EN78
Compote making
Preparations
ʗ
Add water, granulated sugar, lemon juice in the bread pan (without the 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 cooking 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 200
g
(A medium sized)
Water
250
g
˄
mL
˅
Granulated sugar
60
g
Lemon juice
10
g
(2 tsp)
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 cooking 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.
Select menu “32”
Set cooking time
(90 min for candied apple)
1
2
3
Start
ɑ
It can be set to 60
∼
120 min in
increments of 10 min.
*
Set timer
according to
the types of
fruits.
(Hold it for fast forward)
ɑ
If heating is insufficient (the colour is too white and it is
too hard when inserting a bamboo stick), perform
“additional heating”. (P. EN79)
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.
*
Do not place on uneven surface.
4
5
Press
取消
(Cancel) when you hear beep sounds
Take out the bread pan for cooling
(about 10 min)
Pour slowly into the container, and
cool it down with the syrup.
ɑ
To reset
ɑ
To stop after starting (Hold)
1
4
3
2
Please see P. EN11
for the baking
procedure.
Summary of Contents for SD-PT1001
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