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EN23

Brea

Basic raisin

Basic rapid

Basic raisin

Ingredients

Start

Select menu “4”

ɑ!

The maximum input amount of auxiliary ingredients

L size : 150

M size : 100

＊

Use 5 °C cold water and reduce the amount of water
by 10

(mL) if the room temperature is above 25 °C.

Basic raisin

L size

M size

High-gluten flour

500

400

Butter

Granulated sugar

(1½ tbsp) 12

(1 tbsp)

Salt

7.5

(1½ tsp)

(1 tsp)

Water

＊

360

(

)

290

(

)

Instant dry yeast

4.2

(1½ tsp)

2.8

(1 tsp)

＊

Raisins

150

100

To select the weight

(P. EN19)

To select crust colour

(P. EN19)

To set timer for

completion time

(P. EN20)

＊

Put the weighed raisins in the raisin
and nut dispenser.

To reset

To stop after starting (Hold)

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

Install blade in the bread pan.

Add flour, water and other ingredients (except instant dry yeast and raisin) in the bread pan.

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)

Please see P. EN10

for the baking

procedure.

Содержание SD-P2000

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ി ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ֻ ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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 ྴ ...

Страница 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 ܿ ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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 ...

Страница 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 ...

Страница 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...

Страница 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...

Страница 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...

Страница 122: ...EN62 Memo ...

Страница 123: ...EN63 ...

Страница 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...

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