EN58
Compote making
1
4
3
2
ɑ To reset
ɑ To stop after starting (Hold)
Preparations
ʗ
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)
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 200
g
(A medium sized)
Water 250
g
(
mL
)
Granulated sugar 60
g
Lemon juice 10
g
(2 tsp)
＊ Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their
relatively firm flesh.
1
Select menu “23”
2
Set cooking time
(90 min for candied apple)
ɑ
It can be set to 60 ȋ 120 min in increments of 10 min.
＊Set timer according to
the types of fruits.
(Hold it for
fast forward)
3
Start
Please see P. EN11
for the baking
procedure.
4
Press ถᄂ (Cancel) when you hear the beep sound!
Take out the bread pan for cooling
(about 10 min)
＊Do not place on uneven surface.
ɑ
If heating is insufficient (the colour is too white and it is too hard when
inserting a bamboo stick), perform “additional heating”. (P. EN59)
5
Pour slowly into the container, and
cool it down with the syrup.
ɑ
Using metal spatula or a similar utensil will damage the coating.
ɑ!
After pour out into the container, and flip the fruit up and
down to cool it down with the syrup. During cooling, the
syrup will penetrate into the fruits.
ɑ
Be sure to observe the foregoing amount. Failure to
do so may result in uneven heating or scorching.
ɖ For good timing to eat, soak the fruit in the
syrup for half a day after finished.
(to make the syrup penetrate into the fruits)
ɑ Fruit placement (preparation ʘ)
ɑ!Use a baking paper as lid (preparation ʙ)
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