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Panasonic BreadMaker SD-P104
Panasonic BreadMaker SD-P104
Panasonic BreadMaker SD-P104
Model No.
ᄲख SD-P104
Thank you for purchasing Panasonic product.
ɑ Please read these instructions carefully to use the prouduct correctly and safely.
ɑ This product is intended for household use only.
ɑ Please carefully read the “Safety Precautions” (P.6~7) of this Manual before use.
ɑ Please keep the Warranty Card and this Operating Instructions for future use.
߾٢ࡥᄠࢭళ Panasonic ܿٛ൰
ɑġขᏇႿኡׁޚቂངಖ༚ˈᇵฬ֦ጸฬภቂׁٛ൰ȃ
ɑġׁٛ൰ፔქয়ቂȃ
ɑġ෪ᅂೇംྚӛ྿ᆡښĐїഠኙᄃෳđDŽP.56~57Džă
ɑġ֦ᅃጽขቪׁቂངಖ༚ᇜඩဢນ֦࣏ȃ
With crispy crust Fasten the whole With soft and fine With crispy crust
and delicious baking progress! crust Soft bread and original flour
taste Bread Rapid bread (P.23) aroma French
(P.18) (P.23) Bread (P.24)
Soft and delicious
Bread
(Dry yeast)
Various taste
dedicated
Dough
dough, pizza
dough making Rolls (P.35) Croissant (P.36) Bagel (P.37) Pizza (P.37)
Others
Dumpling skin Cake (P.39) Chocolate (P.41)
(P.38)
2
Table of Contents Page Page
Comfirmation
Safety precautions................................ 6 Dough
Operating requirements........................ 7 Making bread dough / pizza dough ... 34
Parts names and accessories .............. 8 Various flavored bread ....................... 35
ɑ Current time (clock displays) adjustment...... 9 Making dumpling skin ........................ 38
Basic ingredients
and preparations
ɑ Replace lithium battery ................................ 9
Bread
Tips
baking options
Bread-making ingredients .................. 14 Cleaning .............................................. 43
Dough
In case of the following displays........ 54
Bread
Baking basic bread............................. 18 Specifications ..................................... 55
Convenient functions.......................... 20
ɑ Raisin ........................................................ 20
ɑ Crust colour .............................................. 22
Dessert
ɑ Timer ........................................................ 22
3
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ࢌ፯ࠞၟܿġ
ಅ֡
ᅂஅҡஅ༐Ă
ౖ൭அ༐ዮ ቌશ˄P.85˅ ਲಅ֡˄P.86˅ ሱಅ֡ป˄P.87˅ ൖ˄P.87˅
ඝྊ
ळዊౝஅ༐˄P.88˅ ˄ݷثP.89˅ ೠ৲ઉ˄P.91˅
4
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5
Comfirmation
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.
The following charts indicate the degree of damage caused by wrong operation.
Indicates serious Indicates risk of injury
Warning injury or death. Caution or property damage.
The symbols are explained and classified as follows.
This symbol indicates requirement
This symbol indicates prohibition.
that must be followed.
Warning
In order to avoid
fire, burns and
electric shocks
6
In order to avoid
fire, burns and
injury
Caution
Comfirmation
The temperature of accessible surfaces may
be high when the appliance is operating.
Bread pan
● Do not touch the bread pan, the main
unit, the air vent, inner part of the
Operating requirements
●Do not disassemble, repair ● Do not put any towel on the lid. ● Do not use excessive force on the parts
or modify this appliance by It may cause a malfuction illustrated below.
yourself.
or deformation. (It may cause a malfuction or deformation.)
It may cause fire, electric
shock and injury. ● Do not put it near place that
Please consult service centre is wet or near fire source.
It may cause a malfuction
on repairs. Heater
or deformation.
● Please consult your doctor before
use if you are allergic to any food. Temperature
sensor
● The appliance is not intended to be
operated by means of an external timer
or separate remote control system. Inner side of the lid
7
Parts names and accessories
■ Please clean the bread pan, blade and accessories before initial use (P.43)
Bread pan
plug Flap valve
Lid handle
(Yeast dispenser)
(Left and right)
Raisin and
nut dispenser
(Removable P.44)
Insulating film
Around ½ marking
● Blade
(P.18) (Tablespoon) (Teaspoon)
● Measuring spoon
“1 tbsp” indicates
“1 tablespoon” for ingredients in the direction
● Measuring cup “Tablespoon” and “Teaspoon” indicate
measuring spoons available in the market.
(Intended for liquid only P.11)
8
(Raisin) (Hour / Minute)
● Put in raisins and other ● Set timer (P.22)
Control panel
ingredients ● Adjust current time (P.9)
Comfirmation
(P.20 ~ 21)
Menu
(Start)
● Start baking
or timer
P.18, 34
For bread
s making
ta ste
S oft
Making Bread
Menu setting
other ingredients
Automatic
dispensing of
dry yeast
For making
various
flavored
bread
Small-size Large-size
10
Baking
Basic ingredients
and preparations
When adding ingredients
P.35
High room temperature. Measure flour
A high room temperature will in weight.
adversely affect bread baking.
Water substantially affects swelling conditions. Flour must be measured in weight
The temperature of ingredients will rise when (The accessorized measuring
it is summer or the room temperature is over cup is dedicated to liquid
25 °C. For that reason, please add ice cubes measurement. Do not use it!).
in water and bring temperature down to 5 °C. Please correctly weigh the flour
(Use it after the ice cubes are taken out.) with a scale in an accuracy of 1 g.
Wheat
flour
refrigerate
when it is hot Take out the Only intended for Weigh with a
ice cubes weighing water electronic scale!
and other liquid!
11
List of bread types and ba-
king options Time for adding yeast powder to the dough. (beep sounds)
Time for adding fruit and other ingredients. (beep sounds)
Menu
number Menu Available Time required Bread-making process of breadmaker
(Reference functions (approx.)
page)
Raisins
Crust colour
Timer
(Required time and time for adding yeast will be changed depending on
room temperature, crust colour, time and other conditions.)
1 1 2
Bread ɑ ɑ ɑ 4h *A *B
2 1 3 4
˄őįIJĹ˅
2 1 *2C 3 3 4
Rapid bread ɑ ɑ ˉ 2h 1 1
˄őįijĴ˅
3 ɑ ɑ ɑ 2 2 2 3 4
Soft bread 4 h and 20 min *B ȁȁ1
1 1
˄őįijĴ˅
4 1 2
French bread ɑ ˉ ɑ 5h *A *B
2 1 3 4
˄őįijĵ˅
5 Whole wheat
ɑ ˉ ɑ 1 2 2 1 3 4
˄őįijĶ˅ bread
5h *A *B
6 Rice bread 4h 1 2 2 1 3 4
ɑ ɑ ɑ *A *B
˄őįijķ˅
7 Rice flour
ɑ ɑ ɑ 2 h and 30 min 2 2 3 4
*B 1
˄őįijĸ˅ bread
9 Bread dough ɑ ˉ ˉ 2
1h 1 *D 1 3
˄őįĴĵ˅
*A Upon setting timer, “kneading” is preformed and the unit will stay in *C This process may be skipped sometimes.
standby mode after kneading. *D May be omitted; continuous “kneading” may take
*B Upon setting timer, standby mode is always maintained before the place.
next process is started.
Standby period of 11 hours at the maximum.
12
Menu
number Menu Available Time required Bread-making process of breadmaker
(Reference functions (approx.)
page)
Raisins
Crust colour
Timer
(Required time and time for adding yeast will be changed depending on
room temperature, crust colour, time and other conditions.)
Basic ingredients
and preparations
12 lj ő lj
2
6 *D 4 4
● Manually eliminate remaining flour 12
˄őįĴĺ˅
Cake 1 h and 30 min 1 1 min after start up.
13 Chocolate lj lj lj 17 min 77
˄őįĵIJ˅
13
Bread-making ingredients
In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages may vary depending on the kinds of breads)
Flour salt
(High-gluten flour, Low-gluten flour) High-g
luten
flour
Salt
ts
It can make the bread chewier while
ts
Mixed with water, the protein will be Effec
Effec adjusting the tastes.
combined to form glutens.
It can also avoid bacterial propagation.
Keyts
● Flour screening is not necessary.
poin ● The swelling extentsion may vary due
to the different protein contents.
● Use the ingredient which is produced
recently.
● Keep in a cool and dry place.
● Be sure to use a scale to
Egg
measure it in “weight”. Improve bread taste, smell and crust
ts
Effec conditions.
For making bread
It can also improve the elasticity of the bread.
Generally, use high-gluten flour which has high
protein content (12%~15%). Non bread flour has an
unobvious swelling effect. It will result in harder bread.
Furthermore, self-raising flour has no swelling effect.
Bread yeast
*Please check the list of ingredients on the flour
package in advance. Sugar is used as the source of nutrition
ts
Effec to create carbon dioxide that makes the
dough rises.
Dry yeast
ts Improve bread taste, smell and crust
Effec In order to make a soft and
conditions.
Prevent hardening of bread. delicious bread, it is better to
use dry yeast that don't require st
Keyts ● Please reduce the same quantity of advance fermentation. yea
poin water if milk is used. Dry
● Please use skim milk powder or *Do not use fresh yeast and
whole milk powder with natural baking powder.
nutritional content.
14
Sugar Granulated
sugar Rice flour
Granulated sugar, brown sugar
and honey Key s Rice flour does not contain the proteins
t
poin necessary for dough swelling. Therefore, it is
Sugar is the nutrition for bread yeast which impossible to make bread if only rice flour are
ts
Effec can speed up the fermentation. It can also added.
improve taste, smell and crust of breads. It is important to use different flour according
to the various menu.
Basic ingredients
people who are allergic to wheat.
and preparations
Keyts ● Increase the amount of sugar to darken
poin the crust; decrease the amount to * Be sure to pay attention to the
lighten the crust. ingredients, cleaning methods, and
maintenance. Use after consulting
● Do not use the low-calorie sugar substitute. your doctor.
Bread-making ingredients
For making scones and cakes. in flour and water.
Bread-making yeast generates carbon dioxides to inspire the
* Even adding it into bread and soft bread would extention of the dough, hence finally generates the textures of
not make it swell.
the bread.
Water Tips
ts Gluten is produced by adding water in flour.
Effec
Please note the following to avoid damaging the
● Cold water is used for the following recipes fluorine coating of the bread pan and blade:
Keyts (about 5 °C: almost the temperature of icy
poin ● Adding hard ingredients may cause the fluorine coating
water)
to peel off.
Rapid bread French bread ● For large crystalline particles such as coarse sugars
Whole weat bread Other menus while and sea salts, melt them down in the room temperature
roome temperature water before use.
Stuffed bread
is above 25 °C ● Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
● Alkaline water is not applicable.
● Be sure to put ingredients into the bread pan in the
following order: flour —> other ingredients —> water.
For making bread
● Do not use hard items such as knives, forks and
● The water of which the hardness is within 50~200 should chopsticks to take out the bread.
be the most appropriate in this case. ● Always check whether the blade is attached in the
*The hardness of the water is calculated from its calcium bread (at the bottom) before cutting the bread to avoid
and magnesium content. Water of moderate hardness can damaging the blade.
improve the dough elasticity and the bread swelling effect.
If the water is too hard, the bread will be harder. * Eating the peeled-off fluorine coating does not affect
health.
● Distilled water is not applicable for bread swelling.
15
Bread-making ingredients(Continued)
Basic weight of each spoon (Supplied measuring spoon)
Tablespoon Teaspoon
Granulated sugar Approx.12 g Approx.4 g
Milk powder Approx.6 g Approx.2 g
Salt Approx.5 g
Dry yeast Approx.2.8 g
16
Ingredients preparations
You may use your The ingredients (P.18) and the amount are
favorite ingredients introduced based on the basic bread.
to make various
You may also add your favorite ingredients in addition to the
flavored bread.
basic ingredients in order to make various flavored bread.
Put the ingredients
in the bread pan at
the beginning!
Basic ingredients
and preparations
Among the basic ingredients Add your favorite ingredients
Your
Bu Granulated sugar
tte favorite
ten
r Milk r
High-glu powde ingredients
flours
: about 15 ~ 20% of flour weights : about 10 ~ 20% of flour weights : not to exceed the quantity of
(Standard: 50 g) (Standard: 30 g) water
&Ht$BSSPU grated &Ht3JDFGMPVSt0BUNFBM &HtPSBOHFtBQQMF
t1VNQLJO boil until t(MVUJOPVTSJDFGMPVSt3ZF t5PNBUPBOEPUIFS
softened, pound into pieces t8IPMFXIFBUGMPVS fruit juice
and cool down t#FBOQPXEFS Fully cool in a refrigerator in
t4QJOBDI boil, cut into t4FTBNF advance
pieces and cool down
17
Operating methods Bread
Yeast dispenser
Lid
Bread pan
Bread
Take out the bread pan and place
it on a towel.
Cool down (about 2 min)
Green bean *
(Not over 30 g) Wipe away water
20
After selecting function
and menu...
Set the convenient
features before
startup!
Bread
② Start
● Completion time
of bread baking
is displayed after
Sesames and other small
Convenient functions
ingredients input.
ingredients ought to be
added in the bread pan
before beginning (Not over
③ After
sounds
hearing beep about 20% of flour weights)
then close the lid ▓ Proper time for adding ingredients when
⑤ Restart making stuffed breads ...
The time when beep sounds are heard varies with
recipe and room temperature.
·Bread: after about 1 h and 5 min ~ 1 h and 35 min
·Soft: after about 1 h and 55 min ~ 2 h and 15 min
● Even without pressing “start” the Bread pan ·Rapid: after about 30 min ~ 35 min
beeper will sound after 3 min and the ·Rice: after about 1 h and 5 min ~ 1 h and 35 min
unit will restart. ·French: after about 40 min ~ 1 h and 25 min
● Raisin and nut dispenser flap will
·Whole wheat: after about 1 h and 35 min ~ 2 h and
always remain open.
50 min
● The dough won't rise if any Melon ·Stuffed: 35 min ~ 40 min
fresh fruit that have a rich Kiwi fruit ·Rice flour: after about 45 min ~ 1 h
content of protein-degradation Fig
Mango
·Bread dough: after about 20 min ~ 35 min
is added.
Pineapple
Papaya Others
21
Convenient functions Crust colour Timer
● Standards on timer
Functions of “Bread”
·Bread : after 4 h and 10 min ~ 13 h
·Soft : after 4 h and 30 min ~ 13 h
·Rice bread : after 4 h and 10 min ~ 13 h
Set the time for completion
③ of baking ·French : after 5 h and 10 min ~ 13 h
·Whole wheat : after 5 h and 10 min ~ 13 h
·Rice flour : after 2 h and 40 min ~ 13 h
* Timer is not available for some menu.
* You cannot set a time that is beyond the timer limit.
22
Rapid bread / Soft bread Time required:
Rapid bread: about 2 h
Soft bread: about 4 h and 20 min
2
3
Convenient functions
1
● For reset
● To stop after started (Hold)
Bread
Butter 10 g
Granulated sugar 2 tbsp (24 g)
Milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g)
Cold water (5 ℃ )* 210 mL
Soft bread 192 kcal (1 of the 6 pieces cut) ▓ To select crust colour (P.22)
High-gluten flour 250 g
▓ Setting timer for (P.22)
Butter 15 g
completion time (Only
Granulated sugar 2 tbsp (24 g) Please see P.12
for soft bread) for the baking
Milk powder 1 tbsp (6 g) procedure.
Salt 1 tsp (5 g)
Water* 190 mL
Start
Instant dry yeast 1 tsp (2.8 g)
You may reduce about 5 ℃ cold water by
10 mL when the room temperature is above
25 ℃.
23
French bread Time required: about 5 h
2
烤色 3
1
● For reset
● To stop after started (Hold)
Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out the
bread according to the following Step 3.
24
Whole wheat bread Time required: about 5 h
2
烤色 3
1
● For reset
French bread
● To stop after started (Hold)
Bread
181 kcal (1 of the 6 pieces cut)
Whole wheat flour
75 g
(for breads) *1
High-gluten flour 175 g
Butter 10 g
Granulated sugar 2 tbsp (24 g) ▓ To add raisins and other
25
Rice bread Time required: about 4 h
2
3
1
● For reset
● To stop after started (Hold)
26
Rice flour bread Time required: about 2 h and 30 min
ġ For reset
To stop after started (Hold)ġ
Rice bread
Preparations Install blade in the bread pan.
(P.18) Add in flour, water and other ingredients (except instant dry yeast).
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Bread
Rice flour bread
199 kcal (1 of the 6 pieces cut)
Rice flour 50 g
High-gluten flour 200 g
27
Stuffed bread Time required: about 2 h and 15 min.
For reset
To stop after started (Hold)
Stuffed bread
Italian bread Menu “4” 1170 kcal
High-gluten flour 225 g French countryside bread Menu “4” 900 kcal
Low-gluten flour 25 g High-gluten flour 200 g
Salt 1 tsp (5 g) Whole wheat flour 50 g
Olive oil 2 tablespoon (24 g) Salt 1 tsp (5 g)
Cold water (5 °C) 170 mL Cold water (5 °C) 190 mL
Instant dry yeast ½ tsp (1.4 g) Instant dry yeast ½ tsp (1.4 g)
Bread
Reduce by 10 mL when the room temperature is above 25 °C. Reduce by 10 mL when the room temperature is above 25 °C.
Small dried fish and kelp rice bread Orange flavor rice flour bread
Menu “7” 1236 kcal Menu “7” 1230 kcal
High-gluten flour 200 g High-gluten flour 200 g
Rice flour 50 g Rice flour 50 g
Butter 20 g Orange sauces 20 g
Small dried fish (stir-fried without oil) 20 g Butter 20 g
Granulated sugar 2 tbsp (24 g) Granulated sugar 2 tbsp (24 g)
Skim milk powder 1 tbsp (6 g) Skim milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g) Salt 1 tsp (5 g)
Water 200 mL Water 170 mL
Instant dry yeast 1½ tsp (4.2 g) Instant dry yeast 1½ tsp (4.2 g)
Dried kelp (dried through wringing 4 g (dry weight) Use cold water at a temperature of about 5 °C.
after water soaking) When the room temperature is over 25 °C.
Use cold water at a temperature of about 5 °C.
Put it in the bread pan at the very beginning.
When the room temperature is over 25 °C.
Use “Raisin” feature Manual feeding (P.21)
29
Various flavored bread
Calorie standard for 1 loaf
Olive bread Menu “1” or Menu “3” 1143 kcal Curry rice bread Menu “6” 1370 kcal
High-gluten flour 250 g High-gluten flour 210 g
Butter 10 g (15 g for soft bread) Cooled rice 100 g
Granulated sugar 2 tbsp (24 g) Butter 20 g
Milk powder 1 tbsp (6 g) Granulated sugar 2 tbsp (24 g)
Salt 1 tsp (5 g) Milk powder 1 tbsp (6 g)
Dried vanilla Small quantity Common salt 1 tsp (5 g)
Water 180 mL Curry powder 5g
Instant dry yeast 1 tsp (2.8 g)
Refined cheese (cut into small pieces) 30 g
Green olive 20 g
Black pepper powder ½ teaspoon (3 g)
Reduce by 10 mL when the room temperature is above 25 °C. Water 110 mL
(Cold water at a temperature of 5 °C)
Instant dry yeast ¾ tsp (2.1 g)
Use “Raisin” feature (P.20) Potato 20 g
(cut into small pieces; boiled to a moderate degree)
Carrot 20 g
Sunflower seed honey bread (cut into small pieces; boiled to a moderate degree)
Menu “1” or Menu “3” 1336 kcal Bacon 20 g
High-gluten flour 250 g Reduce by 10 mL when the room temperature is above 25 °C.
Butter 15 g Use “Raisin” feature (P.20)
Granulated sugar 2 tbsp (24 g)
Milk powder 1 tbsp (6 g) Salted seaweed bread
Salt 1 tsp (5 g) Menu “6” crust colour (Light) 1241 kcal
Honey 1 tablespoon (21 g) High-gluten flour 230 g
Water 180 mL Cooled rice 100 g
Instant dry yeast 1 tsp (2.8 g) Ghee 10 g
Sunflower seed 20 g
Granulated sugar 2 tbsp (24 g)
Reduce by 10 mL when the room temperature is above 25 °C.
(Cold water at a temperature of 5 °C) Salt 1 tsp (5 g)
Use “Raisin” feature (P.20) White sesame 5g
30
Cinnamon brioche
Select menu “8” to make bread dough
Put A into the blade-installed bread pan and install the bread pan
into the main body.
Feed instant dry yeast into the yeast dispenser, select menu “8”
and press (start).
The operation shall be
completed within 15 min!
Take out the dough.
Ingredients 1493 kcal When you hear beep sounds, open the lid and take out the
dough from the bread pan.
┌ High-gluten flour 200 g
│ Do not press “Stop”
│ Butter 15 g
│
│ Granulated sugar
│
3 tbsp (36 g) Rolling flat
Milk powder
A│ 1 tbsp (6 g) Roll the dough into a size of 15 cm x 25 cm (W x L).
│
│ Salt ¾ tsp (3.8 g)
│
│ Egg (evenly mixed)
│
Half of M size (25 g) Forming
└ Cold water (5 °C) 110 mL Coat milk on 3/4 of dough near to you
Instant dry yeast 1¼ tsp (3.5 g) and sprinkle cinnamon sugar and dried
Bread
Ingredients fruits on it.
Dried fruits (pickled with rums) 100 g
Start rolling from the side close to you.
Milk 1 teaspoon (5 mL)
Cut it into four even pieces and place
Cinnamon sugar An appropriate quantity
them in the bread pan.
For icing
Making icing
Place B in a bowl and mix them on another bowl with 60 °C
If the dough is sticky and hot water inside.
it is hard to roll it flat,
Sprinkle some high-gluten flours Final processing
on hands and the rolling pole to
Upon completion of baking, take the bread out from the
make it easier for dough rolling.
bread pan and coat the bread with the icing.
31
Various flavored bread
Matcha black bean roll
Select menu “8” to make bread dough
Put A into the blade-installed bread pan and install it into the
main body.
Add instant dry yeast into the yeast dispenser, select menu
“8” Press (start).
Pineapple bread
Put cookie dough in the refrigerator after
it is made. (P.32 ①~⑥)
Install blade in the bread pan.
Add in flour, water and other ingredients (except instant dry
yeast).
Add instant dry yeast into the yeast dispenser, select menu
“8” Press (start).
Ingredients 293 kcal (1 of the 6 pieces cut)
High-gluten flour 150 g Roll the cookie dough flat when only 10
Butter 15 g min of process work are left. (P.32 ⑦~⑧)
Granulated sugar 2 tbsp (24 g) Open the lid when you hear the beep sound.
Milk powder 1 tbsp (6 g) Within 15 min
32
Method of cookie dough making Rolling flat
Use a rolling pole to roll the
dough into a flat circle with
Making Dough a diameter of 14 ~ 15 cm.
Cover the dough with
Mix low-gluten flour and baking powder a plastic wrap for the
and shift them together. convenience of rolling.
Use a wooden spatula to mix the butter
at room temperature till they become
creamy. Coat one side of the dough with the reserved
Add granulated sugar by egg liquids (1/2 teaspoon).
small quantity in 2 ~ 3
times. Mix the butter after Tips for making stuffed bread!
each addition till the butter
become whitish and smooth.
You may also cut patterns on the
surface of the cookie dough.
Add eggs by small quantities in 3 ~ 4 Use a bamboo stick to cut patterns
times. Fully mix after each addition. Finally, in a depth of not over 1 mm.
add the vanilla essences. The cookie dough may crack
Reserve 1/2 teaspoon of egg liquids. and break down if the patterns
are cut too deep.
Add the powder mix in Step Do not put in the cookie dough
c and evenly mix them
Bread
before it is flexible and bendable
till the granules of powder enough.
disappear. That helps to make good-looking
stuffed breads.
33
Operating methods
For reset
To stop after started (Hold)
Pizza dough
High-gluten flour 280 g
Butter 15 g
Granulated sugar 1 tsp (12 g)
Milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g)
Water 190 mL
Press “Stop” when you hear the beep sounds.
Instant dry yeast 1 tsp (2.8 g)
Use cold water at a temperature of about 5 °C. Take out the dough right away.
When the room temperature is over 25 °C.
If you keep it left in the bread pan, fermentation will
proceed further.
Changing the ratio of dough ingredients may slow down
the fermentation process. (P.47)
34
s
Ɨ
Rolls
Forming
ʗġUse the scraper to divide the dough into 12
even pieces with 45 g each, shape them
into balls, cover them with the small towel Ƙ
and place them still for about 15 min.
ʘġġShape them into ovals, cover them with the
small towel and place them still for about 10
~15 min.
Dough
ʙġġPress slightly with hands and use the rolling
pole to roll the dough thin. ƙ
Ingredients 135 kcal (for 1 piece)
(12 pieces) ʚġġCatch one end of the dough, stretch it to-
wards your body and roll it up tightly.
Bread dough (P.34) Quantity at a time
Egg (evenly mixed) 25 g ĩġ
The dough may rise horizontally upon
fermentation if it is not rolled up tightly Ī
Various flavored bread
Fermentation ƚ
ʛġġPlace them on the table with the closure
facing downwards. Spray water on it.
ʜġġAllow the dough to ferment for 40 ~ 60 min
(till it rises to double its original size) at a
temperature of 30 ~ 35 °C and then apply
egg liquids. Ɯ
Baking
ʝġġBake them in an oven that is preheated to
a temperature of 170 ~ 200 °C for about
15 min.
35
Various flavored bread Use bread dough
Ɨ
Croissant
Add in butter
ʗġġPut the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator for
30 ~ 60 min. Ƙ
ĩġ
Prolong the refrigeration time when the
room temperature is high Ī
Ingredients (for 12 pieces) ʘġġApply flour on butter, place them on the
plastic wrap, roll them into a 20 x 20 cm
square shape and keep them in a refrigerator
for 15 ~ 30 min. ƙ
Bread dough 204 kcal (for 1 piece)
ʙġġUse a rolling pole to strike and press the
High-gluten flour 225 g
dough and roll it into a 30 x 30 cm square
Low-gluten flour 55 g shape.
Butter 15 g
Granulated sugar 3 tbsp (36 g)
ʚġġWrap the butter of Step ʘ with the dough
cake, cover it with the plastic wrap and keep
* Milk powder 1 tbsp (6 g)
it in a refrigerator for 10 ~ 20 min. ƚ
1 Salt 1 tsp (5 g)
Egg liquid ʛġġStrike and press it with the rolling pole till the
25 g dough is thinner and roll it flat.
(evenly-mixed)
Water 140 mL ʜġġFold up the dough three times, cover it with a
Instant dry yeast 1 tsp (2.8 g) plastic wrap and keep it in a refrigerator for 10
Butter (Cut into pieces
~ 20 min. ƛ
that are 1cm thick)
140 g
ʝġġRepeat steps ʛ and ʜ twice and keep it in a
Egg(evenly-mixed) 25 g refrigerator for 30 ~ 60 min.
*1 Make according to the steps in P.34. Forming
ʞġġDivide the dough into two even pieces and
roll them into a 18 x 40 cm rectangular shape. ƞ
Divide them into 6 isoscele triangles.
ʟġHold one end of the dough and roll it up.
ʠġFace the closure downwards.
Fermentation
Ɵ
ԢġġSprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for 40 ~
60 min (till it rises to double its original size)
at the room temperature and apply egg
liquids.
Baking
ԣ Bake it in an oven that is preheated to a
temperature of 200 ~ 220 °C for about
10 min. Keep the remaining dough
in a refrigerator to avoid excessive
fermentation.
Doughnut
ʗ Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 ~ 20 min.
ʘ Roll them into thin round and press the dough with the doughnut mold.
ʙ Allow the dough to ferment for 20 ~ 30 min (till it rises to double its original size) at a temperature of 30 ~ 35 °C.
ʚ Deep-fry them at an oil temperature of 170°C and spill cinnamon and refined white sugar on them finally.
36
Bagel
Making bread dough
ʗġġPlace A Vegetable oil water into the bread pan that is installed with a
blade in sequence and add dry yeast into the yeast dispenser.
ʘġġMake the dough according to the steps specified in “Making bread
dough” (P.34).
Forming
Ingredients (for 8 pieces) 156 kcal ʙġDivide the dough into 8 small pieces that are 60 g each. Knead them into
Bread dough (for 1 piece) balls, cover them with a small towel and place them still for 10 min.
High-gluten flour 280 g
ʚġġPress the middle of the dough with one finger and rotate the dough till
A Granulated sugar 3 tbsp (36 g) the hole becomes bigger and form the shape of a bagel.
Salt 1 tsp (5 g)
Fermentation
Vegetable oil 2 teaspoon
Water 180 mL
ʛġġPlace them onto a cooking paper sprinkled Ɯ
with flour and allow the dough to ferment for
Instant dry yeast 1 tsp (2.8 g)
about 40 min (till it rises to double its original
size) at a temperature of 30 ~ 35 °C.
Water boiling
Bagels are directly edible. ʜġġBoil them in boiling water on both sides for
But it would be more 30 seconds each and fully trickle the water. Ɲ
delicious to cut the bagel
into half and add in fresh Baking
vegetables, hams, cheeses ʝġġPut it on a baking pan covered with a cooking
and jam.
paper and bake it in an oven preheated to a
temperature of 170 ~ 190 °C for 15 ~ 20 min.
Making pizza
Dough
Pizza
Forming
Various flavored bread
ʗġġUser the scraper to divide the dough into 2 Ƙ
pieces and shape them into balls.
(Divide it into 3 pieces for thin pizza dough)
ʘġġCover them with towel and place it still for 10 ~
20 min.
Ingredients 1127 kcal (for 1 pizza)
(for 2 pizzas in a diameter of 25 cm each) ʙġġPut it on the cooking paper and roll it into a ƙ
round plate with a diameter of 25 cm.
Pizza dough (P.34) Quantity at one time
Pizza seasoning 4 tbsp (72 g)
ʚġMake holes on the dough with a fork.
Pizza cheeses 200 g
Ingredients (E.g.) Put ingredients
Onion (thin slices) 1 small ʛġġApply pizza sauces, add ingredients and cheeses for pizza.
Sausage (thin slices) 10 pieces
Bacon 2 pieces Baking
Mushroom (thin slices) 6 pieces
Green pepper ʜġġBake it in an oven that is preheated to a temperature of 180 ~ 200 °C
2 pieces for about 15 min.
(thin slices)
Keep the remaining dough in a refrigerator to avoid excessive fermentation.
37
Making dumpling skin
Time required: about 15 min
2
3
●For reset
1 ●To stop after started (Hold)
Preparations
① ġInstall the blade into the bread pan.
② Add ingredients into the bread pan.
③ Put the bread pan into the main unit.
1 Select menu “11”
Start
Ingredients
Powder for dumpling
Warm water (about 35 °C)
280 g
150 mL
2
or
Dumpling
Making dumpling stuffing
① Fry star aniseeds with peanut oil. Allow the peanut oil to cool down and
mix them with leeks (to prevent water from coming out from leeks). Then
evenly mix them with streaky pork and seasonings.
Rolling dough
Ingredients 54kcal (for 1 dumpling)
(for 30 ~ 40 pieces) ② Take out the dough, shape it into long strips with a diameter of 3 cm and
cut into 2 cm-wide small pieces. Use the rolling pole to roll the dough into
Peanut oil 1 tbsp (15 g) a round plate with a diameter of about 8 cm.
Star aniseed 5g * Each dumpling skin weighs about 9 g and 30 ~ 40 dumplings can be
made in total.
Leeks 125 g
Streaky pork 250 g Making dumpling
Salt 2g ③ Fill stuffing into the skin to make a dumpling.
* You may make dumpling into a crescent or a triangle shape as you prefer.
Gourner powder 2g
Spice powder 6g Boiling dumpling
Soy sauce 1 tbsp (18 g) ④ Boil half pot of water, pour the dumplings into the hot water. Wait till
the water boils again before adding half bowl of cold water into the
You can adjust the recipe based on your pot. Repeat this procedure 3 times. (This can improve the tenacity and
preference elasticity of dumpling skins)
38
Baking cake
2, 4
5
●For reset
1 ●For stop after started (Hold)
1
Select menu “12”
Dough
■You may add your favorite ingredients and stuffing!
Solid ingredients must be added during (About 12 min later)
(cleaning of the residual flour ) Beep sounds are heard.
Within
Coco
powder
Chocolate
cube
Black tea Walnut
(Earl Grey tea) (40 g)
3 Open the lid and
eliminate the remaining powder.
15 min
4
Baking cake
5
Press “Stop” when you hear beep sounds.
●The finished cake is similar to butter cake. Take out the cake
●If baking is not complete, perform “Additional baking”.
( But not totally the same as the sponge
cake available in the market. ) (P.40)
●The cake may become deformed upon overexertion.
39
Baking cake Time required: 1h and 30 min
② Set baking time *To add in during the residual four is cleared.
40
Dessert
Making chocolate
2
3
●For reset
1 ●To stop after started (Hold)
(for about
Honey 10 g
Baking cake
Please see P.13
White chocolate 4 pieces for the baking
(Chocolate plate available in the market) (160 ~ 180 g) procedure.
Whipping cream 50 mL
(a butterfat content of about 35%)
Honey 10 g
3
When you hear beep sounds, press “Stop”, take out
Chocolate (black chocolate) 1416 kcal
the bread pan and use a rubber spatula to eliminate the
chocolates stuck on the blade.
Black chocolate 3 pieces
(Chocolate plate available in the market) (165 ~ 174 g)
Manually remove the blade.
Dessert
Whipping cream 70 mL
(a butterfat content of about 35%) ●Perform Additional Mixing if the chocolate is
Honey 10 g not fully melted (P.42).
●Using a metal spatula or tong etc may damage
the surface of blade.
* When cream with a butterfat content of over
41% is used, please substitute 10 mL of
cream with milk. into a pan placed with a plastic wrap or a cooking paper.
(E.g.) Black chocolate
Whipping cream: 60 mL Milk: 10 mL
5
Keep them in a refrigerator for more than 2 hours for
●Be sure to use the amount described in the cooling until it sets
above.
Otherwise, the grease may become separated
41
Making chocolate Time required: about 17 min
Honey 10 g
Whipping cream 180 mL
Your favorite fruits (for decoration) An appropriate quantity
■To discontinue mixing Hold “Stop”.
① Use A for making chocolate. (P.41)
■ You can perform “additional baking” as following ② Wrip the cream.
③ Mix hot ① with ②.
* Without pressing “Stop” at step 3 (P.41) ④ Pour it into a glass or other container for cooling
ʗ Press to set baking time and decorate it with your favorite fruits.
● You may also add grated chocolates and
ʘ Press to start nuts if you prefer (10 ~ 20 g).
42
Tips
Cleaning
● Please clean and dry as quickly as possible!
In order to avoid (
Do not put an unclean or wet bread pan
back into the body. )
damaging the ● Clean with a soft sponge!
( )
fluorine coating of Do not use cleansers or metal brushes
to clean the bread pan.
the bread pan … And do not use the nylon face of a
sponge, sponges wrapped in nylon net
or dish dryer as well
43
Cleaning
Dispenser lid Yeast dispenser
Remove and wash with water Wipe with
[Removal method]
a well-wrung cloth
and air dry.
Do not remove
70 degrees
Main body
Wipe with
a well-wrung cloth
●Press and open
the dispenser
●Clean away the flour, instant flap.
dry yeast and ingredients left
in the main body. ●No residual
grease is allowed.
44
FAQ
Bread
You can make bread but need to adjust the quantity of water. If cave-in appears on
Can I use dedicated the top of bread because of excessive swelling, reduce water quantity by 5 ~ 10%.
bread flours?
French bread
You can make French bread, but the quality and swelling extent of bread may vary.
Is it possible to use Yes. Please use the same quantity of margarine, shortening and
other ingredients to other solid grease to substitute butter.
substitute butter and Milk powder (1 tablespoon) is equivalent to 70 mL milk.
milk powder? ɑġPlease reduce the same quantity of water if milk is used.
No. When half ingredients are used, the making procedures of the
May I make half size bread maker can’t be matched because it is very hard to control
of loaf? the conditions of “kneading” and “air discharges”.
Ingredients
Can I use self-made The fermentation conditions are instable and the bread may not be baked
natural yeast? successfully.
Store them in a refrigerator. (Be sure to properly seal it and use it up as soon as
possible after unpacking.)
How to store instant ɑġPlease use them before expiry date (the expiry date of unpacked products which are
dry yeast? stored according to instructions).
ɑġDo not store them in a refrigerator.
(Dry yeast may condensate and won’t fall down from the yeast dispenser)
The rice kept warm for less than 12 hours shall be cooled down before use.
45
FAQ
Is the cookie dough of Yes.
stuffed bread usable Please allow the cookie dough to thaw naturally in advance so that it is not so
after refrigerated? hard when it is placed on the bread dough.
Ingredients
It is applicable too, but the mochi made from it will be too soft, so it is not
Can I use the sticky
recommended. You’d better deduct the water quantity that the sticky rice has
rice soaked in water
absorbed.
overnight? (12 pieces: 80 mL; 18 pieces: 140 mL)
If the bread can hardly be taken out when the bread pan has been cooled
down for about 2 min, please place the bread pan into the main unit, keep it
Is it hard to take out there for 5 ~ 10 min and then take it out again.
the bread smoothly? ɑThe bread will shrink and cave in if it is kept there for too long.
ɑġDo not use a knife, a fork or chopstick etc. to take out the bread.
Upon completion of baking
Bread
Cut it into thin pieces, wrap them with a plastic wrap one by
one and keep them in a freezing condition.
Brioche
Place formed and fermented dough in a tray, cover it with a
Can bread and dough plastic wrap and keep it in a freezing condition. After freezing,
be kept in a freezing place it into a plastic bag for storage.
condition? Thaw at a temperature of 30 ~ 35 °C and apply egg liquids before baking.
ɑġIf time is limited, apply egg liquid when it is still frozen and prolong the baking
time by about 5 min.
Pizza
Wrap the rolled dough with a plastic wrap and freeze it.
Add ingredients when the dough is still frozen before baking.
46
The dough does not Fermentation process may slow down due to different ratio of ingredients.
ferment thoroughly Do not open the lid after process of bread dough is over. Keep it there for further
during execution of fermentation. (Standard: 20 ~ 30 min)
Upon completion of baking
FAQ
Tips
47
Abnormal shape of bread
It is hard to control the
bread-making process. No
bread has the same shape ...
Height standards
ɑġDo you measure the weight with a scale?
(Bread, soft and rice bread) (Do not use the measuring cup supplied)
ɑHave you used flour with a protein content of over 12 ~ 15%?
15 cm ɑHave you used high-gluten flour?
Flour
Insufficient ɑHave you used expired flour?
<French bread...>
(Rice flour bread) ɑIs the ratio of high-gluten flour and low-gluten flour wrong?
14 cm
Insufficient
ɑNot enough?
(Rapid, whole wheat * 1) <Rapid, French bread, Whole wheat, Stuffed bread ...>
Water ɑHave you used cold water at a temperature of 5 °C?
Bread (swelling)
11 cm
Insufficient
ɑġHave you used the instant dry yeast that do not require advanced
* 2 Contain 100% fermentation?
whole wheat flour
ɑIs it placed in the yeast dispenser?
ĩ French bread,
stuffed bread Ī Instant dry yeast
ɑNot enough?
ɑIs it kept in the refrigerator? (P.10)
10 cm
Insufficient ɑHave you used expired instant dry yeast?
ɑToo much?
Excessive swelling Flour
ɑDo you use the dedicated bread flour? (P.46)
ɑToo much?
If excessive swelling happens upon stated amount, please
Height standards try reducing the quantities of instant dry yeast or granulated
sugars by 1/4 ~ 1/2.
Instant dry yeast ɑġExcessive swelling may happen sometimes at the places of
20 cm
Above which the altitude is over 1,000 metres high.
ɑġContact between inner part of the lid and the bread due
to excessive swelling may damage the lid’s coating.
Accidentally eating the coating will not harm your health.
48
When the following Please confirm the following
conditions happen
ɑġHome made bread always has a different shape and swelling condition due to the
following conditions!
The bread always Room ȄThe room temperature is high in summer.
has a different temperature ȄġThe room temperature has changed during operations.
(The air-conditioner is shut down during operation etc.)
shape and swelling
condition. Types and ȄFlour with low protein content are used for baking.
properties of ȄImproperly kept or overdue instant dry yeast are used.
ingredients
Sticky bottom
and distinct ɑġHave you rapidly taken the well-baked bread from the bread pan and put it on the
collapses griller for heat radiation?
on the ɑġReduce water quantity by 10 mL for better baking effects if the room temperature is
high.
sides
Bread (shape)
Cave-in on the
top surface
(Coked crusts) ɑNot enough flour?
Flat and square ɑToo much water?
ɑġPlease change crust color (P.22) or adjust the amount of granulated sugar.
Crust color becomes lighter if amount of granulated sugar is reduced and darkened
Expected crust color if the amount is increased.
is not achieved. ɑġIf the stove is too hard to hold the bread because the bread is too big, please
reduce the quantity of dry yeast and water.
ɑġIf the bread ferments too much that the teppen of if touches the inner side of the
lid, it is possible that part of the bread will stick on the lid while the lid is opened.
49
Abnormal shape of bread
When the following
conditions happen Please confirm the following
Bread crust is too ɑġThe bread would become soft if it is cooled down to human skin temperature and put
hard in a plastic bag.
Bread (shape)
Dough becomes ɑġExcessively long fermentation will make the dough loose and sticky.
sticky after forming The fermentation time depends on the type of bread. Normally, the fermentation is
and fermentation finished if you touch the rising dough with a finger slightly and it can recover slowly.
The cookie dough ɑġThe reason is that the butter melts so that the dough has too much
liquid in it.
of stuffed bread
* If the butter melts, the dough will become soft and fragile even if the dough is
becomes soft. cooled down.
50
Abnormal shape of bread
When the following Please confirm the following
conditions happen
The cookie dough of ɑHas the cookie dough been over cooled and become hardened?
Stuffed bread
the stuffed bread is * Take out the cookie dough from the refrigerator according to the instruction of
“10 min of process work are left” and roll the dough flat with a rolling pole.
too hard. Till the cookie dough becomes flexible and soft.
The rice flour bread ɑHave you used the timer at a room temperature of over 25 °C?
made through timer * Ingredient temperature rises too much when the room temperature is high so that it
baking has a rather becomes deformed.
bad shape. Excessively long timing is not recommended.
The finished cake ɑġThe finished cake looks like butter cake but is still different from the sponge cake
is different from available in the market in terms of baking conditions.
expected. Reduce low-gluten flour to 160 g to make softer cake.
Whipping cream and ɑġThe cream with a high content of butterfat (over 41%) may not merge with chocolates
chocolates can not with a high content of coco.
be merged together. Adding extra 10 mL of milk may help the two ingredients to merge better.
Chocolate
Chocolates stick on
ɑġPlease use a rubber spatula to clean away the chocolates in the bread pan within
the inner sides of
5 min and mix for another 2 ~ 3 min.
the bread pan.
51
Remedies for misoperations
Ingredients can be added at the following time.
However, the bread making process may fail if the ingredients are not fully
mixed in the initial “kneading” procedure.
Feed into the bread pan before adding the instant dry yeast.
“Dough” functions
ȄPizza dough ................................................................ within 1 min
Butter ȄBread dough ............................................................ within 10 min
Granulated sugar “Bread” functions
Pressed “Start” before milk powder ȄRice flour .................................................................... within 35 min
adding any ingredients. Salt ȄOther menu .............................................................. within 20 min
* Open the lid to the minimum angle to avoid spill of instant dry
yeasts.
Add into the yeast dispenser before the instant dry yeast is dispensed.
“Dough” functions
ȄPizza dough ................................................................ within 1 min
ȄBread dough ............................................................ within 10 min
Instant dry yeast
“Bread” functions
ȄRice flour .................................................................... within 35 min
ȄOther menu .............................................................. within 20 min
Pressed “Start” when the Reselect if it is just started. Hold “Stop” down to stop operation, select
wrong menu, raisin and the correct functions, menu *, raisin and crust color and restart.
crust color are selected! *Do not change it into Rice flour bread. (The initial working procedure is different)
Install the wrong blade Press and hold “Stop” button to stop the unit. Reinstall the correct blade and
restart the unit.
and start the unit!
(The blade may stop rotating if it is not the correct one.)
Plug in again within 10 min after unplugging and the operation will be resumed.
Pull out the power plug!
*Do not press “Start”.
Pressed “Stop”
Press “Start” to recover within 10 min.
erroneously during
operations! *Only valid for once. Do not press other buttons.
■ Failed dough can be used again to make doughnut and pizza. (P.36, 37, 47)
52
Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please
contact Panasonic customer service
centre immediately.
When the following Causes Solutions
conditions happen
Key operation ɑIs the power plug removed? Plug in the power plug.
is disabled
ɑġThe instant dry yeast should be automatically added in depends on the room tempera-
ture and funcfion you have selected.
ɑAre the instant dry yeasts dampened? Use new instant dry yeast.
Operation stops ɑġOperation will be stopped if power fails The dough can be used again if the
(Display current time) for more than 10 min. operation stops in a dough state.
(P.47)
Scope of time settings: 0:40 a.m. to 9:30 a.m. ɑ Rice flour bread
After 2 hours and 40 min ċ 13 h
(“0:40” ċ “9:30”)
*It is impossible to set the time beyond
the range above.
Start kneading ɑġFor the bread, Rice bread, French bread and the whole wheat bread functions that
immediately after use instant dry yeasts, only the initial “kneading” procedure will be started immediately
timer setting. after timer setting. (P.12)
and timing
the bread pan.
ȄThe sounds of opening the flap valve and the dispenser flap are heard.
ɑġSince too many ingredients are added and the blade is stucked by the hard ingredients,
Stop halfway the motor is overloaded and the protective device is hence activated, which may cause
the operation to stop immediately.
(Blade does not (Powder still remains upon completion and baking does not happen)
work) * (Please consult Panasonic customer service centre.)
53
Abnormal sounds ɑġThere is a clearance between the blade and the
on the blade shaft. (The front end moves by 3 cm or so)
Powders still ɑġIHave you forgotten to install the blade? Install the blade. (P.18)
remain and
baking does ɑġIs the blade shaft excessively fastened in the Please replace the main
not occur bread pan so that it can’t move. shaft bearing if the blade
shaft does not rotate.
ɑġA small amount of dough leaks out from the
discharge port of the bread pan during operations.
ĩ please consult your Panasonic
customer service centre Ī
ĩ Ī
Discharge port
To avoid affecting (4 positions)
Dough is leaking the rotations, the
out at the bottom dough that enters
of the bread pan the rotational part
will be discharged.
This is normal. Shaft
Please confirm if the
blade is rotating.
ĩ Atthethebread pan Ī
bottom of
The bottom of ɑġThe bottom of the bread pan may turn black due to frictions upon kneading. In that
the bread pan
turns black case, please wipe and clean with a damp kitchen towel.
ɑġContact between inner lid and the bread due to excessive swelling may damage
Damage on inner the inner lid’s coating. Please rest assured that there is no harm to health & product
lid’s coating performance.
Wipe inner lid with well-wrung cloth shortly after bread making.
ɑġSmokes or odors may occur upon initial use. However, they will disappear some time after use. Operations are
not affected.
ɑFailure
Display Ȅ
*Please contact with your local customer service center for repairs.
54
Specifications
Power supply 220 V ċ 50 Hz
Depth 30.4 cm
Dimensions 24.1 cm
Width
(Approx.)
Height 34.5 cm
Capacity Yeast dispenser (Instant dry yeast) Maximum: 4.2 g Minimum: 1.4 g
Raisin and nut dispenser (Dry fruits / nuts) Maximum: 100 g Minimum: 1 g
55
ภߴಅܿ᎙ሃჵ ขႚכᏨ༉
ၓமןಁ၌ࣷቂጚᇵঽࢍྊเዉاڈٛཿ໘ˈ࿅ۨངಖளႚכᏨ༉ܿჵȃ
Ԫᅂમ؊ྜ෪ᅂ۴۟՛ؿཌ߷ჵࢽෘڡؿLjᅧჵഏ܍ไă
ࡻ૰ܷ፱ພডཏ၁ܿჵȃ ᎙ሃ ૰ܷเເພࣷডاٛཿ໘ܿ
ჵȃ
ሦྚڭӛ၍የฉؿෳLjᅂჵ࿉ܲࠖᅧჵഏ܍ไă
੦ፒჵȃ ႚכᏭܸܿჵȃ
ࡻ
ၓமןಁڵოট
ኳȂྐྵພȂݢۂ
݃ȍȍ
ขᇋቂ༇ۂಝጯනଁ
ɑข࿅׳᎙ሃᄆࣳȃ
˄૰ܷྐྵພ˅
ขᄆᄩቂᱵڗݢ
˄ၓமןಁߙȂᎼটȂ֯ڗݢழ˅
ጸฬቂݢኑنဂञݢኑღ ɑข႙ݢڣȂ௸ޥȂৠȂခ
ɑข႙٫߇ቂنᏰञിღቂનˈᇵঽቂ ট፩ȃ
ਦݢ220 Vᇵိܿݢኑȃ ɑข႙ቪඝྊਜ਼༥Ȃڗݢছቂ
ሓിݢღ௸٫࢙ށ߇ڵఋˈ
ঐዉڈል٢ߙȃ ɑขߒۂಝߴݓܸܿȃ
ɑᇋཿ।ݢኑღञݢኑنဂȃ ᄆᄩဗˈġ
ข႙ཿ।ȂৠȂਖඝܿቂનࡒ ขঽᏀᅲᇞໍȃ
੧ȂූᄵုฑȂᎡȂଲȂৠ፱உȂ ɑขቂਥ݃ܕٙᏭऔુኒ܈
ଫ
ॄࠆඳȂ֦܃ȃ
˄ࠨዏঐሓݢۂড௸ޥሞඩটኳ˅
ɑݢኑღཿ।ȂنᏰམᇋቂȃ
˄ࠨዏঐሓݢۂড௸ޥሞඩটኳ˅
࣮ݢኑღཿ।ˈၓமןಁ၌ნˈכᅐቈ፟
ߙໍል٢Ȃࢽጊஅুፒቂˈճ
ዉຟȂඝၕᅃؠডཕؠܿᇖเ४ȃ ݢڵኑنဂ
ɑข႙ቂٰܿ༇نճݢኑنဂȃ
˄ࠨዏ૰ܷᆏȂඩটȂݢۂȂྐྵພ˅
˄ࠨዏ૰ܷ˅ݢۂ
ɑݢኑنဂሥؠݒܸنၓፒȃ ል٢ञ ɑݢኑنဂञݢኑღል٢ߙȃ
ġ ˄ࠨዏঐዉݢۂڈȂߙˈሞඩটኳ˅ ࢽጊ ɑݢኑღൿཿȂႇߟਾݢኑȃ
ɑขށඓݢڼኑنဂຢܿঁٽȃ ஂ
ɑׁ࿒קᄳȂል٢ߙȃ
࿅׳ᇋ᎙ሃܿˈنဂܿنব܃மঁˈٽ
ɑቂࣰڋ፩ል٢ܿᎡ໌ވȃ
ዏঐሓන݃ኊሓዉુڈኒடˈሞඩটኳ
ขஅুཛྷ၄੶ᄁຟ৹يȂၕᅃȃ
ճݢڵኑنဂˈቂ࡞آ؝ȃ
56
ၓமןಁᎼটȂ
ྐྵພȂ།ພ݃
ߙໍ
᎙ሃ
ฬไ
ಅ֡Ꮾඓৱˈರᄎװಅܿၫޡभࡴʽ
ภߴಅܿ᎙ሃჵ
ಅ֡๒ධ ɑขᇋۂಝಅ֡๒ධȂׁ࿒Ȃഠනġ
ଁȂ௰ȂৠධȂຢࡴ݃ف
ၫؠၤȃቂ፩װಅঐߙˈܚ୩
ษॄᄵቂॄܿੋ֦ᆻȃ
ġ ˄ࠨዏ૰ዉྐྵڈພ˅
ၓமןಁࢽߙໍˈ
ถڵಅ֡๒ධႚܔכຢࢉ
ขᏨ༉ᇵჵ ༇࿄ȃ
ɑขሣቖߒۂಝ
ߴݓܸܿȃ ə ᇋቂ༇࿄ȃ
ɑข႙५رጊȂ፠ጊ ˄๒ᇸܷˈ૰ዉྐྵڈພ˅
༇࿄
/ ቂߴಅܿᇋช
ডੴໄጊՒܿเȂ
ฦߝ੶ᆬঽ٢ጚ
˄֡ଭߒ˅ቂׁ
ٛ൰ˈࡏ߾ڼውඝ
ภܿเ٠৭ޖञ
ፑܷˈข႙ุߒਖ ขᇋள٠ྈቂʽ
ٛ൰ܬᏮေનȃ ɑ݃ྦྷݓೊܿ႘࿒ຢಅȃ˄૰ܷটኳ˅
ɑ൶ၱۃञඅᎷܿ؝Ꮇಅȃ˄૰ݯథডሞඩটኳ˅
˄૰ܷྐྵພȂݢۂȂ།ພ˅ ġ ə ข᎙ሃߙܿಅ֡๒ධܿ٠ྈȃ
ɑዯಅࠒȂቌፅȂঁ݃ٽ๒ᇸज़థܿ٠ྈȃ
ġ ĩ ঐዉׁڈ࿒ज़థ˅
5 cm 10 cm
ݯڼಅࠒ݃ˈ୰ᎷᏊעኒ 10 cm ᇵຢȃ
10 cm
ɑුםডয়નࡒ੧ȃ 10 cm
כᅐና୰ 5 cm ᇵຢȃ˄ࠨዏঐዉקڈᄳק˅
ɑᇋਖׁ࿒੩ܸ༽፩
ডਖ༽ׁܸ࿒ຢȃ
ጸฬቂݢኑنဂ
ࠨዏঐሓݢۂড௸ޥዉ ɑճݢኑنဂכᅐᇋ༇ݢڕኑنဂȃĩ ࠨዏ૰ঐሓݢۂড௸ޥሞඩᎼট˅
ڈᎼট
ɑቂขਖݢኑنဂճ୰نᏰȃĩ ࠨዏ૰ঐሓݢۂড௪ߑݢሞߙটኳ˅
ጸฬᎧᱵڗݢ
ɑขᇋഅܿڗݢ܊ġ ġসߴჹȃ( ૰ܷߙȂᎼটȂ֯ڗݢழ P. 59)
ɑુޭᇋᏋᄵ੍ّȂ ቂߴಅܿᇋช
ᅃ୲ञ࡙Ꭷȃ
ɑขᇋնᄆొ݃ ɑขᇋޭᇵؠၤৠ፱உȃ
˄૰ܷটኳȂݢۂȂ།ພ˅
ຢȃ ġġ˄ࠨዏঐዉࢽڈጊডקᄳ˅
ขፚ੶ᄁຟᏀᅲၕᅃᇬȃ ġ ˄ࠨዏঐዉࢽڈጊডק
ġ
ৠධ
ᄳ˅
ɑขᇋٰۃডট
ኑࡒ੧ȃ ၫࡥۈޡධ
˄ࠨዏঐዉࢽڈጊডקᄳ˅
ɑ႘ࣰಓ५ጚขᏀᅲᇞໍॄቂȃ
ຢف
ɑׁಅ֡ᇵိਾށධডޙஅܿᇄ૿૿፟ႼغᏮȃ
57
ࢌؠܿಚڅञി
■۫ڴቂˈขႻಅ֡๒ධȂಅ֡ቂᇗȂി݃ȃ(P.93)
ഠනଁ ๒ධ(૰လᄛP.94)
ၾ᎘ଂˈ࣋ຢ
ข႙ᅼ᎘ଂȃ
ຢ
ጯපଁ ə ᎙ሃᇋঢ়ܸ༇
ն༇ ֊ט
ĩ ඈ྾࡞ į ৮࣮๒ධ Ī
ഠනଁ ਸವ๒ධ
ಅ֡๒ධ
ߞט
ຢն༇ ĩ ਸವ๒ධ Ī
ݢኑنဂ
ĩ Ꮺቑ Ī
ඈ྾࡞ į ৮࣮๒ධ
(૰လᄛP.94)
ڗݢᏰ
ĩ ᱵ ڗݢĪ ഠනଁ
ĩ Ꮺቑ Ī
ɑขճཫڵலࢉ֊ॄቂȃ
ཫலࢉ֊
ኙ ½ ܿღ
˄ᄆ˅ږ
ɑಅ֡ቂᇗ
(P.68) ˄ܐ˅ږ
ɑږ
ׁངಖ༚፩ྈ༧إலܿȐ ܐ1ȑፑܐږȐ1 ږȑ
ɑְ ܿሃཋȃ
(ᇛ࿒ቂP.61) ˄ȐږܐȑȂ
Ȑᄆږȑፑܿ༁༌ږȃ˅
58
˄Raisin˄ඈ྾࡞˅˅ ˄Hour˄˅/Minute˄ࠍ˅˅
غᏮؠ ɑኁኙဵڈৱ˄P.72˅
ɑ࿚ৠඈ྾࡞݃࠽ல
ɑݲጶৱ˄P.59˅
ฬไ
˄P.70 ȋ 71˅
ඐ
˄Start˄˅˅
ɑषডኁኙ
ࢌؠܿಚڅञി
˄Stop˄ถᄂ˅˅
ɑ፱ᄧغᏮ
ɑॄˈᅍᇋፒ
˄٣ՙ˅
˄Crust˄˅˅ ˄Timer˄ኁኙ˅˅
˄Menu˄ඐ˅˅ ɑ࡙ק˄P.72˅ ɑኁኙඐȐ14 & 15ȑܿဵڈৱড
ɑᅤዎඐ षৱȐ14 & 15ȑ˄P.72˅
ৱݲጶġ˄፬მ˅ ४ᱵڗݢ
ə ቂᱵڗݢ૰ಅ֡ህܬৱञຢ۫
ɑճཫڵலࢉ֊˄P.58˅ ቂࣰܿົ݃ށȃ
ɑৱმၓ24ᄆ፟ȃ
ġ
ʗถڗݢڵᏰȃ
ʗنݢኑنဂ
ə ࣮ݢنኑዏႇߟݲጶৱȃ Push B
attery
Push B
attery ڗݢᏰ
ʘġՙHour˄˅ডMinute˄ࠍ˅˄ৱმດཇ˅
ʘᏪ༇ࢿˈڗݢށਖڗݢᏰถፚˈೀ
ɑਈᛀܿ໌ሕॄข༇ፑȃ
ڗݢڵȃ
ᱵڗݢ
ʙݲጶৱ
˄ஂ˖ݲጶၓ႐330ࠍ˅
ʙਖڗݢᏰ߫ᎡॄˈڗݢਖڗݢᏰ
ɑȐ12:00ȑװጸ႐ˈ Ꭷׁ࿒ȃ
Ȑ0:00ȑװ႐ᇚ ᱵڗݢ ᱵܿڗݢ
( ಅٮ ) ಅٮຢᎧ
attery
Push B
ଓ
٣ՙ
նڗݢᏰ
߫Ꭱ
ɑ5ಊॄፒດཇ˄ৱݲጶဵ˅ڈ
əġ ขฬไڗݢౚݯథȃ
ʚճݢڵኑنဂ
ə ౚᱵڗݢᇓ૰ᇵषಅ֡ȃ
59
፟Ꮾಅ֡ܿڋঽᇋ
Ꮃֻ ಅတ፟Ꮾ
68,84 ᇔ
፟Ꮾಅ֡
ଁ
ৠಅࠒञ༽݃
૰
མ
ඐົށ
࡞ਸವ
፟
Ꮾ Ꮛވৠ࡞ਸವ
ಅ
֡
፟Ꮾ፯ଁ
ၟܿಅ֡
്ገޡڋञᄳᎫ إலܿᄧბޡڋሯჳ
ག፟Ꮾಅ ۫ޕঐܿקᏋয়፟ भܐʽإல֦܃ࠨ
֡ܿᇋʽ ಅ֡ ၳ࿏˛
፟ᏮᏋয়፟ಅ֡๒ᇸ། ಅ֡ߙਸञ്ገܿਸವ
ၫޡȂޡȂإலঽኁ ˄P.64˅ञቢ๗ᇜᆼޕ
ኙৱ݃ሓཧܿሯჳȃ ໍბ൰ȃ࡞ਸವכᅐ
ুᇜፊޕᇵყܿ ძ୩عʽ࠙ॄˈ
Ꮽߟบषˈວ။ ࡞ਸವᇋ౻֦࠙܃ʽ
קݞफ़ˈ്ገޡڋञ
ᄳᎫᇓঐߙໍ࡙קȃ
ಅ֡ܿܐᄆᎳ
ਖ֦፣ඓܿٛ
൰܃ძ
20 cm
15 cm
ವ
࡞ਸ
ᄆ ܐ
60
ष
ถڵಅ֡
নׁإலቪᎳֻ
፟Ꮾಅ֡ܿڋঽᇋ
࿚ৠ࠽ல
(P.70˅
ถڵಅ֡
ቂძष
ถڵಅတ
ڈᄳ
ߙਸ
85 ᇔ
༃ၫࣰࡴȃ ಅࠒᇵȐ፱ȑ
༃ၫࣰࡴᏭܿڵಅ֡ څনׁʽ
൰፣ُȃ
༽ޭಅတ്ܿገޡڋभܐ ಅࠒכᅐቂڒᇵ፱
ሯჳȃ࿙ড༃ၫ٫ࣰ25 Ɇ څȃ˄ࡒ༥ܿ
ˈإலܿၫޡᇓঐຢ໐ˈ ְᇛ࿒ቂ
ሓۨ༽፩ৠଐˈਖඝ ܿˈขᇋቂʽ˅
୩ษፚ5 ɆᏪቑȃ˄ਖଐ ขቂᇵ 1ġg ၓܠ
ถॄڵቂ˅ ၤܿڒጸฬڅȃ
ಅࠒ
ᆚ୩ษ
˄ೀڵଐ˅ ቂ༽݃ᇛ࿒ʽ ขቂݢᏊڒʽ
61
ඐᇜ ࡞ਸವథಅတܿৱȃ˄ߙ໌ڵሕ˅
࿚ৠඈ྾࡞݃࠽லܿৱȃ˄ߙ໌ڵሕ˅
ඐġ ྈᅍৱ
ףखġ ඐ ૰ቂ࢙ ಅ֡፟Ꮾࣰڋ
˄دጐᇔ˅
˄ܐኙ˅
ඈ྾࡞
ኁኙ
˄ྈᅍৱঽਸವ࿚ৠˈሓ༃ၫȂȂኁኙ݃ߑקफ़˅
1 ဍཌྷಅ֡ ๕ಅ ᄶಅ
ɑ ɑ ɑ 4ᄆ ə1 ə2
ᄶಅ ๕
ಅġ
ߙਸ ष
˄P.68˅
2 ଓཨಅ֡ ɑ ɑ ˉ
ᄶ ߙ
2ᄆ ๕ಅ ಅ ๕ਸ ๕ ߙਸ ष
˄P.73˅ ə3ಅ ಅ
3 ᄶಅ ๕ ᄶಅ ๕
ಅ֡ ɑ ɑ ɑ 4ᄆ20ࠍ ə2 ಅ ಅ
ᄶಅ ๕ಅ ߙਸ ष
˄P.73˅
4 ๕
ᄶಅ ᄶಅ ๕
ߟಅ֡ ɑ ˉ ɑ 5ᄆ ಅ
ə1 ə2 ಅ
ߙਸ ष
˄P.74˅
5 ๕ಅ ᄶಅ ๕
ภఴಅ֡ ɑ ˉ ɑ 5ᄆ əIJ əij
ᄶಅ
ಅ
ߙਸ ष
˄P.75˅
6 ๕ಅ ᄶಅ ๕
߰ಅ֡ ɑ ɑ ɑ 4ᄆ ə1 ə2
ᄶಅ
ಅ
ߙਸ ष
˄P.76˅
7 ᄶಅ
ࠒಅ֡ ɑ ɑ ɑ 2ᄆ30ࠍ ə2 ᄶಅ ๕ಅ ߙਸ ष
˄P.77˅
8 ๕ġ ๕ අຢ
˄P.78˅
სலಅ֡ ɑ ˉ ˉ 2ᄆ15ࠍ ๕ಅ ᄶ ಅ ߙ ಅ
ಅ ਸ ߙਸ ಅ൝
ߙਸ ष ɑ55ࠍ፬ॄსல
9 ๕ ᄶಅ ๕
˄P.84˅
ಅ֡ಅတ ɑ ˉ ˉ 1ᄆ ಅ ə4 ಅ ߙਸ
10 ˉ ˉ ˉ ߙ ߙ
˄P.84˅
ൖಅတ 45ࠍ ๕
๕ಅਸ ਸ
ಅ
ə1 ኁኙົށˈፔȐ๕ಅȑኁኙॄஅুᄵˈ ə3 ঐ໒కࡘࣰڋȃ
ਬ֍ॄܚᎫྙȃ ə4 ঐ໒కˈᇓঐஏᅝȐ๕ಅȑȃ
ə2 ኁኙົށˈࢋᄵڋፇ֦ܚڕᎫྙȃ
Ꮵ૰ܚ 11 ᄆȃ
62
ඐġ ྈᅍৱ
ףखġ ඐ ૰ቂ࢙ ಅ֡፟Ꮾࣰڋ
˄دጐᇔ˅
˄ܐኙ˅
ඈ྾࡞
ኁኙ
˄ྈᅍৱঽਸವ࿚ৠˈሓ༃ၫȂȂኁኙ݃ߑקफ़˅
11 ਲ਼Ꮚ൝ಅတ ๕
ˉ ˉ ˉ 15ࠍ ಅ
˄P.88˅
নׁإலቪᎳֻ
ġ
13 உ ˉ ˉ ˉ ਬ Ꭾৠ
17ࠍ ֍ ਬ֍
˄P.91˅
ඐᇜ
1. ᇗᅢᎡˈਬ֍ಅတ˄ߙ໌ڵሕ˅ 6.
๕ಅ ڼಅࠒ
əᏥ٣૰ܸ܌12ࠍ፬ᄵਬ֍ȃ
2. ᄶಅ ਖಅࠒञ༽๏ठ˄নׁވᏮ˅ 7. Ꭾৠਬ֍
3. ߙਸ ૿ݲၫˈޡಅတߙਸ˄ॆވᏮ˅ 8. ቌ
4. ष षಅတ 9. ڈᄳ
63
ಅ֡ܿনׁإல
ڼமনׁإலፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿിலˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ
˄ࢎદ፟Ꮾಅ֡ܿˈቂܿإலቪࠔ˅
ಅࠒ ᆑ
˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅
ࡴਖ਼ಅ
ࠒ ᆑ
ቪ༽ਬ֍ॄˈܫռ፣ঐੌठᇜඩໍڈ
Ꮾቂ ಅတȃ ڼமݲၟˈ२ዓৠಅ֡ܿਫ੫ȃġ
Ꮾቂ ߑ෩२૰ᇵ߷ፒႿૃߨፌȃ
ɑಅࠒႇᅍࣰȃ
ᇋݞ ɑሓܫռ፣ࣽܿ࣋Ⴜˈಅࠒ്ܿ
ገޡڋঐྈُልȃ
ɑ੪ቂᄧბܿٛ൰ȃ
ɑ܃࡞ዌሖஜፇۃȃ
ɑႚכቂڅڒ፱ȃ
ܫ
࡙ນಅ֡ܿၟܻȂცၟȂዐȃ
Ꮾቂ ᇓનዓූಅ֡ܪᄹܿᏮቂȃ
ၓம፟Ꮾಅ֡
ᇜֈቂࡐࣽܫռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ
߾ಅ֡ቂಅࠒ്ܿገᄆˈᏭܿڵಅ֡ሱȃ
ۨိˈᏋߙࠒᏭܿڵಅ്֡ገȃ
ə ֡Ꭷܙຢࡒװࠍڈȃ
ಅ֡ਸವ
ಅ֡ਸವᇵྴࠍၓሩᆻହኑˈٛໍߗ
Ꮾቂ ᆸफ़ྩಅ്֡ገඩହȃ
ቌፅ
ቌȂႇᆑቌȂเዉቌȂ
֡ඩହߑ്ገ
ɑਸವঝܿȃ
ಅ֡Ⴟೢམȃ ᇋݞ ġ ᄧბޡڋˈ്ገߙਸޡڋᇓঐڵ
Ꮾቂ ოُልˈሓۨขቂ֦܃ඓܿਸವˈ
ႚכ౻࠙ॄძ֦܃ȃ
ɑࢿ࿒ᄳᎫቂˈႇᅍ๏फ़ȃ
ə ထਃቂႇᆑቌȃ ɑ࡞ਸವ།ٰॄ്ገஉખঐাર
ਠȃ
፟൰ ࡞ਸವ
˄ࠒȂ˅ ࠒ
ġ
ၓம፟Ꮾམ૰ଁܿಅ֡ˈ
٢ቂႇᅍ࿎ߙਸܿ ವ
࡞ਸ
࡙ນಅ֡ܿၟܻᇵঽცၟˈಅ֡ܿ ࡞ਸವȃ
Ꮾቂ ዐȃ
ə ૰ቂᄧბਸವডസࠒȃ
ߑ෩२߷ፒಅ֡ሱफ़ȃ
ɑቂˈᇋଂڼቪ࿚ৠܿ
ᇋݞ ༽
ɑขቂሩᆻࠍڈၝ੶ූफ़ܿလፅࠒ
ডጚภፅࠒȃ
64
ྴ ෪༛ ࠒ
˄ྴȂऽྴȂࠛ౺˅
ࠒ፩ࣽಅ്֡ገᅍᇋܿܫ
ྴಅ֡ਸವܿሩᆻହኑˈ૰ৠཨߙਸ ᇋݞ
নׁإலቪᎳֻ
ռ፣ˈྈᇵፔቂࠒܿय़ႇߟᏭڈ
Ꮾቂ ဵڈȃߑ෩२૰࡙ນଁၟȂცၟȂಅ֡ ಅ֡ȃ
װ൝ܿȃ ࢎદᅤዎඐܿˈכᇋฏࠍ
ቂܿࠒȃ
ɑ૬ஆྴܿܐᇋᆓླྀၓႿᄆ૬ஆȃ
ɑᇋቂੰੌ݃ྴᎫܿྴȃ
ɑዓৠྴܿࠔˈዏঐקແˈਂ
ᇋݞ
ಅ֡ܿনׁإல
ຬቂዏঐວວ්קȃ əġಅ֡ቂࠒࣽᄆఴ˄ࠍڈಅ
ਖ਼˅ˈሓۨޭᄆఴࣰಓܿቂ
ɑ૰ቂ݈௸୴ܿၟৎȃ
ጚ૰ቂȃ
əġขᇜށᇋ᎙ሃإலঽੋ֦ᆻ
ၳ࿏ˈᏀᅲࣰᇞໍॄቂȃ
സࠒ
፟ᏮሡىȂࡷܫቂȃ əġྈၦಅਖ਼ȍ
ġ ಅࠒ፩ৠ༽ਬ֍ˈಅࠒ፩ܿܫռ፣ੌठߑܿڈ႘፣ȃ
ə ুဍཌྷডಅ֡፩ᇓঐ്ገȃ ಅਖ਼࣯֡᎑ಅ֡ਸವঝވٛໍܿߗᆸफ़ྩߑ്ገˈ۰ߑ
ٛໍಅ֡Ꮰፈȃ
༽ ၫᕽ࿎ᄶ
࿚ৠಅࠒ፩ˈਬ֍ॄໍڈಅတȃ
Ꮾቂ
ംኙᄃჵ࿉ෳ۷ቒඞ߷ظஅҡರLjთቇܱ
ɑᇵଝቂ୩༽˄ܐኙ5 Ɇ˖ཕ ༊Մǖ
ᇋݞ ܿ༽ၫ˅ޡ
ɑ࿚ৠሱܿإலˈ૰ঐಅ֡๒ධ݃࠱ཧည
Ȅଓཨಅ֡ġ Ȅߟಅ֡ ֣لథȃ
Ȅภఴಅ֡ġ Ȅ༃ၫ25 Ɇᇵຢ ɑቂ૬ஆੌੰܿܐ۳ྴˈࣴᆑ݃ˈข
Ȅსலಅ֡ġ ٢ၫ༽፩ࠍڣ๑फ़ॄቂȃ
ɑ৻ᄹ༽ቂȃ ɑ༽ࣰຬঐܷಅတሱफ़ˈ๕ಅພࣷညلȃ
ɑإಅ֡๒ධขՙಅࠒ —> ඝྊإல —>༽
ၓம፟Ꮾಅ֡ ܿགᅗခȃ
ɑขቂሜ༽ܿ༽ȃሱޡၓ50ȋ200ܿ༽Ꮵၓठȃ ɑถڵಅ֡ᇋቂᄆܱˈهᏊˈᏊ݃৮ሱ
ə ༽ܿሱޡ۰๑੍ඝ፩࡛ܿȂౝིܿڵହ ႘൰ȃ
ܿȃሱޡ፩ܿ༽ન࿎ࡴಅတܪᄹܿᄌ࣮ˈ ɑ෧ಅ֡ขฬไಅ֡ቂᇗࠨዮࡒಅ֡
᎓ಅ്֡ገȃ࣮ሱˈࡴࣰޡঐಅ֡ሱȃ ˄߷ˈ˅ؠݒፒ෧ພᇗȃ
ɑጯ༽ (distilled water) ಅ്֡ገˈᇬቂȃ ə ႜ֣థܿ࠱ཧညˈلঐޭเ࿒ዉڈሯჳȃ
65
ಅ֡ܿনׁإல˄ᅝ˅
ിږ 1 ܿږ፱নᎳ
ܐږ ᄆږ
ྴ ኙ12 g ኙ4 g
ࠒ ኙ6 g ኙ2 g
ᆑ ኙ5 g
࡞ਸವ ኙ2.8 g
ჲ࡙إקலിߴञ፯
ᇵளࠔၓনᎳˈࢎદࢋเଁၟݲിȃ
إல ჲዓৠ ჲਂຬ ●ዓৠྴܿࠔˈঐקແȃਂຬቂঐק
්ˈࡴޡᇓঐ݈קȃ
●࣮ৠᆑˈଁࡥວُȃ
ቌ ૰ዓৠፚ2.5ֹ ૰ਂຬፚ½ ࣮ౚৠᆑˈਸཧঝވຬˈܷಅတڈᄳˈႇߟ
Ꮽڵเሃܿಅ֡ȃ
●ᇓ૰ᇵቂเዉቌܗ࿓ቌˈቂࠛ౺ܗ࿓ྴˈቂ
ྴ ૰ዓৠፚ2ֹ ૰ਂຬፚ½ ܗ࿓ࠒȃ˄P.64˅
ࠒ ૰ዓৠፚ2ֹ ૰ᇵৠ ࠛ౺Ꮵ٫ࣰ 25 g
ġࠒ ܐ1 ყܬ 70 mL
૰ᇵৠ
ᆑ ࠒಅ֡૰ਂຬ
ፚ½
ჲ࿚ৠܫড
ਂຬყܬܫডࠔܿ༽ȃ ɑն݃ܫְॄৠ༽څȃ
ġ˄ܫᏥ 1 ࢋ˅ ɑᇋቂኁኙȃ
ġ˄Ꮵ࿚ৠ༽ܿᇜ˅ ġ˄ো૰ঐק፣˅
66
ყ࣋إலܿᎳֻ
૰ቂႹ॥ܿإ ᇵনׁܿဍཌྷၓন˄ھP.68˅ˈຯ܋ിܿ
ல፟Ꮾ፯ଁ إலञࠔܿনᎳȃ
ၟܿಅ֡ ڼமনׁإலፇိˈ२૰࿚ৠᏋেႹ॥
ܿിலˈ፟Ꮾ፯ࠞၟܿಅ֡ȃ
ᇜખಅ
֡๒ධʽ
ন ׁ إல ቪ Ꮃ ֻ ಅ֡ܿনׁإல
নׁܿإலনھຢ ࿚ৠႹ॥ܿإலȍ
෪༛ Ⴙ॥ܿ
ቌ
ࠒ
ࡴਖ਼ಅࠒ إல
༐ج ࢻ႘ ࣮ፆ
ყ
/ ࣋إலܿᎳֻ
˖ಅࠒ፱ܿ15ȋ20% ˖ಅࠒ፱ܿ 10 ȋ 20% ˖Ꮵ٫ࣰ༽ܿࠔ
˄Ꮃ˖50 g˅ ˄Ꮃ˖30 g˅ ஂ˅·ڇፆ ·൴࣮ፆ
ஂ˅·ोఝ ؘᆓླྀ ஂ˅·ࠒ ·ᆣఴ ·ߣ෨݃ 100% ࣮ፆ
·ೌࣂ ᎌ༝ॄܲླྀ୩ษ ·ഏࠒ ·फఴ ·ภఴࠒ ძࠍڣ୩ع
· جᎌ༝ॄ෧ླྀ୩ษ ·ॵ· ࠒޒጾప
ಅࠒܿ
ଂࢻڼ႘ܿ፱
˄֦ڕኊହܿࠔ˅ק ஂ˅ फఴ 30 g˄ 250 g ܿ 12%˅
˄֦ڕኊହܿࠔ˅ק
ࡴਖ਼ಅࠒ
ಅࠒ 220 g
ଂڼ༐ج፱ܿ
༽ܿ ଂ࣮ڼፆܿࠔ
80% ܿ༽ࠔ
˄֦ڕኊହܿࠔ˅ק ஂ˅ ڇፆ 100 mL
ஂ˅ ᎌ༝ܿೌࣂ 50 g
༽ 80 mL
༽ 140 mL ˄180 mL ˉ 100 mL˅
˄180 mL ˉ 50 g ܿ 80%˅
● ᇋቂኁኙ࢙ȃ ● ᇋቂኁኙ࢙ȃ
67
፟Ꮾনׁܿဍཌྷ
إல
ಅ֡ቂᇗ
ਸವ๒ධ
ə۰፺૾૰ᇵဵ
ภܸᎧ፺
ถڵಅ֡๒ධ ಅ֡๒ධ࡞ਸವᇵိܿ
Ꭷಅ֡ቂᇗ ࡴਖ਼ಅࠒञ༽݃
ʗᆛਊဂߴჹᅢᎡ
ಅ֡๒ධ ಅ֡๒ධȃ
①ฬ֦ಅ֡๒ධ፩ܿࡴਖ਼ಅ
ʘჹຢถڵȃ ࠒ݃إல˄࡞ਸವ˅ိڼ
ʙਖಅ֡ቂᇗ ܿ፩ᆮࡴࠍؠ፵עȃ
①
፺ᄩ૾ȃ ʘᎼ๒ධܿ፵ע࿚ৠ༽ȃ
②
ຢ
ಅ֡๒ධ
ʙইಅ֡๒ධȃ
ʚ၄ਊဂܿߴჹᎡ
ಅ֡ቂᇗ ④ ށࢿވȃ
əᇜˈ
ޤঐ3 cm ③ ʛ࣋טຢȃ
Ꮺቑᇧވ
Ꭷ፺
ə᎙ሃ፵עᇋዯ
ಅတ əಅ֡๒ධܿն༇፩ဉঐ᎘ȃ
˄ၓமߴצถڵಅ֡๒ධ˅
ႇᅍᅼܸᏥಅȃ
ဍཌྷ 186 kcal˄6෧፩ܿ1˅
ࡴਖ਼ಅࠒ
ቌ
250 g
10 g
࿚ৠ࡞ਸವ
၄ਸವ๒ධ
ྴ ܐ2˄24 g˅
ࠒ ܐ1˄6 g˅ ๒ධ
ᆑ ᄆ 1˄5 g˅ ࣮ዯ༽ࠔˈ
༽ə 190 mL
˄ ข˅ ࠔ༽࡞آ
࡞ਸವ ᄆ 1˄2.8 g˅ ਸವ๒ධ
ə ༃ၫ٫ࣰ25 Ɇˈቂ5 Ɇܿ ༽ਂຬ10 mLȃ
●ಅ֡Ȃଓཨಅ֡݃ܿনׁݲിஂ P.73ȋ ˄ ࣮ዯ༽ࠔˈข
ቂፖႥ࡞༽ࠔ ˅
əآ༅ঐٛໍ࡞ˈݢਸವঐႇ
ߟథಅတ፩ȃ
68
ྈᅍৱ˖ኙ4ᄆ
ົށ ถڵ
ᅤዎඐȐ1ȑ ෧ިݢኑ
ʗՙStop˄ถᄂ˅ਉ
ಅ֡
ʘճݢݯኑنဂȃ
අᄆొܿ൶ྕຢถڵಅ֡
๒ධˈถڵˈขቂࢉ༇࿄ȃ
፟Ꮾনׁܿဍཌྷ
୩ษ˄2 ࠍ፬Ꮺቑ˅
ə᎙ሃಅ֡๒ධܿݞݓȃ˄ಅ֡๒
▓ ᅤዎඝྊ፯ܿಅ֡ / (P.73ȋ ධ้ၓࡴၫᎫྙ˅
ݞᄩ P.92) ə࣮٫ڵৱˈಅ֡ঐ༆྄ྉ
षֽᅗขد
ኡ P.62
᎘ն༇ˈቂஉॽވ༮۫ȃ
əᇋቂᄆܱȂهᏊȂᏊ
˄ঐढ़ພܸ࠱ཧည˅ل
ɑถˈॄڵฬไಅ֡๒ධࠨಅ
֡ቂᇗȃ
࣮ౚܿय़ˈખዮࡒಅ֡
˄ˈ˅ؠݒขถڵହȃ
ດཇ ݁த ●ܐኙဵܿڈৱȃ ܕਰܿ၃৩݃
ɑॄˈขᇋຢȃ
ࠨዏ࡞ਸವঐథڵହȃ ฬไಅ֡ࠨ
ܦˈ༇ވඝྊ࠽ல˄P.71˅ˈ ᇗ
ሓၓ࡞ਸವᇲ੶ဵˈגྈᇵ૰ᇵຢȃ ˄ፊਾ෧บܿय़ˈ૰ঐཿ।ಅ֡ቂᇗ˅
ɑ࡞ਸವခঐߙ໌ڵሕȃ
69
࢙ܿצ ඈ྾࡞
፟ᏮࣽᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ
ඈ྾࡞ञज྿݃ᏋেႹ॥ܿ࠽லˈ૰ࣰົށᏋވ࿚ৠȃ
ცਡञஉ݃ႇߟᏋވ࿚ৠܿ࠽ல˄P.71˅ˈขߙڵᛀᛀ໌ॄ༇ވȃ
ขᏨጐࢌඐܿݲിஂቪ࠽லቂȃᏨ༉ˈ࠽ல૰ঐ۰ಅ֡๒ධ፩ࠀ־ˈڵৠධਤˈ
ߙڵልၟডᆏ႖ȃ
૰Ꮛވခܿإல
Ꮛވခல˄ቈಅ֡ဵ˅ڈ ࡞ዌܿ࠽லȂᇸ๏फ़ܿ࠽ல
Ꮃֻ նႹ॥ܿ࠽ல ༽࣮࡞
ඈ྾࡞ . ৮࣮ ˄٫ࣰ 100 g˅ ෧ ڈ5 mm ᇵ
๒ධȃ ܿᄆଐ
ඈ྾࡞ȂႠౖȂ
๒ධܿᏓ૰ ځ൝݃
٫ࣰ 100 g
ඈ྾࡞ . ৮࣮๒ධ ৮࣮
ླྀၓ 5 mm ᇵ
① ՙRaisin˄ඈ྾࡞˅ ˄٫ࣰ 100 g˅
ܿᄆଐ
ᅤዎYes˄˅˄Yes˄˅ດཇ˅ ᆿ࣮Ȃज྿݃
ီޒə
˄٫ࣰ 30 g˅ ਖ༽ࠔآ࡞
② ᩢᩀə
˄٫ࣰ 20 g˅ บजȂ෧ܐ ¼ ڈ
ᄆਖ༽ࠔآ
࡞
টဓȂ഻ࢎȂც٥ə
෧ ڈ10 mm ଔޡ
˄Ꮛވခ࠽ல˅ ˄٫ࣰ 50 g˅
※Ȑ๕ಅȑኺፒȃ
●ඈ྾࡞ . ৮࣮๒ධঐዯຬܿ࠽லȃ
●װಅྴܿ༽࣮ˈোডጚኁኙषˈ૰ əኁኙषಅ֡ˈขᇋ࿚ৠ࠽லȃ˄ቇඝ
ঐሓྴ๏फ़ዮ๒ධຢߑႇߟခȃ ো݃૰ঐዉקڈ፣˅
ခ࠽லˈข᎙ሃᇵإலʽ
ɑ࿚ৠሱܿإலˈ૰ঐಅ֡๒ධ݃ܿ࠱ཧညل ࢻ႘
֣థȃ ༽࣮ఴ
ข᎙ሃቂȃ ྴᇣܿ৮࣮ྴ
ࠚྴଐ
ə ႜ֣థܿ࠱ཧညˈلঐޭเ࿒ዉڈሯჳȃ ጟᎂྴ
ྴ ݃
70
ᅤዎඐ࢙ॄȍ
ˈ
ᄵ࢙ܿצ
ܿົށʽ
●࿚ৠඈ྾࡞݃࠽ல
▓ ૰Ꮛވ࿚ৠܿ࠽லˈข༇ވȃ
૰Ꮛވ࿚ৠܿ࠽ல˄ঐࡒᎼ๒ධຢˈᇵခ˅
ߙࠛڵಘ໌˄ƈ˅ॄˈ༇ވ
༽ࠔȂᄹܿ࠽லȂ๒ᇸ๑फ़ܿ࠽ல
① ՙRaisin˄ඈ྾࡞˅ˈ એᏌ༽࣮ˈᆶۭ݃෧ླྀܿ༐ج
ᅤዎYesƈ˄ƈ˅˄Yesƈ˄ƈ˅ດཇ˅
ಅ֡
ୗȂஉ݃
②
࢙ܿצ
əጾప݃Ⴟᄆܿإல૰ᇵᇜખ
ಅ֡๒ධȃ
ɑإலခॄმ ˄Ꮵ࿚ৠಅࠒ፱ܿ20%Ꮺቑ˅
ಅ֡ဵڈྈ
໔ܿৱȃ
ɑإலኚˈಅ്֡ܿገޡڋኚُȃ
ɑሓإலܿ፯ˈঐႇߟ֦ڕኊହᄳᎫܿଝȃ
③ ߙڵᛀᛀ໌ॄ
ຢ ▓ ፟Ꮾࣽ࠽லܿಅ֡ˈ࠽லခܿৱȍ
ߙڵᛀᛀ໌ܿৱঐሓඐঽ༃ၫܿקफ़ߑקफ़ȃ
④ ಅ֡๒ධ፩ ·ဍཌྷಅ֡˖ኙ1ᄆ5ࠍ፬ȋ1ᄆ35ࠍ፬ॄ
࠽லˈ 3ࠍ፬ ·ಅ֡˖ኙ1ᄆ55ࠍ፬ȋ2ᄆ15ࠍ፬ॄ
࣋טຢ ·ଓཨಅ֡˖ኙ30ȋ35ࠍ፬ॄ
·߰ಅ֡˖ኙ1ᄆ5ࠍ፬ȋ1ᄆ35ࠍ፬ॄ
⑤ ፱ᄧ ·ߟಅ֡˖ኙ40ࠍ፬ȋ1ᄆ25ࠍ፬ॄ
·ภఴಅ֡˖ኙ1ᄆ35ࠍ፬ȋ2ᄆ50ࠍ፬ॄ
●ুౚՙStart˄ ಅ֡๒ධ ·სலಅ֡˖ኙ35ȋ40ࠍ፬ॄ
˅ˈ3ࠍ፬ॄࠛಘධߙ
·ࠒಅ֡˖ኙ45ࠍ፬ȋ1ᄆॄ
໌ڵሕˈᏋވȃ
●ඈ྾࡞ . ৮࣮๒ධ֦ڕᎫྙȃ ·ಅ֡ಅတ˖ኙ20ȋ35ࠍ፬ॄ
ࣂ
ɑ࿚ৠࡐࣽܫռ፣ࠍ੍ਸཧܿ ඟል࣮Ȃឩी྿
ბ࣮ˈಅ֡ঐ്ገȃ ႇॗ࣮
ు࣮
ఝ
ࣂ ݃
71
࢙ܿצ ኁኙ
ᅤዎඐ࢙ॄȍ
ˈ
ᄵ࢙ܿצ
ܿົށʽ
●࡙ק ●ኁኙ
ݲጶᏋেႹ॥ܿܿȐȑ࢙
૰ົށၓȐܨȑȂȐᎳȑ፯ȃ
●૰ᇵົށCrust˄˅ܿඐ ˄P.62ȋP.63˅
① ՙCrust˄˅ਉ
ᅤዎᏋেႹ॥ܿ
ፑށৱဵڈषܿȐኁኙȑ࢙
ၓமߴצዄຢࡪࡪܸړऔܿಅ֡ȃ
① ฬไࠨቪܬৱყ࠲ ●ቂRaisin˄ඈ྾࡞˅ञCrust˄˅࢙
①ົށRaisin˄ඈ྾࡞˅ȂCrust˄˅࢙
② ՙTimer˄ኁኙ˅ਉ ②ົށTimer˄ኁኙ˅࢙
●૰ኁኙܿৱᎳ
Ȑಅ֡ȑ࢙
·ဍཌྷಅ֡˖4ᄆ10ࠍ፬ȋ13ᄆॄ
·ಅ֡˖4ᄆ30ࠍ፬ȋ13ᄆॄ
③ ݲፚषဵܿڈኁށৱ ·߰ಅ֡˖4ᄆ10ࠍ፬ȋ13ᄆॄ
·ߟಅ֡˖5ᄆ10ࠍ፬ȋ13ᄆॄ
·ภఴಅ֡˖5ᄆ10ࠍ፬ȋ13ᄆॄ
·ࠒಅ֡˖2ᄆ40ࠍ፬ȋ13ᄆॄ
ə٫ڵຢ༧ኁኙৱዏ૰ঐࡄ।ডಅ֡൰
፣ˈُקሓۨႇߟኁኙȃ
˄ଓ٣ՙۨਉ˅ əፔኁኙຢ༧ඐȃ˄P.62ȋ63˅
④ ˄ኁኙဵ˅ڈ Ȟ૰ኁኙৱஂȟ
ඐ˖ဍཌྷಅ֡
ოৱ˖းຢ8ݞ30ࠍ
˄ᇛੰმȐ20˖30ȑ˅
૰ኁኙৱ˖ோپ0ݞ40ࠍȋ9ݞ30ࠍ
˄Ȑ0˖40ȑȋȐ9˖30ȑ˅
əፔຢ༧ৱާົȃ
72
ଓཨಅ֡ /ಅ֡ ྈᅍৱ˖
ଓཨಅ֡˖ኙ 2 ᄆ
ಅ֡˖ኙ 4 ᄆ 20 ࠍ
2
3
1
●፱ᄧغᏮ
●ॄˈᅍᇋፒ˄٣ՙ˅
࢙ܿצ
Ꮃֻ ①ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ②ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல Ă ᅤዎଓཨಅ֡˖Ȑ2ȑĂ
ଓཨಅ֡ 205 kcal˄6෧፩ܿ1˅ ಅ֡˖Ȑ3ȑ
ಅ֡
ࡴਖ਼ಅࠒ 280 g
ቌ 10 g
ྴ ܐ2˄24 g˅
ࠒ ܐ1˄6 g˅
ᆑ ᄆ 1˄5 g˅
ଓཨಅ֡
୩༽˄5 Ɇ˅ə 210 mL
࡞ਸವ ᄆ 1½˄4.2 g˅
ə ༃ၫ٫ࣰ25 Ɇˈขਖ༽ਂຬ10 mLȃ ▓ ࿚ৠඈ྾࡞݃࠽ல (P.70)
▓ ᅤዎ (P.72)
ಅ֡ 192 kcal˄6෧፩ܿ1˅
/ ಅ֊
ࡴਖ਼ಅࠒ 250 g
▓ ኁኙဵڈৱ (P.72)
ቌ 15 g
˄ქಅ֡˅
ྴ ܐ2˄24 g˅
षֽᅗข
ࠒ ܐ1˄6 g˅ دኡP.62
ᆑ ᄆ 1˄5 g˅
༽ə 190 mL
࡞ਸವ ᄆ 1˄2.8 g˅
ə ༃ၫ٫ࣰ25 Ɇˈขቂ5 Ɇܿ ༽ਂຬ10 mLȃ
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
73
ߟಅ֡ ྈᅍৱ˖ኙ5ᄆ
2
烤色 3
1
●፱ᄧغᏮ
●ॄˈᅍᇋፒ˄٣ՙ˅
ყඝྊඐषܿڵಅ֡ˈߟಅ֡ถڵȃขՙጐᇵ؞ᎁ 3 ถڵಅ֡ȃ
Ꮃֻ ①ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ②ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධਖׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல ᅤዎඐȐ4ȑ
ߟಅ֡ 153 kcal˄6෧፩ܿ1˅
ࡴਖ਼ಅࠒ 225 g
݈ਖ਼ಅࠒ 25 g
ᆑ ᄆ 1˄5 g˅
୩༽˄5 Ɇ˅ə 190 mL
࡞ਸವ ᄆ ½˄1.4 g˅
ə ༃ၫ٫ࣰ25 Ɇˈขਖ༽ਂຬ10 mLȃ
▓ ࿚ৠඈ྾࡞݃࠽ல (P.70)
● ༃ၫ٫ࣰ30 ɆᏭܿڵಅ֡൰፣ُȃ
▓ ኁኙဵڈৱ (P.72)
षֽᅗข
دኡ P.62
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
▓ ถߟڵಅ֡ȍ
ಅඅຢొ݃ˈቂஉ
ჹ༵ˈ༵ܿሥቂ༇
ݑ᎘ྕᏊȃ˄دጐቑဇ˅
74
ภఴಅ֡ ྈᅍৱ˖ኙ5ᄆ
2
烤色 3
●፱ᄧغᏮ
1 ●ॄˈᅍᇋፒ˄٣ՙ˅
ߟಅ֡
Ꮃֻ ①ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ②ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல ᅤዎඐȐ5ȑ
ภఴಅ֡˄ภఴࠒ30%˅
ಅ֡
181 kcal˄6෧፩ܿ1˅
ภఴࠒ˄ಅ֡ቂ˅ə1 75 g
ࡴਖ਼ಅࠒ 175 g
ቌ 10 g
ภఴಅ֡
ྴ ܐ2˄24 g˅
ࠒ ܐ1˄6 g˅
▓ ࿚ৠඈ྾࡞݃࠽ல (P.70)
ᆑ ᄆ 1˄5 g˅
▓ ኁኙဵڈৱ (P.72)
୩༽˄5 Ɇ˅ə2 190 mL
࡞ਸವ ᄆ 1˄2.8 g˅
ə1 ቂݞᄩቂ˄݈ਖ਼ಅࠒ˅ডᄆఴᇵိ
ܿภఴಅࠒȃ
ə2 ༃ၫ٫ࣰ25 Ɇˈขਖ༽ਂຬ10 mLȃ
● ༃ၫ٫ࣰ30 ɆᏭܿڵಅ֡൰፣ُȃ षֽᅗข
▓ ภఴࠒዷᏓಅࠒܿஂၓ30ȋ100ˁȃ دኡ P.62
˄ภఴ۳ࠒኙ30ȋ40ˁ˅
ၝ30ˁˈขቂඐȐ1ȑ˄ဍཌྷ
ಅ֡˅ᄵषȃ
əภఴࠒܿஂኚࡴˈಅ֡ܿࡴޡኚ݈ȃ
əภఴࠒ፯ˈಅ֡ܿ൰፣ቪ്ገޡڋ
ᇓྈُ׳ȃ
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
75
߰ಅ֡ ྈᅍৱ˖ኙ4ᄆ
2
3
1
●፱ᄧغᏮ
●ॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ ①ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ②ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல ᅤዎඐȐ6ȑ
207 kcal˄6෧፩ܿ1˅
߰ಅ֡
˄߰ၓ 120 g ˅
ࡴਖ਼ಅࠒ 230 g
୩߰˄ռ˅ 100 ~ 120 g
ቌ 10 g
ྴ ܐ2˄24 g˅
ࠒ ܐ1˄6 g˅
ᆑ ᄆ 1˄5 g˅
༽ə 160 mL ▓ ࿚ৠඈ྾࡞݃࠽ல (P.70)
࡞ਸವ ᄆ ¾˄2.1 g˅
ə ༃ၫ٫ࣰ25 Ɇˈขቂ5 Ɇܿ༽ਂຬ10 mLȃ ▓ ᅤዎ (P.72)
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
●߰ಅ֡ࣽ༽ࠔˈ๒ᇸק፣ˈሓۨข੪ଓቂȃ
˄ো˖ܬ࿙ˈޅো˖ߗ࿙˅
76
ࠒಅ֡ ྈᅍৱ˖ኙ 2 ᄆ 30 ࠍ
፱ᄧغᏮ
ॄˈᅍᇋፒ˄٣ՙ˅
߰ಅ֡
Ꮃֻ ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ࠒञ༽݃ȃ
ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல ᅤዎඐȐ7ȑ
ಅ֡
ࠒಅ֡ 199 kcal˄6෧፩ܿ1˅
ࠒ 50 g
ࠒಅ֡
ࡴਖ਼ಅࠒ 200 g
ቌ 20 g
ྴ ܐ2˄24 g˅ ࣠ಈܽكݞલ ˄P.70˅
ࠒ ܐ1˄6 g˅
ᆑ ᄆ 1˄5 g˅ ၤᇎൾ ˄P.72˅
ə
༽ 190 mL
࡞ਸವ ᄆ 1½˄4.2 g˅ ᆁᆙ༵ֈࣱ ˄P.72˅
ə ༃ၫ٫ࣰ 25 Ɇˈขቂ 5 Ɇܿ୩༽ȃ
༃ၫ٫ࣰ 25 Ɇˈቂኁኙ࢙Ꮽܿڵಅ֡
൰፣औȃ˄P.101˅
༃ၫ٫ࣰ 30 Ɇˈขਖࠒ݃إலܸძ षֽᅗ
୩ع ขدኡ
P.62
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
77
სலಅ֡ ྈᅍৱ˖ኙ 2 ᄆ 15 ࠍ
፱ᄧغᏮ
ॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ ಅ֡๒ධᎧಅ֡ቂᇗȃ
ᅤዎඐȐ8ȑ
˄P.68˅ ಅ֡๒ධ˄࡞ڼਸವᇵိ˅
ಅࠒञ༽݃ȃ
ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸ
ವਸವ๒ධȃ
إல
სலಅ֡ 1162 kcal˄࠽ࣽல˅
ࡴਖ਼ಅࠒ 200 g ࿚ৠඈ྾࡞݃࠽ல ˄P.70˅
ቌ 35 g
ྴ ܐ2˄24 g˅
A ࠒ ܐ1˄6 g˅
ᆑ ᄆ ¾˄3.8 g˅ षֽᅗ
˄ܫእ˅ ขدኡ
ࢋ፩݃ܐᄆ˄25 g˅ P.62
୩༽˄5 Ɇ˅ 100 mL
࡞ਸವ ᄆ 1¼˄3.5 g˅
სல 12 ࢋ˄15 g/ ࢋ˅
ᅤዎᏋেႹ॥ܿ࠽ல ߙڵᛀᛀ໌ॄຢˈ۰ಅ֡๒ධ፩
15 ࠍ፬
˄ᆒ੦ܕ༽ࠔܿإலʽ˅ ถڵಅတˈّݯᇗȃ
ᛱ˄գᎌ༆ፆ˅Ȃ๗ဳ Ȃమை༞ຆଲȂც٥Ȃ ʗਖಅတࠍ ڈ12 ݃ࠍȃ
ਜ਼ැቢ˄บ˅ࠔ༽ݯȂୗ˄෧ڈଐᎫ˅݃ȃ ʘਖിலᎉࢋ֡෧औܿಅတ፩ȃ
ขႚכᏨ༉ຢ༧ࠔࣙށȃ ˄᎙ሃ˖ขၫ๖ݓዴಅတˈ ןಁಅਖ਼Ꮰፈ־ൿ।ˈ
ሯჳଁࡥ˅
ȃ
ࠔࣰˈঐܷಅတ۰ಅ֡๒ධ፩ለˈڵ ʙಅ֡๒ධȃ˄૰ՙᇵඝ፩ᇜ፯ߴ˅
ਤᆏডߙਤၟȃ a. ၓ 3 ˈل ل4 ࠔಅတ
b. ၓ 2 ˈل ل6 ࠔಅတ
؞ᎁ 3 ႜՙம Stop˄ถᄂ˅ਉ ܬ ດཇˈᇋՙ Stop˄ถᄂ˅ਉ
10 ࠍ፬ՙ Start˄˅ু૰অࡉȃ
࣋טຢ
˄ქ 1 ۫ȃՙඝྊਉႇᄌ˅
۫
؞ᎁ 3 ੶ࣰ 15 ࠍ፬ॄˈু२ၝغᏮဵˈ
ᇓঐߙࠛڵಘ໌ˈ፱ᄧȃ
ߙڵᛀᛀ໌ॄՙ Stop˄ถᄂ˅ਉˈ
ถڵಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถڵಅ֡
ə ถڵቂஉࣰ౬ঐൿ।ಅ֡ᄳᎫȃ
78
ࢌ፯ଁၟܿಅ֡
Ꮃװ 1 ࢋܿ
ࣽऽਢȂᩢᩀ
სலಅ֡
ሃࠞܐၟಅ֡ ඐȐ4ȑ 1170 kcal
ࡴਖ਼ಅࠒ 225 g ߟხ܂ಅ֡ ඐȐ4ȑ 900 kcal
݈ਖ਼ಅࠒ 25 g ࡴਖ਼ಅࠒ 200 g
ᆑ ᄆ 1˄5 g˅ ภఴࠒ 50 g
ᩢᩀቌ 2 ˄ږܐ24 g˅ ᆑ ᄆ 1˄5 g˅
ə
୩༽˄5Ɇ˅ ə
170 mL ୩༽˄5 Ɇ˅ 190 mL
࡞ਸವ ᄆ ½˄1.4 g˅ ࡞ਸವ ᄆ ½˄1.4 g˅
ಅ֡
ə ༃ၫ٫ࣰ 25 Ɇˈ༽ਂຬ 10 mLȃ ə ༃ၫ٫ࣰ 25 Ɇˈ༽ਂຬ 10 mLȃ
ࢌ፯ଁၟܿಅ֡
79
ࢌ፯ଁၟܿಅ֡
Ꮃ 1 ࢋܿ
80
๗ࣣશ
ᅤዎඐȐ8ȑ፟Ꮾಅ֡ಅတ
ਖ A ᇲᎧಅ֡ቂᇗܿಅ֡๒ධˈਖಅ֡๒ධ
ׁ࿒ȃ
ਸವ๒ධ࡞ਸವˈᅤዎඐȐ8ȑˈ
ՙ ȃ
غᏮᇋ 15 ࠍ፬ᇵဵڈʽ
ถڵಅတ
إல 1493 kcal ߙڵᛀᛀ໌ॄຢˈ۰ಅ֡๒ධ፩ถڵಅတˈ
┌ ࡴਖ਼ಅࠒ 200 g ّᇗȃ
│ ᇋՙ Stop˄ถᄂ˅ਉ
│ ቌ 15 g
│
│ ྴ ܐ3˄36 g˅
│ ᚍಅ
A│
ࠒ ܐ1˄6 g˅
│ ᚍ˄ڈଔ˅15 cm ȡ˄٣˅25 cm ܿಅȃ
│ ᆑ ᄆ ¾˄3.8 g˅
│
│ ˄ܫእ˅ ࢋ፩݃ܐᄆ˄25 g˅
ڈᄳ
│
└ ୩༽˄5 Ɇ˅ 110 mL
۰૦੧ເ࿒ܿᇜߴˈਖ ¾ ܿಅ
ಅ֡
࡞ਸವ ᄆ 1¼˄3.5 g˅
ညຢˈຢ๗ࣣྴञ࡞࣮ȃ
࠽ல
࡞࣮˄એᬶᏌ˅ 100 g
۰૦੧ເ࿒ܿᇜߴጝעਖಅશඩହȃ
1 ᄆ˄ږ5 mL˅
๗ࣣྴ ෧ ܿ݃ૂڈ4 ݃ࠍˈಅ֡๒ධȃ
ࢌ፯ଁၟܿಅ֡
ྴ༹إல
┌ ྴ
B 25 g
│
└༽ ᄆ ½˄3 g˅
ष ˄۫ՙ ਉ˅
Ꮽྴ༹
ਖBਜ਼༥ံ୴ˈቂ60 Ɇܿ༽ࢉ༽ৠਬ
֍፟Ꮾ༹ྴڈȃ
ಅတˈᇵᚍ൶ȍȍ
༇ຢডᚍಅጃຢዯᄎ
ࡴਖ਼ಅࠒˈዏঐܾק Ꮵॄৠ
๒ᇸȃ षੌ༩ॄˈ۰ಅ֡๒ධ፩ถڵହˈਖྴ༹ਨຢบȃ
ᅂಐĐ8đዮތቯਁཟؿஅҡ
அҡஅ༐ࠞిલؿዓቱઢዥڹԜի߰ 600 g !
ə ࠽லዏঐڵოಅ്֡ገডषᏚ݃ଝȃ
ӟ෪ᅂܽؿڹܔલ !
˄૰ਖ༽ࠔܿ࠽ல༽ᎌஇ࡞ˈ୩ษፚ٢ၫ˅
ə ঐሯჳಅ֡ಅတܿߙਸȃ
ܽલෳ࿏ኳһࠔƽ
əغᏮৱ15ࠍ፬ȃ
81
ࢌ፯ଁၟܿಅ֡
ಥىफޒಅ֡શ
ᅤዎඐȐ8ȑ፟Ꮾಅ֡ಅတ
ਖ A ᇲᎧಅ֡ቂᇗܿಅ֡๒ධˈਖಅ֡๒ධ
ׁ࿒ȃ
ਸವ๒ධ࡞ਸವˈᅤዎඐȐ8ȑˈՙ ȃ
ถڵಅတ
ߙڵᛀᛀ໌ॄຢˈ۰ಅ֡๒ධ፩ถڵಅတˈّݯ
ᇗȃ
إல 1268 kcal ᇋՙ Stop˄ถᄂ˅ਉ
┌ ࡴਖ਼ಅࠒ 200 g
│ ᚍಅ
│ ቌ 15 g
│ ྴࠒ ਖಅတᚍڈႿ٣ܿಅˈଔޡకᄆಅ֡๒ධଔޡȃ
│ ܐ2˄24 g˅
│ ࠒ
A
│ ܐ1˄6 g˅ ຢ࠽லˈڈᄳ
│ ᆑ ᄆ ¾˄3.8 g˅
│ ਖᇲࠍڣ־இ࡞ܿफૂޒእݓຢบȃ
│ ಥى 1 ᄆ˄ږ2 g˅
│ ۰૦੧ເ࿒ܿᇜߴਖಅશඩହȃ
│ ˄ܫእ˅ ࢋ፩݃ܐᄆ˄25 g˅
│ ಅ֡๒ධȃ
└ ୩༽˄5 Ɇ˅ 110 mL
࡞ਸವ ᄆ 1¼˄3.5 g˅ ष २૰ቂ૰૰ࠒܗ࿓ಥىȃ
࣮ಅတ୴ৠஉȂ
࠽ல DŽᆶљ࿉
ᄸ฿ˈખڈமࣳᏊ౦߾٢
౺फޒ 120 g उDž Ⴙ॥ܿஉᄸ฿ಅ֡શȃ
ఝಅ֡
፟Ꮾฑඟಅတˈძ୩ع ˄P.82 ʗ ~ ʜ˅
ಅ֡๒ධᎧಅ֡ቂᇗȃ
ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
ਸವ๒ධ࡞ਸವˈᅤዎඐȐ8ȑˈՙ ȃ
໔10ࠍ፬ˈᚍ൶ฑඟಅတ ˄P.82 ʝ ~ ʞ˅
إல 293 kcal˄6෧፩ܿ1˅
ࡴਖ਼ಅࠒ 150 g ߙڵᛀᛀ໌ॄຢ
15 ࠍ፬
ቌ 15 g ฑඟಅတ
ྴ ܐ2˄24 g˅
ʗਖಅ֡ಅတಅ֡๒ධ፩ᆮ
ࠒ ܐ1˄6 g˅
ʘਖညܫᇛܿฑඟಅတܿᇜಅٮˈಅ֡ಅတຢಅ
ᆑ ᄆ ½˄2.5 g˅ ʙՙಅတ፵ၐ˄ᇋቂஉՙบ˅
୩༽˄5 Ɇ˅ 100 mL ʚ۰ຢಅຢ۳ྴ
࡞ਸವ ᄆ ¾˄2.1 g˅
ष
ฑඟಅတ˄ఝಅ֡ಅ൝˅ DŽᆶљ࿉ उDž
ቌ 50 g
ྴ 40 g
˄ܫእ˅ ࢋ፩݃ܐᄆ˄25 g˅
݈ਖ਼ಅࠒ 100 g
സࠒ ᄆ 1˄3 g˅
ცؾੴ ຬ
۳ྴ˄Ꮵॄৠቂ˅ 2ȋ3 ᄆږ
82
ฑඟಅတܿ፟Ꮾߴߟ ᚍಅ
ቂᚍಅ֙ᚍڈፊ
14ȋ15 cmܿᄳȃ
፟Ꮾಅတ ə ቂ֦ბಡਖಅတ֡
፩ৱˈצᚍ൶ȃ
ਖ݈ਖ਼ಅࠒቪസࠒছᇜඩȃ
ࠍ۫ຬྴ˄ࠍ
2ȋ3 ۫˅ˈᇜፊਬ֍ܸ
ቌ߱ռ෩ࣕज़ȃ ፟Ꮾსலಅ֡ܿી෫ʽ
ᇓ૰ᇵฑඟಅတܿװಅᏭ
ࢆڵᏊဇ՝ȃ
ࠍ 3ȋ4 ۫ᇜݞݞৠܫᇛॄࠍڣਬ֍ȃ ቂᎊව݃નڵແޡ
Ꮵॄ࿚ৠცؾੴȃ ٫ࣰ 1 mm ܿဇ՝ȃ
ə ܫᇛኁௗ ½ ᄆږ ܾແܿय़ˈዏฑඟಅတঐ
ழज़థହȃ
ਖʗܿإலˈਬ֍ፚ ᇋᏭڵऔܿฑඟಅတˈሱޡ
ಅ֡
ૂእڈတȃ Ꮵऔ૿፟๖෩ࢮု
ฑܿޡڋȃ
ࢌ፯ଁၟܿಅ֡
ಅတڈᄳॄˈਖಅတ๕ڈ
ࣕज़ܿധˈ֡ຢ֦ბಡ
ძᄶಅ 20 ࠍ፬ᇵຢȃ
83
ྈᅍৱ˖
፟Ꮾಅ֡ಅတȂൖ
ಅတॄˈ૰ᇵ፟Ꮾ
ਲ ಅ ֡˄P.86˅Ȃ ሱ
ಅ ֡ ป˄P.87˅ ݃ ࢌ
፯ಅ֡ȃ
፱ᄧغᏮ
ॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ ಅ֡๒ධᎧಅ֡ቂᇗȃ
˄P.68˅ ಅ֡๒ධ˄࡞ڼਸವᇵိ˅ಅࠒञ༽݃ȃ
ਖಅ֡๒ධᎧׁ࿒ˈਖ࡞ਸವਸವ๒ධȃ
إல ᅤዎಅ֡ಅတ˖Ȑ9ȑ
ಅ֡ಅတ ൖಅတ˖Ȑ10ȑ
ࡴਖ਼ಅࠒ 280 g
ቌ 50 g
ྴ ܐ3˄36 g˅
ࠒ ܐ2˄12 g˅
ᆑ ᄆ 1˄5 g˅
ܫ ࢋ፩݃ܐᄆ˄25 g˅
༽ə 160 mL ࣠ಈܽكݞલ ( P.70 )
࡞ਸವ ᄆ 1˄2.8 g˅ (ॡஅҡஅ༐)
ə ༃ၫ٫ࣰ 25 Ɇˈขቂኙ 5 Ɇܿ୩༽ȃ
षֽᅗ
ขدኡ
P.62
ൖಅတ
ࡴਖ਼ಅࠒ 280 g
ቌ 15 g
ྴ ᄆ 1˄12 g˅
ࠒ ܐ1˄6 g˅
ᆑ ᄆ 1˄5 g˅
༽ə 190 mL
࡞ਸವ ֵۙᗀᗀࡄљ࿉ StopDŽഖဂDžउ
ᄆ 1˄2.8 g˅
ə ༃ၫ٫ࣰ 25 Ɇˈขቂኙ 5 Ɇܿ୩༽ȃ
அুถڵಅတ
ə ખጝᆼᎼˈุಅတᇜߙ؞ਸȃ
ə ࡙קಅတإலܿിˈ૰ঐዉߙڈਸཨాקޡȃ
˄P.97)
84
ࢌ፯ଁၟܿಅ֡ ෪ᅂஅҡஅ༐
ቂಅတ፟Ꮾಅ֡ቂܿન
፟Ꮾ૰ቂܿન
ɑܱਁ߶ڷ
ɑಅ֡ಠન
፟Ꮾಅ֡ಅတ ൖ
ɑ֦ბಡ
ɑെៀፖ ɑൂ႖ධ ɑొ༱ ɑძ ɑၫޡ ݃
Ɨ
ቌશ
/ ಅတ
ڈᄳ
ʗቂࣁ֊ਖಅတࠍࢃڈኙ45 gܿܐᄆ˄12݃
ࠍ˅ˈڈ܇ฉᎫˈຢᄆొॄኙ15ࠍ
Ƙ
፬ȃ
ʘġڈ܇အᄳˈຢᄆొ10ȋ15
ࠍ፬ˈȃ
ʙġቂ༇ՙᅼˈቂᚍಅጃᚍ֤ȃ
ಅ֡
ʚġ᎘ಅတᇜˈޤჹ૦੧ເ࿒ܿߴჹଲˈ
ƙ
ԥલ ˄12 ࢋܿ˅135 kcal˄1 ࢋܿ˅ ܿશඩହȃ
ಅ֡ಅတ˄P.84˅ 1۫ܿ ( ࣮ౚશܿय़ˈߙਸ๒ᇸलჹገඩ )
ܫᇛ˄ܫፆ˅ 25 g
ࢌ፯ଁၟܿಅ֡
ߙਸ ƚ
ʛġն༆ଁٮˈൂ༽ȃ
ʜġ30ȋ35 Ɇၫޡˈಅတߙਸ
40ȋ60ࠍ፬˄്ገܸܐኙ2ֹܐᄆၓፒ˅
ညຢܫᇛȃ
Ɯ
ष
ʝġኁܸ170ȋ200 Ɇܿძषܐኙ
15ࠍ፬ȃ໔ܿಅတძןಁࣰޡ
ߙਸȃ
ڒආஅҡ
ʗ˄ቌશ؞ᎁʗॄ˅ਖಅတᚍڈፊ10 cmܿಅȃ
ʘቂʗ፟Ꮾऔܿಅˈਖޒຆს֡ඩହˈ๕ڈတˈਖ፩ৱᅼܾ፵݈עȃ
ʙഠऔʘˈൂ༽ˈ30ȋ35 Ɇၫޡˈಅတߙਸ20ȋ30ࠍ፬˄്ገܸܐኙ2ֹܐᄆፒ˅ȃ
ʚညຢܫᇛ˄ܫፆ˅ˈຢռጾపˈኁܸ170ȋ190 Ɇܿძषܐኙ15ࠍ፬ȃ
85
ࢌ፯ଁၟܿಅ֡ ෪ᅂஅҡஅ༐
ਲಅ֡ Ɨ
ৠቌ
ʗնಅတံ፩ˈቂ֦ბಡ࠙᎘ˈ
ძ୩ع30ȋ60ࠍ፬ȃ
Ƙ
˄༃ၫࡴˈᆖ٣୩عৱ˅
ʘቌຢညಥಅࠒˈ֦ბಡຢˈᚍ
إல˄12ࢋܿ˅
ڈ20ȡ20 cmܿጸߴᄳˈძ୩ع
15ȋ30ࠍ፬ȃ
ಅ֡ಅတ 204 kcal˄1 ࢋܿ˅ ʙቂᚍಅጃේՙᅼಅတˈᚍڈ30ȡ30 cmܿ ƙ
ࡴਖ਼ಅࠒ 225 g ጸߴᄳȃ
݈ਖ਼ಅࠒ 55 g
ʚቂಅ࣯֡ʘᏭऔܿቌˈ֡ຢ֦ბ
ቌ 15 g
ಡˈძ୩ع10ȋ20ࠍ፬ȃ
ྴ ܐ3˄36 g˅
ə ࠒ ܐ1˄6 g˅ ʛቂᚍಅጃේՙᅼˈุಅတວ။ˈ֤קᚍ
ƚ
1 ᆑ ᄆ 1˄5 g˅ ൶ȃ
˄ܫእ˅ 25 g
ʜնಅˈ֡ຢ֦ბಡˈძ
༽ 140 mL
୩ع10ȋ20ࠍ፬ȃ
࡞ਸವ ᄆ 1˄2.8 g˅
ቌ ʝ፱ࡉʛञʜ۫ˈ୩ع30ȋ60ࠍ፬ȃ
˄෧ ڈ1 cm ू˅
140 g
ƛ
ܫᇛ˄ܫፆ˅ 25 g
ə 1 ՙጐP.84ܿ؞ᎁ፟Ꮾȃ ڈᄳ
ʞնಅတ2݃ࠍˈࠍ׳ᚍڈ18ȡ40 cmܿ٣ߴ
ᄳˈ൶ૂࠍڈ6ࢋ݃ᆿਲᄳȃ
ʟ᎘ಅတܿᇜޤશඩହȃ ƞ
ʠն༆ଁٮȃ
ߙਸ
Ɵ
Ԣġൂ༽ॄቂ֦ბಡ࠙᎘ˈ༃ၫ०
ߙਸ40ȋ60ࠍ፬˄്ገܸܐኙ2ֹܐᄆ
ၓፒ˅ॄˈညຢܫᇛȃ
ष
ԣኁܸ200ȋ220 Ɇܿძषܐ
ኙ10ࠍ፬ȃ໔ܿಅတძןಁ
ࣰߙޡਸȃ
ໝໝഛ
ʗնಅတࠍڈࢋኙ35 gˈ๕ڈတˈຢᄆొॄ10ȋ20ࠍ፬ȃ
ʘᚍ֤֤ܿڈᄳˈቂปಠᏊᅼಅຢȃ
ʙ30ȋ35 Ɇၫޡˈಅတߙਸ20ȋ30ࠍ፬˄്ገܸܐኙ2ֹܐᄆၓፒ˅ȃ
ʚቂኙ170 ɆܿቌዣˈᏥॄຢৠம๗ࣣܿੴ፟ռྴȃ
86
ሱಅ֡ป
፟Ꮾಅ֡ಅတ
ʗġՙགᅗਖł ଲቌ ༽Ꭷᇗܿಅ֡๒ධ፩ˈն࡞ਸವ
ਸವ๒ධȃ
ʘՙጐȐ፟Ꮾಅ֡ಅတȑ˄őįĹĵ˅ܿ؞ᎁ፟Ꮾಅတȃ
ڈᄳ
إல˄8ࢋܿ˅ 156 kcal˄1ࢋܿ˅ ʙնถܿڵಅတࠍڈኙ60 g˄8݃ࠍ˅ˈ๕ڈတˈຢᄆొॄ
10ࠍ፬ȃ
ಅ֡ಅတ
ࡴਖ਼ಅࠒ 280 g ʚġቂ༇ፑՙಅတ፩ᆮˈᎡވ፩ৱܿˈܐקލᄳڈปᎫȃ
A ྴ ܐ3˄36 g˅
ᆑ ᄆ 1˄5 g˅
ଲቌ 2 ᄆږ
ߙਸ
༽ 180 mL ʛġமಅࠒܿെៀፖຢˈ30ȋ35 Ɇ
ၫޡˈಅတߙਸኙ40ࠍ፬˄് Ɯ
࡞ਸವ ᄆ 1˄2.8 g˅
ገܸܐኙ2ֹܐᄆၓፒ˅ȃ
ሱಅ֡ป ༽ᎌ
૰ፊਾቂˈܦ࣮ ʜġቂ༽ਖಅࢌᎌ30ಊˈஇ࡞༽ࠍȃ
նಅ֡ปल෧ڈ
ˈঢ়ໍجȂটဓȂ Ɲ
ඩཌྷȂ࣮ਟ݃ᇜඩړ ष
ঐၟʽ ʝġඅെៀፖܿധຢˈኁܸ
170ȋ190 Ɇܿძषܐኙ15ȋ20
ࠍ፬ȃ
ಅ֡
፟Ꮾൖ
ൖ
ࢌ፯ଁၟܿಅ֡
ڈᄳ
ʗቂࣁ֊ਖಅတ2݃ࠍˈ๕ڈတȃ Ƙ
˄࣮֤ൖಅတખࠍڈ3݃ࠍ˅
ʘຢᄆొॄ10ȋ20ࠍ፬ȃ
87
፟Ꮾਲ਼Ꮚ൝ಅတ ຈ၍ࣱǖᆙ15܍ቬ
2
3
ɑ፱ᄧغᏮ
1 ɑॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ Ɨᆷஅҡರௗїኧஅҡᅂთă
Ƙखԥલۼൠஅҡರௗă
ƙѶஅҡರኧൠӁ໒ௗă
1 ᅤዎඐȐ11ȑ
إல
2
ਲ਼Ꮚࠒ 280 g
ၫ༽˄35 ɆᏪቑ˅ 150 mL
ࡴਖ਼ಅࠒ 140 g
݈ਖ਼ಅࠒ 140 g
ၫ༽˄35 ɆᏪቑ˅ 170 mL
3
ֵۙᗀᗀࡄLjљ࿉ StopDŽഖဂDžLj
அুถڵಅတ
༽ਲ਼
፟Ꮾ༽ਲ਼ს
①ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ୩ษॄˈቪઋجছठਬ֍
ૂእ˄߷ፒઋˈ˅༽໋جቪႎॗ๗ᇵঽݲၟலছठਬ֍ૂእ
ু૰ȃ
إல ˄30~40ࢋܿ˅ 54 kcal˄1ࢋܿ˅ ᚍಅ
ʘถڵಅတॄˈڈ܇ፊ3 cmܿ٣ˈ෧ڈ2 cmଔȃቂᚍಅጃ
ॗໍቌ 1˄ږܐ15 g˅
ਖ፟ܿڈಅတˈᚍڈፊኙ8 cmܿᄳȃ
հਲ 5g
əࢋਲ਼Ꮚ൝ܐኙ፱9 gˈܐኙ૰፟ڈ30ȋ40ࢋਲ਼Ꮚȃ
ઋج 125 g
ႎॗ๗ 250 g ፟Ꮾਲ਼Ꮚ
ᆑ 2g ʙਖਲ਼Ꮚსਲ਼Ꮚ൝፩ˈ፟ڈਲ਼Ꮚȃ
ၟੴ 2g ə૰ࢎદࢋเႹऔਖਲ਼Ꮚ፟ڈኟᆃᄳডਲᄳ݃ȃ
ႎცࠒ 6g
፟Ꮾ༽ਲ਼ს
ਟቌ 1˄ږܐ18 g˅
ʚ໓ຢ࣫༽ຨˈะॄਖਲ਼Ꮚࠇ༽፩ˈ݃۫ࠇ࿇ॄჹ࣫
˄૰ࢎદᅍᇋˈᏋᄵݲጶിߴ˅ ፩ৠံ୩༽ˈᇡ۫፱ࡉ3۫ȃ˄ۨވᏮ૰ᇵ࿎ࡴਲ਼Ꮚ൝ܿโ
ᄹȂܪᄹ˅
88
፟Ꮾࡷܫ
2,4
5
ɑ፱ᄧغᏮ
1 ɑॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ Ɨᆷஅҡರௗїኧஅҡᅂთă
1 ᅤዎඐȐ12ȑ
ƘᆷஅҡರௗსۼൠᅌĂ
ඃິĂĂࢳثă
ƙۼൠნඋ߰ؿALjᆶखஅҡರї
፟Ꮾਲ਼Ꮚ൝ಅတ
ኧظӁ໒ௗă
إல
ಅတ
ə ෧ڈ1 cmᄆଐˈঅࡉፚ٢ၫȃ
˄ኙ12ࠍ፬ॄ˅
Ŗৰჵ࣠ዋࣇྐྵࡥؿԥલࢡܽલƽ
15ࠍ፬ᇵ
ֵۙᗀᗀࡄLj
3
ࢿ࿒ᄳᎫܿ࠽ல૰ڼಅࠒ
( ૂእݓบ ) ؏ජݜLjڼಅࠒ
ɑቂჷ൝ࣁܱ݃ڼ፵ၐܿಅࠒȃ
˄ቂਜ਼༥ٚ๒ᇸࣁພ࠱ཧည˅ل
૰૰ࠒ உޒ ऽى ज྿฿ ൰
˄15 g˅ ˄50 g˅ ˄ࢆଡ଼؏ઽ˅ى ˄40 g˅ ɑᇋՙStop˄ถᄂ˅ਉ
˄4 g˅
ݜජජݜLj۫
ŖᆷԞኁ3ྜљમStopDŽഖဂDžउ
10ࠍ፬ՙStartDŽ෭Džু૰অࡉȃ
˄ქ1۫ȃՙඝྊਉႇᄌ˅
4
፟Ꮾࡷܫ
ŖᆷԞኁ3ॶ߰15܍ቬࡄLjֵۙܛLjԃ
ዋڈ෭Đबҍđޙă
(࣮ݯڼಅࠒˈऔܿ) ֵۙᗀᗀࡄљ࿉StopDŽഖဂDžउLj
װࡷܫಅঐرௗಅࠒ
ɑᏭࡷܫܿڵਾ੧ቌࡷܫȃ
ܦቪ༁٠ᄁ༌ܿࣴ౿ࡷܫ
5 ഖֵஅҡರLj੩ഩ2܍ቬዪᅑࡄă
ถࡷܫڵ
ɑषֽᏚˈᄵȐᎮৠषȑȃ˄P.90˅
( ဵภყ ) ɑถڵቂஉࣰ౬ঐൿ।ࡷܫᄳᎫȃ
89
፟Ꮾࡷܫ ຈ၍ࣱǖᆙ1ဆ30܍
ɑᎳװ1۫ܿ
ʙ ೌࣂ˄෧ڈ2 cmᄆଐȂഅ˅
A ݈ਖ਼ಅࠒ
50 䌧
180 䌧
സࠒ 7䌧
90
፟Ꮾஉݞᄩ
2
3
ɑ፱ᄧغᏮ
1 ɑॄˈᅍᇋፒ˄٣ՙ˅
Ꮃֻ Ɨᆷஅҡರௗїኧஅҡᅂთă
Ƙᆷஅҡರௗۼൠ᧯ؿೠ৲ઉਐă
ƙ࣠ൠ࿑ᅌĂܛLjᆶखஅҡರۼൠӁ໒ௗă
፟Ꮾࡷܫ
உ 3ଐ
˄༁ಅᄁ༌ܿஉ֊˅ ˄165ȋ174 g˅
ბቌ˄ፅߵࣽ35%˅ 50 mL
ࠛ౺ 10 g
൰
࠷ҽޗၗ
ბቌ˄ፅߵࣽ35%˅ 50 mL ംԯᆡ
ࠛ౺ 10 g P.63
፟Ꮾஉݞᄩ
फஉ 3ଐ
ֵۙᗀᗀࡄLjљ࿉StopDŽഖဂDžउLj
3
˄༁ಅᄁ༌ܿஉ֊˅ ˄165ȋ174 g˅
ბቌ˄ፅߵࣽ35%˅ 70 mL ഖֵஅҡರLjᅂౝ߁رּᯉᆷஅ
ࠛ౺ 10 g ҡᅂთජؿೠ৲ઉLj
əბቌቂፅߵࣽ41%ᇵຢˈ
༇ّވಅ֡ቂᇗ
ბቌࣽܿ10 mL࡙ၓȃ ɑ२ࠍؠၝ๑फ़ˈᅤዎȐᎮৠਬ֍ȑȃ˄P.92˅
ɑቂਜ਼༥݃ࣁٚঽঢ়ન݃ˈ૰ঐཿພȃ
Ȟஂȟफஉ
ბቌ˖60 mLˈ˖10 mL
ɑขႚכᏨ༉ຢ༧ࠔࣙށȃ
ࠨዏ૰ঐዉڈቌ༽ࠍ୰ডȃ 4 ቂჷ൝ࣁܱ खೠ৲ઉኧᆷಅᅏ
Ҧ࿑ࢽెᛀቖؿْರቩ
ᆷӼௗ୩عࢿ
5 2 ᄆᇵຢ
6 ෧ڈܐܬᄆ
ɑ෧औܿஉˈຢಅ૰ᇵຢ૰૰ࠒঽྴࠒ݃ȃ
91
፟Ꮾஉݞᄩ ຈ၍ࣱǖᆙ17܍ቬ
ɑᎳװ1۫ܿ
बҍԜዚLjॣဵ ȐᎮৠਬ֍ȑ
ਬ֍ੌ༩ॄˈᏥ૰ᄵ2۫Ꭾৠਬ֍ȃ
ተ۽உ
əȐᎮৠਬ֍ȑᇋਬ֍ੌ༩ॄܿ5ࠍ፬ᄵȃ
˄ᇜଁᇜࢋኙ20ࢋܿ˅ 1279 kcal
ଉၫޡᇜ݈קܤખႇߟᎮৠਬ֍ȃ
फஉ˄֊˅ 2ଐ˄116 g˅
əȐᎮৠਬ֍ȑቂჷ൝ࣁܱٚಅ֡๒ධ፵ၐࡒܿஉˈ
A ბቌ 40 mL
ࠍڣਬ֍ȃ
ࠛ౺ 10 g
ʗቂA፟Ꮾஉȃ˄P.91˅
ʘਖʗቪተ۽ছठᇜඩȃ
ʙቂྭສਖஉࠍܸ׳െៀፖຢȃܐᄆ૰
ՙࢋเႹऔˈძˈඝࢿȃ
ʘ ົށਬ֍ৱ
˄ଓ٣ՙ˅
ɑ૰ົށၓ1ȋ5ࠍ፬ȃ
உ
ʙ ˄ኙஊְႎְܿ˅ 1733 kcal
फஉ˄֊˅ 2ଐ˄116 g˅
A ბቌ
˄ፅߵࣽ35%˅ 60 mL
ࠛ౺ 10 g
ბቌ 180 mL
Ⴙ॥ܿ༽࣮˄Ꭷቂ˅
Ŗഖဂኮ࣠࠷Lj љStopDŽഖဂDžउ
ʗቂA፟Ꮾໍஉȃ˄P.91˅
Ŗࡨৰ߰ჵ࿉۴۟ॣဵĐኮ࣠बҍđă ʘਖბቌፚߙസȃ
ʙʘ፩ৠၫܿʗਬ֍ȃ
řᆷԞኁ3DŽP.91Džᅏљ࿉StopDŽഖဂDžउ
ʚ໓ܸஊְ፩ˈ୩ษˈࢎદࢋเႹऔᎧ༽࣮ȃ
ʗ ՙȁ ົށਬ֍ৱ ɑࢎદࢋเႹ॥ˈ२૰ਖ෧ླྀܿஉቪ৮࣮
ʘ ՙȁ ˄10ȋ20 g˅ছठਬ֍ȃ
92
ੋ֦ᆻ
ő ४ਓྻݞԢݞƽ
˄૰ౚႻ࡞ডዯ༽ܿᎫྙ˅
ၓமןಁཿພ ő ᅂൖൢߴؿྻƽ
࠱ཧညلȍȍ ᇋቂบႄࠒȂਜ਼༥༱Ȃࣴ౿ܿ
˄ ೞಅȂվੋ؝ȂᇋቂႻံ
Ⴛ ˅
ಅ֡๒ධ·ᇗ ຢ
ᅂؿݞ
ڼ໔ܿಅတˈቂ༽
ಥآ؝
ڤႻ
ɑ ቂಥ؝ਖਸವ๒ධܿ࡞
ʗ ಅ֡๒ධৠ ਸವˈݯآะॄฬไခ࡞
ຬ༽ˈᇜ ਸವܿ૾ᇲ࣋טȃ
ঐȃ
ɑ ᇗᇵّˈ
ᏪቑᎡވᇜճ ɑ ಅ്ࣰ֡ޡገߑਾܸۂˈ
ڵହȃ ૰ܷည֣لథˈܦঐሯ
ჳಅ֡፟Ꮾˈႜ֣థܿညل
ঐޭเ࿒ዉڈሯჳȃಅ֡ဵ
ॄڈข੪ଓቂ࡞ܿآ؝
ȃ
ʘ ቂ༽Ⴛಅ֡๒ධ
ञᇗȃ
ɑ Ꭷ፺፵ၐᇋر
ௗಅတ݃ȃಅတ݃
رௗହঐཿພಅ
֡๒ධܿ࠱ཧညلȃ
ʙ ቂᎊවਖዮᇗ
ۃञᎧ፺ຢܿಅ
တ࡞ڼȃ
ੋ֦ᆻ
ᄆ֔༇
ɑ ಅတࡒᎧ፺ຢˈᇸ
ዉڈᇗလథˈডرௗ
ಅ֡፩ȃ
ɑ भኽˈขቂ߶ڷቂႻ
ݎৎ˄፩ᄹ˅Ⴛȃ
93
ੋ֦ᆻ
๒ධ ਸವ๒ධ
ถˈቂ༽ڤႻ ᅂؿݞ
Ȟّᄛߴߟȟ
ಥ࡞آ؝ॄˈᏋะ
ண࡞ȃ
ᇋถ
70 ޡ
ő؏ජݜರݜቚ70ڡलࡄLjᆶखᅑՁජ໎ਲă
ਸವ๒ධቂ
࡞آ؝ʽ
՛ॻؿ٢طቛ
ݞसவԜჸଥ࿉
ඈ྾࡞·৮࣮๒ධ
Ց࿉ࡄLjᅂַ۶ؿኟᅂྻَ࣎DŽቩ္Dž
Ⴛ
ɑჹຢଲȃ
ׁ࿒
ᅂؿݞ
ಥآ؝ ɑቂ༇ፑᅼˈ
֊טȃ
ɑݯڼଉథܿ࡞
ɑᇋௗቌፅȃ
ਸವᇵঽ࠽ல݃ȃ
94
٢ਈၳ࿏
།ํஅҡ
ৰჵዮLjئ၍ٲሶઢăᄓནৰۙஅҡ్߰ڡለLjࢡஅҡජ۴ֵѡ
૰ᇵቂቂܿಅࠒ፟ ؿഀਝăംंඬ5ċ10%ؿઢă
Ꮾఱ˛
۟෮அҡ
ৰჵዮLjئஅҡؿባᅪ్ለڡᄓኟᅂஅؿܒቯۑᄍă
ৰჵă
૰ᇵቂඝྊإலܗ࿓ ം෪ᅂكઢؿീᇉᅌĂᅌك໒ᅌቅਹؗ໓ᅌă
ቌञࠒఱ˛ ܒDŽؐ1DžLjجᅙ70 mLؿă
ɑቂˈขਂຬყܬࠔܿ༽ࠔȃ
૰ᇵՙጐ༁ಅᄁ༌ܿെ ӁไบቩܔؿઢሦڭӁဲࠖஅҡࢩؿഀਝؿڂLj൩љಝຊܔ
ៀ༚፩ࠔ፟Ꮾఱ˛ ઢॣဵ࠷ؿLjৰ࠷Ԝࣞă
૰ᇵ፟Ꮾਗ਼ܿಅ֡ രԪᅂნҐԥલLjئᅈᅙĐൕஅđࠞĐఠֵৼಱđؿઉڕڡຘሁཾLj྇۟
ఱ˛ ᅪዋڈஅҡࢩؿዮၗిࠠLjᄓרԜဵă
ԥલ
૰ᇵቂᏋেᏭܿ࿙ะ
ᄓནۙसઉԜཱځLjԜჸۙसֈޙă
ਸವఱ˛
ംۼൠӼҦăDŽࡄܙӛၐܙLjԃ४ਓᅂ༵Dž
ɑข֦܃ඓৱ˄ၝ࠙Ꭻྙˈᇡ֦ߴ܃ᄵ֦ܿ܃ᄌඓქ˅ቂȃ
ट֦࡞܃ਸವ˛ ɑข႙୩ތଉ୩܃֦ތȃ
˄࡞ਸವঐႥੌଐˈႇߟ۰ਸವ๒ධ፩လథ˅
ੋ֦ᆻ ٢
૰ᇵቂᇜֈܿࠒ ნ҈ܒ୶ؿৰჵᆷಝቩ࢛ࠠ20%ؿஅܒLjዮ୶࢛ࠠܒஅҡă
፟Ꮾࠒಅ֡ఱ˛ DŽംᅂಐĐ1đDŽ།ํஅҡDžॣဵ࠷Dž
ࠨ૰ᇵቂፑށᇵ ࣁ෪෪ᅂిؿ۴დᄓནؿܒቯԜطቛᄱڡᅏՏᄍLj྇۟โൕࠞLj
ိܿಅ֡ቂࠒ˛ ґ۟ዮă
/ ਈၳ࿏
ۼજ୶ؿ۰ཫڡӭኳᆷ30 ņჵ࿉ă
ۼൠӼ੩Թ୶ؿ۰დৰ෪ᅂLjئӧᄱࡄჵൢ࡞Lj࿏࣠ൠൢ࡞ࡄᆶۼ
૰ቂᆼܿ߰፟
ൠLjምႼӋऺჸबҍăDŽP.100Dž
Ꮾ߰ಅ֡˛
੩୶ؿࡄڌ۰Ljംᆷ्݉ࢅࡄڌቚբཫࡄᆶ෪ᅂă
Ҧཫᆷ12ဆჵௗ୶ؿ۰Ljംᆷ੩ഩࡄᆶ෪ᅂă
ᄆ֔༇
95
٢ਈၳ࿏
୩ࣰܿތსலಅ֡ܿ ৰჵ෪ᅂă
ฑඟಅတ૰ᇵቂఱ˛ ംෳ࿏ዋര्ڌLjኙᄃۼᆷஅҡஅ༐ජԜຘᄱă
ԥલ
༇ࠒቂಅ
அҡֈဳLjओᄊ෪ᅂݴख़அܒă
ࠒऔ˛
༽୴സமᇜးܿഏ രৰჵ෪ᅂLjئይֵਹؿପ糬ຘൢLjᄓרნ҈Ԝओᄊ෪ᅂă
२ቂఱ˛ ംंඬఏ୶ྥฆؿԠܔઢDŽ12ދǖ80 mLLj18ދǖ140 mLDžă
ဍཌྷಅ֡૰ᇵषڈ ᅂࣟᅂஅҡࢩ࠷ֵਹؿஅҡLjᆷ࠷அ༐ජ్
ߴᄳఱ˛ ለਮሀLjဳֈඐဳDŽĐْ߫đDžካؿஅҡă
࠷ौษࡄମජ೧ӋऺਬLjओᄊؚ30܍ቬࡄᆶ೧ă
ट෧औಅ֡˛
ɑնಅܴ֡ॄˈቂಅܱ֡ॄᇧވ෧ಅ֡ȃ
ഖֵஅҡರࡄLj੩ഩ2܍ቬჵഖֵLjംᆶखஅҡರۼൠӁ໒ௗLjۼ
ቜ5ċ10܍ቬࡄᆶഖֵă
ಅ֡ࠨऔถ˛ڵ ő൜߮իֵࣱLjஅҡฆຄ࿉ຉă
őംྙ෪ᅂرՇĂዊكഖֵஅҡă
࠷༵ֈࡄߋෳ
DŽඞ߷ܱظ༊ՄDž
།ํஅҡ
೧ֈҤLjᅂҦ࿑ҡਹ੩ڌă
ᅌশ
खֈဳĂۙसࠔؿஅҡѿۼᆷ༛ధජLj݇ජҦ࿑ۼᅙ੩ڌฃLj
ဍཌྷቪಅတ૰ᇵ୩ތ ۼࡄࠔڌൠथؙቩҦă
֦܃ఱ˛ ࠷Ljᆷ30ċ35 ņ࿉्ࡄڌLj༊ජثმDŽ؏ᆥثࢳؿDž࠷ă
ɑাܿय़ˈፊਾၝ੍ܿތᎫྙညຢܫᇛˈषৱᆖ٣ኙ5ࠍ፬ȃ
ౖ൭
खᖍࠔؿஅ༐ᅂҦ࿑ҡਹ੩ڌă
࠷Ljቊाீֵਹۼජܽલ࠷ă
ಅ֡ডൖಅတܿ
፟Ꮾࣰڋ፩ˈ࡞ਸವ அ༐बҍࡄLjᆷރ܍ĂֈဳࢽۗۙसቩظዮᅂLjຈჵᅏཱིă
ౚᄵছठ˛
96
ۙसڡؿৰᄓӋંԜۑӧାă
ಅ֡ডൖಅတܿ፟
൩அҡஅ༐ౖ൭அ༐ዮौษࡄLjԜ؏ජݜLjࣙၝۼቜLjৰჵࣙၝۙसă
Ꮾࣰڋ፩ˈዒߙਸ
࠷༵ֈࡄߋෳ
DŽࢨኳǖ20ċ30܍ቬDž
ৰჵᅂਹይໝໝഛࢡౖ൭كă
ംബൄቒᆷჵ࿉ؿுቯካນࡄLjᆶљሐ࿉วؿይ۟ॣဵԺዮă
໘ցܿಅတ२૰ᇵ
ቂఱ˛
ɑݞसவԱᆷसவರௗ
ஂ ้ၓಅတᎫྙˈ ܸݲඐȐ10ȑ˄ൖಅတ˅ॄ፱ᄧ፟ᏮಅတˈᏭڈ
ၝ־ष ป˄P.86˅ডൖ˄P.87˅ʽ
ȍ݃ ɑसவರௗᅏԱݞसவ
ถڵಅတˈᏭڈป˄P.87˅ডൖ˄P.87˅ʽ
٢ਈၳ࿏
ᄆ֔༇
97
ಅ֡ᄳᎫል٢ʽ งޗዮஅҡሡѶཾ
ይֵਹဳؿካ
ڕԜნႼč
ֵჵ࿉ഀਝ ംബൄჵ࿉ௗ
ɑ།ၫޡȂޡȂإலȂኁኙৱ݃ܿሯჳˈಅ֡ܿᄳᎫञམޕޡঐ
്ገᏚ
ߙໍקफ़ȃ
ɑࠨඈ྾࡞ፇܿ࠽ல˛
ɑ༃ၫࠨࡴமೕ˛˄༃ၫࣰࡴˈዏᄳᎫঐ˅ُק
ขਖಅࠒ݃إலძ୩عȃ
ࡴޡᎳ
˄ ဍཌྷಅ֡Ȃঽ
߰ಅ֡ܿଝ ˅
ɑࠨቂڅڒ፱ம˛
˄૰ቂࡒܿܕְ˅
Ꮪ ɑࠨቂமܫռ፣ࣽ٫ࣰ12ȋ15%ፇৱܿಅࠒ˛
15 cm அܒ ɑࠨቂமࡴਖ਼ಅࠒ˛
ɑࠨቂமࣰඓܿಅࠒ˛
˄ࠒಅ֡ܿଝ˅ ǘ۟෮அҡčǚ
ɑࠨഅ܊மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿ˛ஂ
Ꮪ
14 cm
ə1
˄ଓཨಅ֡Ȃภఴಅ֡
ܿଝ ˅ ɑࠨຬ˛
ǘਓஅҡĂ۟෮அҡĂഠஅҡĂલஅҡčǚ
ɑቂܿࠨޕኙ5Ɇܿ୩༽˛
།ํ Ж്ገޡڋЗ
Ꮪ
13 cm
ǘฃཫի߰25 ņǚ
ə1 ቂ50%ܿภఴಅࠒ
ɑࠨቂኙ5 Ɇܿ୩༽˛
˄ภఴಅ֡ə2ܿଝ˅
ඃິ ɑࠨຬ˛
Ꮪ
11 cm
ə2 ቂ100%ܿภఴಅࠒ
ɑቂܿᅍ࿎ߙਸܿ࡞ਸವఱ˛
ߟಅ֡Ȃსல
˄ ಅ֡ܿଝ ˅ ݞसவ
ɑࠨਸವ๒ධ˛
ɑࠨຬ˛
Ꮪ ɑࠨძ֦˄˛܃P.60˅
10 cm
ɑࠨቂமࣰඓܿ࡞ਸವೕ˛
്ࣰޡገ ɑࠨ˛
அܒ
ɑࠨቂமಅ֡ܿቂಅࠒ˛˄P.96˅
ɑࠨ˛
ࡴޡᎳ
ɑࠨ˛
ՙጐፑࠔށغᏮษڵო്ࣰޡገˈข١༅ਖ࡞ਸ
ವডྴਂຬ¼ȋ½ܿȃ
20 cm ݞसவ
ᇵຢ ɑࣴճ٫ࣰ1,000 mܿݓฏˈঐڵო്ࣰޡገܿოჺȃ
ɑಅ്ࣰ֡ޡገߑਾܸۂᏊˈف૰ঐܷည֣ل
థȃႜ֣థܿညˈلঐޭเ࿒ዉڈሯჳȃ
98
ֵჵ࿉ഀਝ ംബൄჵ࿉ௗ
ɑࠨ၇࡞ਸವமೕ˛
ဵภ്ገ ݞसவ
ɑࠨቂம֦܃औȂডࣰඓܿ࡞ਸವ˛
˄ጶ࿒ռˈಅတᎫ˅
ɑࠨ၇Ꭷಅ֡ᇗ˛
ɑ፩ဉࠨڵოமݢଝ˛
ɑ༇፟Ꮾܿಅ֡ሓᇵˈ۫ᏭܿڵᄳᎫञ്ገޕޡڋঐߙໍ࡙קʽ
·ো݃༃ၫࡴ
۫ᏭܿڵᄳᎫञ് ༃ ၫ
·ከᎡ༃ၫߙໍקफ़˄፩ဉ࣋˅݃ݲૼט
ገޕޡڋ
·ቂமܫռ፣ࣽຬܿಅࠒष
إலܿ፯Ȃᄹ፣
·ቂம֦܃ນȂࣰඓܿ࡞ਸವ
ߙؠݒዮˈ ɑࠨਖषऔܿಅ֡ᅻཨ۰ಅ֡๒ධถˈڵ၃৩ຢೕ˛
فಅ༆྄ ɑ༃ၫࡴˈਖ༽ਂຬ10 mLঐᄌ࣮ȃ
ྉ
།ํ ЖᄳᎫЗ
ຢؠաფ
DŽ༭ౝतDž ɑಅࠒࠨຬೕ˛
ɑ༽ࠨೕ˛
ຢؠ൶ྦˈډན
ਲᄳաფ ǘഠஅҡčǚ
ɑܬภఴಅࠒࣰܿஂডಅࠒܿ፯ᇸߙໍጝ፯ଝȃ
աფ
ಅ֡ᄳᎫል٢
ؠݒաფܐ ɑௗமಅ֡ቂᇗܿᄳᎫȃ
ૺˈፊஅ ɑถڵಅ֡ˈࠨܸமಅ֡๒ධܿ˛ؠݒ
ඩ ˄ሓᇗᎡވঐഅ।ಅ֡˅
ᇋᎡވ
!
ɑಅࠒࠨೕ˛
፵ၐܿಅࠒ
ɑ༽ࠨຬೕ˛
ᄆ֔༇
ɑข࡙ק˄P.72˅ˈডጚݲጶྴܿቂȃ
षڵᏋেႪ၆
ਂຬྴܿቂˈዏঐˈܨקዓৠዏঐקແȃ
ܿᆘˈຢؠࠍؠ
ɑಅ֡ለڵಅ֡๒ධˈขਂຬ࡞ਸವቪ༽ȃ
ਤ ɑಅ֡ຢؠ٫ڵಅ֡๒ධˈ૰ዉ֣ڈ୰݃ოჺȃ
99
ಅ֡ᄳᎫል٢ʽ
ֵჵ࿉ഀਝ ംബൄჵ࿉ௗ
ಅ֡ိ൝ሱ ɑ݃ိ൝୩ษܸเ࿒মࠫၫˈॄޡ֦ბˈܙዏಅ֡ိ൝ঐקȃ
།ํЖᄳᎫЗ
ɑߙਸৱ٣ˈঐಅတམˈڙખঐܾקᄹȃ
ڈᄳȂߙਸॄܿಅတ
ཱིะ፯ܿಅ֡ܿߙਸৱˈܦᇜֈܿߟߴ׳שቂ༇ፑՙ
ᄹ
ᇜ്ገܿಅတفಅˈ࣮ాాܪඩହˈખངಖߙਸဵڈȃ
ɑቌ࣮๏फ़ˈખᇵ֡ࡇಅတ፩ˈਖᄳڈ
Ꮽऔਲಅ֡ ࡥ۫لȃขਖಅတძࠍڣ୩ษॄ֡ቌȃ
ə࿅׳༃ၫࡴˈቌ๒ᇸ๏फ़ˈᅍᇋᆖ٣୩ษৱȃ
୶۰அҡ
ߙოஆرௗ ɑขௐᇜࢋ๒ධ߰ञ༽ˈਖ߰ࠍڣफ़ॄಅ֡๒ධȃ
ɑࠨࠍڣਬ֍மฑඟಅတ˛
ɑࠨਖฑඟಅတ๕ܸࣕज़Ꭻྙ˛
სலಅ֡ܿฑඟಅတ ɑࠨਖฑඟಅတූᄵશಅ֡ಅတೕ˛
ழ əፔᅍਖฑඟಅတಅ֡ಅတຢȃ
લஅҡ
˄ՙᅼፇॄዏᄳᎫঐ֦ܾڕऔȃ˅
ɑࢆᏊဇ՝ࠨແம˛
სலಅ֡ܿฑඟಅ൝ ɑኊሓቌफ़ڵოம๏फ़ˈಅတᇛ࿒ࣰࣽȃ
౿౿ܿ əቌ๏फ़ܿय़ˈুਖಅတ୩ˈॄع२ঐམᇸླྀȃ
სலಅ֡ܿฑඟಅတ
ɑࠨਖಅ֡ಅတ፱ᄧܸ፩ᆮၤமೕ˛
ჹᇜע
100
ಅ֡ᄳᎫል٢ʽ
ֵჵ࿉ഀਝ ംബൄჵ࿉ௗ
લஅҡ
ɑฑඟಅတࠨ୩ษࣰקޡሱ˛
ฑඟಅတຢಅ əࢎદȐৠᏮᇖ໔10ࠍ፬ॄȑܿმˈਖฑඟಅတ۰ძ፩ถˈڵቂᚍ
ಅ࣪ᚍ֤ȃฑඟಅတܸ܌๖෩૰ᇵဵภုฑܿޡڋऔȃ
ฑඟಅတ۰ಅ֡๒ධ ɑฑඟಅတˈࠨՙࣰ፵ၐ˛
፩ለڵହ ə࣮ՙᅼಅတࣰቂஉˈषֽฑඟಅတܿװಅঐழȃ
୶ܒஅҡ
ɑإலܿࠔࠨጸฬ˛
്ገᏚ ɑࠨৠமസࠒ˛
ɑࠨਖ݈ਖ਼ಅࠒቪസࠒࣰॄ˛
ɑࠨਖቌ෧ڈ1 cm ܿଐᎫೕ˛
ຢرؠௗቌ ɑቌࠨঅࡉ٢ၫ˛
ݷث
ɑࠨՙགᅗإல˛
ɑࠨڼಅࠒம˛
፵ၐܕಅࠒ
ɑإலܿခ۫ᅗࠨጸฬ˛
፟Ꮾࡷܫܿڵቪኁჲ ɑᏭڵହܿࡷܫཕቌܸ܌ܦˈࡷܫ༁٠ڵ༌ܿࣴ౿ܿࡷܫषֽ
ܿᇜᆼ ޡڋȃਖ݈ਖ਼ಅࠒਂፚ160 gˈࡷܫঐܾקམᄎȃ
ɑፅߵࣽࡴ˄41%ᇵຢ˅ܿბቌቪ૰૰ࣽܿஉᇜඩቂˈ ಅ֡ᄳᎫል٢
ბቌञஉႇߟ
૰ႇߟ๏ठȃ
ೠ৲ઉٞဩ
๏ठ
ዓৠ10 mLܿˈ᎓ߗጚ๏ठȃ
ɑቂܿࠍڈஉዏঐקȃ !
ขਂຬ10ȋ20 mLܿბቌȃ
ᄆ֔༇
ಅ֡๒ධ፵ၐዯ
ɑข5ࠍ፬ቂჷ൝ࣁܱਖಅ֡๒ධܿஉࣁˈᎮৠਬ֍2ȋ3ࠍ፬ȃ
உ
101
ȐغᏮ܊ႜʽȑؚܿઑ܈
ჵ࿉ؿԥલৰᆷ࿉ળࣱௗۼൠă
ئLjᅈᅙዥִᆷĐൕஅđLjԥલᅏ֣܍बҍLjৰ྇۟ֈޙይֵஅҡă
ཇؿۼԥલ ۼൠؿࣱ
࡞ਸವ־ခፇˈᏪளإல२૰ಅ֡๒ධȃ
Ȑಅတȑ࢙
ᅌ ·ൖಅတ ..................................................... 1 ࠍ፬ᇵ
ඃິ ·ಅ֡ಅတ ................................................... 10 ࠍ፬ᇵ
ܒ Ȑಅ֡ȑ࢙
႑ ·ࠒಅ֡ ................................................... 35 ࠍ፬ᇵ
၇إலખՙமStart ·ඝྊඐ ................................................... 20 ࠍ፬ᇵ
˄˅ʽ ə੪૰ᇵᄆܿ࠰ޡຢˈןಁ࡞ਸವథȃ
ခ࡞ਸವˈਖ࡞ਸವਸವ๒ධȃ
Ȑಅတȑ࢙
·ൖಅတ ..................................................... 1 ࠍ፬ᇵ
ݞसவ ·ಅ֡ಅတ ................................................... 10 ࠍ፬ᇵ
Ȑಅ֡ȑ࢙
·ࠒಅ֡ ................................................... 35 ࠍ፬ᇵ
·ඝྊඐ ................................................... 20 ࠍ፬ᇵ
ᅤ܊மඐȂඈ྾࡞Ȃ ൩ݪݪ෭LjৰჵቱဧԺዮăംգљStopDŽഖဂDžउቩቒԺዮLj
࢙݃ખՙமStart˄ ၤᇎሸബؿಐř ಈޙݞൾࡄቱဧ෭ă
˅ʽ əข႙קၓȐࠒಅ֡ȑȃ˄ሓၓᏥܿڴ፟Ꮾᅗ˅
ംգљStopDŽഖဂDžउቒԺዮLjቱဧїኧሸബؿთࡄᆶ෭ă
Ꭷம܊ႜܿᇗතވʽ
DŽԜࡪޑሸബؿთLjᇏৰቒኡڈăDž
ࣁ෪ѳٯ٢ᆑՆ༂Ljᆷ10܍ቬௗՆࢇചLjৰჵࢅ݉ă
ճݯமݢኑنဂʽ
řംྙљ࿉StartDŽ෭Džउă
ᆷ10܍ቬௗљ࿉StartDŽ෭Džࣁৰࢅ݉ă
፩ဉ܊ՙமStop˄ถᄂ˅ਉʽ
řቔᅏ1ᅏဌăംԜљಝຊउă
Ŗෘҁؿஅ༐ৰჵᆶይֈౖ൭ࢡໝໝഛăDŽP.86Lj87Lj97Dž
102
ࢽጊጪި ം࿏ബൄჵ࿉ෳ
൜߮ᅏᄍբLjംઅࣁઍନPanasionic৴ࡖዀၲܵྚቩဩ
ֵჵ࿉ഀਝ ᆊ ᄓ ၃ੲ۴۟
ՙமStart˄˅ਉ
ɑࠒಅ֡ܿᅗ۰ȐᄶಅȑܿˈᇜከᎡȃ
ᇓከᎡ˄๕ಅ˅
ɑ࡞ਸವᏋވܿৱሓඐञ༃ၫ݃ߑُልȃ
ɑ࡞ਸವࠨ།ٰ˛ ෪ᅂဧݞؿसவă
ംᆷ࿉ળۭཐௗٲሶࣱă
ɑჲົܿৱࠨၓႇߟኁኙܿৱ˛ ɑဍཌྷಅ֡
ඐˈषੌ༩ྈᅍܿৱᇓȃ 4ᄆ10ࠍ፬ȋ13ᄆॄ
ɑಅ֡
Ȟ૰ົܿৱஂȟ 4ᄆ30ࠍ፬ȋ13ᄆॄ
ඐ˖ဍཌྷಅ֡ ɑ߰ಅ֡
ႇߟݲጶܸჲᇋ
غᏮ܊ႜؚܿઑ܈ ࢽ
ኁኙܿৱ ܬৱ˖းຢ8ݞ30ࠍ 4ᄆ10ࠍ፬ȋ13ᄆॄ
˄ᇛੰმȐ20:30ȑ˅ ɑߟಅ֡
૰ົৱ˖ோپ0ݞ40ࠍȋຢ႐9ݞ30ࠍ 5ᄆ10ࠍ፬ȋ13ᄆॄ
˄Ȑ0:40ȑȋȐ9:30ȑ˅ ɑภఴಅ֡
5ᄆ10ࠍ፬ȋ13ᄆॄ
əፔຢ༧ৱާົȃ
ɑࠒಅ֡
2ᄆ40ࠍ፬ȋ13ᄆॄ
ኁኙॄమຢખ ɑቂಅ֡ඐܿဍཌྷಅ֡Ȃ߰ಅ֡Ȃߟಅ֡Ȃภఴಅ֡ˈፔᏥܿȐ๕ಅȑ
๕ಅம ڋᅗኁኙॄమຢᄵȃ˄P.62˅ / ጊጪި
ߙڵᇵ໌ሕል٢ოჺȃ
ɑ Ꮽప糬ˈডಅတȐ๕ಅȑডȐഠනȑ
ጸቂডኁኙ ·ȐፁፁȑȐങᛯങᛯȑȍȍಅတਬ֍ܿ໌ሕ
ˈߙ໌ڵሕ ·Ȑၴၴȑȍȍȍȍȍȍȍమ܌ከᎡܿ໌ሕ
ɑ ࡞ਸವডඈ྾࡞๒ධܿإலಅ֡๒ධ
·ȐࡖමࡖමȑȍȍȍȍȍȍߞטȂ໌ܿ֊טሕ
ᄆ֔༇
ɑإலࣰˈডᇗ־৮ሱإல᎘ˈዉڈమࣰܞࡏ܌፱ˈዏ֦॓ᎧከᏮˈ፩ဉ
፩ဉከᎡፒ ખঐፒᎡވȃ
˄ᇗᎡம˅ ˄ুغᏮဵˈڈᇓࠒᎫˈၝषऔ˅
řംઍྼPanasonic৴ࡖዀၲܵྚቩဩॣဵཕ၃ă
103
ᇗૐᚼૐᚼჳ ɑቈᇗቪ᎐፺ፇৱࠣႽȃ˄ޤঝވ3 cmᏪቑ˅
ɑᱵܸ܌ڗݢ༊ಛඓქ˄ኙ2೧˅ȃ
ܬৱმק ə४نˈڗݢຢݢኑ२૰ᇵቂȃ
ܦᇋᎧຢڗݢᏰȃ Ց࿉٢֗ࡪޑăDŽP.59Dž
ܨȂᄂ໘
˄ࠨዏ૰ঐል႘ছ˅
əቂށ࢙ˈખכᅐᇋݲጶၓܿܬৱȃ
ɑࠨ၇Ꭷᇗம˛ їኧࠔთăDŽP.68Dž
้ะࠒᎫˈႇ
ߟष ɑಅ֡๒ධؠᇗܿᎧ፺ࠨႇߟ
Ꭱ˛ވ
їኧમთLjئთؿїኧቺԜኡ
ɑቂࣰڋ፩ˈಅ֡๒ධܿഠଁڵঐഠڵ ڈLjࡪޑነቺؿቺ֏ă
ຬಅတȃ ˄ขቪPanasonicॖᏀᅲ࠵ႚ፩ᄩႼ˅
ഠ˄ଁڵ4˅ۃ
˄ၓம߸ՒᎡˈވ
ܸᎡؠވၤܿಅတঐ־
ಅ֡๒ධؠݒ ഠˈڵጝል٢ȃ
ಅတ௪ڵ ܦขฬไᇗᎧ፺
ࠨۃᎡވᎫྙȃ˅
˄ಅ֡๒ධܿ˅ؠݒ Ꭷ፺
ಅ֡๒ධܿؠݒ
ɑಅ֡๒ධؠݒ૰ঐሓਬ֍ಣקߑآफȃקܬफˈขቂܿ߶ڷቂፖآȃ
קफ
ɑಅ്ࣰ֡ޡገߑਾܸۂˈ૰ܷည֣لథˈܦঐሯჳಅ֡፟Ꮾˈႜ֣థܿ
ည֣لథ ညلঐޭเ࿒ዉڈሯჳȃ
ಅ֡ဵॄڈข੪ଓቂ࡞ܿآ؝ȃ
ɑቂˈঐᆏȂߙڵනၟˈཱུ᎑ᅝቂঐᎉਐᄂ໘ȃጝሯჳቂȃ
ڵოளଝȍ
ɑװቂ፩ڵოݢȃ
Electric ࣮ݢৱ10ࠍ፬ᇵˈዏହॄݢঐᏋވᄵከᎡȃ
shock მ ˄ঐᏭڵடಅ֡˅
ɑুቂ፩ճݢݯኑˈ፱ᄧݢنතॄވᇓঐმȃ
ɑװቈஏᅝቂˈධۃࡴ ؏ජݜLjസਉௗ֣܍੩ഩă
მ ၫᎫྙ˄40 Ɇᇵຢ˅ȃ ˄षੌ༩ॄ୩ษ1ᄆᏪቑ˅
ɑጝࢽጊȃ
t მ
əขႼPanasonicॖᏀᅲ࠵ႚ፩ᄩᄵၕᅃȃ
104
ࣙࢆ
٢ᆑ 220 Vċ50 Hz
࣠ഽರ 360 W
ޙଋ
٢ࢩ 80 W
۷ቒཫݴ߰ڡኧቜ ཫڡҦ๎
գ 30.4 cm
֞DŽᆙDž ਔ 24.1 cm
ݴ 34.5 cm
ቱ 6.1 kg
٢ᆑգڡ 0.9 m
அҡ/அҡஅ༐ DŽஅܒDžዥؐ෪ᅂઢǖ330 g ዥဆ෪ᅂઢǖ150 g
ઢ सவರ DŽݞसவDžዥؐ෪ᅂઢǖ4.2 g ዥဆ෪ᅂ ઢǖ1.4 g
ಈݞĂ࣮߮ರ DŽ߮ݞ/࣮߮Džዥؐ෪ᅂઢǖ100 g ዥဆ෪ᅂઢǖ1 g
ޙ ಐ ઢ ᆁᆙ
།ํ DŽஅܒDžዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ
ਓ DŽஅܒDžዥؐǖ300 g ዥဆǖ280 g ĊĊ
ൢ෮ DŽஅܒDžዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ
۟෮ DŽஅܒDžዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ
அҡ
ഠ DŽஅܒDžዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ
୶۰ அ ܒ230 g ৰᆁᆙቚ 13 ဆ
୶ܒ DŽஅܒDžዥؐǖ300 g ዥဆǖ250 g ĊĊ
લ DŽஅܒDžዥؐǖ165 g ዥဆǖ150 g ĊĊ
அҡஅ༐ DŽஅܒDžዥؐǖ300 g ዥဆǖ280 g ĊĊ
அ༐ ౖ൭அ༐ DŽஅܒDžዥؐǖ300 g ዥဆǖ280 g ĊĊ
ळዊౝஅ༐ DŽஅܒDžዥؐǖ308 g ዥဆǖ280 g ĊĊ
ݷث DŽஅܒDžዥؐǖ198 g ዥဆǖ180 g ĊĊ
ಝຊ
ೠ৲ઉ ೠ৲ઉ 160ċ180 g ĊĊ
105
●Menu number table
NO. Menu NO. Menu
1 Bread 8 Stuffed bread
2 Rapid bread 9 Bread dough
3 Soft bread 10 Pizza dough
4 French bread 11 Dumpling skin dough
5 Whole wheat bread 12 Cake
6 Rice bread 13 Chocolate
7 Rice flour bread
●ඐףखװ
ಐӣࠖ ಐ ಐӣࠖ ಐ
1 །ํஅҡ 8 લஅҡ
2 ਓஅҡ 9 அҡஅ༐
3 ൢ෮அҡ 10 ౖ൭அ༐
4 ۟෮அҡ 11 ळዊౝஅ༐
5 ഠஅҡ 12 ݷث
6 ୶۰அҡ 13 ೠ৲ઉ
7 ୶ܒஅҡ
DZ50M172
Y0314W0
Date of issue: March 2014
Printed in China
ߙᄵ೧ኟ˖2014 ೧ 3 ኟ
፩࣭ሠ༱