໪ቂངಖ༚

࣭য়‫׭‬Ꮃ˖ National standard: Ꮛ‫ވ‬፟ಅ֡঩˄য়࿰ቂ˅

GB 4706.1-2005
GB 4706.14-2008
GB 4706.1-2005
GB 4706.14-2008 Operating Instructions
ඬᇖ‫׭‬Ꮃ˖ Enterprise standards: Automatic Bread Maker (Household Use)
Q/XMJS 010-2015 Q/XMJS 010-2015

߾٢ࡥᄠ೷ࢭళ Panasonic ܿٛ൰

SD-PT1000
ᄲख
ɑ ขᏇႿኡ‫ׁޚ‬໪ቂངಖ༚ˈᇵฬ֦ጸฬ՗ภ໪ቂׁٛ൰ȃ
Model No.
ɑ ׁٛ൰ፔქ቙য়࿰໪ቂȃ
ɑ ໪ቂ෇ขႚ‫כ‬ᏇႿኡ‫ޚ‬Ȑ՗ภ᎙ሃ໳ჵȑ˄P. 6 ȋ 7˅ȃ
ɑ ֦ᅃጽขቪׁ໪ቂངಖ༚ᇜඩဢນ֦࣏ȃ
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. 86 ~ 87) of this Manual before use.
ɑ Please keep the Warranty Card and this Operating Instructions for future use.

֦ᅃጽௐࡒ
The Warranty Card is attached.

1
 ৿‫ݓצߴܠ‬፟Ꮾࢌ፯౟ၟಅ֡ʽ

‫װ‬൝མ‫۽‬ၟܻ૰ ൝֤Ȃ஀ቂຬ஢ ፣ࡥམ๢ȂႿೢ ‫ޥ‬໢ৱဵ‫ڈ‬ʽ ‫౅ۯ‬ፇ໢૰ᇵ኷

ଁܿဍཌྷಅ֡ ਸವ֦‫ڕ‬மᄆఴ ܿ๢໮ಅ֡ ଓཨಅ֡ 60ࠍ፬೗ဵ‫ܿڈ‬
˄P. 18˅ ኊ቏ࠞၟܿമ޹ ˄P. 26˅ ˄P. 27˅ ଁࡥ။࿝ܿ60ࠍ
མ๢૰ଁ ౶˄P. 25˅ ፬ಅ֡˄P. 28˅
ಅ֡
˄࡞ਸವ˅

‫װ‬൝མ‫۽‬૰ଁˈ ‫װ‬൝ວሱȂఴც ೉ცནለȂၯ௸ ໪ቂ‫ܐ‬஢ॵቌቪ མ‫۽‬૰ଁ‫ܕ‬቏ც

‫ډ‬ოಅࠒᏋເࠞ ནለȂሩᆻ࠘ࡐ ൨தܿࡴเන ঳‫ܫ‬፟‫ࡥଁܿڈ‬ ཥ؅ఝ൝ܿ؅ఝ
ၟܿߟ࣭ಅ֡ ܿภఴಅ֡ ִܻࣴცഃಅ֡ ෼༻ܿ‫୴؝‬ഒᅃ ಅ֡˄P. 35˅
˄P. 30˅ ˄P. 31˅ ˄P. 32˅ ˄P. 34˅

ࡐ቏ਫ੫
ჲᇋம੍࢑޹‫ܠج‬ʽ
࿙ะਸವ ݂௾མ჉၃ዹ഑ȃ
໪ቂ࿙ะਸವ‫؃‬ http://home.panasonic.cn
ಅ֡ ન቏ඝࠞၟܿ࿙
ะਸವಅ֡
˄P. 38˅

ࢌ፯ࠞၟܿ
ಅ֡
ቂಅ֡ಅတȂ
ൖ๭ಅတ፟Ꮾ
೉ቌશ˄P. 53˅ ೾ਲಅ֡˄P. 54˅ ሱಅ֡ป˄P. 55˅ ཰೉ಅ֡˄P. 55˅ ൖ๭˄P. 56˅

ਲ਼Ꮚ൝ಅတ ႃ‫ޅ‬ಅȂሃ‫ܐ‬ ‫ޥ‬໢ৱ෸མဵ ‫˄ࡷܫ‬P. 62˅ ෠૲உ‫ݞ‬ᄩ

˄P. 57˅ ஀ಅಅတ ‫ܿڈ‬ሡ໮‫؀ى‬ ˄P. 64˅
ඝྊ ˄P. 58˅ ˄P. 60˅

౺ྴ༽࣮˄P. 68˅ ప仸˄P. 70˅

2
 ಼௽ ᇔబ ᇔబ

፟Ꮾ࿙ะਸವಅ֡ ..................... 38
ฬไ
ࢌ፯ଁၟܿಅ֡ ......................... 40

ฬไ
՗ภߴಅܿ᎙ሃ໳ჵ.................... 6
໪ቂߴಅܿᇋช ........................... 7
ৠ๠౶߰፟‫ࡐڈ‬
቏༽ࠍ෩౿๢ܿ ࢌ‫ؠ‬਋ܿಚ‫څ‬ञി਋.................... 8
໪ቂߴߟ
౶߰ಅ֡
ɑ໢ৱ‫ݲ‬ጶ˄໢፬მ໯˅ ................9

নׁ‫إ‬லቪᎳֻ
˄P. 29˅ ಅတ
ɑ࢑४ᱵ‫ ڗݢ‬..................................9
፟Ꮾಅ֡ಅတ ............................ 49
፟Ꮾ࿙ะਸವಅ֡ಅတ .............. 50
ໍ፯࿙ะਸವ഻ᆻ ..................... 51
নׁ‫إ‬லቪᎳֻ ፟Ꮾൖ๭ಅတ ............................ 52
౿๢ࡐ቏༽ࠍ෩
቏ਫ੫ܿ౶ࠒಅ ࢌ፯ଁၟܿಅ֡ ......................... 53
፟Ꮾಅ֡ܿ௚‫ڋ‬ঽᇋ௏ .............. 10
֡˄P. 37˅ ፟Ꮾਲ਼Ꮚ൝ಅတ ......................... 57
‫ܠج‬ᇜ୅.................................... 12
፟Ꮾႃ‫ޅ‬ಅȂሃ‫஀ܐ‬ಅಅတ ....... 58
ಅ֡ܿনׁ‫إ‬ல ......................... 14

ಅ֡
ყ࣋‫إ‬லܿᎳֻ ......................... 17
࿝൰
፟Ꮾሡ໮‫ ؀ى‬............................ 60
໪ቂߴߟ ፟Ꮾ‫ࡷܫ‬.................................... 62
፟Ꮾ෠૲உ‫ݞ‬ᄩ ......................... 64
፟Ꮾ࣮ਟ.................................... 66
ಅ֡

ಅတ
፟Ꮾ౺ྴ༽࣮ ............................ 68
፟Ꮾনׁܿဍཌྷಅ֡.................. 18
፟Ꮾప仸 .................................... 70
‫࢙ܿ஀צ‬೙ ................................ 20
ɑඈ྾࡞ .......................................20
ɑ۳ਬ֍ .......................................22 ᄆ֔༇
ɑ૥๾ ..........................................23
ࠧ૏჋˄P. 56˅ ෼ੋ֦ᆻ.................................... 72
ɑኁኙ ..........................................24 ࿝൰
٢ਈၳ࿏.................................... 74
മ޹౶˄ߟ໮٫๢ಅ֡˅ .......... 25
ಅ֡ᄳᎫል٢ʽ ......................... 77
๢໮ಅ֡.................................... 26
Ȑ‫غ‬Ꮾ‫܊‬ႜʽȑܿ‫ؚ‬ઑ‫܈‬໚ ....... 82
ଓཨಅ֡.................................... 27
ࢽጊጪި.................................... 83
60ࠍ፬ಅ֡................................ 28
‫ڵ‬ო჉ள฀ଝ໢ ......................... 85
࣮ਟ˄P. 66˅ ౶߰ಅ֡.................................... 29
ࣙࢆ ......................................... 166
ߟ࣭ಅ֡.................................... 30
ᄆ֔༇

ภఴಅ֡.................................... 31
ִܻࣴცഃಅ֡ ......................... 32
‫୴؝‬ഒᅃ.................................... 34
؅ఝಅ֡.................................... 35
౶ࠒಅ֡.................................... 37

3
 Make various delicious breads manually
in a simple and convenient way!

Crispy crust and Thin crust Pain Soft and fine crust Quicken the 60-min bread that
delicious taste de mie with little Soft bread whole baking tastes somewhat
sweet can be done
Bread (P. 98) yeast, keeping (P. 106) progress! Rapid
Soft and delicious within 60 minutes
the original wheat bread (P. 107) when you are in a
Bread flavor (P. 105) hurry. (P. 108)

(Instant dry yeast)

Crispy crust Slightly hard crust, Popular Hokkaido Crispy, rich cream Two-layered bread
and original flour fragrant, healthy aromatic bread, and egg Brioche with a crispy cookie
and nutritious beautifully textured
aroma French Whole wheat
(P. 114) crust Pineapple
and radiating milky
bread (P. 110) bread (P. 111) aroma (P. 112) bread (P. 115)

Chewy
For more fancy menus!
Natural yeast Please check
bread http://home.panasonic.cn
Natural yeast
flavored bread
made with natural
yeast (P. 118)

Various taste dedicated

Dough
dough, pizza
dough making Rolls (P. 133) Croissant (P. 134) Bagel (P. 135) Yoghurt bread Pizza (P. 136)
(P. 135)

Dumpling skin Udon/Pasta Quick and easy Cake (P. 142) Chocolate
dough (P. 137) dough (P. 138) Scone (P. 140) (P. 144)
Others

Compote (P. 148) Mochi (P. 150)

4
 Table of Contents Page Page

Pineapple bread ............................... 115

Confirmation

Confirmation
Rice flour bread ................................ 117
Safety precautions............................. 86 Natural yeast bread making ............. 118
Operating requirements ..................... 87 Various flavored bread ..................... 120
Add in rice to
make a high Parts names and accessories ............ 88
water content
ɑ Current time (Clock displays) ................ 89
and soft Rice Operating methods

Basic ingredients
and preparations
bread (P. 109) adjustment

ɑ Replace lithium battery ......................... 89

Dough
Bread dough making ........................ 129
Basic ingredients and
Natural yeast bread dough making ..... 130
High water preparations
content, soft Natural yeast fermentation ............... 131
and chewy Rice Procedures and key points ................ 90
Pizza dough making ......................... 132
flour bread of bread-making
(P. 117) Various flavored bread ..................... 133
List of bread types and ...................... 92
Dumpling skin dough making .......... 137

Bread
baking options
Udon/Pasta dough making .............. 138
Bread-making ingredients .................. 94
Ingredients preparations .................... 97 Dessert
Scone making ................................... 140
Cake making ..................................... 142
Operating methods
Chocolate making............................. 144

Dough
Jam making ...................................... 146
Bread
Compote making .............................. 148
Baking basic bread............................. 98
Mochi making ................................... 150
Convenient functions ....................... 100
ɑ Raisin ................................................. 100

Focaccia (P. 136) ɑ Rough stir .......................................... 102 Tips Dessert

ɑ Crust colour ....................................... 103
ɑ Timer ................................................. 104
Pain de mie ....................................... 105
(super soft French bread)
Soft bread ......................................... 106
Jam (P. 146)
Rapid bread ...................................... 107
60-min bread..................................... 108
Cleaning ............................................ 152
FAQ.................................................... 154
Abnormal shape of bread................. 157
Remedies for misoperations ............ 162
Troubleshooting ................................ 163
In case of the following displays ..... 165
Specifications ................................... 167
Tips

Rice bread ......................................... 109

French bread..................................... 110
Whole wheat bread........................... 111
Hokkaido aromatic bread ................. 112
Brioche .............................................. 114

5
 ՗ภߴಅܿ᎙ሃ໳ჵ ขႚ‫כ‬Ꮸ༉
ၓம‫ן‬ಁ၌ࣷ໪ቂጚᇵঽࢍྊเዉ‫اڈ‬ٛཿ໘ˈ࿅ۨངಖ჉ளႚ‫כ‬Ꮸ༉ܿ໳ჵȃ
ɖ‫ت‬ቂம‫܊‬ႜ໪ቂߴߟ໢ٛໍܿ၌ࣷᇵঽཿ໘ܿ‫ˈޡڋ‬ቧᇵฏࠍངಖȃ
቏૰೙ܷ፛เເພࣷড‫ا‬ٛཿ໘ܿ
੸ࡻ ቏૰೙ܷ፛ཏ၁ড፱ພܿ໳ჵȃ ᎙ሃ ໳ჵȃ

ɖጦޭႚ‫כ‬ᅍᇋᏨ༉ܿ໳ჵˈቂᇵ჉࠲खቧᇵฏࠍངಖȃ

੦ፒ໳ჵȃ ႚ‫כ‬Ꮽܸܿ໳ჵȃ

੸ࡻ
ၓம‫ן‬ಁ‫ڵ‬ოট
ኳȂྐྵພȂ‫ݢۂ‬
݃ȍȍ

ข‫؜‬ᇋቂ༇‫ۂ‬ಝጯපଁ
ɑข࿅‫׳‬᎙ሃᄆࣳȃ
˄૰೙ܷ፛ྐྵພ˅

ขᄆᄩ໪ቂᱵ‫ڗݢ‬
˄ၓம‫ן‬ಁߙ฽ȂᎼটȂൿழ˅

ɑข႙‫ݢڣ‬Ȃ‫௸ޥ‬Ȃৠ฽Ȃခ๠
ጸฬ໪ቂ‫ݢ‬ኑ‫ن‬ဂञ‫ݢ‬ኑღ ট፩ȃ
ɑข႙٫߇໪ቂ‫ن‬Ᏸञിღቂનˈᇵঽ໪ቂ ɑข႙ቪඝྊਜ਼༥Ȃ‫ڗݢ‬ছቂ
ਦ௚‫ ݢ‬220 V ᇵိܿ‫ݢ‬ኑȃ ɑข߼፜኷ߒ࿺‫ۂ‬ಝ‫ߴݓܸܿ؜‬ȃ
ሓ޹࿢ി‫ݢ‬ღ௸٫‫࢙ށ߇ڵ‬ఋ໢ˈ
˄ ঐዉ‫ڈ‬ል٢ߙ฽ȃ ˅ ‫؜‬ᄆᄩဗ჉໢ˈขঽ໢Ꮐᅲ
ᇞໍȃ
ɑ‫؜‬ᇋཿ।‫ݢ‬ኑღञ‫ݢ‬ኑ‫ن‬ဂȃ
ɑขቂਥ‫݃ܕ‬ٙ฻Ꮽऔુኒ‫܈‬໚
ข႙ཿ।ȂৠࢗȂਖඝ߼኷฽ܿቂનࡒ੧Ȃ
ූᄵုฑȂ೿ᎡȂଲ຿Ȃ໚ৠ፱உȂଫ዗ ॄࠆඳȂ֦‫܃‬ȃ

˄ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ሞඩটኳ˅
ɑ‫ݢ‬ኑღཿ।Ȃ‫ن‬Ᏸམ૑໢‫؜‬ᇋ໪ቂȃ
˄ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ሞඩটኳ˅
๜࣮‫ݢ‬ኑღཿ।ˈၓம‫ן‬ಁ၌ნˈ‫כ‬ᅐ ߙໍል٢Ȃࢽጊ໢அু࿮ፒ໪ቂˈ‫؃‬ճ
ቈ፟ዉຟȂඝၕᅃ‫ؠ‬ড୥ཕ‫ؠ‬౤ܿ᎟ᇖ ‫ݢڵ‬ኑ‫ن‬ဂ
เ኎࢑४ȃ
ɑข႙ቂٰ໛ܿ༇‫ن‬ճ‫ݢ‬ኑ‫ن‬ဂȃ ˄ࠨዏ૰೙ܷ፛౏ᆏȂඩটȂ‫ݢۂ‬Ȃྐྵພ˅
˄ࠨዏ૰೙ܷ፛‫˅ݢۂ‬
ል٢ञ ɑ‫ݢ‬ኑ‫ن‬ဂञ‫ݢ‬ኑღል٢ߙ฽ȃ
ɑ‫ݢ‬ኑ‫ن‬ဂሥ‫ؠݒܸن‬ၓፒȃ
ࢽጊ໳ ɑ‫ݢ‬ኑღൿཿȂႇߟਾ࿳‫ݢ‬ኑȃ
˄ࠨዏঐዉ‫ݢۂڈ‬Ȃߙ฽ˈሞඩটኳ˅ ஂ
ɑข‫ށ‬ඓ෼‫ݢڼ‬ኑ‫ن‬ဂຢܿঁ‫ٽ‬ȃ ɑׁ࿒‫ק‬ᄳȂል٢ߙ฽ȃ
࿅‫׳‬ᇋ᎙ሃܿ໸ˈ๩‫ن‬ဂܿ‫ن‬൥ব‫܃‬மঁ‫ˈٽ‬
˄ ዏঐሓ໛න݃ኊሓዉ‫ુڈ‬ኒ‫؜‬டˈሞඩটኳ ˅ ɑ໪ቂࣰ‫ڋ‬፩቏ል٢ܿᎡ‫໌ވ‬ȃ
ขஅুཛྷ၄ Panasonic ૴ॖᏀᅲ࠵ႚ፩ᄩ৹‫ي‬Ȃ
ճ‫ݢڵ‬ኑ‫ن‬ဂˈቂ࡞‫آ؝‬໴ȃ
ၕᅃȃ

6
 ۨ࠲ख‫װ‬໯˖ٛ൰‫װ‬ಅࡴၫˈ‫ۂ‬൑໢ขᄆᄩ੢໊ȃ
ၓம‫ן‬ಁᎼটȂ
ྐྵພȂ།ພ݃
ߙໍ ᎙ሃ

ฬไ
ಅ֡঩ࢗᏮඓৱˈರᄎ‫װ‬ಅܿၫ‫ޡ‬भࡴʽ

՗ภߴಅܿ᎙ሃ໳ჵ
ɑข‫؜‬ᇋ‫ۂ‬ಝಅ֡๒ධȂׁ࿒Ȃഠන
ಅ֡๒ධ ଁȂ௰೗Ȃৠ฽ධȂຢ࡜೗‫ࡴ݃ف‬ၫ
‫ؠ‬ၤȃ໪ቂ፩‫װ‬ಅঐߙ฽ˈ‫ܚ‬୩ษॄ
኶੣ᄵ໪ቂॄܿ෼ੋ֦ᆻȃ
˄ࠨዏ૰೙ዉ‫ྐྵڈ‬ພ˅
ၓம‫ן‬ಁ໳ࢽߙໍˈ ถ‫ڵ‬ಅ֡๒ධ໢ႚ‫ܔכ‬ຢࢉ฽
ขᏨ༉ᇵ჉໳ჵ ༇࿄ȃ
ɑข߼፜቙ሣቖߒ‫ۂ‬ಝ ə‫؜‬ᇋ໪ቂ໛༇࿄ȃ
‫ߴݓܸܿ؜‬ȃ ˄๒ᇸܷ฽ˈ૰೙ዉ‫ྐྵڈ‬ພ˅
ɑධન‫ི܏؜‬ቈߒ࿺ড ༇࿄

໪ቂߴಅܿᇋช
቏࿒உȂࡥ࣌ডੴໄ
/
ฦფܿเডฦߝ੶ᆬ əׁٛ൰ၝཱུ঩ࡒዖू༇࿄ˈขᏋᄵࢭ๠༁༌ܿू༇࿄ȃ
ፃ໧ܿเ໪ቂˈ‫߾ڼ‬
቏ࡏውྊ౦՗ภܿเ ข‫؜‬ᇋ኷჉ள٠ྈ໪ቂʽ
ޭྊ౦੣ᄵቪධન໪
ɑ‫؜݃ྦྷݓ‬ೊ฽ܿ႘࿒ຢಅȃ˄૰೙ܷ፛টኳ˅
ቂ቏࣋ܿ৭‫ޖ‬ञፑ
ܷȃሥጐ૛औߒ࿺ˈ ɑ‫؜‬൶ၱ‫ۃ‬ञඅ቏Ꮇ‫ܿ؝‬Ꮇಅȃ˄૰೙‫ݯ‬థডሞඩটኳ˅
ฬ֦ྊ౦‫؜‬ေ༲ׁධ əข᎙ሃߙ฽ܿಅ֡๒ධܿ߼፜٠ྈȃ
નȃ ɑዯ቏ಅࠒȂቌፅȂঁ‫݃ٽ‬๒ᇸज़థܿ٠ྈȃ
˄૰೙ܷ፛ྐྵພȂ‫ݢۂ‬Ȃ།ພ˅ ˄ঐዉ‫ׁڈ‬࿒ज़థ˅
෼‫ݯڼ‬ಅࠒ݃ˈ઩୰ᎷᏊ‫ע‬ኒ10 cmᇵຢȃ
5 cm 10 cm
ɑු‫ם‬ডয়નࡒ੧ȃ
10 cm
‫כ‬ᅐና୰5 cmᇵຢȃ˄ࠨዏঐዉ‫קڈ‬ᄳ‫ק‬๾˅ 10 cm

ጸฬ໪ቂ‫ݢ‬ኑ‫ن‬ဂ
ɑ‫؜‬ᇋਖ༽਑ܸডਖ༽ ɑճ‫ݢ‬ኑ‫ن‬ဂ໢‫כ‬ᅐᇋ༇‫ݢڕ‬ኑ‫ن‬ဂȃ˄ࠨዏ૰೙ঐሓ‫ݢۂ‬ড‫௸ޥ‬
ிׁܸ࿒ຢȃ ሞඩᎼট˅
ࠨዏঐሓ‫ݢۂ‬ড‫௸ޥ‬ዉ ɑ‫؜‬໪ቂ໢ขਖ‫ݢ‬ኑ‫ن‬ဂճ୰‫ن‬Ᏸȃ˄ࠨዏ૰೙ঐሓ‫ݢۂ‬ড௪‫ߑݢ‬
˄ ‫ڈ‬Ꮌট ˅ ሞߙটኳ˅

ጸฬᎧ๠ᱵ‫ڗݢ‬
ɑข‫؜‬ᇋഅ‫ܿڗݢ܊‬ সߴჹȃ˄૰೙ܷ፛ߙ฽ȂᎼটঽൿழ P. 9˅

ɑુޭ‫؜‬ᇋᏋᄵ੍ّȂ
ᅃ୲ञ࡙Ꭷȃ
໪ቂߴಅܿᇋช
˄૰೙ܷ፛টኳȂ‫ݢۂ‬Ȃ།ພ˅
ɑข‫؜‬ᇋնᄆొ੘݃߼ ɑข‫؜‬ᇋޭᇵ჉‫ؠ‬ၤ໚ৠ፱உȃ
ขፚPanasonic૴ॖᏀᅲ࠵ႚ
኷࡜ຢȃ ˄ࠨዏঐሞߙࢽጊড‫ק‬ᄳ˅
፩ᄩᏀᅲၕᅃ໳ᇬȃ
˄ࠨዏঐዉ‫ࢽڈ‬ጊড ৠ฽ධ
‫ק‬ᄳ˅
ɑข‫؜‬ᇋ߼኷ٰ໛‫ۃ‬ড ၫ‫ࡥۈޡ‬ධ
টኑࡒ੧ȃ
˄ࠨዏঐዉ‫ࢽڈ‬ጊড‫ק‬ᄳ˅
ɑ቏໤႘ࣰಓ५ጚขᏀᅲᇞໍॄ኶໪ቂȃ ຢ࡜೗‫ف‬
ɑׁಅ֡঩‫؜‬೙ᇵိਾ‫ށ‬໢ධড‫ޙ‬அܿᇄ૿૿፟Ⴜ࿾‫غ‬Ꮾȃ

7
 ࢌ‫ؠ‬਋ܿಚ‫څ‬ञി਋
ɖ‫۫ڴ‬໪ቂ໢ˈข෼Ⴛಅ֡๒ධȂᇗ൥Ȃി਋݃ȃ˄P. 72˅
ጯපଁ ࡜๒ධ࡜˄૰လᄛ໮ P. 73˅
ၾ᎘૑࡜ଂ኶܏૑

ഠනଁ ຢ࡜
ə᎙ሃ‫؜‬ᇋঢ়ܸ༇
ਸವ๒ධ
૑‫֊ט‬
ն༇ ˄ඈ྾࡞ · ৮࣮๒ධ˅

ಅ֡๒ධ

ຢ࡜ն༇ ૑‫ߞט‬
˄Ꮺቑ˅ ˄ਸವ๒ධ˅

‫ݢ‬ኑ‫ن‬ဂ

ඈ྾࡞ · ৮࣮๒ධ
˄૰လᄛ໮ P. 73˅

‫ڗݢ‬Ᏸ
˄೗፜ᱵ‫˅ڗݢ‬
ഠනଁ
ɑขճ‫ཫڵ‬லࢉ֊ॄ໪ቂȃ ˄Ꮺቑ˅

ཫலࢉ֊

ി਋˄ࢌ 1 ࢋ˅
ኙ¾஢ܿღ
ɑಅ֡ቂᇗ൥˄P. 18˅
ኙ½஢ܿღ
ኙ¼஢ܿღ

ɑ፟Ꮾಅ࿢Ȃప仸ቂᇗ൥
˄P. 58, 70˅
əቪ࿙ะਸವ഻ᆻ๒ධ߼ ɑ࿙ะਸವ഻ᆻ๒ධ ˄‫ܐ‬৓஢‫˅ږ‬ ˄ᄆ৓஢‫˅ږ‬
኷ᇜඩ ˄ࡒ቏࡜ P. 51˅ ɑ৓஢‫ږ‬
ׁངಖ༚፩ྈ༧‫إ‬லܿȐ‫ܐ‬1ȑ໸ፑȐ‫ܐ‬
৓஢‫ږ‬1‫ږ‬ȑܿሃཋȃ

8
‫غ‬Ꮾ‫˄ ؠ‬ճ‫ݢݯ‬ኑ‫ن‬ဂ໢ˈᇛੰმ໯ঐᄂ໘ȃ˅
ɑኁኙဵ‫ڈ‬໢ৱ˄P. 24˅
ɑ‫ݲ‬ጶ໢ৱ˄჉༧˅
ɑ࿚ৠඈ྾࡞݃࠽ல

ฬไ
˄P. 20 ȋ 22˅ ɑົ‫ށ‬െៀ໢ৱ˄P. 66, 68˅
‫ܠج‬

ɑ૑໭ष૥ডኁኙ

ࢌ‫ؠ‬਋ܿಚ‫څ‬ञി਋
ɑ፱ᄧ‫غ‬Ꮾ
ɑ૑໭ॄˈᅍᇋ࿮ፒ
˄٣ՙ˅

ɑᅤዎ‫ܠج‬ ɑ࡙‫ק‬૥๾˄P. 23˅ ɑኁኙဵ‫ڈ‬໢ৱ˄P. 24˅

໢ৱ‫ݲ‬ጶ˄໢፬მ໯˅ ࢑४ᱵ‫ڗݢ‬
ə໪ቂᱵ‫ڗݢ‬૰໪ಅ֡঩৔ህ‫෇ܬ‬໢ৱञຢ۫໪ቂࣰܿ
ɑ໳჏ճ‫ཫڵ‬லࢉ֊˄P. 8˅ ົ‫݃ށ‬ȃ
ɑ໢ৱმ໯ၓ24ᄆ໢፟ȃ
ʗถ‫ڗݢڵ‬Ᏸȃ
ʗ‫ن‬๠‫ݢ‬ኑ‫ن‬ဂ
ə๜࣮‫ݢن؜‬ኑዏႇߟ‫ݲ‬ጶ໢ৱȃ ‫ڗݢ‬Ᏸ
љ ٢֗ љ ٢֗

ʘՙȐ໢ȑডȐࠍȑ˄໢ৱმ໯ດཇ˅

ʘᏪ༇ࢿ‫ˈڗݢށ‬ਖ‫ڗݢ‬Ᏸถፚ࢏෇ˈೀ
ɑ࿪ਈᛀܿ໌ሕॄข߼૑༇ፑȃ ‫ڗݢڵ‬ȃ
ᱵ‫ڗݢ‬
ʙ‫ݲ‬ጶ໢ৱ
ə໢ৱმ໯ດཇ໢૰ᇵ‫࢑ק‬ȃ
˄ஂ ˖‫ݲ‬ጶၓ჉႐ 3 ໢ 30 ࠍ໢˅

ʙਖ‫ڗݢ‬Ᏸ߫Ꭱॄ߼๠‫ˈڗݢ‬኶ਖ‫ڗݢ‬Ᏸ
Ꭷ๠ׁ࿒ȃ
ᱵ‫ڗݢ‬ ᱵ‫ܿڗݢ‬
˄ ಅ‫ٮ‬჉˅ ಅ‫ٮ‬ຢᎧ๠
љ ٢֗
ଓ੣໢
˄٣ՙ ˅
ն‫ڗݢ‬Ᏸ
߫Ꭱ
ɑ࿮ፒດཇুဵ‫ڈ‬ȃ
əขฬไ‫ڗݢ‬ౚ቏‫ݯ‬థȃ
ʚճ‫ݢڵ‬ኑ‫ن‬ဂ
əດཇ࿮ፒፇ෇ճ‫ݢݯ‬ኑ‫ن‬ဂܿय़ˈ໢ৱ‫ݲ‬ጶ əౚ቏߼๠ᱵ‫ڗݢ‬ᇓ૰ᇵष૥ಅ֡ȃ
ႇߟ‫ڈဵ࢑ק‬ȃ

9
 ፟Ꮾಅ֡ܿ௚‫ڋ‬ঽᇋ௏
Ꮃֻ ಅတ፟Ꮾ

19,49,52 ᇔ

ৠ๠ಅࠒञ༽݃

߼๠࡞ਸವ
፟Ꮾဍཌྷಅ
፟Ꮾಅ֡

֡໢
Ꮃֻ‫כ‬ᇋܻܿન

‫ށົܠج‬
Ꮛ‫ވ‬ৠ๠࡞ਸವ
࿙ะਸವಅ֡፟Ꮾ

഻ᆻໍ፯࿙ะਸವ

ə
ৠ๠ಅࠒञ༽݃

ə60 ࠍ፬ಅ֡
߼๠ໍ፯ਸವ

ᇵঽ࿙ะਸವ
ಅ֡‫ိڼ‬
࿙ะਸವЖኇ፯З
ə
ਓሊ໪ቂ ᄬᇑ

፟Ꮾ޹፯ଁ
Ȑ ၟܿಅ֡໢
ȑ

51 ᇔ 39,50 ᇔ

ขᎳֻ჉ளࢗન ༽ȂಅࠒᇵȐ፱஢ȑ
‫څ‬஢໸নׁʽ
ɑ༇࿄ ག஀፟Ꮾಅ
‫כ‬ᅐቂ‫ڒ‬ᇵ፱஢‫څ‬஢ȃข໪
˄༁༌˅ ֡ܿᇋ௏ʽ ቂᇵ1 gᇵ჉ၓ‫ܠ‬ၤܿ‫ڒ‬ጸฬ
‫څ‬஢ȃ

ɑ‫ݢ‬Ꮚ‫˄ڒ‬1 g ᇵ჉ၓ‫ܠ‬ၤ˅
˄༁༌˅
面粉

ขቂ‫ݢ‬Ꮚ‫ڒ‬ʽ

10
 ष૥

ถ‫ڵ‬ಅ֡

নׁ‫إ‬லቪᎳֻ
፟Ꮾಅ֡ܿ௚‫ڋ‬ঽᇋ௏
࿚ৠ࠽ல (P. 20˅
ञॵቌ (P. 34˅
໢

ถ‫ڵ‬ಅ֡
ቂ૥ძष૥
ถ‫ڵ‬ಅတ

‫ڈ‬ᄳ

ߙਸ

53 ᇔ

჋࿙ড༃ၫࡴܿ໢ृˈ ്ገ‫ޡڋ‬ञᄳᎫ౞۫‫ޕ‬ঐ‫ק‬ ‫إ‬லܿᄧბ‫ޡڋ‬ሯჳभ‫ܐ‬ʽ

ข໳჏୩ษ༽ ܿᏋয়፟ಅ֡ ‫إ‬ல֦‫܃‬໸ࠨ቏ၳ࿏˛
༽ޭಅတ്ܿገ‫ޡڋ‬቏भ‫ܐ‬ሯ ፟ᏮᏋয়፟ಅ֡๒ᇸ།ၫ‫ޡ‬Ȃ໛‫ޡ‬Ȃ ໪ಅ֡ߙਸञ്ገܿਸವ˄P. 14˅
ჳȃ჋࿙ড༃ၫ٫ࣰ25 Ɇ໢ˈ ‫إ‬லঽኁኙ໢ৱ݃ሓཧܿሯჳȃু ञቢ๗࿷ᆼ‫ޕ‬໸ბ໤൰ȃ࡞ਸವȂ
‫إ‬லܿၫ‫ޡ‬ᇓঐຢ໐ˈሓۨ኷༽ ໪ᇜፊ‫ޕ‬໸ᇵყ࿷ܿᏭߟบष૥ˈ ࿙ะਸವ˄ኇ፯˅ঽໍ፯࿙ะਸವ
፩ৠ๠‫׼‬ଐˈਖඝ୩ษፚ5 ɆᏪ ࿢਋ວ။቏‫קݞ‬फ़ˈ്ገ‫ޡڋ‬ञᄳ ݃‫כ‬ᅐ߼፜‫׼‬ძ೗୩‫ع‬ʽ˄࿅‫׳‬໸
ቑȃ˄ਖ‫׼‬ଐถ‫ॄڵ‬኶໪ቂ˅ Ꭻᇓঐߙໍ࡙‫ק‬ȃ
˄P. 78, 79˅ ໍ፯࿙ะਸವᇋ኷ᇜ፵೗ቂဵ˅૑
࠙ॄˈ࡞ਸವᇋ౻֦࠙‫ໍˈ܃‬፯࿙
ะਸವ‫׳‬၇ம࡜ຢ࡜Ꮚʽ
ಅ֡ܿ‫ܐ‬ᄆ‫׭‬Ꮃ
ໍ፯࿙ะਸವ

ਖ֦፣ඓ೗ܿٛ
൰‫߼܃‬቙‫׼‬ძ೗

ᆚ฽໢୩ษ ኷‫׼‬ძ೗֦
˄ೀ‫׼ڵ‬ଐ˅ ࡞ਸ
ವ ‫܃‬ᇜ፵ᇵ೗
ᄆ ‫ܐ‬ 天然酵母

11
 ‫ܠج‬ᇜ୅
‫ܠج‬
ྈᅍ໢ৱ
‫ף‬ख ‫ܠج‬ ૰ቂ࢙೙ ಅ֡঩፟Ꮾࣰ‫ڋ‬
˄‫ܐ‬ኙ˅
˄‫د‬ጐᇔ˅

ඈ྾࡞
۳ਬ֍
૥๾
ኁኙ
1 ဍཌྷಅ֡ ɑ ɑ ɑ ɑ 4 ᄆ໢ ๕ಅ ᄶಅ ᄶಅ ๕ಅ ߙਸ ष૥
※1 ※2
˄P. 18˅

2 മ޹౶
ɑ ɑ ɑ ɑ 4 ᄆ໢50 ࠍ ๕ಅ ᄶಅ
ᄶಅ ๕ಅ ߙਸ ष૥
※1 ※2
˄P. 25˅ ˄ߟ໮٫๢ಅ֡˅

3 ๢໮ಅ֡ ɑ ɑ ɑ ɑ 4 ᄆ໢ 20 ࠍ ᄶಅ
๕ಅ ᄶಅ ๕ಅ ᄶಅ ๕ಅ ߙਸ ष૥
※2
˄P. 26˅

4 ଓཨಅ֡ ɑ ɑ ɑ ˉ 1ᄆ໢ 55 ࠍ ๕ಅ
๕ಅ ๕ಅ
ߙਸ ष૥
ᄶಅ ߙਸ
˄P. 27˅ ※3

5 60 ࠍ፬ಅ֡ ˉ ˉ ˉ ˉ 1ᄆ໢ ๕ಅ ߙਸ ष૥
˄P. 28˅

6 ౶߰ಅ֡ ɑ ɑ ɑ ɑ 4 ᄆ໢ ๕ಅ ᄶಅ
ᄶಅ ๕ಅ ߙਸ ष૥
※1 ※2
˄P. 29˅

7 ߟ࣭ಅ֡ ɑ ɑ ˉ ɑ 5 ᄆ໢ ๕ಅ ᄶಅ ᄶಅ ๕ಅ ߙਸ ष૥
※1 ※2
˄P. 30˅

8 ภఴಅ֡ ɑ ɑ ˉ ɑ 5 ᄆ໢ ๕ಅ ᄶಅ
ᄶಅ ๕ಅ ߙਸ ष૥
※1 ※2
˄P. 31˅

ɑ༇‫ވ‬ခ๠૏໼‫܌‬
9 ִܻࣴცഃ
ˉ ˉ ˉ ˉ 4 ᄆ໢ ๕ಅ ᄶಅ ᄶಅ ๕ಅ
ಅတ
๕ಅ ߙਸ ष૥
ಅ൝኷૑໭64ࠍ
˄P. 32˅ ಅ֡ ※1 ※2 ࿚ৠ ፬ॄ˄ড84ࠍ፬
ॄˈ89ࠍ፬ॄ˅

10 ‫୴؝‬ഒᅃ ɑ ɑ ɑ ˉ 3 ᄆ໢ 15 ࠍ ༁ൠ
ɑ༇‫ވ‬ခ๠ॵቌ኷૑໭
ൕஅ ۙस ࡵᅌ ൕஅ ۙस ࠷৥ 35ࠍ፬ॄ˄ড45ࠍ፬ॄ˅
˄P. 34˅

11 ؅ఝಅ֡ ɑ ˉ ˉ ˉ 2 ᄆ໢ 15 ࠍ ൕஅ ൕஅ அ༐
ɑ኷૑໭55ࠍ፬ॄ༇‫ވ‬
ൕஅ
ံஅ ۙस ۙस ໚࣠
ۙस ࠷৥ ߼๠ฑඟಅတ
˄P. 35˅

12 ౶ࠒಅ֡ ɑ ˉ ɑ ɑ 2 ᄆ໢ 30 ࠍ ᄶಅ ᄶ
๕ಅ ߙਸ ष૥
※2 ಅ
˄P. 37˅

13 ࿙ะਸವ ɑ ɑ ɑ ɑ 7ᄆ໢ ᄶಅ
๕ಅ ߙਸ ๕ಅ ߙਸ ष૥
˄P. 38˅ ಅ֡ ˄ˇ24ᄆ໢ ə5 ˅ ※2

14 ಅ֡ಅတ ɑ ɑ ˉ ˉ 1ᄆ໢ ๕ಅ ᄶಅ ๕ಅ ߙਸ
※4
˄P. 49˅

12
 ࡞ਸವథ๠ಅတܿ໢ৱȃ˄ߙ‫໌ڵ‬ሕ˅
࿚ৠඈ྾࡞݃࠽லܿ໢ৱȃ˄ߙ‫໌ڵ‬ሕ˅
მ໯Ȑਬ֍ȑȃ

‫ܠج‬
ྈᅍ໢ৱ
‫ף‬ख ‫ܠج‬ ૰ቂ࢙೙ ಅ֡঩፟Ꮾࣰ‫ڋ‬
˄‫ܐ‬ኙ˅
˄‫د‬ጐᇔ˅

ඈ྾࡞
۳ਬ֍
૥๾
ኁኙ
˄ྈᅍ໢ৱঽਸವ࿚ৠ໢ˈሓ༃ၫȂ૥๾Ȃኁኙ݃࿢਋ߑ‫ק‬फ़˅

15 ࿙ะਸವಅ ɑ ɑ ˉ ˉ
4 ᄆ໢
๕ಅ ߙਸ ๕ಅ ߙਸ
˄P. 50˅ ֡ಅတ ˄ˇ24ᄆ໢ ə5 ˅

নׁ‫إ‬லቪᎳֻ
16 ໍ፯࿙ะਸ ˉ ˉ ˉ ˉ 24 ᄆ໢ ߙਸ
˄P. 51˅ ವ

17 ൖ๭ಅတ ˉ ˉ ˉ ˉ 45 ࠍ ۙस ۙस
ൕஅ ൕஅ
˄P. 52˅

18 ਲ਼Ꮚ൝ಅတ

‫ܠج‬ᇜ୅
ˉ ˉ ˉ ˉ 15 ࠍ ๕ಅ
˄P. 57˅

19 ႃ‫ޅ‬ಅȂሃ ˉ ˉ ˉ ˉ 15 ࠍ
๕ಅ

˄P. 58˅ ‫஀ܐ‬ಅတ

20 ሡ໮‫؀ى‬ ˉ ˉ ɑ ˉ 54ࠍ
෼‫ڼ‬
ಅࠒ
ᄶಅ Ꭾৠ
※3 ष૥ ष૥
ɑ኷૑໭2ࠍ፬ॄ༇‫ވ‬෼‫ڼ‬
๕ಅ ๕ಅ ‫ڈ‬ᄳ ಅࠒ኶1ࠍ፬ॄ༇‫ڈވ‬ᄳ
˄P. 60˅

21 ‫ࡷܫ‬ ˉ ˉ ɑ ˉ 1ᄆ໢ 30 ࠍ
෼‫ ڼ‬ᄶಅ
ಅࠒ ※3 ष૥
Ꭾৠ ɑ኷૑໭12ࠍ፬ॄ༇‫ވ‬෼
๕ಅ ๕ಅ ष૥ ‫ڼ‬ಅࠒ
˄P. 62˅

22 ෠૲உ‫ݞ‬ᄩ ˉ ˉ ˉ ˉ 17ࠍ ਬ֍
Ꭾৠਬ֍
˄P.64˅

1ᄆ໢ 30 ࠍ
23 ࣮ਟ ˉ ˉ ˉ ˉ ȋ ৠ฽
Ꭾৠ
ɑࢎદ‫ܠج‬༇‫ށົވ‬໢ৱ
ৠ฽
˄P. 66˅
2 ᄆ໢ 30 ࠍ

24 ౺ྴ༽࣮ ˉ ˉ ˉ ˉ 1 ȋ 2 ᄆ໢ ৠ฽
Ꭾৠ ɑࢎદ‫ܠج‬༇‫ށົވ‬໢ৱ
ৠ฽
˄P. 68˅

25 ప仸 ˉ ˉ ˉ ˉ
1ᄆ໢
െ‫ݲ‬
૑ ๕ ɑ኷૑໭50ࠍ፬ॄ˄ড55ࠍ፬ॄ˅
࡜ ಅ
˄P. 70˅ ˄ˇ30 ࠍ ə6 ˅ ༇‫܏ވ‬૑ຢ࡜

ᇗ൥ᅢᎡˈਬ֍ಅတ˄ߙ‫໌ڵ‬ሕ˅ ə1 ኁኙົ‫ށ‬໢ˈፔ቏Ȑ๕ಅȑ኷ኁኙॄஅু੣ᄵˈਬ֍ॄ੣
๕ಅ
əᏥ٣૰‫ܸ܌‬12ࠍ፬‫؜‬੣ᄵਬ֍ȃ ๠‫ܚ‬঩Ꭻྙȃ
ᄶಅ ਖಅࠒञ༽๏ठ˄নׁ‫ވ؜‬Ꮾ˅ ə2 ኁኙົ‫ށ‬໢ˈ኷჉ࢋᄵ‫ڋ‬૑໭ፇ෇֦‫ܚڕ‬঩Ꭻྙȃ
Ꮵ޹૰‫ܚ‬঩11ᄆ໢ȃ
ߙਸ ‫૿ݲ‬ၫ‫ˈޡ‬ಅတߙਸ˄৅ॆ‫ވ؜‬Ꮾ˅ ə3 ቏໢ঐ໒కࡘࣰ‫ڋ‬ȃ
ə4 ቏໢ঐ໒కˈ቏໢ᇓঐஏᅝȐ๕ಅȑȃ
ष૥ ष૥ಅတ
ə5 ፟Ꮾໍ፯࿙ะਸವᅍᇋॗࠈ24ᄆ໢ȃ
ə6 ข໳෇ਖഏ౶Ⴛ઄ˈቂ຋Ꮚஇ࡞༽ࠔ30ࠍ፬ȃ

13
 ಅ֡ܿনׁ‫إ‬ல
‫ڼ‬மনׁ‫إ‬லፇိˈᇓ૰ᇵ࿚ৠᏋেႹ॥ܿ࠽லˈ፟Ꮾࢌ፯ଁၟܿಅ֡ȃ
˄ࢎદ፟Ꮾಅ֡ܿ‫؜‬࿷ˈ໪ቂ‫؜‬࿷ܿ‫إ‬லቪࠔ஢˅

ಅࠒ ঳‫ܫ‬
˄ࡴਖ਼ಅࠒȂ݈ਖ਼ಅࠒ˅ ࠒ ࡙ນಅ֡ܿၟܻȂცၟȂ๾ዐȃ
ࡴਖ਼ಅ
Ꮾቂ ᇓન቏ዓූಅ֡‫ܪ‬ᄹܿᏮቂȃ
ቪ༽ਬ֍ॄˈ‫ܫ‬ռ፣ঐੌठ኷ᇜඩໍ‫ڈ‬
Ꮾቂ ಅတȃ
ɑಅࠒႇᅍࣰ຋ȃ
ᇋ‫ݞ‬ ಅ֡ਸವ
ɑሓ‫ܫ‬ռ፣ࣽ஢ܿ࣋Ⴜˈ‫؜‬࿷ಅࠒ്ܿ
ገ‫ޡڋ‬ঐ቏ྈُልȃ ಅ֡ਸವᇵྴࠍၓሩᆻହኑˈٛໍߗᆸ
ɑ੪஢໪ቂ਺ᄧბܿٛ൰ȃ Ꮾቂ फ़ྩ໪ಅ്֡ገඩହȃ
ɑ‫߼܃‬኷࡞ዌሖஜፇ‫ۃ‬ȃ
ɑႚ‫כ‬໪ቂ‫كڒ‬஢ȃ
ၓம፟Ꮾಅ֡ ಅ֡ܿᏠፈ ਖٛໍܿߗᆸफ़ྩ
֡ඩହߑ്ገ
ᇜֈ໪ቂࡐࣽ‫ܫ‬ռ፣˄12 ȋ 15%˅ܿࡴਖ਼ಅࠒȃ
߾ಅ֡ቂಅࠒ്ܿገ਺ᄆˈᏭ‫ܿڵ‬ಅ֡਺ሱȃۨ ɑਸವ໸ঝܿȃ
ိˈᏋߙࠒᏭ‫ܿڵ‬ಅ֡‫്؜‬ገȃ ᇋ‫ݞ‬ ᄧბ‫؜ޡڋ‬࿷ˈ്ገߙਸ‫ޡڋ‬ᇓঐ‫ڵ‬
ə֡Ꭷ‫ܙ‬ຢࡒ቏‫װࠍڈ‬ȃ ოُልˈሓۨข໪ቂ֦‫܃‬ඓ೗ܿਸವˈ
‫؃‬ႚ‫כ‬౻࠙ॄ፜቙‫׼‬ძ೗֦‫܃‬ȃ

ɑ࡞ਸವ኷།ٰॄ്ገ೙உખঐাર჉
ਠȃ
ቌፅ
ॵ

˄ॵቌȂႇᆑॵቌȂเዉॵቌȂ
˅
ቌ

ඩཥቌ ࡞ਸವ
໪ಅ֡Ⴟೢམ๢໛๨ȃ ၓம፟Ꮾམ๢૰ଁܿಅ֡ˈ
Ꮾቂ ವ
࿳٢໪ቂႇᅍ࿎෇ߙਸܿ ࡞ਸ
ɑ኷ࢿ࿒ᄳᎫ჉໪ቂˈႇᅍ๏फ़ȃ ࡞ਸವȃ
ᇋ‫ݞ‬ əထਃ໪ቂႇᆑॵቌȃ

ə‫؜‬૰໪ቂᄧბਸವড໸സ܏ࠒȃ
ၓம፟Ꮾಅ֡
๞፟൰ 牛奶
ɑထਃ໪ቂ՗᧎ਸವ࢞ཌྷܿ࡞ਸವȃ( ጡૼ֡Ꭷ
˄೉ࠒȂ೾೉˅ 奶粉 ٛ൰ )
əྴࠍ਺޹ܿിߴ(౞100 gಅࠒ፩ˈࣽ቏8 gᇵຢྴࠍ)
໢ˈข໪ቂ՗᧎ਸವ࢞ཌྷܿಅ֡᎟ቂ࡞ਸವȃ߾ಅ
࡙ນಅ֡ܿၟܻᇵঽცၟˈ‫؃‬໪ಅ֡ܿ
Ꮾቂ ๾ዐ࢑৞ȃ
֡᎟ቂܿ࡞ਸವ്ገ਺ᄆˈᏭ‫ܿڵ‬ಅ֡਺ሱȃ

ߑ෩२೙߷ፒಅ֡ሱफ़ȃ
ɑ໪ቂ೾೉໢ˈᇋଂ‫ڼ‬ቪ࿚ৠ஢࿷஢ ࿙ะਸವ˄ኇ፯˅
ᇋ‫ݞ‬ ܿ༽ȃ
ၓம፟Ꮾ‫ڵ‬ન቏‫ޙ‬࿅ଁࡥ
ɑข໪ቂሩᆻ‫ࠍڈ‬ၝ੶ූफ़ܿလፅ೉ࠒ
ܿ࿙ะਸವಅ֡ˈ໪ቂቈ
ডጚภፅ೉ࠒȃ
࿙ะ໤႘˄ࢻ୥݃˅഻ᆻ
‫ܿڵ‬ਸವȃಅ֡ਸವᅐቈ
Ȑໍ፯࿙ะਸವȑܿᄵ‫ڋ‬഻
ᆻ˄P. 51˅ߙਸ‫ڈ‬ၓໍ፯
໤ᆑ ᆑ ࿙ะਸವॄ໪ቂȃ

‫ڼ‬ம‫ݲ‬ၟˈ२೙ዓৠಅ֡ܿ ɑထਃ໪ቂߙਸஉ‫਺׋‬ၱ‫ܿށ‬Ȑᄬᇑ࿙ะਸವȑȃ
Ꮾቂ ਫ੫ȃ
ߑ෩२૰ᇵ߷ፒႿૃߨፌȃ

14
ྴ ౶ࠒ
˄຃ྴȂऽྴȂࠛ౺˅ (ࣽಅࠒ˅

౶ࠒ፩‫ࣽ؜‬቏ಅ֡኷്ገ໢ᅍᇋܿ‫ܫ‬
ྴ໸ಅ֡ਸವܿሩᆻହኑˈ૰ৠཨߙਸ ᇋ‫ݞ‬

নׁ‫إ‬லቪᎳֻ
ռ፣ˈྈᇵፔ໪ቂ౶ࠒܿय़ႇߟᏭ‫ڈ‬
Ꮾቂ ဵ‫ڈ‬ȃߑ෩२૰࡙ນଁၟȂცၟȂಅ֡ ಅ֡ȃ
‫װ‬൝ܿ૥๾ȃ
ɑ૬ஆ‫ྴܿܐ‬ᇋᆓླྀၓႿᄆ૬ஆȃ
ɑ‫؜‬ᇋ໪ቂ‫ੰੌ݃ྴ׼‬Ꭻܿྴȃ
əಅ֡ቂ౶ࠒࣽ቏ᄆఴ‫˄ࠍڈ‬ಅ
ɑ๩ዓৠྴܿࠔ஢ˈዏ૥๾ঐ‫ק‬ແˈਂ ਖ਼˅ˈሓۨޭᄆఴࣰಓܿ໪ቂ
ᇋ‫ݞ‬ ຬቂ஢ዏঐວວ‫්ק‬ȃ ጚ‫؜‬૰໤ቂȃ
ɑ‫؜‬૰໪ቂ݈૏௸୴ܿ࿝ၟৎȃ

ಅ֡ܿনׁ‫إ‬ல
əขᇜ‫ށ‬ᇋ᎙ሃ‫إ‬லঽ෼ੋ֦ᆻ
ၳ࿏ˈ‫؃‬኷Ꮐᅲࣰᇞໍॄ໪ቂȃ

സ܏ࠒ
኷፟Ꮾሡ໮‫؀ى‬Ȃ‫ࡷܫ‬໢໪ቂȃ
əু໪߼๠ဍཌྷড๢໮ಅ֡፩ᇓ‫؜‬ঐ്ገȃ
əྈၦಅਖ਼ȍ
໸኷ಅࠒ፩ৠ༽ਬ֍ˈಅࠒ፩ܿ‫ܫ‬ռ፣ੌठߑ‫ܿڈ‬
႘፣ȃಅਖ਼࣯֡᎑ಅ֡ਸವঝ‫ވ‬ٛໍܿߗᆸफ़ྩߑ
്ገˈ۰ߑٛໍಅ֡Ꮰፈȃ

ၫᕽ࿎ᄶ
༽ ข᎙ሃᇵ჉໳ჵ߷ፒພܸࣷಅ֡๒ධˈᇗ൥ፇ࠱ཧ
ည‫˖ل‬
࿚ৠ኷ಅࠒ፩ˈਬ֍ॄໍ‫ڈ‬ಅတȃ
Ꮾቂ ɑ࿚ৠ਺ሱܿ‫إ‬லˈ૰೙ঐ໪ಅ֡๒ධ݃࠱ཧည
ɑᇵ჉฀ଝ໪ቂ୩༽˄‫ܐ‬ኙ5 Ɇ˖୥ཕ ‫֣ل‬థȃ
ᇋ‫ݞ‬ ‫ܿ༽׼‬ၫ‫˅ޡ‬ ɑ࡞࣮ঽ৮࣮࠽லᅍ෧‫ڈ‬5 mmᇵ჉ᄆଐȃ
·ଓཨಅ֡ ·ߟ࣭ಅ֡ ɑ๩໪ቂ૬ஆੌੰ਺‫ܿܐ‬۳຃ྴˈࣴᆑ݃ˈข჏
·ภఴಅ֡ ·‫୴؝‬ഒᅃ ፜቙٢ၫ༽፩‫ࠍڣ‬๑फ़ॄ኶໪ቂˈߑኊׁܿ༽
·؅ఝಅ֡ ·༃ၫ኷25 Ɇᇵຢ ஢ˈขਂบቪ๑ᇛყ݃ܿࠔ஢ȃ
ɑ৻ᄹ༽‫؜‬໻ቂȃ
ɑ༽஢ࣰຬঐܷ፛ಅတሱफ़ˈ๕ಅ໢ພࣷည‫ل‬ȃ
ɑขႚ‫כ‬໪ቂ‫كڒ‬஢ȃ
ɑ໤‫߼إ‬๠ಅ֡๒ධขՙಅࠒ Ȋ> ඝྊ‫إ‬ல Ȋ>༽
ܿགᅗခ߼ȃ
ၓம፟Ꮾಅ֡ ɑถ‫ڵ‬ಅ֡໢‫؜‬ᇋ໪ቂᄆܱˈ‫ه‬Ꮚˈ଑Ꮚ݃৮ሱ
႘൰ȃ
ɑข໪ቂሜ༽঩ܿ༽ȃሱ‫ޡ‬ၓ 50 ȋ 200 mg/L ܿ༽
Ꮵၓठ໻ȃ ɑ෧ಅ֡෇ข჏ฬไಅ֡ቂᇗ൥໸ࠨዮࡒ኷ಅ֡
೗˄‫߷ˈ˅ؠݒ‬ፒ෧ພᇗ൥ȃ
ə༽ܿሱ‫ޡ‬໸۰๑੍቙ඝ፩࡛ܿȂౝܿ஢৓ི‫ڵ‬ହܿȃ
ሱ‫ޡ‬໻፩ܿ༽ન቏࿎ࡴಅတ‫ܪ‬ᄹܿᄌ࣮ˈ቏᎓቙ಅ֡ ɑข႙໪ቂਜ਼༥༱Ȃվੋ‫؝‬Ȃࣴ౿‫ܿ؝‬ೞ௝ಅȂ
്ገȃ๜࣮ሱ‫ˈࡴࣰޡ‬ঐ໪ಅ֡਺ሱȃ ֡኷ೞ௝၃୴ܿࣴ౿ଐ‫آ‬໴๒ධডᇗ൥ˈขᇵ
ɑጯ௖༽ (distilled water) ‫஀؜‬቙ಅ്֡ገˈ‫؜‬ᇬ ๖๢ܿࣴ౿‫؝‬෼Ⴛȃ
໪ቂȃ ə ಅ֡๒ධञᇗ൥༥ᄂक൰ˈ٣ඓ໪ቂ፛ည‫֣ل‬
థ༥ጸ٢ოჺȃႜ໤֣థܿ࠱ཧည‫؜؃ˈل‬ঐ
ޭเ࿒ዉ‫ڈ‬ሯჳȃ

15
 ಅ֡ܿনׁ‫إ‬ல˄ᅝ˅
ി਋৓஢‫ږ‬౞1‫ܿږ‬፱஢নᎳ
‫ܐ‬৓஢‫ږ‬ ᄆ৓஢‫ږ‬
຃ྴ ኙ 12 g ኙ4g
೉ࠒ ኙ6g ኙ2g
໤ᆑ ኙ5g
࡞ਸವ ኙ 2.8 g
࿙ะਸವ˄ኇ፯˅ ኙ 10 g
ໍ፯࿙ะਸವ ኙ 12.5 g

ჲ࡙‫إק‬லിߴञ፯୥໢
ᇵ჉ளࠔ஢ၓনᎳˈࢎદࢋเଁၟ‫ݲ‬ിȃ
‫إ‬ல ჲዓৠ໢ ჲਂຬ໢ ●๩ዓৠ຃ྴܿࠔ஢ˈঐ໪૥๾‫ק‬ແȃਂຬቂ஢૥๾ঐ‫ק‬
‫ޡࡴˈܨ‬ᇓঐ‫݈ק‬ȃ
●‫߼؜‬ᆑܿय़ˈಅ֡ঐ‫ܾק‬ౚ቏ਫ੫ȃ
૰ዓৠፚ2.5ֹ ࿙ะਸವܿ౗ঝᄹभූˈᆑ቏ᇷ፟౗ঝᄹܿᏮቂȃ
ॵቌ ૰ਂຬፚ½
˄‫୴؝‬ഒᅃ‫˅ိڼ‬ ๜࣮ౚ቏߼ᆑܿय़ˈ౗ࣰ‫ߙޡ‬ংᏮቂˈಅ֡ঐሓಅਖ਼ި
ழߑႇߟ൨த‫ڈ‬ᄳȃ
຃ྴ ૰ዓৠፚ2ֹ ૰ਂຬፚ½ ●ᇓ૰ᇵቂเዉॵቌ‫ܗ‬࿓ॵቌˈቂࠛ౺‫ܗ‬࿓຃ྴˈቂ೾೉
‫ܗ‬࿓೉ࠒȃ˄P. 14˅
೉ࠒ ૰ዓৠፚ2ֹ ૰ᇵ‫؜‬ৠ
ࠛ౺Ꮵ޹‫؜‬٫ࣰ25 g
૰ᇵ‫؜‬ৠ ೉ࠒ‫ܐ‬1ყ‫ܬ‬቙70 g˄ኙ70 mL˅೾೉
࿙ะਸವಅ֡Ȃ
໤ᆑ ‫؜‬૰
౶ࠒಅ֡૰ਂຬ
ፚ½

ჲ࿚ৠ‫ܫ‬ড೾೉໢
ਂຬყ‫ܬ‬቙‫ܫ‬ড೾೉ࠔ஢ܿ༽ȃ ɑ‫؜‬ᇋ໪ቂኁኙȃ
‫˄ܫ‬Ꮵ޹1ࢋ˅ ˄኷჋ো૰೙ঐ‫ק‬፣˅
೾೉˄Ꮵ޹࿚ৠ༽஢ܿᇜ֐˅

16
ყ࣋‫إ‬லܿᎳֻ
૰ቂႹ॥ܿ‫إ‬ ᇵনׁܿಅ֡ၓন‫˄ھ‬P. 18˅ˈ੔ຯ‫܋‬ിܿ
ல፟Ꮾ޹፯ଁ ‫إ‬லञࠔ஢ܿনᎳȃ
‫ڼ‬மনׁ‫إ‬லፇိˈ२૰࿚ৠᏋেႹ॥ܿ࠽லˈ
ၟܿಅ֡ ፟Ꮾ޹፯ࠞၟܿಅ֡ȃ
● ‫إ‬ல‫؜‬࿷ˈ૥๾ঽߙਸࡴ‫ޡ‬ᇓ቏ྈ‫؜‬࿷ȃ

ᇜ૑໭ખ߼๠ಅ

নׁ‫إ‬லቪᎳֻ
֡๒ධ೗ʽ

኷নׁܿ‫إ‬லন‫ھ‬ຢ ࿚ৠႹ॥ܿ‫إ‬லȍ

Ⴙ॥ܿ
ࡵ
ᅌ

೉ࠒ ‫إ‬ல
ࡴਖ਼ಅࠒ

ಅ֡ܿনׁ‫إ‬ல
༐‫ج‬ ࢻ႘୥ ࣮ፆ

ყ࣋‫إ‬லܿᎳֻ
/

˖ಅࠒ፱஢ܿ15 ȋ 20% ˖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஢ܿ
80% ܿ༽ࠔ ଂ‫࣮ڼ‬ፆܿࠔ஢
ஂ˅ ᎌ༝ܿೌࣂ50 g ˄֦‫ڕ‬ኊହܿࠔ஢‫˅ק؜‬ ஂ˅ ‫ڇ‬ፆ100 g˄ኙ100 mL˅
༽140 g˄mL˅ ༽80 g˄mL˅
˄180 g˄mL˅ˉ 50 g˄mL˅ ˄180 g˄mL˅
ˉ 100 g˄mL˅
˅
ܿ 80%˅

● ‫؜‬ᇋ໪ቂኁኙ࢙೙ȃ ● ‫؜‬ᇋ໪ቂኁኙ࢙೙ȃ

17
 ፟Ꮾনׁܿဍཌྷಅ֡
߼๠‫إ‬ல
ಅ֡ቂᇗ൥
ਸವ๩།ٰܿय़
ਸವႇߟ‫ݯ‬థঐዉ‫ڈ‬ಅ֡ߙਸ‫؜‬ภ
ข໪ቂ࡞ዌܿ࡞ਸವ˄P. 74, 83˅

ə۰፺૾૰ᇵဵ
ภ૛ܸ՗Ꭷ፺
ਸವ๒ධ
฻Ꮌ๒ධܿ፵‫ע‬࿚ৠ༽

1 2
ถ‫ڵ‬ಅ֡๒ධ ኷ಅ֡๒ධ೗߼๠࡞ਸವᇵိܿ

՗Ꭷಅ֡ቂᇗ൥ ࡴਖ਼ಅࠒञ༽݃
ʗᆛਊဂߴჹᅢᎡ
ಅ֡๒ධ ಅ֡๒ධȃ ①߼๠ࡴਖ਼ಅࠒ݃‫إ‬ல˄࡞
ਸವᇵိ˅ˈ‫؃‬໪፩ᆮ‫ؠ‬
ʘჹຢถ‫ڵ‬ȃ ࠍࡴ቙፵‫ע‬ȃ
ʗ ʙਖಅ֡ቂᇗ൥߼ ʘ฻Ꮌ๒ධܿ፵‫ע‬࿚ৠ༽ȃ
๠፺ᄩ૾೗ȃ
ʘ
ຢ࡜
ಅ֡๒ධ
ʙ߼ইಅ֡๒ධȃ
ʚ၄ਊဂܿߴჹᎡ
‫ށࢿވ‬ȃ
ಅ֡ቂᇗ൥ ʚ
ʛ࣋‫ט‬ຢ࡜ȃ
ə෸෸൑ᇜ ʙ ʙ
჉ˈ෇‫ޤ‬
ঐ቏3 cm
Ꮺቑᇧ‫ވ‬
՗Ꭷ፺ əಅ֡๒ධܿն༇፩ဉঐ૏᎘ȃ
ə᎙ሃ፵‫؜ע‬ᇋዯ ˄ၓமߴ‫צ‬ถ‫ڵ‬ಅ֡๒ධ˅
቏ಅတ ႇᅍᅼܸᏥ჉ಅȃ

3
ဍཌྷ 1091 kcal˄1ࢋܿ஢˅
၄ਸವ๒ධ
ࡴਖ਼ಅࠒ 250 g
ॵቌ 10 g ࿚ৠ࡞ਸವ
຃ྴ 18 g˄‫ܐ‬1½˅
೉ࠒ 6 g˄‫ܐ‬1˅ ࡜๒ධ࡜
໤ᆑ 5 g˄ᄆ1˅ ๜࣮ዯ቏༽ࠔˈ
ข‫ࠔ༽࡞آ‬
༽ə 190 g˄ mL˅
࡞ਸವ 2.8 g˄ᄆ1˅ ਸವ๒ධ
ə༃ၫ٫ࣰ25 Ɇˈ໪ቂ5 Ɇܿ ༽‫ਂ؃‬ຬ
10 g˄ mL˅ȃ ˄ ๜࣮ዯ቏༽ࠔˈข໪
ቂፖ੘Ⴅ࡞༽ࠔ ˅
ə‫آ‬༅ঐٛໍ੻‫࡞ˈݢ‬ਸ
ವঐႇߟథ኷ಅတ፩ȃ

18
ྈᅍ໢ৱ˖ኙ4ᄆ໢
ขႚ‫כ‬໪ቂू༇࿄

ົ‫ށ‬ ถ‫ڵ‬

4 ᅤዎ‫ܠج‬Ȑ1ȑ
6
षֽੌ༩ॄ˄ߙ‫ڵ‬ᛀᛀܿ໌ሕ˅
෧ި‫ݢ‬ኑ

ಅ֡
ʗՙ჉Ȑถᄂȑਉ
ʘճ‫ݢݯ‬ኑ‫ن‬ဂȃ

7
኷අ቏ᄆొ੘ܿ൶ྕຢถ‫ڵ‬ಅ֡

፟Ꮾনׁܿဍཌྷಅ֡
๒ධˈถ‫ڵ‬໢ˈข໪ቂࢉ฽༇࿄ȃ

▓ ᅤዎඝྊ፯୥ܿಅ֡
୩ษ˄2ࠍ፬Ꮺቑ˅
˄P. 25˅ ə᎙ሃಅ֡๒ධܿ߼፜‫ݞݓ‬ȃ
˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅
ə๜࣮٫‫ڵ‬໢ৱˈಅ֡ঐ༆྄჉ྉȃ
˄P. 20˅

8
▓ ࿚ৠඈ྾࡞݃࠽ல ˄P. 22˅
ถ‫ڵ‬ಅ֡
▓ ᅤዎ૥๾ ˄P. 23˅ ੻፜݃‫ܚ‬ၫ‫ޡ‬჉ਠ
▓ ኁኙဵ‫ڈ‬໢ৱ ˄P. 24˅ ༇࿄
˄᎙ሃ‫؜‬ᇋഅ໛˅
ಅ֡๒ධ

5
षֽࢗᅗ
ข‫د‬ኡ P. 12
૑໭
᎜᎘ն༇ˈቂஉॽ‫ވ‬༮۫ȃ
ə‫؜‬ᇋ໪ቂᄆܱȂ‫ه‬ᏊȂ଑Ꮚ
˄ঐढ़ພܸ࠱ཧည‫˅ل‬
əข‫؜‬ᇋ‫ۂ‬ಝಅ֡๒ධ‫ؠݒ‬
˄ᇗ൥Ꭱ‫ވ‬ঐഅ।ಅ֡˅
ɑถ‫ˈॄڵ‬ฬไಅ֡๒ධ೗໸ࠨ቏ಅ
֡ቂᇗ൥ȃ
ດཇ ݁த ●‫ܐ‬ኙဵ‫ܿڈ‬໢ৱȃ ๜࣮ౚ቏ܿय़ˈખ໸ዮࡒ኷ಅ֡೗
˄‫ˈ˅ؠݒ‬ขถ‫ڵ‬ହȃ
ɑ૑໭ॄˈข‫؜‬ᇋ܏૑ຢ࡜ȃ
ࠨዏ࡞ਸವঐ๬థ‫ڵ‬ହȃ ૥၃ড୥ཕܿ၃৩
‫ܦ‬໸ˈ኷༇‫߼ވ‬๠ඝྊ࠽ல໢˄P. 21˅ˈ
ሓၓ࡞ਸವᇲ੶߼๠ဵ‫ˈג‬ྈᇵ૰ᇵ܏૑ຢ࡜ȃ ฬไಅ֡೗໸ࠨ቏
ᇗ൥
ɑ࡞ਸವခ๠໢ঐߙ‫໌ڵ‬ሕȃ
˄ፊਾ෧჉บܿय़ˈ૰೙ঐཿ।ಅ֡ቂᇗ൥˅

19
 Ӧ઀‫ޙؿ‬௙ ಈ຾‫ݞ‬

቟ዮ߽ᅏዋࣇྐྵࡥ‫ܽؿ‬લ‫ؿ‬அҡĐಈ຾‫ݞ‬đ
ৰ໚࣠ዋࣇྐྵࡥ‫ܽؿ‬લă
‫ގ‬দ໚࣠‫ܽؿ‬લLjၤᇎዋ‫ڈ‬༁ൠDŽმ॰࿛෯ĐᅏđDžLjࢡሚง‫ڈ‬༁ൠDŽმ॰࿛෯Đᅏ♪đDžă
őಈ຾‫ࠜࠞݞ‬຿‫ك‬ዋࣇྐྵࡥ‫ܽؿ‬લLjৰ‫ۼ‬ቜᆷಈ຾‫࣮߮ · ݞ‬൒ರቩዋ‫ڈ‬໚࣠ă
ő௉੗ࠞೠ৲ઉ‫۟྇ك‬ዋ‫ڈ‬໚࣠‫ܽؿ‬લDŽP. 21DžLjംᆷ‫ܛ‬஘ರֵۙᗀᗀ෌ࡄง‫ۼڈ‬ൠă
ő࿲Ҧ૗ܽલဳካ෢LjംၤᇎĐ‫׳‬बҍđăDŽP. 22Dž
ംየሐ‫ތ‬Ԭ‫ిٲؿؠ‬Ӌંᅪܽલᅂઢă൩ԜየฉLjܽલৰ௙࢐‫װ‬அҡ൒ರቩ‫ֵ܀‬LjҾ࣠ഽರ৥तLjֵۙ
ᄍཟࢡႏྖă

ৰዋ‫ڈ‬༁ൠ‫ؿ‬ԥલ
ዋ‫ڈ‬༁લDŽᅈஅҡࢩ༵ֈDž
‫ݞ‬ᇌ‫ܽؿ‬લĂԜჸ൏࡞‫ܽؿ‬લ

ኳһā࿏Ѷ௷ྐྵࡥ‫ܽؿ‬લ‫ۼ‬ൠ
฽߮‫ݞ‬੥
ಈ຾‫࣮߮ · ݞ‬൒ರă
DŽԜի߰100 gDž ೧ֈ5 mmჵ࿉‫ؿ‬
ဆਐ
ಈ຾‫ݞ‬ĂྠୖĂ
‫ۼ‬ൠ൒ರ‫ؿ‬ዓઢԜৰ ցౝ‫ك‬
ի߰100 g
࣮߮੥
ಈ຾‫࣮߮ · ݞ‬൒ರ DŽԜի߰100 gDž ؏๸ན5 mmჵ࿉
‫ؿ‬ဆਐ

Ɨ љ࿉Đಈ຾‫ݞ‬ǖၤᇎđ‫ޙ‬௙उLj Ⴟ߮Ăࠜ຿‫ك‬
Ԝ჋࠷৥
ၤᇎĐᅏđ
DŽ෪Đᅏđඔ็Dž
ޯପ‫ܟݛ‬ ༮‫ڒ‬ř
DŽԜի߰100 gDž ख฽‫ܔ‬Ԣ෴‫ݞ‬঄

ᥢ᥀ř
DŽԜի߰100 gDž ചࠜLj೧ֈ¼ؐ
Ŗၤᇎ Đ‫׳‬बҍđ ෢ DŽP. 22Dž
ဆԃख฽‫ܔ‬Ԣ෴
‫ݞ‬঄
Ƙ ৑෭
ޯପ‫ܟݛ‬
࢟༓Ă఻‫ގ‬Ă࿪եř
೧ֈ10 mmਔ‫ڡ‬
DŽԜի߰100 gDž

őܽલംಅ౶‫ۼ‬ቜă
DŽዋ‫ڈ‬༁ൠܽલDž ‫ࢬڪ‬൜ඐ‫ۼ‬ቜ෢Ljಈ຾‫࣮߮ · ݞ‬൒ರᅏৰ௙྇۟؏৑
řĐൕஅđᆺ෢໮ቒă ‫ٯ‬ଥă
řᆁᆙ࠷৥அҡ෢LjംԜ჋໚࣠ܽલă
őᅏ෢ᆷಈ຾‫࣮߮ · ݞ‬൒ರௗ࢐ᇯᅏඬઢ‫ܽؿ‬લă
DŽᅇಝ࿋࣋‫ك‬ৰ௙࢐ᇉֈӧባDž
őӰஅᅏඃິ‫ؿ‬฽߮Ljᆷ࿋࣋ࢡሚᆁᆙ࠷৥෢Ljৰ
௙࢐ᄓඃິ൏࡞ᇮᆷ൒ರජ‫۟྇ۑ‬༁‫ۼ‬ă

20
ၤᇎԬ‫ޙؠ‬௙ࡄč
ޯପ‫ ܟݛ‬ঠ‫ܟݛ‬
ᆷ৑෭ೇLjॣ
ဵӦ઀‫ޙؿ‬௙
‫ؿ‬ර‫ځ‬ƽ

ő໚࣠ಈ຾‫ܽكݞ‬લ෢

ŖԜৰዋ‫ڈ‬໚࣠‫ܽؿ‬લLjംง‫ۼڈ‬ൠă
Ԝৰዋ‫ڈ‬໚࣠‫ܽؿ‬લDŽ࢐‫ݒ‬ኼᆷ൒ರජLj௎ჵ༁‫ۼ‬Dž
ֵۙ‫ܛ‬஘෌DŽ DžࡄLjง‫ۼڈ‬ൠ
ᅏ฽‫ܔ‬Ăᯉ္‫ܽؿ‬લĂ൒ჸ൑࡞‫ܽؿ‬લ

Ɨ љ࿉Đಈ຾‫ݞ‬ǖၤᇎđ‫ޙ‬௙उLj এዌ฽߮LjႶ‫ك׭‬೧๸‫ؿ‬ฐԬ
ၤᇎĐᅏ đDŽ෪Đᅏ đඔ็Dž
ޯପ‫ܟݛ‬

அҡ
൞੗Ăೠ৲ઉ‫ك‬

Ӧ઀‫ޙؿ‬௙̖ಈ຾‫̗ݞ‬
Ŗၤᇎ Đ‫׳‬बҍđ ෢ DŽP. 22Dž
řሾପ‫ك‬྿ဆ‫ؿ‬ԥલৰჵნ৑
෭খ‫ۼ‬ൠஅҡ൒ರௗă
Ƙ ৑෭ DŽዥ‫ڹ‬໚࣠அ‫ܒ‬ቱઢ‫ؿ‬20%ዪᅑDž

ޯପ‫ܟݛ‬

ő࿛෯ԥલ༁ൠ őԥલ‫ۼ‬ൠᆚ‫ڹ‬Ljஅҡ‫్ؿ‬ለ֋‫ڡ‬ᆚՏă
ೇຈු‫ؿ‬෢ࣱă őᄓԥલ‫ؿ‬ቯ੥Ԝ໷Lj࢐ᅏ྇۟Ҧ֕ᆊਹဳካ‫ؿ‬ഀਝă

Ŗ቟ዮ߽ᅏܽલ‫ؿ‬அҡ෢Ljܽલ༁ൠ‫ؿ‬෢
ࣱč
有 ޯପ‫ܟݛ‬ ֵۙᗀᗀ෌‫ؿ‬෢ࣱ࢐ᄓԬ‫ࢽؠ‬ฃཫ‫ؿ‬ӧ࡞‫ۑ‬ӧ࡞ă
ƙ ֵۙᗀᗀ෌ࡄ Ą།ํஅҡ ǖᆙ1ဆ෢ ċ 1ဆ෢30‫܍‬ቬࡄ
؏৑ජ‫ݜ‬ Ąమ‫୶ڹ‬ ǖ ᆙ1ဆ෢5‫܍‬ቬ ċ 1ဆ෢45‫܍‬ቬࡄ
Ąൢ෮அҡ ǖᆙ1ဆ෢55‫܍‬ቬ ċ 2ဆ෢15‫܍‬ቬࡄ
őಈ຾‫࣮߮ · ݞ‬൒ರҦ֕؏৑ካນă
Ąਓ๨அҡ ǖᆙ30 ċ 35‫܍‬ቬࡄ
Ą୶۰அҡ ǖᆙ1ဆ෢5‫܍‬ቬ ċ 1ဆ෢35‫܍‬ቬࡄ
ƚ ᆷஅҡ൒ರቩ 3‫܍‬ቬௗ Ą۟߭அҡ ǖᆙ40‫܍‬ቬ ċ 1ဆ෢25‫܍‬ቬࡄ
‫ۼ‬ൠܽલLj Ąഠ଴அҡ ǖᆙ1ဆ෢35‫܍‬ቬ ċ 2ဆ෢50‫܍‬ቬࡄ
ߋӘජ‫ݜ‬ Ąԝੴఒ၃ ǖᆙ1ဆ෢ ċ 1ဆ෢10‫܍‬ቬࡄ
Ąԅଝஅҡ ǖᆙ35 ċ 40‫܍‬ቬࡄ
Ą୶‫ܒ‬அҡ ǖᆙ45‫܍‬ቬ ċ 1ဆ෢ࡄ
ƛ ቱဧ৑෭ அҡ൒ರ
Ą໙രसவஅҡ ǖᆙ3ဆ෢30‫܍‬ቬ ċ
3ဆ෢35‫܍‬ቬࡄ
őࣁ෪୚ᅏљ࿉Đ৑෭đLj Ąஅҡஅ༐ ǖᆙ20 ċ 35‫܍‬ቬࡄ
3‫܍‬ቬࡄ‫ܛ‬஘ರֵۙ෌ᄕLj Ą໙രसவஅҡஅ༐ ǖᆙ3ဆ෢30‫܍‬ቬ ċ
ԃዋ‫ڈ‬৑෭ă 3ဆ෢35‫܍‬ቬࡄ

21
 Ӧ઀‫ޙؿ‬௙ ‫׳‬बҍ

ၤᇎԬ‫ޙؠ‬௙ࡄč
ޯପ‫ ܟݛ‬ঠ‫ܟݛ‬
ᆷ৑෭ೇLjॣ
ဵӦ઀‫ޙؿ‬௙
‫ؿ‬ර‫ځ‬ƽ

ő‫׳‬बҍܽલ෢

Ŗจ࿏LjംԯᆡP. 20 ċ 21‫ؿ‬Đಈ຾‫ݞ‬đ‫ޙ‬௙
Ҧ૗൒ჸӧဳܽલဳካ‫ؿ‬बҍĐ‫׳‬बҍđ
ő ৰჵර‫ځ‬Đ‫׳‬बҍđ‫ؿ‬ၤ࿵āāDŽP. 12 ċ 13Dž
Ɨ љ࿉Đಈ຾‫ݞ‬ǖၤᇎđउLjၤᇎĐᅏđࢡ ř ෪ᅂĐ‫׳‬बҍđ‫ޙ‬௙෢Lj
Đᅏ đࡄLj
őംᇓ࣠10 gDŽmLDž‫ؿ‬฽ઢăDŽԝੴఒ၃ּ༭Dž
љ࿉Đಈ຾‫ݞ‬ǖबҍđउLj őೠ৲ઉം࿏੩‫ڌ‬ă

ၤᇎĐ‫׳‬बҍđ ෻ࠠĐ‫׳‬बҍđ‫ؿ‬ԥલ
ঠ‫ܟݛ‬
ൖൢĂ൒ჸӧဳ‫ؿ‬ԥલ
ዋ‫ڈ‬༁ൠčĐᅏđ

ᥢ᥀Ă༮‫ڒ‬Ă
࢟༓Ă఻‫ގ‬Ă
ő୞‫׫‬љ࿉ࣁᆷĐಎ໳बҍđ
Đ‫׳‬बҍđቇࣱӧࡪă ࿪ե
ዋ‫ڈ‬༁ൠčĐᅏ ƈđ
Ƙ ৑෭
ঠ‫ܟݛ‬ ௉੗
開始 ೠ৲ઉ
࣠ഽ߰‫ؿ‬ฐԬDŽٓ߂ĂମૈพĂௌ߂‫ك‬Dž
฽ኌ‫ڒ‬Ăۣ೨‫ݞ‬č‫ك‬
őᅏ‫ؿ‬ԥલৰ௙Ԝ࢐Ҧ֕ᆊਹ‫ဳؿ‬ካă

‫ۼ‬ൠምဎܽલ෢ംဆဩƽ
ő໚࣠ऺᄱ‫ؿ‬ԥલLjৰ௙࢐෪அҡ൒ರ‫ܱؿك‬๧༊Մңଥă
ംဆဩ෪ᅂă
řྜ෤ңଥ‫ܱؿ‬๧༊ՄLjԃԜ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ă

·޻྘ ·‫ິܚ‬ਐ
·฽߮଴౥ ·ሟኂິ
·ᅏິუ‫࣮߮ؿ‬ ·Ӽິāāāāāā‫ك‬

ő໚࣠‫ث߽ݐ‬Ѽባ‫्܍‬स๧‫ؿ‬࿑߮෢LjஅҡԜ࢐్ለă

·ໝ߂ ·྇ࡗ߮ ·ԅଝ

·ಟᄍ߮ ·ୁ߮ ·஻߂ āāāā‫ك‬

22
 ৥ൾ

ၤᇎԬ‫ޙؠ‬௙ࡄč
ᆷ৑෭ೇLjॣ
ဵӦ઀‫ޙؿ‬௙
‫ؿ‬ර‫ځ‬ƽ

ő‫ݙ‬ӧ৥ൾ෢

‫ٲ‬ሶዋࣇྐྵࡥ‫ؿ‬৥ൾ෢‫ؿ‬Đ৥ൾđ‫ޙ‬௙
৥ൾৰර‫ځ‬ནĐ‫ب‬đĂĐӭኳđĂĐఃđ൲ቯă

Ɨ љ࿉Đ৥ൾđउ ő ৰჵර‫ځ‬Đ৥ൾđ‫ؿ‬ၤ࿵ DŽP. 12 ċ 13Dž

ő ൩ᇓ࣠ඃິ‫ܔؿ‬ઢLjᇏ෪৥ൾӧශăंඬᅂઢ৥ൾ
ၤᇎዋࣇྐྵࡥ‫ؿ‬৥ൾ ࢐ӧ‫ب‬Lj‫ڡݴ‬დ࢐ӧ‫و‬ă

அҡ
Ӧ઀‫ޙؿ‬௙̖‫׳‬बҍ
Ƙ ৑෭

৥ൾ̗
/

23
 Ӧ઀‫ޙؿ‬௙ ᆁᆙ

ၤᇎԬ‫ޙؠ‬௙ࡄč
ᆷ৑෭ೇLjॣ
ဵӦ઀‫ޙؿ‬௙
‫ؿ‬ර‫ځ‬ƽ

őᆁᆙ෢

ᆷቑ‫ځ‬෢ࣱ༵ֈ࠷৥‫ؿ‬Đᆁᆙđ‫ޙ‬௙
ནમ۴Ӧᇄජ௙֓‫ݪݪظ‬৥ࠔ‫ؿ‬அҡă
ő෪ᅂĐಈ຾‫ݞ‬đࠞĐ৥ൾđ‫ޙ‬௙෢
Ɨ!ബൄ෸‫ܨ‬ᅪ‫ج‬ೇ෢ࣱ࿧ܲ
őԜܲࠠ෢Lj‫ٲ‬ሶቚ‫ج‬ೇ෢ࣱDŽP. 9Dž Ɨර‫ځ‬Đಈ຾‫ݞ‬ǖၤᇎđĂ
Đಈ຾‫ݞ‬ǖबҍđĂ
Đ৥ൾđ‫ޙ‬௙
Ƙර‫ځ‬Đᆁᆙđ‫ޙ‬௙
Ƙ!љ࿉Đᆁᆙđउ Ğৰᆁᆙ‫ؿ‬෢ࣱӭኳğ
džৰჵ‫װ‬࿝ᆷ෢ࣱ৑෭ᆁᆙቚ
།ํஅҡ ǖ4ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
మ‫୶ڹ‬ ǖ5ဆ෢ ċ 13ဆ෢ࡄ
ൢ෮அҡ ǖ4ဆ෢30‫܍‬ቬ ċ13ဆ෢ࡄ
୶۰அҡ ǖ4ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
ƙ!‫ٲ‬ቚ࠷৥༵ֈ‫ؿ‬ᆁ‫ځ‬෢ࣱ ۟߭அҡ ǖ5ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
ഠ଴அҡ ǖ5ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
୶‫ܒ‬அҡ ǖ2ဆ෢40‫܍‬ቬ ċ 13ဆ෢ࡄ
໙രसவஅҡǖ7ဆ෢10‫܍‬ቬ ċ 10ဆ෢ࡄ

řիֵජวᆁᆙ෢ࣱᇏৰ௙࢐݄ࡤࢡ෪அҡ౰ባӧ
DŽਓॣ෢գљ‫ר‬उDžřॡ࿛෯ৰᆁᆙ‫ؿ‬෢ࣱă ՏLjᄓ‫۟྇ר‬ᆁᆙă
DŽৰᆁᆙ‫ؿ‬෢ࣱԯሐᅑՁຈวDž řቔ௙ᆁᆙජวԬ‫ؠ‬ăDŽP. 12 ċ 13Dž

ƚ!৑෭DŽᆁᆙ༵ֈDž Ğৰᆁᆙ෢ࣱ෯ંğ
Ԭ‫ؠ‬ǖ།ํஅҡ
࿝ᆷ෢ࣱǖ༸ජ8ٞ30‫܍‬DŽმ॰࿛෯Đ20ǖ30đDž
ৰᆁᆙ෢ࣱǖોվ0ٞ40‫ ܍‬ċ 9ٞ30‫܍‬
DŽĐ0ǖ40đċĐ9ǖ30đDž
řቔ௙ᆷජว෢ࣱ‫ڧ‬රቜă

24
řஅౝҤ‫׽‬Ljቔ෪ᅂમඬઢसவҦ֕ဆ଴
ᆊᅏ‫ܞ‬ཟ‫ؿ‬మ‫୶ڹ‬DŽ۟෮իൢஅҡDž

మ‫୶ڹ‬DŽ۟෮իൢஅҡDž ຈ၍෢ࣱǖᆙ4ဆ෢50‫܍‬

2
3

Ӧ઀‫ޙؿ‬௙̖ᆁᆙ̗
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ2đ
మ‫୶ڹ‬DŽ۟෮իൢஅҡDž 1125 kcalDŽ1‫ؿދ‬ઢDž

அҡ
‫ݴ‬ख़அ‫ܒ‬ 250 g
ࡵᅌ 15 g
ඃິ 18 gDŽؐ1½Dž
௉‫ܒ‬ 6 gDŽؐ1Dž
෤႑ 5 gDŽဆ1Dž

మ‫̖۟୶ڹ‬෮իൢஅҡ̗
฽ř 200 gDŽmLDž DŽP. 20Dž
‫ݞ‬सவ 1.4 gDŽဆ½Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
DŽP. 22Dž
řฃཫի߰25 ņ෢Lj෪ᅂ5 ņ‫ؿ‬฽ԃंඬ10 gDŽmLDžă
Ŗၤᇎ৥ൾ DŽP. 23Dž

Ŗᆁᆙ༵ֈ෢ࣱ DŽP. 24Dž

2 ৑෭

࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12

3
ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउ
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ

25
 ൢ෮அҡ ຈ၍෢ࣱǖᆙ4ဆ෢20‫܍‬

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ3đ
ൢ෮அҡ 1129 kcalDŽ1‫ؿދ‬ઢDž
‫ݴ‬ख़அ‫ܒ‬ 250 g
ࡵᅌ 15 g
ඃິ 18 gDŽؐ1½Dž
௉‫ܒ‬ 6 gDŽؐ1Dž
෤႑ 5 gDŽဆ1Dž
฽ř 190 gDŽmLDž DŽP. 20Dž
‫ݞ‬सவ 2.8 gDŽဆ1Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
DŽP. 22Dž
řฃཫի߰25 ņ෢Ljംᅂ5 ņ‫ؿ‬฽ԃंඬ10 gDŽmLDžă
Ŗၤᇎ৥ൾ DŽP. 23Dž
ő!෪ᅂᆁᆙ‫ޙ‬௙෢Lj‫ံװ‬அ৑෭ăᄓ‫ר‬৑෭෢அҡ
ᅂთ౥Ԝ࢐અࣁኡ‫ڈ‬ă Ŗᆁᆙ༵ֈ෢ࣱ DŽP. 24Dž

2 ৑෭

࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12

3
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ

26
ਓ๨அҡ ຈ၍෢ࣱǖᆙ1ဆ෢55‫܍‬

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ൢ෮அҡ
ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ4đ
ਓ๨அҡ 1205 kcalDŽ1‫ؿދ‬ઢDž

அҡ
‫ݴ‬ख़அ‫ܒ‬ 280 g
ࡵᅌ 10 g
ඃິ 18 gDŽؐ1½Dž
௉‫ܒ‬ 6 gDŽؐ1Dž
෤႑ 5 gDŽဆ1Dž

ਓ๨அҡ
੩฽DŽ5 ņDžř 210 gDŽmLDž DŽP. 20Dž
‫ݞ‬सவ 4.2 gDŽဆ1Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
DŽP. 22Dž
řฃཫի߰25 ņ෢Ljംख฽ंඬ10 gDŽmLDžă
Ŗၤᇎ৥ൾ DŽP. 23Dž

2 ৑෭

࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12

3
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ

27
 60‫܍‬ቬஅҡ ຈ၍෢ࣱǖᆙ1ဆ෢

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨ࣠ൠ30 gDŽmLDžཫ฽֣‫܍‬൑्‫ݞ‬सவ4.2 gDŽဆ1½DžLjबҍቚ୚ᅏ‫ܒ‬આནቒă Ɨ

DŽP. 18Dž Ƙᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
ƙखஅ‫كܒ‬ԥલDŽƗᅪཫ฽ּ༭Dž‫ۼ‬ൠஅҡ൒ರă
ƚखஅҡ൒ರኧൠӁ໒ௗLj‫ۼ‬ൠƗᅪཫ฽ă
ჲ൑्‫ݞ‬सவ‫ؿ‬ካນ

1
ԥલ ၤᇎԬ‫ؠ‬Đ5đ
60‫܍‬ቬஅҡ 1401 kcalDŽ1‫ؿދ‬ઢDž
ཫ฽ř 30 gDŽmLDž
‫ݞ‬सவ 4.2 gDŽဆ1½Dž
‫ݴ‬ख़அ‫ܒ‬ 280 g
ࡵᅌ 25 g
ඃິ 24 gDŽؐ2Dž
௉‫ܒ‬ 12 gDŽؐ2Dž
5 gDŽဆ1Dž

2
෤႑
ࢳ‫ث‬DŽ؏ᆥDž 25 g ৑෭
ཫ฽ř 150 gDŽmLDž
ř ཫ฽‫ڡཫؿ‬ན 35 ņ ċ 40 ņă ࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12

3
ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउ
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ

28
୶۰அҡ ຈ၍෢ࣱǖᆙ4ဆ෢

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

‫܍‬ቬஅҡ
60
ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ6đ
1268 kcalDŽ1‫ؿދ‬ઢDž

அҡ
୶۰அҡ DŽ୶۰ན150 g෢Dž
‫ݴ‬ख़அ‫ܒ‬ 230 g
੩୶۰DŽѼ୶Dž 100 ċ 150 g
ࡵᅌ 10 g
ඃິ 18 gDŽؐ1½Dž

୶۰அҡ
௉‫ܒ‬ 6 gDŽؐ1Dž
෤႑ 5 gDŽဆ1Dž DŽP. 20Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
฽ř 160 gDŽmLDž DŽP. 22Dž
‫ݞ‬सவ 2.1 gDŽဆ¾Dž
Ŗၤᇎ৥ൾ DŽP. 23Dž
řฃཫի߰25 ņ෢Ljംᅂ5 ņ‫ؿ‬฽ԃंඬ10 gDŽmLDžă

Ŗᆁᆙ༵ֈ෢ࣱ DŽP. 24Dž

ő!ࡨৰᅂԻ୶ࢡԹ࠽ࡗ۰‫ؗ‬໓Ѽ୶෪ᅂă
ő!ᅈᅙ୶۰ઢ‫ؿ‬Ԝ໷Lj‫ݥਁࢽڡݴ‬დ࢐ᅏຈԜ໷ă

2
ő!୶۰‫ؿ‬ઢᆚ‫ڹ‬Lj࠷৥ֵ‫ؿ‬அҡᆚൖൢă
DŽ୶۰ჵ༭‫ܽؿ‬લ൜ජຈ෯Dž ৑෭
ő!ৰჵ෪ᅂᆁᆙ‫ޙ‬௙Lj‫ئ‬ംྙ෪ᅂኌฝࡄ
DŽࢡ्‫ࡄڌ‬Džի߰1໙‫୶ؿ‬۰ă
࠷ҽ‫ޗ‬ၗ
ő!ฃཫի߰30 ņ෢Ljംखஅ‫ظۼܒ‬Ӽ࿫ௗ੩ഩă
ംԯᆡP. 12
ő!ᅏ෢ࡃ۰આ࢐Ҧ֕ᆊካă

3
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ
ő!!୶۰அҡ߽ᅏऺ‫ڹ‬฽‫ܔ‬Lj൒ჸӧባLjᄓ‫ר‬ം४ਓ෤ᅂă
DŽ࿋࣋ǖ‫ج‬໙Lj‫࣋څ‬ǖۗ໙ௗDž

29
 ۟߭அҡ ຈ၍෢ࣱǖᆙ5ဆ෢

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

࿧ӋಝຊԬ‫࠷ؠ‬৥ֵ‫ؿ‬அҡLj۟߭அҡᅏ෢ऺ௎ഖֵăംљሐჵ࿉Ԟኁ3ഖֵஅҡă

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರखൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ7đ
۟߭அҡ 919 kcalDŽ1‫ؿދ‬ઢDž
‫ݴ‬ख़அ‫ܒ‬ 225 g
‫و‬ख़அ‫ܒ‬ 25 g
෤႑ 5 gDŽဆ1Dž
੩฽DŽ5 ņDžř 190 gDŽmLDž
‫ݞ‬सவ 1.4 gDŽဆ½Dž
řฃཫի߰25 ņ෢Ljംख฽ंඬ10 gDŽmLDžă DŽP. 20Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
DŽP. 22Dž
őฃཫի߰30 ņ෢ይֵ‫ؿ‬அҡ౰ባऺՏă
Ŗᆁᆙ༵ֈ෢ࣱ DŽP. 24Dž

2 ৑෭

࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12

3
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ
Ŗഖֵ۟߭அҡč
ᆷ࿉அಅජ୊क़‫ك‬Lj ᅂઉ࿹࿉ีLj
ี‫ؿ‬໷෢ᄥᅂงّኘຕዊă
DŽԯሐᅑ༇Dž
őംബൄஅҡᅂთ౥෸‫ܨ‬ᯉᆷஅҡْ
Ԡă

30
ഠ଴அҡ ຈ၍෢ࣱǖᆙ5ဆ෢

2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

۟߭அҡ
ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ8đ
ഠ଴அҡDŽഠ଴‫ܒ‬50%Dž

அҡ
1044 kcalDŽ1‫ؿދ‬ઢDž
ഠ଴‫ܒ‬DŽஅҡኟᅂDžř1 125 g
‫ݴ‬ख़அ‫ܒ‬ 125 g
ࡵᅌ 10 g
ඃິ 18 gDŽؐ1½Dž
6 gDŽؐ1Dž

ഠ଴அҡ
௉‫ܒ‬ DŽP. 20Dž
෤႑ 5 gDŽဆ1Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
DŽP. 22Dž
੩฽DŽ5 ņDžř2 210 gDŽmLDž
‫ݞ‬सவ 2.8 gDŽဆ1Dž Ŗᆁᆙ༵ֈ෢ࣱ DŽP. 24Dž
ř1 Ԝ௙෪ᅂٞဩኟᅂDŽ‫و‬ख़அ‫ܒ‬Džࢡဆ଴ჵ

2
༭‫ؿ‬ഠ଴அ‫ܒ‬ă
ř2 ฃཫի߰25 ņ෢Ljംख฽ंඬ10 gDŽmLDžă ৑෭
őฃཫի߰30 ņ෢ይֵ‫ؿ‬அҡ౰ባऺՏă
࠷ҽ‫ޗ‬ၗ
řഠ଴‫ܒ‬ቯ੥Ԝ໷Ljஅҡ‫ؿ‬౰ባᅪ్ለ֋‫ڡ‬ ംԯᆡP. 12
დᅏຈՏӳă

3
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLjԃ੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵஅҡ

31
 Ҵߴ‫ػ‬࿪ఃஅҡ
2,4
5
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨ ቟ዮ৏෼،அౝLjԃ‫ۼ‬ൠӼ࿫੩ԹăDŽP. 33 Ɨ ċ ƝDž
DŽP. 18Dž Ƙᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƚखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ9đ
Ҵߴ‫ػ‬࿪ఃஅҡ 1557 kcalDŽ1‫ؿދ‬ઢDž
‫ݴ‬ख़அ‫ܒ‬ 230 g
ࡵᅌ 20 g
ඃິ 30 gDŽؐ2½Dž
௉‫ܒ‬ 12 gDŽؐ2Dž
෤႑ 5 gDŽဆ1Dž
฽ř 160 gDŽmLDž

2 ৑෭
‫ݞ‬सவ 2.8 gDŽဆ1Dž
ř ฃཫի߰25 ņ෢Ljംᅂ5 ņ‫ؿ‬฽ԃंඬ10 gDŽmLDžă

࠷ҽ‫ޗ‬ၗ
৏෼،அౝ ംԯᆡP. 12
‫ݴ‬ख़அ‫ܒ‬ 10 g
A ඃິ 30 gDŽؐ2½Dž
ࢳ‫ث‬1‫ދ‬LJ௾௉ 70 g
ࡵᅌ 20 g
࿪Ծॴ ඬၒ
řฃཫԜ໷෢Ljდৰ௙෸84‫܍‬ቬࡄ
ࢡ89‫ࡄ܍‬ă
Ŗ!ᆷԞኁ3ྜљમĐഖဂđउ෢
ᆷ10‫܍‬ቬௗљ࿉Đ৑෭đࣁৰࢅ݉ă
DŽॡ࿥1‫׫‬ăљಝຊउ྇ဌDž

Ŗ!ᆷԞኁ3ॶ߰10‫܍‬ቬࡄLjࣁ෪ࡨཝԺዮ༵Lj
დ࢐ֵۙ‫ܛ‬஘෌Ljԃዋ‫ڈ‬ቱဧಭ‫ڈ‬ă

32
 ຈ၍෢ࣱǖᆙ4ဆ෢

৏෼،அౝ‫ؿ‬቟ዮ۴۟

቟ዮஅౝ
ƗखA‫ؿ‬ԥલ‫ۼ‬ൠ߫ቩ֣‫܍‬
Ɨ
बҍă

Ƙᅂቩ࢟࣠ഽᆙ1‫܍‬ቬࡄLj Ƙ
‫ۼ‬ൠࡵᅌLjᅂᅟཫ෪ಝ
൏࡞ԃ֣‫܍‬बҍă
ř࣠ഽ‫ؿ‬໷෢ംॣဵब
ҍLj‫ܨ‬ᇏჸौਐă

ƙ࣠ൠ࿪Ծॴࡄ֣‫܍‬बҍă ƙ

3
ֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬
10‫܍‬ቬௗ
‫ۼ‬ൠ৏෼،அౝ

அҡ
őख৏෼،அౝ‫܍‬ֈ2 ċ 3ਐ‫ۼ‬ൠLjԃ݇
‫ݜ‬ኘஅҡஅ༐ජԠă

őԜ჋љ ƚᅂቩ࢟࣠ഽԃ֣‫܍‬ब
ƚ
Đഖဂđ उ ҍLjቊቚಝৰჵֈ༐ă

Ҵߴ‫ػ‬࿪ఃஅҡ
DŽᆙ2‫܍‬ቬDž
ř࣠ഽ෢ࣱᄓ߫૰‫ۑ‬
ᄍLjৰ‫ގ‬দഀਝॣဵ
‫ٲ‬ሶă

ᖍஅ
ƛᅂᖍஅሃᖍֈ
20 ġ 20 cm‫ؿ‬ሸ۴ဳă
řᅂҦ࿑஡खஅౝҡᆷ
ቩࣱLjӦᅙᖍ౶ă

4
ߋӘජ‫ݜ‬
Ɯ੩ഩቚീ໒ཫ‫ࡄڡ‬Lj‫ۼ‬ Ɯ
ᆶ‫׫‬৑෭ ൠӼ࿫੩Թቚඬ30‫܍‬ቬ
ჵජă

቟ዮҴߴ‫ػ‬࿪ఃஅҡ‫ؿ‬ী೦ƽ

5
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj ř৏෼،அౝᆷգ෢ࣱ੩Թࡄ
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ ࢐ӧᄱLjৰჵखஅౝቱဧᖍ
߰Ljৰ‫ٓࠔޑ‬ይֵஅҡă
ഖֵஅҡ

33
 ԝੴఒ၃ ຈ၍෢ࣱǖᆙ3ဆ෢15‫܍‬

2,4
5

1
őቱဧԺዮ෢
ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
DŽP. 18Dž Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵࢽࡄ‫ࡵۼ‬ᅌჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƙखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ10đ
ԝੴఒ၃ 1524 kcalDŽ1‫ؿދ‬ઢDž
‫ݴ‬ख़அ‫ܒ‬ 170 g
‫و‬ख़அ‫ܒ‬ 30 g
ࡵᅌ 30 g
ඃິ 24 gDŽؐ2Dž
௉‫ܒ‬ 6 gDŽؐ1Dž DŽP. 20Dž
Ŗ໚࣠ಈ຾‫ܽكݞ‬લ
෤႑ 3.8 gDŽဆ¾Dž DŽP. 22Dž
ࢳ‫ث‬1‫ދ‬Ă‫ࡵث‬1‫ދ‬Ă੩฽
150 g Ŗၤᇎ৥ൾ DŽP. 23Dž
DŽ5 ņDž‫྘࢛ࠠؿ‬

2
‫ݞ‬सவ 2.1 gDŽဆ¾Dž ৑෭
ࡄ‫ࡵۼ‬ᅌ 40 g
DŽ༑ः෪ᅂ྇႑ࡵᅌDž ࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12
őฃཫի߰ 30 ņ෢ይֵ‫ؿ‬அҡ౰ባऺՏă

Ŗᆷೇნ໙ኳһࠔࡄ‫ࡵۼ‬ᅌƽ
ƗखࡵᅌDŽࡄ‫ۼ‬ᅂDž೧ֈ1 cm‫ؿ‬ਐካă ฃཫऺ‫ݴ‬෢Lj࿛෯ནĐ45‫܍‬ቬࡄđ
ƘखࡵᅌਐᅂҦ࿑஡ҡ಩ਹࢡ‫ۼ‬ൠ୻Ә൒

3
ರቩLjӟ஁ࡵᅌᯉᆷნ಩ă ֵۙᗀᗀ෌ࡄ؏৑‫ݜ‬ዊLj 10 ‫܍‬ቬௗ
ƙ࣠ൠቇೇംნቊ‫ۼ‬ᆷӼ࿫ੴ੩Թă Ց৑Ҧ࿑஡‫ۼ‬ൠ೧ࠔ‫ࡵۼࡄؿ‬ᅌ
řฃཫի߰25 ņ෢Lj჋੩‫ڌ‬Ԝඬᅙნ༸
DŽ10ဆ෢Dž‫ؿ‬෢ࣱ őԜ჋љ Đഖဂđ उ

4
ŖᆷԞኁ3ྜљમĐഖဂđउ෢ ‫ݜ‬ජ‫ݜ‬ዊ
ᆷ10‫܍‬ቬௗљ࿉Đ৑෭đࣁৰࢅ݉ă ᆶ‫׫‬৑෭
DŽॡ࿥1‫׫‬ăљಝຊउ྇ဌDž
ŖᆷԞኁ3ॶ߰10‫܍‬ቬࡄ
ࣁ෪୚ᅏ‫ۼ‬ൠࡵᅌLjდ࢐ֵۙ‫ܛ‬஘෌Lj
ԃዋ‫ڈ‬ቱဧಭ‫ڈ‬ă
ቇࡄࣁ෪ᆶ‫ۼ‬ൠࡵᅌდԜ࢐बҍLjം
DŽ Dž
5
ྙ‫ۼ‬ൠă
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
Ŗࡄ‫ۼ‬ᅂࡵᅌࣁ෪ნ৑෭‫ۼ‬ൠდৰ࠷৥ ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ᆷஅҡ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவჵ༭‫ؿ‬ຈᅏԥ
લLjԃ৑෭ăDŽԞኁ1Lj2Lj5Dž ഖֵஅҡ
řഖֵᅂઉ߰୬෢࢐౿ࡤஅҡဳካă
ř‫ܞ‬ཟĂਁ‫్ࢽݥ‬ለ֋‫ڡ‬ᅏຈԜ໷ă
34
ԅଝஅҡ
2,4
5
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ԝੴఒ၃
ኳһ Ɨ ቟ዮ഑ಟஅ༐Ljԃ‫ۼ‬ൠӼ࿫੩ԹăDŽP. 36 Ɨ ċ ƜDž
DŽP. 18Dž Ƙᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
ƙᆷஅҡ൒ರௗ‫ۼ‬ൠDŽּ‫ݞ‬सவჵ༭Džஅ‫ࠞܒ‬฽‫ك‬ă
ƚखஅҡ൒ರኧൠӁ໒ௗLjԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă

1
ԥલ ၤᇎԬ‫ؠ‬Đ11đ

அҡ
ԅଝஅҡ 1814 kcalDŽ1‫ؿދ‬ઢDž
‫ݴ‬ख़அ‫ܒ‬ 150 g
ࡵᅌ 15 g
ඃິ 18 gDŽؐ1½Dž
௉‫ܒ‬ 6 gDŽؐ1Dž

ԅଝஅҡ
෤႑ 2.5 gDŽဆ½Dž
੩฽DŽ5 ņDž 100 gDŽmLDž
‫ݞ‬सவ 2.1 gDŽဆ¾Dž Ŗ໚࣠ಈ຾‫ܽكݞ‬લ DŽP. 20Dž

഑ಟஅ༐DŽԅଝஅҡஅౝDž
ࡵᅌ 60 g

2
ඃິ 30 g
ࢳ‫ث‬DŽ؏ᆥDž 25 g
৑෭
‫و‬ख़அ‫ܒ‬ 110 g
స؏‫ܒ‬ 5g ࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 12
࿪Ծॴ ඬઢ
‫׳‬ඃິ ဆ2 ċ ဆ3

őംྚӛየฉජว‫ܔ‬ઢߙ‫ځ‬ă
ā൩‫ܔ‬ઢ߰‫ڹ‬Lj࢐‫ط‬ቛஅ༐‫װ‬அҡ൒ರቩ
ᄈֵLj৥त୏ႏࢡ൵ۙतཟă
ුᅟ10‫܍‬ቬ෢Ljᖍ౶഑
Ŗ!ᆷԞኁ3ྜљમĐഖဂđउ෢ ಟஅ༐
ᆷ10‫܍‬ቬௗљ࿉Đ৑෭đࣁৰࢅ݉ă DŽP. 36 Ɲ ċ ƞDž
DŽॡ࿥1‫׫‬ăљಝຊउ྇ဌDž

Ŗ!ᆷԞኁ3ॶ߰15‫܍‬ቬࡄLjࣁ෪ࡨཝԺዮ༵Lj
დ࢐ֵۙ‫ܛ‬஘෌Ljԃቱဧ৑෭ă

Ŗ!ᆷॣဵԞኁ3෢DŽ15‫܍‬ቬDž໚࣠ዋࣇྐྵࡥ
‫ܽؿ‬લLjᇏৰჵ቟ዮֵ‫ڹ‬ቯ‫ܞ‬ཟ‫ؿ‬அҡă
P. 45

35
 ԅଝஅҡ ຈ၍෢ࣱǖᆙ2ဆ෢15‫܍‬

഑ಟஅ༐‫ؿ‬቟ዮ۴۟

቟ዮஅ༐
Ɨख‫و‬ख़அ‫ܒ‬ᅪస؏‫࢛ܒ‬ᆷნ಩උă

Ƙᅂ஻՚‫ޗك‬নखࢅ݉ࢇฃཫ‫ۑ‬ൢ࡞‫ࡵؿ‬ᅌबҍ
ֈ௝ካă
ƙ‫ۼ׫܍‬ൠඬઢඃິDŽ‫܍‬ ʙ
2 ċ 3‫׫‬DžLjნቊबҍ‫ظ‬
ࡵᅌ۱Ѽ೩ߕ࡛ă

ƚ‫܍‬3 ċ 4‫׫‬ნٞٞ࣠ൠ‫ث‬მࡄ֣‫܍‬बҍă
ዥࡄ໚࣠࿪Ծॴă
ř‫ث‬მᆁ૗ဆ½ă

3
ֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬ ƛखƗ‫ؿ‬ԥલ‫ۼ‬ൠLjबҍቚ ʛ
15‫܍‬ቬௗ
‫ۼ‬ൠ഑ಟஅ༐ ূᆥֈ༐ă
Ɨखஅҡஅ༐‫ۼ‬ቜᆷஅҡ൒ರቩႮ
Ƙख༊ᅏࢳ‫ث‬მ‫ؿ‬഑ಟஅ༐‫ؿ‬ნஅծ࿉Lj‫ۼ‬
ᆷஅҡஅ༐ජஅ
ƙ೸೸љஅ༐ትཐ DŽԜ჋ຘᅂઉљ࿉ചDž Ɯஅ༐ֈဳࡄLjखஅ༐ൕֈߕ ʜ
ƚ‫װ‬ජஅ൫ජ‫׳‬ඃິ ࡛‫ؿ‬ᆏధLjҡජҦ࿑஡‫ۼ‬ൠ
Ӽ࿫ံஅ20‫܍‬ቬჵජă
őԜ჋љ
Đഖဂđ उ

ᖍஅ
Ɲᅂᖍஅሃᖍֈቊॿ ʝ
③
14 ċ 15 cm‫ؿ‬ᆏဳă
řᅂҦ࿑஡खஅ༐ҡᆷ
ቩࣱLjӦᅙᖍ౶ă

ƞखුᅟ‫ؿ‬ဆ½ࢳ‫ث‬მ༊
ᆷஅ༐‫ؿ‬Ӱஅă

4
ߋӘජ‫ݜ‬
ᆶ‫׫‬৑෭ ቟ዮԅଝஅҡ‫ؿ‬ী೦ƽ
őდৰჵᆷ഑ಟஅ༐‫ؿ‬Ӱஅይ
ֵ‫ކ‬ዊ༇ѝă
ᅂኊೀ‫ޗك‬ন೸೸৳ֵශ‫ڡ‬
Ԝի߰1 mm‫ؿ‬༇ѝă
৳‫ؾ‬ຘශ‫࡟ؿ‬Ljᇏ഑ಟஅ༐࢐઴
৑࡛ଥ࿉ਹă

5
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj ő჋ይֵࠔ‫ؿ‬഑ಟஅ༐Ljᄱ‫ڡ‬ዥ
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ ࠔ৿቟ᆷൖൢԃ೩௙ޮ༯഑‫ؿ‬
֋‫ڡ‬ă
ഖֵஅҡ
řഖֵᅂઉ߰୬෢࢐౿ࡤஅҡဳካă

36
౶ࠒಅ֡ ྈᅍ໢ৱ˖ኙ2ᄆ໢30ࠍ

2
3
ɑ፱ᄧ‫غ‬Ꮾ໢
1 ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅

؅ఝಅ֡
Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
˄P. 18˅ ʘ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅౶ࠒञ༽݃ȃ
ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ

1 ᅤዎ‫ܠج‬Ȑ12ȑ
‫إ‬ல

ಅ֡
౶ࠒಅ֡ 1170 kcal˄1ࢋܿ஢˅
౶ࠒ 50 g
ࡴਖ਼ಅࠒ 200 g
ॵቌ 20 g
຃ྴ 18 g˄‫ܐ‬1½˅

౶ࠒಅ֡
೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 5 g˄ᄆ1˅ ɖ࿚ৠඈ྾࡞݃࠽ல ˄P. 20˅
༽ə 170 g˄mL˅
࡞ਸವ 4.2 g˄ᄆ1½˅ ɖᅤዎ૥๾ ˄P. 23˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂ5 Ɇܿ୩༽ȃ
ɖኁኙဵ‫ڈ‬໢ৱ ˄P. 24˅
ɑġ༃ၫ٫ࣰ25 Ɇ໢ˈ໪ቂኁኙ࢙೙Ꮽ‫ܿڵ‬ಅ֡
൰፣‫؜‬औȃ˄P. 80˅

2
ɑ༃ၫ٫ࣰ30 Ɇ໢ˈขਖ౶ࠒ݃‫إ‬ல߼ܸ‫׼‬ძ
೗୩‫ع‬ȃ ૑໭

षֽࢗᅗ
ข‫د‬ኡP. 12

3
ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ
ถ‫ڵ‬ಅ֡๒ධˈ୩ษ2ࠍ፬Ꮺቑॄ
ถ‫ڵ‬ಅ֡

37
 ፟Ꮾ࿙ะਸವಅ֡
፟Ꮾໍ፯࿙ะਸವ ߼๠‫إ‬ல
ಅ֡ቂᇗ൥

ə ۰፺૾૰ᇵဵภ
૛ܸ՗Ꭷ፺

1 2 3
ቂಅ֡঩፟Ꮾ ถ‫ڵ‬ಅ֡๒ධˈ ኷ಅ֡๒ධ೗

ໍ፯࿙ะ ՗Ꭷಅ֡ቂᇗ൥ ߼๠ໍ፯࿙ะਸವ

ਸವ
˄P. 51˅ ߼๠Ꮽऔܿໍ፯
ɑ፟Ꮾໍ፯࿙ะਸ ಅ֡๒ධ ʗਖಅ֡๒ධ ࿙ะਸವȃ
ವᅍᇋ 24 ᄆ໢ȃ ၄ਊဂߴჹ əໍ፯࿙ะਸವਬ֍
ʗ Ꭱ‫ވ‬ȃ ॄ኶‫څ‬஢ȃ
ʘჹຢถ‫ڵ‬ȃ
ʘ
ʙਖಅ֡ቂ
ᇗ൥๰๠

4
՗Ꭷȃ ኷ಅ֡๒ධ೗

߼๠ࡴਖ਼ಅࠒ
ञ༽݃
ʙ ʗ߼๠ࡴਖ਼ಅࠒ݃
‫إ‬ல໢ˈ໪፩ৱ
‫ࡴࠍؠ‬቙፵‫ע‬ȃ
՗Ꭷ፺ ʘ฻Ꮌ๒ධܿ፵‫ע‬
ə᎙ሃ፵‫؜ע‬ᇋ᳉ ࿚ৠ༽ȃ
ಅ֡ቂᇗ൥ ቏ಅတ݃
ə෸෸൑ᇜ჉ˈ෇‫ޤ‬ঐ
቏3 cmᏪቑᇧ‫ވ‬ ʙਖಅ֡๒ධ߼ই
ಅ֡঩ȃ
࿙ะਸವಅ֡ 1216 kcal˄1ࢋܿ஢˅ ʚ၄ਊဂܿߴჹᎡ
ʚ
ࡴਖ਼ಅࠒ 300 g ‫ށࢿވ‬ȃ
຃ྴ 18 g˄‫ܐ‬1½˅ ʙ ʛ࣋‫࡜ט‬Ꮚȃ
໤ᆑ 5 g˄ᄆ 1˅
༽ə 190 g˄mL˅
ໍ፯࿙ะਸವ 25 g˄‫ܐ‬2˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ
əಅ֡๒ධܿն༇፩ဉঐ૏᎘ȃ
ɑ༃ၫ٫ࣰ 30 Ɇ໢Ꮽ‫ܿڵ‬ಅ֡൰፣਺ُȃ ˄ၓம‫צ‬቙ถ‫ڵ‬ಅ֡๒ධ˅ႇᅍ߼ፚᏥ‫ݒ‬჉ȃ

38
ྈᅍ໢ৱ ˖ኙ 7 ᄆ໢
ขႚ‫כ‬໪ቂू༇࿄

ົ‫ށ‬ ถ‫ڵ‬

5 7
षֽੌ༩ॄ˄ߙ‫ڵ‬ᛀᛀܿ໌ሕ˅
ᅤዎ‫ܠج‬Ȑ13ȑ
෧ި‫ݢ‬ኑ
ʗՙ჉ Ȑถᄂȑ ਉ

ಅ֡
ʘճ‫ݢݯ‬ኑ‫ن‬ဂȃ

8
ਖಅ֡๒ධถ‫ˈڵ‬
߼኷අ቏ಥ‫ྕܿ؝‬ຢˈ

፟Ꮾ࿙ะਸವಅ֡
˄P. 20˅ ୩ษ˄2ࠍ፬Ꮺቑ˅
ɖ࿚ৠඈ྾࡞݃࠽ல ə᎙ሃಅ֡๒ධܿ߼፜‫ݞݓ‬ȃ
˄P. 22˅
˄ಅ֡๒ධ้ၓࡴၫᎫྙ˅
ə๜‫؜‬ᅻཨถ‫ˈڵ‬ಅ֡ঐ༆྄ߑ۰፩ৱᆿ጖ȃ
ɖᅤዎ૥๾ ˄P. 23˅

ɖኁኙဵ‫ڈ‬໢ৱ ˄P. 24˅

9 ถ‫ڵ‬ಅ֡
੻፜݃‫ܚ‬ၫ‫ޡ‬჉ਠ
༇࿄
˄᎙ሃ‫؜‬ᇋഅ໛˅
ಅ֡๒ධ
षֽࢗᅗ

6
ข‫د‬ኡP. 12
૑໭
᎜᎘ն༇ˈቂஉॽ‫ވ‬༮۫ȃ
ə‫؜‬ᇋ໪ቂᄆܱȂ‫ه‬ᏊȂ଑Ꮚ
˄ঐພܸࣷ࠱ཧည‫˅ل‬
əข‫؜‬ᇋ‫ۂ‬ಝಅ֡๒ධ‫ؠݒ‬
˄ᇗ൥Ꭱ‫ވ‬ঐഅ।ಅ֡˅
ɑถ‫ˈॄڵ‬ฬไಅ֡๒ධ೗໸ࠨ቏ಅ֡ቂᇗ൥ȃ
ດཇɚ݁த ๜࣮ౚ቏ܿय़ˈખ໸᳉ࡒ኷ಅ֡೗˄‫ˈ˅ؠݒ‬
ɑ‫ܐ‬ኙဵ‫ܿڈ‬໢ৱȃ
ขถ‫ڵ‬ହȃ
૥၃ড୥ཕܿ၃৩

ฬไಅ֡೗໸ࠨ቏
ᇗ൥

˄ፊਾ෧჉บܿय़ˈ ૰೙ঐཿພಅ֡ቂᇗ൥˅

39
 ࢌ፯ଁၟܿಅ֡

‫ܟ‬ఴࠞဍཌྷಅ֡ മ޹౶˖˳෠૲உಅ֡
‫ܠج‬Ȑ1ȑȁȁ૥๾Ȑഃȑ 1912 kcal ‫ܠج‬Ȑ2ȑ 1360 kcal
ࡴਖ਼ಅࠒ 200 g ࡴਖ਼ಅࠒ 230 g
݈ਖ਼ಅࠒ 50 g
ॵቌ˄ထਃ໪ቂႇᆑॵቌ˅ 10 g ॵቌ 10 g
຃ྴ 24 g˄‫ܐ‬2˅ ຃ྴ 18 g˄‫ܐ‬1½˅
೉ࠒ 6 g˄‫ܐ‬1˅ ೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 5 g˄ᄆ1˅ ໤ᆑ 5 g˄ᄆ1˅
঳‫܏˄ܫ‬እ˅ 25 g
୩༽˄5 Ɇ˅ 150 g˄mL˅ ૰૰ࠒ 6 g˄‫ܐ‬1˅
࡞ਸವ 2.1 g˄ᄆ¾˅ ༽ ə
190 g˄mL˅
ˆॄ߼ॵቌ˄෧‫ڈ‬1 cmܿᄆଐॄ߼
100 g ࡞ਸವ 1.4 g˄ᄆ½˅
๠୩‫ތ‬༃֦‫܃‬ᇜး˅ ˆ෠૲உ‫˄ޒ‬໳჏୩‫˅ތ‬ 60 g
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
࡞࣮ಅ֡ ᅤዎȐ۳ਬ֍ȑ˄P. 22˅
‫ܠج‬Ȑ1ȑ 1372 kcal
ࡴਖ਼ಅࠒ 250 g മ޹౶ ˖ ቄ፣ഃታࠞ
ॵቌ 10 g ‫ܠج‬Ȑ2ȑ 1445 kcal
຃ྴ 18 g˄‫ܐ‬1½˅
೉ࠒ 6 g˄‫ܐ‬1˅ ࡴਖ਼ಅࠒ 250 g
໤ᆑ 5 g˄ᄆ1˅ ॵቌ 25 g
༽ə 200 g˄mL˅ ຃ྴ 18 g˄‫ܐ‬1½˅
࡞ਸವ 2.8 g˄ᄆ1˅
໤ᆑ 5 g˄ᄆ1˅
ˆ࡞࣮˄ႇॗ࣮Ȃᄸ˅
˄4݃ࠍ˅ ࢌ 40 g
ˆ࡞࣮˄఼ኚᗙ˅ 20 g ༽ə 150 g˄mL˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅ ࣽྴங๞ 15 g
ბ೉ቌ˄๞ፅߵ47%Ꮺቑ˅ 50 g
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ᅤዎȐ۳ਬ֍ȑ˄P. 22˅
࡞ਸವ 1.4 g˄ᄆ½˅
ଢॗᏈࠛ౺ಅ֡ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅
‫ܠج‬Ȑ1ȑডȐ3ȑ 1313 kcal
ࡴਖ਼ಅࠒ 250 g മ޹౶˖ႇ๞፟൰ȁ
ॵቌ 15 g
‫ܠج‬Ȑ2ȑ 1078 kcal
຃ྴ 18 g˄‫ܐ‬1½˅
೉ࠒ 6 g˄‫ܐ‬1˅ ࡴਖ਼ಅࠒ 250 g
໤ᆑ 5 g˄ᄆ1˅ ඩཥቌ 10 g
ࠛ౺ 21 g˄‫ܐ‬1˅ ຃ྴ 18 g˄‫ܐ‬1½˅
༽ə 180 g˄mL˅
໤ᆑ 5 g˄ᄆ1˅
࡞ਸವ 2.8 g˄ᄆ1˅
ˆଢॗᏈ 20 g ༽ə 200 g˄mL˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇܿ୩༽˅ ࡞ਸವ 1.4 g˄ᄆ½˅

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ˄P. 20˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅

40
 ɑ฽஢‫׭‬Ꮃ‫װ‬໯ 1ࢋܿ஢

फྴ౶ࠒ60ࠍ፬ಅ֡ ऽ‫ى‬௛‫ڇ‬60ࠍ፬ಅ֡
‫ܠج‬Ȑ5ȑ 1427 kcal ‫ܠج‬Ȑ5ȑ 1432 kcal
ၫ༽ ə
30 g˄mL˅ ၫ༽ ə
30 g˄mL˅

ಅ֡
࡞ਸವ 4.2 g˄ᄆ1½˅ ࡞ਸವ 4.2 g˄ᄆ1½˅
ࡴਖ਼ಅࠒ 230 g ࡴਖ਼ಅࠒ 280 g
౶ࠒ 50 g ॵቌ 25 g
ॵቌ 25 g ຃ྴ 24 g˄‫ܐ‬2˅
फྴ˄ࠒದ˅ 34 g˄‫ܐ‬4˅ ೉ࠒ 12 g˄‫ܐ‬2˅

ࢌ፯ଁၟܿಅ֡
೉ࠒ 12 g˄‫ܐ‬2˅ ໤ᆑ 5 g˄ᄆ1˅
໤ᆑ 5 g˄ᄆ1˅ ঳‫܏˄ܫ‬እ˅ 25 g
঳‫܏˄ܫ‬እ˅ 25 g ၫ༽ə 90 g˄mL˅
ၫ༽ ə
150 g˄mL˅ 100%௛‫ڇ‬ፆ˄ၫ˅ 60 g˄ኙ60 mL˅
əၫ༽ܿၫ‫ޡ‬ၓ35 ȋ 40 Ɇȃ ௛‫װڇ‬൝˄ಢླྀ˅ 0.5 g˄¼ࢋܿ஢˅
ऽ‫ىى‬ᇗ˄෧ླྀ˅ 2g
ɑข႙໪ቂഏ౶ࠒȃ
ɑᎧ໿ቂྴᇣȃ əၫ༽ܿၫ‫ޡ‬ၓ35 ȋ 40 Ɇȃ
ਖ25 gܿࠒ຃ྴᇵঽ2.5 g˄ᄆ½˅ܿ༽߼๠ᄆံ፩ˈਖඝ߼
๠60 Ɇܿ༽፩ࢉ༽ਬ֍ȃᏥॄਨ኷Ꮽऔܿಅ֡ຢȃ

࣮ፆಅ֡ ภఴጾప60ࠍ፬ಅ֡
‫ܠج‬Ȑ4ȑ 1317 kcal ‫ܠج‬Ȑ5ȑ 1143 kcal
ࡴਖ਼ಅࠒ 250 g ၫ༽ə 30 g˄mL˅
ॵቌ 25 g ࡞ਸವ 4.2 g˄ᄆ1½˅
຃ྴ 8 g˄ᄆ2˅ ࡴਖ਼ಅࠒ 230 g
೉ࠒ 12 g˄‫ܐ‬2˅ ภఴࠒ 50 g
໤ᆑ 3.8 g˄ᄆ¾˅ ॵቌ 15 g
঳‫܏˄ܫ‬እ˅ 50 g ຃ྴ 18 g˄‫ܐ‬1½˅
100%ߣ෨࣮ፆ˄߼๠‫׼‬ძ୩‫˅ع‬ə 120 g˄ኙ120 mL˅ ೉ࠒ 12 g˄‫ܐ‬2˅
࡞ਸವ 4.2 g˄ᄆ1½˅ ໤ᆑ 5 g˄ᄆ1˅
ˆ໣੠༐‫ج‬ ঳‫܏˄ܫ‬እ˅ 25 g
70 g
˄༽ᎌॄஇ࡞༽ࠍˈ୩ษፚ༃ၫ˅
ၫ༽ə 160 g˄mL˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ ռጾప 10 g
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ˄P. 20˅ əၫ༽ܿၫ‫ޡ‬ၓ35 ȋ 40 Ɇȃ

41
 ࢌ፯ଁၟܿಅ֡
ࣽऽਢȂᩢᩀ

ሃ‫ࠞ஀ܐ‬ၟಅ֡ ୺Ꮚ & ৮࣮ภఴࠒಅ֡

‫ܠج‬Ȑ7ȑ 1170 kcal ‫ܠج‬Ȑ8ȑ 1498 kcal
ࡴਖ਼ಅࠒ 225 g ࡴਖ਼ಅࠒ 125 g
݈ਖ਼ಅࠒ 25 g ภఴࠒ 125 g
໤ᆑ 5 g˄ᄆ1˅
ᩢᩀቌ 24 g˄‫ܐ‬2˅ ॵቌ 10 g
୩༽˄5 Ɇ˅ə 170 g˄mL˅ ຃ྴ 18 g˄‫ܐ‬1½˅
࡞ਸವ 1.4 g˄ᄆ½˅ ೉ࠒ 6 g˄‫ܐ‬1˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ ໤ᆑ 5 g˄ᄆ1˅
ࢎદࢋเႹऔˈᇓ૰߼๠෧‫ڈ‬5 mmᄆଐܿऽଶਢ˄ডߣ෨ ༽ə 210 g˄mL˅
࡞˅20 gঽᩢᩀ20 g˄ড࡞ట୚ࠒᄆ1˅ ࡞ਸವ 2.8 g˄ᄆ1˅
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ˄P. 20˅ ˆྴᏌ֊୺Ȃज྿ ࢌ 50 g
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅
ߣ෨ & ๞ୗߟ࣭ಅ֡
‫ܠج‬Ȑ7ȑ 1026 kcal ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
ࡴਖ਼ಅࠒ 225 g ᅤዎȐ۳ਬ֍ȑ˄P. 22˅
݈ਖ਼ಅࠒ 25 g
໤ᆑ 5 g˄ᄆ1˅ ഻ࢎ & ೉ୗ & ᩢᩀภఴಅ֡
ట୚࡞ 2 g˄ᄆ1˅ ‫ܠج‬Ȑ8ȑ 1294 kcal
༽ə 190 g˄mL˅
ࡴਖ਼ಅࠒ 160 g
࡞ਸವ 1.4 g˄ᄆ½˅
ˆಧ዗ଡ଼ଲ೉ୗ˄෧ଐ˅ 75 g ภఴࠒ 70 g
ˆߣ෨࡞˄࡞ሱॄࠍ‫ڈ‬4݃ࠍ˅ 10 g˄࡞ዌ˅ ॵቌ 10 g
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅ ຃ྴ 18 g˄‫ܐ‬1½˅

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅ ೉ࠒ 6 g˄‫ܐ‬1˅
ᅤዎȐ۳ਬ֍ȑ˄P. 22˅ ໤ᆑ 5 g˄ᄆ1˅
ə
୩༽˄5 Ɇ˅ 180 g˄mL˅
૎ᛱ߰ಅ֡ ࡞ਸವ 2.8 g˄ᄆ1˅
‫ܠج‬Ȑ6ȑ 1347 kcal ˆ഻ࢎ 40 g
ࡴਖ਼ಅࠒ 210 g
ˆ೉ୗ 30 g
߼ஜܿ౶߰˄ռ౶˅ 100 g
ॵቌ 20 g ˆᩢᩀ 30 g
຃ྴ 18 g˄‫ܐ‬1½˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ
೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 5 g˄ᄆ1˅ ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
૎ᛱࠒ 5g ᅤዎȐ۳ਬ֍ȑ˄P. 22˅
ੴ፟࡞ୗ˄෧‫ڈ‬ᄆଐ˅ 30 g
फोਢࠒ 3 g˄ᄆ½˅
༽ə 110 g˄mL˅
࡞ਸವ 2.1 g˄ᄆ¾˅
ˆమை༞˄෧‫ڈ‬ᄆଐˈ༽ᎌ‫؜ܦ‬ᎌୈ˅ 20 g
ˆोఝ‫˄ؘ‬෧‫ڈ‬ᄆଐˈ༽ᎌ‫؜ܦ‬ᎌୈ˅ 20 g
ˆ഻ࢎ 20 g
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ˄P. 20˅

42
 ɑ฽஢‫׭‬Ꮃ‫װ‬໯ 1ࢋܿ஢

ᇍํ೉ცಅ֡ ऽ‫ى‬ங๞ಅ֡
‫ܠج‬Ȑ9ȑ 1758 kcal ‫ܠج‬Ȑ9ȑ 1629 kcal
ಅ֡ಅတ ಅ֡ಅတ
ࡴਖ਼ಅࠒ 230 g ࡴਖ਼ಅࠒ 230 g
ॵቌ 15 g ॵቌ 20 g
຃ྴ 30 g˄‫ܐ‬2½˅ ຃ྴ 30 g˄‫ܐ‬2½˅
೉ࠒ 12 g˄‫ܐ‬2˅ ೉ࠒ 12 g˄‫ܐ‬2˅
໤ᆑ 5 g˄ᄆ1˅ ໤ᆑ 5 g˄ᄆ1˅
༽ 160 g˄mL˅ ऽ‫ىى‬ᇗ˄෧ླྀ˅ 2g

ಅ֡
࡞ਸವ 2.8 g˄ᄆ1˅ ங๞ 20 g
༽ 150 g˄mL˅
ᇍํಅ൝ ࡞ਸವ 2.8 g˄ᄆ1˅
຃ྴ 24 g˄‫ܐ‬2˅
೉ࠒ 6 g˄‫ܐ‬1˅ ૏໼‫܌‬ಅ൝
঳‫܏˄ܫ‬እ˅ 30 g ࡴਖ਼ಅࠒ 10 g

ࢌ፯ଁၟܿಅ֡
ॵቌ 20 g ຃ྴ 30 g˄‫ܐ‬2½˅
ᇍํ 45 g ঳‫ܫ‬1ࢋˇ೾೉ 70 g
ॵቌ 20 g
ɑਖᇍํಅ൝ܿ‫إ‬லছठਬ֍ॄˈᚍ‫ڈ‬ፊ੿15 mmܿ኏ˈ
ც‫ؾ‬ੴ ຬᅒ
߼๠‫׼‬ძ୩‫ع‬ȃ‫ܚ‬Ꮾᇖ࿎ᄶሕჳඩॄˈ߼๠ᇍํಅ൝ˈ
൶අ኷ಅတ‫װ‬ಅˈ‫؃‬኶۫ՙ჉૑໭ਉȃ ɑՙጐP. 33‫؞‬ᎁᏮ‫ڈ‬૏໼‫܌‬ಅ൝ˈ߼๠‫׼‬ძ୩‫ع‬ȃ‫ܚ‬Ꮾᇖ
əᇍํಅ൝ᅐ໳჏Ꮽऔȃ ࿎ᄶሕჳඩॄˈ߼๠૏໼‫܌‬ಅ൝ˈ൶අ኷ಅတ‫װ‬ಅˈ‫؃‬
኶۫ՙ჉૑໭ਉȃ
ॗໍਟࠞၟಅ֡ ə૏໼‫܌‬ಅ൝ᅐ໳჏Ꮽऔȃ
‫ܠج‬Ȑ9ȑ 1736 kcal
ಅ֡ಅတ
ࡴਖ਼ಅࠒ 230 g
ॵቌ 20 g
຃ྴ 30 g˄‫ܐ‬2½˅
೉ࠒ 12 g˄‫ܐ‬2˅
໤ᆑ 5 g˄ᄆ1˅
ॗໍਟ 30 g
༽ 170 g˄mL˅
࡞ਸವ 2.8 g˄ᄆ1˅

૏໼‫܌‬ಅ൝
ࡴਖ਼ಅࠒ 10 g
຃ྴ 30 g˄‫ܐ‬2½˅
঳‫ܫ‬1ࢋˇ೾೉ 70 g
ॵቌ 20 g
ც‫ؾ‬ੴ ຬᅒ

ɑՙጐP. 33‫؞‬ᎁᏮ‫ڈ‬૏໼‫܌‬ಅ൝ˈ߼๠‫׼‬ძ୩‫ع‬ȃ‫ܚ‬Ꮾᇖ
࿎ᄶሕჳඩॄˈ߼๠૏໼‫܌‬ಅ൝ˈ൶අ኷ಅတ‫װ‬ಅˈ‫؃‬
኶۫ՙ჉૑໭ਉȃ
ə૏໼‫܌‬ಅ൝ᅐ໳჏Ꮽऔȃ

43
 ࢌ፯ଁၟܿಅ֡

ৠ๠फ‫୺ & ޒ‬Ꮚܿಥ‫୴؝ى‬ഒᅃ ദ೚޽ೞȁ

‫ܠج‬Ȑ10ȑ 1816 kcal ‫ܠج‬Ȑ10ȑ 2022 kcal
ࡴਖ਼ಅࠒ 170 g ࡴਖ਼ಅࠒ 170 g
݈ਖ਼ಅࠒ 30 g ݈ਖ਼ಅࠒ 30 g
ॵቌ 30 g ॵቌ 40 g
຃ྴ 36 g˄‫ܐ‬3˅ ຃ྴ 24 g˄‫ܐ‬2˅
೉ࠒ 6 g˄‫ܐ‬1˅ ໤ᆑ 3.8 g˄ᄆ¾˅
໤ᆑ 3.8 g˄ᄆ¾˅ ୏಴એ 13 g˄‫ܐ‬1˅
ಥ‫ࠒى‬ 6 g˄‫ܐ‬1˅ ঳‫ܫ‬1ࢋȂ‫ॵܫ‬2ࢋȂኊၟ཰೉˄ႇ
160 g
঳‫ܫ‬1ࢋȂ‫ॵܫ‬1ࢋȂ୩༽˄5 Ɇ˅ܿছ ྴ˅ܿছठ႘
160 g
ठ႘ ࡞ਸವ 2.8 g˄ᄆ1˅
࡞ਸವ 2.1 g˄ᄆ¾˅ ॄ߼ॵቌ 40 g
ॄ߼ॵቌ 40 g ˆ࡞࣮ 100 g
ˆ౺फ‫ࠍڣ˄ޒ‬இ࡞༽ࠍ˅ 50 g
ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
ˆྴᏌ୺Ꮚ˄‫ࠍڣ‬இ࡞༽ࠍ˅ 50 g

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
ᅤዎȐ۳ਬ֍ȑ˄P. 22˅

‫୴؝‬ഒᅃ˄ࡐࣽ೉ቌ঳‫˅ܫ‬
‫ܠج‬Ȑ10ȑ 1809 kcal
ࡴਖ਼ಅࠒ 170 g
݈ਖ਼ಅࠒ 30 g
ॵቌ 40 g
຃ྴ 36 g˄‫ܐ‬3˅
໤ᆑ 3.8 g˄ᄆ¾˅
঳‫ܫ‬1ࢋȂ‫ॵܫ‬2ࢋȂ೾೉ܿছठ႘ 160 g
࡞ਸವ 2.1 g˄ᄆ¾˅
ॄ߼ॵቌ 50 g

44
 ๗ࣣશ
ᅤዎ‫ܠج‬Ȑ11ȑ፟Ꮾಅ֡ಅတ
ʗਖA߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ
߼๠ׁ࿒೗ȃ
ʘ኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ‫ܠج‬Ȑ11ȑˈ
‫؃‬ՙ჉ ȃ
‫غ‬Ꮾᇋ኷15ࠍ፬ᇵ೗ဵ‫ڈ‬ʽ
ถ‫ڵ‬ಅတ
ʙߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ಅတˈ
ّ჉ᇗ൥ȃ
‫إ‬ல 1446 kcal
ɑ‫؜‬ᇋՙ Ȑถᄂȑ ਉ
ࡴਖ਼ಅࠒ 200 g
ॵቌ 15 g ᚍಅ
຃ྴ 24 g˄‫ܐ‬2˅ ʚᚍ‫˄ ڈ‬ଔ˅ 15 cmȡ˄٣˅ 25 cm ܿಅ‫؀‬ȃ
A ೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 3.8 g˄ᄆ¾˅ ‫ڈ‬ᄳ
঳‫܏˄ܫ‬እ˅ 25 g ʛ۰૦੧ເ࿒ܿᇜߴ૑໭ˈਖ ¾ ܿಅ‫؀‬

ಅ֡
୩༽˄5 Ɇ˅ 110 g˄mL˅ ညຢ೾೉ˈ๫ຢ๗ࣣ຃ྴञ࡞࣮ȃ
࡞ਸವ 3.5 g˄ᄆ1¼˅
࠽ல
ʜ۰૦੧ເ࿒ܿᇜߴጝ‫ע‬૑໭ਖಅ‫؀‬શඩହȃ
࡞࣮˄୏಴એᬶᏌ˅ 100 g
೾೉ 5 g˄ᄆ1˅
ʝ෧‫ܿ݃ૂڈ‬4݃ࠍˈ߼๠ಅ֡๒ධ೗ȃ

ࢌ፯ଁၟܿಅ֡
๗ࣣྴ ໻஢
ྴ༹‫إ‬ல
B ྴࠒ 25 g
༽ 2.5 g˄ᄆ½˅

ष૥˄኶۫ՙ჉ ਉ˅

Ꮽྴ༹
ʞਖB߼๠ਜ਼༥ံ୴ˈቂ60 Ɇܿ฽༽ࢉ༽ৠ฽࿷໢ਬ֍
፟Ꮾ‫༹ྴڈ‬ȃ
ಅတ྘᳉ˈ೎ᇵᚍ൶ȍȍ
኷༇ຢডᚍಅጃຢዯᄎ Ꮵॄৠࢗ
ࡴਖ਼ಅࠒˈዏঐ‫׋ܾק‬
਺๒ᇸȃ ʟष૥ੌ༩ॄˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ହˈਖྴ༹ਨຢบȃ

ቂ‫ܠج‬Ȑ11ȑ፟Ꮾࢌ፯ଁၟܿಅ֡໢
ಅ֡ಅတञ࠽லܿᏓ፱஢Ꮵ޹‫؜‬೙٫ࣰ600 gʽ
ə࠽ல྘޹ዏঐ‫ڵ‬ოಅ֡‫്؜‬ገডष૥‫؜‬Ꮪ݃฀ଝȃ
‫ן‬ಁ໪ቂ༽ࠔ޹ܿ࠽லʽ
˄૰໳჏ਖ༽ࠔ޹ܿ࠽ல༽ᎌஇ࡞ˈ୩ษፚ٢ၫ˅
əঐሯჳಅ֡ಅတܿߙਸȃ
࠽லᇋ໳჏Ꮃֻऔʽ
ə‫غ‬Ꮾ໢ৱ15ࠍ፬ȃ

45
 ࢌ፯ଁၟܿಅ֡
ಥ‫ى‬फ‫ޒ‬ಅ֡શ
ɑ ᅤዎ‫ ܠج‬Ȑ11ȑ ፟Ꮾಅ֡ಅတ
ʗਖA߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ߼
๠ׁ࿒೗ȃ
ʘ኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ‫ܠج‬Ȑ11ȑˈ‫؃‬ՙ჉ ȃ

ɑ ถ‫ڵ‬ಅတ
ʙߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ಅတˈّ‫ݯ‬ᇗ൥ȃ
ɑ‫؜‬ᇋՙȐถᄂȑਉ
‫إ‬ல 1245 kcal
ɑ ᚍಅ
┌ ࡴਖ਼ಅࠒ 200 g
│ ʚਖಅတᚍ‫ڈ‬Ⴟ٣ܿಅ‫ˈ؀‬ଔ‫ޡ‬కᄆ቙ಅ֡๒ධଔ‫ޡ‬ȃ
│ ॵቌ 15 g
│ ຃ྴ 18 g˄‫ܐ‬1½˅
│ ɑ ߼ຢ࠽லˈ‫ڈ‬ᄳ
A│
│ ೉ࠒ 6 g˄‫ܐ‬1˅
ʛਖᇲ‫ࠍڣ־‬இ࡞ܿफ‫ૂޒ‬እ‫ݓ‬๫ຢบȃ
│ ໤ᆑ 3.8 g˄ᄆ¾˅
│ ʜ۰૦੧ເ࿒ܿᇜߴ૑໭ਖಅ‫؀‬
│ ಥ‫ى‬ 2 g˄ᄆ1˅
│ શඩହȃ
│ ঳‫܏˄ܫ‬እ˅ 25 g ʝ߼๠ಅ֡๒ධ೗ȃ २૰ቂ૰૰ࠒ
│
└ ୩༽˄5 Ɇ˅ 110 g˄mL˅ ‫ܗ‬࿓ಥ‫ى‬ȃ
࡞ਸವ 3.5 g˄ᄆ1¼˅ ๜࣮኷ಅတ୴኶ৠ๠
ɑ ष૥ ෠૲உ൥Ȃᄸ฿൥ˈખ‫ڈ‬ம
࠽ல
౺फ‫ޒ‬ 120 g ˄኶۫ՙ჉ ਉ˅ ࣳᏊ౦߾٢Ⴙ॥ܿ෠૲
உᄸ฿ಅ֡શȃ

სலಅ֡
ɑ ᅤዎ‫ ܠج‬Ȑ11ȑ ፟Ꮾಅ֡ಅတ
ʗਖA߼๠ᇲ՗Ꭷಅ֡ቂᇗ൥ܿಅ֡๒ධ೗ˈ኶ਖಅ֡๒ධ߼
๠ׁ࿒೗ȃ
ʘ኷ਸವ๒ධ೗߼๠࡞ਸವˈᅤዎ‫ܠج‬Ȑ11ȑˈ‫؃‬ՙ჉ ȃ

ɑ ถ‫ڵ‬ಅတ
ʙߙ‫ڵ‬ᛀᛀ໌ॄ܏૑ຢ࡜ˈ۰ಅ֡๒ධ፩ถ‫ڵ‬ಅတˈّ‫ݯ‬ᇗ
൥ȃ
‫إ‬ல 1139 kcal˄‫࠽ࣽ؜‬ல˅ ɑ‫؜‬ᇋՙȐถᄂȑਉ
┌ ࡴਖ਼ಅࠒ 200 g
│ ɑ ‫ڈ‬ᄳ ᅤዎᏋেႹ॥ܿ࠽ல
│ ॵቌ 35 g
│ ʚਖಅတࠍ‫ܿ݃ૂڈ‬ ˄ᆒ੦‫ܕ‬቏༽ࠔܿ‫إ‬லʽ˅
│ ຃ྴ 18 g˄‫ܐ‬1½˅
│ 12ࠔȃ ૎ᛱ˄գᎌ༆ፆ˅Ȃ๗ဳȂమை༞
A│ ೉ࠒ 6 g˄‫ܐ‬1˅
│ ຆଲȂც٥Ȃਜ਼ැቢ˄บ‫˅ࠔ༽ݯ‬Ȃ
│ ໤ᆑ 3.8 g˄ᄆ¾˅ ɑ ਖ࠽ல֡ඩହ
│ ೉ୗ˄෧‫ڈ‬ଐᎫ˅݃
│ ঳‫܏˄ܫ‬እ˅ 25 g ʛਖ࠽ல߼๠ᇜࢋࢋ෧
│ ୩༽˄5 Ɇ˅ 100 g˄mL˅
└ ૑ܿಅတ፩֡औȃ
࡞ਸವ 3.5 g˄ᄆ1¼˅ ʜ߼๠ಅ֡๒ධ೗ȃ
სல 12 ࢋ˄15 g/ࢋ˅
ɑ ष૥
˄኶۫ՙ჉ ਉ˅

46
 ɑ฽஢‫׭‬Ꮃ‫װ‬໯ 1ࢋܿ஢

෠૲உ‫୺ & ޒ‬Ꮚമ޹౶ ሱဍཌྷȁ

‫ܠج‬Ȑ2ȑ 1516 kcal ‫ܠج‬Ȑ2ȑȁ૥๾Ȑഃȑ 994 kcal
ࡴਖ਼ಅࠒ 250 g ࡴਖ਼ಅࠒ 225 g
ॵቌ 15 g ݈ਖ਼ಅࠒ 25 g
຃ྴ 18 g˄‫ܐ‬1½˅ ඩཥቌ 5g
೉ࠒ 6 g˄‫ܐ‬1˅ ຃ྴ 4 g˄ᄆ1˅
໤ᆑ 5 g˄ᄆ1˅ ೉ࠒ 4 g˄ᄆ2˅
ə
༽ 200 g˄mL˅ ໤ᆑ 5 g˄ᄆ1˅

ಅ֡
࡞ਸವ 1.4 g˄ᄆ½˅ ༽ə 210 g˄mL˅
ˆ෠૲உ‫˄ޒ‬ռ෠૲உ˅ 45 g ࡞ਸವ 1.4 g˄ᄆ½˅
ˆྴᏌ୺Ꮚ˄ྴ༽ᎌᇓ૰˅ 55 g ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅

ࢌ፯ଁၟܿಅ֡
ᅤዎȐ۳ਬ֍ȑ˄P. 22˅

ࣽภఴࠒമ޹౶ȁ ࿝‫ޒ‬മ޹౶
‫ܠج‬Ȑ2ȑ 992 kcal ‫ܠج‬Ȑ2ȑ 1312 kcal
ࡴਖ਼ಅࠒ 200 g ࡴਖ਼ಅࠒ 250 g
ภఴࠒ 50 g ॵቌ 15 g
ॵቌ 5g ຃ྴ 18 g˄‫ܐ‬1½˅
຃ྴ 9 g˄‫˅¾ܐ‬ ೉ࠒ 6 g˄‫ܐ‬1˅
೉ࠒ 6 g˄‫ܐ‬1˅ ໤ᆑ 5 g˄ᄆ1˅
ə
໤ᆑ 5 g˄ᄆ1˅ ༽ 200 g˄mL˅
༽ə 200 g˄mL˅ ࡞ਸವ 1.4 g˄ᄆ½˅
࡞ਸವ 1.4 g˄ᄆ½˅ ˆ೷ྈႹ॥ܿ༝‫ࠍڣ˄ޒ‬இ࡞ᎌ‫ڵ‬ହܿྭፆ˅ 100 g
ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅ ə༃ၫ٫ࣰ25 Ɇ໢ˈ༽஢ਂຬ10 g˄mL˅ȃ˄5 Ɇ୩༽˅

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
ᅤዎȐ۳ਬ֍ȑ˄P. 22˅

47
 ࢌ፯ଁၟܿಅ֡ ɑ฽஢‫׭‬Ꮃ‫װ‬໯ 1ࢋܿ஢

‫୴؝‬ഒᅃდಅ֡ ௛‫ڇ‬෠૲உ‫୴؝‬ഒᅃ
‫ܠج‬Ȑ10ȑȁ૥๾Ȑഃȑ 1968 kcal ‫ܠج‬Ȑ10ȑ 1781 kcal
ࡴਖ਼ಅࠒ 170 g ࡴਖ਼ಅࠒ 170 g
݈ਖ਼ಅࠒ 30 g ݈ਖ਼ಅࠒ 30 g
ॵቌ 30 g ॵቌ 30 g
຃ྴ 18 g˄‫ܐ‬1½˅ ຃ྴ 24 g˄‫ܐ‬2˅
೉ࠒ 6 g˄‫ܐ‬1˅ ೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 5 g˄ᄆ1˅ ໤ᆑ 3.8 g˄ᄆ¾˅
঳‫ܫ‬1ࢋȂ‫ॵܫ‬1ࢋȂ୩༽˄5 Ɇ˅ܿছठ႘ 160 g ௛‫װڇ‬൝˄ಢླྀ˅ 2 g˄1ࢋܿ஢˅
࡞ਸವ 2.8 g˄ᄆ1˅ ঳‫ܫ‬1ࢋȂ‫ॵܫ‬1ࢋȂ‫ڇ‬ፆ˄1ࢋࠔ˅Ȃ
150 g
ॄ߼ॵቌ 40 g ୩༽˄5 Ɇ˅ܿছठ႘
ˆ഻ࢎ˄ֽ‫˅ٳ‬ 50 g ࡞ਸವ 2.8 g˄ᄆ1˅
ˆज྿ 20 g ॄ߼ॵቌ 40 g
ˆ๞ୗ 20 g ˆྴᏌ‫ڇ‬൝˄෧‫ڈ‬5 mmଐᎫ˅ 20 g
ˆዣᆶۭ 10 g ˆ෠૲உ‫˄ޒ‬໳჏୩‫˅ތ‬ 30 g

ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅ ˆ໪ቂȐඈ྾࡞ȑ࢙೙ȃ
˄P. 20˅ ༇‫߼ވ‬๠˄P. 21˅
ᅤዎȐ۳ਬ֍ȑ˄P. 22˅ ᅤዎȐ۳ਬ֍ȑ˄P. 22˅
ࢎદႹऔˈ૰ৠྴ༹ȃ
ኁௗ5 g˄ኙᄆ1˅௛‫ڇ‬ፆˈቪࣰ຋ܿ຃ྴࠒ25 gছठਬ֍ˈ
‫ڂ‬฽༱ည኷ࡪ૥औܿ‫୴؝‬ഒᅃຢȃ

ࣽ౶ࠒ‫୴؝‬ഒᅃȁ ᩬც౶ࠒಅ֡
‫ܠج‬Ȑ10ȑ 1521 kcal ‫ܠج‬Ȑ12ȑ 1224 kcal
ࡴਖ਼ಅࠒ 150 g ࡴਖ਼ಅࠒ 200 g
౶ࠒ 50 g ౶ࠒ 50 g
ॵቌ 30 g ˆᩬᏊ࣮ਟ 20 g
຃ྴ 24 g˄‫ܐ‬2˅ ॵቌ 20 g
೉ࠒ 6 g˄‫ܐ‬1˅ ೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 3.8 g˄ᄆ¾˅ ໤ᆑ 5 g˄ᄆ1˅
঳‫ܫ‬1ࢋȂ‫ॵܫ‬1ࢋȂ୩༽˄5 Ɇ˅ܿছठ႘ 160 g ༽ə 170 g˄mL˅
࡞ਸವ 2.1 g˄ᄆ¾˅ ࡞ਸವ 4.2 g˄ᄆ1½˅
ॄ߼ॵቌ 40 g ə༃ၫ٫ࣰ 25 Ɇ໢ˈ໪ቂኙ5 Ɇܿ୩༽ȃ

ˆᏥ૑໭ু߼๠ಅ֡๒ධȃ

48
፟Ꮾಅ֡ಅတ ྈᅍ໢ৱ˖ኙ1ᄆ໢

፟Ꮾಅ֡ಅတॄˈ
૰ᇵ፟Ꮾ೾ਲಅ֡
˄P. 54˅Ȃሱಅ֡
ป˄P. 55˅݃ࢌ፯
ಅ֡ȃ
2
3
ɑ፱ᄧ‫غ‬Ꮾ໢

ࢌ፯ଁၟܿಅ֡
1 ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅

Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
˄P. 18˅ ʘ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ

1
‫إ‬ல ᅤዎ‫ܠج‬Ȑ14ȑ

ಅ֡
ಅ֡ಅတ
ࡴਖ਼ಅࠒ 280 g

ಅတ
ॵቌ 50 g /
຃ྴ 24 g˄‫ܐ‬2˅
೉ࠒ 12 g˄‫ܐ‬2˅
໤ᆑ 5 g˄ᄆ1˅

፟Ꮾಅ֡ಅတ
঳‫܏˄ܫ‬እ˅ 25 g
༽ə
160 g˄mL˅
˄P. 20˅
ɖ࿚ৠඈ྾࡞݃࠽ல໢Ă
࡞ਸವ 2.8 g˄ᄆ1˅ ˄P. 22˅

ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ

2 ૑໭

षֽࢗᅗ
ข‫د‬ኡP. 12

3
ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ
அুถ‫ڵ‬ಅတ
əખጝᆼ߼Ꮌˈุಅတ੣ᇜ‫ߙ؞‬ਸȃ
ə࡙‫ק‬ಅတ‫إ‬லܿി‫ˈ׋‬૰೙ঐዉ‫ߙڈ‬ਸཨ‫ాקޡ‬ȃ
˄P. 76˅

49
 ፟Ꮾ࿙ะਸವಅ֡ಅတ ྈᅍ໢ৱ˖ኙ4ᄆ໢

፟Ꮾಅတॄˈ૰ᇵ፟
Ꮾࢌ፯࿙ะਸ ವಅ

2
֡ȃ
˄P. 53˅

1
ɑ፱ᄧ‫غ‬Ꮾ໢
ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅

Ꮃֻ ʗ፟Ꮾໍ፯࿙ะਸವ˄P. 51˅
˄P. 18˅ ʘ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
ʙ჏߼ໍ፯࿙ะਸವˈ኶߼๠ಅࠒञ༽݃‫إ‬லȃ
ʚਖಅ֡๒ධ՗Ꭷ๠ׁ࿒೗ȃ

‫إ‬ல
ໍ፯࿙ะਸವ
ਬ֍ॄ኶
‫څ‬፱ʽ 1 ᅤዎ‫ܠج‬Ȑ15ȑ

࿙ะਸವಅ֡ಅတ
ࡴਖ਼ಅࠒ 300 g
ॵቌ 10 g
຃ྴ 18 g˄‫ܐ‬1½˅
໤ᆑ 5 g˄ᄆ1˅ ˄P. 20˅
ɖ࿚ৠඈ྾࡞݃࠽ல໢Ă
༽ ə
170 g˄mL˅ ˄P. 22˅
ໍ፯࿙ะਸವ 25 g˄‫ܐ‬2˅
ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ

ɖಅ֡ಅတߙ᳉໢
ໍ፯࿙ะਸವᏭܿಅတ‫࡞׋‬ਸವᏭܿ
(
ಅတ࢑๒ᇸ᳉༇ ˅ 2 ૑໭

षֽࢗᅗ
ข‫د‬ኡP. 13
ġġਖถ‫ܿڵ‬ಅတ߼๠ਜ਼༥ံ೗ˈࡇຢ֦ბಡˈ
߼๠‫׼‬ძ୩‫ع‬30 ȋ 60ࠍ፬ȃ
ġġ๫ຢࡴਖ਼ಅࠒ
˄ਖࡴਖ਼ಅࠒ๫኷๕ಅ֊ȂᚍಅጃȂಅတຢ˅
ȁɑ᳉༇໢ˈ޹๫৅۫ࡴਖ਼ಅࠒȃ

3
ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ
அুถ‫ڵ‬ಅတ

50
ໍ፯࿙ะਸವ഻ᆻ ྈᅍ໢ৱ˖ኙ24ᄆ໢

፟Ꮾቂ቙࿙ะਸವಅ֡ܿໍ፯
࿙ะਸವȃ

࿙ะਸವ഻ᆻ๒
2
ධ
3
( ᎟౤ቂ቙ਸವૃܿ
഻ᆻˈข֦‫ڕ‬෼ੋ ˅
ɑ፱ᄧ‫غ‬Ꮾ໢
1 ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅

Ꮃֻ ʗ኷࿙ะਸವ഻ᆻ๒ධ೗࿚ৠ༽ȃ
ʘ߼๠Ȑᄬᇑȑ࿙ะਸವ˄ኇ፯˅ॄ‫ࠍڣ‬ਬ֍ȃ

፟Ꮾ࿙ะਸವಅ֡ಅတ
ʙ࡜ຢ࿙ะਸವ഻ᆻ๒ධܿ࡜Ꮚȃ
ʚਖ࿙ะਸವ഻ᆻ๒ධ߼๠ಅ֡๒ධ೗ȃ˄‫؜‬՗Ꭷᇗ൥˅
ʛਖಅ֡๒ධ՗Ꭷ๠ׁ࿒೗ȃ

‫إ‬ல
1፵೗ቂဵʽ
1 ᅤዎ‫ܠج‬Ȑ16ȑ

ໍ፯࿙ะਸವ
ɑषֽಅ֡˄ኙ 4 ȋ 5 ۫ܿቂ஢˅
ᄬᇑ࿙ะਸವ ˄ኇ፯˅ 50 g˄‫ܐ‬5˅
༽ ˄ኙ 30 Ɇ˅ 100 g˄mL˅

2
ಅတ
ɑषֽಅ֡˄ኙ 3 ۫ܿቂ஢˅ ૑໭
ᄬᇑ࿙ะਸವ ˄ኇ፯˅ 30 g˄‫ܐ‬3˅
༽˄ኙ 30 Ɇ˅ 60 g˄mL˅
षֽࢗᅗ
ข‫د‬ኡP. 13
ɑ༽ၫ྘ࡴড྘݈໢ˈ‫ޕ‬૰೙ႇߟभऔ‫ݓ‬഻ᆻໍ፯
࿙ะਸವȃ

ໍ፯࿙ะਸವ഻ᆻ
ɖໍ፯࿙ะਸವ໸ໍბ໤൰ʽ
ɑဵ‫ڈ‬ፇ෇ข‫؜‬ᇋ፩ဉถ‫ڵ‬ȃ
‫כ‬ᅐ߼๠‫׼‬ძ୩‫ˈ܃֦ع‬
‫؜‬૰୩‫ތ‬
‫؃‬኷1፵೗ቂဵʽ
ȡ
኷୩‫ތ‬ড٢ၫ჉ႇ
˄ ˅
3
ߟ੣ᄵߙਸ ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉Ȑถᄂȑਉˈ
ข‫؜‬ᇋնᄧܿໍ፯࿙ะ ᅻཨถ‫ڵ‬࿙ะਸವ഻ᆻ๒ධˈ
ਸವञ઒ܿছठ኷ᇜඩȃ ࿙ะ
ಅ֡ਸವ
߼๠‫׼‬ძ፩֦‫܃‬
ɑ߼፜኷٢ၫ჉ዏߙਸ೙உਂ๪ˈಅ֡ખߙ‫؜‬ඩହமȃ

ɑ഻ᆻऔܿय़ˈঐߙ‫ڵ‬એዀ
‫ܠج‬ᅤዎ‫܊‬ႜˈዏ࿙ะਸವ഻ᆻ๒ධ૰೙ঐ๑फ़ȃ
ཕܿએၟˈ቏཰཰ܿၟܻȃ
༃ၫ٫ࣰ30 Ɇˈ቏໢ঐ
˄഻ᆻ‫؜‬औ ˅

51
 ፟Ꮾൖ๭ಅတ ྈᅍ໢ৱ˖ኙ45ࠍ፬

2
3
ɑ፱ᄧ‫غ‬Ꮾ໢
1 ɑ૑໭ॄˈᅍᇋ࿮ፒ໢˄٣ՙ˅

Ꮃֻ ʗ኷ಅ֡๒ධ೗՗Ꭷಅ֡ቂᇗ൥ȃ
˄P. 18˅ ʘ኷ಅ֡๒ධ೗߼๠˄‫࡞ڼ‬ਸವᇵိ˅ಅࠒञ༽݃ȃ
ʙਖಅ֡๒ධᎧ๠ׁ࿒೗ˈ‫؃‬ਖ࡞ਸವ߼๠ਸವ๒ධȃ

1
‫إ‬ல ᅤዎ‫ܠج‬Ȑ17ȑ
ൖ๭ಅတ
ࡴਖ਼ಅࠒ 280 g
ॵቌ 15 g
຃ྴ 8 g˄ᄆ2˅
೉ࠒ 6 g˄‫ܐ‬1˅
໤ᆑ 5 g˄ᄆ1˅
༽ə 190 g˄mL˅
࡞ਸವ 2.8 g˄ᄆ1˅

2 ૑໭
ə༃ၫ٫ࣰ25 Ɇ໢ˈข໪ቂኙ5 Ɇܿ୩༽ȃ

षֽࢗᅗ
ข‫د‬ኡP. 13

3
ߙ‫ڵ‬ᛀᛀ໌ॄՙ჉Ȑถᄂȑਉ
அুถ‫ڵ‬ಅတ
əખጝᆼ߼Ꮌˈุಅတ੣ᇜ‫ߙ؞‬ਸȃ
ə࡙‫ק‬ಅတ‫إ‬லܿി‫ˈ׋‬૰೙ঐዉ‫ߙڈ‬ਸཨ‫ాקޡ‬ȃ
˄P. 76˅

52
ࢌ፯ଁၟܿಅ֡ ໪ቂಅ֡ಅတ

໪ቂಅတ፟Ꮾಅ֡໢໪ቂܿࢗન

ɑ๕ಅ֊ ɑ‫˄ڒ‬1 g ᇵ჉ၓ‫ܠ‬ၤ˅ ɑࣁ֊ ɑᚍಅጃ ɑᄆొ੘

˄੩໛ॄ೼࡞˅

፟Ꮾ໢૰೙໪ቂܿࢗન
ɑ‫ܱਁ߶ڷ‬
ɑಅ֡ಠન
ɑ֦ბಡ
ɑെៀፖ ɑൂ႖ධ ɑొ༱ ɑ૥ძ ɑၫ‫ޡ‬৓ ݃
ə፟Ꮾಅ֡ಅတ໢໪ቂܿࢗનˈࢾ૴ሥᏋᄵࢭళȃ

ʗ
೉ቌશ

፟Ꮾൖ๭ಅတ
● ‫ڈ‬ᄳ
ʗቂࣁ֊ਖಅတࠍࢃ‫ڈ‬ኙ45 gܿ‫ܐ‬ᄆ
˄12݃ࠍ˅ˈ‫ڈ܇‬኏ฉᎫˈ࡜ຢᄆొ੘
ॄ߼፜ኙ15ࠍ፬ȃ ʘ

ʘ‫ڈ܇‬အ኏ᄳˈ኶࡜ຢᄆొ੘߼፜10 ȋ 15
ࠍ፬ˈ੻፜ȃ
ʙቂ༇෸෸ՙᅼˈ኶ቂᚍಅጃᚍ֤ȃ

ಅတ
ʚ᎜᎘ಅတᇜ‫ˈޤ‬ჹ૦੧ເ࿒ܿߴჹଲ ʙ
຿ˈ࿷໢੟੟ܿશඩହȃ
‫إ‬ல ˄12ࢋܿ஢˅135 kcal˄1ࢋܿ஢˅ ˄๜࣮ౚ቏શ੟ܿय़ˈߙਸ໢๒ᇸलჹ
ಅ֡ಅတ˄P. 49ˈ50˅ 1۫ܿ஢ ገඩ˅
‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ 25 g

ࢌ፯ଁၟܿಅ֡
● ߙਸ
ʛն༆ଁ‫ٮ‬჉߼፜ˈ‫ൂ؃‬๬༽ȃ ʚ
ʜ኷30 ȋ 35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ
40 ȋ 60ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓፒ˅
ညຢ‫ܫ‬ᇛȃ

● ष૥ ʜ
ʝ኷ኁ฽ܸ170 ȋ 200 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ
15ࠍ፬ȃ໔჉ܿಅတ߼኷‫׼‬ძ೗‫ן‬ಁࣰ
‫ߙޡ‬ਸȃ

‫ޒ‬ຆಅ֡
ʗ˄኷೉ቌશ‫؞‬ᎁʗॄ˅ਖಅတᚍ‫ڈ‬ፊ੿10 cmܿಅ‫؀‬ȃ
ʘቂʗ፟Ꮾऔܿಅ‫ˈ؀‬ਖ‫ޒ‬ຆს֡ඩହˈ๕‫ڈ‬တˈਖ፩ৱᅼܾ‫׋‬፵‫݈ע‬ȃ
ʙഠ߼औʘˈൂ๬༽ˈ኷30 ȋ 35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ20 ȋ 30ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆፒ˅ȃ
ʚညຢ‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ˈ๫ຢռጾపˈ኷ኁ฽ܸ170 ȋ 190 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ15ࠍ፬ȃ

53
 ࢌ፯ଁၟܿಅ֡ ໪ቂಅ֡ಅတ

ʗ
೾ਲಅ֡
ɑ ৠ๠ॵቌ
ʗնಅတ߼኷ံ፩ˈቂ֦ბಡ࠙᎘ˈ߼๠
‫׼‬ძ୩‫ع‬30 ȋ 60ࠍ፬ȃ
˄༃ၫ਺ࡴ໢ˈᆖ٣୩‫ع‬໢ৱ˅ ʘ

ʘ኷ॵቌຢညಥಅࠒˈ߼኷֦ბಡຢˈᚍ
‫ڈ‬20ȡ20 cmܿጸߴᄳˈ߼๠‫׼‬ძ୩‫ع‬
‫إ‬ல˄12ࢋܿ஢˅
15 ȋ 30ࠍ፬ȃ
ɑ໪ቂ࡞ਸವ
ʙቂᚍಅጃේ܏ՙᅼಅတˈᚍ‫ڈ‬30ȡ30 cm
ಅ֡ಅတ 200 kcal˄1 ࢋܿ஢˅ ܿጸߴᄳȃ ʙ
┌ ࡴਖ਼ಅࠒ 225 g
│ ݈ਖ਼ಅࠒ ʚቂಅ‫࣯֡؀‬ʘᏭऔܿॵቌˈ኶֡ຢ֦ბ
│ 55 g
ಡˈ߼๠‫׼‬ძ୩‫ع‬10 ȋ 20ࠍ፬ȃ
│ ॵቌ 15 g
│ ʛቂᚍಅጃේ܏ՙᅼˈุಅတວ။‫ˈ֤ק‬
│ ຃ྴ 24 g˄‫ܐ‬2˅
‫؃‬ᚍ൶ȃ
ə│ ೉ࠒ 6 g˄‫ܐ‬1˅
│ ʚ
1│ ໤ᆑ 5 g˄ᄆ1˅ ʜնಅ‫؀‬጖๲጖ˈ֡ຢ֦ბಡˈ߼๠‫׼‬ძ
│ ୩‫ع‬10 ȋ 20ࠍ፬ȃ
│ ঳‫܏˄ܫ‬እ˅ 25 g
│༽ 140 g˄mL˅
│ ʝ፱ࡉʛञʜ஠۫ˈ୩‫ع‬30 ȋ 60ࠍ፬ȃ
└ ࡞ਸವ 2.8 g˄ᄆ1˅
ॵቌ
140 g
˄෧‫ڈ‬1 cmू˅ ʛ
‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ 25 g ɑ ‫ڈ‬ᄳ
ə1 ՙጐP. 49ܿ‫؞‬ᎁ፟Ꮾȃ ʞնಅတ2݃ࠍˈࠍ‫׳‬ᚍ‫ڈ‬18ȡ40 cmܿ٣ߴ
ᄳˈ൶ૂࠍ‫ڈ‬6ࢋ݃ᆿ๲ਲᄳȃ
ɑ໪ቂ࿙ะਸವ
ʟ᎜᎘ಅတܿᇜ‫ޤ‬શඩହȃ
ಅ֡ಅတ 204 kcal˄1 ࢋܿ஢˅ ʠն༆ଁ‫ٮ‬჉߼፜ȃ ʞ
┌ ࡴਖ਼ಅࠒ 230 g
│ ݈ਖ਼ಅࠒ 50 g
│
│ ॵቌ 15 g
│
│ ຃ྴ 24 g˄‫ܐ‬2˅ ɑ ߙਸ
│
ə ೉ࠒ 6 g˄‫ܐ‬1˅ ⑪ൂ๬༽ॄቂ֦ბಡ࠙᎘ˈ኷༃ၫ०੼჉ߙ
│ ʟ
2│ ໤ᆑ 5 g˄ᄆ1˅ ਸ40 ȋ 60ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓ
│ ፒ˅ॄˈညຢ‫ܫ‬ᇛȃ
│ ঳‫܏˄ܫ‬እ˅ 25 g
│༽ 130 g˄mL˅
│
└ ໍ፯࿙ะਸವ 25 g˄‫ܐ‬2˅
ॵቌ
140 g
ɑ ष૥
˄෧‫ڈ‬1 cmू˅ ⑪
⑫኷ኁ฽ܸ200 ȋ 220 Ɇܿ૥ძ೗ष૥‫ܐ‬ኙ
‫ܫ‬ᇛ˄‫ܫ‬ፆ˅ 25 g
10ࠍ፬ȃ໔჉ܿಅတ߼኷‫׼‬ძ೗‫ן‬ಁࣰ‫ޡ‬
ə2 ՙጐP. 50ܿ‫؞‬ᎁ፟Ꮾȃ ߙਸȃ

࿝࿝ป
ʗնಅတࠍ‫ڈ‬౞ࢋኙ35 gˈ๕‫ڈ‬တˈ࡜ຢᄆొ੘ॄ߼፜10 ȋ 20ࠍ፬ȃ
ʘᚍ‫֤֤ܿڈ‬኏ᄳˈቂ࿝࿝ปಠᏊᅼ኷ಅ‫؀‬ຢȃ
ʙ኷30 ȋ 35 Ɇၫ‫ޡ‬࿢਋჉ˈ໪ಅတߙਸ20 ȋ 30ࠍ፬˄്ገܸ‫ܐ‬ኙ2ֹ‫ܐ‬ᄆၓፒ˅ȃ
ʚቂኙ170 ɆܿቌዣˈᏥॄ๫ຢৠம๗ࣣܿੴ፟ռྴȃ

54
 ᄱஅҡഛ
ő ቟ዮஅҡஅ༐
ƗљโၗखAāൾਲᅌā฽‫ۼ‬ൠኧᅏთ౥‫ؿ‬அҡ൒ರቩLjѶ‫ݞ‬सவ‫ۼ‬
ൠसவ൒ರă
ƘљሐĐ቟ዮஅҡஅ༐đ
DŽP. 49Dž‫ؿ‬Ԟኁ቟ዮஅ༐ă

ő ֈဳ
ԥલ DŽ8‫ؿދ‬ઢDž 151 kcalDŽ1‫ؿދ‬ઢDž
ƙѶഖֵ‫ؿ‬அ༐‫܍‬ֈᆙ 60 gDŽ8 ‫܍ك‬Dž
Ljൕֈ༐Lj‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ቜ
அҡஅ༐ 10 ‫܍‬ቬă
┌ ‫ݴ‬ख़அ‫ܒ‬ 280 g ƚᅂงቑљൠஅ༐ቩႮLjԃኡ‫ڈ‬෪ቩࣱ‫ڍؿ‬ӧؐLjဳֈໝໝഛካă
│ ඃິ
Aā 24 gDŽؐ2Dž
│
└ ෤႑ 5 gDŽဆ1Dž ő ۙस
ൾਲᅌ 8 gDŽဆ2Dž ƛ‫ۼ‬ᆷ൫મஅ‫ెؿܒ‬ᛀቖජLjᆷ30 ċ 35 ņཫ
Ɯ
฽ 180 gDŽmLDž ‫ڡ‬໢ऋ࿉Lj෪அ༐ۙसᆙ40 ‫܍‬ቬDŽ్ለ‫ظ‬
‫ݞ‬सவ 2.8 gDŽဆ1Dž ؐᆙ2ҹؐဆནቒDžă

ő ฽ኌ
ᄱஅҡഛ
Ɯᅂ৑฽खઠஅ‫ތ‬ኌ 30 ஊLjઇ‫ݞ‬฽‫܍‬ă
ৰቊा෤ᅂLj‫ئ‬൜
߮Ѷஅҡഛ࠲೧ֈઠҐLj
ő ࠷৥ Ɲ
ࣝൠ෍ԬĂ࢟༓Ă಩
ํĂ߮ट‫ك‬ნ಩֓ Ɲ‫ۼ‬ᆷಅᅏెᛀቖ‫ؿ‬৥ధජLjᆷᆁഽ‫ظ‬
࢐‫ޑ‬ୟཟƽ 170 ċ 190 ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ15 ċ 20
‫܍‬ቬă

அ༐
๰௉அҡ

‫ތ‬ቯਁཟ‫ؿ‬அҡ
ő ቟ዮஅҡஅ༐
Ɨᆷஅҡ൒ರௗს‫׫‬໚࣠Aā ๰௉ā ௾௉Lj
ᆷसவ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவă
ƘљሐĐ቟ዮஅҡஅ༐đ
DŽP. 49Dž‫ؿ‬Ԟኁ቟ዮஅ༐ă

ő ֈဳ ƚ
ԥલ DŽ10‫ؿދ‬ઢDž 137 kcalDŽ1‫ؿދ‬ઢDž ƙखഖֵ‫ؿ‬அ༐‫܍‬ֈ୞‫ދ‬ᆙ 50 gDŽ10 ‫܍ك‬Dž
Lj
ൕֈ༐Lj‫ݜ‬ජԝࡄ‫ۼ‬ቜ10 ‫܍‬ቬă
அҡஅ༐
ƚखஅ༐ѿࠔ࡝ֵဆਁLj൬ජ฽ă
┌ ‫ݴ‬ख़அ‫ܒ‬ 250 g
│ ഠ଴‫ܒ‬ 30 g
│
│ ࡵᅌ
Aā 15 g ő ۙस
│ ඃິ 18 gDŽؐ1½Dž ƛᆷ30 ċ 35 ņ‫ڡཫؿ‬໢ऋ࿉෪அ༐ۙसᆙ40 ċ 60 ‫܍‬ቬDŽ్ለࡄ‫ؿ‬
│
└ ෤႑ 5 gDŽဆ1Dž ؐဆᆙནᆊਹ‫ ؿ‬2ҹDžă
ᆊཟ๰௉ 150 g
௾௉ 70 gDŽᆙ70 mLDž
ő ࠷৥
‫ݞ‬सவ 2.8 gDŽဆ1Dž
Ɯ༊ජ‫ث‬მLj‫ۼ‬ൠᆁഽቚ180 ċ 200 ņ‫ؿ‬৥࿫ௗ࠷৥ᆙ15‫܍‬ቬă
‫ث‬მDŽ‫ث‬ቆDž 25 g

55
 ‫ތ‬ቯਁཟ‫ؿ‬அҡ ෪ᅂౖ൭அ༐

ౖ൭
ő ֈဳ
Ɨᅂ߁Ҋखஅ༐ 2 ‫܍ك‬Ljൕֈ༐ă Ƙ
DŽ൜߮෸Ҥౖ൭அ༐খ‫܍‬ֈ 3 ‫܍ك‬Dž

Ƙ‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ቜ 10 ċ 20 ‫܍‬ቬă

ƙ‫ۼ‬ᆷెᛀቖජLjᖍֈ 25 cm ቊॿ‫ؐؿ‬ဆă
ԥલ DŽ2‫ދ‬ቊॿ25 cm‫ౖؿ‬൭‫ؿ‬ઢDž
1119 kcalDŽ1 ‫ؿދ‬ઢDž ƚᅂՇዊᆷஅԀජ‫ڍמ‬ă ƙ

ౖ൭அ༐DŽP. 52) 1 ‫ؿ׫‬ઢ

ౖ൭‫ٲ‬ཟቆ 72 gDŽؐ 4Dž ő ໚࣠ܽલ
ౖ൭ᅂ಩ํ 200 g
ƛ༊ජౖ൭‫ٲ‬ཟቆLj࣠‫ٲ‬લLjᆶ‫ۼ‬ජౖ൭಩ํă
ܽલ DŽંDž
┌ Ⴖ‫ ׭‬DŽ೧Ҥ౥Dž 1 ဆ‫ދ‬
│ ࿪ե DŽ೧Ҥ౥Dž 10 ౥ ő ࠷৥
│
│ ఻‫ގ‬ 2౥ Ɯᆷᆁഽ‫ ظ‬180 ċ 200 ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ 15 ‫܍‬ቬă
│ டް DŽ೧Ҥ౥Dž 6‫ދ‬
│ ු࿉‫ؿ‬அ༐‫ۼ‬ᆷӼ࿫ௗӟ஁߰‫ۙڡ‬सă
└ ೷ढ DŽ೧Ҥ౥Dž 2‫ދ‬

‫ܧ‬৏࿋
ő ቟ዮౖ൭அ༐
Ɨᆷஅҡ൒ರௗს‫׫‬໚࣠ Aāᥢ᥀ᅌā฽Ljᆷसவ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவă

ƘљሐĐ቟ዮౖ൭அ༐đ
DŽP. 52Dž‫ؿ‬Ԟኁ቟ዮஅ༐ă

ő ֈဳ
ԥલ DŽቊॿ25 cm 2‫ܔދ‬Dž
593 kcal DŽ1 ‫ؿދ‬ઢDž ƙखഖֵ‫ؿ‬அ༐‫܍ك‬ֈ 2 ‫ܔ‬Ljൕֈ༐Lj‫ݜ‬ජԝ‫ۼ‬ቜ 10 ‫܍‬ቬă

ౖ൭அ༐ ő ۙस
┌ ‫ݴ‬ख़அ‫ܒ‬ 280 g
│ ඃິ ƚखஅ༐‫ۼ‬ᆷెᛀቖජLjᖍֈቊॿ 25 cm ‫ؿ‬ᆏဳஅౝă
Aā 9 gDŽؐ ¾Dž
│
└ ෤႑ 5 gDŽဆ 1Dž ƛᆷ 30 ċ 35 ņ‫ڡཫؿ‬໢ऋ࿉ۙस 40 ċ 60 ‫܍‬ቬă
ᥢ᥀ᅌ 12 gDŽؐ 1Dž
฽ 180 gDŽmLDž
‫ݞ‬सவ 2.8 gDŽဆ 1Dž
ő ࠷৥
Ɯᅂงቑᆷஅ༐Ӱஅљֵဆ৺Lj༊ජᥢ᥀ᅌDŽߙ‫ܔځ‬ઢჵ༭ )ă
┌ ୳‫ٷ‬࿪
Bā ෻ઢ
│
└ ॴ႑ Ɲ൫ජ BLjᅂჲᆁഽ‫ ظ‬180 ċ 200 ņ‫ؿ‬৥࿫࠷৥ᆙ 15 ‫܍‬ቬă
෻ઢ
DŽߴ႑ࢡ‫׳‬႑Dž

56
቟ዮळዊౝஅ༐ ຈ၍෢ࣱǖᆙ15‫܍‬ቬ

2
3
őቱဧԺዮ
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

1
ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
Ƙखԥલ‫ۼ‬ൠஅҡ൒ರௗă ၤᇎԬ‫ؠ‬Đ18đ
ƙѶஅҡ൒ರኧൠӁ໒ௗă

‫ތ‬ቯਁཟ‫ؿ‬அҡ
ԥલ

ळዊౝஅ༐
280 g

2 ৑෭
ळዊ‫ܒ‬
ཫ฽DŽ35 ņዪᅑDž 150 gDŽmLDž

‫ݴ‬ख़அ‫ܒ‬ 140 g
‫و‬ख़அ‫ܒ‬ 140 g

அ༐
170 gDŽmLDž

3
ཫ฽DŽ35 ņዪᅑDž
ֵۙᗀᗀ෌ࡄLjљ࿉Đഖဂđ
અࣁഖֵஅ༐

฽ळ ቟ዮळዊౝஅ༐
ő ቟ዮ฽ळ࿡
Ɨᅂࡗ෍ᅌᅌᇣѰलLjखᅌᇣѰल‫ؿ‬ᅌ੩ഩࡄLjᅪঋԬ࢛ࠠबҍূ
ᆥ ( ۷ቒঋԬ෋฽DžLjᆶᅪྎࡗൗჵࢽ‫ٲ‬ཟલ࢛ࠠबҍূᆥࣁৰă

ԥલDŽ30 ċ 40 ‫ؿދ‬ઢDž 54 kcalDŽ1 ‫ؿދ‬ઢDž ő ᖍஅ

Ƙഖֵஅ༐ࡄLj؇ֈቊॿ 3 cm ‫ؿ‬գ໢Ljԃ೧ֈ 2 cm ਔăᅂᖍ
அሃख቟ֈ‫ؿ‬அ༐Ljᖍֈቊॿᆙ 8 cm ‫ؿ‬ᆏဳă
ࡗ෍ᅌ 15 gDŽؐ 1Dž ř ୞‫ދ‬ळዊౝؐᆙቱ 9 gLjؐᆙৰ቟ֈ 30 ċ 40 ‫ދ‬ळዊă
Ѱल 5g
ঋԬ 125 g
ő ቟ዮळዊ
ྎࡗൗ 250 g ƙखळዊ࿡ቜᅙळዊౝቩLj቟ֈळዊă
෤႑ 2g ř ৰ‫ގ‬দ‫ދ‬ീྐྵࠔखऺዊ቟ֈᆟႃဳࢡ൲लဳ‫ك‬ă
ཟॴ 2g ő ኌ฽ळ
ྎ࿪‫ܒ‬ 6g
ƚීජҐ߫฽ඨ৑Ljരࡄखऺዊቜᅙ‫܇‬฽ቩLj‫ك‬ᆶ‫ࡄ໇܇׫‬࿹
टᅌ 18 gDŽؐ1Dž ߫ቩ࣠ൠҐ༶੩฽Ljს‫׫‬ቱ݉ 3 ‫׫‬ă
DŽ‫ڈר‬ዮৰჵ໎‫ݴ‬ळዊౝ
DŽৰ‫ގ‬দ၍჋Ljዋဵ‫ٲ‬ሶి۴Dž ‫္ൂؿ‬Ă‫္ت‬Dž

57
 ቟ዮྃ‫څ‬அĂᄃؐ઀அஅ༐
2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧ቟ዮஅ໢Ăପ仸ᅂთ౥ă
Ƙᆷज़ล༶‫ك‬൒ರቩबҍAă
ƙᆷૐნ‫ދ‬൒ರቩबҍBă
ƚᆷஅҡ൒ರௗს‫ۼ׫‬ൠA B ăDŽዥࡄLjᆷᄃؐ઀அஅ༐ੴ࣠ൠᥢ᥀ᅌDž

1
ԥલDŽԜ௙ᅂᅙ቟ዮᒾ଴அࠞਲஅஅ༐Dž ၤᇎԬ‫ؠ‬Đ19đ
ྃ‫څ‬அ༐ DŽ3 ċ 4ീ‫ܔ‬Dž 284 kcalDŽ1ീ‫ؿ‬ઢDž
A┌‫ݴ‬ख़அ‫ܒ‬ 150 g
│
└‫و‬ख़அ‫ܒ‬ 150 g
B┌෤႑ 10 gDŽဆ2Dž
│
└ཫ฽ř1 160 gDŽmLDž
ง‫ܒ‬ř2 ෻ઢ

2
ř1 ཫ฽‫ڡཫؿ‬ᆷ35 ċ 40 ņă
ř2 ง‫ܒ‬ৰ෪ᅂ٨‫ݴࢡܒ‬ख़அ‫ؗكܒ‬໓ă ৑෭
࠷ҽ
‫ޗ‬ၗംԯᆡ
ᄃؐ઀அஅ༐ DŽ3 ċ 4ീ‫ܔ‬Dž302 kcalDŽ1ീ‫ؿ‬ઢDž P. 13
A┌‫ݴ‬ख़அ‫ܒ‬ 150 g
│
└‫و‬ख़அ‫ܒ‬ 150 g
┌෤႑ 5 gDŽဆ1Dž
│ DŽᆙ15‫܍‬ቬࡄDž
B│ࢳ‫ث‬DŽ؏ᆥDž 50 g
│
120 gDŽmLDž

3
└฽
ᥢ᥀ᅌ 4 gDŽဆ1Dž ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ง‫ܒ‬ř1 ෻ઢ અࣁഖֵஅ༐
ř1 ง‫ܒ‬ৰ෪ᅂ٨‫ݴࢡܒ‬ख़அ‫ؗكܒ‬໓ă

4
खߕ࡛‫ؿ‬ნஅծජLjൕֈ༐LjᅂҦ࿑஡‫ك‬ҡ಩ਹ
Ŗࡨৰ‫ిٲ‬ֈൾԫ࿑Ⴁ‫ؿ‬அ෤ƽ
खฐԬ‫ك‬ԥલ᎓ູ߰Ljᆶᅂ෤྘‫׃‬ੲࢩबֈ
‫ۼ‬ቜ
ࡎካ‫ۼ‬ൠஅҡ൒ರௗă őྃ‫څ‬அčฃཫ໢ऋ࿉‫ۼ‬ቜᆙ2ဆ෢DŽཫ‫ݴڡ‬෢‫ۼ‬ൠӼ࿫Ҧ‫؃‬Dž
ंඬ໚࣠ԥલ‫ڭ‬ᄥ‫ؿ‬ őᄃؐ઀அč‫ۼ‬ൠӼ࿫੩Թᆙ1ဆ෢
฽‫܍‬10 ċ 30 gDŽmLDžă
DŽࢨӁઢ120 gDŽmLDžDž ෪ಝ ŖҦ‫؃‬෢
Ԝ‫ݞ‬ᇌ t
੩ԹฃDŽҦ‫؃‬෢ࣱ2 ċ 3໙Dž
řࠫሾପ‫ܒ‬āؐ1 ൫ජ‫ݴ‬ख़அ‫ࡄܒ‬ᅂҦ࿑஡ҡ಩ਹă
ččč฽ઢ120 gDŽmLDž t
੩‫ڌ‬ਉDŽҦ‫؃‬෢ࣱᆙ1‫ދ‬ᆟDž
ۣ೨௝ā47 gDŽؐ3Džččč฽ઢ90 gDŽmLDž ೧ֈஅ‫ؿ‬ਔ‫ڡ‬DŽP. 59DžࡄᅂҦ
ԅԬࡎā50 gččč฽ઢ90 gDŽmLDž ࿑஡ҡ಩ਹă

58
 ຈ၍෢ࣱǖᆙ15‫܍‬ቬ

ྃ‫څ‬அ
ő ᖍஅ ①
ƗᅂԬ‫ر߁ࢡر‬೧ֈ 2 ċ 4 ‫܍ك‬ă
Ƙ ൫ජ‫ݴ‬ख़அ‫ࡄܒ‬Ljᅂᖍஅሃ‫װ‬ቩဩ࿹
ትӢᖍֈࡂᆙ3 mm‫ؿ‬அԀă
DŽ੩Թ‫ؿ‬அ༐჋‫ك‬ಝࢅ݉‫ظ‬բཫࡄᆶᖍDž

ő ೧அ
ƙ खஅ༐ሖ಩ਹLj‫װ‬ნ‫ڤ‬৑෭೧ֈਔᆙ3 mm
‫ؿ‬அ໢ă
DŽԜࠔ೧෢Ljᆷஅ༐ජ൫ජ‫ݴ‬ख़அ‫ܒ‬Dž ③

ő ኌஅ
ƚ खؐ߫ී଻฽Ăඨ৑Ljట‫ٯ‬அ༐ජᇯ‫ݴؿ‬
ख़அ‫߫ॣۼܒ‬ੴኌă
DŽኌஅ‫ؿ‬෢ࣱࢨኳན8 ċ 13‫܍‬ቬDž
ƛ ᅂ੩฽֤‫ٯ‬ᯉმLjઇ‫ݞ‬฽‫ܔ‬ă

ᄃؐ઀அ

அ༐
ő ᖍஅ ①
Ɨ ᅂԬ‫ر߁ࢡر‬೧ֈ4‫܍ك‬ă
Ƙ ൫ජ‫ݴ‬ख़அ‫ࡄܒ‬Ljᅂᖍஅሃ‫װ‬ቩဩ࿹ት
Ӣᖍֈࡂᆙ1 mm‫ؿ‬அԀă

② ቟ዮྃ‫څ‬அ̑ᄃؐ઀அஅ༐
őᅪกՠֵฌ‫ؿ‬ᄃؐ઀அ࿧ӋLj༭ߎĂ ő ೧அ
அ໢ൖൢ‫ڡ‬Ăਁ‫ڕݥ‬Ԝ໷ă
ƙ ᆷӰஅ൫ජ‫ݴ‬ख़அ‫ܒ‬Lj‫װ‬ნ‫ڤ‬৑෭শ಩
ਹLjቇࡄ೧ֈਔᆙ5 mm‫ؿ‬அ໢ă
DŽኌࡄ࢐ටටӧؐLjຈჵஅ೧྿ဎDž
ƚ ‫ڏ‬৑அ໢Lj൫ජ‫ݴ‬ख़அ‫ܒ‬ă
③

ő ኌஅ
ƛ खؐ߫ී଻฽Ăඨ৑Ljట‫ٯ‬அ༐ජᇯ‫ݴؿ‬
ख़அ‫߫ॣۼܒ‬ੴኌă
DŽኌஅ‫ؿ‬෢ࣱࢨኳན3 ċ 5‫܍‬ቬDž
őԞኁƗ ċ ƙდৰ෪ᅂ቟அࢩ቟ዮă
DŽᆷஅ༐ජ൫ජዚޮ‫ݴؿ‬ख़அ‫ܒ‬Dž

59
 ቟ዮᄡ෮ՉԀ

2,4,6
7
1
őቱဧԺዮ෢
ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥Ljს‫ۼ׫‬ൠࢳ‫ث‬ᅪ௾௉‫྘࢛ࠠؿ‬Lj๰௉ă
Ƙखԥલ‫ۼ‬ൠஅҡ൒ರௗă
ƙखஅҡ൒ರኧൠӁ໒ௗă

1
ԥલ ၤᇎԬ‫ؠ‬Đ20đ
ᄡ෮ՉԀ 1154 kcalDŽ1‫ؿދ‬ઢDž
ࢳ‫ث‬1‫ދ‬ᅪ௾௉‫྘࢛ࠠؿ‬ 80 g
๰௉ 50 gDŽᆙ50 mLDž
‫و‬ख़அ‫ܒ‬ 120 g
‫ݴ‬ख़அ‫ܒ‬ 60 g
స؏‫ܒ‬ 5g
ࡵᅌDŽ೧ֈ1 cmਐካDžř 35 g
Ŗၤᇎ৥ൾ෢ DŽP. 23Dž
ඃິ 24 gDŽؐ2Dž

2 ৑෭
෤႑ 2.5 gDŽဆ½Dž
ř൩ฃཫᆷ15 ņჵ࿉Lj೧ֈ5 mmਐካă
Ŗৰၤᅂྐྵࡥ‫ؿ‬ԥલࢽిલ࠷ҽƽ ࠷ҽ‫ޗ‬ၗ
ംԯᆡP. 13
ნ৑෭‫ۼ‬ൠஅҡ൒ರ‫ిؿ‬લዓቱઢ
DŽ Ԝ჋ի߰120 g Dž
ŖᆷԞኁ3ቩྜљĐഖဂđउ෢
10‫܍‬ቬჵௗљ࿉Đ৑෭đउLjࣁৰࢅ݉ DŽᆙ2‫܍‬ቬࡄDž
DŽॡ࿥1‫׫‬Ljљಝຊउ྇ဌDž

3
ᆷ3‫܍‬ቬჵௗ
ֵۙᗀᗀ෌ࡄLj
ŖᆷԞኁ3ॶ߰3‫܍‬ቬࡄ
‫ܛ‬஘ರ࢐࿳಩Ljԃዋ‫ڈ‬৑෭Đൕஅđă ؏৑ජ‫ဵॣݜ‬ ง‫ڈ‬ച‫ܒ‬
ő෪ᅂ࿷ౝ߁‫ޗكر‬ন߁ּ๓ት‫ܒؿ‬ă
ŖᆷԞኁ5ቩྜљમĐഖဂđउ෢ DŽ෪ᅂज़ล՚൒ჸ߁ඞܱ๧༊ՄDž
10‫܍‬ቬௗљ࿉Đ৑෭đउLjࣁৰࢅ݉ őԜ჋љ࿉Đഖဂđउ
DŽॡ࿥1‫׫‬Ljљಝຊउ྇ဌDž

ŖᆷԞኁ5ॶ߰3‫܍‬ቬࡄ
‫ܛ‬஘ರ࿳಩Ljԃዋ‫ڈ‬৑෭Đ࠷৥đă
ᄓན༭ဲԜჸֈဳLj࠷৥ֵ૰ࡄ
DŽ ᄡ෮ՉԀ‫ؿ‬Ӱஅѡ༄Ԝ౶ Dž
4 ‫ݜ‬ජජ‫ݜ‬Ljᆶ‫׫‬৑෭

ő ᄡ෮ՉԀᅪᅂ‫ݞ‬सவ቟ֈ‫ؿ‬அҡԜ໷ă
ř ‫ݜ‬ዊ൒ჸᄓᅌႏӧᆽLj෪ᅂ༵ࡄംྚӛԢ
෴ăDŽP. 72Dž DŽᆙ1‫܍‬ቬࡄDž

60
 ຈ၍෢ࣱǖᆙ54‫܍‬ቬ

5
3 ‫܍‬ቬௗ őഽઢӭኳӰ෯ 1‫ؿދ‬ઢ
ֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬
ሶੲஅҡஅ༐‫ؿ‬Ӱஅ
őᅂ࿷ౝ߁‫كر‬ሶੲትཐ‫ؿ‬அ༐Ljሶ
ֈඐ‫ဳؿ‬ካăDŽԯሐᅑ༇Dž
DŽ෪ᅂज़ล՚൒ჸ߁ඞܱ๧༊ՄDž
őԜ჋љĐഖဂđउ

6 ‫ݜ‬ජජ‫ݜ‬Ljᆶ‫׫‬৑෭

ő࿛෯෢ࣱۭཐན45 ċ 51‫܍‬ቬ

7
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLjഖֵஅҡ൒ರLj ۟෮࿓ཟஅҡ
੩ഩ2‫܍‬ቬዪᅑࡄ Ԭ‫ؠ‬Đ20đ৥ൾĐఃđ 1170 kcal
60 g
ഖֵᄡ෮ՉԀ ࢳ‫ ث‬1 ‫ދ‬ᅪ௾௉‫྘࢛ࠠؿ‬

őംബൄஅҡᅂთ౥෸‫ܨ‬ᇮᆷஅҡْԠă ‫و‬ख़அ‫ܒ‬ 150 g

ő࠷৥Ԝዚ෢LjॣဵĐኮ࣠࠷৥đă
DŽ࿉วDž స؏‫ܒ‬ 5g
őഖֵᅂઉ߰୬෢࢐౿ࡤஅҡဳካă ࡵᅌDŽ೧ֈ 1 cm ဆਐDžř 20 g
ඃິ 8 gDŽဆ2Dž
࠷৥Ԝዚ෢Đኮ࣠࠷৥đ ෤႑ 2.5 gDŽဆ½Dž
࠷ҽौษࡄLjዥ‫ڹ‬ৰॣဵ2‫׫‬ኮ࣠࠷৥ă ମૈพDŽңౝ‫ز‬๸Dž 90 g
řĐኮ࣠࠷৥đ჋ᆷ࠷৥ौษࡄ‫ؿ‬15‫܍‬ቬௗॣဵă ࠫࡋढDŽ‫׳‬આDž ඬઢ
ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠࠷৥ă ఻‫ގ‬DŽ೧5 mm‫ؿ‬ਐካDž 30 g
Ɨ ၤᇎԬ‫ؠ‬Đ20đ ൞੗DŽ೧5 mm‫ؿ‬ਐካDž 30 g
ࡋଝԘ
20 g
DŽ೧ֈ5 mmဆਐLj฽ኌ‫ئ‬ԜኌੈDž
ᅰ୶DŽઆDž 20 g
୊‫ڒ‬DŽң৑‫ڒؿ‬આDž 20 g

řฃཫ‫و‬ᅙ15 ņ෢Lj೧ֈ5 mmဆਐă

őљ‫װ‬ජ‫ظ‬࿉‫ؿ‬โၗखຈᅏԥલ‫ۼ‬ൠஅҡ൒ರă
Ƙ ර‫࠷ځ‬৥෢ࣱ
ۣ೨ᅪ୊‫ڒ‬ᄡ෮ՉԀ ໝ౰
Ԭ‫ؠ‬Đ20đ 1302 kcal
ࢳ‫ ث‬1 ‫ދ‬ᅪۣ೨ቆ‫྘࢛ࠠؿ‬ 100 g
ᥢ᥀ᅌ 24 gDŽؐ 2Dž
DŽਓॣ෢գљDž ‫و‬ख़அ‫ܒ‬ 120 g
őৰර‫ځ‬1 ċ 20‫܍‬ቬă ‫ݴ‬ख़அ‫ܒ‬ 60 g
ƙ ৑෭ స؏‫ܒ‬ 5g
቟ዮᄡ෮ՉԀ

ඃິ 18 gDŽؐ1½Dž
෤႑ 2.5 gDŽဆ½Dž
ࠫࡋढDŽ‫׳‬આDž ඬઢ
௷ຈྐྵࡥ‫ݞؿ‬࿪Ծ
ဆ½
DŽଟਗ਼Dž
Ŗഖဂኮ࣠࠷৥෢Lj գљĐഖဂđउ ۣ೨‫ݞ‬DŽ‫ݞ‬ᇌDž
10 g
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࠷৥đă DŽ‫ݞك‬ᄱࡄ‫܍‬ֈ4‫܍ك‬Dž
āřᆷԞኁ7DŽජวDžཝљ࿉Đഖဂđउ෢ ୊‫ڒ‬DŽң৑‫ڒؿ‬આDž 50 g
Ɨ љ࿉ Ljර‫࠷ځ‬৥෢ࣱ ൞੗DŽ೧ֈ1 cm‫ؿ‬ਐካDž 50 g

Ƙ љ࿉ Lj৑෭ őљ‫װ‬ජ‫ظ‬࿉‫ؿ‬โၗखຈᅏԥલ‫ۼ‬ൠஅҡ൒ರă

61
 ቟ዮ‫ݷث‬
2,4
5
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
Ƙᆷஅҡ൒ರௗს‫ۼ׫‬ൠࡵᅌĂඃິĂ௾௉Ăࢳ‫ث‬ă
ƙ‫ۼ‬ൠნ಩උ߰‫ؿ‬ALjᆶखஅҡ൒ರїኧ‫ظ‬Ӂ໒ௗă

1
ԥલ ၤᇎԬ‫ؠ‬Đ21đ
‫ݷث‬ 2066 kcalDŽ1‫ؿ׫‬ઢDž
྇႑ࡵᅌ ř 120 g
ඃິ 70 g
௾௉ 15 gDŽؐ1Dž
ࢳ‫ث‬DŽ؏ᆥDž 80 g
A ‫و‬ख़அ‫ܒ‬ 200 g Ŗၤᇎ৥ൾ෢ DŽP. 23Dž
10 g

2
స؏‫ܒ‬
ř೧ֈ1 cmဆਐLjࢅ݉ቚբཫă ৑෭
࠷ҽ
‫ޗ‬ၗംԯᆡ
Ŗৰჵ໚࣠ዋࣇྐྵࡥ‫ؿ‬ԥલࢡܽલƽ P. 13
޿໒ဳካ‫ܽؿ‬લৰᆷ೼ּஅ‫ܒ‬෢
DŽ ূᆥٓ‫ॣۼ‬ച Dž

3
ᆷ15‫܍‬ቬჵௗ
ৰৰ‫ ܒ‬ೠ৲ઉ‫ڒ‬ ࠽Չ ࠜ຿ി
ֵۙᗀᗀ෌ࡄLj
DŽ15 gDž DŽ50 gDž DŽ‫ކ‬ੜԏঽՉDžDŽ40 gDž
DŽ4 gDž ؏৑ජ‫ݜ‬Lj೼ּஅ‫ܒ‬
ő෪ᅂ࿷ౝ߁‫كر‬೼ּትཐ‫ؿ‬அ‫ܒ‬ă
ŖᆷԞኁ3ྜљમĐഖဂđउ෢
DŽ෪ᅂज़ล՚൒ჸ߁ඞܱ๧༊ՄDž
ᆷ10‫܍‬ቬௗљ࿉Đ৑෭đࣁৰࢅ݉ă
DŽॡ࿥1‫׫‬ăљಝຊउ྇ဌDž őԜ჋љĐഖဂđउ

ŖᆷԞኁ3ॶ߰15‫܍‬ቬࡄLj࢐ֵۙ‫ܛ‬஘Ljԃዋ

DŽ
‫ڈ‬৑෭Đबҍđ‫ޙ‬௙ă
൜߮Ԝ೼ּ‫ٯ‬அ‫ܒ‬Lj৥ࠔ‫ؿ‬
‫ݷث‬Ӱஅ࢐Ա૗அ‫ܒ‬ Dž
4 ‫ݜ‬ජජ‫ݜ‬Ljᆶ‫׫‬৑෭

őይֵ‫ݷثؿ‬ा१ࡵᅌ‫ݷث‬ă

5
‫ئ‬ᅪกՠခฌ‫ݷث୿ߴؿ‬
DŽ ԃԜ༵ഠ࿧໷ Dž ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩ2‫܍‬ቬዪᅑࡄ
ഖֵ‫ݷث‬
ő࠷ҽԜዚ෢LjॣဵĐኮ࣠࠷৥đă
DŽP. 63Dž
őഖֵᅂઉ߰୬෢࢐౿ࡤ‫ဳݷث‬ካă

62
 ຈ၍෢ࣱǖᆙ1ဆ෢30‫܍‬

őഽઢӭኳӰ෯ 1‫ؿ׫‬ઢ

௸୩‫ݷث‬ 2095 kcal

྇႑ࡵᅌDŽ೧ֈ1 cmဆਐDž 110 g
ඃິ 100 g
௾௉ 15 gDŽؐ1Dž
ࢳ‫ث‬DŽ؏ᆥDž 100 g
੏ழএDŽࢡѼੁٓDž ؐ1
A ‫و‬ख़அ‫ܒ‬ 180 g
࠷৥Ԝዚ෢Ljॣဵ Đኮ࣠࠷৥đ స؏‫ܒ‬ 7g
௸୩ౝDŽ‫ز‬๸Džř 1 ‫ܔދ‬
࠷৥ौษࡄLjዥ‫ڹ‬ৰॣဵ2‫׫‬ኮ࣠࠷৥ă
řĐኮ࣠࠷৥đ჋ᆷ࠷৥ौษࡄ‫ؿ‬15‫܍‬ቬௗॣဵă ř ᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ
ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠࠷৥ă
ೠ৲ઉ‫ݷث‬ 2384 kcal
Ɨ ၤᇎԬ‫ؠ‬Đ21đ ྇႑ࡵᅌDŽ೧ֈ1 cmဆਐDž 100 g
ඃິ 100 g
ࢳ‫ث‬DŽ؏ᆥDž 100 g
ৰৰ‫ܒ‬ 15 gDŽؐ2½Dž
A ‫و‬ख़அ‫ܒ‬ 180 g
స؏‫ܒ‬ 7g
ೠ৲ઉ‫ڒ‬ř 50 g
ິዌॆౝDŽ೧ֈ5 mm ċ 1 cm‫ؿ‬ਐካDžř 40 g
Ƙ ර‫࠷ځ‬৥෢ࣱ ř ᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ

ௌ߂‫ݷث‬ 1960 kcal

྇႑ࡵᅌDŽ೧ֈ1 cmဆਐDž 100 g
ඃິ 80 g ໝ౰
DŽਓॣ෢գљDž ௾௉ 30 gDŽᆙ30 mLDž
őৰර‫ځ‬ན1 ċ 20‫܍‬ቬă ࢳ‫ث‬DŽ؏ᆥDž 100 g
ௌ߂DŽ೧ֈ2 cmဆਐĂ࣠ഽఅൢDž 50 g
ƙ ৑෭ A ‫و‬ख़அ‫ܒ‬ 180 g
స؏‫ܒ‬ 7g
቟ዮ‫ݷث‬

஥Չ࠽‫ݷثڒ‬ 2056 kcal

྇႑ࡵᅌDŽ೧ֈ1 cmဆਐDž 80 g
ඃິ 100 g
Ŗഖဂኮ࣠࠷৥෢Lj գљĐഖဂđउ ࢳ‫ث‬DŽ؏ᆥDž 150 g
஥Չ 3 gDŽဆ1½Dž
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࠷৥đă A ‫و‬ख़அ‫ܒ‬ 180 g
āřᆷԞኁ5DŽP. 62Dž୚ᅏљ࿉Đഖဂđउ෢ స؏‫ܒ‬ 7g
Ɨ љ࿉ Ljර‫࠷ځ‬৥෢ࣱ ࠽‫ྻڒ‬঄ኌฝԃઇ‫ݞ‬
50 g
DŽ೧ֈؐဆ5 mmዪᅑDžř
Ƙ љ࿉ Lj৑෭
ř ᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ

63
 ቟ዮೠ৲ઉٞဩ
2
3
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
Ƙᆷஅҡ൒ರௗ‫ۼ‬ൠ᧯৑‫ؿ‬ೠ৲ઉਐă
ƙ࣠ൠ࿑௉ᅌĂ‫୺ܛ‬Ljᆶखஅҡ൒ರ‫ۼ‬ൠӁ໒ௗă

1
ԥલDŽᆙནਔ13 cmġգ13 cmġ‫ݴ‬1 cm‫ܔؿ‬ઢDž ၤᇎԬ‫ؠ‬Đ22đ
ೠ৲ઉٞဩDŽ௾௉Dž 1303 kcal
௾௉ೠ৲ઉ 165 ċ 174 g
DŽกஅခฌ‫ؿ‬ೠ৲ઉҊDž DŽ3ਐDž
࿑௉ᅌDŽ൞ቅ۵߽ઢ 35%Dž 50 gDŽmLDž
‫୺ܛ‬ 10 g

ೠ৲ઉٞဩDŽѼDž
Ѽೠ৲ઉ
DŽกஅခฌ‫ؿ‬ೠ৲ઉҊDž
࿑௉ᅌDŽ൞ቅ۵߽ઢ 35%Dž
DŽ4ਐDž
1186 kcal
160 ċ 180 g

50 gDŽmLDž
2 ৑෭
࠷ҽ‫ޗ‬ၗ
ംԯᆡ
P. 13
‫୺ܛ‬ 10 g

ೠ৲ઉٞဩDŽࠫDž

3
1416 kcal
ࠫೠ৲ઉ 165 ċ 174 g ֵۙᗀᗀ෌ࡄLjљ࿉ĐഖဂđउLj
DŽกஅခฌ‫ؿ‬ೠ৲ઉҊDž DŽ3ਐDž ഖֵஅҡ൒ರLjᅂ࿷ౝ߁‫ر‬೼ּ
࿑௉ᅌDŽ൞ቅ۵߽ઢ 35%Dž 70 gDŽmLDž ᯉᆷஅҡᅂთ౥ජ‫ؿ‬ೠ৲ઉLj
‫୺ܛ‬ 10 g ᆶง‫ڈ‬Ց࿉அҡᅂთ౥
ř௉࿑௉ᅌ෪ᅂ൞ቅ۵߽ઢᆷ41%ჵජ őࡨᅏԠ‫܍‬ཝ൑࡞෢LjၤᇎĐኮ࣠बҍđăDŽP. 65Dž
෢Lj࿑௉ᅌ߽ઢௗ‫ؿ‬10 mL‫ݙ‬ན௾௉ă ő෪ᅂज़ล‫߁ك‬՚ࢽࣝন‫ك‬෢Ljৰ௙࢐ᅏ๿ඞă
Ğંğࠫೠ৲ઉ෢
࿑௉ᅌǖ60 gDŽmLDžLj

4
௾௉ǖ10 gDŽᆙ10 mLDž
őംྚӛየฉජว‫ܔ‬ઢߙ‫ځ‬ă ෪ᅂ࿷ౝ߁‫ر‬खೠ৲ઉኧᆷಅᅏ
‫ܨ‬ᇏৰ௙࢐ᇉֈᅌ฽‫ࢡੰ܍‬ຘൢă Ҧ࿑஡ࢽెᛀቖ‫ؿ‬౶ْ൒ರቩ

5
ᆷӼ࿫ௗ੩Թ௺޿
2 ဆ෢ჵජ

6 ೧ֈ෻‫ؐج‬ဆ
ő೧ࠔ‫ؿ‬ೠ৲ઉLjජஅৰჵ൫ජৰৰ‫كܒິࢽܒ‬ă

64
 ຈ၍෢ࣱǖᆙ17‫܍‬ቬ

őഽઢӭኳӰ෯ 1‫ؿ׫‬ઢ

Ծᓙೠ৲ઉ 1136 kcal

Ѽೠ৲ઉDŽҊDž 160 gDŽ4 ਐDž
ࡵᅌ 20 g
‫୺ܛ‬ 10 g
Ծᓙ
40 g
DŽ‫ز‬๸ / ௝ካDž

बҍԜዚ෢Lj ॣဵ Đኮ࣠बҍđ
बҍौษࡄLjዥ‫ڹ‬ৰॣဵ2‫׫‬ኮ࣠बҍă
ᅰ୶‫׽‬౥ೠ৲ઉ (ნਁნ‫ދ‬ᆙ20‫ؿދ‬ઢ)
řĐኮ࣠बҍđ჋ᆷबҍौษࡄ‫ؿ‬5‫܍‬ቬௗॣဵă
1279 kcal
ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠बҍă
ࠫೠ৲ઉDŽҊDž 116 gDŽ2 ਐDž
řĐኮ࣠बҍđೇᅂ࿷ౝ߁‫ر‬՚࿉அҡ൒ರትཐᯉ‫ؿݒ‬ೠ৲ઉLj
ᆶ֣‫܍‬बҍă A ࿑௉ᅌDŽ൞ቅ۵߽ઢ35%Dž 40 gDŽmLDž
‫୺ܛ‬ 10 g

Ɨ ၤᇎԬ‫ؠ‬Đ22đ ᅰ୶‫׽‬౥ 100 g

Ɨ෪ᅂ A ቟ዮೠ৲ઉă
DŽP. 64Dž
ƘखƗᅪᅰ୶‫׽‬౥࢛ࠠᆷნ಩ă
ƙᅂອඪखೠ৲ઉ‫܍‬ӳ‫ెظۼ‬ᛀቖජăؐဆৰ
љ‫ދ‬ീྐྵࠔLj‫ۼ‬ᆷӼ࿫Lj෪ಝ௺޿ă

Ƙ ර‫ځ‬बҍ෢ࣱ

ໝ౰
DŽਓॣ෢գљDž
őৰර‫ځ‬ན1 ċ 5‫܍‬ቬă
஺่ೠ৲ઉDŽᆙԄઊҰྎҰ‫ؿ‬ઢDž
ƙ ৑෭ 1733 kcal
ࠫೠ৲ઉDŽҊDž 116 gDŽ2 ਐDž
࿑௉ᅌ
቟ዮೠ৲ઉٞဩ

A DŽ൞ቅ۵߽ઢ 35%Dž 60 gDŽmLDž

‫୺ܛ‬ 10 g
࿑௉ᅌ 180 gDŽmLDž
௷ྐྵࡥ‫ؿ‬฽߮DŽኧ෿ᅂDž ෻ઢ
Ŗഖဂኮ࣠बҍ෢Lj љĐഖဂđउ
Ɨ෪ᅂ A ቟ዮ෍ೠ৲ઉă
DŽP. 64Dž
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵ Đኮ࣠बҍđă Ƙख࿑௉ᅌ؏ቚۙసă
āřᆷԞኁ3DŽP. 64Dž୚ᅏљ࿉Đഖဂđउ෢ ƙᆷƘቩ࣠ൠཫഽ‫ؿ‬Ɨबҍă
ƚී‫ظ‬ԄઊҰቩLj੩ഩLj‫ގ‬দ‫ދ‬ീྐྵࠔኧ෿฽߮ă
Ɨ љ࿉ Ljර‫ځ‬बҍ෢ࣱ
Ƙ љ࿉ Lj৑෭ ő‫ގ‬দ‫ދ‬ീྐྵࡥLjࡨৰख೧๸‫ؿ‬ೠ৲ઉᅪ࣮
߮DŽ10 ċ 20 gDž࢛ࠠबҍă

65
 ቟ዮ߮ट
3
4
őቱဧԺዮ෢
1 2 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă
Ƙᆷஅҡ൒ರௗს‫ۼ׫‬ൠඃິĂ฽߮Ă௸୩ቆă
ƙᆶїኧቚӁ໒ௗă

1
ԥલ ၤᇎԬ‫ؠ‬Đ23đ
Ծᓙ߮ट 687 kcalDŽ1‫ؿ׫‬ઢDž
Ծᓙ
DŽྻ঄ചٔDž ঄ቱ400 g
DŽؐ‫ؿ‬೧ֈ ½Dž
ඃິ 140 g
௸୩ቆ 38 gDŽᆙ38 mLDž

őംྚӛየฉජว‫ܔ‬ઢߙ‫ځ‬ă
‫ܨ‬ᇏৰ௙‫ط‬ቛܽલ‫ࢽֵ܀‬ඨतă

ŖኙᄃԜ჋ኌ߰༂ƽ
2 ර‫ెځ‬ᛀ෢ࣱDŽԾᓙ߮ट120‫܍‬ቬDž
ř‫ގ‬দ฽߮‫ؿ‬
ቯ੥‫ݙ‬ӧර
‫ځ‬෢ࣱă
߮ट੩ഩࡄLj࢐ӧః֬ă
DŽਓॣ෢գљDž
Ŗ໳߰৿቟ඃິ‫ؿ‬ઢLjԜ෪ᅂ໚࣠྘Lj
őৰᆷ90 ċ 150‫܍‬ቬቇࣱჵ10‫܍‬ቬན‫ؠ‬ཤ
ৰჵ቟ֈྨൢ‫߮ؿ‬टă
ॣဵර‫ځ‬ă

3
྇۟գಓҦ‫؃‬ƽ
ം‫ظۼ‬Ӽ࿫Ҧ‫؃‬Ljԃ४ਓ࿴ᅂă ৑෭
őҦ‫؃‬ಓࣱǖᆙ1ာಓ
࠷ҽ‫ޗ‬ၗ
ംԯᆡ
P. 13

4
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩDŽᆙ10‫܍‬ቬDž
řംኙᄃԜ჋‫ۼ‬ቜᆷ࢐೺‫ٓؿش‬۴ă
ő࣠ഽԜዚDŽ฽‫ڹऺ܍‬ĂԜޮᯉ֬Dž෢Lj
ॣဵĐኮ࣠࣠ഽđă
DŽP. 67Dž

5
खஅҡ൒ರ೺‫ؿش‬໷෢Lj
ᅂ࿷ౝ߁‫ر‬෪ቇାା૚ൠ൒ರ
ő ෪ᅂज़ล‫߁ك‬՚෢Ljৰ௙࢐ᇉֈ๿ඞă

66
 ຈ၍෢ࣱǖᆙ1ဆ෢30‫܍‬ċ 2ဆ෢30‫܍‬

őഽઢӭኳӰ෯ 1‫ؿ׫‬ઢ

਻ᓙ߮ट 747 kcal

੩‫਻ڌ‬ᓙ 400 g
ඃິ 140 g
௸୩ቆ 38 gDŽᆙ38 mLDž

Ŗెᛀර‫ځ‬෢ࣱč150‫܍‬ቬ
࣠ഽԜዚ෢Lj ॣဵ Đኮ࣠࣠ഽđ ෪ᅂဧ࿑਻ᓙ෢
DŽ
110‫܍‬ቬ Dž
࣠ഽौษࡄLjዥ‫ڹ‬ৰॣဵ2‫׫‬ኮ࣠࣠ഽă
řĐኮ࣠࣠ഽđ჋ᆷ࣠ഽौษࡄ‫ؿ‬5‫܍‬ቬௗॣဵă
ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠࣠ഽă ౴߮߮ट 767 kcal
౴߮
Ɨ ၤᇎԬ‫ؠ‬Đ23đ ࿾ౝ೧ֈ8ਐLjചဣLj ঄ቱ400 g
DŽ೧ֈ1 cmਔ Dž
ඃິ 140 g
௸୩ቆ 38 gDŽᆙ38 mLDž

Ŗెᛀර‫ځ‬෢ࣱč100‫܍‬ቬ

Ƙ ර‫ెځ‬ᛀ෢ࣱ ฽୺຿߮ट 711 kcal

฽୺຿
࿾ౝചወ ঄ቱ400 g
DŽ೧ֈ2 cmဆਐDž
ඃິ 140 g
DŽਓॣ෢գљDž ௸୩ቆ 38 gDŽᆙ38 mLDž ໝ౰
őৰᆷ10‫܍‬ቬ ċ 30‫܍‬ቬቇࣱჵ1‫܍‬ቬན‫ؠ‬ཤ
Ŗెᛀර‫ځ‬෢ࣱč120‫܍‬ቬ
ॣဵර‫ځ‬ă
ƙ ৑෭
ᥬዊ߮ट 701 kcal
቟ዮ߮ट

ᥬዊ
ྻ঄ࡄLjख߮ҏᅪ߮ౝ‫܍‬৑ă

Ŗഖဂኮ࣠࣠ഽ෢Lj գљĐഖဂđउ
DŽख߮ҏᆶചѼ஡ࡄLjഖֵ߮ൗ
ԃ‫܍‬ֈ2 ċ 3‫܍ك‬ă‫߮ۑ‬ౝച
‫ٯ‬ѼൾԠ‫ࡄ܍‬ᆶ೧๸ă
ඃິ
Dž 400 g

140 g
Ɨᆷ߫ቩ‫ۼ‬ൠౝLjჵࢽ‫߰ݴ‬ౝ‫ؿ‬฽Lj฽ኌ15‫܍‬ቬă
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࣠ഽđă Ƙखኌ߰‫ؿ‬฽ઇֵLjᆶ࣠฽ࣙၝ฽ኌă
āřᆷԞኁ4DŽP. 66Dž୚ᅏљ࿉Đഖဂđउ෢ ƙቱ݉3‫׫‬Ljઇ‫ݞ‬฽‫܍‬ă
ƚᆷஅҡ൒ರௗს‫ۼ׫‬ൠ߮ౝĂඃິĂ߮ൗă
Ɨ љ࿉ Ljර‫ెځ‬ᛀ෢ࣱ ƛїኧஅҡ൒ರ
Ƙ љ࿉ Lj৑෭ Ŗెᛀර‫ځ‬෢ࣱč120‫܍‬ቬ

67
 ቟ዮ୺ິ฽߮
3
4
őቱဧԺዮ෢
1 2 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨᆷஅҡ൒ರDŽ྇அҡᅂთ౥Džቩ࣠ൠ฽ĂඃິĂ௸୩ቆLjᅂ࿷ౝ߁‫܍֣ر‬बҍăDŽቊ‫ظ‬ඃິ༵ഠ൏࡞Dž
Ƙख฽߮ნ‫ދ‬ნ‫ॣۼދ‬ചLjԜ჋‫ۼٹ‬ă
ƙख࠷ҽቖ೧ֈஅҡ൒ರؐဆLj೩ቩဩ৑ნ‫ދ‬1 cmዪᅑ‫৾ؿ‬Lj‫ج‬ዮ‫ݜ‬ዊă
ƚᆶїኧቚӁ໒ௗă

1
ԥલ ၤᇎԬ‫ؠ‬Đ24đ
୺ິ฽߮ 342 kcalDŽ1‫ؿ׫‬ઢDž

౴߮ ř ᆙ200 g
DŽ೧ֈ4‫܍ك‬LjചౝചဣDž DŽቩ‫ؐك‬ဆ1‫ދ‬Dž

฽ 250 gDŽmLDž
ඃິ 60 g

2
௸୩ቆ 10 gDŽဆ2Dž ර‫ెځ‬ᛀ෢ࣱDŽ୺ິ฽߮ན90‫܍‬ቬDž
řᅏ‫ؿ‬౰ቯ൒ჸኌੈă
༑ः෪ᅂ߮෦Ӌऺौ෦‫ؿ‬Đ‫ݐ‬෰đ౴߮‫ك‬ă ř‫ގ‬দ฽߮‫ؿ‬
ቯ੥‫ݙ‬ӧර
őംྚӛየฉජว‫ܔ‬ઢߙ‫ځ‬ă
‫ܨ‬ᇏৰ௙‫ط‬ቛ࣠ഽԜূࢡ৥तă
‫ځ‬෢ࣱă

DŽਓॣ෢գљDž
ő฽߮‫ؿ‬ѿ‫ۼ‬۴۟DŽኳһƘDž
őৰᆷ60‫܍‬ቬ ċ 120‫܍‬ቬቇࣱჵ10‫܍‬ቬ

3
ན‫ؠ‬ཤॣဵර‫ځ‬ă
৑෭
࠷ҽ‫ޗ‬ၗ
ംԯᆡ
P. 13

4
őᅂెᛀቖ‫ݜج‬ዊDŽኳһƙDž
ֵۙᗀᗀ෌ࡄљ࿉ĐഖဂđउLj
ഖֵஅҡ൒ರLj੩ഩDŽᆙ10‫܍‬ቬDž
ř ംኙᄃ‫ۼ‬ቜՠຈLjჵ۷೺‫ش‬ă
ő࣠ഽԜዚDŽ႘ൾ౤ѼLjᅂኊೀՆൠ෢ऺᄱDž෢Ljॣဵ
Đኮ࣠࣠ഽđă
DŽP. 69Dž

5
ାାყൠ൒ರLj
એອቆნ಩੩ഩ
Ŗ෤ᅂ෢ ő෪ᅂज़ล‫߁ك‬՚ࢽࣝন‫ك‬෢Ljৰ௙࢐ᅏ๿ඞă
ᄥᆷ༵ֈࡄᆶ‫ۼ‬ቜҐ໙ዪᅑᆶ෤ᅂă őഖֵ൒ರࡄLjख฽߮ජ࿉ۤኡLj߽ິगნ಩ାା੩ഩă
DŽནમസິग෋ൠ฽߮ௗDž ੩ഩ෢Ljິग࢐ାା෋ൠ฽߮ă

68
 ຈ၍෢ࣱǖᆙ1 ċ 2ဆ෢

őഽઢӭኳӰ෯ 1‫ؿ׫‬ઢDŽ߽ິगDž

୺ິۣ೨ 292 kcal

ဆۣ೨ 3‫ދ‬
DŽ฽ኌࡄңౝLjखٔ༂ּചDž DŽ1‫ދ‬ᆙ100 gDž
฽ 300 gDŽmLDž
ඃິ 60 g
෍कDŽ೧Ҥ౥Dž 10 g
࣠ഽԜዚ෢Lj ॣဵ Đኮ࣠࣠ഽđ
Ŗెᛀර‫ځ‬෢ࣱč60 ‫܍‬ቬ
࣠ഽौษࡄLjዥ‫ڹ‬ৰॣဵ2‫׫‬ኮ࣠࣠ഽă
řĐኮ࣠࣠ഽđ჋ᆷ࣠ഽौษࡄ‫ؿ‬5‫܍‬ቬௗॣဵă
ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠࣠ഽă
୺ິ᣶ᤀ 295 kcal
Ɨ ၤᇎԬ‫ؠ‬Đ24đ ᣶ᤀ 3‫ދ‬
DŽചౝLj೧ֈ2ਐചဣDž DŽ1‫ދ‬ᆙ50 gDž
฽ 250 gDŽmLDž
ඃິ 60 g
௸୩ቆ 10 gDŽဆ2Dž

Ŗెᛀර‫ځ‬෢ࣱč60 ‫܍‬ቬ

Ƙ ර‫ెځ‬ᛀ෢ࣱ
୺ິႶ੫ 332 kcal

Ⴖ੫
ᆙ180 g
DŽചౝLj೧ֈ4ਐചဣDž DŽቩ‫ؐك‬ဆ1‫ދ‬Dž
ໝ౰
DŽਓॣ෢գљDž ฽ 250 gDŽmLDž
őৰᆷ10‫܍‬ቬ ċ 30‫܍‬ቬቇࣱჵ1‫܍‬ቬ
ඃິ 60 g
ན‫ؠ‬ཤॣဵර‫ځ‬ă
௸୩ቆ 10 gDŽဆ2Dž
ƙ ৑෭
Ŗెᛀර‫ځ‬෢ࣱč60 ‫܍‬ቬ
቟ዮ୺ິ฽߮

୺ິ୺ᇃ 836 kcal

୺ᇃDŽ‫ݞ‬ᇌDž 250 g
Ŗഖဂኮ࣠࣠ഽ෢Ljāգљ Đഖဂđउ ฽ 100 gDŽmLDž
࠽এ 125 gDŽᆙ125 mLDž
Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࣠ഽđă ඃິ 40 g
řᆷԞኁ4DŽP. 68Dž୚ᅏљ࿉Đഖဂđउ෢ ௸୩ቆ 10 gDŽဆ2Dž
ൗߣ ෻ઢ
Ɨ љ࿉ Ljර‫ెځ‬ᛀ෢ࣱ
Ƙ љ࿉ Lj৑෭ Ŗెᛀර‫ځ‬෢ࣱč60 ‫܍‬ቬ

69
 ቟ዮପ仸 ఏ୶྇၍ᅂ฽సă
DŽᅂ฽స߰ᇏପ仸࢐ຘൢDž

2,4
5
őቱဧԺዮ෢
1 ő৑෭ࡄLj၍჋໮ቒ෢DŽգљDž

ኳһ Ɨྻఏ୶ă
DŽྻ‫ظ‬฽ӧ೼ནቒDž
řఏ୶Ԝᅂస฽ăDŽ‫ܨ‬ᇏପ仸࢐ӧൢDž
Ƙᅂඋዊख฽ઇ‫ݞ‬30 ‫܍‬ቬă
ƙᆷஅҡ൒ರௗїኧ቟ዮஅ໢Ăପ仸ᅂთ౥ă
ƚ‫ۼ‬ൠఏ୶Ă฽ă

1
ԥલ ၤᇎԬ‫ؠ‬Đ25đ
ପ仸 83 kcal DŽᆏପ乁1‫ؿދ‬ઢDž

DŽ1‫ދ‬ᆏପ乁ᆙ35 gDž ᆙ12‫ދ‬ ᆙ18‫ދ‬

ఏ୶ 280 g 420 g
գઆ୶DŽ190 gDŽmLDžDž գઆ୶DŽ270 gDŽmLDžDž
฽
‫ڥ‬આ୶DŽ200 gDŽmLDžDž ‫ڥ‬આ୶DŽ280 gDŽmLDžDž

2
ง‫ܒ‬ř ෻ઢ ෻ઢ
řৰ෪ᅂ٨‫ܒ‬Ăࢡᅰ୶‫ؗܒ‬໓ă ৑෭
࠷ҽ‫ޗ‬ၗ
ംԯᆡ
Ŗ൜߮࿲ይֵዋࣇྐྵࡥ‫ؿ‬ൢᄱ֋‫ڡ‬Ljখ჋ P. 13
‫ٲ‬ሶ฽‫ܔؿ‬ઢƽ

ൢ ᄱ ฃཫऺ‫و‬෢Lj࿛෯ནĐ55‫܍‬ቬࡄđ
+20 gDŽmLDž -20 gDŽmLDž őთ౥ᅏ෢࢐ኡ‫ڈ‬ă

3
ŖᆷԞኁ3ྜљમĐഖဂđउ෢Ljᆷ10‫܍‬ቬ ֵۙᗀᗀ෌ࡄLj ᆷ30‫܍‬ቬჵௗ
ௗљ࿉Đ৑෭đࣁৰࢅ݉ă ؏৑ජ‫ݜ‬
DŽॡ࿥1‫׫‬ăљಝຊउ྇ဌDž őԜ჋љĐഖဂđउ

4
ŖԞኁ3ॶ߰30‫܍‬ቬࡄLjֵۙ‫ܛ‬஘෌Ljዋ ৑ኼජ‫ؿݜ‬ካນ࿉
৑෭࿉ნԞă
ମජ৑෭
DŽජ‫ݜݜ‬ኼ‫ؿ‬ഀਝ࿉Dž
řପ乁ӧൢLjᇏ௎ჵഖֵă řནમസ‫ڹ‬ᅟ‫ؿ‬
฽‫܍‬൵ֵLjख
ජ‫؏ݜ‬৑
Ŗఏ୶൩స߰฽෢Ljംंച࿧ᄥ‫ؿ‬ఏ୶ྥฆ
‫ؿ‬฽ઢă
<ंඬࢨኳ>
Ğ12 ‫ދ‬ğ80 gDŽmLDž Ğ18 ‫ދ‬ğ140 gDŽmLDž
ৰᆷ৑෭቟ዮପ乁෢‫ۼ‬ൠёԾ‫ك‬ă
řԜ჋‫ڒۼ‬੥‫࣮ك‬ᄱ‫ؿ‬ԥલƽDŽ࢐෪அҡ൒ರ‫ܱؿ‬๧༊Մ༜ଥDž

70
 ຈ၍෢ࣱǖᆙ1ဆ෢

Ŗᆷ‫ݪ‬ይࠔ‫ؿ‬ପ仸ජ‫ۼ‬ජዋࣇྐྵࡥ‫ؿ‬ԥલč Ŗቩ༉࢛ࠠဎಝຊԥલč
ࠫሾପପ仸
৑෭ይପ乁ࡄLjნٞٞٓ‫ۼ‬ൠ
2 ċ 3ဆ࣓ઢ֖‫ࠫؿ‬ሾପࠞඬઢ
‫ؿ‬႑ă

ᤋ࿪ପ仸
࠽‫ڒ‬ପ仸 ࡗ෍ପ仸 ৑෭ይପ乁ࡄLjნٞٞٓ‫ۼ‬ൠ
‫ز‬๸‫ދ½ؿ‬ᤋዊౝDŽࡵൾԠ‫܍‬Dž
ࠞඬઢ‫ؿ‬႑ă

ଝԘପ仸

5
ֵۙᗀᗀ෌ࡄLjљ࿉ĐഖဂđउLj őପ乁‫࢐ݥਁؿ‬ญ‫ظ‬฽‫ؿ‬ᅂઢĂఏ୶‫ؿ‬ᅂઢ
ࢽቯ੥Ăᅂમဧ୶ࡨ෸঒୶‫ك‬ᄓ๧Lj‫ۑ‬ᅏ
ၻ๨ഖֵஅҡ൒ರLjԃ‫ۼ‬ቜ‫ظك‬அҡ ຈԜ໷ă
൒ರৰჵᅂงׂ஝‫ڡ֋ؿ‬DŽ5 ċ 10‫܍‬ቬDž
ő‫ۼ‬ቜ෢ࣱ߰գLjପ乁Ӱஅ࢐ӧᄱă

6 ഖֵପ仸
DŽ‫ْװ‬Ԡீ಩ਹDž

ᅂ฽֣‫܍‬ᇯෛง

Ŗପ仸‫ؿ‬༢඙Ҧ‫؃‬۴۟č
Ɨପ乁੩ഩࡄLjట‫ٯ‬ପ乁‫ܒ‬ă
ง‫ܒ‬ ƘĐ‫ۼ‬ᆷฃௗ෢đ
DŽෳ࿏൫ජDž
ொഽ္ࠔ‫ؿ‬ ᆷෛ‫ؿوऺڡཫࠞڡ‬ՠຈLjৰҦ‫ ؃‬2 ໙ă
ໝ౰
༛ధࢡ༶ Đ‫ۼ‬ൠӼ࿫෢đ
‫ۼ‬ൠઠՄ๫थ‫ؙ‬ௗLjԃ‫ਁܙ‬LjৰҦ‫ ؃‬1 ‫ދ‬ᆟă

7 ᅂง௰ဎପ仸Lj؇ֈ༐
቟ዮପ 仸

‫װ‬அҡ൒ರቩቊा
ഖֵ‫ۼ‬ቜᆷҦ࿑஡
ජҡ಩ਹҦ‫؃‬Ljይ
ֈൊ෮ପ仸‫ؠࣿޑ‬ă

Ŗମජ෤ᅂ෢ ෳ࿏ᅂ฽ᇯෛงă
ŖҦ‫؃‬෢ ෳ࿏ᆷงජ൫ဎง‫ܒ‬ă

71
 ೼ोҦႻ
ő४ਓྻ‫ݞ‬঄Ԣ‫ݞ‬ƽ
DŽԜৰᆷ୚ྻ‫ݞ‬঄ࢡᇯᅏ฽‫ؿ‬ካນ࿉‫ۼ‬ቜDž
ནમӟ஁๿ඞ őᅂൖൢ‫୿ߴؿ‬೼ྻƽ
ܱ๧༊Մčč Ԝ჋෪ᅂച྄‫ܒ‬Ăज़ลัĂ
( ߴ୿‫ؿ‬௞૝அĂѾोԝĂԜ჋
෪ᅂྻ༶ࢩ೼ྻ )
அҡ൒ರ·თ౥ ජ‫ݜ‬
ᅂ௼‫ؿݞ‬
೼ּුᅟ‫ؿ‬அ༐Ljᅂ฽
ෛ஥ԝԢ෴
֤ྻ
őᅂෛ஥ԝखᯉᆷसவ൒ರ‫ݞؿ‬
Ɨᆷஅҡ൒ರௗ࣠ൠ सவԢ‫ٯ‬Ljരࡄᆶബൄ༁‫ݞۼ‬
ඬઢഽ฽Lj‫ۼ‬ቜნ
࢐ă सவ‫৾ؿ‬ჲߋӘă
őთ౥௎ჵՑ࿉෢Lj
ዪᅑኡ‫ڈ‬ნ࿉ᆶѳ
ֵਹă őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ
‫ظ‬ௗ‫ݜ‬Ljৰ௙‫ط‬ቛ༊
ՄңଥLj‫ئ‬Ԝ࢐ᄯ࿳
அҡ቟ዮLjྜ෤ңଥ
‫ؿ‬༊ՄԜ࢐‫ڭ‬ീ໒ᇉ
ֈᄯ࿳ăஅҡ༵ֈࡄ
ം४ਓᅂ௼‫ؿݞ‬ෛԝ
Ƙᅂ฽೼ྻஅҡ൒ರ Ԣ෴ௗ‫ݜ‬ă
ࠞთ౥ă
őїኧቺትཐԜ჋Ա
૗அ༐‫ك‬ăஅ༐‫ك‬
Ա૗࿉ਹ࢐๿ඞஅ
ҡ൒ರ‫ܱؿ‬๧༊Մă

ƙᅂኊೀखᇮᆷთ౥
‫ࠞ׃‬їኧቺජ‫ؿ‬அ
༐೼ּ‫ݞ‬঄ă

໙രसவ఻Ⴛ൒ರ
ᅂַ۶ኟᅂྻَ࣎DŽቩ္Dž
֣‫܍‬೼ྻLjણ‫ݞ‬
őஅ༐൩ᯉ‫ݒ‬ᆷїኧቺජLjჸ
ᇉֈთ౥༜ଥLjࢡԱ૗ᅙஅ ő෍ቯसவԱ૗‫࡟ؿ‬Lj྿ৃ࢐ۨቌ݄ੈLj
ҡቩă ࿉‫ؿ׫‬෍ቯसவ఻Ⴛ෢࢐ෘҁă
ő൩࠭ᆽ෢Ljംᅂַ۶ኟᅂྻ Ŗ༽ნۙ෍݄ੈഀਝ
َ࣎DŽቩ္Dž೼ྻă Ɨ൫ජྨ෾߰‫ַؿ‬۶ኟᅂ߽ଉ౨Ѽ‫ܒ‬ă
Ƙ֣‫ัྻ܍‬ă

72
 ‫ݜ‬൒ರ‫ݜ‬ सவ൒ರ
ഖ࿉Ljᅂ฽֤ྻ ᅂ௼‫ؿݞ‬

ĞՑရ۴۟ğ
ෛ஥ԝԢ‫ݞ‬঄ࡄLjዋര
Ԝ჋ഖ࿉
ણ‫ݞ‬ă
70 ‫ڡ‬

ő؏৑ජ‫ݜ‬൒ರ‫ݜ‬ቚ70‫ڡ‬लࡄLjᆶखᅑՁ࿹ජ໎ਲă

सவ൒ರԜ௙ᅂ
‫ݞ‬ԝԢ෴ƽ
՛෍‫ॻؿ‬٢࢐‫ط‬ቛ
‫ݞ‬सவԜჸଥ࿉

ಈ຾‫ ݞ‬. ࣮߮൒ರ

Ց࿉ࡄLjᅂַ۶‫ؿ‬ኟᅂྻَ࣎DŽቩ္Dž
೼ྻ
ő࿹ජਲă

೼ोҦႻ

Ӂ໒
ဆҔง

ᅂ௼‫ؿݞ‬
ෛ஥ԝԢ෴ őᅂงቑၼLj
؏৑৑ӘҊă
ő೼ּ‫ٯ‬ᆷਉௗ൵ଥ‫ݞؿ‬
őԜ჋૗࿉ᅌቅă
सவჵࢽܽલ‫ك‬ă

73
 բईཱི໏
།ํஅҡ
ৰჵ቟ዮLj‫ئ‬෸၍჋‫ٲ‬ሶ฽ઢăᄓནৰ௙ۙ෍அҡ߰‫్ڡ‬ለLjࢡஅҡජ۴ֵ࿝
ѡ࿤‫ؿ‬ഀਝăംंඬ5 ċ 10%‫ؿ‬฽ઢă
ৰჵᅂኟᅂ‫ؿ‬அ‫ܒ‬቟
۟߭அҡ
ዮ଱Ǜ
ৰჵ቟ዮLj‫ئ‬෸அҡ‫ؿ‬౰ባᅪ్ለ֋‫ڡ‬ᄓኟᅂஅ‫ؿܒ‬ቯ੥‫ۑ‬ᄍă
ྃ‫څ‬அஅ༐DŽቩख़அ‫ܒ‬Dž
அ༐ຘᄱ‫࡟ؿ‬ৰ࣠ൠ10 gDŽmLDž‫ؿ‬฽Lj൜அ༐ຘൢ‫࡟ؿ‬ৰंඬ10 gDŽmLDž‫ؿ‬฽ă

ৰჵă
ം෪ᅂ‫ك‬ઢ‫ؿ‬ീᇉࡵᅌĂ಩๥ᅌ‫޿ك‬໒ᅌቅਹ‫ؗ‬໓ࡵᅌă
ৰჵᅂಝຊԥલ‫ؗ‬໓
DŽᄓᅌቅቯ੥Ԝ໷Lj৥ൾᅏః‫ب‬ՏӳDž
ࡵᅌࠞ௉‫ܒ‬଱Ǜ
௉‫ܒ‬6 gDŽؐ1DžLj࿧‫ج‬ᅙ70 gDŽᆙ70 mLDž‫ؿ‬௾௉ă
ő෪ᅂ௾௉෢Ljംंඬ࿧‫ج‬ᅙ௾௉‫ܔ‬ઢ‫ؿ‬฽‫ܔ‬ă

ৰჵљሐกஅခฌ‫ెؿ‬ Ӂไ஖บቩ‫ܔؿ‬ઢ෸ሦ‫ڭ‬Ӂဲࠖ቟அҡࢩ‫ؿ‬ഀਝ቟‫ؿڂ‬Lj
ᛀบቩ‫ܔ‬ઢ቟ዮ଱Ǜ ൩љಝຊ‫ܔ‬ઢॣဵ࠷৥‫࡟ؿ‬Ljৰ௙࢐࠷৥Ԝࣞă

ৰჵ቟ዮҐग़‫ؿ‬அҡ ๳രԪᅂნҐԥલLj‫ئ‬ᅈᅙĐൕஅđࠞĐఠֵৼಱđ‫ؿ‬ઉ‫ڕڡ‬ຘ௎ሁཾLj྇۟
଱Ǜ ᅪዋ‫ڈ‬቟அҡࢩ‫ؿ‬቟ዮ֋ၗిࠠLjᄓ‫ר‬Ԝဵă

ৰჵᅂዋࣇይ‫ؿ‬໙ര ᄓནۙस௙ઉԜཱ‫ځ‬LjԜ൒ჸۙसֈ‫ޙ‬ă
ԥલ

सவ଱Ǜ ओᄊ෪ᅂۙसઉӋऺཱ‫ؿځ‬Đာბ໙രसவđă

ৰჵᅂĐာბđჵ༭ ᄓན྇۟Ҧሽโ઀఻Ⴛֵ໙രसவLj
‫ؿ‬໙രसவ଱Ǜ ओᄊ෪ᅂĐာბ໙രसவđă

໙രஅҡसவDŽP. 14Dž
०ቒᆷ੩‫ڌ‬Ljբཫ࿉Ҧ‫؃‬
Ԝொ‫ཫݴ‬Lj޽୻‫ۼࡄܙ‬ൠӼ࿫ௗҦ‫؃‬ă DŽۙस௙ઉ൸ෘDž
őംᆷҦ‫؃‬ಓࣱDŽཝ৑‫ܙ‬ካນ࿉LjსҦ‫؃‬۴۟ॣဵҦ‫؃‬
໙രஅҡसவࢽ෍ቯ ‫ؿ‬ᅏဌಓ࿥Dž෪ᅂă
໙രसவ൜ࠟҦ‫؃‬Ǜ
෍ቯ໙രसவDŽP. 51Dž
‫ۼ‬ൠ෍ቯ໙രसவ‫ؿ‬൒ರቩ‫ݜ‬ජ‫ݜ‬ዊLj‫ॣۼ‬Ӽ࿫ௗ੩ԹҦ‫؃‬ă ࿙ะ面包
ਸವ˄ኇ种˅

őംᆷნትௗᅂ༵ă

ം‫ۼ‬ൠӼ࿫Ҧ‫؃‬ăDŽ৑‫ࡄܙ‬ӛၐ୻‫ܙ‬Ljԃ४ਓᅂ༵Dž
őംᆷҦ‫؃‬ಓࣱDŽཝ৑‫ܙ‬ካນ࿉LjსҦ‫؃‬۴෮ॣဵҦ‫ؿ؃‬ᅏဌಓ࿥Dž෪ᅂă
൜ࠟҦ‫ݞ؃‬सவǛ
őംྙ‫ۼ‬ൠ੩‫ڌ‬ਉௗ੩‫ڌ‬Ҧ‫؃‬ă
DŽ‫ݞ‬सவ࢐ྥෛौਐLj྇۟‫װ‬सவ൒ರቩ༜ଥDž

‫ۼ‬જ‫୶ؿ‬۰ཫ‫ڡ‬ӭኳᆷ30 ņჵ࿉ă
‫ۼ‬ൠӼ࿫੩Թ‫୶ؿ‬۰დৰ෪ᅂLj‫ئ‬෸ӧᄱࡄ௎ჵൢ࡞෢Lj჋࿏࣠ൠ฽ൢ࡞ࡄᆶ
ৰᅂ෣୓Ⴜ‫୶ؿ‬۰቟
‫ۼ‬ൠLjምႼӋऺ൒ჸबҍăDŽP. 79Dž
ዮ୶۰அҡǛ ੩‫୶ؿࡄڌ‬۰Ljംᆷ्‫݉ࢅࡄڌ‬ቚբཫࡄᆶ෪ᅂă
Ҧཫᆷ12ဆ෢ჵௗ‫୶ؿ‬۰Ljംᆷ੩ഩࡄᆶ෪ᅂă

੩‫ؿ߰ڌ‬ԅଝஅҡ‫ؿ‬ ৰჵ෪ᅂă
഑ಟஅ༐ৰჵᅂ଱Ǜ ംෳ࿏ዋര्‫ڌ‬Ljኙᄃ‫ۼ‬ᆷஅҡஅ༐ජ෢Ԝ௙ຘᄱă

74
 ൫ง‫ܒ‬෢෪ᅂ෣୓அ அҡֈဳ෢Ljओᄊ෪ᅂ‫ݴ‬ख़அ‫ܒ‬ă
ԥલ

‫ܒ‬ӋऺࠔǛ ቟ዮପ仸෢Ljओᄊ෪ᅂ٨‫ܒ‬ă
DŽࡨৰჵ෪ᅂᅰ୶‫ݴࢽܒ‬ख़அ‫كܒ‬ăDž

ᆷ฽ੴసમნ༸‫ؿ‬ఏ ๳രৰჵ෪ᅂLj‫ئ‬ይֵਹ‫ؿ‬ପ仸࢐ຘൢLjᄓ‫ר‬ნ҈Ԝओᄊ෪ᅂă
୶ࡨ௙ᅂ଱Ǜ ംंඬఏ୶ྥฆ‫ؿ‬௄Ԡ‫ܔ‬฽ઢDŽ12‫ދ‬ǖ80 gDŽmLDžLj18‫ދ‬ǖ140 gDŽmLDžDžă

།ํஅҡৰჵ࠷৥ֈ ᅂࣟ໰ᅂ቟அҡࢩ࠷৥ֵਹ‫ؿ‬அҡLjᆷ࠷৥෢அ༐࢐࿹ජ్
۴ဳ଱Ǜ ለਮሀLjဳֈඐဳDŽĐْ߫đDžካ‫ؿ‬அҡă

࠷৥ौษࡄମජ೧࢐Ӌऺਬ௎Ljओᄊ‫ؚ‬30‫܍‬ቬࡄᆶ೧ă
൜ࠟ೧ࠔஅҡǛ
őѶஅҡ‫ࡄشۼ‬Ljೇࡄყ‫ڈ‬ᅂஅҡ‫ر‬೧৑அҡă

ഖֵஅҡ൒ರࡄLj੩ഩ2‫܍‬ቬ൉௎ჵഖֵ෢Ljംᆶखஅҡ൒ರ‫ۼ‬ൠӁ໒ௗLj‫ۼ‬
ቜ5 ċ 10‫܍‬ቬࡄᆶഖֵă
அҡ෸‫ܨ‬ԜࠔഖֵǛ ő൜߮իֵ෢ࣱLjஅҡ࢐ฆຄ࿉ຉă
őംྙ෪ᅂ‫ر‬ՇĂ਑ዊ‫ك‬ഖֵஅҡă
DŽ࢐ඞ߷‫ܱظ‬๧༊ՄDž

།ํஅҡ
࠷৥༵ֈࡄ࿧ߋෳ࿵

೧ֈҤ౥Lj୞౥ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă
४ৰ௙ख‫ݪ‬৥ࠔ‫ؿ‬அҡ੩‫ڌ‬಩ਹLjཟ‫ࠔޑ࢐ػ‬ă
őҦ֕அҡୟཟ‫ؿ‬੩‫ڌ‬ಓࣱؐᆙན1‫ދ‬ᆟă
௉ᅌশ
།ํᅪஅ༐ৰჵ੩‫ڌ‬ खֈဳĂۙसࠔ‫ؿ‬அҡѿ‫ۼ‬ᆷ༛ధජLj݇ජҦ࿑஡‫ۼ‬ᅙ੩‫ڌ‬ฃLj
Ҧ‫؃‬଱Ǜ ‫ۼࡄࠔڌ‬ൠ๫थ‫ؙ‬ቩҦ‫؃‬ă
࠷৥෢Ljᆷ30 ċ 35 ņ࿉्‫ࡄڌ‬Lj༊ජ‫ث‬მDŽ؏ᆥ‫ثࢳؿ‬Dž࠷৥ă
ő൩ࢾ‫࡟ؿ‬Ljቊाᆷཝ्‫ؿڌ‬ካນ࿉༊ජ‫ث‬მLj࠷৥෢ࣱ႖գᆙ5‫܍‬ቬă
ౖ൭
खᖍࠔ‫ؿ‬அ༐ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă
࠷৥෢Ljቊाீֵਹ‫ۼ‬ජܽલ࠷৥ă

໙രसவনᅏჵ࿉໅ሲă
ő‫ڡݴ‬ටѐLj႘ൾକශă
෪ᅂ໙രसவᅪ‫ݞ‬स
բईཱི໏
ő‫ڙ‬໅‫ਁؿ‬ཟăஅҡౝ൵ֵۙճ௧‫ࠞݷ‬ໝटᅌ๕‫ؿ‬࿪ಱLjনᅏཋཋ‫ؿ‬๰ཟࠞໝཟă
வይֵਹ‫ؿ‬།ํ‫ݥ‬া őஅ༐‫૸཯ؿ‬ටට‫׳‬ნဎă
ᅏဎԜნႼǛ ő֓಩ਹᅏफ५ă
࠷ҽ෢ࡨ࢐൵ֵۙĐ੥๕๰௉‫ۙؿ‬सಱཟđă

ᆷஅҡࢡౖ൭அ༐‫ؿ‬
቟ዮ߰֋ቩLj‫ݞ‬सவ அ༐बҍࡄLj࢐ᆷ‫ރ܍‬Ăֈဳࢽۗ‫ۙ׫‬सቩ಩‫ظ‬ዮᅂLjຈჵ୚ᅏཱི໏ă
ဆҔง

୚ᅏॣဵ࢛ࠠǛ

அҡஅ༐Ԭ‫ؠ‬ይֵ‫ؿ‬ ംख฽‫ؿ‬ᅂઢंඬ5 ċ 10 gDŽmLDžă

அҡஅ༐࠭ൢ ? ൩൫ජ‫ݴ‬ख़அ‫࡟ؿܒ‬Lj࢐Ӌऺ൒ჸ‫׃‬ੲă

75
 բईཱི໏
ۙस‫ڡ֋ؿ‬ৰ௙ᄓӋંԜ໷‫ۑ‬ӧାă
ᆷஅҡࢡౖ൭அ༐‫ؿ‬቟
൩அҡஅ༐ౖ൭அ༐቟ዮौษࡄLjԜ؏৑ජ‫ݜ‬Ljࣙၝ‫ۼ‬ቜ෢Ljৰჵࣙၝۙसă
ዮ߰֋ቩLjԜᇒ୓ۙस
DŽࢨኳǖ20 ċ 30‫܍‬ቬDž

ৰჵᅂਹይໝໝഛࢡౖ൭‫ك‬෤౰ă
࠷৥༵ֈࡄ࿧ߋෳ࿵

ംബൄ෸໮ቒᆷჵ࿉‫ؿ‬ுቯካນࡄLjᆶљሐ࿉ว‫ؿ‬ይ۟ॣဵԺዮă
෪ᅂ‫ݞ‬सவ‫ؿ‬Ԭ‫ؠ‬
ෘҁ‫ؿ‬அ༐ࡨৰჵᆶ
ő‫ݞ‬सவԱ૗ᆷसவ൒ರௗ෢
ᅂ଱Ǜ
‫ظٲ‬Ԭ‫ؠ‬Đ17đ DŽౖ൭அ༐Džࡄቱဧ৑෭቟ዮஅ༐Ljይֈ
ં ൉ནஅ༐ካນLj ໝໝഛDŽP. 54Džࢡౖ൭DŽP. 56Džƽ
ཝҾ࠷৥෢
őसவ൒ರௗ୚ᅏԱ૗‫ݞ‬सவ෢
č‫ك‬ ഖֵஅ༐LjይֈໝໝഛDŽP. 54Džࢡౖ൭DŽP. 56Džƽ
෪ᅂ໙രसவ‫ؿ‬Ԭ‫ؠ‬
ഖֵஅ༐ࡄይֈໝໝഛDŽP. 54Džƽ

ਁ‫ݥ‬ᅪกՠֵฌ‫ؿ‬ᄃ
ᅪ‫ݞ‬ᄃؐ઀அ‫ؿ‬቟ዮ۴۟Ԝ໷Ljᄓ‫ר‬ᆷ༭ဳĂஅ༐‫ؿ‬ൖൢ‫ڡ‬Ă‫္ت‬ජ‫ڕ‬ᅏຈՏᄍă
ؐ઀அԜ໷Ǜ

ᇒ୓დ೧Ԝࠔஅ໢Ǜ ംሸബօઢLjԃᆷஅ༐ජ൫ජዚޮ‫ݴؿ‬ख़அ‫ܒ‬ă

76
அҡဳካᄍբƽ ง‫ޗ‬቟ዮஅҡሡ௎Ѷཾ
୞‫׫‬ይֵਹ‫ဳؿ‬ካ
‫ڕ‬ԜნႼč

ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒

్ለԜዚ őญཫ‫ڡ‬Ăෛ‫ڡ‬ĂԥલĂᆁᆙ෢ࣱ‫ك‬໢ऋ‫ؿ‬ᄯ࿳Ljஅҡ‫ဳؿ‬ካࠞ౉๘‫ۙ࢐ڕڡ‬෍ӧ࡞ă
ő෸‫ۼܨ‬ൠຘ‫ڹ‬ಈ຾‫ݞ‬ቇ੥‫ܽؿ‬લǛ
őฃཫ෸‫ܨ‬ຘ‫ݴ‬મ௕ǛDŽฃཫ߰‫ݴ‬Ljᇏဳካ࢐ӧՏDž
ംखஅ‫كܒ‬ԥલ‫ۼ‬ൠӼ࿫ௗ੩Թă

‫ڡݴ‬ӭኳ
ő෸‫ܨ‬ᅂ֒օቱમǛ
།ํஅҡĂൢ෮அ
DŽ ҡ‫ؿ‬ഀਝ࿉ Dž ő෸‫ܨ‬෪ᅂમ‫ث‬Ѽባ߽ઢի߰ 12 ċ 15% ቇࣱ‫ؿ‬அ‫ܒ‬Ǜ
ő෸‫ܨ‬෪ᅂમ‫ݴ‬ख़அ‫ܒ‬Ǜ
அ‫ܒ‬ ő෸‫ܨ‬෪ᅂમ߰ಓ‫ؿ‬அ‫ܒ‬Ǜ
Ԝዚ
15 cm ǘ۟߭அҡĂԝੴఒ၃čǚ
ő෸‫ܨ‬అ؊મ‫ݴ‬ख़அ‫وࠞܒ‬ख़அ‫ؿܒ‬ӋંǛ
మ‫୶ڹ‬Ă୶۰அҡĂ
DŽ୶‫ܒ‬அҡ‫ؿ‬ഀਝ࿉ Dž ő෸‫ܨ‬ຘඬǛ
āਓ๨அҡĂ۟߭அҡĂഠ଴அҡĂ
ǘ ǚ
Ԝዚ
14 cm
āԅଝஅҡĂԝੴఒ၃č
฽
ਓ๨அҡĂഠ଴அҡ ř1 ő෪ᅂ‫ؿ‬෸‫ڕܨ‬෸ᆙ 5 ņ‫ؿ‬੩฽Ǜ

DŽԝੴఒ၃Ă໙രसவஅ
ҡ‫ؿ‬ഀਝ࿉ Dž ǘฃཫի߰ 25 ņ ෢čǚ
ő෸‫ܨ‬෪ᅂᆙ 5 ņ‫ؿ‬੩฽Ǜ
།ํ్̖ለ֋‫̗ڡ‬

Ԝዚ
13 cm
ඃິ ő෸‫ܨ‬ຘඬǛ
ř1 ෪ᅂ 50% ‫ؿ‬ഠ଴அ‫ܒ‬
ǘּ໙രसவஅҡჵ༭čǚ
۟߭அҡĂҴߴ‫ػ‬࿪ఃஅ
DŽҡĂԅଝஅҡ‫ؿ‬ഀਝ࿉ Dž ő෪ᅂ‫ؿ‬෸Ԝ၍໎ೇۙस‫ݞؿ‬सவ଱Ǜ
ő෸‫ۼܨ‬ൠसவ൒ರௗǛ
‫ݞ‬सவ
ő෸‫ܨ‬ຘඬǛ
Ԝዚ
10 cm ő෸‫ܨ‬ᆷӼ࿫ௗҦ‫؃‬ǛDŽP. 11Dž
ő෸‫ܨ‬෪ᅂમ߰ಓ‫ݞؿ‬सவ௕Ǜ

բईཱི໏
ǘ໙രसவஅҡǚ
DŽ60 ‫܍‬ቬஅҡ‫ؿ‬ഀਝ࿉Dž
ő෸‫ܨ‬෪ᅂĐာბ໙രसவđਹ቟ዮǛ
Ԝዚ ໙രसவ ő෍ቯ໙രसவ෸࢛ࠠࡄᆶօቱ‫ؿ‬଱Ǜ
8 cm
ő‫ۼ‬ൠஅҡ൒ರௗમ଱Ǜ
ő෸‫ܨ‬ຘඬǛ

அҡဳካᄍբ̔
߰‫్ڡ‬ለ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ
அ‫ܒ‬
ő෸‫ܨ‬෪ᅂમஅҡ‫ؿ‬ኟᅂஅ‫ܒ‬ǛDŽP. 74Dž

฽ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ

‫ڡݴ‬ӭኳ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ
ဆҔง

љሐቑ‫ܔځ‬ઢԺዮഩֵ࿝߰‫్ڡ‬ለ෢Ljംաฅख‫ݞ‬सவ
‫ݞ‬सவ ࢡඃິंඬ¼ ċ ½‫ؿ‬ઢă
20 cm ໙രसவ őᆷߴѳի߰1000 m‫ٓؿ‬ഏLjᅏ෢࢐ֵ࿝߰‫్ڡ‬ለ‫ؿ‬࿝࿺ă
ჵජ
őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ‫ݜظ‬ዊௗՁLjৰ௙࢐‫ط‬ቛ༊Մңଥă
ྜ෤ңଥ‫ؿ‬༊ՄLjԃԜ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ă

77
 அҡဳካᄍբƽ
ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒
ő෸‫ܨ‬ཇࣔ‫ۼ‬ൠ‫ݞ‬सவࢡ෍ቯ໙രसவમ௕Ǜ
༵ഠԜ్ለ ‫ݞ‬सவ
ő෸‫ܨ‬෪ᅂમҦ‫؃‬ԜࠔĂࢡ߰ಓ‫ݞؿ‬सவǛ
DŽሶ໒౤ѼLjஅ༐ካDž ໙രसவ
ő෸‫ྜܨ‬෪ᅂમస؏‫ܒ‬Ǜ

ő෸‫ܨ‬ཇࣔїኧஅҡთ౥Ǜ
őቩ༉෸‫ֵܨ‬࿝મ໮٢ഀਝǛ

őง‫ޗ‬቟ዮ‫ؿ‬அҡᄓჵ࿉໢ऋLj୞‫׫‬ይֵ‫ဳؿ‬ካ్ࠞለ֋‫ۙ࢐ڕڡ‬෍‫ݙ‬ӧƽ
࿋࣋‫ك‬ฃཫ‫ݴ‬෢
Ŗ

୞‫׫‬ይֵ‫ဳؿ‬ካ్ࠞ ฃ ཫ
ᆨኡ෢ฃཫۙ෍ӧ࡞DŽ൜ቩ༉ߋӘৼ‫كٲ‬Dž
Ŗ

ለ֋‫ڕڡ‬Ԝ໷
Ŗ
෪ᅂમ‫ث‬Ѽባ߽ઢऺඬ‫ؿ‬அ‫࠷ܒ‬৥෢
ԥલ‫ؿ‬ቯ੥Ă္ባ Ŗ
෪ᅂમҦ‫؃‬Ԝ඙Ă߰ಓ‫ݞؿ‬सவ෢
།ํ̖ဳካ̗

ْԠۙᇮLj
ő෸‫ܨ‬ख࠷৥ࠔ‫ؿ‬அҡၻ๨‫װ‬அҡ൒ರௗഖֵLj‫ۼ‬ᆷགྷࣩජ൵ഽ௕Ǜ
Ձஅฆຄ
őฃཫ‫ݴ‬෢Ljख฽ઢंඬ10 g DŽmLDž࢐ᅏဌ߮ă
࿉ຉ

ජԠѡ࿤
DŽ༭ౝ৥तDž
őஅ‫ܒ‬෸‫ܨ‬ຘඬ௕Ǜ
ජԠ౶຦Lj։๓ ő฽෸‫ܨ‬ຘ‫ڹ‬௕Ǜ
लဳѡ࿤
ǘഠ଴அҡčǚ
ő‫ج‬ഠ଴அ‫ؿܒ‬Ӌં߰‫ࢡڹ‬அ‫ؿܒ‬ቯ੥Ԝ໷෢ჸۙ෍ምቯഀਝă

ْԠѡ࿤ؐ ő૗࿉મஅҡᅂთ౥‫ဳؿ‬ካă
৺LjቊઅԜ őഖֵஅҡ෢Lj෸‫ظ౑ܨ‬મஅҡ൒ರ‫ْؿ‬ԠǛ
಩ DŽᅏ෢ᄓთ౥ኡ‫࢐ڈ‬అࡤஅҡDž
Ԝ჋ኡ‫ڈ‬

őஅ‫ܒ‬෸‫ܨ‬ຘ‫ڹ‬௕Ǜ
ትཐᅏ‫ڹ‬ᅟ‫ؿ‬அ‫ܒ‬
ő฽෸‫ܨ‬ຘඬ௕Ǜ

Ԝ௙࠷৥ֵዋࣇྪཆ őം‫ݙ‬ӧ৥ൾDŽP. 23DžLjࢡሚ‫ٲ‬ሶඃິ‫ؿ‬ᅂઢă

ंඬඃິ‫ؿ‬ᅂઢLjᇏ৥ൾ࢐ӧ‫ب‬Ljᇓ࣠ᇏ৥ൾ࢐ӧශă
‫ؿ‬႘ൾLjජԠᅏԠ‫܍‬
།ํ̖ಝຊ̗

őஅҡᄈֵஅҡ൒ರ෢Ljംंඬ‫ݞ‬सவᅪ฽ઢă
৥त
ő൩அҡජԠիֵஅҡ൒ರຘ‫ڹ‬Ljᅏৰ௙ᇉֈңੰ‫ك‬࿝࿺ă

அҡ༭ౝຘᄱ ő‫ك‬༭ౝ੩ഩ‫ظ‬ീ໒ࢮ‫ࡄڡཫܫ‬Lj‫ۼ‬ൠҦ࿑‫ؙ‬Ljᇏஅҡ༭ౝ࢐ӧൢă

őஅҡஅ༐‫ۙؿ‬सཫ‫ڡ‬Ӌೠ৲ઉ‫ؿ‬൏࡞ཫ‫ݴڡ‬Ljᄓ‫ר‬ৰ௙࢐൏࡞ăᆷ‫ۼ‬ൠቇೇംෳ࿏
ࣁ෪ၤᇎĐ‫׳‬बҍđLj खೠ৲ઉ੩‫ڌ‬ă
ೠ৲ઉࡨ෸൏࡞મ ೠ৲ઉ൜߮ຘؐLjᇏ࢐۸ђთ౥ኡ‫ڈ‬Ljᄓ‫ר‬ം෪ᅂအካ‫ؿ‬ೠ৲ઉࢡ೧ֈ5 mmჵௗ
‫ؿ‬ਐካă

78
 ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒

ܽલ౤࿹ნӢ őᅈᅙܽલ‫ؿ‬ቯ੥ࢽஅ༐‫ؿ‬ᄱ‫كڡ‬Lj ৰ௙ֵ࿝౤࿹ნӢ‫ؿ‬ഀਝă

།ํ̖ಝຊ̗

őۙस෢ࣱຘգLj࢐෪அ༐๘֙Ljখ࢐ӧ‫ؾ‬ᅏᯉ္ă
ֈဳĂۙसࡄ‫ؿ‬அ༐ᅏ
๳രԜ໷ቯ੥‫ؿ‬அҡ‫ۙؿ‬स෢ࣱԜ໷Lj‫ئ‬ნ҈‫ؿ‬өӳ۴۟෸ᅂงቑ೸೸љნ࿉్ለ
ᯉ္
‫ؿ‬அ༐ՁஅLj൜߮ାା‫ت‬಩ਹLjখไ஖ۙस༵ֈă

őࡵᅌ൜߮൏࡞Ljখ௎ჵҡ݇ᆷஅ༐ቩLjखԜ௙ဳֈՄ‫ݥ׫‬ă
ይԜࠔ௾लஅҡ ംखஅ༐‫ۼ‬ൠӼ࿫֣‫܍‬੩ഩࡄᆶҡൠࡵᅌă
ř ໅ӳ෸ᆷฃཫ‫ݴ‬෢Ljࡵᅌ൒ჸ൏࡞Lj၍჋႖գ੩ഩ෢ࣱă

60 ୚ᅏ్ለ
‫܍‬ ő෸‫ܨ‬෪ᅂમཫ฽DŽ35 ņ ċ 40 ņDžǛ
ቬ
őᆷ৑෭‫ؿ‬ኳһू‫ڧ‬෸‫ܨ‬ख‫ݞ‬सவ൑्મǛ
அ
ҡ
୶۰அҡ

ۙ࿝ᅏ୶આԱ૗ őംᆷૐნ‫ދ‬൒ರௗ‫ۼ‬ൠ୶۰ࠞ฽Ljख୶۰֣‫܍‬ൢ࡞ࡄᆶ‫ۼ‬ൠஅҡ൒ರௗă
Ҵߴ‫ػ‬࿪ఃஅҡ

ۙ࿝༭ౝ৥ൾຘࠫ őৰखஅҡஅ༐ቩඃິ‫ؿ‬ઢंඬ ½ă

ő෸‫܍֣ܨ‬बҍમ഑ಟஅ༐Ǜ
ő෸‫ܨ‬ख഑ಟஅ༐ൕ‫࡛ߕظ‬ካນǛ
ԅଝஅҡ‫ؿ‬഑ಟஅ༐ ő෸‫ܨ‬ख഑ಟஅ༐ೖဵশൠஅҡஅ༐௕Ǜ

அҡဳካᄍբ̔
઴৑ řቔ၍ख഑ಟஅ༐‫ۼ‬ᆷஅҡஅ༐ජă
DŽ೸೸љၼ෪ቇ໦य़ࡄᇏဳካ࢐Ҧ֕‫ࠔޑؾ‬ăDž
ő‫ކ‬ዊ༇ѝ෸‫ܨ‬৳ຘශમǛ
ԅଝஅҡ

ԅଝஅҡ‫ؿ‬഑ಟஅౝ őᆊᄓᆷᅙࡵᅌᆷൢ࡞෢ֵ࿝મ൏࡞Lj෪அ༐მ໒߽ઢ߰‫ڹ‬ă
ൢ୿୿‫ؿ‬ ř ൩ࡵᅌ൏࡞‫࡟ؿ‬Ljࣁ෪खஅ༐੩ԹࡄLjࡨ෸࢐๘ൢჸ๸ă

ԅଝஅҡ‫ؿ‬഑ಟஅ༐ ő෸‫ܨ‬खஅҡஅ༐ቱဧ‫ظۼ‬ቩႮཤቜમ௕Ǜ
౤࿹ნӢ
ဆҔง

ő഑ಟஅ༐෸‫ܨ‬੩ഩ߰‫ڡ‬ӧᄱǛ
഑ಟஅ༐Ԝᆷජஅ ř ‫ގ‬দĐ࣠‫ޗ‬ዮზුᅟ 10 ‫܍‬ቬࡄđ‫ؿ‬࿛෯Ljख഑ಟஅ༐‫װ‬Ӽ࿫ቩഖֵLjᅂᖍஅߪᖍҤă
഑ಟஅ༐،‫ظ‬ൖൢ೩ৰჵ༵ഠ༯഑‫ڡ֋ؿ‬෢ऺࠔă

഑ಟஅ༐‫װ‬அҡ൒ರ ő‫ۼ‬഑ಟஅ༐෢Lj෸‫ܨ‬೸೸љ߰ትཐǛ
ቩᄈֵਹ ř ൜߮љၼஅ༐ຘ߰ᅂઉLj࠷ҽ෢഑ಟஅ༐‫ؿ‬Ӱஅ࢐઴৑ă

79
 அҡဳካᄍբƽ
ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒
ԝੴఒ၃

ő෸‫ܨ‬෪ᅂࡄ‫ࡵۼ‬ᅌLjԃ೧ֈ 1 cm ‫ؿ‬ဆਐǛ
őࡄ‫ࡵۼ‬ᅌ෸‫ܨ‬ᆷ‫ܛ‬஘ರ࿳಩‫ ؿ‬10 ‫܍‬ቬቇௗ‫ۼ‬ൠǛ
ْԠࢬᅌLj
ֵ࿝ࡵᅌ҄ă ő෸‫ܨ‬ჲखࡄ‫ࡵۼ‬ᅌ᧯৑૆൵‫ۼ‬ൠ൒ರǛ
őฃཫի߰ 25 ņ෢Lj෸‫ۼܨ‬ൠෳ࿏੩‫ࡵۼࡄؿ߰ڌ‬ᅌǛ
୶‫ܒ‬அҡ

őฃཫ෸‫ݴ߰ܨ‬Ǜ
DŽฃཫ߰‫ؿݴ‬ഀਝ࿉Ljይֵ‫ؿ‬།ํባઢऺՏăDž
୶‫ܒ‬அҡဳካԜࠔ৛ ő෸‫ܨ‬ᆷฃཫի߰ 25 ņ෢ॣဵમᆁᆙ௕Ǜ
ř ฃཫ‫ݴ‬෢Ljԥલ‫ڡཫؿ‬დ࢐߰‫ݴ‬Ljᄓ‫ר‬ይֵਹ‫ؿ‬அҡဳካ࢐ӧՏă
ംԜ჋රቜ߰գ‫ؿ‬ᆁᆙ෢ࣱă

్ለԜዚ ő෸‫࣠ܨ‬ൠમస؏‫ܒ‬Ǜ
DŽࣁ෪‫ۼ‬ൠ‫ݞ‬सவდ్྇۟ለăDž
ᄡ෮ՉԀ

Ԝዚ
5 cm őԥલ‫ܔؿ‬ઢ෸‫ܨ‬ሸബǛ

ֵ࿝ࡵᅌ҄ ő෸‫ܨ‬खࡵᅌ೧ֈ1 cm‫ؿ‬ਐካ௕Ǜ

DŽൾ҄Ăৼ‫كڍ‬Dž őฃཫ‫و‬ᅙ15 ņ෢Lj෸‫ܨ‬खࡵᅌ೧ֈ5 mm‫ؿ‬ਐካ௕Ǜ

ő෸‫ܨ‬೼ּમஅ‫ܒ‬Ǜ
ትཐԱ૗ᅏஅ‫ܒ‬ ő෸‫ဵॣܨ‬મֈဳԞኁ௕Ǜ
ྃ‫څ‬அ̑ ᄃؐ઀அஅ༐

ő෸‫ܨ‬؊खஅҡᅂთ౥‫ج‬ֈஅ໢·ପ乁ᅂთ౥їኧජചǛ
őஅ‫ܒ‬෸‫ܨ‬ຘඬ௕Ǜ
அ༐ቩᅏஅ‫؎ނ‬ ő෸‫܍֣ܨ‬बҍஅ‫ࡄܒ‬Ԧ‫ۼ‬ൠஅҡ൒ರௗǛ
ő฽෸‫ܨ‬ຘ‫ڹ‬௕Ǜ
őይྃ‫څ‬அ෢Lj෸‫ܨ‬෪ᅂમཫ฽Ǜ

őஅ‫ܒ‬෸‫ܨ‬ຘඬ௕Ǜ
அ༐ᯉᆷงජLj
ő൫‫ݴ‬ख़அ‫ܒ‬મ଱Ǜ
྇۟ֈဳ ő฽෸‫ܨ‬ຘ‫ڹ‬௕Ǜ

ő೧ֈஅ໢ካࡄ‫ۼ‬ቜ‫ؿ‬෢ࣱ෸‫ܨ‬ຘգǛ
அ໢ᇮᆷნ಩
ő෸‫ܨ‬൫મዚޮ‫ݴؿڹ‬ख़அ‫ܒ‬Ǜ

őԥલ‫ܔؿ‬ઢ෸‫ܨ‬ሸബǛ
్ለԜዚ ő෸‫࣠ܨ‬ൠમస؏‫ܒ‬Ǜ
ő෸‫ܨ‬ख‫و‬ख़அ‫ܒ‬ᅪస؏‫ܒ‬උ߰ࡄᆶ‫ۼ‬ൠǛ

ő෸‫ܨ‬खࡵᅌ೧ֈ1 cm‫ؿ‬ਐካ௕Ǜ
‫ݷث‬

ජԠԱ૗મࡵᅌ őࡵᅌ෸‫݉ࢅܨ‬բཫǛ
ő෸‫ܨ‬љโၗ‫ۼ‬ൠԥલǛ

ő෸‫ܨ‬೼ּஅ‫ܒ‬મǛ
ትཐؕᅏஅ‫ܒ‬
őԥલ‫ؿ‬༁ൠ‫׫‬ၗ෸‫ܨ‬ሸബǛ

቟ዮֵ‫ݷثؿ‬ᅪᆁ࿲ őይֵਹ‫ݷثؿ‬੥๕ᅙࡵᅌ‫ݷث‬Lj‫ئ‬،Ԝ‫ظ‬กՠֵฌ‫࠷ؿݷث୿ߴؿ‬ҽ֋‫ڡ‬ă൩ख‫و‬
‫ؿ‬ԜნႼ ख़அ‫ंܒ‬ቚ180 gLj‫࢐ݷث‬ӧ‫ؾ‬๘ൢဎă

80
 ֵ࿝ჵ࿉ഀਝ෢ ംബൄჵ࿉ௗ൒

࿑௉ᅌࠞೠ৲ઉ྇۟ ő൞ቅ۵߽ઢ‫ݴ‬DŽ41% ჵජDž‫ؿ‬࿑௉ᅌᅪৰৰ߽ઢ‫ؿڹ‬ೠ৲ઉნ಩෪ᅂLjৰ௙྇۟൏ࠠă

ೠ৲ઉٞဩ

൏ࠠ ᇓ࣠ 10 gDŽᆙဆ 2Dž‫ؿ‬௾௉Ljᅏናᅙۗሚ൏ࠠă

ő෪ᅂ௾௉ֈ‫ؿڹ܍‬ೠ৲ઉᇏ࢐ӧൢă
ຘൢ ംंඬ 10 ċ 20 gDŽᆙ 10 ċ 20 mLDž‫ؿ‬࿑௉ᅌă

அҡ൒ರௗትཐᇯᅏ
őംᆷ5‫܍‬ቬௗᅂ࿷ౝ߁‫ر‬खஅҡ൒ರ‫ؿ‬ೠ৲ઉ߁࿉Ljᆶኮ࣠बҍ2 ċ 3‫܍‬ቬă
ೠ৲ઉ

ᅈᅙඃິઢԜޮLj‫ۑ‬೩୚ᅏ෪ᅂ໚࣠྘Ljᄓ‫ר‬቟ֈ‫߮ؿ‬टऺྨă
߮ट

őཝֈฝ‫ؿ‬฽߮Ăฝ༃મ‫ؿ‬฽߮ĂԜဧ࿑‫ؿ‬฽߮ᅈᅙ߮थ߽ઢऺඬLjᄓ‫ר‬ৰ௙ֵ࿝௎
Ԝ௺޿ ჵ௺޿‫ؿ‬ഀਝă
DŽԜᯉ֬Dž ő෸‫ۼܨ‬ൠຘ‫ڹ‬฽߮Ǜ
ő෸‫ंܨ‬ඬඃິᅪ௸୩ቆ‫ؿ‬ઢǛ
DŽ߮ट௺޿၍჋෻‫ڡິؿڡ‬Ă๰‫ڡ‬Ă߮थઢDž
୺ິ฽߮

ő฽߮෸‫߰ܨ‬ᅙֈฝǛ
୚ኌࠔ
őᄓ฽߮ቯ੥Ԝ໷Ljᅏဎ౰ቯ൒ჸኌੈă

ő෸‫ܨ‬Ҿెᛀቖ‫ݜ‬ኘમǛ
ᅏဎԠ‫ິ܍‬ग‫ؿ‬෋༃
ő‫ິװ‬गቩഖֵࡄLjख෋༃္Ԝࠔ‫ؿ‬Ԡ‫܍‬ծ࿉‫ۼ‬ቜLj෪ቇ३ᆷິगቩLjᆶ੩ഩă
္Ԝࠔ ő‫ۼ‬ቜҐ໙ ċ 1໙ࣁৰ෤ᅂă

őఏ୶෸‫ܨ‬ຘ‫ڹ‬௕Ǜ
ପ仸

ő฽෸‫ܨ‬ຘඬ௕Ǜ
ይࠔ‫ؿ‬ପ仸ජᇯᅏ őઇ‫ݞ‬ఏ୶฽‫܍‬෢Ljఏ୶෸‫ݞ܍߰ܨ‬ᇌǛ
୶આ DŽӋ൜ቊाሸ‫ڭ‬੩ಱ‫كਁܞ‬Dž
ő෸‫ࣝܨ‬ᆰમॵ୶Ǜ
ő෸‫ܨ‬෪ᅂમ঒୶Ǜ

அҡဳካᄍբ̔
ဆҔง

81
 ĐԺዮ؊ྜƽđ‫ؿ‬Ԛ঑؈ේ
෍ቯ໙രसவჵ༭‫ؿ‬ԥલৰᆷ࿉ળ෢ࣱௗ‫ۼ‬ൠă
‫ئ‬෸LjᅈᅙዥִᆷĐൕஅđ෢Ljԥલ୚ᅏ֣‫܍‬बҍLjৰ௙྇۟ֈ‫ޙ‬ይֵஅҡă

ཇ‫ؿۼ‬ԥલ ‫ۼ‬ൠ‫ؿ‬෢ࣱ

ő෪ᅂ‫ݞ‬सவ‫ؿ‬Ԭ‫ؠ‬
‫ݞ‬सவҾ༁ൠቇೇLjዪળԥલࡨৰ‫ۼ‬ൠஅҡ൒ರௗă
t
ౖ൭அ༐ ........................................................ 1‫܍‬ቬჵௗ

t
ԝੴఒ၃......................................................... 5‫܍‬ቬჵௗ
ࡵᅌ
ඃິ t
அҡஅ༐....................................................... 10‫܍‬ቬჵௗ

௉‫ܒ‬ t
୶‫ܒ‬அҡ ...................................................... 35‫܍‬ቬჵௗ

෤႑ ...................................................... 20‫܍‬ቬჵௗ
t
ಝຊԬ‫ؠ‬

ཇࣔ‫ۼ‬ൠԥલখљમ৑෭ƽ ř४ৰ௙ჵဆ‫؏ڡܰؿ‬৑ජ‫ݜ‬Ljӟ஁‫ݞ‬सவ൬ଥă

60 ‫܍‬ቬஅҡ྇۟Ԛ֣‫ۼ‬ൠ ő෪ᅂ໙രसவ‫ؿ‬Ԭ‫ؠ‬
ԥલă ᆷ10‫܍‬ቬჵௗ‫ۼ‬ൠஅҡ൒ರჵҦሽᆷዥִ‫ؿ‬ൕஅቩҾबҍă

༁ൠ‫ݞ‬सவೇLjख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರௗă
t
ౖ൭அ༐ ........................................................ 1‫܍‬ቬჵௗ

t
ԝੴఒ၃......................................................... 5‫܍‬ቬჵௗ
‫ݞ‬सவ
t
அҡஅ༐....................................................... 10‫܍‬ቬჵௗ

t
୶‫ܒ‬அҡ ...................................................... 35‫܍‬ቬჵௗ

t
ಝຊԬ‫ؠ‬ ...................................................... 20‫܍‬ቬჵௗ

൩෸‫ݪݪ‬৑෭LjৰჵቱဧԺዮăംգљĐഖဂđउቩቒԺዮLj
ၤ؊મԬ‫ؠ‬Ă ಈ຾‫ݞ‬Ă ၤᇎሸബ‫ؿ‬Ԭ‫ؠ‬ř t
ಈ຾‫ޙݞ‬௙
t
৥ൾࡄቱဧ৑෭ă
৥ൾ‫ޙك‬௙খљમ৑෭ƽ řĐ୶‫ܒ‬அҡđ൩ၤ؊મԬ‫ؠ‬Ljࣁ෪ቱဧၤᇎሸബ‫ؿ‬Ԭ‫ؠ‬დ྇۟቟ዮֈ‫ޙ‬ă
DŽᄓནዥִ‫ؿ‬቟ዮ‫ޗ‬ၗԜ໷Dž

ംգљĐഖဂđउ໮ቒԺዮLjቱဧїኧሸബ‫ؿ‬თ౥ࡄᆶ৑෭ă
їኧમ؊ྜ‫ؿ‬თ౥ԃಭ‫ڈ‬ƽ
DŽԜ‫ࡪޑ‬ሸബ‫ؿ‬თ౥Ljᇏৰ௙࢐໮ቒኡ‫ڈ‬ăDž

ࣁ෪ѳ‫ٯ‬٢ᆑՆ༂Ljᆷ10‫܍‬ቬௗՆࢇചLj൉ৰჵࢅ݉ă
ѳ‫ٯ‬મ٢ᆑՆ༂ƽ
řംྙљ࿉Đ৑෭đउă

ᆷ10‫܍‬ቬௗљ࿉ Đ৑෭đࣁৰࢅ݉ă
ቩ༉؊љમĐഖဂđउƽ
řቔᅏნ‫׫‬ᅏဌăംԜ჋љಝຊउă

Ŗෘҁ‫ؿ‬அ༐ৰჵᆶይֈౖ൭ࢡໝໝഛăDŽP. 54Lj56Lj76Dž

82
޽ሊሪ‫ڨ‬ ം࿏ബൄჵ࿉ෳ࿵
൜߮൉ᅏᄍբLjംઅࣁઍନPanasonic৴ࡖዀၲܵྚቩဩ

ֵ࿝ჵ࿉ഀਝ෢ ᆊāᄓ ၃ੲ۴۟

྇۟ॣဵљउԺዮ ő٢ᆑՆ༂෸‫ܨ‬๘༜Ǜ Նජ٢ᆑՆ༂ă

љમ৑෭उდԜᆨ
ő୶‫ܒ‬அҡ‫ޗؿ‬ၗ෸‫װ‬Đံஅđ৑෭‫ؿ‬Ljნ৑෭Ԝᆨኡă
ኡDŽԜൕஅDž

ő‫ݞ‬सவዋ‫ۼڈ‬ൠ‫ؿ‬෢ࣱᄓԬ‫ࠞؠ‬ฃཫ‫ك‬໢ऋԜ໷‫ۑ‬ᅏՏᄍă

‫ݞ‬सவ୚ᅏଥ࿉ őसவ൒ರհෛࢡؕᅏॻ٢ă ᅂ௼‫ؿݞ‬ෛ஥ԝԢ෴Ljዋര‫ݞܞ‬ă

ő‫ݞ‬सவ෸‫ܨ‬ญհǛ ෪ᅂဧ‫ݞؿ‬सவă

ಈ຾‫ݞ‬ჵࢽ‫྇߮ݞ‬
ő෸‫ܨ‬खܽલ࿸ඐဳნႼ‫ۼڪ‬Ǜ ംखܽલ౶ಅă
۟༁ൠ

ቩ༉ᆨኡ໮ቒ őᆨኡቩLj൩ֵ࿝10‫܍‬ቬჵජ‫ؿ‬໮٢Ljᇏ࢐໮ ൩෸ᆷஅ༐ካນ࿉໮ቒLjৰჵᆶ઀

DŽ࿛෯‫ج‬ೇ‫ؿ‬෢ࣱDž ቒᆨኡă ᅂăDŽP. 76Dž

ംᆷ࿉ળۭཐௗ‫ٲ‬ሶ෢ࣱă
࿝ᆷ෢ࣱ‫ؿ‬
ő།ํஅҡ
ő࿲රቜ‫ؿ‬෢ࣱ෸‫ܨ‬ན྇۟ᆁᆙ‫ؿ‬෢ࣱǛ 4ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
Ԭ‫ؠ‬Ԝ໷Lj࠷৥ौษຈ၍‫ؿ‬෢ࣱდԜ໷ă őమ‫୶ڹ‬DŽ۟෮իൢஅҡDž

Ժዮ؊ྜ̔
5ဆ෢ ċ 13ဆ෢ࡄ
őൢ෮அҡ
Đ
Ğৰරቜ‫ؿ‬෢ࣱંğ 4ဆ෢30‫܍‬ቬ ċ 13ဆ෢ࡄ
྇۟‫ٲ‬ሶ‫ظ‬࿲჋ᆁ Ԭ‫ؠ‬ǖ།ํஅҡ ő୶۰அҡ
ᆙ‫ؿ‬෢ࣱ ‫ج‬ೇ෢ࣱǖ༸ජ8ٞ30‫܍‬ 4ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
ő۟߭அҡ
DŽმ॰෢৳࿛෯Đ20:30đDž
5ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ

‫ؿ‬Ԛ঑؈ේ
ৰරቜ෢ࣱǖોվ0ٞ40‫ ܍‬ċ ජྐ9ٞ30‫܍‬ őഠ଴அҡ đ
DŽĐ0:40đċĐ9:30đDž 5ဆ෢10‫܍‬ቬ ċ 13ဆ෢ࡄ
řቔ௙ᆷජว෢ࣱ‫ڧ‬රቜă ő୶‫ܒ‬அҡ
2ဆ෢40‫܍‬ቬ ċ 13ဆ෢ࡄ
ő໙രसவஅҡ
7ဆ෢10‫܍‬ቬ ċ 10ဆ෢ࡄ ޽ሊሪ‫ڨ‬
ᆁᆙࡄମජখ৑෭ ő෪ᅂ‫ݞ‬सவԬ‫ؿؠ‬།ํஅҡĂమ‫୶ڹ‬DŽ۟෮իൢஅҡDžĂ୶۰அҡĂ۟߭அҡĂഠ଴
ൕஅમ அҡLjቔᅏዥ৑෭‫ؿ‬Đൕஅđ֋ၗ෸ᆷᆁᆙࡄମජॣဵăDŽP. 12Dž

ֵۙჵ࿉෌ᄕԃԜ෸ᄍբ࿝࿺ă
őᆷይପ乁Ljࢡᆷஅ༐ĐൕஅđࢡĐఠಱđ෢
Đఙᗯఙᗯđ................ அ༐बҍ‫ؿ‬෌ᄕ
t
Đቁቁđ
ሸᆷ෪ᅂࢡᆁᆙ
t
Đུུđ .................................. ମ،ᆨኡ‫ؿ‬෌ᄕ
ဆҔง

෢Ljֵۙ෌ᄕ
t
Đ৐ಸ৐ಸđ ........................... ይପ乁‫ؿ‬෌ᄕ

ő‫ݞ‬सவࢡಈ຾‫ݞ‬൒ರ‫ؿ‬ԥલ‫ۼ‬ൠஅҡ൒ರ෢
t
Đ‫ݖ‬ಸ‫ݖ‬ಸđ ............................ ৑Ә۞Ă৑ӘҊ‫ؿ‬෌ᄕ

őԥલ߰‫ڹ‬Ljࢡთ౥Ҿ࣮ᄱԥલ৏ኘLjᇉֈମ،‫߰؞ݏ‬ቱLjᇏҦࡓኧቜ৑෭ᆨዮLjቩ༉
ቩ༉ᆨኡ໮ቒ খ࢐໮ቒኡ‫ڈ‬ă
DŽთ౥ԜኡમDž DŽࣁ෪Ժዮ༵ֈLjდ෸‫ܒ‬ካLjཝ࠷৥ࠔDž
řംઍྼPanasonic৴ࡖዀၲܵྚቩဩॣဵཕ၃ă

83
 ޽ሊሪ‫ڨ‬ ം࿏ബൄჵ࿉ෳ࿵
൜߮൉ᅏᄍբLjംઅࣁઍନPanasonic৴ࡖዀၲܵྚቩဩ

ֵ࿝ჵ࿉ഀਝ෢ ᆊāᄓ ၃ੲ۴۟

თ౥৐ᖼ৐ᖼ࿳ őᅈᅙᆷთ౥ᅪነቺቇࣱᅏ‫ܣ‬྽ăDŽೇ‫ڈ࢝ڤ‬3 cmዪᅑDž

ő᭵٢֗،‫ظ‬ช஛ಓ࿥ă
‫ج‬Նජ٢ᆑՆ༂ řᆷ‫ࡪޑ‬٢֗ೇLjՆජ٢ᆑࡨ෸ৰჵ෪ᅂă
ࡄLj࿛෯࿝ᆷ෢ ‫ئ‬჋ኧජ٢֗ደă Ց࿉٢֗‫ࡪޑ‬ăDŽP. 9Dž
ࣱནĐ0:00đ DŽ‫ܨ‬ᇏৰ௙࢐ᅏᄍ྘࢛ൠDž
ř෪ᅂ‫ځ‬෢‫ޙ‬௙෢Ljখӛၐ჋‫ٲ‬ሶན‫ج‬ೇ‫ؿ‬෢ࣱă

ő෸‫ܨ‬ཇࣔїኧთ౥મǛ їኧࠔთ౥ăDŽP. 18Dž

൉ര෸‫ܒ‬ካLj྇
۟࠷৥ őஅҡ൒ರௗԠთ౥‫ؿ‬їኧቺ෸‫ܨ‬ຘय़྇۟ኡ
‫ڈ‬Ǜ їኧમთ౥Lj‫ئ‬თ౥‫ؿ‬їኧቺԜኡ
‫ڈ‬෢Lj჋‫ࡪޑ‬ነቺ‫ؿ‬ቺ֏ă
ő෪ᅂ߰֋ቩLjஅҡ൒ರ‫ؿ‬ఠֵਁ࢐ఠֵඬઢ DŽംᅪPanasonic৴ࡖዀၲܵྚቩဩઍྼDž
அ༐ă
DŽནમԜ۸ђኡ‫ڈ‬Ljॣ ఠֵਁDŽ4‫׃‬Dž

அҡ൒ರْԠᅏ ൠ‫ظ‬ኡ‫ڈ‬Ԡཤ‫ؿ‬அ༐࢐
அ༐૪ֵ ҾఠֵLjምԃԜ෸ᄍբă
‫ئ‬ംബൄთ౥їኧቺ෸
‫׃ܨ‬ᅙኡ‫ڈ‬ካນăDž
їኧቺ
DŽஅҡ൒ರ‫ْؿ‬ԠDž

அҡ൒ರ‫ْؿ‬Ԡ őஅҡ൒ರْԠৰ௙࢐ᄓबҍணԢ‫ۑ‬ӧࠫă
ӧࠫ ‫ج‬ӧࠫ෢Ljംᅂෛ‫ַؿ‬۶ᅂቖԢ෴ă

őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ‫ظ‬ௗ‫ݜ‬Ljৰ௙‫ط‬ቛ༊ՄңଥLj‫ئ‬Ԝ࢐ᄯ࿳அҡ቟ዮLjྜ෤ңଥ‫ؿ‬
ௗ‫ݜ‬༊Մңଥ ༊ՄԜ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ă
அҡ༵ֈࡄം४ਓᅂ௼‫ؿݞ‬ෛԝԢ෴ௗ‫ݜ‬ă

ő৑෭෪ᅂ෢Lj࢐୏ႏĂ൵ֵۙಱཟLj๵ኑࣙၝ෪ᅂ࢐኉ऐဂෘăምԃԜᄯ࿳෪ᅂă

84
ֵ࿝࿉ળഀਝ෢č
őӰ෯ᆷ෪ᅂቩֵ࿝໮٢ă
൜߮໮٢෢ࣱᆷ10‫܍‬ቬჵௗLjᇏਹ٢ࡄ࢐ዋ‫ဵॣڈ‬ᆨኡă
໮٢ۙ෍ ࿛෯
DŽᅏ෢࢐ይֵԜટஅҡDž
őࣁ෪ᆷ෪ᅂቩѳ‫ٯ‬٢ᆑLjቱဧՆ٢ಭ‫ࡄڈ‬დ࢐࿛෯ă

őӰ෯ᅈᅙએၝ෪ᅂLjࢩರௗ‫׃‬ᅙ ؏৑ජ‫ݜ‬Ljസਉௗ֣‫܍‬੩ഩă
࿛෯
‫ཫݴ‬ካນDŽ40 ņჵජDžă DŽ࠷৥ौษࡄ੩ഩ1ဆ෢ዪᅑDž

ሸബօઢԥલă
࿛෯ őମ،ի‫ࠚݏ‬ă
ࠜ຿‫ؐك‬৬આ‫ؿ‬෤ԥᆷ௨๸ࡄ‫ۼ‬ൠă
DŽљĐഖဂđDž

őም෸޽ሊă
ċ ࿛෯
řംઍྼPanasonic৴ࡖዀၲܵྚቩဩॣဵཕ၃ă

޽ሊሪ‫ڨ‬Njֵ࿝࿉ળഀਝ෢
ဆҔง

85
 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.
ɖ The following charts indicate the degree of damage caused by wrong operation.
Indicates serious injury or Indicates risk of injury
Warning death. Caution or property damage.

ɖ The symbols are classified and explained as follows.

This symbol indicates requirement that must be
This symbol indicates prohibition.
followed.

Warning
In order to avoid
fire, burns and
electric shocks

Do not touch, block or cover the

steam vent during use.
ɑ Especially pay
attention to
children. Please use the lithium battery carefully.
It may cause (In order to avoid heating, fire and crack.)
˄burns. ˅ ɑ Charging, short circuiting, heating
and throwing it into fire are forbidden.
Properly use the power plug and ɑ Do not mix with other metals and batteries.
the power cord. ɑ Please keep it away from children.
Please consult your doctor if
ɑ Do not use the sockets and wiring devices
beyond their capacity. Do not use any it is swallowed accidentally.
power supply other than 220 V AC. ɑ Please wind it with adhesive
Because overheating may happen if the rated tape and keep it properly insulated
˄power of multiple circuits is exceeded.
ɑ Do not damage the power cord and the power plug.
˅ before discarding or storage.
Do not damage, modify and approach hot
devices. Do not bend, twist, stretch, load or
bundle the cord in force. Ă When an abnormal incident or
˄ Otherwise it may cause fire due to
electric shock or short circuit.
ɑ Do not use when the power cord is
˅ malfunction takes place, stop using the
damaged and the socket is loosened.
appliance immediately and pull the
plug out from the electrical outlet.
˄ Otherwise it may cause fire due to
electric shock or short circuit. ˅
If the supply cord is damaged, it must be
replaced by the manufacturer, its service ˄ Otherwise it may cause smoke, fire,
electric shock or burns. ˅
agent or similarly qualified person in order Abnormal ɑ The power plug and the power cord become
to avoid a hazard.
ɑ Do not plug or unplug the power cord or breaking abnormally hot.
with wet hands. down ɑ The power cord is damaged or power failure.
˄It may cause an electric shock.) ɑ The main body is deformed or is abnormally hot.
ɑ Insert the power plug firmly.
ɑ The appliance makes abnormal turning noise
˄ Otherwise it may cause electric shock,
heating and fire.
ɑ Please clean away dust on the power
˅ during use.
Unplug the appliance immediately and
plug regularly. contact the service centre for the check or
Take special care to see if the pins have
˄ too much dust on them. Poor insulations
and fire due to moisture may occur.
Unplug the power plug and wipe with a
˅ the repair.

dry cloth.

86

In order to avoid
fire, burns and
injury
Please observe the following
instructions to avoid any accident
ɑPlease keep it away from
infants and children.
ɑThis appliance is not intended
for use by children or
persons with reduced
physical, sensory or mental
capabilities, or lack of
experience and knowledge,
unless they have been
given supervision or
instruction concerning use
of the appliance by a person
responsible for their safety.
Children should be supervised
to ensure that they do not
play with the appliance.
˄ May cause burns, electric shock
and injury. ˅ the hot bread pan.
ɑDo not splash or sprinkle
water on the main unit.
˄ ˅
Otherwise it may cause
electric shock or fire due
to short circuit.
ɑDo not disassemble,
repair or modify this
appliance by yourself.
˄ It may cause fire, electric
shock and injury. ˅ ˄
Please consult service centre on
repairs.
This symbol on the products indicates “hot surface
and should not be touched without caution”.
Caution
Confirmation
The temperature of accessible
surfaces may be high when the
appliance is operating.
ɑDo not touch the bread pan, the main
Safety precautions/Operating requirements
Bread pan unit, the air vent, inner part of the
appliance, the heater, the inner side of
the lid and other high-temperature parts.
Because of the heat while working, do
not clean or perform maintenance until
bread pan cools down.
(Otherwise it may cause burns.)
Use gloves to take out the bread pan.
＊Do not use wet gloves.
Glove ˄ They are highly conductive
and may cause burns. ˅
＊Thick oven gloves are not included in this product, please purchase it on the
market.
Do not use the appliance in the following places!
ɑOn carpets and other objects that are non-resistant to heat.
(It may cause fire.)
ɑUnstable surfaces and desktops covered with a tablecloth.
(It may cause falling or fire.)
＊Be careful to find an appropriate place to accommodate
ɑPlaces that are contaminated with flour, grease,
dust and other easily-falling articles.
˄ It may cause the appliance to slip and
fall from the worktop. ˅ 5 cm 10 cm
Remove flour and keep away from the 10 cm
table edge by over 10 cm. 10 cm
ɑNear walls and furniture.
Keep a buffer space of over 5 cm.
(Otherwise deformation and discoloration may occur.)
Properly use the power plug.
ɑMake sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause electric shock or fire due to short circuit.)
ɑUnplug 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.
ɑDo not reverse the anode and cathode of the battery.
(It may cause heating, fire and cracking. See P. 89)
Operating requirements
ɑDo not put any towel on the lid. ɑDo not use excessive force on the
It may cause a malfuction
or deformation. ˅ parts illustrated below.
It may cause a malfunction
ɑDo not put it near place that
is wet or near a fire source.
˄
or deformation. ˅
Heater
˄ It may cause a malfuction
or deformation. ˅
ɑPlease consult your doctor before use Temperature
if you are allergic to any food. sensor
ɑThe appliance is not intended to be
operated by means of an external timer or
separate remote control system. Inner side of the lid
87
 Parts names and accessories
ɖPlease clean the bread pan, blades and accessories before initial use (P. 152)
Steam vent Dispenser lid (removable P. 153)
Hold the handle and open it

Air vent Lid

＊Be careful that your hands
are not clamped
Yeast dispenser
Dispenser flap
Handle (Raisin and nut dispenser)

Bread pan

Lid handle Flap valve

(Yeast dispenser)
(Left and right)
Plug
Raisin and
nut dispenser
(Removable P. 153)

Battery base
(Embedded lithium battery)
Air vent
(Left and right)
ɑ Please pull out the
insulating film before use.

Insulating film

Accessories (1 piece each)

Around ¾ marking
ɑBlade (P. 98)
Around ½ marking
Around ¼ marking

ɑBlade for noodles and

mochi making (P. 138, 150)

＊Placed together with the ɑNatural yeast (tbsp) (tsp)

natural yeast culture vessel
culture vessel ɑMeasuring spoon
(Attached with lid P. 131)
“1 tbsp” indicates
“1 tablespoon” for ingredients on this
instructions.

88
Control panel (The LCD display will disappear when the power cord is unplugged.)
(Raisin) (Hour / minute)

Confirmation
ɑPut in raisins and other ɑSet timer (P. 104)
ingredients (P. 100 ȋ 102) ɑAdjust current time (See below)
Menu ɑSet cooking time (P.146, 148)

(Start)
ɑStart baking or
timing

Parts names and accessories

(Cancel)
ɑReset
ɑStop after baking
is started (Hold)

(Menu) (Crust colour) (Timer)

ɑSelect menu ɑChange crust colour (P. 103) ɑSetting timer for completion timer (P. 104)

Current time (clock displays)

adjustment Replace lithium battery
＊Use the lithium battery to enable the bread maker to
memorize current time and previous settings.
ɑPull out the insulating film in advance (P. 88)
ɑThe time is displayed in the 24 hour system.
ʗTake out the battery base
ʗPlug in
＊You cannot adjust time if it is not plugged in. Battery base
љ ٢֗ љ ٢֗
ʘPress ໢ (H) or ࠍ (M) (time display flashes)

ɑRelease fingers when a beep

ʘSecure the battery with left hand by holding
sound is heard. the base in front. Take out the battery.
ʙAdjust time Lithium battery
＊ Adjust time when flashing
(E.g. adjust the time to 3:30 p.m.)

ʙTurn the battery base upside down and

ɑ "12:00" for noon and install the battery. Install the battery
"0:00" for midnight base back in the main unit.
( Hold for fast
forward ) Lithium battery
( Anode facing
Install the
lithium battery
downwards) љ ٢֗ with anode
facing upwards

ɑFlashing stops after 5 seconds Turn over the

(Time adjustment completed)
ʚ Pull out the plug
＊Time adjustment cannot be completed if you
pull out the power plug before the flicker stops.
battery base
＊Please confirm that the battery does not drop down.
＊Baking can be started even if the lithium battery is not installed.

89
 Procedures and key points
Preparations Making dough

P.99, 129, 132

Add flour, water and other

Add instant dry yeast

For bread
Making Bread

ingredients
making
Prepare necessary tools

Menu setting
Automatic
dispensing of
instant dry yeast
Baking natural yeast bread

Put in fermented natural yeast

＊
Add flour, water and other

＊ Except 60-min
natural yeast
Cultivating fermented

bread and natural

yeast bread
ingredients
＊
(raw) is suggested
“Hoshino” natural yeast

For making
various
flavored
bread

P.131 P.119, 130

Please prepare the Measuring water and
following tools Key points of flour by “weight” is
ɑ Thick gloves making good essential!
(from market) bread! Must be scaled by weight. Please
correctly weigh with a scale to an
accuracy of 1 g below.

ɑ Scale˄unit: 1 g below˅
(from market)
Wheat
flour

Please correctly weigh!

90
of bread-making
Baking

Take out the bread

Basic ingredients
and preparations
When adding

Procedures and key points of bread-making

ingredients (P. 100)
and butter
(P. 114)

Take out the bread

Take out the dough

Fermentation

Bake with an oven

Forming

P. 133
For high room temperature The shape and swelling The freshness of ingredients
or during the summer, condition of homemade is critical! Is it properly kept?
refrigerate before hand bread may vary Yeast for bread fermentation and swelling
(P. 94) is perishable like fish and meat.
Water substantially affects swelling Bread-making process is highly Therefore, instant dry yeast, natural yeast
conditions. The temperature of vulnerable to temperature, humidity, (raw) and fermented natural yeast must be
ingredients will rise when it is ingredients and setting time. Conditions kept in the refrigerator (fermented natural
summer or the room temperature is of shapes and swelling extents will yeast must be used within one week).
over 25 ˚C. Therefore, please add ice change slightly even if the same baking Remember to seal instant dry yeast when
cubes in water and bring method is applied. (P. 158, P. 159) storing it. Don’t forget to seal the lid during
temperature down to 5 ˚C. (Use it fermentation.
after the ice cubes are taken out.)
Size standards of bread
Keep in refrigerator
fermented
yeast

and use up within

expiration
Keep in
Refrigerate refrigerator within
when it is hot ant
Insyteast
˄ Take out the
ice cubes ˅ Small-size Large-size
Dry
natural yeast
a week

91
 List of bread types and
baking options
Menu
number Available Time required
Menu Bread-making process of breadmaker
(Reference functions (appr.)
page)

Raisins

Rough stir
colour
Crust
Timer
1 Bread ɑ ɑ ɑ ɑ 4h IJ ij ij IJ ĶIJ Ĵ ĵ
＊A ＊B
˄P. 98˅

2 Pain de mie (super

ɑ ɑ ɑ ɑ 4 h and 50 min 2 3 3 2 4 5
＊A ＊B
˄P. 105˅ soft French bread)

3 Soft bread ɑ ɑ ɑ ɑ 4 h and 20 min 3 2 3 2 3 2 4 5

＊B
˄P. 106˅

4 Rapid
ɑ ɑ ɑ ˉ 1 h and 55 min 2 32 2 4 5
˄P. 107˅ bread ＊C
4

5 60-min
ˉ ˉ ˉ ˉ 1h 2 4 5
˄P. 108˅ bread

6 Rice bread ɑ ɑ ɑ ɑ 4h 2 3 3 2 4 5
＊A ＊B
˄P. 109˅

7 French
ɑ ɑ ˉ ɑ 5h 2 3 3 2 4 5
˄P. 110˅ bread ＊A ＊B

8 Whole wheat
ɑ ɑ ˉ ɑ 5h 2 3 3 2 4 5
＊A ＊B
˄P. 111˅ bread
ɑPut in the custard crust
9 Hokkaido
ˉ ˉ ˉ ˉ 4h IJ ij ij IJ ĶIJ Ĵ ĵ
manually in 64 (or 84 or
˄P. 112˅ aromatic bread ＊A ＊B 89) minutes after the
program is started.

10 Brioche
ɑManually add butter
ɑ ɑ ɑ ˉ 3 h and 15 min 2 4 9 2 4 5 35 min later
˄P. 114˅ (or 45 min)

11 Pineapple ɑ ˉ ˉ ˉ 2 h and 15 min 2 3 2 42 4 6 4 5

ɑManually add cookie
bread dough 55 min later
˄P. 115˅

12 Rice flour ɑ ˉ ɑ ɑ 2 h and 30 min 3 3 2 4 5

＊B
˄P. 117˅ bread

13 Natural ɑ ɑ ɑ ɑ 7h 3 2 4 2 4 5
˄P. 118˅ yeast bread (ˇ24 h ＊E) ＊B

14 Bread ɑ ɑ ˉ ˉ 1h 2 3 2 4
＊D
˄P. 129˅ dough

92
 Ă Time for adding yeast powder to the dough. (a beep sound )
Ă Time for adding raisin and other ingredients. (a beep sounds)
“Stir” is displayed.

Menu
number Available Time required
Menu Bread-making process of breadmaker
(Reference functions (appr.)
page)

Raisins

Rough stir
colour
Crust
Timer
˄Required time and time for adding yeasts depend on room temperature, crust
colour, timer and other conditions)

15 Natural yeast ɑ ɑ ˉ ˉ 4h 2 4 2 4
˄P. 130˅ bread dough (ˇ24 h ＊E)

Basic ingredients
and preparations
16 Fermented ˉ ˉ ˉ ˉ 24 h 4
˄P. 131˅ natural yeast

17 Pizza dough ˉ ˉ ˉ ˉ 45 min 4 4

2 2
˄P. 132˅

18 Dumpling ˉ ˉ ˉ ˉ 15 min 2
skin dough

List of bread types and baking options

˄P. 137˅

19 Udon/pasta ˉ ˉ ˉ ˉ 15 min
2
˄P. 138˅ dough

20 Scone ˉ ˉ ɑ ˉ 54 min
ķ ij
＊C ĵ ĵ
ɑManually eliminate remaining flour
2 min after start up.
˄P. 140˅
IJ IJĺ
Form the shape another minute later.

21 Cake ˉ ˉ ɑ ˉ 1 h and 30 min 2

7 3
＊C 5 5 ɑManually eliminate remaining flour
˄P. 142˅
2 12 min after start up.

22 Chocolate ˉ ˉ ˉ ˉ 17 min 8
˄P. 144˅ 8

23 Jam ˉ ˉ ˉ ˉ
1 h and 30 min
ȋ 5 5 ɑSet timer according to the menu
˄P. 146˅
2 h and 30 min

24 Compote ˉ ˉ ˉ ˉ 1ȋ2h 5 5 ɑSet timer according to the menu

˄P. 148˅

25 Mochi ˉ ˉ ˉ ˉ 1h 5 21 2 ɑOpen the lid manually 50 min after

˄P. 150˅ (ˇ30 min ＊F) start up (or 55 min later)

＊A Upon setting timer, “kneading” is preformed after ＊C This process may be skipped sometimes.
setting timer and the unit will stay in standby mode ＊D May be omitted; continuous “kneading” may take
after kneading. place.
＊B Upon setting timer, standby mode is always ＊E It takes 24 hours to make fermented natural yeast.
maintained before the next process is started. ＊F Wash the glutinous rice, and then drain the rice on a
Standby period of 11 hours at the maximum. sieve for 30 minutes.
Eliminate
Kneading Blade rotation and dough mixing (audible)
1. ＊It may occur that the mixing up function does not work for a 6. remaining flour
maximum of 12 minutes.
Additional
Soaking
Mix flours with water 7. mixing
2. (Basically in standby mode)
Adding
Fermentation
Temperature adjustment and dough fermentation 8. butters
3. (Almost in standby mode)
Form the
Baking Baking dough
9. shape
4.
Open
Adding cookie 10. the lid
5. dough
93
 Bread-making ingredients
In addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and quantities may vary depending on the kinds of breads)

Flour Egg
ten
High-glu
(High-gluten flour, Low-gluten flour) flour Improve bread taste, smell and crust
ts
Effec conditions.
Mixed with water, the protein will be It can also improve the elasticity of the bread.
ts
Effec combined to form gluten.
ɑFlour sifting is not necessary.
oints
Key p ɑThe swelling may vary due to different
protein contents. Bread yeasts
ɑUse the ingredient which is produced
recently. Sugar is used as the source of nutrition to
ts
ɑKeep in a cool and dry place. Effec create carbon dioxide that makes the
ɑBe sure to use a scale to dough rise.
measure it in “weight”.
For making bread
Bread texture The dough rises with
Generally, use high-gluten flour which has high protein the carbon dioxide
content (12% ȋ 15%). Non bread flour has an trapped inside.
unobvious swelling effect. It will result in harder bread.
Furthermore, self-raising flour has no swelling effect. oints ɑ The yeast is alive.
＊ Please check the list of ingredients on the flour Key p Freshness of yeast can affect the
package in advance. swelling and fermenting conditions of
dough. Therefore, please use yeast
within the expiry date and be sure to seal
it well and keep it in a refrigerator.
ɑ If yeast powder gets wet, its fermentation
Fats and oils Bu
ability will be reduced.
tte
˄ Butter, unsalted butter,
margarine and shortening ˅ r

ts
It makes the bread texture fine, soft and Instant Dry yeast
Effec moist. In order to make a soft and
ɑApplicable in solid form, unnecessary to delicious bread, it is better to
ant
oints Insyteast
Key p be softened. use Instant dry yeast that
D ry
＊Unsalted butter is recommended. doesn't require advance
fermentation.
＊Do not use fresh yeast and baking powder.

Dairy products MILK

For making bread
Milk
(Milk powder, milk) powder ɑ Angel Instant dry yeasts are recommended.
(vacuum package)
Improve bread taste, smell and crust ＊For recipes of high sugar content (8 g sugar or above 100 g
ts
Effec conditions. flours), please use Angel Instant dry yeasts for bread
Prevent hardening of bread. making. Non Instant dry yeasts for bread making have an
unobvious swelling effect. They will result in harder bread.
ɑPlease reduce the same quantity of water
oints
Key p if milk is used.
ɑPlease use skim milk powder or whole
milk powder with natural nutritional
Natural yeast (Raw)
content. Natural yeast made by natural
food is used to make natural yeast
bread which has a unique texture.
Natural yeast can be made
Salt Salt
through “Cultivating natural yeast
fermentation” (P.131)
It gives flavor to bread and
ts
Effec makes bread chewy. ɑ Natural yeast of “Hoshino” brand is recommended as
It can also avoid bacterial breeding. fermentation quality is stable.

94
Sugar Granulated
sugar
Rice flour
Granulated sugar, brown (include flour)
˄ sugar and honey ˅ Rice flour does not contain the proteins
oints
s Sugar is the nutrition for bread yeast which Key p necessary for dough swelling. Therefore,
E ffect can speed up the fermentation. It can also

Basic ingredients
it is impossible to make breads if only rice

and preparations
improve taste, smell and the crust of bread. flour is added.
ɑBig sugar particles should be pulverized.
ɑDo not use rock sugar and other crystal sugar.
＊As rice flour bread contains wheat
ts ɑIncrease the amount of sugar to darken (gluten), it is not recommended for
Ke y poin the crust; decrease the amount to lighten people who are allergic to wheat.
the crust. ＊Be sure to pay attention to the
ɑDo not use low-calorie sugar substitute. ingredientsˈcleaning methods,
and maintenance. Use after

Bread-making ingredients
consulting your doctor.

Baking powder ＊About gluten

The substances resulted from combinations of protein in
For making scones and cakes.
flour and water. Bread-making yeast generates carbon
＊Even adding it into bread and soft bread would not dioxide to inspire the extention of the dough, hence finally
make it swell. generates the textures of the bread.

Water
ts Gluten is produced by adding water in flour.
Effec
ɑCold water is used for the following
oin ts
Key p recipes (about 5 Ɇ: almost the
temperature of icy water)
·Rapid bread ·French bread
·Whole wheat bread ·Brioche
·Pineapple bread
·Other menus with temperature is above 25 Ɇ
ɑAlkaline water is not applicable.
ɑBe sure to weigh it on a scale.
For making bread
ɑ The water of which the hardness is within 50~200 mg/L
should be the most appropriate in this case.
＊The hardness of the water is calculated from its
calcium and magnesium content. Water of moderate
hardness can improve the dough elasticity and the
bread swelling effect. If the water is too hard, the
bread will be harder.
ɑDistilled water is not applicable for bread swelling.
Tips
Please note the following to avoid damaging the
fluorine coating of the bread pan and blade:
ɑ Adding hard ingredients may cause the fluorine coating
to peel off.
ɑBefore adding dried fruits and nuts, please cut them
into small pieces less than 5 mm.
ɑ For large crystalline particles such as raw sugars and
sea salts, melt them in room temperature water before
use. Deduct the solution amount from the original
water amount for making bread.
ɑ Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
ɑ Be sure to put ingredients into the bread pan in the
following order: flour Ȋ> other ingredients Ȋ> water.
ɑ Do not use hard items such as knives, forks and
chopsticks to take out the bread.
ɑ Always check whether the blade is attached in the
bread (at the bottom) before cutting the bread to
avoid damaging the blade.
ɑ Do not clean the bread pan or blade with metal
brush, scourer, nylon face of a sponge or sponges
wrapped in nylon net. Please wipe with a soft sponge.
＊ Bread pan and kneading blade are consumptive
parts. Peeling off of coating is normal after prolonged
usage. Eating the peeled-off fluorine coating does not
affect health.

95
 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

Instant Dry yeast Approx. 2.8 g

Natural
Approx. 10 g
yeast(raw)
Fermented
Approx. 12.5 g
natural yeast

In case of changes of recipe and type of ingredients

Adjust according to personal preference based on the following quantities.
Ingredients To increase To decrease ● Increasing the amount of sugar will darken the crust.
Decreasing the amount will lighten the crust and reduce
the height.
May be increased
Butter by 150% May be decreased ● Bread will be less chewy without salt.
(except for brioche) by 50%
Enzymatic activity of natural yeast is strong, while salt
can control it. Enzymes will be over-activated without
Granulated May be increased May be decreased
salt. Thus, the bread cannot form properly with gluten
sugar by 100% by 50% broken.
May be increased ● Margarine can be used to substitute butter, honey can
Milk powder May be exempted
by 100% subsitute sugar and milk can subsitute milk powder. (P. 94)
May be exempted Honey shall not exceed 25 g
May be reduced One tablespoon of milk powder is equivalent to
by 50% for rice
Salt
flour bread and 70 g (Approx. 70 mL) milk.
natural yeast
bread

In case of adding eggs or milk

Reduce the water in the same quantity of eggs or milk. ɑ Do not use timer.
Egg (1 at most) (Food may be contaminated)
Milk (half of water amount at most)

96
Ingredients preparations
You may use your The ingredients (P. 98) and the amount are
favorite ingredients to introduced based on the basic bread.
make various
You may also add your favorite ingredients in addition to the
flavors of bread. basic ingredients in order to make various flavored bread.
● Crust color and height of fermentation pile vary with the
materials.
Put the ingredients
in the bread pan at
the beginning!

Basic ingredients
and preparations
On top of the basic ingredients Add your favorite ingredients

Granulated Your
sugar
Cv

favorite
uf

h-gluten Milk r
s

Hig
flour
powde ingredients

Bread-making ingredients/Ingredients preparations

Vegetable Cereals Juice

:about 15ȋ20% of flour weight :about 10 ȋ 20% of flour weights :cannot exceed the amount of
(Standard: 50 g) (Standard: 30) water
E.g. ·Carrot grated E.g. ·Rice flour ·Oat meal E.g. ·Orange juice
·Pumpkin boil until ·Glutinous rice flour ·Apple juice
softened, mashed into ·Rye ·Tomato and other 100%
pieces and cooled ·Whole wheat flour fruit juice
·Spinach boil, cut into ·Bean powder Fully cool in a refrigerator in
pieces and cooled ·Sesame advance

Flour Decrease the weight of

quantity
cereals
(Remain the same) E.g. Rye 30 g (12% of 250 g)
(Remain the same)
High-gl
uten
Flour 220 g
flour

Water
quantity Deduct 80% of Decrease the amount
vegetable weight of juice
E.g. Cooked pumpkin 50 g (Remain the same) E.g. Orange juice 100 g
Water 140 g (mL) (Approx. 100 mL)
(180 g (mL) ˉ Water 80 g (mL)
80% of 50 g (mL)) (180 g (mL) ˉ 100 g (mL))

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

97
 Baking basic bread
Add the ingredients
Blade
Yeast cannot be dropped from the
yeast dispenser if it is wet. Please
ensure the yeast is dry. (P. 154, 163)

＊The shaft is fully

visible from the
axle hole Add water along the Yeast dispenser
periphery of bread pan

Add the ingredients other than the instant dry

1 2
Remove the bread pan and yeasts in the bread pan

Set the kneading blade high-gluten flours, water

ʗ Rotate the bread
and other ingredients
Bread pan pan in the arrow
direction. ① Stack up high-gluten flour
and other ingredients (except
ʘ Remove from the
instant dry yeast) and add
main body.
ʗ them into the pan.
ʙ Install the blade.
ʘ Add water along the periphery.
ʘ

Lid
Bread pan
ʙ Insert the bread
pan.
ʚ Rotate in the
Blade ʙ arrow direction
＊After installation ʚ
and secure it.
there is 3 cm ʙ
clearance. ʛ Close the lid.

Shaft
＊It shall be free from ＊The handle of bread pan will stand up.
any dough around. (To make it convenient for taking out the pan)
There is no need to press it down to the bottom.

3 Add instant dry yeast

Bread 1091 kcal (for 1 loaf)
High-gluten flour 250 g
into the yeast dispenser
Butter 10 g
Granulated sugar 18 g (1½ tbsp) Dispenser lid
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp) ˄ Please dry the
water, if any. ˅
Water＊ 190 g (mL) Yeast dispenser
2.8 g (1 tsp) If the yeast dispenser

˄ ˅
Instant dry yeast
becomes wet, please
＊Use 5 Ɇ cold water and reduce the amount of water use tissue to dry it.
by 10 g (mL) if the room temperature is above 25 Ɇ. ＊Static electricity will be
generated by wiping and
the instant dry yeast will
stick onto the dispenser
walls.
98
Time required: about 4 h
Be sure to use thick gloves

Setting Take out

4 Select menu “1”

6
Baking completes (Beep sound)

Turn off the power

Bread
ʗ Press ถᄂ (Cancel)
ʘ Pull out the plug.

7
Take out the bread pan and put it on a table
with a towelette under it. When handling the
bread pan, be sure to wear oven gloves.

Baking basic bread

▓ To select other types ˄P. 105˅
Cool down˄about 2 min˅
Remember to wear gloves to take out the bread pan.
of bread ＊Pay attention to the rest place of the bread pan.
(The bread pan gives out heat)
＊The bread will cave in and shrink, if it is left inside
▓ To add raisins and

8
˄P. 100˅ the machine for a while.
other ingredients ˄P. 102˅ Take out the bread
▓ To select crust color ˄P. 103˅ for cooling down
▓ Setting timer for Gloves
completion time ˄P. 104˅
(Do not get wet)
Bread pan

5
Please see P. 92
for the baking

Press ૑໭ (Start) procedure.

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.)
＊Please don’t touch the bottom of bread pan.
(Blade rotation may damage bread shape.)
ɑMake sure blade is in the bread pan after
bread is taken out.
The kneading blade may stay inside of the
Flash illuminated ●Approximate time of completion bread (at the bottom). Please take it out.

ɑDo not open the lid after it is started. Otherwise the Baking grille or similar surface
instant dry yeast will spill out. However, the instant
dry yeast has been added during manual addition of Make sure that the
ingredients (P. 101). Therefore, you may open the lid. blade is not stuck on it.
ɑSound will be heard while the instant dry yeast is falling
The blade will be damaged if you cut the bread
through the dispenser.
before the blade is taken out of it.

99
 Convenient functions Raisin

ಈ຾‫( ݞ‬Raisin) for making bread that contains your favorite ingredients
You can add auxiliary ingredients as you like.
When adding auxiliary ingredients, you can choose Automatic Input (when the LCD displays ᅏ (Yes)), or
Manual Input (when the LCD displays ᅏ (Yes )).
őYour favorite auxiliary ingredients, like raisins and walnuts, can be placed in the raisin and nut dispenser for automatic input.
őFor cheese, chocolates and other ingredients (P. 101) that cannot be automatically added, add them
manually when you hear the beep sound from the buzzer.
ő To retain the shape of auxiliary ingredients, select ‫׳‬बҍ (Rough stir). (P. 102)

Please follow the ratio and amount of ingredients of various recipes. Otherwise, the ingredients may fly
out from the bread pan, to the heater and consequently burn and create smoke.

Automatically added (completed by Ingredients that can be automatically added

the automatic bread maker) Dry ingredients and ingredients that
hardly melt
PreparationsāPut your favorite Dried fruits
ingredients into the
(Not over 100 g) Cut into small
raisin and nut dispenser. pieces less
Raisin, plum, than 5 mm
The total weight in the
orange peel, etc
dispenser should not
exceed 100 g
Nuts
Raisin and nut dispenser (Not over 100 g) Cut into small
pieces less
Cashew, walnut than 5 mm
Ɨ Press “ಈ຾‫ݞ‬ǖၤᇎ” (Raisin: Select)Lj and others Do not bake.
Select ᅏ (Yes) (make it flash)
ޯପ‫ܟݛ‬ Green beans＊
(Not over 100 g) Sop up water

Olive＊
Ŗ To select rough stir (P. 102) (Not over 100 g) Core and cut it
into ¼ and sop
up the water.

Ƙ Press ৑෭ (Start)
ޯପ‫ܟݛ‬
Ham, bacon and
Cut it into pieces
sausage＊ of 10 mm wide
(Not over 100 g)

őPlease place ingredients evenly.

When piled up with ingredients, the raisin and nut
(Ingredients are added automatically)
dispenser may not work normally.
＊“Kneading” temporarily stops.
＊Do not add ingredients if the timer function is used.
őA small quantity of ingredients will cling to the walls
(Particularly in summer, deterioration may occur)
of the raisin and nut dispenser sometimes.
őThe sugar coated fruits may not be added because
the sugar may melt and stick onto the dispenser
when the weather is hot or when using timer function.

100
After selecting function
and menu…
Set the convenient ޯପ‫ ܟݛ‬ঠ‫ܟݛ‬
functions before
startup!

őTo add raisins and other ingredients

ŖPlease manually add ingredients that cannot be added automatically.

Manually add when you hear beep Ingredients that can’t be automatically added
(stick onto walls of dispenser, hard to fall)
sounds( ) Ingredients that are sticky, easily melt
or have a high content of water
Ɨ Press “ಈ຾‫ݞ‬ǖၤᇎ” (Raisin: Select)Lj
and select ᅏ (Yes ) (make it flash) Macerated fruits, onions and
ޯପ‫ܟݛ‬
other chopped vegetables

Bread
Cheese, chocolate, etc

Ŗ To select rough stir (P. 102)

＊Sesames and other small ingre-

Convenient functions (Raisin)

dients ought to be added in the
Ƙ Start bread pan before beginning.
(Not over about 20% of flour weights)
ޯପ‫ܟݛ‬

ő The time remaining

before ingredients őThe more ingredients added, the poorer swelling
input is displayed. of bread.
őSome ingredients may not keep their original shapes.

有 ޯପ‫ܟݛ‬ ŖProper time for adding ingredients when

making stuffed breads ...
ƙ After
sounds
hearing beep
The time when beep sounds are heard varies with
recipe and room temperature.
Open the lid ĄBread: after about 1 h ċ 1 h and 30 min
őRaisin and nut dispenser flap will always remain open. ĄPain de mie: after about 1 h and 5 minċ 1 h and 45 min
ĄSoft: after about 1 h and 55 min ċ 2 h and 15 min
ĄRapid: after about 30 min ċ 35 min
ƚ Add ingredients into Within 3 min
ĄRice: after about 1 h and 5 min ċ 1 h and 35 min
the bread pan, ĄFrench: after about 40 min ċ 1 h and 25 min
ĄWhole wheat: after about 1 h and 35 min ċ 2 h and 50 min
then close the lid ĄBrioche: after about 1 h ċ 1 h and 10 min
ĄPineapple: after about 35 min ċ 40 min
ĄRice flour: after about 45 min ċ 1 h
ƛ Restart Ą!Natural yeast bread:
Bread pan after about 3 h and 30 minċ 3 h and 35 min
őEven without pressing ĄBread dough: after about 20 min ċ 35 min
৑෭ (start) the beeper will sound after Ą!Natural yeast bread dough:
3 min and the unit will restart. after about 3 h and 30 minċ 3 h and 35 min

101
 Convenient functions Rough stir
After selecting function
and menu… ޯପ‫ ܟݛ‬ঠ‫ܟݛ‬
Set the convenient
functions before
startup!

őTo rough stir the ingredients

ŖFirst, refer to ಈ຾‫( ݞ‬Raisin) on Pages 100-101.

‫׳‬बҍ (Rough stir) - Keeps the shape of easily distorted ingredients
őYou can set the options of ‫׳‬बҍ (Rough stir).
Ɨ Press “ಈ຾‫ݞ‬ǖၤᇎ” (Raisin: select), (P. 92 ċ 93)
select “ᅏ (Yes)” or “ᅏ (Yes )”, ＊ When using ‫׳‬बҍ (Rough stir),
őAdd another 10 g (mL) water. (Except for Brioche)
Press “ಈ຾‫ݞ‬ǖबҍ” (Raisin: Stir) őFreeze the chocolate first.
and then select ‫׳‬बҍ (Rough stir) Ingredients suitable for ‫׳‬बҍ (Rough stir)
ঠ‫ܟݛ‬ Soft and easily distorted materials
Auto inputčĐᅏ (Yes)đ

Olive, Green beans,

Ham, bacon and
ő Each time you press the sausage
Đಈ຾‫ ݞ‬: बҍđ(“Raisin: Stir”), Auto inputčĐᅏ (Yes )đ
it toggles between ಎ໳बҍ
(Stir) and ‫׳‬बҍ (Rough stir). Cheese
Ƙ Start Chocolate
ঠ‫ܟݛ‬
Heated vegetables
開始 (sweet potato, potato, pumpkin, etc.)
Poached bean, dried tomato, etc.
őSome ingredients may not be able to keep their forms.

Please pay attention to the following ingredients

during adding!
őAddition of hard ingredients may damage the fluorine coatings inside the bread pan.
Please use it carefully.
＊Accidentally eating the fluorine coating will not harm your health.
·Cereal ·Maple sugar cube
·Fruit oatmeal ·Pearl sugar
·Sugar-coated nut ·Sugar cubes and others

őThe dough won’t rise if any fresh fruits with a rich content of protein-degradation is
added.
·Melon ·Fig ·Pineapple
·Kiwi fruit ·Mango ·Papaya āā āOthers

102
 Crust colour

After selecting function

and menu…
Set the convenient
functions before
startup!

őTo change the crust colour

Bake your favorite ৥ൾ (Crust colour)

You can set the crust colour as ‫( ب‬light), ӭኳ (standard) or ః (dark).

Ɨ Press ৥ൾ (Crust colour) to ő You can set options of ৥ൾ (Crust colour).

(P. 92 ċ 93)
select your favorite crust colour ő The more sugar added, the darker the bread crust
will be. The height of the bread will be reduced as

Bread
sugar is reduced.

Convenient functions (Rough stir/Crust colour)

Ƙ Start

103
 Convenient functions Timer

After selecting function

and menu…
Set the convenient
functions before
startup!

őFor ᆁᆙ (Timer)

Use ᆁᆙ (Timer) to complete baking at a specified time

Use this function if you want to enjoy freshly-baked bread in the morning.
őFor ಈ຾‫( ݞ‬Raisin) and ৥ൾ (Crust colour)
ƗC
! onfirm if the current time is
correct Ɨ!Set the “ಈ຾‫ݞ‬ǖၤᇎ” (Raisin: Select), “ಈ຾‫ݞ‬ǖबҍ”
(Raisin: Stir), and ৥ൾ (Crust color) functions.
őAdjust to current time if it is not (P. 89)
ƘSet ᆁᆙ (Timer)

ƘP
! ress ᆁᆙ (Timer) ĞStandards on timerğ
＊Timer can be set from current time to
Bread ǖafter 4 h and 10 min ċ 13 h
Pain de mie ǖafter 5 h ċ 13 h
Soft bread ǖafter 4 h and 30 min ċ 13 h
Rice bread ǖafter 4 h and 10 min ċ 13 h
French bread ǖafter 5 h and 10 min ċ 13 h
ƙ!!Set the time for completion of Whole wheat breadǖafter 5 h and 10 min ċ 13 h
baking Rice flour bread ǖafter 2 h and 40 min ċ 13 h
Natural yeast bread ǖafter 7 h and 10 min ċ 10 h

＊You cannot set a time that is beyond the timer limit.

＊Timer is not available for some menus.
(P. 92 ċ 93)
(Hold it for fast forward) ＊It would only show the available time.
(The time described with reference to the right) [Timer setting examples]
Menu: bread
ƚ!Start (timer setting completed) Current time: 08:30 p.m.
(LCD screen displays “20:30”)
Scope of time settings: 00:40 a.m. to 09:30 a.m.
(“0:40” ċ “9:30”)
＊It is impossible to set the time beyond the range
above.

104
＊Thin crust and white crumb Pain de mie (super soft French bread) with half
portion of instant dry yeast, keeping the original flavor of wheat.

Pain de mie Time required: about 4 h and 50 min

(super soft French bread)

Convenient functions (Timer)

3
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “2”
Pain de mie 1125 kcal (for 1 loaf)

Bread
(super soft French bread)
High-gluten flour 250 g
Butter 15 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp)

Pain de mie (super soft French bread)

Water＊ 200 g (mL) Ŗ To add raisins and (P. 100)
Instant dry yeast 1.4 g (½ tsp) other ingredients (P. 102)

＊Use 5 °C cold water and reduce the amount

of water by 10 g (mL) if the room temperature
Ŗ To select crust colour (P. 103)
is above 25 °C. Ŗ To set timer for (P. 104)
completion time

2 Start
Please see P.92
for the baking
procedure.

3
Press ഖဂ (Cancel) when you hear the beep
sound.Take out the bread pan and cool it down
for about 2 min. Then
take out the bread

105
 Soft bread Time required: about 4 h and 20 min

2
3
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “3”
Soft bread 1129 kcal (for 1 loaf)
High-gluten flour 250 g
Butter 15 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp)
Water＊ 190 g (mL)
Instant dry yeast 2.8 g (1 tsp) (P. 100)
Ŗ To add raisins and
＊Use 5 °C cold water and reduce the amount of (P. 102)
water by 10 g (mL) if the room temperature is other ingredients 
above 25 °C.
Ŗ To select crust colour (P. 103)
ő!The reservation function will not start until after
resting of the dough, so the kneading blade Ŗ To set timer for (P. 104)
will not rotate even if you press Start. completion time

2 Start
Please see P. 92
for the baking
procedure.

3
Press ഖဂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread

106
Rapid bread Time required: about 1 h and 55 min

2
3
őTo reset
1 őTo stop after starting (Hold)

Soft bread
Preparations Ɨ Install blade in the bread pan.
(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients
Select menu “4”
Rapid bread 1205 kcal (for 1 loaf)

Bread
High-gluten flour 280 g
Butter 10 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp)
Cold water (5 ņ)＊ 210 g (mL)

Rapid bread
Instant dry yeast 4.2 g (1 tsp) (P. 100)
Ŗ To add raisins and
＊Reduce by 10 g (mL) when the room (P. 102)
temperature is above 25 ņ.
other ingredients 
Ŗ To select crust colour (P. 103)

2 Start
Please see P. 92
for the baking
procedure.

3
Press ഖဂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread

107
 60-min bread Time required: about 1 h

2
3
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Add 30 g (mL) warm water to fully dissolve the 4.2 g (less than 1½ tsp) Ɨ
(P. 98) dried yeast until there are no particles.
Ƙ Install blade in the bread pan.
ƙ Put the flour and other ingredients (except Ɨ and warm water) into
the bread pan. The state of dissolved
dried yeast
ƚ Put the bread pan into the main body, and then add in Ɨ and warm
water.

1
Ingredients
Select menu “5”
60-min bread 1401 kcal (for 1 loaf)
Warm water ＊
30 g (mL)
Instant dry yeast 4.2 g (1½ tsp)
High-gluten flour 280 g
Butter 25 g
Granulated sugar 24 g (2 tbsp)
Milk powder 12 g (2 tbsp)
Salt 5 g (1 tsp)

2
Eggs (evenly mixed) 25 g
Start
Warm water ＊
150 g (mL)
＊ Warm water about 35 ċ 40 ņă Please see P. 92
for the baking
procedure.

3
Press ഖဂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it
for about 2 min. Then
take out the bread

108
Rice bread Time required: about 4 h

2
3
őTo reset
1 őTo stop after starting (Hold)

60-min bread
Preparations Ɨ Install blade in the bread pan.
(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “6”
Rice bread 1268 kcal (for 1 loaf)
(When rice is 150 g in weight)

Bread
High-gluten flour 230 g
Cooled rice 100 ċ 150 g
Butter 10 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)

Rice bread
Salt 5 g (1 tsp) (P. 100)
Water＊ 160 g (mL)
Ŗ To add raisins and (P. 102)
Instant dry yeast 2.1 g (¾ tsp)
other ingredients 
＊Use 5 °C cold water and reduce the amount Ŗ To select crust colour (P. 103)
of water by 10 g (mL) if the room temperature
is above 25 °C.
Ŗ To set timer for (P. 104)
ő!!You may also use brown rice or saffron rice to completion time
substitute rice.
ő!!The height and taste of bread may vary

2
depending on rice quantity.
ő!!The more rice added, the softer the baked Start
bread will be.
(Please follow the above list for the portion Please see P. 92
besides rice) for the baking
procedure.
ő!!You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
ő!!Keep flours in a refrigerator for cooling when
room temperature is above 30 ņ.
ő!!Rice may remain in granule form.

3
Press ഖဂ (Cancel) when you hear the beep sound.
Take out the bread pan and cool it down
for about 2 min. Then
take out the bread
ő!!Rice bread has a high content of water and may deteriorate
easily. Please eat it as soon as possible.
(Summer: within a day Winter: within two days)

109
 French bread Time required: about 5 h

2
3
őTo reset
1 őTo stop after starting (Hold)

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.
Preparations Ɨ Install blade in the bread pan.
(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “7”
French bread 919 kcal (for 1 loaf)
High-gluten flour 225 g
Low-gluten flour 25 g
Salt 5 g (1 tsp)
Cold water(5 ņ)＊ 190 g (mL)
Instant dry yeast 1.4 g (½ tsp)
(P. 100)
＊Reduce water by 10 g (mL) when the room Ŗ To add raisins and
temperature is above 25 ņ. (P. 102)
other ingredients
őBread has a relatively poor quality when the
room temperature is above 30 ņ.
Ŗ To set timer for (P. 104)
completion time

2 Start
Please see P. 92
for the baking
procedure.

3
Press ഖဂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread
Ŗ Take out the French bread.
Tap the bread pan downward
hard on a towel with your hands
against the table.
(See the figure on the right)
ő Please make sure wether the
kneading blade is stuck at the
bottom of the bread.

110
Whole wheat bread Time required: about 5 h

2
3

French bread
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

(P. 98) Ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “8”

Bread
Whole wheat bread 1044 kcal
(whole wheat flour 50%) (for 1 loaf)
Whole wheat flour
125 g
(for breads)＊1
High-gluten flour 125 g
10 g

Whole wheat bread

Butter
Granulated sugar 18 g (1½ tbsp)
(P. 100)
Milk powder 6 g (1 tbsp) Ŗ To add raisins and
(P. 102)
Salt 5 g (1 tsp) other ingredients
＊2
Cold water (5 ņ) 210 g (mL)
Ŗ To set timer for (P. 104)
Instant dry yeast 2.8 g (1 tsp)
completion time
＊1 Do not use the whole wheat flour which is

2
exclusive for making dim sum bread
(low-gluten flour). Start
＊2 Reduce water by 10 g (mL) when the room
temperature is above 25 ņ. Please see P. 92
for the baking
őBread has a relatively poor quality when the procedure.
room temperature is above 30 ņ.
＊Bread shape and swelling degree vary
according to the types of whole wheat flour.

3
Press ഖဂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread

111
 Hokkaido aromatic bread
2,4
5
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Make the custard crust and store it in the refrigerator.

(P. 98) (P. 113 Ɨ ċ Ɲ)
Ƙ Install blade in the bread pan.
ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƚ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “9”
Hokkaido aromatic bread 1557 kcal (for 1 loaf)
High-gluten flour 230 g
Butter 20 g
Granulated sugar 30 g (2½ tbsp)
Milk powder 12 g (2 tbsp)
Salt 5 g (1 tsp)
Water＊ 160 g (mL)

2
Instant dry yeast 2.8 g (1 tsp)
Start
＊Use 5 °C cold water and reduce the amount of
water by 10 g (mL) if the room temperature is
above 25 °C. Please see P. 92
for the baking
procedure.
Custard crust
High-gluten flour 10 g
A Granulated sugar 30 g (2½ tbsp)
One egg + Milk 70 g
Butter 20 g ＊It may take 84 or 89 minutes,
Vanilla essence Small quantity depending on the room temperature.

Ŗ!If ഖဂ (Cancel) is accidentally pressed

in Step 3
press ৑෭ (Start) within 10 min to
recover it.
This can only be performed once.
Invalid if any other button is pressed
Ŗ!Beep sound will be heard and it will
restart 10 min later in Step 3 even if the
operation is not yet completed.

112
 Time required: about 4 h

How to make custard crust

Making the crust

Ɨ Put the materials of A Ɨ
into the pot and stir them
thoroughly.

Ƙ Heat the mix on medium Ƙ

heat for 1 minute, and
add butter, melt it, and
then stir well.
＊Stir the mix while
heating. Otherwise, it
may form lumps.
ƙ Add vanilla extract, and ƙ

Bread
Open the lid when you hear the beep sound. then stir well.

Add the custard crust Within 10 min

őCut the custard crust into 2-3 pieces,
and cover the upper dough with them.
ƚ Heat it on medium
ƚ
heat and stir it well

Hokkaido aromatic bread

ő Do not until the mix can be
press ഖဂ lumped together.
(Cancel) (about 2 minutes)
＊You can adjust the
heating time depending
on your cooker.

Rolling flat
ƛ Use a rolling pin to roll it
into a 20 cm × 20 cm square.
＊Cover the dough with a plastic wrap
for the convenience of rolling.

4
Close the lid Ɯ When it cools down to Ɯ
body temperature, store
Restart it in the refrigerator for at
least 30 minutes.

Tips for making hokkaido aromatic bread!

5
Press ഖဂ (Cancel) when you hear the beep
＊The custard crust will be
sound. Take out the bread pan and cool it down
hardened after being stored in
for about 2 min. Then the refrigerator for long periods.
take out the bread In this case, just roll the crust
again to make better bread.

113
 Brioche Time required: about 3 h and 15 min

2,4
5

1
őTo reset
őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

(P. 98) Ƙ Add flour and water (except instant dry yeast and frozen butter) in the bread pan.
ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Brioche
High-gluten flour
1524 kcal (for 1 loaf)
170 g
1 Select menu “10”

Low-gluten flour 30 g
Butter 30 g
Granulated sugar 24 g (2 tbsp)
(P. 100)
Milk powder 6 g (1 tbsp) Ŗ To add raisins and
(P. 102)
Salt 3.8 g (¾ tsp) other ingredients 
A mix of one egg, one
150 g Ŗ To select crust colour (P. 103)

2
yolks and cold water (5 ņ )
Instant dry yeast 2.1 g (¾ tsp) Start
Frozen butter (for adding later) 40 g
Please see P. 92
(Unsalted butter is recommended) for the baking
procedure.

őBread has a relatively poor quality when the

room temperature is above 30 ņ.
ŖPrepare the frozen butter ! (for adding later)
ƗCut the butter (for adding later) into 1 cm pieces. “45 min later” is displayed when the room
ƘWrap the butter with a plastic wrap or put them temperature is high.

3
in a closed container to avoid the cream stick Open the lid when you hear the beep sound. Within 10 min
together.
ƙStore them in a refrigerator before adding them. Unwrap the plastic wrap and add in
＊When the room temperature is over 25 ņ, be
sure to keep them in a refrigerator at least one
the cut frozen butter.

4
night (10 h). ő Do not press ഖဂ (Cancel)
Ŗ!If ഖဂ (Cancel) is accidentally pressed in Close the lid
Step 3 Restart
Press “৑෭” (Start) within 10 min to recover it.
This can only be performed once.
Invalid if any other button is pressed.
Ŗ10 min after Step 3 is started.
Even without adding butter, the beeper will sound
and the unit will restart.
And then even after more butter is added, it will not
mix the ingredients anymore. Do not add butter.

5
ŖBaking is also possible even if butter (for
adding later) is added at the beginning.
Add all ingredients except instant dry yeast in the
bread pan, and press Start. (Steps 1, 2 and 5)
＊The flavor, taste and swelling extent may vary.
Press ഖဂ (Cancel) when you hear the beep sound.
Take out the bread pan and cool it for about 2 min. Then
take out the bread
＊The bread may become deformed upon over-exertion.

114
Pineapple bread
2,4
5
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Put cookie dough in the refrigerator after it is made. (P. 116 Ɨ ċ Ɯ)

Brioche
(P. 98)
Ƙ Install blade in the bread pan.
ƙ Add flour and water (except instant dry yeast) in the bread pan.
ƚ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “11”
Pineapple bread 1814 kcal (for 1 loaf)

Bread
High-gluten flour 150 g
Butter 15 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)
Salt 2.5 g (½ tsp)

Pineapple bread
Cold water (5 ņ) 100 g (mL)
Instant dry yeast 2.1 g (¾ tsp) Ŗ To add raisins and (P. 100)
other ingredients
Cookie dough (crust of pineapple bread)
Butter 60 g

2 Start
Granulated sugar 30 g
Eggs (evenly mixed) 25 g
Low-gluten flour 110 g
Please see P. 92
Baking powder 5g for the baking
Vanilla essence Small quantity procedure.

Granulated sugar (for 2 ċ 3 tsp

final processing

őBe sure to observe the foregoing amount.

Excessive amount may cause the bread
to spill out of the bread pan, overcooked Roll the cookie dough
flat when only 10 min of
bread, burning smells and smoke.
process work are left.
Ŗ If ഖဂ (Cancel) is accidentally pressed in (P. 116 Ɲ ċ ƞ )
Step 3, press ৑෭ (Start) within 10 min to
recover it.
This can only be performed once.
Invalid if any other button is pressed
Ŗ Under step 3, even the process hasn't been
completed, a beep sound will be heard and
the machine will restart operation after 15 min.
Ŗ Add different ingredients to make bread
of different flavors in Step 3 (15 min).
P. 125

115
 Pineapple bread Time required: about 2 h and 15 min

Method of cookie dough making

Making Dough
Ɨ Mix low-gluten flour and baking powder and
shift them together.
Ƙ Use a wooden spatula to mix the butter at
room temperature till they become creamy.

ƙ Add granulated sugar in ʙ

small quantities 2 ċ 3
times. Mix the butter after
each addition till the butter
becomes whitish and
smooth.
ƚ Add eggs in small quantities 3 ċ 4 times.
Fully mix after each addition. Finally, add the
vanilla essence.
＊Reserve ½ tsp of egg liquids.

3
Open the lid when you hear the beep sound. ƛ Add the powder mix in
Within 15 min ʛ
Step Ɨ and evenly mix
Add the cookie dough. them till the granules of
Ɨ Place the bread dough in the middle of the bread pan powder disappear.
again.
Ƙ Place the cookie dough on the bread dough with the
egg-coated side facing downward.
ƙ Slightly press the sides of the dough (do not press hard) Ɯ Make the dough a round ʜ
ƚ Sprinkle granulated sugar on top of the cookie dough. shape, cover with plastic
wrap and put it in the
ő Do not refrigerator for over 20 min.
press ഖဂ
(Cancel)

Rolling flat
Ɲ Use a rolling pin to roll the ʝ
③ dough into a flat circle with
a diameter of 14 ċ 15 cm.
＊Cover the dough with a
plastic wrap for the conve-
nience of rolling.

ƞ Coat one side of the dough with the reserved

egg liquids (½ tsp).

4
Close the lid

Restart Tips for making pineapple bread!

őYou may also cut patterns on
the surface of the cookie dough.
Use a bamboo stick to cut
patterns in a depth of not over
1 mm.
The cookie dough may crack
and slide down if the patterns
are cut too deep.

5
Press ഖဂ (Cancel) when you hear the beep sound. őDo not put in the cookie dough
Take out the bread pan and cool it for about 2 min. Then before it is flexible and bendable
take out the bread enough. This helps the cookie
＊The bread may become deformed upon over-exertion. dough to form a better shape.

116
Rice flour bread Time required: about 2 h and 30 min

2
3
ɑTo reset
1

Pineapple bread
ɑTo stop after starting (Hold)

Preparations ʗ Install blade in the bread pan.

(P. 98) ʘ Add in flour, water and other ingredients (except instant dry yeast).
ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1 Select menu “12”

Ingredients

Bread
Rice flour bread 1170 kcal (for 1 loaf)
Rice flour 50 g
High-gluten flour 200 g
Butter 20 g
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp)

Rice flour bread

Salt 5 g (1 tsp) ɖ To add raisins and (P. 100)
Water* 170 g (mL) other ingredients
Instant dry yeast 4.2 g (1½ tsp) ɖ To select crust colour (P. 103)
＊Use cold water at a temperature of about 5 Ɇ
when the room temperature is above 25 Ɇ. ɖ To set timer for (P. 104)
completion time
ɑġUsing timer may deteriorate the bread

2
quality when the room temperature is over
25 Ɇ. (P. 160) Start
ɑBe sure to store rice flour and other ingredients
in the refrigerator when the room temperature Please see P. 92
for the baking
is over 30 Ɇ. procedure.

3
Press ถᄂ (Cancel) when you hear the beep
sound. Take out the bread pan and cool it for
about 2 min. Then
take out the bread

117
 Natural yeast bread making
Fermented natural yeast making Add the ingredients
Blade

* The shaft is fully

visible from the
axle hole

1 2 3
Fermented Remove the bread pan and Add fermented
natural Set the kneading natural yeast
yeast blade in the bread pan.
with a bread
maker Bread pan ʗ Rotate the
(P. 131) bread pan Add the fermented
ɑ It takes 24 in the arrow natural yeast.
hours to make ʗ direction.
* Measure the weight
fermented ʘ Remove after mixing the
natural yeast. ʘ from the
fermented natural
main body.
yeast.
ʙ Insert and
install the

4
blade.
Add high-gluten
flour, water and
other ingredients
ʙ in the bread pan.
ʗ Add high-gluten
flour and other
ingredients by
Shaft stacking them up
＊Ensure that there is in the pan.
Blade no dough, etc. ʘ Add water along
＊After installation sticking around. the periphery.
there is 3 cm
clearance for side-
to-side movement.
ʙ Insert the bread
pan back into the
Natural yeast bread 1216 kcal (for 1 loaf) bread maker.
High-gluten flour 300 g ʚ ʚ Rotate in the
arrow direction
Granulated sugar 18 g (1½ tbsp)
and secure it.
Salt 5 g (1 tsp) ʙ
ʛ Close the lid.
Water* 190 g (mL)
Fermented natural yeast 25 g (2 tbsp)
* Use cold water at a temperature of about 5 Ɇ
when the room temperature is over 25 Ɇ. * The handle of bread pan will stand up.
(To make it convenient for taking out the bread pan)
ɑBread has a relatively poor quality when
There is no need to press it down to the bottom.
the room temperature is above 30 Ɇ.

118
Time required: about 7 h
Be sure to use thick gloves

Setting Take out

5 7
Select menu “13” After the baking completes (when
you hear the beep sound)
Turn off the power
ʗ Press ถᄂ (Cancel)

Bread
ʘ Pull out the plug.

8
Take out the bread pan and place
it on a towel.
Cool down (about 2 min)

Natural yeast bread making

(P. 100)
ɖ To add raisins and * Pay attention to the rest place of the bread
(P. 102)
other ingredients pan. (The bread pan gives out heat)
* The bread will cave in and shrink after a while.

9
ɖ To select crust colour (P. 103)
Take out the bread
ɖ Setting timer for (P. 104) for cooling down
completion time
Gloves
(Do not get wet)
Bread pan

Please see P. 92

6
for the baking
Press ૑໭ (Start) procedure.

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.)
* Please don’t touch the bottom of bread pan
(Blade rotation may damage bread shape)
ɑMake sure blade is in the bread pan after
bread is taken out.
Flash ɚ illuminated
ɑ Approximate time of The kneading blade may stay inside of the
completion. bread (at the bottom). Please take it out.
Baking grille or similar surface

Make sure that the

blade is not stuck on it.

( The blade will be damaged if you cut the

bread before the blade is taken out. )
119
 Various flavored bread

Bread with Denmark flavor Pain de mie: W chocolate bread

Menu “1”ȁcrust colour ഃ (dark) 1912 kcal Menu “2” 1360 kcal
High-gluten flour 200 g High-gluten flour 230 g
Low-gluten flour 50 g
Butter 10 g
Butter (Unsalted butter is recommended) 10 g
Granulated sugar 18 g (1½ tbsp)
Granulated sugar 24 g (2 tbsp)
Milk powder 6 g (1 tbsp) Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp) Salt 5 g (1 tsp)
Eggs (evenly mixed) 25 g Cocoa powder 6 g (1 tbsp)
Cold water (5 Ɇ) 150 g (mL) Water＊ 190 g (mL)
Instant dry yeast 2.1 g (¾ tsp) Instant dry yeast 1.4 g (½ tsp)
* Frozen butter (chopped into 1 cm pieces Marble chocolate (frozen in advance) 60 g
100 g
and frozen in the refrigerator for 1 night)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101) (Cold water at a temperature of 5 Ɇ)
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
Dried fruit bread Select ۳ਬ֍ (Rough stir) (P. 102)
Menu “1” 1372 kcal
High-gluten flour 250 g Pain de mie: Wonderfully robust flavor
Butter 10 g Menu “2” 1445 kcal
Granulated sugar 18 g (1½ tbsp) High-gluten flour 250 g
Milk powder 6 g (1 tbsp)
Butter 25 g
Salt 5 g (1 tsp)
Granulated sugar 18 g (1½ tbsp)
Water＊ 200 g (mL)
Instant dry yeast 2.8 g (1 tsp) Salt 5 g (1 tsp)
＊Dried fruits (fig, apricot) (4 equal pieces) 40 g each Water＊ 150 g (mL)
＊Dried fruits (cranberry) 20 g Sweetened condensed milk 15 g
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ. Whipping cream
50 g
(Cold water at a temperature of 5 Ɇ) (a butterfat content of about 47%)
Instant dry yeast 1.4 g (½ tsp)
＊Use ඈ྾࡞ (Raisin) function (P. 100) Select ۳ਬ֍ (Rough stir) (P. 102)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ)
Sunflower seed honey bread
Menu “1” or Menu “3” 1313 kcal
High-gluten flour 250 g Pain de mie: Dairy-free
Butter 15 g Menu “2” 1078 kcal
Granulated sugar 18 g (1½ tbsp) High-gluten flour 250 g
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp) Shortening 10 g
Honey 21 g (1 tbsp) Granulated sugar 18 g (1½ tbsp)
Water＊ 180 g (mL) Salt 5 g (1 tsp)
Instant dry yeast 2.8 g (1 tsp) Water＊ 200 g (mL)
＊Sunflower seed 20 g
Instant dry yeast 1.4 g (½ tsp)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ) ＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
＊Use ඈ྾࡞ (Raisin) function (P. 100) (Cold water at a temperature of 5 Ɇ)

120
 ɑCalorie standard for 1 loaf

60-min bread with brown sugar and rice flour 60-min bread with black tea and orange
Menu “5” 1427 kcal Menu “5” 1432 kcal
Warm water＊ 30 g (mL) Warm water＊ 30 g (mL)

Bread
Instant dry yeast 4.2 g (1½ tsp) Instant dry yeast 4.2 g (1½ tsp)
High-gluten flour 230 g High-gluten flour 280 g
Rice flour 50 g Butter 25 g
Butter 25 g Granulated sugar 24 g (2 tbsp)
Brown sugar (Powder) 34 g (4 tbsp) Milk powder 12 g (2 tbsp)
Milk powder 12 g (2 tbsp) Salt 5 g (1 tsp)

Various flavored bread

Salt 5 g (1 tsp) Eggs (evenly mixed) 25 g
Eggs (evenly mixed) 25 g Warm water＊ 90 g (mL)
Warm water ＊
150 g (mL) 100% orange juice (warm) 60 g (about 60 mL)
＊Warm water about 35 ȋ 40 Ɇ. Flavedo (ground) 0.5 g (amount for ¼ size)
Black tea leaves (chopped) 2g
ɑDo not use the glutinous rice flour.
ɑDecorate it with sugar-coating. ＊Warm water about 35 ȋ 40 Ɇ.
Add 25 g of brown sugar power and 2.5 g (less than
½ tsp) water into a small bowl, put the bowl in 60 Ɇ
water, stir the sugar well in the bowl against the hot water
outside, and then pour the sugar paste onto the bread.

Fruit juice bread Wholemeal sesame 60-min bread

Menu “4” 1317 kcal Menu “5” 1143 kcal
High-gluten flour 250 g Warm water ＊
30 g (mL)
Butter 25 g Instant dry yeast 4.2 g (1½ tsp)
Granulated sugar 8 g (2 tsp) High-gluten flour 230 g
Milk powder 12 g (2 tbsp) Whole wheat flour 50 g
Salt 3.8 g (¾ tsp) Butter 15 g
Eggs (evenly mixed) 50 g Granulated sugar 18 g (1½ tbsp)
100% tomato fruit juice
120 g (about 120 mL) Milk powder 12 g (2 tbsp)
(stored in a refrigerator)＊
Salt 5 g (1 tsp)
Instant dry yeast 4.2 g (1½ tsp)
Eggs (evenly mixed) 25 g
＊Assorted vegetables
Warm water ＊
160 g (mL)
70 g
(
Dry it through trickling and cool
down to room temperature ) White sesame 10 g
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ. ＊Warm water about 35 ȋ 40 Ɇ.
＊Use ඈ྾࡞ (Raisin) function (P. 100)

121
 Various flavored bread
Containing red pepper and olive

Italian bread Whole wheat bread with chestnuts & nuts

Menu “7” 1170 kcal Menu “8” 1498 kcal
High-gluten flour 225 g High-gluten flour 125 g
Low-gluten flour 25 g Whole wheat flour 125 g
Salt 5 g (1 tsp)
Olive oil 24 g (2 tbsp) Butter 10 g
Cold water (5 Ɇ)＊ 170 g (mL) Granulated sugar 18 g (1½ tbsp)
Instant dry yeast 1.4 g (½ tsp) Milk powder 6 g (1 tbsp)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ. Salt 5 g (1 tsp)
You may add 20 g red peppers (or dried tomatoes) chopped into small pieces Water＊ 210 g (mL)
of 5 mm and 20 g olive (or 1 teaspoon of dried basil leaves) if you prefer. Instant dry yeast 2.8 g (1 tsp)
＊Use ඈ྾࡞ (Raisin) function (P. 100)
＊Sugar-soaked chestnuts and walnuts 50 g each

French bread with tomato and cheese ＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ)
Menu “7” 1026 kcal
High-gluten flour 225 g ＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
Low-gluten flour 25 g Select ۳ਬ֍ (Rough stir) (P. 102)
Salt 5 g (1 tsp)
Dried basil 2 g (1 tsp) Whole wheat bread with bacon, cheese and olive
Water＊ 190 g (mL) Menu “8” 1294 kcal
Instant dry yeast 1.4 g (½ tsp)
High-gluten flour 160 g
＊Mozzarella cheese (diced) 75 g
＊Dried tomatoes (Divided into four equal parts after dried) 10 g (dried) Whole wheat flour 70 g
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ. Butter 10 g
(Cold water at a temperature of 5 Ɇ) Granulated sugar 18 g (1½ tbsp)
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101) Milk powder 6 g (1 tbsp)
Select ۳ਬ֍ (Rough stir) (P. 102) Salt 5 g (1 tsp)
Cold water (5 Ɇ) ＊
180 g (mL)
Curry rice bread
Instant dry yeast 2.8 g (1 tsp)
Menu “6” 1347 kcal
＊Bacon 40 g
High-gluten flour 210 g
Cooled rice 100 g ＊Cheese 30 g
Butter 20 g ＊Olive 30 g
Granulated sugar 18 g (1½ tbsp) ＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp) ＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
Curry powder 5g Select ۳ਬ֍ (Rough stir) (P. 102)
Refined cheese (cut into small pieces) 30 g
Black pepper powder 3 g (½ tsp)
Water＊ 110 g (mL)
Instant dry yeast 2.1 g (¾ tsp)
＊Potato (cut into small pieces;
20 g
boiled to a moderate degree)
＊Carrot (cut into small pieces;
20 g
boiled to a moderate degree)
＊Bacon 20 g
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
＊Use ඈ྾࡞ (Raisin) function (P. 100)

122
 ɑCalorie standard for 1 loaf

Desiccated coconut milky bread Black tea bread with condensed milk
Menu “9” 1758 kcal Menu “9” 1629 kcal
Bread dough Bread dough
High-gluten flour 230 g High-gluten flour 230 g
Butter 15 g Butter 20 g
Granulated sugar 30 g (2½ tbsp) Granulated sugar 30 g (2½ tbsp)
Milk powder 12 g (2 tbsp) Milk powder 12 g (2 tbsp)
Salt 5 g (1 tsp) Salt 5 g (1 tsp)
Water 160 g (mL) Black tea leaves (chopped) 2g
Instant dry yeast 2.8 g (1 tsp) Condensed milk 20 g
150 g (mL)

Bread
Water
Desiccated coconut crust Instant dry yeast 2.8 g (1 tsp)
Granulated sugar 24 g (2 tbsp)
Milk powder 6 g (1 tbsp) Custard crust
Eggs (evenly mixed) 30 g High-gluten flour 10 g
Butter 20 g Granulated sugar 30 g (2½ tbsp)
Coconut 45 g One egg + Milk 70 g
Butter 20 g

Various flavored bread

ɑMix the materials for making desiccated coconut crust,
stir them well, roll the mix into a 15 mm diameter circle,
and then store it in the refrigerator. When hearing the
prompting sound, take out the desiccated coconut
crust, lay it flat on the surface of the dough, and press
the Start key again.
* The desiccated coconut crust must be prepared in advance.
Vanilla essence Small quantity
ɑFollow the Steps on P. 113 to make a custard crust, and
then put it in a refrigerator. When hearing the prompting
sound, take out the custard crust, lay it flat on the surface of
the dough, and press the Start key again.
* The custard crust must be prepared in advance.

Bread with peanut butter

Menu “9” 1736 kcal
Bread dough
High-gluten flour 230 g
Butter 20 g
Granulated sugar 30 g (2½ tbsp)
Milk powder 12 g (2 tbsp)
Salt 5 g (1 tsp)
Peanut butter 30 g
Water 170 g (mL)
Instant dry yeast 2.8 g (1 tsp)

Custard crust
High-gluten flour 10 g
Granulated sugar 30 g (2½ tbsp)
One egg + Milk 70 g
Butter 20 g
Vanilla essence Small quantity

ɑFollow the Steps on P. 113 to make a custard crust, and

then put it in a refrigerator. When hearing the prompting
sound, take out the custard crust, lay it flat on the surface of
the dough, and press the Start key again.
* The custard crust must be prepared in advance.

123
 Various flavored bread

Matcha Brioche with black soybean and chestnut Panettone

Menu “10” 1816 kcal Menu “10” 2022 kcal
High-gluten flour 170 g High-gluten flour 170 g
Low-gluten flour 30 g Low-gluten flour 30 g
Butter 30 g Butter 40 g
Granulated sugar 36 g (3 tbsp) Granulated sugar 24 g (2 tbsp)
Milk powder 6 g (1 tbsp) Salt 3.8 g (¾ tsp)
Salt 3.8 g (¾ tsp) Rum 13 g (1 tbsp)
Matcha (green tea powder) 6 g (1 tbsp) A mix of one egg, two yolks and
160 g
Mixture of an egg, an egg yolk and plain yoghurt (sugar free)
160 g
cold water (5 Ɇ) Instant dry yeast 2.8 g (1 tsp)
Instant dry yeast 2.1 g (¾ tsp) Frozen butter (for adding later) 40 g
Frozen butter (for adding later) 40 g ＊Dried fruits 100 g
＊Preserved black bean (after thorough draining) 50 g
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
＊Sugar soaked chestnuts (after thorough draining) 50 g

＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
Select ۳ਬ֍ (Rough stir) (P. 102)

Brioche (with rich cream and egg)

Menu “10” 1809 kcal
High-gluten flour 170 g
Low-gluten flour 30 g
Butter 40 g
Granulated sugar 36 g (3 tbsp)
Salt 3.8 g (¾ tsp)
A mix of one egg, two yolks and milk 160 g
Instant dry yeast 2.1 g (¾ tsp)
Frozen butter (for adding later) 50 g

124
 Cinnamon brioche
Select menu “11” to make bread dough
ʗ Put A into the blade-installed bread pan and install the bread
pan into the main body.
ʘ Feed instant dry yeast into the yeast dispenser, select
menu “11” and press (start).
This process will be completed
within 15 min!
Take out the dough.
ʙ When you hear beep sounds, open the lid and take out the
dough from the bread pan.
Ingredients 1446 kcal
ɑ Do not press ถᄂ (Cancel)
High-gluten flour 200 g
Butter 15 g Rolling flat
Granulated sugar 24 g (2 tbsp) ʚ Roll the dough into a size of 15 cm × 25 cm (W × L).
A Milk powder 6 g (1 tbsp)
Salt 3.8 g (¾ tsp) Forming
Egg (evenly mixed) 25 g ʛ Coat milk on ¾ of dough near to you
110 g (mL) and sprinkle cinnamon sugar and

Bread
Cold water (5 Ɇ)
dried fruits on it.
Instant dry yeast 3.5 g (1¼ tsp)
Ingredients ʜ Start rolling from the side close to you.
Dried fruits (pickled with rum) 100 g ʝ Cut it into four even pieces and place
Milk 5 g (1 tsp) them in the bread pan.
Cinnamon sugar An appropriate quantity

Various flavored bread

Foricing
B Granulated sugar 25 g
Water 2.5 g (½ tsp)

Start baking (press (Start) again)

Making icing
ʞ Place B in a bowl and mix them on another bowl with 60 Ɇ
If the dough is sticky and it hot water inside.
is hard to roll it flat,
Sprinkle some high-gluten
flour on hands and the rolling
Final processing
pin to make it easier for ʟ Upon completion of baking, take the bread out from the
dough rolling. bread pan and coat the bread with the icing.

To make various flavored bread on menu “11”

The total weight of the bread dough and the ingredients
should 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.

125
 Various flavored bread
Matcha black bean roll
ɑ Select menu “11” to make bread dough
ʗ Put A into the blade-installed bread pan and install it into
the main body.
ʘ Add instant dry yeast into the yeast dispenser, select
menu “11”, Press (start).
ɑ Take out the dough.
ʙ When you hear beep sounds, open the lid, take out the dough
from the bread pan and remove the blade.
Ingredients 1245 kcal
ɑDo not press ถᄂ (Cancel)
┌ High-gluten flour 200 g
│
15 g
ɑ Dough rolling
│ Butter
│ Granulated sugar 18 g (1½ tbsp) ʚ Roll the dough into a slender shape which is slightly
│
narrower than that of bread pan.
A│
│ Milk powder 6 g (1 tbsp)
│ Salt 3.8 g (¾ tsp) ɑ Add the contents and form the bread.
│
│ Matcha (green tea powder) 2 g (1 tsp) ʛ Sprinkle the black beans evenly with water fully drained.
│
│ Egg (evenly mixed) 25 g ʜ Start rolling from the side close to you.
│
└ Cold water (5 Ɇ) 110 g (mL) ʝ Put it in the bread pan.
Instant dry yeast 3.5 g (1¼ tsp) Substitute
ɑ Baking green tea with cocoa
Contents powder. Add chocolate
Black beans boiled with sugar 120 g (Press (Start)) cubes and almond slices to
make the chocolate
almond bread rolls that
are kids’ favorites.

Stuffed bread
ɑ Select menu “11” to make bread dough
ʗ Put A into the blade-installed bread pan and install it into
the main body.
ʘ Add instant dry yeast into the yeast dispenser, select
menu “11”, Press (Start).
ɑ Take out the dough.
ʙ When you hear beep sounds, open the lid, take out the
dough from the bread pan and remove the blade.
Ingredients 1139 kcal (Without stuffing)
ɑDo not press ถᄂ (Cancel)
┌ High-gluten flour 200 g Select your favorite
│
│ Butter 35 g ɑ Forming ingredients.
│ (Ingredients with liquid are not
│ Granulated sugar 18 g (1½ tbsp) ʚ Divide the dough
│ allowed!)
A│ Milk powder 6 g (1 tbsp) into 12 even pieces.
│ Curry (cook till the sauce becomes
│ Salt 3.8 g (¾ tsp) thick), meat ball, potato salad, sausage,
│
25 g
ɑ Fill in the stuffing tuna (with water fully drained) and
│ Egg (evenly mixed) cheese (cut into small pieces)
│ Cold water (5 Ɇ) 100 g (mL) ʛ Fill the ingredients into
└ and many more
Instant dry yeast 3.5 g (1¼ tsp) each piece of dough.
Stuffing ingredients 12 pieces (15 g/piece) ʜ Put it in the bread pan.

ɑ Baking
(Press (Start) again)

126
 ɑCalorie standard for 1 loaf

Pain de mie with marble chocolate and chestnut Hard bread

Menu “2” 1516 kcal Menu “2”ȁCrust colour ഃ˄dark˅ 994 kcal
High-gluten flour 250 g High-gluten flour 225 g
Butter 15 g Low-gluten flour 25 g
Granulated sugar 18 g (1½ tbsp) Shortening 5g
Milk powder 6 g (1 tbsp) Granulated sugar 4 g (1 tsp)
Salt 5 g (1 tsp) Milk powder 4 g (2 tsp)
Water ＊
200 g (mL) Salt 5 g (1 tsp)
Instant dry yeast 1.4 g (½ tsp) Water＊ 210 g (mL)

Bread
＊Marble chocolate (white chocolate) 45 g Instant dry yeast 1.4 g (½ tsp)
＊Sugar soaked chestnuts (may also ＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
55 g
be boiled in sweetened water)
(Cold water at a temperature of 5 Ɇ)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ)
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)

Various flavored bread

Select ۳ਬ֍ (Rough stir) (P. 102)

Wholemeal Pain de mie Sweet peas Pain de mie

Menu “2” 992 kcal Menu “2” 1312 kcal
High-gluten flour 200 g High-gluten flour 250 g
Whole wheat flour 50 g Butter 15 g
Butter 5g Granulated sugar 18 g (1½ tbsp)
Granulated sugar 9 g (¾ tbsp) Milk powder 6 g (1 tbsp)
Milk powder 6 g (1 tbsp) Salt 5 g (1 tsp)
Salt 5 g (1 tsp) Water ＊
200 g (mL)
Water ＊
200 g (mL) Instant dry yeast 1.4 g (½ tsp)
Instant dry yeast 1.4 g (½ tsp) ＊Your favorite cooked bean (soup
100 g
stewed from the fully drained beans)
＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ) ＊Reduce by 10 g (mL) when the room temperature is above 25 Ɇ.
(Cold water at a temperature of 5 Ɇ)
＊Use ඈ྾࡞ (Raisin) function (P. 100) Manual feeding (P. 101)
Select ۳ਬ֍ (Rough stir) (P. 102)

127
 Various flavored bread ɑCalorie standard for 1 loaf

Salty Brioche Brioche with flavedo and chocolate

Menu “10”ȁCrust colour ഃ˄dark˅ 1968 kcal Menu “10” 1781 kcal
High-gluten flour 170 g High-gluten flour 170 g
Low-gluten flour 30 g Low-gluten flour 30 g
Butter 30 g Butter 30 g
Granulated sugar 18 g (1½ tbsp) Granulated sugar 24 g (2 tbsp)
Milk powder 6 g (1 tbsp) Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp) Salt 3.8 g (¾ tsp)
Mixture of an egg, an egg yolk and cold water (5 Ɇ) 160 g Flavedo (ground) 2 g (for 1 loaf)
Instant dry yeast 2.8 g (1 tsp) Mixture of an egg, an egg yolk, orange
150 g
Frozen butter (for adding later) 40 g juice (for 1 piece) and cold water (5 Ɇ)
＊Bacon (roasted) 50 g Instant dry yeast 2.8 g (1 tsp)
＊Walnut 20 g Frozen butter (for adding later) 40 g
＊Cheese 20 g ＊Sugar soaked flavedo (5 mm slices) 20 g
＊Fried onion 10 g ＊Marble chocolate (frozen in advance) 30 g

＊Use ඈ྾࡞ (Raisin) function (P. 100)
Manual feeding (P. 101)
Select ۳ਬ֍ (Rough stir) (P. 102)
＊Use ඈ྾࡞ (Raisin) function (P. 100)Manual feeding (P. 101)
Select ۳ਬ֍ (Rough stir) (P. 102)
You can add icing sugar as you wish.
Take 5 grams (less than 1 tsp) of orange juice, mix it with 25
grams of sieved brown sugar powder, and then smear the
mix onto the freshly baked Brioche while it is hot.

Brioche with rice flour Rice flour bread with orange flavor
Menu “10” 1521 kcal Menu “12” 1224 kcal
High-gluten flour 150 g High-gluten flour 200 g
Rice flour 50 g Rice flour 50 g
Butter 30 g ＊Orange jam 20 g
Granulated sugar 24 g (2 tbsp) Butter 20 g
Milk powder 6 g (1 tbsp) Milk powder 6 g (1 tbsp)
Salt 3.8 g (¾ tsp) Salt 5 g (1 tsp)
Mixture of an egg, an egg yolk and cold water (5 Ɇ) 160 g Water＊ 170 g (mL)
Instant dry yeast 2.1 g (¾ tsp) Instant dry yeast 4.2 g (1½ tsp)
Frozen butter (for adding later) 40 g ＊Use cold water at a temperature of about 5 Ɇ.
When the room temperature is over 25 Ɇ.
＊Put it in the bread pan at the very beginning.

128
Bread dough making Time required: about 1 h

Through the making of bread

dough, you can also make
croissants (P. 134),
bagels (P. 135) and other
various flavored bread.
2
3

Various flavored bread

ɑTo reset
1 ɑTo stop after starting (Hold)

Preparations ʗ Install blade in the bread pan.

(P. 98) ʘ Add in flour, water and other ingredients (except instant dry yeast).
ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “14”

Bread/Dough
Bread dough
High-gluten flour 280 g
Butter 50 g
Granulated sugar 24 g (2 tbsp)
Milk powder 12 g (2 tbsp)
Salt 5 g (1 tsp)
Egg (evenly mixed) 25 g

Bread dough making

Water ＊
160 g (mL)
(P. 100)
ɖ To add raisins and
Instant dry yeast 2.8 g (1 tsp) (P. 102)
other ingredients
* Use cold water at a temperature of about 5 Ɇ
when the room temperature is over 25 Ɇ.

2 Start

Please see P. 92
for the baking
procedure.

3
Press ถᄂ (Cancel) when you hear beep sounds.
Take out the dough right away.
＊ If you leave it in the bread pan, fermentation will proceed
further.
＊ Changing the ratio of dough ingredients may slow down the
fermentation process. (P. 156)

129
 Natural yeast bread
dough making Time required: about 4 h

You can make various

natural yeast bread with

2
the dough. (P. 133)

1
ɑTo reset
ɑTo stop after starting (Hold)

Preparations ʗ Carry out fermented natural yeast. (P. 131)

(P. 98) ʘ Install bread blade in the bread pan.
ʙ Add the fermented natural yeast first and then the flour, water and other ingredients.
ʚ Insert the bread pan into the main body.

Ingredients
Measure the weight
after mixing the
fermented natural
yeast!
1 Select menu “15”

Natural yeast bread dough

High-gluten flour 300 g
Butter 10 g
Granulated sugar 18 g (1½ tbsp)
Salt 5 g (1 tsp) (P. 100)
ɖ To add raisins and
Water ＊
170 g (mL) (P. 102)
other ingredients Ă
Fermented natural yeast 25 g (2 tbsp)
* Use cold water at a temperature of about 5 Ɇ

2
when the room temperature is over 25 Ɇ.
Start
ɖIf the bread dough is sticky

( )
The dough made with fermented
Please see P. 93
natural yeast is stickier than that for the baking
procedure.
made with instant dry yeast.

ġġPut the dough in a metal bowl, cover

it with a plastic wrap and place it in a
refrigerator for 30 ȋ 60 min.
ġġSprinkle high-gluten flour

( ) 3
Sprinkle some high-gluten flour on the Press ถᄂ (Cancel) when you hear the beep sound, and
dough rolling board, the rolling pin and
the dough. Take out the dough immediately.
ȁɑIf the dough is sticky, sprinkle more
high-gluten flour.

130
Natural yeast fermentation
Time required: about 24 h

Carry out fermented natural

yeast for natural yeast bread

Natural yeast
2
culture vessel
(Keep it clean since 3
it is used for
cultivating
yeast)
ɑTo reset
1 ɑTo stop after starting (Hold)

Natural yeast bread dough making

Preparations ʗ Add some water in the natural yeast culture vessel.
ʘ Add the Natural yeast of “ᄬᇑ (Hoshino)” (Raw), and then mix the ingredients sufficiently.
ʙ Cover the natural yeast culture vessel with the lid.
ʚ Put the natural yeast culture vessel into the bread pan. (Do not install the blade.)
ʛ Insert the bread pan into the main body.

Ingredients
Use it up within
one week!
1 Select menu “16”

Fermented natural yeast

ɑ Baking bread (the amount for about 4 ȋ 5 times)
“Hoshino” natural yeast (raw) 50 g (5 tbsp)
Water (about 30 Ɇ ) 100 g (mL)

2
Dough
ɑ Baking bread (the amount for about 3 times) Start
“Hoshino” natural yeast (raw) 30 g (3 tbsp)
Water (about 30 Ɇ ) 60 g (mL)
Please see P. 93
for the baking
ɑIf the water temperature is too high or too low, procedure.

it may be impossible to cultivate natural yeast

well.

ɖ Fermented natural yeast is raw and fresh!

ɑDo not take it out before the
Natural yeast fermentation
It must be stored in a
No freezing cultivation completes.
refrigerator and used up
ȡ
within one week.

3
Press ถᄂ (Cancel) when you hear the beep sound,
( It cannot ferment when frozen
or under room temperature. ) take out the natural yeast culture
Do not mix new and old Natural
bread yeast

fermented natural yeast vessel quickly, and then store it in

on together.
a refrigerator immediately
ɑ When well cultivated, it ɑIf it is stored under room temperature, dough
fermentation may be affected due to decreased
smells sour like alcohol
fermentability.
from distillers’ grains.
If the room temperature Incorrect menu selection may cause the natural
( is over 30 Ɇ, it may
not be well cultivated.
) yeast culture vessel to melt.

131
 Pizza dough making Time required: about 45 min

2
3
ɑTo reset
1 ɑTo stop after starting (Hold)

Preparations ʗ Install blade in the bread pan.

(P. 98) ʘ Add in flour, water and other ingredients (except instant dry yeast).
ʙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

1
Ingredients Select menu “17”
Pizza dough
High-gluten flour 280 g
Butter 15 g
Granulated sugar 8 g (2 tsp)
Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp)
Water＊ 190 g (mL)
Instant dry yeast 2.8 g (1 tsp)

2 Start
* Use cold water at a temperature of about 5 Ɇ
when the room temperature is over 25 Ɇ.

Please see P. 93
for the baking
procedure.

3
Press ถᄂ (Cancel) when you hear beep sounds.
Take out the dough right away.
＊ If you leave it in the bread pan, fermentation will proceed
further.
＊ Changing the ratio of dough ingredients may slow down the
fermentation process. (P. 156)

132
Various flavored bread Use bread dough

Tools used for bread-making with dough

ɑ Dough rolling board ɑ Scale (Unit: 1 g below) ɑ Scraper ɑ Rolling pin ɑ Small towel
(Soaked and wrung dry)

Tools that may be used

for making bread
ɑ Kitchen scissors
ɑ Bread molds
ɑ Plastic wrap
ɑ Thermometer and
ɑ Cooking paper ɑ Atomizer ɑ Brush ɑ Oven others
* Tools used for making bread dough should be separately bought by customer.

Pizza dough making

ʗ
Rolls
● Forming
ʗ Use the scraper to divide the dough into
12 even pieces with 45 g each, shape
them into balls, cover them with the ʘ
small towel and place them to set for
about 15 min.
ʘ Shape them into ovals, cover them with
the small towel and place them to set for
10 ȋ 15 min.

Dough
ʙ Press gently with hands and use the
rolling pin to roll the dough thin. ʙ
Ingredients 135 kcal (for 1 roll) ʚ Catch one end of the dough, stretch it
(12 pieces) towards your body and roll tightly.
Bread dough (P. 129, 130) Quantity at a time
Egg (liquid) 25 g
(
The dough may rise horizontally upon
fermentation if it is not rolled up tightly )
● Fermentation
ʛ Place them on the table with the closure ʚ Various flavored bread
facing downwards. Spray water on it.
ʜ Allow the dough to ferment for 40 ȋ 60 min
(till it rises to double its original size) at a
temperature of 30 ȋ 35 Ɇ and then coat
with egg liquids.
● Baking ʜ
ʝ Bake them in an oven that is preheated to
a temperature of 170 ȋ 200 Ɇ for about
15 min.

Stuffed bread with sweetened bean paste

ʗ (After following Step ʗ of process ) 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 place balls made as according to ʘ, sprinkle on water and allow them to ferment for 20 ȋ 30 min (till they rise
to double their original size) at a temperature of 30 ȋ 35 Ɇ.
ʚ Coat with egg (liquid), sprinkle poppy seeds and bake them in an oven that is preheated to a temperature of 170 ȋ 190 Ɇ
for about 15 min.

133
 Various flavored bread Use bread dough

ʗ
Croissant
ɑ Add in butter
ʗ Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 ȋ 60 min. ʘ

(Prolong the refrigeration time when

the room temperature is high )
Ingredients (for 12 pieces) ʘ Apply flour on butter, place them on the
ɑInstant dry yeast used plastic wrap, roll them into a 20 × 20 cm
square and keep them in refrigerator for
Bread dough 200 kcal (for 1 piece) 15 ȋ 30 min. ʙ
┌ High-gluten flour 225 g ʙ Use a rolling pin to tap and press the
│ dough and roll it into a 30 × 30 cm
│ Low-gluten flour 55 g square.
│ Butter 15 g
│ ʚ Wrap the butter of Step ʘ with the
│ Granulated sugar 24 g (2 tbsp) dough of step ʙ, cover it with the
│ 6 g (1 tbsp)
*│ Milk powder plastic wrap and keep it in a refrigerator
ʚ
1│ Salt 5 g (1 tsp) for 10 ȋ 20 min.
│ ʛ Tap and press the dough of step ʚ with
│ Eggs 25 g
│ (evenly mixed) the rolling pin till the dough is thinner
│ Water 140 g (mL) and roll it flat.
│ ʜ Fold up the dough three times, cover it
└ Instant dry yeast 2.8 g (1 tsp)
with a plastic wrap and keep it in a
Butter (cut into 1 cm
140 g refrigerator for 10 ȋ 20 min. ʛ
pieces)
ʝ Repeat steps ʛ and ʜ twice and keep
Egg (liquid) 25 g
it in a refrigerator for 30 ȋ 60 min.
*1 Make the dough according to the
process in P. 129. ɑ Forming
ʞ Divide the dough into two even pieces and
ɑNatural yeast used roll them into a 18 × 40 cm rectangular ʞ
shape. Divide them into 6 isosceles
Bread dough 204 kcal (for 1 loaf) triangles.
┌ High-gluten flour 230 g ʟ Hold one end of the dough and roll it up.
│ ʠ Face the closure downwards.
│ Low-gluten flour 50 g
│ Butter 15 g
│ ɑ Fermentation
│ Granulated sugar 24 g (2 tbsp) ʟ
│ ⑪ Sprinkle water on it and cover it with a
*│ Milk powder 6 g (1 tbsp)
plastic wrap. Allow it to ferment for
2│ Salt 5 g (1 tsp)
│ 40 ȋ 60 min (till it rises to double its
│ Eggs original size) at the room temperature and
25 g
│ (evenly mixed) coat with egg liquids.
│ Water 130 g (mL)
│
└ Fermented natural yeast 25 g (2 tbsp) ɑ Baking ⑪
Butter (cut into 1 cm ⑫ Bake it in an oven that is preheated to a
140 g
pieces)
temperature of 200 ȋ 220 Ɇ for about
Egg (liquid) 25 g 10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
*2 Make the dough according to the
process in P. 130.

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 ȋ 20 min.
ʘ Roll them into thin round shapes and press the dough with the doughnut mold.
ʙ Allow the dough to ferment for 20 ȋ 30 min (till it rises to double its original size) at a temperature of 30 ȋ 35 Ɇ.
ʚ Deep-fry them at an oil temperature of 170 Ɇ and sprinkle them with cinnamon and refined white sugar.

134
 Bagel
ő Making bread dough
Ɨ Place A Vegetable oil water into the bread pan that is installed
with a blade in sequence and add Instant dry yeast into the yeast
dispenser.
Ƙ Make the dough according to the steps specified in “Making
bread dough” (P. 129).

Ingredients (for 8 pieces)151 kcal (for 1 piece) ő Forming

ƙ Divide the dough into 8 small pieces that are 60 g each. Shape them
Bread dough into balls, cover them with a small towel and place them still for 10 min.
┌ High-gluten flour 280 g ƚ Press the middle of the dough with one finger and rotate the dough
│ Granulated sugar 24 g (2 tbsp)
Aā till the hole becomes bigger and from the shape of a bagel.
│
└ Salt 5 g (1 tsp)
ő Fermentation
Vegetable oil 8 g (2 tsp)
ƛ Place them onto a cooking paper sprinkled Ɯ
Water 180 g (mL)
with flour and allow the dough to ferment for
Instant dry yeast 2.8 g (1 tsp) about 40 min (till it rises to double its original
size) at a temperature of 30 ∼ 35 ņ .

Bagels are directly edible.
But it would be more
delicious to cut the bagel
into half and add in fresh
vegetables, hams,
cheeses and jam.
ő Water boiling
Ɯ Boil both sides of them in boiling water for
30 seconds each and fully drain the water.
Ɲ
ő Baking
Ɲ Put them on a baking pan covered with cooking
paper and bake it in an oven preheated to a
temperature of 170 ∼190 ņ for 15 ∼ 20 min.

Dough
Yoghurt bread
ő Making bread dough
Ɨ Place A yoghurt milk orderly into the bread pan, and add dry
yeast into the yeast dispenser.
Ƙ Make the dough according to the steps specified in “Making Various flavored bread
bread dough” (P. 129).

Ingredients DŽfor 10 piecesDž ő Forming

137 kcalDŽfor 1 pieceDž ƙ Divide the dough into 10 equal pieces that ƚ
Bread dough are 50 g each. Shape them into balls, cover
them with a small towel and let them rest
┌ High-gluten flour 250 g
for 10 min.
│ Whole wheat flour 30 g
│ ƚ Place the dough properly, cut it slightly and
│ Butter
Aā 15 g spray water on it.
│ Granulated sugar 18 gDŽ1½ tbspDž
│
└ Salt 5 gDŽ1 tspDž ő Fermentation
Plain yoghurt 150 g ƛ Leave the dough to ferment for 40 ċ 60 min at a temperature of
Milk 70 gDŽabout 70 mLDž 30 ċ 35 ņ (to double its size after rise).
Instant dry yeast 2.8 gDŽ1 tspDž
Egg (evenly mixed) 25 g ő Baking
Ɯ Coat with egg liquid onto the dough, then bake it in an oven
(preheated to a temperature of 180 ċ 200 ņ ) for about 15 min.

135
 Various flavored bread Use pizza dough

Pizza
ő Forming
Ɨ Use the scraper to divide the dough into 2 Ƙ
pieces and shape them into balls.
(Divide it into 3 pieces for thin pizza dough)
Ƙ Cover them with towel and place it still for
10 ∼ 20 min.
Ingredients (for 2 pizzas in a diameter of 25 cm each)
1119 kcal (for 1 pizza ) ƙ Put it on the cooking paper and roll it into a ƙ
round plate with a diameter of 25 cm.
Pizza dough (P. 132) Quantity at one time
Pizza seasoning 72 g (4 tbsp)
ƚ Make holes on the dough with a fork.
Pizza cheese 200 g
ő Add ingredients
Ingredients (E.g.)
ƛ Apply pizza sauce, add ingredients and cheese for pizza.
┌ Onion (thin slices) 1 small
│ Sausage (thin slices) 10 pieces
│ ő Baking
│ Bacon 2 pieces
Ɯ Bake it in an oven that is preheated to a temperature of 180 ∼ 200 ņ
│ Mushroom (thin slices) 6 pieces
│ Green pepper for about 15 min.
└ (thin slices) 2 pieces Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Focaccia
ő Pizza dough making
Ɨ Add the A olive oil water in order into the bread pan, and put the
dry yeast into the yeast dispenser.
Ƙ Make the dough according to the steps specified inĐPizza dough
makingđ(P. 132).

Ingredients (25 cm in diameter, 2 servings)

593 kcal (for 1 piece) ő Forming
ƙ Divide the dough into 2 equal pieces. Shape them into balls, cover
Pizza dough
them with a small towel and let them rest for 10 min.
┌ High-gluten flour 280 g
│ Granulated sugar
Aā 9 gDŽ¾ tbspDž
│
└ Salt 5 gDŽ1 tspDž ő Fermentation
Olive oil 12 gDŽ1 tbspDž ƚ Put the dough on the cooking paper and roll it into a round plate
Water 180 gDŽmLDž with a diameter of 25 cm.
Instant dry yeast 2.8 gDŽ1 tspDž
ƛ Let it ferment for 40 ċ 60 min at a temperature of 30 ċ 35 ņ .
An appropriate
┌ Rosemary quantity
B│
│ Refined salt
└ An appropriate ő Baking
(Sea salt or crude salt) quantity
Ɯ Use your fingers to make indents on the dough surface, then apply
the olive oil (in addition to the specified amount).
Ɲ Sprinkle B on it, then bake it in an oven (already preheated to
180 ċ 200 ņ ) for 15 min.

136
Dumpling skin dough making
Time required: about 15 min

2
3
őTo reset
1 őTo stop after starting (Hold)

1
Preparations Ɨ Install the blade into the bread pan. Select menu “18”
Ƙ Add ingredients into the
bread pan.

Various flavored bread

ƙ Put the bread pan into the
main unit.
Ingredients
Dumpling skin dough

2 Start
Powder for dumpling 280 g
Warm water (about 35 ņ) 150 gDŽmLDž

or

High-gluten flour 140 g

Low-gluten flour 140 g
170 gDŽmLDž

3
Warm water (about 35 ņ)

Dough
Press ഖဂ (Cancel) when you hear beep sounds.
Take out the dough right away

Dumpling Dumpling skin dough making

ő Making dumpling stuffing
Ɨ Fry star aniseeds with peanut oil. Cool down the peanut oil and mix
them with leeks (to prevent water from coming out from leeks). Then
evenly mix them with streaky pork and seasonings.

(for 30 ċ 40 pieces) ő Rolling dough

Ingredients 54 kcal (for 1 dumping) Ƙ 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 pin to roll the
dough into a round plate with a diameter of about 8 cm.
Peanut oil 15 g (1 tbsp)
＊ Each dumpling skin weighs about 9 g and 30 ċ 40 dumplings can
Star aniseed 5g be made in total.
Leeks 125 g
ő Making dumplings
Streaky pork 250 g
ƙ Fill stuffing into the skin to make a dumpling.
Salt 2g ＊ You may make dumplings into a crescent or a triangle shape as you
Gourmet powder 2g prefer.
Spice powder 6g ő Boiling dumplings
Soy sauce 18 g (1 tbsp) ƚ Boil half pot of water, pour the dumplings into the hot water. When
the water boils again add half bowl of cold water into the pot.
Repeat this procedure 3 times.
(You can adjust the recipe based on your preference)
(This can improve the tenacity and elasticity of dumpling skins)

137
 Udon/Pasta dough making
2
3
őTo reset
1 őTo stop after starting (Hold)

Preparations ƗInstall blade for noodles and mochi making in the bread pan.
ƘMix A in a metal bowl or the like.
ƙMix B in another container.
ƚAdd A B in the bread pan sequentially. (Add olive oil to pasta dough last.)

1
Ingredients ( not for making Soba noodles
and ramen dough ) Select menu “19”
284 kcal
Udon dough (3 ∼ 4 servings) (for 1 serving)
A┌High-gluten flour 150 g
│
└Low-gluten flour 150 g
B┌Salt 10 g (2 tsp)
│
└Warm water ＊1 160 gDŽmLDž
Kneading flour＊2 An appropriate quantity

2
＊1 Warm water about 35 ∼ 40 ņ.
＊2 You can use starch or high-gluten flour Start
instead of kneading flour.
Please see P. 93
for the baking
302 kcal procedure.
Pasta dough (3 ∼ 4 servings) (for 1 serving)
A┌High-gluten flour 150 g
│
└ Low-gluten flour 150 g
┌ Salt 5 g (1 tsp) (About 15 min later)
│
B│ Eggs (evenly mixed) 50 g
│

3
└ Water 120 gDŽmLDž Press ഖဂ (Cancel) when you hear beep sounds , and
Olive oil 4 g (1 tsp)
Kneading flour＊1 An appropriate quantity Take out the dough immediately.

＊1 You can use starch or high-gluten flour
instead of kneading flour.
Ŗ You can also make colorful pasta!
Boil the vegetables in short time, use food
processor to mash them into paste and
then pour them into the bread pan.
Reduce the same amount
of water by 10 ∼ 30 g (mL) as
that of additional ingredients.
(basic amount is 120 g (mL))
＊ Black sesame seed powder 1 tbsp
čččwater quantity of 120 g (mL)
Tomato mush 47 g (3 tbsp)ččč
water quantity of 90 g (mL)
Spinach mush 50 gččč
water quantity of 90 g (mL)
4
Let the smooth surface face up, shape it into a ball
and then wrap it with cling film and
place still.
őUdon noodlesčcan be preserved about 2 h in room
temperature (keep in a refrigerator in hot weather)
őPastačkeep in a refrigerator for about 1 h
ŖWhen storing
Make sure it
does not dry t
Refrigerator (can be preserved for
up 2 ∼ 3 days )
Sprinkle high-gluten flour and
then wrap it with a cling film.
t
Freezer (can be preserved for a
month)
Cut it in width of noodles, and
wrap it with a cling film. (P. 139)

138
 Time required: about 15 min

Udon
ő Dough rolling ①
Ɨ Cut it into 2 ∼ 4 equal parts with a
kitchen knife or a spatula.
Ƙ Sprinkle kneading flour, and use rolling
pin to roll the dough into a 3 mm thick
round plate.
Refrigerated dough must bring to ②
( room temperature before rolling. )
ő Cut dough
ƙ Fold the dough, and cut it from one side
into noodles of 3 mm width.
When it is difficult to cut the dough, ③
( sprinkle some kneading flour on the
dough.
)
ő Cook noodle
ƚ Boil water in a big pot till bubbling, and
then pat off the kneading flour on the
noodle and put them in the pot for boiling.
The time refer for boiling noodle
(is 8 ∼ 13 min. )
ƛ Wash away viscous liquid with cold water and drain the
water completely.

Pasta

Dough
ő Dough rolling
①
Ɨ Cut it into 4 equal parts with a
kitchen knife or a spatula.
Ƙ Sprinkle kneading flour, and use
rolling pin to roll the dough into a

Udon/Pasta dough making

ő Cut dough
őThe appearance and softness
of dough and the taste of pasta
is different from those of the
pasta available in the market.
1 mm thick round plate.
②
ƙ Sprinkle kneading flour on the dough
and roll it from one side. Then cut it into
noodles of 5 mm width.
The boiled noodles will grow
( slightly thicker, so it is better to cut
the noodle thin.
)③

ƚ Shake the noodles to separate them

from each other, then sprinkle kneading
flour on them.
ő Cook noodles
ƛ Boil water in a big pot till bubbling. Then pat off the
kneading flour on the noodles and put them in the pot for
boiling.
(The time reference for boiling noodle is 3 ∼ 5 min.)
őStep Ɨ ∼ ƙ can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)

139
 Scone making

2,4,6
7
1
őTo reset
őTo stop after starting (Hold)

Preparations Ɨ Install bread blade in the bread pan and add the mixture of egg, milk and plain yogurt in sequence.
Ƙ Add ingredients in the bread pan.
ƙ Put the bread pan into the main unit.

1
Ingredients Select menu “20”
Scone 1154 kcal (for 1 loaf)
Mixture of an egg and milk 80 g
Plain yogurt (low fat) 50 gDŽabout 50 mLDž
Low-gluten flour 120 g
High-gluten flour 60 g
Baking powder 5g
Ŗ For select crust colour DŽP. 103Dž
Butter (cut into 1 cm pieces)＊ 35 g
Granulated sugar 24 g (2 tbsp)

2
Salt 2.5 g (½ tsp) Start
＊Cut it into 5 mm pieces when room
temperature is below 15 °C. Please see P. 93
for the baking
procedure.
ŖYou can select any ingredients or
dressings for the baking!

( The
bread pan should not weigh over 120 g in all. )
first collection of ingredients placed into the

ŖIf ഖဂ (Cancel) is accidentally pressed at (About 2 minutes later)

Step 3. Press ৑෭ (Start) button to recover

3
within 10 min.
Beep sounds are heard.
( This can only be performed once;
Invalid if any other key is pressed ) Open the lid and
Within 3 min

Ŗ3 min after Step 3 is started, the beeper will

sound and the unit will start “kneading”.
clean the remaining flour.
őUse a rubber spatula to eliminate
ŖIf ഖဂ (Cancel) is erroneously pressed at the residual powder around.
Step 5. Press ৑෭ (Start) button to recover (Using a metal spatula will damage the fluorine coating)
within 10 min. őDo not press ഖဂ (Cancel) button

4
( This can only be performed once;
Invalid if any other key is pressed ) Close the lid and Restart
Ŗ3 min after Step 5 is started, the beeper
sounds and the unit starts “baking”.
( The surface of finished scone may be
uneven due to its difficulty of forming. )
őScone is different from the bread made with
yeast powder.
řThe lid may easily become dirty due to the smoky (About 1 min later)
oil, be sure to rub it clean after use. (P. 152)

140
 Time required: about 54 min

5
Open the lid when you hear the beep sound. Within 3 min őCalorie standard for 1 loaf
Finish the surface of
the bread dough
őUse rubber spatula to finish the
round dough and make it into a
mountain shape.
(See the figure on the right)
(Using a metal spatula will damage
the fluorine coating)
őDo not press ഖဂ (Cancel) button.

6
Close the lid and Restart

French bread
őThe time range displayed is 45 ċ 51 min menu “20” Crust colour ః (dark) 1170 kcal

7
Press ഖဂ (Cancel) when you hear beep sounds and take Mixture of an egg and milk 60 g
out the bread pan for cooling for about 2 min and then Low-gluten flour 150 g
take out the scone Baking powder 5g
őPlease make sure wether the kneading blade is stuck at the Butter (cut into 1 cm pieces)* 20 g
bottom of the bread. Granulated sugar 8 g (2 tsp)
ő"Additional baking" in case of insufficient baking. (see the following)
őThe bread may become deformed upon overexertion. Salt 2.5 g (½ tsp)
Potatoes (peeled and mashed) 90 g
“Additional baking” in case of insufficient baking Black pepper (coarse) Small quantity
Additional baking is allowed twice after baking is finished. Bacon (cut into 5 mm pieces) 30 g
＊“Additional baking” is allowed to be performed within 15 min
after previous baking. Cheese (cut into 5 mm pieces)Dž 30 g
It is invalid if the inner temperature drops. Carrots
20 g
Ɨ Select menu “20” (cut into 5 mm pieces and boiled to
a moderate degree)
Corn (grains) 20 g
Green soybeans (peeled beans) 20 g
＊Cut into 5 mm pieces when the room
temperature is below 15 ņ.
őPut all the ingredients into the bread pan in the
top-to-bottom order.
Ƙ Set baking time Scone with tomatoes and green soybeans
menu “20” 1302 kcal
Dessert

Mixture of an egg and

100 g
tomato juice
Olive oil 24 g (2 tbsp)
(Hold it for fast forward)
Low-gluten flour 120 g
ƙ Start őIt can be set to 1 ∼ 20 min. High-gluten flour 60 g
Baking powder 5g
Scone making

Granulated sugar 18 g (1½ tbsp)

Salt 2.5 g (½ tsp)
Black pepper (coarse) Small quantity
Your favorite dry vanilla (basil) ½ tsp
ŖPress and hold the ഖဂ (Cancel) to cancel additional baking. Dried tomatoes (dried)
10 g
ŖYou can perform “additional baking” as following. (Divided into flour equal parts after dried)
ā＊Without pressing ഖဂ (Cancel) at step 7 Green soybeans (peeled beans) 50 g
Cheese (cut into 1 cm pieces) 50 g
Ɨ Press to set baking time
őPut all the ingredients into the bread pan in the
Ƙ Press to start top-to-bottom order.

141
 Cake making
2,4
5
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

Ƙ Add butter, granulated sugar, milk and eggs into the bread pan in sequence.
ƙ Add in the sieved A, then put the bread pan into main unit.

1 Select menu “21”

Ingredients

Cake 2066 kcal (for 1 time)

Unsalted butter ＊ 120 g
Granulated sugar 70 g
Milk 15 g (1 tbsp)
Egg (evenly mixed) 80 g
A Low-gluten flour 200 g Ŗ To select crust colour DŽP. 103Dž

2
Baking powder 10 g
Start
＊Cool down to room temperature and cut it
into small pieces of 1 cm. Please see P. 93
for the baking
ŖYou may add your favorite ingredients and stuffing! procedure.

（ Solid ingredients must be added

during cleaning of the residual flour ）
(About 12 min later)

3
Cocoa Chocolate Black tea Walnut Within 15 min
powder cube (Earl Grey tea) (40 g) Beep sounds are heard.
(15 g) (50 g) (4 g)
Open the lid andLj
ŖIf ഖဂ (Cancel) is accidentally pressed at Step eliminate the remaining powder.
3 Press ৑෭ (Start) to recover within 10 min. őUse a rubber spatula to clean the residual flour around.
This can only be performed once; Using a metal spatula will damage the
（
Invalid if any other key is pressed ） （fluorine coatings. ）
őDo not press ഖဂ (Cancel)

4
Ŗ15 min after Step 3 is started.
Beep sounds are heard and kneading is Close the lid and Restart
started automatically.
If you fail to eliminate the remaining flour,
（
they will be on the surface of the cake
when it is completed. )
őThe finished cake is similar to butter cake.

But not totally the same as the sponge
（
cake available in the market.
5
） Press ഖဂ (Cancel) when you hear beep sounds.
Take out the cake
ő“Additional baking” in case of insufficient baking. (P. 143)
őCake shape will be damaged if it is forced out.

142
 Time required: 1 h and 30 min

őCalorie standard for 1 time

Lemon cake 2095 kcal

Unsalted butter
110 g
(cut into small pieces of 1 cm)
Granulated sugar 100 g
Milk 15 g (1 tbsp)
Egg (evenly mixed) 100 g
Rum (or brandy) 1 tbsp
“Additional baking” in case of insufficient baking A Low-gluten flour 180 g
Baking powder 7g
Additional baking is allowed twice after baking is finished. Lemon peel (grated)＊ For 1 piece
＊“Additional baking” is allowed to be performed within 15 min
after previous baking. It is invalid if the inner temperature ＊ To be added after residual flour is eliminated.
drops.
Chocolate cake 2384 kcal

Ɨ Select menu “21” Unsalted butter

(cut into small pieces of 1 cm)
100 g
Granulated sugar 100 g
Egg (evenly mixed) 100 g
Cocoa powder 15 g (2½ tbsp)
A Low-gluten flour 180 g
Baking powder 7g
Chocolate cubes＊ 50 g
Citrus peel＊ 40 g
(cut into small pieces 5 mm ċ 1 cm)＊
Ƙ Set baking time ＊ To be added after residual flour is eliminated.

Pumpkin cake 1960 kcal

Unsalted butter 100 g
(cut into small pieces of 1 cm)
Granulated sugar 80 g
(Hold for fast forward)
Dessert
Milk 30 gDŽabout 30 mLDž
őIt can be set to 1 ∼ 20 min. Egg (evenly mixed) 100 g
Pumpkin (cut into small pieces of
2 cm and make it softer) 50 g
ƙ Start A Low-gluten flour 180 g
Baking powder 7g
Cake making

Green tea red beans cake 2056 kcal

Unsalted butter 80 g
(cut into small pieces of 1 cm)
Granulated sugar 100 g
ŖTo discontinue Hold ഖဂ (Cancel) baking Egg (evenly mixed) 150 g
Green tea 3 g (1½ tsp)
ŖYou can perform “additional baking” as following.
A Low-gluten flour 180 g
ā＊Without pressing ഖဂ (Cancel) at step 5 (P. 142)
Baking powder 7g
Ɨ Press to set baking time Red beans ＊
(cut into pieces of about 5 mm) ＊ 50 g
Ƙ Press to start
＊ To be added after residual flour is eliminated.

143
 Chocolate making
2
3
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Install blade in the bread pan.

Ƙ Break the chocolate and put them into the bread pan.
ƙ Add in cream and honey, and then install bread pen into main unit.

1 Select menu “22”

Ingredients (for about 13 cm × 13 cm × 1 cm (L × W × H))
Chocolate (milk chocolate) 1303 kcal
Milk chocolate 165 ∼ 174 g
(Chocolate plate available in the market) (3 pieces)
Whipping cream 50 gDŽmLDž
(a butterfat content of about 35%)
Honey 10 g

Chocolate (white chocolate) 1186 kcal

White chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
160 ∼ 180 g
(4 pieces)

50 gDŽmLDž
2 Start
Please see P. 93
for the baking
procedure.

Honey 10 g

Chocolate (black chocolate) 1416 kcal

Black chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
＊When cream with a butterfat content of over
41% is used, please substitute 10 mL of
cream with milk.
(E.g.) Black chocolate
3
165 ∼ 174 g When you hear beep sounds, press ഖဂ (Cancel),
(3 pieces)
take out the bread pan and use a rubber spatula to
70 gDŽmLDž
eliminate the chocolate stuck on the blade.
10 g Manually remove the blade.
őPerform Additional Mixing if the chocolate is not fully
melted (P. 145).
őUsing a metal spatula, tongs, or other metal utensil
may damage the surface of blade.

4
Whipping cream: 60 gDŽmLDž
Milk: 10 gDŽabout 10 mLDž Pour it using a rubber spatula
őBe sure to use the amount described above.
Otherwise, the grease may become separated into a pan lined with plastic wrap or cooking paper.
or the chocolate will become too soft.

5
Keep in a refrigerator for more than 2 hours for

cooling until it sets

6 Cut into appropriate sizes

őSplinkle cocoa powder or sugar powder on the cut
chocolates.

144
 Time required: about 17 min

őCalorie standard for 1 batch

Strawberry chocolate 1136 kcal

White chocolate (plate) 160 g (4 pieces)
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 twice after mixing is finished Corn chips chocolate
＊Start additional mixing within 5 min after mixing is finished. (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) 116 g (2 pieces)
＊Use a rubber spatula to eliminate the chocolates stuck in the bread Whipping cream
A (a 40 gDŽmLDž
butterfat content of about 35%)
pan before additional mixing.
Honey 10 g

Ɨ Select menu “22” Corn chips 100 g

Ɨ Use A for making chocolate. (P. 144)

Ƙ Mix Ɨ and corn chips.
ƙ Use a spoon to pour the chocolate onto a
cooking paper for cooling in the refrigerator.
You may freely decide the size.

Ƙ Set mixing time

Dessert
(Hold for fast forward)
őIt can be set from 1 ∼ 5 mină

ƙ Start Mousse chocolate

(For about 5 glasses) 1733 kcal
Black chocolate (plate) 116 g (2 pieces)
Whipping cream 60 gDŽmLDž
A (a butterfat content of about 35%)
Chocolate making

Honey 10 g
Whipping cream 180 gDŽmLDž
Your favorite fruits (for decoration) An appropriate quantity
ŖTo discontinue mixing Hold ഖဂ (Cancel).
Ɨ Use A for making chocolate. (P. 144)
ŖYou can perform “additional mixing” as follows Ƙ Whip the cream.
ā＊Without pressing ഖဂ (Cancel) at step 3 (P. 144) ƙ Mix hot Ɨ with Ƙ.
ƚ Pour it into a glass or other container for
ƗPress to set mixing time cooling and decorate it with your favorite fruits.
ƘPress to start őYou may also add grated chocolates and
nuts if you prefer (10 ∼ 20 g).

145
 Jam making
3
4
őTo reset
1 2 őTo stop after starting (Hold)

Preparations Ɨ Install bread blade in the bread pan.

Ƙ Add granulated sugar, fruit and lemon juice in the bread pan sequentially.
ƙ Then install the bread pan into the main unit.

1 Select menu “23”

Ingredients

Strawberry jam 687 kcal (for 1 time)

Strawberry
(Washed and stalks removed)
(Cut into halves)
Granulated sugar
Lemon juice
Net weight 400 g
140 g
38 g (about 38 mL)

őBe sure to use the amount described in the

above. Otherwise, the ingredients may spill out
and be overcooked.

ŖBe careful not to over cook!

2 Set cooking time (120 min for strawberry jam)
＊Set time
according to the
types of fruits.
The jam will be thicker after cooling down.
(Hold it for fast forward)
ŖJam becomes more dilute due to less
őIt can be set to 90 ∼ 150 min in
granulated sugar quantity and no additives.
increments of 10 min.

3
It can not be stored for a long time! Please
keep it in a refrigerator and eat it soon. Start
őStorage period: about 1 week
Please see P. 93
for the baking
procedure.

4
Press ഖဂ (Cancel) when you hear the beep sound and
take out the bread pan for cooling
(for about 10 min)
＊Do not place on an uneven surface.
őIf heating is insufficient (too much water and less sticky),
perform “additional heating”. (P. 147)

5
When dumping the bread pan
use a rubber spatula to pour jam
into a container slowly
ő Using metal spatula or similar utensils will damage the coating.

146
 Time required: about 1 h and 30 min ċ 2 h and 30 min

őCalorie standard for 1 batch

Blueberry jam 747 kcal

Refrigerated blueberries 400 g
Granulated sugar 140 g
Lemon juice 38 g (about 38 mL)

Ŗ Set cooking time to 150 min

“Additional heating” in case of insufficient heating (Set to 110 min when using fresh blueberries)

Additional heating is allowed twice after first heating.

＊“Additional heating” can be performed within 5 min after previous
heating.
Additional heating can’t be continued if the temperature of inner Apple jam 767 kcal
part of automatic breadmaker is dropped. Apples
Net weight 400 g
Ɨ Select menu “23” ( peeled, cored and cut into
8 pieces of 1 cm width )
Granulated sugar 140 g
Lemon juice 38 g (about 38 mL)

ŖSet cooking time to 100 min

Peach jam 711 kcal

Ƙ Set cooking time Peaches

Net weight 400 g
(peeled, cored and
cut into 2 cm pieces )
Granulated sugar 140 g
Lemon juice 38 g (about 38 mL) Dessert
(Hold it for fast forward) ŖSet cooking time to 120 min
ő It can be set to 10 ∼ 30 min by each press of 1 min.

ƙ Start Orange jam 701 kcal

Oranges

( )
After washing, separate the fruit flesh
and peel. Remove the flesh film, take 400 g
Jam making

out and divide the inner flesh into 2ċ3

equal parts. Remove the white subs-
tance of peel and then shred the peel.

Granulated sugar 140 g

ŖPress and hold the ഖဂ (Cancel) to cancel additional heating.
ƗAdd peels and the water used for processing
peels in the boiler and boil for 15 min.
ŖYou can perform “additional heating” as following. ƘDrain the boiled water and add water for
ā＊Without pressing ഖဂ (Cancel) at step 4 (P. 146) boiling again.
ƙRepeat 3 times and fully drain the water.
ƚAdd peels, granulated sugar and fruit flesh in
ƗPress to set cooking time the bread pan sequentially.
ƛInstall the bread pan
ƘPress to start Ŗ Set cooking time to 120 min

147
 Compote making
3
4
őTo reset
1 2 őTo stop after starting (Hold)

Preparations Ɨ Add water, granulated sugar, lemon juice in the bread pan (without bread blade), and use
a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely)
Ƙ Add the fruits one by one and do not stack them.
ƙ Cut a baking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ƚ Then install the bread pan into the main unit.

1 Select menu “24”

Ingredients

Apple compote 342 kcal (for 1 time)

Apples ＊
about 200 g
( peeled, cored, and
quartered ) (A medium sized)

Water 250 gDŽmLDž

Granulated sugar 60 g

2
Lemon juice 10 g (2 tsp)
Set cooking time (90 min for candied apple)
＊Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their ＊Set timer
relatively firm flesh.
according to
őBe sure to observe the foregoing amount. the types of
Failure to do so may result in uneven heating or fruits.
scorching.
(Hold it for fast forward)
őFruit placement (preparation Ƙ)
őIt can be set to 60 ∼ 120 min in

3
increments of 10 min.
Start
Please see P. 93
for the baking
procedure.

4
őUse a cooking paper as lid (preparation ƙ)
Press ഖဂ (Cancel) when you hear beep sounds
Take out the bread pan for cooling
(about 10 min)
＊Do not place on uneven surface.
őIf heating is insufficient (the color is too white and it is
too hard when inserting a bamboo stick), perform
“additional heating”. (P. 149)

5
ŖFor good timing to eat, soak the fruit in the
syrup for half a day after finished.
(to make the syrup penetrate into the fruits)
Pour slowly into the container, and
cool it down with the syrup.
őUsing metal spatula or a similar utensil will damage the coating.
őAfter pour out into the container, and flip the fruit up and
down to cool it down with the syrup. During cooling, the
syrup will penetrate into the fruits.

148
 Time required: about 1 h ċ 2 h

őCalorie standard for 1 batch (including syrup)

292 kcal
Tomato compote
Tomatoes (peeled after 3 small ones
boiling and stalks removed.) (about 100 g each)
Water 300 gDŽmLDž
Granulated sugar 60 g
“Additional heating” in case of insufficient heating Ginger (thin slices) 10 g

Additional heating is allowed twice after first heating. ŖSet cooking time to 60 min
＊“Additional heating” is allowed to be performed within 5 min after
previous heating.
Additional heating can’t be continued if the temperature of inner
part of automatic breadmaker is dropped. Loquat compote 295 kcal
Loquats
3 ones
peeled, cored and cut
Ɨ Select menu “24” (into 2 parts ) (about 50 g each)

Water 250 gDŽmLDž

Granulated sugar 60 g
Lemon juice 10 g (2 tsp)

ŖSet cooking time to 60 min

Ƙ Set cooking time Pear compote 332 kcal

Pear
about 180 g
peeled, cored and
(quartered ) (A medium sized) Dessert
Water 250 gDŽmLDž
（Hold it for fast forward) Granulated sugar 60 g
ő It can be set to 10 ∼ 30 min by a step of 1 min. Lemon juice 10 g (2 tsp)
ƙ Start ŖSet cooking time to 60 min
Compote making

Date compote 836 kcal

Date (dried) 250 g
Water 100 gDŽmLDž
ŖPress and hold the ഖဂ (Cancel) to cancel additional heating.
Red Wine 125 gDŽabout 125 mLDž
ŖYou can perform “additional heating” as following. Granulated sugar 40 g
ā＊Without pressing ഖဂ (Cancel) at step 4 (P. 148) Lemon juice 10 g (2 tsp)
ƗPress to set cooking time Cinnamon An appropriate quantity

ƘPress to start ŖSet cooking time to 60 min

149
 Mochi making Soaking sticky rice is not
recommended (otherwise it will
make the mochi too soft).

2,4
5
őTo reset
1 őTo stop after starting (Hold)

Preparations Ɨ Wash the sticky rice. (Wash till the water is clear.)
＊Do not soak the sticky rice in water (otherwise the mochi will become soft).
Ƙ Use a screen to drain the water for 30 min.
ƙ Install blade for noodles and mochi making in the bread pan.
ƚ Add sticky rice and water.

1
Ingredients Select menu “25”
3UINO 83 kcal (round mochi 1 serving)
each round mochi
( is about 35 g ) About
12 pieces
About
18 pieces
Sticky rice 280 g 420 g
Long grain rice (190 g (mL)) Long grain rice (270 g (mL))
Water
Short grain rice (200 g (mL)) Short grain rice (280 g (mL))

2
Kneading flour＊ An appropriate An appropriate
quantity quantity Start
＊Starch, or corn starch may be used as substitutes.
Please see P. 93
for the baking
procedure.
ŖIf you want to make a mochi of your
favorite hardness, you need to adjust
the water amount!

Display “55 min later” when the room

temperature is low.
Soft Hard őThe blade may rotate sometimes.
+20 gDŽmLDž -20 gDŽmLDž

3
When you hear the
beep sounds Within 30 min

ŖIf ഖဂ (Cancel) is erroneously pressed in open the lid

Step 3, press ৑෭ (Start) within 10 min őDo not press ഖဂ (Cancel)
to recover it.

（
This can only be performed once.
）
4
Other buttons are invalid. When the lid is open
Ŗ30 min after step 3, a beep sound will start immediately
be heard, and then the unit starts the
next process automatically. ＊Open the lid to
(in case the lid is closed) dissipate extra
＊If mochi becomes soft, it is difficult to take out. water.

ŖIf the sticky rice has been soaked in water,

deduct the water amount that the sticky
rice has absorbed. You can add wormwood when you begin to make mochi.
< Reduce quantity reference> ＊Do not add hard ingredients such as beans!
[12 pieces] 80 gDŽmLDž (may damage the fluorine coating of the bread pan)
[18 pieces] 140 gDŽmLDž

150
 Time required: about 1 h

ŖAdd your favorite ingredients on your fresh mochi…
ŖMix with other ingredients in the middle…
Black sesame seed mochi
When making mochi, add 2 ȋ 3 teaspoons
of black sesame seeds and a small amount
of salt bit by bit.

Shad dock mochi

Red bean mochi Peanut mochi When making mochi, add ½ mashed shad
dock peels (the yellow part) and a small
amount of salt bit by bit.

Radish mochi

5
When you hear the beep sounds, press ഖဂ (Cancel), őThe taste of mochi may vary due to the
amount of water,amount and type of
Take out the bread pan quickly sticky rice, new or old rice used, etc.
and place it still till it can be
touched by hand (5 ċ 10 min). őThe skin of mochi will become hard if
it is left out for a long time.

6 :GQKU[ZZNKSUINO
(from the bottom)

ŖThe proper preservation method

Wet hand thoroughly
of mochi.
Ɨ When it is cooled down, dust off the
kneading flour.
Kneading flour Ƙ “When it is placed indoors”
It can be preserved for 2 days when
(sprinkled with flour in advance)
Heat-resistant placed in a place of low humidity and
temperature.
trays or bowls
Dessert
“When it is kept in a refrigerator”
It can be preserved for a month when

7 Take some mochi and knead it packed in the well-sealed double bags.

into to a ball
Take out mochi from
Mochi making

bread pan directly and

wrap it with cling film. It
is easier to make
Japanese mochi.

ŖEat immediately wet hand with water in advance.

ŖStore it sprinkle some kneading flour on
hands in advance.

151
 Cleaning
őPlease clean and dry as quickly as possible!
In order to avoid
damaging the
(
Do not put an unclean or wet
bread pan back into the machine. )
fluorine coating of őClean with a soft sponge!
the bread pan … Do not use cleanser or metal

(
brush to clean 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
Wipe with
Wash with water after the
residual dough is cleared. a well-wrung cloth.
őUse a well-wrung cloth to clean
ƗAdd a small amount away the instant dry yeast on
of hot water into the the flap valve and make sure
bread pan and let it that the vent of yeast dispenser
sit for a while. is closed.
őIf blade is hard to
remove, rotate the blade őContact between inner lid
slightly to remove it. and the bread due to
excessive swelling may
damage the inner lid’s
coating. Please rest
assured that there is no
harm to health & product
performance. Wipe inner lid
with well-wrung cloth
ƘClean the bread shortly after bread making.
pan and the blade
with water.
őDo not leave any
residual dough
around the shaft or
it may damage the
fluorine coating.

ƙUse a bamboo stick

to remove the
dough stuck on the
blade and the shaft.

Natural yeast culture vessel

Use kitchen detergents (neutral) to
clean it thoroughly, then air dry it.
őAny residual dough on the
őThe remaining yeast (fermented) will decay
shaft may cause the blade
due to bacteria reproduction which will
to be easily detached or left ruin its cultivation next time.
in the bread.
ŖIf decay occurs
őUse kitchen detergents
ƗSprinkle diluted chlorine bleach powder.
(neutral) to clean the shaft if ƘFully clean.
it is very dirty.

152
 Dispenser lid Yeast dispenser
Remove and wash with water Wipe with

[Removal method]
a well-wrung cloth
Do not remove
and air dry.

70 degrees

őRaise the dispenser lid to an angle of approximately

70 degrees and pull it upwards on the right.

Do not wipe the yeast

dispenser with a dry cloth!
Otherwise, instant dry yeast may
prove difficult to fall because of
static electricity.

Raisin and nut dispenser

After removal, use kitchen detergents
(neutral)
And wash with water
őPull it
upwards

Cleaning

Main body
Wipe with
Tips

a well-wrung őPress and open

cloth the dispenser
őClean away the flour, flap.
instant dry yeast and őNo residual
ingredients left inside the grease is allowed.
main body.

153
 FAQ
Bread
You can make bread but need to adjust the amount of water. If excessive
swelling or a cave-in occur, reduce water amount by 5 ċ 10%.
Can I use dedicated French bread
bread flours? You can make French bread, but the quality and swelling extent of bread may vary.
Udon dough (all-purpose flour)
Add water by 10 g (mL) when dough is too hard and reduce water by
10 g (mL) when dough is too soft.

Is it possible to use Yes. Please use the same amount of margarine, shortening
and other solid grease to substitute butter.
other ingredients to (Crust color may vary from different fats.)
substitute butter and Milk powder 6 g (1 tbsp) is equivalent to 70 g (about 70 mL)
milk.
milk powder? őPlease reduce the same amount of water if milk is used.

Can I use the amount

specified in the recipe The amount specified herein is applicable to this breadmaker.
books available in the The cooking effects may be affected if any other recipes are used.
market?

No. When a half portion of ingredients is used, the making procedures of the
May I make a half
bread maker can’t be matched because it is very hard to control the
sized loaf? conditions of “kneading” and “air discharge”.
Ingredients

The fermentation conditions are unstable and the bread may not be baked
Can I use self-made successfully.
natural yeast? “Hoshino” natural yeast (raw) is recommended to ensure bread quality and
successful rate.

May I use yeast

If you cannot make sure that you can cultivate the natural yeast successfully.
other thanĐHoshinođ “Hoshino” natural yeast is recommended.
natural yeast?

Natural bread yeast (P. 94) Storage in freezing or room

temperature is forbidden
Please keep it inside the refrigerator to avoid contamination. DŽthis will ruin its fermentationDž
How do I keep őPlease use them before expiry date (expiry date of unopened products
natural yeast and which are stored according to instructions).
fermented natural Fermented natural yeast (P. 131)
yeast?
Please keep it in refrigerator with the lid closed.
őPlease use it up within one week. Obuvsbm!zfbtu
csfbe˄sbx˅

Store it in a refrigerator. (Be sure to properly seal it and use it up as soon as

possible after unpacking.)
How do I store őPlease use them before expiry date (the expiry date of unopened products which are
instant dry yeast? stored according to instructions).
őDo not store them in a refrigerator.
(Instant dry yeast may condensate and won’t fall down from the yeast dispenser)

Cooled rice at a temperature below 30 ņ .

The rice kept in a refrigerator is also applicable. Note that rice becomes hard
What rice can be
and is not easily softened, so use a certain amount of water to soften it to
used to make rice
make kneading easier. (P. 159)
bread? Frozen rice should be thawed and recovered to room temperature before use.
Rice kept warm for less than 12 hours should be cooled down before use.

154
 Is the pineapple bread Yes.
cookie dough usable Please allow the cookie dough to thaw naturally in advance so that it is not so
after being refrigerated? hard when it is placed on the bread dough.
Ingredients

High-gluten flour is recommended for bread forming.

What should I use Starch is recommended for mochi making.
for kneading flour? (Corn starch and high-gluten flour are also applicable.)

Can I use the sticky It is applicable too, but the mochi made from it will be too soft, so it is not
recommended.
rice soaked in water Deduct the water quantity that the sticky rice has absorbed.
overnight? (12 pieces: 80 g (mL); 18 pieces: 140 g (mL)).

In the automatic bread maker, the dough rises to become

Can 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. It is

How to cut bread recommended that you wait for 30 min before slicing it.
properly? őLay the bread horizontally, move the bread knife forward and
backward.

If the bread is hard to take out after the bread pan has been cooled down for
about 2 min, place the bread pan into the main unit and keep it there for 5 ċ
10 min before taking it out again.
Is it hard to take out
ő The bread will shrink and cave in if it is kept there for too long.
the bread smoothly?
ő Do not use a knife, a fork, chopsticks or other similar utensils 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 frozen.
The bread will taste better if you freeze it as soon as
possible when newly baked.
őThe bread's flavor will last while frozen for about 1 month.
Brioche
Can bread and
dough be kept Place formed and fermented dough in a tray, cover it with
frozen? plastic wrap and keep it frozen. After freezing, place it into a
plastic bag for storage.
Thaw at a temperature of 30 ċ 35 ņ and coat with egg liquids before baking.
őIf time is limited, coat with egg liquid when it is still frozen and prolong the baking time
FAQ

by about 5 min.
Pizza
Wrap the rolled dough with plastic wrap and freeze it.
Place the ingredients when the dough is still frozen and then bake it.

The natural yeast bread has the following features:

Tips

Is the bread made őThe bread is a bit shorter and the crust is a bit darker.
by natural yeast őUnique taste; the crust has a fried rice cake and sweet soy sauce smell: slightly sour
different from that and sweet.
made by instant dry őThe dough texture is a little coarse.
őThe bread is chewy.
yeast?
The bread gives off a fermentation smell similar to yogurt when baked.

155
 FAQ
Is instant dry yeast
not mixed during The instant dry yeast will work during separation, forming and secondary
execution of bread fermentation as long as it is mixed into the dough.
dough menu?

The bread dough is Please reduce water amount by 5 ċ 10 g (mL).

too soft. Sprinkle flour for the convenience of operations.

The dough does not Fermentation process may slow down due to different ratios of ingredients. Do
ferment thoroughly
not open the lid after process of bread dough making is over. Keep it there for
during execution of
bread dough menu. further fermentation. (Standard: 20 ċ 30 min)
Upon completion of baking

It can be used to make doughnuts, pizza and other food.

Please confirm at which status baking stopped and resume the subsequent
operations.
Can failed dough be Recipe with use of instant dry yeast
used again?
ő When there is still instant dry yeast in the yeast dispenser
E.g The dough hasn’t Start making dough using the pizza dough
been baked. procedure (menu “17” ) to make doughnuts (P. 134)
četc.
and pizza (P. 136).
ő When there is no instant dry yeast in the yeast dispenser
Take out the dough and make doughnuts (P. 134) and pizza (P. 136)!
Recipe using of natural yeast
Take out the dough and make doughnuts (P. 134)!

Is the taste of the

pasta made by this
bread maker
Its form, softness and elasticity is different from those of dry pasta due to the
different from that of different production methods.
the dry pasta
available in the
market?

Is it difficult to cut
Weigh properly and sprinkle the dough with sufficient kneading flour.
the noodles?

156
Abnormal shape of bread
It is hard to control the
bread-making process.
Shape of bread varies
every time č

When the following

conditions happen Please confirm the following
ő Shape and swelling conditions vary according to temperature, humidity,
Insufficient swelling ingredient and timer conditions.
ő Too many raisins and other ingredients added?
ő Is 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
ő Do you measure the weight with a scale?
(Bread, soft bread)
ő Have you used flour with a protein content of over 12 ċ 15%?
ő Have you used high-gluten flour?
Flour
15 cm
ő Have you used expired flour?
Lower than ǘ French bread, Briochečǚ
ő Is the ratio of high-gluten flour and low-gluten flour correct?

DŽPain de mie, rice bread

and rice flour bread Dž ő Not enough?

14 cm
Lower than
Water
ǘ
āRapid, French bread, Whole wheat,
āPineapple breadLjBriocheč ǚ
ő Have you used cold water at a temperature of 5 ņǛ
Rapid, whole wheat＊1,

DŽ Brioche, Natural yeast

bread Dž ǘ When room temperature exceeds 25 ņ čǚ
ő Have you used cold water at a temperature of 5 ņǛ
13 cm
Lower than Granulated sugar ő Not enough?
Bread (swelling)

＊ 1 Contain 50% whole ǘ Except natural yeast breadčǚ

wheat flour
ő Have you used the instant dry yeast that do not require
French bread, Hokkaido
DŽ Dž

FAQ/Abnormal shape of bread

advanced fermentation?
aromatic bread, Instant dry
pineapple bread ő Is it placed in the yeast dispenser?
yeast
ő Not enough?
10 cm ő Is it kept in the refrigerator? (P. 91)
Lower than ő Have you used expired instant dry yeast?

ǘ Natural yeast bread ǚ

DŽ60-min breadDž
ő Did you use “Hoshino” natural yeast (raw)?
8 cm Natural yeast ő Is the fermented natural yeast weighed after being mixed?
Lower than
ő Is it put in a bread container?
ő Too little?

ő Too much?
Excessive swelling Flour
ő Do you use the dedicated bread flour? (P. 154)

Water ő Too much?

őToo much?
Tips

If excessive swelling happens upon stated amount, reduce

Height standards
the quantity of instant dry yeast, natural yeast, or granulated
Instant dry yeast sugars by 1/4 ċ 1/2.
Natural yeast őExcessive swelling may happen sometimes at altitudes over 1,000
20 cm metres high.
Above őContact 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.

157
 Abnormal shape of bread
When the following
conditions happen Please confirm the following
őHave you forgotten to add the instant dry yeast or fermented
No swelling at all Instant dry yeast natural yeast?
DŽWhole bread is whitish
which looks like dough. Dž Natural yeast őHave you used any improperly stored yeast or expired yeast?
őDid you misuse any baking power?

őHave you forgotten to install the blade?

őHas any power failure occurred during operation?

ő Home made bread always has a different shape and swelling condition due to the
The bread always following conditions!
has a different Room
The room temperature is high in summer.
Ŗ

temperature
The room temperature has changed during operation.
Ŗ

shape and swelling (the air-conditioner is shut down during operation etc.)
condition. Types and properties Ŗ
Flour with low protein content is used for baking.
of ingredients Ŗ
Improperly kept or expired instant dry yeast is used.

Sticky bottom őHave you quickly taken the well-baked bread from the bread pan and put it on
Bread (shape)

and distinct the griller for heat radiation?

indents
őReduce water quantity by 10 g (mL) for better baking effect if the room
on the
temperature is high.
sides

Cave-in on the top

surface ő Not enough flour?
(Burnt crusts) ő Too much water?
Flat and square top ǘ Whole wheat breadčǚ
surface ő A high ratio of whole wheat flour or different types of flour will easily lead to such
situations.
Cave-in

Bottom caves őBlade shape is visible.

in so that the
őHave you touched the bottom of bread pan when you took out
bread cannot
stand upright. the bread? (Bread is damaged sometimes due to blade rotations)
Do not rotate

There is remaining ő Too much flour?

flour around. ő Not enough water?

ő Please change crust color (P. 103) or adjust the amount of granulated sugar.
Crust color becomes lighter if amount of granulated sugar is reduced and darkened
Expected crust
if the amount is increased.
color is not ő If the stove is too hard to hold the bread because the bread is too big, please
Bread (others)

achieved. reduce the quantity of instant dry yeast and water.

ő If the bread ferments so much, the top of bread may peel off by sticking on the lid.

Bread crust is too ő The bread will become soft if it is cooled down and put in a plastic bag.
hard

Even if you chose őThe fermentation temperature of bread dough is higher than the melting temperature of
‫׳‬बҍ (Rough stir), chocolate, so it may become melted. Please freeze the chocolate before adding it in.
the chocolate melted If the chocolate pieces are too large, it will hinder the rotation of the blade. So please
anyway. use chocolate crumbs or chopped chocolate smaller than 5 mm.

158
 When the following
conditions happen Please confirm the following
Ingredients focus on
ő Such phenomenon may occur due to difference of ingredients and dough hardness.
one side

Dough becomes
Bread (others)

őExcessively long fermentation will make the dough loose and sticky. The
sticky after forming 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.

ő Melted butter cannot be well wrapped in dough.

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

No rising
ő Did you use warm water (35 ņ ċ 40 ņ )?
ő Was the instant dry yeast dissolved during the preparation stage?
Rice bread

The rice grains are

ő Please put rice and water in another container. Fully soften the rice before putting it
notably visible in the
into the bread pan.
rice bread.
Hokkaido aromatic

If you find that the

bread

You can reduce granulated sugar in the dough by ½.

crust is rather black.

Abnormal shape of bread

ő Have you fully mixed the cookie dough?
ő Have you kneaded the cookie dough till its surface becomes smooth?
The pineapple bread
ő Have you forced the cookie dough into the bread dough?
cookie dough ＊ You only need to place the cookie dough on the bread dough. (Slightly press it so
cracks. that they stick together and make a good-looking shape.)
ő Have you cut the patterns too deep?
Pineapple bread

The pineapple bread ő The reason is that the butter melts so that the dough has too much liquid in it.
cookie dough ＊ If the butter melts, the dough will become soft and fragile even if the pin dough is
becomes soft. cooled down.

The pineapple bread

cookie dough lean to ő Have you repositioned the bread dough in the middle?
one side.
Tips

ő Has the cookie dough been over cooled and become hardened?
The pineapple bread ＊ Take out the cookie dough from the refrigerator according to the instructions of
cookie dough is too “10 min of process work are left” and roll the dough flat with a rolling pin till the
hard. cookie dough becomes flexible and soft.

The pineapple bread

ő Did you slightly press the cookie dough on all edges when you put it in?
cookie dough overflows ＊ Excessive pressing may cause the baked cookie dough to crack.
from the bread pan.

159
 Abnormal shape of bread
When the following
conditions happen Please confirm the following
Brioche

Observable butter ő Did you use frozen butter cut into 1 cm pieces?
oil gathers on the ő Did you add the frozen butter within 10 min after beep sounds?
bottom, with butter ő Did you break apart the frozen butter first, and then distribute them well in the pan?
spots on it. ő Did you add the frozen butter when room temperature was over 25 ņ ?
Rice flour bread

ő Is the room temperature too high?

(The bread will not be good if the room temperature is too high.)
The rice flour bread ő Have you used the timer at a room temperature of over 25 ˚C?
has a rather bad ＊ Ingredient temperature rises too much when the room temperature is high so that it
shape becomes deformed.
Excessively long timing is not recommended.

Insufficient swelling ő Did you add any baking powder?

(Even instant dry yeast can’t make it swell at all.)
5 cm
Lower than ő Is the amount of ingredients correct?
Scone

Butter spots őDid you cut the butter into 1 cm pieces?

appears (color őDid you cut the butter into 5 mm pieces when room temperature is below 15 ˚C ?
spots, holes etc.)

Remaining flour is ő Did you eliminate the residual powder?

left around the ő Did you perform the forming procedure?
scone.

őDid you misuse the blade for bread making as the blade for noodles and mochi making?
There are solid őNot enough flour?
Udon/pasta dough

particles in the őDid you mix the flours fully before putting it in bread pan?
dough őDid you add too much water?
őDid you add warm water when making udon?

It is difficult to put őNot enough flour?

dough into shape őDid you sprinkle kneading flour?
because it is too sticky. őDid you add too much water?

Noodles stick őHas it been placed still for too long time after being cut into noodles?
together őDid you sprinkle enough kneading flour?

ő Is the amount of ingredients correct?

Insufficient swelling. ő Did you add any baking powder?
ő Did you sieve the low-gluten flour and baking powder before adding them into bread pan?

őHave you cut butter into small pieces of 1 cm?

Remaining butter is őHave you brought butter to the room temperature?
left on the cake.
Cake

őIs the adding sequence of ingredients correct?

There is remaining ő Have you cleared the remaining flour?

flour around cake. ő Is the adding sequence of ingredients correct?

The finished cake is őThe finished cake looks like butter cake but is still different from the sponge cake
different from available in the market in terms of baking conditions.
expected. Reduce low-gluten flour to 180 g to make softer cake.

160
 When the following
conditions happen Please confirm the following
Whipping cream and ő The cream with a high content of butterfat (over 41%) may not merge with
chocolates can not chocolates with a high content of cocoa.
be merged together. Adding extra 10 g (about 2 tsp) of milk may help the two ingredients to merge better.
Chocolate

ő Chocolates with a high content of milk will soften.

Too soft. Please reduce the amount of whipping cream by 10 ċ 20 g (about 10 ċ 20 mL).

Chocolates stick on ő Please use a rubber spatula to clean away the chocolates stuck on the bread pan
the inner sides of within 5 min and mix for another 2 ċ 3 min.
the bread pan.

Jams become more diluted due to less granulated sugar quantity and no additives.
ő Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
Jam

Not coagulated to become coagulated.

(not viscous) ő Did you add too much fruit?
ő Did you reduce the amount of granulated sugar and lemon juice? (Jam must have
proper sugar content, acidity and pectin content for coagulation.)

őDid you use overripe fruit?

Not cooked well
Compote

őSome kinds of fruit may be easily cooked.

őDid you cover it with cooking paper?

Some part of fruit őTake fruit out of the syrup and then put the part that did not absorb enough sugar
did not absorb into the syrup again and cool it down.
enough syrup. őPlace still for half a day to 1 day, then it is edible.

őDid you add too much sticky rice?

őDid you add enough water?
Mochi

Abnormal shape of bread

Mochi has grains of őWas the sticky rice too dry after draining?
rice stuck on it (e.g. faced the air-conditioner outlet)
őWas it mixed with japonica rice?
őDid you use old rice?
Tips

161
 Remedies for misoperations
The ingredients other than fermented natural yeast can be added at the
following time. However, the bread making process may fail if the ingredients
are not fully mixed in the initial ൕஅ (kneading) procedure.
Forgotten ingredients Adding time

őTips for recipe of bread with instant dry yeast

Feed into the bread pan before adding the instant dry yeast.
t
Pizza dough ................................................ within 1 min
t
Brioche ....................................................... within 5 min

Butter t
Bread dough ............................................. within 10 min

Granulated sugar
Pressed ৑෭ (Start)
before adding any
ingredients.
Ingredients cannot be
supplemented when
making 60-min bread.
t
Rice flour................................................... within 35 min
Milk powder menu ............................................... within 20 min
t
Other
Salt
＊Open the lid to the minimum angle to avoid spill of instant
dry yeast.
őTips for recipe of bread with natural yeast
It should be added into the bread pan within 10 minutes to
make sure that it can be mixed in the initial kneading.

Add into the yeast dispenser before the instant dry yeast is
dispensed.
t
Pizza dough ................................................ within 1 min
Instant dry yeast t
Brioche ....................................................... within 5 min
t
Bread dough ............................................. within 10 min
t
Rice flour................................................... within 35 min
t
Other menu ............................................... within 20 min

Pressed ৑෭ (Start) when Reselect if it is just started. Hold ഖဂ (Cancel) to stop operation, select the
the wrong menu, raisin correct, menu＊, raisin and crust color and restart.
and crust color are ＊For rice flour bread, if you select an incorrect menu selection, you will end up with a
selected! failure even after correcting your selection. (The initial working procedure is different.)

Press and hold ഖဂ (Cancel) button to stop the unit. Reinstall the correct
Install the wrong blade
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 ৑෭ (Start).

Pressed ഖဂ (Cancel)
Press ৑෭ (Start) to recover within 10 min.
erroneously during
＊This can only be performed once. Do not press other buttons.
operations!

ŖFailed dough can be used again to make pizza and doughnuts.DŽP. 134, 136, 156Dž

162
Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please
contact Panasonic customer service
centre immediately.
When the following
conditions happen Causes Solutions
Key operation is
őPower plug is not plug in. Plug in the power plug.
disabled
Press ৑෭ (Start) ő“Rice flour” function starts only from ံஅ (Soak). Kneading doesn’t operate in the very
but no operation
(No kneading) beginning.

őTiming for automatically adding instant dry yeast depends on the room temperature
and menu you have selected.

Instant dry yeast őYeast dispenser is damp or has static

Wipe with a wrung cloth and air dry.
is not dispensed. electricity.

őIs the instant dry yeast dampened? Use new instant dry yeast.

Raisins and nuts

őAre the ingredients piled upǛ Spread the ingredients flat.
cannot be added.

Operation stops The dough can be used again if the

őOperation will be stopped if power fails for
midway more than 10 min.
operation stops in a dough state.
(Display current time) (P. 156)

Remedies for misoperations/Troubleshooting

őIs the time you want to set beyond the timer Please make the setting within the
range? following range:
Starting from the current time
The timer needed to complete baking varies őBread
by menu. After 4 hours and 10 min ċ 13 h
őPain de mie (super soft French bread)
After 5 hours ċ 13 h
[Timer setting examples] őSoft bread
Timer cannot be Menu: bread After 4 hours and 30 min ċ 13 h
őRice bread
set. Current time: 08:30 p.m. After 4 hours and 10 min ċ 13 h
(LCD screen displays 20:30) őFrench bread
Scope of time settings: 00:40 a.m. to 09:30 After 5 hours and 10 min ċ 13 h
őWhole wheat bread
a.m. After 5 hours and 10 min ċ 13 h
(“0:40” ċ “9:30”) őRice flour bread
＊It is impossible to set the time beyond After 2 hours and 40 min ċ 13 h
őNatural yeast bread
the range above. After 7 hours and 10 min ċ 10 h

Start kneading őFor the breads Pain de mie (super soft French bread), Rice bread, French bread and the
immediately after Whole wheat bread functions that use instant dry yeasts, only the initial ൕஅ (kneading)
timer setting. procedure will be started immediately after timer setting. (P. 92)

The following sounds are normal.

őWhen dough kneading, air discharge or mochi making are going on,
t
the sounds of kneading are heard.
Sounds are heard
t
the sounds of motor running are heard.
during operation
t
the sounds of mochi making are heard.
and timing
őWhen instant dry yeast and the ingredients of the raisin and nut dispenser are added
Tips

into the bread pan.

t
the sounds of opening the flap valve and the dispenser flap are heard.

őSince too many ingredients were added or the blade is stuck on the hard ingredients,
Stops halfway the motor is overloaded and the protective function is hence activated, which may
cause operation to stop immediately.
(Blade does not work)
(Powder still remains upon completion and baking does not happen)
＊ Please consult Panasonic customer service centre.

163
 Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please
contact Panasonic customer service
centre immediately.
When the following
conditions happen Causes Solutions
Abnormal sounds őThere is a clearance between the blade and the shaft.
on the blade (The front end moves by 3 cm or so)
őThe lithium battery is at the end of its working
Plug into the life.
outlet, the ＊Before replacement of battery, operations can be
continued with plug inserted. However, it is
current time on Replace the battery. (P. 89)
necessary to install the battery base in advance.
display is (Otherwise, foreign matter may enter)
Đ0:00đ ＊Set the current time whenever you use the timer
functions.

őHave you forgotten to install the blade? Install the blade. (P. 98)
Powders still
remain and
baking does not őIs the blade shaft excessively fastened in the
occur Please replace the main shaft
bread pan so that it can’t move? bearing if the blade shaft does not
rotate.
őA small amount of dough leaks out from the Please consult your Panasonic
( )

( )
discharge port of the bread pan during operations. customer service centre
Discharge port
To avoid affecting (4 positions)
Dough is leaking the rotations, the
out at the dough that enters
bottom of the the rotational part
bread pan will be discharged.
This is normal.
Please confirm if the Shaft
At the bottom of the
blade is rotating. ( bread pan )
The bottom of
őThe bottom of the bread pan may turn black due to friction when kneading.
the bread pan In that case, please wipe and clean with a damp kitchen towel.
turns black

őContact 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.

ő Smoke or odors may occur upon initial use. However, they will disappear some time after use. Operations are not affected.

164
In case of the following displays
őNotifies you of power failure during operations.
If power fails for less than 10 min, the operations will resume when power
Display ໮٢ۙ෍ supply is resumed.
(Unsuccessful bread-making may occur sometimes)
őIt will still display when the power plug is plugged in after it is removed.

Open the lid to reduce heat inside

őThe oven temperature rises high due
Display
to continuous use (above 40 ņ).
of the main body fully
(Cool down for about 1 hour after
baking is finished )
Weigh and measure the ingredients correctly.

Display őThe motor is overloaded. Walnuts and other large-grained food materials
cannot be added until crushed down.
(Press ഖဂ (Cancel))

őFailure
Display ċ
＊Please contact with your local customer service centre for repair.

Troubleshooting/In case of the following displays

Tips

165
 ߙ‫ކ‬
٢ᆑ 220 V 50 Hz ۷ቒཫ‫ݴ߰ڡ‬ኧቜ ཫ‫ڡ‬Ҧ࿜๎
࣠ഽರ 360 W գ 30.4 cm
‫ޙ‬ଋ ֞؄DŽᆙDž ਔ 24.1 cm
٢ࢩ 60 W
‫ݴ‬ 34.7 cm
঄ቱ(ᆙ) 5.8 kg ٢ᆑ࿦գ‫ڡ‬ 0.9 m
அҡ/அҡஅ༐ DŽஅ‫ܒ‬Džዥؐ෪ᅂઢǖ300 g
DŽ‫ݞ‬सவDžዥؐ෪ᅂઢǖ4.2 g
൒ઢ सவ
DŽ෍ቯ໙രसவDžዥؐ෪ᅂઢǖ25 g
ಈ຾‫ݞ‬Ă࣮߮ DŽಈ຾‫ݞ‬/࣮߮੥Džዥؐ෪ᅂઢǖ100 g

‫ޙ‬௙ Ԭ‫ؠ‬ ൒ઢ ᆁᆙ
།ํ DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢
మ‫୶ڹ‬DŽ۟෮իൢஅҡDž DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢
ൢ෮ DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢
ਓ๨ DŽஅ‫ܒ‬Džዥؐ: 280 g lj
60‫܍‬ቬ DŽஅ‫ܒ‬Džዥؐ: 280 g lj
୶۰ DŽஅ‫ܒ‬Džዥؐ: 230 g ৰᆁᆙቚ13ဆ෢
அҡ

۟߭ DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢

ഠ଴ DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢
Ҵߴ‫ػ‬࿪ః DŽஅ‫ܒ‬Džዥؐ: 230 g lj
ԝੴఒ၃ DŽஅ‫ܒ‬Džዥؐ: 200 g lj
ԅଝ DŽஅ‫ܒ‬Džዥؐ: 200 g lj
୶‫ܒ‬ DŽஅ‫ܒ‬Džዥؐ: 250 g ৰᆁᆙቚ13ဆ෢
໙രसவ DŽஅ‫ܒ‬Džዥؐ: 300 g ৰᆁᆙቚ10ဆ෢
அҡஅ༐ DŽஅ‫ܒ‬Džዥؐ: 280 g lj
໙രसவஅҡஅ༐ DŽஅ‫ܒ‬Džዥؐ: 300 g lj
அ༐

෍ቯ໙രसவ ໙രसவDŽᆇቯDž50 g lj
ౖ൭அ༐ DŽஅ‫ܒ‬Džዥؐ: 280 g lj
ळዊౝஅ༐ DŽஅ‫ܒ‬Džዥؐ: 280 g lj
ྃ‫څ‬அĂᄃؐ઀அஅ༐ DŽஅ‫ܒ‬Džዥؐ: 300 g lj
ᄡ෮ՉԀ DŽஅ‫ܒ‬Džዥؐ: 180 g lj
‫ݷث‬ DŽஅ‫ܒ‬Džዥؐ: 200 g lj
ಝຊ

ೠ৲ઉٞဩ ೠ৲ઉ 160 ċ 180 g lj

߮ट ฽߮ 400 g lj
୺ິ฽߮ ฽߮ 150 ċ 300 g lj
ପ乁 ఏ୶ 280 ċ 420 g lj

166
Specifications
Power supply 220 V 50 Hz Overheat protector Thermal fuse
Heater 360 W Depth 30.4 cm
Power
Size (Appr.) Width 24.1 cm
consumption Motor 60 W
Height 34.7 cm
Net weight (about) 5.8 kg Length of power cord 0.9 m
Bread/bread dough (Flour) Maximum : 300 g
(Instant dry yeast) Maximum : 4.2 g
Capacity Yeast
(Fermented natural yeast) Maximum : 25 g
Raisin and nut dispenser (Raisin/nuts) Maximum : 100 g

Function Menu Capacity Timer

Bread (Flour) Max.: 250 g Timer for up to 13 hours
Pain de mie (super soft French bread) (Flour) Max.: 250 g Timer for up to 13 hours
Soft (Flour) Max.: 250 g Timer for up to 13 hours
Rapid (Flour) Max.: 280 g lj
60-min (Flour) Max.: 280 g lj
Rice (Flour) Max.: 230 g Timer for up to 13 hours
Bread French (Flour) Max.: 250 g Timer for up to 13 hours
Whole wheat (Flour) Max.: 250 g Timer for up to 13 hours
Hokkaido aromatic (Flour) Max.: 230 g lj
Brioche (Flour) Max.: 200 g lj
Pineapple (Flour) Max.: 200 g lj
Rice flour (Flour) Max.: 250 g Timer for up to 13 hours
Natural yeast (Flour) Max.: 300 g Timer for up to 10 hours
Bread dough (Flour) Max.: 280 g lj
Natural yeast bread dough (Flour) Max.: 300 g lj
Fermented natural yeast Natural yeast (raw) 50 g lj
Dough
Pizza dough (Flour) Max.: 280 g lj

ߙ‫ކ‬
Dumpling skin dough (Flour) Max.: 280 g lj
Udon/Pasta dough (Flour) Max.: 300 g lj
Scone (Flour) Max.: 180 g lj /Specifications
Cake (Flour) Max.: 200 g lj
Chocolate Chocolate 160 ċ 180 g lj
Others
Jam Fruit 400 g lj
Compote Fruit 150 ċ 300 g lj
Mochi Sticky rice 280 ċ 420 g lj
Tips

167
ฌࡄܵྚ Aftersales services
Panasonicߌ۴གྷᇹ Panasonic official website: http://panasonic.cn
Panasonic৴ࡖዀၲܵྚቩဩ Panasonic client service center: 400-810-0781
቟ᇉඟ ǖ ࿊୤ओ๘٢ರᅏ࿥‫ํޞ‬
࿊୤࢟য‫ݴ‬ဧഏ࢟যᆍ‫ב‬ဧ૸ 17 ࠖ
ᆊ՛ٓǖ ቩ߭
Manufacturer: Panasonic Manufacturing (Xiamen)Co.,Ltd.
No.17,Chuang Xin Road,Xiamen Torch Hi-Tech Industrial Development Zone,Xiamen
Made in China
© Panasonic Manufacturing (Xiamen) Co.,Ltd. 2015

őԬ‫ؠ‬ӣࠖӰ
Ԭ‫ؠ‬ӣࠖ Ԭ‫ؠ‬ Ԭ‫ؠ‬ӣࠖ Ԭ‫ؠ‬ Ԭ‫ؠ‬ӣࠖ Ԭ‫ؠ‬
1 །ํஅҡ 11 ԅଝஅҡ 21 ‫ݷث‬
2 మ‫୶ڹ‬DŽ۟෮իൢஅҡDž 12 ୶‫ܒ‬அҡ 22 ೠ৲ઉٞဩ
3 ൢ෮அҡ 13 ໙രसவஅҡ 23 ߮ट
4 ਓ๨அҡ 14 அҡஅ༐ 24 ୺ິ฽߮
5 60‫܍‬ቬஅҡ 15 ໙രसவஅҡஅ༐ 25 ପ仸
6 ୶۰அҡ 16 ෍ቯ໙രसவ
7 ۟߭அҡ 17 ౖ൭அ༐
8 ഠ଴அҡ 18 ळዊౝஅ༐
9 Ҵߴ‫ػ‬࿪ఃஅҡ 19 ྃ‫څ‬அĂᄃؐ઀அஅ༐
10 ԝੴఒ၃ 20 ᄡ෮ՉԀ

ő Menu number table

NO. Menu NO. Menu NO. Menu
1 Bread 11 Pineapple bread 21 Cake
2 Pain de mie (super soft French bread) 12 Rice flour bread 22 Chocolate
3 Soft bread 13 Natural yeast bread 23 Jam
4 Rapid bread 14 Bread dough 24 Compote
5 60-min bread 15 Natural yeast bread dough 25 Mochi
6 Rice bread 16 Fermented natural yeast
7 French bread 17 Pizza dough
8 Whole wheat bread 18 Dumpling skin dough
9 Hokkaido aromatic bread 19 Udon/Pasta dough
10 Brioche 20 Scone

DZ50P195
MX0815E0
ۙဵ௧ᆟǖ2015௧8ᆟ
ቩ߭ᄠั
Date of issue: August 2015
Printed in China