146
Press ഖဂ (Cancel) when you hear the beep sound and
take out the bread pan for cooling
(for about 10 min)
＊Do not place on an uneven surface.
Jam making
12
3
4
Ingredients
Strawberry jam
687 kcal (for 1 time)
Strawberry
(Washed and stalks removed)
(Cut into halves)
Net weight 400
g
Granulated sugar 140
g
Lemon juice
38
g
(about 38 mL)
ő Be sure to use the amount described in the
above. Otherwise, the ingredients may spill out
and be overcooked.
Ŗ Be careful not to over cook!
The jam will be thicker after cooling down.
Ŗ 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.
ő Storage period: about 1 week
Select menu “23”
1
2
3
Set cooking time (120 min for strawberry jam)
Start
ő It can be set to 90 ∼ 150 min in
increments of 10 min.
ő If heating is insufficient (too much water and less sticky),
perform “additional heating”. (P. 147)
ő
Using metal spatula or similar utensils will damage the coating.
＊Set time
according to the
types of fruits.
(Hold it for fast forward)
4
5
When dumping the bread pan
use a rubber spatula to pour jam
into a container slowly
ő To reset
ő To stop after starting (Hold)
Preparations
Ɨ Install bread blade in the bread pan.
Ƙ Add granulated sugar, fruit and lemon juice in the bread pan sequentially.
ƙ Then install the bread pan into the main unit.
Please see P. 93
for the baking
procedure.
To Next Page
Loading...
