EN48
Jam making
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ɑ To reset
ɑ To stop after starting (Hold)
Preparations
ʗ
Install blade in the bread pan.
ʘ
Add ingredients into bread pan according to sequence on the right: half of fruits ɚ half of
granulated sugar ɚ remaining fruits ɚ remaining granulated sugar ɚ lemon juice.
ʙ
Then install the bread pan into the main unit.
Ingredients
Apple jam
Apple
Net weight 750
g
Granulated sugar 300
g
Lemon juice 45
g
(about 45 mL)
peeled, cored
and cut into 1 cm pieces
()
ɑ
Be sure to use the amount described in the above.
Otherwise, the ingredients may spill out and be
overcooked.
ɖ Be careful not to over cook!
The jam will be thicker after cooling down.
ɖ Jam becomes more dilute due to less
granulated sugar quantity and no additives.
It can not be stored for a long time!
Please keep it in a refrigerator and eat it soon.
ɑ Storage period: about 1 week
3
Start
ɑIf heating is insufficient (too much water and less sticky),
perform “additional heating”. (P. EN49)
＊Do not place on an uneven surface.
4
Press ถᄂ (Cancel) when you hear the beep sound and
take out the bread pan for cooling
(for about 10 min)
ɑUsing metal spatula or similar utensils will damage the coating.
5
When dumping the bread pan
use a rubber spatula to pour jam
into a container slowly
Select menu “26”
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2
Set cooking time
(2 h and 30 min for apple jam)
ɑ
It can be set to 1 h and 30 min ~ 2 h
and 30 min in increments of 10 min.
＊Set time according to the
types of fruits.
(Hold it for fast forward)
Please see P. EN11
for the baking
procedure.
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