22
(
P. EN56
)
Jam
ˉ ˉ ˉ
1 h and 30 min
ȋ
2 h and 30 min
44
23
(
P. EN58
)
Compote
ˉ ˉ ˉ
1 ȋ 2
h
4 4
24
(
P. EN60
)
Mochi
ˉ ˉ ˉ
1
h
(
ˇ
30 min
*F
)
1104
ɑ Manually eliminate remaining flour
2 min after start up.
Form the shape another minute later.
˄ Required time and time for adding yeasts depend on room temperature, crust
colour, timer and other conditions)
ɑ Manually eliminate remaining flour
12 min after start up.
ɑ Set timer according to the menu
ɑ
Set timer accor
ding to the menu
ɑ
Open the lid manually 50 min after
start up (or 55 min later)
Time for adding instant dry yeast to the dough. (a beep sounds)
Time for adding raisin and other ingredients. (a beep sounds)
֍
(Stir) is displayed.
1.
Kneading
Blade rotation and dough mixing (audible)
* It may occur that the mixing up function does not work for a maximum of 12 minutes.
2.
Rest
Mix flours with water
(Basically in standby mode)
3.
Fermentation
Temperature adjustment and dough fermentation
(Almost in standby mode)
4.
Baking Baking dough
5.
Adding cookie dough
*A Upon setting timer, “kneading” is preformed after setting
timer and the unit will stay in standby mode after kneading.
*C This process may be skipped sometimes.
*D May be omitted; continuous “kneading” may take place.
*B Upon setting timer, standby mode is always maintained
before the next process is started. Standby period of 11
hours at the maximum.
*E It takes 24 hours to make fermented natural yeast.
*F Wash the glutinous rice, and then drain the rice on a sieve
for 30 minutes.
6.
Eliminate remaining
our
7.
Additional mixing
8.
Adding butters
9.
Form the shape
10.
Open the lid
EN11
List of bread types and baking options
Basic ingredients
and preparations
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