Panexpress 750 Metal 0132 - Bread maker ARIETE - Free user manual and instructions

USER MANUAL Panexpress 750 Metal 0132 ARIETE

Using electrical appliances, it is necessary to take appropriate precautions, including:

• Make sure that the voltage of your appliance corresponds to that of your mains power supply.
• Never leave the appliance unattended when it is connected to the power supply.
• Do not place the appliance on or near heat sources.
• During use place the appliance on a horizontal, stable and well lit surface.
• Do not leave the appliance exposed to weathering ( rain, sun, etc.).
• Make sure that the power cord does not come into contact with hot surfaces.
• This appliance can be used by children older than 8 years and persons who have reduced physical sensory or mental capabilities, or lack of experience and knowledge, only if they are monitored by a responsible person or if they have received and understood the instructions and dangers which may arise during the appliance use.
• Never immerse the appliance in water or other liquids
• Even when the appliance is not in use, unplug it from the electrical outlet before inserting or removing individual parts or before cleaning it.
• The product cannot be powered by external timers or with separate remote control systems.
• Make sure that your hands are dry before using or adjusting the switches on the appliance, or before touching the plug and power connections.
• Never turn on the appliance without the pan filled with the ingredients.
• Do not insert aluminium foil or other metallic material into the appliance in order to prevent a fire or a short circuit.
• Do not touch the hot surfaces. Use oven mitts.
• Leave at least 5cm around the bread maker to allow ventilation and do not cover the steam vents for any reason.
• Do not put hands or fingers into the pan during the appliance operation.
• Do not place the appliance near surfaces, materials or containers of flammable substances.
• Do not use the bread machine as a storage unit.
• To maintain the container in its best conditions, occasionally wash it and spread it with oil.
• Do not pull the power cord to unplug the appliance.
• Do not use the appliance if the power cord or the plug are damaged, or if the appliance is faulty; In similar cases, take the appliance to the nearest Authorized

Service Centre.

• The appliance has been designed for home use only and must not be used for commercial or industrial purposes.
• Any modifications made on this product that are not explicitly authorised by the manufacturer may lead to the forfeiture of its safety and guarantee of its use by the user.
• Before disposing of the product as waste, cut the power cord to make it inoperative.
• Do not leave the packaging near children because it is potentially dangerous.

For proper disposal of the product in accordance with the European Directive 2012/19/EU please read the dedicated leaflet attached to the product.

SAVE THESE INSTRUCTIONS

DESCRIPTION OF THE APPLIANCE (FIG. 1)

A Appliance body
B Timer increase/decrease buttons
C Weight setting button
D Menu setting button
E Display (Fig 2)
F Vents
G Lid

H Porthole
I Kneading blade
L Pan
M Measuring cup
N Measuring spoon
O On / of f button
P Browning setting button

DISPLAY (FIG. 2)

A Browning
B Weight

C Timer
D Selected program

BRIEF NOTES ON BREAD MAKING MACHINES

Your appliance is a product to save effort. Its main advantage is that all the kneading, rising and baking operations take place within a limited space. Your bread machine will bring out easily and frequently superb loaves if you follow the instructions and you fully understand a few basic principles. The appliance cannot think for you.

It cannot tell you that you forgot an ingredient or that you have used the wrong type or that you have measured incorrectly. The careful selection of ingredients is the most important phase of the bread preparation process.

BEFORE USING THE APPLIANCE

1) Wash and dry all the components as described in the "CLEANING AND MAINTENANCE" section.
2) Put the machine in "cooking" mode and let it operate with no load for about 10 minutes.
3) After it has cooled, clean it again.

Warning

During the first firing cycle it is possible that the machine emits smoke or a slight burnt smell.

This is normal, and disappears after a few seconds.

INSTRUCTIONS FOR USE

1) W ash and dry well all components.
2) Mount the knee ading blade (I) on the pin inside the pan (L) (Fig 3).
3) Measure the ingredients with the measuring cup (M) or spoon (N) supplied, or weighing them and putting them into the pan (L).
4) Insert the pan on the appropriate pin inside the appliance, turn it clockwise to lock it (Fig 4).

Warning

It is essential to follow the sequence of insertion of the ingredients as described in the recipe. Usually this sequence is: liquid ingredients, water, flour, eggs and other as in the recipe. Pour the yeast at last into the other ingredients. Avoid that the yeast is in contact with salt or liquid ingredients.

5) Close the cover (G) and insert the plug into the electrical outlet. The display (E) will show "3:00", with two fixed dots. The machine is automatically set to program "1".
6) Press the butt on (D) to select the desired cooking program.
7) Press the button (C) to select the desired weight (500g, 750g). The weight cannot be set in programs 8-19.
8) Select the browning to be obtained (slight, medium, or intensive). The browning cannot be set in programs 8-19.
9) If necessary, set the timer with the + or - buttons (B). The processing will start after the time set. If you do not set a time, the cooking will start immediately.

Be careful when using the timer function with perishable ingredients (such as eggs, dairy products, etc).

10) Press the On / Off button (O). The machine beeps and begins processing the ingredients (if a timer has been set, processing will start at the time set).

During cooking it is possible that steam comes out from the fan under the lid (G): this is perfectly normal.

11) If additions (nuts, seeds, etc.) are planned in the program, the machine emits 10 beeps when it is time to open the lid and insert the remaining ingredients. This time varies according to the program.
12) To stop the selected program, press the on/off button (O) for 3 seconds.
13) When the time shown on the display (E) is "0:00", the cooking process is finished. The appliance will beep 10 times and will automatically switch to the "Keep warm" mode for 1 hour. The":" symbol will keep flashing (Except for the "Kneading" program).
14) After keeping warm for 1 hour, the "Keep warm" mode is deactivated. The display shows the symbol (To disable the "Keep warm" mode before 60 minutes, press the on/off button (O) for 3 seconds.
15) Unplug it from the electrical outlet and open the lid (G)
16) Wear oven mitts and firmly grab the handle of the pan (L) turning it counter-clockwise to release it and pull it out (Fig 5).
17) Allow to cool before taking the bread and then, using a non-stick spatula pull out the bread from the pan starting from the sides. If necessary, overturn the pan on a cooling grid or on a clean surface and gently shake until the bread comes out.

Warning

The pan becomes very hot. Be very careful when handling the pan, and always use protective gloves.

Never use metal utensils to remove the bread from the pan (L), in order to avoid damaging the non-stick coating.

POWER SUPPLY INTERRUPTIONS

If the power supply interruption lasts less than 10 minutes, the program will continue as soon as the power supply is restored. If the interruption lasts more than 15 minutes, the program stops and the display returns to its default settings. In this case disconnect the appliance from the electrical outlet, allow to cool, empty the pan, remove the ingredients, clean and start again.

Error Codes

If an error occurs, the display (E) may show the following error codes:

-H:HH": the temperature inside the pan is too high.

1) Press the On/ Off button (O) for 3 seconds to stop the program.
2) Unplug.
3) Open the lid and allow the appliance to cool for 10-20 minutes.
4) Restart the program.

-E:EO": the temperature sensor is disconnected or out of order.

Take the appliance to an authorized service center to check the operation of the sensor.

THE TIMER

The most common use of the timer is to prepare the bread during the night so that it is ready the next morning. It is possible to program up to 15 hours preparation using the timer. Do not use for bread or dough containing fresh milk, yoghurt, cheese, eggs, fruits, onions or any other ingredient which may deteriorate if left for a few hours on a hot and humid environment.

Decide when you want your bread to be ready, for example at 6 a.m. Check what time it is when you start the program, for example 9. Calculate the time between these two times, in this case 9 hours. By manipulating the increase/decrease buttons (B), the timer will move forward or backward 10 minutes each time you press.

it is not possible to reduce the time required by a program.

CONSISTENCY OF THE DOUGH

Check the product during the first 5 minutes of kneading, through the dedicated porthole (H). A smooth loaf should be formed. If not, maybe it is necessary to review the ingredients. If it is necessary to open the lid (G), do it during the kneading or the resting time. In all other moments you may compromise the successful outcome of the bread.

If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of flour at a time. If it is too dry, pour a teaspoon of hot water at a time. It is possible to gently remove the ingredients remained stuck to the sides of the machine using a wooden or plastic spatula.

Warning

Do not leave the door open longer than necessary. Wait until the flour/water is completely absorbed in the dough before adding more.

Close the lid (G) before the end of the last kneading, otherwise the bread will not rise properly.

STORING THE BREAD

The bread you find on the market usually contains additives (chlorine, limestone, mineral tar dye, sorbitol, soybean, etc). Your bread does not contain any of them, so it will not last long as the bread sold on the market and will look different. Also, it will not have the flavour of the bread on the market, it will have the taste that bread should always have.

It is preferable to eat it just made, but it can be store for two days at room temperature, in a polyethylene bag from which you have removed all the air.

To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then seal and freeze.

HOW TO ADD THE INGREDIENTS

• Follow the order indicated in the recipe.
• Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during the second kneading when the appliance beeps 10 times.
• First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs. Water must be warm (37^ / 100^) , but not hot. The too hot or too cold water prevents the leavening.
• Do not use milk with the timer . It could curdle before beginning the bread preparation process.
• Add sugar and salt as indicated in the recipe.
• Add the "liquid" ingredients (honey, syrup, molasses, etc).
• Add the "dry" ingredients (flour, milk powder, herbs and spices).
• If you use the timer, it will not be possible to add fruit or nuts during the second kneading, so add them now.
• At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other ingredients - do not put it in the water, otherwise it will begin to act too soon.
• If you use the timer, it is essential to keep the yeast (baking powder/baking soda) separate from the water/liquid, otherwise the yeast will come into action, it will rise and collapse before the bread making process begins. The result will be a hard, dense, rough and edible product as a brick of a home. We advise to make a hole in the centre of the dome of the flour and put the yeast.

Flour

The type of flour you use is very important. The most important element contained in the flour is the protein called gluten, which is the natural agent that gives the dough the ability to mould and to retain the carbon dioxide produced by the yeast. Buy flour which on the package shows "TYPE 0" or "FOR BREAD" (like Manitoba), the latter has a high gluten content.

Other flours for bread

They include wholegrain flour and other cereals.

They provide an excellent dietary fibre intake but contain lower levels of gluten than white "type 0" flour. This means that the wholegrain loaves tend to be smaller and denser than the white loaves. In general terms, if in the recipe you replace white "type 0" flour with half wholegrain flour, you can prepare a product with wholegrain bread taste and the texture of white bread.

Yeast

Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and heat, the yeast will grow and will release carbon dioxide gas. The latter produces bubbles that are trapped in the dough and make it grow.

Among the various types of yeast available we recommend using dried active yeast. These are normally sold in bags and must not be previously dissolved in water.

You may also find "fast-acting" yeast or "yeast for bread machines". These are stronger yeasts that have the ability to make the dough rise 50% faster compared to other ones. Use them only with the "QUICK OPTION" setting. Yeast in bags is very sensitive to moisture, so do not store partially used bags for more than one day. Alternatively, you can use fresh yeast blocks: 1 g of dry active yeast is equivalent to 3.5 g of fresh active yeast.

DRY AND FRESH ACTIVE YEAST EQUIVALENCE TABLE
Dry Fresh
1/4 bag 2g 1 tablespoons	on 7g
1/2 bag 4g 2 tablespoons	ons 13g
3/4 bag 6g 3 tablespoons	ons 21g
1 bag 7g 3.5 tablespoons	ons 25g
1.5 bag 10g 5 tablespoons	ons 37g
2 bag 14g 7 tablespoons	ons 50g

Liquid ingredients

The liquid ingredient normally consists of water or milk or from a mixture of the two. Water makes the crust crispier. Milk makes it softer and also the texture is softer.

There are conflicting opinions on what should be the temperature of the water. You can decide for yourself as you get more familiar with the appliance. Water is another essential ingredient for bread. Generally a water temperature between 20^ (68^) and 25^ (77^) is the most appropriate. But if you want to accelerate the bread making process the water temperature must be between 45^ (115^) and 50^ (122^) . It is essential that water is of good quality, and preferably bottled, as the limestone in the water can compromise the successful outcome of the bread. Instead of water you can also put the fresh milk or water with 2% milk powder, which enhances the taste and improves the colour of the crust. Some recipes even mention fruit juice.

Low fat content

Do not use oils, margarines etc with a low percentage of fat. These products contain little fat, while the recipe requires a higher amount, and you may not get the desired results.

Sugar

Sugar activates and feeds yeast allowing it to grow. It adds flavour and texture and helps browning the crust. Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid ingredient to compensate. Artificial sweeteners must not be used, because they do not feed the yeast, and some kill it.

Salt

Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then collapse. It also gives more flavour.

Eggs

Eggs will make your bread richer and more nutritious, add colour and help the shape and texture. Eggs are included in the liquid ingredients of the bread, so adjust the other liquid ingredients if you add eggs. Otherwise the dough may be too liquid to rise properly.

Herbs and spices

They can be added at the beginning together with the main ingredients.

Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil add taste and look better. Use in small amounts (1-2 teaspoons) to avoid covering the taste of bread. Fresh herbs, such as garlic and chives, contain enough liquid to unbalance the recipe dosages, so you must balance the liquid content.

Additional ingredients

Additional ingredients (fruits, nuts, raisins, etc) can be added only in programs that provide them. Dried fruits and nuts must be cut into small pieces, cheese must be grated, chocolate must be chopped into small pieces and not in lumps. Do not add more than those indicated in the recipes, otherwise the bread may not grow properly. Pay attention to the fresh fruit and nuts because they contain liquid (juice and oil), so adjust the dosage of the main liquid ingredient to compensate.

THE PROGRAMS

• Oil can be replaced with the melted butter.
• Follow the order of the table for the addition of ingredients.
• In all the recipes you can replace the high-gluten flour with gluten free flour, being careful with the other ingredients for gluten intolerant persons.

Basic (1)

Weight	500g 750g
Time	3:05 3:10
Water	210ml 260ml
Oil	1+1/2 tablespoons 15g 2 tablespoons 20g
Salt	1/2 teaspoon 3g 1 tablespoon 6g
Sugar	1 tablespoon 15g 2 tablespoons 30g
Flour	2+1/3 glasses 320g 3 glasses 420g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Quick bread (2)

Weight	500g 750g
Time	2:05 2:10
Water	140ml 190ml
Oil	2 tablespoons 26g 2+1/2 tablespoons 33g
Salt	2/3 teaspoon 3g 3/4 teaspoon	4g
Sugar	1 tablespoon 15g 2 tablespoons 30g
Flour	2 glasses 290g 2+1/2 glasses	360g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Sweet bread (3)

Weight	500g 750g
Time	3:45 3:50
Water	120ml 160ml
Oil	1+1/2 tablespoons 20g	2 tablespoons 26g
Salt	1/2 teaspoon 2g 1/2	teaspoon 2g
Egg	1 whole egg 60g 1	whole egg 60g
Sugar	2 tablespoons 30g	tablespoons 45g
Skimmed milk	1/4 glass 35g 1/3	glass 47g
White flour	2 glasses 290g	2+3/4 glasses 380g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

French bread (4)

Weight:	500g 750g
Time	4:05		4:10
Water	180ml		260ml
Oil	1 tablespoon 10g 1+1/2 tablespoons		15g
Salt	1 tablespoon	6g	1+1/2 teaspoons 9g
Sugar	1/2 tablespoon 8g 1	tablespoon	15g
White flour	2+ 1/4 glasses	300g 2+3/4 g	asses 400g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Wholegrain bread (5)

Weight:	500g 750g
Time	4:00		4:05
Water	180ml 220ml
Oil	2 tablespoons 26g	2+1/2 tablespoons 38g
Salt	1 tablespoon 6g 1	tablespoon 6g
Brown sugar	1 tablespoon 15g 1	+1/2 tablespoons 26g
White flour	1 glass 145g 1+	1/2 glasses 180g
Wholegrain flour	1 glass 145g 1+	1/2 glasses 180g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Rye bread (6)

Weight:	500g 750g
Time	4:00		4:05
Water	180ml 220ml
Oil	2 tablespoons 26g	2+1/2 tablespoons 38g
Salt	1 tablespoon 6g 1	tablespoon 6g
Brown sugar	1 tablespoon 15g	1+1/2 tablespoons 23g
White flour	1 glass 145g 1+	1/2 glasses 180g
Rye flour	1 glass 145g 1+	1/2 glasses 180g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Gluten-free bread (7)

Weight:	500g 750g
Time	3:25		3:30
Water	180ml 220ml
Oil	2 tablespoons 26g	2+1/2 tablespoons 33g
Salt	1 tablespoon 6g 1	tablespoon 6g
Sugar	1+1/2 tablespoons 23g	2 tablespoons 30g
Gluten-free flour	1+3/4 of glass 255g	2 glasses 290g
Maize flour	1/4 glass 35g 1/2	glass 70g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Rice bread (8)

Weight:	500g 750g
Time	3:00		3:05
Water	150ml 190ml
Oil	2 tablespoons 26g	2+1/2 tablespoons 38g
Salt	1 tablespoon 6g 1	tablespoon 6g
Egg	1 whole egg 60g 1	whole egg 60g
Sugar	1 tablespoon	15g 2 tablespoons	30g
Flour	2 glasses 290g 2+	1/2 glasses	360g
Cooked rice	1/4 glass		1/3 glass
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Sandwich bread (9)

Weight:	500g 750g
Time	4:05 4:10
Water	210ml 250ml
Oil	1/2 tablespoon 8g 1	tablespoon 15g
Salt	1 tablespoon 6g 1	tablespoon 6g
Sugar	1/2 teaspoon 3g 1	tablespoon 6g
Flour	2 glasses 290g 2+ 1/2 glasses 360g
Yeast	3/4 of fresh yeast block (25 g) or 3/4 of baking powder bag		1 fresh yeast block (25 g) or 1 baking powder bag

Dough for sweets (10)

Time 2:20
Seed oil 3 tablespoons
Eggs 4 whole eggs
Sugar 130g
Self-raising flour	150g
Custard powder (optional)	2 tablespoons
The amount of sugar can be modified according to your taste

100% wholegrain dough (11)

Time	2:55
Sugar	1 tablespoon
Oil	2 tablespoons
Salt	1+1/2 teaspoons
Water	250ml
Wholegrain flour	400g
Yeast	1 fresh yeast block (25 g) or 1 baking powder bag

70% wholegrain dough (11)

Time 2:55
Sugar 1 tablespoon
Oil 2 tablespoons
Salt 1+1/2 teaspoons
Water	320ml
White flour 175g
Wholegrain flour	300g
Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

Pizza dough (12)

Time 0:45
Water	170ml
Salt 1 tablespoon
Olive oil 1 tablespoon
White flour 300g
Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

Leavened dough (13)

Time 1:30
Water	320ml
Salt 1+1/2 teaspoons
Olive oil 2 tablespoons
Sugar 2 tablespoons
White flour 400g
Yeast 1 fresh yeast block (25 g) or 1 baking powder bag

Mix Function (14-15)

Time from 15 to 30 minutes (adjustable time)

Yeast 1+1/4 tablespoons

White flour 560g

Oil 2 tablespoons

Salt 1 tablespoon

Water 330ml

The program 14 time is 15 minutes. The program 15 is the "Extended" version of the program 14, with an adjustable time up to 30 minutes. The time is adjustable using the "+" and "-" buttons.

Jam (16)

Time 1:20
Fruit pulp 300g
Sugar 150g
Lemon juice 1/2 lemon
It is advisable to wait 20 minutes before adding the sugar that must be poured a little at a time

Yoghurt (17)

Time 8:00 (adjustable from 0:06 to 10:00 with the “Weight setting” button)
Whole milk 1000ml
Natural yoghurt 100ml (or a jar of yoghurt)
Sugar 60g

Defrosting (18)

Time 00:30 (adjustable from 0:10 to 2:00)

The appliance maintains a temperature around 50°C (122°F) to defrost the product. The time is adjustable using the "+" and "-" buttons.

Cooking (19)

Time 01:00 (adjustable from 0:20 to 2:00)

For general cooking. The temperature is maintained at around 150°C (300°F).The time is adjustable using the "+" and "-" buttons.

CLEANING AND MAINTENANCE

Warning

Do not immerse the appliance, the plug or the power cord in water or other liquids. Clean them with a damp cloth.

Even when the appliance is not in use, unplug it from the electrical outlet before inserting or removing individual parts or before cleaning it.

Let it cool down before proceeding with the cleaning.

Never use metal utensils to remove the bread from the pan (L), in order to avoid damaging the non-stick coating.

1) Clean the pan (L) rubbing the inside and the outside with a damp cloth.
2) If the kneading blade (I) does not come off from the motor shaft exceptionally fill the pan with hot water and leave it for about 30 minutes. The blade must then be cleaned gently with a damp cloth.
3) W ash the measuring cup (M), the measuring spoon (N) in hot soapy water.
4) Clean all other surfaces, internal and external, with a damp cloth. Use a small amount of liquid detergent if necessary, but be sure to rinse it completely, otherwise detergent residues could compromise the successful outcome of your next bread.

TROUBLESHOOTING

In the event of malfunctions, switch off the appliance immediately.

Problems Causes Solutions
The device gives off a burning smell.	Flour or other ingredients may have deposited in the baking compartment.	Turn off the appliance and let it cool completely. Eliminate excess flour or other ingredients from the baking compartment with a clean cloth.
The ingredients do not mix properly.	The pan or kneading blade have not been assembled correctly. An excessive amount of ingredients has been inserted.	Make sure that the pan and kneading blade are installed correctly. Measure out the ingredients thoroughly.
The error code "HHH" is displayed when the power button is pressed.	The temperature inside the appliance is too high.	Let the appliance cool down between a program and the other. Unplug the appliance, open the lid and remove the pan. Allow to cool for 15-30 minutes before starting new programs.
The porthole is steamed up and covered with condensation.	The porthole may steam up during the kneading and leavening programs.	It is a normal phenomenon. Clean the porthole after use.
The kneading blade remains attached to the bread during removal.	Probably an intense browning option has been selected, which creates a hard crust around the bread.	It is a normal phenomenon. When bread is cooled, use a spatula to remove the kneading blade.
The dough does not mix properly (for example the flour is gathered at the sides or at the top of the dough).	The pan or kneading blade have not been assembled correctly. An excessive amount of ingredients has been inserted. A gluten-free flour has been used, which creates a very moist dough.	Make sure that the pan and kneading blade are installed correctly. Measure out the ingredients thoroughly. If the dough is moist, use a spatula to detach it from the edges of the pan. If the dough is too dry, add a tablespoon at a time of water, until the dough has reached the desired consistency.
The dough is leavened excessively and pushes against the lid.	The ingredients have not been adequately dosed. No salt has been added. The kneading blade has not been inserted in the pan.	Measure out the ingredients carefully, and pay attention to the right amount of yeast and salt. Try to decrease the amount of yeast of 1/4 of a teaspoon. Check if the kneading blade is installed.
The bread will not rise.	The ingredients have not been adequately dosed. Baking powder or flour have expired. The lid has been opened during a program.	Measure out the ingredients thoroughly. Check the expiration date of yeast and flour. Make sure that the liquid ingredients are added at room temperature.
The loaf has a hole at the top.	The dough leavened too quickly. Too much yeast or too much water have been added. An unsuitable program for the recipe has been selected.	Do not lift the lid during cooking. Select a more intense browning option.
The crust colour is too light.	Too much sugar has been added. Slightly reduce the amount of sugar. Select a lighter browning option.
The loaf is not symmetric.	It is normal that some loaves do not have a symmetrical shape, especially those made with wholegrain wheat flour. Too much yeast or too much water have been added. The kneading blade has moved the dough sideways before leavening and baking.	Measure out the ingredients thoroughly. Slightly reduce the amount of water or yeast.
Loaves have different shapes.	It's normal. The shape of the loaves may change depending on the type of bread.
The loaf is hollow or there are holes in the crumb.	The dough is too moist. There is too much yeast. No salt has been added. Too much hot water has been added.	Measure out the ingredients thoroughly. Slightly reduce the amount of water or yeast. Check that salt has been added. Use water at ambient temperature.
The bread is not baked enough or has a chewy texture.	Too much liquid ingredients have been added. You have not selected the correct program.	Measure out the ingredients thoroughly. Check that the correct program has been selected.
The loaf crumbles when sliced.	The bread is too hot Allow the bread to cool for 15-30 minutes.
The loaf has a heavy and thick consistency.	Too much flour has been added, or the flour has expired. You have not added enough water. If the bread is made with wholegrain flour, it is normal to have a denser texture than normal.	Measure out the ingredients thoroughly.
The base of the pan has taken on a dark or stained colour.	It has been washed in the dishwasher. This is normal, and does not alter the quality of the material.

CONSEILS DE SECURITE

LIRE CES INSTRUCTIONS AVANT L'UTILISATION.

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yaOTc8 60Jee Hn3KMM CODepXaHHeM rIIOTeHa nO CpaBHeHIO C 6eIoN MyKo. YTO O3Naayet, YTO 6yxAHKn XJIe6a N3 CEJIbHO3epHOBOMyKu Ckopee Bcero NOyuaTc8 MeHbIeO pa3Mepa N 60Jee PIIOThIE NO KOHCNCTeHcIM N0 CpaBHeHIO C 6eIbIM XJIe6OM. B 06Ux CNOBax, ecIN B peCenTe 3aMeHITb 6eJIyO MyKu "TIna O" HanoIOBHy Ha CEJIbHO3epHOBOYIO MyKU, TO MOJHO NOnyUHTb XJIe6 C apOMATOM CEJIbHO3epHOBOrO XJIe6a N KOHCNCTeHcIm EJIoRo.

Дрожки

Дрожк - зто кивов орагизм, кOTOBП pactET BHyTpNTecTa. Пп Контakte CBnaor, пишьIMN npoduktamn IN TeTLOM DpOxKn paCTy IN BbIeJIaOT DByOKncs yrIepoDA B ra3oo6pa3Hom COCTOHN. OT ra3a NOBIAOTcRpy3bIPnK, KOTOBIE OCTaOTcB Tecte IN CNOco6CTBYOT erO nOdbemy. IV3 BCex cyueCTByUOuNX BINOB DpOxKe peKOMeHdyem NcNoJIb30BaTb CyXne DpOxKn Ha OCHOBE nIBa. Ohn obTuHno PPOdaIOTcB INaKeTnKax INx He HAO PpeDbAPntEJbHO 3aMaunBaTb B BOde. CyueCTByOT TAKKE DpOxKn "6bICTporo DeiCTBnA" INN "DpOxKn IIN BblneuKx Xle6a". Ohn ppeCTabJIOT c6oB 6oJee "CInbHbIe" DpOxKn, OT KOTOBIX TECTO NOHMaeTcRA HA 50% bIcTpee, Yem OT obuHbIX DpOxKe. ИсоЛьЗуITE INx TOnkO B cInyae BbIbopa HacTpoKn "5bICTPAЯ BblNEYKA". DpOxKn B NaekTKKAX OueH cyVBCTBNTbHbIK Bnare, NOtOMy INx He peKOMeHdyETcXpaHITb NocIe OTkpItnB 6oJee cyTok. B kaueCTBe anbTePHTNBBI MOxHO NcNoJIb30BaTb CBExNe NINHBIe PpeCCOBAHhIE DpOxKn B 6pIKeTnKa: 1 r cyXnx NINHBIX DpOxKe coOTBETCTByET 3,5 r CBexNX NINHBIX DpOxKe.

PYKOBODCTBO NO YCTPAHEHIO HEKOTOPbIX IPOBJEM

B cnyuae hapuweHnpa6oTbI np6opa, Heo6xoJMo cpa3y erO BblKlIOHTb.

Iata n3roTOBHeHn yka3aHa Ha Kopnyce n3deJnB 3aunpOBAHHOM BnDe SN wk/yrabcdefg, rJe wk - HeJen npOn3BODCTBa

yr- roD npOn3BOOCTBa

abcdefg - cepnHbI Homep n3deJIny

CoOTBETCTByeT Tpe6oBaHnIaM

TP TC 004/2011 «О 6e3onacHocTи Hn3KOBONbTHoro obopydOBaHn, yTBepxJdeH PeuHnem Komncsnn TamoxeHHoro coo3a No768 ot 16 abrycta 2011 roda

3ACTEPEXHEHHJ 3 E3NEKN

ПОЧТАЕ TÜI INСТРУКЦII ПЕД ВИКОРNUCTAHнЯM.

BnKOpncToBvUOu n eIeKtpoPpUaI, Heo6xIDHO dOtprMMyBaTncs 3axoDIB 6e3neKn, TaKnx JaK:

• IpekehaiTecra, 0n Hapya npnaDy BIDnoBidae BaWi eJektpuHi MepeXi.
  He 3aIiwaTn npictpiB 6e3 hargy koN BIn piknoyeHIO eKeKtpuHOi MepeXi.
  He cTaBTe npnlaHa dxkepeNa TeNna a6o no6n3y Hnx.
• Перацькористаням BCтановіть ппсгрий на гориоюльни, стаблні та добpe ocвитлени поверхни.
  He nidaabaite npictpii i npnpoHnx atmocepnHex yBn (do, coHcE, too).
• IpekeohaiTeC8, 00 uHyp XnBneHH He KOHTaKTyE 3 rapyIMN NOBepxHMyM.
• Пилад можуть вкорисовати дiTи старшi 8 рokIB та осobи 3 obmexeHMn φi3uHIMN, ceHCOPHIMN a6o розумOBIMN MOxJIbBOCTaMn, чnp BiDCyTHOCTI DOCBiy i 3HaHb, tiIbKN πiД harЯdom BiINOBiJaIbHOI OcOBn, a6o, kso BOHn OTpmaJn i 3po3yMInn iHCTpyKciI 3 вкорисання i NoteHciHi pnsKn.
  He 3aHypIOBAtn npncTpiy bOy a6o iHsy piDInHy
  KoJI npIcTpIe He BnKOpNCTOBYcTbcra, BiD'EdHaIte NOrO BiD eJekTpNHOi PO3eTKI nepeTdM, kAicTaTu a6o BCTaHOBuTI OKePMe dTeaI, a6o nepeD ouNtueHHaM.
  He BnKOpNCTOByIe npNcTpii 3 dONOMOIO 3OBHIIHbOTo TaIMepy a6o dNCTaHciH NO KepOBaHnx CnCTem.
• Pered BnKOpncTaHHa m a6o peryIIOBaHHaM nepemKauiB Ha npuJa, ta nepuH iK TopkATncs BnIK Ta po3ETKn, nepekoHaTecra, 0o BaWi pykn cyxi.
  Hikon He BMkaTe npictpi Jkso emhictb He 3anOBHeHa iHrpediHTamn.
• Дя заюбiraань заю рораяно abo короткою замкаань He Do3BOJЯETbcя Кл actи pholybry u inshi metaJIeBi MaTepiAnB npnilad.
  He cTaBTe npncTpii Ha rapaui nobepxhi a6o npaHnX. BnkOpncToByte kxyohnI pykabuci.
  3aBXd 3aIIuAte He MeHwe 5 cm HABKOIO xIi6oNiuKn Ioo6 3a6e3neHTN BeH Tnlaio, i Hi B ykomy pa3i He 3akpnaBaiTe napoBi OTbOpN.
  He 3acobyte pykn a6o naIbci B emHicTb iD yac po60n npnaay.
  He cTaBTe npicTpii nopAid 3 IeRko3aMnCTmMn NOBepxHMy a6o MaTePiaJAm.
  He BnKOpncToBvIe Xli6oNiuKy dIy 36epirHnpeeu.
  -Дя крацого 3берекеня Emhocti II сид час Вд часу мити i 3maцуbatи onieio.
  He BnTgatn BnIky 3 eJektpnHoi pO3eTKn, Taryu nn 3a Ka6eNb.
  He BnKOpNCToBvIe npNCTpi, kUo shHyp XnBJIeHHa NtEncelb NOuKOJKeHO, abo kUO npnlaH HeCnpaBn; B cboMy BnPaKy peKomeHdyETbcra BiDHeCTn npnctpi Do Hau6JInxKUOro ABTOpN3OBaHOrO cepBicHOrO ueHTpy.
• Pnpntpi npn3HaueHn BnKIOUHO nIyTOBOro BnKOpncTahn, He npn3Haue

HnI DJI npOMncIOBOrTa KOMepuiHOro 3actocyBaHHa.

-Бydб-якi 3mHn,Зрблели 3цIMВиpo6OM,HeДоЗВОлели Виpo6нКOM,MOжуТь npn3BecTNdo noripшeHЯ 6e3пekn Ta BtpaTn rapaHTii BiD Виpo6нka.
- Ipeed TmM, kBnKdAtn npncpti - BiDpiXte Ka6eIb XnBHeHnry, 3o6 3po6ntu Noro HnnpaTHm Do BnKOpNCtAHn.
- Elenente ynapobkn He noBHHi 3aHuaTnCn npuy 3 dItbMn, OckinbKn BOHn e NoteHuiHmN DxepeJamn He6e3neKn.

ONMC PIPNCTPOIO (CXEMA 1)

A Kopnyc npnctropo
B KhoNkn 3MeHweHHra/36iNbweHHa cacy ha taImepi
C Khonka HanaawTyBaHHaBn
D Khonka HaJauTByaHHa MeHIO
E DnCpIeN
F BeHTnJIaIciHi OTBOpN
G Kpnska

H OrJIOBe BIKOHue
I Hacadka dny 3amiyBaHnTicTa
L EMHiCTb
M Mipha emHiCTb
N MipHa loXka
O Khonka yBIMKHyTN/BIMMKHyTN
P KhoNka HanaStyBaHHra pIBHpaM'HOCTi CKOpNHKn

ДИСПЛЕМ (CXEMA 2)

A PiBeHb pym'raHOCTi ckOpHHKn
B Bara

C TaMep
D Bn6pana nporpama

KOPOTKI HOTATKN IPO XJIIOB1KY

Bau npnlaed Bnpobom dny ekohomii 3ucnlb. Ioro roonbna nepebara nojrae B tomy, zuo Bci onepauii 3amiybaHHa, 3pocTahnn i Bnuiu npoBDAIbCBAcepeHNI cMHOCTI npnAdy. Bawa xliiboniuka 3 nerkiCTHO Bnikatme uynobni xli6, kuo BN byeTe doTPmByBaTncb IHctpykui Ta 3po3ymiTE deaKi 6a0bi npnCUnPi. Pnpctpi He moke dymaTn 3a Bac.

Bin He Moke cka3aTn Bam, 30 Bn 3abyn JaKmCb iHrpeiEHT, a6o NOMUNINcB 3 TINOM iHrpeiEHTa, abo Bmipnn HnnpabunbHo. PeTeNbHn Bn6ip iHrpeiEHTIB e HaBaxNBIWM etanom npouecy nprirotyBaHHxli6y.

NEPED BHKOPNUCTAHHIM PNUCTPOIO

1）Bmnte i Bucyitb Cbi deTajk onucaHO bpo3diJi"YNCTKA TA IOIJaD".
2) BcTaHOBItb npncptpiypeKmI "Bunikahn" i daTe NOMy nonpaOBOATN 3 nopoXHbOIO emHicTIO npOTrrom npu6n3Ho 10 xBnIH.
3) Iicra toro, kBih OxonoHe, Bmmnte i Bucyutb Noro 3HOBy.

ybara

IpoTAROM nepUoro cKny Bnikahn, moKnBO, 0o nUka BnUycka cIM a6O JERKn 3anax ropioro. Lc zuikom HopMaIbHo, i 3HkHe uepe3 deKeIbKa cekynd.

IHCTPYKUII 3 BVKOPNUCTAHNRA

1) BmniTe i do6pe npocuyiB bci deTani.
2) BcTaHOBItb Hacadky Ira 3amiyBaHHra Ticta (I) Ha rBnHT BCEpeHi cMHOCTi (L) (cxema 3).
3) BimiprIte ihrpeiEHTn haHaHO MIPHO EMHicTIO (M) nn loKoIO (N), a60 3BaXTe Ta nomictb ihrpeiEHTN B EMHicTb (L).
4) BcTaHOBtB cMHiCTb Ha rBnHT BCEpeDnHi npNcTpoU, NOBepHiTb ii 3a roDHHNKOBOIO CTpiIKoIO uO6 3aΦikCyBaTu (cxema 4).

ybara

Ha3BnuaHOBaxnBO doTpmyBaTncb nocniIOBHOCTi DOabAHnIhrpeiEHTIB, k ce onncaHO y peentI. Lya nocniIOBHiCTb B ciInomy: pik ihrpeiEHTN, BOda, bopoSho, rna Ta IHwe 3riHNO pecenty. DoabaTe dpixdjki B ocTaHHIO uepy nicra BCix IHnx IHRpeiEHTIB. YnkaTe KOHTaKTu dpiJxKIB 3 ciInIO, a6o piKmM INrpeiEHTAMN.

5) 3akpiIe KpNshkoIO (G)i BCTaBTe eJeKtpnHy BnIKy y po3eTKy eJeKtpomepek. Dncnnei (E) BiO6pa3ntb "3:00", 3 DBOMa HepyXOMmTOukamn. Pnpctpii ABTomTuHNo npaioe 3a nporpaMoIO "1".
6) HatackaiTe KhoNky (D), 0o6 Bn6paTn noTpioHy nporpamy Bnikahan.
7) Hatackai Te KhoNky (C), 106 Bn6paTn noTpioHy Bary (500 r, 750 r). Bary He MoXHa Bn6paTn B nporpaMax 8-19.
8) Bn6epitb pBeHb ym'HOcTi ckOpHHK (Cna6kni, cepeHi a6o iHTecNBn). PBeHb ym'HOcTi CKOpHHK He MoXHa Bn6paTn B nporpamax 8-19.
9) Пи Heo6xHocTi, MoJHa BCTaHOBnTn 3a DoNOMOro KhoNok + o - (B) TaImep. BnIkaHHn NOHTbcr y BCTaHOBJIeHn Bamn Yac. B pa3i, RaKIO Bn He BCTaHOBnTn Yac NOyATky - BnIkaHHn NOHTbcr BiDpa3y.

Hikon He BnKOpncToBvIe KxohHi MeTaeBi IHcTpymEnT dJa BnMaHna XJI6a 3 cMHOCTi (L), 06 He NowKOdHTn aHTnnpnrapHe nokpTT.

NEPEBOI EJEKTPONOCTAHHRA

Якwo BiДКПЮЧЕнгСТPyMu TY TrpBa€ MeHwe 10 XBnInH, - npOrpama npOdoBxNtbcS caMoCTiHNo,ЯK TIlbKn eIeKTPponocTachAHn BIDHOBNTbcr.Якwo BiДКПЮчEHn CSTpyMu TY TrpBa€ 6IbWe 15 XBnInH, - npOrpama BIMKHeTbcr Ta DnCnIe NOBepHeTbcr Do HanaSTyBaHb 3a 3amOBuyBaHHm.Вцbomy BINpaIky BiI'EdHaIte npicTpii BiD po3eTKn, daIte NOMy OxOLOHyTu, onopoxHiTb EmHicTb, BUnaIITb IHRpeIeHTn, OunchTiB i NOOHITb cNooyatKy.

KoДn nOMnJok

Pn BnHKHeHnI NOMnKn Ha dncnnei (E) MoKyb 3'ABJrTcra Taki KOnn NOMnIOK:

-H:HH": Temnepatypa BCEpeHi cMHOci 3aHaTO BnCOka.

1) 3aTnCHiB KhoNkU BKnIoueHHra/BNKIoueHHra (O) npotrarom 3 cekyHd 06 3ynHHTn nporpaMy.
2) BntTnHtB BNkky 3 p03eTKN.
3) Biikpnite kpiuky i daite npictpoO oxonoHyn npotraom 10-20 xBnHH.
4) Ipepe3anyctitb nporpamy.

-E:EO":Датчк Temnépatури BiD'éнанн a6o 3lamанн.

Bidnecitb npicptpi B aBtoru3oBaHm cepBicn uehtp dny nepeBipKn po60tn daTnuka.

TAIMEP

HaibbIbI noIuphe BnKOpncTahHra TaMepa nolrae B npiroToyBaHHi xNia npotrO m Hoci, TaKIM CHINOM, BIn 6yde roTOBn HAcTyHoro paHKy. TaMep MoKe 6ytN 3anporpamOBAHn Do 15 roDnH BnIkaHHa. He BnKOpncTobYte dnn Xnla a6o ticTa CBIXe MOnOK, NOrypT, Cnp, Ra, pkytn, u6byIOu cy 6yI b-aki iHsi iHrpEiEHTN, 0o MoKyTB 3incyBaTncb npotrO deKiNbKOx roDnH y TeNLOmy I BOJoromy cepedobuichi.

Bnpiitb koni Bn xouete, 06 Baui xni6 6yB roTOBM, HapnknaD, o 6 roDiH paKyu. IpeBipTe Jka roDInHa B MOMENT 3anycky nporpaMn, HapnknaD, 9 roDInHa. IopaxyTe npomixok yacy mix zIMN

ДВOMa rOdINHAMn, B zuBOMy BInnaDky, 9 roDnH. MaHinnyIIOUOn KHOIpKAMN 36iNbWeHHr/. yacy (B), taMep pyxatImetbc8 10 xBnInn Bnepead a6o Ha3aD 3 KOxHm BaWIM HaTnCKOM.

HemoxjINBO 3MeHUnTn Yac, nepeIbauen npexmOM.

KOHcHCTeHciT TICTA

CTeTe 3a ticTOM npotrrom nepux 5 xBnHn 3amuYBaHHy uepe3 ornaObe bikoHc (H).Ma e yTboPntnc rIadka xli6nHa. Jkso xni6nH HeMa, to E mOBipHiCTb, 0o BnHO iHrpEiEHTN. Jkso Bam Notpi6Ho BiKpNTn KpnSky (G), 3po6Itb ce nD qac 3amiUyBaHHa a6o nD qac BiNoOHky. Y 6ybJrKn IHsH uac E pnsIK 3pyhNyBatn BnCOKy JaICTb Xn6a.

Якwo ticto 3daetbcra ninkum a6o npnlnnae do ctiHOK emhoCTi - noCunTe yauHOIO loxkoio bopoSHA, npn Heobxidnocti NOBTOPIb. Jkso ticto 3daetbcra 3aHaTTO cyXm - BnInTe yauHy loxky rapaOoi BOu, npn Heobxidnocti NOBTOPIb. Bu moKeTe obepexHo BuaJNTn 3aJIuKn iHrpeDiEHTIB 3i CTiHOK EMHOCTI 3a DonOMoroDepeB'hoi a6o pnaactNKOBoi InonATKn.

ybara

He 3aIIuHaIe npncptiB iDkPntm doBwe, HIX ue Heo6xIDHO. 3auekaTe nOKn ticTo nobHicTIO norInHe bopoShO/Body, i TlIbKn NotIM dOdaBaIte bopoShO/Body 3HOBy npn Heo6xIDHOCTI.

3akpiTe KpNkU (G) do kiHra ocTaHHbOrO 3amIyBaHHra, iHaKwe xni6 He niD himetbcra HaneXnHM YINHom.

3BEPIGAHN XJI6A

KomepuiHn xli6, k npabHIO, mCTntb doabKn (xIop, BAnHk, 6apBHK 3 rOpHOcMOH, cop6iT, coa i T. d.). BaW xNt6 He mCtNTb XoDHorO KOHcEpBaHTa, TOMy He 6yde CbiXm CTiBkn J acy ckiBKN KomepuiHn. Kpim toro, BaW xN16 He MaTmE CMAky KomepuiHoro xN16a, BiH 6yde Matn CmaK cnpaBXhBOrO xN16a, kIMM 3abXdN i Mae 6yTu.

PekomeHnyeMo 3'icTu CBIXuM, aJe MoXHa 36epirTu NOro npOTraOM DBOX dHIB npN KIMHaTHiI TempeIy BakyUMHO nonietnHeOBOMy naketi.

Дя toro, 3amop03ntn domauniXni6, daTe my OxonoHTn, noknaTb Ioro B nonieTneHOBn napet i BuaJItB BCE nobITpy, To6To 3arepmTu3yIte i Notim 3amopo3bTe.

JAKIOJABATNIHPTEN

• DToPmMyTeCb NopAky, 3a3HaYeHOMy B peIenti.

• POKnaiTb DoaTkObi InrpeiEHTN (fpykTn, ropixn, po3nHKn i T.D.) nopA i doaIte ix niD yac dpyroro 3amicy, kOnBn NoyyeTe 3BykoBn cInHa1 10 pa3IB.

• Y nepuy chepy doaite piiny. Lc, k npabnlo, Boda, aJe moxyb 6yTu TakoK MoIoo i/a6o Rua. Boda noBHHa 6yTu TeNIO (37°C), aJe He 3aHaTTo rapyOIO. 3aHaTTo rapya abo xonodHa BODA nepeuKOJaAc 3akBacui.

• He BnKOpNCToBvIe MoJOKo 3 TaIMePOM. Ticto MoKe CTBOPOXHTncb Ie Do NoaTKy PPOecCy nprirotYBaHHxJI6a.
• DdaTe cykopicinb biNobiHOpeenty.
  -ДоаиTe Bci "piKi" iHrpEiEcHTn (MeI, cIpon, natoKa i T.d.).
  -ДоаиTe Bci "cyxi" inrpeiEHTn (60pouHo, cyxe MoJOKo, tpaBn Ta cneui).
  -Якso BV Bn BnKOpNCTOByTe TaIMeR, Bn He 3MoXeTe DoaTn fpykTu a6o ropixn iD qac dpyrOrO 3amiuyBaHHa, a TOMy DoaTe ix Biipa3y.
  -ДоаиTeВocTahHIOчepry cyxipixdki(a6odpixdkOBn npowoK/cody).ДоаиTeDPiXdiNoBepxihwixinrpeidieHTIB,ane He y BODy,60 noUHe DiIaTI 3aHaITo paHO.
  -Якwo BV Bn BnKOpNCTOByTe TaMep, He MoxHa 3MiUyBaTn DpiXdjki (DpiXdkOBni nopBody/pidHy, iHaKwe dpixdXi BCTyPnIaTb B diIO, NiDiHMyTb TICTo I BnaDyTb ue Do TORO, k NOuHeTbcnIpouec npiroToYBaHN Xli6a. Jk pezylbTaT yTBopnTbcr TBepn, UJIbHNI, UOpCTKNI i ICTIBHNI pOdyKT, CxOxNi Ha ceRInHy. Mn peKomeHdyEmo 3pObHTn OTBip B ceHTpi rIPKn bOpOshA i NOKlaCTn TydiN dpiXdjki.

Bopoosho

BudbopoHa, 00 BN BnKOpNCToByeTe e DyKe BaXNBIM. HauBaXJIbIiM eIeMe MICTbC8B bOpOHi e 6iIOK, 00 Ha3NBAeTbcra TlIoTeH, BIn E npuropdHM eIeMeHTOM, kN daE ticTy MoXJIbICtB fOpMyBaTncb i yTpUmYe diokcnD ByrIeLIO, BnpOBeHn DpiJxamn. Kynyte bOpOshO, Ha ynapOBci Kaoro HanicaHo "TIIN O" a6o "DIIa XJIbA" (HapnKJa, "MaHIToba", 00 MaE BnCOkni BMict rIIOTeHy).

Ihwi BnDn 6opouHa dny XJI6a

Cepaikx cijbho3epHObe 6opouHo Ta iHsi 3epHObi KynbTypn.

BoHn 3a6e3neyIb BiIMInHe iEiTnue He CNOXUBAHNa BOJOKHa, aJe MICTaB HxKuYPiBHeHb rIHOteHy, hIX y 6IbOMy 6oPoShi "TIN0". Lc eO3naHae, 10 zu IcbHo3epHOBN xNl6, k npabUIO, MeHsNI uIzIbHiuH, hIX 6IbNI. Tomy, Raio Bpeentax BN 3amInTe nOobHy 6Iloro 6oPoSHA "TIN0" UIbHO3epHOBN 6oPoSHOM, - To 3MOXeTe npiroToBaTH npoDyKT 3i CMAkOM zuIbHO3epHOBOrO xNl6a i TeKCTpyoIO 6Iloro.

DpiKdiKi

(L) jogall Jds Lgco Jnog jjgill Jn g 0jgbl (N) aabgl g (M) wabl abwgl bgl s 3

J5) a 1o jno aeIoll wjale oolj ygo jgall Jds ggsb jgsb1 ds gssll Jd (4

AR

4

aBbL cIgSo:JIit gai Ie oie Jll lio jy. dcyly aRb 3 yoo go lo Loo Jy kdy Clogbl Jol pab1 no

ailllulllgslgl

abgaaasll. jnlll jnnnll nssy g." 3:00 "jbb (E) aagall oJally. yjssu JdG (G). 5

"1" 0ai jil dSjlogig Us

gabal gabal jjla 1 (D) jll de laol (6

(7)

.8-19

.8-19 0alJl bauuUaXnuaU (g g Jauuog) uulal juaaui

100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100

.

.（）g jnj11 111111111111111111111

.(o)ab1 oubl aie aglalb bdo alo 3) cglsb aglln g no ayuui elby / jylyj

jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia

1,2,3 , 3,4 , 5,6

aJlll lal jgo (E) Jolal aLg 1j S. IJIJI

H:HH

oljy jg3 0 (O) abyl/1jx yjjge b

Jy

10-20 0uJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJgJ

S_ OBC = 12 · CO · BC = 12 × CD × 5

gbso jgsao ojolwolglg：“E:EO

yJl jao Joo Joo Joo Joo

（）

15 aie 1 Jxagai jyjg k gbl abwgl yll glal jol o jol jol sldol ole (jwl)

g 45j 10 j 126 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

a.b-8la a 1s Lw

Jg Jg 6 6 6 6 6 6 6

(B) 1/82j j 9 00

10 1

jg261 pglg

J 5 J 5

j j 1 J.

.

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(1) L

				العربية 500 ρ 75
				العربية 3053:10
				العربية 210Ja 260
				العربية 1/2+1ρ
				العربية 1/2+1ρ
			العربية 1ρ 15dd	2ρ 30
	ρ 420	ω ψ§	3 ψ§ 1/3+2ρ 320	d ψ§
	(ρ 25 بزب) بزب محيى 1 g	(ρ 25 بزب) بزب محيى 1 g	(ρ 25 بزب) بزب محيى 1 g	d ψ§

(2）

		\( \rho \) 500 \( \rho \) 750		\( \rho \) 800
		2:052:10		\( \rho \) 900
		\( \rho \) 140\( \rho \) 190		\( \rho \) 160
		\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho\ )\rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \)	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2
		\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho\ )\rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 33\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho \) 30\( \rho\ )\rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \)	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \)
	\( \rho \) 360	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4 \( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( \rho \) 1/2+4\( 1/2+2\rangle\)\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( 1/2+2\rangle\)\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2 \( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( (\rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \)	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \)\( \rho \)
	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( (\rho \) 25\( \rho \) 25\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \rho \) 15\( \phi \) 15\( \phi \)	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4\( \rho \) 1/4 \( \rho \) 1/4\( (\rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho\ )\rho \)	\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1/2+2\( \rho \) 1 /2+2\( (\rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25 \( \rho \) 25\( (\rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( \rho \) 25\( (\rho \) 25\( \rho \) 25\( \rho \) 25\( (\rho \) 25\( \rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \) 25\( (\rho \)

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	p5750	: ∫ ∫ ∫ ∫ ∫ 500
		C ∫ ∫ 4:054:00
		slo Jo 180 Jo 220
		c J b J a J e J o 2 p J 26
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		J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S J S
δ j k l m n o p q r s t u v w e t f g h i j k l m n o p q r s t u v w e t f g h i j k l m n o p q r s t u v w e t f g h i j k l m n o p q r s t u v w e t f g h i j k l m n o p q r s t u v w e t f g h i j k l m n o p q r s t u v w e t f g h I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B CD E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X YZ A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T UV W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P QR S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L MNO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M NO P Q R S T U V W X Y Z A B C D E F G H I J K L M No P Q R S T U V W X Y Z A B C D E F G H I J K L M No P Q R S T U V W X Y Z A B C D E F G H I J K L M No P Q R S T U V W X Y Z A B C D E F G H I J K L M No P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I JK L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E FG H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B B C D E F G H I J K L M N O P Q R S T U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J KL M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S ST U V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V WX Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU VW X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N NO P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E FG H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X YZ A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P QR S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H IJ K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B B C D E F G H I J K L M N O P Q R S STU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K LM N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D F E G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W XY Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O PQ R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G HI J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A B BB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P QR S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D EF G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLUV W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H IJ K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X YZ A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M N O P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D EF G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X YZ A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P QR S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G HI J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLUV W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K LM NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D F E G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X YZ A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P QR S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G HI J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A ABBB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLUV W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLUV W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K LM NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K LM NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C DE F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W XY Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO PQ R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F GH I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A AB BB C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU/VW X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L MNO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D EF G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y/ZAABB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S ST LU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J KL M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B CD E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V WX Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NOPQ R SSTLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I JK L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STluV W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J KLM NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B CD DE F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P Q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F GH I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A A BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLUV W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K LM NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C DE F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W XY Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO Pq R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F GH I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z AAB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R SSTLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I JK L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B c D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU VW X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L MNO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D EF G H I J K L M NO P q R S STLU V W X Y Z A AB BB B C D E F G 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