EN78
Compote making
Preparations
Add water, granulated sugar, lemon juice in the bread pan (without the blade), and use a
rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely)
Ύ Add the fruits one by one and do not stack them.
Ώ Cut a cooking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ΐ Then place the bread pan into the main unit.
Ingredients
Apple compote
Apples*
peeled, cored, and
quartered
(
)
approx. 200
g
(Medium sized)
Water 250
g
(mL)
Granulated sugar 60
g
Lemon juice 10
g
(2 tsp)
Ӫ Be sure to observe the foregoing amount.
Failure to do so may result in uneven heating or
scorching.
Ӫ
Fruit placement (preparation Ύ)
Ӫ
Use a cooking paper as lid (preparation Ώ)
Ӎ 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)
* Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their
relatively firm flesh.
Select menu ‘32’
Set cooking time
(90 minutes for candied apple)
1
2
3
Start
ӪIt can be set to 60 - 120 minutes in
increments of 10 minutes.
* Set timer
according to
the types of
fruits.
(Hold it for fast forward)
Ӫ If cooking is insufficient (the colour is too white or it is
too hard when inserting a bamboo stick), perform
“Additional cooking”. (P. EN79)
Ӫ
Using metal spatula or a similar utensil will damage the coating.
ӪAfter 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.
* Do not place on uneven surface.
4
5
Press 《嶋 (Cancel) when you hear beep sounds
Take out the bread pan for cooling
(approx. 10 minutes)
Pour slowly into the container, and
cool it down with the syrup.
Ӫ To reset
Ӫ To stop after starting (Hold)
1
4
3
2
Please see P. EN11
for the making
procedure.
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