141
Additional baking is allowed twice after baking is finished.
＊ “Additional baking” is allowed to be performed within 15 min
after previous baking.
It is invalid if the inner temperature drops.
“
Additional baking
”
in case of insufficient baking
ŖPress and hold the ഖဂ (Cancel) to cancel additional baking.
Ɨ
Select menu “20”
Ƙ
Set baking time
ƙ
Start
ő It can be set to 1 ∼ 20 min.
(Hold it for fast forward)
7
Press ഖဂ (Cancel) when you hear beep sounds and take
out the bread pan for cooling for about 2 min and then
take out the scone
őPlease make sure wether the kneading blade is stuck at the
bottom of the bread.
ő
"Additional baking" in case of insufficient baking. (see the following)
őThe bread may become deformed upon overexertion.
ő The time range displayed is 45 ċ 51 min
5
Open the lid when you hear the beep sound.
Finish the surface of
the bread dough
őCalorie standard for 1 loaf
ő Use 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)
Within 3 min
őDo not press ഖဂ (Cancel) button.
Close the lid and Restart
6
ŖYou can perform “additional baking” as following.
ā＊Without pressing ഖဂ (Cancel) at step 7
Ɨ Press to set baking time
Ƙ Press to start
French bread
menu “20” Crust colour
ః
(dark)
1170 kcal
Mixture of an egg and milk 60
g
Low-gluten flour 150
g
Baking powder 5
g
Butter (cut into 1 cm pieces)
*
20
g
Granulated sugar 8 g (2 tsp)
Salt 2.5
g
(½ tsp)
Potatoes
(peeled and mashed)
90
g
Black pepper
(coarse)
Small quantity
Bacon
(cut into 5 mm pieces)
30
g
Cheese
(cut into 5 mm pieces)
Dž 30
g
Carrots
(cut into 5 mm pieces and boiled to
a moderate degree)
20
g
Corn
(grains)
20
g
Green soybeans
(peeled beans)
20
g
Scone with tomatoes and green soybeans
Mixture of an egg and
tomato juice
100
g
Olive oil 24
g
(
2 tbsp
)
Low-gluten flour 120
g
High-gluten flour 60
g
Baking powder 5
g
Granulated sugar
18
g
(1
½
tbsp)
Salt
2.5
g
(
½ tsp
)
Black pepper
(coarse)
Small quantity
Your favorite dry vanilla
(basil)
½ tsp
Dried tomatoes (dried)
(Divided into flour equal parts after dried)
10
g
Green soybeans
(peeled beans)
50
g
Cheese
(cut into 1 cm pieces)
50
g
menu “20”
1302 kcal
＊ Cut into 5 mm pieces when the room
temperature is below 15 ņ.
ő Put all the ingredients into the bread pan in the
top-to-bottom order.
ő Put all the ingredients into the bread pan in the
top-to-bottom order.
Dessert Scone making
Time required: about 54 min
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