SD-PT1001 - Bread maker PANASONIC - Free user manual and instructions

Product Type	Automatic Bread Maker (Household Use)
Brand	Panasonic
Model	SD-PT1001
Dimensions (Approx.)	30.4 cm (depth) x 24.1 cm (width) x 34.7 cm (height)
Net Weight (Approx.)	5.8 kg
Power Supply	220 V, 50 Hz
Power Consumption (Heater)	360 W
Power Consumption (Motor)	60 W
Overheat Protector	Thermal fuse
Maximum Flour Capacity (Bread)	300 g (for natural yeast menu); 250 g for standard bread menu
Raisin & Nut Dispenser Capacity	Max 100 g
Yeast Capacity (Instant Dry)	Max 4.2 g
Number of Menus	34 (including bread, dough, desserts, jam, etc.)
Timer	Up to 13 hours (depending on menu)
Crust Color Control	Light, Standard, Dark
Raisin/Nut Addition	Automatic or manual with beep
Gentle Stir Function	Yes (for delicate ingredients)
Display	LCD with current time and menu settings
Lithium Battery	For time and previous settings memory
Safety Features	Steam vent, hot surface warnings, automatic shut-off
Cleaning Instructions	Use soft sponge; do not use metal brushes or nylon scourers
Accessories Included	Bread pan, kneading blade, blade for noodles/mochi, measuring spoon, natural yeast culture vessel with lid
Warranty	Warranty card attached

Frequently Asked Questions - SD-PT1001 PANASONIC

Why is my bread not rising properly?

Check the freshness of your instant dry yeast. Yeast should be kept refrigerated and used before expiry. Also ensure water temperature is correct (5°C cold water for most menus) and ingredients are measured precisely by weight. Avoid using self-raising flour or baking powder in place of yeast.

Can I use fresh yeast instead of instant dry yeast?

No, this machine is designed for instant dry yeast only. Do not use fresh yeast, active dry yeast, or baking powder as they will not produce the same results.

How do I add raisins or nuts automatically?

Place ingredients (cut to less than 5 mm) in the raisin and nut dispenser. Select raisin function, choose Yes for automatic dispensing. The machine will add them at the appropriate time. Do not exceed 100 g total.

What does the 'Gentle Stir' function do?

Gentle stir reduces mixing intensity to preserve the shape of delicate add-ins like olives, ham, or chocolate chips. When using this function, add an extra 10 g of water (except for brioche).

How do I clean the yeast dispenser?

Do not wipe the yeast dispenser with a dry cloth, as static may cause yeast to stick. Instead, wipe with a damp cloth to remove residue. Ensure it is completely dry before next use.

Can I set a timer for delayed baking?

Yes, press the Timer button and set the desired completion time. The timer range depends on the menu (e.g., for basic bread it can be set from 4 h 10 min to 13 h). Ensure the current time is correct before setting.

Why is the bread crust too dark or too light?

You can adjust the crust color by pressing Crust Colour before starting. Choose Light, Standard, or Dark. Additionally, increasing sugar darkens the crust, while decreasing sugar lightens it.

What should I do if the machine displays an error code?

Refer to the troubleshooting section in the manual. Common issues include overheating (let machine cool down) or sensor errors. If the problem persists, unplug and contact Panasonic service center.

Can I make gluten-free bread?

This machine is not specifically designed for gluten-free flours. However, you can try the Rice flour bread menu (menu 18), which uses a mix of rice flour and high-gluten flour. Note that rice flour does not contain gluten, so results may differ.

How do I remove the kneading blade from the baked bread?

After baking, remove the bread pan and let it cool for about 2 minutes. Shake the bread pan forcefully to release the bread. The blade may stay inside the bread; carefully remove it from the bottom before slicing to avoid damage.

USER MANUAL SD-PT1001 PANASONIC

Operating Instructions

Automatic Bread Maker (Household Use)

使用說明書

自動製麵包機（家庭用）

Black and white industrial bread machine with digital display and control panel (no visible text or symbols)

Model No.

型號

SD-PT1001

Thank you for purchasing Panasonic product.

• Please read these instructions carefully to use the product correctly and safely.
  ● This product is intended for household use only.
• Please carefully read the "Safety Precautions" (P. EN4 \~ EN5) of this Manual before use.
• Please keep the Warranty Card and this Operating Instructions for future use.

Warranty Card attached. 保用證另附

Make various delicious breads manually in a simple and convenient way!

Soft and delicious Bread (Instant dry yeast)

Crispy crust and delicious taste Bread (P. EN16)

Thin crust Pain de mie with less yeast, which keeps the original wheat flavor (P. EN23)

Yudane pain de mie is made by Yudane dough which gives moist and fluffy texture (P. EN24)

Low gluten flour is added into Chiffon pain de mie which give extra soft and fluffy texture (P. EN25)

Soft and fine crust Soft bread (P. EN26)

60 minutes bread is sweet and can be finished in 60 minutes. (P. EN28)

Add in rice to make a high water content and soft Rice bread (P. EN29)

French rice bread is fat free and with crispy crust (P. EN30)

Crispy crust and original flour aroma French bread (P. EN30)

Slightly hard crust, fragrant, healthy and nutritious Whole wheat bread (P. EN31)

Crispy, rich cream and egg Brioche (P. EN34)

Marble bread with marble patterns in various colors can be easily made (P. EN35)

Two-layered bread with a crispy cookie crust Pineapple bread (P. EN36)

Red bean bread with agreeably sweet, with red bean paste added (P. EN38)

Half bread is smaller than usual which can be finished by small family (P. EN39)

Various taste dedicated Dough dough, pizza dough making

Rolls (P. EN58)

Croissant (P. EN59)

Bagel (P. EN60)

Yogurt bread (P. EN60)
Chewy Natural yeast bread

Pizza (P. EN61)

Focaccia (P. EN61)

Crispy pizza (P. EN62)

Easy dough due to time constraint - Naan (P. EN62) - Tortilla (P. EN62) - Red bean bun (P. EN62)

Dumpling skin dough (P. EN63)

Udon/Pasta dough (P. EN64)

Quick and easy Scone (P. EN66)

Cake (P. EN68)

Various vegetable can be added into the vegetable cake and served as dessert (P. EN70)

Others

Jam (P. EN74)

Compote (P. EN76)

Red bean (P. EN78)

Mochi (P. EN80)

Table of Contents

Page

Page

Speed up the whole baking progress Rapid bread (P. EN27)

Popular Hokkaido bread, beautifully textured and radiating milky aroma (P. EN32)

High water content, soft and chewy Rice flour bread (P. EN40)

Natural yeast bread with unique flavor, made with natural yeast (P. EN52)

Chocolate (P. EN73)

Confirmation

Safety precautions ......EN4

Operating requirements ...... EN5

Parts names and accessories...... EN6

● Current time (Clock displays)...... EN7 adjustment
- Replace lithium battery …… EN7

Basic ingredients and preparations

Procedures and key points...... EN8 of bread-making

List of bread types and ...... EN10 baking options

Bread-making ingredients...... EN12

Ingredients preparations...... EN15

Operating methods

Bread

Baking basic bread ......EN16

Convenient functions ...... EN18

● Raisin ...... EN18
● Gentle stir ...... EN20
Crust colour EN21
Timer EN22

Pain de mie EN23
Yudane pain de mie...... EN24
Chiffon pain de mie ...... EN25
Soft bread EN26
Rapid bread EN27
60 minutes bread...... EN28
Rice bread...... EN29
French rice bread/French bread… EN30
Whole wheat bread ......EN31
Hokkaido bread EN32
Brioche...... EN34
Marble bread ......EN35
Pineapple bread EN36

Red bean bread EN38
Half bread ...... EN39
Rice flour bread ...... EN40
Various flavored bread ...... EN41
Natural yeast bread making...... EN52

Operating methods

Dough

Natural yeast bread dough making ..... EN54
Natural yeast fermentation...... EN55
Bread dough/Pizza dough making.... EN56
8 minutes dough making...... EN57
Various flavored bread ...... EN58
Dumpling skin dough making…… EN63
Udon/Pasta dough making...... EN64

Dessert

Scone making...... EN66
Cake making...... EN68
Vegetable cake making...... EN70
Vegetable cake recipe...... EN72
Red bean making ......EN73
Chocolate making ......EN74
Jam making ...... EN76
Compote making ...... EN78
Mochi making ...... EN80

Tips

Cleaning...... EN82
FAQ ......EN84
Abnormal shape of bread ......EN87
Remedies for misoperations...... EN92
Troubleshooting...... EN93
In case of the following displays ..... EN94
Specifications ...... EN95

Safety precautions

Please make sure to follow these instructions.

In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.

The following charts indicate the degree of damage caused by wrong operation.

Warning

Indicates serious injury or death.

Caution

Indicates risk of injury or property damage.

■ The symbols are classified and explained as follows.

This symbol indicates prohibition.

This symbol indicates requirement that must be followed.

Warning

In order to avoid fire, burns and electric shocks

Do not touch, block or cover the steam vent during use.

● Especially pay attention to children. (It may cause) (burns.)

Illustration of a brown trash bin with a hand holding a red starburst (no text or symbols)

Close-up of a black electronic device with a warning label and cable, no visible text or symbols on the device itself.

Please use the lithium battery carefully.

(In order to avoid heating, fire and crack.)

● Charging, short circuiting, heating and throwing it into fire are forbidden.
- Do not mix with other metals and batteries.
- Please keep it away from children.
Please consult your doctor if it is swallowed accidentally.
● Please wind it with adhesive tape and keep it properly insulated before discarding or storage.

Properly use the power plug and the power cord.

- Do not use the sockets and wiring devices beyond their capacity. Do not use any power supply other than 220 V AC. (Because overheating may happen if the rated) (power of multiple circuits is exceeded.)

- Do not damage the power cord and the power plug. Do not damage, modify and approach hot devices. Do not bend, twist, stretch, load or bundle the cord in force. (Otherwise it may cause fire due to electric shock or short circuit.)

- Do not use when the power cord is damaged and the socket is loosened. (Otherwise it may cause fire due to) (electric shock or short circuit.)

If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified person in order to avoid a hazard.

- Do not plug or unplug the power cord with wet hands. (It may cause an electric shock.)

- Insert the power plug firmly. (Otherwise it may cause electric shock, heating and fire.)

- Please clean away dust on the power plug regularly. (Take special care to see if the pins have too much dust on them. Poor insulations and fire due to moisture may occur.)

→ Unplug the power plug and wipe with a dry cloth.

When an abnormal incident or malfunction takes place, stop using the appliance immediately and pull the plug out from the electrical outlet.

(Otherwise it may cause smoke, fire, electric shock or burns.

Abnormal ● The power plug and the power cord become or breaking abnormally hot.

● The power cord is damaged or power failure.
● The main body is deformed or is abnormally hot.
● The appliance makes abnormal turning noise during use.
→ Unplug the appliance immediately and contact the service centre for the check or the repair.

Illustration of a smiling woman in a red overalls and apron, pointing with both hands (no text or symbols)

In order to avoid fire, burns and injury

This symbol on the products indicates "hot surface and should not be touched without caution".

Caution

The temperature of accessible surfaces may be high when the appliance is operating.

- Do not touch the bread pan, the main unit, the air vent, inner part of the appliance, the heater, the inner side of the lid and other high-temperature parts. Because of the heat while working, do not clean or perform maintenance until bread pan cools down. (Otherwise it may cause burns.) - Use thick oven gloves to take out the bread pan. - *Do not use wet thick gloves. (They are highly conductive and may cause burns.)

Please observe the following instructions to avoid any accident

- Please keep it away from infants and children. - This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

(May cause burns, electric shock and injury.

- Do not immerse the appliance in water or splash it with water. - Otherwise it may cause electric shock or fire due to short circuit.

- Do not disassemble, repair or modify this appliance by yourself.

(It may cause fire, electric shock and injury.

Please consult service centre on repairs.

* Thick gloves are not included in this product, please purchase it on the market.

Do not use the appliance in the following places!

● On carpets and other objects that are non-resistant to heat. (It may cause fire.)

- Uneven surfaces and desktops covered with a tablecloth. (It may cause falling or fire.) * Be careful to find an appropriate place to accommodate the hot bread pan.

- Places that are contaminated with flour, grease, dust and other easily-falling articles. ( It may cause the appliance to slip and fall from the worktop.

Remove flour and keep away from the table edge by over 10 cm.

●Near walls and furniture.

Keep a buffer space of over 5 cm. (Otherwise deformation and discoloration may occur.)

Properly use the power plug.

● Make sure to hold the power plug when unplugging the power plug. (Otherwise it may cause electric shock or fire due to short circuit.) ● Unplug the power plug when the appliance is not in use. (Otherwise it may cause electric shock, or fire due to electric leakage.)

Install the lithium battery correctly.

- Do not reverse the anode and cathode of the battery. (It may cause heating, fire and cracking. See P. EN7)

Operating requirements

- Do not put any towel on the lid. (It may cause a malfunction) or deformation.

- Do not put it near place that is wet or near a fire source. (It may cause a malfunction) or deformation.

● Please consult your doctor before use if you are allergic to any food.

● The appliance is not intended to be operated by means of an external timer or separate remote control system.

- Do not use excessive force on the parts illustrated below. (It may cause a malfunction) or deformation.

Temperature sensor

Inner side of the lid

Parts names and accessories

■ Please clean the bread pan, blades and accessories before initial use (P. EN82)

●Blade (P. EN16)

● Blade for noodles and mochi making (P. EN64, EN80)

Accessories (1 piece each)

● Natural yeast culture vessel (Attached with lid P. EN55)

● Measuring spoon "1 tbsp" indicates "1 tablespoon" for ingredients on this instructions.

Current time (clock displays) adjustment

●Pull out the insulating film in advance (P. EN6)
●The time is displayed in the 24 hour system.

①Plug in

* You cannot adjust time if it is not plugged in.
②Press 時 (H) or 分 (M) (time display flashes)

● Release fingers when a beep sound is heard.

③Adjust time

* Adjust time when flashing (E.g. adjust the time to 3:30 p.m.)

●Completed when flashing stops.

④Pull out the plug

* Time adjustment cannot be completed if you pull out the power plug before the flicker stops.

Replace lithium battery

* Use the lithium battery to enable the bread maker to memorize current time and previous settings.

①Take out the battery base

② Secure the battery with left hand by holding the base in front. Take out the battery.

③ Turn the battery base upside down and install the battery. Install the battery base back in the main unit.

* Please confirm that the battery does not drop down.

* Baking can be started even if the lithium battery is not installed.

Procedures and key points

graph TD
    A["Making Bread"] --> B["Prepare necessary tools"]
    B --> C["Add flour, water and other ingredients"]
    C --> D["Add instant dry yeast"]
    D --> E["Menu setting"]
    E --> F["P. EN53, EN54"]
    F --> G["For making various flavored bread"]
    G --> H["Automatic dispensing of instant dry yeast"]
    H --> I["P. EN17, EN56"]
    I --> J["For bread making"]

    subgraph P. EN55
        K["Prepare necessary tools"] --> L["* Natural yeast fermentation\n*(raw) is suggested"]
        M["Add flour, water and other ingredients"] --> N["* "Hoshino", natural yeast"]
        O["Put in natural yeast (fermented)"] --> N
    end

    subgraph P. EN56
        P["For bread making"] --> Q["* Except 60 minutes bread, natural yeast bread and 8 minutes dough"]
        R["For making various flavored bread"] --> S["P. EN53, EN54"]
    end

    T["Please prepare the following tools"]
    U["● Thick gloves (from market)"]
    V["● Scale (unit: 1 g below) (from market)"]

    W["Key points of making good bread!"] --> X["Measuring water and flour by “weight” is essential!"]
    X --> Y["Must be scaled by weight. Please correctly weigh with a scale to an accuracy of 1 g below."]
    Y --> Z["Wheat flour"]
    Z --> AA["Please correctly weigh!"]

of bread-making

graph LR
    A["When adding ingredients (P. EN18) and butter (P. EN34)"] --> B["Take out the dough"]
    B --> C["Forming"]
    C --> D["Fermentation"]
    D --> E["Bake with an oven"]
    E --> F["Take out the bread"]
    F --> G["Take out the bread"]
    style A fill:#00FF00,stroke:#333
    style G fill:#00FF00,stroke:#333

For high room temperature or during the summer, refrigerate before hand

Water substantially affects swelling conditions. The temperature of ingredients will rise when it is summer or the room temperature is over 25 °C. Therefore, please add ice cubes in water and bring temperature down to 5 °C. (Use it after the ice cubes are taken out.)

The shape and swelling condition of homemade bread may vary

Bread-making process is highly vulnerable to temperature, humidity, ingredients and setting time. When the above factors change slightly, conditions of shape and swelling extent will change accordingly, even if the same baking method is applied. (P. EN88, P. EN89)

The freshness of ingredients is critical! Is it properly kept?

Yeast for bread fermentation and swelling (P. EN12) is perishable like fish and meat. Therefore, instant dry yeast, natural yeast (raw) and natural yeast (fermented) must be kept in the refrigerator (natural yeast (fermented) must be used within one week). Remember to seal instant dry yeast when storing it. Don't forget to seal the lid during fermentation.

graph TD
    A["0.7 days"] --> B["Recovery"]
    C["2 weeks"] --> D["Recovery"]
    B --> E["Expiration"]
    D --> E
    style A fill:#f9f,stroke:#333
    style C fill:#f9f,stroke:#333
    style B fill:#ccf,stroke:#333
    style D fill:#ccf,stroke:#333

EN9

List of bread types and baking

EN10

		Raisins	Genile stir	Crust colour	Timer	(Required time and time for adding yeasts depend on room temperature, crust colour, timer and other conditions)
21(P. EN54)	Natural yeast bread dough	●	●	—	—	4 h(+24 h *E)	1		3	1 3
22(P. EN55)	Natural yeast fermentation	—	—	—	—	24 h				3
23(P. EN57)	8 minutes dough	—	—	—	—	8 min	1			●Add all the ingredients into the bread pan.
24(P. EN56)	Pizza dough	—	—	—	—	45 min	1313
25(P. EN63)	Dumpling skin dough	—	—	—	—	15 min	1
26(P. EN64)	Udon/Pasta dough	—	—	—	—	15 min	1
27(P. EN66)	Scone	—	—	●	—	54 min	619244			●Manually eliminate remaining flour 2 min after start up.Form the shape another minute later.
28(P. EN68)	Cake	—	—	●	—	1 h and 30 min	61244			●Manually eliminate remaining flour 12 min after start up.
29(P. EN70)	Vegetable Cake	—	—	—	—	55 min		4	4
30(P. EN74)	Chocolate	—	—	—	—	17 min	7
31(P. EN76)	Jam	—	—	—	—	1 h and 30 min ~2 h and 30 min		4	4	●Set timer according to the menu
32(P. EN78)	Compote	—	—	—	—	1 ~ 2 h	4	4		●Set timer according to the menu
33(P. EN73)	Red bean	—	—	—	—	1 h	1
34(P. EN80)	Mochi	—	—	—	—	1 h(+30 min *F)	4	10 1		●Open the lid manually 50 min after start up (or 55 min later)
*A Upon setting timer, "kneading" is performed after setting timer and the unit will stay in standby mode after kneading.*B Upon setting timer, standby mode is always maintained before the next process is started.Standby period of 11 hours at the maximum.							*C*D		This process may be skipped sometimes.May be omitted; continuous "kneading" may take place.It takes 24 hours to make natural yeast (fermented).Wash the glutinous rice, and then drain the rice o sieve for 30 minutes.
							*E*F

Bread-making ingredients

In addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.

(Ingredients and quantities may vary depending on the kinds of breads)

Flour

(High-gluten flour, Low-gluten flour)

Effects

Key points

Mixed with water, the protein will be combined to form gluten.

●Flour sifting is not necessary.
● The swelling may vary due to different protein contents.
● Use the ingredient which is produced recently.
- Keep in a cool and dry place.
- Be sure to use a scale to measure it in "weight".

For making bread

Generally, use high-gluten flour which has high protein content (12% \~ 15%). Non bread flour has an unobvious swelling effect. It will result in harder bread.

Furthermore, self-raising flour has no swelling effect.

* Please check the list of ingredients on the flour package in advance.

Fats and oils

Butter, unsalted butter, margarine and shortening

Effects

It makes the bread texture fine, soft and moist.

● Applicable in solid form, unnecessary to be softened. * Unsalted butter is recommended.

Dairy products

(Milk powder, milk)

Effects

Improve bread taste, smell and crust conditions.

Key points

Prevent hardening of bread.

●Please reduce the same quantity of water if milk is used.
- Please use skim milk powder or whole milk powder with natural nutritional content.

Salt

Effects

It gives flavor to bread and makes bread chewy.

It can also avoid bacterial breeding.

Egg

Effects

Improve bread taste, smell and crust conditions.

It can also improve the elasticity of the bread.

Baking powder

For making scones, cakes and vegetable cakes.

* Even adding it into bread and soft bread would not make it swell.

Effects

Bread yeasts

Sugar is used as the source of nutrition to create carbon dioxide that makes the dough rise.

Bread texture

The dough rises with the carbon dioxide trapped inside.

Key points

● The yeast is alive. Freshness of yeast can affect the swelling and fermenting conditions of dough. Therefore, please use yeast within the expiry date and be sure to seal it well and keep it in a refrigerator.
- If instant dry yeast gets wet, its fermentation ability will be reduced.

Instant Dry yeast

In order to make a soft and delicious bread, it is better to use instant dry yeast that doesn't require advance fermentation.

* Do not use fresh yeast and baking powder.
- Instant dry yeast rather than active dry yeast is recommended.

Sugar

(Granulated sugar, brown) sugar and honey

Sugar is the nutrition for bread yeast which can speed up the fermentation. It can also improve taste, smell and the crust of bread.

● Big sugar particles should be pulverized.
● Do not use rock sugar and other crystal sugar.

• Increase the amount of sugar to darken the crust; decrease the amount to lighten the crust.
• Do not use low-calorie sugar substitute.

Water

Gluten is produced by adding water in flour.

● Cold water is used for the following recipes (about 5 °C: almost the temperature of icy water)

• Rapid bread · French bread · Whole wheat bread
  • Brioche • Pineapple bread • Yudane pain de mie
• French rice bread · Red bean bread
  • Other menus with temperature is above 25 °C
  ●Alkaline water is not applicable.

For making bread

●Please use the water from water dispenser.
●Distilled water is not applicable for bread swelling.

Natural yeast (Raw)

Natural yeast made by natural food is used to make natural yeast bread which has a unique texture. Natural yeast (fermented) can be made through "Cultivating natural yeast fermentation" (P. EN55)

● Natural yeast of "Hoshino" brand is recommended ato ensure bread quality and successful rate.

Tips on Hoshino Natural Yeast:

Precautions on the use of Hoshio Natural yeast:

• Sterilize any container or tools to be in contact with natural yeast and leave it to dry before use.
  ● Imitating smell or abnormal colour serves as a sign of food contamination. Discard ingredients once observed.
  ● Natural yeast (fermented) which is unfavorably stored may cause deteriorated bread quality. One-time dosage natural yeast (fermented) can be prepared through the instructions below.

Operating instructions (P. EN55)

Rice flour

(include flour)

Rice flour does not contain the proteins necessary for dough swelling. Therefore, it is impossible to make breads if only rice flour is added. It is important to use different flour according to the various menu.

* As rice flour bread contains wheat (gluten), it is not recommended for people who are allergic to wheat.
* Be sure to pay attention to the ingredients, cleaning methods, and maintenance. Use after consulting your doctor.

* About gluten

The substances resulted from combinations of protein in flour and water. Bread-making yeast generates carbon dioxide to inspire the extension of the dough, hence finally generates the textures of the bread.

Tips

Please note the following to avoid damaging the fluorine coating of the bread pan and blade:

• Adding hard ingredients may cause the fluorine coating to peel off.
  ●Before adding dried fruits and nuts, please cut them into small pieces less than 5 mm.
• For large crystalline particles such as raw sugars and sea salts, melt them in room temperature water before use. Deduct the solution amount from the original water amount for making bread.
  ● Insufficient water may lead to dough hardening, thus damaging the coating during dough kneading.
• Be sure to put ingredients into the bread pan in the following order: flour → other ingredients → water.
• Do not use hard items such as knives, forks and chopsticks to take out the bread.
  ●Always check whether the blade is attached in the bread (at the bottom) before cutting the bread to avoid damaging the blade.
• Do not clean the bread pan or blade with metal brush, scourer, nylon face of a sponge or sponges wrapped in nylon net. Please wipe with a soft sponge.
  * Bread pan and kneading blade are consumptive parts. Peeling off of coating is normal after prolonged usage. Eating the peeled-off fluorine coating does not affect health.

Bread-making ingredients (Continued)

Basic weight of each spoon (Supplied measuring spoon)

	Tablespoon Teaspoon
Granulated sugar	Approx.12 g	Approx. 4 g
Milk powder	Approx. 6 g	Approx. 2 g
Salt	—	Approx. 5 g
Instant Dry yeast	—	Approx. 2.8 g
Natural yeast (raw)	Approx. 10 g	—
Natural yeast (fermented)	Approx. 12.5 g	—

In case of changes of recipe and type of ingredients

Adjust according to personal preference based on the following quantities.

Ingredients To increase To decrease
Butter	May be increased by 150% (except for brioche)	May be decreased by 50%
Granulated sugar	May be increased by 100%	May be decreased by 50%
Milk powder	May be increased by 100%	May be exempted
Salt	—	May be exempted(May be reduced by 50% for rice flour bread and natural yeast bread)

- Increasing the amount of sugar will darken the crust. Decreasing the amount will lighten the crust and reduce the height.

- Bread will be less chewy without salt. Enzymatic activity of natural yeast is strong, while salt can control it. Enzymes will be over-activated without salt. Thus, the bread cannot form properly with gluten broken.

● Margarine can be used to substitute butter, honey can substitute sugar and milk can substitute milk powder. (P. EN12)

- Honey shall not exceed 25 g - One tablespoon of milk powder is equivalent to 70 g (Approx. 70 mL) milk.

In case of adding eggs or milk

Reduce the water in the same quantity of eggs or milk.

- Egg (1 at most)

- Milk (half of water amount at most)

● Put egg and other ingredients into the cup and then add water for measurement.

- Do not use timer. (Food may be contaminated in summer)

Ingredients preparations

The ingredients and the amount are introduced based on the basic bread (P. EN16).

You may also add your favorite ingredients in addition to the basic ingredients in order to make various flavored bread.

- Crust colour and height of fermentation pile vary with the materials.

On top of the basic ingredients

Illustration of four food items: high-gluten flour, butter, granulated sugar, and milk powder (no text or symbols present)

Add your favorite ingredients

graph LR
    A["Blue Box with Beaker"] + B["Blue Box with Blue Box"] --> C["Blue Box with Blue Box"]
    C --> D["Raw Material with Beaker"]

Vegetable

Illustration of a green pumpkin, leafy greens, and carrot (no text or symbols)

:about 15 \~ 20% of flour weight (Standard: 50 g)

E.g. · Carrot - grated

• Pumpkin – boil until softened, mashed into pieces and cooled
• Spinach – boil, cut into pieces and cooled

Cereals

Illustration of rice, wheat, and grains in a bowl (no text or symbols)

:about 10 \~ 20% of flour weight (Standard: 30 g)

E.g. · Rice flour · Oat meal

• Glutinous rice flour
  • Rye
• Whole wheat flour
• Beans powder
• Sesame

Illustration of two types of fruit containers: a yellow box with orange topping and a red box with an apple, next to a glass of juice (no text or symbols)

: cannot exceed the amount of water

E.g. · Orange juice

• Apple juice
• Tomato and other 100% fruit juice
  → Fully cool in a refrigerator in advance

Flour quantity

(Remain the same) (Remain the same)

- High-gluten flour 220 g

Water quantity

Deduct 80% of vegetable weight

E.g. pumpkin 50 g Water 140 g (mL) (180g(mL) - 80% of 50g(mL)) .

(Remain the same)

- Do not use timer function.

Decrease the amount of juice

E.g. Orange juice 100 ~g (Approx. 100 ~mL) Water 80 ~g (mL) (180 ~g (mL) - 100 ~g (mL)) .

- Do not use timer function.

Baking basic bread

Add the ingredients

1 Remove the bread pan and Set the kneading blade

Bread

High-gluten flour 250	g
Butter 10	g
Granulated sugar 18	g(1 12 tbsp)
Milk powder 6	g(1 tbsp)
Salt 5	g(1 tsp)
Water *	190 g (mL)
Instant dry yeast 2.8	g (1 tsp)

2 yeasts in the bread pan high-gluten flour, water and other ingredients

* The handle of bread pan will stand up. (To make it convenient for taking out the pan) There is no need to lower it down to the bottom.

3 Add instant dry yeast into the yeast dispenser

Time required: about 4 h

Be sure to use thick gloves

Take outSetting

Hand in white glove holding a baked bread on a stand (no text or symbols visible)

4 Select menu "1"

■ To select other types of bread

食譜 (P. EN23)

■ To add raisins and other ingredients

■ To set timer for completion time

預約 (P. EN22)

5 Press 開始 (Start)

Flash -illuminated

●Approximate time of completion

- Do not open the lid after it is started. Otherwise the instant dry yeast will spill out. However, the instant dry yeast has been added during manual addition of ingredients (P. EN19). Therefore, you may open the lid.

●Sound will be heard while the instant dry yeast is falling through the dispenser.

6 Baking completes (Beep sound) Turn off the power

取消

① Press 取消 (Cancel)

② Pull out the plug.

7 Take out the bread pan and put it on a table with a towelette under it. When handling the bread pan, be sure to wear thick oven gloves.

Cool down (about 2 min)

* Pay attention to the rest place of the bread pan. (The bread pan gives out heat)
* The bread will cave in and shrink, if it is left inside the machine for a while.

8 Take out the bread for cooling down

Thick gloves — (Do not get wet)

Bread pan-

Close-up of gloved hands holding a small metallic object with a red arrow pointing to it, no visible text or symbols.

Hold the handle and shake it forcefully several times
* Do not use a knife, a fork or chopsticks to take it out. (It will scratch the fluorine coating.)
* Please don't touch the bottom of bread pan. (Blade rotation may damage bread shape.)

● Make sure blade is in the bread pan after bread is taken out. The kneading blade may stay inside of the bread (at the bottom). Please take it out.

Baking grille or others

Make sure that the blade is not stuck on it.

(The blade will be damaged if you cut the bread before the blade is taken out of it.

Convenient functions

Raisin

葡萄乾 (Raisin) for making bread that contains your favorite ingredients

You can add auxiliary ingredients as you like.

When adding auxiliary ingredients, you can choose Automatic Input (when the LCD displays 有 (Yes)), or Manual Input (when the LCD displays 有 ♩ (Yes)).

• Your favorite auxiliary ingredients, like raisins and walnuts, can be placed in the raisin and nut dispenser for automatic input.
• For cheese, chocolates and other ingredients (P. EN19) that cannot be automatically added, add them manually when you hear the beep sound from the buzzer.
  ● To retain the shape of auxiliary ingredients, select 輕攪拌 (Gentle stir). (P. EN20)

Please follow the ratio and amount of ingredients of various recipes. Otherwise, the ingredients may fly out from the bread pan, to the heater and consequently burn and create smoke.

Automatically added (completed by the automatic bread maker)

Preparations

Put your favorite ingredients into the raisin and nut dispenser.

The total weight in the dispenser should not exceed 100 g

Illustration of a brown industrial machine with a lid and control panel, no visible text or symbols

Raisin and nut dispenser

Ingredients that can be automatically added Dry ingredients and ingredients that hardly melt

Dried fruits (Not over 100 g)

→ Cut into small pieces less than 5 mm

Raisin, plum, orange peel, etc

Nuts

(Not over 100 g)

→ Cut into small pieces less than 5 mm

Cashew, walnut and others

No need to bake in advance.

Green beans * (Not over 100 g)

→ Sop up water

① Press 葡萄乾：選擇(Raisin: Select), Select 有 (Yes) (make it flash)

(Ingredients are added automatically) * "Kneading" temporarily stops.

●A small quantity of ingredients will cling to the walls of the raisin and nut dispenser sometimes.
● The sugar coated fruits may not be added because the sugar may melt and stick onto the dispenser when the weather is hot or when using timer function.

Olive ^* (Not over 100 g)

Core and cut it into 14 and sop up the water.

Ham, bacon and sausage * (Not over 100 g)

→ Cut it into pieces of 10 mm wide

• Please place ingredients evenly. When piled up with ingredients, the raisin and nut dispenser may not work normally.
  * Do not add ingredients if the timer function is used. (Particularly in summer, deterioration may occur)

■Please manually add ingredients that cannot be added automatically.

Manually add when you hear beep sounds (♪)

① Press 葡萄乾：選擇(Raisin: Select), and select 有♪(Yes♪)(make it flash)

② Start

③ After hearing beep sounds Open the lid

● Raisin and nut dispenser flap will always remain open

④ Add ingredients into the bread pan, then close the lid

⑤ Restart

● Even without pressing 開始 (start) the beeper will sound after 3 min and the unit will restart.

Ingredients that can't be automatically added (stick onto walls of dispenser, hard to fall) Ingredients that are sticky, easily melt or have a high content of water

Macerated fruits, onions and other chopped vegetables

Cheese, chocolate, etc

* Sesames and other small ingredients ought to be added in the bread pan before beginning. (Not over about 20% of flour weights)

● The more ingredients added, the poorer swelling of bread.
●Some ingredients may not keep their original shapes.

■ Proper time for adding ingredients when making stuffed breads ...

The time when beep sounds are heard varies with recipe and room temperature.

• Bread: after about 1 h \~ 1 h and 30 min
• Pain de mie: after about 1 h and 5 min \~ 1 h and 45 min
• Yudane Pain de mie: after about 1 h and 10 min \~ 1 h and 45 min
• Chiffon Pain de mie: after about 1 h and 20 min \~ 1 h and 50 min
• Soft: after about 1 h and 55 min \~ 2 h and 15 min
• Rapid: after about 30 min \~ 35 min
• Rice: after about 1 h and 5 min \~ 1 h and 35 min
• French rice: after about 50 min \~ 1 h and 20 min
• French: after about 40 min \~ 1 h and 25 min
• Whole wheat: after about 1 h and 35 min \~ 2 h and 50 min
  • Brioche: after about 1 h \~ 1 h and 10 min
• Pineapple: after about 35 min \~ 40 min
• Rice flour: after about 45 min \~ 1 h
  • Natural yeast bread:
  after about 3 h and 30 min ∼ 3 h and 35 min
• Bread dough: after about 20 min \~ 35 min
• Natural yeast bread dough: after about 3 h and 30 min \~ 3 h and 35 min

Convenient functions Gentle stir

After selecting function and menu...

Set the convenient functions before startup!

■First, refer to 葡萄乾 (Raisin) on Pages EN18 \~ EN19.

輕攪拌 (Gentle stir) - Keeps the shape of easily distorted ingredients

① Press 葡萄乾：選擇 (Raisin: select), select 有 (Yes) or 有♪ (Yes).

Press 葡萄乾：選擇 (Raisin: Stir) and then select 輕攪拌 (Gentle stir)

●You can set the options of 輕攪拌 (Gentle stir).

(P. EN10 \~ EN11)

* When using 輕攪拌 (Gentle stir),

●Add another 10 g (mL) water. (Except for Brioche)

●Freeze the chocolate first.

Ingredients suitable for 輕攪拌 (Gentle stir)

Soft and easily distorted ingredients

Auto input... “有 (Yes)”

Olive, Green beans,

Ham, bacon and

sausage

Poached beans, dried tomato, etc.

●Some ingredients may not be able to keep their forms.

Illustration of a woman in a red dress and apron gesturing with both hands (no text or symbols)

Please pay attention to the following ingredients during adding!

- Addition of hard ingredients may damage the fluorine coatings inside the bread pan. Please use it carefully.

* Accidentally eating the fluorine coating will not harm your health.

• Cereal • Maple sugar cube
- Fruit oatmeal · Pearl sugar
- Sugar-coated nut · Sugar cubes and others

The dough won't rise if any fresh fruits with a rich content of protein-degradation is added.

• Honeydew melon, Hami melon
- Kiwi fruit

• Fig
- Mango
- Pineapple
- Papaya

Others

Crust colour

After selecting function and menu...

Set the convenient functions before startup!

Bake your favorite 烤色 (Crust colour)

You can set the crust colour as 淡 (light), 標準 (standard) or 濃 (dark).

① Press 烤色 (Crust colour) to select your favorite crust colour

② Start

• You can set options of 烤色 (Crust colour).
• (P. EN10 \~ EN11)
  ● The more sugar added, the darker the bread crust will be. The height of the bread will be reduced as sugar is reduced.

Convenient functions

Timer

After selecting function and menu...

Set the convenient functions before startup!

Use this function if you want to enjoy freshly-baked bread in the morning.

① Confirm if the current time is correct

●Adjust to current time if it is not (P. EN7)

② Press 預約 (Timer)

③ Set the time for completion of baking

(Hold it for fast forward)

* It would only show the available time. (The time described with reference to the right)

④ Start (timer setting completed)

●For 葡萄乾 (Raisin) and 烤色 (Crust colour)

①Set the 葡萄乾：選擇Raisin: Select), 葡萄乾：攪拌 (Raisin: Stir), and 烤色 (Crust colour) functions.
②Set 預約 (Timer)

[Standards on timer]

* Timer can be set from current time to

Bread : after 4 h and 10 min \~ 13 h

Pain de mie : after 5 h \~ 13 h

Yudane Pain de mie ; after 5 h and 10 min \~ 13 h

Chiffon Pain de mie : after 5 h and 10 min \~ 13 h

Soft bread : after 4 h and 30 min \~ 13 h

Rice bread : after 4 h and 10 min \~ 13 h

French rice bread : after 4 h and 50 min \~ 13 h

French bread : after 5 h and 10 min \~ 13 h

Whole wheat bread : after 5 h and 10 min \~ 13 h

Half bread : after 3 h and 40 min \~ 13 h

Rice flour bread ; after 2 h and 40 min \~ 13 h

Natural yeast bread : after 7 h and 10 min \~ 10 h

* You cannot set a time that is beyond the timer limit.

* Timer is not available for some menus. (P. EN10 \~ EN11)

[Timer setting examples]

Menu: bread

Current time: 08:30 p.m.

(LCD screen displays "20:30")

Scope of time settings: 00:40 a.m. to 09:30 a.m.

("0:40" \~ "9:30")

* It is impossible to set the time beyond the range above.

* Thin crust and white crumb Pain de mie with half portion of instant dry yeast, keeping the original flavor of wheat.

Pain de mie

Time required: about 4 h and 50 min

Three slices of bread in a woven basket on a pink floral tablecloth (no text or symbols visible)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Pain de mie

High-gluten flour 250	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g ( 12 tsp)

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

1 Select menu "2"

■ To add raisins and other ingredients

■ To set timer for completion time

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then

take out the bread

Yudane pain de mie

Time required: about 5 h

Two slices of light-colored bread on a white plate with a checkered napkin (no text or symbols visible)

① Make the Yudane.
② Install blade in the bread pan.
③ Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
④ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Yudane pain de mie

Cold water (5 °C)* 1+Yudane*2	220 g
High-gluten flour 240	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Instant dry yeast 1.4	g (1 12 tsp)

*1 Reduce by 10 g (mL) when the room temperature is above 25 °C.

*2 How to make Yudane

High-gluten flour	10 g
Water	70 g (mL)

①Put 10 g high-gluten flour into the deeper heat-resistant pan, add 70 g (mL) water to dissolve the flour, and stir until there are no particles.
②Put the mix into the microwave oven (600 W) to heat for about 30 \~ 40 seconds, and suspend heating when the surface of mixture bulges. Stir the mixture well and put it into the microwave oven to heat for about 20 seconds, stop heating when the surface of mixture bulges. Take it out and stir it until it becomes pasty.
③Cool the ② mixture until its temperature is similar to body temperature. Then add cold water (5 °C) and mix. (Total weight: 220 g)
●Adjust the time for heating according to the type of heat-resistant pan and microwave oven.
●Yudane paste cannot be preserved too long.

1 Select menu "3"

■ To add raisins and other ingredients
■ To set timer for completion time

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Chiffon pain de mie

Time required: about 5 h

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Chiffon pain de mie

High-gluten flour 200	g
Low-gluten flour 50	g
Butter 20	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	190 g (mL)
Instant dry yeast 1.4	g (1 12 tsp)

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

1 Select menu "4"

■ To add raisins and other ingredients
■ To set timer for completion time

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Soft bread

Time required: about 4 h and 20 min

Close-up of a white bread loaf and a slice of white bread with jam, alongside a glass jar with red sauce (no text or symbols visible)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Soft bread
High-gluten flour 250	g
Butter	15 g
Granulated sugar 18	g (11⁄2 tbsp)
Milk powder 6	g (1 tbsp)
Salt	5 g (1 tsp)
Water*	190 g (mL)
Instant dry yeast 2.8	g (1 tsp)

● The timer function will not start until after resting of the dough, so the kneading blade will not rotate even if you press 開始 (Start).

1 Select menu "5"

■ To add raisins and other ingredients

■ To set timer for completion time

預約 (P. EN22)

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Rapid bread

Time required: about 1 h and 55 min

Plate of sliced white bread with a teacup and egg on a table, no visible text or symbols

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients
Rapid bread

High-gluten flour 280	g
Butter	10 g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt	5 g (1 tsp)
Cold water (5 °C)*	210 g (mL)
Instant dry yeast 4.2	g (1 12 tsp)

*Reduce by 10 g (mL) when the room temperature is above 25 °C.

1 Select menu "6"

■ To add raisins and other ingredients

■ To select crust colour

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then

take out the bread

60 minutes bread

Time required: about 1 h

Close-up of a loaf of bread on a woven mat (no text or symbols visible)

① Add 30g (mL) warm water to fully dissolve the 4.2 g (less than 1½ tsp) dried yeast until there are no particles.
② Install blade in the bread pan.
③ Put the flour and other ingredients (except ① and warm water) into the bread pan.
④ Put the bread pan into the main body, and then add in① and warm water.

Ingredients

60 minutes bread

Warm water*	30 g (mL)
Instant dry yeast 4.2	g (11⁄2 tsp)
High-gluten flour 280	g
Butter 25	g
Granulated sugar 24	g (2 tbsp)
Milk powder 12	g(2 tbsp)
Salt 5	g (1 tsp)
Eggs (evenly mixed) 25	g
Warm water*	150 g (mL)

1 Select menu "7"

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Rice bread

Time required: about 4 h

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients
Rice bread

High-gluten flour 230	g
Cold rice (white rice) 100	~ 120 g
Butter	10 g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Waler*	160 g (ml.)
Instant dry yeast 2.1	g(3⁄4 tsp)

*Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

● You may also use brown rice or saffron rice to substitute rice.
● The height and taste of bread may vary depending on rice quantity.
● The more rice added, the softer the baked bread will be. (Please follow the above list for the portion besides rice)
● You may use timer function. But do not use cooked rice that has been stored (or defrosted) for more than one day.
- Keep flours in a refrigerator for cooling when room temperature is above 30 °C.
● Rice may remain in granule form.

1 Select menu "8"

■ To add raisins and other ingredients

■ To select crust colour

■ To set timer for completion time

2 Start

3 Press 取消 (Cancel) when you sound. Take out the bread pa for about 2 min. Then take out the bread

● Rice bread has a high content of water and may deteriorate easily. Please eat it as soon as possible. (Summer: within a day Winter: within two days)

French rice bread/

French bread

Time required:

French rice bread about 4 h and 40 min

French bread about 5 h

Three slices of bread on a wooden tray, no text or symbols visible

Compared with other bread, French rice bread/French bread may be hard to be taken out from the bread pan. Please take out the bread according to the following Step 3.

Preparations

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

(P. EN16)

Ingredients
French rice bread

High-gluten flour 210	g
Cold rice (white rice) 80	g
Granulated sugar 6	g ( 12 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	150 g (mL)
Instant dry yeast 2.1	g ( 34 tsp)

* Reduce water by 10 g (mL) when the room temperature is above 25 °C.

● You may also use brown rice or mixed grains to substitute rice.
● The height and taste of bread may vary depending on rice quantity.
● The more rice added, the softer the baked bread will be. (Please follow the above list for the portion besides rice)
● You may use timer function. But do not use cooked rice that has been stored (or defrosted) for more than one day.
● Bread has a relatively poor quality when the room temperature is above 30 °C.
●Rice may remain in granule form. ●French rice bread has a high content of water and may deteriorate easily. Please eat it as soon as possible. (Summer: within a day Winter: within two days)

French bread

High-gluten flour 225	g
Low-gluten flour 25	g
Salt 5	g (1 tsp)
Cold water (5 °C)*	190 g (mL)
Instant dry yeast 1.4	g (1⁄2 tsp)

* Reduce water by 10 g (mL) when the room temperature is above 25 °C.

● Bread has a relatively poor quality when the room temperature is above 30^ C.

Baked bread rolls in a pink basket, one cut open to show white flesh (no text or symbols visible)

1 Select menu "9" "10"

■ To add raisins and other ingredients

选择 葡萄乾 輕攪拌 (P. EN18) (P. EN20)

■ To set timer for completion time

預約 (P. EN22)

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then

take out the bread

■ Take out the bread pan.

Tap the bread pan downward hard on a towel with your hands against the table.

(See the figure on the right)

- Please check if the kneading blade remains at the bottom of the blade.

Close-up of gloved hands holding a metallic bottle with a red dashed circle highlighting the area (no text or symbols visible)

Whole wheat bread

Time required: about 5 h

Sliced sliced bread on a white plate, garnished with flowers and greenery (no text or symbols visible)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Whole wheat bread (whole wheat flour 50%)

Whole wheat flour (for breads)*1	125 g
High-gluten flour 125	g
Butter	10 g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*7	210 g (mL)
Instant dry yeast 2.8	g (1 tsp)

*1 Do not use the whole wheat flour which is exclusive for making dim sum bread (low-gluten flour).
*2 Reduce water by 10 g (mL) when the room temperature is above 25 °C.

● Bread has a relatively poor quality when the room temperature is above 30 °C.
* Bread shape and swelling degree vary according to the types of whole wheat flour.

1 Select menu "11"

■ To add raisins and other ingredients
■ To set timer for completion time

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then

take out the bread

Hokkaido bread

① Make the custard crust and store it in the refrigerator.

(P. EN33①～⑦)

② Install blade in the bread pan.
③ Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
④ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Hokkaido bread

High-gluten flour 230	g
Butter 20	g
Granulated sugar 30	g (2 12 tbsp)
Milk powder 12	g (2 tbsp)
Salt 5	g (1 tsp)
Water*	160 g (ml)
Instant dry yeast 2.8	g (1 tsp)

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

Custard crust

A	High-gluten	flour	10
	Granulated	sugar	30(21⁄2 tbsp)
	One egg + Milk 70		g
Butter 20			g
Vanilla essence Small quantity

■ If 取消 (Cancel) is accidentally pressed in Step 3

press 開始 (Start) within 10 min to recover it.

This can only be performed once. Invalid if any other button is pressed

■ Beep sound will be heard and it will restart 10 min later in Step 3 even if the operation is not yet completed.

1 Select menu "12"

Start

* It may take 84 or 89 minutes, depending on the room temperature.

Plate of sliced golden-brown baked goods with purple and white flowers in the background (no text or symbols visible)

3 Open the lid when you hear the beep sound. Add the custard crust Within 10 min

● Cut the custard crust into 2-3 pieces, and cover the upper dough with them.

- Do not press 取消 (Cancel)

Close-up of a yellow, irregularly shaped food item in a dark bowl (no text or symbols visible)

4 Close the lid Restart

5 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

How to make custard crust

Making the crust

① Put the materials of A into the pot and stir them thoroughly.

② Heat the mix at medium heat for 1 minute, and add butter, melt it, and then stir well.

* Stir the mix while heating. Otherwise, it may form lumps.

③ Add vanilla essence, and then stir well.

④ Heat it at medium heat and stir it well until the mix can be lumped together. (about 2 minutes)

* You can adjust the heating time depending on your cooker.

Rolling flat

⑤ Use a rolling pin to roll it into a 20 cm × 20 cm square.

* Cover the dough with a plastic wrap for the convenience of rolling.

⑥ When it cools down to body temperature, store it in the refrigerator for at least 30 minutes.

Tips for making hokkaido bread!

* The custard crust will be hardened after being stored in the refrigerator for long time. In this case, roll the crust again to make better bread.

Brioche

Time required: about 3 h and 15 min

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast and frozen butter) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

High-gluten flour 170	g
Low-gluten flour 30	g
Butter 30	g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 3.8	g (%4 tsp)
A mix of one egg, one yolks and cold water (5 °C)	150 g
Instant dry yeast 2.1	g (%4 tsp)
Frozen butter (for adding later)	40 g
(Unsalted butter is recommended)

● Bread has a relatively poor quality when the room temperature is above 30 °C.

■ Prepare the frozen butter ! (for adding later)
①Cut the butter (for adding later) into 1 cm pieces.
② Wrap the butter with a plastic wrap or put them in a closed container to avoid the cream stick together.
③Store them in a refrigerator before adding them.
* When the room temperature is over 25°C, be sure to keep them in a refrigerator at least one night (10 h).
■ If 取消 (Cancel) is accidentally pressed in Step 3

Press 開始 (Start) within 10 min to recover it. (This can only be performed once. Invalid if any other button is pressed.)

■10 min after Step 3 is started.

Even without adding butter, the beeper will sound and the unit will restart. (And then even after more butter is added, it will not mix the ingredients anymore. Do not add butter.)

■Baking is also possible even if butter (for adding later) is added at the beginning. Add all ingredients except instant dry yeast in the bread pan, and press Start. (Steps 1, 2 and 5) *The flavor, taste and swelling extent may vary.

1 Select menu "13"

■ To add raisins and other ingredients

■ To select crust colour

Start

"45 min later" is displayed when the room temperature is high.

3 Open the lid when you hear the beep sound. Unwrap the plastic wrap and add in the cut frozen butter.

- Do not press 取消 (Cancel)

4 Close the lid Restart

5 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

* The bread may become deformed upon over-exertion.

Marble bread

Time required: about 4 h

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast and instant coffee powder) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

High-gluten flour 250	g
Granulated sugar 18	g (11⁄2 tbsp)
Salt 5	g (1 tsp)
Milk powder 6	g (1 tbsp)
Butter 10	g
Water*	190 g (mL)
Instant dry yeast 2.8	g (1 tsp)
For adding later
Instant coffee powder	3 g

• Do not use roasted coffee beans.
  ■If 取消 (Cancel) is accidentally pressed in Step 3
  Press 開始 (Start) within 10 min to recover it. (This can only be performed once. Invalid if any other button is pressed.)
  ■5 min after Step 3 is started
  Even without adding instant coffee powder, the beeper will sound and the unit will restart.
  After than even instant coffee powder is added, it will not mix the ingredients anymore. So do not add in.
  ■The marble patterns vary from each baking.

1 Select menu "14"

2 Start

"94 min later" is displayed when the room temperature is high.

"69 min later" is displayed when the room temperature is low.

3 Open the lid when you hear the beep sound. Within 5 min

Place the instant coffee powder on the bottom of bread pan. \*

- Do not press 取消 (Cancel)

4 Close the lid Restart

* Do not sprinkle the instant coffee powder on the dough. Place the instant coffee powder under the dough. (Take the dough out or move the dough to a corner. Place the instant coffee powder on the bottom of bread pan, and put the dough back.)

5 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Pineapple bread

① Put cookie dough in the refrigerator after it is made. (P. EN37 ① \~ ⑥)

② Install blade in the bread pan.
③ Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
④ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

High-gluten flour 150	g
Butter 15	g
Granulated sugar 18	g (11⁄2 tbsp)
Milk powder 6	g (1 tbsp)
Salt	2.5 g (1⁄2 tsp)
Cold water (5°C)	1 g (ml) 0
Instant dry yeast 2.1	g (3⁄4 tsp)

Cookie dough (crust of pineapple bread)
Butter 50	g
Granulated sugar 40	g
Eggs (evenly mixed) 25	g
Low-gluten flour 100	g
Baking powder 3	g
Vanilla essence	Small quantity
Granulated sugar (for final processing)	2~3 tsp

• Be sure to observe the foregoing amount. Excessive amount may cause the bread to spill out of the bread pan, overcooked bread, burning smells and smoke.
  If 取消 (Cancel) is accidentally pressed in Step 3 Press 開始 (Start) within 10 min to recover it. This can only be performed once. Invalid if any other button is pressed
  Under step 3, even the process hasn't been completed, a beep sound will be heard and the machine will restart operation after 15 min.
  ■ Add different ingredients to make bread of different flavors in Step 3 (15 min). → P. EN49, EN50

1 Select menu "15"

■ To add raisins and other ingredients

(P. EN18)

Start

Roll the cookie dough flat when only 10 min of process work are left. (P. EN37⑦～⑧)

Breakfast of a white baked bread and sliced kiwi on a plate, with a potted flower and small bowls in the background (no text or symbols visible)

3

Open the lid when you hear the beep sound.

Within 15 min

Add the cookie dough.

① Place the bread dough in the middle of the bread pan again.
② Place the cookie dough on the bread dough with the egg-coated side facing downward.
③ Slightly press the sides of the dough (do not press hard)
④ Sprinkle granulated sugar on top of the cookie dough.

- Do not press 取消 (Cancel)

Close-up of hands pressing a yellow dough substance into a black baking mold (no text or symbols visible)

4

Close the lid Restart

Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

* The bread may become deformed upon over-exertion.

Method of cookie dough making

Making Dough

① Mix low-gluten flour and baking powder and shift them together.
② Use a wooden spoon to mix the butter at room temperature till it become creamy.

③ Add granulated sugar in small quantities 2 \~ 3 times. Mix the butter after each addition till the butter becomes whitish and smooth.

④ Add eggs in small quantities 3\~4 times. Fully mix after each addition. Finally, add the vanilla essence. * Reserve 12 tsp of egg liquids.

⑤ Add the powder mix in Step ① and evenly mix them till the granules of powder disappear.

⑥ Make the dough a round shape, cover with plastic wrap and put it in the refrigerator for over 20 min.

Rolling flat

⑦ Use a rolling pin to roll the dough into a flat circle with a diameter of 14 \~ 15 cm. * Cover the dough with a plastic wrap for the convenience of rolling.

⑧ Coat one side of the dough with the reserved egg liquids ( 12 tsp).

Tips for making pineapple bread!

- You may also cut patterns on the surface of the cookie dough. Use a bamboo stick to cut patterns in a depth of not over 1 mm.

The cookie dough may crack and slide down if the patterns are cut too deep.

- Do not put in the cookie dough before it is flexible and bendable enough. This helps the cookie dough to form a better shape.

Red bean bread

Time required: about 2 h and 15 min

Close-up of sliced bread rolls with dark filling, served on a wooden plate (no text or symbols visible)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Red bean bread

A	High-gluten flour 180	g
	Butter 15	g
	Granulated sugar 18	g (11⁄2 tbsp)
	Milk powder 6	g (1 tbsp)
	Salt 2.5	g (1⁄2 tsp)
	Egg (evenly mixed) 25	g
	Cold water (5°C)*	120 g (mL)
Instant dry yeast 2.1		g (3⁄4 tsp)

Red bean paste (about 20 °C) 100 g

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

● The fermentation condition of bread becomes poor with more red bean paste added.

(The maximum volume of red bean paste can be 150 g). The temperature of red bean paste must be about 20 °C.

(Otherwise the fermentation of bread will be impacted.)

● The gap between the dough and red bean paste is reserved for the fermentation of bread.

If the dough is too sticky to roll... Sprinkle some high-gluten flour on the hand or rolling pin.

1 Select menu "16"

3 When you hear beep sound, open the lid and take out the dough from the bread pan, and remove the blade.

- Do not press 激(Cancel)

①Roll the dough into a long and thin shape (about 8 cm × 30 cm). (The width of dough should be shorter than that of the bread pan)
②Place the red bean paste evenly on the dough. (To avoid paste running out, leave a distance about 1 cm from the edge of dough)
③Roll the dough from the side nearby, extrude any air inside the dough. The end seam of dough should be stuck tightly.
④ Place the dough with the end seam facing down into the bread pan.

4 Close the lid Restart

5 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

*The bread may become deformed upon over-exertion.

Half bread

Time required: about 3 h and 35 min

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Half bread
High-gluten flour 180	g
Butter 10	g
Granulated sugar 12	g (1 tbsp)
Salt 2.5	g (1⁄2 tsp)
Milk powder 6	g (1 tbsp)
Water*	140 g (mL)
Instant dry yeast 2.1	g (3⁄4 tsp)

1 Select menu "17"

■ To set timer for completion time

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Rice flour bread

Time required: about 2 h and 30 min

Close-up of a golden-brown baked bread on a wooden board, with a blurred mug and knife in the background (no text or symbols visible)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Rice flour 50	g
High-gluten flour 200	g
Butter 20	g
Granulated sugar 18	g (11⁄2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	190 g (mL)
Instant dry yeast 4.2	g (11⁄2 tsp)

● Using timer may deteriorate the bread quality when the room temperature is over 25 °C. (P. EN90)
- Be sure to store rice flour and other ingredients in the refrigerator when the room temperature is over 30 °C.

1 Select menu "18"

■ To add raisins and other ingredients

葡萄乾 (P. EN18) 輕攪拌

■ To select crust colour

→ 烤色 (P. EN21)

■ To set timer for completion time

預約 (P. EN22)

2 Start

3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then take out the bread

Various flavored bread

Sliced white bread on a wooden cutting board with yellow flowers in the background (no text or symbols visible)

Bread with Danish flavor

Menu "1" Crust colour 濃 (dark)

High-gluten flour	200 g
Low-gluten flour	50 g
Butter (Unsalted butter is recommended)	10 g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Eggs (evenly mixed)	25 g
Cold water (5 °C)	150 g (mL)
Instant dry yeast 2.1	g (3⁄4 tsp)
* Frozen butter (chopped into 1 cm pieces and frozen in the refrigerator for 1 night)	100 g

* Use 葡萄乾 (Raisin) function (P. EN18) → Manual feeding (P. EN19)

Dried fruit bread
Menu "1"

High-gluten flour 250	g
Butter 10	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 2.8	g (1 tsp)
*Dried fruits (fig, apricot) (4 equal pieces)	40 g each
*Dried fruits (cranberry)	20 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)
* Use 葡萄乾 (Raisin) function (P. EN18) → Select 輕攪拌 (Gentle stir) (P. EN20)

Sunflower seed honey bread
Menu "1" or Menu "5"

High-gluten flour	250 g
Butter	15g
Granulated sugar 18	g (1 12 tbsp)
Milk powder	6 g (1 tbsp)
Salt 5	g (1 tsp)
Honey	21 g (1 tbsp)
Water*	180 g (mL)
Instant dry yeast	2.8 g (1 tsp)
*Sunflower seed	20 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)
*Use 葡萄乾 (Raisin) function (P. EN18)

Close-up of a heart-shaped loaf of bread on a white doily, placed on a checkered tablecloth (no text or symbols visible)

Pain de mie: chocolate bread
Menu "2"

High-gluten flour 230	g
Butter 10	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Cocoa powder 6	g (1 tbsp)
Water*	190 g (mL)
Instant dry yeast 1.4	g ( 12 tsp)
Chocolate bean (frozen in advance) 60	g

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)
* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19) Select 輕攪拌 (Gentle stir) (P. EN20)

Pain de mie: Rich milky flavor
Menu "2"

High-gluten flour 250	g
Butter 25	g
Granulated sugar 18	g (1 12 tbsp)
Salt 5	g (1 tsp)
Water*	150 g (mL)
Sweetened condensed milk 15	g
Whipping cream(a butterfat content of about 47%)	50 g
Instant dry yeast 1.4	g ( 12 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Pain de mie: Dairy-free
Menu "2"

High-gluten flour 250	g
Shortening 10	g
Granulated sugar 18	g (1 12 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (ml.)
Instant dry yeast 1.4	g ( 12 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Various flavored bread

Two slices of bread on a black plate with a teacup and coffee cup in the background (no text or symbols visible)

German potato flavored Yudane pain de mie Menu "3"

Cold water (5 °C) *1 + Yudane*2	220 g
High-gluten flour 240	g
Butter 15	g
Granulated sugar 9	g (3⁄4 tbsp)
Salt 5	g (1 tsp)
Instant dry yeast 1.4	g (1⁄2 tsp)
Black pepper 1	g
Celery 0.5	g
Foreign flavored condiments (clear soup seasoning)	1 g
*Bacon (cut into 1 cm pieces) 50	g
* Potato (cut into 1 cm pieces and boiled to a moderate degree)	30 g
* Onion (cut into 1 cm pieces and boiled to a moderate degree)	20 g

* 1 Reduce by 10 g (mL) when the room temperature is above 25 °C.

*2 How to make Yudane (P. EN24)

* Use 葡萄乾 (Raisin) function (P. EN18) → Manual feeding (P. EN19)

Select 輕攪拌 (Gentle stir) (P. EN20)

Corn Yudane pain de mie Menu "3"

Cold water (5 °C) *1 + Yudane*2	170 g
High-gluten flour 240	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Instant dry yeast 1.4	g ( 12 tsp)
Milk 60	g (about 60 mL)
Celery 0.5	g
* Corn (kernels)	60 g
High-gluten flour (Flour the corn kemels before adding them in to dry the kernels completely)	An appropriate quantity

* 1 Reduce by 10 g (mL) when the room temperature is above 25 °C. * 2 How to make Yudane (P. EN24)

* Use 葡萄乾 (Raisin) function (P. EN18) → Manual feeding (P. EN19)

Select 輕攪拌 (Gentle stir) (P. EN20)

Close-up of sliced blueberry slices on a white plate with decorative elements (no text or symbols visible)

Yudane pain de mie with cream cheese and blueberry Menu "3"

Cold water (5 °C) *1 + Yudane*2	220 g
High-gluten flour 240	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Instant dry yeast 1.4	g (1 12 tsp)
* Cream cheese (chopped into 1 cm pieces and frozen in the refrigerator)	50 g
* Dried blueberry	40g

* 1 Reduce by 10 g( mL) when the room temperature is above 25^ C .

* 2 How to make Yudane (P. EN24)

* Use 葡萄乾 (Raisin) function (P. EN18) → Manual feeding (P. EN19)

Select 輕攪拌 (Gentie stir) (P. EN20)

Yudane pain de mie with sweet potato and sesame Menu "3"

Cold water (5°C)*1 + Yudane*2	220 g
High-gluten flour 240	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Instant dry yeast 1.4	g (1 12 tsp)
* Sweet potato (cut into 1 mm pieces and boiled to a moderate degree)	80 g
Cinnamon powder (sprinkled on the cooked sweet potato)	1 g
* Black sesame seeds	10 g

* 1 Reduce by 10 g (mL) when the room temperature is above 25 °C. * 2 How to make Yudane (P. EN24)

* Use 葡萄乾 (Raisin) function (P. EN18) → Manual feeding (P. EN19)

Select 輕攪拌 (Gentie stir) (P. EN20)

Two slices of baked bread on a green plate with a white glass of milk in the background (no text or symbols visible)

Chiffon pain de mie with beans powder and sweet natto Menu "4"

High-gluten flour 200	g
Low-gluten flour	30 g
Bean powder	20 g
Butter	20 g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g (1⁄2 tsp)
* Sweet natio	70 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)
* Use 葡萄乾 (Raisin) function (P. EN18) → Select 輕攪拌 (Gentle stir) (P. EN20)

Chiffon pain de mie with tomato and basil Menu "4"

High-gluten flour 200	g
Low-gluten flour	30 g
Butter	20 g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	100 g (ml)
Instant dry yeast 1.4	g ( 1/2 tsp)
Tomato sauce (salt free)	90 g (about 90 mL)
Dried basil leaves	0.3 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Chiffon pain de mie with fermented ginger Menu "4"

High-gluten flour 200	g
Low-gluten flour	50 g
Butter	20 g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	140 g (ml)
Instant dry yeast 1.4	g (1⁄2 tsp)
Ginger (ground)	20 g
Fermented	50 g (about 50 mL)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Three red plates with baked goods and a glass of orange juice on a polka-dot tablecloth (no text or symbols visible)

60 minutes bread with brown sugar and rice flour Menu "7"

Warm water*	30 g (mL)
Instant dry yeast 4.2	g (1 12 tsp)
High-gluten flour 230	g
Rice flour 50	g
Butter 25	g
Brown sugar (Powder) 34	g (4 tbsp)
Milk powder 12	g (2 tbsp)
Salt 5	g (1 tsp)
Eggs (evenly mixed) 25	g
Warm water*	150 g (mL)

*Warm water about 35 \~ 40 °C.

●Do not use the glutinous rice flour.

●Decorate it with sugar-coating. Add 25 g of brown sugar power and 2.5 g (less than 12 tsp) water into a small bowl, put the bowl in 60 °C water, stir the sugar well in the bowl against the hot water outside, and then pour the sugar paste onto the bread.

60 minutes bread with white miso and shaddock Menu "7"

Warm water*	30 g (mL)
Instant dry yeast 4.2	g ( 12 tsp)
High-gluten flour 280	g
Butter 25	g
Granulated sugar 24	g (2 tbsp)
Salt 2.5	g ( 12 tsp)
Eggs (evenly mixed) 25	g
Warm water*	150 g (mL)
White miso 25	g
Shaddock (frozen green peels of shaddock (mashed))	2.5 g

*Warm water about 35 \~ 40 °C.

Various flavored bread

Basket filled with sliced bread slices, placed on a floral-patterned woven mat (no text or symbols visible)

60 minutes bread with black tea and orange
Menu "7"

Warm water*	30 g (mL)
Instant dry yeast 4.2	g (1 12 tsp)
High-gluten flour 280	g
Butter 25	g
Granulated sugar 24	g (2 tbsp)
Milk powder 12	g (2 tbsp)
Salt 5	g (1 tsp)
Eggs (evenly mixed) 25	g
Warm water*	90 g (mL)
100% orange juice (warm) 60	g (about 60 mL)
Orange peels (ground)	5 g (amount for 14 size)
Black tea leaves (chopped) 2	g

*Warm water about 35 \~ 40 °C.

Whole wheat sesame 60 minutes bread
Menu "7"

Warm water*	30 g (mL)
Instant dry yeast 4.2	g (1 12 tsp)
High-gluten flour 230	g
Whole wheat flour 50	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 12	g (2 tbsp)
Salt 5	g (1 tsp)
Eggs (evenly mixed) 25	g
Warm water*	160 g (mL)
White sesame	10 g

*Warm water about 35 \~ 40 °C.

Fruit juice bread
Menu "6"

High-gluten flour 250	g
Butter	25 g
Granulated sugar	8 g (2 tsp)
Milk powder	12 g (2 tbsp)
Salt 3.8	g (3⁄4 tsp)
Eggs (evenly mixed)	50 g
100% tomato fruit juice(stored in a refrigerator)*	120 g (about 120 mL)
Instant dry yeast 4.2	g (11⁄2 tsp)
*Assorted vegetables(Dry it through trickling and cool)down to room temperature	70 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
* Use 葡萄乾 (Raisin) function (P. EN18)

Three slices of bread on a dark plate, placed on a red napkin (no text or symbols visible)

Rustic style French rice bread with mixed grains
Menu "9"

High-gluten flour 190	g
Rye flour	20 g
Cold rice (coarse grain)	100 g
Granulated sugar 6	g ( 12 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	150 g (mL)
Instant dry yeast	2.1 g ( 34 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C.

French rice bread with sweet potato and ginger
Menu "9"

High-gluten flour 210	g
Cold rice (brown rice)	100 g
Brown sugar (Powder)	8.5 g (1 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	140 g (mL)
Instant dry yeast	2.1 g (3⁄4 tsp)
*Sweet potato (cut into 1 cm pieces)	80 g
*Minced ginger 5	g

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
* When using sugar and white rice, increase the amount of water by 10 g (mL).
* Use 葡萄乾 (Raisin) function (P. EN18) → Select 輕攪拌 (Gentle stir) (P. EN20)

Curry rice bread
Menu "8"

High-gluten flour 210	g
Cooled rice	100 g
Butter	20 g
Granulated sugar	18g (1 12 tbsp)
Milk powder	6 g (1 tbsp)
Salt 5	g (1 tsp)
Curry powder	5 g
Refined cheese (cut into small pieces)	30 g
Black pepper powder	3 g ( 12 tsp)
Water*	110 g (mL)
Instant dry yeast 2.1	g (%4 tsp)
*Potato (cut into small pieces; boiled to a moderate degree)	20 g
*Carrot (cut into small pieces; boiled to a moderate degree)	20 g
*Bacon	20 g

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
*Use 葡萄乾 (Raisin) function (P. EN18)

Three slices of bread on a white plate, one with visible red jam, placed on a green napkin (no text or symbols)

French rice bread with red pepper and tomato
Menu "9"

High-gluten flour 210	g
Cold rice (white rice) 100	g
Granulated sugar 6	g (1⁄2 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	70 g (mL)
Tomato sauce (salt free) 70	g (about 70 mL)
Instant dry yeast 2.1	g (%4 tsp)
* Pimento (red pepper and yellow pepper) (cut into 5 cm pieces)	20 g each

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19)

French rice bread with green soybean and cheese
Menu "9"

High-gluten flour 210	g
Cold rice (white rice) 100	g
Granulated sugar 6	g ( 12 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	150 g (mL)
Instant dry yeast 2.1	g ( 34 tsp)
* Green soybeans (peeled beans) (Drain the water completely and cut into halves)	40 g
* Cheese 60	g

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19)
Select 番攪拌 (Gentle stir) (P. EN20)

Containing red pepper and olive

Close-up of a baked bread roll on a colorful plate, showing two slices of white bread with red jam, placed on a wooden surface.

Italian bread
Menu "10"

High-gluten flour 225	g
Low-gluten flour 25	g
Salt 5	g (1 tsp)
Olive oil	24 g (2 tbsp)
Cold water (5 °C)*	170 g (mL)
Instant dry yeast 1.4	g ( 12 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C.

You may add 20 g red peppers (or dried tomatoes) chopped into small pieces of 5 mm and 20 g olive (or 1 tsp of dried basil leaves) if you prefer.
*Use 葡萄乾 (Raisin) function (P. EN18)

French bread with tomato and cheese
Menu "10"

High-gluten flour 225	g
Low-gluten flour 25	g
Salt 5	g (1 tsp)
Dried basil leaves 2	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g ( 12 tsp)
* Mozzarella cheese (diced) 75	g
* Dried tomatoes (Divided into four equal parts after dried)	10 g (dried)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)
* Use 葡萄乾 (Raisin) function (P. EN18) manual feeding (P. EN19)
Select 輕攪拌 (Gentle stir) (P. EN20)

Various flavored bread

Plate of sliced bread with visible nutrient spots, no text or symbols present

Whole wheat bread with chestnuts & nuts

Menu "11"

High-gluten flour 125	g
Whole wheat flour 125	g
Butter 10	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder	6 g (1 tbsp)
Salt 5	g (1 tsp)
Water*	210 g (mL)
Instant dry yeast 2.8	g (1 tsp)
*Sugar-soaked chestnuts and walnuts	50 g each

* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19)
Select 輕攪拌(Gentle stir) (P. EN20)

Whole wheat bread with bacon, cheese and olive
Menu "11"

High-gluten flour 160	g
Whole wheat flour 70	g
Butter 10	g
Granulated sugar 18	g (112 tbsp)
Milk powder	6 g (1 tbsp)
Salt 5	g (1 tsp)
Cold water (5 °C)*	180 g (mL)
Instant dry yeast 2.8	g (1 tsp)
*Bacon 40	g
*Cheese 30	g
*Olive 30	g

* Reduce by 10 g (mL) when the room temperature is above 25 °C.
* Use 葡萄乾 (Raisin) function (P. EN18) manual feeding (P. EN19)
Select 輕攪拌(Gentle stir) (P. EN20)

Sliced sliced cake on a woven mat, garnished with herbs (no text or symbols visible)

Desiccated coconut milky bread

Menu "12"
Bread dough

High-gluten flour	230 g
Butter 15	g
Granulated sugar 30	g (2 12 tbsp)
Milk powder	12 g (2 tbsp)
Salt 5	g (1 tsp)
Water*	160 g (mL)
Instant dry yeast	2.8 g (1 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Desiccated coconut crust

Granulated sugar 24	g (2 tbsp)
Milk powder	6 g (1 tbsp)
Eggs (evenly mixed)	30 g
Butter	20 g
Coconut	45 g

●Mix the materials for making desiccated coconut crust, stir them well, roll the mix into a 15 mm diameter circle, and then store it in the refrigerator. When hearing the prompting sound, take out the desiccated coconut crust, lay it flat on the surface of the dough, and press the 開始 (Start) key again.

* The desiccated coconut crust must be prepared in advance.

Bread with peanut butter
Menu "12"
Bread dough

High-gluten flour	230 g
Butter 20	g
Granulated sugar 30	g (2 12 tbsp)
Milk powder	12 g (2 tbsp)
Salt 5	g (1 tsp)
Peanut butter	30 g
Water*	170 g (mL)
Instant dry yeast	2.8 g (1 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Custard crust

High-gluten flour	10 g
Granulated sugar 30	g (2 12 tbsp)
One egg + Milk	70 g
Butter 20	g
Vanilla essence	Small quantity

● Follow the Steps on P. EN33 to make a custard crust, and then put it in a refrigerator. When hearing the prompting sound, take out the custard crust, lay it flat on the surface of the dough, and press the 開始 (Start) key again.
* The custard crust must be prepared in advance.

Plate of sliced bread slices on a white dish, with a blurred background showing a slice of bread (no text or symbols visible)

Black tea bread with condensed milk

Menu "12"
Bread dough

High-gluten flour 230	g
Butter 20	g
Granulated sugar 30	g (2 12 tbsp)
Milk powder	12 g (2 tbsp)
Salt 5	g (1 tsp)
Black tea leaves (chopped) 2	g
Sweetened condensed milk 20	g
Water*	150 g (mL)
Instant dry yeast 2.8	g (1 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Custard crust

High-gluten flour 10	g
Granulated sugar 30	g (2 12 tbsp)
One egg + Milk 70	g
Butter 20	g
Vanilla essence Small quantity

- Follow the Steps on P. EN33 to make a custard crust, and then put it in a refrigerator. When hearing the prompting sound, take out the custard crust, lay it flat on the surface of the dough, and press the 開始 (Start) key again.

* The custard crust must be prepared in advance.

Brioche (with rich butter and egg)
Menu "13"

High-gluten flour 170	g
Low-gluten flour 30	g
Butter 40	g
Granulated sugar 36	g (3 tbsp)
Salt 3.8	g (3⁄4 tsp)
A mix of one egg, two yolks and milk	160 g
Instant dry yeast 2.1	g(3⁄4 tsp)
Frozen butter (for adding later)	50 g

Three slices of green, porous, baked bread on a white plate against a blue background (no text or symbols visible)

Matcha Brioche with black soybean and chestnut

Menu "13"

High-gluten flour 170	g
Low-gluten flour	30 g
Butter 30	g
Granulated sugar 36	g (3 tbsp)
Milk powder	6 g (1 tbsp)
Salt	3.8 g (% tsp)
Matcha (green tea powder) 6	g (1 tbsp)
Mixture of an egg, an egg yolk and cold water (5 °C)	160 g
Instant dry yeast 2.1	g (% tsp)
Frozen butter (for adding later)	40 g
* Preserved black beans (after thorough draining)	50 g
* Sugar soaked chestnuts (after thorough draining)	50 g

* Use 葡萄乾 (Raisin) function (P. EN18)
→ Manual feeding (P. EN19)
Select 輕攪拌 (Gentle stir) (P. EN20)

Plate of sliced chocolate and red dates cake with a rose, placed on a patterned dish (no text or symbols visible)

Panettone

Menu "13"

High-gluten flour 170	g
Low-gluten flour 30	g
Butter 40	g
Granulated sugar 24	g (2 tbsp)
Salt 3.8	g (% tsp)
Rum	13 g (1 tbsp)
A mix of one egg, two yolks and plain yogurt (low fat)	160 g
Instant dry yeast 2.8	g (1 tsp)
Frozen butter (for adding later)	40 g
* Dried fruits	100 g

* Use 葡萄乾 (Raisin) function (P. EN18)
→ Manual feeding (P. EN19)

Various flavored bread

Three slices of bread with green vegetable filling, served on a patterned plate (no text or symbols visible)

Matcha Marble bread
Menu "14"

High-gluten flour 250	g
Granulated sugar 24	g (2 tbsp)
Salt 5	g (1 tsp)
Milk powder 6	g (1 tbsp)
Butter 10	g
Instant dry yeast 2.8	g (1 tsp)
Water*	190 g (mL)

For adding later

Matcha (green tea powder) 3	g
Granulated sugar 17	g
Water 5	g (mL) (1 tsp)

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.
●Stir A until it becomes pasty.

Cocoa Marble bread
Menu "14"

High-gluten flour 250	g
Granulated sugar 24	g (2 tbsp)
Salt 5	g (1 tsp)
Milk powder 6	g (1 tbsp)
Butter 10	g
Instant dry yeast 2.8	g (1 tsp)
Water*	190 g (mL)

For adding later

	Cocoa powder	10 g
A	Granulated sugar 18	g (1 12 tbsp)
	Water 10	g (mL) (2 tsp)

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.
● Stir A until it becomes pasty.

Close-up of sliced bread slices on a black plate (no text or symbols visible)

Black sesame Marble bread
Menu "14"

High-gluten flour 250	g
Granulated sugar 24	g (2 tbsp)
Salt 5	g (1 tsp)
Milk powder 6	g (1 tbsp)
Butter 10	g
Instant dry yeast 2.8	g (1 tsp)
Water*	190 g (mL)

For adding later

Black sesame sauce	10 g
* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

Marble bread with orange and chocolate
Menu "14"

High-gluten flour 250	g
Granulated sugar 24	g (2 tbsp)
Salt 5	g (1 tsp)
Milk powder 6	g (1 tbsp)
Butter 10	g
Instant dry yeast 2.8	g (1 tsp)
Water*	100 g (ml.)
100% orange juice	90 g (about 90 mL)

For adding later

Chocolate sauce

10 g

* Use 5 °C cold water and reduce the amount of water by 10 g (mL) if the room temperature is above 25 °C.

Plate of baked cinnamon slices with cream topping, accompanied by a green mug and fresh salad (no text or symbols visible)

Ingredients

	High-gluten flour			20g
	Butter	15		g
	Granulated sugar			24 g (2 tbsp)
A	Milk powder 6			g (1 tbsp)
	Salt	3.8 g (% tsp)
	Egg (evenly mixed)		25 g
	Gold water (5°C)		110 g (mL)
Instant dry yeast				3.5 g (11⁄4 tsp)

Ingredients

Dried fruits (pickled with rum)	100 g
Milk	5 g (1 tsp)
Cinnamon sugar	An appropriate quantity

For icing

B	Granulated	sugar	g25
	Water		2.5 g (1⁄2 tsp)

If the dough is sticky and it is hard to roll it flat,

Sprinkle some high-gluten flour on hands and the rolling pin to make it easier for dough rolling.

Illustration of a smiling woman pointing upward with her index finger (no text or symbols)

Cinnamon brioche

Select menu "15" to make bread dough

① Put A into the blade-installed bread pan and install the bread pan into the main body.
② Add instant dry yeast into the yeast dispenser, select menu "15" and press (start).

Take out the dough.

③ When you hear beep sound, open the lid and take out the dough from the bread pan.
- Do not press 取消 (Cancel)

Rolling flat

④ Roll the dough into a size of 15 cm × 25 cm (W × L).

Forming

⑤ Coat milk on 34 of dough near to you and sprinkle cinnamon sugar and dried fruits on it.
⑥ Start rolling from the side close to you.
⑦ Cut it into four even pieces and place them in the bread pan.

Start baking (press 📄 Start) again)

Making icing

⑧ Place B in a bowl and mix them on another bowl with 60^ C hot water inside.

Final processing

⑨ Upon completion of baking, take the bread out from the bread pan and coat the bread with the icing.

To make various flavored bread on menu "15"

The total weight of the bread dough and the ingredients should not exceed 600 g!

* The dough may not rise or the baking may not be sufficient if there are too many ingredients.
Avoid using ingredients with a high content of water!
(Dry the boiled ingredients through trickling and cool them down to room temperature.
* Otherwise, the dough fermentation may be affected.
Prepare the ingredients in advance!
* The operation time is 15 min.

Various flavored bread

Plated slices of green bread with heart-shaped cutouts, accompanied by a small teacup and a potted plant (no text or symbols visible)

Ingredients

	High-gluten flour 200	g
	Butter 15	g
	Granulated sugar 18	g (1 12 tbsp)
A	Milk powder 6	g (1 tbsp)
	Salt 3.8	g (3⁄4 tsp)
	Matcha (green tea powder)	2 g (1 tsp)
	Egg (evenly mixed) 25	g
	Cold water (5 °C) 110	g (mL)
Instant dry yeast 3.5		g (1 14 tsp)

Contents

Black beans boiled with sugar

120 g

Breakfast table with bread, halved bread slices, and fruit garnish (no visible text or symbols)

Ingredients

High-gluten flour 200	g
Butter 35	g
Granulated sugar 18	g (1 12 tbsp)
A Milk powder 6	g (1 tbsp)
Salt 3.8	g (3⁄4 tsp)
Egg (evenly mixed) 25	g
Cold water (5 °C) 100	g (mL)
Instant dry yeast 3.5	g (1 14 tsp)
Stuffing ingredients	12 pieces (15 g/piece)

Matcha black bean roll

Select menu "15" to make bread dough

① Put A into the blade-installed bread pan and install it into the main body.
② Add instant dry yeast into the yeast dispenser, select menu "15", Press 📄 (start).

Take out the dough.

③ When you hear beep sounds, open the lid, take out the dough from the bread pan and remove the blade.

●Do not press 取消 (Cancel)

This process should be completed within 15 min!

Dough rolling

④ Roll the dough into a slender shape which is slightly narrower than that of bread pan.

Add the contents and form the bread.

⑤ Sprinkle the black beans evenly with water fully drained.
⑥ Start rolling from the side close to you.
⑦ Put it in the bread pan.

Baking

(Press ·(Start))

Substitute green tea with cocoa powder. Add chocolate cubes and almond slices to make the chocolate almond bread rolls that are kids' favorites.

Stuffed bread

Select menu "15" to make bread dough

① Put A into the blade-installed bread pan and install it into the main body.
② Add instant dry yeast into the yeast dispenser, select menu "15", Press (Start). This process should

Take out the dough.

③ When you hear beep sounds, open the lid, take out the dough from the bread pan and remove the blade.
●Do not press 取消 (Cancel)

Forming

④ Divide the dough into 12 even pieces.

Select your favorite ingredients.

(Ingredients with liquid are not allowed!)

Curry (cook till the sauce becomes thick), meat ball, potato salad, sausage, tuna (with water fully drained) and cheese (cut into small pieces) and many more

Fill in the stuffing

⑤ Fill the ingredients into each piece of dough.
⑥ Put it in the bread pan.

Baking

(Press (Start) again)

Pain de mie with chocolate bean and chestnut Menu "2"

High-gluten flour 250	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g (1 12 tsp)
* Chocolate bean (white chocolate) 45	g
* Sugar soaked cheslnuts (may also be boiled in sweetened water)	55 g

* Reduce by 10 g (mL) when the room temperature is above 25°C. (Cold water at a temperature of 5°C)
* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19) Select 輕攪拌 (Gentle stir) (P. EN20)

Whole wheat Pain de mie Menu "2"

High-gluten flour 200	g
Whole wheat flour 50	g
Butter 5	g
Granulated sugar 9	g (3⁄4 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g (1⁄2 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Salty Brioche

Menu "13" Crust colour濃 (dark)
High-gluten flour 170	g
Low-gluten flour 30	g
Butter 30	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Mixture of an egg, an egg yolk and cold water (5 °C)	160 g
Instant dry yeast 2.8	g (1 tsp)
Frozen butter (for adding later)	40 g
*Bacon (roasted)	50 g
*Walnut	20 g
*Cheese	20 g
* Fried onion	10 g

* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19) Select 輕攪拌 (Gentle stir) (P. EN20)

Brioche with rice flour Menu "13"

High-gluten flour 150	g
Rice flour	50 g
Butter 30	g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 3.8	g (% tsp)
Mixture of an egg, an egg yolk and cold water (5 °C)	160 g
Instant dry yeast 2.1	g (% tsp)
Frozen butter (for adding later)	40 g

Hard bread
Menu "2" Crust colour 濃 (dark)

High-gluten flour 225	g
Low-gluten flour 25	g
Shortening 5	g
Granulated sugar 4	g (1 tsp)
Milk powder 4	g (2 tsp)
Salt 5	g (1 tsp)
Water*	210 g (mL)
Instant dry yeast 1.4	g (1⁄2 tsp)

* Reduce by 10 g (mL) when the room temperature is above 25 °C. (Cold water at a temperature of 5 °C)

Sweet peas Pain de mie Menu "2"

High-gluten flour 250	g
Butter 15	g
Granulated sugar 18	g (1 12 tbsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	200 g (mL)
Instant dry yeast 1.4	g ( 12 tsp)
*Your favorite cooked beans (soup stewed from the fully drained beans)	100 g

* Reduce by 10 g (mL) when the room temperature is above 25°C. (Cold water at a temperature of 5°C)
* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19) Select 程指样 (Gentle stir) (P. EN20)

Brioche with flavedo and chocolate Menu "13"

High-gluten flour 170	g
Low-gluten flour 30	g
Butter 30	g
Granulated sugar 24	g (2 tbsp)
Milk powder 6	g (1 tbsp)
Salt 3.8	g (3⁄4 tsp)
Orange peels (ground)	2 g
Mixture of an egg, an egg yolk, orange juice (for 1 piece) and cold water (5 °C)	150 g
Instant dry yeast 2.8	g (1 tsp)
Frozen butter (for adding later)	40 g
* Sugar soaked orange peels (5 mm slices)	2 g
* Chocolate bean (frozen in advance)	30 g

* Use 葡萄乾 (Raisin) function (P. EN18) Manual feeding (P. EN19) Select 輕搅拌 (Gante stir) (P. EN20)

You can add icing sugar as you wish. Take 5 grams (less than 1 tsp) of orange juice, mix it with 25 grams of sieved brown sugar powder, and then smear the mix onto the freshly baked Brioche while it is hot.

Rice flour bread with orange flavor Menu "18"

High-gluten flour	200 g
Rice flour	50 g
*Fresh orange jam	20 g
Butter	20 g
Milk powder	6 g (1 tbsp)
Salt	5 g (1 tsp)
Water*	170 g (mL)
Instant dry yeast	4.2 g (1 12 tsp)

* Use cold water at a temperature of about 5 °C. When the room temperature is over 25 °C.
* Put it in the bread pan at the very beginning.

Natural yeast bread making

Natural yeast (fermented) making

Clear glass beaker containing a liquid with measurement markings (no visible text or symbols)

Add the ingredients

Hand pouring liquid into a square container with white foam, no text or symbols visible

1 Natural yeast (fermented)

with a bread maker

(P. EN55)

It takes 24 hours to make fermented natural yeast.

2 Remove the bread pan and Set the kneading blade

① Rotate the bread pan in the arrow direction.
② Remove from the main body.
③ Insert and install the blade.

Blade

* After installation there is 3 cm clearance for side-to-side movement.

* Ensure that there is no dough, etc. sticking around.

Natural yeast bread

High-gluten flour 300	g
Granulated sugar 18	g (1 12 tbsp)
Salt 5	g (1 tsp)
Water*	190 g (mL)
Natural yeast (fermented)	25 g (2 tbsp)

* Use cold water at a temperature of about 5 °C when the room temperature is over 25 °C.
●Bread has a relatively poor quality when the room temperature is above 30^ C.

3 Add natural yeast (fermented) in the bread pan.

Illustration of a hand pouring liquid into a container with a handle (no text or symbols)

Add the natural yeast (fermented).

* Measure the weight after mixing the natural yeast (fermented).

4 Add high-gluten flour, water and other ingredients in the bread pan.

Illustration of a white ball being placed in a blue liquid, with a blue arrow indicating rotation (no text or symbols)

① Add high-gluten flour and other ingredients by stacking them up in the pan.
② Add water along the periphery.

③ Insert the bread pan.
④ Rotate in the arrow direction and secure it.
⑤ Close the lid.

* The handle of bread pan will stand up. (To make it convenient for taking out the bread pan) There is no need to press it down to the bottom.

Time required: about 7 h

Be sure to use thick gloves

Setting

Hand in white glove holding a baked bread on a metal tray, with a decorative baking tray in the background (no text or symbols visible)

5

Select menu "19"

■ To add raisins and other ingredients

■ To select crust colour

■ To set timer for completion time

6

Press 開始 (Start)

Flash

illuminated

● Approximate time of completion.

7

Baking completes (Beep sound)

Turn off the power

① Press 取消 (Cancel)

② Pull out the plug.

8

Take out the bread pan and put it on a table with a towelette under it. When handling the bread pan, be sure to wear thick oven gloves.

Cool down (about 2 min)

* Pay attention to the rest place of the bread pan. (The bread pan gives out heat)
* The bread will cave in and shrink after a while.

9

Take out the bread for cooling down

Thick gloves — (Do not get wet) Bread pan —

Close-up of gloved hands holding a metallic object with a red arrow pointing to a golden-brown baked bread (no text or symbols visible)

Hold the handle and shake it forcefully several times.

* Do not use a knife, a fork or chopsticks to take it out. (It will scratch the fluorine coating.)
* Please don't touch the bottom of bread pan (Blade rotation may damage bread shape)
● Make sure blade is in the bread pan after bread is taken out.

The kneading blade may remains at the bottom of bread. Please take it out.

Baking grille or others

Make sure that the blade is not stuck on it.

(The blade will be damaged if you cut the bread before the blade is taken out.

Natural yeast bread dough making

Time required: about 4 h

You can make various natural yeast bread with the dough. (P. EN58)

Illustration of a woman holding a brown trash bin (no text or symbols)

① Carry out natural yeast fermentation. (P. EN55)
② Install bread blade in the bread pan.
③ Add the natural yeast (fermented) first and then the flour, water and other ingredients.
④ Insert the bread pan into the main body.

Ingredients

Natural yeast bread dough
High-gluten flour 300	g
Butter 10	g
Granulated sugar 18	g (1 12 Ibsp)
Salt 5	g (1 tsp)
Water*	170 g (mL)
Natural yeast (fermented)	25 g (2 tbsp)

■ If the bread dough is sticky

The dough made with natural yeast (fermented) is stickier than that made with instant dry yeast.

Put the dough in a metal bowl, cover it with a plastic wrap and place it in a refrigerator for 30 \~ 60 min.
Sprinkle high-gluten flour (Sprinkle some high-gluten flour on the dough rolling board, the rolling pin and the dough.
●If the dough is sticky, sprinkle more high-gluten flour.

Close-up of hands preparing dough with a ball rolling out on a wooden surface, no visible text or symbols

1 Select menu "21"

3 Press 取消 (Cancel) when you hear the beep sound, and Take out the dough immediately.

Natural yeast fermentation

Time required: about 24 h

Preparations

① Add some water in the natural yeast culture vessel.
② Add the Natural yeast of “星野 (Hoshino)” (Raw), and then mix the ingredients sufficiently.
③ Cover the natural yeast culture vessel with the lid.
④ Put the natural yeast culture vessel into the bread pan. (Do not install the blade.)
⑤ Insert the bread pan into the main body.

Ingredients

Use it up within one week!

Natural yeast fermentation

● Baking bread (the amount for about 4 \~ 5 times)

"Hoshino" natural yeast (raw) 50 g (5 tbsp) Water (about 30 °C) 100 g (mL)

● Baking bread (the amount for about 3 times)

"Hoshino" natural yeast (raw) 30 g (3 tbsp) Water (about 30 °C) 60 g (mL)

- If the water temperature is too high or too low, it may be impossible to natural yeast (fermented) well.

■ Natural yeast (fermented) is raw and fresh!

It must be stored in a refrigerator and used up within one week. ( It cannot ferment when frozen or under room temperature.

Do not mix new and old natural yeast (fermented) on together.

- When well cultivated, it smells sour like alcohol from distillers' grains. If the room temperature is over 30^ , it may not be well cultivated.

Clear plastic container with a lid, containing a solid of light brown liquid (no text or symbols visible)

1 Select menu "22"

3 Press 取消 (Cancel) when you hear the beep sound, take out the natural yeast culture vessel quickly, and then store it in a refrigerator immediately

- If it is stored under room temperature, dough fermentation may be affected due to decreased fermentability.

Incorrect menu selection may cause the natural yeast culture vessel to melt.

Bread dough/ Pizza dough making

Time required: Bread dough about 1 h Pizza dough about 45 min

Through the making of bread dough, you can also make croissants (P. EN59), bagels (P. EN60) and other various flavored bread.

Illustration of a woman holding a trash bin (no text or symbols)

① Install blade in the bread pan.
② Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

Ingredients

Bread dough
High-gluten flour 280	g
Butter 50	g
Granulated sugar 24	g (2 tbsp)
Milk powder 12	g (2 tbsp)
Salt 5	g (1 tsp)
Egg (evenly mixed) 25	g
Water*	160 g (mL)
Instant dry yeast 2.8	g (1 tsp)

Pizza dough
High-gluten flour 280	g
Butter 15	g
Granulated sugar 8	g (2 tsp)
Milk powder 6	g (1 tbsp)
Salt 5	g (1 tsp)
Water*	190 g (mL)
Instant dry yeast 2.8	g (1 tsp)

1 Select menu "20" "24"

3 Press 取消 (Cancel) when you hear beep sounds. Take out the dough right away.

* If you leave it in the bread pan, the dough will ferment further.
* Changing the ratio of dough ingredients may slow down the fermentation process. (P. EN86)

8 minutes dough making

Time required: about 8 min

You can make various doughs in a short period of time.

Do not put the instant dry yeast in the yeast dispenser!

① Install blade in the bread pan.
② Add all ingredients into the bread pan.
③ Put the bread pan into the main body.

Ingredients

Crispy pizza dough

High-gluten flour 250	g
Olive oil 30	g
Salt 2.5	g (1⁄2 tsp)
Water*	170 g (mL)
Instant dry yeast 1.4	g (1⁄2 tsp)

* Use cold water at a temperature of about 5 °C when the room temperature is over 25 °C.

Naan dough

High-gluten flour 280	g
Olive oil 13	g
Granulated sugar 9	g (3⁄4 tbsp)
Salt 2.5	g (1⁄2 tsp)
Water*	200 g (mL)
Instant dry yeast 2.8	g (1 tsp)

* Use cold water at a temperature of about 5 °C when the room temperature is over 25 °C.

Tortilla dough

Corn starch*	100 g
High-gluten flour 100	g
Salt 2.5	g (1⁄2 tsp)
Water	130 g (mL)

* The hardness of the dough may vary with the type and particle size of corn starch.

Red bean bun dough

Low-gluten flour 180	g
High-gluten flour 70	g
Vegetable oil 13	g
Granulated sugar 18	g (1 12 tbsp)
Salt 2.5	g (1 12 tsp)
A mixture of the white of one egg and milk	160 g
Baking powder 5	g
Instant dry yeast 2.8	g (1 tsp)

1 Select menu "23"

3 Press 取消 (Cancel) when you hear the beep sound. Take out the dough immediately.

Various flavored bread Use bread dough

Tools used for bread-making with dough

● Dough rolling board ● Scale (Unit: 1 g below)

- Scraper

- Rolling pin

● Small towel (Soaked and wrung dry)

● Cooking paper

Atomizer

Brush ● Oven

Tools that may be used for making bread

● Kitchen scissors
- Bread molds
- Plastic wrap
● Thermometer and others

*Tools used for making bread dough should be separately bought by customer.

Plate of golden-brown baked bread rolls on a red-and-white checkered tablecloth (no text or symbols visible)

Ingredients (for 12 pieces)

Bread dough (P. EN54, 56) Quantity at a time

Egg (evenly mixed) 25 g

Rolls

Forming

① Use the scraper to divide the dough into 12 even pieces with 45 g each, shape them into balls, cover them with the small towel and place them to set for about 15 min.
② Shape them into ovals, cover them with the small towel and place them to set for 10 \~ 15 min.
③ Press gently with hands and use the rolling pin to roll the dough thin.
④ Catch one end of the dough, stretch it towards your body and roll tightly. (The dough may rise horizontally upon fermentation if it is not rolled up tightly)
⑤ Place them on the table with the closure facing downwards. Spray water on it.
⑥ Allow the dough to ferment for 40 \~ 60 min (till it rises to double its original size) at a temperature of 30 \~ 35 °C and then coat with egg liquids.
⑦ Bake them in an oven that is preheated to a temperature of 170 \~ 200 °C for about 15 min. Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Fermentation

Baking

Stuffed bread with sweetened beans paste

① (After following Step ① of process) roll the dough into a round plate with a diameter of 10 cm.
② Wrap sweetened beans pastes with the dough made from Step ①, shape it into balls and press the middle so that it caves in.
③ Properly place balls made as according to ②, sprinkle on water and allow them to ferment for 20 \~ 30 min (till they rise to double their original size) at a temperature of 30 \~ 35 °C.
④ Coat with egg (evenly mixed), sprinkle poppy seeds and bake them in an oven that is preheated to a temperature of 170 \~ 190 °C for about 15 min.

Close-up of golden-brown baked pastries on a pink fabric background (no text or symbols visible)

Ingredients (for 12 pieces)
●Instant dry yeast used

Bread dough

High-gluten flour 225 g

Low-gluten flour 55 g

Butter 15 g

Granulated sugar 24 g (2 tbsp)

Milk powder 6 g (1 tbsp)

Salt 5 g (1 tsp)

Eggs(evenly mixed) 25 g

Water 140 g (mL)

Instant dry yeast 2.8 g (1 tsp)

Butter (cut into 1 cm pieces) 140 g

Egg (evenly mixed) 25 g

*1 Make the dough according to the process in P. EN56.

●Natural yeast used
Bread dough

	High-gluten flour 230 g
	Low-gluten flour 50 g
	Butter 15 g
	Granulated sugar 24 g (2 tbsp)
*	Milk powder 6 g (1 tbsp)
2	Salt 5 g (1 tsp)
	Eggs(evenly mixed) 25 g
	Water 130 g (mL)
	Natural yeast (fermented) 25 g (2 tbsp)
Butter (cut into 1 cm pieces)	140 g
Egg (evenly mixed)	25 g

*2 Make the dough according to the process in P. EN54.

Croissant

Add in butter

① Put the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for 30 \~ 60 min. (Prolong the refrigeration time when the room temperature is high)
② Apply flour on butter, place them on the plastic wrap, roll them into a 20 × 20 cm square and keep them in refrigerator for 15 \~ 30 min.
③ Use a rolling pin to tap and press the dough and roll it into a 30 × 30 cm square.
④ Wrap the butter of Step ② with the dough of step ③, cover it with the plastic wrap and keep it in a refrigerator for 10 \~ 20 min.
⑤ Tap and press the dough of step ④ with the rolling pin till the dough is thinner and roll it flat.
⑥ Fold up the dough three times, cover it with a plastic wrap and keep it in a refrigerator for 10 \~ 20 min.
⑦ Repeat steps ⑤ and ⑥ twice and keep it in a refrigerator for 30 \~ 60 min.

Forming

⑧ Divide the dough into two even pieces and roll them into a 18 × 40 cm rectangular shape. Divide them into 6 isosceles triangles.
⑨ Hold one end of the dough and roll it up.
⑩ Face the closure downwards.

Fermentation

⑪ Sprinkle water on it and cover it with a plastic wrap. Allow it to ferment for 40 \~ 60 min (till it rises to double its original size) at the room temperature and coat with egg liquids.

Baking

⑫ Bake it in an oven that is preheated to a temperature of 200 ∼ 220 °C for about 10 min. Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Hands rolling out dough with a rolling pin on a flat surface (no text or symbols visible)

Doughnut

① Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still for 10 \~ 20 min.
② Roll them into thin round shapes and press the dough with the doughnut mold.
③ Allow the dough to ferment for 20 \~ 30 min (till it rises to double its original size) at a temperature of 30 \~ 35 °C.
④ Deep-fry them at an oil temperature of 170°C and sprinkle them with cinnamon and refined white sugar.

Various flavored bread

Use bread dough

Stacked golden-brown pastries on parchment paper (no text or symbols visible)

Ingredients (for 8 pieces)

Bread dough

High-gluten flour 280 g
A Granulated sugar	24 g (2 tbsp)
Salt	5 g (1 tsp)
Vegetable oil 8	g (2 tsp)
Water 180	g (mL)
Instant dry yeast 2.8	g (1 tsp)

Bagels are directly edible. But it would be more delicious to cut the bagel into half and add in fresh vegetables, hams, cheeses and jam.

Bagel

Making bread dough

① Place A ➔ Vegetable oil ➔ water into the bread pan that is installed with a blade in sequence and add Instant dry yeast into the yeast dispenser.
② Make the dough according to the steps specified in "Bread dough making" (P. EN56).

Forming

③Divide the dough into 8 small pieces that are 60 g each. Shape them into balls, cover them with a small towel and place them still for 10 min.
④ Press the middle of the dough with one finger and rotate the dough till the hole becomes bigger and from the shape of a bagel.

Fermentation

⑤ Place them onto a cooking paper sprinkled with flour and allow the dough to ferment for about 40 min (till it rises to double its original size) at a temperature of 30 \~ 35 °C.

Two dough buns in a metal pan, one being cooked with liquid (no text or symbols visible)

Water boiling

⑥ Boil both sides of them in boiling water for 30 seconds each and fully drain the water.

Baking

⑦ Put them on a baking pan covered with cooking paper and bake it in an oven preheated to a temperature of 170 \~ 190 °C for 15 \~ 20 min.

Four round dough buns arranged on a baking tray (no text or symbols visible)

Plate of golden-brown baked pastries with a cupcake in the background (no text or symbols visible)

Ingredients (for 10 pieces)

Bread dough

High-gluten flour 250 g

Whole wheat flour 30 g

Butter 15 g

Granulated sugar 18 g (11⁄2 tbsp)

Salt 5 g (1 tsp)

Plain yogurt 150 g

Milk 70 g (about 70 mL)

Instant dry yeast 2.8 g (1 tsp)

Egg (evenly mixed) 25 g

Yogurt bread

Making bread dough

① Place A → yogurt → milk orderly into the bread pan, and add dry yeast into the yeast dispenser.
② Make the dough according to the steps specified in "Bread dough making" (P. EN56).

Forming

③ Divide the dough into 10 equal pieces that are 50 g each. Shape them into balls, cover them with a small towel and let them rest for 10 min.
④ Place the dough properly, cut it slightly and spray water on it.

Fermentation

⑤Leave the dough to ferment for 40 \~ 60 min at a temperature of 30 \~ 35 °C (to double its size after rise).

Baking

⑥ Coat with egg liquid onto the dough, then bake it in an oven (preheated to a temperature of 180 \~ 200 °C) for about 15 min.

Use Pizza dough

Plated pizza with toppings including cheese, greens, and chili sauce (no visible text or symbols)

Ingredients

(for 2 pizzas in a diameter of 25 cm each)

Pizza dough (P. EN56)	Quantity at one time
Pizza seasoning 72	g (4 tbsp)
Pizza cheese 200	g
Ingredients (E.g.)
Onion (thin slices) 1	small
Sausage (thin slices)	10 pieces
Bacon 2 pieces
Mushroom (thin slices)	6 pieces
Green pepper (thin slices)	2 pieces

Pizza

Forming

① Use the scraper to divide the dough into 2 pieces and shape them into balls. (Divide it into 3 pieces for thin pizza dough)
② Cover them with towel and place it still for 10\~20 min.
③ Put it on the cooking paper and roll it into a round plate with a diameter of 25 cm.
④ Make holes on the dough with a fork.

Close-up of hands holding a blank white sheet with faint circular shapes on the surface (no text or symbols visible)

Close-up of hands rolling out dough with a wooden rolling pin (no text or symbols visible)

Add ingredients

⑤ Apply pizza sauce, add ingredients and cheese for pizza.

Baking

⑥ Bake it in an oven that is preheated to a temperature of 180 \~ 200 °C for about 15 min. Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Close-up of a golden-brown baked bread with porous cavities and visible texture (no text or symbols)

Ingredients
(25 cm in diameter, 2 servings)

Pizza dough

High-gluten flour 280 g
A Granulated sugar 9	g(3/4 tbsp)
Salt 5	g(1 tsp)
Olive oil	12 g(1 tbsp)
Water 180	g (mL)
Instant dry yeast	2.8 g(1 tsp)
B Rosemary	An appropriate quantity
Refined salt (Sea salt or crude salt)	An appropriate quantity

Focaccia

Pizza dough making

① Add the olive oil water in order into the bread pan, and put the dry yeast into the yeast dispenser.
② Make the dough according to the steps specified in "Pizza dough making" (P. EN56).

Forming

③ Divide the dough into 2 equal pieces. Shape them into balls, cover them with a small towel and let them rest for 10 min.

Fermentation

④ Put the dough on the cooking paper and roll it into a round plate with a diameter of 25 cm.
⑤Let it ferment for 40 \~ 60 min at a temperature of 30 \~ 35 °C.

Baking

⑥ Use your fingers to make indents on the dough surface, then apply the olive oil (in addition to the specified amount).
⑦ Sprinkle B on it, then bake it in an oven (already preheated to 180 \~ 200 °C) for 15 min.

Various flavored bread Use 8 minutes dough

Top-down view of a colorful Italian-style pizza with tomatoes, cheese, and mint leaves (no text or symbols visible)

Ingredients (for 2 pizzas in a diameter of 25 cm each)

Crispy pizza dough (P. EN57)	Quantity at one time
Pizza seasoning 80	g
Pizza cheese 200	g
Ingredients (E.g.)
Dried basil	An appropriate quantity

Plated plate with two flaky bread rolls and a side of sauce, garnished with green leafy leaves (no text or symbols visible)

Ingredients (for 6 pieces)

Naan dough (P. EN57)	Quantity at one time
Kneading flour	An appropriate quantity

Two rolled corn buns on a wooden cutting board, with meat and bread pieces in the background (no visible text or symbols)

Ingredients (for 8 pieces)

Tortilla dough (P. EN57)

Quantity at one time

Three steamed buns on a patterned plate, one cut open to reveal filling (no text or symbols visible)

Ingredients (for 12 pieces)

Red bean bun dough (P. EN57)	Quantity at one time
Red bean paste 300	g

Crispy pizza

Forming

① Use the scraper to divide the dough into 2 pieces and shape them into balls.
② Cover them with towel and place it still for 10 \~ 20 min.
③ Put it on the cooking paper and roll it into a round plate with a diameter of 25 cm.
④ Make holes on the dough with a fork.

Add ingredients

⑤ Apply pizza sauce, add ingredients and cheese for pizza.

Baking

⑥ Bake it in an oven that is preheated to a temperature of 200^ C for about 15 min.

Keep the remaining dough in a refrigerator to avoid excessive fermentation.

Naan

Forming

① Use the scraper to divide the dough into 6 even pieces with 80 g each, shape them into balls.
② Cover them with towel and place it still for 10 min.
③ Roll it into a round plate with a thickness of 6 \~ 7 mm.

Frying and roasting

④Put a Naan into a frying pan, cover the pan, and fry the Naan till both sides are golden yellow.

• Do not add oil into the pan.
• Fry each side for about 3 5 min with medium heat.

Tortilla

Forming

① Use the scraper to divide the dough into 8 even pieces with 40 g each, shape them into balls.
② Roll it into a round plate with a diameter of 15 cm.

Frying and roasting

③ Pour a thin layer of oil into the frying pan, and fry the dough till both sides are golden yellow.

Red bean bun

Forming

① Use the scraper to divide the dough into 12 even pieces with 36 g each, shape them into balls.
② Cover them with towel and place it still for 10 min.
③ Divide the red bean paste into 12 equal parts (about 25 g each).

Fermentation

④ Fill in the red bean paste, and then allow the dough to ferment for 15 min at room temperature. (It is suggested to ferment till the dough rises to double its original size for sufficient fermentation and swelling)

Steaming

⑤ Put ④ into a steaming vessel, and steam it with medium heat for about 10 min.

Dumpling skin dough making

Time required: about 15 min

Preparations ① Install the blade into the bread pan

② Add ingredients into the bread pan.
③ Put the bread pan into the main unit.

Ingredients

Dumpling skin dough

Powder for dumpling 280 g

Warm water (about 35°C) 150 g (mL)

or

High-gluten flour 140 g

Low-gluten flour 140 g

Warm water (about 35°C) 170 g (mL)

1 Select menu "25"

Press 取消 (Cancel) when you hear beep sounds.

3 Take out the dough right away

Close-up of dumplings in a white bowl with green garnish (no text or symbols visible)

Ingredients

(for 30 \~ 40 pieces)

Peanut oil 15	g (1 tbsp)
Star aniseed 5	g
Leeks 125	g
Streaky pork 250	g
Salt 2	g
Gourmet powder 2	g
Spice powder 6	g
Soy sauce 18	g (1 tbsp)

(You can adjust the recipe based on your preference)

Dumpling

Making dumpling stuffing

① Fry star aniseeds with peanut oil. Cool down the peanut oil and mix them with leeks (to prevent water from coming out from leeks). Then evenly mix them with streaky pork and seasonings.

Rolling dough

② Take out the dough, shape it into long strips with a diameter of 3 cm and cut into 2 cm-wide small pieces. Use the rolling pin to roll the dough into a round plate with a diameter of about 8 cm.
* Each dumpling skin weighs about 9 g and 30 \~ 40 dumplings can be made in total.

Making dumplings

③ Fill stuffing into the skin to make a dumpling.
* You may make dumplings into a crescent or a triangle shape as you prefer.

Boiling dumplings

④ Boil half pot of water, pour the dumplings into the hot water. When the water boils again add half bowl of cold water into the pot. Repeat this procedure 3 times.

(This can improve the tenacity and elasticity of dumpling skins)

Udon/Pasta dough making

①Install blade for noodles and mochi making in the bread pan.
②Mix A in a metal bowl or the like.
③ Mix B in another container.
④ Add A→B in the bread pan sequentially. (Add olive oil to pasta dough last.)

Ingredients

not for making Soba

noodles and ramen dough /

Udon dough (3 \~ 4 servings)

A	High-gluten flour	150 g
	Low-gluten flour 150 g
B	Salt 10 g (2 tsp)
	Warm water *	160 g (mL)
Kneading flour*2		An appropriate quantity
*1 Warm water about 35~40°C.
*2 You can use starch or high-gluten flour instead of kneading flour.

Pasta dough (3 \~ 4 servings)

A	High-gluten flourLow-gluten flour 150 g	150 g
	Salt 5	g (1 tsp)
B	Eggs (evenly mixed)Water 120	50 g
		g (mL)
Olive oil 4		g (1 tsp)
Kneading flour*1		An appropriate quantity

* 1 You can use starch or high-gluten flour instead of kneading flour.

■ You can also make colorful pasta!

Boil the vegetables in short time, use food processor to mash them into paste and then pour them into the bread pan.
Reduce the same amount of water by 10 \~ 30 g (mL) as that of additional ingredients. (basic amount is 120 g (mL))

* Black sesame seed powder 1 tbsp..... water quantity of 120 g (mL)

Tomato mush 47 g (3 tbsp)..... water quantity of 90 g (mL)

Spinach mush 50 g..... water quantity of 90 g (mL)

1

Select menu "26"

2

Start

(About 15 min later)

3

Press 取消 (Cancel) when you hear beep sounds, and Take out the dough immediately.

4 Let the smooth surface face up, shape it into a ball and then wrap it with cling film and place still.

● Udon noodles...can be preserved about 2 h in room temperature (keep in a refrigerator in hot weather)
●Pasta...keep in a refrigerator for about 1 h

■When storing

• Refrigerator (can be preserved for 2 \~ 3 days)
  → Sprinkle high-gluten flour and then wrap it with a cling film.
  • Freezer (can be preserved for a month)
  → Cut it in width of noodles, and wrap it with a cling film. (P. EN65)

Bowl of noodle soup garnished with sesame seeds and chopped green onions, served on a wooden tablecloth (no text or symbols visible)

Udon

Dough rolling

① Cut it into 2\~4 equal parts with a kitchen knife or a spatula.
② Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate.
(Refrigerated dough must bring to room temperature before rolling.)

A hand cutting a white dough ball on a wooden surface, with a knife inserted (no text or symbols visible)

Close-up of hands rolling out dough on a wooden surface (no text or symbols visible)

Cut dough

③ Fold the dough, and cut it from one side into noodles of 3 mm width.
When it is difficult to cut the dough, sprinkle some kneading flour on the dough.

Close-up of hands using a scraper to cut dough on a wooden surface (no text or symbols visible)

Cook noodle

④ Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle and put them in the pot for boiling
(The time refer for boiling noodle is 8 \~ 13 min.)

⑤ Wash away viscous liquid with cold water and drain the water completely.

Close-up of a bowl of noodles topped with meat and herbs, garnished with parsley (no text or symbols visible)

●The appearance and softness of dough and the taste of pasta is different from those of the pasta available in the market.

Pasta

Dough rolling

① Cut it into 4 equal parts with a kitchen knife or a spatula.
② Sprinkle kneading flour, and use rolling pin to roll the dough into a 1 mm thick round plate.

Close-up of a hand cutting a white dough ball with a knife on a wooden surface (no text or symbols visible)

Cut dough

③Sprinkle kneading flour on the dough and roll it from one side. Then cut it into noodles of 5 mm width.

The boiled noodles will grow slightly thicker, so it is better to cut the noodle thin.

Close-up of hands rolling out dough on a wooden surface (no text or symbols visible)

④ Shake the noodles to separate them from each other, then sprinkle kneading flour on them.

Close-up of hands slicing a rolled dough or vegetable on a wooden cutting board (no text or symbols visible)

Cook noodles

⑤ Boil water in a big pot till bubbling. Then pat off the kneading flour on the noodles and put them in the pot for boiling.

(The time reference for boiling noodle is 3 \~ 5 min.)

- Step ① \~ ③ can be done by noodle machine. (Sprinkle sufficient kneading flour on the dough)

Scone making

Close-up of a golden-brown baked bread roll on a cooling rack (no text or symbols visible)

① Install bread blade in the bread pan and add the mixture of egg, milk and plain yogurt in sequence.
② Add ingredients in the bread pan.
③ Put the bread pan into the main unit.

Ingredients

Mixture of an egg and milk 80 g
Plain yogurt (low fat)	50 g (about 50 mL)
Low-gluten flour 120	g
High-gluten flour 60	g
Baking powder 5	g
Butter (cut into 1 cm pieces)*	35 g
Granulated sugar 30	g (21⁄2 tbsp)
Salt 2.5	g (1⁄2 tsp)
* Cut it into 5 mm pieces when room temperature is below 15 °C.

■ You can select any ingredients or dressings for the baking!
(The first collection of ingredients placed into the bread pan should not weigh over 120 g in all.)
If 取消 (Cancel) is accidentally pressed at Step 3. Press 開始 (Start) button to recover within 10 min.
( This can only be performed once; Invalid if any other key is pressed )
■3 min after Step 3 is started, the beeper will sound and the unit will start "kneading".
If 取消 (Cancel) is erroneously pressed at Step 5. Press 開始 (Start) button to recover within 10 min.
( This can only be performed once; Invalid if any other key is pressed )
■ 3 min after Step 5 is started, the beeper sounds and the unit starts "baking".
(The surface of finished scone may be uneven due to its difficulty of forming.)
● Scone is different from the bread made with yeast powder.

1 Select menu "27"

3 Beep sounds are heard. Open the lid and within 3 min clean the remaining flour.

• Use a rubber spatula to eliminate the residual powder around. (Using a metal spatula will damage the fluorine coating)
• Do not press 取消 (Cancel) button

4 Close the lid and Restart

Open the lid when you hear the beep sound.

Finish the surface of the bread dough

• 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)
  ●Do not press 取消 (Cancel) button.

6

Close the lid and Restart

7

The time range displayed is 45 \~ 51 min Press 取消 (Cancel) when you hear beep sounds and take out the bread pan for cooling for about 2 min and then take out the scone

● Please make sure wether the kneading blade is stuck at the bottom of the bread.
● "Additional baking" in case of insufficient baking. (see the following)
●The bread may become deformed upon overexertion.

"Additional baking" in case of insufficient baking

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.

① Select menu "27"

② Set baking time

(Hold it for fast forward)

●It can be set to 1 \~ 20 min.

③ Start

■Press and hold the 取消 (Cancel) to cancel additional baking.

■You can perform "additional baking" as following. * Without pressing 取消 (Cancel) at step 7

① Press ▶ to set baking time
② Press to start

Within 3 min

Plate of baked cookies with a black-and-white striped cup of coffee in the background (no text or symbols visible)

French bread

Menu "27" Crust colour 濃 (dark)

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 (1⁄2 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)	30 g
Carrots(cut into 5 mm pieces and boiled toa moderate degree)	20 g
Corn (kernels)	20 g
Green soybeans (peeled beans)	20 g

* Cut into 5 mm pieces when the room temperature is below 15 °C.
●Put all the ingredients into the bread pan in the top-to-bottom order.

Scone with tomatoes and green soybeans
Menu "27"

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 12 tbsp)
Salt	2.5 g (1 12 tsp)
Black pepper (coarse) Small quantity
Your favorite dry herb (basil)	12 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

●Put all the ingredients into the bread pan in the top-to-bottom order.

Cake making

① Install blade in the bread pan.
② Add butter, granulated sugar, milk and eggs into the bread pan in sequence.
③ Add in the sieved A, then put the bread pan into main unit.

Ingredients

Cake
Unsalted butter*	110 g
Granulated sugar 100	g
Milk 15	g(1 tbsp)
Egg (evenly mixed) 100	g
A [Low-gluten flour 180]Baking powder 7	g

* Cool down to room temperature and cut it into small pieces of 1 cm.

■ You may add your favorite ingredients and stuffing!

(Solid ingredients must be added during cleaning of the residual flour)

Cocoa powder (15 g)

Chocolate bean (50 g)

Black tea (Earl Grey tea) (4 g)

Walnut (40 g)

■ If 取消 (Cancel) is accidentally pressed at Step 3 Press 開始 (Start) to recover within 10 min.

(This can only be performed once; Invalid if any other key is pressed)

■ 15 min after Step 3 is started. Beep sounds are heard and kneading is started automatically.

If you fail to eliminate the remaining flour, they will be on the surface of the cake when it is completed.

● The finished cake is similar to butter cake.

(But not totally the same as the sponge cake available in the market.

1 Select menu "28"

To select crust colour ▶ 烤色 (P. EN21)

2 Start 開始

Beep sounds are heard.

Beep sounds are heard. Open the lid and, eliminate the remaining powder.

• Use a rubber spatula to clean the residual flour around. (Using a metal spatula will damage the fluorine coatings.
• Do not press 取消 (Cancel)

4 Close the lid and Restart

5. Press 取消 (Cancel) when you hear beep sounds.

Take out the cake

●“Additional baking” in case of insufficient baking. (P. EN69)
● Cake shape will be damaged if it is forced out.

Sliced white bread on a wooden cutting board with a mug of red pepper and knife in the background (no text or symbols visible)

"Additional baking" in case of insufficient baking

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.

① Select menu “28”

(Hold for fast forward)

●It can be set to 1 \~ 20 min.

③ Start

■You can perform "additional baking" as following. * Without pressing 取消 (Cancel) at step 5 (P. EN68)

① Press ▶ to set baking time

② Press to start

Time required: about 1 h and 30 min

Plate of sliced bread with a garnish, no visible text or symbols

Lemon cake

Unsalted butter (cut into small pieces of 1 cm)	110 g
Granulated sugar 100	g
Milk 15	g (1 tbsp)
Egg (evenly mixed)	100 g
Rum (or brandy)	1 tbsp
A [Low-gluten flour 180]Baking powder 7	g
Lemon peel (ground)*	For 1 piece

* To be added after residual flour is eliminated.

Chocolate cake

Unsalted butter (cut into small pieces of 1 cm)	100 g
Granulated sugar 100	g
Egg (evenly mixed)	100 g
A [Cocoa powder 15 Low-gluten flour 180 Baking powder 7]	g (21⁄2 tbsp) g
Chocolate bean*	50 g
Citrus peel * (cut into small pieces 5 mm ~ 1 cm)*	40 g

* To be added after residual flour is eliminated.

Pumpkin cake

Unsalted butter (cut into small pieces of 1 cm)	100 g
Granulated sugar 80	g
Milk	30 g (about 30 mL)
Egg (evenly mixed)	100 g
Pumpkin (cut into small pieces of 1 cm and make it softer)	50 g
A [Low-gluten flour 180]Baking powder 7	g
	g

Matcha red bean cake

Unsalted butter (cut into small pieces of 1 cm)	80 g
Granulated sugar 100	g
Egg (evenly mixed)	150 g
Matcha (green tea powder)	3 g (1 12 tsp)
Low-gluten flour 180	g
LBaking powder 7	g
Red bean *(cut into pieces of about 5 mm)*	50 g

* To be added after residual flour is eliminated.

Vegetable cake making

① Make the vegetable cake mixture.
② Remove the kneading blade from the bread pan and pour in the mixture.
③ Put the bread pan into the main unit.

Ingredients

Vegetable cake

A	Egg 50 Carrot (ground) 50	g
		g
A + sugar-free soy milk 200		g
Granulated sugar 60		g
Vegetable oil		40 g (3 tbsp + 1 tsp)
B	Low-gluten flour 130 Baking powder 5	g
		g

How to make vegetable cake mixture

① Adjust the weight of soy milk to make the total weight of A and soy milk reaches 200 g.
② Place A and granulated sugar into a bowl and use an mixer to whisk A and sugar sufficiently.
③ Add some vegetable oil and stir it well.
④ Add the sifted B, and stir it well.

Low-gluten flour, granulated sugar and the baking powder can be replaced by 150 g of muffin mix

1 Select menu "29"

3 Press 取消 (Cancel) when you hear beep sounds, Take out the bread pan and cool it down for about 2 min. Then take out the vegetable cake

● "Additional baking" in case of insufficient baking. (P. EN71)

Time required: about 55 min

"Additional baking" in case of insufficient baking

If the baking is insufficient due to the ingredients (judging by inserting a prod into the dough. If the dough stick on to the prod, the baking is insufficient), 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.

①Select menu "29"

■You can perform "additional mixing" as following. * Without pressing 取消 (Cancel) at step 3 (P. EN70)

Close-up of a golden-brown baked bread loaf on a lace doily (no text or symbols visible)

Vegetable cake recipe

Plate of sliced bread slices with a green rose and olive oil on a checkered tablecloth (no text or symbols visible)

Spinach vegetable cake

Menu "29"

A[Egg 50 Spinach*]	g
	50 g
A + sugar-free soy milk 200	g
Granulated sugar 60	g
Vegetable oil	40 g (3 tbsp + 1 tsp)
B[Low-gluten flour 130 Baking powder 5]	g
	g

Adjust the weight of soy milk to make the total weight of A and soy milk reaches 200 g. Add other ingredients into the screened B, and mix them well.

* The following preparations must be made.

Wrap the ingredients with plastic wrap, put them into microwave (600 W) to heat for about 1 min., or cook thoroughly, filter water, and chop the ingredients.

Sweet potato vegetable cake
Menu "29"

A: Egg 50	g
A + sugar-free soy milk 150	g
Sweet potato (cut 1 cm cubes)*	50 g
Granulated sugar 60	g
Vegetable oil	40 g (3 tbsp + 1 tsp)
B[Low-gluten flour 130]Baking powder 5	g
	g

Add sifted B and other ingredients into 150 g mixture of the egg and soy milk, and mix them well.

* The following preparations must be made.

Cut the sweet potato into 1 cm cubes, put them into the microwave oven (600 W) to heat for about 1 min, or after boiling, dry them with a paper towel.

- Adjust the time for heating according to the type of microwave oven.

Bowl of golden-brown baked bread slices on a pink fabric background (no text or symbols visible)

Pumpkin vegetable cake
Menu "29"

A: Egg 50	g
A + sugar-free soy milk 150	g
Pumpkin (chopped)*	50 g
Granulated sugar 60	g
Vegetable oil	40 g (3 tbsp + 1 tsp)
B[Low-gluten flour 130]Baking powder 5	g
	g

Add other materials and screened B into 150 g mixture of the egg and soy milk, and mix them well.

* The following preparations must be made.

Use a preservative film to pack the ingredients, put them into microwave (600 W) to heat for about 2 min., or cook thoroughly, filter water, and chop the ingredients.

Onion and corn vegetable cake
Menu "29"

A\Egg 50Onion (chopped)*1	g
	50 g
A + sugar-free soy milk 200	g
Granulated sugar 60	g
Salt 5	g
Vegetable oil	40 g (3 tbsp + 1 tsp)
Cheese powder 10	g
Corn (kernels) 20	g
B\Low-gluten flour 130Baking powder 5	g
Cheese powder*2	5 g

Add soy milk, and ensure the total weight of soy milk and A is 200 g. Add other ingredients into the screened B, and mix them well.

*1 The following preparations must be made.

Use a preservative film to pack the ingredients, put them into microwave (600 W) to heat for about 1 min., or cook thoroughly, filter water, and chop the ingredients.

*2 Put the paste into the bread pan, and sprinkle the ingredients from above.

Red bean making

Time required: about 1 h

A bowl of dark red rice with a blue-and-white checkered pattern, placed on a dark wooden surface with green herbs in the background (no text or symbols visible).

① Poach the red bean. (Refer to "How to poach the red bean" below)
② Install blade in the bread pan.
③ Add sugar and then the poached red bean.
④ Insert the bread pan into the main unit.

Ingredients (The total weight of made cake is 450 g)

Red bean paste

Poached red bean*

(About 360 g)

Dry red bean 150

g

LWater 450~600

g(mL)

Granulated sugar 200

g

* Paste made with the poached red bean sold in the market are of poor quality.

- Be sure to observe the foregoing amount.

How to poach the red bean

① Wash the red bean, and filter the insect-damaged beans and impurities.
② Put red bean and water in a pot, and boil with burner on high-temp.
③ After boiling, switch the burner to a mid-temp., and boil for 4 \~ 5 min.
④ Filter the water. (And remove the impurities)
⑤ Add ④ and enough water in the pot, and boil with burner on mid-temp. After boiling, switch the burner to a low-temp., stir slightly, cover the pot and boil still on low-temp. (Standard: 60 min…The time will vary with different heat levels and red bean quality.)
* In case of insufficient water, add some water to keep the water level higher than red bean.
⑥ When the red bean can be squashed easily by hand, stop boiling, and filter the water.

1 Select menu "33"

3 When you hear beep sound, press 取消 (Cancel), and then take the red bean paste out with a rubber spatula.

* Take the red bean paste out with a soft tool like rubber spatula. (Hard utensils may damage the fluoride coating of bread pan.)

- May add a small amount of salt according to your preference. - The red bean are very soft after boiling, but will become hard after cooling down.

■ When storing

Pack the red bean paste with a preservative film during reservation.

→ Reserve in refrigerating chamber (storage life: about 1 week)
Reserve in freezing chamber (storage life: about 1 month)

Chocolate making

① Install blade in the bread pan.
② Break the chocolate and put them into the bread pan.
③ Add in cream and honey, and then install bread pen into main unit.

Ingredients (for about 13 cm × 13 cm × 1 cm (L × W × H))

Chocolate (milk chocolate)

Milk chocolate(Chocolate plate available in the market)	165 ~ 174 g(3 pieces)
Whipping cream(a butterfat content of about 35%)	50 g (ml.)
Honey 10	g

Chocolate (white chocolate)

White chocolate(Chocolate plate available in the market)	160~180g(4 pieces)
Whipping cream(a butterfat content of about 35%)	50g (mL)
Honey 10	g

Chocolate (black chocolate)

Black chocolate(Chocolate plate available in the market)	165 ~ 174 g(3 pieces)
Whipping cream(a butterfat content of about 35%)	70 g (mL)
Honey 10	g

* When cream with a butterfat content of over 41% is used, please substitute 10 mL of cream with milk.

(E.g.) Black chocolate

Whipping cream: 60 g (mL)

Milk: 10 g (about 10 mL)

- Be sure to use the amount described above. Otherwise, the grease may become separated or the chocolate will become too soft.

1 Select menu "30"

3 Press 取消 (Cancel) when you hear beep sounds, take out the bread pan and use a rubber spatula to eliminate the chocolate stuck on the blade.

Manually remove the blade.

●Perform Additional Mixing if the chocolate is not fully melted (P. EN75).
● Using a metal spatula, tongs, or other metal utensil may damage the surface of blade.

Pour it using a rubber spatula

into a pan lined with plastic wrap or cooking paper.

Keep in a refrigerator for more than 2 hours for

cooling until it sets

Cut into appropriate sizes

●Splinkle cocoa powder or sugar powder on the cut chocolates.

Time required: about 17 min

Assorted chocolate and caramel cubes arranged on a lace doily, with a glass of milk and pink roses in the background (no text or symbols visible)

Perform additional mixing when the mixing is not sufficient

Additional mixing is allowed twice after mixing is finished

* Start additional mixing within 5 min after mixing is finished. Additional mixing cannot be continued if the temperature of inner part of automatic bread maker has dropped.
*Use a rubber spatula to eliminate the chocolates stuck in the bread pan before additional mixing.

①Select menu “30”

(Hold for fast forward)

●It can be set from 1 \~ 5 min.

③ Start

■To discontinue mixing → Hold 取消 (Cancel).

■You can perform "additional mixing" as following. * Without pressing 取消 (Cancel) at step 3 (P. EN74)

①Press

set mixing time

②Press

to start

Strawberry chocolate

White chocolate (plate) 160	g (4 pieces)
Butter 20	g
Honey 10	g
Strawberry(pounded into jams)	40 g

Plate of dark chocolate-shaped food items on ice (no text or symbols visible)

Corn chips chocolate
(1 piece at each bite, about 20 pieces in total)

A	Black chocolate (plate) 116 g (2 pieces)
	Whipping cream(a butterfat content of about 35%)	40 g (mL)
	Honey 10	g
Corn chips 100		g

① Use A for making chocolate. (P. EN74)
②Mix ① and corn chips.
③ Use a spoon to pour the chocolate onto a cooking paper for cooling in the refrigerator. You may freely decide the size.

Close-up of a glass dessert with strawberry garnish and mint leaves, served on a decorative plate (no text or symbols visible)

Mousse chocolate

(For about 5 glasses)

A	Black chocolate (plate)	116 g (2 pieces)
	Whipping cream(a butterfat content of about 35%)	60 g (mL)
	Honey 10	g
	Whipping cream	180 g (mL)
Your favorite fruits (for decoration)		An appropriate quantity

① Use A for making chocolate. (P. EN74)
②Whip the cream.
③Mix hot ① with ②.
④ Pour it into a glass or other container for cooling and decorate it with your favorite fruits.
● You may also add grated chocolates and nuts if you prefer (10 \~ 20 g).

Jam making

① Install bread blade in the bread pan.
② Add granulated sugar, fruit and lemon juice in the bread pan sequentially.
③ Then install the bread pan into the main unit.

Ingredients

Strawberry jam
Strawberry(Washed and stalks removed)(Cut into halves)	Net weight 400 g
Granulated sugar 140	g
Lemon juice	38 g (about 38 ml.)

• Be sure to use the amount described in the above. Otherwise, the ingredients may spill out and be overcooked.
  ■ Be careful not to over cook! The jam will be thicker after cooling down.
  ■ 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.
  ● Storage period: about 1 week

1 Select menu "31"

Set cooking time (120 min for strawberry jam)

* Set time according to the types of fruits.

●It can be set to 90 \~ 150 min in increments of 10 min.

3 Start

4 Press 取消 (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.

- If heating is insufficient (too much water and less sticky), perform “additional heating”. (P. EN77)

5 When dumping the bread pan use a rubber spatula to pour jam into a container slowly

● Using metal spatula or similar utensils will damage the coating.

Plate of red jamme with a slice of white bread and a glass bowl of jamme, placed on a checkered tablecloth (no text or symbols visible)

"Additional heating" in case of insufficient heating

Additional heating is allowed twice after first heating.

* "Additional heating" can be performed within 5 min after previous heating.

Additional heating can't be continued if the temperature of inner part of automatic breadmaker is dropped.

① Select menu “31”

② Set cooking time

(Hold it for fast forward)
- It can be set to 10 \~ 30 min by each press of 1 min.

③ Start

■Press and hold the 取消 (Cancel) to cancel additional heating.

■You can perform "additional heating" as following. * Without pressing 取消 (Cancel) at step 4 (P. EN76)

①Press

set cooking time

②Press

to start

Black and white photo of a glass bowl filled with dark liquid, placed on a saucer with a spoon (no text or symbols visible)

Blueberry jam

Refrigerated blueberries	400 g
Granulated sugar 140	g
Lemon juice	38 g (about 38 mL)

■ Set cooking time to 150 min

(Set to 110 min when using fresh blueberries)

Apple jam

Apples(peeled, cored and cut into8 pieces of 1 cm width)	Net weight 400g
Granulated sugar 140	g
Lemon juice	38 g (about 38 mL)

■ Set cooking time to 100 min

Peach jam

Peaches( peeled, cored andcut into 2 cm pieces)	Net weight 400g
Granulated sugar 140	g
Lemon juice	38g (about 38 mL)

■ Set cooking time to 120 min

Orange jam

Oranges (After washing, separate the fruit flesh and peel. Remove the flesh film, take out and divide the inner flesh into 2~3 equal parts. Remove the white substance of peel and then shred the peel.	400g
Granulated sugar 140	g

①Add peels and the water used for processing peels in the boiler and boil for 15 min.

②Drain the boiled water and add water for boiling again.

③Repeat 3 times and fully drain the water.

④Add peels, granulated sugar and fruit flesh in the bread pan sequentially.

⑤Install the bread pan

■ Set cooking time to 120 min

Compote making

① 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)
② Add the fruits one by one and do not stack them.
③ Cut a cooking paper in the size of the bread pan with a 1 cm hole in the center as lid.
④ Then install the bread pan into the main unit.

Ingredients

Apple compote
Apples *(peeled, cored, and)quartered	about 200 g(A medium sized)
Water 250	g (mL)
Granulated sugar 60	g
Lemon juice 10	g (2 tsp)
* Some kind of fruits may be easily cooked. "Fuji" apples are recommended for their relatively firm flesh.

• Be sure to observe the foregoing amount. Failure to do so may result in uneven heating or scorching.
  ● Fruit placement (preparation②)

Four round dough balls in a metal container with handle (no text or symbols visible)

● Use a cooking paper as lid (preparation③)

Metal container filled with small white food items, no visible text or symbols

■ 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)

1 Select menu "32"

Set cooking time (90 min for candied apple)

* Set timer according to the types of fruits.

(Hold it for fast forward)

● It can be set to 60 \~ 120 min in increments of 10 min.

3 Start

4 Press 取消 (Cancel) when you hear beep sounds Take out the bread pan for cooling (about 10 min)

* Do not place on uneven surface.

- If heating is insufficient (the colour is too white and it is too hard when inserting a bamboo stick), perform "additional heating". (P. EN79)

5 Pour slowly into the container, and cool it down with the syrup.

● Using metal spatula or a similar utensil will damage the coating.
●After 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.

Additional heating is allowed twice after first heating.

* "Additional heating" is allowed to be performed within 5 min after previous heating.

Additional heating can't be continued if the temperature of inner part of automatic breadmaker is dropped.

Select menu "32"

Set cooking time

(Hold it for fast forward)

Start

- It can be set to 10 \~ 30 min by a step of 1 min.

■Press and hold the 取消 (Cancel) to cancel additional heating.

■You can perform “additional heating” as following.

* Without pressing 取消 (Cancel) at step 4 (P. EN78)

①Press to set cooking time

②Press to start

Tomato compote

Tomatoes (peeled after boiling and stalks removed.) 3 small ones (about 100 g each)

Water 300 g (mL)

Granulated sugar 60 g

Ginger (thin slices) 10 g

■ Set cooking time to 60 min

Loquat compote

Loquats (peeled, cored and cut) 3 ones into 2 parts (about 50 g each) Water 250 g (mL) Granulated sugar 60 g Lemon juice 10 g (2 tsp)

■ Set cooking time to 60 min

Pear compote

Pear about 180 g | peeled, cored and quartered (A medium sized) Water 250 g (mL) Granulated sugar 60 g Lemon juice 10 g (2 tsp)

■ Set cooking time to 60 min

Date compote

Date (dried) 250 g Water 100 g (mL) Red Wine 125 g (about 125 mL) Granulated sugar 40 g Lemon juice 10 g (2 tsp) Cinnamon An appropriate quantity

■ Set cooking time to 60 min

Mochi making

Soaking sticky rice is not recommended (otherwise it will make the mochi too soft).

① Wash the sticky rice. (Wash till the water is clear.)

* Do not soak the sticky rice in water (otherwise the mochi will become soft).

② Use a screen to drain the water for 30 min.
③ Install blade for noodles and mochi making in the bread pan.
④ Add sticky rice and water.

Ingredients

Mochi
(each round mochi) is about 35 g)	About 12 pieces	About 18 pieces
Sticky rice 280 g 420 g
Water 230	g (mL)	3 g (mL)
Kneading flour*	An appropriate quantity	An appropriate quantity

●A cup of sticky rice is about 140 g.
■ If you want to make a mochi of your favorite hardness, you need to adjust the water amount!

graph LR
    A["Soft"] -->|+20 g (mL)| B((cylindrical container))
    B -->|-20 g (mL)| C["Hard"]

If 取消 (Cancel) is erroneously pressed in Step 3, press 開始 (Start) within 10 min to recover it.

(This can only be performed once.) Other buttons are invalid.

■30 min after step 3, a beep sound will be heard, and then the unit starts the next process automatically.

(in case the lid is closed)

* If mochi becomes soft, it is difficult to take out.

If the sticky rice has been soaked in water, deduct the water amount that the sticky rice has absorbed.

< Reduce quantity reference >
[12 pieces] 80 g (mL)
[18 pieces] 140 g (mL)

1 Select menu "34"

Display "55 min later" when the room temperature is low.
●The blade may rotate sometimes.

When you hear the beep sounds

open the lid

●Do not press 取消 (Cancel)

Within 30 min

Illustration of a coffee maker with a red arrow indicating compression or lifting (no text or symbols)

4 When the lid is open

start immediately

* Open the lid to dissipate extra water.

You can add red cherry shrimps when you begin to make mochi.

* Do not add hard ingredients such as beans! (may damage the fluorine coating of the bread pan)

Time required: about 1 h

■Add your favorite ingredients on your fresh mochi...

Close-up of a red plate with several round white dumplings topped with a thick, textured marbled filling (no text or symbols visible)

Red bean mochi

Three round, textured food items in a decorative box (no visible text or symbols)

Peanut mochi

Close-up of a bowl of noodles topped with shredded vegetables and herbs (no visible text or symbols)

Radish mochi

5 When you hear the beep sounds, press 取消 (Cancel), Take out the bread pan quickly and place it still till it can be touched by hand (5 \~ 10 min).
6 Take out the mochi (from the bottom)

7 Take some mochi and knead it into to a ball

Illustration showing hands preparing food: one using a white bowl, the other with a tray of round dough (no text or symbols)

■Eat immediately wet hand with water in advance.
■Store it sprinkle some kneading flour on hands in advance.

■Mix with other ingredients in the middle...

Black sesame seed mochi

When making mochi, add 2 \~ 3 teaspoons of black sesame seeds and a small amount of salt bit by bit.

Shad dock mochi

When making mochi, add 12 mashed shad dock peels (the yellow part) and a small amount of salt bit by bit.

● The taste of mochi may vary due to the amount of water, amount and type of sticky rice, new or old rice used, etc.

●The skin of mochi will become hard if it is left out for a long time.

■ The proper preservation method of mochi.

① When it is cooled down, dust off the kneading flour.
② "When it is placed indoors" It can be preserved for 2 days when placed in a place of low humidity and temperature. "When it is kept in a refrigerator" It can be preserved for a month when packed in the well-sealed double bags.

Take out mochi from bread pan directly and wrap it with cling film. It is easier to make Japanese mochi.

Cleaning

Illustration of a battery pack, two small blocks, and a gray plastic component on a blue circular base (no text or symbols)

In order to avoid damaging the fluorine coating of the bread pan ...

●Please clean and dry as quickly as possible!

Do not put an unclean or wet bread pan back into the machine.

●Clean with a soft sponge!

Do not use cleanser or metal brush to clean the bread pan. And do not use the nylon face of a sponge, sponges wrapped in nylon net or dish dryer as well.

Bread pan, blade Lid

Wash with water after the residual dough is cleared.

Close-up of a small container with dark liquid and a metal spoon, no visible text or symbols

① Add a small amount of hot water into the bread pan and let it sit for a while.

● If blade is hard to remove, rotate the blade slightly to remove it.

Close-up of hands cleaning a black bucket with a yellow sponge (no text or symbols visible)

② Clean the bread pan and the blade with water.

●Do not leave any residual dough around the shaft or it may damage the fluorine coating.

Close-up of hands holding a small black electronic device with a screwdriver inserted (no visible text or symbols)

③Use a bamboo stick to remove the dough stuck on the blade and the shaft.

● Any residual dough on the shaft may cause the blade to be easily detached or left in the bread.

●Use kitchen detergents (neutral) to clean the shaft if it is very dirty.

Wipe with

a well-wrung cloth.

Use a well-wrung cloth to clean away the instant dry yeast on the flap valve and make sure that the vent of yeast dispenser is closed.

Hand cleaning a wall-mounted device with a cloth (no visible text or symbols)

Natural yeast culture vessel

Use kitchen detergents (neutral) to

clean it thoroughly, then air dry it.

Close-up of hands holding a yellow and pink eraser (no text or symbols visible)

●The remaining yeast (fermented) will decay due to bacteria reproduction which will ruin its cultivation next time.
■ If decay occurs
①Sprinkle diluted chlorine bleach powder.
②Fully clean.

Dispenser lid

Remove and wash with water

[Removal method]

●Raise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right.

Yeast dispenser

Wipe with

a well-wrung cloth and air dry.

Close-up of a hand cleaning a laptop keyboard with a white plastic clip (no visible text or symbols)

Do not wipe the yeast dispenser with a dry cloth! Otherwise, instant dry yeast may prove difficult to fall because of static electricity.

●Clean away the flour, instant dry yeast and ingredients left inside the main body.

Hand cleaning a kitchen appliance with a cloth (no visible text or symbols)

Raisin and nut dispenser

After removal, use kitchen detergents (neutral)

And wash with water

Hand inserting a device into a computer tower with a red upward arrow indicating the component (no text or symbols visible)

●Pull it upwards

Close-up of hands using a small tool to cut a yellow object into a gray container (no text or symbols visible)

●Press and open the dispenser flap.

● No residual grease is allowed.

Close-up of hands holding a gray plastic container with internal compartments (no visible text or symbols)

FAQ

Can I use dedicated bread flours?

Bread

You can make bread but need to adjust the amount of water. If excessive swelling or a cave-in occur, reduce water amount by 5 \~ 10%.

French bread

You can make French bread, but the quality and swelling extent of bread may vary.

Udon dough (all-purpose flour)

Add water by 10g (mL) when dough is too hard and reduce water by 10g (mL) when dough is too soft.

Is it possible to use other ingredients to substitute butter and milk powder?

Yes. Please use the same amount of margarine, shortening and other solid grease to substitute butter.

(Crust colour may vary from different fats.)

Milk powder 6 g (1 tbsp) is equivalent to 70 g (about 70 mL) milk.

●Please reduce the same amount of water if milk is used.

Can I use the amount specified in the recipe books available in the market?

The amount specified herein is applicable to this breadmaker. The cooking effects may be affected if any other recipes are used.

May I make a half sized loaf?

You can only make half bread. (P.EN39) When a half portion of ingredients is used with other menu, the baking procedures of the bread maker cannot be matched because it is very hard to control the conditions of “kneading” and “air discharge”.

Can I use self-made natural yeast?

The fermentation conditions are unstable and the bread may not be baked successfully.

“Hoshino” natural yeast (raw) is recommended to ensure bread quality and successful rate.

How do I keep natural yeast and natural yeast (fermented)?

Natural yeast (raw) (P. EN13)

Please keep it inside the refrigerator to avoid contamination.

● Please use them before expiry date (expiry date of unopened products which are stored according to instructions).

Natural yeast (fermented) (P. EN55)

Please keep it in refrigerator with the lid closed.

●Please use it up within one week.

Storage in freezing or room temperature is forbidden this will ruin its fermentation)

How do I store instant dry yeast?

Store it in refrigerator. (Be sure to properly seal it and use it up as soon as possible after unpacking.)

- Please use them before expiry date (the expiry date of unopened products which are stored according to instructions).

- Do not store them in a freezer. (Instant dry yeast may condensate and won't fall down from the yeast dispenser)

What rice can be used to make rice bread and French rice bread?

Cooled rice at a temperature below 30 °C.

The rice kept in a refrigerator is also applicable. Note that rice becomes hard and is not easily softened, so use a certain amount of water to soften it to make kneading easier. (P. EN89)

Frozen rice should be defrosted and recovered to room temperature before use.

Rice kept warm for less than 12 hours should be cooled down before use.

Is the pineapple bread cookie dough usable after being frozen?

Yes.

Please allow the cookie dough to defrost naturally in advance so that it is not so hard when it is placed on the bread dough.

Ingredients	What should I use for kneading flour?	High-gluten flour is recommended for bread forming. Starch is recommended for mochi making. (Corn starch and high-gluten flour are also applicable.)
	Can I use the sticky rice soaked in water overnight?	It is applicable too, but the mochi made from it will be too soft, so it is not recommended. Deduct the water quantity that the sticky rice has absorbed. (12 pieces: 80 g (mL); 18 pieces: 140 g (mL)).
	Can bread be baked in a square shape?	In the automatic bread maker, the dough rises to become hill-shaped (shape of the bottom of the bread pan) bread during baking.
	How to cut bread properly?	It is not easy to cut the bread when it is freshly baked. It is recommended that you wait for 30 min before slicing it. ●Lay the bread horizontally, move the bread knife forward and backward.
	Is it hard to take out the bread smoothly?	If the bread is hard to take out after the bread pan has been cooled down for about 2 min, place the bread pan into the main unit and keep it there for 5 ~ 10 min before taking it out again. ●The bread will shrink and cave in if it is kept there for too long. ●Do not use a knife, a fork, chopsticks or other similar utensils to take out the bread. (Otherwise, the fluorine coating may be damaged.)
	Is there any residual dough on the kneading blade?	If the dough is not sticky, there will be residual dough on the kneading blade. If you want to avoid it, you can apply some grease or sprinkle a layer of flour on the kneading blade before installing the blade in the main unit.
Upon completion of baking	Can bread and dough be kept frozen?	BreadCut it into thin pieces, wrap them with a plastic wrap one by one and keep them frozen. The bread will taste better if you freeze it as soon as possible when newly baked. ●The bread can be kept for 1 month if it is frozen. RollsPlace formed and fermented dough in a tray, cover it with plastic wrap and keep it frozen. After freezing, place it into a plastic bag for storage. Defrost at 30 ~ 35 °C and coat with egg liquids before baking. ●If time is limited, coat with egg liquid when it is still frozen and prolong the baking time by about 5 min.PizzaWrap the rolled dough with plastic wrap and freeze it. Place the ingredients when the dough is still frozen and then bake it.
	Is the bread made by natural yeast different from that made by instant dry yeast?	The natural yeast bread has the following features: ●The bread is a bit shorter and the crust is a bit darker. ●Unique taste; the crust has a fried rice cake and sweet soy sauce smell: slightly sour and sweet. ●The dough texture is a little coarse. ●The bread is chewy. The bread gives fermentation smell which similarto yogurt.

FAQ

Upon completion of baking

Is instant dry yeast not mixed during execution of bread dough menu?

The instant dry yeast will work during separation, forming and secondary fermentation as long as it is mixed into the dough.

The bread dough is too soft.

Please reduce water amount by 5 \~ 10 g (mL). Sprinkle flour for the convenience of operations.

The blade is coming out along with the bread.

The lock of the blade comes off when the bread rise, that time, the blade may come off along with the bread. If you slice the bread as it is, the blade will be damaged. Be sure to take out the blade from the bread.

The dough does not ferment thoroughly during execution of bread dough menu.

Fermentation process may slow down due to different ratios of ingredients. Do not open the lid after process of bread dough making is over. Keep it there for further fermentation. (Standard: 20 \~ 30 min)

Can failed dough be used again?

It can be used to make doughnuts, pizza and other food. Please confirm at which status baking stopped and resume the subsequent operations.

E.g The dough hasn't been baked. ...etc.

Recipe with use of instant dry yeast

- When there is still instant dry yeast in the yeast dispenser

Re-start making dough using the pizza dough procedure (menu "24") to make doughnuts (P. EN59) and pizza (P. EN61).

● When there is no instant dry yeast in the yeast dispenser

Take out the dough and make doughnuts (P. EN59) and pizza (P. EN61)!

Recipe using of natural yeast

Take out the dough and make doughnuts (P. EN59)!

Is the taste of the pasta made by this bread maker different from that of the dry pasta available in the market?

Its form, softness and elasticity is different from those of dry pasta due to the different production methods.

Is it difficult to cut the noodles?

Weigh properly and sprinkle the dough with sufficient kneading flour.

Abnormal shape of bread

It is hard to control the bread-making process. Shape of bread varies every time ...

When the following conditions happen

Insufficient swelling

Height standards

Bread, Rapid bread, Brioche, Whole wheat bread

14 cm Lower than

Pain de mie, Yudane pain de mie, Chiffon pain de mie, Soft bread, Rice flour bread, Marble bread

13 cm Lower than

(Rice bread, Hokkaido bread)

12 cm Lower than

(Natural yeast bread)

11 cm Lower than

(French rice bread)

10 cm Lower than

(French bread, 60 minutes bread, Red bean bread, Pineapple bread, Half bread)

9 cm Lower than

Please confirm the following

● Shape and swelling conditions vary according to temperature, humidity, ingredient and timer conditions.
● Too many raisins and other ingredients added?
● Is the room temperature too high? (the shape will change if the room temperature is too high)
Please store flour and other ingredients in the refrigerator.

Flour	Do you measure the weight with a scale?Have you used flour with a protein content of over 12~15%?Have you used high-gluten flour?Have you used expired flour?<French bread, Brioche... >Is the ratio of high-gluten flour and low-gluten flour correct?
Water	Not enough?Yudane pain de mie, Rapid, French rice bread, French bread,Whole wheat, Pineapple bread, Brioche, Red bean bread...Have you used cold water of 5°C?<When room temperature exceeds 25°C ... >Have you used cold water of 5°C?
Granulated sugar	Not enough?
Instant dry yeast	<Except natural yeast bread...>Have you used the instant dry yeast that do not require advanced fermentation?Is it placed in the yeast dispenser?Not enough?Is it kept in the refrigerator? (P. EN9)Have you used expired instant dry yeast?
Natural yeast	< Natural yeast bread>Did you use “Hoshino” natural yeast (raw)?Is the natural yeast(fermented) weighed after being mixed?Is it put in a bread container?Too little?

Bread (swelling)

Excessive swelling

Height standards

Flour	● Too much? ● Do you use the dedicated bread flour? (P. EN84)
Water	● Too much?
Instant dry yeast Natural yeast (fermented)	● Too much? ➔ If excessive swelling happens upon stated amount, reduce the quantity of instant dry yeast, natural yeast (fermented), or granulated sugars by 1/4 ~ 1/2. ● Excessive swelling may happen sometimes at altitudes over 1,000 metres high. ● Contact between inner part of the lid and the bread due to excessive swelling may damage the lid's coating. Accidentally eating the coating will not harm your health.

Abnormal shape of bread

When the following conditions happen		Please confirm the following
Bread (others)	Ingredients focus on one side	● Such phenomenon may occur due to difference of ingredients and dough hardness.
	Dough becomes sticky after forming and fermentation	● Excessive long fermentation will make the dough loose and sticky. The fermentation time depends on the type of bread. Normally, the fermentation is finished if you touch the rising dough with a finger slightly and it can recover slowly.
	It is hard to make croissants.	● Melted butter cannot be well wrapped in dough. Please keep the dough in a refrigerator for complete cooling before butter is wrapped in it. * Please prolong the cooling time when the room temperature is high because the butter may easily melt down.
Yudane pain de me	The baked bread has a relative poor quality.	● When the timer function is used, the toast has a relatively poor quality. ● Is the Yudane over heated? ● Are there any solid particles in the Yudane?
60 minutes bread	No rising	● Did you use warm water (35 °C ~ 40 °C)? ● Was the instant dry yeast dissolved during the preparation stage?
Rice bread/france not bread	The rice grains are notably visible in the rice bread.	● Please put rice and water in another container. Fully soften the rice before putting it into the bread pan.
Hokkaida bread	If you find that the crust is rather black.	You can reduce granulated sugar in the dough by 1⁄2.
Pineapple bread	The pineapple bread cookie dough cracks.	● Have you fully mixed the cookie dough? ● Have you kneaded the cookie dough till its surface becomes smooth? ● Have you forced the cookie dough into the bread dough? * You only need to place the cookie dough on the bread dough. (Slightly press it so that they stick together and make a good-looking shape.) ● Have you cut the patterns too deep?
	The pineapple bread cookie dough becomes soft.	● The reason is that the butter melts so that the dough has too much liquid in it. * If the butter melts, the dough will become soft and fragile even if the pin dough is cooled down.
	The pineapple bread cookie dough lean to one side.	● Have you repositioned the bread dough in the middle?
	The pineapple bread cookie dough is too hard.	● Has the cookie dough been over cooled and become hardened? * Take out the cookie dough from the refrigerator according to the instructions of "10 min of process work are left" and roll the dough flat with a rolling pin till the cookie dough becomes flexible and soft.
	The pineapple bread cookie dough overflows from the bread pan.	● Did you slightly press the cookie dough on all edges when you put it in? * Excessive pressing may cause the baked cookie dough to crack.

Abnormal shape of bread

When the following conditions happen		Please confirm the following
(GA66)	There are holes inside.	● The bread dough has swelled, but the red bean paste has not.Holes are caused by the water vapor pressure emitted by the red bean paste.Such holes are acceptable.
(Wave)	Observable butter oil gathers on the bottom, with butter spots on it.	● Did you use frozen butter cut into 1 cm pieces?● Did you add the frozen butter within 10 min after beep sounds?● Did you break apart the frozen butter first, and then distribute them well in the pan?● Did you add the frozen butter when room temperature was over 25 °C?
(DWLT)	The rice flour bread has a bad shape	● Is the room temperature too high?(The bread will not be good if the room temperature is too high.)● Have you used the timer at a room temperature of over 25 °C?※ Ingredient temperature rises too much when the room temperature is high so that it becomes deformed.Excessively long timing is not recommended.
(WUNT)	There are remaining flour around.	● Too many flour?● Not enough water?
(BFA)	Insufficient swelling[IMAGE]	● Did you add any baking powder?(Even instant dry yeast can't make it swell at all.)● Is the amount of ingredients correct?
(CWN)	Butter spots appears (colour spots, holes etc.)	● Did you cut the butter into 1 cm pieces?● Did you cut the butter into 5 mm pieces when room temperature is below 15 °C ?
(CZB2)	Remaining flour is left around the scone.	● Did you eliminate the residual powder?● Did you perform the forming procedure?
(BSHK)	There are solid particles in the dough	● Did you misuse the blade for bread making as the blade for noodles and mochi making?● Not enough flour?● Did you mix the flours fully before putting it in bread pan?● Did you add too much water?● Did you add warm water when making udon?
(0)	It is difficult to put dough into shape because it is too sticky.	● Not enough flour?● Did you sprinkle kneading flour?● Did you add too much water?
(WNT)	Noodles stick together	● Has it been placed still for too long time after being cut into noodles?● Did you sprinkle enough kneading flour?
(BD20)	Insufficient swelling.When the following conditions happen	● Is the amount of ingredients correct?● Did you add any baking powder?● Did you sieve the low-gluten flour and baking powder before adding them into bread pan?Please confirm the following
Cake	Remaining butter left on cake.	Have you cut butter into small pieces of 1 cm?Have you brought butter to the room temperature?Is the adding sequence of ingredients correct?
	There is remaining flour around cake.	Have you cleared the remaining flour?Is the adding sequence of ingredients correct?
	The finished cake is different from expected.	The finished cake looks like butter cake but is still different from the sponge cake available in the market in terms of baking conditions.Reduce low-gluten flour to 160 g to make the cake soft.
Vegetable cake	The baked bread is sticky.	Too much soy milk had been used?
Chocolate	Whipping cream and chocolates can not be merged together.	The cream with a high content of butterfat (over 41%) may not merge with chocolates with a high content of cocoa.Adding extra 10 g (about 2 tsp) of milk may help the two ingredients to merge better.
	Too soft.	Chocolates with high content of milk will soften.Please reduce the amount of whipping cream by 10 ~ 20 g (about 10 ~ 20 mL).
	Chocolates stick on the inner sides of the bread pan.	Please use a rubber spatula to clean away the chocolates stuck on the bread pan within 5 min and mix for another 2 ~ 3 min.
Jam	Not coagulated.(not viscous)	Jams become more diluted due to less granulated sugar quantity and no additives.Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult to become coagulated.Did you add too much fruit?Did you reduce the amount of granulated sugar and lemon juice? (Jam must have proper sugar content, acidity and pectin content for coagulation.)
Compote	Not cooked well.	Did you use overripe fruit?Some kinds of fruit may be easily cooked.
	Some part of fruit did not absorb enough syrup.	Did you cover it with cooking paper?Take fruit out of the syrup and then put the part that did not absorb enough sugar into the syrup again and cool it down.Place still for half a day to 1 day, then it is edible.
Read bean	The red bean does not turn into paste.	Have you boiled red bean until they become soft?Too much red bean?
Mochi	Mochi has remaining grains of rice stuck.	Did you add too much sticky rice?Did you add enough water?Was the sticky rice too dry after draining?(e.g. faced the air-conditioner outlet)Was it mixed with japonica rice?Did you use old rice?

Remedies for misoperations

Pressed 開始 (Start) before adding any ingredients.Ingredients cannot be supplemented when making 60-min bread, 8 minutes dough.	The ingredients other than natural yeast (fermented) can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial 揉麵 (kneading) procedure.
	Forgotten ingredients	Adding time
	Butter Granulated sugar Milk powder Salt	●Tips for recipe of bread with instant dry yeastFeed into the bread pan before adding the instant dry yeast.Pizza dough......within 1 minBrioche......within 5 minHalf bread, bread dough......within 10 minRice flour......within 35 minOther menu......within 20 min* Open the lid to the minimum angle to avoid spill of instant dry yeast.●Tips for recipe of bread with natural yeastIt should be added into the bread pan within 10 minutes to make sure that it can be mixed in the initial kneading.
	Instant dry yeast	Add into the yeast dispenser before the instant dry yeast is dispensed.Pizza dough......within 1 minBrioche......within 5 minHalf bread, bread dough......within 10 minRice flour......within 35 minOther menu......within 20 min
Pressed 開始 (Start) when the wrong menu, raisin and crust colour are selected!	Reselect if it is just started. Hold 取消 (Cancel) to stop operation, select the correct, menu*, raisin and crust colour and restart.* But if you chosen rice flour bread wrongly, the bread still fail even if you reselect the menu. (The initial working procedure is different.)
Install the wrong blade and start the unit!	Press and hold 取消 (Cancel) button to stop the unit. Reinstall the correct blade and restart the unit.(The blade may stop rotating if it is not the correct one.)
Pull out the power plug!	Plug in again within 10 min after unplugging and the operation will be resumed.* Do not press 開始 (Start).
Pressed 取消 (Cancel) erroneously during operations!	Press 開始 (Start) to recover within 10 min.* This can only be performed once. Do not press other buttons.

■Failed dough can be used again to make pizza and doughnuts. (P. EN59, EN61)

Troubleshooting

Please confirm the following issues first. If any anomaly is still identified, please contact Panasonic customer service centre immediately.

graph TD
    A["When the following conditions happen"] --> B["Causes Solutions"]
    B --> C["Key operation is disabled"]
    B --> D["Press 開始 (Start) but no operation (No kneading)"]
    B --> E["Instant dry yeast is not dispensed."]
    B --> F["Raisins and nuts cannot be added."]
    B --> G["Operation stops midway (Display current time)"]
    B --> H["Timer cannot be set."]
    B --> I["Start kneading immediately after timer setting."]
    B --> J["Sounds are heard during operation and timing"]
    B --> K["Stops halfway (Blade does not work)."]

    C --> L["●Power plug is not plug in."]
    C --> M["Plug in the power plug."]

    D --> N["●“Rice flour” function starts only from 醉麵 (Soak). Kneading doesn’t operate in the very beginning."]

    E --> O["●Timing for automatically adding instant dry yeast depends on the room temperature and menu you have selected."]

    F --> P["●Yeast dispenser is damp or has static electricity."]
    F --> Q["●Is the instant dry yeast dampened?"]
    F --> R["●Are the ingredients piled up?"]

    G --> S["●Operation will be stopped if power fails for more than 10 min."]
    G --> T["●The dough can be used again if the operation stops in a dough state. (P. EN85)"]

    H --> U["●Is the time you want to set beyond the timer range? The timer needed to complete baking varies by menu. [Timer setting examples"] Menu: bread Current time: 08:30 p.m. (LCD screen displays 20:30) Scope of time settings: 00:40 a.m. to 09:30 a.m. (“0:40” ~ “9:30”) * It is impossible to set the time beyond the range above.]

    I --> V["●For the breads, Pain de mie, Yudane pain de mie, Chiffon pain de mie, Rice bread, French rice bread, French bread and the Whole wheat bread functions that use instant dry yeasts, Half bread, only the initial 揉麵 (kneading) procedure will be started immediately after timer setting. (P. EN10)"]

    J --> W["●When dough kneading, air discharge or mochi making are going on, the sounds of kneading are heard, the sounds of motor running are heard, the sounds of mochi making are heard."]
    J --> X["●When instant dry yeast and the ingredients of the raisin and nut dispenser are added into the bread pan, the sounds of opening the flap valve and the dispenser flap are heard."]

    K --> Y["●Since too many ingredients were added or the blade is stuck on the hard ingredients, the motor is overloaded and the protective function is hence activated, which may cause operation to stop immediately. (Powder still remains upon completion and baking does not happen) * Please consult Panasonic customer service centre."]

Troubleshooting

Please confirm the following issues first. If any anomaly is still identified, please contact Panasonic customer service centre immediately.

graph TD
    A["When the following conditions happen"] --> B["Abnormal sounds on the blade"]
    B --> C["Plug into the outlet, the current time on display is "0:00""]
    C --> D["Powders still remain and baking does not occur"]
    D --> E["Dough is leaking out at the bottom of the bread pan"]
    E --> F["The bottom of the bread pan turns black"]

    B --> G["Causes Solutions"]
    G --> H["There is a clearance between the blade and the shaft. (The front end moves by 3 cm or so)"]
    G --> I["The lithium battery is at the end of its working life. * Before replacement of battery, operations can be continued with plug inserted. However, it is necessary to install the battery base in advance. (Otherwise, foreign matter may enter) * Set the current time whenever you use the timer functions."]
    G --> J["Replace the battery. (P. EN7)"]
    G --> K["Have you forgotten to install the blade? Install the blade. (P. EN16)"]
    G --> L["Is the blade shaft excessively fastened in the bread pan so that it can't move?"]
    G --> M["A small amount of dough leaks out from the discharge port of the bread pan during operations. Discharge port (4 positions) This is normal. Please confirm if the blade is rotating. (At the bottom of the bread pan)"]
    G --> N["Please replace the main shaft bearing if the blade shaft does not rotate. (Please consult your Panasonic customer service centre Shaft)"]
    G --> O["The bottom of the bread pan may turn black due to friction when kneading. In that case, please wipe and clean with a damp kitchen towel."]

● Smoke or odors may occur upon initial use. However, they will disappear some time after use. Operations are not affected.

In case of the following displays

graph TD
    A["Display 電源中斷"] --> B["●Notifies you of power failure during operations.<br>If power fails for less than 10 min, the operations will resume when power supply is resumed.<br>(Unsuccessful bread-making may occur sometimes)<br>●It will still display when the power plug is plugged in after it is removed."]
    C["Display U50"] --> D["●The oven temperature rises high due to continuous use (above 40 °C)."]
    E["Display U53"] --> F["●The motor is overloaded."]
    G["Display H01~H54"] --> H["●Failure<br>* Please contact with your local customer service centre for repair."]
    I["Open the lid to reduce heat inside of the main body fully<br>(Cool down for about 1 hour after) baking is finished"] --> J["Weigh and measure the ingredients correctly."]
    K["Walnuts and other large-grained food materials cannot be added until crushed down.<br>(Press 取消 Cancel)."]

Specifications

Power supply 220 V 50 Hz Overheat protector Thermal fuse
Power consumption	Heater 360 W		Size (Appr.)	Depth 30.4 cm
	Motor 60 W			Width 24.1 cm
				Height 34.7 cm
Net weight (about) 5.8 k		g	Length of power cord 0.9 m
Capacity	Bread/bread dough (Flour) Maximum : 300 g
	Yeast	(Instant dry yeast) Maximum : 4.2 g(Natural yeast (fermented)) Maximum : 25 g
	Raisin and nut dispenser	(Raisin/nuts) Maximum : 100 g

Function	Menu	Capacity	Timer
Bread	Bread	(Flour) Max.: 250 g	Timer for up to 13 hours
	Pain de mie	(Flour) Max.: 250 g	Timer for up to 13 hours
	Yudane pain de mie	(Flour) Max.: 250 g	Timer for up to 13 hours
	Chiffon pain de mie	(Flour) Max.: 250 g	Timer for up to 13 hours
	Soft	(Flour) Max.: 250 g	Timer for up to 13 hours
	Rapid	(Flour) Max.: 280 g	-
	60 minutes	(Flour) Max.: 280 g	-
	Rice	(Flour) Max.: 230g	Timer for up to 13 hours
	French rice	(Flour) Max.: 210 g	Timer for up to 13 hours
	French	(Flour) Max.: 250 g	Timer for up to 13 hours
	Whole wheat	(Flour) Max.: 250 g	Timer for up to 13 hours
	Hokkaido	(Flour) Max.: 230 g	-
	Brioche	(Flour) Max.: 200 g	-
	Marble	(Flour) Max.: 250 g	-
	Pineapple	(Flour) Max.: 200g	-
	Red bean	(Flour) Max.: 180 g	-
	Half	(Flour) Max.: 180 g	Timer for up to 13 hours
	Rice flour	(Flour) Max.: 250 g	Timer for up to 13 hours
	Natural yeast	(Flour) Max.: 300 g	Timer for up to 10 hours
Dough	Bread dough	(Flour) Max.: 280 g	-
	Natural yeast bread dough	(Flour) Max.: 300 g	-
	Natural yeast fermentation	Natural yeast (raw) 50 g	-
	8 minutes dough	(Flour) Max.: 280 g	-
	Pizza dough	(Flour) Max.: 280 g	-
	Dumpling skin dough	(Flour) Max.: 280 g	-
	Udon Pasta dough	(Flour) Max.: 300 g	-
Others	Scone	(Flour) Max.: 180 g	-
	Cake	(Flour) Max.: 180 g	-
	Vegetable cake	(Flour) Max.: 130 g	-
	Chocolate	Chocolate 160~180 g	-
	Jam	Fruit 400 g	-
	Compote	Fruit 150~300 g	-
	Red bean	Red bean 150 g	-
	Mochi	Sticky rice 280~420 g	-

簡單方便地製作各種美味麵包！

各種風味的麵包

用麵包麵糧、薄餅麵糧製作

富有嚼勁 天然酵母麵包

時間緊迫時能夠 輕鬆完成的麵糰

Illustration of a brown trash bin with a hand holding a red starburst (no text or symbols)

Close-up of a black appliance with attached label and cable (no visible text or symbols)

請小心使用鋰電池

(為了避免發熱、著火、破裂)

● 請勿充電、短路、加熱、投入火中。

Illustration of a smiling woman in a red overalls and pink shirt, pointing with both hands (no text or symbols)

為了避免著火、 燙傷、受傷等 發生

Illustration of a faucet pouring liquid into a glass with an egg drop (no text or symbols)

相關材料的準備

Illustration of a green pumpkin, leafy greens, and carrot (no text or symbols)

Illustration of rice stalks, grains, and a plate with food items (no text or symbols)

Illustration of two fruit containers with '100%' labels, one containing a banana and the other a red apple, with a glass of juice nearby (no text beyond labels)

: 最多不超過水的分量

例）· 橙汁 · 蘋果汁 · 番茄等100%果汁 →事先放在雪橇内充分冷藏

麵粉的量

(保持原來的分量不變)

扣除穀物類的重量

例） [ 黑麥 30 ~g (250 ~g 的 12 % ) 高筋麵粉 220 ~g]

(保持原來的分量不變)

水的量

扣除蔬菜重量的80%的水份

例） [ 煮熟的南瓜 50 ~g 水 140 ~g(mL) (180 ~g(mL) - 50 ~g(mL) 的 80%)]

(保持原來的分量不變)

扣除果汁的分量

例） [ 橙汁 100 ~g( 約 100 ~mL) 水 80 ~g(~mL). （ 180 ~g(~mL) - 100 ~g(~mL) ）

● 不要使用預約功能。

● 不要使用預約功能。

製作基本的麵包

放入材料

Hand in white glove holding a baked bread on a metal tray, with decorative background (no text or symbols visible)

4 選擇食譜「1」

■ 選擇其他種類的麵包

食譜 (P. TC23)

■ 添加葡萄乾等配料

選擇 ( P. TC18 ) ( P. TC20 )

■ 選擇烤色

→ 烤色 (P. TC21)

■ 預約完成時間

預約 (P. TC22)

5開始

閃爍-燈亮

Illustration of a brown industrial machine with a lid and internal components, no visible text or symbols

葡萄乾·坚果容器

Illustration of a smiling woman in a red dress pointing upward with both hands (no text or symbols)

Three slices of bread in a woven basket on a pink floral background (no text or symbols visible)

Close-up of sliced white bread on a white plate with a checkered napkin (no text or symbols visible)

Close-up of a sliced white bread next to a glass jar with red sauce, no visible text or symbols.

Sliced white bread slices on a plate with a teacup and eggplant in the background (no text or symbols visible)

Close-up of a loaf of bread on a woven mat (no text or symbols visible)

Three slices of white bread on a wooden tray, no text or symbols visible

Baked bread rolls in a pink bowl, one cut open to show white flesh (no text or symbols visible)

1 選擇食譜「9」「10」

■添加葡萄乾等配料

葡萄乾 輕攪拌 (P. TC18) (P. TC20)

■預約完成時間

預約 (P. TC22)

2 開始

Close-up of hands holding a metallic bottle with a red dashed oval highlighting the lid area (no text or symbols visible)

全麥麵包

所需時間：約5小時

Sliced sliced bread on a white plate with floral decoration (no text or symbols visible)

Plate of sliced bread with purple flowers and a decorative mug in the background (no text or symbols visible)

3 發出嗶嗶聲後打開上蓋 放入吉士麵皮

Close-up of a yellow, irregularly shaped food item in a dark square bowl (no text or symbols visible)

4 關閉上蓋 再次開始

Breakfast of a white baked bread on a plate with kiwi slices, a potted lavender flower, and a small cup of milk in the background (no text or symbols visible)

3 發出嗶嗶聲後打開上蓋 放入曲奇麵糰

15分鐘內

Close-up of hands pressing a yellow dough substance into a black baking mold (no text or symbols visible)

4 關閉上蓋 再次開始

Close-up of sliced bread rolls with dark filling, served on a white plate with a pink cloth in the background (no text or symbols visible)

Hands shaping a chocolate chip into a rectangular dough-like item using a spatula (no text or symbols visible)

關閉上蓋

再次開始

Close-up of a golden-brown baked bread on a wooden board, with a mug and knife in the background (no text or symbols visible)

Sliced white bread on a wooden cutting board with yellow flowers in the background (no text or symbols visible)

丹麥風基本麵包

食譜「1」 烤色「濃」

高筋麵粉 200	g
低筋麵粉 50	g
牛油(推薦使用無鹽牛油) 10	g
砂糖 24	g(大2)
奶粉 6	g(大1)
食鹽 5	g(小1)
雞蛋(打勻)	25g
冷水(5°C)	150 g(mL)
即溶酵母 2.1	g(小3⁄4)
*後放牛油(切成1cm的小塊後放入急凍庫保存一晚)	100 g

Close-up of a heart-shaped loaf of bread on a white plate with checkered cloth background (no text or symbols)

法式軟包：朱古力麵包
食譜「2」

Two slices of bread on a black plate with a teacup and coffee cup in the background (no text or symbols visible)

德國馬鈴薯風湯種法式軟包

食譜「3」

Plate of sliced white bread slices with purple chip, garnished with green leaf and orange cloth (no text or symbols visible)

奶油芝士藍莓湯種法式軟包
食譜「3」

冷水(5°C)2+湯種2	220g
高筋麵粉 240	g
牛油 15	g
砂糖 18	g(大11⁄2)
奶粉 6	g(大1)
食盤 5	g(小1)
即溶酵母 1.4	g(小1⁄2)
*奶油芝士(切成1cm的小塊,在投入前放入急凍庫保存)	50g
*蓝莓乾	40g

Two slices of baked bread on a green plate with a glass of milk in the background (no text or symbols visible)

黃豆粉甜納豆雪芳法式軟包
食譜「4」

Three red plates with baked goods and a glass of orange juice on a polka-dot tablecloth (no text or symbols visible)

黑糖米粉60分鐘麵包
食譜「7」

Basket filled with sliced bread, placed on a floral-patterned woven mat (no text or symbols visible)

紅茶柳橙60分鐘麵包
食譜「7」

Three slices of bread on a dark plate, placed on a red napkin (no text or symbols visible)

五穀郷村風法式米飯麵包
食譜「9」

高筋麵粉 190	g
裸麥粉	20 g
冷米飯(雜糧)	100g
砂糖 6	g(大1⁄2)
食鹽 5	g(小1)
冷水(5°C)	150 g (mL)
即溶酵母 2.1	g(小3⁄4)

Three slices of bread on a white plate, garnished with red jam, placed on a green napkin (no text or symbols visible)

紅椒 & 番茄法式米飯麵包

高筋麵粉 210	g
冷米飯(白米)	10g
砂糖	6g(大1⁄2)
食鹽 5	g(小1)
冷水(5°C)	70g(mL)
番茄汁(無食鹽添加)	70g(約70mL)
即溶酵母 2.1	g(小3⁄4)
*甜椒(紅椒、黃椒)(切成5mm的小塊)	各20g

Plate of sliced bread with visible grain and nuts, placed on a textured surface (no text or symbols)

栗子 & 堅果全麥麵包
食譜「11」

Sliced sliced cake on a woven mat, garnished with herbs (no text or symbols visible)

椰蓉奶香麵包

食譜「12」
麵包麵糧

Plate of sliced cake with visible marbled edges, placed on a white dish with a golden lace tablecloth in the background (no text or symbols)

紅茶煉奶麵包

食譜「12」
麵包麵糰

Three slices of green bread with visible chocolate chips, served on a white plate against a blue textured background (no text or symbols)

加入黑豆 & 栗子的抹茶法式牛油麵包

食譜「13」

高筋麵粉 170	g
低筋麵粉 30	g
牛油 30	g
砂糖 36	g(大3)
奶粉 6	g(大1)
食鹽 3.8	g(小3⁄4)
抹茶粉	6g(大1)
雞蛋1個、蛋黃1個、冷水(5°C)的混合物	160g
即溶酵母 2.1	g(小3⁄4)
後放牛油 40	g
*甜黑豆(充分瀝乾水分)	50g
*糖漬果子(充分瀝乾水分)	50g

Close-up of sliced hard-boiled cake with visible chocolate chips, served on a woven plate (no text or symbols)

潘妮朵尼
食譜「13」

Close-up of sliced bread slices with green vegetable filling, served on a patterned plate (no text or symbols visible)

抹茶雲石麵包

食譜「14」

Close-up of sliced white bread slices on a black plate (no text or symbols visible)

黑芝麻雲石麵包
食譜「14」

Plate of baked cinnamon slices with cream topping, accompanied by a green cup of coffee and a bowl of lettuce (no text or symbols visible)

材料

高筋麵粉 200	g
牛油 15	g
砂糖 24	g(大2)
A奶粉	6g(大1)
食鹽 3.8	g(小3⁄4)
雞蛋(打勻)	25g
冷水(5°C)	110g(mL)
即溶酵母	3.5g(小11⁄4)

配料

Illustration of a smiling woman pointing upward (no text or symbols)

用食譜「15」製作各種口味的麵包時

Plated slices of green bread with decorative heart patterns, accompanied by a small teacup and a potted plant (no text or symbols visible)

材料

A	高筋麵粉 200	g
	牛油 15	g
	砂糖 18	g(大 112 )
	奶粉 6	g(大1)
	食鹽 3.8	g(小 34 )
	抹茶 2	g(小1)
	雞蛋(打勻) 25	g
	冷水(5°C) 110	g(mL)
即溶酵母 3.5		g(小 114 )
配料
甜黑豆 120		g

Breakfast table with bread, halved bread slices, and fruit garnish (no visible text or symbols)

材料

高筋麵粉 200		g
牛油 35		g
砂糖 18		g(大 112 )
A奶粉 6		g(大1)
食鹽 3.8		g(小 34 )
雞蛋(打勻) 25		g
冷水(5°C) 100		g(mL)
即溶酵母 3.5		g(小 114 )
餡料		12個(15g/個)

抹茶黑豆麵包卷

選擇食譜「15」製作麵包麵糰

Clear glass measuring cup filled with white liquid, no visible text or symbols on the cup surface

放入材料

Hand pouring liquid into a square container filled with white material (no text or symbols visible)

1 用麵包機製作 天然酵母 (生種)

(P. TC55)

●製作天然酵母（生種）需要24小時。

2 取出麵包容器， 安裝麵包用葉片

①將麵包容器往箭頭方向轉動。

②向上取出。

③將麵包用葉片塞入安裝。

Illustration of a hand pouring liquid into a container with a water outlet (no text or symbols)

Illustration of a container with a white object inside, showing a circular arrow indicating rotation (no text or symbols)

Hand in white glove holding a baked bread on a small container, with a decorative baking tray in the background (no text or symbols visible)

5

選擇食譜「19」

■添加葡萄乾等配料

Illustration of a woman holding a brown box, no text or symbols present

Close-up of hands rolling dough with a dough ball on a wooden surface, no text or symbols visible

1 選擇食譜「21」

Clear plastic container filled with milk, no visible text or symbols

1 選擇食譜「22」

Plate of golden-brown baked bread rolls on a red-and-white checkered tablecloth (no text or symbols visible)

材料（12個的量）

麵包麵棚(P.TC54,56)	1次的量
蛋液(打匀)	25g

牛油卷

成形

Close-up of golden-brown baked pastries on a textured surface (no text or symbols visible)

材料（12個的量）
●使用即溶酵母

麵包麵糧

Close-up of golden-brown baked goods on a parchment-lined surface (no text or symbols visible)

材料（8個的量）

麵包麵糰

Two dough buns in a metal pan on a steaming pot (no text or symbols visible)

水煮

⑥用開水將兩面各煮30秒，瀝乾水分。

烘烤

Four dough buns arranged on a baking tray (no text or symbols visible)

Plate of golden-brown baked bread rolls with a cupcake in the background (no text or symbols visible)

材料（10個的量）

麵包麵糧

Hands preparing dough balls on a baking tray (no text or symbols visible)

發酵

Close-up of a pizza with toppings including cheese, greens, and chili sauce (no visible text or symbols)

材料（2個直徑25 cm的薄餅的量）

Close-up of hands holding a white sheet of dough on a wooden surface (no text or symbols visible)

Close-up of hands rolling out dough with a wooden rolling pin (no text or symbols visible)

添加配料

Close-up of a golden-brown baked bread with porous cavities and visible texture (no text or symbols)

材料 (直徑25 cm 2個份)

薄餅麵糞

Plated cheese with mint leaves and cheese topped with lettuce on a wooden table (no text or symbols visible)

材料（2個直徑25 cm的薄餅的量）

Plate of two flatbreads with a side dish in a woven bowl, placed on a patterned tablecloth (no text or symbols visible)

材料（6個的量）

Two rolled corn buns on a wooden cutting board, one cut open showing cheese and the other with visible filling (no text or symbols)

材料（8個的量）

墨西哥卷挺绸(P.TC57)

1次的量

Close-up of three steamed buns on a patterned plate (no text or symbols visible)

材料（12個的量）

Hands rolling out dough with a white sheet, no text or symbols visible

發酵

④麵糞包入紅豆餡後以常溫發酵15分鐘。

Close-up of dumplings in a white bowl with green garnish (no text or symbols visible)

材料（30～40個的量）

Bowl of noodle soup garnished with sesame seeds and chopped green onions, served on a wooden tablecloth (no text or symbols visible)

烏冬

擀麵

Hand cutting a round dough on a wooden surface with a knife (no text or symbols visible)

切麵

Close-up of hands rolling out dough on a wooden surface (no text or symbols visible)

煮麵

Close-up of hands using a scraper on a wooden surface (no text or symbols visible)

Close-up of a bowl of noodles topped with meat and mushrooms, garnished with parsley (no text or symbols visible)

A hand cutting a white dough ball on a wooden surface, with a knife inserted (no text or symbols visible)

切麵

Close-up of hands rolling out dough on a wooden surface (no text or symbols visible)

Close-up of hands slicing a rolled food item on a wooden cutting board (no text or symbols visible)

煮麵

Close-up of a golden-brown baked bread on a cooling rack (no text or symbols visible)

Plate of baked cookies and a black-and-white striped cup of coffee on a white dish (no text or symbols visible)

法式鹹味麵包

食譜「27」烤 色「濃」

Sliced white bread slices on a wooden cutting board with a teacup and coffee cup in the background (no text or symbols visible)

烘烤不足時，進行「追加烘烤」

烘烤結束後，最多可進行2次追加烘烤。

Plate of sliced bread with a garnish, no visible text or symbols

檸檬蛋糕

無鹽牛油(切成1cm小塊)	110g
砂糖 100	g
牛奶 15	g(大1)
雞蛋(打勻) 100	g
麻酒(或白蘭地) 大1
A[低筋麵粉 180泡打粉 7]	g
	g
檸檬皮(磨碎)※	1個份

※ 在清除麵粉時放入

朱古力蛋糕

無鹽牛油(切成1cm小塊)	100g
砂糖 100	g
雞蛋(打勻) 100	g
A可可粉低筋麵粉 180泡打粉 7	15g(大21⁄2)g
	g
朱古力豆※	50g
橙皮(切成5mm~1cm的塊狀)※	40g

※ 在清除麵粉時放入

南瓜蛋糕

無鹽牛油(切成1cm小塊)	100g
砂糖80	g
牛奶30	g(約30mL)
雞蛋(打勻)100	g
南瓜(切成2cm小塊、加熱弄軟)	50g
A低筋麵粉180泡打粉7	g
	g

抹茶紅豆蛋糕

無鹽牛油(切成1cm小塊)80g
砂糖 100	g
雞蛋(打勻)150	g
A抹茶	3g(小11⁄2)
低筋麵粉 180	g
泡打粉7	g
紅豆洗淨煮熟並瀝乾 (切成大小5mm左右)	50g

※ 在清除麵粉時放入

製作蔬菜蛋糕

Close-up of a golden-brown baked loaf on a lace doily (no text or symbols visible)

蔬菜蛋糕食譜

Plate of sliced bread slices with a green rose and olive oil on a checkered tablecloth (no text or symbols visible)

菠菜蔬菜蛋糕

食譜「29」

A[ 雞蛋 50 菠菜※]	g 50 g
A+無糖豆漿 200	g
砂糖 60	g
菜油 40	g(大3+小1)
B[ 低飭麵粉 130 泡打粉 5]	g g

Three slices of baked bread in a patterned ceramic bowl on a pink fabric background (no text or symbols visible)

南瓜蔬菜蛋糕

食譜「29」

A:雞蛋50	g
A+無糖豆漿150	g
南瓜(切碎)	50g
砂糖60	g
菜油40	g(大3+小1)
B[低筋麵粉 130泡打粉 5	g
	g

A bowl of dark red rice with a blue-and-white checkered pattern, placed on a dark wooden surface with green leaves in the foreground (no text or symbols visible).

Assorted chocolate and soft drinks arranged on a white plate with pink roses in the background (no text or symbols visible)

攪拌不足時，進行「追加攪拌」

攪拌結束後，最多可進行2次追加攪拌。

Close-up of dark, irregularly shaped food items on ice in a clear glass plate (no text or symbols visible)

Close-up of a glass cup filled with a pink beverage, garnished with fresh fruits and mint leaves, placed on a decorative plate with greenery (no text or symbols visible)

慕斯朱古力（約玻璃杯五杯的量）

Plate of fresh red jamme with a slice of white bread and a glass jar filled with jamme, placed on a checkered tablecloth (no text or symbols visible)

加熱不足時，進行「追加加熱」

加熱結束後，最多可進行2次追加加熱。

Close-up of a glass bowl filled with dark liquid, topped with a small spoon, placed on a saucer (no text or symbols visible)

藍莓果醬

冷凍藍莓	400g
砂糖 140	g
檸檬汁	38g(約38mL)

■烹飪設定時間…150分鐘

(使用新鮮藍莓時 110分鐘)

蘋果果醬

蘋果 (削皮切成8塊,去芯, 切成1cm寬)	淨重400g
砂糖 140	g
榨檬汁	38g(約38mL)

■烹飪設定時間…100分鐘

水蜜桃果酱

Metal container filled with four round dough balls, no text or symbols visible

● 用烹飪紙當蓋子（準備③）

Metal container filled with white food items, no visible text or symbols

■食用時

Plate of golden-brown dumplings garnished with mint leaves, served in a white decorative bowl (no text or symbols visible)

加熱不足時，進行「追加加熱」

加熱結束後，最多可進行2次追加加熱。

A glass bowl containing a red tomato dessert with garnish, placed on a white plate with green herbs in the foreground (no text or symbols visible)

糖漬番茄

Plate of steamed buns on a red dish, no visible text or symbols

紅豆麻糬

Three golden-brown fried food items in a patterned box (no text or symbols visible)

花生麻糯

Bowl of steamed pork belly with garnish, no visible text or symbols

蘿蔔麻糬

Illustration showing hands preparing food: one using a white bowl, the other with a tray of round items (no text or symbols)

■馬上食用時 事先用水沾濕手。

■保存時 事先在手上撒些手粉。

黑芝麻麻糯

開始做麻糬後，一點點地放入

2～3小計量匙的黑芝麻和少量的食鹽。

柚香麻糬

開始做麻糬後，一點點地放入

Illustration of a battery pack, two small blocks, and a gray plastic component on a blue circular base (no text or symbols)

為了避免損傷 氟素塗層……

●盡快洗乾淨擦乾！

(不可在沒洗乾淨或沾有水的狀態下放置)

●用柔軟的海綿清洗！

Close-up of a white container with black liquid and a small metallic object inserted into it (no visible text or symbols)

①在麵包容器內加入少量熱水，放置一會。

Close-up of hands cleaning a bucket with a yellow sponge (no text or symbols visible)

②用水清洗麵包容器和葉片。

Close-up of hands holding a small black plastic object with a thin wire, against a plain white background (no text or symbols visible)

Hand cleaning a wall-mounted device with a cloth (no visible text or symbols)

Close-up of hands holding a yellow and pink eraser (no text or symbols visible)

Close-up of a hand cleaning a battery cover with a white plastic clip (no visible text or symbols)

酵母容器不能用乾布擦拭！

產生的靜電會導致

即溶酵母不易落下

Hand cleaning a digital kitchen appliance with a cloth (no visible text or symbols)

葡萄乾·堅果容器

Hand pressing a button on a computer keyboard, with a red upward arrow indicating the action (no text or symbols visible)

向上拉。

Close-up of hands using a plastic tool to remove or clean material from a gray box (no text or symbols visible)

Close-up of hands holding a gray plastic container with a metal clip (no text or symbols visible)

常見問題

Empty white background with faint corner markers and horizontal lines, no text or symbols present.

Aftersales services

售後服務

NO. Menu		NO. Menu		NO. Menu
1	Bread	13	Brioche	25	Dumpling skin dough
2	Pain de mie	14	Marble bread	26	Udon/Pasta dough
3	Yudane pain de mie	15	Pineapple bread	27	Scone cake
4	Chiffon pain de mie	16	Red bean bread	28	Cake
5	Soft bread	17	Half bread	29	Vegatable cake
6	Rapid bread	18	Rice flour bread	30	Chocolate
7	60 minutes bread	19	Natural yeast bread	31	Jam
8	Rice bread	20	Bread dough	32	Compote
9	French rice bread	21	Natural yeast bread dough	33	Red bean
10	French bread	22	Natural yeast fermentation	34	Mochi
11	Whole wheat bread	23	8 minutes dough
12	Hokkaido bread	24	Pizza dough

●菜單編號表

Date of issue: August 2015

Printed in China

發行年月：2015年8月

中國印刷