Panasonic SD-P2000 Operating Instructions Manual Download

Page: 117 / 124

EN57

Abnormal shape of br

ead

Tips

When the following

conditions happen

Please confirm the following

Br
ead (shape)

No swelling at all

Instant dry yeast

Have you forgotten to add the instant dry yeast?

Have you used any improperly stored yeast or expired yeast?

Did you misuse any baking power?

Have you forgotten to install the blade?

Has any power failure occurred during operation?

The bread always
has a different
shape and swelling
condition.

Home made bread always has a different shape and swelling condition due to the
following conditions!

The room temperature is high in summer.

The room temperature has changed during operation.
(the air-conditioner is shut down during operation etc.)

Flour with low protein content is used for baking.

Improperly kept or expired instant dry yeast is used.

Sticky bottom
and distinct
indents
on the
sides

Have you quickly taken the well-baked bread from the bread pan and put it on

the griller for heat radiation?

Reduce water quantity by 10

(mL) for better baking effect if the room

temperature is high.

Cave-in on the top
surface

(Burnt crusts)

Flat and square top
surface
Cave-in

Not enough flour?

Too much water?

Whole wheat bread, whole wheat rapid, whole wheat raisin,
spelt whole wheat, spelt whole wheat raisin

Different types of whole wheat flour will easily lead to such situations.

Bottom caves
in so that the
bread cannot
stand upright.

Blade shape is visible.

Have you touched the bottom of bread pan when you took out

the bread?
(Bread is damaged sometimes due to blade rotations)

There is remaining
flour around.

Too much flour?

Not enough water?

Br
ead (others)

Expected crust
colour is not
achieved.

Please change crust colour (P. EN19) or adjust the amount of granulated sugar.
Crust colour becomes lighter if amount of granulated sugar is reduced and
darkened if the amount is increased.

If the stove is too hard to hold the bread because the bread is too big, please
reduce the quantity of instant dry yeast and water.

If the bread ferments so much, the top of bread may peel off by sticking on the lid.

Bread crust is too
hard

The bread will become soft if it is cooled down and put in a plastic bag.

Ingredients focus
on one side

Such phenomenon may occur due to difference of ingredients and dough hardness.

Room

temperature

Types and properties

of ingredients

Do not rotate

Whole bread is whitish
which looks like dough.

Summary of Contents for SD-P2000

Page 1: ... to use the product correctly and safely ɑ This product is intended for household use only ɑ Please carefully read the Safety Precautions P EN4 EN5 of this Manual before use ɑ Please keep the Warranty Card and this Operating Instructions for future use ቂངಖ Ꮛ ވ ಅ য় ቂ Operating Instructions Automatic Bread Maker Household Use য় Ꮃ GB 4706 1 2005 GB 4706 14 2008 ඬᇖ Ꮃ Q XMJS 010 2015 National standard ...

Page 2: ...ఴಅ P SC26 ਲ਼Ꮚ ಅတ P SC40 ቂ ਸವ ڕ மᄆఴኊ ࠞ ၟܿռಅ ਸ ವ P SC21 ცၟནለȂ ၟܿफఴಅ P SC27 ت ቂ ܿഒ ಅࠒ Ꮾߑ ܿڈ ַߔ ภఴ ಅ P SC28 ࡐࣽ ܿ ၟ ܿ ַߔ ඈ ภఴಅ P SC29 ࡐࣽ ܿ ၟ ඈ ռಅ P SC23 װ མ ଁˈ ډ ოಅࠒᏋເࠞ ၟܿߟ ಅ P SC27 ޥ ৱ ဵ ܿڈ ଓཨภఴ ಅ P SC25 ਲಅ P SC45 ၕᇓೆશ P SC46 ሃ ܐ ଶၟც٥ خ P SC46 ൖ P SC47 ࠧ P SC47 ޥ ৱဵ ڈ ʽ ଓཨռಅ P SC22 װ ວሱȂఴც ནለȂሩᆻ ࡐ ܿภఴಅ P SC25 མ Ꮾ ࡷܫ ʽ ष ࡷܫ P SC30 ྴ P SC50 ਟ P SC48 ...

Page 3: ...SC23 სலռಅ SC24 ภఴಅ ଓཨภఴಅ SC25 ඈ ภఴಅ SC26 फఴಅ ߟ ಅ SC27 ַߔ ภఴಅ SC28 ַߔ ඈ ภఴಅ SC29 ष SC30 ࢌ ଁၟܿಅ SC32 ቂߴߟ ಅတ Ꮾռಅ ಅတ ռಅ ಅတ ਸವ SC34 Ꮾඈ ռಅ ಅတ SC35 Ꮾსலռಅ ಅတ SC36 Ꮾภఴಅ ಅတ ඈ ภఴಅ ಅတ SC37 Ꮾफఴಅ ಅတ SC38 Ꮾߟ ಅ ಅတ SC39 Ꮾਲ਼Ꮚ ಅတ SC40 Ꮾൖ ಅတ SC41 Ꮾ ַߔ ภఴಅ ಅတ SC42 Ꮾ ַߔ ඈ ภఴಅ ಅတ SC43 Ꮾ ਟ SC48 Ꮾ ྴ SC50 ᄆ ੋ ᆻ SC52 ٢ਈၳ SC54 ಅ ᄳᎫል٢ʽ SC56 ࢽጊጪި SC59 ڵ ო ள ଝ SC60 Ȑ غ Ꮾ ႜʽȑܿ ؚ ઑ SC60 ࣙࢆ SC61 ᇔబ ᇔబ ฬ ไ ন ׁ إ ல ቪ Ꮃ ֻ ಅ ಅ တ ᄆ ...

Page 4: ... ৠ உȂଫ ࠨዏঐሓ ݢۂ ড ޥ ሞඩটኳ ɑ ݢ ኑღཿ Ȃ ن Ᏸམ ᇋ ቂȃ ࠨዏঐሓ ݢۂ ড ޥ ሞඩটኳ ݢ ኑღཿ ˈၓம ן ಁ ნˈ כ ᅐ ቈ ዉຟȂඝၕᅃ ؠ ড ཕ ؠ ܿ ᇖ เ ४ȃ ɑข႙ቂٰ ܿ ن ճ ݢ ኑ ن ဂȃ ࠨዏ ܷ ݢۂ ɑ ݢ ኑ ن ဂሥ ؠݒܸن ၓፒȃ ࠨዏঐዉ ݢۂڈ Ȃߙ ˈሞඩটኳ ɑข ށ ඓ ݢڼ ኑ ن ဂຢܿঁ ٽ ȃ ᇋ ሃܿ ˈ ن ဂܿ ن ব மঁ ˈٽ ዏঐሓ න ኊሓዉ ુڈ ኒ டˈሞඩটኳ ճ ݢڵ ኑ ن ဂˈቂ آ ȃ ɑ ݢ ኑ ن ဂञ ݢ ኑღል٢ߙ ȃ ɑ ݢ ኑღൿཿȂႇߟਾ ݢ ኑȃ ɑׁ ק ᄳȂል٢ߙ ȃ ɑ ቂࣰ ڋ ል٢ܿᎡ ވ ȃ ขஅুཛྷ၄Panasonic ॖᏀᅲ ႚ ᄩ ي Ȃ ၕᅃȃ ል٢ञ ࢽጊ ஂ ߙໍል٢Ȃࢽጊ அু ፒ ቂˈ ճ ݢڵ ኑ ن ဂ ࠨዏ ܷ ᆏ...

Page 5: ... ๒ධܿ ٠ྈȃ ɑዯ ಅࠒȂቌፅȂঁ ٽ ๒ᇸज़థܿ٠ྈȃ ঐዉ ׁڈ ज़థ ݯڼ ಅࠒ ˈ ᎷᏊ ע ኒ10 cmᇵຢȃ ɑු ם ডয়નࡒ੧ȃ כ ᅐና 5 cmᇵຢȃ ࠨዏঐዉ קڈ ᄳ ק ɑข ሣቖߒ ۂ ಝ ܸܿ ߴݓ ȃ ɑධન ི ቈߒ ড உȂࡥ ডੴໄฦფ ܿเডฦߝ ᆬፃ ܿ เ ቂˈ ڼ ࡏውྊ ౦ ภܿเޭྊ౦ ᄵ ቪධન ቂ ܿ৭ ޖ ञፑܷȃሥጐ औߒ ˈฬ ྊ౦ ေ ׁ ධનȃ ɑ ᇋਖ ܸডਖ ிׁܸ ຢȃ ɑુޭ ᇋᏋᄵّ Ȃ ᅃ ञ Ꭷȃ ܷ টኳȂ ݢۂ Ȃ ພ ܷ ྐྵພȂ ݢۂ Ȃ ພ ขፚPanasonic ॖᏀᅲ ႚ ᄩᏀᅲၕᅃ ᇬȃ ɑճ ݢ ኑ ن ဂ כ ᅐᇋ ݢڕ ኑ ن ဂȃ ࠨዏ ঐሓ ݢۂ ড ޥ ሞඩᎼট ɑ ቂ ขਖ ݢ ኑ ن ဂճ ن Ᏸȃ ࠨዏ ঐሓ ݢۂ ড௪ ߑݢ ሞߙটኳ ข ᇋ ள٠ྈ ቂʽ ጸฬ ቂ ݢ ኑ ...

Page 6: ...ධȂᇗ Ȃി ȃ P SC52 ጯපଁ ݢ ኑ ن ဂ ਰ ݡ ඈ ৮ ๒ධ လᄛ P SC53 ๒ධ လᄛ P SC53 ਸವ๒ධ ຢ ט ߞט ಅ ๒ධ ຢ ն Ꮺቑ ഠනଁ Ꮺቑ ə ሃ ᇋঢ়ܸ ᇜ ՙ ຢ ˈᇜ ၾ ն ჹຢ ඈ ৮ ๒ධ ਸವ๒ධ ɑᇗ P SC16 ɑ ږ ׁངಖ ྈ༧ إ லܿȐ ܐ 1ȑ ፑȐ ܐ ږ 1 ږ ȑܿሃཋȃ ܐ ږ ᄆ ږ ኙ ܿღ ኙ ܿღ ኙ ܿღ ɑ ְ ᇛ ቂ P SC8 ി ࢌ1ࢋ ᇋቂହ څ ಅࠒ ʽ ...

Page 7: ...Ꮾ ؠ ɖ ቂ ڵ ო ໍߙݢ ɖ ဉኺ ᄵৠ Ꮾᇖ ɖ Ꮾࣰ ڋ ɖ ܐ 먜ዎቂ ɖ ܠج ᅤዎቂ ɖ ɖኁኙ ށ ቂ ᅤዎಅ ডጚ ಅတড ܿ ٣ՙ ଓཨᅤዎ ɑ ק P SC19 ɑ ष ডኁኙ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ ɑᅤዎ ܠج ɑᅤዎ P SC19 ɑኁኙဵ ڈ ৱ P SC20 ɑົ ށ െៀ ৱ P SC48 SC50 ճ ݢݯ ኑ ن ဂ ˈᇛੰმ ঐᄂ໘ȃ ࢌ ؠ ܿ ಚ څ ञ ി ...

Page 8: ...ଁ ၟܿಅ SC17 SC34 43ᇔ Ꮾ ಅ Ȃಅࠒᇵ Ȑ ȑ څ নׁʽ כ ᅐቂ ڒ ᇵ څ ȃ ࡒ༥ܿ ְ ᇛ څ ቂˈข႙ቂହ څ ಅࠒȃข ቂᇵ1 gၓ ܠ ၤܿ ڒ ጸฬ څ ȃ ౩ፆ ᇵቂ ఱ ৠ ຬ ౩ ፆ ˈ ౩ፆྈࣽܿ ၕໍཧC ࡴಅ ܿ ገᄌ ȃ 400 gࡴਖ਼ಅࠒ ข ৠ5 mLȃ ขଂ ڼ 5 mL ܿ əᇋቂᄧბܿ ౩ȃ ܿ ౩ፆྈࣽ ၕໍཧC ຬˈ ᄌ औȃ ɑू ขᎳֻ ள ન ɑ ݢ Ꮚ ڒ 1 g ܠ ၤ Ꮛ ވ ৠ ਸವ Ꮃ ֻ כ ᇋ ܿ ܻ ન 面粉 ขቂ ݢ Ꮚ ڒ ʽ ...

Page 9: ... ष ڈ ᄳ ቂ ძ ष ถ ڵ ಅ ถ ڵ ಅ ৠ ல P SC18 SC44ᇔ ߙ ਸ ถ ڵ ಅ တ ገ ޡڋ ञᄳᎫ ޕ ঐ ק ܿᏋয় ಅ ᏮᏋয় ಅ ๒ᇸ ၫ ޡ Ȃ ޡ Ȃ إ லঽኁኙ ৱ ሓཧܿሯჳȃু ᇜፊ ޕ ᇵყ ܿᏭߟบष ˈ ວ קݞ फ़ˈ ገ ޡڋ ञᄳ Ꭻᇓঐߙໍ ק ȃ P SC56 SC57 ড ၫࡴܿ ृˈข ୩ษ ޭಅတܿ ገ ޡڋ भ ܐ ሯ ჳȃ ড ၫ ࣰ25 Ɇ ˈ إ லܿၫ ޡ ᇓঐຢ໐ˈሓۨ ৠ ଐˈਖඝ୩ษፚ5 ɆᏪ ቑȃ ਖ ଐถ ॄڵ ቂ ᆚ ୩ษ ೀ ڵ ଐ ਖ ඓ ܿٛ ძ ਸವ ᄆ ܐ ಅ ܿ ܐ ᄆ Ꮃ Ꮾ ಅ ܿ ڋ ঽ ᇋ ...

Page 10: ...ɑ ɑ ɑ 4ᄆ ᄶಅ ๕ಅ ߙਸ ष 6 P SC25 ภఴಅ ɑ ˉ ɑ 5ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 7 P SC25 ଓཨภఴಅ ɑ ˉ ˉ 3ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 8 P SC26 ඈ ภఴ ಅ ɑ ˉ ɑ 5ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 9 P SC27 फఴಅ ˉ ˉ ɑ 4ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 10 P SC27 ߟ ಅ ˉ ˉ ɑ 6ᄆ ᄶಅ ๕ಅ ߙਸ ष 11 P SC28 ַߔ ภఴಅ ɑ ˉ ɑ 4ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 12 P SC29 ַߔ ඈ ภఴಅ ɑ ˉ ɑ 4ᄆ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ष 13 P SC30 ष ˉ ˉ ˉ 30ࠍ ȋ 1ᄆ 30ࠍ ष Ꭾৠष 14 P SC34 ռಅ ಅတ ˉ ˉ ˉ 2ᄆ 20ࠍ ᄶಅ ๕ಅ ߙ ਸ ๕ಅ ߙਸ ɑ ވ ခ إ ல...

Page 11: ...ಅ ๕ಅ ߙਸ ๕ಅ ߙਸ 21 P SC39 ߟ ಅ ಅတ ˉ ˉ ˉ 3ᄆ 35ࠍ ᄶಅ ๕ಅ ߙਸ 22 P SC40 ਲ਼Ꮚ ಅတ ˉ ˉ ˉ 20ࠍ ๕ಅ 23 P SC41 ൖ ಅတ ˉ ˉ ɑ 45ࠍ ๕ಅ ߙ ਸ ๕ ಅ ߙਸ 24 P SC42 ַߔ ภఴಅ ಅတ ˉ ˉ ˉ 2ᄆ 20ࠍ ᄶಅ ๕ಅ ߙਸ ๕ಅ ߙਸ 25 P SC43 ַߔ ඈ ภఴಅ ಅတ ˉ ˉ ˉ 2ᄆ 20ࠍ ᄶಅ ๕ಅ ߙਸ ๕ಅ ߙਸ 26 P SC48 ਟ ˉ ˉ ˉ 1ᄆ 30ࠍ ȋ 2ᄆ 30ࠍ ৠ Ꭾৠ ৠ 27 P SC50 ྴ ˉ ˉ ˉ 1ᄆ ȋ 1ᄆ 40ࠍ ৠ Ꭾৠ ৠ ྈᅍ ৱঽਸವ ৠ ˈሓ ၫȂ Ȃ Ȃኁኙ ߑ ק फ़ ɑ ވ ခ إ ல ॄ58ࠍ ড68ࠍ ɑࢎદ ܠج ށົވ ৱ ɑࢎદ ܠج ށົވ ৱ ਸವథ ಅတܿ ৱȃ ߙ ڵ ሕ ৠඈ லܿ ৱȃ ߙ ڵ...

Page 12: ...Ꭷ ܙ ຢࡒ װࠍڈ ȃ ɑಅࠒႇᅍࣰ ȃ ɑሓ ܫ ռ ࣽ ܿ Ⴜˈ ಅࠒܿ ገ ޡڋ ঐ ྈُልȃ ɑ੪ ቂ ᄧბܿٛ ȃ ɑ ዌሖஜፇ ۃ ȃ ɑႚ כ ቂ كڒ ȃ ቂ ְ ك ၓம Ꮾಅ ಅ ਸವᇵྴࠍၓሩᆻହኑˈٛໍߗᆸ फ़ྩ ಅ ገඩହȃ ɑਸವ ঝܿȃ ᄧბ ޡڋ ˈ ገߙਸ ޡڋ ᇓঐ ڵ ოُልˈሓۨข ቂ ඓ ܿਸವˈ ႚ כ ॄ ძ ȃ ɑ ਸವ ٰॄ ገ உખঐাર ਠȃ ಅ ܿᏠፈ ਖٛໍܿߗᆸफ़ྩ ඩହߑ ገ Ꮾቂ ᇋ ݞ ಅ ਸವ ɑထਃ ቂ ਸವ ཌྷܿ ਸವȃ ጡૼ Ꭷ ٛ ၓம Ꮾಅ əྴࠍ ܿിߴ 100 gಅࠒ ˈࣽ 8 gᇵຢྴࠍ ˈข ቂ ਸವ ཌྷܿಅ ቂ ਸವȃ ಅ ቂܿ ਸವ ገ ᄆˈᏭ ܿڵ ಅ ሱȃ ᆑ Ꮾቂ ᆑ ڼ ம ݲ ၟˈ२ ዓৠಅ ܿਫ੫ȃ ߑ෩२ ᇵ ፒႿૃߨፌȃ ਸವ ၓம Ꮾམ ଁܿಅ ˈ ٢ ቂႇᅍ ߙਸܿ ਸವȃ ə ...

Page 13: ...ขႚ כ ቂ كڒ ȃ ቂ ְ ك Ꮾቂ ᇋ ݞ ɑข ቂሜ ܿ ȃሱ ޡ ၓ 50 ȋ 200 mg L ܿ Ꮵၓठ ȃ ၓம Ꮾಅ ə ܿሱ ޡ ۰๑ ඝ ܿ Ȃౝܿ ི ڵ ହܿȃ ሱ ޡ ܿ ન ࡴಅတ ܪ ᄹܿᄌ ˈ ಅ ገȃ ሱ ˈࡴࣰޡ ঐ ಅ ሱȃ ɑጯ distilled water ಅ ገˈ ᇬ ቂȃ ྴ ྴȂऽྴȂࠛ ྴ ಅ ਸವܿሩᆻହኑˈ ৠཨߙਸ ဵ ڈ ȃߑ෩२ ນଁၟȂცၟȂಅ װ ܿ ȃ ɑ ዓৠྴܿࠔ ˈዏ ঐ ק ແˈਂ ຬቂ ዏঐວວ ק ȃ ɑ ቂ ܿ ၟৎȃ Ꮾቂ ᇋ ݞ ɑ૬ஆ ྴܿܐ ᇋᆓླྀၓႿᄆ૬ஆȃ ɑ ᇋ ቂ ੰੌ ྴ Ꭻܿྴȃ ၫ ռಅ Ȃ ඈ ռಅ Ȃ ռಅ ಅတȂ ඈ ռಅ ಅတ ռಅ ਸವ Ȃ ռಅ ಅတ ਸವ ଓཨռಅ სலռಅ Ȃ სலռಅ ಅတ ภఴಅ Ȃ ଓཨภఴಅ Ȃ ඈ ภఴಅ Ȃ ภఴಅ ಅတȂ ඈ ภఴಅ ಅတ ...

Page 14: ...ኙ 2 8 g ਂຬყ ܬ ܫ ড ࠔ ܿ ȃ ܫ Ꮵ 1ࢋ Ꮵ ৠ ܿᇜ ᇵ ளࠔ ၓনᎳˈࢎદࢋเଁၟ ݲ ിȃ ዓৠ ྴܿࠔ ˈঐ ק ແȃਂຬቂ ঐ ޡࡴˈܨק ᇓঐ ק ȃ ৠᆑܿय़ˈಅ ঐ ܾק ౚ ਫ੫ˈ ෩ ܿঝᄹঐࣰ ߙޡ ংᏮቂˈಅ ঐሓಅਖ਼ިழߑႇ ߟ ڈ ᄳȃ ᇓ ᇵቂเዉॵቌ ܗ ॵቌˈቂࠛ ܗ ྴȃ P SC12 ࠛ Ꮵ ࣰ50 g إ ல ჲዓৠ ჲਂຬ ॵቌ ዓৠፚ2 5ֹ ਂຬፚ ྴ ዓৠፚ2ֹ ਂຬፚ ᆑ ᇵ ৠ ಅ ܿনׁ إ ல ᅝ ɑ ਖ ܸ ܫ ְ ৠ ᇜඩ ȃ ɑ ᇋ ቂኁኙȃ ো ঐ ק ...

Page 15: ...ȍ Ⴙ ܿ إ ல ج ࢻ႘ ፆ ಅࠒ ܿ15 ȋ 20 ᄆܿ Ꮃ 60 g ܿܐ Ꮃ 75 g ஂ ोఝ ؘ ᆓླྀ บ ࠔ ڼ ೌࣂ ᎌ ॄܲླྀ୩ษ ج ᎌ บ ࠔ ڼ ෧ླྀ୩ษ ಅࠒ ܿ10 ȋ 20 ᄆܿ Ꮃ 40 g ܿܐ Ꮃ 50 g ஂ ᆣఴ फఴ ภఴࠒ ጾప Ꮵ ࣰ ܿࠔ ஂ ڇ ፆ ፆ ߣ෨ 100 ፆ ძ ࠍڣ ୩ ع ଂ ࢻڼ ႘ ܿ ஂ फఴ 50 g 500 g ܿ 10 ಅࠒ 450 g ଂ ڼ ፆܿࠔ ஂ ڇ ፆ160 g ኙ160 mL 160 g mL 320 g mL ˉ160 g mL ᇋ ቂኁኙ ȃ ᇋ ቂኁኙ ȃ ಅࠒܿ ܿ ڕ ኊହܿࠔ ק ڕ ኊହܿࠔ ק ࡴਖ਼ಅࠒ ڕ ኊହܿࠔ ק ڕ ኊହܿࠔ ק ə ۰ोఝ ܬ ؘ Ⴅถ ࠔ ዓৠܸಅ ܿ ಅ ܿ ন ׁ إ ல ყ إ ல ܿ Ꮃ ֻ ...

Page 16: ...๒ධ ਸವᇵိܿ ࡴਖ਼ಅࠒञ ৠ ਸವ ಅ ๒ධ ຢ ๒ධ ਸವ๒ධ ዯ ࠔˈ ข ࠔ آ ዯ ࠔˈข ቂፖ Ⴅ ࠔ əಅ ๒ධܿն ဉঐ ȃ ၓமߴ צ ถ ڵ ಅ ๒ධ ႇᅍᅼܸᏥ ಅȃ ə آ ঐٛໍ ˈݢ ਸ ವঐႇߟథ ಅတ ȃ ʙ ইಅ ๒ධȃ ʚ၄ਊဂܿߴჹᎡ ށࢿވ ȃ ʛ ט ຢ ȃ ၄ਸವ๒ධ Ꮾনׁܿռಅ ࡴਖ਼ಅࠒ إ ல ਸವᇵိ ˈ ᆮ ؠ ࠍࡴ ע ȃ ʘ Ꮌ๒ධܿ ע ৠ ȃ ռಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ਸವ ٰܿय़ ਸವႇߟ ݯ థঐዉ ڈ ಅ ߙਸ ภข ቂ ዌܿ ਸವ P SC54 SC59 ...

Page 17: ...ɑ ॄˈข ᇋ ຢ ȃ ࠨዏ ਸವঐ థ ڵ ହȃ ܦ ˈ ވ ඝྊ ல P SC18 ˈ ሓၓ ਸವᇲ ဵ ˈג ྈᇵ ᇵ ຢ ȃ ɑ ਸವခ ঐߙ ڵ ሕȃ අ ᄆొ ܿ ྕຢถ ڵ ಅ ๒ධˈ ถ ڵ ˈ ข ቂࢉ ू ȃ ə ሃಅ ๒ධܿ ݞݓ ȃ ಅ ๒ධ ၓࡴၫᎫྙ ə ڵ ৱˈಅ ঐ ྉȃ ෧ި ݢ ኑ ୩ษ 2ࠍ Ꮺቑ ถ ڵ ಅ ܚ ၫ ޡ ਠ ɑถ ˈॄڵ ฬไಅ ๒ධ ࠨ ᇗ ȃ ౚ ܿय़ˈખ ዮࡒ ಅ ˈ ؠݒ ขถ ڵ ହȃ ʗՙ Ȑถᄂȑਉ ʘճ ݢݯ ኑ ن ဂȃ ू ሃ ᇋഅ ಅ ๒ධ ն ˈቂஉॽ ވ ȃ əข ᇋ ۂ ಝಅ ๒ධ ؠݒ ᇗ Ꭱ ވ ঐഅ ಅ ə ᇋ ቂᄆܱȂ ه ᏊȂ Ꮚ ঐढ़ພܸ ཧည ل əू ק ܿय़ˈ ইಥ ຢ ᄵȃ ၃ড ཕܿ၃৩ ፊਾ෧ บܿय़ˈ ঐཿ ᇗ ດཇ த ...

Page 18: ...ሓ ྴ फ़ዮ ๒ධຢߑႇߟခ ȃ ɖ ඈ ৮ ๒ධ ৠ லܿ Ꮃ əኁኙष ಅ ˈข ᇋ ৠ லȃ ቇඝ ো ঐዉ קڈ ߙ ࠛڵ ಘॄˈ ވ ခ ქსலռಅ ঽඝಅတ Ꮛ ވ ခ ܿ إ ல ዌܿ லȂ ᇸ फ़ܿ ல ᅍᇋ ष ৮ ࣰ120 g ේླྀፚ5 mmᇵ ܿᄆଐ ီ ޒ ə ࣰ150 g ਖ ࠔ آ টဓȂ ࢎȂც٥ə ࣰ150 g ෧ ڈ 10 mmଔ ޡ ᩢᩀə ࣰ150 g บजˈ෧ ܐ ڈ ᄆ ਖ ࠔ آ ෧ ڈ 5 mmᇵ ܿ ᄆଐ ৠᏋেႹ ܿ ல ܠج Ȑ4ȑ ඈ ռಅ Ȃ Ȑ5ȑ სலռಅ Ȃ Ȑ8ȑ ඈ ภఴಅ Ȃ Ȑ12ȑ ַߔ ඈ ภఴಅ Ȃ Ȑ16ȑ ඈ ռಅ ಅတȂ Ȑ17ȑ სலռಅ ಅတȂ Ȑ19ȑ ඈ ภఴಅ ಅတȂ Ȑ25ȑ ַߔ ඈ ภఴಅ ಅတ ɑᇡ லܿ ঽᎫྙ ˈ ႇߟ ຢ༧ ܿ ଝȃ ɑ ਖ லሱᅼ ˈ ல ႇߟ ݯ థȃ ۰ ف ಅ ...

Page 19: ...ܿົ ށ ʽ ݲ ጶᏋেႹ ܿ ܿȐ ȑ ݲ ጶᏋেႹ ܿဍཌྷܿȐ ȑ ົ ށ ၓȐ ܨ ȑȂȐ ȑȂȐഃȑ ȃ ົ ށ ၓȐᄆȑञȐ ܐ ȑ ȃ ʗ ՙ Ȑ ȑਉᅤዎᏋেႹ ܿ ʗ նᏋেႹ ဍཌྷ ყޭሥܿ إ லቂ ಅ ๒ධ ɑ ᇵົ ށ Ȑ ȑܿᅤჵ P SC10 ȋ SC11 ɑ ዓৠ ྴܿࠔ ˈዏ ק ແȃਂຬቂ ঐ ޡࡴˈܨק ᇓঐ ק ȃ ɑ ᇵົ ށ Ȑ ȑܿᅤჵ P SC10 ȋ SC11 ɑ ק ɑ ק ᅤዎ ܠج ॄȍ ʘ ʙ ʘ ՙ Ȑ ȑᅤዎ ...

Page 20: ... ʗġՙ Ȑኁኙȑ ਉ Ȟ ኁኙܿ ৱ Ꮃȟ ˆ ᇵ۰ ڴ ඓ ݲ ৱ ኁኙፚ ռಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ ռಅ ਸವ 5ᄆ ȋ 13ᄆ ॄ ඈ ռಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ სலռಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ ภఴಅ 5ᄆ 10ࠍ ȋ 13ᄆ ॄ ඈ ภఴಅ 5ᄆ 10ࠍ ȋ 13ᄆ ॄ फఴಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ ߟ ಅ 6ᄆ 10ࠍ ȋ 13ᄆ ॄ ൖ ಅတ 50ࠍ ȋ 13ᄆ ॄ ַߔ ภఴಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ ַߔ ඈ ภఴಅ 4ᄆ 10ࠍ ȋ 13ᄆ ॄ ə ڵ ຢ༧ኁኙ ৱዏ ঐࡄ ড ಅ ˈُק ሓۨႇߟኁኙȃ əፔ ኁኙຢ༧ ܠج ȃ P SC10 ȋ SC11 ო ৱ Ⴊ၆ औܿ ৱ 9ᄆ 30ࠍ ॄ ܿ צ ო ৱ းຢ9 ˈݞ ჲ ಖ ዄຢ6 ݞ औȃ Ȟஂȟ ռಅ ...

Page 21: ... ਸವ ਸವ๒ධȃ षֽ ᅗ ข د ኡ P SC10 إ ல 2 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ᅤዎ ܠج Ȑ2ȑ 1 ɖᅤዎ Ă P SC19 ɖᅤዎ P SC19 ɖኁኙဵ ڈ ৱ P SC20 ռಅ ਸವ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 2 1 g ᄆ 1 4 g ᄆ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 22: ...د ኡ P SC10 إ ல 2 ᅤዎ ܠج Ȑ3ȑ 1 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ɖᅤዎ Ă P SC19 ɖᅤዎ P SC19 ଓཨռಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 5 6 g ᄆ2 4 2 g ᄆ1 ə ၫ 15 Ɇ ˈ ቂၫ ኙ30 Ɇ ȃ ə ၫ ࣰ30 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 23: ...ġ லခ Ꮵ ܐ ၓ ܐ 150 g ᄆ 100 g ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ඈ ռಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ˆඈ 150 g 100 g ɖᅤዎ Ă P SC19 ɖᅤዎ P SC19 ɖኁኙဵ ڈ ৱ P SC20 əਖ څ औܿඈ ඈ ৮ ๒ධȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 24: ...ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 380 g mL 310 g mL ਸವ 2 8 g ᄆ1 2 1 g ᄆ ˆটဓ 150 g 100 g ෧ ڈ 5mmଐᎫ ɑġ லခ Ꮵ ܐ ၓ ܐ 150 g ᄆ 100 g ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 ɑġ ᎁ3 ࣰ3ࠍ ॄˈু ౚ ৠ ல ՙ Ȑ ȑਉˈᇓঐᏋ ވ ᄧ ȃ 2 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ 3 4 ߙ ڵ ᛀᛀ ॄ Ꮚˈ ၄ಅ ๒ධ ވ ခ லˈ ຢ Ꮚˈ ɑġ მ ၓဵ ܿ ڈ ໔ ৱ ə ৱࢎદ ၫ ߑ ྈ ק फ़ȃ ɑ ܬ ດཇ ˈ ᄵခ ல ވ Ꮾȃ ՙ ਉॄ ɑ ݲ ॄ ৱმ ק ၓ லခ ܿ໔ ৱ ɑቑ༧ ৱၓ ၫࡴܿ ଝˈ ၫ ዏ ৱმ ၓ28 ኙ3ࠍ ɖᅤዎ Ă P SC19 ɖᅤዎ P SC19 ɖኁኙဵ ڈ ৱ P SC20 ɑ...

Page 25: ...8 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 280 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ə ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ಅ ُȃ 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ภఴಅ ኙ5ᄆ ଓཨภఴಅ ኙ3ᄆ ྈᅍ ৱ ଓཨภఴಅ ࠔܿܐ ᄆܿࠔ ภఴࠒ 500 g 400 g ॵቌ 20 g 15 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 280 g mL ਸವ 5 6 g ᄆ2 4 2 g ᄆ1 ə ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ಅ ُȃ ɑġ ภఴࠒ ˈಅ ܿ ቪ ገ ޡڋ ᇓ ྈ ُ ȃ ქภఴಅ ɖᅤዎ Ă P SC19 ɖኁኙဵ ڈ ৱ P SC20 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 26: ...ඈ ඈ ৮ ๒ධȃ षֽ ᅗ ข د ኡ P SC10 إ ல 2 ᅤዎ ܠج Ȑ8ȑ 1 ඈ ภఴಅ ࠔܿܐ ᄆܿࠔ ภఴࠒ 500 g 400 g ॵቌ 20 g 15 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 280 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ˆඈ 150 g 100 g 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ྈᅍ ৱ ኙ5ᄆ ə ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ಅ ُȃ ɑġ ภఴࠒ ˈಅ ܿ ቪ ገ ޡڋ ᇓ ྈ ُ ȃ ɖᅤዎ Ă P SC19 ɖኁኙဵ ڈ ৱ P SC20 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 27: ... ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ फఴಅ ኙ4ᄆ ߟ ಅ ኙ6ᄆ ྈᅍ ৱ फఴಅ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ə ၫ ࣰ25 Ɇ ˈขਖ ਂຬ10 g mL ȃ ߟ ಅ ࡴਖ਼ಅࠒ 400 g ॵቌ 15 g ᆑ 7 5 g ᄆ1 ୩ 5 Ɇ ə 300 g mL ਸವ 2 8 g ᄆ1 ɑġ ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ಅ ُȃ ɑġ ขฬไᇗ ࠨ ಅ ؠݒ ȃ ɖถ ߟڵ ಅ ಅඅຢొ ˈቂஉჹ ˈ ܿ ሥቂ ݑ ྕᏊȃ د ጐቑဇ ყ ඝྊ ܠج ष ܿڵ ಅ ˈߟ ಅ ถ ڵ ȃขՙጐᇵ ᎁ3ถ ڵ ಅ ȃ ɖኁኙဵ ڈ ৱ P SC20 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 28: ...ܠج Ȑ11ȑ 1 ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ྈᅍ ৱ ኙ4ᄆ ַߔ ภఴಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 400 g 320 g ַߔ ภఴಅࠒ 100 g 80 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ɑġ ขࢭళ ַߔ ภఴಅࠒȃ ɖᅤዎ Ă P SC19 ɖኁኙဵ ڈ ৱ P SC20 ...

Page 29: ...ਂ ຬ10 g mL ȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ྈᅍ ৱ ኙ4ᄆ əਖ څ औܿඈ ඈ ৮ ๒ධȃ ַߔ ඈ ภఴಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 400 g 320 g ַߔ ภఴಅࠒ 100 g 80 g ॵቌ 30 g 20 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ə 360 g mL 290 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ˆඈ 150 g 100 g ɑġ லခ Ꮵ ܐ ၓ ܐ 150 g ᄆ 100 g ɑġ ขࢭళ ַߔ ภఴಅࠒȃ ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 ɖᅤዎ Ă P SC19 ɖኁኙဵ ڈ ৱ P SC20 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ڵ ಅ ...

Page 30: ...ˈ ڵ མ ܿॵቌᎫȃ ʛն औܿ ܫ ᇛࠍ3 ȋ 4 ຬ ৠ ˈ ৠᇜ ޕ ᇋ ࠍڣ ਬ ȃ ʜৠ ʘܿ ˈቂ ଓ ෧ܿߴ እȃ ᇋਬ ᇋ ৠ லञცலܿˈ ۨ ৠ ə ʝਖ໔ ಅࠒܿ ɚ Bܿ ɚ ໔ ܿಅࠒ ɚ ໔ ܿ Bܿགᅗৠ ˈ ৠᇜ ޕ ᇋቂ ෧ܿߴ ଓ እȃ ౚ ࠒஆࡥખ ᇵம إ ல ቌ ࡷܫ ႇᆑॵቌ 100 g ྴ 100 g ܫ እ 100 g 2ࢋ ਖ਼ಅࠒ 275 g സ ࠒ 7 5 g 90 g ኙ90 mL A B 2 ົ ށ ष ৱ ቌ ࡷܫ 1ᄆ 10ࠍ ᅤዎ ܠج Ȑ13ȑ 1 ɖष ৱົ ށ 30ࠍ ȋ1ᄆ 30ࠍ ଓ ٣ՙ 3 षֽ ᅗ ข د ኡ P SC10 4 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ2ࠍ Ꮺቑॄ ถ ࡷܫڵ ɑġ ष Ꮪ ˈ ᄵȐᎮৠष ȑȃ əࢎદ ށົק ܠج ৱ ɑ 30ࠍ ȋ 1ᄆ 30ࠍ ፇৱ ᇵ1ࠍ...

Page 31: ... ށ ৱ 1ᄆ 30ࠍ ɑ ົ ށ ၓ1 ȋ 50ࠍ ȃ ଓ ٣ՙ ྈᅍ ৱ 30ࠍ ȋ 1ᄆ 30ࠍ ౩ ࡷܫ ႇᆑॵቌ 200 g ྴ 180 g ܫ እ 200 g 4ࢋ ਖ਼ಅࠒ 300 g സ ࠒ 13 g 30 g mL ˆ એ ডռୁ ݓ 15 g ܐ 1 ˆ ౩ ᆓླྀ 1ࢋܿ A B ɖष ົ ށ ৱ 1ᄆ 30ࠍ ɖष ົ ށ ৱ 1ᄆ 30ࠍ உ ࡷܫ ႇᆑॵቌ 180 g ྴ 180 g ܫ እ 200 g 4ࢋ ࠒ 30 g ܐ 5 ਖ਼ಅࠒ 300 g സ ࠒ 13 g ˆ உ ޒ 100 g ˆྴᏌ ෧ ڈ 5mmȋ1cmܿଐᎫ 80 g A ɖष ົ ށ ৱ 1ᄆ 30ࠍ ಥ ى ऽ ࡷܫޒ ႇᆑॵቌ 160 g ྴ 180 g ܫ እ 300 g 6ࢋ ಥ ى 7 g ᄆ3 ਖ਼ಅࠒ 300 g സ ࠒ 13 g ˆऽ ޒ Ⴛ ᎌ இ ෧ ڈ 5 mmᏪቑ ܐ ᄆ...

Page 32: ...110 g mL ə 140 g mL 100 g mL ਸವ 4 2 g ᄆ1 2 8 g ᄆ1 ˆඈ 150 g 100 g ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ˆข ߙ ࠛڵ ಘ ॄ ވ ခ ˈᇓ ৠᏋেႹ ܿ ல P SC18 ୗ ج ܠج Ȑ5ȑ ռಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 400 g ྴ 30 g ܐ 2 24 g ܐ 2 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ॵቌ 30 g 20 g ə 380 g mL 310 g mL ਸವ 2 8 g ᄆ1 2 1 g ᄆ ˆ ୗ ෧ ڈ 1 cm 50 g 40 g ˆ ޒ ᎌ ܦ ᎌୈ 50 g 30 g ˆोఝ ؘ ෧ ڈ 1cmˈ ᎌ ܦ ᎌୈ 50 g 30 g ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ܠج Ȑ1ȑ ცռಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 500 g 40...

Page 33: ... ᄆ1 2 8 g ᄆ1 ˆᄸ ෧ ڈ 5 mmଐᎫ 40 g 30 g ˆߣ෨ ሱॄࠍ ڈ 4 ࠍ 60 g 40 g ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ጾపफఴಅ ܠج Ȑ9ȑ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ॵቌ 30 g ኊၟ ႇྴ 80 g फጾప 20 g ə 280 g mL ਸವ 4 2 g ᄆ1 ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ࠚྴਗ ܠج Ȑ8ȑ ภఴಅ ࠔܿܐ ᄆܿࠔ ࡴਖ਼ಅࠒ 250 g 200 g ภఴࠒ 250 g 200 g ྴ 18 g ܐ 1 12 g ܐ 1 ᆑ 7 5 g ᄆ1 5 g ᄆ1 ॵቌ 20 g 15 g ࠚྴ...

Page 34: ...2ᄆ 20ࠍ ռಅ ಅတ ኙ2ᄆ 50ࠍ ਸವ إ ல ռಅ ಅတ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ռಅ ಅတ ਸವ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 2 1 g ᄆ ᅤዎ ܠج Ȑ14ȑȐ15ȑ 1 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉ அুถ ڵ ಅတ əખጝᆼ Ꮌˈঐุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 2 षֽ ᅗ ข د ኡ P SC10ȂSC11 ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ...

Page 35: ... ல 2 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ᅤዎ ܠج Ȑ16ȑ 1 ඈ ռಅ ಅတ ࡴਖ਼ಅࠒ 500 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ˆඈ 150 g ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವቪඈ ᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ Ꮾಅ ಅတॄˈ ᇵ Ꮾኊၟಅ શ P SC44 ࢌ ಅ ȃ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ əਖ څ औܿඈ ඈ ৮ ๒ධȃ ɑġ லခ Ꮵ ܐ ၓ150 g ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 Ꮾ ඈ ռ ಅ ಅ တ Ꮾ ռ ಅ ಅ တ ռ ಅ ಅ တ ਸ ವ ಅ တ ...

Page 36: ... Ȑ17ȑ 1 ɑġ მ ၓဵ ܿ ڈ ໔ ৱ ə ৱࢎદ ၫ ߑ ྈ ק फ़ȃ ɑ ܬ ດཇ ˈ ᄵခ ல ވ Ꮾȃ ՙ ਉॄ إ ல Ꮃֻ P SC16 ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವ ቪটဓᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑġ லခ Ꮵ ܐ ၓ150 g ɑġ ᎁ3 ࣰ3ࠍ ॄˈু ౚ ৠ ல ՙ Ȑ ȑਉˈᇓঐᏋ ވ ᄧ ȃ Ꮾಅ ಅတॄˈ ᇵ Ꮾኊၟಅ શ P SC44 ࢌ ಅ ȃ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ɑ ݲ ॄ ৱმ ק ၓ லခ ܿ໔ ৱ ɑቑ༧ ৱၓ ၫࡴܿ ଝˈ ၫ ዏ ৱმ ၓ58 ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 ኙ3ࠍ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ ...

Page 37: ...ภఴಅ ಅတ ඈ ภఴಅ ಅတ Ꮃֻ P SC16 ᅤዎ ܠج Ȑ18ȑȐ19ȑ 1 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉ ถ ڵ ಅတ əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 2 षֽ ᅗ ข د ኡ P SC11 ྈᅍ ৱ ኙ3ᄆ 15ࠍ əਖ څ औܿඈ ඈ ৮ ๒ධȃ ქඈ ภఴಅ ಅတ ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವቪඈ ᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑġ லခ Ꮵ ܐ ၓ150 g ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ə ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ภఴಅ ُȃ ə ၫ ࣰ30 Ɇ ˈᏭ ܿڵ ภఴಅ ُȃ ಅ တ Ꮾ ภ ఴ ಅ ಅ တ ඈ ภ ఴ ಅ ಅ တ Ꮾ ს ல ռ ಅ ಅ တ ...

Page 38: ...5 Ꮃֻ P SC16 Ꮾफఴಅ ಅတ षֽ ᅗ ข د ኡ P SC11 إ ல 2 3 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ᅤዎ ܠج Ȑ20ȑ 1 फఴಅ ಅတ ࡴਖ਼ಅࠒ 450 g फఴࠒ 50 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ྈᅍ ৱ ኙ2ᄆ 20ࠍ ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 39: ...0 g mL ਸವ 2 8 g ᄆ1 षֽ ᅗ ข د ኡ P SC11 ྈᅍ ৱ ኙ3ᄆ 35ࠍ Ꮾಅ ಅတॄˈ ᇵ Ꮾኊၟಅ શ P SC44 ࢌ ಅ ȃ əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ə ၫ ࣰ25 Ɇ ˈขਖ ਂຬ10 g mL ȃ ಅ တ Ꮾ ߟ ಅ ಅ တ Ꮾ फ ఴ ಅ ಅ တ ...

Page 40: ...ȃ ʘਖ إ ல ಅ ๒ධ ȃ ʙਖಅ ๒ධᎧ ׁ ȃ 70 ȋ 80ࢋܿ ࢎદᅍᇋˈ Ꮛᄵ ݲ ጶിߴ ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ਲ਼ ɑ Ꮾ ਲ਼ს ʗቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ୩ษॄˈቪઋ ج ছठਬ ૂእ ፒઋ ˈ ج ቪႎॗਵ๗ᇵঽ ݲ ၟலছठਬ ૂእু ȃ ɑ ᚍಅ ʘถ ڵ ಅတॄˈ ڈ ፊ 3 cmܿ٣ ˈ ෧ ڈ 2 cmଔȃቂᚍ ಅጃਖ ܿڈ ಅတˈᚍ ڈ ፊ ኙ8 cmܿ ᄳȃ ə ࢋਲ਼Ꮚ ܐ ኙ 9 gˈ ܐ ኙ ڈ 70 ȋ 80ࢋਲ਼Ꮚȃ ɑ Ꮾਲ਼Ꮚ ʙਖਲ਼Ꮚს ਲ਼Ꮚ ˈ ڈ ਲ਼Ꮚȃ ə ࢎદࢋเႹऔਖਲ਼Ꮚ ڈ ኟᆃᄳড ਲᄳ ȃ ɑ ᎌ ਲ਼ ʚ໓ຢ ຨ ˈะॄਖਲ਼Ꮚ ࠇ ˈ ࠇ ॄჹ ৠ ံ୩ ˈᇡ ࡉ3 ȃ ۨ ވ Ꮾ ᇵ ࡴਲ਼Ꮚ ܿโᄹȂ ܪ ᄹ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ...

Page 41: ...ಅࠒ 300 g ॵቌ 15 g ྴ 6 g ܐ ᆑ 5 g ᄆ1 ə 220 g mL ਸವ 1 4 g ᄆ षֽ ᅗ ข د ኡ P SC11 Ꮾൖ ಅတডࠧ ಅတ P SC47 ȃ əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 ɖኁኙဵ ڈ ৱ P SC20 ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ə ၫ ࣰ25 Ɇ ˈ ቂ5 Ɇܿ ȃ Ꮾ ൖ ಅ တ Ꮾ ਲ਼ Ꮚ ಅ တ ಅ တ ...

Page 42: ...5 Ɇ ˈ ቂ5 Ɇܿ ਂ ຬ10 g mL ȃ əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ྈᅍ ৱ ኙ2ᄆ 20ࠍ ַߔ ภఴಅ ಅတ ࡴਖ਼ಅࠒ 400 g ַߔ ภఴಅࠒ 100 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ɑġ ขࢭళ ַߔ ภఴಅࠒȃ ...

Page 43: ...ȃ əખጝᆼ Ꮌˈุಅတ ᇜ ߙ ਸȃ ə ק ಅတ إ லܿി ˈ ঐዉ ߙڈ ਸཨ ాקޡ ȃ P SC55 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ அুถ ڵ ಅတ ַߔ ඈ ภఴಅ ಅတ ࡴਖ਼ಅࠒ 400 g ַߔ ภఴಅࠒ 100 g ॵቌ 30 g ྴ 18 g ܐ 1 ᆑ 7 5 g ᄆ1 ə 360 g mL ਸವ 4 2 g ᄆ1 ˆඈ 150 g ʗ ಅ ๒ධ Ꭷᇗ ȃ ʘ ಅ ๒ධ ڼ ਸವቪඈ ᇵိ ಅࠒञ ȃ ʙਖಅ ๒ධᎧ ׁ ˈ ਖ ਸವ ਸವ๒ධȃ ɑġ லခ Ꮵ ܐ ၓ150 g ˆġ ᇓ ৠᏋেႹ ܿ லȃ P SC18 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ 1 2 3 ɑġ ขࢭళ ַߔ ภఴಅࠒȃ Ꮾ ַ ߔ ඈ ภ ఴ ಅ ಅ တ Ꮾ ַ ߔ ภ ఴ ಅ ಅ တ ಅ တ ...

Page 44: ...0 C ߙਸˈፊܸ ಅတܿ ܐ ᄆৠֹȃ ɑ ܐ ኙߙਸ ৱ Ȋ ಅ શ 25ࠍ ภఴಅ 50ࠍ ɑၓ ፒိ ࣰ ሱˈቂ ཫܿܐ ல ܙ ডညຬᅒ ቂቌܿ ბಡ ಅတȃ ə ߙਸၫ ˈ ޡ ዏᅍᆖ٣ߙਸ ৱȃ ष ʙ ຢ Ȃᆑ Ȃ ܫ ᇛড ቂቌȃ ຢጾప ȃ ኁ ܸ220 C ܿ ძ ष 10 ȋ 15ࠍ ˈডष ፚਜ਼ॵ ȃ ቂಅတ Ꮾಅ ቂܿ ન Ꮾ ቂܿ ન ɑ ܱਁ ڷ ɑಅ ಠન ɑ ბಡ ɑၫ ޡ إ ல ಅ ಅတ P SC34 SC43 1 ܿ ܫ ᇛ ܫ ፆ 25 g ɑတ ɑഁੌಅ ɑ ឭಅ ඈ ညຢ ܫ ᇛ ɑ๕ಅ ɑ ڒ 1 g ܠ ၤ ɑࣁ ɑᚍಅጃ ɑᄆొ ੩ ॄ ɑषֽፖ ə Ꮾಅ ಅတ ቂܿ નˈ ࢾ ሥᏋᄵࢭళȃ ɑൂ႖ධ ɑొ ɑ ძ ...

Page 45: ... ძ୩ ع 30 ȋ 60ࠍ ȃ ၫ ࡴ ˈᆖ٣୩ ع ৱ ʘ ॵቌຢညಥಅࠒˈ ბಡຢˈᚍ ڈ 20ȡ20 cmܿጸߴᄳˈ ძ୩ ع 15 ȋ 30ࠍ ȃ ʙቂᚍಅጃේ ՙᅼಅတˈᚍ ڈ 30ȡ30 cm ܿጸߴᄳȃ ʚቂಅ ʘᏭऔܿॵቌˈ ຢ ბ ಡˈ ძ୩ ع 10 ȋ 20ࠍ ȃ ʛቂᚍಅጃේ ՙᅼˈุಅတວ ˈ ק ᚍ ȃ ʜնಅ ˈ ຢ ბಡˈ ძ ୩ ع 10 ȋ 20ࠍ ȃ ʝ ࡉʛञʜ ˈ୩ ع 30 ȋ 60ࠍ ȃ ɑ ڈ ᄳ ʞնಅတ2 ࠍˈࠍ ᚍ ڈ 18ȡ40 cmܿ٣ߴ ᄳˈ ૂࠍ ڈ 6ࢋ ᆿ ਲᄳȃ ʟ ಅတܿᇜ ޤ શඩହȃ ʠն ଁ ٮ ȃ ɑ ߙਸ ൂ ॄቂ ბಡ ˈ ၫ० ߙ ਸ40 ȋ 60ࠍ ገܸ ܐ ኙ2ֹ ܐ ᄆၓ ፒ ॄˈညຢ ܫ ᇛȃ ɑ ष ኁ ܸ200 ȋ 220 Ɇܿ ძ ष ܐ ኙ 10ࠍ ȃ໔ ܿಅတ ძ ן ಁࣰ ޡ ߙਸȃ ...

Page 46: ...ٮ ȃညຢ ॄˈ 40 Ɇၫ ޡ ˈุಅတߙਸፚ ֹ ܐ ᄆȃ ኙ20 ȋ 30ࠍ ɑ ष ʛ ኁ ܸ190 Ɇܿ ძ ष ܐ ኙ15 ȋ 20ࠍ ˈ ডጚፊܸಅတ ډ ਜ਼ॵ ȃ ಅ ಅတ P SC34 ȋ SC43 1 ܿ ߣ෨ਟ 60 g ܐ 4 ሃ ܐ ଶၟც٥ ෧ླྀ 50 g ୗ ಢླྀ 100 g ట ᄆ1 ᩢᩀቌ 12 g ܐ 1 ሃ ܐ ଶၟც٥ خ ɑ ڈ ᄳ ʗնถ ܿڵ ಅတᚍ ڈ 1 5 cmूܿ٣ߴᄳˈ ܐ ᄆኙ24 cmȡ46 cmȃ ʘਖߣ෨ਟည ಅတຢˈะॄ ຢሃ ܐ ଶၟც٥ञ ୗˈ۰ ܿޥ ᇜ ޤ શඩହȃ ʙቂܱডጚࣁ ਖಅတ෧ ڈ 4 cm ࠍ ڈ 12 ࠍˈะॄ տ ࢋಥமቌܿ20 cm 8 ࡷܫ ಠ ȃ ɑ ߙਸ ʚညຢᩢᩀቌˈ ຢట ˈะॄ 40 Ɇၫ ޡ ˈุಅတߙਸፚ ֹ ܐ ᄆȃ ኙ20 ȋ 30ࠍ ɑ ष ʛ ኁ ܸ190 Ɇܿ ძ ष ܐ...

Page 47: ...ኙ15ࠍ ȃ ໔ ܿಅတ ძ ן ಁࣰ ߙޡ ਸȃ ʘ ʙ ൖ ಅတ ࡴਖ਼ಅࠒ 300 g ྴ 18 g ܐ 1 ᆑ 5 g ᄆ1 ᩢᩀቌ 12 g ܐ 1 190 g mL ਸವ 1 4 g ᄆ ݷ ც ੴᆑ ࣴᆑড۳ᆑ ࠧ ɑ Ꮾൖ ಅတ ʗ ಅ ๒ධ ᇡ ৠAȁᩢᩀቌȁ ˈ ਸವ๒ධ ਸವȃ ʘՙጐ Ȑ Ꮾൖ ಅတȑ P SC41 ܿ ᎁ Ꮾಅတȃ ɑ ڈ ᄳ ʙਖถ ܿڵ ಅတ ࠍ ڈ 2ࠔˈ๕ ڈ တˈ ຢ 10ࠍ ȃ ɑ ߙਸ ʚਖಅတ षֽፖຢˈᚍ ڈ ፊ 25 cmܿ ᄳಅ ȃ ʛ 30 ȋ 35 Ɇܿၫ ޡ ߙਸ40 ȋ 60ࠍ ȃ ɑ ष ʜቂ ፑ ಅတ װ ಅՙ ڵ ᄆૺˈညຢᩢᩀቌ ࣙ ࠔށ ᇵိ ȃ ʝ ຢBˈቂᇲኁ ܸ180 ȋ 200 Ɇܿ ძष ኙ15ࠍ ȃ əष ขᅤቂຢ ل ष ˈ ෩ ፔष ᇜ ȃ ቂൖ ಅတ ಅ တ ࢌ ଁ ၟ ܿ ಅ إ ல 2ࢋፊ...

Page 48: ...00 g ౩ፆ 45 g ኙ45 mL ɑขႚ כ Ꮸ ຢ༧ࠔ ࣙ ށ ȃ ࠨዏ ܷ லࠀ ڵ ঽຨਤȃ ɖ ሃ ᇋᎌࣰဂʽ ਟ୩ษॄˈঐ ק ഃ ڬ ȃ ɖ ࣰ ྴܿ ˈ ቂ ৠ႘ˈ ᇵ ڈ Ⴈ ܿ ਟȃ ႇߟ٣ඓ ʽ ข ܸ ძ ˈ ੪ଓჴቂȃ ɑ ඓৱ ኙ1ᄬඓ ᅤዎ ܠج Ȑ26ȑ 1 2 3 ົ ށ െៀ ৱ ਟ2ᄆ 30ࠍ ɑ 1ᄆ 30ࠍ ȋ 2ᄆ 30ࠍ ፇৱᇵ10ࠍ ၓ ܠ ၤ ᄵົ ށ ȃ ɑৠ Ꮪ ࠍ Ȃ ࢮ ڬ ˈ ᄵ ȐᎮৠৠ ȑ ȃ P SC49 ɑ ቂਜ਼༥ ࣁٚ ˈ ঐዉ ڈ ཿພȃ əࢎદ ܿ ށົק ৱȃ ଓ ٣ՙ əข ሃ ᇋ ঐ ܴܿ ߴݓ ȃ 4 5 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ ኙ10ࠍ ਖಅ ๒ධ ܴܿ ˈ ቂჷ ࣁܱ ፇాా ๒ධ ...

Page 49: ... ʙ ɑ 10ࠍ ȋ 40ࠍ ፇৱᇵ 1ࠍ ၓ ܠ ၤ ᄵົ ށ ȃ ଓ ٣ՙ ɖ२ ࣰᇵ ߴߟ ᄵȐᎮৠৠ ȑȃ ȁə ᎁ4 P SC48 ౚ ՙ Ȑถᄂȑਉ ʗ ՙ ˈົ ށ െៀ ৱ ʘ ՙ ˈ ྈᅍ ৱ ኙ1ᄆ 30ࠍ ȋ 2ᄆ 30ࠍ ᗙ ਟ ᄧბ ᗙ 750 g ྴ 300 g ౩ፆ 45 g ኙ45 mL ᄸ ਟ ᄸ 750 g ྴ 300 g ჾ บजˈ ෧ ڈ 1 cmᄆଐ ਟ 750 g ྴ 300 g ౩ፆ 45 g ኙ45 mL ჾ บज ෧ ڈ 2 cmᄆଐ ɖെៀົ ށ ৱȍ2ᄆ 10ࠍ ɖെៀົ ށ ৱȍ2ᄆ 10ࠍ ɖെៀົ ށ ৱȍ2ᄆ 30ࠍ Ꮾ ਟ ...

Page 50: ...5 g ᄆ2 ๗ࣣࠒ ɑขႚ כ Ꮸ ຢ༧ࠔ ࣙ ށ ȃ ࠨዏ ܷ ৠ ૂ ড ਤȃ ɑ ܿտ ߴߟ Ꮃֻʘ ɑቂषֽፖ ܬ Ꮚ Ꮃֻʙ ɖ ቂ ə ܿ ๒ᇸᎌୈȃ ထਃ ቂ ੌ ܿȐࡐ ȑ ȃ ሥ ဵ ॄڈ Ꮺቑ ቂȃ ၓமุྴਗ ɑৠ Ꮪ ᆘ ռˈ ቂᎊව ن ሱ ˈ ᄵ ȐᎮৠৠ ȑ ȃ P SC51 ɑ ቂਜ਼༥ ࣁٚঽঢ়ન ˈ ঐ ཿພȃ ɑถ ڵ ๒ධॄˈਖ ຢ ߤᎡˈࣽྴਗᇜඩాా୩ษȃ ୩ษ ˈྴਗঐాా ȃ əข ሃ ٠ྈˈᇵ ܴȃ 4 5 ߙ ڵ ᛀᛀ ॄՙ Ȑถᄂȑਉˈ ถ ڵ ಅ ๒ධˈ୩ษ ኙ10ࠍ ాాᇧ ๒ධˈ ஏྭፆᇜඩ୩ษ 1 2 3 4 ɑ ᄧ غ Ꮾ ɑ ॄˈᅍᇋ ፒ ٣ՙ ᅤዎ ܠج Ȑ27ȑ 1 2 3 ົ ށ െៀ ৱ ྴ ၓ1ᄆ 30ࠍ ɑ 1ᄆ ȋ 1ᄆ 40ࠍ ፇৱ ᇵ10ࠍ ၓ ܠ ၤ ᄵົ ށ ȃ əࢎદ ܿ ށົק ৱȃ ଓ ٣ՙ ...

Page 51: ... 1ࠍ ၓ ܠ ၤ ᄵົ ށ ȃ ɖถᄂᎮৠৠ ˈȁ٣ՙ Ȑถᄂȑਉ ɖ२ ࣰᇵ ߴߟ ᄵȐᎮৠৠ ȑȃ ə ᎁ4 P SC50 ౚ ՙ Ȑถᄂȑਉ ʗ ՙ ˈົ ށ െៀ ৱ ʘ ՙ ˈ ྈᅍ ৱ ኙ1ᄆ ȋ 1ᄆ 40ࠍ ɖെៀົ ށ ৱȍ1ᄆ 10ࠍ ྴߣ෨ ᄆߣ෨ ᎌॄ ˈ ਖ ݔ ဂ ڼ บ 4ࢋ 1ࢋኙ100 g 330 g mL ྴ 100 g ໍਕ ෧ 10 g ɖെៀົ ށ ৱȍ1ᄆ 10ࠍ ྴᄸ ᄸ บ ˈ ෧ ڈ 2ଐบᄣ 400 g 330 g mL ྴ 100 g ɖെៀົ ށ ৱȍ1ᄆ 10ࠍ ྴ บ ˈ ෧ ڈ 4ଐบᄣ 400 g 330 g mL ྴ 100 g ౩ፆ 15 g ᄆ3 ଓ ٣ՙ Ꮾ ྴ ...

Page 52: ...Ⴛ ডዯ ܿᎫྙ ɑቂ๖ ܿࣴ Ⴛʽ ᇋ ቂบႄࠒȂਜ਼༥ Ȃ ࣴ ܿೞ ಅȂվੋ Ȃ ᇋ ቂႻံ Ⴛ ʗ ಅ ๒ධ ৠ ຬ ˈ ᇜ ঐȃ ɑᇗ ᇵّ ˈ ᏪቑᎡ ވ ᇜ ճ ڵ ହȃ ʘቂ Ⴛಅ ๒ධ ञᇗ ȃ ɑ Ꭷ ၐ ᇋ ر ௗಅတ ȃಅတ ر ௗ ହঐཿພಅ ๒ධܿ ཧည ل ȃ ʙቂᎊවਖዮ ᇗ ۃ ञ Ꭷ ຢܿಅ တ ڼ ȃ ɑಅတ ࡒ Ꭷ ຢˈᇸ ዉ ڈ ᇗ လథˈড ر ௗ ಅ ȃ ɑቂ ಥ ਖ ਸವ๒ධܿ ਸವ ˈݯآ ะॄ ฬไခ ਸವܿ ᇲ ט ȃ ɑ भኽ ˈขቂ ڷ ቂႻ ݎ ৎ ᄹ Ⴛȃ ቂ ܿ ...

Page 53: ...SC53 ੋ ᆻ ᄆ ถ ˈቂ ڤ Ⴛ ಥ آ ॄˈᏋะ ண ȃ Ⴛ ಥ آ ඈ ৮ ๒ධ ਸವ๒ධ ๒ධ ׁ ɑ ຢ ๒ධ ፚ70 ޡ ਲॄˈ ਖቑ ف ჹຢ ଲȃ ɑჹຢଲȃ ɑ ݯڼ ଉ థܿ ਸವᇵঽ ல ȃ ɑቂ ፑᅼˈ ט ȃ ɑ ᇋௗ ቌፅȃ Ȟّᄛߴߟȟ ቂ ܿ ّ ॄˈቂ ܿ ڷ ቂႻ ݎ ৎ ᄹ ቂ ܿ ਸವ๒ධ ቂ آ ʽ ٛໍܿ ݢ ঐܷ ਸವ ᇸథ 70 ޡ ᇋถ ...

Page 54: ... ఱ ཱིะ ت ቂᇜ إ லˈ ܦ ቈ Ȑ๕ಅȑञȐഠ ૼڵ නȑܿஉ ޕޡ ጁၾˈႇߟ ቪᏋ ވ ಅ ܿ Ꮾ ڋ ᅗിठˈሓۨ ᄵȃ ट ਸವ ข ძ ȃ ॄ כ ᅐ ˈ ੪ଓቂဵ ɑข ඓৱ ၝ Ꭻྙ ˈᇡ ߴ ᄵ ܿ ᄌඓქ ቂȃ ɑข႙ ୩ ތ ଉ ୩ ތ ȃ ਸವঐႥ ੌଐˈႇߟ۰ਸವ๒ධ လథ ࠒ ቂ ಅ ࠒ औ ಅ ڈ ᄳ ˈਓሊ ቂࡴਖ਼ಅࠒȃ ַߔ ภఴಅࠒ टࢭ ࣰ၃నࢭళܿߴ ๒ᇸࢭ ȃ ष ဵ ڈ ॄ ყ ჵ ռಅ ᇵष ߴڈ ᄳఱ ቂয় ቂ ಅ ष ڵ ହܿಅ ˈ ष ಅတঐჹຢ ገମጀˈᄳ ڈ ຐᄳ Ȑ ݒ ȑ Ꭻܿಅ ȃ ट෧औಅ ष ੌ༩ॄమຢ෧ঐ ବ ˈਓሊ ܚ 30ࠍ ॄ ෧ȃ ɑնಅ ܴॄˈ ॄᇧ ވ ቂಅ ܱ෧ ಅ ȃ ಅ ࠨ औถ ڵ ถ ڵ ಅ ๒ධॄˈ୩ษ2ࠍ ᇵถ ڵ ˈข ਖಅ ๒ධ ׁ ˈ 5 ȋ 10ࠍ ॄ ถ ڵ ȃ ɑ ڵ ৱˈಅ ঐ...

Page 55: ...ຢ ܫ ᇛˈष ৱᆖ٣ኙ5ࠍ ȃ ൖ ਖᚍऔܿಅတቂ ბಡ ඩହ୩ ތ ȃ ष ˈ ፊਾೀ ڵ ହ ຢ லष ȃ ಅ ডൖ ಅတܿ Ꮾࣰ ڋ ˈ ਸವ ౚ ᄵছठ ಅတਬ ॄˈঐ ࠍࢃȂ ڈ ᄳঽߗ ߙਸ ඩܸᏮቂˈྈᇵౚ ၳ ȃ ಅ ಅတ ܠج Ꮽ ܿڵ ಅ ಅတभ ขਖ ܿቂ ਂຬ5 ȋ 10 g mL ȃ ຢࡴਖ਼ಅࠒܿय़ˈঐ ๒ᇸ ۃ ȃ ಅ ডൖ ಅတܿ Ꮾࣰ ڋ ˈ ዒ ߙਸ ߙਸܿ ޡڋ ሓ ஂ ߑ ాק ȃ ಅ ಅတൖ ಅတ Ꮾੌ༩ॄˈ ຢ ˈ ᅝ ˈ ᇵ ᅝߙਸȃ নᎳ 20 ȋ 30ࠍ ໘ցܿಅတ२ ᇵ ቂఱ ၓಅတᎫྙˈ ၝ ष ȍ ᇵቂହᏭൖ ȃ ขฬไ ፒ ᇵ ܿು Ꭻྙॄˈ ՙጐ ༧ܿᏭߟ ᄵ غ Ꮾȃ ɑ ਸವ ر ௗ ਸವ๒ධ ܠجܸݲ Ȑ23ȑ ൖ ಅတ ॄ ᄧ ᏮಅတˈᏭ ڈ ൖ P SC47 ʽ ɑਸವ๒ධ ౚ ر ௗ ਸವ ถ ڵ ಅတˈᏭ ڈ ൖ P...

Page 56: ...ߙਸܿ ਸವఱ ɑ ࠨ ਸವ๒ධ ɑ ࠨ ຬ ɑ ࠨ ძ P SC9 ɑ ࠨ ቂமࣰඓܿ ਸವೕ ࣰ ޡ ገ ಅࠒ ɑ ࠨ ɑ ࠨ ቂமಅ ܿ ቂಅࠒ P SC54 ɑ ࠨ ਸವ ɑ ࠨ ՙጐፑ ࠔށ غ Ꮾษ ڵ ოࣰ ޡ ገ ˈข١ ਖ ਸವ ড ྴਂຬ ȋ ܿ ȃ ɑ ࣴճ ࣰ1000 mܿ ݓ ฏˈ ঐ ڵ ოࣰ ޡ ገܿოჺȃ ɑಅ ࣰ ޡ ገߑਾ ܸۂ Ꮚ ˈف ঐܷ ည ل థȃ ႜ థܿည ˈل ঐޭเ ዉ ڈ ሯჳȃ Ꮾಅ ጡ նၾ Ꮽ ڵ ହܿᄳᎫ ޕ ᇜᆼȍ ࡴ ޡ Ꮃ ࡴ ޡ Ꮃ ռಅ ਸವ ᄆ Ȃ სலռಅ ᄆ ܿ ଝ Ꮪ 13 cm ภఴಅ ܐ Ȃ ඈ ภఴಅ ܐ Ȃଓཨภఴಅ ܐ Ȃ ռಅ ਸವ ܐ Ȃ ს லռಅ ܿ ܐ ଝ Ꮪ 10 cm Ꮪ 11 cm ռಅ ᄆ Ȃඈ ռಅ ᄆ Ȃ ภఴಅ ᄆ Ȃ ඈ ภఴಅ ᄆ Ȃ ଓཨภఴಅ ᄆ Ȃ ַߔ ภఴ ಅ ...

Page 57: ...ࠨਖष औܿಅ ᅻཨ۰ಅ ๒ධ ถ ˈڵ ၃৩ຢ ೕ ɑ ၫࡴ ˈਖ ਂຬ10 g mL ঐ ᄌ ȃ ຢ ؠ աფ ိ ਤ ຢ ؠ ྦˈ ډ ན ਲᄳաფ ɑಅࠒ ࠨ ຬೕ ɑ ࠨ ೕ ภఴಅ Ȃଓཨภఴಅ Ȃඈ ภఴಅ Ȃ ַߔ ภఴಅ Ȃ ַߔ ඈ ภఴಅ ɑ ܬ ภఴಅࠒܿ ᇸߙໍጝ ଝȃ ؠݒ աფ ܐ ૺˈፊஅ ඩ ɑௗ மᇗ ܿᄳᎫȃ ɑถ ڵ ಅ ˈ ࠨ ܸமಅ ๒ධܿ ؠݒ ሓᇗ Ꭱ ވ ঐഅ ಅ ၐ ܿಅࠒ ɑಅࠒ ࠨ ೕ ɑ ࠨ ຬೕ ಅ Ж ඝ ྊ З ष ڵ ᏋেႪ၆ ܿᆘ ˈຢ ؠ ࠍؠ ਤ ɑข ק P SC19 ˈডጚ ݲ ጶ ྴܿቂ ȃ ਂຬ ྴܿቂ ˈዏ ঐ ˈܨק ዓৠዏ ঐ ק ແȃ ɑಅ ለ ڵ ಅ ๒ධ ˈขਂຬ ਸವቪ ȃ ɑ ಅ ຢ ؠ ڵ ಅ ๒ධ ˈ ዉ ڈ ოჺȃ ಅ ိ ሱ ɑ ိ ୩ษܸเ মࠫၫ ˈॄޡ ბ ˈܙ ዏಅ ိ ঐ ק ...

Page 58: ...ጸฬ ɑ ࠨৠ மസ ࠒ ɑ ࠨਖ ਖ਼ಅࠒቪസ ࠒ ࣰॄ Ꮾ ࡷܫܿڵ ቪኁჲ ܿ ᇜᆼ ɑᏭ ڵ ହܿ ࡷܫ ཕ ॵቌ ܸ ܦˈࡷܫ ٠ ڵ ܿࣴ ܿࡷܫ षֽ ޡڋ ȃ ਲ਼ Ꮚ ಅတዮ ຢႇߟ ڈ ᄳ ɑಅࠒ ࠨ ຬமೕ ቂ څڅ மఱ ɑ ࠨ மಅࠒ ᇜᄎಅࠒˈঐ ܾק ๒ᇸ ۃ ɑ ࠨࣰ ೕ ਟ ࢿ ڬ ቈ ྴ ߑˈࢮ ෩ౚ ቂ ৠ႘ˈሓۨ ܿڈ ਟ Ⴈȃ ɑၝ ڈ ܿ Ȃ ဃமܿ Ȃ ᄧბܿ ቈ ਥࣽ ຬˈሓۨ ڵ ო ᇵ ࢿܿ ଝȃ ɑ ࠨ ɑ ࠨਂຬ ྴቪ ౩ፆܿ ਟ ࢿᅍᇋ ޡྴܿޡ Ȃ ޡ Ȃ ਥ ྴ ౚᎌऔ ɑ ࠨࣰ ڈ ɑሓ ˈ ᄎ ๒ᇸᎌୈȃ ᄎ ྴࠍؠ ਗܿ ဃᄹ औ ɑ ࠨ षֽፖ ம ɑ۰ྴਗ ถ ˈॄڵ ਖ ဃᄹ औܿ ٮࠍؠ ˈ ፇ੩ ྴਗ ˈ ୩ษȃ ɑ ȋ 1 ু ቂȃ ...

Page 59: ... ਸವডඈ ๒ධܿ إ ல ಅ ๒ධ t Ȑࡖමࡖමȑ ߞט Ȃ ܿ ט ሕ ဉከᎡ ፒ ᇗ Ꭱம ɑ إ லࣰ ˈডᇗ ৮ሱ إ ல ˈዉ ڈ మ ࣰܞࡏ ˈዏ Ꭷ ከᏮˈ ဉ ખঐ ፒᎡ ވ ȃ ু غ Ꮾဵ ˈڈ ᇓ ࠒᎫˈၝष औ əข ႼPanasonic ॖᏀᅲ ႚ ᄩ ᄵၕᅃȃ ᇗ ૐᚼૐᚼჳ ɑቈ ᇗ ቪ ፇৱ ࠣႽȃ ޤ ঝ ވ 3 cmᏪቑ ࢽጊጪި ข ฬไᇵ ჵ ል٢ˈขஅু నPanasonic ॖᏀᅲ ႚ ᄩ ะ ࠒᎫˈႇ ߟष ɑ ࠨ၇ Ꭷᇗ ம Ꭷऔᇗ ȃ P SC16 ɑಅ ๒ධ ؠ ᇗ ܿ Ꭷ ࠨ ႇߟᎡ ވ Ꭷமᇗ ˈ ܦ ᇗ ܿ Ꭷ Ꭱ ވ ˈᇋ ४ ܿ ڏ ȃ ขቪPanasonic ॖᏀᅲ ႚ ᄩ Ⴜ ಅ ๒ධ ؠݒ ಅတ௪ ڵ ɑ ቂࣰ ڋ ˈಅ ๒ධܿഠ ଁڵ ঐഠ ڵ ຬ ಅတȃ ၓம ՒᎡ ˈވ ܸᎡ ؠވ ၤܿಅတঐ ഠ ˈڵ ጝ ል٢...

Page 60: ...ȃ მ ɑ װ ቈ ஏᅝ ቂˈ ධ ۃ ࡴၫᎫྙ 40 Ɇᇵຢ ȃ ຢ ˈุଉ ࠍڣ ୩ษȃ ष ੌ༩ॄ୩ษ1ᄆ Ꮺቑ ȋ მ ɑጝ ࢽጊȃ əข ႼPanasonic ॖᏀᅲ ႚ ᄩ ᄵၕᅃȃ ڵ ო ள ଝ ȍ ᅤ ம ܠج Ȃ Ȃ ખՙம ʽ ࡪࡪ ˈ ᇵ ᄧ غ Ꮾȃข٣ՙȐถᄂȑਉ ፒ غ Ꮾˈ ᅤዎጸฬܿ ܠج ə t t ॄ ᄧ ȃ ճ ݯ ம ݢ ኑ ن ဂʽ ু ճ ݢݯ ኑ ن ဂˈ 10ࠍ ن ইบˈ ᇵঅࡉȃ əข႙ՙ Ȑ ȑਉȃ ɖ໘ցܿಅတ ᇵ Ꮽ ڈ ኊၟಅ શডൖ ȃ P SC44ˈSC47ˈSC55 Ȑ غ Ꮾ ႜʽȑܿ ؚ ઑ ...

Page 61: ... Ꮵ ܐ 400 g ኁኙፚ13ᄆ ภఴಅ ܐ ಅࠒ Ꮵ ܐ 500 g ኁኙፚ13ᄆ ภఴಅ ᄆ ಅࠒ Ꮵ ܐ 400 g ኁኙፚ13ᄆ ଓཨภఴಅ ܐ ಅࠒ Ꮵ ܐ 500 g ˉ ଓཨภఴಅ ᄆ ಅࠒ Ꮵ ܐ 400 g ˉ ඈ ภఴಅ ܐ ಅࠒ Ꮵ ܐ 500 g ኁኙፚ13ᄆ ඈ ภఴಅ ᄆ ಅࠒ Ꮵ ܐ 400 g ኁኙፚ13ᄆ फఴಅ ಅࠒ Ꮵ ܐ 500 g ኁኙፚ13ᄆ ߟ ಅ ಅࠒ Ꮵ ܐ 400 g ኁኙፚ13ᄆ ַߔ ภఴಅ ܐ ಅࠒ Ꮵ ܐ 500 g ኁኙፚ13ᄆ ַߔ ภఴಅ ᄆ ಅࠒ Ꮵ ܐ 400 g ኁኙፚ13ᄆ ַߔ ඈ ภఴಅ ܐ ಅࠒ Ꮵ ܐ 500 g ኁኙፚ13ᄆ ַߔ ඈ ภఴಅ ᄆ ಅࠒ Ꮵ ܐ 400 g ኁኙፚ13ᄆ ष ಅࠒ Ꮵ ܐ 300 g ˉ ಅတ ռಅ ಅတ ಅࠒ Ꮵ ܐ 500 g ˉ ռಅ ಅတ ਸವ ಅࠒ Ꮵ ܐ 500...

Page 62: ...perfect combination of fruit and wheat aromas Whole wheat raisin P EN26 Fragrant healthy and tasty Rye P EN27 Crispy crust and original flour aroma French bread P EN27 Whole wheat rapid ready in no time P EN25 Slightly hard crust fragrant healthy and nutritious Whole wheat bread P EN25 Spelt whole wheat made from special european flour P EN28 Healthy and tasty Spelt whole wheat raisin with rich dr...

Page 63: ...26 Rye French bread EN27 Spelt whole wheat EN28 Spelt whole wheat raisin EN29 Bake only EN30 Various flavored bread EN32 Operating methods Dough Basic dough Basic less yeast dough making EN34 Basic raisin dough making EN35 Stuffed bread dough making EN36 Whole wheat dough Whole wheat raisin dough making EN37 Rye dough making EN38 French dough making EN39 Dumpling skin dough making EN40 Pizza dough...

Page 64: ... agent or similarly qualified person in order to avoid a hazard ɑDo not plug or unplug the power cord with wet hands Otherwise it may cause electric shock heating and fire ɑInsert the power plug firmly It may cause an electric shock ɑPlease clean away dust on the power plug regularly Take special care to see if the pins have too much dust on them Poor insulations and fire due to moisture may occur...

Page 65: ...or splash it with water Do not use the appliance in the following places Properly use the power plug Please observe the following instructions to avoid any accident Otherwise it may cause electric shock or fire due to short circuit ɑDo not put any towel on the lid It may cause a malfunction or deformation ɑDo not put it near place that is wet or near a fire source It may cause a malfunction or def...

Page 66: ...nd right Air vent Left and right Be careful that your hands are not clamped While pressing the lid with one hand lift it to open by holding the handle with the other hand Raisin and nut dispenser Yeast dispenser ɑBlade P EN16 ɑMeasuring spoon 1 tbsp indicates 1 tablespoon for ingredients on this instructions tbsp tsp ɑMeasuring cup Intended for liquid only P EN8 Accessories 1 piece each Do not use...

Page 67: ...or selection ɖ Crust ɖ Timer setting Select menus of bread dough or dessert hold to quickly select ɑ Change crust colour P EN19 ɑ Start baking or timing ɑTo reset ɑTo stop after starting Hold ɑ Select menu ɑ Select weight P EN19 ɑ Set timer P EN20 ɑ Set cooking time P EN48 EN50 The LCD display will disappear when the power cord is unplugged Confirmation Parts names and accessories ...

Page 68: ... weigh with a scale to an accuracy of 1 g Can lemon juice be used When a small amount of lemon juice is added vitamin C contained in lemon juice can improve the swelling effect of bread Add 5 mL to every 400 g of high gluten flour Please deduct 5 mL of water Be sure to use fresh lemons The vitamin C content of lemon juice available in the market is unstable so results may be poor ɑ Thick gloves fr...

Page 69: ...e humidity ingredients and setting time Conditions of shapes and swelling extents will change slightly even if the same baking method is applied P EN56 EN57 For high room temperature or during the summer refrigerate before hand Water substantially affects swelling conditions The temperature of ingredients will rise when it is summer or the room temperature is over 25 C Therefore please add ice cub...

Page 70: ...P EN24 Stuffed bread ɑ ɑ ɑ 4 h 2 1 3 4 6 P EN25 Whole wheat bread ɑ ˉ ɑ 5 h 2 1 3 1 3 4 7 P EN25 Whole wheat rapid ɑ ˉ ˉ 3 h 2 1 3 1 3 4 8 P EN26 Whole wheat raisin ɑ ˉ ɑ 5 h 2 1 3 1 3 4 9 P EN27 Rye ˉ ˉ ɑ 4 h 2 1 3 1 3 4 10 P EN27 French bread ˉ ˉ ɑ 6 h 2 1 3 4 11 P EN28 Spelt whole wheat ɑ ˉ ɑ 4 h 2 1 3 1 3 4 12 P EN29 Spelt whole wheat raisin ɑ ˉ ɑ 4 h 2 1 3 1 3 4 13 P EN30 Baking only ˉ ˉ ˉ 30...

Page 71: ...and 20 min 2 1 3 1 3 26 P EN48 Jam ˉ ˉ ˉ 1 h and 30 min 2 h and 30 min 4 4 27 P EN50 Compote ˉ ˉ ˉ 1 h 1 h and 40 min 4 4 Required time and time for adding yeasts depend on room temperature weight crust colour timer and other conditions ɑManually add ingredients in 58 min or 68 min after start ɑSet timer according to the menu ɑSet timer according to the menu Time for adding yeast powder to the dou...

Page 72: ...in solid form unnecessary to be softened Unsalted butter is recommended Sugar is used as the source of nutrition to create carbon dioxide that makes the dough rise ɑ The yeast is alive Freshness of yeast can affect the swelling and fermenting conditions of dough Therefore please use yeast within the expiry date and be sure to seal it well and keep it in a refrigerator ɑIf instant dry yeast gets we...

Page 73: ...opriate in this case For making bread The hardness of the water is calculated from its calcium and magnesium content Water of moderate hardness can improve the dough elasticity and the bread swelling effect If the water is too hard the bread will be harder ɑDistilled water is not applicable for bread swelling Granulated sugar Sugar Granulated sugar brown sugar and honey Sugar is the nutrition for ...

Page 74: ...ar will darken the crust Decreasing the amount will lighten the crust and reduce the height Without salt bread will be less chewy and enzymes will be over activated Thus the bread cannot form with gluten broken Margarine can be used to substitute butter honey can substitute sugar P EN12 Honey shall not exceed 50 g Ingredients To increase To decrease Butter May be increased by 150 May be decreased ...

Page 75: ...g E g Oat meal Rye Whole wheat flour Sesame cannot exceed the amount of water E g Orange juice Apple juice Tomato and other 100 fruit juice Fully cool in a refrigerator in advance Decrease the weight of cereals E g Rye 50 g 10 of 500 g Flour 450 g Decrease the amount of juice E g Orange juice 160 g Approx 160 mL Water 160 g mL 320 g mL ˉ160 g mL Do not use timer function Do not use timer function ...

Page 76: ...if any If the yeast dispenser becomes wet please use tissue to dry it The handle of bread pan will stand up To make it convenient for taking out the pan There is no need to press it down to the bottom Static electricity will be generated by wiping and the instant dry yeast will stick onto the dispenser walls ʙInsert the bread pan ʚRotate in the arrow direction and secure it ʛ Close the lid into th...

Page 77: ... to the rest place of the bread pan The bread pan gives out heat The bread will cave in and shrink if it is left inside the machine for a while Turn off the power Cool down about 2 min Take out the bread for cooling down ɑ Make sure blade is in the bread pan after bread is taken out The kneading blade may stay inside of the bread at the bottom Please take it out ʗ Press ถᄂ Cancel ʘPull out the plu...

Page 78: ... quantity of ingredients will cling to the walls of the raisin and nut dispenser sometimes ɑThe sugar coated fruits may not be added because the sugar may melt and stick onto the dispenser when the weather is hot or when using timer function Do not add ingredients if the timer function is used Particularly in summer deterioration may occur No need to bake in advance Green beans Not over 150 g Sop ...

Page 79: ...your favorite crust colour ʗ Put the amount of ingredients corresponding to the weight of your favored bread in the bread pan ɑYou can set options of Crust colour P EN10 EN11 ɑ The more sugar added the darker the bread crust will be The bread crust will become lighter and the height of the bread will be reduced as sugar is reduced ɑYou can set options of Weight P EN10 EN11 ɑTo change the crust col...

Page 80: ... from current time to Basic after 4 h and 10 min 13 h Basic less yeast after 5 h 13 h Basic Raisin after 4 h and 10 min 13 h Stuffed bread after 4 h and 10 min 13 h Whole wheat bread after 5 h and 10 min 13 h Whole wheat Raisin after 5 h and 10 min 13 h Rye after 4 h and 10 min 13 h French bread after 6 h and 10 min 13 h Pizza dough after 50 min 13 h Spelt Whole wheat after 4 h and 10 min 13 h Spe...

Page 81: ... g Butter 30 g 20 g Granulated sugar 18 g 1 tbsp 12 g 1 tbsp Salt 7 5 g 1 tsp 5 g 1 tsp Water 360 g mL 290 g mL Instant dry yeast 2 1 g tsp 1 4 g tsp Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C ɑTo reset ɑTo stop after starting Hold 1 2 3 ʗ Install blade in the bread pan ʘ Add flour Water and other ingredients except instant dry yeast in the b...

Page 82: ... than 15 C Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 30 C ɑTo reset ɑTo stop after starting Hold 1 2 3 Time required about 1 h and 55 min Press ถᄂ Cancel when you hear the beep sound Take out the bread pan and cool it down for about 2 min Then take out the bread ʗ Install blade in the bread pan ʘ Add flour water and other ingredients except insta...

Page 83: ...0 g 100 g ɖTo select the weight P EN19 ɖTo select crust colour P EN19 ɖTo set timer for completion time P EN20 Put the weighed raisins in the raisin and nut dispenser ɑTo reset ɑTo stop after starting Hold 1 2 3 Time required about 4 h Press ถᄂ Cancel when you hear the beep sound Take out the bread pan and cool it down for about 2 min Then take out the bread ʗ Install blade in the bread pan ʘ Add ...

Page 84: ...for completion time P EN20 ɑTo reset ɑTo stop after starting Hold 1 Time required about 4 h Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C Stuffed bread L size M size High gluten flour 500 g 400 g Butter 30 g 20 g Granulated sugar 18 g 1 tbsp 12 g 1 tbsp Salt 7 5 g 1 tsp 5 g 1 tsp Water 380 g mL 310 g mL Instant dry yeast 2 8 g 1 tsp 2 1 g tsp Ha...

Page 85: ...g degree vary according to the types of whole wheat flour Whole wheat rapid L size M size Whole wheat flour 500 g 400 g Butter 20 g 15 g Granulated sugar 18 g 1 tbsp 12 g 1 tbsp Salt 7 5 g 1 tsp 5 g 1 tsp Water 360 g mL 280 g mL Instant dry yeast 5 6 g 2 tsp 4 2 g 1 tsp Bread has a relatively poor quality when the room temperature is above 30 C 3 ɖTo select the weight P EN19 P EN20 ɑTo reset ɑTo s...

Page 86: ... set timer for completion time P EN20 ɑTo reset ɑTo stop after starting Hold 1 2 3 Press ถᄂ Cancel when you hear the beep sound Take out the bread pan and cool it down for about 2 min Then take out the bread ɑ The maximum input amount of auxiliary ingredients L size 150 g M size 100 g Put the weighed raisins in the raisin and nut dispenser ʗ Install blade in the bread pan ʘ Add flour water and oth...

Page 87: ...ting Hold 1 2 3 French bread High gluten flour 400 g Butter 15 g Salt 7 5 g 1 tsp Cold water 5 C 300 g mL Instant dry yeast 2 8 g 1 tsp Reduce water by 10 g mL when the room temperature is above 25 C ɑ Bread has a relatively poor quality when the room temperature is above 30 C ɑ Please make sure wether the kneading blade is stuck at the bottom of the bread See the figure on the right ʗ Install bla...

Page 88: ... timer for completion time P EN20 Time required about 4 h Press ถᄂ Cancel when you hear the beep sound Take out the bread pan and cool it down for about 2 min Then take out the bread Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C ʗ Install blade in the bread pan ʘ Add flour water and other ingredients except instant dry yeast in the bread pan ʙ P...

Page 89: ...and cool it down for about 2 min Then take out the bread Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C Time required about 4 h Bread Spelt whole wheat Spelt whole wheat raisin ɑ The maximum input amount of auxiliary ingredients L size 150 g M size 100 g Put the weighed raisins in the raisin and nut dispenser ʗ Install blade in the bread pan ʘ Ad...

Page 90: ...ding to the following sequence of the remaining flour ɚ of B ɚ the remaining flour ɚ the remaining B Stir the mixture evenly by gentle downcutting at each adding operation Stirring can be finished when you cannot find powder particles Ingredients Butter cake Unsalted butter 100 g Granulated sugar 100 g Egg evenly mixed 100 g 2 pieces Low gluten flour 275 g Baking powder 7 5 g Milk 90 g Approx 90 m...

Page 91: ...to 1 h and 30 min Lemon cake Unsalted butter 200 g Granulated sugar 180 g Egg evenly mixed 200 g 4 pieces Low gluten flour 300 g Baking powder 13 g Milk 30 g mL Rum or brandy 15 g 1 tbsp Lemon peel grated For 1 piece A B ɖSet cooking time to 1 h and 30 min ɖSet cooking time to 1 h and 30 min Chocolate cake Unsalted butter 180 g Granulated sugar 180 g Egg evenly mixed 200 g 4 pieces Cocoa powder 30...

Page 92: ...utinto1cmpieces boiledtoamoderatedegree 50 g 30 g Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C Menu 1 Creamy basic L size M size High gluten flour 500 g 400 g Granulated sugar 24 g 2 tbsp 18 g 1 tbsp Salt 7 5 g 1 tsp 5 g 1 tsp Butter 30 g 20 g Condensed milk 40 g 30 g Mixture of egg and milk 190 g Two eggs Milk 150 g One egg Milk Water 200 g mL...

Page 93: ... sugar 18 g 1 tbsp Salt 7 5 g 1 tsp Butter 30 g Plain yogurt sugar free 80 g Black sesame 20 g Water 280 g mL Instant dry yeast 4 2 g 1 tsp Maple syrup and dried fruit Menu 8 whole wheat L size M size High gluten flour 250 g 200 g Whole wheat flour 250 g 200 g Granulated sugar 18 g 1 tbsp 12 g 1 tbsp Salt 7 5 g 1 tsp 5 g 1 tsp Butter 20 g 15 g Maple syrup 45 g 30 g Water 360 g mL 280 g mL Instant ...

Page 94: ...ion will proceed further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 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 Please see P EN10 EN11 for the baking procedure ɑTo reset ɑTo stop after starting Hold 1 2 ...

Page 95: ...the dough right away If you leave it in the bread pan fermentation will proceed further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C Please see P EN11 for the baking procedure ɑTo reset ɑTo stop after starting Hold 1 2 3 ʗ Install blade in the bread pan ʘ Add ...

Page 96: ... is high The displayed time is 58 when the room temperature is low Within 3 min Preparations P EN16 ʗ Install blade in the bread pan ʘ Add flour water and other ingredients except instant dry yeast and ham in the bread pan ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser Press ถᄂ Cancel when you hear beep sounds Take out the dough right away If you leave it...

Page 97: ... hear beep sounds Take out the dough right away If you leave it in the bread pan fermentation will proceed further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 Dough Whole wheat dough Whole wheat raisin dough making Stuffed bread dough making ɑġ The maximum input amount of auxiliary ingredients is 150 g ġ You may add your favorite ingredients P EN18 Through...

Page 98: ...the yeast dispenser Preparations P EN16 Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C 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 further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 Please see P EN11 for the baking p...

Page 99: ... Preparations P EN16 Reduce water by 10 g mL when the room temperature is above 25 C 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 further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 Dough French dough making Rye dough making Please see P EN11 for the baking procedure Th...

Page 100: ...e dough into a round plate with a diameter of about 8 cm Each dumpling skin weighs about 9 g and 70 80 dumplings can be made in total ɑ Making dumplings ʙFill stuffing into the skin to make a dumpling You may make dumplings into a crescent or a triangle shape as you prefer ɑ Boiling dumplings ʚBoil half pot of water pour the dumplings into the hot water When the water boils again add half bowl of ...

Page 101: ...in the bread pan ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser Preparations P EN16 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 further Changing the ratio of dough ingredients may slow down the fermentation process P EN55 Dough Pizza dough making Dumpling skin dough m...

Page 102: ... ratio of dough ingredients may slow down the fermentation process P EN55 Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C ʗ Install blade in the bread pan ʘ Add flour water and other ingredients except instant dry yeast in the bread pan ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser Preparations P EN16 Pl...

Page 103: ...d flour water and other ingredients except instant dry yeast and raisin in the bread pan ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser Preparations P EN16 Use 5 C cold water and reduce the amount of water by 10 g mL if the room temperature is above 25 C Please see P EN11 for the baking procedure ɑġ The maximum input amount of auxiliary ingredients is 150...

Page 104: ...o cover the dough If the fermentation temperature is low the fermentation time should be prolonged Baking ʙ Brush milk salt water egg liquid or edible oil Sprinkle sesame seeds etc Bake the bread rolls for 10 min to 15 min in an oven preheated to 220 C or bake them to golden yellow Ingredients Bread dough P EN34 EN43 Quantity at a time Egg liquid 25 g ɑBalls ɑKnotted bread ɑHedgehog bread Raisin C...

Page 105: ... a plastic wrap and keep it in a refrigerator for 10 20 min ʝ Repeat steps ʛ and ʜ twice and keep it in a refrigerator for 30 60 min ɑ Forming ʞ Divide the dough into two even pieces and roll them into a 18 40 cm rectangular shape Divide them into 6 isosceles triangles ʟ Hold one end of the dough and roll it up ʠ Face the closure downwards ɑ Fermentation Sprinkle water on it and cover it with a pl...

Page 106: ...at is preheated to a temperature of 190 C for about 15 20 min or bake them to golden yellow Bread dough P EN34 EN43 Quantity at one time Tomato sauce 60 g 4 tbsp Italian spicy sausage chopped 50 g Cheese mashed 100 g Dried basil 1 tsp Olive oil 12 g 1 tbsp Italian spicy sausage bun ɑ Forming ʗRoll the dough taken out into a 1 5 cm thick rectangular shape with a size of about 24 cm 46 cm ʘApply tom...

Page 107: ...ter 190 g mL Instant dry yeast 1 4 g tsp Rosemary An appropriate quantity Refined salt Sea salt or crude salt An appropriate quantity Focaccia ɑ Pizza dough making ʗAdd the A olive oil water in order into the bread pan and put the instant dry yeast into the yeast dispenser ʘMake the dough according to the steps specified in Pizza dough making P EN41 ɑ Forming ʙDivide the dough into 2 equal pieces ...

Page 108: ...ing down ɖJam becomes more dilute due to less granulated sugar quantity and no additives It can not be stored for a long time Please keep it in a refrigerator and eat it soon ɑStorage period about 1 week 3 Start ɑIf heating is insufficient too much water and less sticky perform additional heating P EN49 Do not place on an uneven surface 4 Press ถᄂ Cancel when you hear the beep sound and take out t...

Page 109: ...ditional heating as following ȁ Without pressing ถᄂ Cancel at step 4 P EN48 ʗ Press to set cooking time ʘ Press to start Time required about 1 h and 30 min 2 h and 30 min Blueberry jam Fresh blueberries 750 g Granulated sugar 300 g Lemon juice 45 g about 45 mL Apricot jam Apricots peeled cored and cut into 1 cm pieces Net weight 750 g Granulated sugar 300 g Peach jam Peaches Net weight 750 g Granu...

Page 110: ...lf 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 ɑIf 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 pa...

Page 111: ... additional heating Time required about 1 h 1 h and 40 min ɖSet cooking time to 1 h and 10 min Tomato compote Tomatoes peeled after boiling and stalks removed 4 small ones about 100 g each Water 330 g mL Granulated sugar 100 g Ginger thin slices 10 g ɖSet cooking time to 1 h and 10 min Apricot compote Apricots peeled cored and cut into 2 parts 400 g Water 330 g mL Granulated sugar 100 g ɖSet cooki...

Page 112: ...a small amount of hot water into the bread pan and let it sit for a while ɑIf blade is hard to remove rotate the blade slightly to remove it ʘClean the bread pan and the blade with water ɑDo not leave any residual dough around the shaft or it may damage the fluorine coating ʙUse a bamboo stick to remove the dough stuck on the blade and the shaft ɑAny residual dough on the shaft may cause the blade...

Page 113: ...rees and pull it upwards on the right ɑPull it upwards ɑClean away the flour instant dry yeast and ingredients left inside the main body ɑPress and open the dispenser flap ɑNo residual grease is allowed Removal method Wipe with After removal use kitchen detergents neutral Wipe with Do not wipe the yeast dispenser with a dry cloth Otherwise instant dry yeast may prove difficult to fall because of s...

Page 114: ...after unpacking ɑPlease use them before expiry date the expiry date of unopened products which are stored according to instructions ɑDo not store them in a freezer Instant dry yeast may condensate and won t fall down from the yeast dispenser What should I use for kneading flour High gluten flour is recommended for bread forming How to buy Spelt whole wheat flour It can be bought online easily Upon...

Page 115: ...yeast not mixed during execution of bread dough menu The instant dry yeast will work during separation forming and secondary fermentation as long as it is mixed into the dough The bread dough is too soft Please reduce water amount by 5 10 g mL Sprinkle flour for the convenience of operations The dough does not ferment thoroughly during execution of bread dough menu Fermentation process may slow do...

Page 116: ... the yeast dispenser ɑNot enough ɑIs it kept in the refrigerator P EN9 ɑHave you used expired instant dry yeast Excessive swelling Flour ɑToo much ɑDo you use the dedicated bread flour P EN54 Water ɑToo much Instant dry yeast ɑToo much If excessive swelling happens upon stated amount reduce the quantity of instant dry yeast natural yeast or granulated sugars by ɑExcessive swelling may happen somet...

Page 117: ...ts Flat and square top surface Cave in ɑNot enough flour ɑToo much water Whole wheat bread whole wheat rapid whole wheat raisin spelt whole wheat spelt whole wheat raisin ɑDifferent types of whole wheat flour will easily lead to such situations Bottom caves in so that the bread cannot stand upright ɑBlade shape is visible ɑHave you touched the bottom of bread pan when you took out the bread Bread ...

Page 118: ...ions Dumplings It is difficult to roll dough into shape because it is too sticky ɑNot enough flour Did you weigh it ɑDid you sprinkle flour It can be handled easily if you sprinkle more flour ɑToo much water Jam Not coagulated not viscous Jams become more diluted due to less granulated sugar quantity and no additives ɑUsing unripe fruit overripe fruit or stale fruit limits fruit pectin content so ...

Page 119: ...ded 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 Abnormal sounds on the blade ɑThere is a clearance between the blade and the shaft The front end moves by 3 cm or so Powders still remain and baking does not occur ɑHave you forgotten to ins...

Page 120: ...bread roll or pizza P EN44 EN47 EN55 Remedies for misoperations Display ɑNotifies you of power failure during operations If power fails for less than 10 min the operations will resume when power supply is resumed Unsuccessful bread making may occur sometimes ɑIt will still display when the power plug is plugged in after it is removed Display ɑThe oven temperature rises high due to continuous use a...

Page 121: ...le wheat L Flour Max 500 g Timer for up to 13 hours Whole wheat M Flour Max 400 g Timer for up to 13 hours Whole wheat rapid L Flour Max 500 g Whole wheat rapid M Flour Max 400 g Whole wheat raisin L Flour Max 500 g Timer for up to 13 hours Whole wheat raisin M Flour Max 400 g Timer for up to 13 hours Rye Flour Max 500 g Timer for up to 13 hours French Flour Max 400 g Timer for up to 13 hours Spel...

Page 122: ...EN62 Memo ...

Page 123: ...EN63 ...

Page 124: ... Basic less yeast dough 25 Spelt whole wheat raisin dough 6 Whole wheat bread 16 Basic raisin dough 26 Jam 7 Whole wheat rapid 17 Stuffed bread dough 27 Compote 8 Whole wheat raisin 18 Whole wheat dough 9 Rye 19 Whole wheat raisin dough 10 French bread 20 Rye dough ɑMenu number table DZ50P196 MX1015W0 ߙᄵ೧ኟ 2015೧10ኟ ሠ Date of issue October 2015 Printed in China ॄ ႚ Aftersales services Panasonic ߴ၃ዹ...

Search results

Summary of Contents for SD-P2000

Reviews:

Related manuals for SD-P2000

Brands by name

Popular brands

Panasonic SD-P2000, Operating Instructions Manual

Search results

Summary of Contents for SD-P2000

Reviews:

Related manuals for SD-P2000

Brands by name

Popular brands