EN50
Compote making
ʗ
Add water, granulated sugar, lemon juice and cinnamon powder in the bread pan (without blade), and
use a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely)
ʘ
Add the fruits one by one and do not stack them.
ʙ
Cut a baking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ʚ
Then install the bread pan into the main unit.
Ingredients
Apple compote
Apples
*
peeled, cored, and
quartered
(
)
about 300
g
(A medium sized)
Water
330
g
(
mL
)
Granulated sugar
90
g
Lemon juice
15
g
(2 tsp)
Cinnamon powder
An appropriate quantity
ɑ
Be sure to observe the foregoing amount.
Failure to do so may result in uneven heating or
scorching.
ɑ
Fruit placement (preparation
ʘ
)
ɑ
Use a baking paper as lid (preparation
ʙ
)
ɖ
For good timing to eat,
soak the fruit in the
syrup for half a day after finished.
(to make the syrup penetrate into the fruits)
*
Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their
relatively firm flesh.
ɑ
If heating is insufficient (the colour is too white and it is too
hard when inserting a bamboo stick), perform “additional
heating”. (P. EN51)
*
Do not place on uneven surface.
4
Press
ถᄂ
(Cancel) when you hear beep sounds
take out the bread pan for cooling
(about 10 min)
ɑ
Using metal spatula or a similar utensil will damage the coating.
ɑ
After pour out into the container, and flip the fruit up and
down to cool it down with the syrup. During cooling, the
syrup will penetrate into the fruits.
5
Pour slowly into the container, and
cool it down with the syrup.
1
2
ɑ
To reset
ɑ
To stop after starting (Hold)
Select menu “27”
1
3
Start
2
Set cooking time
(1 h and 30 min for candied apple)
ɑ
It can be set to 1 h ~ 1 h and
40 min in increments of 10 min.
*
Set timer according to the
types of fruits.
(Hold it for fast forward)
3
4
Preparations
Please see P. EN11
for the baking
procedure.
Summary of Contents for SD-P2000
Page 122: ...EN62 Memo ...
Page 123: ...EN63 ...