EN50
Compote making
ʗ
Add water, granulated sugar, lemon juice and cinnamon powder in the bread pan (without blade), and
use a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely)
ʘ
Add the fruits one by one and do not stack them.
ʙ
Cut a baking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ʚ
Then install the bread pan into the main unit.
Ingredients
Apple compote
Apples
＊
peeled, cored, and
quartered
(
)
about 300
g
(A medium sized)
Water 330
g
(mL)
Granulated sugar 90
g
Lemon juice 15 g (2 tsp)
Cinnamon powder
An appropriate quantity
ɑ Be sure to observe the foregoing amount.
Failure to do so may result in uneven heating or
scorching.
ɑ Fruit placement (preparation ʘ)
ɑ Use a baking paper as lid (preparation ʙ)
ɖFor good timing to eat, soak the fruit in the
syrup for half a day after finished.
(to make the syrup penetrate into the fruits)
* Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their
relatively firm flesh.
ɑ If heating is insufficient (the colour is too white and it is too
hard when inserting a bamboo stick), perform “additional
heating”. (P. EN51)
＊Do not place on uneven surface.
4
Press ถᄂ (Cancel) when you hear beep sounds
take out the bread pan for cooling
(about 10 min)
ɑ Using metal spatula or a similar utensil will damage the coating.
ɑAfter 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.
5
Pour slowly into the container, and
cool it down with the syrup.
1
2
ɑ To reset
ɑ To stop after starting (Hold)
Select menu “27”
1
3
Start
2
Set cooking time
(1 h and 30 min for candied apple)
ɑIt can be set to 1 h ~ 1 h and
40 min in increments of 10 min.
＊Set timer according to the
types of fruits.
(Hold it for fast forward)
3
4
Preparations
Please see P. EN11
for the baking
procedure.
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