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EN78
Compote making
Preparations
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)
Ύ
Add the fruits one by one and do not stack them.
Ώ
Cut a cooking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ΐ
Then place the bread pan into the main unit.
Ingredients
Apple compote
Apples*
peeled, cored, and
quartered
(
)
approx. 200
g
(Medium sized)
Water
250
g
(
mL
)
Granulated sugar
60
g
Lemon juice
10
g
(2 tsp)
Ӫ
Be sure to observe the foregoing amount.
Failure to do so may result in uneven heating or
scorching.
Ӫ
Fruit placement (preparation
Ύ
)
Ӫ
Use a cooking paper as lid (preparation
Ώ
)
Ӎ
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 minutes for candied apple)
1
2
3
Start
Ӫ
It can be set to 60 - 120 minutes in
increments of 10 minutes.
* Set timer
according to
the types of
fruits.
(Hold it for fast forward)
Ӫ
If cooking is insufficient (the colour is too white or it is
too hard when inserting a bamboo stick), perform
“Additional cooking”. (P. EN79)
Ӫ
Using metal spatula or a similar utensil will damage the coating.
Ӫ
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
《嶋
(Cancel) when you hear beep sounds
Take out the bread pan for cooling
(approx. 10 minutes)
Pour slowly into the container, and
cool it down with the syrup.
Ӫ
To reset
Ӫ
To stop after starting (Hold)
1
4
3
2
Please see P. EN11
for the making
procedure.
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