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)
Add the fruits one by one and do not stack them.
Cut a cooking paper in the size of the bread pan with a 1 cm hole in the center as lid.
Then place the bread pan into the main unit.
peeled, cored, and
* 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
Fruit placement (preparation
Use a cooking paper as lid (preparation
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)
approx. 200 g
250 g (mL)
10 g (2 tsp)
(Hold it for fast forward)
Select menu '32'
Set cooking time
It can be set to 60 - 120 minutes in
increments of 10 minutes.
(Cancel) when you hear beep sounds
Take out the bread pan for cooling
(approx. 10 minutes)
* Do not place on uneven surface.
If cooking is insufficient (the colour is too white or it is
too hard when inserting a bamboo stick), perform
"Additional cooking". (P. EN79)
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.
To stop after starting (Hold)
(90 minutes for candied apple)
* Set timer
the types of
Please see P. EN11
for the making