EN26
Whole wheat raisin
Ingredients
2
Start
Select menu “8”
1
Whole wheat
raisin
L size
M size
Whole wheat flour 500
g
400
g
Butter
20
g
15
g
Granulated sugar
18
g
(1½ tbsp) 12
g
(1 tbsp)
Salt
7.5
g
(1½ tsp)
5
g
(1 tsp)
Water
*
360
g
(
mL
)
280
g
(
mL
)
Instant dry yeast
4.2
g
(1½ tsp)
2.8
g
(1 tsp)
*
Raisins
150
g
100
g
3
*
Bread has a relatively poor quality when the
room temperature is above 30 °C.
ɑ!!
Bread shape and swelling degree vary according
to the types of whole wheat flour.
ɖ
To select the weight
(P. EN19)
ɖ
To set timer for
completion time
(P. EN20)
ɑ
To reset
ɑ
To 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 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)
*
!
You may add your favorite ingredients. (P. EN18)
Time required: about 5 h
Please see P. EN10
for the baking
procedure.
Summary of Contents for SD-P2000
Page 122: ...EN62 Memo ...
Page 123: ...EN63 ...