SD-P104 Hong Kong Version Panasonic Bread Making Machine

Operating Instructions
Automatic Bread Maker (Household Use)

໪ቂངಖ༚
ዋ‫ڈ‬቟அҡࢩǄࣟ໰ᅂǅ
Model No.
ᄲख SD-P104
Thank you for purchasing Panasonic product.
ɑ Please read these instructions carefully to use the prouduct correctly and safely.
ɑ This product is intended for household use only.
ɑ Please carefully read the “Safety Precautions” (P.6~7) of this Manual before use.
ɑ Please keep the Warranty Card and this Operating Instructions for future use.
߾٢ࡥᄠ೷ࢭళ Panasonic ܿٛ൰
ɑġขᏇႿኡ‫ׁޚ‬໪ቂངಖ༚ˈᇵฬ֦ጸฬ՗ภ໪ቂׁٛ൰ȃ
ɑġׁٛ൰ፔქ቙য়࿰໪ቂȃ
ɑġ෪ᅂೇംྚӛ዇྿ᆡ‫ښ‬Đїഠኙᄃෳ࿵đǄP.56~57ǅă
ɑġ֦ᅃጽขቪׁ໪ቂངಖ༚ᇜඩဢນ֦࣏ȃ
The Warranty Card is attached.

Ҧ၃ሽૐ‫ݒ‬
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Make various delicious breads manually
in a simple and convenient way!
With crispy crust Fasten the whole With soft and fine With crispy crust
and delicious baking progress! crust Soft bread and original flour
taste Bread Rapid bread (P.23) aroma French
(P.18) (P.23) Bread (P.24)
Soft and delicious
Bread
(Dry yeast)
Slightly hard Add in rice to High water Two-layered

crust that are make a high content, soft bread with a
fragrant, healthy water content and chewy Rice crispy cookie
and nutritious and soft Rice flour bread crust Stuffed
Whole wheat bread (P.26) (P.27) bread (P.28)
bread (P.25)
Various taste
dedicated
Dough
dough, pizza
dough making Rolls (P.35) Croissant (P.36) Bagel (P.37) Pizza (P.37)
Others
Dumpling skin Cake (P.39) Chocolate (P.41)
(P.38)
2
Table of Contents Page Page
Comfirmation Operating methods
Comfirmation
Safety precautions................................ 6 Dough
Operating requirements........................ 7 Making bread dough / pizza dough ... 34
Parts names and accessories .............. 8 Various flavored bread ....................... 35
ɑ Current time (clock displays) adjustment...... 9 Making dumpling skin ........................ 38
Basic ingredients
and preparations
ɑ Replace lithium battery ................................ 9
Basic ingredients and Dessert

preparations
Baking cake ........................................ 39
Procedures and key points ................ 10 Making chocolate ............................... 41
of bread-making
List of bread types and....................... 12
Bread
Tips
baking options
Bread-making ingredients .................. 14 Cleaning .............................................. 43
Ingredients preparations .................... 17 FAQ...................................................... 45

Abnormal shape of bread................... 48
Remedies for misoperations .............. 52
Operating methods
Troubleshooting.................................. 53
Dough
In case of the following displays........ 54
Bread
Baking basic bread............................. 18 Specifications ..................................... 55
Convenient functions.......................... 20
ɑ Raisin ........................................................ 20
ɑ Crust colour .............................................. 22
ɑ Timer ........................................................ 22 Dessert
Rapid bread / Soft bread.................... 23

French bread....................................... 24
Whole wheat bread............................. 25
Rice bread........................................... 26
Rice flour bread .................................. 27
Tips
Stuffed bread ...................................... 28

Various flavored bread........................ 29
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‫װ‬൝མ‫۽‬ၟܻ૰ġ ‫ޥ‬໢ৱဵ‫ڈ‬ʽ ፣ࡥམ๢ȂႿ ‫װ‬൝མ‫۽‬૰ଁˈ‫ډ‬

ଁܿ།ํஅҡ ਓ๨அҡ ೢܿൢ෮அҡ! ოಅࠒᏋເࠞၟܿ
๘ൢৰਁ ˄P.68˅ ˄P.73˅ ˄P.73˅ ۟෮அҡ˄P.74˅
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Ǆ‫ݞ‬सவǅ
‫װ‬൝ວሱȂఴცན ৠ๠౶߰፟‫ࡐڈ‬቏ ౿๢ࡐ቏༽ࠍ෩቏ མ‫۽‬૰ଁ‫ܕ‬቏ცཥ

ለȂሩᆻ࠘ࡐܿഠ ༽ࠍ෩౿๢ܿ୶۰ ਫ੫ܿ୶‫ܒ‬அҡ ؅ఝ൝ܿ࿡લஅҡ
଴அҡ˄P.75˅ அҡ˄P.76˅ ˄P.77˅ ˄P.78˅
ࢌ፯ࠞၟܿġ
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ᅂஅҡஅ༐Ă
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ඝྊ
ळዊౝஅ༐˄P.88˅ ‫˄ݷث‬P.89˅ ೠ৲ઉ˄P.91˅
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ᄆ֔༇

Comfirmation
Safety precautions Please make sure to follow these instructions.
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.
The following charts indicate the degree of damage caused by wrong operation.
Indicates serious Indicates risk of injury
Warning injury or death. Caution or property damage.
The symbols are explained and classified as follows.
This symbol indicates requirement
This symbol indicates prohibition.
that must be followed.
Warning
In order to avoid
fire, burns and
electric shocks
Do not touch, block or cover the

steam vent during use.
zEspecially pay attention
to children.
It may cause
burns. Please use the lithium battery carefully.
(In order to avoid heating, fire and
blowout the battery.)
Properly use the power plug and z

Charging, short circuit, heating
and throwing it into fire are forbidden.
the power cord.
z
Do not use the sockets and wiring devices zDo not mix with other metals and batteries.
beyond their capacity. Do not use any power
supply other than 220 V AC.
Because overheating may happen if the zPlease keep it away from children.
rated power of multiple circuits is exceeded. Please consult your doctor if it is swallowed
zDo not damage the power cord and the power plug. accidentally.
Do not damage, modify and approach hot
devices. Do not bend, twist, stretch, load or zPlease wind it with adhesive tapes
bundle the cord in force. and keep it properly insulated
Otherwise it may cause fire due to electric shock or before rejection or storage.
short circuit.
zDo not use when the power cord is damaged
and the socket is loosened. When abnormal incident or malfunction take
Otherwise it may cause fire due to electric shock or
short circuit. place, stop using the appliance immediately
If the supply cord is damaged, it must be replaced and pull the plug out from the electrical outlet.
by the manufacturer, its service agent or similarly
qualified person in order to avoid a hazard. Otherwise it may cause smoke, fire, electric
zDo not plug or unplug the power cord with shock or burns.
wet hands.
(It may cause an electric shock.) Abnormal zThe power plug and the power cord become
zInsert the power plug firmly. or breaking
down
abnormally hot.
Otherwise it may cause electric shock,
heating and fire. zThe power cord is damaged or power failure.
z Please clean away dusts on the power plug zThe main body is deformed or is abnormally hot.
regularly. zduring
The appliance makes abnormal turning noise
use.
Take special care to see if the pins have too many
dusts on them. Poor insulations and fire will take Unplug the appliance immediately and contact
place due to moistures if so. the service centre for the check or the repair.
Unplug the power plug, and wipe with the dry cloth.
6
In order to avoid
fire, burns and
injury
Caution
Comfirmation
The temperature of accessible surfaces may
be high when the appliance is operating.
Bread pan
● Do not touch the bread pan, the main
unit, the air vent, inner part of the
Safety precautions/Operation requirements

appliance, the heater, the inner side
of the lid and other high-temperature
parts. Because of the heat while
woring, do not clean and maintain
until bread pan cools down.
Please observe the following (Otherwise it may cause burns.)
instructions to avoid any accident Use gloves to take out the bread pan.
＊Do not use wet gloves.
● Please keep it away from They are highly conductive and may
infants and children. Glove
cause burns.
● This appliance is not intended
for use by persons (including
children) with reduced physical,
sensory or mental capabilities,
or lack of experience and
knowledge, unless they have Do not use the appliance on the following places!
been given supervision or
instruction concerning use ●On carpets and other objects that are non-resistant to heat.
of the appliance by a person (It may cause fire.)
responsible for their safety. ●Unstable surfaces and desktops covered with a tablecloth.
Children should be supervised (It may cause falling or fire.)
to ensure that they do not play
with the appliance.
＊Be careful to find an appropriate place to
accommodate the hot bread pan.
May cause burns, electric shock
and injury. ●Places that are contaminated with flour, greases,
dusts and other easily-falling articles. 5 cm 10 cm
It may cause the appliance to slip and fall from 10 cm
the worktop. 10 cm
Remove flour and keep away from the table
edge by over 10 cm.
●Near walls and furniture.
Must keep away from it by over 5 cm.
●Do not immerse the (It may cause deformation and discoloration.)
main unit in water or
splash it with water. Properly use the power plug.
Otherwise it may cause ●Make sure to hold the power plug when unplugging the power plug.
electric shock or fire due to (Otherwise it may cause electric shock or fire due to short circuit.)
short circuit.
●Unplug the power plug when the appliance is not in use.
(Otherwise it may cause electric shock, or fire due to electric leakage.)
Install the lithium battery correctly.
●Do not reverse the anode and cathode of the battery.
(It may cause heating, fire and blowout the battery. See P.9)
Operating requirements
●Do not disassemble, repair ● Do not put any towel on the lid. ● Do not use excessive force on the parts
or modify this appliance by It may cause a malfuction illustrated below.
yourself.
or deformation. (It may cause a malfuction or deformation.)
It may cause fire, electric
shock and injury. ● Do not put it near place that
Please consult service centre is wet or near fire source.
It may cause a malfuction
on repairs. Heater
or deformation.
● Please consult your doctor before
use if you are allergic to any food. Temperature
sensor
● The appliance is not intended to be
operated by means of an external timer
or separate remote control system. Inner side of the lid

Parts names and accessories
■ Please clean the bread pan, blade and accessories before initial use (P.43)
Air vent Dispenser lid (removable P.44)

Open the upper lid with magnet held. While close
the lid, pls be careful not to press the magnet.
Steam vent Lid

Handle ＊Becareful that your hands
are not clamped
Air vent
Dispenser flap
Yeast dispenser
(Raisin and nut dispenser)
Bread pan
plug Flap valve
Lid handle
(Yeast dispenser)
(Left and right)
Raisin and
nut dispenser
(Removable P.44)
Battery base Air vent

(Embedded lithium battery) (Left and right)
● Please pull out the insulating
film before use.
Insulating film
Accessories(1 piece each)

Around ¾ marking
Do not use it to measure
wheat flour and others!
Around ½ marking
● Blade
(P.18) (Tablespoon) (Teaspoon)
● Measuring spoon
“1 tbsp” indicates
“1 tablespoon” for ingredients in the direction
● Measuring cup “Tablespoon” and “Teaspoon” indicate
measuring spoons available in the market.
(Intended for liquid only P.11)
8
(Raisin) (Hour / Minute)
● Put in raisins and other ● Set timer (P.22)
Control panel
ingredients ● Adjust current time (P.9)
Comfirmation
(P.20 ~ 21)
Menu
(Start)
● Start baking
or timer
Parts names and accessories

(Stop)
● Reset
● Stop after
operation is
started (Hold)
(Crust) (Timer)
(Menu)
● Change crust colour (P.22) ● Setting timer for the completion time or baking
● Select menu
time for menu “14 & 15” (P.22)
Current time (clock displays)

adjustment Replace lithium battery
＊ Use the lithium battery to enable the bread maker to
● Pull out the insulating film in advance (P.8) memorize current time and previous settings.
● The time is displayed in the 24 hour system.
①Plug in
＊ You cannot adjust time if it is not plugged in.
①Take out the battery base
②Press “Hour” or “Minute” (flashing time) Push Ba

ttery
Push Ba
ttery Battery base
● Release fingers when a beep sound

is heard. ②Secure the battery with left hand and
remove the battery base.
③Adjust time
Lithium battery
(E.g. adjust the time to 3:30 p.m.)
③Turn the battery base upside down and

●“12:00” for noon and install the battery. Install the battery base
Hold for fast “0:00” for midnight back in the main unit.
forward Lithium battery Install the lithium
( Anode facing battery with
ttery
downwards) Push Ba anode facing
upwards
Turn over the

●Flashing stops after 5 seconds battery base
(Time adjustment completed) ＊Please confirm that the battery does not drop down.
④Pull out the plug
＊Baking can be started even if the lithium battery is
not installed.

Basic ingredients
and preparations
Procedures and key points of bread-making

Preparations Making dough
P.18, 34
For bread
s making
t a ste
ft
So
Making Bread
Add flour, water and
Menu setting
other ingredients
Add dry yeast
Automatic
dispensing of
dry yeast
For making
various
flavored
bread
Home made bread The freshness of

Key points of
change swelling condition ingredients is critical!
making good and shape every time Is it properly kept?
bread! Bread-making process is highly Instant dry yeast that contribute to the
vulnerable to temperature, humidity, fermentation and swelling of breads
ingredients and setting time. (P.14) are fresh stuff like fish and
Conditions of shapes and swelling meats. lnstant dry yeast must be kept in a
extents would change slightly even if refrigerator! Remember to seal the instant
the same baking method is applied. dry yeast for storage after it is opened!
Size standards of bread Keep in a

refrigerator and use
it before the
expiration date
20 cm
15 cm
t
yeas
Dry
Small-size Large-size
10
Baking
Take out the bread
Basic ingredients
and preparations
When adding ingredients
Procedures and key points of bread-making

(P.20)
Take out the bread

Take out the dough
Bake with an oven

Fermentation
Forming
P.35
High room temperature. Measure flour
A high room temperature will in weight.
adversely affect bread baking.
Water substantially affects swelling conditions. Flour must be measured in weight
The temperature of ingredients will rise when (The accessorized measuring
it is summer or the room temperature is over cup is dedicated to liquid
25 °C. For that reason, please add ice cubes measurement. Do not use it!).
in water and bring temperature down to 5 °C. Please correctly weigh the flour
(Use it after the ice cubes are taken out.) with a scale in an accuracy of 1 g.
Wheat
flour
refrigerate
when it is hot Take out the Only intended for Weigh with a
ice cubes weighing water electronic scale!
and other liquid!

List of bread types and ba-
king options Time for adding yeast powder to the dough. (beep sounds)
Time for adding fruit and other ingredients. (beep sounds)
Menu
number Menu Available Time required Bread-making process of breadmaker
(Reference functions (approx.)
page)
Raisins
Crust colour
Timer
(Required time and time for adding yeast will be changed depending on
room temperature, crust colour, time and other conditions.)
1 1 2
Bread ɑ ɑ ɑ 4h ＊A ＊B
2 1 3 4
˄őįĲĹ˅
2 1 ＊2C 3 3 4
Rapid bread ɑ ɑ ˉ 2h 1 1
˄őįĳĴ˅
3 ɑ ɑ ɑ 2 2 2 3 4
Soft bread 4 h and 20 min ＊B ȁȁ1
1 1
˄őįĳĴ˅
4 1 2
French bread ɑ ˉ ɑ 5h ＊A ＊B
2 1 3 4
˄őįĳĵ˅
5 Whole wheat
ɑ ˉ ɑ 1 2 2 1 3 4
˄őįĳĶ˅ bread
5h ＊A ＊B
6 Rice bread 4h 1 2 2 1 3 4
ɑ ɑ ɑ ＊A ＊B
˄őįĳķ˅
7 Rice flour
ɑ ɑ ɑ 2 h and 30 min 2 2 3 4
＊B 1
˄őįĳĸ˅ bread
8 Stuffed ● Fulling in stuffing 55 min

ɑ ˉ ˉ 2 h and 15 min 1 21 1 5 3 4
˄őįĳĹ˅ bread 3 3 later
9 Bread dough ɑ ˉ ˉ 2
1h 1 ＊D 1 3
˄őįĴĵ˅
10 Pizza dough ˉ ˉ ˉ 45 min 3 3

1 1
˄őįĴĵ˅
＊A Upon setting timer, “kneading” is preformed and the unit will stay in ＊C This process may be skipped sometimes.
standby mode after kneading. ＊D May be omitted; continuous “kneading” may take
＊B Upon setting timer, standby mode is always maintained before the place.
next process is started.
Standby period of 11 hours at the maximum.
12
Menu
number Menu Available Time required Bread-making process of breadmaker
(Reference functions (approx.)
page)
Raisins
Crust colour
Timer
(Required time and time for adding yeast will be changed depending on
room temperature, crust colour, time and other conditions.)
11 Dumpling skin ǉ ǉ ǉ 15 min 1

˄őįĴĹ˅ dough
Basic ingredients
and preparations
12 ǉ ő ǉ
2
6 ＊D 4 4
● Manually eliminate remaining flour 12
˄őįĴĺ˅
Cake 1 h and 30 min 1 1 min after start up.
13 Chocolate ǉ ǉ ǉ 17 min 77
˄őįĵĲ˅
List of bread types and baking options

Blade rotation and dough mixing (audible) Eliminate rema-
1. Kneading 6. ining flour
＊ It may occurs that the mixing up function does
not work for maximum 12 minutes. 7. Additional mixing
2. Rest Blend water into flour (Basically in stand )
Temperature adjustment and dough fermentation 8. Adding butters

3. Fermentation
(Almost in stand by mode)
9. Form the shape
4. Baking Baking dough
10. Open the lid
Adding
5. cookie dough

Bread-making ingredients
In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages may vary depending on the kinds of breads)
Flour salt
(High-gluten flour, Low-gluten flour) High-gl
uten
flour
Salt
ts
It can make the bread chewier while
ts
Mixed with water, the protein will be Effec
Effec adjusting the tastes.
combined to form glutens.
It can also avoid bacterial propagation.
Keyts
● Flour screening is not necessary.
poin ● The swelling extentsion may vary due
to the different protein contents.
● Use the ingredient which is produced
recently.
● Keep in a cool and dry place.
● Be sure to use a scale to
Egg
measure it in “weight”. Improve bread taste, smell and crust
ts
Effec conditions.
For making bread
It can also improve the elasticity of the bread.
Generally, use high-gluten flour which has high
protein content (12%~15%). Non bread flour has an
unobvious swelling effect. It will result in harder bread.
Furthermore, self-raising flour has no swelling effect.
Bread yeast
＊Please check the list of ingredients on the flour
package in advance. Sugar is used as the source of nutrition
ts
Effec to create carbon dioxide that makes the
dough rises.
Fats and oils

(Butter, unsalted butter, margarine
Bu
tte Bread textures The dough rise with
and shortening) r the carbon dioxides
trapped inside.
ts It makes the bread texture fine, soft and

Effec moist.
Key s ● The yeast is alive.
t
poin Different degrees of freshness of the
● Applicable to solid form, unnecessary to be softened. yeast will vary the expanding condition
＊Unsalted butter is recommended. while the dough is swelling or fermenting.
Therefore, please use yeast within the
expiration date and be sure to seal it well
and keep it in a refrigerator.
Dairy products ● If yeast powder get wet, its ability of
fast fermentation will be reduced.
(Milk powder, milk) Milk MILK
powders
Dry yeast
ts Improve bread taste, smell and crust
Effec In order to make a soft and
conditions.
Prevent hardening of bread. delicious bread, it is better to
use dry yeast that don't require st
Keyts ● Please reduce the same quantity of advance fermentation. yea
poin water if milk is used. Dry
● Please use skim milk powder or ＊Do not use fresh yeast and
whole milk powder with natural baking powder.
nutritional content.
14
Sugar Granulated
sugar Rice flour
Granulated sugar, brown sugar
and honey Key s Rice flour does not contain the proteins
t
poin necessary for dough swelling. Therefore, it is
Sugar is the nutrition for bread yeast which impossible to make bread if only rice flour are
ts
Effec can speed up the fermentation. It can also added.
improve taste, smell and crust of breads. It is important to use different flour according
to the various menu.
● Big sugar particles shall be pulverized.

● Do not use rock sugar and other crystal sugar. * As rice flour bread contains wheat
(gluten), it is not recommended for
Basic ingredients
people who are allergic to wheat.
and preparations
Keyts ● Increase the amount of sugar to darken
poin the crust; decrease the amount to * Be sure to pay attention to the
lighten the crust. ingredients, cleaning methods, and
maintenance. Use after consulting
● Do not use the low-calorie sugar substitute. your doctor.
Baking powder * About gluten

The substances resulted from combinations of the proteins
Bread-making ingredients
For making scones and cakes. in flour and water.
Bread-making yeast generates carbon dioxides to inspire the
* Even adding it into bread and soft bread would extention of the dough, hence finally generates the textures of
not make it swell.
the bread.
Water Tips
ts Gluten is produced by adding water in flour.
Effec
Please note the following to avoid damaging the
● Cold water is used for the following recipes fluorine coating of the bread pan and blade:
Keyts (about 5 °C: almost the temperature of icy
poin ● Adding hard ingredients may cause the fluorine coating
water)
to peel off.
Rapid bread French bread ● For large crystalline particles such as coarse sugars
Whole weat bread Other menus while and sea salts, melt them down in the room temperature
roome temperature water before use.
Stuffed bread
is above 25 °C ● Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
● Alkaline water is not applicable.
● Be sure to put ingredients into the bread pan in the
following order: flour —> other ingredients —> water.
For making bread
● Do not use hard items such as knives, forks and
● The water of which the hardness is within 50~200 should chopsticks to take out the bread.
be the most appropriate in this case. ● Always check whether the blade is attached in the
＊The hardness of the water is calculated from its calcium bread (at the bottom) before cutting the bread to avoid
and magnesium content. Water of moderate hardness can damaging the blade.
improve the dough elasticity and the bread swelling effect.
If the water is too hard, the bread will be harder. * Eating the peeled-off fluorine coating does not affect
health.
● Distilled water is not applicable for bread swelling.

Bread-making ingredients(Continued)
Basic weight of each spoon (Supplied measuring spoon)
Tablespoon Teaspoon
Granulated sugar Approx.12 g Approx.4 g
Milk powder Approx.6 g Approx.2 g
Salt Approx.5 g
Dry yeast Approx.2.8 g
In case of changes of recipe and type of ingredients

Adjust according to personal preferences based on the following quantities.
Ingredients To increase To decrease ● Increasing the amount of sugars will darken the crusts.
Decreasing the amount will lighten the crusts and reduce
May be increased May be decreased the height.
Butter
by 150% by 50%
● The bread will have less texture without salt.
May be increased May be decreased Without salt, ferment acts less frequently, glutens will not
Granulated sugar
by 100% by 50% form and quality of the bread will not be satisfactory.
May be increased
Milk powder May be exempted ● Margarine may be used to substitute butter, honey to
by 100% substitute sugar and milk to substitute milk powder
May be exempted (P.14)
Honey shall not exceed 25 g
Salt May be reduced by One tablespoon of milk powders is equivalent to 70 mL
50% for rice flour milk
bread
In case of adding eggs or milk

Reduce the water in the same quantity of eggs or milk. ● Put egg and others into the measuring cup
Egg (1 at the most) and add water for measurement.
Milk (half of water quantity at the most)
● Do not use timer.
(May deteriorate in summer)
16
Ingredients preparations
You may use your The ingredients (P.18) and the amount are
favorite ingredients introduced based on the basic bread.
to make various
You may also add your favorite ingredients in addition to the
flavored bread.
basic ingredients in order to make various flavored bread.
Put the ingredients
in the bread pan at
the beginning!
Basic ingredients
and preparations
Among the basic ingredients Add your favorite ingredients
Your
Bu Granulated sugar
tte favorite
ten
r Milk r
High-glu powde ingredients
flours
Rice flour and
Break-making ingredients / Ingredient preparations

Vegetable Fruit juice
other cereals
: about 15 ~ 20% of flour weights : about 10 ~ 20% of flour weights : not to exceed the quantity of
(Standard: 50 g) (Standard: 30 g) water
&Ht$BSSPU grated &Ht3JDFGMPVSt0BUNFBM &HtPSBOHFtBQQMF
t1VNQLJO boil until t(MVUJOPVTSJDFGMPVSt3ZF t5PNBUPBOEPUIFS
softened, pound into pieces t8IPMFXIFBUGMPVS fruit juice
and cool down t#FBOQPXEFS Fully cool in a refrigerator in
t4QJOBDI boil, cut into t4FTBNF advance
pieces and cool down
Flour Decrease the weight of

quantity cereals
(Remain the same) (Remain the same)
E.g. Rye 30 g (12% of 250 g)
ten
High-glu
flours Flour 220 g
Water Deduct 80% of vegetable Decrease fruit juice

quantity weights amount
(Remain the same)
E.g. Cooked pumpkins 50 g E.g. Orange juice 100 mL
Water 140 mL Water 80 mL
(180 mL - 80% of 50 g) (180 mL - 100 mL)
● Do not use timer function. ● Do not use timer function.

Operating methods Bread
Baking basic bread

Add the ingredients
Blade
Yeast dispenser
The shaft is fully

visible from the
axle hole
Add the ingredients other than the instant dry yeasts

Remove the bread pan and in the bread pan
Set the kneading blade high-gluten flours, water
①Rotate the bread
and other ingredients
Bread pan pan in the arrow
direction. ①Stack up high-gluten flours
and other ingredients (except
②Remove from the dry yeasts) in the pan.
① main body.
②Add water along the periphery.
②
③Install the blade.
Lid
Bread pan
③Insert the bread pan

Blade back.
④
After installation ④Rotate in the arrow
there is 3 cm ③ direction and secure it.
clearance.
Shaft ⑤Close the lid.
It shall be free from
any dough around. The handle of bread pan will stop after push.
(To make it convenient for extraction of the bread pan)
There is no need to press it down to the bottom.
Bread 186 kcal (1 of the 6 pieces cut)
High-gluten flour 250 g Add instant dry yeast
Butter 10 g into the yeast dispenser
Granulated sugar 2 tbsp (24 g)
Milk powder 1 tbsp (6 g) Dispenser lid
Please dry the
Salt
Water＊
1 tsp (5 g)
190 mL
˄ water if any. ˅
Instant dry yeast 1 tsp (2.8 g) Yeast dispenser
If the yeast dispenser
You may reduce about 5 ℃ cold water by 10 mL
when the room temperature is above 25 ℃. ˄ becomes wet, please use
tissues to dry the water. ˅
●Basic recipes of soft bread and rapid bread Static electricity will be generated by
P.23 ~ wiping and the instant dry yeast will
adhere onto the dispenser walls.
18
Time required: about 4 h
Setting Take out
Turn off the power

Select menu “1” ①Press “Stop”
②Pull out the plug.
Bread
Take out the bread pan and place
it on a towel.
Cool down (about 2 min)
Baking basic bread

Remember to wear gloves to take out the
▓ To select other types of bread （P.23~
bread pan.
dough / dessert P.42）
Pay attention to the rest place of the bread
pan. (The bread pan gives out heats)
▓ To add raisin and other The bread will cave in and shrink after a while.
（P.20）
ingredients
▓ To select crust colour （P.22）
▓ Setting timer for completion

Take out the bread
（P.22）
time for heat radiation
Gloves
(Do not get wet)
Please see P.12 Bread pan
for the baking
procedure.
Press “Start”
Hold the handle and shake it forcefully
several times
Do not use a knife, a fork or chopsticks to
take it out. (It will scratch the fluorine coating.)
●Make sure blade is in the bread pan after bread
is taken out.
Flash illuminated The kneading blade may stay inside of the bread
●Approximate time of completion
(at the bottom). Please take it out.
●Do not open the lid after it is started. The instant dry yeast Baking grille or others
will spill out.
However, the instant dry yeast have been added during Make sure that the
manual addition of ingredients (P.21). Therefore, you may blade is not stuck
open the lid. on it.
●Sounds will be heard while the dry yeast is putting in The blade will be damaged if
through the dispenser.
˄ you cut the bread before the
blade is taken out of it. ˅
Convenient functions Raisin
“Raisin” for making bread that contains your favorite ingredients

You may set it to automatically add your favorite ingredients, E.g. raisins and nuts.
Please add bananas, chocolates and other ingredients (P.21) that cannot be automatically added by
manually when you hear the beep sound.
Please follow the ratio and amount of ingredients of various recipes. Otherwise, the ingredients may fly
out from the bread pan, become cooked by the heater and consequently give out odors or smokes.
Adding Automatically (completed Ingredients that can be automatically added

Dry ingredients and ingredients that
by the automatic bread maker) hardly melt
Preparations Put your favorite Dried fruits
ingredients into the raisin (Not over 100 g) Cut into small
and nut dispenser pieces less
Raisin, plum, than 5 mm
The total weight in the orange peel, etc
dispenser shall not
exceed 100 g
Raisin and nut dispenser Nuts
Cut into small
① Press “Raisin” (Not over 100 g)
pieces less
than 5 mm
Select “Yes” (make it flash) Cashew, walnut and
others
Green bean ＊
(Not over 30 g) Wipe away water
② Press “Start” Olive ＊

(Not over 20 g) Stoneless, cut it into
¼ and wipe away
the water.
Ham, bacon and

Cut it into pieces of
(Automatic adding of ingredients) sausage ＊ 10 mm wide
＊ “Kneading” temporarily stopped. (Not over 50 g)
● A small quantity of ingredients will cling to the walls
of the raisin and nut dispenser sometimes.
● The fruits with sugar on the surface may not be
add because the sugar melt down and stick to the ＊ Do not add ingredients if the timer function is on.
dispenser in case of summer or timed baking. (In particular, deterioration may occur in summer)
Please pay attention to the following ingredients

during adding!
● Addition of hard ingredients may damage the fluorine Cereal
coatings inside the bread pan. Fruit oatmeal
Sugar-coated nut
Please use it carefully.
Maple sugar cube
＊Accidentally eating the fluorine coating will not harm Pearl sugar
your health. Sugar cubes and others
20
After selecting function
and menu...
Set the convenient
features before
startup!
● To add raisin and other ingredients
▓ Please manually add ingredients that cannot be added automatically

Manually add when you hear beep Ingredients that can’t be automatically added
(stuck onto walls of dispenser, hard to be add)
sounds (ƈ)
Ingredients that are sticky, easily
melt or have a high content of water
① Press “Raisin” and
select “Yesƈ” (make it flash) Macerated fruits, onions and
other chopped vegetables
Cheese, chocolate, etc
Bread
② Start
● Completion time
of bread baking
is displayed after
Sesames and other small
Convenient functions
ingredients input.
ingredients ought to be
added in the bread pan
before beginning (Not over
③ After
sounds
hearing beep about 20% of flour weights)
● The more ingredient added, the poorer swelling

Open the lid of bread.
● Some ingredients may not keep their original
④ Add ingredients into Within
shapes.
the bread pan, 3min
then close the lid ▓ Proper time for adding ingredients when
⑤ Restart making stuffed breads ...
The time when beep sounds are heard varies with
recipe and room temperature.
·Bread: after about 1 h and 5 min ~ 1 h and 35 min
·Soft: after about 1 h and 55 min ~ 2 h and 15 min
● Even without pressing “start” the Bread pan ·Rapid: after about 30 min ~ 35 min
beeper will sound after 3 min and the ·Rice: after about 1 h and 5 min ~ 1 h and 35 min
unit will restart. ·French: after about 40 min ~ 1 h and 25 min
● Raisin and nut dispenser flap will
·Whole wheat: after about 1 h and 35 min ~ 2 h and
always remain open.
50 min
● The dough won't rise if any Melon ·Stuffed: 35 min ~ 40 min
fresh fruit that have a rich Kiwi fruit ·Rice flour: after about 45 min ~ 1 h
content of protein-degradation Fig
Mango
·Bread dough: after about 20 min ~ 35 min
is added.
Pineapple
Papaya Others

Convenient functions Crust colour Timer
After selecting function

and menu ...
Set the convenient
function before
startup!
● To change the crust colour ● For timer
Bake your favorite “Crust colour”

You can set the crust colour as “Light” or “Standard”.
● Available function for crust colour setting
① Press “Crust” to select your (P.12 ~ P.13)
favorite crust colour
Use “Timer” to complete baking on specified time

Use this feature if you want to enjoy freshly-baked bread in the morning.
① Confirm if the current time is ● For “Raisin” and “Crust colour”

correct ①Set “Raisin” and “Crust colour”
② Press “Timer” ②Set “Timer”
● Standards on timer
Functions of “Bread”
·Bread : after 4 h and 10 min ~ 13 h
·Soft : after 4 h and 30 min ~ 13 h
·Rice bread : after 4 h and 10 min ~ 13 h
Set the time for completion
③ of baking ·French : after 5 h and 10 min ~ 13 h
·Whole wheat : after 5 h and 10 min ~ 13 h
·Rice flour : after 2 h and 40 min ~ 13 h
＊ Timer is not available for some menu.
＊ You cannot set a time that is beyond the timer limit.
(Hold it for fast forward) [Timer setting examples]

Menu: bread
④ Start (timer setting completed) Current time: 8:30 p.m.
(LCD screen displays 20:30)
Scope of time settings: 0:40 a.m. to 9:30 a.m.
(“0:40” ~ “9:30”)
＊ It is impossible to set the time beyond the
range above.
22
Rapid bread / Soft bread Time required:
Rapid bread: about 2 h
Soft bread: about 4 h and 20 min
2
3
Convenient functions
1
● For reset
● To stop after started (Hold)
Preparations ① Install blade in the bread pan.

( P.18 ) ② Add in flour, water and other ingredients (except instant dry yeast).
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Ingredients
Select Rapid bread: “2”
Rapid bread 205 kcal (1 of the 6 pieces cut)
High-gluten flour 280 g
Soft bread: “3”
Bread
Butter 10 g
Milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g)
Cold water (5 ℃ )＊ 210 mL
Rapid bread / Soft bread

Instant dry yeast 1½ tsp (4.2 g)
Reduce by 10 mL when the room temperature

▓ To add raisins and
is above 25 ℃. （P.20）
other ingredients
Soft bread 192 kcal (1 of the 6 pieces cut) ▓ To select crust colour （P.22）
▓ Setting timer for （P.22）
Butter 15 g
completion time (Only
Granulated sugar 2 tbsp (24 g) Please see P.12
for soft bread) for the baking
Milk powder 1 tbsp (6 g) procedure.
Salt 1 tsp (5 g)
Water＊ 190 mL
Start
Instant dry yeast 1 tsp (2.8 g)
You may reduce about 5 ℃ cold water by
10 mL when the room temperature is above
25 ℃.
Press “Stop” when you hear the beep

sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread

French bread Time required: about 5 h
2
烤色 3
1
● For reset
Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out the
bread according to the following Step 3.

Ingredients Select menu “4”

French bread 153 kcal (1 of the 6 pieces cut)
Low-gluten flour 25 g
Salt 1 tsp (5 g)
Cold water (5 ℃ )＊ 190 mL
Instant dry yeast ½ tsp (1.4 g)
Reduce by 10 mL when the room temperature
is above 25 ℃. ▓ To add raisins and other （P.20）
● Bread has a relatively poor quality when the ingredients
room temperature is above 30 ℃.
▓ Setting timer for （P.22）
completion time
Start
Please see P.12
for the baking
procedure.
Press “Stop” when you hear the beep

sound. Take out the bread pan and
cool it down for about 2 min. Then
take out the bread
▓ Take out the French bread.
Tap the bread pan on a towel.
(See the figure on the right)
24
Whole wheat bread Time required: about 5 h
2
烤色 3
1
● For reset
French bread


Whole wheat bread
(whole wheat flour 30%)
Bread
181 kcal (1 of the 6 pieces cut)
Whole wheat flour
75 g
(for breads) ＊1
Butter 10 g
Granulated sugar 2 tbsp (24 g) ▓ To add raisins and other
Whole wheat bread

（P.20）
Milk powder 1 tbsp (6 g) ingredients
Salt 1 tsp (5 g)
Cold Water (5 ℃ )＊2 190 mL ▓ Setting timer for （P.22）
Instant dry yeast 1 tsp (2.8 g) completion time
1 Do not use the whole wheat flour which is
exclusive for making dim sum bread (low-gluten
Start
flour).
2 Reduce by 10 mL when the room temperature Please see P.12
for the baking
is above 25 ℃. procedure.
● Bread has a relatively poor quality when the

▓ Ratio of whole wheat flour is 30% ~ 100%
of total flour quantity.
(Bran accounts for about 30% ~ 40%)
Please use the menu “1” (Bread) feature Press “Stop” when you hear the beep
if it is less than 30%. sound. Take out the bread pan and
＊ The higher the ratio of whole wheat flour, the cool it down for about 2 min. Then
lower the bread will rise. take out the bread
＊ Bread shape and swelling degree vary
according to the types of whole wheat flour.

Rice bread Time required: about 4 h
2
3
1
● For reset


Rice bread 207 kcal (1 of the 6 pieces cut)
(When rice is 120 g in weight)
Cooled rice 100 ~ 120 g
Butter 10 g
Salt 1 tsp (5 g)
▓ To add raisins and （P.20）
Water＊ 160 mL other ingredients
Instant dry yeast ¾ tsp (2.1 g)
Reduce about 5 ℃ cold water by 10 mL ▓ To select crust colour （P.22）
when the room temperature is above 25 ℃.
● You may also use brown rice or saffron rice to ▓ Setting timer for
（P.22）
substitute rice. completion time
● The height and taste of bread may vary
depending on rice quantity.
● The more the rice is, the softer the baked bread Start
will be.
● The rice shall be cooled down in the refrigerator
when the room temperature is over 30 ℃. Please see P.12
for the baking
● Keep flours in a refrigerator for cooling when
● You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
● Rice would keep its original state at time.
Press “Stop” when you hear the beep sound. Take

out the bread pan and cool it for about 2 min. Then
take out the bread
● Rice bread has a high content of water and may deteriorate easily.
Please eat it as soon as possible.
(Summer: on the same day Winter: within two days)
26
Rice flour bread Time required: about 2 h and 30 min
ġ For reset
To stop after started (Hold)ġ
Rice bread
Preparations Install blade in the bread pan.
(P.18) Add in flour, water and other ingredients (except instant dry yeast).
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Bread
Rice flour bread
199 kcal (1 of the 6 pieces cut)
Rice flour 50 g
Rice flour bread

Butter 20 g
Granulated sugar 2 tbsp (24 g) To add raisins and （P.20）
Milk powder 1 tbsp (6 g) other ingredients
Salt 1 tsp (5 g) To select crust colour （P.22）
water 190 mL
Instant dry yeast 1½ tsp (4.2 g) Setting timer for （P.22）
Use cold water at a temperature of about 5 °C. completion time
When the room temperature is over 25 °C.
Using timer would deteriorate the bread

Start
quality when the room temperature is
over 25 °C. (P.51) Please see P.12
for the baking
Be sure to store flour and other procedure.
ingredients in the refrigerator when the
room temperature is over 30 °C.
Press “Stop” when you

hear beep sound.Take out
the bread pan and cool it for
about 2 min. Then
take out the bread

Stuffed bread Time required: about 2 h and 15 min.
For reset
To stop after started (Hold)
Preparations Install blade in the bread pan. Select menu “8”

Add in flour, water and other
(P.18) ingredients (except instant dry
yeast).
Put the bread pan into the main
body and place instant dry
yeast in the yeast dispenser.
Ingredients
To add raisins and (P.20)
Stuffed bread 1162 kcal (Without stuffing)
other ingredients.
┌ High-gluten flour 200 g
│
│ Butter
│
35 g Start
│ Granulated sugar 2 tbsp (24 g)
│
A│ Milk powder 1 tbsp (6 g) Please see P.12
│ for the baking
│ Salt ¾ tsp (3.8 g) procedure.
│
│ Egg (evenly mixed) Half of M size (25 g)
│
└ Cold water (5 °C) 100 mL
Instant dry yeast 1¼ tsp (3.5 g)
Stuffing ingredients 12 pieces (15 g/piece)
When you hear beep sounds, open the
lid, take out the dough from the bread Within 15 min
Select your favorite ingredients. pan and remove the blade.

(Liquid is not allowed!) ① Cut the dough into 12 equal portions.
Curry (cook till the sauce becomes thick), ② Fill each portion of dough with stuffing.
meat ball, potato salad, sausage, tuna (with (Note: Expand the dough gently to avoid affecting the
water fully trickled) and cheese (cut into taste due to damage of gluten organization.)
small pieces) and many more. ③ Put all portions of dough into the bread pan.
(Either of the following ways is acceptable.)
Be sure to observe the foregoing amount. a. 3 layers, 4 portions of dough per layer
Excessive amount may cause the bread b. 2 layers, 6 portions of dough per layer
to spill out of the bread pan, overcooked,
Do not press “Stop” when is flashing.
smelly or cause smoking.
Close the lid
If “Stop” is accidentally pressed in Step 3,
press “Start” within 10 min to recover it. Restart
(Only for once; Invalid if any other button is
pressed)
Beep sound will be heard and it will
restarted 15 min later in Step 3 even if the
operation is not yet completed.
Add different ingredients to make bread of
different flavors at Step 3 (15 min). When you hear any beep sound, press “Stop” and take out
the bread.
P.30 After the bread pan is cooled down for about 2 min,
take out the bread

The bread will be deformed upon over exertion.
Downloaded 28
from www.Manualslib.com manuals search engine
Various flavored bread
Calory standard for 1 loaf
Containing red pepper and olive
Stuffed bread
Italian bread Menu “4” 1170 kcal
High-gluten flour 225 g French countryside bread Menu “4” 900 kcal
Low-gluten flour 25 g High-gluten flour 200 g
Salt 1 tsp (5 g) Whole wheat flour 50 g
Olive oil 2 tablespoon (24 g) Salt 1 tsp (5 g)
Cold water (5 °C) 170 mL Cold water (5 °C) 190 mL
Instant dry yeast ½ tsp (1.4 g) Instant dry yeast ½ tsp (1.4 g)
Bread
Reduce by 10 mL when the room temperature is above 25 °C. Reduce by 10 mL when the room temperature is above 25 °C.
You may add 20 g red peppers (or dried tomatoes) chopped

into small pieces of 5 mm and 20 g olives (or 1 teaspoon of
dried basil leaves) if you prefer.
Use J “Raisin” function (P.20)
Small dried fish and kelp rice bread Orange flavor rice flour bread
Menu “7” 1236 kcal Menu “7” 1230 kcal
High-gluten flour 200 g High-gluten flour 200 g
Rice flour 50 g Rice flour 50 g
Butter 20 g Orange sauces 20 g
Small dried fish (stir-fried without oil) 20 g Butter 20 g
Granulated sugar 2 tbsp (24 g) Granulated sugar 2 tbsp (24 g)
Skim milk powder 1 tbsp (6 g) Skim milk powder 1 tbsp (6 g)
Salt 1 tsp (5 g) Salt 1 tsp (5 g)
Water 200 mL Water 170 mL
Instant dry yeast 1½ tsp (4.2 g) Instant dry yeast 1½ tsp (4.2 g)
Dried kelp (dried through wringing 4 g (dry weight) Use cold water at a temperature of about 5 °C.
after water soaking) When the room temperature is over 25 °C.
Use cold water at a temperature of about 5 °C.
Put it in the bread pan at the very beginning.
Use “Raisin” feature Manual feeding (P.21)

Calorie standard for 1 loaf
Olive bread Menu “1” or Menu “3” 1143 kcal Curry rice bread Menu “6” 1370 kcal
High-gluten flour 250 g High-gluten flour 210 g
Butter 10 g (15 g for soft bread) Cooled rice 100 g
Granulated sugar 2 tbsp (24 g) Butter 20 g
Milk powder 1 tbsp (6 g) Granulated sugar 2 tbsp (24 g)
Salt 1 tsp (5 g) Milk powder 1 tbsp (6 g)
Dried vanilla Small quantity Common salt 1 tsp (5 g)
Water 180 mL Curry powder 5g
Refined cheese (cut into small pieces) 30 g
Green olive 20 g
Black pepper powder ½ teaspoon (3 g)
Reduce by 10 mL when the room temperature is above 25 °C. Water 110 mL
(Cold water at a temperature of 5 °C)
Use “Raisin” feature (P.20) Potato 20 g
(cut into small pieces; boiled to a moderate degree)
Carrot 20 g
Sunflower seed honey bread (cut into small pieces; boiled to a moderate degree)
Menu “1” or Menu “3” 1336 kcal Bacon 20 g
High-gluten flour 250 g Reduce by 10 mL when the room temperature is above 25 °C.
Butter 15 g Use “Raisin” feature (P.20)
Milk powder 1 tbsp (6 g) Salted seaweed bread
Salt 1 tsp (5 g) Menu “6” crust colour (Light) 1241 kcal
Honey 1 tablespoon (21 g) High-gluten flour 230 g
Water 180 mL Cooled rice 100 g
Instant dry yeast 1 tsp (2.8 g) Ghee 10 g
Sunflower seed 20 g
Reduce by 10 mL when the room temperature is above 25 °C.
(Cold water at a temperature of 5 °C) Salt 1 tsp (5 g)
Use “Raisin” feature (P.20) White sesame 5g
Menu “2” Water 160 mL

Fruit juice bread 1332 kcal
Instant dry yeast ¾ tsp(2.1 g)
Salted seaweed 10 g
Butter 25 g
Granulated sugar 1 tbsp (12 g) Reduce by 10 mL when the room temperature is above 25 °C.
Milk powder 2 tbsp (12 g) Use “Raisin” feature (P.20)
Salt ¾ tsp (3.8 g)
Egg (evenly mixed) 50 g
100% tomato fruit juice
Panettone
120 mL
(stored in a refrigerator) Menu “2” 1420 kcal
Instant dry yeast 1½ tsp (4.2 g)
Assorted vegetables
Dry it through trickling and cool down 70 g Butter 25 g
to room temperature
Use “Raisin” feature (P.20)
Salt 1 tsp (5 g)
Eggs (evenly mixed) One of M size (50 g)
Red bean rice bread Menu “6” 1246 kcal
Cold water (5 °C) 130 mL
Instant dry yeast 1¾ tsp (4.9 g)
Red bean rice (cooled) 100 g
Your favorite dried fruits 60 g
Ghee 10 g
Reduce by 10 mL when the room temperature is above
Granulated sugar 2 tbsp (24 g) 25 °C. (Cold water at a temperature of 5 °C)
Salt 1 tsp (5 g)
Black sesame 5g Use “Raisin” feature (P.20)
Water 160 mL
30
Cinnamon brioche
Select menu “8” to make bread dough
Put A into the blade-installed bread pan and install the bread pan
into the main body.
Feed instant dry yeast into the yeast dispenser, select menu “8”
and press (start).
The operation shall be
completed within 15 min!
Take out the dough.
Ingredients 1493 kcal When you hear beep sounds, open the lid and take out the
dough from the bread pan.
┌ High-gluten flour 200 g
│ Do not press “Stop”
│ Butter 15 g
│
│ Granulated sugar
│
3 tbsp (36 g) Rolling flat
A│ Milk powder 1 tbsp (6 g) Roll the dough into a size of 15 cm x 25 cm (W x L).
│
│ Salt ¾ tsp (3.8 g)
│
│ Egg (evenly mixed)
│
Half of M size (25 g) Forming
└ Cold water (5 °C) 110 mL Coat milk on 3/4 of dough near to you
Instant dry yeast 1¼ tsp (3.5 g) and sprinkle cinnamon sugar and dried
Bread
Ingredients fruits on it.
Dried fruits (pickled with rums) 100 g
Start rolling from the side close to you.
Milk 1 teaspoon (5 mL)
Cut it into four even pieces and place
Cinnamon sugar An appropriate quantity
them in the bread pan.
For icing

B ┌ Granulated sugar 25 g
│
└ Water ½ tsp (3 g)
Start baking (press (Start) again).
Making icing
Place B in a bowl and mix them on another bowl with 60 °C
If the dough is sticky and hot water inside.
it is hard to roll it flat,
Sprinkle some high-gluten flours Final processing
on hands and the rolling pole to
Upon completion of baking, take the bread out from the
make it easier for dough rolling.
bread pan and coat the bread with the icing.
To make various flavored bread on menu “8”.

The total weight of the bread dough and the ingredients shall not
exceed 600 g!
The dough may not rise or the baking may not be sufficient if
there are too many ingredients.
Avoid using ingredients with a high content of water!

Dry the boiled ingredients through trickling and cool them down to
room temperature.
Otherwise, the dough fermentation may be affected.
Prepare the ingredients in advance!
The operation time is 15 min.

Matcha black bean roll
Select menu “8” to make bread dough
Put A into the blade-installed bread pan and install it into the
main body.
Add instant dry yeast into the yeast dispenser, select menu
“8” Press (start).
Take out the dough.

When you hear beep sounds, open the lid, take out the
Ingredients 1268 kcal dough from the bread pan and remove the blade.
┌ High-gluten flour 200 g Do not press “Stop”
│
│ Butter 15 g Dough rolling
│ Powder sugar 2 tbsp (24 g)
│ Roll the dough into a slender shape that is slightly narrower than
the bread pan.
A│
│ Milk powder 1 tbsp (6 g)
│ Salt ¾ tsp (3.8 g) Add the contents and form the bread.
│
│ Green tea 1 teaspoon (2 g) Sprinkle evenly the black beans with water fully trickled.
│
│ Egg (evenly mixed) Half of M size (25 g) Start rolling from the side close to you.
│
└ Cold water (5 °C) 110 mL Put it in the bread pan.
Instant dry yeast 1¼ tsp (3.5 g) Substitute green tea
Contents
Baking with coco powder. Add chocolate
(Press ) cubes and almond slices to make
Black beans boiled with sugar 120 g
the chocolate almond bread rolls
that are kids’ favorites.
Pineapple bread
Put cookie dough in the refrigerator after
it is made. (P.32 ①~⑥)
Install blade in the bread pan.
Add in flour, water and other ingredients (except instant dry
yeast).
Add instant dry yeast into the yeast dispenser, select menu
“8” Press (start).
Ingredients 293 kcal (1 of the 6 pieces cut)
High-gluten flour 150 g Roll the cookie dough flat when only 10
Butter 15 g min of process work are left. (P.32 ⑦~⑧)
Granulated sugar 2 tbsp (24 g) Open the lid when you hear the beep sound.
Milk powder 1 tbsp (6 g) Within 15 min
Salt ½ tsp (2.5 g)

Add the cookie dough.
Cold water (5 °C) 100 mL
① Place the bread dough in the middle of the bread pan
again.
Instant dry yeast ¾ tsp (2.1 g) ② Place the cookie dough on the bread dough with the
egg-coated side facing downward.
Cookie dough (crust of pineapple bread) ③ Slightly press the sides of the dough (do not press
Butter 50 g hard)
Granulated sugar 40 g ④ Sprinkle granulated sugar from above.
Egg (evenly mixed) Half of M size (25 g) Baking
Low-gluten flour 100 g (Press (start) again)
Baking powder 1 tsp (3 g)
Vanilla essence Small quantity
Granulated sugar (for
2~3 teaspoons
final processing)
32
Method of cookie dough making Rolling flat
Use a rolling pole to roll the
dough into a flat circle with
Making Dough a diameter of 14 ~ 15 cm.
Cover the dough with
Mix low-gluten flour and baking powder a plastic wrap for the
and shift them together. convenience of rolling.
Use a wooden spatula to mix the butter
at room temperature till they become
creamy. Coat one side of the dough with the reserved
Add granulated sugar by egg liquids (1/2 teaspoon).
small quantity in 2 ~ 3
times. Mix the butter after Tips for making stuffed bread!
each addition till the butter
become whitish and smooth.
You may also cut patterns on the
surface of the cookie dough.
Add eggs by small quantities in 3 ~ 4 Use a bamboo stick to cut patterns
times. Fully mix after each addition. Finally, in a depth of not over 1 mm.
add the vanilla essences. The cookie dough may crack
Reserve 1/2 teaspoon of egg liquids. and break down if the patterns
are cut too deep.
Add the powder mix in Step Do not put in the cookie dough
c and evenly mix them
Bread
before it is flexible and bendable
till the granules of powder enough.
disappear. That helps to make good-looking
stuffed breads.
Make the dough a round

shape, cover with plastic wrap
and put it in the refrigerator for
over 20 min.

Operating methods
Making bread dough /

pizza dough Time required: Bread dough about 1h
Pizza dough about 45 min
Through the making of

bread and pizza dough,
you can also make
croissant (P.36), bagels
(P.37) and other various
flavored bread.
For reset
To stop after started (Hold)
Preparations Install blade in the bread pan.

(P.18) Add in flour, water and other ingredients (except dry yeast).
Put the bread pan into the main body and place dry yeast in the yeast dispenser.
Ingredients Select bread dough: “9”

Bread dough Select pizza dough: “10”
Butter 50 g
Salt 1 tsp (5 g)
Egg Half of M size (25 g)
Water 160 mL To add raisins and other ( P.20 )
Instant dry yeast 1 tsp (2.8 g) ingredients
(Only for bread dough)
Use cold water at a temperature of about 5 °C.
Please see P.12
for the baking
Start procedure.
Pizza dough
Butter 15 g
Granulated sugar 1 tsp (12 g)
Salt 1 tsp (5 g)
Water 190 mL
Press “Stop” when you hear the beep sounds.
Use cold water at a temperature of about 5 °C. Take out the dough right away.
If you keep it left in the bread pan, fermentation will
proceed further.
Changing the ratio of dough ingredients may slow down
the fermentation process. (P.47)
34
s
Various flavored bread Use bread dough
Tools used for bread-making with dough
Making bread dough / pizza dough

●Dough rolling board ●Scale (Unit: 1 g) ●Scraper ●Rolling pole ●Small towel
(Soaked and wrung dry)
Tools that may be

used for making bread
●Kitchen scissors
●Bread mold
●Plastic wrap
●Cooking paper ●Atomizer ●Brush ●Oven ●Thermometer and
others
Ɨ
Rolls
Forming
ʗġUse the scraper to divide the dough into 12
even pieces with 45 g each, shape them
into balls, cover them with the small towel Ƙ
and place them still for about 15 min.
ʘġġShape them into ovals, cover them with the
small towel and place them still for about 10
~15 min.
Dough
ʙġġPress slightly with hands and use the rolling
pole to roll the dough thin. ƙ
Ingredients 135 kcal (for 1 piece)
(12 pieces) ʚġġCatch one end of the dough, stretch it to-
wards your body and roll it up tightly.
Bread dough (P.34) Quantity at a time
Egg (evenly mixed) 25 g ĩġ
The dough may rise horizontally upon
fermentation if it is not rolled up tightly Ī

Fermentation ƚ
ʛġġPlace them on the table with the closure
facing downwards. Spray water on it.
ʜġġAllow the dough to ferment for 40 ~ 60 min
(till it rises to double its original size) at a
temperature of 30 ~ 35 °C and then apply
egg liquids. Ɯ
Baking
ʝġġBake them in an oven that is preheated to
a temperature of 170 ~ 200 °C for about
15 min.
Stuffed bread with sweetened bean paste

ʗ (Following Step ʗ of making rolls) roll the dough into a round plate with a diameter of 10 cm.
ʘ Wrap sweetened bean pastes with the dough made from Step ʗ, shape it into balls and press the
middle so that it caves in.
ʙ Properly arrange the ʘ, sprinkle water on it and allow it to ferment for 20 ~ 30 min (till it rises to dou-
ble its original size) at a temperature of 30 ~ 35 °C.
ʚ Apply egg liquids, sprinkle poppy seeds and bake them in an oven that is preheated to a temperature
of 170 ~ 190 °C for about 15 min.

Various flavored bread Use bread dough
Ɨ
Croissant
Add in butter
ʗġġPut the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator for
30 ~ 60 min. Ƙ
ĩġ
Prolong the refrigeration time when the
room temperature is high Ī
Ingredients (for 12 pieces) ʘġġApply flour on butter, place them on the
plastic wrap, roll them into a 20 x 20 cm
square shape and keep them in a refrigerator
for 15 ~ 30 min. ƙ
Bread dough 204 kcal (for 1 piece)
ʙġġUse a rolling pole to strike and press the
High-gluten flour 225 g
dough and roll it into a 30 x 30 cm square
Low-gluten flour 55 g shape.
Butter 15 g
ʚġġWrap the butter of Step ʘ with the dough
cake, cover it with the plastic wrap and keep
＊ Milk powder 1 tbsp (6 g)
it in a refrigerator for 10 ~ 20 min. ƚ
1 Salt 1 tsp (5 g)
Egg liquid ʛġġStrike and press it with the rolling pole till the
25 g dough is thinner and roll it flat.
(evenly-mixed)
Water 140 mL ʜġġFold up the dough three times, cover it with a
Instant dry yeast 1 tsp (2.8 g) plastic wrap and keep it in a refrigerator for 10
Butter (Cut into pieces
~ 20 min. ƛ
that are 1cm thick)
140 g
ʝġġRepeat steps ʛ and ʜ twice and keep it in a
Egg(evenly-mixed) 25 g refrigerator for 30 ~ 60 min.
＊1 Make according to the steps in P.34. Forming
ʞġġDivide the dough into two even pieces and
roll them into a 18 x 40 cm rectangular shape. ƞ
Divide them into 6 isoscele triangles.
ʟġHold one end of the dough and roll it up.
ʠġFace the closure downwards.
Fermentation
Ɵ
ԢġġSprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for 40 ~
60 min (till it rises to double its original size)
at the room temperature and apply egg
liquids.
Baking
ԣ Bake it in an oven that is preheated to a
temperature of 200 ~ 220 °C for about
10 min. Keep the remaining dough
in a refrigerator to avoid excessive
fermentation.
Doughnut
ʗ Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 ~ 20 min.
ʘ Roll them into thin round and press the dough with the doughnut mold.
ʙ Allow the dough to ferment for 20 ~ 30 min (till it rises to double its original size) at a temperature of 30 ~ 35 °C.
ʚ Deep-fry them at an oil temperature of 170°C and spill cinnamon and refined white sugar on them finally.
36
Bagel
Making bread dough
ʗġġPlace A Vegetable oil water into the bread pan that is installed with a
blade in sequence and add dry yeast into the yeast dispenser.
ʘġġMake the dough according to the steps specified in “Making bread
dough” (P.34).
Forming
Ingredients (for 8 pieces) 156 kcal ʙġDivide the dough into 8 small pieces that are 60 g each. Knead them into
Bread dough (for 1 piece) balls, cover them with a small towel and place them still for 10 min.
High-gluten flour 280 g
ʚġġPress the middle of the dough with one finger and rotate the dough till
A Granulated sugar 3 tbsp (36 g) the hole becomes bigger and form the shape of a bagel.
Salt 1 tsp (5 g)
Fermentation
Vegetable oil 2 teaspoon
Water 180 mL
ʛġġPlace them onto a cooking paper sprinkled Ɯ
with flour and allow the dough to ferment for
about 40 min (till it rises to double its original
size) at a temperature of 30 ~ 35 °C.
Water boiling
Bagels are directly edible. ʜġġBoil them in boiling water on both sides for
But it would be more 30 seconds each and fully trickle the water. Ɲ
delicious to cut the bagel
into half and add in fresh Baking
vegetables, hams, cheeses ʝġġPut it on a baking pan covered with a cooking
and jam.
paper and bake it in an oven preheated to a
temperature of 170 ~ 190 °C for 15 ~ 20 min.
Making pizza
Dough
Pizza
Forming

ʗġġUser the scraper to divide the dough into 2 Ƙ
pieces and shape them into balls.
(Divide it into 3 pieces for thin pizza dough)
ʘġġCover them with towel and place it still for 10 ~
20 min.
Ingredients 1127 kcal (for 1 pizza)
(for 2 pizzas in a diameter of 25 cm each) ʙġġPut it on the cooking paper and roll it into a ƙ
round plate with a diameter of 25 cm.
Pizza dough (P.34) Quantity at one time
Pizza seasoning 4 tbsp (72 g)
ʚġMake holes on the dough with a fork.
Pizza cheeses 200 g
Ingredients (E.g.) Put ingredients
Onion (thin slices) 1 small ʛġġApply pizza sauces, add ingredients and cheeses for pizza.
Sausage (thin slices) 10 pieces
Bacon 2 pieces Baking
Mushroom (thin slices) 6 pieces
Green pepper ʜġġBake it in an oven that is preheated to a temperature of 180 ~ 200 °C
2 pieces for about 15 min.
(thin slices)
Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Making dumpling skin
Time required: about 15 min
2
3
●For reset
1 ●To stop after started (Hold)
Preparations
① ġInstall the blade into the bread pan.
② Add ingredients into the bread pan.
③ Put the bread pan into the main unit.
1 Select menu “11”
Start
Ingredients
Powder for dumpling
Warm water (about 35 °C)
280 g
150 mL
2
or

Low-gluten flour 140 g
Warm water (about 35 °C) 170 mL
3 Press “Stop” when you hear beep sounds.

Take out the dough right away
Dumpling
Making dumpling stuffing
① Fry star aniseeds with peanut oil. Allow the peanut oil to cool down and
mix them with leeks (to prevent water from coming out from leeks). Then
evenly mix them with streaky pork and seasonings.
Rolling dough
Ingredients 54kcal (for 1 dumpling)
(for 30 ~ 40 pieces) ② Take out the dough, shape it into long strips with a diameter of 3 cm and
cut into 2 cm-wide small pieces. Use the rolling pole to roll the dough into
Peanut oil 1 tbsp (15 g) a round plate with a diameter of about 8 cm.
Star aniseed 5g ＊ Each dumpling skin weighs about 9 g and 30 ~ 40 dumplings can be
made in total.
Leeks 125 g
Streaky pork 250 g Making dumpling
Salt 2g ③ Fill stuffing into the skin to make a dumpling.
＊ You may make dumpling into a crescent or a triangle shape as you prefer.
Gourner powder 2g
Spice powder 6g Boiling dumpling
Soy sauce 1 tbsp (18 g) ④ Boil half pot of water, pour the dumplings into the hot water. Wait till
the water boils again before adding half bowl of cold water into the
You can adjust the recipe based on your pot. Repeat this procedure 3 times. (This can improve the tenacity and
preference elasticity of dumpling skins)
38
Baking cake
2, 4
5
●For reset
1 ●For stop after started (Hold)

② Add butter, granulated sugar,
1
Select menu “12”
Making dumpling skin

milk and eggs into the bread
pan in sequence.
③ Add in the sieved A.
Ingredients
Cake 2288 kcal (for 1 time)

Unsalted butter ＊ 140 g
Granulated sugar 100 g
Milk 1 tbsp (15 mL) To select crust colour (P.22)
Egg (evenly mixed) 2 M size (100 g)
A Low-gluten flour
Baking powder
180 g
7g
＊Cool down to room temperature and cut it into
small pieces of 1 cm.
2 Start
Please see P.13
for the baking
procedure.
Dough
■You may add your favorite ingredients and stuffing!
Solid ingredients must be added during (About 12 min later)
（
cleaning of the residual flour ） Beep sounds are heard.
Within
Coco
powder
Chocolate
cube
Black tea Walnut
(Earl Grey tea) （40 g）
3 Open the lid and
eliminate the remaining powder.
15 min
●Use a rubber spatula to clean the residual flour around.

Dessert
（15 g）（50 g）（4 g）
Using metal spatula and tools will damage the fluorine
■If “Stop” is erroneously pressed at Step 3
（coatings. ）
●Do not press “Stop”
Press “Start” to recover within 10 min.
Close the lid and Restart.
(Only for once; Invalid if any other key is pressed)
4
Baking cake
■15 min after Step 3 is started.

Beep sounds are heard and kneading is started
automatically.
（surface if the remaining flour are not cleared.）

The baked cake will become polluted on the
5
Press “Stop” when you hear beep sounds.
●The finished cake is similar to butter cake. Take out the cake
●If baking is not complete, perform “Additional baking”.
（But not totally the same as the sponge
cake available in the market. ） (P.40)
●The cake may become deformed upon overexertion.

Baking cake
esse
Time required: 1h and 30 min
● Calory standard for 1 time
Lemon cake 2095 kcal

Unsalted butter
(cut into small pieces of 1cm) 110 g
Milk 1 tablespoon (15 mL)
Rum (or Brandy) 1 tablespoon
A Low-gluten flour 180 g
“Additional baking” in case of insufficient baking Baking powder 7g

＊Lemon peel (grated) For 1 piece
Additional baking is allowed for twice after baking is finished. ＊To add in during the residual flour is cleared.
＊ Start (additional baking) within 15 min after baking is finished
Baking can’t be continued if the temperature of inner part of
Chocolate cake 2384 kcal
the bread maker has dropped. Unsalted butter
(cut into small pieces of 1 cm) 100 g
① Select menu “12” Granulated sugar 100 g
Coco powder 2½ tablespoon (15 g)
A Low-gluten flour 180 g
Baking powder 7g
＊Chocolate cube 50 g
＊Citrus peel 40 g
(cut into small pieces 5 mm ~ 1 cm)
② Set baking time ＊To add in during the residual four is cleared.
Pumpkin cake 1960 kcal

Unsalted butter
Milk 2 tablespoon (30 mL)
(Hold for fast forward)
● Can be set from 1 ~ 20 min (cut into small pieces of
Pumpkin 2 cm and make it softer) 50 g
③ Start A Low-gluten flour 180 g
Baking powder 7g
Green tea red beans cake 2056 kcal

Saltless butter
■To discontinue Hold “Stop” baking Green tea 1½ teaspoon (3 g)
A Low-gluten flour 180 g
■ You can perform “additional baking” as following
Baking powder 7g
* Without pressing “Stop” at step 5 (P.39) ＊Red beans 50 g
(cut into pieces of about 5 mm)
ʗ Press to set baking time
＊To add in during the residual four is cleared.
ʘ Press to start
40
Dessert
Making chocolate
2
3
●For reset
1 ●To stop after started (Hold)

② Break the chocolate and put them into the bread pan.
③ Add in cream and honey.
(for about
1 Select menu “13”

Ingredients 13 cm x 13 cm x 1 cm (L x W x H))
Chocolate (milk chocolate) 1303 kcal

Milk chocolate 3 pieces
(Chocolate plate available in the market) (165 ~ 174 g)
Whipping cream 50 mL
(a butterfat content of about 35%)
Honey 10 g
Chocolate (white chocolate) 1186 kcal

2 Start
Baking cake
Please see P.13
White chocolate 4 pieces for the baking
(Chocolate plate available in the market) (160 ~ 180 g) procedure.
Honey 10 g
3
When you hear beep sounds, press “Stop”, take out
Chocolate (black chocolate) 1416 kcal
the bread pan and use a rubber spatula to eliminate the
chocolates stuck on the blade.
Black chocolate 3 pieces
(Chocolate plate available in the market) (165 ~ 174 g)
Manually remove the blade.
Whipping cream
70 mL
●Perform Additional Mixing if the chocolate is
Dessert
Honey 10 g not fully melted (P.42).
●Using a metal spatula or tong etc may damage
the surface of blade.
＊ When cream with a butterfat content of over
41% is used, please substitute 10 mL of
4 Pour it with a rubber spatula

Making chocolate
cream with milk. into a pan placed with a plastic wrap or a cooking paper.
(E.g.) Black chocolate
Whipping cream: 60 mL Milk: 10 mL
5
Keep them in a refrigerator for more than 2 hours for
●Be sure to use the amount described in the cooling until it sets
above.
Otherwise, the grease may become separated
6 Cut into appropriate sizes

or the chocolate will become too soft.
●Splinkle coco powder or sugar powder on the cut
chocolates.

Making chocolate Time required: about 17 min
● Calory standard for 1 time
Strawberry chocolate 1136 kcal

White chocolate (plate) 4 pieces (160 g)
Butter 20 g
Honey 10 g
Strawberry
40 g
(pounded into jams)
Perform additional mixing when the mixing is not sufficient

Additional mixing is allowed for twice after mixing is finished.
＊Start additioned mixing within 5 min after mixing is finished. Corn chips chocolate
(1 piece at each bite, about 20 pieces in total)
Additional mixing cannot be continued if the temperature of inner 1279 kcal
part of automatic bread maker has dropped. Black chocolate (plate) 2 pieces 䋨116 g䋩
＊Use a rubber spatula to eliminate the chocolates stuck in the bread A Whipping cream 40 mL
pan before additional mixing for successful mixing.
Honey 10 g
ʗ Select menu “13” Corn chips 100 g
① Use A for making chocolate. (P.41)

② Mix ① and corn chips.
③ Use a spoon to discharge the chocolate onto
a cooking paper for cooling in the refrigera-
tor. You may freely decide the size.
ʘ Set mixing time
(Hold for fast

forward) ● It can be set from 1 ~ 5 min
Mousse chocolate
③ Start (For about 5 glasses) 1733 kcal
Black chocolate (plate) 2 pieces 䋨116 g䋩
A Whipping cream
60 mL
Honey 10 g
Your favorite fruits (for decoration) An appropriate quantity
■To discontinue mixing Hold “Stop”.
① Use A for making chocolate. (P.41)
■ You can perform “additional baking” as following ② Wrip the cream.
③ Mix hot ① with ②.
* Without pressing “Stop” at step 3 (P.41) ④ Pour it into a glass or other container for cooling
ʗ Press to set baking time and decorate it with your favorite fruits.
● You may also add grated chocolates and
ʘ Press to start nuts if you prefer (10 ~ 20 g).
42
Tips
Cleaning
● Please clean and dry as quickly as possible!
In order to avoid (
Do not put an unclean or wet bread pan
back into the body. )
damaging the ● Clean with a soft sponge!
( )
fluorine coating of Do not use cleansers or metal brushes
to clean the bread pan.
the bread pan … And do not use the nylon face of a
sponge, sponges wrapped in nylon net
or dish dryer as well
Bread pan, blade Lid

Wash with water after the Wipe with
residual dough is cleared. a well-wrung cloth.
● Use a well-wrung cloth to clean
① Add a small amount away the dry yeast on the flap
of hot water into the valve and make sure that the
bread pan and keep vent of yeast dispenser is closed.
it still for a while.
● If it is hard to remove, ● Contact between inner lid and
rotate the blade the bread due to excessive
slightly to remove it. swelling may damage the inner
lid’s coating. Please rest as-
sured that there is no harm to
health & product performance.
Wipe inner lid with well-wrung
cloth shortly after bread making.
② Clean the bread pan

and the blade with
water.
● Do not leave any

residual dough
around the shaft or
it may damage the
fluorine coating.
③ Use a bamboo
stick to remove the
dough stuck on the
blade and the shaft.
Cleaning
Tips
● Any residual dough on the shaft

would cause the blade to be
easily detached and left in the
bread.
● Use kitchen detergents (neutral)
for cleaning if it is very dirty.

Cleaning
Dispenser lid Yeast dispenser
Remove and wash with water Wipe with
[Removal method]
a well-wrung cloth
and air dry.
Do not remove
70 degrees
●Raise the dispenser lid to an angle of approximately

70 degrees and pull it upwards on the right.
Do not wipe the yeast

dispenser with dry cloth!
Otherwise, it would be difficult to
remove the instant dry yeastes due
to the influences caused by the
static electricity.
Raisin and nut dispenser

After removal, use kitchen detergents
(neutral)
And wash with water
●Pull it upwards
Main body
Wipe with
a well-wrung cloth
●Press and open
the dispenser
●Clean away the flour, instant flap.
dry yeast and ingredients left
in the main body. ●No residual
grease is allowed.
44
FAQ
Bread
You can make bread but need to adjust the quantity of water. If cave-in appears on
Can I use dedicated the top of bread because of excessive swelling, reduce water quantity by 5 ~ 10%.
bread flours?
French bread
You can make French bread, but the quality and swelling extent of bread may vary.
Is it possible to use Yes. Please use the same quantity of margarine, shortening and
other ingredients to other solid grease to substitute butter.
substitute butter and Milk powder (1 tablespoon) is equivalent to 70 mL milk.
milk powder? ɑġPlease reduce the same quantity of water if milk is used.
Can I use the amount

specified in the recipe The amount specified herein is applicable to this bread maker.
books available in the The cooking effects may be affected if any other amount is used.
market?
No. When half ingredients are used, the making procedures of the
May I make half size bread maker can’t be matched because it is very hard to control
of loaf? the conditions of “kneading” and “air discharges”.
Ingredients
Can I use self-made The fermentation conditions are instable and the bread may not be baked
natural yeast? successfully.
Store them in a refrigerator. (Be sure to properly seal it and use it up as soon as
possible after unpacking.)
How to store instant ɑġPlease use them before expiry date (the expiry date of unpacked products which are
dry yeast? stored according to instructions).
ɑġDo not store them in a refrigerator.
(Dry yeast may condensate and won’t fall down from the yeast dispenser)
Can I use all-purpose

Plain rice flour can be mixed with 20% flour to make rice flour mixed bread.
rice flour to make rice (Use menu “1” (bread) for baking)
flour bread?
Can I use dedicated It is impossible to knead the dough. The bread may have different hardness Cleaning / FAQ
bread rice flour that because of different kinds of rice flour, even though the rice bread have the same
is not specified in ingredients.
this manual?
Cooled rice at a temperature below 30 °C.

The rice kept in a refrigerator shall also be applicable. Where the rice becomes
What rice can be used hard which is not easily softened, use a certain amount of water to soften it
to make rice bread? before adding for the ease of mixing. (P.50)
Frozen rice shall be thawed and recovered to room temperature before use.
Tips
The rice kept warm for less than 12 hours shall be cooled down before use.

FAQ
Is the cookie dough of Yes.
stuffed bread usable Please allow the cookie dough to thaw naturally in advance so that it is not so
after refrigerated? hard when it is placed on the bread dough.
Ingredients
Which kind of flour is High-gluten flour is recommended for bread forming.

better for kneading flour?
It is applicable too, but the mochi made from it will be too soft, so it is not
Can I use the sticky
recommended. You’d better deduct the water quantity that the sticky rice has
rice soaked in water
absorbed.
overnight? (12 pieces: 80 mL; 18 pieces: 140 mL)
In the automatic bread maker, the dough rises to become

Can a bread be baked
hill-shaped (shape of the bottom of the bread pan) bread
in a square shape? during baking.
It is not easy to cut the bread when it is freshly baked. lt is

How to cut bread recommended to wait for at least 30 min for easier cutting
and better taste.
properly?
ɑ Lay the bread horizontally, move the bread knife forward
and backward.
If the bread can hardly be taken out when the bread pan has been cooled
down for about 2 min, please place the bread pan into the main unit, keep it
Is it hard to take out there for 5 ~ 10 min and then take it out again.
the bread smoothly? ɑThe bread will shrink and cave in if it is kept there for too long.
ɑġDo not use a knife, a fork or chopstick etc. to take out the bread.
Upon completion of baking
(Otherwise, the fluorine coating may be damaged.)
Bread
Cut it into thin pieces, wrap them with a plastic wrap one by
one and keep them in a freezing condition.
Brioche
Place formed and fermented dough in a tray, cover it with a
Can bread and dough plastic wrap and keep it in a freezing condition. After freezing,
be kept in a freezing place it into a plastic bag for storage.
condition? Thaw at a temperature of 30 ~ 35 °C and apply egg liquids before baking.
ɑġIf time is limited, apply egg liquid when it is still frozen and prolong the baking
time by about 5 min.
Pizza
Wrap the rolled dough with a plastic wrap and freeze it.
Add ingredients when the dough is still frozen before baking.
Is instant dry yeast not

The instant dry yeast will work during separation, forming and secondary
mixed during execution fermentation as long as it is mixed into the dough. No problem.
of bread dough menu?
The bread dough is Please reduce water amount by 5 ~ 10 mL.

too soft. Spill flour for the convenience of operations.
46
The dough does not Fermentation process may slow down due to different ratio of ingredients.
ferment thoroughly Do not open the lid after process of bread dough is over. Keep it there for further
during execution of fermentation. (Standard: 20 ~ 30 min)
Upon completion of baking
bread dough menu.
It can be used to make doughnut, pizza and other foods.

Please confirm at which status baking is stopped and resume the
Can failed dough be subsequent operations.
used again?
E.g The dough is not ɑWhen there is still instant dry yeast in the yeast dispenser
Start making dough again in the procedure of pizza
baked.
…etc. dough to make doughnut (P.36) and pizza (P.37).
ɑWhen there is no instant dry yeast in the yeast dispenser
Take out the dough and make doughnut (P.37) and pizza (P.37)!
FAQ
Tips

Abnormal shape of bread
It is hard to control the
bread-making process. No
bread has the same shape ...
When the following

conditions happen Please confirm the following
ɑġShape and swelling conditions vary according to temperature, humidity, ingredient
Insufficient swelling and timer conditions.
ɑAre too many raisins and other ingredients added?
ɑġIs the room temperature too high? (The shape will change if the room temperature is
too high)
Please store flour and other ingredients in the refrigerator.
Height standards
ɑġDo you measure the weight with a scale?
(Bread, soft and rice bread) (Do not use the measuring cup supplied)
ɑHave you used flour with a protein content of over 12 ~ 15%?
15 cm ɑHave you used high-gluten flour?
Flour
Insufficient ɑHave you used expired flour?
<French bread...>
(Rice flour bread) ɑIs the ratio of high-gluten flour and low-gluten flour wrong?
14 cm
Insufficient
ɑNot enough?
(Rapid, whole wheat * 1) <Rapid, French bread, Whole wheat, Stuffed bread ...>
Water ɑHave you used cold water at a temperature of 5 °C?
Bread (swelling)
13 cm <When room temperature exceeds 25 °C>

Insufficient
ɑHave you used cold water at a temperature of 5 °C?
* 1 Contain 50%
whole wheat flour
(Whole wheat bread*2) Granulated sugar ɑNot enough?
11 cm
Insufficient
ɑġHave you used the instant dry yeast that do not require advanced
* 2 Contain 100% fermentation?
whole wheat flour
ɑIs it placed in the yeast dispenser?
ĩ French bread,
stuffed bread Ī Instant dry yeast
ɑNot enough?
ɑIs it kept in the refrigerator? (P.10)
10 cm
Insufficient ɑHave you used expired instant dry yeast?
ɑToo much?
Excessive swelling Flour
ɑDo you use the dedicated bread flour? (P.46)
Water ɑToo much?
ɑToo much?
If excessive swelling happens upon stated amount, please
Height standards try reducing the quantities of instant dry yeast or granulated
sugars by 1/4 ~ 1/2.
Instant dry yeast ɑġExcessive swelling may happen sometimes at the places of
20 cm
Above which the altitude is over 1,000 metres high.
ɑġContact between inner part of the lid and the bread due
to excessive swelling may damage the lid’s coating.
Accidentally eating the coating will not harm your health.
48
When the following Please confirm the following
conditions happen
ɑHave you forgotten to add the instant dry yeast?

No swelling at all Instant dry yeast
ɑHave you used any improperly stored yeast or expired yeast?
( Whole bread is whitish and
look like a ball. )
ɑHave you forgotten to install the blade?
ɑHas any power failure occurred during operation?
ɑġHome made bread always has a different shape and swelling condition due to the
following conditions!
The bread always Room ȄThe room temperature is high in summer.
has a different temperature ȄġThe room temperature has changed during operations.
(The air-conditioner is shut down during operation etc.)
shape and swelling
condition. Types and ȄFlour with low protein content are used for baking.
properties of ȄImproperly kept or overdue instant dry yeast are used.
ingredients
Sticky bottom
and distinct ɑġHave you rapidly taken the well-baked bread from the bread pan and put it on the
collapses griller for heat radiation?
on the ɑġReduce water quantity by 10 mL for better baking effects if the room temperature is
high.
sides
Bread (shape)
Cave-in on the
top surface
(Coked crusts) ɑNot enough flour?
Flat and square ɑToo much water?

top surface
<Whole wheat …>
ɑġA high ratio of whole wheat flour or different types of flours will easily lead to
Cave-in such situations.
Bottom caves ɑBlade shape is visible.

in so that the
bread cannot ɑġHave you touched the bottom of bread pan when you take out the bread?
stand upright. (Bread is damaged sometimes due to blade rotations) Do not rotate
Are there remaining ɑToo many flour?

flour around? ɑNot enough water?
Tips
ɑġPlease change crust color (P.22) or adjust the amount of granulated sugar.
Crust color becomes lighter if amount of granulated sugar is reduced and darkened
Expected crust color if the amount is increased.
is not achieved. ɑġIf the stove is too hard to hold the bread because the bread is too big, please
reduce the quantity of dry yeast and water.
ɑġIf the bread ferments too much that the teppen of if touches the inner side of the
lid, it is possible that part of the bread will stick on the lid while the lid is opened.

When the following
conditions happen Please confirm the following
Bread crust is too ɑġThe bread would become soft if it is cooled down to human skin temperature and put
hard in a plastic bag.
Bread (shape)
Dough becomes ɑġExcessively long fermentation will make the dough loose and sticky.
sticky after forming The fermentation time depends on the type of bread. Normally, the fermentation is
and fermentation finished if you touch the rising dough with a finger slightly and it can recover slowly.
ɑġMelted butter cannot be well wrapped in a dough.

It is hard to make Please keep the dough in a refrigerator for complete cooling
before butter are wrapped in it.
croissants ＊Please prolong the cooling time when the room temperature is
high because the butter may easily melt down.
Rice bread
The rice grains are

notably visible in the ɑġPlease put rice and water in another container. Fully soften the rice before putting it
into the bread pan.
rice bread.
ɑġHave you fully mixed the cookie dough?

The cookie dough of ɑġHave you kneaded the surface of cookie dough till it becomes smooth?
stuffed bread ɑġHave you forced the cookie dough into the bread dough?
cracks * You only need to place the cookie dough on the bread dough. (Slightly press it so that
the two doughs stick together and make a good-looking shape)
Stuffed bread
ɑġHave you pressed in the mold too much?
The cookie dough ɑġThe reason is that the butter melts so that the dough has too much
liquid in it.
of stuffed bread
* If the butter melts, the dough will become soft and fragile even if the dough is
becomes soft. cooled down.
The cookie dough

of stuffed bread ɑġHave you repositioned the bread dough in the middle?
deflects on one side
50
When the following Please confirm the following
conditions happen
The cookie dough of ɑHas the cookie dough been over cooled and become hardened?
Stuffed bread
the stuffed bread is * Take out the cookie dough from the refrigerator according to the instruction of
“10 min of process work are left” and roll the dough flat with a rolling pole.
too hard. Till the cookie dough becomes flexible and soft.
The cookie dough

of the stuffed bread ɑDid you slightly press the cookie dough on all sides when you put it in?
overflows the bread * Excessive pressing may cause the baked cookie dough to crack.
pan.
Rice flour bread
The rice flour bread ɑHave you used the timer at a room temperature of over 25 °C?
made through timer * Ingredient temperature rises too much when the room temperature is high so that it
baking has a rather becomes deformed.
bad shape. Excessively long timing is not recommended.
ɑIs the amount of ingredients correct?

Insufficient swelling. ɑHave you added any baking powder?
ɑDid you sieve the low-gluten flour and baking powder before feeding?
ɑHave you cut butter into small pieces of 1 cm?

Remaining butter are
ɑHave you recovered butter to the room temperature?
left on the cake. ɑIs the adding sequence of ingredients correct?
Cake
There are remaining ɑHave you cleared the remaining flour?

flour around cake. ɑIs the adding sequence of ingredients correct?
The finished cake ɑġThe finished cake looks like butter cake but is still different from the sponge cake
is different from available in the market in terms of baking conditions.
expected. Reduce low-gluten flour to 160 g to make softer cake.
Whipping cream and ɑġThe cream with a high content of butterfat (over 41%) may not merge with chocolates
chocolates can not with a high content of coco.
be merged together. Adding extra 10 mL of milk may help the two ingredients to merge better.
Chocolate
Too soft. ɑġChocolates with a high content of milk will soften.

Please reduce the dosage of whipping cream by 10 ~ 20 mL.
Tips
Chocolates stick on
ɑġPlease use a rubber spatula to clean away the chocolates in the bread pan within
the inner sides of
5 min and mix for another 2 ~ 3 min.
the bread pan.

Remedies for misoperations
Ingredients can be added at the following time.
However, the bread making process may fail if the ingredients are not fully
mixed in the initial “kneading” procedure.
Forgotten ingredients Adding time
Feed into the bread pan before adding the instant dry yeast.
“Dough” functions
ȄPizza dough ................................................................ within 1 min
Butter ȄBread dough ............................................................ within 10 min
Granulated sugar “Bread” functions
Pressed “Start” before milk powder ȄRice flour .................................................................... within 35 min
adding any ingredients. Salt ȄOther menu .............................................................. within 20 min
* Open the lid to the minimum angle to avoid spill of instant dry
yeasts.
Add into the yeast dispenser before the instant dry yeast is dispensed.
“Dough” functions
ȄPizza dough ................................................................ within 1 min
ȄBread dough ............................................................ within 10 min
Instant dry yeast
“Bread” functions
ȄRice flour .................................................................... within 35 min
ȄOther menu .............................................................. within 20 min
Pressed “Start” when the Reselect if it is just started. Hold “Stop” down to stop operation, select
wrong menu, raisin and the correct functions, menu ＊, raisin and crust color and restart.
crust color are selected! ＊Do not change it into Rice flour bread. (The initial working procedure is different)
Install the wrong blade Press and hold “Stop” button to stop the unit. Reinstall the correct blade and
restart the unit.
and start the unit!
(The blade may stop rotating if it is not the correct one.)
Plug in again within 10 min after unplugging and the operation will be resumed.
Pull out the power plug!
＊Do not press “Start”.
Pressed “Stop”
Press “Start” to recover within 10 min.
erroneously during
operations! ＊Only valid for once. Do not press other buttons.
■ Failed dough can be used again to make doughnut and pizza. (P.36, 37, 47)
52
Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please
contact Panasonic customer service
centre immediately.
When the following Causes Solutions
conditions happen
Key operation ɑIs the power plug removed? Plug in the power plug.
is disabled
Press Start but

ɑ“Rice flour” functions starts only from “Soak”. They don’t operate in the very beginning.
no operation
(No kneading)
ġ he instant dry yeast should be automatically added in depends on the room tempera-
ɑT
ture and funcfion you have selected.
Instant dry yeast ɑġYeast dispenser is damp or has static

is not dispensed. Wipe with a wrung cloth and air dry.
electricity.
ɑAre the instant dry yeasts dampened? Use new instant dry yeast.
Operation stops ɑġOperation will be stopped if power fails The dough can be used again if the
(Display current time) for more than 10 min. operation stops in a dough state.
(P.47)
Remedies for misoperations / Troubleshooting

Please make the setting within the
following range:
ɑġAre you attempting to make an impossible ɑ Bread
timer setting? After 4 hours and 10 min ċ 13 h
The timer needed to complete baking varies ɑ Soft bread
from different menu. After 4 hours and 30 min ċ 13 h
ɑ Rice bread
After 4 hours and 10 min ċ 13 h
Timer cannot be [Timer setting examples]
ɑ French bread
set. Menu: bread After 5 hours and 10 min ċ 13 h
Current time: 8:30 p.m. ɑ Whole wheat bread
(LCD screen displays 20:30) After 5 hours and 10 min ċ 13 h
Scope of time settings: 0:40 a.m. to 9:30 a.m. ɑ Rice flour bread
After 2 hours and 40 min ċ 13 h
(“0:40” ċ “9:30”)
＊It is impossible to set the time beyond
the range above.
Start kneading ɑġFor the bread, Rice bread, French bread and the whole wheat bread functions that
immediately after use instant dry yeasts, only the initial “kneading” procedure will be started immediately
timer setting. after timer setting. (P.12)
The following sounds are normal.

ɑWhen dough kneading and air discharge are going on,
Ȅthe sounds of kneading are heard.
Sounds are heard
Ȅthe sounds of motor running are heard.
during operation
ɑġWhen instant dry yeast and the ingredients of the raisin and nut dispenser are added into
Tips
and timing
the bread pan.
ȄThe sounds of opening the flap valve and the dispenser flap are heard.
ɑġSince too many ingredients are added and the blade is stucked by the hard ingredients,
Stop halfway the motor is overloaded and the protective device is hence activated, which may cause
the operation to stop immediately.
(Blade does not (Powder still remains upon completion and baking does not happen)
work) ＊ (Please consult Panasonic customer service centre.)

Abnormal sounds ɑġThere is a clearance between the blade and the
on the blade shaft. (The front end moves by 3 cm or so)
ɑġThe lithium battery is at the end of its working

life (about 2 years).
The current time ＊Before replacement of battery, inserting the plug can
is displayed in a continue the operations. However, it is necessary to Remove and replace the battery.
fade colour and install the battery base in advance. (P.9)
even disappears. (Otherwise, foreign matters may enter)
＊Set the current time whenever you use the
timer functions.
Powders still ɑġIHave you forgotten to install the blade? Install the blade. (P.18)
remain and
baking does ɑġIs the blade shaft excessively fastened in the Please replace the main
not occur bread pan so that it can’t move. shaft bearing if the blade
shaft does not rotate.
ɑġA small amount of dough leaks out from the
discharge port of the bread pan during operations.
ĩ please consult your Panasonic
customer service centre Ī
ĩ Ī
Discharge port
To avoid affecting (4 positions)
Dough is leaking the rotations, the
out at the bottom dough that enters
of the bread pan the rotational part
will be discharged.
This is normal. Shaft
Please confirm if the
blade is rotating.
ĩ Atthethebread pan Ī
bottom of
The bottom of ɑġThe bottom of the bread pan may turn black due to frictions upon kneading. In that
the bread pan
turns black case, please wipe and clean with a damp kitchen towel.
ɑġContact between inner lid and the bread due to excessive swelling may damage
Damage on inner the inner lid’s coating. Please rest assured that there is no harm to health & product
lid’s coating performance.
Wipe inner lid with well-wrung cloth shortly after bread making.
ɑġSmokes or odors may occur upon initial use. However, they will disappear some time after use. Operations are
not affected.
In case of the following

displays
ɑġTo notify you of any power shut-off during operations.
If power fails for less than 10 min, the operations will resume when power
Electric supply is resumed.
Display shock
(Unsuccessful bread-making may occur sometimes)
ɑIt will still display when the power plug is plugged in after it is removed.
Open the lid for full heat radiation of

ɑġThe oven temperature rises high due the oven.
Display to continuous use. (above 40 °C)
ĩ Ī
Cool down for about 1 hour after baking
is finished.
ɑFailure
Display Ȅ
＊Please contact with your local customer service center for repairs.
54
Specifications
Power supply 220 V ċ 50 Hz
Power Heater 360 W

consumption Motor 80 W
Overheat protector Thermal fuse
Depth 30.4 cm
Dimensions 24.1 cm
Width
(Approx.)
Height 34.5 cm
Mass (Approx.) 6.1 kg
Length of power cable 0.9 m
Bread / bread dough (Flour) Maximum: 330 g Minimum: 150 g
Capacity Yeast dispenser (Instant dry yeast) Maximum: 4.2 g Minimum: 1.4 g
Raisin and nut dispenser (Dry fruits / nuts) Maximum: 100 g Minimum: 1 g
Function Menu Capacity Timer

Bread (Flour) Max.: 275 g Min.: 250 g Timer for up to 13 hours
Rapid (Flour) Max.: 300 g Min.: 280 g ——
Soft (Flour) Max.: 275 g Min.: 250 g Timer for up to 13 hours
French (Flour) Max.: 275 g Min.: 250 g Timer for up to 13 hours
Bread
Whole wheat (Flour) Max.: 275 g Min.: 250 g Timer for up to 13 hours
Rice Flour 230 g Timer for up to 13 hours
Rice flour (Flour) Max.: 300 g Min.: 250 g ——
Pineapple (Flour) Max.: 165 g Min.: 150 g ——
Bread dough (Flour) Max.: 300 g Min.: 280 g ——
Dough Pizza dough (Flour) Max.: 300 g Min.: 280 g ——

Dumpling skin dough (Flour) Max.: 308 g Min.: 280 g ——
Cake (Flour) Max.: 198 g Min.: 180 g ——
Others
Chocolate Chocolate 160 to 180 g ——

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˄ၓம‫ן‬ಁߙ฽ȂᎼটȂ‫֯ڗݢ‬ழ˅
ጸฬ໪ቂ‫ݢ‬ኑ‫ن‬ဂञ‫ݢ‬ኑღ ɑข႙‫ݢڣ‬Ȃ‫௸ޥ‬Ȃৠ฽Ȃခ๠
ɑข႙٫߇໪ቂ‫ن‬Ᏸञിღቂનˈᇵঽ໪ቂ ট፩ȃ
ਦ௚‫ݢ‬220 Vᇵိܿ‫ݢ‬ኑȃ ɑข႙ቪඝྊਜ਼༥Ȃ‫ڗݢ‬ছቂ
ሓ޹࿢ി‫ݢ‬ღ௸٫‫࢙ށ߇ڵ‬ఋ໢ˈ
ঐዉ‫ڈ‬ል٢ߙ฽ȃ ɑข߼፜኷ߒ࿺‫ۂ‬ಝ‫ߴݓܸܿ؜‬ȃ
ɑ‫؜‬ᇋཿ।‫ݢ‬ኑღञ‫ݢ‬ኑ‫ن‬ဂȃ ‫؜‬ᄆᄩဗ჉໢ˈġ
ข႙ཿ।ȂৠࢗȂਖඝ߼኷฽ܿቂનࡒ ขঽ໢Ꮐᅲᇞໍȃ
੧ȂූᄵုฑȂ೿ᎡȂଲ຿Ȃ໚ৠ፱உȂ ɑขቂਥ‫݃ܕ‬ٙ฻Ꮽऔુኒ‫܈‬໚
ଫ዗
ॄࠆඳȂ֦‫܃‬ȃ
˄ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ሞඩটኳ˅
ɑ‫ݢ‬ኑღཿ।Ȃ‫ن‬Ᏸམ૑໢‫؜‬ᇋ໪ቂȃ
˄ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ሞඩটኳ˅
๜࣮‫ݢ‬ኑღཿ।ˈၓம‫ן‬ಁ၌ნˈ‫כ‬ᅐቈ፟
ߙໍል٢Ȃࢽጊ໢அু࿮ፒ໪ቂˈ‫؃‬ճ
ዉຟȂඝၕᅃ‫ؠ‬ড୥ཕ‫ؠ‬౤ܿ᎟ᇖเ኎࢑४ȃ ‫ݢڵ‬ኑ‫ن‬ဂ
ɑข႙ቂٰ໛ܿ༇‫ن‬ճ‫ݢ‬ኑ‫ن‬ဂȃ
˄ࠨዏ૰೙ܷ፛౏ᆏȂඩটȂ‫ݢۂ‬Ȃྐྵພ˅
˄ࠨዏ૰೙ܷ፛‫˅ݢۂ‬
ɑ‫ݢ‬ኑ‫ن‬ဂሥ‫ؠݒܸن‬ၓፒȃ ል٢ञ ɑ‫ݢ‬ኑ‫ن‬ဂञ‫ݢ‬ኑღል٢ߙ฽ȃ
ġ ˄ࠨዏঐዉ‫ݢۂڈ‬Ȃߙ฽ˈሞඩটኳ˅ ࢽጊ໳ ɑ‫ݢ‬ኑღൿཿȂႇߟਾ࿳‫ݢ‬ኑȃ
ɑข‫ށ‬ඓ෼‫ݢڼ‬ኑ‫ن‬ဂຢܿঁ‫ٽ‬ȃ ஂ
ɑׁ࿒‫ק‬ᄳȂል٢ߙ฽ȃ
࿅‫׳‬ᇋ᎙ሃܿ໸ˈ๩‫ن‬ဂܿ‫ن‬൥ব‫܃‬மঁ‫ˈٽ‬
ɑ໪ቂࣰ‫ڋ‬፩቏ል٢ܿᎡ‫໌ވ‬ȃ
ዏঐሓ໛න݃ኊሓዉ‫ુڈ‬ኒ‫؜‬டˈሞඩটኳ
ขஅুཛྷ၄੶ᄁຟ৹‫ي‬Ȃၕᅃȃ
ճ‫ݢڵ‬ኑ‫ن‬ဂˈቂ࡞‫آ؝‬໴ȃ
56
ၓம‫ן‬ಁᎼটȂ
ྐྵພȂ།ພ݃
ߙໍ
᎙ሃ
ฬไ
ಅ֡঩ࢗᏮඓৱˈರᄎ‫װ‬ಅܿၫ‫ޡ‬भࡴʽ
՗ภߴಅܿ᎙ሃ໳ჵ ໪
ಅ֡๒ධ ɑข‫؜‬ᇋ‫ۂ‬ಝಅ֡๒ධȂׁ࿒Ȃഠනġ
ଁȂ௰೗Ȃৠ฽ධȂຢ࡜೗‫ࡴ݃ف‬
ၫ‫ؠ‬ၤȃ໪ቂ፩‫װ‬ಅঐߙ฽ˈ‫ܚ‬୩
ษॄ኶੣ᄵ໪ቂॄܿ෼ੋ֦ᆻȃ
ġ ˄ࠨዏ૰೙ዉ‫ྐྵڈ‬ພ˅
ၓம‫ן‬ಁ໳ࢽߙໍˈ
ถ‫ڵ‬ಅ֡๒ධ໢ႚ‫ܔכ‬ຢࢉ฽
ขᏨ༉ᇵ჉໳ჵ ༇࿄ȃ
ɑข߼፜቙ሣቖߒ‫ۂ‬ಝ
‫ߴݓܸܿ؜‬ȃ ə ‫؜‬ᇋ໪ቂ໛༇࿄ȃ
ɑข႙५቏‫ر‬ጊȂ፠ጊ ˄๒ᇸܷ฽ˈ૰೙ዉ‫ྐྵڈ‬ພ˅
༇࿄
/ ቂߴಅܿᇋช
ডੴໄጊՒܿเ໰Ȃ
ฦߝ੶ᆬঽ٢໧ጚ
˄֡ଭߒ࿺˅໪ቂׁ
ٛ൰ˈ‫ࡏ߾ڼ‬ውඝ՗
ภܿเ໰኷٠৭‫ޖ‬ञ
ፑܷˈข႙ุߒ࿺ਖ ข‫؜‬ᇋ኷჉ள٠ྈ໪ቂʽ
ٛ൰‫ܬ‬Ꮾေનȃ ɑ‫؜݃ྦྷݓ‬ೊ฽ܿ႘࿒ຢಅȃ˄૰೙ܷ፛টኳ˅
ɑ‫؜‬൶ၱ‫ۃ‬ञඅ቏Ꮇ‫ܿ؝‬Ꮇಅȃ˄૰೙‫ݯ‬థডሞඩটኳ˅
˄૰೙ܷ፛ྐྵພȂ‫ݢۂ‬Ȃ།ພ˅ ġ ə ข᎙ሃߙ฽ܿಅ֡๒ධܿ߼፜٠ྈȃ
ɑዯ቏ಅࠒȂቌፅȂঁ‫݃ٽ‬๒ᇸज़థܿ٠ྈȃ
ġ ĩ ঐዉ‫ׁڈ‬࿒ज़థ˅
5 cm 10 cm
෼‫ݯڼ‬ಅࠒ݃ˈ઩୰ᎷᏊ‫ע‬ኒ 10 cm ᇵຢȃ
10 cm
ɑු‫ם‬ডয়નࡒ੧ȃ 10 cm
‫כ‬ᅐና୰ 5 cm ᇵຢȃ˄ࠨዏঐዉ‫קڈ‬ᄳ‫ק‬๾˅
ɑ‫؜‬ᇋਖׁ࿒੩ܸ༽፩
ডਖ༽਑ׁܸ࿒ຢȃ
ጸฬ໪ቂ‫ݢ‬ኑ‫ن‬ဂ
ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ዉ ɑճ‫ݢ‬ኑ‫ن‬ဂ໢‫כ‬ᅐᇋ༇‫ݢڕ‬ኑ‫ن‬ဂȃĩ ࠨዏ૰೙ঐሓ‫ݢۂ‬ড‫௸ޥ‬ሞඩᎼট˅
‫ڈ‬Ꮌট
ɑ‫؜‬໪ቂ໢ขਖ‫ݢ‬ኑ‫ن‬ဂճ୰‫ن‬Ᏸȃĩ ࠨዏ૰೙ঐሓ‫ݢۂ‬ড௪‫ߑݢ‬ሞߙটኳ˅
ጸฬᎧ๠ᱵ‫ڗݢ‬
ɑข‫؜‬ᇋഅ‫ܿڗݢ܊‬ġ ġসߴჹȃ( ૰೙ܷ፛ߙ฽ȂᎼটȂ‫֯ڗݢ‬ழ P. 59)
ɑુޭ‫؜‬ᇋᏋᄵ੍ّȂ ໪ቂߴಅܿᇋช
ᅃ୲ञ࡙Ꭷȃ
ɑข‫؜‬ᇋնᄆొ੘݃߼኷ ɑข‫؜‬ᇋޭᇵ჉‫ؠ‬ၤ໚ৠ፱உȃ
˄૰೙ܷ፛টኳȂ‫ݢۂ‬Ȃ།ພ˅
࡜ຢȃ ġġ˄ࠨዏঐዉ‫ࢽڈ‬ጊড‫ק‬ᄳ˅
ขፚ੶ᄁຟᏀᅲၕᅃ໳ᇬȃ ġ ˄ࠨዏঐዉ‫ࢽڈ‬ጊড‫ק‬
ġ
ৠ฽ධ
ᄳ˅
ɑข‫؜‬ᇋ߼኷ٰ໛‫ۃ‬ডট
ኑࡒ੧ȃ ၫ‫ࡥۈޡ‬ධ
˄ࠨዏঐዉ‫ࢽڈ‬ጊড‫ק‬ᄳ˅
ɑ቏໤႘ࣰಓ५ጚขᏀᅲᇞໍॄ኶໪ቂȃ
ຢ࡜೗‫ف‬
ɑׁಅ֡঩‫؜‬೙ᇵိਾ‫ށ‬໢ධড‫ޙ‬அܿᇄ૿૿፟Ⴜ࿾‫غ‬Ꮾȃ

ࢌ‫ؠ‬਋ܿಚ‫څ‬ञി਋
■‫۫ڴ‬໪ቂ໢ˈข෼Ⴛಅ֡๒ධȂಅ֡ቂᇗ൥Ȃി਋݃ȃ(P.93)
ഠනଁ ࡜๒ධ࡜(૰လᄛ໮P.94)
ၾ᎘૑࡜ଂ኶܏૑ˈ࣋ຢ
໢ข႙ᅼ᎘૑࡜ଂȃ
ຢ࡜
ጯපଁ ə ᎙ሃ‫؜‬ᇋঢ়ܸ༇
ն༇ ૑‫֊ט‬
ĩ ඈ྾࡞ į ৮࣮๒ධ Ī
ഠනଁ ਸವ๒ධ
ಅ֡๒ධ
૑‫ߞט‬
ຢ࡜ն༇ ĩ ਸವ๒ධ Ī
‫ݢ‬ኑ‫ن‬ဂ
ĩ Ꮺቑ Ī
ඈ྾࡞ į ৮࣮๒ධ
(૰လᄛ໮P.94)
‫ڗݢ‬Ᏸ
ĩ ೗፜ᱵ‫ ڗݢ‬Ī ഠනଁ
ĩ Ꮺቑ Ī
ɑขճ‫ཫڵ‬லࢉ֊ॄ໪ቂȃ
ཫலࢉ֊
ി਋Ǆ‫ ތ‬2 ‫ދ‬ǅ

‫؜‬ᇋቂହ‫څ‬஢
ኙ ¾ ஢ܿღ
ಅࠒ݃ʽ
ኙ ½ ஢ܿღ
˄ᄆ৓஢‫˅ږ‬
ɑಅ֡ቂᇗ൥
(P.68) ˄‫ܐ‬৓஢‫˅ږ‬
ɑ৓஢‫ږ‬
ׁངಖ༚፩ྈ༧‫إ‬லܿȐ‫ ܐ‬1ȑ໸ፑ‫ܐ‬৓஢‫ږ‬Ȑ1 ‫ږ‬ȑ
ɑ৓஢ְ ܿሃཋȃ
(ᇛ࿒᎟ቂP.61) ˄Ȑ‫ږܐ‬ȑȂ
Ȑᄆ‫ږ‬ȑፑܿ໸༁༌৓஢‫ږ‬ȃ˅
58
˄Raisin˄ඈ྾࡞˅˅ ˄Hour˄໢˅/Minute˄ࠍ˅˅
‫غ‬Ꮾ‫ؠ‬ ɑኁኙဵ‫ڈ‬໢ৱ˄P.72˅
ɑ࿚ৠඈ྾࡞݃࠽ல
ɑ‫ݲ‬ጶ໢ৱ˄P.59˅
ฬไ
˄P.70 ȋ 71˅
໤ඐ
˄Start˄૑໭˅˅
ɑ૑໭ष૥ডኁኙ
ࢌ‫ؠ‬਋ܿಚ‫څ‬ञി਋
˄Stop˄ถᄂ˅˅
ɑ፱ᄧ‫غ‬Ꮾ
ɑ૑໭ॄˈᅍᇋ࿮ፒ
˄٣ՙ˅
˄Crust˄૥๾˅˅ ˄Timer˄ኁኙ˅˅
˄Menu˄໤ඐ˅˅ ɑ࡙‫ק‬૥๾˄P.72˅ ɑኁኙ໤ඐȐ14 & 15ȑܿဵ‫ڈ‬໢ৱড
ɑᅤዎ໤ඐ ष૥໢ৱȐ14 & 15ȑ˄P.72˅
໢ৱ‫ݲ‬ጶġ˄໢፬მ໯˅ ࢑४ᱵ‫ڗݢ‬
ə ໪ቂᱵ‫ڗݢ‬૰໪ಅ֡঩৔ህ‫෇ܬ‬໢ৱञຢ۫໪
ɑ໳჏ճ‫ཫڵ‬லࢉ֊˄P.58˅ ቂࣰܿົ‫݃ށ‬ȃ
ɑ໢ৱმ໯ၓ24ᄆ໢፟ȃ
ġ
ʗถ‫ڗݢڵ‬Ᏸȃ
ʗ‫ن‬๠‫ݢ‬ኑ‫ن‬ဂ
ə ๜࣮‫ݢن؜‬ኑዏႇߟ‫ݲ‬ጶ໢ৱȃ Push Ba
ttery
Push Ba
ttery ‫ڗݢ‬Ᏸ
ʘġՙHour˄໢˅ডMinute˄ࠍ˅˄໢ৱმ໯ດཇ˅
ʘᏪ༇ࢿ‫ˈڗݢށ‬ਖ‫ڗݢ‬Ᏸถፚ࢏෇ˈೀ
ɑ࿪ਈᛀܿ໌ሕॄข߼૑༇ፑȃ
‫ڗݢڵ‬ȃ
ᱵ‫ڗݢ‬
ʙ‫ݲ‬ጶ໢ৱ
˄ஂ˖‫ݲ‬ጶၓ჉႐3໢30ࠍ໢˅
ʙਖ‫ڗݢ‬Ᏸ߫Ꭱॄ߼๠‫ˈڗݢ‬኶ਖ‫ڗݢ‬Ᏸ
ɑȐ12:00ȑ‫װ‬໯ጸ႐ˈ Ꭷ๠ׁ࿒ȃ
Ȑ0:00ȑ‫װ‬໯႐ᇚ ᱵ‫ڗݢ‬ ᱵ‫ܿڗݢ‬
( ಅ‫ٮ‬჉ ) ಅ‫ٮ‬ຢᎧ๠
ttery
Push Ba
ଓ੣໢
٣ՙ
ն‫ڗݢ‬Ᏸ
߫Ꭱ
ɑ5ಊॄ࿮ፒດཇ˄໢ৱ‫ݲ‬ጶဵ‫˅ڈ‬
əġ ขฬไ‫ڗݢ‬ౚ቏‫ݯ‬థȃ
ʚճ‫ݢڵ‬ኑ‫ن‬ဂ
ə ౚ቏߼๠ᱵ‫ڗݢ‬ᇓ૰ᇵष૥ಅ֡ȃ

፟Ꮾಅ֡ܿ௚‫ڋ‬ঽᇋ௏
Ꮃֻ ಅတ፟Ꮾ
68,84 ᇔ
፟Ꮾಅ֡໢
૰ଁ
ৠ๠ಅࠒञ༽݃
མ ๢
໤ඐົ‫ށ‬
߼๠࡞ਸವ
፟
Ꮾ Ꮛ‫ވ‬ৠ๠࡞ਸವ
ಅ
֡
፟Ꮾ޹፯ଁ
ၟܿಅ֡໢
്ገ‫ޡڋ‬ञᄳᎫ౞ ‫إ‬லܿᄧბ‫ޡڋ‬ሯჳ
ག஀፟Ꮾಅ ۫‫ޕ‬ঐ‫ܿק‬Ꮛয়፟ भ‫ܐ‬ʽ‫إ‬ல֦‫܃‬໸ࠨ
֡ܿᇋ௏ʽ ಅ֡ ቏ၳ࿏˛
፟ᏮᏋয়፟ಅ֡๒ᇸ། ໪ಅ֡ߙਸञ്ገܿਸವ
ၫ‫ޡ‬Ȃ໛‫ޡ‬Ȃ‫إ‬லঽኁ ˄P.64˅໸ञቢ๗ᇜᆼ‫ޕ‬
ኙ໢ৱ݃ሓཧܿሯჳȃ ໸ໍბ໤൰ȃ࡞ਸವ‫כ‬ᅐ
ু໪ᇜፊ‫ޕ‬໸ᇵყ࿷ܿ ߼፜‫׼‬ძ೗୩‫ع‬ʽ૑࠙ॄˈ
Ꮽߟบष૥ˈ࿢਋ວ။ ࡞ਸವᇋ౻֦࠙‫܃‬ʽ
቏‫קݞ‬फ़ˈ്ገ‫ޡڋ‬ञ
ᄳᎫᇓঐߙໍ࡙‫ק‬ȃ
ಅ֡ܿ‫ܐ‬ᄆ‫׭‬Ꮃ
ਖ֦፣ඓ೗ܿٛ
൰‫߼܃‬቙‫׼‬ძ೗
20 cm
15 cm
ವ
࡞ਸ
ᄆ ‫ܐ‬
60
ष૥
ถ‫ڵ‬ಅ֡
፟Ꮾಅ֡ܿ௚‫ڋ‬ঽᇋ௏
࿚ৠ࠽ல
(P.70˅໢
ถ‫ڵ‬ಅ֡
ቂ૥ძष૥
ถ‫ڵ‬ಅတ
‫ڈ‬ᄳ
ߙਸ
85 ᇔ
༃ၫࣰࡴȃ ಅࠒᇵȐ፱஢ȑ
༃ၫࣰࡴ໢Ꮽ‫ܿڵ‬ಅ֡ ‫څ‬஢໸নׁʽ
൰፣਺ُȃ
༽ޭಅတ്ܿገ‫ޡڋ‬቏भ‫ܐ‬ ಅࠒ‫כ‬ᅐቂ‫ڒ‬ᇵ፱
ሯჳȃ჋࿙ড༃ၫ٫ࣰ25 Ɇ ஢‫څ‬஢ȃ˄ࡒ༥ܿ
໢ˈ‫إ‬லܿၫ‫ޡ‬ᇓঐຢ໐ˈ ৓஢ְ໸ᇛ࿒᎟ቂ
ሓۨ኷༽፩ৠ๠‫׼‬ଐˈਖඝ ܿˈข‫؜‬ᇋ໪ቂʽ˅
୩ษፚ5 ɆᏪቑȃ˄ਖ‫׼‬ଐ ข໪ቂᇵ 1ġg ၓ‫ܠ‬
ถ‫ॄڵ‬኶໪ቂ˅ ၤܿ‫ڒ‬ጸฬ‫څ‬஢ȃ
ಅࠒ
ᆚ฽໢୩ษ
˄ೀ‫׼ڵ‬ଐ˅ ੡ቂ቙஢༽݃ᇛ࿒ʽ ขቂ‫ݢ‬Ꮚ‫ڒ‬ʽ

໤ඐᇜ୅ ࡞ਸವథ๠ಅတܿ໢ৱȃ˄ߙ‫໌ڵ‬ሕ˅
࿚ৠඈ྾࡞݃࠽லܿ໢ৱȃ˄ߙ‫໌ڵ‬ሕ˅
໤ඐġ ྈᅍ໢ৱ
‫ף‬खġ ໤ඐ ૰ቂ࢙೙ ಅ֡঩፟Ꮾࣰ‫ڋ‬
˄‫د‬ጐᇔ˅
˄‫ܐ‬ኙ˅
ඈ྾࡞
૥๾
ኁኙ
˄ྈᅍ໢ৱঽਸವ࿚ৠ໢ˈሓ༃ၫȂ૥๾Ȃኁኙ݃࿢਋ߑ‫ק‬फ़˅
1 ဍཌྷಅ֡ ๕ಅ ᄶಅ
ɑ ɑ ɑ 4ᄆ໢ ə1 ə2
ᄶಅ ๕
ಅġ
ߙਸ ष૥
˄P.68˅
2 ଓཨಅ֡ ɑ ɑ ˉ
ᄶ ߙ
2ᄆ໢ ๕ಅ ಅ ๕ਸ ๕ ߙਸ ष૥
˄P.73˅ ə3ಅ ಅ
3 ᄶಅ ๕ ᄶಅ ๕
๢໮ಅ֡ ɑ ɑ ɑ 4ᄆ໢20ࠍ ə2 ಅ ಅ
ᄶಅ ๕ಅ ߙਸ ष૥
˄P.73˅
4 ๕
ᄶಅ ᄶಅ ๕
ߟ໮ಅ֡ ɑ ˉ ɑ 5ᄆ໢ ಅ
ə1 ə2 ಅ
ߙਸ ष૥
˄P.74˅
5 ๕ಅ ᄶಅ ๕
ภఴಅ֡ ɑ ˉ ɑ 5ᄆ໢ əĲ əĳ
ᄶಅ
ಅ
ߙਸ ष૥
˄P.75˅
6 ๕ಅ ᄶಅ ๕
౶߰ಅ֡ ɑ ɑ ɑ 4ᄆ໢ ə1 ə2
ᄶಅ
ಅ
ߙਸ ष૥
˄P.76˅
7 ᄶಅ
౶ࠒಅ֡ ɑ ɑ ɑ 2ᄆ໢30ࠍ ə2 ᄶಅ ๕ಅ ߙਸ ष૥
˄P.77˅
8 ๕ġ ๕ අຢ
˄P.78˅
სலಅ֡ ɑ ˉ ˉ 2ᄆ໢15ࠍ ๕ಅ ᄶ ಅ ߙ ಅ
ಅ ਸ ߙਸ ಅ൝
ߙਸ ष૥ ɑ኷૑໭55ࠍ፬ॄ߼๠სல
9 ๕ ᄶಅ ๕
˄P.84˅
ಅ֡ಅတ ɑ ˉ ˉ 1ᄆ໢ ಅ ə4 ಅ ߙਸ
10 ˉ ˉ ˉ ߙ ߙ
˄P.84˅
ൖ๭ಅတ 45ࠍ ๕
๕ಅਸ ਸ
ಅ
ə1 ኁኙົ‫ށ‬໢ˈፔ቏Ȑ๕ಅȑ኷ኁኙॄஅু੣ᄵˈ ə3 ቏໢ঐ໒కࡘࣰ‫ڋ‬ȃ
ਬ֍ॄ੣๠‫ܚ‬঩Ꭻྙȃ ə4 ቏໢ঐ໒కˈ቏໢ᇓঐஏᅝȐ๕ಅȑȃ
ə2 ኁኙົ‫ށ‬໢ˈ኷჉ࢋᄵ‫ڋ‬૑໭ፇ෇֦‫ܚڕ‬঩Ꭻྙȃ
Ꮵ޹૰‫ܚ‬঩ 11 ᄆ໢ȃ
62
໤ඐġ ྈᅍ໢ৱ
‫ף‬खġ ໤ඐ ૰ቂ࢙೙ ಅ֡঩፟Ꮾࣰ‫ڋ‬
˄‫د‬ጐᇔ˅
˄‫ܐ‬ኙ˅
ඈ྾࡞
૥๾
ኁኙ
˄ྈᅍ໢ৱঽਸವ࿚ৠ໢ˈሓ༃ၫȂ૥๾Ȃኁኙ݃࿢਋ߑ‫ק‬फ़˅
11 ਲ਼Ꮚ൝ಅတ ๕
ˉ ˉ ˉ 15ࠍ ಅ
˄P.88˅
ġ
12 ‫ࡷܫ‬ ෼‫ ڼ‬ᄶ Ꭾৠ ɑ኷૑໭12ࠍ፬ॄ༇‫ވ‬෼‫ڼ‬ಅࠒ

ˉ ɑ ˉ 1ᄆ໢30ࠍ ๕ ಅࠒ๕ಅ
ಅ ಅəĴ
ष૥ ष૥
˄P.89˅
13 ෠૲உ ˉ ˉ ˉ ਬ Ꭾৠ
17ࠍ ֍ ਬ֍
˄P.91˅
໤ඐᇜ୅
1. ᇗ൥ᅢᎡˈਬ֍ಅတ˄ߙ‫໌ڵ‬ሕ˅ 6.
๕ಅ ෼‫ڼ‬ಅࠒ
əᏥ٣૰‫ܸ܌‬12ࠍ፬‫؜‬੣ᄵਬ֍ȃ
2. ᄶಅ ਖಅࠒञ༽๏ठ˄নׁ‫ވ؜‬Ꮾ˅ 7. Ꭾৠਬ֍
3. ߙਸ ‫૿ݲ‬ၫ‫ˈޡ‬ಅတߙਸ˄৅ॆ‫ވ؜‬Ꮾ˅ 8. ߼๠೉ቌ
4. ष૥ ष૥ಅတ 9. ‫ڈ‬ᄳ
5. ߼๠ฑඟಅတ 10. ܏૑ຢ࡜

ಅ֡ܿনׁ‫إ‬ல
‫ڼ‬மনׁ‫إ‬லፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿിலˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ
˄ࢎદ፟Ꮾಅ֡ܿ‫؜‬࿷ˈ໪ቂ‫؜‬࿷ܿ‫إ‬லቪࠔ஢˅
ಅࠒ ໤ᆑ
˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅
ࡴਖ਼ಅ
ࠒ ᆑ
ቪ༽ਬ֍ॄˈ‫ܫ‬ռ፣ঐੌठ኷ᇜඩໍ‫ڈ‬
Ꮾቂ ಅတȃ ‫ڼ‬ம‫ݲ‬ၟˈ२೙ዓৠಅ֡ܿਫ੫ȃġ
Ꮾቂ ߑ෩२૰ᇵ߷ፒႿૃߨፌȃ
ɑಅࠒႇᅍࣰ຋ȃ
ᇋ‫ݞ‬ ɑሓ‫ܫ‬ռ፣ࣽ஢ܿ࣋Ⴜˈ‫؜‬࿷ಅࠒ്ܿ
ገ‫ޡڋ‬ঐ቏ྈُልȃ
ɑ੪஢໪ቂ਺ᄧბܿٛ൰ȃ
ɑ‫߼܃‬኷࡞ዌሖஜፇ‫ۃ‬ȃ
ɑႚ‫כ‬໪ቂ‫څڒ‬፱ȃ
঳‫ܫ‬
࡙ນಅ֡ܿၟܻȂცၟȂ๾ዐȃ
Ꮾቂ ᇓન቏ዓූಅ֡‫ܪ‬ᄹܿᏮቂȃ
ၓம፟Ꮾಅ֡
ᇜֈ໪ቂࡐࣽ‫ܫ‬ռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ
߾ಅ֡᎟ቂಅࠒ്ܿገ਺ᄆˈᏭ‫ܿڵ‬ಅ֡਺ሱȃ
ۨိˈᏋߙࠒᏭ‫ܿڵ‬ಅ֡‫്؜‬ገȃ
ə ֡Ꭷ‫ܙ‬ຢࡒ቏‫װࠍڈ‬ȃ
ಅ֡ਸವ
ಅ֡ਸವᇵྴࠍၓሩᆻହኑˈٛໍߗ
Ꮾቂ ᆸफ़ྩ໪ಅ്֡ገඩହȃ
ቌፅ
೉ቌȂႇᆑ೉ቌȂเዉ೉ቌȂ
೉
ඩཥቌ ಅ֡ܿᏠፈ ਖٛໍܿߗᆸफ़ྩ

ቌ
֡ඩହߑ്ገ
ɑਸವ໸ঝܿȃ
໪ಅ֡Ⴟೢམ๢໛๨ȃ ᇋ‫ݞ‬ ġ ᄧბ‫؜ޡڋ‬࿷ˈ്ገߙਸ‫ޡڋ‬ᇓঐ‫ڵ‬
Ꮾቂ ოُልˈሓۨข໪ቂ֦‫܃‬ඓ೗ܿਸವˈ
‫؃‬ႚ‫כ‬౻࠙ॄ፜቙‫׼‬ძ೗֦‫܃‬ȃ
ɑ኷ࢿ࿒ᄳᎫ჉໪ቂˈႇᅍ๏फ़ȃ
ə ထਃ໪ቂႇᆑ೉ቌȃ ɑ࡞ਸವ኷།ٰॄ്ገ೙உખঐাર჉
ਠȃ
๞፟൰ ࡞ਸವ
˄೉ࠒȂ೾೉˅ ೉ࠒ
ġ ೾೉
ၓம፟Ꮾམ๢૰ଁܿಅ֡ˈ
࿳٢໪ቂႇᅍ࿎෇ߙਸܿ ವ
࡞ਸ
࡙ນಅ֡ܿၟܻᇵঽცၟˈ‫؃‬໪ಅ֡ܿ ࡞ਸವȃ
Ꮾቂ ๾ዐ࢑৞ȃ
ə ‫؜‬૰໪ቂᄧბਸವড໸സ܏ࠒȃ
ߑ෩२೙߷ፒಅ֡ሱफ़ȃ
ɑ໪ቂ೾೉໢ˈᇋଂ‫ڼ‬ቪ࿚ৠ஢࿷஢ܿ
ᇋ‫ݞ‬ ༽
ɑข໪ቂሩᆻ‫ࠍڈ‬ၝ੶ූफ़ܿလፅ೉ࠒ
ডጚภፅ೉ࠒȃ
64
ྴ ෪༛ ౶ࠒ
˄຃ྴȂऽྴȂࠛ౺˅
౶ࠒ፩‫ࣽ؜‬቏ಅ֡኷്ገ໢ᅍᇋܿ‫ܫ‬
ྴ໸ಅ֡ਸವܿሩᆻହኑˈ૰ৠཨߙਸ ᇋ‫ݞ‬
ռ፣ˈྈᇵፔ໪ቂ౶ࠒܿय़ႇߟᏭ‫ڈ‬
Ꮾቂ ဵ‫ڈ‬ȃߑ෩२૰࡙ນଁၟȂცၟȂಅ֡ ಅ֡ȃ
‫װ‬൝ܿ૥๾ȃ ࢎદᅤዎ໤ඐܿ‫؜‬࿷ˈ቏‫כ‬ᇋฏࠍ໪
ቂ‫؜‬࿷ܿࠒȃ
ɑ૬ஆ‫ྴܿܐ‬ᇋᆓླྀၓႿᄆ૬ஆȃ
ɑ‫؜‬ᇋ໪ቂ‫ੰੌ݃ྴ׼‬Ꭻܿྴȃ
ɑ๩ዓৠྴܿࠔ஢ˈዏ૥๾ঐ‫ק‬ແˈਂ
ᇋ‫ݞ‬
ಅ֡ܿনׁ‫إ‬ல
ຬቂ஢ዏঐວວ‫්ק‬ȃ əġಅ֡ቂ౶ࠒࣽ቏ᄆఴ‫˄ࠍڈ‬ಅ
ਖ਼˅ˈሓۨޭᄆఴࣰಓܿ໪ቂ
ɑ‫؜‬૰໪ቂ݈૏௸୴ܿ࿝ၟৎȃ
ጚ‫؜‬૰໤ቂȃ
əġขᇜ‫ށ‬ᇋ᎙ሃ‫إ‬லঽ෼ੋ֦ᆻ
ၳ࿏ˈ‫؃‬኷Ꮐᅲࣰᇞໍॄ໪ቂȃ
സ܏ࠒ
኷፟Ꮾሡ໮‫؀ى‬Ȃ‫ࡷܫ‬໢໪ቂȃ əġྈၦಅਖ਼ȍ
ġ ໸኷ಅࠒ፩ৠ༽ਬ֍ˈಅࠒ፩ܿ‫ܫ‬ռ፣ੌठߑ‫ܿڈ‬႘፣ȃ
ə ু໪߼๠ဍཌྷড๢໮ಅ֡፩ᇓ‫؜‬ঐ്ገȃ ಅਖ਼࣯֡᎑ಅ֡ਸವঝ‫ވ‬ٛໍܿߗᆸफ़ྩߑ്ገˈ۰ߑ
ٛໍಅ֡Ꮰፈȃ
༽ ၫᕽ࿎ᄶ
࿚ৠ኷ಅࠒ፩ˈਬ֍ॄໍ‫ڈ‬ಅတȃ
Ꮾቂ
ംኙᄃჵ࿉ෳ࿵۷ቒඞ߷‫ظ‬அҡ൒ರǈთ౥ቇܱ๧
ɑᇵ჉฀ଝ໪ቂ୩༽˄‫ܐ‬ኙ5 Ɇ˖୥ཕ ༊Մǖ
ᇋ‫ݞ‬ ‫ܿ༽׼‬ၫ‫˅ޡ‬
ɑ࿚ৠ਺ሱܿ‫إ‬லˈ૰೙ঐ໪ಅ֡๒ධ݃࠱ཧည
Ȅଓཨಅ֡ġ Ȅߟ໮ಅ֡ ‫֣ل‬థȃ
Ȅภఴಅ֡ġ Ȅ༃ၫ኷25 Ɇᇵຢ ɑ๩໪ቂ૬ஆੌੰ਺‫ܿܐ‬۳຃ྴˈࣴᆑ݃ˈข჏
Ȅსலಅ֡ġ ፜቙٢ၫ༽፩‫ࠍڣ‬๑फ़ॄ኶໪ቂȃ
ɑ৻ᄹ༽‫؜‬໻ቂȃ ɑ༽஢ࣰຬঐܷ፛ಅတሱफ़ˈ๕ಅ໢ພࣷည‫ل‬ȃ
ɑ໤‫߼إ‬๠ಅ֡๒ධขՙಅࠒ —> ඝྊ‫إ‬ல —>༽
ၓம፟Ꮾಅ֡ ܿགᅗခ߼ȃ
ɑข໪ቂሜ༽঩ܿ༽ȃሱ‫ޡ‬ၓ50ȋ200ܿ༽Ꮵၓठ໻ȃ ɑถ‫ڵ‬ಅ֡໢‫؜‬ᇋ໪ቂᄆܱˈ‫ه‬Ꮚˈ଑Ꮚ݃৮ሱ
ə ༽ܿሱ‫ޡ‬໸۰๑੍቙ඝ፩࡛ܿȂౝܿ஢৓ི‫ڵ‬ହ ႘൰ȃ
ܿȃሱ‫ޡ‬໻፩ܿ༽ન቏࿎ࡴಅတ‫ܪ‬ᄹܿᄌ࣮ˈ቏ ɑ෧ಅ֡෇ข჏ฬไಅ֡ቂᇗ൥໸ࠨዮࡒ኷ಅ֡
᎓቙ಅ്֡ገȃ๜࣮ሱ‫ˈࡴࣰޡ‬ঐ໪ಅ֡਺ሱȃ ೗˄‫߷ˈ˅ؠݒ‬ፒ෧ພᇗ൥ȃ
ɑጯ௖༽ (distilled water) ‫஀؜‬቙ಅ്֡ገˈ‫؜‬ᇬ໪ቂȃ ə ႜ໤֣థܿ࠱ཧည‫؜؃ˈل‬ঐޭเ࿒ዉ‫ڈ‬ሯჳȃ

ಅ֡ܿনׁ‫إ‬ல˄ᅝ˅
ി਋৓஢‫ږ‬౞ 1 ‫ܿږ‬፱஢নᎳ
‫ܐ‬৓஢‫ږ‬ ᄆ৓஢‫ږ‬
຃ྴ ኙ12 g ኙ4 g
೉ࠒ ኙ6 g ኙ2 g
໤ᆑ ኙ5 g
࡞ਸವ ኙ2.8 g
ჲ࡙‫إק‬லിߴञ፯୥໢
ᇵ჉ளࠔ஢ၓনᎳˈࢎદࢋเଁၟ‫ݲ‬ിȃ
‫إ‬ல ჲዓৠ໢ ჲਂຬ໢ ●๩ዓৠ຃ྴܿࠔ஢ˈঐ໪૥๾‫ק‬ແȃਂຬቂ஢૥๾ঐ‫ק‬
්ˈࡴ‫ޡ‬ᇓঐ‫݈ק‬ȃ
●๜࣮‫؜‬ৠᆑˈଁࡥວُȃ
೉ቌ ૰ዓৠፚ2.5ֹ ૰ਂຬፚ½ ๜࣮ౚ቏ৠᆑˈਸཧঝ‫਺ވ‬ຬˈܷ፛ಅတ‫ڈ؜‬ᄳˈႇߟ
Ꮽ‫ڵ‬௑เ఻ሃܿಅ֡ȃ
●ᇓ૰ᇵቂเዉ೉ቌ‫ܗ‬࿓೉ቌˈቂࠛ౺‫ܗ‬࿓຃ྴˈቂ೾೉
຃ྴ ૰ዓৠፚ2ֹ ૰ਂຬፚ½ ‫ܗ‬࿓೉ࠒȃ˄P.64˅
೉ࠒ ૰ዓৠፚ2ֹ ૰ᇵ‫؜‬ৠ ࠛ౺Ꮵ޹‫؜‬٫ࣰ 25 g
ġ೉ࠒ‫ ܐ‬1 ყ‫ܬ‬቙ 70 mL ೾೉
૰ᇵ‫؜‬ৠ
໤ᆑ ౶ࠒಅ֡૰ਂຬ
ፚ½
ჲ࿚ৠ‫ܫ‬ড೾೉໢
ਂຬყ‫ܬ‬቙‫ܫ‬ড೾೉ࠔ஢ܿ༽ȃ ɑն‫߼݃ܫ‬๠৓஢ְॄ኶ৠ༽‫څ‬஢ȃ
ġ‫˄ܫ‬Ꮵ޹ 1 ࢋ˅ ɑ‫؜‬ᇋ໪ቂኁኙȃ
ġ೾೉˄Ꮵ޹࿚ৠ༽஢ܿᇜ֐˅ ġ˄኷჋ো૰೙ঐ‫ק‬፣˅
66
ყ࣋‫إ‬லܿᎳֻ
૰ቂႹ॥ܿ‫إ‬ ᇵনׁܿဍཌྷၓন‫˄ھ‬P.68˅ˈ੔ຯ‫܋‬ിܿ
ல፟Ꮾ޹፯ଁ ‫إ‬லञࠔ஢ܿনᎳȃ
ၟܿಅ֡ ‫ڼ‬மনׁ‫إ‬லፇိˈ२૰࿚ৠᏋেႹ॥
ܿിலˈ፟Ꮾ޹፯ࠞၟܿಅ֡ȃ
ᇜ૑໭ખ߼๠ಅ
֡๒ධ೗ʽ
ন ׁ ‫ إ‬ல ቪ Ꮃ ֻ ಅ֡ܿনׁ‫إ‬ல
኷নׁܿ‫إ‬லন‫ھ‬ຢ ࿚ৠႹ॥ܿ‫إ‬லȍ
೉ ෪༛ Ⴙ॥ܿ
ቌ
೉ࠒ
ࡴਖ਼ಅࠒ ‫إ‬ல
༐‫ج‬ ࢻ႘୥ ࣮ፆ
ყ
/ ࣋‫إ‬லܿᎳֻ
˖ಅࠒ፱஢ܿ15ȋ20% ˖ಅࠒ፱஢ܿ 10 ȋ 20% ˖Ꮵ޹‫؜‬٫ࣰ༽ܿࠔ஢
˄‫׭‬Ꮃ˖50 g˅ ˄‫׭‬Ꮃ˖30 g˅ ஂ˅·‫ڇ‬ፆ ·൴࣮ፆ
ஂ˅·ोఝ‫ ؘ‬ᆓླྀ ஂ˅·౶ࠒ ·ᆣఴ൥ ·ߣ෨݃ 100% ࣮ፆ
·ೌࣂ ᎌ༝ॄܲླྀ୩ษ ·ഏ౶ࠒ ·फఴ ·ภఴࠒ ໳჏߼኷‫׼‬ძ೗‫ࠍڣ‬୩‫ع‬
·؅‫ ج‬ᎌ༝ॄ෧ླྀ୩ษ ·ॵ‫· ࠒޒ‬ጾప
ಅࠒܿ஢
ଂ‫ࢻڼ‬႘୥ܿ፱஢
˄֦‫ڕ‬ኊହܿࠔ஢‫˅ק؜‬ ஂ˅ फఴ 30 g˄ 250 g ܿ 12%˅
˄֦‫ڕ‬ኊହܿࠔ஢‫˅ק؜‬
ࡴਖ਼ಅࠒ
ಅࠒ 220 g
ଂ‫ڼ‬༐‫ج‬፱஢ܿ
༽ܿ஢ ଂ‫࣮ڼ‬ፆܿࠔ஢
80% ܿ༽ࠔ
˄֦‫ڕ‬ኊହܿࠔ஢‫˅ק؜‬ ஂ˅ ‫ڇ‬ፆ 100 mL
ஂ˅ ᎌ༝ܿೌࣂ 50 g
༽ 80 mL
༽ 140 mL ˄180 mL ˉ 100 mL˅
˄180 mL ˉ 50 g ܿ 80%˅
● ‫؜‬ᇋ໪ቂኁኙ࢙೙ȃ ● ‫؜‬ᇋ໪ቂኁኙ࢙೙ȃ

፟Ꮾনׁܿဍཌྷ
߼๠‫إ‬ல
ಅ֡ቂᇗ൥
ਸವ๒ධ
ə۰፺૾૰ᇵဵ
ภ૛ܸ՗Ꭷ፺
ถ‫ڵ‬ಅ֡๒ධ ኷ಅ֡๒ධ೗߼๠࡞ਸವᇵိܿ
՗Ꭷಅ֡ቂᇗ൥ ࡴਖ਼ಅࠒञ༽݃
ʗᆛਊဂߴჹᅢᎡ
ಅ֡๒ධ ಅ֡๒ධȃ
①ฬ֦ಅ֡๒ධ፩ܿࡴਖ਼ಅ
ʘჹຢถ‫ڵ‬ȃ ࠒ݃‫إ‬ல˄࡞ਸವ‫˅ိڼ‬
ʙਖಅ֡ቂᇗ൥߼ ܿ፩ᆮ‫ࡴࠍؠ‬቙፵‫ע‬ȃ
①
๠፺ᄩ૾೗ȃ ʘ฻Ꮌ๒ධܿ፵‫ע‬࿚ৠ༽ȃ
②
ຢ࡜
ಅ֡๒ධ
ʙ߼ইಅ֡๒ධȃ
ʚ၄ਊဂܿߴჹᎡ
ಅ֡ቂᇗ൥ ④ ‫ށࢿވ‬ȃ
ə෸෸൑ᇜ჉ˈ
෇‫ޤ‬ঐ቏3 cm ③ ʛ࣋‫ט‬ຢ࡜ȃ
Ꮺቑᇧ‫ވ‬
՗Ꭷ፺
ə᎙ሃ፵‫؜ע‬ᇋዯ቏
ಅတ əಅ֡๒ධܿն༇፩ဉঐ૏᎘ȃ
˄ၓமߴ‫צ‬ถ‫ڵ‬ಅ֡๒ධ˅
ႇᅍᅼܸᏥ჉ಅȃ
ဍཌྷ 186 kcal˄6෧൥፩ܿ1൥˅
ࡴਖ਼ಅࠒ
೉ቌ
250 g
10 g
࿚ৠ࡞ਸವ
၄ਸವ๒ධ
຃ྴ ‫ ܐ‬2˄24 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅ ࡜๒ධ࡜
໤ᆑ ᄆ 1˄5 g˅ ๜࣮ዯ቏༽ࠔˈ
༽ə 190 mL
˄ ข‫˅ ࠔ༽࡞آ‬
࡞ਸವ ᄆ 1˄2.8 g˅ ਸವ๒ධ
ə ༃ၫ٫ࣰ25 Ɇˈ໪ቂ5 Ɇܿ ༽‫ਂ؃‬ຬ10 mLȃ
●๢໮ಅ֡Ȃଓཨಅ֡݃ܿনׁ‫ݲ‬ി‫ஂ׋‬ P.73ȋ ˄ ๜࣮ዯ቏༽ࠔˈข໪
ቂፖ੘Ⴅ࡞༽ࠔ ˅
ə‫آ‬༅ঐٛໍ੻‫࡞ˈݢ‬ਸವঐႇ
ߟథ኷ಅတ፩ȃ
68
ྈᅍ໢ৱ˖ኙ4ᄆ໢
ົ‫ށ‬ ถ‫ڵ‬
ᅤዎ໤ඐȐ1ȑ ෧ި‫ݢ‬ኑ
ʗՙ჉Stop˄ถᄂ˅ਉ
ಅ֡
ʘճ‫ݢݯ‬ኑ‫ن‬ဂȃ
኷අ቏ᄆొ੘ܿ൶ྕຢถ‫ڵ‬ಅ֡
๒ධˈถ‫ڵ‬໢ˈข໪ቂࢉ฽༇࿄ȃ
፟Ꮾনׁܿဍཌྷ
୩ษ˄2 ࠍ፬Ꮺቑ˅
ə᎙ሃಅ֡๒ධܿ߼፜‫ݞݓ‬ȃ˄ಅ֡๒
▓ ᅤዎඝྊ፯୥ܿಅ֡ / （P.73ȋ ධ้ၓࡴၫᎫྙ˅
‫ݞ‬ᄩ P.92） ə๜࣮٫‫ڵ‬໢ৱˈಅ֡ঐ༆྄჉ྉ
▓ ࿚ৠඈ྾࡞݃࠽ல （P.70） ถ‫ڵ‬ಅ֡

▓ ᅤዎ૥๾ （P.72） ੻፜݃‫ܚ‬ၫ‫ޡ‬჉ਠ
▓ ኁኙဵ‫ڈ‬໢ৱ （P.72） ༇࿄
˄᎙ሃ‫؜‬ᇋഅ໛˅
ಅ֡๒ධ
षֽࢗᅗข‫د‬
ኡ P.62
૑໭ ᎜᎘ն༇ˈቂஉॽ‫ވ‬༮۫ȃ
ə‫؜‬ᇋ໪ቂᄆܱȂ‫ه‬ᏊȂ଑Ꮚ
˄ঐढ़ພܸ࠱ཧည‫˅ل‬
ɑถ‫ˈॄڵ‬ฬไಅ֡๒ධ೗໸ࠨ቏ಅ
֡ቂᇗ൥ȃ
๜࣮ౚ቏ܿय़ˈખ໸ዮࡒ኷ಅ֡೗
˄‫ˈ˅ؠݒ‬ขถ‫ڵ‬ହȃ
ດཇ ݁த ●‫ܐ‬ኙဵ‫ܿڈ‬໢ৱȃ ‫ܕ‬቏ਰܿ၃৩݃
ɑ૑໭ॄˈข‫؜‬ᇋ܏૑ຢ࡜ȃ
ࠨዏ࡞ਸವঐ๬థ‫ڵ‬ହȃ ฬไಅ֡೗໸ࠨ
‫ܦ‬໸ˈ኷༇‫߼ވ‬๠ඝྊ࠽ல໢˄P.71˅ˈ ᇗ൥
ሓၓ࡞ਸವᇲ੶߼๠ဵ‫ˈג‬ྈᇵ૰ᇵ܏૑ຢ࡜ȃ ˄ፊਾ෧჉บܿय़ˈ૰೙ঐཿ।ಅ֡ቂᇗ൥˅
ɑ࡞ਸವခ๠໢ঐߙ‫໌ڵ‬ሕȃ

‫࢙ܿ஀צ‬೙ ඈ྾࡞
፟Ꮾࣽ቏ᏋেႹ॥ܿ࠽லܿಅ֡Ȑඈ྾࡞ȑ
ඈ྾࡞ञज྿݃ᏋেႹ॥ܿ࠽லˈ૰࿳ࣰົ‫ށ‬Ꮛ‫ވ‬࿚ৠȃ
ცਡञ෠૲உ݃ႇߟᏋ‫ވ‬࿚ৠܿ࠽ல˄P.71˅ˈข኷ߙ‫ڵ‬ᛀᛀ໌ॄ༇‫߼ވ‬๠ȃ
ขᏨጐࢌ໤ඐܿ‫ݲ‬ി‫ஂ׋‬ቪ࠽லቂ஢ȃ๩‫؜‬Ꮸ༉ˈ࠽ல૰೙ঐ۰ಅ֡๒ධ፩ࠀ‫־ˈڵ‬ৠ฽ධ૥ਤˈ
ߙ‫ڵ‬ልၟডᆏ႖ȃ
૰Ꮛ‫ވ‬ခ๠ܿ‫إ‬ல
Ꮛ‫ވ‬ခல˄ቈಅ֡঩ဵ‫˅ڈ‬ ࡞ዌܿ࠽லȂ‫؜‬ᇸ๏फ़ܿ࠽ல
Ꮃֻ ჏ն೷Ⴙ॥ܿ࠽ல ༽࣮࡞୥
߼๠ඈ྾࡞ . ৮࣮ ˄‫؜‬٫ࣰ 100 g˅ ෧‫ ڈ‬5 mm ᇵ჉
๒ධȃ ܿᄆଐ
ඈ྾࡞ȂႠౖȂ
߼๠๒ධܿᏓ஢‫؜‬૰ ‫ځ‬൝݃
٫ࣰ 100 g
ඈ྾࡞ . ৮࣮๒ධ ৮࣮୥
܏ླྀၓ 5 mm ᇵ჉
① ՙ჉Raisin˄ඈ྾࡞˅ ˄‫؜‬٫ࣰ 100 g˅
ܿᄆଐ
ᅤዎYes˄቏˅˄໪Yes˄቏˅ດཇ˅ ᆿ࣮Ȃज྿݃
ီ‫ޒ‬ə
˄‫؜‬٫ࣰ 30 g˅ ਖ༽ࠔ‫آ‬໴࡞઄
② ૑໭ ᩢᩀə
˄‫؜‬٫ࣰ 20 g˅ บजȂ෧‫ܐ ¼ ڈ‬
ᄆ‫؃‬ਖ༽ࠔ‫آ‬໴
࡞઄
টဓȂ഻ࢎȂც٥ə
෧‫ ڈ‬10 mm ଔ‫ޡ‬
˄Ꮛ‫ވ‬ခ๠࠽ல˅ ˄‫؜‬٫ࣰ 50 g˅
※Ȑ๕ಅȑኺ໢࿮ፒȃ
●቏໢኷ඈ྾࡞ . ৮࣮๒ධ೗ঐዯ቏ຬ஢ܿ࠽லȃ
●‫װ‬ಅ቏຃ྴܿ༽࣮ˈ኷჋োডጚኁኙष૥໢ˈ૰೙ əኁኙष૥ಅ֡໢ˈข‫؜‬ᇋ࿚ৠ࠽லȃ˄ቇඝ჋
ঐሓ຃ྴ๏फ़ዮ኷๒ධຢߑႇߟခ߼ȃ ো݃૰೙ঐዉ‫קڈ‬፣˅
ခ߼࠽ல໢ˈข᎙ሃᇵ჉‫إ‬லʽ
ɑ࿚ৠ਺ሱܿ‫إ‬லˈ૰೙ঐ໪ಅ֡๒ධ݃ܿ࠱ཧည‫ل‬ ࢻ႘
֣థȃ ༽࣮ఴ൥
ข᎙ሃ໪ቂȃ ቏ྴᇣܿ৮࣮ྴ
ࠚྴଐ
ə ႜ໤֣థܿ࠱ཧည‫؜؃ˈل‬ঐޭเ࿒ዉ‫ڈ‬ሯჳȃ ጟᎂྴ
‫ྴ׼‬ ݃
70
ᅤዎ໤ඐ࢙೙ॄȍ
኷૑໭෇ˈ੣
ᄵ‫࢙ܿ஀צ‬೙
ܿົ‫ށ‬ʽ
●࿚ৠඈ྾࡞݃࠽ல໢
▓ ‫؜‬૰Ꮛ‫ވ‬࿚ৠܿ࠽லˈข༇‫߼ވ‬๠ȃ
‫؜‬૰Ꮛ‫ވ‬࿚ৠܿ࠽ல˄ঐࡒᎼ኷๒ධຢˈ೎ᇵခ߼˅
ߙ‫ࠛڵ‬ಘ໌˄ƈ˅ॄˈ༇‫߼ވ‬๠
቏༽ࠔȂ᳉ᄹܿ࠽லȂ๒ᇸ๑फ़ܿ࠽ல
① ՙ჉Raisin˄ඈ྾࡞˅ˈ એᏌ༽࣮ˈᆶۭ݃෧ླྀܿ༐‫ج‬
ᅤዎYesƈ˄቏ƈ˅˄໪Yesƈ˄቏ƈ˅ດཇ˅
ಅ֡
๞ୗȂ෠૲உ݃
② ૑໭
‫࢙ܿ஀צ‬೙
əጾప݃Ⴟᄆܿ‫إ‬ல૰ᇵᇜ૑໭ખ
߼๠ಅ֡๒ධ೗ȃ
ɑ‫إ‬லခ๠ॄმ ˄Ꮵ޹࿚ৠಅࠒ፱஢ܿ20%Ꮺቑ˅
໯ಅ֡ဵ‫ڈ‬ྈ
໔ܿ໢ৱȃ
ɑ‫إ‬ல߼๠ኚ޹ˈಅ്֡ܿገ‫ޡڋ‬ኚُȃ
ɑሓ‫إ‬லܿ፯୥‫؜‬࿷ˈঐ቏ႇߟ֦‫ڕ‬ኊହᄳᎫܿ฀ଝȃ
③ ߙ‫ڵ‬ᛀᛀ໌ॄ
܏૑ຢ࡜ ▓ ፟Ꮾࣽ቏࠽லܿಅ֡໢ˈ࠽லခ๠ܿ໢ৱȍ
ߙ‫ڵ‬ᛀᛀ໌ܿ໢ৱঐሓ໤ඐঽ༃ၫܿ‫ק‬फ़ߑ‫ק‬फ़ȃ
④ ኷ಅ֡๒ධ፩ ·ဍཌྷಅ֡˖ኙ1ᄆ໢5ࠍ፬ȋ1ᄆ໢35ࠍ፬ॄ
߼๠࠽லˈ 3ࠍ፬೗ ·๢໮ಅ֡˖ኙ1ᄆ໢55ࠍ፬ȋ2ᄆ໢15ࠍ፬ॄ
࣋‫ט‬ຢ࡜ ·ଓཨಅ֡˖ኙ30ȋ35ࠍ፬ॄ
·౶߰ಅ֡˖ኙ1ᄆ໢5ࠍ፬ȋ1ᄆ໢35ࠍ፬ॄ
⑤ ፱ᄧ૑໭ ·ߟ໮ಅ֡˖ኙ40ࠍ፬ȋ1ᄆ໢25ࠍ፬ॄ
·ภఴಅ֡˖ኙ1ᄆ໢35ࠍ፬ȋ2ᄆ໢50ࠍ፬ॄ
●ু໪ౚ቏ՙ჉Start˄૑ ಅ֡๒ධ ·სலಅ֡˖ኙ35ȋ40ࠍ፬ॄ
໭˅ˈ3ࠍ፬ॄࠛಘධߙ
·౶ࠒಅ֡˖ኙ45ࠍ፬ȋ1ᄆ໢ॄ
‫໌ڵ‬ሕˈ‫؃‬Ꮛ‫ވ‬૑໭ȃ
●ඈ྾࡞ . ৮࣮๒ධ֦‫܏ڕ‬૑Ꭻྙȃ ·ಅ֡ಅတ˖ኙ20ȋ35ࠍ፬ॄ
࿝ࣂ
ɑ࿚ৠࡐࣽ‫ܫ‬ռ፣ࠍ੍ਸཧܿ ඟል࣮Ȃឩी྿
ბ࣮໢ˈಅ֡‫؜‬ঐ്ገȃ ႇॗ࣮
ు࣮
؅ఝ
಻ࣂ ݃

‫࢙ܿ஀צ‬೙ ૥๾ ኁኙ
ᅤዎ໤ඐ࢙೙ॄȍ
኷૑໭෇ˈ੣
ᄵ‫࢙ܿ஀צ‬೙
ܿົ‫ށ‬ʽ
●࡙‫ק‬૥๾໢ ●ኁኙ໢
‫ݲ‬ጶᏋেႹ॥ܿ૥๾໢ܿȐ૥๾ȑ࢙೙
૥๾૰ົ‫ށ‬ၓȐ‫ܨ‬ȑȂȐ‫׭‬Ꮃȑ๲፯ȃ
●૰ᇵົ‫ށ‬Crust˄૥๾˅ܿ໤ඐ ˄P.62ȋP.63˅
① ՙ჉Crust˄૥๾˅ਉ
ᅤዎᏋেႹ॥ܿ૥๾
኷ፑ‫ށ‬໢ৱဵ‫ڈ‬ष૥ܿȐኁኙȑ࢙೙
ၓமߴ‫צ‬ዄຢ೙‫ࡪࡪܸړ‬૥औܿಅ֡ȃ
① ฬไ໸ࠨቪ‫෇ܬ‬໢ৱყ࠲ ●໪ቂRaisin˄ඈ྾࡞˅ञCrust˄૥๾˅࢙೙໢
①ົ‫ށ‬Raisin˄ඈ྾࡞˅ȂCrust˄૥๾˅࢙೙
② ՙ჉Timer˄ኁኙ˅ਉ ②ົ‫ށ‬Timer˄ኁኙ˅࢙೙
●૰ኁኙܿ໢ৱ‫׭‬Ꮃ
Ȑಅ֡ȑ࢙೙
·ဍཌྷಅ֡˖4ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
·๢໮ಅ֡˖4ᄆ໢30ࠍ፬ȋ13ᄆ໢ॄ
③ ‫ݲ‬ፚष૥ဵ‫ܿڈ‬ኁ‫ށ‬໢ৱ ·౶߰ಅ֡˖4ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
·ߟ໮ಅ֡˖5ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
·ภఴಅ֡˖5ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
·౶ࠒಅ֡˖2ᄆ໢40ࠍ፬ȋ13ᄆ໢ॄ
ə٫‫ڵ‬ຢ༧ኁኙ໢ৱዏ૰೙ঐࡄ।ড໪ಅ֡൰
፣‫ˈُק‬ሓۨႇߟኁኙȃ
˄ଓ੣໢٣ՙۨਉ˅ əፔ೙ኁኙຢ༧໤ඐȃ˄P.62ȋ63˅
④ ૑໭˄ኁኙဵ‫˅ڈ‬ Ȟ૰ኁኙ໢ৱ໯ஂȟ
໤ඐ˖ဍཌྷಅ֡
ო኷໢ৱ˖းຢ8‫ݞ‬30ࠍ
˄ᇛੰმ໯Ȑ20˖30ȑ˅
૰ኁኙ໢ৱ˖ோ‫پ‬0‫ݞ‬40ࠍȋ9‫ݞ‬30ࠍ
˄Ȑ0˖40ȑȋȐ9˖30ȑ˅
əፔ೙኷ຢ༧໢ৱާົ፜ȃ
72
ଓཨಅ֡ /๢໮ಅ֡ ྈᅍ໢ৱ˖
ଓཨಅ֡˖ኙ 2 ᄆ໢
๢໮ಅ֡˖ኙ 4 ᄆ໢ 20 ࠍ
2
3
1
●፱ᄧ‫غ‬Ꮾ໢
●૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅
‫࢙ܿ஀צ‬೙
Ꮃֻ ①኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
˄P.68˅ ②኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ
‫إ‬ல Ă ᅤዎଓཨಅ֡˖Ȑ2ȑĂ
ଓཨಅ֡ 205 kcal˄6෧൥፩ܿ1൥˅ ๢໮ಅ֡˖Ȑ3ȑ
ಅ֡
ࡴਖ਼ಅࠒ 280 g
೉ቌ 10 g
຃ྴ ‫ ܐ‬2˄24 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅
ଓཨಅ֡ ๢
୩༽˄5 Ɇ˅ə 210 mL
࡞ਸವ ᄆ 1½˄4.2 g˅
ə ༃ၫ٫ࣰ25 Ɇ໢ˈขਖ༽ਂຬ10 mLȃ ▓ ࿚ৠඈ྾࡞݃࠽ல （P.70）
▓ ᅤዎ૥๾ （P.72）
๢໮ಅ֡ 192 kcal˄6෧൥፩ܿ1൥˅
/ ໮ಅ֊
ࡴਖ਼ಅࠒ 250 g
▓ ኁኙဵ‫ڈ‬໢ৱ （P.72）
೉ቌ 15 g
˄੡ქ๢໮ಅ֡˅
຃ྴ ‫ ܐ‬2˄24 g˅
षֽࢗᅗข
೉ࠒ ‫ ܐ‬1˄6 g˅ ‫د‬ኡP.62
໤ᆑ ᄆ 1˄5 g˅
༽ə 190 mL
૑໭
࡞ਸವ ᄆ 1˄2.8 g˅
ə ༃ၫ٫ࣰ25 Ɇ໢ˈขቂ5 Ɇܿ ༽‫ਂ؃‬ຬ10 mLȃ
ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉ Stop˄ถᄂ˅ਉˈ
ถ‫ڵ‬ಅ֡๒ධˈ୩ษ 2 ࠍ፬Ꮺቑॄ
ถ‫ڵ‬ಅ֡

ߟ໮ಅ֡ ྈᅍ໢ৱ˖ኙ5ᄆ໢
2
烤色 3
1
●፱ᄧ‫غ‬Ꮾ໢
ყ‫׋‬ඝྊ໤ඐष૥‫ܿڵ‬ಅ֡ˈߟ໮ಅ֡቏໢਺೎ถ‫ڵ‬ȃขՙጐᇵ჉‫؞‬ᎁ 3 ถ‫ڵ‬ಅ֡ȃ
˄P.68˅ ②኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
③ਖಅ֡๒ධਖ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ
‫إ‬ல ᅤዎ໤ඐȐ4ȑ
ߟ໮ಅ֡ 153 kcal˄6෧൥፩ܿ1൥˅
ࡴਖ਼ಅࠒ 225 g
݈ਖ਼ಅࠒ 25 g
໤ᆑ ᄆ 1˄5 g˅
୩༽˄5 Ɇ˅ə 190 mL
࡞ਸವ ᄆ ½˄1.4 g˅
ə ༃ၫ٫ࣰ25 Ɇ໢ˈขਖ༽ਂຬ10 mLȃ
▓ ࿚ৠඈ྾࡞݃࠽ல （P.70）
● ༃ၫ٫ࣰ30 Ɇ໢Ꮽ‫ܿڵ‬ಅ֡൰፣਺ُȃ
▓ ኁኙဵ‫ڈ‬໢ৱ （P.72）
૑໭
षֽࢗᅗข
‫د‬ኡ P.62
ถ‫ڵ‬ಅ֡
▓ ถ‫ߟڵ‬໮ಅ֡ȍ
኷჉ಅඅຢొ੘݃ˈቂஉ
ჹ჉༵ˈ༵ܿ࿷໢ሥቂ༇
‫ݑ‬᎘ྕᏊȃ˄‫د‬ጐቑဇ˅
74
ภఴಅ֡ ྈᅍ໢ৱ˖ኙ5ᄆ໢
2
烤色 3
●፱ᄧ‫غ‬Ꮾ໢
1 ●૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅
ߟ໮ಅ֡
˄P.68˅ ②኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
ภఴಅ֡˄ภఴࠒ30%˅
ಅ֡
181 kcal˄6෧൥፩ܿ1൥˅
ภఴࠒ˄ಅ֡᎟ቂ˅ə1 75 g
ࡴਖ਼ಅࠒ 175 g
೉ቌ 10 g
ภఴಅ֡
຃ྴ ‫ ܐ‬2˄24 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅
▓ ࿚ৠඈ྾࡞݃࠽ல （P.70）
໤ᆑ ᄆ 1˄5 g˅
▓ ኁኙဵ‫ڈ‬໢ৱ （P.72）
୩༽˄5 Ɇ˅ə2 190 mL
࡞ਸವ ᄆ 1˄2.8 g˅
ə1 ‫؜‬೙໪ቂ‫ݞ‬ᄩ᎟ቂ˄݈ਖ਼ಅࠒ˅ডᄆఴᇵိ
ܿภఴಅࠒȃ ૑໭
ə2 ༃ၫ٫ࣰ25 Ɇ໢ˈขਖ༽ਂຬ10 mLȃ
● ༃ၫ٫ࣰ30 Ɇ໢Ꮽ‫ܿڵ‬ಅ֡൰፣਺ُȃ षֽࢗᅗข
▓ ภఴࠒዷᏓಅࠒܿ‫ஂ׋‬ၓ30ȋ100ˁȃ ‫د‬ኡ P.62
˄ภఴ۳ࠒኙ30ȋ40ˁ˅
ၝ఻30ˁ໢ˈขቂ໤ඐȐ1ȑ˄ဍཌྷ
ಅ֡˅੣ᄵष૥ȃ
əภఴࠒܿ‫ஂ׋‬ኚࡴˈಅ֡ܿࡴ‫ޡ‬ኚ݈ȃ
əภఴࠒ፯୥‫؜‬࿷ˈಅ֡ܿ൰፣ቪ്ገ‫ޡڋ‬
ᇓ቏ྈُ‫׳‬ȃ
ถ‫ڵ‬ಅ֡๒ධˈ‫؃‬୩ษ 2 ࠍ፬Ꮺቑॄ
ถ‫ڵ‬ಅ֡

౶߰ಅ֡ ྈᅍ໢ৱ˖ኙ4ᄆ໢
2
3
1
●፱ᄧ‫غ‬Ꮾ໢
˄P.68˅ ②኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
207 kcal˄6෧൥፩ܿ1൥˅
౶߰ಅ֡
˄౶߰ၓ 120 g ໢˅
ࡴਖ਼ಅࠒ 230 g
୩౶߰˄ռ౶˅ 100 ~ 120 g
೉ቌ 10 g
຃ྴ ‫ ܐ‬2˄24 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅
༽ə 160 mL ▓ ࿚ৠඈ྾࡞݃࠽ல （P.70）
࡞ਸವ ᄆ ¾˄2.1 g˅
ə ༃ၫ٫ࣰ25 Ɇ໢ˈขቂ5 Ɇܿ༽‫ਂ؃‬ຬ10 mLȃ ▓ ᅤዎ૥๾ （P.72）
● २૰ቂ‫ػ‬౶ড‫ع‬ऽॗ߰‫ܗ‬࿓ռ౶໪ቂȃ ▓ ኁኙဵ‫ڈ‬໢ৱ （P.72）

● ቈ቙౶߰஢ܿ‫؜‬࿷ˈࡴ‫ޡ‬ঽଁࡥᇓঐ቏ྈ‫؜‬࿷ȃ
● ౶߰ܿ஢ኚ޹ˈष૥‫ܿڵ‬ಅ֡ኚ๖๢ȃ˄౶߰ᇵ
ိܿ࠽ல๜ຢྈ໯˅
● ༃ၫ٫ࣰ30 Ɇ໢ˈሥਖ౶߰߼ܸ‫׼‬ძ೗୩ษȃ
● ༃ၫ٫ࣰ30 Ɇ໢ˈሥਖಅࠒ߼ܸ‫׼‬ძ೗୩ษȃ
૑໭
● ૰ᇵ໪ቂኁኙ࢙೙ˈ‫ܦ‬ข႙໪ቂᎌ༝ॄ˄ড੍‫ތ‬
ॄ˅٫ࣰ1࿙ܿ౶߰ȃ षֽࢗᅗข
● ቏໢ृ߰ஆঐ֦‫ڕ‬ኊᎫȃ ‫د‬ኡ P.62
ถ‫ڵ‬ಅ֡
●౶߰ಅ֡ࣽ቏਺޹༽ࠔˈ๒ᇸ‫ק‬፣ˈሓۨข੪ଓ໤ቂȃ
˄჋ো˖‫ܬ‬࿙ˈ‫ޅ‬ো˖ߗ࿙೗˅
76
౶ࠒಅ֡ ྈᅍ໢ৱ˖ኙ 2 ᄆ໢ 30 ࠍ
፱ᄧ‫غ‬Ꮾ໢
૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅
౶߰ಅ֡
Ꮃֻ ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
˄P.68˅ ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅౶ࠒञ༽݃ȃ
ਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ
ಅ֡
౶ࠒಅ֡ 199 kcal˄6෧൥፩ܿ1൥˅
౶ࠒ 50 g
౶ࠒಅ֡
ࡴਖ਼ಅࠒ 200 g
೉ቌ 20 g
຃ྴ ‫ ܐ‬2˄24 g˅ ໚࣠ಈ຾‫ܽكݞ‬લ ˄P.70˅
೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅ ၤᇎ৥ൾ ˄P.72˅
༽ə 190 mL
࡞ਸವ ᄆ 1½˄4.2 g˅ ᆁᆙ༵ֈ෢ࣱ ˄P.72˅
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈข໪ቂ 5 Ɇܿ୩༽ȃ
༃ၫ٫ࣰ 25 Ɇ໢ˈ໪ቂኁኙ࢙೙Ꮽ‫ܿڵ‬ಅ֡
൰፣‫؜‬औȃ˄P.101˅ ૑໭
༃ၫ٫ࣰ 30 Ɇ໢ˈขਖ౶ࠒ݃‫إ‬ல߼ܸ‫׼‬ძ षֽࢗᅗ
೗୩‫ع‬ ข‫د‬ኡ
P.62
ถ‫ڵ‬ಅ֡

სலಅ֡ ྈᅍ໢ৱ˖ኙ 2 ᄆ໢ 15 ࠍ
ᅤዎ໤ඐȐ8ȑ
˄P.68˅ ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅
ಅࠒञ༽݃ȃ
ਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸ
ವ߼๠ਸವ๒ධȃ
‫إ‬ல
სலಅ֡ 1162 kcal˄‫࠽ࣽ؜‬ல˅
ࡴਖ਼ಅࠒ 200 g ࿚ৠඈ྾࡞݃࠽ல ˄P.70˅
೉ቌ 35 g
຃ྴ ‫ ܐ‬2˄24 g˅ ૑໭
A ೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ ¾˄3.8 g˅ षֽࢗᅗ
঳‫܏˄ܫ‬እ˅ ข‫د‬ኡ
֐ࢋ፩݃‫ܐ‬ᄆ˄25 g˅ P.62
୩༽˄5 Ɇ˅ 100 mL
࡞ਸವ ᄆ 1¼˄3.5 g˅
სல 12 ࢋ˄15 g/ ࢋ˅
ᅤዎᏋেႹ॥ܿ࠽ல ߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩
15 ࠍ፬೗
˄ᆒ੦‫ܕ‬቏༽ࠔܿ‫إ‬லʽ˅ ถ‫ڵ‬ಅတˈّ‫ݯ‬ᇗ൥ȃ
૎ᛱ˄գᎌ༆ፆ˅Ȃ๗ဳ Ȃమை༞ຆଲȂც٥Ȃ ʗਖಅတࠍ‫ ڈ‬12 ݃ࠍȃ
ਜ਼ැቢ˄บ‫˅ࠔ༽ݯ‬Ȃ೉ୗ˄෧‫ڈ‬ଐᎫ˅݃ȃ ʘਖിலᎉࢋ֡๠෧औܿಅတ፩ȃ
ขႚ‫כ‬Ꮸ༉ຢ༧ࠔ஢ࣙ‫ށ‬ȃ ˄᎙ሃ˖ขၫ๖‫ݓ‬ዴ૑ಅတˈ ‫ן‬ಁಅਖ਼Ꮰፈ‫־‬ൿ।ˈ
ሯჳଁࡥ˅
ȃ
๩ࠔ஢ࣰ޹ˈঐܷ፛ಅတ۰ಅ֡๒ධ፩ለ‫ˈڵ‬ ʙ߼๠ಅ֡๒ධȃ˄૰ՙᇵ჉ඝ፩ᇜ፯ߴ໮߼๠˅
૥ਤ౏ᆏড๵ߙਤၟȃ a. ߼፜ၓ 3 ‫ˈل‬౞‫ ل‬4 ࠔಅတ
b. ߼፜ၓ 2 ‫ˈل‬౞‫ ل‬6 ࠔಅတ
኷‫؞‬ᎁ 3 ႜՙம Stop˄ถᄂ˅ਉ໢ ‫ܬ‬ ດཇ໢ˈ‫؜‬ᇋՙ Stop˄ถᄂ˅ਉ
኷ 10 ࠍ፬೗ՙ჉ Start˄૑໭˅ু૰অࡉȃ
࣋‫ט‬ຢ࡜
˄੡ქ 1 ۫ȃՙඝྊਉႇᄌ˅
኶۫૑໭
኷‫؞‬ᎁ 3 ੶ࣰ 15 ࠍ፬ॄˈু໪२ၝ‫غ‬Ꮾဵˈ
ᇓঐߙ‫ࠛڵ‬ಘ໌ˈ‫؃‬፱ᄧ૑໭ȃ
኷੣ᄵ‫؞‬ᎁ 3 ໢˄15 ࠍ፬˅࿚ৠᏋেႹ॥

ܿ࠽லˈዏ૰ᇵ፟Ꮾ‫޹ڵ‬፯ࠞၟܿಅ֡ȃ
P.80
ถ‫ڵ‬ಅ֡
ə ถ‫ڵ‬ቂஉࣰ౬໢ঐൿ।ಅ֡ᄳᎫȃ
78
ࢌ፯ଁၟܿಅ֡
฽஢‫׭‬Ꮃ‫װ‬໯ 1 ࢋܿ஢
ࣽऽਢȂᩢᩀ
სலಅ֡
ሃ‫ࠞ஀ܐ‬ၟಅ֡ ໤ඐȐ4ȑ 1170 kcal
ࡴਖ਼ಅࠒ 225 g ߟ໮ხ‫܂‬ಅ֡ ໤ඐȐ4ȑ 900 kcal
݈ਖ਼ಅࠒ 25 g ࡴਖ਼ಅࠒ 200 g
໤ᆑ ᄆ 1˄5 g˅ ภఴࠒ 50 g
ᩢᩀቌ 2 ‫˄ږܐ‬24 g˅ ໤ᆑ ᄆ 1˄5 g˅
ə
୩༽˄5Ɇ˅ ə
170 mL ୩༽˄5 Ɇ˅ 190 mL
࡞ਸವ ᄆ ½˄1.4 g˅ ࡞ਸವ ᄆ ½˄1.4 g˅
ಅ֡
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈ༽஢ਂຬ 10 mLȃ ə ༃ၫ٫ࣰ 25 Ɇ໢ˈ༽஢ਂຬ 10 mLȃ
ࢎદࢋเႹऔˈᇓ૰߼๠෧‫ ڈ‬5 mm ᄆଐܿऽଶਢ

˄ডߣ෨࡞˅20 g ঽᩢᩀ 20 g˄ড࡞ట୚ࠒ 1 ᄆ‫˅ږ‬
ˆ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅
ࢌ፯ଁၟܿಅ֡
ᄆቢ࡞ࣴ‫ܕ‬౶ࠒಅ֡ ໤ඐȐ7ȑ 1236 kcal ੆ც౶ࠒಅ֡ ໤ඐȐ7ȑ 1230 kcal
ࡴਖ਼ಅࠒ 200 g ࡴਖ਼ಅࠒ 200 g
౶ࠒ 50 g ౶ࠒ 50 g
೉ቌ 20 g ˆ੆Ꮚ࣮ਟ 20 g
ˆᄆቢ࡞˄࡞‫˅ٳ‬ 20 g ೉ቌ 20 g
຃ྴ ‫ ܐ‬2˄24 g˅ ຃ྴ ‫ ܐ‬2˄24 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅ ೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅ ໤ᆑ ᄆ 1˄5 g˅
༽ə 200 mL ༽ə 170 mL
࡞ਸವ ᄆ 1½˄4.2 g˅ ࡞ਸವ ᄆ 1½˄4.2 g˅
ˆࣴ‫ॄߙ༽˄࡞ܕ‬೼࡞˅ 4 g˄࡞ዌ፱஢˅ ə ༃ၫ٫ࣰ 25 Ɇ໢ˈ໪ቂኙ 5 Ɇܿ୩༽ȃ
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈ໪ቂኙ 5 Ɇܿ୩༽ȃ
ˆᏥ૑໭ু߼๠ಅ֡๒ධȃ
ˆ ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ ༇‫߼ވ‬๠˄P.71˅

ࢌ፯ଁၟܿಅ֡
฽஢‫׭‬Ꮃ 1 ࢋܿ஢
ᩢᩀಅ֡ ໤ඐȐ1ȑডȐ3ȑ 1143 kcal ૎ᛱ߰ಅ֡ ໤ඐȐ6ȑ 1370 kcal

ࡴਖ਼ಅࠒ 250 g ࡴਖ਼ಅࠒ 210 g
೉ቌ 10 g˄๢໮ಅ֡ၓ 15 g˅ ߼ஜܿ౶߰˄ռ౶˅ 100 g
຃ྴ ‫ ܐ‬2 (24 g˅ ೉ቌ 20 g
೉ࠒ ‫ ܐ‬1˄6 g˅ ຃ྴ ‫ ܐ‬2˄24 g˅
໤ᆑ ᄆ 1˄5 g˅ ೉ࠒ ‫ ܐ‬1˄6 g˅
࡞ც‫ؾ‬ ຬᅒ ໤ᆑ ᄆ 1˄5 g˅
༽ə 180 mL
૎ᛱࠒ 5g
࡞ਸವ ᄆ 1˄2.8 g˅ ੴ፟࡞ୗ˄෧‫ڈ‬ᄆଐ˅ 30 g
ˆ෷ᩢᩀ 20 g
फोਢࠒ ½ ᄆ‫˄ږ‬3 g˅
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ˄5 Ɇܿ୩༽˅ ə
༽ 110 mL
ˆ ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅ ࡞ਸವ ᄆ ¾˄2.1 g˅
ˆమை༞˄෧‫ڈ‬ᄆଐˈ༽ᎌ‫؜ܦ‬ᎌୈ˅ 20 g
ଢॗᏈࠛ౺ಅ֡ ໤ඐȐ1ȑডȐ3ȑ 1336 kcal ˆोఝ‫˄ؘ‬෧‫ڈ‬ᄆଐˈ༽ᎌ‫؜ܦ‬ᎌୈ˅ 20 g
ࡴਖ਼ಅࠒ 250 g ˆ഻ࢎ 20 g
೉ቌ 15 g ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ
຃ྴ ‫ ܐ‬2˄24 g˅
ˆ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅
೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅
ࠛ౺ 1 ‫˄ږܐ‬21 g˅ ࣴ‫ܕ‬ಅ֡
ə ໤ඐȐ6ȑ ૥๾Ȑ‫ܨ‬ȑ 1241 kcal
༽ 180 mL
࡞ਸವ ࡴਖ਼ಅࠒ 230 g
ᄆ 1˄2.8 g˅
ˆଢॗᏈ 20 g ߼ஜܿ౶߰˄ռ౶˅ 100 g
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ˄5 Ɇܿ୩༽˅ ཥቌ 10 g
຃ྴ ‫ ܐ‬2˄24 g˅
ˆ ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅
໤ᆑ ᄆ 1˄5 g˅
ռጾప 5g
࣮ፆಅ֡ ໤ඐȐ2ȑ 1332 kcal ༽ə 160 mL
ࡴਖ਼ಅࠒ 250 g ࡞ਸವ ᄆ ¾˄2.1 g˅
೉ቌ 25 g ˆࣴ‫ܕ‬ 10 g
຃ྴ ‫ ܐ‬1˄12 g˅
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ
೉ࠒ ‫ ܐ‬2˄12 g˅
ˆ ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅
໤ᆑ ᄆ ¾˄3.8 g˅
঳‫܏˄ܫ‬እ˅ 50 g
100% ߣ෨࣮ፆ˄߼๠‫׼‬ძ୩‫˅ع‬ə 120 mL ദೞ޽ೞ
࡞ਸವ ᄆ 1½˄4.2 g˅ ໤ඐȐ2ȑ 1420 kcal
ˆ໣੠༐‫ج‬ ࡴਖ਼ಅࠒ 250 g
˄༽ᎌॄஇ࡞༽ࠍˈ୩ษፚ༃ၫ˅ 70
g
೉ቌ 25 g
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ ຃ྴ ‫ ܐ‬1˄12 g˅
ˆ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅ ೉ࠒ ‫ ܐ‬2˄12 g˅
໤ᆑ ᄆ 1˄5 g˅
঳‫܏˄ܫ‬እ˅ ᇜࢋ፩݃‫ܐ‬ᄆ˄50 g˅
ऽ‫߰ޒ‬ಅ֡ ໤ඐȐ6ȑ 1246 kcal
୩༽˄5 Ɇ˅ 130 mL
ࡴਖ਼ಅࠒ 230 g
࡞ਸವ ᄆ 1¾˄4.9 g˅
ऽ‫߼˄߰ޒ‬ஜ˅ 100 g
ˆ೷Ⴙ॥ܿ࡞࣮ 60 g
ཥቌ 10 g
຃ྴ ‫ ܐ‬2˄24 g˅ ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ˄5 Ɇܿ୩༽˅
໤ᆑ ᄆ 1˄5 g˅ ˆ ໪ቂRaisin˄ඈ྾࡞˅࢙೙ȃ˄P.70˅
फጾప 5g
༽ə 160 mL
࡞ਸವ ᄆ ¾˄2.1 g˅
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈਂຬ 10 mLȃ
80
๗ࣣશ
ᅤዎ໤ඐȐ8ȑ፟Ꮾಅ֡ಅတ
ਖ A ߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ
߼๠ׁ࿒೗ȃ
኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ໤ඐȐ8ȑˈ
‫؃‬ՙ჉ ȃ
‫غ‬Ꮾᇋ኷ 15 ࠍ፬ᇵ೗ဵ‫ڈ‬ʽ
ถ‫ڵ‬ಅတ
‫إ‬ல 1493 kcal ߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ಅတˈ
┌ ࡴਖ਼ಅࠒ 200 g ّ჉ᇗ൥ȃ
│ ‫؜‬ᇋՙ Stop˄ถᄂ˅ਉ
│ ೉ቌ 15 g
│
│ ຃ྴ ‫ ܐ‬3˄36 g˅
│ ᚍಅ
A│ ೉ࠒ ‫ ܐ‬1˄6 g˅
│ ᚍ‫˄ڈ‬ଔ˅15 cm ȡ˄٣˅25 cm ܿಅ‫؀‬ȃ
│ ໤ᆑ ᄆ ¾˄3.8 g˅
│
│ ঳‫܏˄ܫ‬እ˅ ֐ࢋ፩݃‫ܐ‬ᄆ˄25 g˅
‫ڈ‬ᄳ
│
└ ୩༽˄5 Ɇ˅ 110 mL
۰૦੧ເ࿒ܿᇜߴ૑໭ˈਖ ¾ ܿಅ‫؀‬
ಅ֡
࡞ਸವ ᄆ 1¼˄3.5 g˅
ညຢ೾೉ˈ๫ຢ๗ࣣ຃ྴञ࡞࣮ȃ
࠽ல
࡞࣮˄୏಴એᬶᏌ˅ 100 g
۰૦੧ເ࿒ܿᇜߴጝ‫ע‬૑໭ਖಅ‫؀‬શඩହȃ
೾೉ 1 ᄆ‫˄ږ‬5 mL˅
๗ࣣྴ ໻஢ ෧‫ ܿ݃ૂڈ‬4 ݃ࠍˈ߼๠ಅ֡๒ධ೗ȃ
ࢌ፯ଁၟܿಅ֡
ྴ༹‫إ‬ல
B ┌ ຃ྴ 25 g
│
└༽ ᄆ ½˄3 g˅
ष૥ ˄኶۫ՙ჉ ਉ˅
Ꮽྴ༹
ਖB߼๠ਜ਼༥ံ୴ˈቂ60 Ɇܿ฽༽ࢉ༽ৠ฽࿷໢ਬ
֍፟Ꮾ‫༹ྴڈ‬ȃ
ಅတ྘᳉ˈ೎ᇵᚍ൶ȍȍ
኷༇ຢডᚍಅጃຢዯᄎ
ࡴਖ਼ಅࠒˈዏঐ‫׋ܾק‬ Ꮵॄৠࢗ
਺๒ᇸȃ ष૥ੌ༩ॄˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ହˈਖྴ༹ਨຢบȃ
ᅂ෤ಐĐ8đ቟ዮ‫ތ‬ቯਁཟ‫ؿ‬அҡ෢
அҡஅ༐ࠞిલ‫ؿ‬ዓቱઢዥ‫ڹ‬Ԝ௙ի߰ 600 g !
ə ࠽ல྘޹ዏঐ‫ڵ‬ოಅ֡‫്؜‬ገডष૥‫؜‬Ꮪ݃฀ଝȃ
ӟ஁෪ᅂ฽‫ܽؿڹܔ‬લ !
˄૰໳჏ਖ༽ࠔ޹ܿ࠽ல༽ᎌஇ࡞ˈ୩ษፚ٢ၫ˅
ə ঐሯჳಅ֡ಅတܿߙਸȃ
ܽલ჋ෳ࿏ኳһࠔƽ
ə‫غ‬Ꮾ໢ৱ15ࠍ፬ȃ

ࢌ፯ଁၟܿಅ֡
ಥ‫ى‬फ‫ޒ‬ಅ֡શ
ᅤዎ໤ඐȐ8ȑ፟Ꮾಅ֡ಅတ
ਖ A ߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ
߼๠ׁ࿒೗ȃ
኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ໤ඐȐ8ȑˈ‫؃‬ՙ჉ ȃ
ถ‫ڵ‬ಅတ
ߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ಅတˈّ‫ݯ‬
ᇗ൥ȃ
‫إ‬ல 1268 kcal ‫؜‬ᇋՙ Stop˄ถᄂ˅ਉ
┌ ࡴਖ਼ಅࠒ 200 g
│ ᚍಅ
│ ೉ቌ 15 g
│ ྴࠒ ਖಅတᚍ‫ڈ‬Ⴟ٣ܿಅ‫ˈ؀‬ଔ‫ޡ‬కᄆ቙ಅ֡๒ධଔ‫ޡ‬ȃ
│ ‫ ܐ‬2˄24 g˅
A│
│
೉ࠒ ‫ ܐ‬1˄6 g˅ ߼ຢ࠽லˈ‫ڈ‬ᄳ
│ ໤ᆑ ᄆ ¾˄3.8 g˅
│ ਖᇲ‫ࠍڣ־‬இ࡞ܿफ‫ૂޒ‬እ‫ݓ‬๫ຢบȃ
│ ಥ‫ى‬ 1 ᄆ‫˄ږ‬2 g˅
│ ۰૦੧ເ࿒ܿᇜߴ૑໭ਖಅ‫؀‬શඩହȃ
│ ঳‫܏˄ܫ‬እ˅ ֐ࢋ፩݃‫ܐ‬ᄆ˄25 g˅
│ ߼๠ಅ֡๒ධ೗ȃ
└ ୩༽˄5 Ɇ˅ 110 mL
࡞ਸವ ᄆ 1¼˄3.5 g˅ ष૥ २૰ቂ૰૰ࠒ‫ܗ‬࿓ಥ‫ى‬ȃ๜
࣮኷ಅတ୴኶ৠ๠෠૲உ൥Ȃ
࠽ல Ǆᆶ‫׫‬љ࿉
ᄸ฿൥ˈખ‫ڈ‬மࣳᏊ౦߾٢
౺फ‫ޒ‬ 120 g उǅ Ⴙ॥ܿ෠૲உᄸ฿ಅ֡શȃ
؅ఝಅ֡
፟Ꮾฑඟಅတˈ‫߼؃‬๠‫׼‬ძ୩‫ع‬ ˄P.82 ʗ ~ ʜ˅
኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ໤ඐȐ8ȑˈ‫؃‬ՙ჉ ȃ
໔቟10ࠍ፬໢ˈᚍ൶ฑඟಅတ ˄P.82 ʝ ~ ʞ˅
‫إ‬ல 293 kcal˄6෧൥፩ܿ1൥˅
ࡴਖ਼ಅࠒ 150 g ߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜
15 ࠍ፬೗
೉ቌ 15 g ߼๠ฑඟಅတ
຃ྴ ‫ ܐ‬2˄24 g˅
ʗ ਖಅ֡ಅတ߼፜኷ಅ֡๒ධ፩ᆮ
೉ࠒ ‫ ܐ‬1˄6 g˅
ʘ ਖည቏঳‫ܫ‬ᇛܿฑඟಅတܿᇜಅ‫ٮ‬჉ˈ߼኷ಅ֡ಅတຢಅ
໤ᆑ ᄆ ½˄2.5 g˅ ʙ ෸෸ՙಅတ፵ၐ˄‫؜‬ᇋ྘ቂஉՙ჉บ˅
୩༽˄5 Ɇ˅ 100 mL ʚ ۰ຢಅ๫ຢ۳຃ྴ
࡞ਸವ ᄆ ¾˄2.1 g˅
ष૥
ฑඟಅတ˄؅ఝಅ֡ಅ൝˅ Ǆᆶ‫׫‬љ࿉ उǅ
೉ቌ 50 g
຃ྴ 40 g
঳‫܏˄ܫ‬እ˅ ֐ࢋ፩݃‫ܐ‬ᄆ˄25 g˅
݈ਖ਼ಅࠒ 100 g
സ܏ࠒ ᄆ 1˄3 g˅
ც‫ؾ‬ੴ ຬ஢
۳຃ྴ˄Ꮵॄৠࢗቂ˅ 2ȋ3 ᄆ‫ږ‬
82
ฑඟಅတܿ፟Ꮾߴߟ ᚍಅ
ቂᚍಅ֙ᚍ‫ڈ‬ፊ੿
14ȋ15 cmܿ኏ᄳȃ
፟Ꮾಅတ ə ቂ֦ბಡਖಅတ֡኷
፩ৱˈ‫צ‬቙ᚍ൶ȃ
ਖ݈ਖ਼ಅࠒቪസ܏ࠒছ኷ᇜඩ຋ȃ
ቂ಻ٚ݃ࢗનਖঅࡉই༃ၫߑ๢फ़ܿ೉ቌ ਖ໔቟ܿ ½ ᄆ‫ږ‬঳‫ܫ‬ᇛ

ਬ֍‫ڈ‬ೝᎫȃ ည኷ಅတܿ‫װ‬ಅȃ
ࠍ۫߼๠ຬ஢຃ྴ˄ࠍ
2ȋ3 ۫˅ˈᇜፊਬ֍ܸ
೉ቌ߱ռ෩ࣕज़ȃ ፟Ꮾსலಅ֡ܿી෫ʽ
ᇓ૰ᇵ኷ฑඟಅတܿ‫װ‬ಅᏭ
‫ࢆڵ‬Ꮚဇ՝ȃ
ࠍ 3ȋ4 ۫ᇜ‫ݞݞ‬ৠ๠‫ܫ‬ᇛॄ‫ࠍڣ‬ਬ֍ȃ ቂᎊව݃ࢗન෸෸૳‫ڵ‬ແ‫ޡ‬
Ꮵॄ࿚ৠც‫ؾ‬ੴȃ ‫؜‬٫ࣰ 1 mm ܿဇ՝ȃ
ə ‫ܫ‬ᇛኁௗ ½ ᄆ‫ږ‬ ૳ܾ྘ແܿय़ˈዏฑඟಅတঐ
ழ૑ज़థ჉ହȃ
ਖʗܿ‫إ‬ல߼๠ˈਬ֍ፚ ᇋᏭ‫ڵ‬औܿฑඟಅတˈሱ‫ޡ‬
ಅ֡
ૂእ‫ڈ‬တȃ Ꮵऔ૿፟኷๖๢‫؃‬෩೙ࢮု
ฑܿ‫ޡڋ‬ȃ
ࢌ፯ଁၟܿಅ֡
ಅတ‫ڈ‬ᄳॄˈਖಅတ๕‫ڈ‬
ࣕज़ܿ኏ധˈ֡ຢ֦ბಡ
߼๠‫׼‬ძᄶಅ 20 ࠍ፬ᇵຢȃ

ྈᅍ໢ৱ˖
፟Ꮾಅ֡ಅတ / ൖ๭ಅတ ಅ֡ಅတ ኙ 1 ᄆ໢

ൖ๭ಅတ ኙ 45 ࠍ
፟Ꮾಅ֡ಅတȂൖ๭
ಅတॄˈ૰ᇵ፟Ꮾ೾
ਲ ಅ ֡˄P.86˅Ȃ ሱ
ಅ ֡ ป˄P.87˅ ݃ ࢌ
፯ಅ֡ȃ
˄P.68˅ ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
ਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ
‫إ‬ல ᅤዎಅ֡ಅတ˖Ȑ9ȑ
ಅ֡ಅတ ൖ๭ಅတ˖Ȑ10ȑ
ࡴਖ਼ಅࠒ 280 g
೉ቌ 50 g
຃ྴ ‫ ܐ‬3˄36 g˅
೉ࠒ ‫ ܐ‬2˄12 g˅
໤ᆑ ᄆ 1˄5 g˅
঳‫ܫ‬ ֐ࢋ፩݃‫ܐ‬ᄆ˄25 g˅
༽ə 160 mL ໚࣠ಈ຾‫ܽكݞ‬લ෢ ( P.70 )
࡞ਸವ ᄆ 1˄2.8 g˅ (ॡ࿥அҡஅ༐)
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈข໪ቂኙ 5 Ɇܿ୩༽ȃ
षֽࢗᅗ
ข‫د‬ኡ
૑໭ P.62
ൖ๭ಅတ
ࡴਖ਼ಅࠒ 280 g
೉ቌ 15 g
຃ྴ ᄆ 1˄12 g˅
೉ࠒ ‫ ܐ‬1˄6 g˅
໤ᆑ ᄆ 1˄5 g˅
༽ə 190 mL
࡞ਸವ ֵۙᗀᗀ෌ࡄљ࿉ StopǄഖဂǅउ
ᄆ 1˄2.8 g˅
ə ༃ၫ٫ࣰ 25 Ɇ໢ˈข໪ቂኙ 5 Ɇܿ୩༽ȃ
அুถ‫ڵ‬ಅတ
ə ખጝᆼ߼Ꮌˈุಅတ੣ᇜ‫ߙ؞‬ਸȃ
ə ࡙‫ק‬ಅတ‫إ‬லܿി‫ˈ׋‬૰೙ঐዉ‫ߙڈ‬ਸཨ‫ాקޡ‬ȃ
˄P.97)
84
ࢌ፯ଁၟܿಅ֡ ෪ᅂஅҡஅ༐
໪ቂಅတ፟Ꮾಅ֡໢໪ቂܿࢗન
ɑ๕ಅ֊ ɑ‫˄ڒ‬1 g‫ܠ‬ၤ˅ ɑࣁ֊ ɑᚍಅጃ ɑᄆొ੘

˄੩໛ॄ೼࡞˅
፟Ꮾ໢૰೙໪ቂܿࢗન
ɑ‫ܱਁ߶ڷ‬
ɑಅ֡ಠન
፟Ꮾಅ֡ಅတ ൖ
ɑ֦ბಡ
ɑെៀፖ ɑൂ႖ධ ɑొ༱ ɑ૥ძ ɑၫ‫ޡ‬৓ ݃
Ɨ
೉ቌશ
/ ๭ಅတ
‫ڈ‬ᄳ
ʗቂࣁ֊ਖಅတࠍࢃ‫ڈ‬ኙ45 gܿ‫ܐ‬ᄆ˄12݃
ࠍ˅ˈ‫ڈ܇‬኏ฉᎫˈ࡜ຢᄆొ੘ॄ߼፜ኙ15ࠍ
Ƙ
፬ȃ
ʘġ‫ڈ܇‬အ኏ᄳˈ኶࡜ຢᄆొ੘߼፜10ȋ15
ࠍ፬ˈ੻፜ȃ
ʙġቂ༇෸෸ՙᅼˈ኶ቂᚍಅጃᚍ֤ȃ
ಅ֡
ʚġ᎜᎘ಅတᇜ‫ˈޤ‬ჹ૦੧ເ࿒ܿߴჹଲ຿ˈ࿷
ƙ
ԥલ ˄12 ࢋܿ஢˅135 kcal˄1 ࢋܿ஢˅ ໢੟੟ܿશඩହȃ
ಅ֡ಅတ˄P.84˅ 1۫ܿ஢ ( ๜࣮ౚ቏શ੟ܿय़ˈߙਸ໢๒ᇸलჹገඩ )
‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ 25 g
ࢌ፯ଁၟܿಅ֡
ߙਸ ƚ
ʛġն༆ଁ‫ٮ‬჉߼፜ˈ‫ൂ؃‬๬༽ȃ
ʜġ኷30ȋ35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ
40ȋ60ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓፒ˅
ညຢ‫ܫ‬ᇛȃ
Ɯ
ष૥
ʝġ኷ኁ฽ܸ170ȋ200 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ
15ࠍ፬ȃ໔჉ܿಅတ߼኷‫׼‬ძ೗‫ן‬ಁࣰ‫ޡ‬
ߙਸȃ
‫ڒ‬ආஅҡ
ʗ˄኷೉ቌશ‫؞‬ᎁʗॄ˅ਖಅတᚍ‫ڈ‬ፊ੿10 cmܿಅ‫؀‬ȃ
ʘቂʗ፟Ꮾऔܿಅ‫ˈ؀‬ਖ‫ޒ‬ຆს֡ඩହˈ๕‫ڈ‬တˈਖ፩ৱᅼܾ‫׋‬፵‫݈ע‬ȃ
ʙഠ߼औʘˈൂ๬༽ˈ኷30ȋ35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ20ȋ30ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆፒ˅ȃ
ʚညຢ‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ˈ๫ຢռጾపˈ኷ኁ฽ܸ170ȋ190 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ15ࠍ፬ȃ

ࢌ፯ଁၟܿಅ֡ ෪ᅂஅҡஅ༐
೾ਲಅ֡ Ɨ
ৠ๠೉ቌ
ʗնಅတ߼኷ံ፩ˈቂ֦ბಡ࠙᎘ˈ߼๠
‫׼‬ძ୩‫ع‬30ȋ60ࠍ፬ȃ
Ƙ
˄༃ၫ਺ࡴ໢ˈᆖ٣୩‫ع‬໢ৱ˅
ʘ኷೉ቌຢညಥಅࠒˈ߼኷֦ბಡຢˈᚍ
‫إ‬ல˄12ࢋܿ஢˅
‫ڈ‬20ȡ20 cmܿጸߴᄳˈ߼๠‫׼‬ძ୩‫ع‬
15ȋ30ࠍ፬ȃ
ಅ֡ಅတ 204 kcal˄1 ࢋܿ஢˅ ʙቂᚍಅጃේ܏ՙᅼಅတˈᚍ‫ڈ‬30ȡ30 cmܿ ƙ
ࡴਖ਼ಅࠒ 225 g ጸߴᄳȃ
݈ਖ਼ಅࠒ 55 g
ʚቂಅ‫࣯֡؀‬ʘᏭऔܿ೉ቌˈ኶֡ຢ֦ბ
೉ቌ 15 g
ಡˈ߼๠‫׼‬ძ୩‫ع‬10ȋ20ࠍ፬ȃ
຃ྴ ‫ ܐ‬3˄36 g˅
ə ೉ࠒ ‫ ܐ‬1˄6 g˅ ʛቂᚍಅጃේ܏ՙᅼˈุಅတວ။‫؃ˈ֤ק‬ᚍ
ƚ
1 ໤ᆑ ᄆ 1˄5 g˅ ൶ȃ
঳‫܏˄ܫ‬እ˅ 25 g
ʜնಅ‫؀‬጖๲጖ˈ֡ຢ֦ბಡˈ߼๠‫׼‬ძ
༽ 140 mL
୩‫ع‬10ȋ20ࠍ፬ȃ
࡞ਸವ ᄆ 1˄2.8 g˅
೉ቌ ʝ፱ࡉʛञʜ஠۫ˈ୩‫ع‬30ȋ60ࠍ፬ȃ
˄෧‫ ڈ‬1 cm ू˅
140 g
ƛ
‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ 25 g
ə 1 ՙጐP.84ܿ‫؞‬ᎁ፟Ꮾȃ ‫ڈ‬ᄳ
ʞնಅတ2݃ࠍˈࠍ‫׳‬ᚍ‫ڈ‬18ȡ40 cmܿ٣ߴ
ᄳˈ൶ૂࠍ‫ڈ‬6ࢋ݃ᆿ๲ਲᄳȃ
ʟ᎜᎘ಅတܿᇜ‫ޤ‬શඩହȃ ƞ
ʠն༆ଁ‫ٮ‬჉߼፜ȃ
ߙਸ
Ɵ
Ԣġൂ๬༽ॄቂ֦ბಡ࠙᎘ˈ኷༃ၫ०੼჉
ߙਸ40ȋ60ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆ
ၓፒ˅ॄˈညຢ‫ܫ‬ᇛȃ
ष૥
ԣ
኷ኁ฽ܸ200ȋ220 Ɇܿ૥ძ೗ष૥‫ܐ‬
ኙ10ࠍ፬ȃ໔჉ܿಅတ߼኷‫׼‬ძ೗‫ן‬ಁ
ࣰ‫ߙޡ‬ਸȃ
ໝໝഛ
ʗնಅတࠍ‫ڈ‬౞ࢋኙ35 gˈ๕‫ڈ‬တˈ࡜ຢᄆొ੘ॄ߼፜10ȋ20ࠍ፬ȃ
ʘᚍ‫֤֤ܿڈ‬኏ᄳˈቂ࿝࿝ปಠᏊᅼ኷ಅ‫؀‬ຢȃ
ʙ኷30ȋ35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ20ȋ30ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓፒ˅ȃ
ʚቂኙ170 ɆܿቌዣˈᏥॄ๫ຢৠம๗ࣣܿੴ፟ռྴȃ
86
ሱಅ֡ป
፟Ꮾಅ֡ಅတ
ʗġՙགᅗਖł ๾ଲቌ ༽߼๠Ꭷ቏ᇗ൥ܿಅ֡๒ධ፩ˈն࡞ਸವ߼
๠ਸವ๒ධȃ
ʘՙጐȐ፟Ꮾಅ֡ಅတȑ˄őįĹĵ˅ܿ‫؞‬ᎁ፟Ꮾಅတȃ
‫ڈ‬ᄳ
‫إ‬ல˄8ࢋܿ஢˅ 156 kcal˄1ࢋܿ஢˅ ʙնถ‫ܿڵ‬ಅတࠍ‫ڈ‬ኙ60 g˄8݃ࠍ˅ˈ๕‫ڈ‬တˈ࡜ຢᄆొ੘ॄ߼፜
10ࠍ፬ȃ
ಅ֡ಅတ
ࡴਖ਼ಅࠒ 280 g ʚġቂ༇ፑՙ๠ಅတ፩ᆮˈ‫؃‬Ꭱ‫ވ‬໪፩ৱܿ‫ˈܐקލ‬ᄳ‫ڈ‬࿝࿝ปᎫȃ
A ຃ྴ ‫ ܐ‬3˄36 g˅
໤ᆑ ᄆ 1˄5 g˅
๾ଲቌ 2 ᄆ‫ږ‬
ߙਸ
༽ 180 mL ʛġ߼኷๫மಅࠒܿെៀፖຢˈ኷30ȋ35 Ɇ
ၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸኙ40ࠍ፬˄് Ɯ
࡞ਸವ ᄆ 1˄2.8 g˅
ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓፒ˅ȃ
ሱಅ֡ป ༽ᎌ
૰ፊਾ໤ቂˈ‫ܦ‬๜࣮ ʜġቂ૑༽ਖ஠ಅࢌᎌ30ಊˈஇ࡞༽ࠍȃ
նಅ֡ปल෧‫ڈ‬஠
֐ˈঢ়๠ໍ‫ج‬ȂটဓȂ Ɲ
ඩཌྷȂ࣮ਟ݃ᇜඩ‫ړ‬ ष૥
ঐ࢑౟ၟʽ ʝġ߼኷අ቏െៀፖܿ૥ധຢˈ኷ኁ฽ܸ
170ȋ190 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ15ȋ20
ࠍ፬ȃ
ಅ֡
፟Ꮾൖ๭
ൖ๭
ࢌ፯ଁၟܿಅ֡
‫ڈ‬ᄳ
ʗቂࣁ֊ਖಅတ2݃ࠍˈ๕‫ڈ‬တȃ Ƙ
˄๜࣮໸֤ൖ๭ಅတખࠍ‫ڈ‬3݃ࠍ˅
ʘ࡜ຢᄆొ੘ॄ߼፜10ȋ20ࠍ፬ȃ
‫إ‬ல ˄2ࢋፊ੿25 cm ܿൖ๭ܿ஢˅ ʙ߼኷െៀፖຢˈᚍ‫ڈ‬25 cmፊ੿ܿ‫ܐ‬ᄆȃ

1127 kcal˄1ࢋܿ஢˅ ƙ
ൖ๭ಅတ˄P.84˅ 1۫ܿ஢ ʚቂ‫ه‬Ꮚ኷ಅ‫؀‬ຢ۞‫ލ‬ȃ

ൖ๭‫ݲ‬ၟፆ 4‫˄ږܐ‬72 g˅
ൖ๭ቂඩཌྷ 200 g
࠽ல˄ஂ˅ ࿚ৠ࠽ல
ᆶۭ˄෧֤൥˅ 1ᄆࢋ ʛġညຢൖ๭‫ݲ‬ၟፆˈৠ‫ݲ‬லˈ኶߼ຢൖ๭ඩཌྷȃ
ც٥˄෧֤൥˅ 10൥
഻ࢎ 2൥ ष૥
ಟࢰ˄෧֤൥˅ 6ࢋ ʜġ኷ኁ฽ܸ180ȋ200Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ15ࠍ፬ȃ
෷ਢ˄෧֤൥˅ 2ࢋ ໔჉ܿಅတ߼኷‫׼‬ძ೗‫ן‬ಁࣰ‫ߙޡ‬ਸȃ

፟Ꮾਲ਼Ꮚ൝ಅတ ຈ၍෢ࣱǖᆙ15‫܍‬ቬ
2
3
ɑ፱ᄧ‫غ‬Ꮾ໢
1 ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅
Ꮃֻ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
Ƙखԥલ‫ۼ‬ൠஅҡ൒ರௗă
ƙѶஅҡ൒ರኧൠӁ໒ௗă
1 ᅤዎ໤ඐȐ11ȑ
‫إ‬ல
૑໭
2
ਲ਼Ꮚࠒ 280 g
ၫ༽˄35 ɆᏪቑ˅ 150 mL
ࡴਖ਼ಅࠒ 140 g
݈ਖ਼ಅࠒ 140 g
ၫ༽˄35 ɆᏪቑ˅ 170 mL
3
ֵۙᗀᗀ෌ࡄǈљ࿉ StopǄഖဂǅǈ
அুถ‫ڵ‬ಅတ
༽ਲ਼
፟Ꮾ༽ਲ਼ს
①ቂॗໍቌቌዣհਲˈਖቌዣհਲܿቌ୩ษॄˈቪઋ‫ج‬ছठਬ֍
ૂእ˄߷ፒઋ‫ˈ˅༽໋ج‬኶ቪႎॗ๗ᇵঽ‫ݲ‬ၟலছठਬ֍ૂእ
ু૰ȃ
‫إ‬ல ˄30~40ࢋܿ஢˅ 54 kcal˄1ࢋܿ஢˅ ᚍಅ
ʘถ‫ڵ‬ಅတॄˈ‫ڈ܇‬ፊ੿3 cmܿ٣࿢ˈ‫؃‬෧‫ڈ‬2 cmଔȃቂᚍಅጃ
ॗໍቌ 1‫˄ږܐ‬15 g˅
ਖ፟‫ܿڈ‬ಅတˈᚍ‫ڈ‬ፊ੿ኙ8 cmܿ኏ᄳȃ
հਲ 5g
ə౞ࢋਲ਼Ꮚ൝‫ܐ‬ኙ፱9 gˈ‫ܐ‬ኙ૰፟‫ڈ‬30ȋ40ࢋਲ਼Ꮚȃ
ઋ‫ج‬ 125 g
ႎॗ๗ 250 g ፟Ꮾਲ਼Ꮚ
໤ᆑ 2g ʙਖਲ਼Ꮚს፜቙ਲ਼Ꮚ൝፩ˈ፟‫ڈ‬ਲ਼Ꮚȃ
ၟੴ 2g ə૰ࢎદࢋเႹऔਖਲ਼Ꮚ፟‫ڈ‬ኟᆃᄳড๲ਲᄳ݃ȃ
ႎცࠒ 6g
፟Ꮾ༽ਲ਼ს
ਟቌ 1‫˄ږܐ‬18 g˅
ʚ໓ຢ֐࣫༽ຨ૑ˈะॄਖਲ਼Ꮚ፜቙ࠇ༽፩ˈ݃኶۫ࠇ࿇ॄჹ࣫
˄૰ࢎદᅍᇋˈᏋᄵ‫ݲ‬ጶിߴ˅ ፩ৠ๠֐ံ୩༽ˈᇡ۫፱ࡉ3۫ȃ˄ۨ‫ވ‬Ꮾ૰ᇵ࿎ࡴਲ਼Ꮚ൝ܿโ
ᄹȂ‫ܪ‬ᄹ˅
88
፟Ꮾ‫ࡷܫ‬
2,4
5
1 ᅤዎ໤ඐȐ12ȑ
Ƙᆷஅҡ൒ರௗს‫ۼ׫‬ൠ௉ᅌĂ
ඃິĂ௾௉Ăࢳ‫ث‬ă
ƙ‫ۼ‬ൠნ಩උ߰‫ؿ‬Aǈᆶखஅҡ൒ರї
፟Ꮾਲ਼Ꮚ൝ಅတ
ኧ‫ظ‬Ӂ໒ௗă
‫إ‬ல
‫ࡷܫ‬ 2288 kcal˄1۫ܿ஢˅

ႇᆑ೉ቌə 140 䌧 ၤᇎ৥ൾ෢ ˄P.72˅
຃ྴ 100 䌧
೾೉
঳‫܏˄ܫ‬እ˅
A ݈ਖ਼ಅࠒ
സ܏ࠒ
1‫(ږܐ‬15 mL˅
஠ࢋ፩݃‫ܐ‬ᄆ (100 䌧)
180 䌧
7䌧
2 ૑໭
࠷ҽ‫ޗ‬ၗ
ംԯᆡ
P.63
ಅတ
ə ෧‫ڈ‬1 cmᄆଐˈঅࡉፚ٢ၫȃ
˄ኙ12ࠍ፬ॄ˅
Ŗৰჵ໚࣠ዋࣇྐྵࡥ‫ؿ‬ԥલࢡܽલƽ
኷15ࠍ፬ᇵ೗
ֵۙᗀᗀ෌ࡄǈ
3
ࢿ࿒ᄳᎫܿ࠽ல૰኷෼‫ڼ‬ಅࠒ໢
（
ૂእ‫߼ݓ‬੣บ ） ؏৑ජ‫ݜ‬ǈ෼‫ڼ‬ಅࠒ
ɑ໪ቂჷ൝ࣁܱ݃෼‫ڼ‬፵ၐܿಅࠒȃ
˄໪ቂਜ਼༥ٚ๒ᇸࣁພ࠱ཧည‫˅ل‬
૰૰ࠒ ෠૲உ‫ޒ‬ ऽ‫ى‬ ज྿฿
࿝൰
˄15 g˅ ˄50 g˅ ˄ࢆଡ଼؏ઽ‫˅ى‬ ˄40 g˅ ɑ‫؜‬ᇋՙStop˄ถᄂ˅ਉ
˄4 g˅
‫ݜ‬ජජ‫ݜ‬ǈ኶۫૑໭
ŖᆷԞኁ3ྜљમStopǄഖဂǅउ෢
኷10ࠍ፬೗ՙ჉StartǄ৑෭ǅু૰অࡉȃ
˄੡ქ1۫ȃՙඝྊਉႇᄌ˅
4
፟Ꮾ‫ࡷܫ‬
ŖᆷԞኁ3ॶ߰15‫܍‬ቬࡄǈ࢐ֵۙ‫ܛ‬஘ǈԃ
ዋ‫ڈ‬৑෭Đबҍđ‫ޙ‬௙ă
（๜࣮‫؜‬෼‫ݯڼ‬ಅࠒˈ૥औܿ） ֵۙᗀᗀ෌ࡄљ࿉StopǄഖဂǅउǈ
‫װࡷܫ‬ಅঐ‫ر‬ௗಅࠒ
ɑᏭ‫ࡷܫܿڵ‬ਾ੧೉ቌ‫ࡷܫ‬ȃ
‫ܦ‬ቪ༁٠ᄁ༌ܿࣴ౿‫ࡷܫ‬
5 ഖֵஅҡ൒ರǈ੩ഩ2‫܍‬ቬዪᅑࡄă
ถ‫ࡷܫڵ‬
ɑषֽ‫؜‬Ꮪ໢ˈ੣ᄵȐᎮৠष૥ȑȃ˄P.90˅
（
‫ဵ؜؃‬ภყ࿷ ） ɑถ‫ڵ‬ቂஉࣰ౬໢ঐൿ।‫ࡷܫ‬ᄳᎫȃ

፟Ꮾ‫ࡷܫ‬ ຈ၍෢ࣱǖᆙ1ဆ෢30‫܍‬
ɑ฽஢‫׭‬Ꮃ‫װ‬໯1۫ܿ஢
೸౩‫ࡷܫ‬ 2095 kcal

ႇᆑ೉ቌ˄෧‫ڈ‬1 cmᄆଐ˅ 110 䌧
຃ྴ 100 䌧
೾೉ 1‫˄ږܐ‬15 mL˅
঳‫܏˄ܫ‬እ˅ 100 䌧
୏಴એ˄ডռୁ‫˅ݓ‬ 1‫ږܐ‬
A ݈ਖ਼ಅࠒ 180 䌧
࠷৥Ԝዚ෢ǈॣဵȐᎮৠष૥ȑ സ܏ࠒ 7䌧
ə೸౩൝˄ܲླྀ˅ 1ࢋࠔ
ष૥ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠष૥ȃ
əȐᎮৠष૥ȑᇋ኷ष૥ੌ༩ॄܿ15ࠍ፬೗੣ᄵȃ ə኷෼‫ڼ‬ಅࠒ໢߼๠
ଉ೗ၫ‫ޡ‬ᇜ‫݈קܤ‬ખႇߟᎮৠष૥ȃ
෠૲உ‫ࡷܫ‬ 2384 kcal
ʗ ᅤዎ໤ඐȐ12ȑ ႇᆑ೉ቌ˄෧‫ڈ‬1 cmᄆଐ˅ 100 䌧
຃ྴ 100 䌧
঳‫܏˄ܫ‬እ˅ 100䌧
૰૰ࠒ 2½‫˄ږܐ‬15 g˅
A ݈ਖ਼ಅࠒ 180 䌧
സ܏ࠒ 7䌧
ə෠૲உ‫ޒ‬ 50 䌧
əྴᏌ੆൝˄෧‫ڈ‬5 mmȋ1 cmܿଐᎫ˅ 40 䌧
ʘ ົ‫ށ‬ष૥໢ৱ ə኷෼‫ڼ‬ಅࠒ໢߼๠
ೌࣂ‫ࡷܫ‬ 1960 kcal

຃ྴ 80 䌧
˄ଓ੣໢٣ՙ˅
೾೉ 2‫˄ږܐ‬30 mL˅
ɑ૰ົ‫ށ‬ၓ1ȋ20ࠍ፬ȃ
঳‫܏˄ܫ‬እ˅ 100 䌧
ʙ ૑໭ ೌࣂ˄෧‫ڈ‬2 cmᄆଐȂഅ๢˅
A ݈ਖ਼ಅࠒ
50 䌧
180 䌧
സ܏ࠒ 7䌧
ಥ‫ى‬ऽ‫ࡷܫޒ‬ 2056 kcal

຃ྴ 100 䌧
Ŗഖဂኮ࣠࠷৥෢ǈ գљStopǄഖဂǅउ
঳‫܏˄ܫ‬እ˅ 150 䌧
ಥ‫ى‬ 1½ᄆ‫˄ږ‬3 g˅
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࠷৥đă A ݈ਖ਼ಅࠒ 180 䌧
řᆷԞኁ5ǄP.89ǅ୚ᅏљ࿉StopǄഖဂǅउ෢ സ܏ࠒ 7䌧
ʗ ՙ჉ȁ ˈົ‫ށ‬ष૥໢ৱ əऽ‫ޒ‬Ⴛ઄ᎌ༝‫؃‬இ࡞ 50 䌧
˄෧‫ܐڈ‬ᄆ5 mmᏪቑ˅
ʘ ՙ჉ȁ ˈ૑໭
ə኷෼‫ڼ‬ಅࠒ໢߼๠
90
፟Ꮾ෠૲உ‫ݞ‬ᄩ
2
3
Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠ᧯৑‫ؿ‬ೠ৲ઉਐă
ƙ࣠ൠ࿑௉ᅌĂ‫୺ܛ‬ǈᆶखஅҡ൒ರ‫ۼ‬ൠӁ໒ௗă
‫إ‬ல ˄ኙၓଔ13 cmȡ٣13 cmȡࡴ1 cmܿࠔ஢˅
෠૲உ‫ݞ‬ᄩ˄೾೉˅ 1303 kcal 1 ᅤዎ໤ඐȐ13ȑ
፟Ꮾ‫ࡷܫ‬
೾೉෠૲உ 3ଐ
˄༁ಅᄁ༌ܿ෠૲உ֊˅ ˄165ȋ174 g˅
ბ೉ቌ˄๞ፅߵࣽ஢35%˅ 50 mL
ࠛ౺ 10 g
෠૲உ‫ݞ‬ᄩ˄ռ˅ 1186 kcal

ռ෠૲உ
˄༁ಅᄁ༌ܿ෠૲உ֊˅
4ଐ
˄160ȋ180 g˅
2 ૑໭
࿝൰
࠷ҽ‫ޗ‬ၗ
ბ೉ቌ˄๞ፅߵࣽ஢35%˅ 50 mL ംԯᆡ
ࠛ౺ 10 g P.63
෠૲உ‫ݞ‬ᄩ˄फ˅ 1416 kcal
፟Ꮾ෠૲உ‫ݞ‬ᄩ
फ෠૲உ 3ଐ
ֵۙᗀᗀ෌ࡄǈљ࿉StopǄഖဂǅउǈ
3
˄༁ಅᄁ༌ܿ෠૲உ֊˅ ˄165ȋ174 g˅
ბ೉ቌ˄๞ፅߵࣽ஢35%˅ 70 mL ഖֵஅҡ൒ರǈᅂ࿷ౝ߁‫ر‬೼ּᯉᆷஅ
ࠛ౺ 10 g ҡᅂთ౥ජ‫ؿ‬ೠ৲ઉǈ
əბ೉ቌ໪ቂ๞ፅߵࣽ஢኷41%ᇵຢ໢ˈ
኶༇‫ّވ‬჉ಅ֡ቂᇗ൥
ბ೉ቌࣽ஢೗ܿ10 mL࡙ၓ೾೉ȃ ɑ२቏‫ࠍؠ‬ၝ๑फ़໢ˈᅤዎȐᎮৠਬ֍ȑȃ˄P.92˅
ɑ໪ቂਜ਼༥݃ࣁٚঽঢ়ન݃໢ˈ૰೙ঐ቏ཿພȃ
Ȟஂȟफ෠૲உ໢
ბ೉ቌ˖60 mLˈ೾೉˖10 mL
ɑขႚ‫כ‬Ꮸ༉ຢ༧ࠔ஢ࣙ‫ށ‬ȃ
ࠨዏ૰೙ঐዉ‫ڈ‬ቌ༽ࠍ୰ড྘๢ȃ 4 ໪ቂჷ൝ࣁܱ खೠ৲ઉኧᆷಅᅏ
Ҧ࿑஡ࢽెᛀቖ‫ؿ‬౶ْ൒ರቩ
ᆷӼ࿫ௗ୩‫ع‬೺ࢿ
5 2 ᄆ໢ᇵຢ
6 ෧‫ڈ‬໻‫ܐܬ‬ᄆ
ɑ෧औܿ෠૲உˈຢಅ૰ᇵ๫ຢ૰૰ࠒঽྴࠒ݃ȃ

፟Ꮾ෠૲உ‫ݞ‬ᄩ ຈ၍෢ࣱǖᆙ17‫܍‬ቬ
ɑ฽஢‫׭‬Ꮃ‫װ‬໯1۫ܿ஢
‫ؾ‬ᗙ෠૲உ 1136 kcal

ռ෠૲உ˄֊˅ 4ଐ˄160 g˅
೉ቌ 20 g
ࠛ౺ 10 g
‫ؾ‬ᗙ
40 g
˄ܲླྀ/ೝᎫ˅
बҍԜዚ෢ǈॣဵ ȐᎮৠਬ֍ȑ
ਬ֍ੌ༩ॄˈᏥ޹૰੣ᄵ2۫Ꭾৠਬ֍ȃ
ተ౶‫۽‬൥෠૲உ
əȐᎮৠਬ֍ȑᇋ኷ਬ֍ੌ༩ॄܿ5ࠍ፬೗੣ᄵȃ
˄ᇜଁᇜࢋኙ20ࢋܿ஢˅ 1279 kcal
ଉ೗ၫ‫ޡ‬ᇜ‫݈קܤ‬ખႇߟᎮৠਬ֍ȃ
फ෠૲உ˄֊˅ 2ଐ˄116 g˅
əȐᎮৠਬ֍ȑ෇ቂჷ൝ࣁܱٚ჉ಅ֡๒ධ፵ၐ᳉ࡒܿ෠૲உˈ
A ბ೉ቌ 40 mL
኶‫ࠍڣ‬ਬ֍ȃ
ࠛ౺ 10 g
ʗ ᅤዎ໤ඐȐ13 ȑ ተ౶‫۽‬൥ 100 g
ʗ໪ቂA፟Ꮾ෠૲உȃ˄P.91˅
ʘਖʗቪተ౶‫۽‬൥ছठ኷ᇜඩȃ
ʙቂྭສਖ෠૲உࠍ‫ܸ߼׳‬െៀፖຢȃ‫ܐ‬ᄆ૰
ՙࢋเႹऔˈ߼኷‫׼‬ძˈ໪ඝ೺ࢿȃ
ʘ ົ‫ށ‬ਬ֍໢ৱ
˄ଓ੣໢٣ՙ˅
ɑ૰ົ‫ށ‬ၓ1ȋ5ࠍ፬ȃ
಺཈෠૲உ
ʙ ૑໭ ˄ኙ؄ஊְႎְܿ஢˅ 1733 kcal
फ෠૲உ˄֊˅ 2ଐ˄116 g˅
A ბ೉ቌ
˄๞ፅߵࣽ஢35%˅ 60 mL
ࠛ౺ 10 g
ბ೉ቌ 180 mL
೷Ⴙ॥ܿ༽࣮˄Ꭷ໿ቂ˅ ໻஢
Ŗഖဂኮ࣠࠷৥෢ǈ љStopǄഖဂǅउ
ʗ໪ቂA፟Ꮾໍ෠૲உȃ˄P.91˅
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠बҍđă ʘਖბ೉ቌ܏ፚߙസȃ
ʙ኷ʘ፩ৠ๠ၫ฽ܿʗਬ֍ȃ
řᆷԞኁ3ǄP.91ǅ୚ᅏљ࿉StopǄഖဂǅउ෢
ʚ໓ܸ؄ஊְ፩ˈ୩ษˈࢎદࢋเႹऔᎧ໿༽࣮ȃ
ʗ ՙ჉ȁ ົ‫ށ‬ਬ֍໢ৱ ɑࢎદࢋเႹ॥ˈ२૰ਖ෧ླྀܿ෠૲உቪ৮࣮
ʘ ՙ჉ȁ ૑໭ ˄10ȋ20 g˅ছठਬ֍ȃ
92
෼ੋ֦ᆻ
ő ४ਓྻ‫ݞ‬঄Ԣ‫ݞ‬ƽ
˄‫؜‬૰኷ౚႻ࡞઄ডዯ቏༽ܿᎫྙ჉߼፜˅
ၓம‫ן‬ಁཿພ ő ᅂൖൢ‫୿ߴؿ‬೼ྻƽ
࠱ཧည‫ل‬ȍȍ ‫؜‬ᇋ໪ቂบႄࠒȂਜ਼༥༱Ȃࣴ౿ܿ
˄ ೞ௝ಅȂվੋ‫؝‬Ȃ‫؜‬ᇋ໪ቂႻံ঩
෼Ⴛ ˅
ಅ֡๒ධ·ᇗ൥ ຢ࡜
ᅂ௼‫ؿݞ‬
෼‫ڼ‬໔቟ܿಅတˈቂ༽
໛ಥ‫آ؝‬໴
‫ڤ‬Ⴛ
ɑ ቂ໛ಥ‫؝‬ਖ᳉኷ਸವ๒ධܿ࡞
ʗ ኷ಅ֡๒ධ೗ৠ๠ ਸವ‫ˈݯآ‬ะॄ኶ฬไခ߼࡞
ຬ஢฽༽ˈ߼፜ᇜ ਸವܿ૾ᇲ࣋‫ט‬ȃ
ঐȃ
ɑ ᇗ൥೎ᇵّ჉໢ˈ
ᏪቑᎡ‫ވ‬ᇜ჉኶ճ ɑ ಅࣰ֡‫്ޡ‬ገߑਾ‫ܸۂ‬೗࡜ˈ
‫ڵ‬ହȃ ૰೙ܷ፛ည‫֣ل‬థˈ‫؜ܦ‬ঐሯ
ჳಅ֡፟Ꮾˈႜ໤֣థܿည‫ل‬
‫؜‬ঐޭเ࿒ዉ‫ڈ‬ሯჳȃಅ֡ဵ
‫ॄڈ‬ข੪ଓቂ೼࡞ܿ໛‫آ؝‬໴
೗࡜ȃ
ʘ ቂ༽෼Ⴛಅ֡๒ධ
ञᇗ൥ȃ
ɑ ՗Ꭷ፺፵ၐ‫؜‬ᇋ‫ر‬
ௗಅတ݃ȃಅတ݃
‫ر‬ௗ჉ହঐཿພಅ
֡๒ධܿ࠱ཧည‫ل‬ȃ
ʙ ቂᎊවਖዮ኷ᇗ൥
‫ۃ‬ञ՗Ꭷ፺ຢܿಅ
တ෼‫࡞ڼ‬઄ȃ
෼ੋ֦ᆻ
ᄆ֔༇
ɑ ಅတ๩᳉ࡒ኷՗Ꭷ፺ຢˈᇸ
ዉ‫ڈ‬ᇗ൥လథˈড‫ر‬ௗ቙
ಅ֡፩ȃ
ɑ ๩भኽ໢ˈขቂ‫߶ڷ‬᎟ቂႻ
‫ݎ‬ৎ˄፩ᄹ˅෼Ⴛȃ

෼ੋ֦ᆻ
࡜๒ධ࡜ ਸವ๒ධ
ถ჉ˈቂ༽‫ڤ‬Ⴛ ᅂ௼‫ؿݞ‬
Ȟّᄛߴߟȟ
໛ಥ‫࡞آ؝‬઄ॄˈᏋะ
ண࡞ȃ
‫؜‬ᇋถ჉
70 ‫ޡ‬
ő؏৑ජ‫ݜ‬൒ರ‫ݜ‬ቚ70‫ڡ‬लࡄǈᆶखᅑՁ࿹ජ໎ਲă
ਸವ๒ධ‫؜‬೙ቂ
࡞‫آ؝‬໴ʽ
՛෍‫ॻؿ‬٢࢐‫ط‬ቛ
‫ݞ‬सவԜჸଥ࿉
ඈ྾࡞·৮࣮๒ධ
Ց࿉ࡄǈᅂַ۶‫ؿ‬ኟᅂྻَ࣎Ǆቩ္ǅ
෼Ⴛ
ɑჹຢଲȃ
ׁ࿒
ᅂ௼‫ؿݞ‬
໛ಥ‫آ؝‬໴ ɑቂ༇ፑᅼˈ
܏૑૑‫֊ט‬ȃ
ɑ෼‫ݯڼ‬኷ଉ೗๵థܿ࡞
ɑ‫؜‬ᇋௗ჉ቌፅȃ
ਸವᇵঽ࠽ல݃ȃ
94
٢ਈၳ࿏
།ํஅҡ
ৰჵ቟ዮǈ‫ئ‬෸၍჋‫ٲ‬ሶ฽ઢăᄓནৰ௙ۙ෍அҡ߰‫్ڡ‬ለǈࢡஅҡජ۴ֵ࿝ѡ
૰ᇵቂ᎟ቂܿಅࠒ፟ ࿤‫ؿ‬ഀਝăംंඬ5ċ10%‫ؿ‬฽ઢă
Ꮾఱ˛
۟෮அҡ
ৰჵ቟ዮǈ‫ئ‬෸அҡ‫ؿ‬౰ባᅪ్ለ֋‫ڡ‬ᄓኟᅂஅ‫ؿܒ‬ቯ੥‫ۑ‬ᄍă
ৰჵă
૰ᇵቂඝྊ‫إ‬ல‫ܗ‬࿓ ം෪ᅂ‫ك‬ઢ‫ؿ‬ീᇉ௉ᅌĂ಩๥ᅌ‫޿ك‬໒ᅌቅਹ‫ؗ‬໓௉ᅌă
೉ቌञ೉ࠒఱ˛ ௉‫ܒ‬Ǆؐ1ǅǈ࿧‫ج‬ᅙ70 mL‫ؿ‬௾௉ă
ɑ໪ቂ೾೉໢ˈขਂຬყ‫ܬ‬቙೾೉ࠔ஢ܿ༽ࠔȃ
૰ᇵՙጐ༁ಅᄁ༌ܿെ Ӂไ஖บቩ‫ܔؿ‬ઢ෸ሦ‫ڭ‬Ӂဲࠖ቟அҡࢩ‫ؿ‬ഀਝ቟‫ؿڂ‬ǈ൩љಝຊ‫ܔ‬
ៀ༚፩ࠔ஢፟Ꮾఱ˛ ઢॣဵ࠷৥‫࡟ؿ‬ǈৰ௙࢐࠷৥Ԝࣞă
૰ᇵ፟Ꮾ֐ਗ਼ܿಅ֡ ๳രԪᅂნҐԥલǈ‫ئ‬ᅈᅙĐൕஅđࠞĐఠֵৼಱđ‫ؿ‬ઉ‫ڕڡ‬ຘ௎ሁཾǈ྇۟
ఱ˛ ᅪዋ‫ڈ‬቟அҡࢩ‫ؿ‬቟ዮ֋ၗిࠠǈᄓ‫ר‬Ԝဵă
ԥલ
૰ᇵቂᏋেᏭܿ࿙ะ
ᄓནۙस௙ઉԜཱ‫ځ‬ǈԜ൒ჸۙसֈ‫ޙ‬ă
ਸವఱ˛
ം‫ۼ‬ൠӼ࿫Ҧ‫؃‬ăǄ৑‫ࡄܙ‬ӛၐ୻‫ܙ‬ǈԃ४ਓᅂ༵ǅ
ɑข኷֦‫܃‬ඓৱ˄ၝ૑࠙Ꭻྙ჉ˈᇡ֦‫ߴ܃‬໮੣ᄵ֦‫ܿ܃‬቏ᄌඓქ˅໪ቂȃ
๜ट֦‫࡞܃‬ਸವ˛ ɑข႙߼๠୩‫ތ‬ଉ೗୩‫܃֦ތ‬ȃ
˄࡞ਸವঐႥ໛ੌଐˈႇߟ۰ਸವ๒ධ፩လథ˅
෼ੋ֦ᆻ ٢
૰ᇵ໪ቂᇜֈܿ౶ࠒ ნ҈‫ܒ୶ؿ‬ৰჵᆷಝቩ࢛ࠠ20%‫ؿ‬அ‫ܒ‬ǈ቟ዮ୶‫࢛ࠠܒ‬அҡă
፟Ꮾ౶ࠒಅ֡ఱ˛ Ǆംᅂ෤ಐĐ1đǄ།ํஅҡǅॣဵ࠷৥ǅ
໸ࠨ૰ᇵ໪ቂፑ‫ށ‬ᇵ ࣁ෪෪ᅂ࿧໷‫ిؿ‬۴დ࢐ᄓན‫ؿܒ‬ቯ੥Ԝ໷‫ط‬ቛᄱ‫ڡ‬ᅏՏᄍǈ྇۟โ઀ൕࠞǈ୚
ိܿಅ֡ቂ౶ࠒ˛ ґ۟቟ዮă
/ ਈၳ࿏
‫ۼ‬જ‫୶ؿ‬۰ཫ‫ڡ‬ӭኳᆷ30 ņჵ࿉ă
‫ۼ‬ൠӼ࿫੩Թ‫୶ؿ‬۰დৰ෪ᅂǈ‫ئ‬෸ӧᄱࡄ௎ჵൢ࡞෢ǈ჋࿏࣠ൠ฽ൢ࡞ࡄᆶ‫ۼ‬
૰ቂ໣౓ᆼܿ౶߰፟
ൠǈምႼӋऺ൒ჸबҍăǄP.100ǅ
Ꮾ౶߰ಅ֡˛
੩‫୶ؿࡄڌ‬۰ǈംᆷ्‫݉ࢅࡄڌ‬ቚբཫࡄᆶ෪ᅂă
Ҧཫᆷ12ဆ෢ჵௗ‫୶ؿ‬۰ǈംᆷ੩ഩࡄᆶ෪ᅂă
ᄆ֔༇

٢ਈၳ࿏
୩‫ࣰܿތ‬სலಅ֡ܿ ৰჵ෪ᅂă
ฑඟಅတ૰ᇵቂఱ˛ ംෳ࿏ዋര्‫ڌ‬ǈኙᄃ‫ۼ‬ᆷஅҡஅ༐ජ෢Ԝ௙ຘᄱă
ԥલ
๫༇ࠒ໢໪ቂ໣౓ಅ
அҡֈဳ෢ǈओᄊ෪ᅂ‫ݴ‬ख़அ‫ܒ‬ă
ࠒ‫਺׋‬औ˛
኷༽୴സமᇜးܿഏ ๳രৰჵ෪ᅂǈ‫ئ‬ይֵਹ‫ؿ‬ପ糬࢐ຘൢǈᄓ‫ר‬ნ҈Ԝओᄊ෪ᅂă
౶२೙ቂఱ˛ ംंඬఏ୶ྥฆ‫ؿ‬௄Ԡ‫ܔ‬฽ઢǄ12‫ދ‬ǖ80 mLǈ18‫ދ‬ǖ140 mLǅă
ဍཌྷಅ֡૰ᇵष૥‫ڈ‬ ᅂࣟ໰ᅂ቟அҡࢩ࠷৥ֵਹ‫ؿ‬அҡǈᆷ࠷৥෢அ༐࢐࿹ජ్
ߴᄳఱ˛ ለਮሀǈဳֈඐဳǄĐْ߫đǅካ‫ؿ‬அҡă
࠷৥ौษࡄମජ೧࢐Ӌऺਬ௎ǈओᄊ‫ؚ‬30‫܍‬ቬࡄᆶ೧ă
๜ट෧औಅ֡˛
ɑնಅ֡߼ܴॄˈቂಅܱ֡෇ॄᇧ‫ވ‬෧૑ಅ֡ȃ
ഖֵஅҡ൒ರࡄǈ੩ഩ2‫܍‬ቬ൉௎ჵഖֵ෢ǈംᆶखஅҡ൒ರ‫ۼ‬ൠӁ໒ௗǈ‫ۼ‬
ቜ5ċ10‫܍‬ቬࡄᆶഖֵă
ಅ֡໸ࠨ‫؜‬औถ‫˛ڵ‬ ő൜߮իֵ෢ࣱǈஅҡ࢐ฆຄ࿉ຉă
őംྙ෪ᅂ‫ر‬ՇĂ਑ዊ‫ك‬ഖֵஅҡă
࠷৥༵ֈࡄ࿧ߋෳ࿵
Ǆ࢐ඞ߷‫ܱظ‬๧༊Մǅ
།ํஅҡ
೧ֈҤ౥ǈ୞౥ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă
௉ᅌশ
खֈဳĂۙसࠔ‫ؿ‬அҡѿ‫ۼ‬ᆷ༛ధජǈ݇ජҦ࿑஡‫ۼ‬ᅙ੩‫ڌ‬ฃǈ
ဍཌྷቪಅတ૰ᇵ୩‫ތ‬ ‫ۼࡄࠔڌ‬ൠ๫थ‫ؙ‬ቩҦ‫؃‬ă
֦‫܃‬ఱ˛ ࠷৥෢ǈᆷ30ċ35 ņ࿉्‫ࡄڌ‬ǈ༊ජ‫ث‬მǄ؏ᆥ‫ثࢳؿ‬ǅ࠷৥ă
ɑ๩াܿय़ˈፊਾ኷ၝ੍‫ܿތ‬Ꭻྙ჉ညຢ‫ܫ‬ᇛˈष૥໢ৱᆖ٣ኙ5ࠍ፬ȃ
ౖ൭
खᖍࠔ‫ؿ‬அ༐ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă
࠷৥෢ǈቊाீֵਹ‫ۼ‬ජܽલ࠷৥ă
኷ಅ֡ডൖ๭ಅတܿ
፟Ꮾࣰ‫ڋ‬፩ˈ࡞ਸವ அ༐बҍࡄǈ࢐ᆷ‫ރ܍‬Ăֈဳࢽۗ‫ۙ׫‬सቩ಩‫ظ‬ዮᅂǈຈჵ୚ᅏཱི໏ă
ౚ቏੣ᄵছठ˛
ಅ֡ಅတ໤ඐᏭ‫ܿڵ‬ ംख฽‫ؿ‬ᅂઢंඬ5ċ10 mLă

ಅ֡ಅတभ๢ ? ൩൫ජ‫ݴ‬ख़அ‫࡟ؿܒ‬ǈ࢐Ӌऺ൒ჸ‫׃‬ੲă
96
ۙस‫ڡ֋ؿ‬ৰ௙ᄓӋંԜ໷‫ۑ‬ӧାă
኷ಅ֡ডൖ๭ಅတܿ፟
൩அҡஅ༐ౖ൭அ༐቟ዮौษࡄǈԜ؏৑ජ‫ݜ‬ǈࣙၝ‫ۼ‬ቜ෢ǈৰჵࣙၝۙसă
Ꮾࣰ‫ڋ‬፩ˈ‫؜‬ዒ౓ߙਸ
࠷৥༵ֈࡄ࿧ߋෳ࿵
Ǆࢨኳǖ20ċ30‫܍‬ቬǅ
ৰჵᅂਹይໝໝഛࢡౖ൭‫ك‬෤౰ă
ംബൄ෸໮ቒᆷჵ࿉‫ؿ‬ுቯካນࡄǈᆶљሐ࿉ว‫ؿ‬ይ۟ॣဵԺዮă
໘ցܿಅတ२૰ᇵ኶
ቂఱ˛
ɑ‫ݞ‬सவԱ૗ᆷसவ൒ರௗ෢
ஂ ้ၓಅတᎫྙˈ ‫ܸݲ‬໤ඐȐ10ȑ˄ൖ๭ಅတ˅ॄ፱ᄧ૑໭፟ᏮಅတˈᏭ‫ڈ‬
ၝ‫־‬ष૥໢ ࿝࿝ป˄P.86˅ডൖ๭˄P.87˅ʽ
ȍ݃ ɑसவ൒ರௗ୚ᅏԱ૗‫ݞ‬सவ෢
ถ‫ڵ‬ಅတˈᏭ‫ڈ‬࿝࿝ป˄P.87˅ডൖ๭˄P.87˅ʽ
٢ਈၳ࿏
ᄆ֔༇

ಅ֡ᄳᎫል٢ʽ ง‫ޗ‬቟ዮஅҡሡ௎Ѷཾ
୞‫׫‬ይֵਹ‫ဳؿ‬ካ
‫ڕ‬ԜნႼč
ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒
ɑ།ၫ‫ޡ‬Ȃ໛‫ޡ‬Ȃ‫إ‬லȂኁኙ໢ৱ݃࿢਋ܿሯჳˈಅ֡ܿᄳᎫञ൉མ‫ޕޡ‬ঐ
്ገ‫؜‬Ꮪ
ߙໍ‫ק‬फ़ȃ
ɑ໸ࠨ߼๠྘޹ඈ྾࡞ፇ୥ܿ࠽ல˛
ɑ༃ၫ໸ࠨ྘ࡴமೕ˛˄༃ၫࣰࡴˈዏᄳᎫঐ‫˅ُק‬
ขਖಅࠒ݃‫إ‬ல߼๠‫׼‬ძ೗୩‫ع‬ȃ
ࡴ‫׭ޡ‬Ꮃ
˄ ဍཌྷಅ֡Ȃ๢໮ঽ
౶߰ಅ֡ܿ฀ଝ჉ ˅
ɑ໸ࠨቂ‫څڒ‬፱ம˛
˄‫؜‬૰໪ቂࡒ‫ܿܕ‬৓஢ְ˅
‫؜‬Ꮪ ɑ໸ࠨ໪ቂம‫ܫ‬ռ፣ࣽ஢٫ࣰ12ȋ15%ፇৱܿಅࠒ˛
15 cm அ‫ܒ‬ ɑ໸ࠨ໪ቂமࡴਖ਼ಅࠒ˛
ɑ໸ࠨ໪ቂமࣰඓܿಅࠒ˛
˄౶ࠒಅ֡ܿ฀ଝ჉˅ ǘ۟෮அҡčǚ
ɑ໸ࠨഅ‫܊‬மࡴਖ਼ಅࠒञ݈ਖ਼ಅࠒܿ‫˛ஂ׋‬
‫؜‬Ꮪ
14 cm
ə1
˄ଓཨಅ֡Ȃภఴಅ֡
ܿ฀ଝ჉ ˅ ɑ໸ࠨ྘ຬ˛
ǘਓ๨அҡĂ۟෮அҡĂഠ଴அҡĂ࿡લஅҡčǚ
฽ ɑ໪ቂܿ໸ࠨ‫ޕ‬໸ኙ5Ɇܿ୩༽˛
།ํ Ж്ገ‫ޡڋ‬З
‫؜‬Ꮪ
13 cm
ǘฃཫի߰25 ņ෢ǚ
ə1 ໪ቂ50%ܿภఴಅࠒ
ɑ໸ࠨ໪ቂኙ5 Ɇܿ୩༽˛
˄ภఴಅ֡ə2ܿ฀ଝ჉˅
ඃິ ɑ໸ࠨ྘ຬ˛
‫؜‬Ꮪ
11 cm
ə2 ໪ቂ100%ܿภఴಅࠒ
ɑ໪ቂܿ໸‫؜‬ᅍ࿎෇ߙਸܿ࡞ਸವఱ˛
ߟ໮ಅ֡Ȃსல
˄ ಅ֡ܿ฀ଝ჉ ˅ ‫ݞ‬सவ
ɑ໸ࠨ߼๠ਸವ๒ධ೗˛
ɑ໸ࠨ྘ຬ˛
‫؜‬Ꮪ ɑ໸ࠨ኷‫׼‬ძ೗֦‫˄˛܃‬P.60˅
10 cm
ɑ໸ࠨ໪ቂமࣰඓܿ࡞ਸವೕ˛
ࣰ‫്ޡ‬ገ ɑ໸ࠨ྘޹˛
அ‫ܒ‬
ɑ໸ࠨ໪ቂமಅ֡ܿ᎟ቂಅࠒ˛˄P.96˅
฽ ɑ໸ࠨ྘޹˛
ࡴ‫׭ޡ‬Ꮃ
ɑ໸ࠨ྘޹˛
ՙጐፑ‫ࠔށ‬஢‫غ‬Ꮾษ‫ڵ‬ოࣰ‫്ޡ‬ገ໢ˈข١༅ਖ࡞ਸ
ವড຃ྴਂຬ¼ȋ½ܿ஢ȃ
20 cm ‫ݞ‬सவ
ᇵຢ ɑ኷ࣴճ٫ࣰ1,000 mܿ‫ݓ‬ฏˈ቏໢ঐ‫ڵ‬ოࣰ‫്ޡ‬ገܿოჺȃ
ɑಅࣰ֡‫്ޡ‬ገߑਾ‫࡜ܸۂ‬Ꮚ೗‫ˈف‬૰೙ঐܷ፛ည‫֣ل‬
థȃႜ໤֣థܿည‫؜؃ˈل‬ঐޭเ࿒ዉ‫ڈ‬ሯჳȃ
98
ɑ໸ࠨ၇৔߼๠࡞ਸವமೕ˛
ဵภ‫്؜‬ገ ‫ݞ‬सவ
ɑ໸ࠨ໪ቂம֦‫؜܃‬औȂডࣰඓܿ࡞ਸವ˛
˄ጶ࿒൤ռˈಅတᎫ˅
ɑ໸ࠨ၇৔՗Ꭷಅ֡ᇗ൥˛
ɑ፩ဉ໸ࠨ‫ڵ‬ოம࿮‫ݢ‬฀ଝ˛
ɑ༇ࢗ፟Ꮾܿಅ֡ሓᇵ჉࿢਋ˈ౞۫Ꮽ‫ܿڵ‬ᄳᎫञ്ገ‫ޕޡڋ‬ঐߙໍ࡙‫ק‬ʽ
·჋ো݃༃ၫࡴ໢
౞۫Ꮽ‫ܿڵ‬ᄳᎫञ് ༃ ၫ
·ከᎡ໢༃ၫߙໍ‫ק‬फ़˄๜፩ဉ࣋‫˅݃ݲૼט‬
ገ‫؜ޕޡڋ‬࿷
·໪ቂம‫ܫ‬ռ፣ࣽ஢਺ຬܿಅࠒष૥໢
‫إ‬லܿ፯୥Ȃᄹ፣
·໪ቂம֦‫؜܃‬ນȂࣰඓܿ࡞ਸವ໢
‫ߙؠݒ‬ዮˈ ɑ໸ࠨਖष૥औܿಅ֡ᅻཨ۰ಅ֡๒ධ೗ถ‫߼ˈڵ‬኷၃৩ຢ๵฽ೕ˛
‫ف‬ಅ༆྄ ɑ༃ၫࡴ໢ˈਖ༽஢ਂຬ10 mLঐ቏ᄌ࣮ȃ
჉ྉ
།ํ ЖᄳᎫЗ
ຢ‫ؠ‬աფ
Ǆ༭ౝ৥तǅ ɑಅࠒ໸ࠨ྘ຬೕ˛
ɑ༽໸ࠨ྘޹ೕ˛
ຢ‫ؠ‬൶ྦˈ‫ډ‬ན
ਲᄳաფ ǘഠ଴அҡčǚ
ɑ‫ܬ‬ภఴಅࠒܿ‫޹ࣰஂ׋‬ডಅࠒܿ፯୥‫؜‬࿷໢ᇸߙໍጝ፯฀ଝȃ
աფ
ಅ֡ᄳᎫል٢
‫ؠݒ‬աფ‫ܐ‬ ɑௗ჉மಅ֡ቂᇗ൥ܿᄳᎫȃ
ૺˈፊஅ‫؜‬ ɑถ‫ڵ‬ಅ֡໢ˈ໸ࠨ൑ܸமಅ֡๒ධܿ‫˛ؠݒ‬
ඩ ˄቏໢ሓᇗ൥Ꭱ‫ވ‬ঐഅ।ಅ֡˅
‫؜‬ᇋᎡ‫ވ‬
!
ɑಅࠒ໸ࠨ྘޹ೕ˛
፵ၐ቏޹቟ܿಅࠒ
ɑ༽໸ࠨ྘ຬೕ˛
ᄆ֔༇
ɑข࡙‫ק‬૥๾˄P.72˅ˈডጚ‫ݲ‬ጶ຃ྴܿቂ஢ȃ
‫؜‬೙ष૥‫ڵ‬ᏋেႪ၆
ਂຬ຃ྴܿቂ஢ˈዏ૥๾ঐ‫ˈܨק‬ዓৠዏ૥๾ঐ‫ק‬ແȃ
ܿᆘ๾ˈຢ‫ؠ‬቏‫ࠍؠ‬
ɑಅ֡ለ‫ڵ‬ಅ֡๒ධ໢ˈขਂຬ࡞ਸವቪ༽஢ȃ
૥ਤ ɑ๩ಅ֡ຢ‫ؠ‬٫‫ڵ‬ಅ֡๒ධ྘޹ˈ቏૰೙ዉ‫֣ڈ‬୰݃ოჺȃ

ಅ֡ᄳᎫል٢ʽ
ಅ֡ိ൝྘ሱ ɑ݃ိ൝୩ษܸเ࿒মࠫၫ‫߼ˈॄޡ‬๠֦ბ‫ˈܙ‬ዏಅ֡ိ൝ঐ‫ק‬๢ȃ
།ํЖᄳᎫЗ
ɑߙਸ໢ৱ྘٣ˈঐ໪ಅတམ‫ˈڙ‬ખঐ‫ܾק‬቏᳉ᄹȃ
‫ڈ‬ᄳȂߙਸॄܿಅတ
ཱིะ‫؜‬࿷፯୥ܿಅ֡ܿߙਸ໢ৱ‫؜‬࿷ˈ‫ܦ‬ᇜֈܿ‫ߟߴ׳ש‬໸ቂ༇ፑ෸෸ՙ
቏᳉ᄹ
ᇜ჉്ገܿಅတ‫ف‬ಅˈ๜࣮ాా‫ܪ‬ඩହˈખངಖߙਸဵ‫ڈ‬ȃ
ɑ೉ቌ๜࣮๏फ़ˈખ೎ᇵ֡ࡇ኷ಅတ፩ˈਖ‫؜‬೙ᄳ‫ڈ‬
Ꮽ‫؜‬औ೾ਲಅ֡ ‫ࡥ۫ل‬ȃขਖಅတ߼๠‫׼‬ძ‫ࠍڣ‬୩ษॄ኶֡๠೉ቌȃ
ə࿅‫׳‬໸኷༃ၫࡴ໢ˈ೉ቌ๒ᇸ๏फ़ˈᅍᇋᆖ٣୩ษ໢ৱȃ
୶۰அҡ
ߙო቏౶ஆ‫ر‬ௗ ɑข኷ௐᇜࢋ๒ධ೗߼๠౶߰ञ༽ˈਖ౶߰‫ࠍڣ‬๢फ़ॄ኶߼๠ಅ֡๒ධ೗ȃ
ɑ໸ࠨ‫ࠍڣ‬ਬ֍மฑඟಅတ˛
ɑ໸ࠨਖฑඟಅတ๕ܸࣕज़Ꭻྙ˛
სலಅ֡ܿฑඟಅတ ɑ໸ࠨਖฑඟಅတූᄵશ๠ಅ֡ಅတೕ˛
ழ૑ əፔᅍਖฑඟಅတ߼኷ಅ֡ಅတຢȃ
࿡લஅҡ
˄෸෸ՙᅼ໪ፇ࿦੟ॄዏᄳᎫঐ֦‫࢑ܾڕ‬औȃ˅
ɑࢆᏊဇ՝໸ࠨ૳྘ແம˛
სலಅ֡ܿฑඟಅ൝ ɑኊሓ኷቙೉ቌ኷๢फ़໢‫ڵ‬ოம๏फ़ˈ໪ಅတᇛ࿒ࣽ஢ࣰ޹ȃ
๢౿౿ܿ ə๩೉ቌ๏फ़ܿय़ˈু໪ਖಅတ୩‫ˈॄع‬२໸ঐམ๢ᇸླྀȃ
სலಅ֡ܿฑඟಅတ
ɑ໸ࠨਖಅ֡ಅတ፱ᄧ߼ܸ፩ᆮၤ፜மೕ˛
൤ჹᇜ‫ע‬
100
ಅ֡ᄳᎫል٢ʽ
࿡લஅҡ
ɑฑඟಅတ໸ࠨ୩ษࣰ‫קޡ‬ሱ˛
ฑඟಅတ‫؜‬኷ຢಅ əࢎદȐৠࢗᏮᇖ໔቟10ࠍ፬ॄȑܿმ໯ˈਖฑඟಅတ۰‫׼‬ძ፩ถ‫ˈڵ‬ቂᚍ
ಅ࣪ᚍ֤ȃฑඟಅတ‫ܸ܌‬๖๢෩૰ᇵဵภုฑܿ‫ޡڋ‬໢਺औȃ
ฑඟಅတ۰ಅ֡๒ධ ɑ߼ฑඟಅတ໢ˈ໸ࠨ෸෸ՙࣰ፵ၐ˛
፩ለ‫ڵ‬ହ ə๜࣮ՙᅼಅတ྘ࣰቂஉˈषֽ໢ฑඟಅတܿ‫װ‬ಅঐழ૑ȃ
୶‫ܒ‬அҡ
ኁኙष૥Ꮽ‫ڵ‬ହܿ౶ ɑ໸ࠨ኷༃ၫ٫ࣰ25 Ɇ໢੣ᄵமኁኙೕ˛

ࠒಅ֡ˈᄳᎫ‫؜‬औ૛ ə༃ၫࡴ໢ˈ‫إ‬லܿၫ‫ޡ‬ᇓঐࣰࡴˈሓۨᏭ‫ڵ‬ହܿಅ֡ᄳᎫঐ‫ُק‬ȃ
ข‫؜‬ᇋົ፜ࣰ٣ܿኁኙ໢ৱȃ
ɑ‫إ‬லܿࠔ஢໸ࠨጸฬ˛
്ገ‫؜‬Ꮪ ɑ໸ࠨৠ๠மസ܏ࠒ˛
ɑ໸ࠨਖ݈ਖ਼ಅࠒቪസ܏ࠒ຋ࣰॄ኶߼๠˛
ɑ໸ࠨਖ೉ቌ෧‫ڈ‬1 cm ܿଐᎫೕ˛
ຢ‫رؠ‬ௗ቏೉ቌ ɑ೉ቌ໸ࠨঅࡉ٢ၫ˛
‫ݷث‬
ɑ໸ࠨՙགᅗ߼๠‫إ‬ல˛
ɑ໸ࠨ෼‫ڼ‬ಅࠒம˛
፵ၐ‫ܕ‬቏ಅࠒ
ɑ‫إ‬லܿခ๠۫ᅗ໸ࠨጸฬ˛
፟Ꮾ‫ࡷܫܿڵ‬ቪኁჲ ɑᏭ‫ڵ‬ହܿ‫ࡷܫ‬୥ཕ቙೉ቌ‫ܸ؜܌ܦˈࡷܫ‬༁٠‫ڵ‬༌ܿࣴ౿‫ܿࡷܫ‬षֽ
ܿ‫؜‬ᇜᆼ ‫ޡڋ‬ȃ๩ਖ݈ਖ਼ಅࠒਂፚ160 gˈ‫ࡷܫ‬ঐ‫ܾק‬མ๢ᄎȃ
ಅ֡ᄳᎫል٢
ბ೉ቌञ෠૲உႇߟ ɑ๞ፅߵࣽ஢ࡴ˄41%ᇵຢ˅ܿბ೉ቌቪ૰૰ࣽ஢޹ܿ෠૲உᇜඩ໪ቂˈ
૰೙ႇߟ๏ठȃ
ೠ৲ઉٞဩ
๏ठ
ዓৠ10 mLܿ೾೉ˈ቏᎓቙ߗጚ๏ठȃ
ɑ໪ቂ೾೉‫ܿ޹ࠍڈ‬෠૲உዏঐ‫ק‬๢ȃ !
྘๢
ขਂຬ10ȋ20 mLܿბ೉ቌȃ
ᄆ֔༇
ಅ֡๒ධ೗፵ၐዯ቏
ɑข኷5ࠍ፬೗ቂჷ൝ࣁܱਖಅ֡๒ධܿ෠૲உࣁ჉ˈ኶Ꭾৠਬ֍2ȋ3ࠍ፬ȃ
෠૲உ

Ȑ‫غ‬Ꮾ‫܊‬ႜʽȑܿ‫ؚ‬ઑ‫܈‬໚
ჵ࿉‫ؿ‬ԥલৰᆷ࿉ળ෢ࣱௗ‫ۼ‬ൠă
‫ئ‬෸ǈᅈᅙዥִᆷĐൕஅđ෢ǈԥલ୚ᅏ֣‫܍‬बҍǈৰ௙྇۟ֈ‫ޙ‬ይֵஅҡă
ཇ‫ؿۼ‬ԥલ ‫ۼ‬ൠ‫ؿ‬෢ࣱ
࡞ਸವ‫־‬ခ๠ፇ෇ˈᏪள‫إ‬ல२૰߼๠ಅ֡๒ධ೗ȃ
Ȑಅတȑ࢙೙
௉ᅌ ·ൖ๭ಅတ ..................................................... 1 ࠍ፬ᇵ೗
ඃິ ·ಅ֡ಅတ ................................................... 10 ࠍ፬ᇵ೗
௉‫ܒ‬ Ȑಅ֡ȑ࢙೙
෤႑ ·౶ࠒಅ֡ ................................................... 35 ࠍ፬ᇵ೗
၇৔߼๠‫إ‬லખՙமStart ·ඝྊ໤ඐ ................................................... 20 ࠍ፬ᇵ೗
˄૑໭˅ʽ ə੪૰೙ᇵᄆܿ࠰‫܏ޡ‬૑ຢ࡜ˈ‫ן‬ಁ࡞ਸವ๬థȃ
ခ๠࡞ਸವ෇ˈਖ࡞ਸವ߼๠ਸವ๒ධ೗ȃ
Ȑಅတȑ࢙೙
·ൖ๭ಅတ ..................................................... 1 ࠍ፬ᇵ೗
‫ݞ‬सவ ·ಅ֡ಅတ ................................................... 10 ࠍ፬ᇵ೗
Ȑಅ֡ȑ࢙೙
·౶ࠒಅ֡ ................................................... 35 ࠍ፬ᇵ೗
·ඝྊ໤ඐ ................................................... 20 ࠍ፬ᇵ೗
ᅤ‫܊‬ம໤ඐȂඈ྾࡞Ȃ૥ ൩෸‫ݪݪ‬৑෭ǈৰჵቱဧԺዮăംգљStopǄഖဂǅउቩቒԺዮǈ
๾࢙݃೙ખՙமStart˄૑ ၤᇎሸബ‫ؿ‬෤ಐř ಈ຾‫ޙݞ‬௙৥ൾࡄቱဧ৑෭ă
໭˅ʽ əข႙‫࢑ק‬ၓȐ౶ࠒಅ֡ȑȃ˄ሓၓᏥ‫ܿڴ‬፟Ꮾࢗᅗ‫؜‬࿷˅
ംգљStopǄഖဂǅउ໮ቒԺዮǈቱဧїኧሸബ‫ؿ‬თ౥ࡄᆶ৑෭ă
՗Ꭷம‫܊‬ႜܿᇗ൥‫؃‬ත‫ވ‬ʽ
ǄԜ‫ࡪޑ‬ሸബ‫ؿ‬თ౥ǈᇏৰ௙࢐໮ቒኡ‫ڈ‬ăǅ
ࣁ෪ѳ‫ٯ‬٢ᆑՆ༂ǈᆷ10‫܍‬ቬௗՆࢇചǈ൉ৰჵࢅ݉ă
ճ‫ݯ‬ம‫ݢ‬ኑ‫ن‬ဂʽ
řംྙљ࿉StartǄ৑෭ǅउă
ᆷ10‫܍‬ቬௗљ࿉StartǄ৑෭ǅࣁৰࢅ݉ă
፩ဉ‫܊‬ՙமStop˄ถᄂ˅ਉʽ
řቔᅏ1‫׫‬ᅏဌăംԜ჋љಝຊउă
Ŗෘҁ‫ؿ‬அ༐ৰჵᆶይֈౖ൭ࢡໝໝഛăǄP.86ǈ87ǈ97ǅ
102
ࢽጊጪި ം࿏ബൄჵ࿉ෳ࿵
൜߮൉ᅏᄍբǈംઅࣁઍନPanasionic৴ࡖዀၲܵྚቩဩ
ֵ࿝ჵ࿉ഀਝ෢ ᆊ ᄓ ၃ੲ۴۟
ႇߟ੣ᄵՙਉ‫غ‬Ꮾ ɑ‫ݢ‬ኑ‫ن‬ဂ໸ࠨམလ˛ Նජ٢ᆑՆ༂ă
ՙமStart˄૑໭˅ਉ
ɑ౶ࠒಅ֡ܿࢗᅗ໸۰Ȑᄶಅȑ૑໭ܿˈᇜ૑໭‫؜‬ከᎡȃ
ᇓ‫؜‬ከᎡ˄‫؜‬๕ಅ˅
ɑ࡞ਸವᏋ‫߼ވ‬๠ܿ໢ৱሓ໤ඐञ༃ၫ݃࿢਋‫؜‬࿷ߑ቏ُልȃ
࡞ਸವౚ቏థ჉ ɑਸವ๒ධٰ໛ড‫ܕ‬቏੻‫ݢ‬ȃ ᅂ௼‫ؿݞ‬ෛ஥ԝԢ෴ǈዋര‫ݞܞ‬ă
ɑ࡞ਸವ໸ࠨ།ٰ˛ ෪ᅂဧ‫ݞؿ‬सவă
፩ဉከᎡ࿮ፒ ɑከᎡ፩ˈ๩‫ڵ‬ო10ࠍ፬ᇵຢܿ࿮‫ˈݢ‬ዏঐ࿮ ൩෸ᆷஅ༐ካນ࿉໮ቒǈৰჵᆶ઀

˄მ໯‫ܿ෇ܬ‬໢ৱ˅ ፒከᎡȃ ᅂăǄP.97ǅ
ംᆷ࿉ળۭཐௗ‫ٲ‬ሶ෢ࣱă
ɑჲົ፜ܿ໢ৱ໸ࠨၓႇߟኁኙܿ໢ৱ˛ ɑဍཌྷಅ֡
໤ඐ‫؜‬࿷ˈष૥ੌ༩ྈᅍܿ໢ৱᇓ‫؜‬࿷ȃ 4ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
ɑ๢໮ಅ֡
Ȟ૰ົ፜ܿ໢ৱஂȟ 4ᄆ໢30ࠍ፬ȋ13ᄆ໢ॄ
໤ඐ˖ဍཌྷಅ֡ ɑ౶߰ಅ֡
ႇߟ‫ݲ‬ጶܸჲᇋ
‫غ‬Ꮾ‫܊‬ႜܿ‫ؚ‬ઑ‫܈‬໚ ࢽ
ኁኙܿ໢ৱ ‫෇ܬ‬໢ৱ˖းຢ8‫ݞ‬30ࠍ 4ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
˄ᇛੰ໢૳მ໯Ȑ20:30ȑ˅ ɑߟ໮ಅ֡
૰ົ፜໢ৱ˖ோ‫پ‬0‫ݞ‬40ࠍȋຢ႐9‫ݞ‬30ࠍ 5ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
˄Ȑ0:40ȑȋȐ9:30ȑ˅ ɑภఴಅ֡
5ᄆ໢10ࠍ፬ȋ13ᄆ໢ॄ
əፔ೙኷ຢ༧໢ৱާົ፜ȃ
ɑ౶ࠒಅ֡
2ᄆ໢40ࠍ፬ȋ13ᄆ໢ॄ
ኁኙॄమຢખ૑ ɑ໪ቂಅ֡໤ඐܿဍཌྷಅ֡Ȃ౶߰ಅ֡Ȃߟ໮ಅ֡Ȃภఴಅ֡ˈፔ቏Ꮵ૑໭ܿȐ๕ಅȑ
໭๕ಅம ‫ڋ‬ᅗ໸኷ኁኙॄమຢ੣ᄵȃ˄P.62˅
/ ጊጪި
ߙ‫ڵ‬ᇵ჉໌ሕ‫؜؃‬໸ል٢ოჺȃ
ɑ ኷Ꮽప糬ˈড኷ಅတȐ๕ಅȑডȐഠනȑ໢
ጸ኷໪ቂডኁኙ ·ȐፁፁȑȐങᛯങᛯȑȍȍಅတਬ֍ܿ໌ሕ
໢ˈߙ‫໌ڵ‬ሕ ·Ȑၴၴȑȍȍȍȍȍȍȍమ‫܌‬ከᎡܿ໌ሕ
ɑ ࡞ਸವডඈ྾࡞๒ධܿ‫إ‬ல߼๠ಅ֡๒ධ໢
·Ȑࡖමࡖමȑȍȍȍȍȍȍ૑‫ߞט‬Ȃ૑‫໌ܿ֊ט‬ሕ
ᄆ֔༇
ɑ‫إ‬லࣰ޹ˈডᇗ൥‫־‬৮ሱ‫إ‬ல૏᎘ˈዉ‫ڈ‬మ‫ࣰܞࡏ܌‬፱ˈዏ֦॓Ꭷ፜૑໭ከᏮˈ፩ဉ
፩ဉከᎡ࿮ፒ ખঐ࿮ፒᎡ‫ވ‬ȃ
˄ᇗ൥‫؜‬Ꭱம˅ ˄ু໪‫غ‬Ꮾဵ‫ˈڈ‬ᇓ໸ࠒᎫˈၝष૥औ˅
řംઍྼPanasonic৴ࡖዀၲܵྚቩဩॣဵཕ၃ă

ᇗ൥ૐᚼૐᚼჳ ɑቈ቙኷ᇗ൥ቪ᎐፺ፇৱ቏ࠣႽȃ˄෇‫ޤ‬ঝ‫ވ‬3 cmᏪቑ˅
ɑᱵ‫ܸ܌ڗݢ‬༊ಛඓქ˄ኙ2೧˅ȃ
‫෇ܬ‬໢ৱმ໯‫ק‬ ə኷࢑४‫نˈ෇ڗݢ‬ຢ‫ݢ‬ኑ२໸૰ᇵ໪ቂȃ
‫ܦ‬ᇋᎧຢ‫ڗݢ‬Ᏸȃ Ց࿉٢֗‫ࡪޑ‬ăǄP.59ǅ
‫ܨ‬Ȃᄂ໘
˄ࠨዏ૰೙ঐ቏ል႘ছ๠˅
ə໪ቂ‫ށ‬໢࢙೙໢ˈખ‫כ‬ᅐᇋ‫ݲ‬ጶၓ‫ܿ෇ܬ‬໢ৱȃ
ɑ໸ࠨ၇৔՗Ꭷᇗ൥ம˛ їኧࠔთ౥ăǄP.68ǅ
้ะ໸ࠒᎫˈႇ
ߟष૥ ɑಅ֡๒ධ೗‫ؠ‬ᇗ൥ܿ՗Ꭷ፺໸ࠨ྘੟ႇߟ
Ꭱ‫˛ވ‬
їኧમთ౥ǈ‫ئ‬თ౥‫ؿ‬їኧቺԜኡ
ɑ໪ቂࣰ‫ڋ‬፩ˈಅ֡๒ධܿഠ‫ଁڵ‬ঐഠ‫ڵ‬ ‫ڈ‬෢ǈ჋‫ࡪޑ‬ነቺ‫ؿ‬ቺ֏ă
ຬ஢ಅတȃ ˄ขቪPanasonic૴ॖᏀᅲ࠵ႚ፩ᄩ஍Ⴜ˅
ഠ‫˄ଁڵ‬4‫˅ۃ‬
˄ၓம‫߸؜‬ՒᎡ‫ˈވ‬੣
๠ܸᎡ‫ؠވ‬ၤܿಅတঐ‫־‬
ಅ֡๒ධ‫ؠݒ‬቏ ഠ‫ˈڵ‬ጝ‫؜؃‬໸ል٢ȃ
ಅတ௪‫ڵ‬ ‫ܦ‬ขฬไᇗ൥՗Ꭷ፺໸
ࠨ‫ۃ‬቙Ꭱ‫ވ‬Ꭻྙȃ˅
˄ಅ֡๒ධܿ‫˅ؠݒ‬ ՗Ꭷ፺
ಅ֡๒ධܿ‫ؠݒ‬
ɑಅ֡๒ධ‫ؠݒ‬૰೙ঐሓਬ֍ಣ‫קߑآ‬फȃ‫קܬ‬फ໢ˈขቂ໛ܿ‫߶ڷ‬ቂፖ‫آ‬໴ȃ
‫ק‬फ
ɑಅࣰ֡‫്ޡ‬ገߑਾ‫ܸۂ‬೗࡜ˈ૰೙ܷ፛ည‫֣ل‬థˈ‫؜ܦ‬ঐሯჳಅ֡፟Ꮾˈႜ໤֣థܿ
೗࡜ည‫֣ل‬థ ည‫؜ل‬ঐޭเ࿒ዉ‫ڈ‬ሯჳȃ
ಅ֡ဵ‫ॄڈ‬ข੪ଓቂ೼࡞ܿ໛‫آ؝‬໴೗࡜ȃ
ɑ૑໭໪ቂ໢ˈঐ౏ᆏȂ๵ߙ‫ڵ‬නၟˈཱུ᎑৙ᅝ໪ቂঐᎉਐᄂ໘ȃጝ‫؜؃‬ሯჳ໪ቂȃ
‫ڵ‬ო჉ள฀ଝ໢ȍ
ɑ‫װ‬໯኷໪ቂ፩‫ڵ‬ო࿮‫ݢ‬ȃ
Electric ๜࣮࿮‫ݢ‬໢ৱ኷10ࠍ፬ᇵ೗ˈዏହ‫ॄݢ‬ঐᏋ‫ވ‬੣ᄵከᎡȃ
shock მ໯ ˄቏໢ঐᏭ‫؜ڵ‬டಅ֡˅
ɑু໪኷໪ቂ፩ճ‫ݢݯ‬ኑˈ፱ᄧ‫ݢن‬ත‫ॄވ‬ᇓঐმ໯ȃ
ɑ‫װ‬໯ቈ቙ஏᅝ໪ቂˈ঩ධ೗‫ۃ‬቙ࡴ ؏৑ජ‫ݜ‬ǈസਉௗ֣‫܍‬੩ഩă
მ໯ ၫᎫྙ˄40 Ɇᇵຢ˅ȃ ˄ष૥ੌ༩ॄ୩ษ1ᄆ໢Ꮺቑ˅
ɑጝ໸ࢽጊȃ
t მ໯
əข஍ႼPanasonic૴ॖᏀᅲ࠵ႚ፩ᄩ੣ᄵၕᅃȃ
104
ࣙࢆ
٢ᆑ 220 Vċ50 Hz
࣠ഽರ 360 W
‫ޙ‬ଋ
٢ࢩ 80 W
۷ቒཫ‫ݴ߰ڡ‬ኧቜ ཫ‫ڡ‬Ҧ࿜๎
գ 30.4 cm
֞؄Ǆᆙǅ ਔ 24.1 cm
‫ݴ‬ 34.5 cm
঄ቱ 6.1 kg
٢ᆑ࿦գ‫ڡ‬ 0.9 m
அҡ/அҡஅ༐ Ǆஅ‫ܒ‬ǅዥؐ෪ᅂઢǖ330 g ዥဆ෪ᅂઢǖ150 g
൒ઢ सவ൒ರ Ǆ‫ݞ‬सவǅዥؐ෪ᅂઢǖ4.2 g ዥဆ෪ᅂ ઢǖ1.4 g
ಈ຾‫ݞ‬Ă࣮߮൒ರ Ǆ‫߮ݞ‬/࣮߮੥ǅዥؐ෪ᅂઢǖ100 g ዥဆ෪ᅂઢǖ1 g
‫ޙ‬௙ ෤ಐ ൒ઢ ᆁᆙ
།ํ Ǆஅ‫ܒ‬ǅዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ෢
ਓ๨ Ǆஅ‫ܒ‬ǅዥؐǖ300 g ዥဆǖ280 g ĊĊ
ൢ෮ Ǆஅ‫ܒ‬ǅዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ෢
۟෮ Ǆஅ‫ܒ‬ǅዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ෢
அҡ
ഠ଴ Ǆஅ‫ܒ‬ǅዥؐǖ275 g ዥဆǖ250 g ৰᆁᆙቚ 13 ဆ෢
୶۰ அ‫ ܒ‬230 g ৰᆁᆙቚ 13 ဆ෢
୶‫ܒ‬ Ǆஅ‫ܒ‬ǅዥؐǖ300 g ዥဆǖ250 g ĊĊ
࿡લ Ǆஅ‫ܒ‬ǅዥؐǖ165 g ዥဆǖ150 g ĊĊ
அҡஅ༐ Ǆஅ‫ܒ‬ǅዥؐǖ300 g ዥဆǖ280 g ĊĊ
அ༐ ౖ൭அ༐ Ǆஅ‫ܒ‬ǅዥؐǖ300 g ዥဆǖ280 g ĊĊ
ळዊౝஅ༐ Ǆஅ‫ܒ‬ǅዥؐǖ308 g ዥဆǖ280 g ĊĊ
‫ݷث‬ Ǆஅ‫ܒ‬ǅዥؐǖ198 g ዥဆǖ180 g ĊĊ
ಝຊ
ೠ৲ઉ ೠ৲ઉ 160ċ180 g ĊĊ

●Menu number table
NO. Menu NO. Menu
1 Bread 8 Stuffed bread
2 Rapid bread 9 Bread dough
3 Soft bread 10 Pizza dough
4 French bread 11 Dumpling skin dough
5 Whole wheat bread 12 Cake
6 Rice bread 13 Chocolate
7 Rice flour bread
●໤ඐ‫ף‬ख‫װ‬
෤ಐӣࠖ ෤ಐ ෤ಐӣࠖ ෤ಐ
1 །ํஅҡ 8 ࿡લஅҡ
2 ਓ๨அҡ 9 அҡஅ༐
3 ൢ෮அҡ 10 ౖ൭அ༐
4 ۟෮அҡ 11 ळዊౝஅ༐
5 ഠ଴அҡ 12 ‫ݷث‬
6 ୶۰அҡ 13 ೠ৲ઉ
7 ୶‫ܒ‬அҡ
Manufacturer: Panasonic Manufacturing (Xiamen) Co.,Ltd.

No.17,Chuang Xin Road, Xiamen Torch Hi-Tech Industrial Development Zone, Xiamen
Made in China
፟ዉຟ˖჊౤ਓམ‫ݢ‬ධ቏ქ࢞ཌྷ
჊౤টયࡴᄧฏটયኍ‫ۑ‬ᄧ௸17ख
ኊٛ‫˖ݓ‬፩࣭
© Panasonic Manufacturing ( Xiamen ) Co.,Ltd. 2013
DZ50M172
Y0314W0
Date of issue: March 2014
Printed in China
ߙᄵ೧ኟ˖2014 ೧ 3 ኟ
፩࣭ሠ༱

SD-P104 Hong Kong Version Panasonic Bread Making Machine

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Copyright:

Available Formats

SD-P104 Hong Kong Version Panasonic Bread Making Machine

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Copyright:

Available Formats

Operating Instructions

Automatic Bread Maker (Household Use)

The Warranty Card is attached.

Downloaded from www.Manualslib.com manuals search engine

Slightly hard Add in rice to High water Two-layered

Comfirmation Operating methods

Basic ingredients and Dessert

List of bread types and....................... 12

Ingredients preparations .................... 17 FAQ...................................................... 45

Rapid bread / Soft bread.................... 23

Stuffed bread ...................................... 28

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‫װ‬൝མ‫۽‬ၟܻ૰ġ ‫ޥ‬໢ৱဵ‫ڈ‬ʽ ፣ࡥམ๢ȂႿ ‫װ‬൝མ‫۽‬૰ଁˈ‫ډ‬

‫װ‬൝ວሱȂఴცན ৠ๠౶߰፟‫ࡐڈ‬቏ ౿๢ࡐ቏༽ࠍ෩቏ མ‫۽‬૰ଁ‫ܕ‬቏ცཥ

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Do not touch, block or cover the

Properly use the power plug and z

Safety precautions/Operation requirements

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Air vent Dispenser lid (removable P.44)

Steam vent Lid

Battery base Air vent

Accessories(1 piece each)

Parts names and accessories

Current time (clock displays)

②Press “Hour” or “Minute” (flashing time) Push Ba

● Release fingers when a beep sound

③Turn the battery base upside down and

Turn over the

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Procedures and key points of bread-making

Add flour, water and

Add dry yeast

Home made bread The freshness of

Size standards of bread Keep in a

Take out the bread

Procedures and key points of bread-making

Take out the bread

Bake with an oven

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8 Stuffed ● Fulling in stuffing 55 min

10 Pizza dough ˉ ˉ ˉ 45 min 3 3

11 Dumpling skin ǉ ǉ ǉ 15 min 1

List of bread types and baking options

Temperature adjustment and dough fermentation 8. Adding butters

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Fats and oils

ts It makes the bread texture fine, soft and

● Big sugar particles shall be pulverized.

Baking powder * About gluten

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In case of changes of recipe and type of ingredients

In case of adding eggs or milk

Rice flour and

Break-making ingredients / Ingredient preparations

Flour Decrease the weight of

Water Deduct 80% of vegetable Decrease fruit juice

● Do not use timer function. ● Do not use timer function.

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Baking basic bread

The shaft is fully

Add the ingredients other than the instant dry yeasts

③Insert the bread pan