌ༩ॄˈຢˈᅝˈ૰ᇵᅝߙਸȃ ˄নᎳ˖20 ȋ 30ࠍ፬˅ ถಅ֡ˈᇗᇜඩ ถହமఱ˛ ಅ֡፟ڈᄲ,ಅ֡ᇗ૰ቪಅ֡ᇜඩ־ถڵȃፊਾ෧ಅ֡ˈঐཿ ພᇗˈሓۨᇜށᇋਖᇗถڵȃ ໘ցܿಅတ२૰ᇵ ቂఱ˛ ้ၓಅတᎫྙˈ ၝ־ष ȍ݃ ૰ᇵቂହᏭปডൖ݃൰ȃ ขฬไፒᇵܿು፯Ꭻྙ...
Page 67
Sc67 ٢ਈၳ࿏ /ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ 20 cm ᇵຢ ಅ֡ᄳᎫል٢ʽ ڵოᇵଝ ขฬไᇵ๒ ဍཌྷЖ്ገڋޡЗ ്ገᏚ ɑ།ၫޡȂޡȂإலȂኁኙৱ݃ܿሯჳˈಅ֡ܿᄳᎫञམޡޕঐߙໍקफ़ȃ ɑࠨඈ྾࡞ፇܿ࠽ல˛ ɑ༃ၫࠨࡴமೕ˛˄༃ၫࣰࡴˈዏᄳᎫঐקُ˅ ขਖಅࠒ݃إலძ୩عȃ ಅࠒ ɑࠨቂڒڅ፱ம˛ ɑࠨቂமܫռ፣ࣽ٫ࣰ 12 ȋ 15% ፇৱܿಅࠒ˛ ɑࠨቂமࡴਖ਼ಅࠒ˛ ɑࠨቂமࣰඓܿಅࠒ˛ ˘ߟ࣭ಅ֡Ȃ؝୴ഒᅃȂܟఴಅ֡ȍ˚ ɑࠨഅ܊மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿஂ˛ ༽ ɑࠨຬ˛ ȁଓཨಅ֡Ȃߟ࣭ಅ֡Ȃภఴಅ֡Ȃ...
Page 68
Sc68 ಅ֡ᄳᎫል٢ʽ ڵოᇵଝ ขฬไᇵ๒ ဍཌྷЖᄳᎫЗ ဵภ്ገ ˄ጶ࿒ռˈಅတᎫ˅ ࡞ਸವ ࿙ะਸವ ɑࠨ၇࡞ਸವডໍ፯࿙ะਸವமೕ˛ ɑࠨቂம֦܃औȂডࣰඓܿ࡞ਸವ˛ ɑࠨႜቂமസࠒ˛ ɑࠨ၇Ꭷಅ֡ᇗ˛ ɑ፩ဉࠨڵოமݢଝ˛ ۫ᏭڵܿᄳᎫञ് ገڋޡޕ ɑ༇፟Ꮾܿಅ֡ሓᇵˈ۫ᏭڵܿᄳᎫञ്ገڋޡޕঐߙໍ࡙קʽ ɖ ো݃༃ၫࡴ ɖ ከᎡ༃ၫߙໍקफ़˄፩ဉ࣋טૼݲ݃˅ ɖ ቂமܫռ፣ࣽຬܿಅࠒष ɖ ቂம֦܃ນȂࣰඓܿ࡞ਸವ ݒؠߙዮˈ فಅ༆྄ ྉ ɑࠨਖषऔܿಅ֡ᅻཨ۰ಅ֡๒ධถڵˈ၃...
Page 69
Sc69 ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ ڵოᇵଝ ขฬไᇵ๒ ဍཌྷЖඝྊЗ ڈᄳȂߙਸॄܿಅတ ᄹ ɑߙਸৱ٣ˈঐಅတམڙˈખঐקܾᄹȃ ཱིะ፯ܿಅ֡ܿߙਸৱˈܦᇜֈܿש׳ߴߟቂ༇ፑՙᇜ്ገ ܿಅတفಅˈ࣮ాాܪඩହˈખངಖߙਸဵڈȃ Ꮽऔਲಅ֡ ɑॵቌ࣮๏फ़ˈખᇵ֡ࡇಅတ፩ˈਖᄳڈل۫ࡥȃ ขਖಅတძڣࠍ୩ษॄ֡ॵቌȃ ə ࿅׳༃ၫࡴˈॵቌ๒ᇸ๏फ़ˈᅍᇋᆖ٣୩ษৱȃ ߰ಅ֡ ߙოஆرௗ ɑขௐᇜࢋ๒ධ߰ञ༽ˈਖ߰ڣࠍफ़ॄಅ֡๒ධȃ ؝୴ഒᅃ ݒؠবቌˈ ڵოॵቌքȃ ɑࠨቂॄॵቌˈ...
Page 70
Sc70 ಅ֡ᄳᎫል٢ʽ ڵოᇵଝ ขฬไᇵ๒ ࠒಅ֡ ࠒಅ֡ᄳᎫऔ ɑ༃ၫࠨࣰࡴ˛ ˄༃ၫࣰࡴܿଝˈᏭڵܿဍཌྷ፣ُȃ˅ ɑࠨ༃ၫ٫ࣰ 25 Ɇᄵமኁኙೕ˛ ə ༃ၫࡴˈإலܿၫޡᇓঐࣰࡴˈሓۨᏭڵହܿಅ֡ᄳᎫঐקُȃ ขᇋົࣰ٣ܿኁኙৱȃ ႃޅಅБሃܐಅಅတ ಅတ፩ಅࢂ ɑࠨ܊ਖಅ֡ቂᇗܬڈಅ·ప乁ቂᇗᎧຢบ˛ ɑಅࠒࠨຬೕ˛ ɑࠨڣࠍਬ֍ಅࠒॄئಅ֡๒ධ˛ ɑ༽ࠨೕ˛ ɑᏭႃޅಅˈࠨቂமၫ༽˛ ಅတ༇ຢˈ ႇߟڈᄳ ɑಅࠒࠨຬೕ˛ ɑࡴਖ਼ಅࠒமఱ˛ ɑ༽ࠨೕ˛ ಅዮᇜඩ ɑ෧ڈಅᎫॄ...
Page 71
Sc71 ಅ֡ᄳᎫል٢ Д ᄆ ֔ ༇ ڵოᇵଝ ขฬไᇵ๒ உݞᄩ ბቌञஉႇߟ ๏ठ ɑፅߵࣽࡴ˄41% ᇵຢ˅ܿბቌቪ૰૰ࣽܿஉᇜඩቂˈ૰ႇߟ๏ठȃ ዓৠ 10 g˄ኙᄆ 2˅ܿˈ᎓ߗጚ๏ठȃ ɑቂڈࠍܿஉዏঐקȃ ขਂຬ 10 ȋ 20 g˄ኙ 10 ȋ 20 ml˅ܿბቌȃ ಅ֡๒ධ፵ၐዯ உ ɑข5ࠍ፬ቂჷ൝ࣁܱਖಅ֡๒ධܿஉࣁˈᎮৠਬ֍2 ȋ 3ࠍ፬ȃ ࣮ਟ ˄ڬ˅ ቈྴࢮˈߑ෩ౚቂ࿚ৠ႘ˈሓۨ፟ڈ࣮ܿਟႨȃ ɑၝڈ༝ܿ༽࣮Ȃ༝ဃமܿ༽࣮Ȃᄧბܿ༽࣮ቈ࣮ਥࣽຬˈሓۨ૰ڵო...
Page 72
Sc72 ၇إலખՙமʽ ໍ፯࿙ะਸವᇵိܿإல૰ளৱȃ ܦˈቈᏥڴȐ๕ಅȑˈإலౚڣࠍਬ֍ˈ૰ႇߟڈ࢙Ꮽڵಅ֡ȃ ᅤ܊மجܠȂ ඈ྾࡞Ȃ ࢙݃ખՙமʽ ࡪࡪˈ૰ᇵ፱ᄧغᏮȃข٣ՙȐถᄂȑਉ፩ፒغᏮˈ ᅤዎጸฬܿجܠ ə t ඈ྾࡞࢙ t ॄ፱ᄧȃ əȐࠒಅ֡ȑᅤ܊மجܠˈু፱ᄧᅤዎጸฬܿجܠᇓႇߟ፟Ꮾڈ࢙ȃ ˄ሓၓᏥڴܿ፟Ꮾᅗ˅ Ꭷம܊ႜܿᇗතވʽ ข٣ՙȐถᄂȑਉፒغᏮˈ፱ᄧᎧጸฬܿᇗॄȃ ˄४ጸฬܿᇗˈዏ૰ঐፒᎡވȃ˅ ճݯமݢኑنဂʽ ুճݯݢኑنဂˈ10ࠍ፬نইบˈ้૰ᇵঅࡉȃ...
Page 73
Sc73 ȐغᏮ܊ႜ Д ȑ ؚܿઑ܈ /ࢽጊጪި ᄆ ֔ ༇ ڵოᇵଝ ኊȁሓ ᅃ୲ߴߟ ႇߟᄵՙਉغᏮ ɑݢኑنဂࠨམလ˛ نຢݢኑنဂȃ ՙமਉᇓከ Ꭱ˄๕ಅ˅ ɑࠒಅ֡ܿᅗ۰ȐᄶಅȑܿˈᇜከᎡȃ ࡞ਸವౚథ ɑ࡞ਸವᏋވܿৱሓجܠञ༃ၫ݃ߑُልȃ ɑਸವ๒ධٰডܕݢȃ ቂ࡞ܿಥ؝آˈᏋะࠞ࡞ȃ ɑ࡞ਸವࠨ།ٰ˛ ቂᄧܿ࡞ਸವȃ ඈ྾࡞ᇵঽ࡞࣮ႇ ߟခ ɑࠨਖ࠽லჸຐᄳᇜᆼު˛ ขਖ࠽ல൶අȃ ፩ဉከᎡፒ ˄მܬܿৱ˅ ɑከᎡ፩ˈڵო10ࠍ፬ᇵຢܿݢˈዏঐ ፒከᎡȃ ಅတᎫྙፒˈ૰ᇵ...
Page 74
Sc74 ڵოᇵଝ ኊȁሓ ᅃ୲ߴߟ ᇗૐᚼૐᚼჳ ɑቈᇗቪ᎐፺ፇৱࠣႽȃ˄ޤঝވ3 cmᏪቑ˅ ܬنຢݢኑنဂ ॄˈმო ৱၓȐ 0:00ȑ ɑᱵݢڗ܌ܸ༊ಛඓქȃ ə४ݢڗˈنຢݢኑ२૰ᇵቂȃ ܦᇋᎧຢݢڗᏰȃ ˄ࠨዏ૰ঐል႘ছ˅ əቂށ࢙ˈખכᅐᇋݲጶၓܬܿৱȃ ّݢڗ४ȃ˄p. Sc7˅ ้ะࠒᎫˈႇ ߟष ɑࠨ၇Ꭷᇗம˛ Ꭷऔᇗȃ˄p. Sc16˅ ɑಅ֡๒ධؠᇗܿᎧ፺ࠨႇߟᎡ ވ˛ ᎧமᇗˈܦᇗܿᎧ፺Ꭱ ވˈᇋ४᎐፺ܿ፺ڏȃ ˄ขቪpanasonicॖᏀᅲ࠵ႚ፩ᄩႼ˅ ಅ֡๒ධݒؠ...
Page 75
Sc75 ࢽጊጪި /ڵოளଝ /ࣙࢆ ᄆ ֔ ༇ ٛ൰፩ࣷ႘፣ܿಚڅঽࣽ ؠಚڅ ࣷ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 ৠ࣏ ɐ ɐ ɐ ɐ ɐ ɐ ݢވ ɐ ɐ ɐ ɐ ɐ ɐ ׁװࢆᇡદsj/t 11364ܿࣙށף፟ȃ ɐ˖װࡘࣷ႘፣ࡘؠྈૂ፣إல፩ܿࣽૂgb/t 26572ࣙށܿქᇋชᇵȃ ȡ˖װࡘࣷ႘፣ፚຬࡘؠܿರᇜૂ፣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 ൖಅတ 7 ภఴಅ֡ 17 ਲ਼Ꮚ൝ಅတ 8 ؝୴ഒᅃ 18 ႃޅಅȂሃܐಅಅတ 9 ܟఴಅ֡ 19 ሡى 10 ఝಅ֡ 20 ܫࡷ ɑ جܠףखװ no. Menu no. Menu no. Menu 1 bread 11 rice flour bread 21 chocolate ...