ER-TD5000HK CookBook English

TOSHIBA MICROWAVE OVEN WITH SUPERHEATED STEAM OVEN
Model
ER-TD5000HK
For Household TOSHIBA MICROWAVE OVEN WITH
Appliances SUPERHEATED STEAM OVEN COOKBOOK
COOKBOOK
Thank you for purchasing Toshiba microwave oven with superheated steam oven.
In order to use the product safely, please read and understand all the instructions manual and cookbook,
before using the unit.
After reading, please keep the instruction manual handy
4MW5864302
62
Notifications for cooking
Use accessories and containers fit to cooking method (heating method).
Keep eyes on food while cooking if you use commercially available recipe books, etc.
● For automatic cooking

・The ingredients and portions are adjusted for the product.
If you use other ingredients and portions, please adjust the finish setting or use
the manual cooking and keep eyes on the food while heating.
● Before starting cooking
・Photosinthebookshowservingsamples.
・Between food photos and the actual result, the finish may be different depending on the room
temperature,shape,portion,size,initialtemperature,sourcevoltage,etc.
・Cookingtimevariesalittleduetofoodtype,shape,size,initialtemperature,roomtemperature,etc.
Cookingtime/temperatureshownintherecipecollectionarearoughguide.Pleaseheatforan
extendedtimeiftheheatingisinsufficient.
・EggsizeMistakenasstandard.(Msizewithshell58-64g)
Thefinishortherisemaybedifferentdependingonthesizeoftheegg.
・Theaccessorytray(griddle)hasacoatingappliedtoit.
Ifthereisnoinstructionintherecipecollection,thereisnoneedtocoverwithoilduringcookingor
placingacookingsheetunderit.
Ifyouareconcerned,pleaseputoilonitorputacookingsheetunderitasrequired.
・Pleasecutandfoldthecookingsheetsothatitdoesn'tspilloverasquaretrayoradeeptray.
(Itmaynotcookwellorcookingsheetmayburn)
・ml＝cc,1cup＝200ml
● For cooking well with convection cooking
・Dependingontheroomtemperature,shape,portion,size,initialtemperature,sourcevoltage,etc.the
finalresultmaylookdifferent.
If the finish is not to your preference, please switch the position of the food during cooking - for
examplebetweenthefrontandthebackorfromtheupperandlowershelf.
Moreover,itwillhaveanicefinishifyoupartiallycoverwithaluminiumfoil.
・Finishmaynotbeverygooddependingontheformandconditionsusingthetemperatureasshown
intherecipe.
Pleasesetthetemperaturetobe10-20℃higherorlowerthanthetemperatureintherecipe.
● Accessories
・Pleaseensurethatyouneveruseasquaretray,deeptrayorgridironduringMicrowaveheating.
About the illustrations

leaseselectthemenuandtheheating
P Please set the selection by pressing
Decision
methodbypressingthetouchbuttons. thedial.(ifyoupressit,itswitchesto
P lease set the menu, temperature, thenextsetting)
timeandfinishbyturningthedial.
Start
Pleasepressstart.(Heatingstarts)
Accessories and shelf position

Accessory image Indicated name and description Shelf position image Description Shelf position image Description
Put a square tray at Put a deep tray
Square tray Square one of the upper shelf
(Steel plate) tray at one of the
Upper shelf and cook. upper shelf and
Upper shelf
Square tray Deep Put a square tray at cook.
(Deep tray) tray one of the lower shelf
Lower shelf and cook. Put square trays
at the upper and
Cook without putting lower shelf and
Gridiron No
any accessories.
Upper shelf : Deep tray
cook.
Accessories Lower shelf : Square tray
63
ecipe collection ontent
Fried foods Page
Fried foods page
Hamburg steak ···············································68 Easy Rice Casserole ······································91
Tomato Stewed Hamburg steak ···············69 Seafood Paella ···············································91
Chicken Teriyaki ·············································69 Stone Grilled Bibimbap Style Rice ···········92
Non-Merinated Chicken Teriyaki ·············70 Pilaf ········································································92
Roasted Chicken ···········································71 Penne Carbonara ···············································93
Roasted Chicken Thighs ·····························71 Stir Fried Noodles ·············································93
Sirloin Steak ····················································72 Stewed Curry Udon ··········································94
Fillet Steak ······················································72 Curry Flavoured Pasta in Soup ······················94
Roast Beef ·······················································72
Flattened Beef with Demi-Glace Stew ····73
Spare Ribs ·······················································73
Salt Pork with Canellini Beans in
Tomato tew ·····················································74
Pork and Lotus Root Fried in Garlic ········74
Pork with Cheese ··········································75 Non-fried Page
Deep Fried Tofu with Stir-fried Kimchi
and Pork ··························································75 Fried Chicken ······················································95
Japanese Grilled Skewered Chicken ······76 Deep Fried Prawns ···········································95
Marinated Chicken and Grilled Vegetables ·77 Just Overlap Millefeuille Katsu ······················96
Curry Flavoured Fried Chicken ··················77 Easy Deep Fried Salmon ·································97
Chicken Fried in Tomato Sauce ················78 No Rolling Potato Croquette ···························98
Chicken Fried with Miso ······························78 Prawn Tempura ··················································98
Meatloaf ··························································79 Deep fried sweet potato ·································99
Beef stuffed Green Pepper ························79 Spring Rolls ···························································99
Salt-Grilled Saury ··········································80
Salted Salmon ················································80
Salted Mackerel ·············································81
Grilled Whole Sea Bream ····························81
Dried Fish ························································82
Foil-Baked Salmon ········································82
Yellowtail Teriyaki ········································82
Grilled Salmon with Vegetables ··············83
Mayonnaise Grilled Salmon ·······················83
Colourful Grilled Vegetables ·····················84
Grilled Cabbage with Bacon ·····················84
Grilled Cabbage with Cheese ···················84
Ratatouille (deep tray) ································85
Stewed Hijiki (deep tray) ···························86
Curry Flavoured Fried Meat and Potatoes ·····86
Macaroni Gratin ············································87
White sauce ···················································87
Macaroni Gratin (deep tray) ·····················88
Bread Gratin with Scallops and Shimeji
Mushrooms ·····················································88
Eggplant and Tomato Gratin ····················89
Eggplant and Tomato Gratin
(deep tray) ·······················································89
Lasagne with Spring Roll Sheets ···············90
64
: Menu for automatic cooking : Menu for using deep tray
:“Quick and Easy”menu that reduces cooking time by allowing simultaneous cooking with short time cooking without too much preparations.
Multi-Recipe ooking Page

Steam Page
Chicken and Soya Beans Stewed Oyster Handmade Dim Sum ······································· 110
Sauce ······························································ 100 Handmade Steamed Gyoza ·························· 110
Steamed Eggplant with Chinese Style Sauce Handmade Meat Dumpling ························· 111
Chinese Cabbage and Enoki Mushrooms Stewed Chinese Style Soup Dumplings ··············································· 112
Plum Flavoured Steamed Chicken ········· 101 Western Beef Tataki ······································· 112
Grated and Stewed Deep-Fried Bean Curd Mini Ham of Filet·············································· 113
Daikon Skin and Root Vegetables Fried Kinpira Pork Steamed with Szechuan Pickles ········ 113
Szechuan pork and fried tofu with sakura Chicken in Slices ·············································· 114
shrimp rice ··················································· 102 Steamed Sablefish ··········································· 114
Chicken soy bean stew with carrot rice Red Bean Rice ··················································· 115
·········································································· 103 Chinese Sticky Rice ········································· 115
Tomato and Eggplant Keema Curry with Chestnut sticky rice ······································· 116
Garlic Rice ···················································· 103 Pickled Cucumber ··········································· 116
Pickled Orange Vegetables ·························· 117
Crown Daisy Tuna Salad ······················· 117
Crab and Egg ············································ 118
Egg Tofu······················································ 118
Steamed Egg ············································· 119
Stew Page
Pork Curry ························································· 104
Prawn and Spinach Curry ····························· 105
Beef stew ·························································· 105
No Roll Rolled-Cabbage ······························· 106
Pork Kakuni ······················································ 106
Simmered Chicken and Root Vegetables ···· 107
Stewed Flounder ············································ 107
Black Beans ······················································· 108
Minestrone ························································· 108
Fried Tofu Soup with Mizuna ······················· 109
Mushroom Clam Chowder ·························· 109
65
ecipe collection ontent
Easy menu Page
Easy menu Page
Quick Steamed Egg ········································· 120 Scrambled Eggs with Tomatoes and
Speedy pickles ················································· 121 Cheese ································································ 137
Lightly Pickled Salt Yoghurt ························· 121 Leek Balls···························································· 137
Curry Flavoured Canned Mackerel and
Cabbage ····························································· 137
Scramble egg (Plain/Ham/Cheese) ············ 122
Sweet and Spicy Green Pepper and
Okra Fried with Cheese ································· 123
Dried Young Sardines ····································· 138
Beansprout Fried with Salted Konbu ········· 123
Enoki Mushrooms with Butter and
Tofu with Meat Miso······································· 123
Soy Sauce ··························································· 138
Baked avocado with Cheese ······················· 124
Deep Fried Tofu ··············································· 138
Curry Flavoured Fried Potatoes ·················· 124
Sauteed Spinach with Bacon ························ 124
Warm Mixed Bean Salad ······························· 125 Homemade Tofu ·············································· 139
Marinaded Shrimp and Vegetables············ 125 Large Stewed Hamburg ································· 139
Namul Rolled with Chinese chives and
Ham ······································································ 126
Stir Fried Vegetables ····································· 127

Japanese Mustard Spinach In
Mild broth ·························································· 127
Stir fried pork with peppers·························· 127
Bread / pizza Page
Stewed Pumpkin ·············································· 128 Easy Bread ························································ 142
Stewed Hijiki ····················································· 128 Easy bread variation ······································ 143
Stewed eggplant ·············································· 128 Easy Melon Bread ··········································· 144
Potato and Bacon Sauteed in Butter ········· 129 Easy Curry Bread ············································ 145
Taro hot Salad ·················································· 129 Easy French Bread ·········································· 146
Sauteed Burdock ·············································· 129 Easy Pizza ·························································· 147
Ratatouille ·························································· 130 Grissini ······························································· 148
Mushroom Salad ·············································· 130 Foccacia ···························································· 149
Tri-Color Crunchy Salad ································· 131 Tips for Bread Making ··································· 150
Japanese Mustard Spinach Marinaded in Round Bread ···················································· 152
Sesame Seeds ··················································· 131 Butter Roll ························································· 154
Sake Steamed Clams ······································ 131 Butter roll variation ········································· 155
Mayonnaise Bread··········································· 155
Red bean paste bread···································· 155
Meat Stewed with Potatoes ························· 132
Ham and Cheese Bread ································· 155
Chige with Cod and Kimchi ·························· 132
Cream Bread / Chocolate Bread ················ 155
Hashed Beef ······················································ 133
Tear and Share Bread····································· 156
Stewed Taro with Minced Pork ··················· 133
Fluffy White Bread··········································· 157
Sweet and sour Pork······································· 134
Rolled Sausage Bread ····································· 158
Mabo eggplant ················································· 134
Melon Bread ······················································ 159
Stir Fried Chicken and Broccoli ··················· 135
Bread ·································································· 160
Prawn and Mushrooms in Chilli Sauce ······ 135
Bread variation ················································· 160
Stir Fried Pork with Cabbage ······················· 136
Bagel (Plain)······················································· 161
Chinese Style Stewed Japanese Mustard
Bagel variation ·················································· 162
Spinach and Scallops ······································ 136
French Bread····················································· 164
Epi········································································· 166
Petit France (French bread) ························· 166
Tips on baking French bread ······················· 167
Sweet Potato France Bread·························· 168
Croissant ···························································· 169
Stone Convection Bread ································ 170
English Muffin ···················································· 171
Stollen ································································· 172
Brioche ································································ 173
66
: Menu for automatic cooking : Menu for using deep tray
:“Quick and Easy”menu that reduces cooking time by allowing simultaneous cooking with short time cooking without too much preparations.
Bread / pizza Page

Dessert Page
Pon De Quejo ··················································· 174 Custard cream ·················································· 198
Nan······································································· 174 Chocolate cream ············································· 199
Crispy Pizza························································ 175 Smooth Pudding ··············································· 200
Tomato and Mozarella Pizza ························ 176 Smooth pudding variation····························· 200
Tomato and Cheese pizza variation ·········· 176 Creamy pudding··············································· 200
Pizza (Bread dough) ········································ 178 Smooth Pudding (deep tray) ························ 201
Seafood Pizza ···················································· 178 Biscotti ································································ 201
Tuna and Sweetcorn Pizza ···························· 178 Deep Fried Doughnut ···································· 202
Toast / toast (frozen) Fried doughnut variation ······························ 202
Steamed toast ················· 178 Steamed Cake ·················································· 203
Steamed Cake Variation································ 203
Strawberry Jam ················································ 204
Apple Jam ·························································· 204
Kiwi Jam ···························································· 204
Blueberry Jam ··················································· 204
Baked Sweet Potato ······································· 204
Dessert Page
Steamed Sweet Potato ·································· 204
Sweet Potato····················································· 205
Apple Pie ···························································· 179 Yomogi Daifuku with red bean paste········ 205
Sponge Cake ···················································· 180 Strawberry Stuffed Daifuku ··························· 206
Chocolate Sponge Cake ······························ 181 Steamed Chestnut and
Reduced sugar・Sponge cake······················ 182 Red Bean Paste Jelly ······································· 206
Reduced sugar・Whipped cream ··············· 182
Reduced sugar・muffin ··································· 182
Reduced sugar・Brownie······························· 182
Pound Cake ······················································· 183
Pound cake variation ······································ 183
Chiffon Cake ······················································ 184
Chiffon cake variation····································· 185
Roll Cake ···························································· 186
Roll Cake variation ·········································· 186
Square Cake ······················································ 187
French Toast ····················································· 187
Scone ································································· 188
Scone variation ················································· 188
Muffin··································································· 189
Muffin variation ················································· 189
Baked Cheesecake·········································· 189
No-Bake Cheese Cake ··································· 190
Cut Out Cookies ·············································· 191
Cut out cookie variation ································ 191
Rock Cookie ······················································ 192
Rock Cookie Variation ··································· 192
Ganache ···························································· 192
Fondant Chocolate ········································· 193
Gateau au Chocolat········································ 194
Brownie······························································· 195
Brownie (deep tray) ········································ 195
Cream Puff ························································· 196
Chocolate Cream Puff ···································· 197
Cream Puff (Kiln) ·············································· 198
67
Hamburg steak Hybrid
＊Put water in the Water tank and
set in place.
Place onions and butter in a heat resistant container,
then after heating in the center without covering, cool it.
No eating
Microwave 600W 2 - 3 minutes
Start
Accessories tart
Put breadcrumbs in the container and leave it soaked in milk.

rill
In a bowl combine ground meat and salt, and

mix well till sticky (about 2 minutes). Add , ,
pepper and nutmeg and mix well.
Preheat empty convection.
Non Fried ybrid key
No reheating
Start
Accessories amburg steak tart
Ingredients／For 2 pieces (For 2 servings)
Ground Meat …………… 150 g Breadcrumbs …20 g ( cup) (Standard preheating time is approx. 11 minutes)
Salt …………………… to taste Milk ……………… 1 tbsp.
Onion (Chopped) …… 100 g 〈Sauce: Mix together 〉 Divide into two, mould into burger shapes, line them
Butter………… 6 g ( tbsp.) Worcester Sauce … Proper quantity up on a square tray and put a dent in the middle.
Pepper/Nutmeg … to taste Tomato Ketchup … Proper quantity
After preheating, place in the upper shelf and heat.
Hybrid (with preheating) 250℃ 11 - 16 minutes eating
Superheated steam (with preheating) 300℃ Start tart
11 - 16 minutes Upper shelf
(Standard heating time is approx. 19 minutes)
anual
Convection (with preheating) 250℃ 11 - 16 minutes

・Hybrid can be selected with the button“steam, Serve up the burger and pour sauce on top after heating.
superheated steam” .
・With manual, heat on the lower shelf.
・If meat with high fat content is used, the
melted fat may scatter causing a lot of smoke.
・After cooking, melted fat will accumulate in the
corner plate. Please take care when taking out.
● For 4 servings, 6 servings…

・For the basic method of cooking, please see“Hamburg steak” - . For amount and heating time, please see below.
For 4 servings For 6 servings

Minced pork and beef … 300 g Minced pork and beef … 450 g
Salt ………………………… tsp. Salt ………………………… tsp.
Onion (Chopped) ……… 200 g Onion (Chopped) ……… 300 g
Butter …………… 12 g (1 tbsp.) Butter ………… 18 g (1 tbsp.)
Pepper/Nutmeg …… to taste Pepper/Nutmeg …… to taste
Ingredients
Breadcrumbs …… 40 g (1 cup) Breadcrumbs … 60 g (1.5 cup)
Milk ………………………3 tbsp. Milk ……………………4 tbsp.
〈Sauce: mix together〉〈Sauce: mix together〉
Worcestershire sauce … Proper quantity Worcestershire sauce … Proper quantity
Tomato Ketchup …… Proper quantity Tomato Ketchup …… Proper quantity
Step Microwave 4 minute 30 seconds -
7 - 8 minutes
heating 5 minute 30 seconds
・Step ・ cannot be done under automatic mode. Please heat using the manual mode. Heat on the lower shelf.
Step ・ For 4 servings For 6 servings

Hybrid (with preheating) 250℃ 13 - 18 minutes 15 - 20 minutes
Superheated steam (with preheating) 300℃ 13 - 18 minutes 15 - 20 minutes
Oven (with preheating) 250℃ 13 - 18 minutes 15 - 20 minutes
68
Tomato Stewed Hamburg steak Convection
Put onions and butter in a heat-resistant container and

without covering, place in the center, heat and then let it cool.
No eating
Start
Accessories Microwave 600W Approx. 8 minutes tart
Put breadcrumbs in the container and leave it
rill
soaked in milk.
Put shop bought tomato sauce, salt, oregano

and basil into a deep tray and mix.
In a bowl combine ground meat and salt, and

mix well till sticky (about 2 minutes). Add , ,
pepper and nutmeg and mix well.
Split into six, mould into burger shapes and

put in and scatter powdered cheese on top.
Ingredients／For 6 pieces Preheat empty convection.
Grount Meat ……… 450 g 〈Sauce〉
Salt …………………… tsp. Shop bought tomato sauce …600 ｇ Convection
No reheating
170℃
Start
Onion (Chopped) … 300 g Salt ………………… tsp. Accessories (With preheating) tart
Butter …… 18 g ( 1 tbsp.) Oregano (dried) … Proper quantity
Pepper/Nutmeg … to taste Basil (dried) …… Proper quantity (Standard preheating time is approx. 5 minutes)
Breadcrumbs … 60 g (1.5 cup) Powdered cheese …… 4 tbsp.
Milk ………………… 5 tbsp. Parsley (chopped) After preheating, place in the upper shelf and heat.
… Proper quantity (for finish)
32 - 37 eating
Start
minutes tart
Upper shelf
Chicken Teriyaki Hybrid

＊Put water in the Water tank and
set in place.
Stab overall chicken with a fork. Slice chicken
into equal thickness with a knife.
Marinate chicken from with ingredient A in
a plastic bag for approx. 30 minutes.
Non Fried ybrid key
No reheating
Start
Accessories Teriyaki hicken tart

(Standard preheating time is approx. 5 minutes)
Place gridiron on a square tray and place

with skin on the top side.
After preheating, put in the lower shelf and heat.
Ingredients／For 2 servings eating

Start
tart
Chicken thighs … 1 Piece (250 g) A Japanese Soy Sauce … 1 tbsp.
Mirin ………………1 tbsp. ower shelf (Standard heating time is approx. 17 minutes)
Hybrid (with preheating) 200℃ 14 - 19 minutes For 4 servings

Hybrid (with preheating) 200℃ 17 - 22 minutes
anual
Superheated steam (with preheating) 200℃ 13 - 18 minutes

Convection (with preheating) 200℃ 14 - 19 minutes Superheated steam (with preheating) 200℃ 15 - 20 minutes
anual

・Hybrid can be selected with the button“steam,
・It cannot be done under the automatic mode. Heat under
superheated steam”. the manual mode.
Make it with double the ingredients.
69
Non-Merinated Chicken Teriyaki Convection
No Convection reheating
240℃
Start
Accessories (With preheating) tart
Put the chicken into a plastic bag and add starch

rill
and rub it in well. Cut the leeks into 5 - 6 cm

chunks.
Line a deep tray with a cooking sheet, place
chickens, mix with the combined sauce then turn
over 2-3 times and then line them up so that the
skin side is up. Line the edges with leaks.
After preheating, place in the upper shelf and heat.
10 - 15 eating
Start
minutes tart
Ingredients／For 4 servings Upper shelf

Chicken thighs For karaage 〈Sauce〉
After heating, serve in a deep tray mixed with
(Cut into bite sized chunks) Japanese Soy Sauce … 3 tbsp.
………………………… 500 g Sugar ……………… 1 tbsp. the sauce from the bowl and add powdered
Cornstarch ………… 1 tbsp. Mirin ……………… 2 tbsp. Japanese pepper / cayenne powder with spices.
Spring onion …… 1 Spring Water ………… tbsp.
Powdered Japanese pepper / ● If the chicken is large, please extend the heating time.
cayenne powder with spices
……………………… to taste
70
Roasted Chicken Convection
Wash chicken well, dry carefully, pierce all

over with a fork, rub in salt and pepper well
and let it get to room temperature over
around half an hour.
Insert bamboo stick through chicken hips so

chicken legs cling to its body. Then fasten it
firmly with a kite string.
rill
Place on the square tray and brush with
salad oil.
Place in the lower shelf and heat.
Convecton 60 - 70 eating
Decision
230℃
Start
(Without
preheating) minutes tart
ower shelf
After heating, skewer the thighs and confirm

finish. It is ready when the juices run clear.
Ingredients／For 4 servings If the meat juices are cloudy or red, please
Chicken ………… 1（2 kg） Salad oil …………… 2 tbsp. add further cooking time.
Salt/Pepper … Proper quantity
Roasted Chicken Thighs Convection
350℃
Start
Pierce the chicken all over with a fork and rub

salt and pepper in well. Line on the square
tray and cover the surface with salad oil.
Immediately after the completion of preheating,

place on the lower shelf and heat.
eating
Start
tart
ower shelf
・Please note that when 10 minutes passes after
the beep telling you that preheating is ready,
Ingredients／For 4 servings the settings will be canceled.
Chicken thighs with bones Salt/Pepper ………… to taste
…4 pieces (Approx. 200 g each) Salad oil ……………… 2 tsp.
71
Sirloin Steak Superheated
steam
＊Put water in the Water tank and set in place.
Let the meat sit at room temperature for

about 10 minutes. Cut muscles and season
with salt and pepper.
Place the gridiron on the square tray and place

on it.

rill
No reheating
Accessories tart
Ingredients／For 2 servings After preheating, place on the lower shelf

Beef steak (Sirloin) ………… 2 (200 g each / 1.5 cm thick) and heat.
Salt/Pepper ………………………………… Moderate amount
eating
Start
※ The final result varies depending on the thickness. tart
ower shelf
Fillet Steak Steam

Let the meat sit at room temperature for

about 10 minutes. Cut muscles and season
with salt and pepper.
Heat a little salad oil in a frying pan (not

included in ingredients) and add colour by
frying both sides on strong flame. (Around 1
minute each on the top and the bottom)
Wrap each in plastic wrap.
Place the gridiron on the square tray and place

on it.
Place on the lower shelf and heat.

Ingredients／For 2 servings
Beef steak (Fillet) ………… 2 (120 g each / 1.5 cm thick)
Salt/Pepper ………………………………… Moderate amount Low Temp. 14 - 16 eating
80℃
Decision
Start
Steam minutes tart

※ The final result varies depending on the thickness.
ower shelf
Roast Beef Convection
Rub salt and pepper well onto the beef. Tie

with a string to keep its nice shape.
Place on a square tray and heat on the

lower shelf.
250℃
Decision
Start
(Without
ower shelf
Cut the meat after cooling it down.
Lump of meat (dia. 7 - 8 cm) ……………… 1 piece (600 g)
Salt/Pepper ………………………………… Moderate amount
72
Flattened Beef with Demi-Glace Stew Convection
Cut the beef roughly into 3 - 4 portions once it’

s taken
out of the packaging. Have the meat well mixed with A.
Put B in a heat-resistant container, cover then place
in the center and heat. Mix well after heating.
No Approx. eating
Start
Accessories Microwave 600W tart
5 minutes
rill
Put potatoes in a heat-resistant container, cover
it with wrap, put in the center and heat.
No Approx. 2 minutes eating

Microwave 600W
Start
Accessories 30 seconds tart
280℃
Start

Sliced beef ………… 250 g Red Wine ……… 100 ml Put in ・・shimeji mushrooms in a deep
Salt ……………… tsp. Tin of demi-glace sauce …290 g tray and mix. Divide beef into 15 equal
A Pepper…………… to taste Tomato Ketchup ……… 2 tbsp. portions, flatten and line them up on top.
Weak Flour ……… tbsp. C Japanese Soy Sauce… 1 tbsp. Heat all the ingredients for C apart from boiling
Celery (cut into small pieces) … 50 g Consomme (granules) …1 tsp.
water, add boiling water immediately before
Carrots (sliced thinly) … 50 g Bay leaves … 2 Leaves
B the end of preheating, mix and put in .
Onion (sliced thinly) … 200 g Boiling water … 200 ml
Butter ……… 12 g (1 tbsp.) Parsley …… Moderate amount Immediately after the end of preheating,
Shimeji mushrooms (Divided Fresh Cream …Moderate amount place on the upper shelf and heat.
into small pieces) ……… 100 g
Potato (5 mm baton shaped) 15 - 20 eating
Start
…………………………150 g minutes tart

Upper shelf
● If you want the meat to have bite, squeeze tightly ・Please note that when 10 minutes passes
and if you gently squish it, the meat will finish soft. after the beep telling you that preheating is
● Carrots and potatoes won’ t heat properly if cut ready, the settings will be canceled.
too thickly.
After heating, mix roughly, put into a container,
pour fresh cream on top and scatter parsley over it.
Spare Ribs Convection
Put the ingredients for the sauce in a plastic

bag, mix well and put in the spare ribs and
soak for about half a day.
Put gridiron on square tray and put some oil

(not included in ingredients). Put on the net.
Put on the lower shelf and heat.
300℃
Decision
Start
(Without
Ingredients／For 4 servings ower shelf
Pork spare ribs (15-16 ㎝) ……………………………… 1 kg
〈Sauce〉 ● The cooking time varies depending on the thickness
Honey …………… 2 tbsp. Garlic ……………… 1 piece
of spare ribs.
Miso ……………… 2 tbsp. Consommé soup …… 4 tbsp.
Sugar …………… 1 tbsp. Japanese Soy Sauce … 2 tbsp.
Vinegar …………… 4 tbsp. Chili pepper … Moderate amount
Sake …………………2 tbsp.
73
Salt Pork with Canellini Beans in Tomato Stew Convection
Rub salt and black pepper into the pork, then put the pork
in a plastic bag. Leave it in the fridge at least one night.
Put A into a deep tray then put in B, mix well
and put salt pork from in the center and
cover the meat with olive oil.
rill
350℃
Start

Immediately after the end of preheating, place
on the upper shelf and heat.
36 - 41 eating
Start
minutes tart
Upper shelf
・If more than 10 minutes elapse after the
Ingredients／For 4 servings buzzer marking the end of preheating, the
Pork shoulder … 400 - 500 g White wine …… 150 ml setting will be cancelled so please beware.
Salt …1.5% of the weight of meat Tomato Paste … 1 tbsp.
After the end of heating, take the meat out immediately,
Black pepper…… Proper quantiry Tomato juice … 300 g
B Consomme (granules) mix in the sauce, slice the meat, arrange and add parsley.
Cannellini beans in water
…………………… 400 g ……………………2 tsp.
A ● Cut the roast meat to chunks of thickness less than 3cm.
(240 g solids ＋ 160 g soup) Bay leaf, rosemary, etc.
……… Proper quantiry If thick, cut in half. Please cook salted port within 5 days.
Shimeji mushrooms ● If you pierce the heated meat with a skewer and
(Divided into small pieces) Olive oil ………… tbsp.
Parsley …… Proper quantiry juices run clear, it is done. If it’ s not been heated
…………………… 100 g
sufficiently, leave it in for a further 10 minutes inside.
Fried onions …… 30 g ● Please take care as the meat is hot when cutting after
the end of heating.
Pork and Lotus Root Fried in Garlic Convection
Preheat without putting anything inside.

T A NU
No reheating
peed eep Tray Decrease 2
Start
Accessories tart
Cut the lotus root into butterfly shapes of

about 5mm thickness with the skin on.
Put pork, lotus root, garlic and olive oil in a
deep tray and mix together.
Scatter weak flour on and mix so that the
whole thing is covered with flour then salt the
whole thing.
After the end of preheating, place on the
upper shelf and heat.
eating
Start
tart
Sliced pork rib meat … 400 g Olive oil …………… 1 tbsp.
Lotus root ………… 150 g Weak Flour ………… 2 tbsp. Upper shelf (Standard heating time is approx. 14 minutes)
Garlic (grated, tube) Salt …………………… tsp. Put on coarse black pepper after heating.
……………………… tsp. Coarse black pepper
……… Moderate amount
● When you want to make maintenance easy, please line the
Convection (With preheating) 250℃ 12-17 minutes cooking sheet in the deep tray so that it doesn’
t pop out.
anual
74
Pork with Cheese Convection

T A NU
No reheating
Start
Accessories tart
Put pork in a deep tray and salt and pepper all
rill
over, then mix with basil.
Scatter weak flour and mix so that all is covered

by the flour. Add Shimeji and cheese and mix
lightly, then place tomatoes on top.

eating
Start
tart
Upper shelf (Standard heating time is approx. 15 minutes)
Sliced pork ………… 400 g Weak flour ………… 2 tbsp. ● When you want to make maintenance easy, please line the
Salt ………………… to taste Shimeji mushrooms
cooking sheet in the deep tray so that it doesn’
t pop out.
Pepper …………… to taste (Divided into small pieces)
Basil (dried) …………1 tsp. …………… 1 bag (100 g)
Cheese for pizza … 200 g
Mini tomato …………… 10
Convection (With preheating) 250℃ 13-18 minutes

anual
Deep Fried Tofu with Stir-fried Kimchi and Pork Convection
T A NU
No reheating
Start
Accessories tart
Cut the deep fried tofu in half and into chunks

about 1cm thick.
Put in all the ingredients other than spring

onions into the deep tray and mix.

eating
Start
tart
Ingredients／For 4 servings After heating ends, mix the whole thing well.
Deep-fried Tofu Soy sauce ………… 1 tbsp. Plate up and scatter spring onions.
… Around 2 blocks (300 g) Mirin ………………… 1 tbsp.
Sliced pork ………… 400 g Spring onion (cut small)
Fermented chinese cabbage…100 g ……… Moderate amount
Shimeji mushroom (Divided into
small pieces) …1 bag (100 g)

anual
75
Japanese Grilled Skewered Chicken Grill
Soak skewers in water. Meanwhile, dice

chicken meat into approx. 3 cm pieces.
Thread chicken on each skewer. Mix chicken
with A and wait for approx. 1 hour.
Place the gridiron on the square tray, brush with
salad oil (not included in ingredients) and
rill
arrange near the center.
Put onto the upper shelf and heat.
13 - 18 eating
Start
Ingredients／For 12 skewers Grill tart
Japanese Soy Sauce
minutes
Chicken Drumstick Meat
……………………… 400 g A ………………… 2 tbsp. Upper shelf
Mirin …………… 2 tbsp. Turn over after around 10 minutes (when 3-8
minutes of remaining time is displayed) and
then put onto the upper shelf again and heat
by pressing start.
76
Marinated Chicken and Grilled Vegetables Superheated
steam
Put in chicken and A in a plastic bag, massage

well then soak for around 30 minutes iin the
fridge.
Cut the Eryngii into half vertically and red

pepper into bite-sized chunks. Line the meat
with the skin side up on the Square tray and
line up the vegetables too.
rill
No reheating
300℃
Start
(Standard preheating time is a pprox. 20 minutes)
Immediately after the end of preheating,

19 - 24 eating
Start
minutes tart
Chicken thighs …2 pieces (150 g each) Mini tomato ……… 6 pieces ・If more than 10 minutes elapse after the
Garlic (chopped) … 15 g Yellow pepper ……1 piece
buzzer marking the end of preheating, the
Rosemary …… to taste Red pepper …………1 piece
setting will be cancelled so please beware.
Consomme (granules) Eryngii mushroom … 100 g
A ……………………1 tsp. Green leaf … Proper quantiry After the heating ends, serve on a container
Olive oil ……………1 tsp. with green leaf.
Salt ……………… tsp.
Black pepper … to taste
Curry Flavoured Fried Chicken Convection

T A NU
No reheating
Start
Accessories peed eep Tray tart

Cut chicken into bite sized chunks (4x4 cm).

If the potato has buds growing out, remove
them, and cut into 1.5 cm thick butterfly
shapes.
Put in all the ingredients in a deep tray and

mix. Spread the chicken so that the skin side
is at the top.

eating
Start
Ingredients／For 4 servings tart

Chicken thighs … 2 pieces (500 g) Sugar ……………………2 tsp. Upper shelf (Standard heating time is approx. 18 minutes)
Potatoes ……… 2 pieces (300 g) Curry powder …………1 tsp.
Salt ………………………1 tsp. Olive oil …………… 1 tbsp.
Pepper …………… to taste ● It can be done even more easily if you use pre-cut chicken.
Convection (With preheating) 250℃ 15 - 20 minutes

anual
77
Chicken Fried in Tomato Sauce Convection

T A NU
No reheating
Start
Accessories tart
Cut the chicken into bite-size chunks (4×4 ㎝).

rill
Put chicken into a deep tray and apply salt

and pepper all over.
Put in tomato sauce, shimeji and consomme

into and mix. Place the chicken skin side up.

eating
Start
tart
Ingredients／For 4 servings Commercially available
Chicken thighs … 2 pieces (500 g) tomato sauce ……… 290 g
Salt …………………… tsp. Consomme (granules)
Pepper …………… to taste ……………………… tsp. ● It can be done even more easily if you use pre-cut chicken.
Shimeji mushroom (Divided into
small pieces) … 1 pack (100 g)

anual
Chicken Fried with Miso Convection
200℃
Start
Cut chicken into bite-sized chunks around 1 cm

thick.
Cut Eggplant into bite-sized chunks around 1.5 cm
thick and cut green peppers into bite-sized
chunks. Mix A.
Put chicken into a deep tray, add ginger and starch.
Add Eggplant, green pepper and A to mixed

together and stir.
After preheating, place on the upper shelf

Ingredients／For 4 servings and heat up.
Chicken breast Combined seasoning
…………… 1 piece (300 g) Miso …………… 1 tbsp. 13 - 18 eating
Start
Ginger (grated, tube) Sugar …………… 2 tbsp. minutes tart

…………………………1 tsp. Japanese Soy sauce Upper shelf
Starch ……………… 2 tbsp. A ……………… 1 tbsp.
Eggplant (Cut into 10-12 cm) Japanese style stock Mix after heating has finished.
…………………… 5 (350 g) (granules) …… tsp.
Green pepper… 3 - 4 (100 g) Sesame oil …… 1 tbsp.
● When you want to make maintenance easy, please line the
cooking sheet in the deep tray so that it doesn’
t pop out.
78
Meatloaf Convection
Put sliced onion and butter into a heat-resis-

tant container and without covering it, heat in
the center then let it cool.
No Approx. eating
Start
5 minutes
Cover the mould with vegetable oil (not included
rill
in ingredient).
Put minced meat and onions from in a bowl

along with A and mix together until thick.
Put into prepared mould and hold down

so that there are no gaps.
Ingredients／A 22×11.5×6.5 cm Metal Meatloaf Mould
Grind meat …………… 500 g 〈Tomato sauce〉
Place on a square tray, then put on the
Onion ………………1 (200 g) Tomato ketchup lower shelf and heat.
Butter …… 12 g (1 tbsp.) ………………… 4 tbsp.
Breadcrumbs …… 20 g B Worcester sauce Convection 36 - 41 eating
250℃
Decision
Start
Egg ………… 1 (size M) ………………… 4 tbsp. (Without preheating) minutes tart
A Milk ………… 2 tbsp. Mustard ………… 1 tbsp. ower shelf
Salt, pepper …… to taste
Nutmeg/Allspice … to taste After heating ends, make a sauce by mixing B and pour
on the meatloaf taken out from the mould and serve.
Beef stuffed Green Pepper Hybrid

Place breadcrumbs in a bowl and soak in milk.

Put onions and butter in a heat-resistant container,
place in the center with no cover, heat, then let it cool.
No Approx. eating
Start

5 minutes
Cut pepper in half vertically, remove the

seeds and wash with water then wipe. Cover
the inside of the green pepper with weak
flour (not included in ingredients). Put ground
meat, , A into a bowl and mix well until it’
s
thick. (Meat filling)
Divide the stuffing into 18 - 20 equal parts,

Ingredients／For 4 servings Fill green pepper from with stuffing and
Green pepper… 9 - 10 bulb Egg ………… 1 (Size M) arrange on the square tray.
Ground Meat ……… 300 g A Salt ……………… tsp.
Onion (chopped) Pepper/nutmeg … to taste Place on the lower shelf and heat.
… 1 medium bulb (200 g)
Butter ……… 12 g (1 tbsp.)
Breadcrumbs ……… 1 cup Hybrid＊ 22 - 27 eating
250℃
Decision
Start
Milk ………………… 3 tbsp. (Without preheating) minutes tart

ower shelf ＊ Select using the“Steam, superheated steam”button.
79
Salt-Grilled Saury Grill
Cover both sides of the saury with salt and

leave for around half an hour. Wash once
and wipe away the water properly. Scatter
with a little salt again immediately before
grilling.
Place the gridiron on the square tray and after

coating with vegetable oil (not included in
rill
the ingredients), place the saury of toward

the center.
1.Place on the u p per shelf and heat.
eating
Start
alt rilled aury tart
Saury ……… 2 (150 g each) Salt …………Proper quantity 2.If the buzzer sounds a part of the way
through, ＊, flip over.
Grill 12 - 17 minutes (turn over when there is ＊Around 9 minutes from the start (when
around 5 minutes left) there is around 5 minutes remaining)
For 4 servings
3.Place in the upper shelf again and heat.
Grill 18 - 23 minutes (turn over when there is
anual
around 7 minutes left)

eating
Start
・It cannot be done under the automatic mode. tart
Heat under the manual mode. Upper shelf
Make after dividing saury into 4.
Salted Salmon Hybrid

Place a gridiron on the square tray and line the

salted salmon coated with vegetable oil (not
included in ingredients).
Non Fried ybrid key
eating
Start
alted almon tart

ower shelf
※For four servings (4 slices), heat by selecting
finish [Increase 2].
Salted salmon (fillet) ………………… 2 slices (80 g each)
・You can cook for 4 servings (4 slices) under the automatic mode too.
Hybrid (Without preheating) 250℃ 16 - 21 minutes

Superheated steam (Without preheating) 250℃ 16 - 21 minutes
Grill 14 - 19 minutes (place on the upper shelf and turn
over when there is 7 - 9 minutes remaining)
anual
For 4 servings (4 slices)

Hybrid (Without preheating) 250℃ 20 - 25 minutes
Superheated steam (Without preheating) 250℃ 20 - 25 minutes
Grill 14 - 19 minutes (place on the upper shelf and turn
over when there is 7 - 9 minutes remaining)
80
Salted Mackerel Grill
Place a gridiron on the quare tray and coat with

vegetable oil (not included in the ingredients).
Cut into the skin of the salted mackerel and

with the skin side down, line up in the center of
.
1. Place on the upper shelf and heat.
rill
eating
Start
rilled Fish ( lices) tart
Upper shelf (Standard heating time is approx. 13 minutes 30 seconds)
2.If the buzzer sounds mid-way, ＊flip over.

＊Around 10 minutes from the start (when
Salted mackerel (fillet) …………………2 slices (100 g each)
there is about 3 minute 30 seconds remaining)
3.Heat again in the upper shelf.

Grill 11 - 16 minutes (turn over when there is around 4
minutes left)
eating
Start
For 4 servings tart
anual
Grill 13 - 18 minutes (turn over when there is around 4 Upper shelf

minutes left)
・It cannot be done under the automatic mode. Heat manually.
Please make it after cutting salted mackerel into 4 pieces.
Grilled Whole Sea Bream Convection
Remove the scale, gills and internal organs of

the sea bream, wash with water and remove
the moisture with kitchen paper.
Pierce the skin side of the sea bream with a

bamboo snewer and make many holes.
Put the prep salt (1 teaspoon) all over the sea

bream. After leaving it for around 10 minutes,
wash off with water and wipe away the
moisture with a kitchen paper.
Apply a thin layer of vegetable oil to the area

on the square tray on which you’ d place the
sea bream (not included in the ingredients).
Place the sea bream on the square tray and apply

salt ( teaspoon) all over the fish with more salt
on the tail, back and front fins (for appearance).
※Once you soak the gills with water with fin-
gers so that salt will stick easily, rub on salt
Ingredients／For 2 - 3 servings
as though you are spreading out the gills.
Sea bream Salt …………………… tsp.
…… 1 (500 g, 30-35 ㎝) Salt (for decoration) Preheat empty convection.
Salt (for pre-preparation) ……………Proper quantity
……………………… 1 tsp. Convection reheating
No 250℃
Start

● Please add the salt to your taste.
● The finish varies depending on the size of the sea
bream, thickness of the meat, amount of fat, so After preheating, place on the upper shelf and heat.
please cook whilst monitoring.
23 - 28 eating
Start
minutes tart
Upper shelf
81
Dried Fish Superheated
steam
Place a gridiron on the square tray and apply vegetable oil

(not included in the ingredients) and place the dried fish.
Place in the lower shelf and heat.
16 - 21 eating
250℃
Decision
Start
(Without preheating) minutes tart
rill
ower shelf
※The time it takes to grill dried Aji is taken as
standard.
Ingredients／For 2 servings For 2 servings (1) When convection heating

Dried Aji … 1 (150 g) ※Please try using your favourite dried fish Convection (without preheating) 250℃ 13 - 18 minutes
anual
For 4 servings (2)
Superheated steam (without preheating) 250℃ 19 - 24 minutes
Convection (without preheating) 250℃ 15 - 20 minutes
Foil-Baked Salmon Convection
Put carrots in deep heat-resistant plate,

scatter water over it and heat after covering
with wrap and placing in the center inside.
No Approx. eating
Start
30 minutes
Divide into four equal portions and wrap them

individually with aluminium foil.
Place salmon, carrot,
shimeji, enoki and beans to
aluminium foil , put salt and
Ingredients／For 4 servings sake then wrap in butter.
Foil Fold twice
Fresh salmon (salt and peppered) Snow Pea …………… 8 pods Aluminium foil
……4 slices (80 g each) Salt ………………… to taste Line on the square tray and place on the lower shelf
Carrots (thinly sliced) 8 slices Sake ………………… 2 tbsp. and heat.
Shimeji mushrooms Butter ……………… 2 tbsp.
(Divided into small pieces) … 100 g
Convection 26 - 31 eating
250℃
Decision
Start
Enoki mushrooms (Without preheating) minutes tart

(Divided into small pieces) 1 pack
ower shelf
Yellowtail Teriyaki Grill
Put in A and Yellowtail into a plastic bag and

soak for around 30 minutes.
Place the gridiron on the square tray and coat

with vegetable oil (not included in ingredients)
then line .
Put on the upper shelf and heat.
11 - 16 eating
Start
Grill minutes tart

Upper shelf
Flip over around 10 minutes later (when there
Yellowtail (fillet) Janpanese Soy sauce
are about 2-6 minutes left) then put it in again
…… 4 slices (80 g each) A ………………… 3 tbsp.
Mirin …………… 3 tbsp.
onto the upper shelf, then press start and heat.
82
Grilled Salmon with Vegetables Convection
250℃
Start
Salt the salmon lightly. Mix the ingredients for
rill
the sauce together in advance.
Put raw vegetables such as cabbage in

the deep tray and line the top with boiled
vegetables such as potatoes and carrots, etc.
Place salmon on top of and scatter butter
Fresh salmon 〈Sauce〉 cut into chunks and pour sauce all over it.
…… 4 slices (90 g each) Miso …………………… 60 g
Salt …………Proper quantity Mirin ……………… 1 tbsp. After preheating, place in the upper shelf and
Cut vegetables Sake ………………… 40 ml heat.
(Cabbage, bean sprouts, Honey ……………… 1 tbsp.
onions, etc.) ……………500 g Garlic (grated, tube) …1 tsp.
15 - 20 eating
Start
Shop bought ready-boiled Ginger (grated, tube) minutes tart
vegetables ………………………2 tsp.
(Potatoes, carrots, etc.) …200 g Red cayenne pepper and Upper shelf
Butter ………… 1 tbsp. (12 g) other spices
…………Proper quantity ● If using sweet salted salmon, please do not use salt
and reduce the amount of sauce to be poured on top.
● It’s even easier if you use shop-bought chanchan-yaki sauce.
Mayonnaise Grilled Salmon Convection

T A NU
No reheating
Start
Accessories peed eep Tray tart

Line a deep tray with a cooking sheet.

・Please ensure the cooking sheet does not
jump out from the deep tray.
Line the salmon in the center of the deep tray

and put in spinach and shimeji mushrooms
around it. Squeeze mayonnaise over the
Ingredients／For 4 servings Mayonnaise whole thing using a small spout.
Sweet salted salmon ……………Proper quantity
… 4 slices (around 80 g each) Coarse black pepper After preheating, place on the upper shelf
Frozen spinach …… 200 g ……………… To your taste and heat up.
Shimeji mushroom (Devided into
small pieces) … 1 bag (100 g) eating
Start
tart
Convection (With preheating) 250℃ 15 - 20 minutes Upper shelf (Standard heating time is approx. 18 minutes)
anual
Sprinkle coarse black pepper to your taste,

after heating.
83
Colourful Grilled Vegetables Convection
Cut vegetables and line them on a square tray.

Eggplant (cut into 4 vertically), green and
red pepper (cut in half and remove seeds),
Eryngii (cut in four vertically), pumpkin, lotus
root (cut into 1cm thick chunks)

rill
Decision
Start
300℃
Eggplants …… 2 small ones Eryngii mushrooms … 2 large
Green pepper …………… 2 Pumpkin …………… 100 g
Please enjoy with your favourite flavourings
Red pepper ……………… 2 Lotus root …………… 100 g and dressings.
Grilled Cabbage with Bacon Convection
Wash the cabbage, split into four and if the

core is hard, take it out by cutting in diagonally.
Line up the cabbages upright on the square tray
and place bacon on each.
Decision
Start
350℃
ower shelf
Have the ingredients for the sauce mixed
Cabbage …… Medium 〈Sauce〉
Bacon ……………4 rashers Vegetable oil ……… 2 tbsp. together in advance.
Fried onions Ponzu soy sauce ……… 2 tbsp. After heating, pour the sauce on and scatter
…………… Proper quantity Grated onion …………… 1 tsp. the fried onions.
Tomato paste …………… tsp.
Salt/Pepper … to taste
Parsley ………… to taste
Grilled Cabbage with Cheese Convection
Cut vegetables and line them on a square tray.

Cabbage (remove the core and cut into 2 cm
chunks), mini tomato (remove the tops), garlic
(thinly sliced)
Place cheese on then salt and pepper it.
Decision
Start
300℃
Ingredients／For 4 servings (Without preheating) minutes tart
Cabbage …… 300 - 400 g Salt ………………… to taste ower shelf
Mini tomato … Approx. 16 Coarse black pepper
Garlic ……………… 2 cloves ……………………… to taste After heating is complete, please enjoy with
Natural Cheese (for Pizza) your favourite flavourings and dressings.
……………………… 100 g
84
Ratatouille (deep tray) Superheated
steam
＊Put water in the Water tank and set it.
Cut the zucchini and Eggplant into 3 mm thick

slices, red pepper into smallish bite-sized
chunks, onions thin and shimeji mushrooms
into small pieces.
Put in and A into a bowl and mix the

whole thing well.
rill
Put in a deep tray, cover with aluminium
foil then put on the upper tray then heat.
Ingredients／For 4 servings 32 - 37 eating

300℃
Decision
Start
Zucchini …………… 240 g Tomato paste … 4 tbsp. (Without preheating) minutes tart
Eggplant …………… 200 g Olive oil ………… 4 tbsp. Upper shelf
Red pepper ………… 200 g Honey ……………4 tsp.
Onion ……………… 240 g A Consomme (granules) After heating is complete, mix well after
Shimeji mushrooms 200 g ……………………4 tsp. adding powdered cheese and scatter
Salt/Pepper
………Proper quantity parseley on top.
Powdered cheese
……………………… 6 tbsp. ● Make a lot and keep them as pre-prepared vegetables.
Parsley (chopped)
……………Proper quantity
85
Stewed Hijiki (deep tray) Superheated
steam
Soak Hijiki in water then get rid of the water

using a colander. Cut carrots and deep fried
tofu thinly.
To a deep tray, add , salad oil, A and mix.
Put in a deep tray, cover with aluminium

rill
foil, put on the upper shelf then heat.
27 - 32 eating
Decision
300℃
Start
Upper shelf
● Make a lot and keep them as pre-prepared vegetables.
Dried Hijiki …………… 60 ｇ Janpanese Soy Sauce
Carrots ……………… 120 ｇ A ………………… 4 tbsp.
Deep Fried Tofu …… 80 ｇ Sugar ……… 2 tbsp.
Salad oil Sake ……… 2 tbsp.
………………… 1 tbsp.
Everyone's favourinte - meat and potatoes - to be made in big quantities in a deep tray!
Curry Flavoured Fried Meat and Potatoes Convection
Don’ t separate out the the overlapping slices

of pork and cut to be around 5cm thick. Boil
and cut into easy to eat length.
Cut the onions thinly. Cut potatoes into thick
5 mm slices and carrots into 2-3 mm slices.
Defrost peas by soaking in boiling water.
250℃
Start

Layer into a deep tray, potatoes, carrots,
Ingredients／For 4 servings konjac noodles, onions in that order. Line the
Thinly sliced pork … 200 g Soup for noodles
meat and pour on the mixed A.
Potato …2 medium (340 g) (Diluted 1:3 with water)
Carrots …… 1 small (130 g) A ………………… 80 ml After the end of preheating, place on the
Onion …………… 1 (200 g) Water…………… 240 ml upper shelf and heat.
Konjac noodles …… 150 g Ketchup ………… 3 tbsp.
Frozen peas ………… 30 g Curry powder … 1 tsp.
19 - 24 eating
Start
minutes tart
● Potatoes which are hard and unlikely to break Upper shelf
down when boiled are recommended.
● Carrots and potatoes may not heat properly if
After heating has ended, add peas, loosen
thick so please beware.
using chopsticks then roughly mix it all.
86
Macaroni Gratin Convection
Boil the macaroni until it’

s soft.
1.Pour into a heat-resistant container A , put

a cover over it loosely, place in the center
and heat, then mix.
No Approx. eating
Start
Microwave 600W
rill
Accessories 2 minutes tart
2.Add mushroom, put over a cover loosely,

place in the center and heat.
No Approx. eating
Start
30 minutes
Ingredients／For 2 servings Make white sauce using B. (See below)

Macaroni ……………… 40 g 〈White sauce〉 Add to of the white sauce, and and
Chicken breast (bite sized chunks) … 50 g Weak flour ……… 25 g mix together.
Butter …… 6 g ( tbsp.) Butter ……………… 25 g
Peeled shrimps … 50 g B Milk ……………… 300 ml Coat two gratin plates thinly with butter (not
A
Onion (chopped) … 40 g Salt …………… to taste included in ingredients) and put in a half of .
White wine … tbsp. Pepper ……… to taste Pour on the remaining white sauce, place
Salt/Pepper … to taste Natural cheese (for pizza) … 40 g cheese on it and line them on the square tray.
Mushroom (Sliced and in water) …25 g
Convection (Without preheating) 350℃ 20 - 25 minutes
eating
Start
For 4 servings ratin tart
Convection (Without preheating) 350℃ 21 - 26 minutes ower shelf (Standard to heating time is spprox. 22 minutes)
・Step microwave heating time is around twice
anual
as much.
・It cannot be done automatically. Heat manually. ● If it’
s cooled, please fry it once it’
s been heated
Ingredients should be doubled. with microwave 600W.
(Use teaspoon of salt for the white sauce)
White sauce Microwave No

accessories
● For ingredients, please see“macaroni gratin”above.
・It’
s microwave heating so please beware of the Put butter and weak flower into a heat-resistant
container used. container and heat in the center then mix well
with a mixer.
With , heat until the No Approx. eating

Start
Microwave 600W
●
butter and the weak Accessories 1 minutes tart

flour boil, making a Add milk all at once to , mix then place in
puffing sound. If you heat the center and heat until it becomes thick.
it too much, it may burn
and become brown so No Approx. eating
Start
please be careful. Accessories Microwave 600W tart

5 minutes
For 4 servings In order to have an even

Step ：Microwave 600W Approx. 2 minutes
finish, mix well part of
t h e w a y t h r o u g h 2-3
anual
Step ：Microwave 600W Approx. 7 minute 30 seconds times with a mixer.

・Ingredients should be doubled.
After heating, add salt and pepper to your taste.
87
Macaroni Gratin (deep tray) Convection
Boil macaroni until it is soft.
1.Put A into a heat-resistant container, put a

covering on it loosely, place in the c e n t e r
and heat, then mix together.
No Approx. eating
Start
7 minutes
rill
2.Add mushroom, put a cover on it loosely,

place in the c e n t e r and heat.
No Approx. eating
Start
2 minutes
Make white sauce with B. (See page 87)

Microwave heating
⇒ : 600W Approx. 3 minutes
: 600W Approx. 15 minutes (mix 4-5
times during it)
Ingredient / for one deep tray
Macaroni …………… 120 g 〈White sauce〉 Add to of the white sauce and and mix.
Chicken breast Weak flour ……… 75 g
(bite sized chunks) 150 g Butter ……………… 75 g Coat a deep tray thinly with butter (not includ-
Butter … 18g ( 1 tbsp.) B Milk ……………… 900 ml ed in ingredient) and put in . Pour on the
A Peeled shrimps …150 g Salt ……………… tsp. remaining white sauce and put cheese on top.
Onion (chopped) …120 g Pepper ……… to taste
White wine … 1 tbsp. Natural cheese (for pizza) …120 g Place on the upper shelf and heat.
Salt/Ppepper to taste
Mushroom (sliced and in water) …75 g eating
Start
ratin tart
Upper shelf (Standard to heating time is approx. 22 minutes)
anual
The accessory and position displayed will be

“tray”and“lower shelf”but please cook
using“deep tray”and“upper shelf” .
Bread Gratin with Scallops and Shimeji Mushrooms Convection
220℃
Start
Put in the white sauce in a deep tray, add milk a

little bit at a time and mix it together each time.
Cut the baguette into chunks around 2 cm in
size and bacon into 1 cm width pieces.
Add to , baguette, bacon, Shimeji mushrooms,
sweet corn and mix.
Place scallops on , press in and put cheese
on top.
Ingredients／For 4 servings After the end of preheating, place on the
Baguette …………… 100 g Sweet corn (can) …… 50 g upper shelf and heat.
Baby scallops (boiled) … 12 Shop bought white sauce
Bacon ……………………… 580 g 13 - 18 eating
Start
… Approx. 3 rashers (50 g) Milk ………………… 200 ml minutes tart

Shimeji mushrooms Cheese for pizza … 100 g
Upper shelf
(Divided into small pieces) Parsley (chopped)
…………… 1 pack (100 g) ……………Proper quantity Scatter after heating.
88
Eggplant and Tomato Gratin Convection
Heat 2 tablespoons (not included in ingredients) of

vegetable oil in the frying pan, fry the eggplant then
salt and pepper. Salt and pepper the tomatoes.
Put in minced meat, onions and butter in a

heat-resistant container and mix, then cover
loosely, place in the center and heat.
rill
No Approx. eating
Start
2 minutes
Put into A and mix, then without covering,

place in the center and heat to make the
tomato sauce.
Eggplant (cut into 7 - 8 mm Tomato Puree…… cup No Approx. eating
Start
thick circular pieces) … 200 g Red wine ……… 2 tbsp. Accessories Microwave 600W tart
2 minutes
Salt/Pepper ………… to taste Tomato ketchup … tsp.
A
Tomato (cut into 7 - 8 mm Sugar ……………… tsp.
rings) …………………… 100 g Soup stock cubes …… Thinly coat two gratin plates with butter (not
Salt/Pepper ……… to taste Salt, pepper …… to taste included in ingredients), place half the tomato
Ground Meat …………50 g Natural cheese (for pizza) sauce in each, line with tomatoes and eggplant,
Onion (chopped) ……………………………50 g pour over the remaining tomato sauce, place
… Medium size (50 g) cheese on top and line up on the square tray.
Butter …… 6 g ( tbsp.)
eating
Start
For 4 servings ratin Decrease 2 tart
anual
ower shelf (Standard heating time is approx. 19 minutes)

・Step ・ microwave heating time is around twice as long
・It cannot be done automatically. Heat manually.
Ingredients should be doubled.
Eggplant and Tomato Gratin (deep tray) Convection
Heat 4 tablespoons of vegetable oil (not

included in ingredients) in a frying pan, divide
eggplant into two portions, fry them and salt
and pepper it. Salt and pepper the tomatoes.
Put in minced meat, onions and butter in a
heat-resistant container and mix, then cover
loosely, place in the center and heat.
No Approx. eating
Start

6 minutes
Put A into , mix, then place in the center with

no cover on and heat to make the tomato sauce.
Ingredient / for one deep tray No Approx. eating

Start
Eggplant (cut into 7 - 8 mm Tomato puree … 1 cup Accessories Microwave 600W tart
6 minutes
thick circular pieces … 800 g Red wine ……… 120 ml
Salt/Pepper ………… to taste Tomato ketchup …2 tbsp. Coat the deep tray thinly with butter (not included
A
Tomato (cut into 7 - 8 mm Sugar ……………… 2 tsp.
in the ingredients), put half of the tomato sauce
rings) …………………… 400 g Soup stock cubes …… 2
Salt/Pepper ………… to taste Salt/Pepper …… to taste in, line with tomato and Eggplant, pour over the
Ground Meat ……… 200 g Natural cheese (for pizza) remaining tomato sauce and place cheese on top.
Onion (chopped) ………………………… 200 g
…1 Medium size (200 g) Put on the upper shelf and heat.
Butter …… 24 g (2 tbsp.)
eating
Start
ratin Increase 1
tart
Convection (without preheating) 350℃ 21 - 26 minutes
anual

The accessory and position displayed will be“tray”and“lower
shelf”but please cook using“deep tray”and“upper shelf”.
89
Lasagne with Spring Roll Sheets Convection
Cut the spring roll sheet into

half and put four sheets on
top of one another. When
putting into a deep tray, line
three side by side and make
a layer with spring roll skin.
In the deep tray, put in

rill
white sauce → spring

roll skin layer → meat
sauce → spring roll skin
layer, in that order. Repeat
once again. Finally, put
white sauce on it and put
cheese for pizza over it.
Place on the upper shelf and heat.

Ingredients／For 1 deep tray
Spring roll sheet … 24 sheets Cheese for pizza … 100 g
White sauce ＊1 …… 900 g Parsley (chopped) Convection 25 - 30 eating
Decision
Start
350℃
Meat sauce ＊2 …… 520 g ……………Proper quantity (Without preheating) minutes tart
Upper shelf
＊1・２: Tins, boil-in-the-bag
Scatter parsley to finish, after heating.
90
Easy Rice Casserole Convection
350℃
Start
Coat a deep tray with olive oil (not included
rill
in ingredient), mix well with rice, butter and
dried parsley and spread all over.
Put the white sauce into a bowl and mix well
with a mixer whilst adding water until smooth.
Mix A to and pour over then scatter

cheese on top.
Rice ………………… 700 g Fried onions …… 10 g Immediately after the end of preheating,
Butter …… 12 g (1 tbsp.) Bacon (cut into 1cm widths) place on the upper shelf and heat.
Dried parsley …… 1 tbsp. …… 60 g (3 rashers)
A
White sauce (can) … 290 g Frozen peas ……… 50 g
14 - 19 eating
Start
Milk ………………… 160 ml Salt ……………… tsp.
minutes tart
Pepper… Proper quantity
Cheese for pizza …… 80 g Upper shelf
Tabasco…… Proper quantity
・If 10 minutes elapses after the buzzer for the end of
preheating, the setting is cancelled so please beware.
● If the rice is cold, please use the rice heated in the microwave
to a temperature so that it just about melts the butter. After heating, serve onto a container and add
● Add peas from frozen. tabasco to your taste.
Seafood Paella Convection
Remove skin and bone from the salmon, cut

into bite-sized chunks then season with salt,
pepper and white wine.
Put the clams in a flat container and add
lightly salted water (not included in the
ingredients), just under the line that covers
entire clam shell. Let them stand for a while.
After clams spit the sands out, drain the
water and wash by rubbing shells each other.
Cut the squid and mushrooms into easy-to-

eat-sized chunks. Remove the vein from the
prawns via the gaps in the shell and remove
Ingredients／For 4-5 servings moisture with kitchen paper.
Unwashed rice ………… 220 g Salmon (slices)
Water ……………… 230 ml ………2 slices (80 g each) Put unwashed rice into a deep tray, put in
Tomato juice ……… 50 ml Salt/Pepper……… to taste
White wine ………… 1 tbsp. White wine ………… tsp. the ready-mixed A and shake the deep tray
Consomme (granules) Clam (with shells) 100 g so that the rice and the liquid are evenly
…………………………2 tsp. Squid ………………… 120 g
A Saffron ……………… tsp. C Prawns with heads ……… 4 mixed. Put B in the top and line up C.
Oregano(dried) …… tsp. Shimeji mushrooms … 30 g
Salt …………………… tsp. Enoki mushrooms … 30 g Place on the upper shelf and heat.
Coarse black pepper Maitake mushrooms …30 g
……………Proper quantity Red pepper (roughly
Olive oil …………… 1 tbsp. chopped) ……………… 50 g Convection 38 - 43 eating
Decision
Start
350℃
Onion (chopped) … 100 g Yellow pepper (roughly (Without preheating) minutes tart
Garlic (chopped) … 1 clove chopped) ……………… 50 g
B Upper shelf
Bacon (chopped) 〈Decoration〉
……… 2 rashers (40 g) Italian parsley
…………………Proper quantity Decorate with parsley and lemon after the
Lemon (comb shaped) …… end of heating.
91
It’
s cooked in the oven so you can enjoy the charred bits of rice and meat!
Stone Grilled Bibimbap Style Rice Hybrid

Wash the rice and leave in water for around

half an hour and then drain the water
properly. Cut beef into 5 cm chunks and
soak in Japanese soy sauce. Cut Kimchi into
coasely small pieces. Mix A well.

rill
No Hybrid＊ 250℃ reheating
Start
＊Select using the“Steam, superheated steam”button.
Put into a deep tray, rice, Kimchi, A, mix and

shake the deep tray so that the rice and
water become evenly distributed then spread
the beef on top.
Rice …………………… 320 g Sliced spring onions
Thinly sliced beef …… 200 g ……… Proper quantity After the end of preheating, place on the
Kimchi ………………… 150 g Grated sesame seeds
Japanese Soy sauce … 2 tsp. ……… Proper quantity upper shelf and heat.
B
Japanese Soy sauce Torn nori
………………… 1 tsp. ……… Proper quantity 20 - 25 eating
Start
Gochujant …… 1 - 2 tsp. Thin strands of red chilli minutes tart
Water ………… 340 ml ……… Proper quantity
A Upper shelf
Japanese style stock Boiled egg or half cooked
granules ………… 1 tsp. fried egg …Proper quantity
After the end of heating, mix and steam
Mirin …………… 1 tbsp.
Sesame oil ………… 2 tsp. inside for around 5 minutes.
Whist mixing, keep the door closed so that
● Taste the Kimchi first if it’
s bitterly salty, leave out the inside temperature doesn't drop.
the Japanese soy sauce.
● If it’
s for children or if the kimchi is spicy, please Serve onto a plate then place a half boiled
put in less gochujant. It may be better to add egg or half cooked fried egg and scatter B on
gochujant after making it weakly flavoured. top.
● It’s hot when you take the deep tray out or mixing
so please take care.
Pilaf Convection
Naturally defrost the frozen mixed

vegetables. Cut onions and bacon to be
around 7mm in size. Dissolve consomme in
water.
Put uncooked rice, water, and butter into

the deep tray. Then shake the deep tray so
the ingredients will evenly mixed.
Put in the upper shelf and heat.
Decision
Start
250℃
Upper shelf
Ingredients／For 4-5 servings

Steam for around 10 minutes after heating.
Uncooked rice ……… 300 g Onion ………………… 70 g
Add salt and pepper to your taste.
Water ………………… 390 g Bacon ………………… 70 g
Consomme (granules) …1 tbsp. Butter (cut into around 1cm cubes) 30 g
Frozen mixed vegetables … 140 g Pepper …… Proper quantity
92
Thick and juicy carbonara - you can make enough for 3-4 servings in a deep tray.
Penne Carbonara Convection
Put in penne, water (not included in ingredients

and enough to cover all) into a deep tray with
olive oil, mix well and soak, then take the water
off after soaking for 15 - 20 minutes.
Cut bacon into 1cm pieces and slice onions.
Have ingredients for A mixed.
rill
T A NU
No reheating
Start
Accessories ry Noodles enu tart
Put into a deep tray penne, bacon, onion and

A and mix well.
Immediately after preheating, put in the
Ingredients／For 4 servings eating
Start
Penne (boiled for 12 minutes) Fresh cream … 100 ml tart
……………………… 200 g Milk ……………… 300 ml Upper shelf (Standard heating time is approx. 28 minutes)
Olive oil ………………1 tsp. Water…………… 300 ml
Parsley ……Proper quantity Consomme (granules) ・If more than 10 minutes elapses after the buzzer
Bacon … 80 g (4 rashers) ……………………1 tsp. sounds for the completion of preheating, the
Onion ………… 100 g ( ) A Salt ……………… tsp. settings are cancelled so please beware.
Olive oil ……………1 tsp.
After heating, please add B while hot, mix
Coarse black pepper
………………… tsp.
well, put into a bowl and scatter parsley over.
(increase or decrease
to your preference)
● Beware as penne may stick to one another by
Egg yolk … 3 (M size) stirring well when immersed under water.
B Powdered cheese ● If you stir so that the content is mixed well in the
…………… 3 - 4 tbsp. penne, it’ ll prevent the penne from sticking to

each other much.
anual
Stir Fried Noodles Superheated

steam
Cut pork, cabbage, green pepper and carrot

into bite size. Rid bean sprout root off and
put it aside.
Spread soba noodle, cabbage, carrot, green

pepper, bean sprout, pork on the deep tray
in the order.
Put in the upper shelf and heat.
21 - 26 eating
300℃
Decision
Start

Upper shelf
Mix the sauce in after completing heating.

※If you pour the sauce on the noodles
instead of on the other ingredients, it will
Ingredients／For 4 servings mix well.
Soba noodles for frying Carrots …………… (100 g)
(steamed noodles, with Bean sprouts ………… 200 g
sauce powder) Green pepper ………2 buld
…………… 3 balls (450 g) Thinly sliced pork meat
Cabbage …………… buld ………………… 150 - 200 g
93
Stewed Curry don Convection
Start
350℃ tart
Accessories (With preheating)
(Standard to preheating time is approx. 20 minutes)
Put udon and water (not included in ingredients)
into the deep tray and sok for about 15 minutes and
rill
remove moisture.
Put into a deep tray, A mixed together and loosen
so that the noodles don’ t stick to one another.
Immediately after the end of preheating, place , on
the upper shelf and heat.
13 - 18 eating
Udon (dry, to boil for 9 minutes) White scallion (cut thinly and
Start
……………………………… 200 g diagonally) …… Proper quantity minutes tart
Upper shelf
Ready made curry
… For 2 servings (400 g) ・Once 10 minutes elapse after the buzzer for the end
A Hot water ………… 640 ml of preheating, the settings are cancelled so please
Soup for noodles be careful.
(for diluting 1:3)
……………………… 30 ml Place white scallion after heating has finished.
Made with milk for a mild flavour. Pasta in soup with plenty of vegetables.
Curry Flavoured Pasta in Soup Convection
Place macaroni in the deep tray with water (not

included in ingredients, so that all is covered with
water) along with olive oil (1 teaspoon), mix well,
soak and get rid of moisture after around 15-29
minutes. Have B mixed.
Cut three sausages into
5 mm chunks and divide
the remaining three into
halves diagnnally, cut into
it for decoration and make
six spacemen sausages.
350℃
Start

Macaroni (one to boil Curry powder (Standard to preheating time is approx. 20 minutes)
for 9 minutes) …………… 200 g ……………………… 2 tsp.
Olive oil …………………… 1 tsp. Tomato ketchup Place macaroni and A in a deep tray, pour in B and
Wiener sausage ………… 6 …………………… 1 tbsp. mix well.
Onion (cut finely) Milk ………………… 150 ml
………………… 50 g（） B Water ……………… 650 ml Immediately after preheating is finished, place on
Potato (5 mm pieces) Consomme (granules) the upper shelf and heat.
A ………… 120 g（1 small） …………………… 1 tbsp.
Mini tomato (for four) Salt……………………… tsp.
Olive oil ……………… 2 tsp. 22 - 27 eating
…………………………… 8
Start
Frozen mixed vegetables Pepper …… Proper quantity minutes tart

Upper shelf
……………………… 120 g Powdered cheese
C ………… Proper quantity
Parsley …… Proper quantity ・Once ten minutes have elapsed after the buzzer for
the end of preheating, the settings are cancelled so
● Please mix well when in water so that they don't stick to please beware.
each other.
● If you mix so that the other ingredients go between the
After heating has finished, take out, mix well, serve in
macaroni pieces in the deep tray, the macaroni will be bowls and scatter over C.
unlikely to stick together.
94
Fried Chicken Convection
Divide the chicken into 8, put into a plastic

bag with the frying powder, shake the plastic
bag and mix together well.
Put gridiron on square tray. Lay chicken from

on the grill with the skin side upward.
Put in the lower shelf and heat.

Non Fried ybrid key
eating
Start
hicken karaage tart
ower (Standard to heating time is
shelf
Non-Frying
approx. 19 minutes)

For 4 servings
anual Convection (with preheating) 250℃ 11 - 16 minutes
Ingredients／For 2 servings ・Can't do it under automatic mode. Heat manually.
Chicken thighs Frying powder Double the ingredients.
………… 1 piece（250 g） (shop bought)
……………………… 2 tbsp.
Deep Fried Prawns Convection
Take the heads of the prawns, peel all but

the last part before the tail, remove the
veins and cut 3 lines into the belly so that
it doesn't bend and remove moisture using
kitchen paper.
Pepper , put on weak flour, cover lightly

with mayonnaise and put on fine bread
crumbs.
Line on a square tray, place on the lower

Ingredients／For 8 prawns
shelf and heat.
Prawns Mayonnaise
… 8 (Approx. 25 g each) ……………Proper quantity Non Fried ybrid key
Pepper ……………… to taste Fine Bread Crumbs
eating
Start
Weak flour ………… Proper quantity Fried Decrease 3 tart

……………Proper quantity ower （Standard to heating time is
shelf
approx. 16 minutes)
Convection (without preheating) 300℃
14 - 19 minutes
For 4 prawns
anual
Convection (without preheating) 300℃
14 - 19 minutes
・Halve the ingredients.
95
Just verlap Millefeuille Katsu Convection
Non-Frying
Thinly sliced pork meat Worcestershire sauce
………………… Proper quantity
………… 16 slices (Total 400 g)
Fine Bread Crumbs ……… cup Tomato ketchup
Non Fried ybrid key
Cheese for pizza …………… 60 g ………………… Proper quantity
Olive oil ………………… 1 tbsp. No reheating
Start
Accessories asy Fried tart
Salt ……………… Proper quantity
Pepper ………… Proper quantity (Standard to preheating is approx. 11 minutes)
Spread of the fine bread crumbs on a square tray.

1.Lay the pork on the fine bread crumbs and put one
on top of another. Make four of these.
2.Salt and pepper the pork, divide the cheese into
even portions and place on the middle of the meat.
3.Spread the pork, overlap 2 each on 2 and press
down the surroundings.
4. Generously scatter the remaining fine bread
crumbs, gather the fine bread crumbs in the square
tray and put the fine bread crumbs as thoguh you
are pressing it down gently with your hands.
Pour on olive oil all over , after the end of
preheating, place on the lower shelf and heat.
eating
Start
tart
ower (Standard to heating time is approx. 14 minutes)
shelf
After heating has finished, serve up on a plate and put

the fine bread crumbs spread around on top of the
katsu.
Mix the worcestershire sauce and tomato ketchup
and put on the side.
96
Easy Deep Fried Salmon Convection

Non Fried ybrid key
No reheating
Start
Accessories asy Fried Decrease 1 tart
(Standard to preheating time
is approx. 11 minutes)
Put salt and pepper on the salmon and pour

on a thin line of mayonnaise on the back.
Spread half the fine bread crumbs on a

square tray.
Non-Frying
Ingredients／For 4 servings Put with two side down mayonnaise on a
Fresh salmon (fillet) 〈Sauce※〉 square tray, put majyonnaise on the top,
……… 4 slices (90 g a slice) Mayonnaise spread with a small knife and cover with fine
Salt/Pepper …………… Proper quantity bread crumbs.
……………… Proper quantity Yoghurt …… Proper quantity
Fine Bread Crumbs …… cup Lemon juice ………… to taste After preheating has finished, place on the
Mayonnaise Parsley (chopped finely)
lower shelf and heat.
……………… Proper quantity ……………………… to taste
※ Tartar sauce for example.
eating
Start
tart
anual Convection (with preheating) 250℃ 10 - 15 minutes ower (Standard to heating time is approx. 13 minutes)
shelf
● Scatter fine bread crumbs and chopped parsley to your
After heating has finished, serve on a bowl
preference on . When using sweert and salted salmon,
and scatter with the fine bread crumbs
please do not put on salt and use less mayonnaise.
remaining in the tray. Mix the ingredients for
the sauce and put on the side.
97
No Rolling Potato Cro uette Convection
1.Divide the potatoes into 4 - 6, place on a heat-resistant

plate and cover. Place in the center and heat until soft
enough to mash.
No eating
Start
Accessories Microwave 600W Approx. 6 minutes
tart
2.After heating has finished, once some heat has been
lost, peel and squash the potatoes with a form or some-
thing similar.
Put onion, vegetable oil, medium sauce into a
heat-resistant container, add ground meat, pepper and
nutmeg and mix well. Place in the center with no cover
and heat.
Non-Frying
No eating
Start
Accessories Microwave 600W 4 - 5 minutes
tart
Non Fried ybrid key

No reheating
Ingredients／Gratin dish for 2 - 3 servings, for 1 dish
Start
Accessories asy Fried Decrease 3
tart
Potato …………… 3 (350 g) Fine Bread Crumbs
Ground Meat ……………………… 4 tbsp. (Standard to preheating time
……………………… 150 g Powdered cheese is approx. 11 minutes)
Onion (thinly sliced) ……………………… 1 tbsp. Place in a gratin dish, spread out and place on top
………………………… 60 g Medium thick sauce along with the sauce and spread over the top.
Vegetable oil ………………… 2 tbsp.
……………………… 1 tbsp. A Tomato ketchup Mix fine bread crumbs with powdered cheese and scatter
Medium thick sauce ………………… 1 tbsp. generously on .
……………………… 2 tbsp. Tabasco …… to taste
After the end of preheating, place on a square tray,
Pepper/Nutmeg …………
eating
Start
anual Convection (with preheating) 250℃ 7 - 12 minutes tart

ower (Standard to heating time is approx. 10 minutes)
shelf
After heating has finished, add the sauce made by mixing
together A.
Prawn Tempura Hybrid

＊Put water in the water tank and set in place.
Peel the prawns wiht one joint remaining from the tail,
remove the veins, put in three cuts in the belly to prevent
bending. Remove moisture with kitchen paper.
Put A into a bowl and mix.
Put into a plastic bag, put in weak flour and mix well.
Put in the bowl from the step and coat in batter.
Line on a square tray, place on the lower shelf and heat.
Ingredients／For 8 prawns
Hybrid＊ 16 - 21 eating
Decision
200℃
Start
Prawns Weak flour ………… 30 g (Without preheating) minutes tart

…… 8 (Approx. 25 g each) A Water ……………… 30 g
ower ＊Select with the“steam, superheated steam”
Weak flour Mayonnaise shelf
………………………… 1 tbsp. …………………… 1 tbsp. button.
98
Deep fried sweet potato Hybrid
Cut sweet potato into 7mm thick slices, soak in water
to remove starch and put into a basket and remove
moisture.
Put A into a bowl and mix.
Put into a plastic bag, put in weak flour and mix well.
Put in the bowl from the step and coat in batter.
Line on a square tray, place on the lower shelf and heat.
Hybrid＊ 18 - 23 eating
Non-Frying
Decision
200℃
Start
Ingredients／For 12 pieces (Without preheating) minutes tart
Sweet potato ……… 12 slices Weak flour ………… 30 g ower ＊Select with the“steam, superheated steam”
(approx. 260 g) Water ……………… 30 g shelf button.
A
Weak flour …………… 1 tbsp. Mayonnaise
…………………… 1 tbsp.
Spring Rolls Hybrid

Put thinly cut pork into a heat-resistant container,
add sake, cornstarch and salt and mix well. Add
japanese leek, carrots and mix, place in the
center and heat.
No eating
Start
tart
After heating has finished, loosen them apart
Add pre-mixed A and B to , mix well, cover,

place in the center and heat.
No eating
Start

tart
Mix the whole thing well after heating and cool.

Once excess heat has come out, divide into 10,
place on spring roll skin, fold in from towrad you,
Ingredients／For 10 pieces fold in the sides and roll so that the filling don’
t
Thinly sliced pork ……… 100 g Boiled bamboo shoots spill out. Affix the end by putting on cornstarch
Sake ………………………… 2 tbsp. (cut finely) ………………… 50 g (not included in ingredients) mixed with water.
Cornstarch ………………… 1 tsp. Celery (chopped finely)… 50 g
Salt …………………… One pinch Dried shiitake mushrooms
Japanese Leek (cut finely) …… 30 g (soaked and cut thinly)
Carrots (chopped finely) B ……………………… 3 sheets Hybrid＊ reheating
No
Start
200℃ tart
…………………………………… 30 g Beansprouts …………… 100 g Accessories (With preheating)
Japanese Soy sauce … 1 tbsp. Vermicelli (Soak in water,
Oyster sauce …………… 1 tbsp. remove moisture and cut ＊Select with the“steam, super-heated steam”
Cornstarch ……………… 1 tbsp. into 5 cm lengths) button.
Shiitake Dashi Soup … 1 tbsp. …………………………… 15 g (Standard to preheating is approx. 5 minutes)
A Sugar …………………… 2 tsp. Spring roll skin ………… 10 sheets
Sake ……………………… 2 tsp. Place the gridiron on the square tray and line
Sesame oil ……………… 2 tsp. with , then after preheating has finished, place
Ginger sauce …………… 1 tsp. on the lower shelf and heat.
Pepper ………………… to taste
13 - 18 eating
When making 5
Start
minutes tart
Hybrid (with preheating) 200℃ 9 - 14 minutes ower shelf
anual ・Halve the ingredients.
・Step ・ microwave heating time is about
a half.
99
A meal for which you can make three dishes together with chicken and soya bean in oyster sauce being the main dish.
Chicken and Soya Beans Stewed yster Sauce

Steamed Eggplant with Chinese Style Sauce Convection
Chinese Cabbage and Enoki Mushrooms
Stewed Chinese Style
Chicken and Soya Beans Stewed Oyster Sauce
1.Cut the chicken into large bite-sized chunks,
massage in A and season. Cut the leeks into
1㎝ chunks and red pepper into 1.5 cm chunks.
2.Put the prepared chicken, leek, red pepper and

ginger into a bowl, add B and mix.
Steamed Eggplant with Chinese Style Sauce

・Peel the eggplant with a peeler, cut into 6-8
vertically, put on vinegar and Shaoxing wine (tops
discolouration) immediately.
・Have the sauce ready by mixing C
Chinese Cabbage and Enoki Mushrooms Stewed

Chinese Style
Multi-Recipe
・Separate the stalks and leaves of the Chinese

cabbage, cut the leaves roughly and the stalks into
5 cm length 1cm wide pieces. Loosen the enoki
mushrooms apart.

ooking
Chicken and Soya Beans Stewed Oyster Sauce

Ingredients／For 4 servings TA NU
Chicken thighs ………………… 250 g Red pepper …………………… (60 g) No ulti ecipe reheating
Start
Shaoxing wine Ginger (thinly cut) Accessories Increase 3
ooking tart
A ………………………… tbsp. ……………………4 - 5 sheets (10 g)
Oyster sauce Oyster sauce …………… 2 tbsp. (Standard to preheating time
………………………… tbsp. Japanese Soy sauce …… 1 tbsp. is approx. 9 minutes)
Cornstarch ………………… 1 tsp. B Shaoxing wine
Soya bean stewed in water or ……………………… 1 tbsp. Twist the four corners of the cooking sheet to
vacuum packed dry Sugar ……………………… 1 tsp. make a case (so three fits in vertically), then
……… 150 g (just the soya beans) place on the right of the deep tray.
Japanese Leek ……………… (80 g)
Into 's cooking sheet, put in the materials for
Steamed Eggplant with Chinese Sauce stewed chicken and soya bean in oyster sauce.
Eggplant …………………… 2 - 3 Chilli oil ………………1 tsp. Spread a cooking sheet in the center of the deep
Sushi vinegar …………… 1 tbsp. C Ponzu soy sauce tray, put in the eggplant along with juice it was
Shaoxing wine ………… 1 tbsp. …………………… 2 tbsp. soaked in and wrap.
Green onions (cut small) … 1-2
Of the ingredients, put into a bowl the Chinese
Chinese Cabbage and Enoki Mushrooms Stewed Chinese Style cabbage, enoki, dried young sardines and D then
Ingredients／For 4 servings transfer to cooking sheet spread out to the left of
Chinese cabbage …………250 g Ground sesame seeds the deep tray and cover.
Enoki mushrooms ………… 60 g …………………………… tbsp.
Dried young sardines …… 10 g Mustard paste ………… tsp. After the end of preheating, put on the upper
Chicken stock Powder shelf and heat.
………………………1 tsp.
D
Sesame oil ……………2 tsp. eating
Start
Japanese Soy sauce … 1 tsp. tart

Upper shelf
(Standard to heating time is approx. 24 minutes)
After the end of preheating,
Stewed chicken and soya bean in oyster sauce：
Mix roughly then serve.
Steamed eggplant wiht Chinese sauce：Serve on,
scatter with scallion and add sauce.
Chinese cabbage and enoki stewed Chinese
style：Mix sesame seeds and mustard then serve.
● Flavour the chicken to ensure its taste is not lost.

100
A meal with three dishes made at the same time, led by plum flavoured steamed chicken.
Plum Flavoured Steamed Chicken

Grated and Stewed Deep-Fried Bean Curd Hybrid
Daikon Skin and Root Vegetables Fried
Kinpira
Plum Flavoured Steamed Chicken

・Pierce the chicken with a fork all over, cut leed into 5 cm
chunks and squash the dried plum a little. Have A mixed
together.
Grated and Stewed Deep-Fried Bean Curd

・Pierce the deep-fried bean curd all over and divide into 12.
・Wash daikon well with a scourer and peel skin thickly. (Skin
will be used for the kinpira so keep without discarding)
・Grate the daikon and mix it along with the juice with soup
for noodles and shiitake mushrooms.
Daikon Skin and Root Vegetables Fried Kinpira

・Cut the skin of daikon peeled when making the grated and
stewed deep-fried bean curd thinly to be aroudn 5 mm
thick. Cut carrots small into around 3 mm bits. Cut burdock
Multi-Recipe
thinly into 2 mm size, wash in water then leave in a basket
to remove moisture.
・Put the daikon peel, carrots and burdock in a bowl, mix
with soup for noodles, sesame oil and chilli.
ooking
Plum Flavoured Steamed Chicken Preheat empty convection.
Chicken thighs …………… 300 g Mustard paste
No Hybrid＊ reheating
Japanese Leek ……… 1 (160 g) ……………… Proper quantity 250℃
Start
Ginger (thinly cut) Lobar (cut thinly)
……………………… 4 - 5（10 g） ……………… Proper quantity ＊Select with the“steam, superheated steam”
Dried plum ……………… 2 (28 g) Soup for noodles button.
A (dilute 1:3) …………… 40 ml (Standard to preheating time is approx. 11 minutes)
Water ………………… 60 ml
Twist the four corners of the cooking sheet to make
Grated and Stewed Deep-Fried Bean Curd edges (size so that three can fit in vertically) and line on
Ingredients／For 4 servings the deep tray.
Deep-fried bean curd … 1 (250 g) Soup for noodles (dilue 1:3) Put the prepared fried kinpira ingredients in the cooking
Shiitake mushrooms (cut finely) …………………………… 40 ml sheet (left).
………………………………… 2 Green onions (cut into small
Daikon ………… 300 g (with skin) chunks) ………… Proper quantity
In the cooking sheet (center), put in the deep-fried bean
Cayenne pepper and other
spices ………… Proper quantity curd and place on top the grated daikon (with soup for
noodles and shiitake mushrooms mixed in).
Daikon Skin and Root Vegetables Fried Kinpira Place on a cooking sheet (right) the chicken. Place
Ingredients／For 4 servings Japanese leek, ginger and dried plum around it and
Daikon peel ………………… 70 g Sesame oil …………………1 tbsp. pour on A.
Carrots ………………………… 30 g Spicy chilli (cut into rings)
Burdock ……………………… 70 g ……………… Proper quantity After the end of preheating, place on the upper shelf
Soup for noodles (dilue 1:3) Fried sesame seeds …… to taste and heat.
……………………………2 tbsp.
17 - 22 eating
Start
● Have chicken and deep-fried bean curd pierced all over tart
minutes
with a form for flavour to soak in well. Upper shelf
● Use grated daikon with the juice that’ s come out when
grating. After the end of preheating,
● Please cut burdock thinly as it can be hard to heat.
Plum-flavoured steamed chicken: cut chicken to easy to
eat size and serve together in a bowl. Scatter the lobar
and serve with mustard paste and mashed dried plums.
Grated and stewed deep-fried bean curd：Servce in a
bowl with grated daikon, scallion and cayenne pepper
with spices.
Fried kinpira of daikon peel and root vegetables：Add
roasted sesame seeds then mix briefly and serve on a
bowl.
101
asy ooking, cooking rice and side dish at the same time.
ow to cover with plastic wrap

ice ide dish
ontainer to be used ow to put

Multi-Recipe
ooking
S echuan pork and fried tofu with sakura shrimp rice Microwave No
accessories
※How to cover, containers to use (see above)
Wash the rice, remove water and put into

heat-resistant container. Add the ingredients for
sakura shrimp rice, and cover with plastic wrap.
Soak for approximately 30 minutes.
Cut the pork into around 5 cm in length, salt and

pepper A and cover with cornstarch.
Prepare the vegetables.

Cabbage (roughly chopped), fried tofu (cut to
be about 5 mm thick)
Green beans (cut diagonally into 3 mm chunks)
In a heat resistant container put cabbage, fried

tofu and green bean from , pork and ginger from
Ingredients／For 2 servings respectively.
〈Szechuan pork〉
Thinly cut pork 100 g Miso １ tbsp. Put well mixed ingredients B with . Cover with
Salt/Pepper to taste Chinese Chili Bean Sauce plastic wrap by leaving gaps on the sides.
A
Cornstarch 2 tsp. tsp.
Cabbage 150 g B Japanese soy sauce tbsp. Place containers from and in the center and
Fried tofu 100 g Mirin 1 tbsp. heat.
Ginger (grated) …………… 1 tsp. Sesame oil 1 tsp.
Green beans 6 pieces Water 100 ml
600W 200W eating
No Stew＊
Decision
Start
Accessories Approx. 15 minutes Approx. 10 minutes tart

〈Sakura shrimp rice〉
Rice 1 cup Ginger (grated) …………… 2 tsp. s t
Dried sakura shrimp 5g Sesame oil 1 tsp. s p. b tt .
Chicken soup stock (powder) Water 180 ml
tsp. After heating has finished, loosen apart the rice and
mix the side dishes to ensure all of it is flavoured.
102
Chicken soymilk stew with carrot rice Microwave No
accessories
※ How to cover, container to use (see page 102)

Wash the rice, get rid of the water and put into a heat
resistant container. Add the ingredients for carrot rice
and cover with plastic wrap. Soak for approximately
30 minutes.
Cut chicken diagonally thin, put on salt, pepper and
sake of A and scatter over cornstarch.

Onion (cut thinly), mushroom (cut into easy to
eat sizes), green asparagus (cut diagonally, around
3cm each)
Place onions, mushrooms, and green asparagus and
chicken from in heat-resistant container. Add B and
mix gently, then cover with plastic wrap by leaving gaps
on the sides.
Ingredients／For 2 servings Place and in the containers in the center and
〈Chicken soymilk stew〉 heat.
Chicken thighs …………… 150 g Green asparagus ……………… 2
Salt/pepper/sake Soya milk (whole,
No 600W 200W eating
Decision
Start
A ………… to taste of each component non-adjusted) Stew＊
Multi-Recipe
B ………………………200 ml Accessories Approx. 15 minutes Approx. 10 minutes tart
Cornstarch …………… 2 tsp.
Onion ………………………… 50 g Water …………………100 ml s t
Your preferred mushrooms Stew stock …………………… 40 g s p. b tt .
(like shimeji mushrooms) … 50 g
After the end of heating, add the stew stock to the soy
〈Carrot rice〉 milk stew with chicken and mix well. Separate the rice.
Rice ………………………… 1 cup Butter ………………………… 10 g
Carrots (grated) ……………… 30 g Salt ………………………… to taste
When using solid stew stock, please break it down into
ooking
●
Soup stock cube (crushed) … Water ………………………180 ml
small pieces before adding so that it dissolves easily.
● When the stew stock doesn't dissolve or heating seems
insufficient, please heat whilst monitoring the situation in

the manual setting.
Tomato and Eggplant Keema Curry with Garlic Rice Microwave No

accessories
※ How to cover, container to use (see page 102)

Wash the rice, get rid of the water and put into a heat
resistant container. Add the ingredients for garlic rice
(except for dried parsley) and cover with plastic wrap.
Soak for approximately 30 minutes.

Eggplant (cut into 2 cm chunks), onions (finely
chopped)
Place tomato, , minced meat, curry roux and water

into a heat-resistant container. Mix the meat as though
you are pulling them apart, leave a gap when you cover
with plastic wrap.
Place and in the containers in the center and

heat.
〈Tomato and eggplant keema curry〉 600W 200W eating
No
Decision
Start
Can of tomatoes (chopped) Ground Meat 100 g Stew＊

Accessories Approx. 15 minutes Approx. 10 minutes tart
Can (200 g) Commercially available curry
Eggplant 150 g roux (chopped into small bits) s t
Onions 60 g 50 g s p. b tt .
Water 80 ml
After the end of heating, mix in dried parsley to the rice
〈Garlic rice〉 and mix the vegetables so that flavour mixes into the
Rice 1 cup Butter 10 g whole dish.
Garlic (grated, tube) Water 180 ml
Approx. 3 ㎝ Dried parsley Proper quantity
Soup stock cubes (smash)
103
●
〔Drop lid〕
Cooking sheet
(Make hole in the middle)
●
lease be careful that you don t burn from the steam when taking off the cover.
Pork Curry Microwave No

accessories
ave the pork ready having had salt and

pepper on it. Cut the onions into wedge
shapes and carrots/potatoes roughly.
Put two tablespoons of vegetable oil

(not included in ingredients) in a frying pan
on moderate heat, put in garlic and ginger,
fry pork and then remove, then fry A .
Into a large heat-resistant glass bowl, place

water from B and finely chopped curry roux,
cover, place in the center and heat.
No eating
Start
Accessories Microwave 600W 5 - 7 minutes tart
Stew
After heating has finished, mix well whilst

being careful not to burn yourself.
Put into , mix and cover.
Pork (cut into curry-sized Onion
chunks) ……………… 150 g … 1 Medium (200 g)
A
Salt/Pepper ……… to taste Carrot …… (100 g) Place in the center and heat.
Garlic (chopped small) Potato ……… 1 (150 g)
…………………… clove Commercially available
Ginger (grated) … piece B curry roux ………… 60 g No 600W 200W eating
Decision
Stew＊
Start
Water…………… 250 ml Accessories Approx. 5 minutes Approx. 40 minutes tart
s t
For 4 servings s p. b tt .
(Stew) Microwave 600W Approx. 10 minutes →
Microwave 200W Approx. 60 minutes Mix 2-3 times during the heating whilst being
anual ・Mix 3-4 times during the heating.
careful not to burn yourself.
・Step 's microwave heating time is around
twice as long ● If the meat or the vegetables are sticking out of the
・Double the ingredients. soup they can burn easily so please be careful not to
let them come out of the soup.
104
Prawn and Spinach Curry Microwave No
accessories
Put onion and garlic in a heat-resistant container

and pour on vegetable oil. Cover, place in the
center and heat.
No eating
Start
Accessories Microwave 600W Approx. 5 minutes tart
Have the butter and weak flour rubbed together

and well mixed.
Put prawns with veins taken off into a large heat-
resistant glass bowl and sprinkle on salt, pepper
and curry powder. Add tomato paste, , , and Ａ
dissolved with water (150 ml) and mix the whole
thing well.
Ingredients／For 4 servings Wash spinach, cut the roots off and cut into rough
Spinach …… 1 portion (200 g) Tomato paste …… 1 tbsp. chunks, then use a blender or a mixer with water
Water ………………… 100 ml Water ……………… 150 ml (100 ml) to make into a puree.
Onion (cut finely) … 1 (200 g) Chilli (cut finely) ………
Garlic (cut finely) …… 2 cloves Soup stock cubes Add spinach to and mix well. Push the prawn in
Vegetable oil ……… tbsp. A (broken down) ………… 1 so they are immersed then cover loosely.
Butter (room temperature) Worcestershire sauce Place in the center and heat.
…………………………… 20 g ……………………… 1 tsp.
Weak flour ……… 1 tbsp. Garam Masala …… 1 tsp. No eating
Start
Peeled prawns ……… 200 g Accessories Microwave 600W Approx. 12 minutes tart
Salt …………………… tsp.
Pepper …………… to taste After the end of heating, leave inside for around
Curry powder ………… 1 tbsp. 1 minute.
Stew
Take out and mix well.
Stew Beef Microwave No

accessories
Cut beef into 3cm chunks, salt and pepper then

sprinkle with weak flour. Cut onion into wedges and
cut carrots and potatoes into rough chunks.
Heat up 1 tablespoon of vegetable oil (not included
in ingredients) and fry carrots, onions and potatoes
and take out.
Heat in frying pan a tablespoon of vegetable oil
(not included in ingredients), fry on strong heat until
there is colour all over, add red wine and bring to
the boil.
Make the roux. Melt butter in a different pan, add
Ingredients／For 2 servings weak flour, fry on low heat until golden and add
Beef rib …………… 150 g Weak flour ………… 2 tbsp. soup a little at a time and dissolve each time.
Salt/Pepper…… to taste Soup (water + soup stock cube)
Put , , and A into a large heat-resistant
Weak flour ……… 1 tbsp. …………………………250 ml
glass bowl, then mix and cover with plastic wrap.
Red wine ………… 1 tbsp. Tomato puree …… cup
Onion ……………… 200 g A Sugar ………… tbsp.
Place in the center and heat.
Carrots ……………… 100 g Salt ……………… tsp.
Potatoes …………… 100 g Bay leaf ………………… 1 eating
Stew＊ 600W Approx. 200W Approx.
Start
Decision
Butter …… 18g (1 tbsp.) No

Accessories
5 minutes 40 minutes tart
For 4 servings ＊You can select from“Microwave, Desired

(Stew) Microwave 600W Approx.10 minutes → Temp.”button.
Mix 2-3 times during the heating whilst being careful
anual
Microwave 200W Approx. 60 minutes

・Mix 3-4 times during the heating. not to burn yourself.
・Double the ingredients.
● Please try in Step using commercially available beef stew roux instead of making the roux.
● If the meat or the vegetables are sticking out of the soup they can burn easily so please be careful not to let them come out
of the soup.
105
No Roll Rolled-Cabbage Microwave No
accessories
Cut cabbage into large bite-sized chunks.
Put minced meat in a bowl and rub together with

salt until it is sticky. Add A and mix well. (Meat
stuffing)
Put of the cabbage into the base of a large
heat-resistant glass bowl. Place a half of the meat
stuffing on top flat, spread on half the tomatoes.
Place of the cabbage so that th meat is covered.
Place the remaining meat stuffing so that it’
s flat,
then spread out the remaining tomatoes.
Ingredients / For 4 servings Place and spread the remaining cabbage so that
Cabbage …………… 300 g Consomme (granules) the meat is hidden.
Can of tomatoes ……………………… 1 tbsp.
(chopped, in water) … 100 g Hot water…………… 400 ml
Dissolve the consomme with boiling water and
Ground meat ……… 300 g Powdered cheese (to your pour into .
Salt …………………… tsp. preference)
Cover it loosely, place in center and heat.
Medium thick sauce …………… Proper quantity
…………………… 1 tbsp. Parsley (to your preference)
A Milk ……………… 1 tbsp. ………… Proper quantity No
Approx. eating
Start
Breadcrumbs …… 10 g Accessories Microwave 600W tart
15 minutes
Fried onion ……… 15 g
Pepper ……… to taste
After heating has finished, serve by a spoon or cut
● So that the minced meat does not come apart, knead well with a knife and serve along with the soup, cover
until sticky. powdered cheese to your preference and add
Stew
● The outer layer of the cabbage is hard so try and use the parsley.
inside layers. Please put the harder pieces in the base.
● If you tear the cabbage with your hands, you don’ t need
a knife.
Pork Kakuni Microwave No

accessories
※ For how to do a drop lid,

see page 104.
1.Place the pork and Ａ into a large heat-resistance
glass bowl. Please cut the pork into a size that will
fit the bowl.
2.Use a cooking sheet to be a drop lid※, then cover.
Stew＊ 600W Approx. 200W Approx. eating

Start
No
Decision
Accessories 10 minutes 30 minutes tart

＊You can select from“Microwave, Desired
Temp.”button.
After the end of heating, place it together with
stewing liquid in a separate container to cool.
Wash the pork from with water and cut into
appropriate sizes. Leave the remaining stewing liquid.
Put Ｂ into a large heat-resistant glass bowl, and mix,
Ingredients／For 2 - 3 servings put in pork and water it was boiled in, make a drop
Boneless pork rib … 600 g Boiled sauce …………… All
lid with a cooking sheet or similar※, then cover.
Tofu refuse ……… 60 g Sake …………… 75 ml Place in the center and heat.
Water…………… 600 ml Japanese Soy sauce
B
Sake …………… 50 ml …………………… 75 ml
Start
No
Decision
A Salt …………………1 tsp. Sugar ……………… 7 tbsp.

Leek (cut into small pieces) 〈Accompaniments〉
……………………… Mustard paste ＊You can select from“Microwave, Desired
Ginger (cut thinly) ……………Proper quantity Temp.”button.
…………………2 slices French beans (boiled)
………… Proper quantity If you switch the top and the bottom of the pork part
of the way through, you will get an even cook.
106
Simmered Chicken and Vegetables Microwave No
accessories
see page 104.
Cut chicken into 2 cm chunks, and cut carrots,
boiled bamboo shoot and taro roughly.
Roughly cut the burdock and lotus root, soak
in vinegared water (not included in ingredients)
and remove access. Tear the konjac into pieces
and boil.
Heat in a frying pan 1/2 tablespoons of vegetable
oil (not included in ingredients), fry the chicken
until white and remove.
Add vegetable oil tablespoon (not included
in ingredients) into 's frying pan and stir fry A
thoroughly.
Put , and B into a large heat-resistant glass

bowl. se a cooking sheet to make a drop-lid
with a cooking sheet※ then cover.

Chicken thighs … (100 g) Dashi …………… 250 ml 600W Approx. 200W Approx. eating
Stew＊
Start
Decision
No
Burdock……… (50 g) Japanese Soy sauce Accessories 8 minutes 25 minutes tart
Lotus root B ………………… 2 tbsp.
………… Small (50 g) Sugar …………… 2 tbsp.
Temp.”button.
Konjac ……… sheet Sake …………… 1 tbsp.
A
Carrots ……… (50 g) Snow pea (boiled)
Stew
Add snow pea after heating has finished.
Boiled bamboo shoot ……………Proper quantity
…………………… 40 g
Taro …… 1 (Net 50 g)
For 4 servings
(Stew) Microwave 600W Approx.13 minutes →
anual
Microwave 200W Approx. 30 minutes

Stewed Flounder Microwave No

accessories

see page 104.
Put the seasoning liquid into a deep heat-
resistant with flat-bottom, cover and place in
the center and heat.
No
Approx. eating
Start

10 minutes
Line up flounder (don’t overlap ) with make

a drop lid with a cooking sheet or similar※,
then cover.
Place in the center and heat

Start
No
Decision

Temp.”button.
Flounder (fillet) …………………………… 4 slices (80 g each)
〈Liquid seasoning〉
Ginger (cut thinly) … 1 piece Light soy sauce …… 6 tbsp.
Sugar ……………… 3 tbsp. Water ……………… 225 ml
Sake ………………… 3 tbsp.
107
Black Beans Microwave No
accessories

see page 104.
Wash the black beans, place in a large heat-
resistant glass bowl, add A and soak for a night.
For , make a drop lid using cooking sheet or

similar, ※ then cover.
No 600W Approx. 200W Approx. eating

Stew＊
Start
Decision
Accessories tart
10 minutes 85 minutes
Temp.”button.
After heating has finished, add the combined
Ingredients／For 4 servings B, make a drop lid with a cooking sheet or
Black beans ……… 200 g Hot water ……… 400 ml similar※, cover and heat again.
B
Water…………… 600 ml Sugar ……………… 90 g
Sugar ……………… 90 g No Approx. eating
Start
A Salt …………………1 tsp. Accessories Microwave 200W tart
75 minutes
Japanese Soy sauce
………………1 tbsp.
After heating has ended, take out from the
Baking soda …… tsp.
inside and leave for one day.
Even vegetables you tend to lack with normal

Stew
day-to-day foods can be consumed in large 19 ㎝. diameter Wrapping method

amounts in a soup.
Even the important nutrients that seep into
the soup will not be wasted if you drink up 9 ㎝.
the soup. height
Vegetable soups let you take in nutrients
s t s st t ss . t ps t s s
efficiently. t .
Minestrone Microwave No
accessories
※ For how to cover, see above.

Dice the bacon, onion, carrots, celery and
potatoes.
Pour and olive oil into a heat-resistant container.

ithout a cover, place in the center and heat.
No Approx. 2 minute eating

Start

30 seconds
Add A to , mix well whilst squashing the

tomatoes, and cover with a gap between the
cling film and the food※. Place center and heat.
Ingredients／For 2 - 3 servings No Approx. eating

Start

Bacon …………… 1 rasher Soup Buillion … 300 ml 12 minutes
Onion …………… (50 g) A Can of tomatoes in water
Carrots …………… (50 g) ………………… 200 g After heating, add soya beans, mix and cover
Celery …………… (25 g) Bay leaf ………………… 1 again with a garp between the food and the
Potato …………… (40 g) Soy beans in water … 50 g cling film※. Place center and heat.
Olive oil …………… 1 tbsp. Salt and pepper … to taste
Rosemary (to your preference) No Approx. eating
Start
……………Proper quantity Accessories Microwave 600W tart

3 minutes
For more volume After the end of heating, add salt and pepper to
Fold 40g of spaghetti into three and add at Step . your taste and decorate with rosemary to your
Please put in the spaghetti so that it is in the soup. liking.
108
Fried Tofu Soup with Mi una Microwave No
accessories
※ For how to put a cover on,

see page 108.
Cut bacon to be around 1 cm wide, mizuna to
be about 4 cm long, leek to be thinly sliced and
about 4 cm long and deep-fried bean curd to
be about 3×4 cm and 5 mm thick.
Put bacon from and A into a heat-resistant

container, cover with a gap between the food
and the plastic wrap※. Place in the center and
heat.
No Approx. eating
Start
9 minutes
After heating, put mizuna from , half the leek,

deep-fried bean curd, mix, then place a cover
with a gap from the food again※. Place in the
center and heat.
No Approx. eating
Start
Bacon 4 rashers Dashi 3 cups Accessories Microwave 600W
3 minutes tart
Mizuna 80 g Janpanese Soy sauce
Leek A tsp.
Deep-fried bean curd Mirin 1 tsp. After the end of heating, decorate with
1 (140 g) Salt tsp. remaining leek and put black pepper on it.
Coarse black pepper
to taste
Stew
Mushroom Clam Chowder Microwave No
accessories
※ For how to put a cover on,

see page 108.
Cut shimeji, enoki, mushrooms into easy to eat
sizes, cut the onions thinly and bacon into 1 cm
wide pieces.
Put mushroom from , onions, bacon, clam,

soup stock cube and water into a heat-resistant
container, then cover with a gap between the
food and covering※. Place in the center and heat.
No Approx. eating
Start

12 minutes
After heating, put in A, mix really well together

and ※ cover with gap between this and the
food. Place in the center and heat.
No Approx. eating
Start

3 minutes
Shimeji mushrooms 70 g Soup stock cube 1 After heating has finished, season with salt and
Enoki mushrooms 70 g Water 200 ml pepper.
Mushroom 70 g Milk 200 ml
A
Onion (100 g) Cornflour 1 tsp. For more volume
Bacon 1 rashers Salt/Pepper to taste
Fold 40 g of spaghetti into three and add together at
Clam (shelled) 30 g
Step .
Please put in the spaghetti so that it is in the soup.
109
Handmade Dim Sum Steam
＊Put water in the water tank
and set it in place.
Cut peeled prawns and leeks finely.
Put minced meat and A into a bowl and mix

until sticky and divide into 20.
Make a ring out of your left fingers, place a
dimsum skin , make into a cylinder using a
knife or a spatula and stick the edges of the dim
sum to the stuffing and decorate with peas.
Place the gridiron on the square tray, then place
cooking sheet on the gridiron and line with .
18 - 23 eating
Start
Steamed tart
minutes
ower shelf
Ingredients／For 20 pieces
Minced pork ……… 200 g Skin of dim sum … 20 sheets Sometimes the water in the water tank may run
Peeled prawns … 100 g Peas ……………………… 20 out part of the way through. If the supply water
Leek ………………… indicator comes on, please add water.
Ginger liquid ……2 tsp.
Japanese Soy sauce
A ……………… 1 tsp.
Sugar ………………2 tsp.
Sesame oil ………2 tsp.
Salt ……………… tsp.
Cornflour …………4 tsp.
Handmade Steamed Gyo a Steam

Steam

Make the spiced agar.
Put B into a pot, boil and stew for around 2
minutes whilst mixing and solidify in a container.
Once hard, break down so that they are thin.
Cut leek, Chinese chives, garlic and ginger into
small pieces.
Place minced meat, agar from , Ａ in a bowl,

and mix well until sticky and then divide into
16 portions.
Place on the gyoza skin, put water around

the edges and wrap properly.
a cooking sheet on the gridiron and line on
top of that.
Ingredients／For 16 pieces Place on the lower shelf and heat.
Minced pork ……… 100 g Gyoza skin (large)
Leek ………………… ………………… 16 sheets
Chinese chives …… 〈Spiced agar〉 18 - 23 eating
Start
Steamed tart
Garlic ………… clove Powder agar ……… 1 g minutes
ower shelf
Ginger ……… piece Water…………… 125 g
B Chinese soup stock
A Salt ……………… tsp.
Sometimes the water in the water tank may run
Japanese Soy sauce ………………… tsp.
……………………1 tsp. out part of the way through. If the supply water
Sake ………………1 tsp. indicator comes on, please add water.
110
Handmade Meat Dumpling Steam
〈Skin〉〈Filling〉
Weak flour …… 250 g Thinly cut pork(thin slices)
Sugar ……………… 30 g …………………… 150 g
Salt ………… One pinch Dried Shiitake mushrooms
Dry yeast (5mm chunks) …………… 2
A
(Granular type that doesn't Boiled bamboo shoots
require pre-fermentation） (5mm chunks) …… 50 g
……………………… 4 g Leek (cut thinly) … 30 g
Baking powder … 1 tsp. Oyster sauce …………1 tsp.
Milk …………………… 40 g Liquid used to soak dried
Water ……………… 80 ml shiitake……………… 2 tbsp.
Shortening …………… 15 g Soy sauce ………… 1 tbsp.
Sake …………………2 tsp.
Salt and pepper …to taste
Sugar ………………… 1 tsp.
Sesame oil ………… 1 tbsp.
Cornflour …………… 2 tsp.
1.Put Ａ into a bowl, and add milk and water and 1.Spread the dough of to be around 10 cm wide
knead. Once it comes together, add shortening and place the filling from in the center and
and knead well.
Finish
wrap.
ake the dough for the wrap
2.Once the surface is smooth, re-gather and round

2.Place the gridiron on the square tray and on top of
the dough in a heat-resistant bowl and cover.
the gridiron, lay a cooking sheet and line 1 on top.
3.Place 2 on a square tray, put on the lower shelf
and ferment. 3.Place 2 on the lower shelf and ferment.
Ferment 15 - 20 Ferment
Start
Start
Decision
Ferment 40℃ 20 - 30 minutes Ferment 40℃
Decision
tart minutes tart

ower shelf ower shelf
4.After fermenting, divide into eight, make into balls 4.Continue to heat after the end of fermenting.
and cover and let it rest for approx. 10 minutes.
1.Put all the ingredients for the stuffing into a heat- Approx.
Steam
eating
Start
resistant bowl and mix. Steamed tart
23 minutes
ower shelf
2.Cover 1 and heat after placing in the center.
ake the stuffing

No eating out part of the way through. If the supply water
Start
Accessories Microwave 600W 4 - 5 minutes tart indicator comes on, please add water.
3.After heating has finished, divide into eight after
mixing.
Handmade Meat Dumpling Variation ★For basic method please see“handmade meat dumpling”
.
ed Bean aste umpling urry umpling i a umpling

Ingredients／ Ingredients／ Ingredients／
For 8 pieces For 8 pieces For 8 pieces
〈Skin〉〈Skin〉〈Skin〉
Ingredients for handmade meat Ingredients for handmade meat Ingredients for handmade meat
dumpling ……………………… For 1 dumpling ………… For one round dumpling ………… For one round
〈Filling〉 Curry powder ……………… tsp. 〈Filling〉
Strained red bean paste (shop 〈Filling〉 Minced pork ………………… 120 g
bought) ………………………… 320 g Minced beef and pork …… 120 g Onion (5mm chunks) ……… 100 g
Onion (5mm chunks) ……… 100 g Garlic (finely chopped) ………
● Do not do the handmade meat Carrots (5mm chunks) …… 50 g Olive oil …………………… 1 tbsp.
dumpling Step 's microwave Garlic (cut finely) ……………… Tomato puree ……………… 50 g
Curry roux …………………… 40 g Tomato ketchup …………… 30 g
heating. Salt and pepper ………… to taste Consomme stock cube (smashed)
● If there is a lot of water in the Weak flour …………………… 2 tsp. ……………………………………
strained red bean paste, use a Water ……………………… 2 tbsp. Powdered cheese ………… 2 tbsp.
pot to get rid of the moisture and Vegetable oil ………………… 2 tsp. Salt, black pepper, oregano,
make it hard enough so that it ● In the method for handmade tabasco …………………… to taste
doesn't drop when scooped up. Weak flour ………………… 3 tbsp.
meat dumpling -1 add curry
powder to make the skin.
111
Soup Dumplings Steam
Cut leek, dried mushrooms, garlic and ginger
finely.
Make spice agar.
Put B into a pan, solidify in a container. Once
hard, break down so that they are thin.
Put A and into a bowl, mix until sticky and

divide into 20.
Place in the center of the skin, put water on

the edge of the skin and close as thought you
are pinching the skin in the middle.
cooking sheet on the qridiron and line with .
Ingredients／For 20 pieces 18 - 23 eating
Start
Steamed tart
Minced pork … 100 g 〈Spice agar〉 minutes
Leek ……………… 50 g Powder agar ……… 1 g ower shelf
Dried shiitake B Chicken soup stock
mushrooms …………… 2 ………………… 160 ml Sometimes the water in the water supply
Garlic ………………… Gyoza skin (large) cassette may run out part of the way through.
A Ginger ……………… 5 g ………………… 20 sheets If the supply water indicator comes on, please
Salt ……………… tsp. add water.
Japanese Soy sauce
………………… tsp.
Sake ………………1 tsp.
Western Beef Tataki Steam

Steam

Cover the beef with salt and leave for
approximately 10 minutes. Heat vegetable oil (a
little, not included in ingredients), fry both sides
with moderate heat and colour. (Around 30
seconds on the top and the bottom)
Wrap it in plastic wrap, place on a square

tray, place on the lower shelf and heat.
Low Approx. eating

Start
Decision
Temp. 80℃ tart

ower shelf Steam 14 minutes
After heating has finished, cool quickly by

placing it in iced water whilst covered. (Around
30 seconds)
Cut thinly, line in a container, pour on well

mixed dressing and place the baby leaves.
Beef fillet 〈Dressing〉
…Two (130 g each /2cm thick) Mustard powder … 1 tsp.
Salt …………………… tsp. Lemon juice ………… 2 tsp.
Baby leaves Salt/Pepper …… to taste
……………Proper quantity Extra virgin olive oil
…………………… 2 tbsp.
112
Mini Ham of Filet Steam
＊Put water in the water tank and set it in place.
Tie the pork with string so that it is neatly round.
Place half of Ａ on each and leave in a cool

place for 2-3 hours.
Put Ｂ into a thin heat-resistant container, and
mix, put in after a little while and cover.
Place on a square tray, place on the lower
shelf and heat.
eating
Start
Approx.
Decision
Low Temp.
Steam 95℃ 15 minutes tart
ower shelf
After the heating has finished, flip the top and the
bottom around and cover. Put onto the lower shelf
again, add water from the water tank and heat.
eating
Start
Approx.
Decision
Low Temp.
Ingredients／20×14×7.5 cm heat-resistant plastic container for 1 Steam 95℃ 25 minutes tart
Pork medallion joint Soup stock cubes ower shelf
…400 g (diameter 4 - 5 cm × 2) (broken down) ………… 1 Sometimes the water in the water tank may run
Coarse salt ……… 3 tsp. Bay leaves …………… 2 out part of the way through. If the supply water
B
Dried mixed herbs Cloves ………………… 5 indicator comes on, please add water.
(Thyme, oregano, Hot water (more than
A rosemary, etc.) … 2 tsp. 90℃ ) …………… 2 cups After heating has finished, place inside as is
Coarse black pepper
…………………… tsp. and leave for approx. 6 minutes.
Pork Steamed with S echuan Pickles Steam

＊Put water in the Water tank and set it in place.
Steamed
Cut pork into 2 cm width chunks, place in a
bowl with A, mix together as if to separate out
each one and leave for around 10 minutes.
Remove the bases off the shimeji, separate them

out and cut the leek into small pieces.
Add to , and mix.
Spread out flat on aluminium foil and

cover snugly.
Thinly cut pork …… 130 g Shimeji mushrooms … 50 g
Flavoured Szechuan Leek ……………… (30 g) Place on a deep tray, and put on the upper
pickles (thinly cut) … 50 g shelf and heat.
A Janpanese Soy sauce
……………… tbsp.
Vinegar ……………1 tsp. eating
Start
Approx.
Decision
Low Temp.
Upper shelf
out part of the way through. If the supply water
indicator comes on, please add water.
113
Chicken in Slices Microwave Steam No
accessories
Cut into the thick part of the chicken, flatten

and pierce several places with a fork.
Place chicken from in a heat-resistant

plate, pour on salt and sake, put Japanese
leek and ginger on top and leave for around
30 minutes.
Remove Japanese leek and ginger from ,

place with no cover in the center and heat.
No Steam＊ 5-6 eating
Start
Accessories Microwave minutes tart
＊Select with“Steam, superheated steam”button.
Once has cooled, tear apart finely with

hands and serve along with tomatoes and
cucumber.
Ingredients／For 4 servings Please enoy with commercially available Chinese
Chicken breast … 1 (200 g) Ginger (cut thinly) … piece sauces or your favourite condiment.
Salt ………………… to taste Tomato (cut thinly)
Sake ………………… 2 tbsp. ………… Proper quantity
Japanese leek (cut small) Cucumber (cut thinly)
…………………………… …………… Proper quantity
Steamed Sablefish Microwave Steam No

accessories
Steamed
Cut black cod into bite-sized chunks, scatter

on A and season.
Place the black cod on a heat-resistant plate

and pour on B that’
s been combined.
Put without cover inside in the center and

heat.
No Steam＊ Approx. eating

Start
Accessories Microwave 8 minutes tart
After the end of heating, scatter on Japanese

leek and chives then pour on sesame oil.
Sablefish (fillets) … 200 g Chicken soup stock …50 ml
Sake ………… tbsp. Sake ……… 1 tbsp.
A Salt ……………… tsp. B Sugar …………… tsp.
Pepper ……… to taste Salt ……………… tsp.
Sesame oil ……………2 tsp.
Japanese leek (cut thinly)
Chives (cut small)
114
Red Bean Rice Microwave Steam No
accessories
Wash the sticky rice, put into a basket and

remove the moisture.
Put adzuki and plenty of water in a pot and
heat. Once it comes to the boil, dispose of
the liquid and add two cups of water. Once
it comes to the boil again, turn down to
weak heat, boil until it squashes a little when
pressed with fingers, cool sufficiently and
keep the juice and adzuki separately.
Add sticky rice and adzuki into a heat-resistant

glass bowl, add the water in which adzuki was
boiled with water and soak for around 1 hour.
Put without cover i n s i d e in the center

and heat.
Start
Sticky rice ……160 g (1 cup) Water in which adzuki’s been
Adzuki beans … 1 (15 g) tbsp. boiled ＋ water ……… 175 ml Sometimes the water in the water tank may run
Sesame seeds and salt out part of the way through. If the supply water
……………… Proper quantity indicator comes on, please add water.
For 4 servings Mix twice part of the way through.

Steam microwave Approx. 24 minutes After heating has finished, mix, cover with a
anual
・Mix twice part of the way through.

cloth then steam for a while.
Chinese Sticky Rice Microwave Steam No

accessories
Steamed
Wash the sticky rice, soak in water for about

an hour, put into a basket and remove
moisture.
Cut pork thinly and flavour with sake and

ginger juice. Cut the bamboo shoots coarsely
fine and shiitake thinly.
Put , , A into a heat-resistant glass bowl,

and mix.

and heat.

Start
Ingredients／For 2 servings Accessories Microwave 18 minutes tart

Sticky rice … 160 g （1 cup） Dried shrimps (soak) …3 g
Thinly cut pork …… 40 g Chicken stock … 125 ml
Sake …………… tbsp. Soy sauce …… tbsp. Sometimes the water in the water tank may run
Ginger juice … to taste A Sugar ………… tbsp. out part of the way through. If the supply water
Boiled bamboo shoot … 40 g Sake ………… tbsp. indicator comes on, please add water.
Dried Shiitake (soak) …… 1 Sesame oil … tbsp.
Salt ……………… tsp. Mix twice part of the way through.
After heating has finished, mix, cover with a

For 4 servings
Steam microwave Approx. 24 minutes
anual

115
Chestnut sticky rice Microwave Steam No
accessories
Wash the sticky rice, put into a basket and

remove moisture. Put rice and sticky rice into
a glass bowl and soak for around 1 hour.
Peel the chestnuts and cut in half.
Add salt and chestnut from to , and mix.

and heat.
Start

Ingredients／For 2 servings Sometimes the water in the water tank may run
Sticky rice … 160 g (1 cup) Chestnuts ……… 8 (80 g) out part of the way through. If the supply water
Water ……………… 175 ml Salt …………………… tsp. indicator comes on, please add water.
Mix twice part of the way through.

● When you can't get hold of fresh chestnuts, please
prepare ones made for cooking with rice. After heating has finished, mix, cover with a
For 4 servings
anual

Pickled Cucumber
Steamed
Steam
Place the gridiron on the square tray and line

cucumbers on it, place on the upper shelf
and heat.
eating
Start
Approx.
Decision
Low Temp.
Upper shelf
Mix the spice liquid well.
After heating has finished, remove moisture

from ’
s cucumber, cut both ends off and
cut into half in a cross. Place in a storage
container, pour on and leave to absorb
flavour.
・It will be tasty after about two hours.
Cucumber …………………………………………… 4 (400 g)
〈Spice liquid〉
Soy sauce ………… 2 tbsp. Vinegar …………… 5 tbsp.
Sugar ……………… 5 tbsp. Broad bean chili paste
Salt ………………… tsp. …………………… 1 tsp.
Sesame oil ………1 tbsp.
116
Pickled range Vegetables Steam
Make the pickling solution.

Put into a heat-resistant container, Ａ and
add cinnamon stick and bay leaf. Place in the
center with no cover, heat and cool.
No Approx. 4 minute eating
Start
Accessories Microwave 600W 30 seconds tart
Don’ t peel the carrot and cut roughly so that

they are long and thin. Peel the pumpkin and
cut into easy to eat 7-8 mm chunks.
Place the gridiron on the square tray, place

a cooking sheet on the gridiron, spread out
and scatter over dried apricots and raisins.
Low Temp. Approx. eating
Start
Decision
Ingredients／For 4 servings Steam 70℃ 20 minutes tart
Carrots …………… 1 (200 g) 〈Pickling solution〉 Upper shelf
Pumpkin ……… Net. 150 g Apple vinegar or rice
Dried apricots … 8 (40 g) vinegar ………………1 cup After heating has finished, remove moisture
Raisin …………………… 20 g A Water…………… 1 cup by wiping and cool. Place in a storage
Salt …………………1 tsp.
Honey ………… 3 tbsp.
container, add the pickling solution from
Cinnamon stick …………… 1 and let it pickle for more than 1 hour.
Bay leaves ………………… 2
Crown Daisy Tuna Salad
Steamed
Steam
Wash the crown daisy, cut off 2-3 cm off the

stalks then spread out onto a square tray.
Put in the lower shelf and heat.
eating
Start
Approx.
Decision
Low Temp.
ower shelf
After heating has finished, remove the

moisture lightly and cut into 4 cm long pieces.
Mix Ａ well, add the tuna along with the juices

in the can, add and combine. (Add lemon
if you like)
Crown daisy …… 1 (200 g) Powdered mustard
Can of tuna (in oil) ……………… tbsp.
……………… 1 can (80 g) Lemon juice … tbsp.
A Soy sauce …… tbsp.
Sesame oil …… 1 tsp.
Ground white sesame
seeds ………………2 tsp.
117
Crab and Egg Steam
Beat eggs into a heat-resistant container, add

Ａ and mix well. Add crab meat which has been
separated, mix and cover.
Place in the center, heat and mix with a

whisk.
No Approx. eating
Start
Accessories Microwave 600W 1 minutes tart
Heat for approx. 30 seconds again in a similar
way and mix.
Coat a flow can lightly with vegetable oil and

flow in Cover. place on a square tray, then
on the lower shelf and heat.
eating
Start
Approx.
Decision
Low Temp.
ower shelf
Ingredients／Flow can 11×14.5×4.5 cm for 1 serving
Egg …………… 4 (Size M) White crab meat …… 50 g Sometimes the water in the water tank may run
Dashi …………… 3 tbsp.
Mirin ………… tbsp.
A
Light soy sauce … tsp. ＊If it is not solidifying well, add more heating time.
Salt …………… to taste
After heating has finished, remove excess heat
without removing from the mould and once
excess heat has gone, remove and cut it up.
Egg Tofu Steam

Steamed
Place Ａ in a bowl and leave to cool.
Beat eggs well, add to and mix.
Strain , put into a flow can and cover.
Place it on a square tray, place on the

eating
Start
Approx.
Decision
Low Temp.
ower shelf
Ingredients／Flow can 11×14.5×4.5 cm for 1 serving Mix the ingredients for the soup, bring to a
Egg …………… 4 (Size M) 〈Soup〉 boil in a pot then cool.
Dashi …………… 300 ml Dashi ……………… 150 ml
Ａ Mirin …………… 1 tsp. Mirin ……………… 1 tbsp. After heating has finished, cool properly,
Salt …………… tsp. Light soy sauce … 1 tbsp. remove from mould, cut and pour on .
●The appropriate initial temperature for the egg sauce

is around 25℃ (20-30℃ ). If it’s too high or too low,
please adjust the heating time.
118
Steamed Egg Steam
Crack and beat the eggs in a bowl, mix in the

cooled Ａ and strain with a cloth or a strainer.
Remove the shell and veins from the prawns.

Cut the chicken into thin diagonals, put into
a container and flavour by putting Japanese
soy sauce into it.
Place on a heat-resistant plate, and shiitake

mushrooms and cover.
Ingredients／For 2 servings（Bowl (pottery) with lid x 2）

No Approx. eating
Start
Egg ……………… 1 (Size M) Prawns ……………………… 2 Accessories Microwave 600W 1 minutes tart
Dashi …………… 200 ml Chicken breast …… 30 g
Salt ……………… tsp. Japanese Soy sauce Put equal amount of Japanese fish cake and
A Light soy sauce … tsp. …………………… tsp.
Mirin …………… tsp. Dried shiitake mushrooms gingko in the bowl, steam with step , Then
(soak and cut thinly) …… 2 add and put the lid on.
Japanese fish cake (cut to
be 5 mm thick) …………… 2 Place on a square tray, place on the lower
Gingko (canned) ………… 4 shelf and heat.
Mitsuba … Proper quantity Sometimes the water in the water tank may run
※For 4 servings, double the ingredients and use 4 indicator comes on, please add water.
containers and approximately double the microwave
heating time in .
eating
Start
teamed gg tart
Low Temp. Steam 85℃ Approx. 25 minutes
anual
ower shelf (Standard to heating time is approx. 25 minutes)
●Ideal initial temperature for the egg sauce is around Scatter the mitsuba after heating.
Steamed
25℃（20 - 30℃） . If it’
s too high or too low, please
adjust heating times.
● Always heat with a lid on. If there is no lid on the Request
steaming bowl, please cover with aluminium foil. When cooking with heavy items such as containers
●When it is not very solidified, please leave for a while or pots such as when making steamed egg, please
with the lid still on. It will harden with the residual use thick oven gloves to take them in and out.
heat.
119
Low-temperature cooking with microwave heating. Easy egg pudding that can be done in 20 minutes from preparation.
uick Steamed Egg Microwave No

accessories
Tear the crab stick vertically and put equal

amounts into the containers.
Mix and leave water dissolved in it.
Crack the egg into a bowl, beat sufficiently,

add and mix then strain.
Put equal amount of into and wrap

each of them individually with plastic wrap.
Place toward the center and heat.

UI K A
No
Fast ow Temp. ooking eating
Start
Accessories
( teamed egg) tart
・The solidness may vary depending on the

material and size of container used and
Ingredients／Heat-resistant container of diameter
approx. 10 cm x approx. 5 cm height
ingredients. If it doesn’
t solidify, leave in the
(or pottery) x 2 center inside and cook for longer or heat
(we recommend ones with the base as flat whilst watching it at microwave 200W.
as possible)
Egg … 1 (Size M) (Net 50 g) Japanese stock ● Even easier with commercially available
Crab stick ………………… 2 (granules) concentrated white dashi
………………… tsp. Please use 170 ml of concentrated white dashi
A
Salt ……………… tsp. diluted as per package instruction.
Mirin …………… tsp. ● If you want to make 4 serving.
Water…………… 170 ml
The heating time is for 2 servings, so if you have
4 servings please cook two each time, twice.
● The solidness is impacted so please ensure it is covered with plastic wrap and placed toward the center inside.
● Please do not use aluminium foil or container with gold or silver on it for microwave heating.
Pages 120 - 121　Key points relating to fast low-temperature cooking

　　
Easy
(Microwave heating using infrared sensors)

　　menu
Fast low-temperature cooking heats at a temperature below 100℃ faster than using steam so
that Japanese steamed egg retains its smoothness and pickles / light pickles retain the
　　　　 - Fast low-temperature cooking -
crunchiness of the raw food.

● Please use a low container with a wide opening ● Please place in the center.
that is heat-resistant. In particular, for quick egg pudding,
In order to allow the infrared sensor to detect the surface please put the container toward
temperature of the food, please use a low container using the center.
the size described on each menu as a guide with a wide
opening.
Please ensure the container is not too tall relative to the
food.
Image of infrared sensor detection

● After the end of heating, the container will be hot so please remove it using
commerially available oven gloves, etc.
※The finish may differ depending on the material or size of the container used and ingredients.
120
Low-temperature cooking with microwave heating. This is easy pickles that can be done in around 40 minutes from preparation.
Speedy pickles Microwave No

accessories
Cut carrots, celery, red pepper into vertical

stick shapes (1 cm thick, 5 cm long). Cut
onions thinly.
Put A into a heat-resistant container and mix,

then dissolve sugar and salt in it.
Add to and add bay leaf then mix.
Place without a cover in the center inside

then heat.
UI K A
No
Fast ow Temp. ooking eating
Start
Accessories
( ickles) tart
Ingredient／Heat-resistant container with approx. After heating is complete, mix and cool for
16 cm sides (or 18 cm in diameter) x approximately 30 minutes in the fridge.
approx. 5 cm in height For one
Carrots ………………… 50 g Sugar …………… 1 tbsp.
Celery ………………… 30 g Salt ……………… tsp.
Red pepper …………… 30 g Coarse black pepper
A
Onion …………………30 g ………Proper quantity
Vinegar ………… 50 ml
Water…………… 50 ml
Bay leaf……………………… 1
Low-temperature cooking with microwave heating. It’

s an easy pickle that can be done within around 40 minutes from preparation.
Lightly Pickled Salt Yoghurt Microwave No

accessories
　　
Easy
Cut cucumber into around 1 cm thich diagonal
　　menu
chunks. Cut radish and carrots to bite-sized
butterflies or half-moons around 5 mm thick.
　　　　 - Fast low-temperature cooking -
Mix A into a heat-resistant container and mix
well
Add to , and mix.
Place with no covering in the middle and

heat.
UI K A
Ingredient／Heat-resistant container with around
No
16 cm sides (or 18 cm in diameter) x Fast ow Temp. ooking eating
Start
Accessories
around 5 cm in height for one ( ight ickles) tart
Cucumber … 100 g (1 medium) Plain yoghurt ………… 100 g (Standard heating time is approx. 6 minutes)
A
Radish ………………………… 50 g Salt………………… 1 tsp. (6 g)
Carrots ………………………… 50 g After the end of heating, mix and cool in the
fridge for around 30 minutes.
Please wash off the yoghurt and enjoy!
121
hen cooking with microwave cooking
We recommend heat-resistant bowl or pottery as heat-resistant container.
・Please do not use containers with gold, silver or coloured designs. If there is gold or silver, there may
be sparks so the design may fall off.
・If there is a lot of fat or sugar content, the kethucp or ingredients containing salt will become hot so
even if the container is plastic and heat resistant to more than 140℃ , it may deform or melt.
・When heating is insufficient please either extend the heating or heat whilst monitoring the situation.
Heating may be insufficient depending on how the material is cut and the container.
Scramble egg (Plain Ham Cheese) Microwave No

accessories
Put all the ingredients into a heat-resistant

glass bowl and mix well.
※ If using ham / cheese, add ham and
cheese chopped roughly into fine bits once
the eggs are well beaten.
Each type should be heated separately.
Place without cover in the center inside

and heat. Once the egg starts to harden, mix
properly around three times to separate.
UI K A
No eating
Start
Accessories inutes peed enu Decrease 2
tart
(Standard heating time is
approx. 2 minute 20 seconds）
After heating, mix and serve into a bowl.
lease beware
〈Plain〉〈Ham〉〈Cheese〉
Egg 2 (Size M) Plain ingredients Plain ingredients Please mix the egg well. Use a deep heat-resistant
container and do not cover. (If may break or egg
Milk …… All amounts …… All amounts
may swell out of the container)
2 tbsp. Ham 2 slices Processed cheese
Salt, pepper ……………… 30 g
　　
…… A little of each
Easy
　　menu
anual Microwave 500W Approx. 2 minutes 20 seconds

　　　　
- -minute menu-
122
kra Fried with Cheese Microwave No
accessories
Scatter salt (not included in ingredient) on

okra and remove the fur off them by rubbing
it in. Wash, remove moisture then cut off the
tops.
Mix A and make mixed miso. Line a heat

resistant plate with the okra, cover with the
mixed miso and pour over the cheese.

then heat.
UI K A
No eating
Okra 10 〈Mixed miso〉
Start
Accessories inute peed enu tart
Natural cheese (for pizza) Miso 1 tsp.
30 g Mirin tsp. (Standard heating time is approx.
A
Sake tsp. 3 minutes)
Sugar tsp.
Thin strips cut nori Top with thin strips cut nori to your taste.
Proper quantity
anual Microwave 500W Approx. 3 minutes
Beansprout Fried with Salted Konbu Microwave No

accessories
Put in beansprout and salt konbu in a

heat-resistant glass bowl and mix well.
Cover , place in the center inside and heat.

UI K A
No eating
Start
approx. 3 minutes)
After heating, scatter over with black pepper

and spring onions.
Beansprout 100 g Coarse black pepper
　　
Salted konbu (thin cut) to taste
・If you don't like the root of the beansprout, please
Easy
Proper quantity Spring onions (cut small)
Proper quantity use after cutting it off.
　　menu
　　　　
Tofu with Meat Miso Microwave No
accessories
- -minute menu-
Put all the ingredients other than tofu in a

heat-resistant glass bowl and mix well.
Cover and heat after placing it in the

center inside.
UI K A
No eating
Start

approx. 3 minutes)
Ingredients／For 2 servings After heating, mix and then pour on top of
Tofu Half Sugar tbsp. the tofu.
Minced pork 50 g Sake 1 tbsp. ※If want to heat the tofu too…
Leek (thinly chopped) 5㎝ Dashi 1 tbsp. Put just the tofu into a heat-resistant
Miso tbsp. container and heat using〈microwave
500W, approx. 3 minutes〉then pour
on the meat miso.
123
Baked avocado with Cheese Microwave No
accessories
〈How to cut avocados〉

Use the knife to cut along the middle of
avocado vertically around the seed. Twist the
two sides and separate out into two halves.
Stick the point of the knife into the seed and
remove it by twisting the knife. Peel the skin
with your fingers and cut into vertical slices.
Place avocado then cheese on a heat-

resistant plate and put salt and pepper on it.
Ingredients／For 2 servings Place without cover in the center inside

Avocado (ripe) １ Salt/Pepper to taste
and heat.
Natural cheese (for pizza) UI K A
30 g No eating
Start
anual Microwave 500W Approx. 3 minutes (Standard heating time is
approx. 3 minutes)
Curry Flavoured Fried Potatoes Microwave No

accessories
Cut potatoes into 5 cm long rectangles.
Put all the ingredients other than parsley

into a heat-resistant glass bowl, mix so that
the minced meat doesn't go into clumps and
cover with plastic wrap.
Place in the center inside and heat.

UI K A
No
Ingredients／For 2 servings inute peed Start
eating
Accessories
enu
Increase 3 tart
Potato 1 (150 g) Salt, pepper to taste
Minced pork and beef Parsley (finely chopped) (Standard heating time is
50 g Proper quantity approx. 4 minutes)
　　
Curry powder
After heating has finished, mix it all as though
Easy
tbsp.
you are pulling apart the minced meat and
　　menu
scatter parsley over it.

　　　　
Sauteed Spinach with Bacon Microwave No

accessories
- -minute menu-
Cut spinach into 5 cm chunks. Cut bacon into

1 cm pieces.
Place and butter in a heat-resistant glass

bowl and cover with plastic wrap.
Place inside in the center and heat.
UI K A
No
inute peed eating
Start
Accessories
enu
Increase 2 tart
Ingredients／For 2 servings approx. 3 minute 40 seconds）
Spinach 200 g Butter 10 g
Bacon 50 g Salt/Pepper to taste After heating, season with salt and pepper.
124
Warm Mi ed Bean Salad Microwave No
accessories
Cut the ham into 1 cm chunks, sour-sweet

pickled Japanese leek into coarse small
bits and red pepper into 1 cm chunks.
Put and mixed bean into a heat-resistant

glass bowl. Add olive oil then season with
salt and black pepper, then mix them
together.
Cover with plastic wrap place in the

center inside and heat.
UI K A
No eating
Start
Accessories inute peedy enu tart
approx. 3 minutes)
After heating, add lemon juice, powdered

cheese and parley then mix well.
Mixed beans (dried pack) 100 g Pepper Proper quantity
Ham (thick cut) 40 g Lemon juice
Sour-sweet pickled １ tbsp.
Japanese leek 30 g Powdered cheese
Red pepper 30 g 2 tsp.
Olive oil １ tbsp. Parsley (finely chopped)
Salt tsp. …………………………2 tsp.
Marinaded Shrimp and Vegetables Microwave No

accessories
Wash peeled shrimp with starch (not included

in the ingredient) and small amount of water
lightly with fingers. Rinse and remove water
　　
thoroughly.
Easy
Cut onions into 5 mm slices, mini tomatoes
　　menu
into 2-4 and cut olives into thirds, in rings.
Remove the edges from the snow pea and
cut diagonally into half. 　　　　
Put the peeled prawns, onions, mini tomatoes,
olives and snow pea into a heat-resistant glass
bowl in that order and add olive oil, salt and
- -minute menu-
pepper.
Cover with plastic wrap and heat by

placing it in the center inside.
UI K A
No eating
Start

Ingredients／For 2 servings (Standard heating time is
Peeled prawns (small) 50 g (12) Olive oil １ tbsp. approx. 3 minutes)
Onions 50 g ( ) Salt tsp. ※ If the prawns are large, cut in half from the
Mini tomato 60 g Pepper Proper quantity back and heat by choosing the finish to be
Olives 5 Lemon juice “increase” .
Snow pea 12 (20 g) １ tbsp.
Powdered cheese After heating, mix and let it cool down a little.
Proper quantity Add lemon juice and powdered cheese.
125
Namul Rolled with Chinese chives and Ham Microwave No
accessories
Cut the leek into a half lengthwise, wrap with

plastic wrap, place on a heat-resistant plate,
place in the center inside then heat.
UI K A
No
inute peed eating
Start
Accessories
enu
Increase 3 tart
approx. 4 minutes)
After heating, once Chinese chives in has

cooled, wring out the moisture gently. Cut
into a half in that form and massage gently
after putting salt and sesame oil on it. Cut
ham thinly.
Put nori on a plastic wrap spread out, then

place Chinese chives from and half the
ham so that they form the same thickness.
Shake sesame on it from the top, roll from
Ingredients／For 4 servings the near side and roll another in the same
Chinese chives 2 (200 g) Salt to taste way.
Ham 3 - 4 slices (50 g) Sesame oil 1 tsp.
Leave for about 10 minutes while still
Nori 2 sheets Ground white sesame
2 tsp. wrapped and cut into easy to eat lengths.

　　
Easy
　　menu
　　　　 - -minute menu -
126
Stir Fried Vegetables Microwave No
accessories
Cut the ingredients and place in a heat-

resistant glass bowl.
Cabbage (chopped roughly), carrots (butterfly
cut), green pepper (chopped roughly), onions
(cut into wedges), ham (1 cm chunks)
Add A to , mix and cover with plastic wrap.

UI K A
No eating
Start
Cabbage 200 g Ham 50 g
Carrots 50 g Chicken stock
Green pepper 1 ………………………… 1 tsp.
A
Sesame oil
After heating, season with salt and pepper.
Onions 50 g
………………………… 1 tsp.
Salt/Pepper to taste
Japanese Mustard Spinach n Mild broth Microwave No

accessories
Cut the Japanese mustard spinach into 5 cm

chunks and deep fried tofu into 1 cm chunks.
Put and Ａ into a heat-resistant glass bowl
and cover with plastic wrap.
UI K A
No
inute uick Start
eating
Accessories
enu
Increase 3 tart
● Simply with noodles soup
Japanese mustard spinach Soy sauce Use 60 ml noodles soup diluted as per instruction
200 g 1 tbsp.
　　
A instead of Ａ.
Deep fried tofu 50 g Sugar 1 tbsp.
Easy
Dashi 3 tbsp. anual Microwave 500W Approx. 6 minutes
Stir fried pork with peppers 　　menu

　　　　
No
Microwave accessories
Cut pork, ginger and red/green pepper thinly.

- -minute menu-
Place pork, sake and soy sauce on a large

heat-resistant plate, mix and season.
Add ginger, green pepper and A to and

mix, then spread out and cover with plastic
wrap.

Ingredients／For 2 servings UI K A
Thinly cut pork 140 g Soy sauce No

inute uick eating
Start
Sake 2 tsp. A 1 tbsp. Accessories

enu
Increase 3 tart
Soy sauce 2 tsp. Sugar 1 tsp.
Ginger 1 chunk Starch 2 tsp. (Standard heating time is approx. 6 minutes)
B
Red / green pepper Water…………… 1 tbsp.
After heating, whilst hot, mix in well beaten B
2 each
and use the residual heat to thicken.
127
Stewed Pumpkin Microwave No
accessories
※ See page 104 for how to make a dropped lid.
Cut Pumpkin into bite size chunks.
Put all the ingredients in a heat-resistant glass

bowl and mix.
Use a cooking sheet or similar as a dropped

lid※ and cover with plastic wrap.

UI K A
Ingredients／For 2 servings No
inute peed eating
Start
Pumpkin 200 g Soy sauce 1 tbsp. Accessories Increase 2 tart
enu
Dashi 2 tbsp. Mirin 1 tbsp.
(Standard heating time is approx.
5 minutes 40 seconds）
Stewed Hijiki Microwave No

accessories
Soak hijiki with water and use a colander to

remove water. Cut carrots and deep fried
tofu thinly.
Put , vegetable oil and Ａ in a heat-resistant

glass bowl then mix.


Dried hijiki 15 g Soy sauce
No
Carrots 30 g 1 tbsp. inute peed eating
Start
Deep fried tofu
A
Sugar 2 tsp.
Accessories
enu
Increase 3 tart
20 g Sake 2 tsp. (Standard heating time is approx. 6 minutes)
Vegetable oil
1 tsp.
● Easily with noodles soup
Dilute the noodle soup in accordance with package
　　
instruction and use 40 ml of it instead of Ａ.

Easy
Stewed eggplant Microwave No

　　menu
accessories
　　　　
Cut eggplant into 4-8 and mark a lattice

pattern on the skin with a knife.
- -minute menu-
Put , Ａ, vegetable oil and ginger into a

heat-resistant glass bowl, and mix.


UI K A
Ingredients／For 2 servings No
inute peed eating
Start
Eggplant 150 g Vegetable oil

Accessories
enu
Increase 3 tart
Soy sauce 1 tsp.
1 tbsp. Ginger (grated)
A Sugar 1 tsp. …………………………1 tsp.
After the cooking ends, scatter over dried
Mirin 2 tsp. Dried bonito flakes
Water Proper quantity bonito flakes.
5 tbsp.
anual Microwave 500W Approx. 6 minutes Dilute the noodle soup in accordance with package
128
Potato and Bacon Sauteed in Butter Microwave No
accessories
Peel the potatoes and cut into bite-sized

chunks. Cut bacon into easy-to-eat size.
Put potatoes, bacon and butter in a heat-

resistant glass bowl and cover with plastic wrap.

UI K A
No eating
Start
Ingredients／For 2 servings (Standard to heating time is
approx. 5 minutes)
Potato 1 (150 g) Black pepper
Bacon 40 g Proper quantity Scatter parsley over after heating.
Butter Salt to taste
12 g (1 tbsp.) Dried parsley
Proper quantity
Taro hot Salad Microwave No

accessories
Peel the taro and cut into thin 5 mm pieces.
Put taro and A in a heat-resistant glass bowl,

mix and cover with plastic wrap.

UI K A
No eating
Start
(Standard to heating time is
Ingredients／For 2 servings approx. 5 minutes)
Taro 200 g Dried parsley to taste
Olive oil Scatter parsley over after heating.
１ tbsp.
　　
Lemon juice
Easy
A
1 tsp.
　　menu
Salt to taste
Black pepper to taste
　　　　
Sauteed Burdock Microwave No
accessories

- -minute menu-
Scrape the skin off the burdock and cut into

5 cm slices. Cut carrots thinly in a similar
way. Soak burdock for amount 5 minutes in
luke warm water, remove lye and moisture.
Put all the ingredients in a heat-resistant glass

bowl and mix.

Ingredients／For 2 servings Place in the center inside and heat.

Burdock 100 g Sugar 1 tbsp. UI K A
Carrots 30 g Soy sauce 1 tbsp. No eating

Start
Sake 1 tbsp. Dried sakura shrimp Accessories inute peed enu tart
Mirin 1 tbsp. 1 tbsp. (Standard to heating time is
approx. 5 minutes)
129
Ratatouille Microwave No
accessories
Cut zucchini and eggplant into 3 mm

slices, red pepper into bite-sized chunks,
onions thinly and separate out the Shimeji
mushrooms into small pieces.
Put , tomato paste, olive oil, honey,

consomme, salt and pepper into a heat-
resistant glass bowl and mix well.
Cover with plastic wrap and heat by

placing it in the center inside.
UI K A
No eating
Start
approx. 5 minutes)
After heating has finished, add powdered

Ingredients／For 2 servings cheese, mix well and scatter parsley over.
Zucchini 60 g Honey 1 tsp.
Eggplant 50 g Consomme (granules)
Red pepper 50 g 1 tsp.
Onion 60 g Salt/Pepper
Shimeji mushrooms 50 g Proper quantity
Tomato paste Powdered cheese
1 tbsp. 1 tbsp.
Olive oil １ tbsp. Parsley (chopped)
Proper quantity
Mushroom Salad Microwave No

accessories
Cut Shimeji mushrooms, raw Shiitake

mushrooms into easy to eat sizes. Put into a
heat-resistant glass bowl and pour vegetable
oil over.
　　
Easy
Cover with plastic wrap and heat after

　　menu
placing in the center.

UI K A
　　　　
No eating
Start

approx. 5 minutes)
- -minute menu-
Cut onions and parsley and mix Ａ well. Add

whilst is hot, mix and cool in the fridge.
● Mushrooms are low in calories and contain a lot of

fibre so often used in diet menus.
Shimeji mushrooms 100 g Vinegar 1 tbsp.
Raw Shiitake 50 g Lemon juice
Mushroom 50 g tsp.
Vegetable oil Salt tsp.
1 tbsp. Pepper to taste
A Vegetable oil
1 tbsp.
Onion 1 tbsp.
Soy sauce
tsp.
Parsley to taste

130
Tri-Color Crunchy Salad Microwave No
accessories
Cut potatoes and carrots into thin 5 mm

slices, cut green beans into three and place
in a heat-resistant glass bowl.
UI K A
No
inute uick eating
Start
Accessories
enu
Decrease 1 tart
approx. 4 minute 40 seconds）
Ingredients／For 2 servings Apply salt and pepper afer heating and

marinade with mayonnaise.
Potato (75 g) Salt/Pepper to taste
Carrots (100 g) Mayonnaise
Green beans 100 g 4 tbsp.
● Potatoes contain vitamin C, carrots contain vitamin
A and green beans contain a little bit of each of
vitamins A, B, C and calcium. You can consume
anual Microwave 500W Approx. 4 minute 40 seconds balanced vitamins.
Japanese Mustard Spinach Marinaded in Sesame Seeds Microwave No

accessories
Wash the Japanese mustard spinach, cover

without removing moisture from it and place on
a heat-resistant plate. Place in the center inside
and heat.
UI K A
No eating
Start
approx. 5 minutes)
Wash under cold water after heating has ended.

Wring the Japanese mustard spinach of well
Ingredients／For 4 servings and cut into around 3 cm chunks.
Japanese mustard spinach Grated sesame seeds
300 g ……………………………… 5 tbsp. Mix A well and marinade the Japanese mustard
　　
A Sugar, soy sauce spinach of .
Easy
……………… 1 tbsp .
　　menu
Dashi 3 tbsp. anual Microwave 500W Approx. 5 minutes
　　　　
Sake Steamed Clams Microwave No
accessories
- -minute menu-
Put the clams in a flat container and add lightly

salted water (not included in ingredients) so
that they stick out the top a little and leave for
a while. Once you have removed the sand,
wash well by rubbing the shells together.
Put clams from in a deep heat-resistant bowl,
pour on the alcohol and cover with plastic wrap.
UI K A
No eating
Start

Ingredients／For 4 servings (Standard to heating time is
Clams (with shells) 400 g Sake 3 tbsp. approx. 5 minutes)
※ If the shells are not open, please heat
for an extended time.

131
Meat Stewed with Potatoes Microwave No
accessories
Put potatoes, beef and onions in a heat-

resistant glass bowl and mix after adding Ａ.


UI K A
No
inute peed eating
Start
Accessories
enu
Increase 1 tart
(Standard heating time 7 minutes
20 seconds - 8 minute 30 seconds)

Dilute the noodle soup in accordance with package
Potatoes (bite-sized Soy sauce
chunks) 200 g 1 tbsp.
Thinly sliced beef Sugar 1 tbsp.
A
(Cut into 4 cm pieces) Sake 1 tbsp.
100 g Water
Onion (cut into wedges) 3 tbsp.
50 g
anual Microwave 600W Approx. 8 minute 30 seconds
Chige with Cod and Kimchi Microwave No

accessories
Roughly cut cod into three, pour over boiling

water to remove smell.
　　
Cut radish into 5 mm slices, cut tofu into

Easy
bite-sized chunks and separate Shimeji

　　menu
mushrooms into small pieces.
Have chicken stock, gochujang, miso and

　　　　
water mixed together well.
Put , Kimchi, and into a heat-resistant

glass bowl, mix roughly, add sesame oil and
- -minute menu-
cover with plastic wrap.
Place on the center inside and heat.

UI K A
No eating
Start

(Standard to heating time 7 - 8 minutes)
Sweet salted cod (fillets) Gochujang After heating, add 5 cm chunks of spring
………………… 2 (80 g each) 1 tbsp. onion, mix and heat through wih residual
Radish 80 g Miso 2 tsp. heat.
Tofu 60 g Water 80 ml
Shimeji mushrooms 80 g Sliced Chinese lettuce
Chicken stock (granules) Kimchi 80 g
2 tsp. Sesame oil 1 tbsp.
Spring onion 2-3
132
Hashed Beef Microwave No
accessories
Spread out the beef, salt and peper and

scatter over weak flour. Cut onions thinly and
separate out Shimeji and Maitake mushroom.
Have tomato paste, worcester sauce,

vegetable juice and consomme mixed well.
Add onions, mushrooms, beef into a

heat-resistant glass bow, spread out.
Pour on , place small pieces of

chocolate and chunks of butter then cover
with plastic wrap.

UI K A
No eating
Start
Ingredients／For 2 servings (Standard to heating time 7 - 8 minutes)
Thinly cut beef 160 g Vegetable juice
Salt/Pepper Proper quantity (no added sugar) 100 ml After heating, mix well, add sour cream and
Weak flour 2 tsp. Consomme (granules) scatter over parsley.
Onions 100 g tsp.
Shimeji mushrooms, Chocolate (black) 6g
Maitake mushroom 50 g each Butter 12 g (1 tbsp.)
Tomato paste 1 tbsp. Sour cream Proper quantity
Worcester sauce Parsley (chopped)
2 tbsp. Proper quantity
Stewed Taro with Minced Pork Microwave No

accessories
Peel the taro, cut into bite-sized chunks and

put on a little salt (not included in ingredients)
and wash.
　　
Add minced pork, and Ａ into a heat-resistant
Easy
glass bowl and mix well so that the minced
　　menu
meat is not in clumps. Add and mix.
Use a cooking sheet or similar as a dropped 　　　　


UI K A
- -minute menu-
No
inute peed eating
Start
Accessories
enu
Decrease 1 tart
(Standard heating time 6 minutes
40 seconds - 7 minute 30 seconds)
After heating, add beaten B whilst still hot
Taro Net 200 g Starch 1 tsp.
B and stir, separating out the minced meat and
Minced pork 50 g Water 1 tbsp.
use the residual heat to thicken.
Soy sauce
2 tsp.
A Sugar 2 tsp.
Sake 2 tsp.
Water 3 tbsp.
● Easily with noodles soup.

Dilute the noodles soup in according with package
instruction and use 70ml of it instead of A.
133
asy hinese style stir fried with the microwave
Sweet and sour Pork Microwave No

accessories
Cut onions, green pepper and bamboo shoot

into bite-sized chunks. Cut carrots into small
bite-sized chunks.
Notch one side of pork surface into lines of

grillwork with gap space 5 mm, then cut into
cubes 2 cm. Put it in a plastic bag, season
with salt, pepper, starch thoroughly, and mix
with vegetable oil
Place and into a heat-resistant glass

bowl and swing around the mixed A.
Cover with plastic wrap, place on the

Pork loin roll (for katsu) Tomato ketchup No

inute peed eating
Start
…………………………… 100 g ……………………… 2 tbsp. Accessories
enu
Increase 1 tart
Salt, pepper to taste Sugar 2 tbsp.
Weak flour 1 tsp. Soy sauce 1 tbsp. (Standard heating time 7 minutes
Vegetable oil 1 tsp. A Sake 1 tbsp. 20 seconds - 8 minutes 30 seconds)
Onions 100 g Chicken stock
Green pepper 40 g ……………………… tsp. After heating, add fully melted B whilst still
Boiled bamboo shoots 40 g Water 2 tbsp. hot and thicken it using the residual heat.
Carrots 40 g Starch 1 tsp.
B
Vinegar 2 tbsp.
Mabo eggplant Microwave No

accessories
Cut eggplant into 1 cm thick circles. Add A to

　　
the minced meat and mix.

Easy
　　menu
Add eggplant and minced meat in that order

to a heat-resistant glass bowl.
　　　　


- -minute menu-
UI K A
No eating
Start

Ingredients／For 2 servings After heating, add fully melted B whilst still

Eggplant 200 g Starch 1 tsp. hot and thicken it using the residual heat.
B
Minced pork 100 g Water 1 tbsp.
Ginger (grated)
1 tsp.
Broad bean chilli paste
1 tsp.
A Vegetable oil
2 tsp.
Soy sauce 1 tbsp.
Sugar 1 tbsp.
Water 80 ml

134
Stir Fried Chicken and Broccoli Microwave No
accessories
Cut chicken into bite-sized chunks and cover

with Ａ.
Separate out broccoli into florets. Cut onions

into wedges, halve and cut Szechuan pickles
thinly.
Mix and in a heat-resistant glass bowl,

mix Ｂ well. Loosely put on plastic wrap.

UI K A
No
inute peed eating
Start
Accessories
enu
Decrease 3 tart
(Standard heating time
6 minutes - 6 minutes 30 seconds)
Chicken thighs 100 g 〈Sauce〉
Salt, pepper to taste Sesame oil
A
Starch tsp. 1 tsp.
B
Broccoli 100 g Soy sauce
Onion 1 tbsp.
Szechuan pickles
(flavoured) 20 g
Prawn and Mushrooms in Chilli Sauce Microwave No

accessories
Remove the veins from the prawns and

massage in A and leave for around
　　
10 minutes.
Easy
　　menu
Mix , leek and Shimeji mushrooms in a
heat-resistant glass bowl and mix B together
well.
　　　　
Cover loosely with plastic wrap and place
in the center inside then heat.
UI K A
- -minute menu-
No eating
Start

After heating, mix in a well beaten C whilst

still hot and thicken with the residual heat.
Peeled prawns (large) 250 g Chilli sauce
Sake 1 tbsp. 1 tbsp.
A Salt to taste Tomato ketchup
Starch tbsp. B 4 tbsp.
Leek (chopped) a leek Sesame oil tbsp.
Shimeji mushrooms Warm water ………… 70 ml
(Divided into small pieces) Starch tbsp.
C
1 bag (100 g) Water 1 tbsp.
135
Stir Fried Pork with Cabbage Microwave No
accessories
Cut pork into bite-sized chunks. Mix Ａ to

make the spice mix and marinade the pork
with it.
Cut cabbage into 4-5 cm chunks.
Put the cabbage in a heat resistant glass

bowl. Spread the pork from on top and
put the remaining cabbage.

UI K A
No
inute peed eating
Start
Accessories
enu
Decrease 2 tart
(Standard to heating time 6 minutes
Ingredients／For 2 servings 20 seconds - 7 minutes)
Thinly cut pork 100 g 〈Mixed spices〉 Mix the whole thing through after heating
Cabbage 150 g Miso 1 tbsp.
Sugar tbsp.
whilst hot.
Sesame oil
tbsp.
Soy sauce ………… 1 tsp.
A Broad bean chilli paste
tsp.
Ginger (grated)
tsp.
Starch tsp.
Chinese Style Stewed Japanese Mustard Spinach and Scallops Microwave No

accessories
Put Ａ into a large heat-resistant glass bowl,

mix well and add separated scallops and
　　
juices from the can (70g), then mix.

Easy
Wash the Japanese mustard spinach and cut

　　menu
into 7-8 cm chunks.

　　　　
Add Japanese mustard spinach to , mix

and cover with plastic wrap.

UI K A
- -minute menu-
No
inute peedy eating
Start
Accessories
enu
Decrease 2 tart
(Standard heating time is approx.
6 minutes 20 seconds - 7 minutes)
Japanese mustard spinach Ginger (sliced) Mix the whole thing through after heating
300 g 1 piece whilst hot.
Canned scallop ligaments Sake 1 tbsp.
in water 1 can (Net 70 g) Chicken stock
……………………… tsp.
Oyster sauce
A …………………… tbsp.
Soy sauce 1 tsp.
Sugar 1 tsp.
Pepper to taste
Starch 1 tsp.
Water ……………… 50 ml

136
● (pages 137 - 138)
It’
s an easy menu for making enough for one serving using 1 minute microwave heating. For appetizers or one extra dish for your bento box.
Scrambled Eggs with Tomatoes and Cheese Microwave No

accessories
Crack an egg into a heat-resistant container

(pottery) and beat.
Add the remaining ingredients to and mix.

Please tear the cheese slices before putting it in.
Put without a cover on the center inside and
heat.
UI K A
No eating
Start
Accessories Appeti ers inute tart
Ingredients／For one serving (Standard to heating time is
approx. 1 minutes)
Egg ……………… 1 (Size M) Salt ………………… to taste
Mini tomato (Cut into 4) … 1 Dried basil (to your taste) After heating, mix as though beating.
Cheese slice that melts …………………… to taste
…………… slice (10 g)
Leek Balls Microwave No

accessories
Crack an egg into a heat-resistant container

(pottery) and beat.
Add to the leek and A then mix.

then heat.
UI K A
No eating
Start
Accessories Appeti ers inute tart
Ingredients／For one serving (Standard to heating time is approx. 1 minutes)
Egg …………………… 1 (Size M) Soy sauce………………… tsp.
Leek (cut into around Sesame oil …………… to taste After heating, pour on soy sauce and sesame
3 cm chunks) ………… 3 leaves
Mirin ………………… 1 tsp. oil then mix as though beating.
　　
Mayonnaise
Easy
A ……………………… tsp.
　　menu
Chicken stock (granules) anual Microwave 600W Approx. 1 minute 10 seconds
…………………… to taste
　　　　
Curry Flavoured Canned Mackerel and Cabbage Microwave No
accessories
-
Into a heat-resistant container (pottery), put

ppetizers -minute -
in and mix in separated mackerel pieces.

Chop the cabbage roughly into around 4 cm
chunks and add to then mix.
Cover with plastic wrap loosely, place on
the center inside and heat.
UI K A
No
eating
Start
Accessories Appeti ers inute Increase 1 tart

Ingredients／For one serving
Cabbage ……………… 50 g Ketchup ……………1 tsp. approx. 1 minute 10 seconds)
Mackrel in water (can) Ginger (Grated ginger, tube)
……………… Net 50 g A ………………… tsp. After heating is complete, mix lightly.
A Curry powder Garlic (Grated, tube)
………………… tsp. ……………… to taste
Sauce ………………1 tsp. anual Microwave 600W Approx. 1 minute 20 seconds
137
Sweet and Spicy Green Pepper and Dried Young Sardines Microwave No
accessories
Remove the tops of the green peppers, cut in

half vertically and remove the seeds. Place them
on their sides and cut into 1㎝ thick slices.
Put sugar and soy sauce into a heat-resistant
container (pottery) and dissolve sugar in it.
Add to , dried young sardines, and
sesame oil and mix.
Cover loosely with plastic wrap, place on the
Ingredients／For one serving UI K A
Green pepper Sugar ………………… tsp. No
……… 50 g (Around 1 ) Soy sauce ………… 1 tsp. eating
Start
Accessories Appeti ers inute Increase 1 tart
Dried young sardines Seven-spice chilli
……………… 5 g (1 tbsp.) (to your taste) (Standard heating time is
Sesame oil ………… tsp. ………… Proper quantity approx. 1 minute 10 seconds)
After heating, mix lightly, serve in a bowl and put
anual Microwave 600W Approx. 1 minute 20 seconds on the seven-spice chilli to your taste.
Enoki Mushrooms with Butter and Soy Sauce Microwave No

accessories
Cut Enoki mushrooms into halves lengthwise.

Cut the chikuwa into halves vertically and cut
diagnoally into thin slices.
Add Enoki mushrooms, butter, soy sauce and

water to a heat-resistant container (pottery)
and mix.
Cover loosely with plastic wrap, place on

UI K A
Ingredients／For one serving No
eating
Start
Enoki Mushrooms ………50 g Butter ………… 1 tsp. (4 g) Accessories Appeti ers inute Increase 1 tart
Chikuwa …………………… 1 Soy sauce……………… tsp.
Water ………………… 1 tsp. (Standard heating time is
　　
Thin strip cut nori approx. 1 minute 10 seconds)

Easy
…………… Proper quantity

　　menu
After heating, add in chikuwa, mix and serve

anual Microwave 600W Approx. 1 minute 20 seconds in a bowl with thin strip cut nori.
　　　　
Deep Fried Tofu Microwave No

accessories
-
Cut the deep fried tofu into bite-sized chunks

ppetizers -minute -
of about 1 cm.
Put , noodles soup and sesame oil into a

heat resistant container (pottery), then mix
them together.
Cover loosely with plastic wrap, place on

UI K A
No eating
Start
Ingredients／For one serving Accessories Appeti ers inute tart

Deep fried tofu Ground white sesame seeds
…… 80 g (around a sheet) ……………… Proper quantity
Soup for noodles (diluted 1:3) Lobar (thinly sliced) approx. 1 minutes)
…………………………… 1 tsp. ……………… Proper quantity
Sesame oil ……………… tsp. After heating, mix lightly, serve in a bowl,
scatter over ground sesame seeds and put
anual Microwave 600W Approx. 1 minute 10 seconds on the lobar.
138
Homemade Tofu Microwave No
accessories
Pour soy milk and bittern into a bowl. Whisk

it with a spoon gently, not to make bubbles
(Soy milk mixture).
Add into each heat resistant cups in equal

amounts. Cover each cup with plastic wrap
gently. (Remove bubbles on the surface with
a spoon to get a neat finish)
Line the container of on the center inside

and heat.
No eating
Start
Accessories Microwave 500W Approx. 2 Minutes tart
After heating is complete, leave inside for

Ingredients／For 2 servings (2 small heat resistant wide cups) around 5 minutes.
Soy milk (Pure / Suitable for tofu) 250 ml ・After heating, it's delicious either warm or
※ Please use soy milk chilled in the fridge (at temperature
cooled in the fridge.
below 10°C).
Bittern Follow the instruction and use
specified quantities on the package ● For softer finish:
→ Use soy milk with 10∼12% soybean solids
For harder finish:
For 4 serving
→ Use soy milk with more than 12% soybean solids
Microwave 500W Approx. 4 minutes ● Depending on the type of soy milk and bittern, finish
anual
→ Leave for around 5 minutes inside, as is. (method of lumping) may be different.
● When the variation recipes, please use soy milk with
・Double the ingredients and use 4 containers.
more soybean solids.
● Bitterns at the stores contain different concentra-
tions according to the manufactures and types.

Please follow the instructions of usage quantity
(Ratio of soy milk and bitterns) specified on the
package.
Large Stewed Hamburg Microwave No

accessories
　　
Have B mixed together.
Easy
　　menu
1.Put A into a bowl and mix. (So that the whole
thing is mixed together. If you do it too much, 　　　　
it will get hard so beware)
2. Slap the meat mix from 1 down into the base

of the bowl several times to remove air.
-
In a deep and large heat-resistant plate, spread

t er -
to have diameter of around 20 cm and aroudn

1.5 cm high and scatter the separated maitake
mushroom
Pour over , mix them together and cover

with plastic wrap loosely.

Minced pork and beef Maitake mushroom …… 100 g
No eating
Start
……………………… 400 g Onions (grated) …… 60 g Accessories Microwave 600W Approx. 13 Minutes tart
Salt ………………… tsp. Tomato ketchup … 70 g
Pepper, nutmeg … to taste Thick worcester sauce
A B After heating, serve the sauce around it into the
Fried onions ……… 15 g ……………………… 60 g
Fine Bread Crumbs … cup Soy sauce…………… 1 tsp.
container too.
Sake ………………… 80 ml Sake ……………… 2 tbsp.
Beaten egg ……1 (Size M)
139
o e l e me m
The heating mechanism differ greatly between convection.
Finish may improve just by being a little bit careful about
where you place it!
Understand how it works and use the convection intelligently.
●
Causes hot air

flow difficult
Cut
Causes hot air

flow difficult
Causes hot air
flow difficult
Bread pizza
Cut
Hot air does not reach
●
Cut Causes hot air
flow difficult
Cut
140
n l ve with read
Enjoy handmade freshly baked bread!
re m ro e
Each and every process is important for bread making
Measuring out ingredients
Primary proof
Formed proof
Bench-time
Kneading
Forming
Dividing
Baked
↑
↑
→ → → → → → →
Easy bread (Level of difficulty )

Bread which does not require proofing or bread that
can be proofed in a short time have been featured.
◆ It’
s easy bread (automatic menu, so there is no
need to set the temperature or times. Proofing
which takes a long time is done in the microwave
so bread can be made in around 1 hour)
Basic bread French bread Level of difficulty )

Let’s understand the basics of bread making such as
kneading and forming.
Once you have mastered the basics of bread making,
make variations of it by adding fillings, etc.! This will
increase your repertoire of bread.
◆ Round bread (it’s a foundational bread)
Bread pizza
◆ Butter roll (shape variation, using round bread

dough!)
Hard bread Bread which is

hard to make (Level of difficulty )
By challenging bread which is hard to prove or that
requires advanced techniques,
polish your bread making skills even further.
◆ French bread
◆ Croissant
◆ Melon bread
141
Primary proof with the microwave and finish in the convection!
Easy Bread Microwave Convection

Ingredients／For 8 (one shelf)
Bread flour (sieved) …………… 160 g
Milk ……………………………… 110 g
Butter (cut into small chunks, at
room temperature) ……………… 20 g
Sugar ………………………………… 20 g
Salt …………………………………… 2 g
Dry yeast
(Granular type which does not
require pre-fermentation) ……… 4 g
<Formed proof>
Proofing 40℃
1 shelf: Approx. 15 minutes,
2 shelfs: Approx. 19 minutes
anual
<Baking>
Convection (Without preheating) 190℃
1 shelf: 15 - 20 minutes,
2 shelfs: 16 - 21 minutes
・16 (2 shelfs) can also be made automatically.

Double the ingredients to make the dough and heat.
1.Put milk, butter and sugar in a heat-resistant If the buzzer sounds part of the way through＊,
glass bowl, place in the center with no take out.
cover and heat. ＊Please do not press the cancel button.
ough making
・Dough will only rise a little following the

No eating primary proof. It will not rise much like
Start
Accessories Microwave 600W 30 - 50 seconds tart ordinary bread dough but it’s not a problem.
※We recommend heat-resistant glass bowl Gather together the dough, divide into 8 (around
when using 2 shelfs. Heating time is 1 minutes 38 g each), form the shape by pushing the cut
10 seconds - 1 minute 30 seconds.
Forming
ends into the inside and seal the join properly

2.Mix well with a whisk and melt butter. ※ Divide into 16 when using 2 shelfs.
(Temperature here should be less than 40℃ ) Line up on the square tray with the join on the
bottom, cover with tightly wrung wet cloth and
3.Add dry yeast to 2 and mix well.
Bench time
rest for 10 minutes.

4.Add of bread flour to 3 and mix well with
a whisk.
5.Mix the remaining bread flour and salt, add

to 4 and mix with a rubber spatula until the
Take the wet cloth of and start after placing
powderiness disappears.
it on the lower shelf.
・If it’
s hard to mix, please knead by hand.
Formed proof
・Formed proof and

1.Lightly flatten the dough of . baking are carried out
Bread pizza
one after the other.

2.Cover the bowl in 1,
rimary proof
place in the center eating

Start
inside and prove. tart

baking
ower shelf ・Formed proof / baking Approx. 32 minutes

No roofing ※ Put into the upper and lower shelf when
Start
Accessories asy Bread tart using 2 shelfs. (Approx. 37 minutes)

(Standard heating time Total approx. 39 minutes) ・If the finish looks too light in colour, please leave
・Primary proof approx. 7 minutes inside after the end of cooking time and keep
monitoring. It will get colour with the remnant heat.
● Please do not use the tray for microwave heating.
-2
※When using 2 shelfs, select【31-2 Easy Bread】.
(Standard heating time Total approx. 46
minutes, primary proof approx. 9 minutes)
Shelf indicator (Until start, shelf number and reference page will be shown alternately)
142
Easy bread variation ★For the basic step, please see“easy bread”
.
Add powder such as cocoa, coffee and matcha to dough
Add the ingredients described in Step -4 and mix.
Cocoa bread Coffee bread Matcha bread
Cocoa powder…5 g Instant coffee…5 g Match …5 g
Add larger fillings such as raisins, walnuts, blueberries, etc.
After step -5, add the materials described and mix.
Raisin bread Walnut bread Blueberry bread
Raisins…40 g Walnut…40 g Drief blueberries…40 g
Roll or wrap the dough around sausage, cheese or red bean paste
After Step , add the filling and shape.
Sausage bread Cheese bread Matcha and red bean paste bread
Bread pizza
Sausages…8 Processed cheese…40 g Matcha…5 g, red bean paste…160 g
・Once you finish Step , ・After Step has finished, ・Add matcha at Step -4.
wrap around dough wrap around cheese ・Once Step has finished,
made into rope form which has been divided roll the red soy bean paste
around the sausage. into eight and cut in a split into eight into balls.
cross pattern.
※Please close the dough properly when placing filling inside. The filling may spill out whilst it’
s
baking.
※Please split the dough into 8 (approx. 38 g each). It may not finish well if the amounts are
different.
143
Primary proof with the microwave and finish in the convection!
Easy Melon Bread Microwave Convection

Ingredients／For 6 (for one shelf)
〈Bread dough〉
Bread flour (sieved) ……………… 160 g
Milk …………………………………… 110 g
Butter (cut into small chunks,
at room temperature) …………… 20 g
Sugar ………………………………… 20 g
Salt ……………………………………… 2 g
Dry yeast
(Granular type which does not require
pre-fermentation) …………………… 4 g
〈Cookie dough〉
Butter (cut into small chunks,
at room temperature) …………… 35 g
Milk ………………………… 1 tbsp. (15 g)
Sugar ……………………… 3 tbsp. (27 g)
Weak flour………………… 7 tbsp. (63 g)
Vanilla essence ……… Proper quantiry
Granulated sugar (for topping)
………………………… Proper quantiry
<Formed proof>
Proofing 40℃ Approx. 15 minutes
anual
<Baking>
1. Put butter for cookie dough and milk into Once a buzzer sounds part of the way through ＊,
a heat-resistant container and place on the take out .
center with no cover and heat. ＊Please do not press the cancel button.
aking the cookie dough
・The dough will only rise a little after the

No eating primary proof. It will not rise like ordinary
Start
Accessories Microwave 600W 20 - 30 seconds tart bread dough but this is not a problem.
After heating has finished, mix together and 1.Gather together the dough and divide into six
mix with butter and milk. with a spatula or a knife (around 50 g each),
Bench time
2.Add the sugar of the cookie dough, the bread flour tidy the shape by wrapping in the cut edge
and the vanilla essence to the ingredients of the toward the middle and properly close the join.
instruction 1 and mix well with a rubber spatula. 2.Place with the join on the bottom side, put
3.Leave it cooling in the fridge. over a tightly wrung wet cloth and rest for
arounnd 10 minutes.
1.Place milk, butter , sugar into a heat-resistant glass
bowl, place in the center without wrap and heat. 1.Press the bread dough of with your hands,
make slightly flat shapes and line them up on
Forming
ough making
a square tray.
No eating
Start
Accessories Microwave 600W 30 - 50 seconds tart 2.Take out the cookie dough of , divide into
six and make into balls. Use both hands to
2.Mix well with a whist and melt the butter. stretch out flat, cover over bread dough of 1
(Temperature here should be less than 40℃ ) and stick them together.
3.Add dry yeast to 2 and mix well.
Bread pizza
3.Cut in a lattice-shaped markings on the

surface and scatter with granulated sugar.
4.Add half the bread flour to 3 and mix well with a whisk.
Put into the lower shelf press start.
・Bake straight after formed proof.
Formed proof baking
powderiness disappears. eating

Start
・Please knead with your hands when it’

s hard to mix. tart
1.Put the dough in lightly flat.
ower shelf ・Formed proof / baking Approx. 32 minutes
2.C o v e r t h e b o w l i n 1,
rimary proof
place in the center inside

and prove.
No roofing -2
Start
Accessories asy Bread tart

(Standard heating time Total approx. 39 minutes)
・Primary proof Approx. 7 minutes
● Please do not use the tray for microwave heating. Shelf indicator (Until start, shelf number and reference page will be shown alternately)
144
Primary proof with a microwave and cook in the convection!
Easy Curry Bread Microwave Convection

Ingredients／For 4 (for one shelf)
〈Bread dough〉
Bread flour (sieved) ………… 160 g
Milk ……………………………… 110 g
Butter (cut into small chunks and
let it get to room temperature) … 20 g
Sugar ……………………………… 20 g
Salt …………………………………… 2 g
Dry yeast
〈Filling〉
Ready-made curry …………… 200 g
〈Batter〉
Breadcrumbs…………Proper quantiry
<Formed proof>
Proofing 40℃ Approx.15 minutes
anual
<Baking>
Convection (Without preheating)
190℃ 18 - 23 minutes
1.Lay two layers of kitchen paper on a heat-resistant Once a buzzer sounds part of the way through ＊,
container, put in the ready made curry, cover with take out .
wrap and place in the center then heat. ＊Please do not press the cancel button.
reparation of ingredients
・The dough will only rise a little after the

No eating primary proof. It will not rise like ordinary
Start
Accessories Microwave 600W 4 - 5 minutes tart bread dough but this is not a problem.
・The way it stews varies depending on the curry 1.Bring the dough together and divide into four
used hence please heat whilst checking that it’
s with a spatula or a knife (around 76 g each),
Bench time
not burning. make the round shapes neat by wrapping in

the cut sides and properly close the join.
2.After heating, transfer to a tray and refrigerate
for 20-30 minutes. 2.Put the joint side down, cover with tightly wrung
・It will become hard when cooled and wet cloth and let it rest for around 10 minutes.
becomes easier to wrap. 1.Stretch out the dough of to be a large circle
1.Put milk, butter and sugar into a heat-resistant glass shape and divide the cooled curry into four, place
Forming
bowl, place in the center without a cover and heat. in the center and close together properly by stick-
ing the edges of the bread dough together. Wrap
aking the dough
around the joint a bit more and join properly again.

No eating ・Try to ensure that there is no curry in the
Start
Accessories Microwave 600W 30 - 50 minutes tart join of the bread dough. If there is curry on
it, the join may not stick together properly.
2.Mix well with a whisk and melt the butter. (The
temperature here should be less than 40℃ ) 2.Roll so that both edges are thin, mould and wet the
hands lightly and cover the whole surface of the bread
3.Add dry yeast to 2 and mix well. dough. Place the bread dough on a surface covered in
4.Add of bread flour to 3 and mix well wiht a whisk. breadcrumbs and apply the breadcrumbs all over.
Bread pizza
3.Put the join on the bottom side and line

them up on the square tray.
powderiness disappears. Put into the lower shelf and start.
・If it’
s hard to mix, please knead by hand. ・Bake straight after formed proof.
Formed proof baking
1.Lightly flatten the dough of . eating

Start
tart
2.C o v e r t h e b o w l i n 1,
・Formed proof / baking Approx. 35 minutes
rimary proof
ower shelf
place in the center inside
and prove.
No roofing
Start
Accessories asy Bread Stronger 2 tart -2

(Standard heating time Total approx. 42 minutes)
・Primary proof Approx. 7 minutes
● Please do not use the tray for microwave heating.
145
Primary proof with microwave, superheated steam and convection for the baking! Easily in around 60 minutes.
Easy French Bread

Superheated steam
Microwave Convection
Ingredients／Approx.35 cm 1 piece
Bread flour ……………………… 120 g
Weak flour ………………………… 50 g
Salt ……………………………………… 2 g
Sugar …………………………………… 3 g
Luke warm water (30 - 35℃ ) … 120 g
Dry yeast
(Granule type that doesn’ t
require pre-fermentation) ………… 2 g
<Baking>
Superheated steam (with
prheating) 240℃
1: Around 10 minutes, 2:
anual
Around 13 minutes
↓
Convection (Without preheating) 240℃
1: Around 5 minutes, 2:
Around 6 minutes
・2 (twice the amount) can be done automatically too.
＊Put water into the water tank and set in place. Double the ingredients, make dough and heat.
1.Sieve Bread flour and weak flour together 1.On a cooking sheet cut to the size of a square tray, place
and put into a heat-resistant glass bowl. with the join at the bottom diagonally so that the left
※We recommend using a large heat-resistant glass Formed proof goes to the back and the right is toward the front.
aking the dough
bowl when making two. ※ If making two, line them up sideways.

2.Add salt to 1 and mix. 2.Place the bread dough on the cooking sheet
3.Add sugar to luke warm water, mix and once the and place the whole thing near the center
sugar has dissolved, add the dried yeast and mix well. inside and proof after covering with wet cloth.
4.Add 2 to 3 and mix with a rubber spatula No roofing

Start
until it's not floury. Accessories tart

・F o r m e d p r o o f A p p r o x . 6 m i n u t e s
1.Make the dough in flat. (Approx.8 minutes when you are making 2)
2.Cover the bowl in 1, place in the center and prove. ● Please do not use the tray for microwave heating.
rimary proof
No roofing
Start
Accessories asy French Bread tart 3.If the buzzer sounds a part of the way through,
＊take the bread dough out along withe the
(Standard to heating time excluding
preheating Total is approx. 34 minutes) cooking sheet and place on the square tray.
・Primary proof approx. 13 minutes ＊Please do not press the cancel button.
● Please do not use the tray for microwave heating. ● Next, it’
s heater heating so please ensure you
※ When making two, select【32-2 Easy French bread】. take them out along with the cooking sheet.
(Standard heating time excluding preheating Total
approx. 43 minutes, primary proof approx.16 minutes) 1. Preheating
Baking
1.If a buzzer sounds part of the way through＊, take out

, then take the dough out onto a surface with No reheating
Start
Forming
bread flour (not included in ingredients) on it. Accessories tart

Bread pizza
＊Please do not press the cancel button. (Standard preheating time is approx. 10 minutes)
※ When making two, split the dough into two.
2.Just before preheating ends, use a knife with oil
2.Stretch out the dough into stretched circle shapes. on diagonally to put in three cuts. (Markings)
※Dough sticks easily to the hands so mould whilst
using bread flour (not included in the ingredients). 3. Bake
After the end of preheating, place 2 on the
3.Pull from the back, fold and press down lower shelf and heat.
the join with the base of your thumbs.
eating
4.Fold over from the front too and squeeze the
Start
tart
join with the base of your thumbs. ・Baking approx. 15 minutes (Approx.
ower shelf
5.Fold over to the front and close together the 19 minutes when making 2)
join properly.
・Press the join with your thumbs and use the other -2
hand to squeeze together the join makes it easier.
6.Put the join on the bottom side, roll with both
hands and form into cigar shapes around 35 cm
in length. (Around 32 cm when making 2) Shelf indicator (Until start, shelf number and reference page will be shown alternately)
146
Primary proof with a microwave and cook in the convection!
Easy Pi a Microwave Convection

Ingredients／Diameter 22㎝ For 1 (1 shelf)
Bread flour (sieved) ……………… 120g
Milk ………………………………… 80g
Sugar ………………………………… 10g
Salt ……………………………………… 2g
Dry yeast
(Granule type that doesn’ t require
pre-fermentation) ………………… 2g
〈Filling〉
Green pepper (finely cut) … 1 medium
Onions (cut thinly) …………… 50g
Bacon (cut thinly) ……………… 25g
Mushroom (sliced and in water) … 20g
Shop bought pizza sauce ……… 50g
Cheese for pizza ………………… 100g
<Baking>
Convection (with preheating) 210℃
anual
1 shelf:8 - 13 minutes, 2 shelfs:10
- 15 minutes
・2 (2 shelfs) can also be produced under‘automatic’.

Double the ingredients, make dough and heat.
1.Put milk and sugar in a heat-resistant glass bowl, If the buzazer sounds during the process＊, take
place in the center with no cover and heat. out , re-roll the dough and rest for around
Bench time
10 minutes.
aking the dough
No eating ＊Please do not press the cancel button.

Microwave 600W 20 - 30 seconds
Start
Accessories tart ・The dough will only rise a little after the
primary proof. It will not rise like ordinary
※ We recommend a large heat resistant
bread dough but this is not a problem.
glass bowl when using 2 shelfs. Heating
※ When using 2 shelfs, cut the dough into two
time is 40 seconds - 1 minute.
then form them into balls.
2.Mix well with a whisk and dissolve the sugar.
Stretch the dough out into a circle of diameter
(The temperature here should be less than 40℃ )
22 cm using a rolling pin and place on a
Forming
3.Add dry yeast to 2 and mix well. square tray.

Cover and let it rest for around 10 minutes.
4.Add of bread flour to 3 and mix well with
a whisk. 1. Preheating
5.Mix the remaining bread flour and salt, add Preheat empty convection.
Baking
to 4 then mix with a rubber spatula.

No reheating
Start
6.Once it starts to come together, roll together Accessories tart

with your hands. Fold the dough toward you (Standard preheating time is approx. 7 minutes)
in the bowl, squash and fold in half from the
right, squash and fold to the far end in half 2.Take the wrap off , cover with pizza sauce,
then squeeze and fold in half from the left. line up with topping and put cheese on at
Bread pizza
Repeat this until the dough becomes powdery. the end.

1.Lightly flatten the dough from . 3. Bake
2.Cover the bowl from 1, After preheating has finished, put 2 into the
rimary proof
place in the center then lower shelf and heat.

proof.
eating
Start
tart
No roofing
Start
Accessories asy i a tart

ower shelf ・Baking Approx. 11 minutes
(Standard to heating time excluding Putintotheupperandlowershelfwhen

preheating Total approx. 18 minutes) using2shelfs.( pprox.1 minutes)
・Primary proof approx. 7 minutes
● Please do not use the tray for microwave heating. -2
※ When using 2 shelfs, select【33-2 Easy pizza】.

(Standard heating time excluding preheating Total
around 22 minutes, primary proof Approx. 9 minutes)
147
Grissini Convection
Ingredients／For 10 (1 shelf)
Dry yeast
Luke warm water (30 - 35℃ ) 65 - 75 g
Olive oil ………………………… 2 tsp.
Salt ……………………………… tsp.
Sugar …………………………… tsp.
● You can enjoy by adding at 1 your

favourites like pepper, sesame seeds,
fennel seeds, aniseed, carraway
seeds, poppy seeds and dried herbs.
shelfs
12∼19 Minutes
・If cooking on 2 shelfs,

double the ingredients.
1.Put bread flour in a bowl and make a dip in the 1. Preheating

middle. Add into the dent half the dried yeast, sugar,
Baking
luke warm water and mix with flour whilst dissolv-

aking the dough
ing yeast. Once it’ s been mixed roughly, add salt,

remaining warm water and olive oil and mix. Knead No Convection reheating
200℃
Start
well until the surface of the dough becomes smooth.
2.Stretch 1 to be 1 cm thick and 10 cm wide
using a rolling pin. Place on a square tray 2. Bake
with bread flour (not included in ingredients)
After the end of preheating, put in the
on, cover the surface of the dough with olive
oil and cover with plastic wrap. lower sehlf and heat.
Place on the lower shelf and proof until it’

s 10 - 15 eating
Start
doubled in thickness. tart

minutes
roofing
ower shelf
roofing
Start
Ferment 40℃ 50 - 60 minutes

Decide
tart
ower shelf
Cut the dough in into 1cm wide pieces, stretch

out each of them to around 30 cm to match the
Forming
square tray size, place around 1cm apart on a

square tray covered in bread flour (not included in
ingredients).
Bread pizza
148
Foccacia Convection
Ingrdients／Diameter approx.18㎝ For 1 (for 1 shelf)
Dry yeast
(Granule type that doesn’ t require
pre-fermentation) ………………… 2 g
Luke warm water (30 - 35℃ ) … 95 - 105 g
Olive oil ………………………… 1 tsp.
Salt ………………………………… A little
〈Oil for finishing〉
Olive oil ………………………1 tbsp.
A Salt …………………………… A little
Water………………………… 1 tsp.
〈Topping (to your preference)〉
Rosemary………… Suitable amount
Olives …………… Suitable amount
Anchovy ………… Suitable amount
Dried tomatoes … Suitable amount
shelfs
13 - 19 minutes
・When using 2 shelfs to cook,

1.Put bread flour in a bowl and make a dip 1. Preheating

in the middle. Add of the dried yeast Take out along with the square tray and
Baking
and luke warm water in the dent and mix preheat.

aking the dough
wiht flour whilst dissolving the yeast. Once

it’
s roughly mixed, add salt, remaining Convection
No reheating
220℃
Start
luke warm water and olive oil then mix. Accessories (With preheating) tart
Knead well until the surface of the dough is
smooth and there is elasticity. (Standatd preheating time is approx. 8 minutes)
2.Roll dough to be flat, lay on a square tray 2.Make holes in the dough with your fingers
with bread flour (not included in ingredient) and coat generously with A, using a brush.
on and spread out to be about 10 cm in Add to the holes olives, dried tomatoes,
diameter. Coat the surface with olive oil in anchovies, etc. to your taste or scatter
order to prevent drying (not included in the rosemay on thop.
ingredients) and cover with plastic wrap.
3. Bake
Put in the lower shelf and proof until it After the end of preheating, place 2 on the
rises to be around double the height. lower shelf and heat.
rimary proof
roofing
Start
Ferment 40℃ Approx. 60 minutes 11 - 17

Decide
tart eating
Start
minutes tart
ower shelf
ower shelf
After the end of proofing, stretch the dough
on the square tray to be around 1-1.5 cm
Forming
thick without squashing the air bubbles.

Bread pizza
Place in the lower shelf and proof.

XX X
XX XX X
XX XX X
Formed proof
roofing XX X
XX XX
Start
XX XX
Decision
Ferment 40℃ 40 - 50 minutes tart XX XX

XX XX
XX XX
ower shelf XX XX
149

Before starting to make read

◆ eeptheingredientsinacoolplacewithlowhumidity.
◆ Doughmakingshouldideallybedoneinanenvironmentwithroomtemperature20-25℃andhumidity
50- 0 .
◆ ettheequipmenttogetherbeforestartingtomakeitandmeasureouttherequiredingredients.
(Measuretheingredientsoutaccurately )
◆ eturntoroomtemperature expressedinthereceipemeansthatthe roomtemperatureisaround25℃ .
andling t e doug
◆ Handlethedoughcarefully,
◆ Dependingonroomtemperatureandhumidity,pleasead usttheliquids(milkorwater)byaround5g.
◆ hendividingit,useaknife,aspatulaoracard.
Ifyoutearitapartwithyourhands,theglutenlayermaybecut,makingitdi culttorise.
◆ Pleasebecarefulthatthedoughdoesnotdryduringproo ng,bench-time,whilstformingtheshapeor
duringpreheating.
e doug doesn t come toget er no matter ow muc knead it sticks to t e ands

◆ Doughwithalotofingredientssuchasfatsandmilktakealongtime.
◆ Pleasedonotadd our ustbecauseit ssticky.Pleasekneadwelluntilitcomestogether.
Ifyougathertogetherandcleano thedoughthat sstucktoyourhandsorthesurface,itwouldmake
yourworkeasier.
Howeverifthewatertemperatureishighinthesummer,itcouldmakeitstickyevenafterkneading
anddoesn tcometogether.
don t know ow muc to knead

◆ Theguideistobethinenoughwhenyoustretchthedoughabitsothattheotherside
canbeseen.
◆ Characteristicsdi erdependingonthedoughsonotalldoughwillstretchtobeseethrough.
Pleasekneaduntilthedoughstartstoshineandstretcheswell.
Bread pizza
◆ Pleasekneadusingthetimeandtimesasdescribedasguideanddecidewhenit sreadybasedonthe
stateofthedough.
don t know w at m looking out for wit

formed proof
◆ sasaguide,untilitbecomesabouttwicethesizefromtheformingstage.
Dependingonthecompositionandstateonproo ng,itmaynotrisetobetwicethesize.Itis
completeif,whenyougentlytouchthesurfaceofthedough,thereissomeelasticitysuchthataslight
dentofyour ngersremaininthedough.
◆ Iftheformingandproo ngisdoneoverashortperiod(insu cientproo ng),theproo ngwinsoverthe
stretchingofthedoughanditmaynotriseneatlyorthebaseandthesidesmaytearopen.
Iftheformingandproo ngisdoneoveralongtime(excessiveproo ng),thedoughwillnotbeableto
growfurtherinthekilnhencewillnotriseandthebreadwillendupcoarsewiththickskin.
150
is coarse inside
◆ Ifsu cientgashasnotbeenremovedwhenforming,orifit sprovedfortoolong,
itcaneasilybecomecoarse.
◆ Breadbakedinamouldmaybecomecoarseduetotoomuchproo ngiftheamountofdoughissmall
comparedtothemould.Conversely,ifthereisalotofdoughrelativetothemould,itmaynotprove
su cientlycausingdensebreadtobeproduced.
ard skin
◆ Ifthesurfaceofthedoughdriesbeforebakingoriftheconvectiontemperatureis
keptlowduringbaking,itmaybecomehard.
Pleasespraywateronthedoughbeforebakingandbakeoncepreheatinghasbeendoneproperly.
◆ Breadmaystillhaveahardskinoncecooled.
nceit scooleddowntobearoundbodytemperatureaftercooking,pleaseputintoaplasticbagto
preventdrying.
t s ard all o er wit low olume

◆ Ifthereisinsu cientmoisturethedoughcanbecomehardandmaynotstretch,meaningthatthe
breaddoesnotbecomebig.
・Isn'tthewaterbeingmixedwiththe ourtoohot eastweakensandproo ngisinsu cient.
・Havetheingredientsbeenmeasuredoutaccurately
・Istheproo ngnotenoughortoomuch
e ase or t e sides of t e aked read tears

◆ Iftheformingandproo ngisinsu cientordoughsurfaceisdry,itmaycrackortear.
henthebreadbecomeslargeintheconvection(kiln),ifthereisnotenoughgiveonthesurface
ofthedough,itcannotrisesu cientlyanditwilltryandrisethroughthebaseorwhereitisthin.
saresult,thebaseorthesidesmaycrackortear.
praythedoughwithwaterbeforebakingandhelpwiththekilnrise.
Bread pizza
e s ape and t e eig t of t e read c anges

e ery time make it
◆ Theshape,colourandheightofthebreadcanbeeasilyimpactedbytheroom
temperature,ingredients( our,water,etc.) temperatureandquality,thecomposition,
soevenifyoumakeitinthesamewayandbakeinthesameway,theriseand nishmaydi er.
ntilyougetusedtobreadmaking,please rstgetusedto makingbread bydoingitunderthesame
conditionsandusingthesameingredients. nceyougetusetoit,makebreadtoyourprefereneby
changingconditionsalittleatatime.
151
Round Bread Convection
Dry yeast
require pre-fermentation) …… 3.5 g
Milk (at room temperature) … 145 g
Sugar ………………………………… 20 g
Salt ………………………………… 2.5 g
Egg ……………………25 g ( Size M)
Butter (room temperature) …… 45 g
〈Delyle〉
Egg yolk …………………… 1 Size M
Water …………………………1 tbsp.
re uired
uipment
Preheating: Convection 210℃
Baking：Convection 200℃
anual
1 shelf 7 - 12 minute,
2 shelfs 9 - 14 minutes
● 24 (2 shelfs) can also be made automatically.

Double the ingredients.
1.Sieve bread flour into a bowl, add dry yeast 6.T a k e o u t 5 o n t o

and mix. a surface covered
with bread flour
aking the dough
2.P u t m i l k ( r o o m (not included in the

temperature) and ingredients) and
beaten egg into the knead until it comes
container and add together with a
salt and sugar then rubbing action.
dissolve well. Once it begins to
come together,
knead well until a
● Bread using skimmed milk shall be dissolved smooth dough is
in water instead of milk. obtained.
● For bread without eggs, eggs are not necessary.
3.P u t a d e n t i n t h e ● It will be sticky at the beginning but as you knead

center of 1, put in 2, it, it will stop sticking to the surface or the hands.
break down the bread
flour surrounding it
a little at a time, mix 7.When you stretch
Bread pizza
lightly with finger tips it out and you get

and mix the bread a membrane like
flour and water evenly. form and you can
see through to your
4.M i x s o t h a t t h e fingers, that is the
water goes through end of the kneading.
to all of it.
8.Make into balls so
that the surface is
smooth, properly
seal the join, place
in a heat-resistant
5.Add creamed butter bowl lightly covered
to 4 and mix in so with vegetable oil
that the butter mixes (not included in
in with the rest. ingredients) and
※O m i t f o r d o u g h cover with plastic
containing no oils wrap.
such as butter.
152
Place on the square tray, place on the 1.Gently press the bread dough which has been rested, roll
lower shelf then proof until it becomes twice so that the surface is smooth and close the join properly.
Forming
the size.
rimary proof
roofing
Start
Decision
Ferment 40℃ 30 - 40 minutes tart
ower shelf
2.Put the join on the

bottom side and line
up on a square tray.
Check the state of proofing. Spray the bread dough

Put bread flour on your of and the inside wiht
Formed proof
water, place on the
Finger test
fingers (not included in

ingredients), poke into lower shelf and prove
the center of the dough, until it’
s about twice the
if the finger mark remains, size.
the proofing is complete.
roofing
Start
Decision
The finger marks disappear ower shelf
Proofing is insufficient ＊When using 2 shelfs, put into the upper
and lower shelf.
● If the surface of the dough dries, it won’
t prove well.
If it tends to dry, please increase the number of
The bread is hard and heavy times you spray the inside with water during the
Please add the time for primary proof. forming and proving.
If it doesn't rise even with the time increased,
the ingredients may be old so please check. 1. Preheating
Take out the along with the square tray and preheat.
Baking
The finger marks stay No reheating
Start
Proofing is excessive Accessories Butter oll tart
It will produce dry bread

There may be too much proofing
depending on the room temperature or initial
temperature of the dough, etc. Shelf indicator (Until start, shelf number and reference page will be shown alternately)
Please reduce the time of proofing from next ※When using 2 shelfs, select【35-2 Butter Roll】
time. ( shelfs displayed).
Squash the dough a 2.Coat the surface of

little and gather around the dough using a
the edges toward the brush.
as removal
middle and remove gas.

Bread pizza
(If you play with it too

much, elasticity will be
gone)
3. Bake
Use a knife or a After preheating is complete, put 2 into the
spatula to divide into lower shelf and heat.
12 (around 40 g each).
ividing
eating
Start
tart
ower shelf (Standard preheating time is approx. 9 minutes)
※When using 2 shelfs, put into the upper and
lower shelf.
Round the bread dough (Standard to heating time for 2 shelfs Approx. 12 minutes)
so that a smooth surface
Bench time
is present, cover with 4.After the end of heating, cool on cooling rack.
tightly wrung wet cloth
If you notice that the finish is uneven, be careful not to burn and
or a wrap and rest for 1 shelf: Switch the front and the back of the square tray when
around 10 minutes. there is 3-5 minutes remaining
2 shelfs: Switch the front and back of the square tray and switch
the upper and lower shalves when there is 4-6 minutes remaining
153
Butter Roll Convection
Dry yeast
require pre-fermentation) …… 3.5 g
Milk (at room temperature) … 145 g
Sugar ………………………………… 20 g
Salt …………………………………… 2.5 g
Egg …………………… 25 g ( Size M)
〈Delyle〉
Egg yolk ……………… For 1 Size M
Water ………………………… 1 tbsp.

Baking：Convection 200℃
anual
1 shelf 7 - 12 minute, 2
shelves 9 - 14 minutes
● 24 (2 shelfs) can also be made automatically.

Double the ingredients, make dough and heat.
Make the bread dough, tear into 12 equal amounts 1. Preheating

(around 40 g each) and let it have the bench-time. (See
Take out and preheat.
Firing
pages 152 - 153 Step ∼ for making round bread)
1.Make the bread dough No reheating
Start
Accessories Butter oll tart
that’s rested into carrot A
B
C
Forming
shapes of around 8 cm (Standard preheating time is approx. 7 minutes)

in size (Photo (A) and
stretch out into triangles
around 20 cm long using
a rolling pin. (Photo B)
2.P u l l t h e t h i n n e r e n d o f t h e b r e a d d o u g h Shelf indicator (Until start, shelf number and reference page will be shown alternately)
stretched into a triangle and roll as though you
＊When using 2 shelfs【35-2 Butter Roll】
are bringing the fatter end toward you. (Photo C)
select (display number of shelves ).
3.Put the end of the
roll on the bottom 2. Bake
side and line them Coat the surface of the dough with delyle
up on the square using a brush and after the end of preheating,
tray. place on the lower shelf and heat.
Spray the bread dough of eating

Start
and the inside with tart

Formed proof
water spray, place on the ower shelf (Standard preheating time is approx. 9 minutes)
lower shelf and prove until
＊When using 2 shelfs, put into the upper and
it rises to twice the size.
Bread pizza
the lower shelf.

(Standard to heating time for 2 shelfs is approx. 12 minutes)
roofing
Start
Decision
Ferment 40℃ 30 - 40 minutes tart 3.After the end of heating, cool on cooling rack.
ower shelf
＊When using 2 shelfs, put into the upper and the lower shelfs.
If you notice that the finish is uneven, be careful not to burn and
● If the surface of the dough dries out, it won’ t proof well. 1 shelf: Switch the front and the back of the square tray
If it tends to dry, please increase the number of times you when there is 3-5 minutes remaining
spray the inside with water during the forming and proving. 2 shelfs: Switch the front and the back of the square tray and
upper and lower shelf when there is 4-6 minutes remaining
Butter roll variation How to cook Raisin Butter Roll
Ingredients／For 12 (for 1 shelf) 1 Soften the raisings by soaking in luke warm water and remove the moisture.
Ingredients for butter roll … All 2 After Step -7 for making round bread (see page 152), add the raisins from 1 a little at a time and mix.
Raisins ……………………… 55 g
3 Make it by referring to Step - for making a butter roll.
154
Butter roll variation Level of difficulty
★For basic step for bread dough making, etc. please see page 152-153 for“round
bread”and page 154 for“butter roll”.
ayonnaise Bread ed bean paste bread

Ingredients／For 12 (for 1 shelf) Ingredients／For 12 (for 1 shelf)
Ingredients for butter roll…………………………… All Ingredients for butter roll…………………………… All
Mayonnaise ……………………………………… 125 g Red bean paste ………………………………… 360 g
Frozen mixed vegetables (defrost) ………… 125 g Poppy seeds ………………………… Proper quantiry
How to cook How to cook

1 Have the mixed vegatables and mayonnaise 1 Stretch out the bread dough into a thick circle of
mixed together. around 10 cm in diameter.
Divide the red bean paste
2 At the end of the bench-time, form the bread
into 12, place in the center
dough into lemon-shaped balls.
of the dough, wrap the
3 Proof in the same way as the step for making dough around and squeeze the joint properly.
butter rolls.
4 After proofing has finished, cut
2 On a square tray, arrange 1 upside down and put in dents.
into the center of the dough 3 Proof in the same way as Step for making butter roll.
and place equal amounts of １. 4 After the proofing has finished, coat the surface of the
dough with delyle and scatter over poppy seeds.
5 Cook by referring to the
step for cooking butter 5 Cook by referring to the step for cooking
rolls. butter rolls.
am and heese Bread ream Bread hocolate Bread

Ingredients／For 12 (for 1 shelf) Ingredients／For 12 (for 1 shelf)
Bread pizza
Ingredients for butter roll…………………………… All Ingredients for butter roll…………………………… All
Processed cheese (in stick form, 12) ………… 75 g Custard cream or chocolate cream …… the amount
Slices of ham (cut in half) ……………………………6
How to cook
How to cook
1 Make based on custard cream or chocolate
1 Make bread dough cream (page 199). Divide into 12 once cooled.
and place ham and
processed cheese 2 Make the bread dough, stretch out into a long
in the Step for circle shape and place the cream from 1 in the
making butter roll center of a half of the dough.
and roll them in
together. 3 Coat the edge with
delyle, fold in two and
cut marks into the join.
2 Make based on the Step - for making a
4 Make it by referring to Step - for making
butter roll as reference. a butter roll.
155
Tear and Share Bread Convection
Ingredients／For one bowl (24：3 types × 8)
〈Plain dough〉
Bread flour (Sieved) ……………… 130 g
Milk(room temperature) ………… 85 g
Sugar ………………………………… 30 g
Salt ……………………………………… 1 g
Dry yeast(granular type that does not
require pre-fermentation) …………… 2 g
Butter ………………………………… 15 g
〈Kabocha dough〉
Milk (room temperature) ………… 50 g
Sugar ………………………………… 30 g
Salt ……………………………………… 1 g
Butter ………………………………… 15 g
Kabocha (peeled) ………………… 50 g
〈Cocoa dough 〉
Cocoa powder ………………………… 7 g
Milk(room temperature) ………… 85 g
Sugar ………………………………… 30 g
Salt ……………………………………… 1 g
Butter ………………………………… 15 g
Peel the kabocha and cut into square chunks of Gently press the bread dough that’ s rested,
approx. 3 cm. Place in a heat-resistant container, round into a ball again so that there is smooth
Forming
place in the center with no cover and heat until surface, properly join and line on a deep tray
it’
s soft on, then squash into a paste-like format. with cooking sheet. (6 horizontally x 4 vertically)
No Approx. 1 minute eating Spray the dough of the bread in and the
Start
Accessories Microwave 600W 20 seconds tart inside with water, place on the upper shelf then
Formed proof
proof.
1.Make the plain dough. (See page 152 Step
for making round bread)
roofing
Start
Decision
Ferment 40℃ 30 - 40 minutes

ough making
2.Make the kabocha dough. (See page 152. tart

Step -2 for making round bread add Upper shelf
kabocha of to this step)
● It does not proof well if the surface of the dough dries.
3.Make the cocoa dough. (See page 152. If it tends to dry, please increase the number of times you
Step -1 for making round bread with bread spray the inside with water during the forming and proving.
flour and cocoa powder also sieved together)
4.Make the knead dough into a ball so that 1. Preheating
there is a smooth surface on the outside Remove and preheat without anything
Baking
and properly close together the join. inside.

1.M a k e a d i v i d e w i t h a
cooking sheet in a large No Convection reheating
160℃
Start
Bread pizza
heat-resistant bowl coated Accessories (With preheating) tart

rimary proof
with vegetable oil (not (Standard to preheating time is approx. 4 minutes)

included in ingredients),
place the dough with the 2. Bake
join on the bottom and After the end of preheating, heat after
cover with plastic wrap. putting into the upper shelf.
bench time
2.Place 1 on the square tray and place on the

lower shelf and prove until it’
s doubled in size. 23 - 28 eating
Start
minutes tart
roofing Upper shelf
Start
Decision

ower shelf 3.After heating has finished, take out whilst
still on a cooking sheet and cook on a rack.
3.Check the status of the proof. (See page 153
Step for making round bread)
4.Remove gases from the dough (see page 153 Step
for making round bread), divide each dough into eight,
make into balls so that the surface is smooth, cover
with plastic wrap and rest for around 10 minutes.
156
Cute round bread rolls. Wet and fluffy with a little sweetness.
Fluffy White Bread Convection
Bread flour (sieved) ……… 250 g
Dry yeast
A (Granule type that doesn’ t
require pre-fermentation) … 3 g
Salt ……………………………… 3 g
Milk ……………………………… 175 g
Honey ……………………………… 33 g
Butter (unsalted) ………………… 10 g
1.Put milk into a heat-resistant container, place 1. Forming

in the center without plastic wrap cover and After the completion of bench time, correct the
Forming
heat. (Temperature of milk around 24℃ ) roundness, press the dough hard with scrapper
ough making
or thick chopsticks and make a stripe.

No eating
Start
Accessories Microwave 600W 20 - 30 seconds tart 2. Formed proof

Formed proof
Put a cooking sheet on a square tray, line

2.After the end of heating, add honey and
up with 1 on top and put on a dry cloth, wet
dissolve well.
cloth, place on the upper shelf and prove.
3.Combine ingredients A with 1 and mix
as though you are making the milk be roofing
Start
Ferment 30℃ Decision 30 - 40 minutes tart
absorbed by all the flour. Once it’s come
together, transfer to a surface covered Upper shelf
with a little bread flour (not included in lease be careful
ingredients). Put your body weight on your Please check the temperature set
palms and hit the dough onto the surface beforepressingthestartbutton.
from a low position a few times. Ifyousetittobeover100℃bymistake,
there is a chance that the canvas
materialorclothmaycatch re.
4.Once it’s smooth, add butter and knead
well. Once it becomes smooth with butter
mixed in and a thin membrane results when 3.After the end of proving, remove the dough
dough is stretched, the kneading is with the cooking sheet from the square
complete. (Kneading temperature around tray and cover with plastic wrap so that it
27℃ . For status see page 152 Step -7 for doesn't dry before baking.
making round bread)
Bread pizza
1. Preheating
5.R o u n d 4 s o t h a t a s m o o t h s u r f a c e Put just the square tray onto the upper
Baking
results, place into a heat-resistant bowl shelf and preheat.

coated with butter with the join on the
bottom (unsalted butter, not included in Convection reheating
150℃
Start
ingredients) then cover with plastic wrap. (With preheating) tart

Upper shelf (Standard to preheating time is approx. 4 minutes)
1.Place on a square tray, put onto the
lower shelf and prove.
2. Bake
rimary proof
After preheating, put on the mittens for commercial

roofing
Start
oven and remove the square tray. Transfer the

Decision

bread dough along with the cooking sheet＊ and
ower shelf
sprinkle with strong flour (appropriate amount). Put
2. Bench-time into the upper shelf and heat.
After the end of proofing, remove gases ＊It becomes easier to transfer if you place it on a board.
bench time
(see page 153 Step for making round

9 - 14 eating
Start
bread), divide into five and make into a ball. minutes tart
Place a dry cloth, wet cloth then a plastic
Upper shelf
wrap and let it rest for around 15 minutes.
157
Everyone’
s favourite sausage bread♪
Rolled Sausage Bread Convection
A
Weak flour ……………………… 45 g
Dry yeast
(Granular type which does not require
pre-fermentation) ……………………… 3 g
Sugar ……………………………………… 4 g
Salt ………………………………………… 4 g
Water ………………………………… 135 g
Lard ……………………………………… 4 g
Cheese slices for melting ……… 6 slices
Finely chopped cabbage ………… 36 g
Long sausage ……………………………… 6
Salt, coarse black pepper … A little of each
Finely cut cheese for melting
…………………………… Proper quantiry
Dried parsley …………… Proper quantity
〈Delyle〉
Egg (beaten) …………… Proper quantity
1.Place sugar , salt, half the water in a bowl and Put a cooking sheet on a square tray, line up
dissolve well. Mix together the combined and and cover with dry cloth, wet cloth then plastic
Formed proof
sieved A and dry yeast, then add the remaining wrap. Put onto the lower shelf and proof.
ough making
water and mix well.

roofing
Start
Decision
2.Once it’ s all come together, transfer to a Ferment 30℃ 40 - 50 minutes tart
surface covered with a little bread flour (not
included in ingredients). Press down onto the ower shelf
palms with your weight and hit the dough from
a low position to the table at times. lease be careful
Please check the temperature set
3.Once the dough has mixed together and become beforepressingthestartbutton.
smooth, stretch the dough and place lard on 3-4 Ifyousetittobeover100℃bymistake,
places. Knead as though you are folding inward there is a chance that the canvas
and mix plenty of lard ito the dough. materialorclothmaycatch re.
4.Knead for a while and if you can stretch a part

After proofing, take out the dough along with the
of the dough to produce a thin membrane, the
kneading is complete. cooking sheet and square tray and cover with
wrap so that the dough doesn't dry out before
1.Roll the dough neatly, place in a heat-resistant baking.
bowl with lard coating (not included in ingredients)
then cover with dry cloth and wet cloth. 1. Preheating
rimary proof
Place just the square tray into the lower shelf

Baking
2.Place 1 on a square tray, place on the lower and preheat.

shelf and proof.
Convection reheating
200℃
Start
roofing tart
Start
(With preheating)
Decision

bench time
ower shelf ower shelf (Standard to preheating time is approx. 5 minutes)
3.After the end of proofing, remove gases (see 2.Immediately before the preheating finishes,
page 153 Step for making round bread). coat the surface of the dough with a brush and
Bread pizza
scatter over the grated cheese.

4. Bench-time
Divide 3 into 6, form into balls, cover with dry
3. Bake
cloth, wet cloth and plastic wrap then let it rest
for around 15 minutes. After the end of preheating, use commercially
available oven gloves, take out the square tray
1.Place cabbage on the and transfer the dough in 2 along with a cooking
cheese slice, add salt sheet.＊
Forming
and pepper, place ＊It becomes easy to transfer if you place it on a

sausage on top, roll. board or something similar.
Make six of these.
Put into the lower shelf and heat.
2.S t r e t c h thinly to 17 - 22 eating

a r o u n d 40 c m l o n g
Start
minutes tart
and wrap around 1. ower shelf
Properly secure the
start and the end of 4.After the end of heating, scatter over with drief
the wrapping around. parsley. Put ketchup on to your taste.
・Press the dough down over the middle of the
sausage to make it easier to roll.
158
Melon Bread Convection
〈Cookie dough (skin of the melon bread)〉
Weak flour ………………… 100 g
A Baking powder …………… tsp.
(Sieve together)
Sugar ………………………………… 30 g
Egg …………………………………… 14 g
Melon liquor …………………… 1 tbsp.
Granulated sugar
(for scattering on top) ………… 13 g
〈Bread dough〉
Sugar ………………………………… 20 g
Dry yeast
Salt ……………………………………… 2 g
Egg …………………………………… 28 g
Milk ………………………………… 50 g
1.〈Cookie dough〉 1.Put into the upper shelf and prove it.
Add to eggs the sugar and soft butter, and
Formed proof
add melon liquor and mix. Furthermore, sieve

roofing
ough making
Start
Decision
with A and then add it and mix well. Once it Ferment 30℃ 50 - 60 minutes tart
has come together, divide into five and cool in
Upper shelf
the fridge.
2.After the proofing is complete, remove the
2.〈Bread dough making〉
dough along with the cooking sheet and the
Make the bread dough and divide into five.
square tray.
(See pages 152 - 153 Step ∼ for making
round bread)
Forming
1. Preheating
Preheat with just the square tray on the upper shelf.
3. Bench-time
Baking
Roll the dough in 2 into a ball so that the

surface is smooth and cover with wet cloth or Convection reheating
150℃
Start
plastic wrap and rest for around 15 minutes. (With preheating) tart
During bench-time, stretch the cookie dough in Upper shelf (Standard to preheating time is approx. 4 minutes)
1 to have diameter of around 10 cm.
Forming 2. Bake
4.
After preheating, put on oven gloves, take it
After the end of bench-time, cover the cookie
out onto a tray and transfer the dough of
dough after putting it on top of the bread
along with the cooking sheet＊.
dough. (Leave the back side to be around a 500
＊It becomes easy to transfer if you place it on
yen size )
a board or something similar.
5.Put granulated sugar in container, put in dough Heat on the upper shelf.
as though you are flipping it over, then cover
the cookie dough with granulated sugar. Cut 11 - 16 eating
Start
into the surface diagonal lattices and line up on minutes tart

to a tray with a cooking sheet on top. Upper shelf
Bread pizza
Melon bread variations

So t coo ie dou h
★ For ingredients for the bread dough and the
Weak flour …………… 30 g Egg …… 25 g ( Size M) basic method, please see“melon bread”.
Baking powder …… tsp. Melon liquor …… tbsp.
Butter (unsalted) …… 20 g Granulated sugar (for putting
Sugar …………………… 20 g on the surface) ………… 13 g
●When rounding the dough in Step - 3, form the Coo ie dou h without the li uor
dough into a flat shape with a dent in the center.
●In Step - 4, don’t put on the cookie dough Weak flour …………… 90 g Egg …… 25 g ( Size M)
but just form and prove the bread dough.
Baking powder …… tsp. Melon essence …… tsp.
●After the end of forming and proving, flatten
Butter (unsalted) …… 20 g Granulated sugar (for putting
the cookie dough, place on the bread dough
Sugar …………………… 40 g on the surface) ………… 13 g
and scatter granulated sugar evenly.
159
Bread Convection
Ingredients／Metallic Approx. 11×21×10 cm

Bread mould x for 1 Pain
Dry yeast
(Granule type that doesn't require
Water …………………………… 290 g
Skimmed milk……………………… 15 g
Sugar ………………………………… 25 g
Salt …………………………………… 6 g
Butter ……………………………… 15 g
anual
Baking: Convection 200℃
25 - 30 minutes
1.Make the bread dough. (See pages 152 - 153 Place on a square tray, spray the bread dough
Step - for making round bread) and the inside with mist, place on the lower shelf
Formed proof
and proof until the surface becomes as tall as the
ough making
2. Bench-time height of the mould.

Remove gas from the dough, divide into two,
around them into balls so that the surface is roofing
Start
Decision
smooth, then rest for around 30 minutes with a Ferment 40℃ 30 - 40 minutes tart
cloth covering. ower shelf
Forming
3. Forming 1. Preheating
Stretch the rested dough one at a time to be After the end of proofing, take out with
Baking
rectangles of around 10 cm by 15 cm using a rolling the square tray and preheat.

pin and roll it. Put the join in the center, stretch so
that it’
s about 10 cm thick using a rolling pin, roll No reheating
Start
from the side closest to you and make a spiral. Accessories lain Bread tart
2. Bake
After the end of preheating,
place on a square tray,
4.Coat a bread mould with put on the lower shelf and
plenty of butter (not heat.
included in ingredients)
eating
Start
and put in 3 to the mould

tart
so that the knots go along
the long side of the mould ower shelf (Standard preheating time is approx. 27 minutes)
with the end of the roll on
3.After heating, take out of the mould, place
the bottom.
on a rack, brush with butter (not included in
ingredients) whilst still hot and then cool.
Bread pizza
Bread variation
Raisin Bread alnut Bread
Material／Metallic Approx. 11×21×10 cm Bread mould x for 1 pain Material／Metallic Approx. 11×21×10 cm Bread mould x for 1 pain
Bread flour ……… 400 g Skimmed milk……… 8 g Bread flour ……… 400 g Skimmed milk……… 8 g
Dry yeast Sugar …………………48 g Dry yeast Sugar …………………48 g
（Granular type that does not Salt …………………… 6 g （Granular type that does not Salt …………………… 6 g
require pre-fermentation) … 5 g Butter ………………15 g require pre-fermentation) …5 g Butter ………………16 g
Water …………… 290 g Raisins ………………80 g Water …………… 270 g Walnuts ……………80 g

1 Soften the raisins by soaking in luke warm water and remove
the moisture.
1 Make the bread dough. (See pages 152 - 153 Step
for making round bread)
-
2 Make the bread dough. (See pages 152 - 153 Step

making round bread)
- for ※After Step
and mix in.
-7, add smashed walnuts a little at a time
※After Step -7, add raisins from 1 a little at a time and mix in.
2 Make using Method for making bread as reference.
3 Make using step for making bread as reference.
160
Bagel (Plain) Convection Steam
Ingredients／For 4 Pieces
Light brown sugar …………… 15 g
A Dry yeast
require pre-fermentation) … 3 g
Salt ……………………………… 3 g
Water …………………………… 140 g
Honey or caramel syrup ……… 15 g
Luke warm water ……………… 30g
-1: Steamed 6 - 8 minutes
anual
-3：Convection (without preheating)
190℃ 13 - 20 minutes
＊Put water into the water tank and set in place.
1.Place A into a bowl, mix so that the water 1.Put the square tray onto the lower shelf and
is being absorbed by all the flour, then once heat.
Baking
it comes together, transfer to a surface

ough making
cover in a little bread flour (not included in eating
Start
Bagel tart
ingredients). Press down onto the palms with
ower shelf (Standard heating time is approx. 23 minutes 30 seconds)
your weight and hit the dough from a low
position to the table at times. If the dough is ・Start with steam heating.
hard, please add water whilst monitoring it.
Forming
Kneading is done once the dough becomes 2.If the buzzer sounds a part of the way
smooth and thin membrane results when through＊, take out the tray and coat with
stretched. honey diluted with warm water or caramel
(Kneading temperature, approx 25℃ . For syrup.
status, see page 152, Step -7 for making ＊Approx. 7 minutes after the start (when
round bread) there is about 16 minute and 30 seconds
remaining)
2.Divide the dough in 1 to 4 equal parts,
cover with wet cloth and prove for around 3.Put 2 in the lower shelf again and heat.
10 minutes.
eating
Start
3. Forming tart
After the end of proofing, stretch it out into ower shelf
a 25 cm long roll, twist once and form into

Bread pizza
a doughnut shape. Line on a cooking sheet

on a tray and cover with wet a wet cloth.
1.Put with the square tray into the lower

shelf and prove.
Formed proof
roofing
Start
Decision

ower shelf
lease be careful
Please check the temperature set
beforepressingthestartbutton.
Ifyousetittobeover100℃bymistake,
2.After the end of proofing, take the square

tray out and take off the wet cloth.
161
Bagel variation ★For basic step of how to make, please see“bagel (plain)”on page 161.
Please sieve the bread flour before use.
alnut Fig
Ingredients／For 4 pieces Ingredients／For 4 pieces
Bread flour …… 270 g Walnuts …………… 46 g Bread flour …… 270 g Dried figs (semi-dry) 53 g
Light brown sugar … 13 g Water ……………… 140 g Light brown sugar … 13 g Water ……………… 130 g
Dry yeast Honey or caramel Dry yeast Hnoey or caramel
A (Granular type that syrup ……………… 15 g A (Granular type that syrup ……………… 15 g
does not require Warm water …… 30 g does not require Warm water …… 30 g
pre-fermentation) …3 g pre-fermentation) …3 g
Salt ………………… 3 g Salt ………………… 3 g

1 Roast the walnuts using 〈Convection (without 1 For basic step of how to make bagel (plain), refer
preheating)・120℃・approx.15 minutes〉, break to - .
down into 5-8 mm chunks and cool. ＊Add figs once the dough is fairly together.
2 For basic step of how to make bagel (plain), refer

to - .
＊Add walnuts once the dough is fairly together.
range ginger Apple ginger

Bread flour …… 270 g Water ……………… 120 g Bread flour …… 270 g Apple jam ………… 75 g
Light brown sugar … 13 g Honey or caramel syrup Light brown sugar … 13 g Water ……………… 90 g
Dry yeast …………………… 15 g Dry yeast Honey or caramel syrup
(Granular type that Warm water …… 30 g (Granular type that …………………… 15 g
A does not require A does not require Warm water …… 30 g
Salt ………………… 3 g Salt ………………… 3 g
Orange peel … 53 g Ginger (grated) … 4 g
Ginger (grated) … 8 g Cinnamon … A little

1 Cut orange peel into 5 mm chunks. 1 Have the apple jam dissolved in water.
2 For basic step of how to make bagel (plain), refer 2 For basic step of how to make bagel (plain), refer
to - . to - .
armalade Blueberry
Bread pizza

Bread flour …… 270 g Marmalade ………… 75 g Bread flour …… 270 g Blueberry jam …… 75 g
Light brown sugar … 13 g Water ……………… 90 g Light brown sugar … 13 g Water ……………… 90 g
Dry yeast Honey or caramel syrup Dry yeast Honey or caramel syrup
A (Granular type that …………………… 15 g A (Granular type that …………………… 15 g
Salt ………………… 3 g Salt ………………… 3 g

1 Have marmalade dissolved in water. 1 Have the blueberry jam dissolved in water.
2 For basic step of how to make bagel (plain), refer 2 For basic step of how to make bagel (plain), refer
to - . to - .
＊The finish may vary depending on the type of ＊The finish may vary depending on the type of
jam. Whent he dough is hard, please add water jam. When the dough is hard, please add water
whilst monitoring the situation. whilst monitoring the situation.
162
Bagel variation ★For basic step of how to make, please see“bagel (plain)”on page 161.
Please sieve the bread flour before use.
Tomato afe au lait

Bread flour …… 270 g Tomato juice (no added Bread flour …… 270 g Coffee (sugar free) 105 g
Light brown sugar … 13 g salt) ………………… 145 g Light brown sugar 13 g Milk ………………… 38 g
Dry yeast Honey or caramel syrup Dry yeast Honey or caramel syrup
A (Granular type that …………………… 15 g A (Granular type that …………………… 15 g
Salt ………………… 3 g Salt ………………… 3 g

1 Use tomato juice instead of water and for basic step 1 Have the coffee and milk mixed together.
of how to make bagel (plain), refer to - .
2 Use 1 instead of water and for basic step of how
to make bagel (plain), refer to - .
Black sesame seeds Italian

Bread flour …… 270 g Black sesame seeds paste Bread flour …… 270 g Dried herbs※ ……… 1 tsp.
Light brown sugar … 13 g ……………………… 30 g Light brown sugar …13 g ※Use your favourite dried
Dry yeast Water ……………… 125 g Dry yeast herbs such as basil,
(Granular type that Honey or caramel syrup A (Granular type that oregano, parsley.
A does not require …………………… 15 g does not require Honey or caramel syrup
pre-fermentation) …3 g Warm water …… 30 g pre-fermentation) …3 g …………………… 15 g
Salt ………………… 3 g Salt ………………… 3 g Warm water …… 30 g
Ground black sesame Water ……………… 140 g
seeds …………… 13 g Dried tomatoes …… 20 g
Powdered cheese … 26 g
Garlic …………………… 3 g
How to cook Anchovy ……………… 3 g
1 Have the black sesame paste dissolved in water.

How to cook
to - . 1 Cut dried tomatoes roughly into small slices of
around 3-5 mm and cut anchovies and garlic finely.

to - .
＊Add powdered cheese, dried herbs and 1 once
the dough has come together to a certain extent.
Bacon onion
Bread pizza
Bread flour …… 270 g Bacon (finely chopped)
Light brown sugar … 13 g ……………………… 40 g
Dry yeast Onion (thinly cut) … 53 g
(Granular type that Honey or caramel syrup
A does not require …………………… 15 g
pre-fermentation) …3 g Warm water …… 30 g
Salt ………………… 3 g
Pepper ………… tsp.
Water ……………… 115 g
How to cook
1 Fry bacon in a frying pan, add onions and fry
until there is a little colour.
to - .
＊Add 1 once the dough has come together a
certain extent.
163
French Bread Convection Steam
Ingredients／For 2 pieces, approx. 30 cm
each
Flour for French bread (for putting on top)
…………………………………………… 300 g
Dry yeast
pre-fermentation) ………………………… 2 g
Powdered malt …………………………… 2 g
Salt …………………………………………… 6 g
Water …………………………………… 190 g
〈Things to prepare〉
・Bread thermometer
(stick thermometer is fine)
・Canvas material
・Cooking sheet
・Coup knife
・Board for transferring the dough
1.Put salt in the water and dissolve well. 1. The first time
Put dough from into a heat-resistant bowl
2.Put French bread flour into a bowl as well
rimary proof
covered with vegetable oil (not included

aking the dough
as dry yeast and malt powder and lightly in ingredients). Cover with plastic wrap
mix by hand. and proof at a temperature of 25 - 27℃ for
approximately 120 minutes.
3.Pour the water from 1 into 2 and mix as
・When using oven proofing...
though you are mixing the water into all
Place on a square tray, put onto the lower
the powder. Once it has come together,
shelf and prove until it rises to double the size.
transfer to a board covered lightly with
bread flour (not included in ingredients). roofing
Start
Decision

4.Press down with your body weight onto ower shelf
the palms of your hand as you knead, hit
it against a surface from a low position at 2.Once the dough has proved sufficiently, carry
times and knead for around 8 - 10 minutes. out the finger test. (For status, see page 153,
Step for making round bread) remove gas
5.Once there is a thin lightly as though you are re-rolling and try not
membrane when you to remove too much gas.
stretch out the dough,
the kneading is 3. The 2nd time
Put 2 into a bowl, cover with plastic wrap
complete. Dough
Bread pizza
again and prove for around 60 minutes in an

kneading temperature
environment which is around 25 - 27℃ .
approx. 24℃ .
・When using oven proofing…
Place on a square tray, then on the lower
shelf and prove until it’
s around twice the size.
roofing
Start
Decision

ower shelf
1.Take out the dough from gently onto a

surface covered with bread flour (not included
Bench time
in ingredients), divide into two, put the cut

side inside and make it come together gently
to the extent that the surface is slightly tesne.
2.Place the dough on half the canvas material,

cover with the remaining half, then further
cover over with wet cloth and rest for
around 30 minutes somewhere warm.
164
1.Transfer to a surface After the end of proofing, so that it doesn't
with a little bread dry before baking, wrap with wrap with the
Forming
flour (not included in canvas still on it and transfer it along with the
ingredients) the dough canvas material to a flat and warm place.
from and stretch
out into an oval shape. 1. Preheating
Put just the square tray into the upper shelf
Baking
2.Fold a from the
and preheat.
back toward the
front, press the joint reheating
Start
down using the base French Bread tart
of the thumbs. Upper shelf (Standard to preheating is approx. 11 minutes)
2.Replace onto a cooking sheet cut to the size

of the square tray using the board so that
the join of the dough is at the bottom.
3. Marking with a knife

Immediately before finishing preheating, use
a coup knife to mark 3 cuts within of the
3.Fold over from the
center of the dough. Make the middle cut
front too, press down
longer and the ends of the cuts to be in
the join with the base
around the center fo the dough.
of your thumbs.
4.Further fold over the

dough from the far
end, press down the
join yet again with
your thumbs and close Use the center of the
by pressing down coup knife blade and
properly as though you mark as though you
are making one core are gently pulling
within the dough. apart to a gap of
the width of a 1-yen
5.I f t h e d o u g h i s s o f t ,
piece.
repeat 4 again. Make
into cigar shapes
around 30 cm long by
rolling using both hands.
1.L a y a c a n v a s c l o t h
on a square tray
4. Bake
Formed proof
and make a wall by

After the end of preheating, use commercially
gathering together the
Bread pizza
available oven gloves to take out the square

canvas material. Put
tray and transfer the dough from 3 along with
the join at the bottom
the cooking sheet.＊
between the cloths
＊It becomes easier to transfer if you place it
and line the dough up.
on a board.
Cover from the top
Heat on the upper shelf.
using the remaining
canvas material.
eating
Start
2.Put 1 on the upper shelf and proof. tart

Upper shelf (Standard to heating time is approx. 28 minutes)
roofing
Start
Decision
Ferment 30℃ Approx. 20 minutes tart ● For tips on making French bread, please see page 167.
Upper shelf
lease be careful
Pleasecheckthetemperaturesetbefore
pressingthestartbutton.
Ifyousetittobeover100℃bymistake,
165
Epi
Convection Steam
Petit France (French bread)
〈Epi〉
Ingredients／For 3 of 30 cm epi
shaped sticks
Flour for French bread
(for putting on top) …………… 300 g
Dry yeast
Powdered malt ……………………… 2 g
Salt ……………………………………… 6 g
Water …………………………… 190 g
Bacon …………………Proper quantity
〈Small French bread〉

Ingredients／For 9 of 7 cm round
pieces
Dry yeast
Powdered malt ……………………… 2 g
Salt ……………………………………… 6 g
Water …………………………… 190 g
1.Make the dough based on page 164 Step - 1. Preheating

for making French bread and divide into three Place just the square tray onto the upper
Baking
equal pieces for epi or nine equal pieces for shelf and preheat.
ough making
small French bread.
2.Put the cut side of 1 inside and lightly gather reheating
Start
French Bread Increase 1 tart
together so that the surface is slightly tense.
Upper shelf (Standard to preheating is approx. 11 minutes)
Place on half the canvas material, cover with
the remaining half, cover with a wet cloth
2.Transfer using a board so that the join of the
and rest for around 30 minutes in a warm
dough comes to the bottom onto a cooking
place.
sheet cut to the size of the square tray.
〈Epi〉
3. Coupe (Cutting the surface)
Transfer to a surface covered with a little bread
〈Epi〉
Forming
flour (not included in the ingredients) the dough

Just before completion
from and mould referreing to page 165,
of preheating, make
step for making French bread. If putting in
a deep cut laying the
bacon, put bacon in the center at step and
kitchen scissors on its
join once you have rolled vertically.
side and separate the
〈Small French bread〉 left and right sides.
Transfer to a surface with a little bread flour
〈Small French bread〉
Bread pizza
(not included in ingredient) the dough from

Just before preheat is
and close the join properly after gently rolling it
complete, cut in cross
together.
shape with a coupe
Form into shapes and proof based on page knife.
1165 Step for making French bread.
4. Bake
Formed proof
lease be careful After the end of preheating, use a commercially

Pleasecheckthetemperaturesetbefore available oven gloves to remove the square
pressingthestartbutton. tray and transfer the dough in 3 along with the
Ifyousetittobeover100℃bymistake, cooking sheet.＊
there is a chance that the canvas ＊It becomes easy to transfer if you place it on a
board or something similar.
Heat on the upper shelf.
After the end of proofing, cover with canvas
sheet so that the dough does not dry before eating
Start
baking and transfer to a warm and flat place tart

with the canvas still on it. Upper shelf (Standard to heating time is approx. 26 minutes)
● For tips on making French bread, please see page 167.
166
Tips on baking French bread
This is one of the difficult bread to bake that the
advanced bakers can challenge. Referring the points
shown below, then try it repeatedly and learn the tips!
Ingredients and tools Proofing

Special ingredients (such as special flour for Proof time and condition may vary according to
French bread, and powdered malt) are required. the temperature of kneaded dough, container to
These are available at a confectionery store. be used, or ingredient combination.
Small amount of powdered malt is nutritional Monitor the conditions and adjust proof time
to yeast and accelerates its processing. Precise accordingly so the dough expands to double size.
measurement of the ingredients is a must.
Essential tools for French bread making Degassing

Canvas sheet : for bench time and proof
Timing
Bread meter : to measure dough temperature
By observing when dough expands to double size,
(Bar thermometer can be used)
or check by finger test.
Coupe knife : for cutting in coupe
Tips
Try cupping it gently. Make sure not to degas too
Unlike butter roll dough much or not to touch the dough too much.
You might see slight unevenness on the kneaded

dough. (May slightly stretch or not stretch at all,
after spreading by fingers.) Bench time / Forming
Kneading temperature is set at 24 C. Adjust ingredient In winter, pay more attention to the temperature
temperature and room temperature accordingly. not to let the dough get cold.
During bench time, make sure the dough does not
get dried.
Temperature Do not press or stretch the dough too hard.
Temperature control is essential. Handle dough gently and do not touch the dough
Measure precisely dough temperature in each process too many times.
and adjust well.
Room temperature at 20-25 C is the most suitable. In
summer, ingredients should be stored in the fridge. Coupe knife
Set flour at 23 C and water at 12 C, which is the most Use a coupe knife to superficially coupe (cut) the
appropriate temperature for kneading. dough skin surface.
If the cut is done vertically to the dough or the cut
is deep, the lemon shape that is characteristic to
French bread may not be formed after baking.
Trivia
Bread pizza
of
Types
c h b read
Fren
Batard Parisienne Baguette

cm long, People from Paris. Cane stick.
cut into three slices. cm long, cm long,
g after baking. cut into three slices. cut into seven slices.
g after baking. g after baking.
Champignon Coupe Boule

Mushroom It also can be pronounced as kup pe. all
Thin circular dough topped traight cut in the middle. ound dough with cuts.
on round dough. rids on big dough or a cross
on small dough.
167
Crispy crusts and a pleasant taste of sesame and sweet potato fill your mouth. Addictive flavor.
Sweet Potato France Bread Convection

Ingredients／For 1 roll
〈Bread dough〉
Special Flour for French bread
(Sifted) ……………………… 200 g
Sugar …………………………… 10 g
A Dry yeast
(Granule type that doesn't
require pre-fermentation) ……4 g
Salt …………………………………4 g
Water …………………………… 120 g
Shortening ………………………… 10 g
Toasted black sesame oil ……… 14 g
〈Filling〉
Sweet potato …………………… 160 g
Sugar ………………………………… 50 g
Lemon juice … From of a lemon
Water …………………Proper quantity
Salt ……………………………… to taste
Cut sweet potato with the skin into cubes of 1 cm. Boil in Place in the lower shelf and prove.
a pot by adding sugar, lemon juice and water to the level
Formed proof
that covers the potato. Add salt once it softens. Boil in a roofing
ake the filling
Start
Decision
pot till the water evaporates (The prepared quantity is FERMENT 35℃ 40 - 50 minutes
tart
approximately 190 g). ower shelf
lease be careful
1. Put the ingredients A in a bowl. Add water and mix Pleasecheckthetemperatureset
together until the powder completely dissolves. Once beforepressingthestartbutton.
everything gets together, move onto a surface floured Ifyousetitabove100℃bymistake,
ough making
lightly with Bread Flour (not included in the ingredients). thereisariskthatcanvasmaterialsor

Use your body weight to knead the dough with your clothswillcatch re.
palms, occasionally slapping the dough from the lower
hight onto the surface.
2. Once it becomes smooth, add shortening and black 1. Marking
sesame seed and knead thoroughly. When the dough After the proofing has finished, take out the dough from
Baking
becomes soft after adding shortening, stretch the dough. the square tray with the canvas material and put in three
If a thin film is formed, it indicates that kneading is diagonal cuts with a sharp knife. Cover with plastic wrap
complete (the best temperature for kneading is about 26°C. on top of the canvas material so that it does not try
Kneaded dough should meet the standards set in steps out before baking.
-7 of instruction in making round bread on page 152).
2. Preheating
3. Make 3 into a round shape such that a smooth surface Put square tray only in lower shelf and preheat.
is formed. Turn the seam to face downwards. Place in a
heat resistant bowl to which shortening (not included in Convection reheating
Start
the ingredients) has been thinly applied and cover with 180℃ tart
(With preheating)
plastic wrap. ower shelf
(Standard to preheating time
1. Place on a square tray, place on the lower shelf and is approx. 5 minutes)
prove. Remove from the inside once part of the way
through, and punch the gas out. 3. Gently tranfer onto a cooking sheet cut to the size of the
Bread pizza
rimary proof bench time
square tray the bread dough from 1 using a board, etc.

roofing
Start
Decision
FERMENT 35℃ 40 - 50 minutes

tart 4. Bake
ower shelf
After the end of preheating, put on some commercially
available oven gloves and take out the square tray. Move
2. Bench-time the dough in 3 along with the cooking sheet＊.
After proofing has finished, remove gasses (see page 153, ＊It will be easier to move if you place it on a board or
Step for instruction in making round bread) and form something similar.
into balls. Place a dry cloth, wet cloth and plastic wrap on Spray the dough with water, place on the lower shelf
top in that order and let it rest for around 15 minutes. and heat.
1. Stretch to around 30×26 cm using a rolling pin, scatter
the filling with around 3 cm space vertically and 2 cm on 27 - 32 eating
Start
Forming
the right and the left, then roll from the side nearest to minutes tart
ower shelf
you. Close the ends properly by squeezing in the left and
the right and tidy the shapes.
2. Line a square tray with a canvas sheet, make walls by
gathering the canvas material and place the dough from
1 in between the cloth walls. Cover with the remaining
canvas material and further add on wet cloth.
168
Croissant Convection
Weak flour (sieved) ……………… 30 g
Instant Dry yeast
require pre-fermentation) …………3 g
Sugar ……………………………………8 g
Salt ………………………………………3 g
Water ……………………………… 90 g
Butter for folding (unsalted) …… 90 g
1. Add sugar, salt, of the water then dissolve in by 1. Stretch into a 15×40 cm rectangle and divide into
mixing with a whisk. 9 isosceles triangles with 8 cm base.
Forming
aking the dough
2. Put French bread flour and weak flour into 1 and mix about 40cm
gently as though you are letting the water be absorbed
by all the powder. 2 4 6 8
15cm
3. Whilst it’s still powdery, add instant dry yeast, mix lightly 3 5 7 9
2-3 times and take out onto the board whilst it's still not
fully mixed. 8cm
4. Tear the butter a little at a time and fold into the dough 2. Put a 1 cm cut in the centre of the base and roll it up
as though you are painting it onto the surface. once spreading it out sideways.
5. Push along the table as though you are folding the

butter in until it all mixes in.
6. Once the butter has mixed in, gather it all together, Crescent
Cut Open Roll Bend shape
cover with plastic wrap and cool for around 30 minutes
in the fridge. Line the square tray with a cooking sheet and with the
rolled ends of at the bottom, line up nine of them.
Make sheet butter whilst the 10cm
dough is cooling. Once the
1. Spray with water and prove after putting it onto the
butter (90 g) has softened in lower shelf.
room temperature, put into a
roofing
plastic bag, stretch out to be roofing

Start
Decision
a sheet of around 10×10 cm FERMENT 30℃ 50 - 60 minutes

tart
ower shelf
using a rolling pin and cool in
the fridge.
2. After proofing has finished, take the dough out along
1. Take out fo the fridge, with the cooking sheet from the square tray.
stretch out to around 20
Folding in butter
Bread pizza
20×20 cm with a rolling pin, 1. Preheating

20
place in the middle and Dough Put square tray only in lower shelf and preheat.
Baking
enclose it so that there is Butter

no gap and close the join Convection reheating
Start
properly. 210℃ tart

(With preheating)
ower shelf
2. Stretch 1 from the centre outwards as though you are (Standard to preheating time is approx. 7 minutes)
pushing down with the rolling pin so that it’
s a rectangle
of about 6 mm thickness, fold the dough into three, cover
2. Bake
with plastic wrap and rest for 30 minutes in the fridge.
After the end of preheating, put on shop bought oven
gloves, take out the square tray and move the dough
from along with the cooking sheet.＊
＊It becomes easier to transfer if you place it on a board.
times
3. Stretch out into a rectangle again, fold threefold and eating
Start
cool for around 30 minutes. 10 - 15 minutes Convection 200℃

tart
ower shelf
4. Stretch it out again into a rectangle, fold threefold and
cool for around 60 minutes.
169
Stone Convection Bread Convection Steam
Ingredients／For 1 piece of 23 cm
diameter
Whole wheat flour (fine) …… 125 g
Instant Dry yeast
pre-fermentation) ……………………6 g
Sugar ……………………………… 2 tsp.
Salt ………………………………… 2 tsp.
Lemon juice …………………… 1 tsp.
Lukewarm water (30 - 35℃ )
…………………………… 290 - 320 g
Olive oil ………………………… 2 tbsp.
1. Sift bread flour and whole wheat flour in a large bowl. After the end of proofing, take out the dough along with
Form a mountain and make a hole in the center. Add the cooking sheet and square tray. Put bread flour (not
instant dry yeast and sugar to the hole, then gradually included in the ingredients) on the surface of the dough
aking the dough
pour of the lukewarm water and mix. Once blended, and cover with plastic wrap until baking so that the dough
add lemon juice and salt. Then, gradually pour in the does not dry out.
remaining lukewarm water until the mixture becomes
soft, like an earlobe. 1. Preheating
Put square tray only in lower shelf and preheat.
Baking
2. Once the dough becomes firm, knead while striking the

dough to the bowl. When the surface becomes smooth,
reheating
Start
add olive oil and knead it until it is blended well. Once French Bread tart
the dough becomes smooth, use your both hands to ower shelf
(Standard to preheating is
spread it gently and knead it until your fingers can see
approx. 11 minutes)
through (For status see page 152 Step -7 of
instruction in making round bread).
2. Marking
3. Make 2 into balls so that the surface become smooth, Mark the surface of diagnoally using a sharp tip of a
place the join on the bottom, place in a heat-resistant knife.
bowl coated thinly with olive oil (not included in
ingredients) and cover with plastic wrap. 3. Bake
After the end of preheating, use commercially available
1. Primary proof oven gloves, take out the square tray and transfer the
Place on a square tray, place on the lower shelf and dough in 2 along with a cooking sheet.＊
＊It becomes easier to transfer if you place it on a board.
rimary proof formed proof
proof until it approximately doubles in size.

roofing
Start
Decision

tart eating
Start
ower shelf
tart
ower shelf
2.Check the status of proofing and remove gases. (Standard heating time is approx. 28 minutes)
Bread pizza
(See page 153, Step - of instruction in making

round bread). The position of the accessory indicated is“upper
shelf”but it will rise a lot so please cook on the
3. Bench-time “lower shelf”.
Make a round shape such that a smooth surface will be
outside. Cover with plastic wrap and allow to rest for
approximately 15 minutes.
4. Place on a square tray with cooking sheet on it, spread

3 so that it’
s around 20 cm in diameter and 5 cm in
height and spray lightly with water.
5. Formed proof
Put 4 into the lower shelf and prove.
roofing
Start
Decision
FERMENT 40℃ Approx. 30 minutes

tart
ower shelf
170
English Muffin Convection
Ingredients／For 6 pieces of 10 cm
diameter × 2.5 cm height metal
circle mold
Bread flour (sieved) ………………150 g
Sugar …………………………………… 5 g
Instant Dry yeast
A (Granule type that doesn't require
Salt ……………………………………… 3 g
Shortening …………………………… 4 g
Water ………………………………… 100 g
Cornmeal …………………… Proper quantity
●If you don’

t have a cercle one●
Wrap foil around 33 cm (1 cm for
tab) × 2.5 cm cardboard and make
a circle and staple it in place.
1. Place A into a bowl, mix so that the water is being Cover with a cooking sheet and put another square tray
absorbed by all the flour, then once it comes together, on top upside down then prove on the lower shelf.
Formed proof
transfer to a surface cover in a little bread flour (not

ough making
included in ingredients). Use your body weight and the

roofing
Start
Decision
palm of your hands to knead and swing the dough down FERMENT 35℃ 40 - 50 minutes
tart
onto a table from a low position a few times. Kneading ower shelf
is done once the dough becomes smooth and thin
membrane results when stretched. (Kneading
temperature approx. 26℃ . For status see page 152
Step -7 of instruction in making round bread). After proofing has finished, remove the cooking sheet
along with the square tray and cover with plastic wrap so
2. Make 1 into a ball with a smooth surface, place in a that the dough does not dry out before baking.
heat-resistant bowl covered with shortening (not
included in ingredients) so that the join is at the bottom 1. Preheating
and cover with plastic wrap. Put square tray only in lower shelf and preheat.
Baking
1. Primary proof Convection reheating

Start
Place on a square tray and prove on the lower shelf. 200℃ tart
(With preheating)
Part of the way through, take out once and punch to ower shelf
remove gases. (Standard to preheating
time is approx. 5 minutes)
roofing
Start
Decision

tart 2. Bake
ower shelf After the end of preheating, put on commercially
available oven gloves, take out the square tray and trans-
Bread pizza
2. After the end of proofing, remove the gas (see fer the dough in along with the cooking sheet.＊
page 153, Step of instruction in making round bread). ＊It becomes easy to transfer if you place it on a board
or something similar.
3. Bench-time Cover the dough wiht cooking sheet and put another
Divide 2 into 6, make into balls and cover with dry cloth, square tray on top upside down, then place on the
wet cloth then plastic wrap and rest for around 15 minutes. lower shelf and heat.
Line a square tray with cooking sheet and line up the

13 - 18 eating
Start
mould then put cornmeal on the base of the moulds.

minutes tart
Forming
Re-gather the dough, press with your hands to flatten and ower shelf
put into the mould with cornmeal on top.
(There is no need to make it exactly the size of the mould.
It will get bigger in the subsequent processes) ● Please split the English muffin into two and eat after
cooking in a toaster.
171
The shape of the Stollen is said to represent the body of Jesus Christ wrapped around with a covering. It is a German sweet bread for Christmas.
Stollen Convection
Flour for French bread (for putting on
top) …………………………………… 250 g
Sugar-resistant dry yeast
A
Sugar …………………………………… 40 g
Salt………………………………………… 3 g
Egg………………………………… 1 (Size M)
Cinnamon …………………………… tsp.
Nutmeg, vanilla oil …… to taste of each
Milk …………………………………… 85 - 90 g
Butter (unsalted) ………………………… 70 g
Raisins ………………………………… 100 g
Mixed fruits soaked in
B western alcohol …………………… 50 g
Lemon zest …………… From a lemon
Sliced almond ……………………… 40 g
〈Topping (for 2)〉
Sliced almond ……………………… 40 g
Granulated sugar …………………… 40 g
C
Weak flour ……………………………… 3 g
Egg whites (beaten) ……… (Size M)
Egg yolk …………………………… (Size M)
〈For finishing〉
Melted butter ……………………………… 50 g
Icing sugar …………………… Proper quantity
1. On a square tray lined with a cooking sheet, spread out 1. Bench-time

the sliced almonds from B, place on the lower shelf and Divide 2 into 2, make into balls and cover with dry
Forming
heat. cloth, wet cloth then plastic wrap and rest for around
ough making
20 minutes.
Convection Approx. 15 eating
Start
Decision
150℃
(Without preheating) minutes tart 2. Fold in half after stretching it out into a sideways
ower shelf ellipse with a rolling pin, line up on a square tray and
cover with dry and wet cloth.
After heating has finished, open the door and cool.
Place on the lower shelf and prove.
2. Pour hot water on the raisins and then remove the
moisture.
Formed proof
roofing
Start
Decision

3. Place A into a bowl, mix so that milk is absorbed by all tart
ower shelf
the flour and once it comes together, transfer to a
surface covered with a little bread flour (not included in lease be careful
ingredients). Put your body weight on your palms and Pleasecheckthetemperaturesetbeforepressingthe
hit the dough onto the surface from a low position a few startbutton.
times. Ifyousetitabove100℃bymistake,thereisariskthat
canvasmaterialsorclothswillcatch re.
4. Once smooth, divide butter into two portions, add them
and knead well. Once the butter mixes in, add B and After the proofing has finished, cover with plastic wrap so
knead well. Stretch the dough and if a thin membrane that the dough does not dry before cooking.
forms, the kneading is complete. (Kneading temperature
1. Preheating
Bread pizza
approx. 23℃ . For status see page 152 Step -7 of

instruction in making round bread). Preheat empty convection.
Baking finishing
5. Make 4 into a ball so that the surface is smooth and

Start
place in a heat-resistant bowl coated in butter (not 180℃ tart

included in ingredients) with the join on the bottom and
cover with plastic wrap. (Standard to preheating time is approx. 5 minutes)
1. Primary proof 2. Mix C well, make the topping, coat the surface of the
Place on a square tray and prove on the lower shelf. dough with egg yolk and spread out the topping.
rimary proof
※ Please carry out the first proofing once the inside has
cooled. 3. Bake
After the end of preheating, place 2 on the lower shelf
roofing and heat.
Start
Decision

tart
ower shelf
17 - 22 eating
Start
minutes tart
2. After the end of proofing, remove the gas (see ower shelf
page 153, Step of instruction in making round bread).
4. After heating, cover with melted butter and put sugar
over it once it’
s fully cooled.
172
Fluffy and soft bite and bread with buttery sweetness like it is a sweet
Brioche Convection
Ingredients／Metallic Brioche
Moulds x 9 Piece
Dry yeast
A require pre-fermentation) ……4 g
Salt …………………………………2 g
Sugar …………………………… 20 g
Egg ……………………… 1 (Size M)
Milk ………………………………… 50 g
〈Delyle〉
Egg yolk …………………… 1 (Size M)
Water …………………………… 1 tbsp.
1. Place A into a bowl, mix so that milk is absorbed by Place on the lower shelf and proof.
all the flour and once it comes together, transfer to a
Formed proof
surface covered with a little bread flour (not included in
ough making
roofing
Start
Decision
ingredients). Put your body weight on your palms and FERMENT 30℃ 40 - 50 minutes
tart
hit the dough onto the surface from a low position a few ower shelf
times.
lease be careful
2. Once smooth, divide the butter into three and knead Pleasecheckthetemperaturesetbe-
well. Once the butter has mixed in and is smooth, and a forepressingthestartbutton.
thin membrane results when teh dough is stretched, the Ifyousetitabove100℃bymistake,
kneading is complete. (Kneading temperature approx. thereisariskthatcanvasmaterialsor
30℃ . For status see page 152 Step -7 of instruction clothswillcatch re.
in making round bread).
After the proofing has finished, cover with plastic wrap so
1. Primary proof that the dough does not dry before cooking.
Make into a ball so that the surface is smooth, place
in a bowl covered in butter (not included in ingredients) 1. Preheating

with the join on the bottom, cover with plastic wrap and Preheat empty convection.
Baking
prove at around room temperature (25℃ ).
2. After the end of proofing, place in a vat with plastic Convection reheating
Start
No 200℃
wrap lining, flatten, place in a plastic bag wrapped in
plastic wrap and leave in the fridge for six hours - (Standard preheating time is approx. 5 minutes)
overnight.
2. Coat the surface of the dough with delyle with a brush
3. Remove the gasses aftter the end of proofing during preheating.
(See page 153, Step of instruction in making round
bread). 3. Bake
After preheating has finished, put 2 into the lower shelf
4. Bench-time and heat.
Bread pizza
Divide 3 into 9, make into balls and cover with dry cloth, times
wet cloth then plastic wrap and rest for around 15 minutes. eating
Start
9 - 16 minutes Convection 190℃

tart
1. Rub butter (not included in ingredients) in a brioche ower shelf
mould.
Forming
2. Make round again,

● If the room temperature is high or the temperature of the
roll - of the dough dough has risen, please work whilst cooling it in the fridge.
and make into a shape like
butternut squash.
3. Put into the mould with

small side up and arrange
the shape by twisting and
pressing into the dough.
4. Line 3 on the square tray, cover with dry and wet cloth.
173
It means“cheesy bread”in Portugese. With tapioca powder, it’
s crunchy on the outside and gooey in the middle.
Pon De uejo Convection

Tapioca flour …………………… 200 g
Milk …………………………… 110 g
Water………………………… 110 g
A
Vegetable oil ………………… 40 g
Salt ………………………… to taste
Egg …………………………… 1 (Size M)
Powdered cheese……………… 100 g
● If you don t knead properly in

Step -3, it will be powdery.
1. Place A in a heat-resistant container, place in the centre 1. Preheating

with not cover and heat until it boils. Preheat empty convection.
Baking
ough making
Microwave eating Convection reheating

Start
No 3 minutes - 3 minute 30 seconds
Start
No 190℃
Accessories 600W tart Accessories (With preheating) tart
2. Add 1 into a bowl with tapioca, at once and swiftly
knead with a spatula. Cover with wet cloth and steam 2. Divide into 16, make them into balls and line on a
for 2-3 minutes in a warm place. square tray.
3. Add beaten egg a bit at a time to 2, mix well and then
3. Bake
add cheese and mix again. Once it has cooled a little,
After the end of preheating, place 2 on the lower shelf
knead with your hands, taking care not to burn yourself.
and heat.
(It becomes hard to knead once the dough has cooled so
knead fast)
18 - 25 eating
Start
minutes tart
ower shelf
Nan Convection
Dry yeast
Sugar ………………………………… 12 g
Salt …………………………………… 2 g
Milk ………………………………… 80 g
Water ……………………………… 50 g
Melted butter ……… Proper quantity
The kneading of the dough is such

that it’
s softer and sticks more
easily compared to bread dough
Bread pizza
such as for butter roll.
1. Put bread flour, dry yeast, sugar, salt, milk and water into Use the weight of the dough to stretch the whole thing
a bowl and knead well for 5-10 minutes. into a long triangle.
Forming
ough making
2. Make 1 into a ball with smooth surface, place in a bowl

coated with vegetable oil (not included in ingredients),
cover with plastic wrap and proof for around 30 minutes 1. Place on a square tray.
at room temperature.
Baking
2. After the end of preheating, immediately place 1 on the

3. Divide into two after proofing has finished, make
them into balls, place on a surface with bread flour
(not included in ingredients) and rest for around
15 minutes with plastic wrap cover. 3-8 eating
Start
minutes tart
ower shelf
・Please be aware that once 10 minutes elapses after the
Convection reheating buzzer sounds for the end of preheating, the setting will
reheating
Start
No 300℃
Accessories (With preheating) tart be cancelled.
(Standard preheating time is approx. 20 minutes) 3. After heating has ended, coat with melted butter to your
preference.
174
Crispy Pi a Convection
Ingredients／Diameter 23 cm For 1 Piece (1 shelf)
〈Pizza dough〉
Bread flour, weak flour (sieved)
…………………………………… 20 g each
Dry yeast
A (Granular type that does not require
pre-fermentation) …………… (1 g) tsp.
Sugar, salt …………… One teaspoon each
Olive oil ………… Just under tbsp.（5 g）
Milk (at room temperature) ………………… 20 g
〈Filling〉
Basil ……………………………………… 5 leaves
Natural cheese (for pizza) ……………… 35 g
〈Tomato sauce〉
Tomato puree …………………………… 25 g
B Oregano, salt, garlic (grated)
…………………………… to taste of each

anual 1 shelf 3-5 minutes, 2 shelfs
4- 6 minutes
● 2 shelfs can be done automatically too.

1. Put A in a bowl. Pour milk and check the process so that rush aluminium foil of the same si e as the square tray
the dough does not become sticky. Mix thoroughly till with olive oil (not included in ingredients). Stretch to a
the dough settles, and place the dough on a table to circle of around 23 cm in diameter with a rolling pin and
ough making
knead thoroughly till the dough becomes uniform. transfer onto aluminium foil. Coat with tomato sauce
mixed with B and place cheese on top.
2. Make the dough into a ball, place in a heat-resistant
bowl covered in olive oil (not included in ingredients) 1. Immediately after the end of preheating, put on
and cover with plastic wrap. commercially available oven gloves, take out the square
Baking
tray, then tranfer along with the square tray onto

1. Primary proof aluminium foil.※
Place on a square tray, put on the lower shelf and ※It becomes easy to move if you place on a board.
rimary proof
prove.
lease be careful
roofing
Start
Decision

tart
ower shelf
2. Place 1 on the lower shelf and heat.
2. After proofing has finished, make into a ball, cover with
plastic wrap and let it rest for around 10 minutes. eating
Start
※ When using two shelfs, cut the dough into two then tart
form them into balls. ower shelf (Standard preheating time
is approx. 4 minutes)
Put the square tray only onto the lower shelf and Put into the upper and lower shelfs when using two
pre-heat. shelfs.
reheating
(Standard to heating time for two shelfs Approx.

Bread pizza
reheating 5 minutes)
Start
Tomato heese i a Decrease 2 tart

ower shelf ・The settings are cancelled 10 minutes after the end of
preheating buzzer so please beware.
Place basil after the end of heating.

If you want to cook further, please either extend the
cooking time or heat whilst monitoring under annual oven
Number of shelfs (without preheating) 250℃ .
(Until start, number of shelfs and referring page
will be shown alternatively)
※When using 2 shelfs, put them onto the upper and
lower shelfs and select【36-2 Tomato & Cheese Pizza】
(Number of shelfs is )〔Decrease 2〕.
175
Tomato and Mo arella Pi a Convection
Ingredients／Diameter 23 cm For 1 Piece (1 shelf)
〈Pizza dough〉
Bread flour (sieved) ………………… 25 g
Weak flour (sieved) ………………… 25 g
Dry yeast (Granular type that does not
A
require pre-fermentation)
…………………………… tsp. (1.5 g)
Sugar ………………………………… 1 pinch
Salt…………………………… tsp. (1.5 g)
Olive oil ……………………… tsp. (6 g)
Milk (at room temperature) ………… 25 g
〈Filling〉
Basil ………………………………… 5 leaves
Mozzarella cheese
(cut into 1cm chunks) ……………… 70 g
〈Tomato sauce〉
Tomato puree ……………………… 30 g
Ｂ Oregano, salt, garlic (grated)
…………………………to taste of each

anual 1 shelf 3-6 minutes, 2 shelfs
4- 7 minutes
● 2 shelfs can be done automatically too.
1. Put A into a bowl and add milk whilst monitoring so that the Cover aluminium foil cut to the si e of a square tray with olive oil
dough does not get sticky but come toghether well. Once it’ s (not included in ingredients). tretch to be a circular shape of
been mixed well until the dough has come together, knead well around 23 cm diameter with a rolling pin and transfer to aluminium
aking the dough
on a surface until it's all even. foil. Coat with tomato sauce made by mixing together Ｂ and place
cheese on top.
2. Make the dough into a ball, place in a heat-resistant bowl
covered in olive oil (not included in ingredients) and cover with Immediately after preheating has ended, put on commercially
plastic wrap. available oven gloves, take out the square tray along with the
aluminium foil and transfer to the square tray※.
Place on a square tray and proof on the lower shelf.
※ It becomes easier to transfer if you place it on a board.
rimary proof
roofing
Start
Decision

tart lease be careful
ower shelf
Pleasebecarefulasthesquaretraywillbehot.
After proofing has finished, make into a bowl, cover with plastic
Place into the lower shelf and heat.
wrap and rest for around 10 minutes.
Baking
Put only the square tray into the lower shelf and pre-heat. eating
Start
tart
reheating
ower shelf (Standard to heating time
reheating
Start
Tomato heese i a is approx. 4 minute 30 seconds)

tart
ower shelf
(Standard to preheating time ・Please beware becasue once 10 minutes elapse after the buzzer
is approx. 20 minutes) for the end of preheating sounds, menu settings will be cancelled.
※ Put into the upper and lower shelfs when using two shelfs.
(Standard to heating time for two shelfs Approx. 5 minute
30 seconds)
Bread pizza
Put basil on top after heating.

Number of shelfs (Until start, number of shelfs and referring If you want to cook further, please either extend the cooking
page will be shown alternatively) time or heat whilst monitoring under annual oven (without
※When using two shelfs, place on the upper and lower shelfs and preheating) 250℃ .
select【36-2 Tomato & Cheese Pizza】（Number of shelfs is ).
Tomato and Cheese pi a variation
roscuitto and ro uette pi a How to cook

1 Make the dough referring to Step - for making tomato and cheese pizza.
Ingredients／Diameter 23 cm Filling for one In the step , select 〔Decrease 1〕.
Proscuitto (slices) ……………………… 40 g se the step as reference and stretch the dough out, coat with just the tomato sauce.
Roquette ………………………… 3 - 4 sheets eat referring to Step - . (Standard heating time Approx. 4 minutes 20 seconds)
Olive oil …………………… Proper quantity 2 Pour olive oil over the roquette and add a little pepper for taste.
Pepper ……………………… Proper quantity
Natual cheese (parmigiano) ………… 15 g 3 After heating has ended, put the proscuitto and roquette from step 2.
Top up with thinly shredded cheese.
・Try cress or spinach instead of roquette.
176
Pi a (Bread dough) Convection
Ingredients／Diameter 23 cm For one piece
〈Pizza dough〉
Milk (at room temperature) …… 55 g
Sugar ………………………………… 10 g
Salt………………………………… tsp.
Egg …………………… 25 g ( Size M)
Dry yeast
〈Filling〉
Green pepper (finely chopped)
……………………………… 1 medium
Onion (cut thinly) ………………… 60 g
Bacon (cut thinly) ………………… 30 g
Mushroom (cut thinly) ………… 25 g
Natural cheese (for pizza) …… 100 g
Olives …………………Proper quantity
〈Tomato sauce〉
Tomato puree ………………… 60 g
A Oregano, tabasco
………………………Proper quantity
1. Follow the same steps as making bread up to the gas Place the dough onto the square tray, coat with tomato
removal stage. (See pages 152 - 153 Step - of sauce made of A mixed together, place the topping and
instruction in making round bread). top with cheese.
ough making
2. Make the dough into balls so that the surface is smooth, After the end of preheating, place on the lower shelf
cover with a wet cloth and rest for around 10 minutes. and heat.
Baking
Stretch the dough into a circle of around 23 cm in diameter

with a rolling pin, cover with wet cloth that’
s been tightly 7 - 12 Start eating
minutes tart
wrung out or plastic wrap and rest for around 20 minutes. ower shelf

● It’
s easy if you use a shop-bought pizza sauce instead
reheating
No Convection reheating of tomato sauce.

Start
210℃ tart
Pi a (bread dough) variation
eafood i a Tuna and weetcorn i a

Ingredients／Diameter 23 cm Ingredients／Diameter 23 cm
Filling for one piece Filling for one piece
Bread pizza
Squid ……………………… 100 g Onion ………………………60 g Can of tuna …………………40 g Onions ………………………60 g
Prawns ………………………30 g Green pepper……… 1 medium Can of sweetcorn Natural cheese (for pizza)
White wine …………… tbsp. Natural cheese (for pizza) (whole corn) ………………40 g …………………………… 100 g
Salt/Pepper …………… to taste ………………………………75 g Tomatoes……………………60 g
How to cook
How to cook
1 Make pi a dough by referring to Step
pizza (bread dough).
- for making
1 Make the pizza dough referring to Step - for making pizza
(bread dough).
2 Cut the body of the squid into 7 mm rings, cut away the legs one
at a time and cut into 2-3 cm chunks. Take the shells and veins off 2 Take the seeds out of the tomatoes, cut thinly and properly
the prawns. Cut onions thinly and green peppers into rings. remove the moisture. Remove moisture from the tuna and
sweetcorn. Cut onions thinly.
3 Put 2 into a heat-resistant container, put salt and pepper on as
well as white wine and cover with plastic wrap. 3 Baking pizza by referring to Step - for making pizza
(bread dough).
4 Place 3 in the centre and heat using〈microwave 600Ｗ, approx.
3 minutes〉.
After the end of heating, take away the extra heat and remove
moisture.
3 Baking pizza by referring to Step - for making pizza
(bread dough).
177
Toast toast (fro en) Grill
Steamed toast Grill Steamed
Ingredients
Bread ………………………… 1 - 2 slices
※ 1 or 2 slices can be toasted.
Grilling
(1-2 slices)
gridiron square tray and
place the bread in the center. Put onto
the upper shelf and cook for 3 minute
30 - 4 minute 30 seconds. Flip over as
soon as the buzzer sounds and cook for
1 minute - 2 minute 30 seconds.
Convection (With preheating) 250℃ 2 - 7
anual
minutes
(1 - 4 slices)
t square tray on the lower
shelf and Preheat. (Preheating time
around 11 minutes)
After the end of preheating, wear
commercially available oven gloves,
take the tray out, place the bread and
Place on the lower shelf and cook.
・Steamed toast cannot be done in the
manual setting.
・If you cook frozen bread in the
Flip the bread over when the buzzer aforementioned fashion, inside may be
sounds during cooking. luke warm or colour may be uneven.
Example: Toast x 2 (thickness of bread: cut into 6)

Flip
Place a gridiron on the square tray and place two
slices of bread in the center. After the buzzer sound, flip the breads right away and
・For 48 Steam Toast", put water in a water tank and press START to start baking (Please place the breads in
set in place. the center)
lease be careful
quaretrayandgridironcanbehotsowear
commerciallyavailableovengloves
Pleasetakeoutthesquaretray.
Place on the upper shelf and cook with course
and the number of slices set.
It's done when the buzzer sounds. Please take out
eating immediately.
Start
Toast tart
※ If the finish is pale, put the side you want baked
Upper shelf (Standard heating time for both size is approx. more on the top and bake whilst monitoring the
5 minutes 30 seconds.) situation for a longer time or under the manual grill”
・The time remaining is displayed after starting with . setting. (You cannot cook more whilst it’ s cooking)
※ For frozen bread, please set it to be“47 Toast (Frozen)”.
MANUAL
※Turn the dial to change the ● Thick bread, bread with lots of sugar or fat content can
number of slices displayed cook to be dark.
● The colour of the finish may change depending on
Bread / pizza
(1→2).
Number of shelfs the type, size, water content of the bread, internal
(Until start, number of shelfs and referring page will be shown alternatively) temperature and timing of flipping it over.
● Frozen bread may finish with a different colouring
● You may choose the finish depending on your depending on type, size, thickness and state of
preference. frozennness and may not heat in the center.
Turn the dial within 15 seconds after the start.
・There are three stages for both〔Decrease〕and〔Increase〕.
※ 48 Steam Toast by using the steam, will
Different thicknesses, adjustments for recommended results as crusty outside and soft inside.
finish
・There is a heater in the ceiling inside hence baking
Estimated heating time
using the standard setting results in thick bread to
be dark and thin bread to be lighter. Course 47 Toast
46 Toast 48 Steam Toast
Decrease Standard Increase (Frozen)
3 2 1 1 2 3
pprox. pprox. pprox.
Heating time 5minutes minutes 6minutes
Cut into 6 0seconds 40seconds 0seconds
Cut into 4 pprox. pprox.
pprox.
Cut into 8 Until flipping 5minutes 4minutes
4minutes
20seconds 0seconds
178
pple Pie Convection
Ingredients / For 21 cm. metal
pie mould x 1
〈Pie pastry〉
A
Strong flour …………………… 35 g
Butter …………………………… 145 g
Cold water ……………………… 75 ml
〈Filling〉
Apple (Red) …………… 4 (800 g)
Sugar …………………… 100 - 120 g
Lemon juice ………… a lemon
Rum ……………………………1 tbsp.
Cinnamon Suitable amount
〈Egg wash〉
Egg yolk ………………… 1 (Size M)
Water …………………………1 tbsp.
1.Peel the apples, cut them into 5mm thick 1.Divide the dough into
butterfly shapes, put into a heat-resistant 2 equal portions. Roll
Forming shapes
container, add lemon juice, scatter sugar on it out one portion to

ow to make the filling
and put a lid on. 3 mm. thick and lay it

on the pie dish. Cut
2.Place 1 in the center and heat. Mix 2-3 times
excess dough by
during it to get an even finish.
leaving the edge of
No 5 mm. Make holes at
Microwave eating
Start
Accessories Around 12 minutes the bottom with a fork,

600W tart
and place apple from
.
3.After heating, leave to rest for 1∼2 hours.
Drain out the cooking liquid, pour the rum in 2.Spread remaining
and add cinnamon. dough to 25 × 21 cm.
Cut into 10 strips of
1.Sift A into a bowl, add butter cut into 1cm
1.5 cm. width, and
chunks and mix with a knife or a pie blender
3 strips of 2 cm. width.
until they are in red bean sized lumps.
ie pastry making
2.Add cold water in 3-4 goes to 1, mix so that it

doesn't get sticky and once it becomes a little
moist, gather it together, cover with cling film 3.1 Interlace 1.5 cm.
and rest for around 30 minutes in the cool room. strips from step 2 to
form a grid pattern.
3.Spread step 2 into a The place the 2 cm.
rectangular form, fold wide dough around
into 3 and cover with the edge, and cut off
plastic wrap. Allow to any excess dough.
rest in the fridge for Brush egg wash on
approx. 20 minutes. overlapping area, and
Repeat this process store in the fridge for
5 times. approx. 30 minutes.
Preheat the empty oven.
● As this dough requires plenty of butter, it is sensitive to
Dessert
temperature. Prepare the ingredients in a cool room,

reheating
Start
use the refrigerator, keep tools and ingredients cool and Accessories (With preheating) 200℃
tart
prepare quickly.
● While letting the dough rest, it is essential to cover with
plastic wrap. Leave it on a flat plate, and store in the
refrigerator. Resting the dough will make it easier to After the end of preheating, coat the surface of
handle. with egg wash, place on a square tray, place
Bake
● If dough is not rolled out with even thickness, it will

on the lower shelf and heat.
expand unevenly during baking. When folding in three
and rolling out, the rolling pin needs to be level and 29 - 34 eating
Start
evenly pressed against the dough so that the thickness is minutes tart
leveled. ower shelf
● Commercially available frozen pie sheet (400g) is useful.
179
Sponge Cake Convection Steamed
Ingredients／ For 18 cm. diameter metal cake mould x 1
Weak flour (sifted) ………… 90 g 〈Whipped cream〉
Egg white ……………… 3 (Size M) Double cream ……… 300 ml
Egg yolk ……………… 3 (Size M) Sugar ………………………… 55 g
Sugar (sifted) ………………… 90 g Brandy ………………… 1 tbsp.
Milk ……………………… 1 tbsp. Strawberries … Proper quantity
Butter (chopped finely) …… 15 g
Vanilla essence ………… To taste
Pre-preparation
・Cover the base and the sides of the mould with a little butter
(not included in ingredients) and lay a cooking sheet.
Convection (preheating) 180℃ 27 - 32 minutes
anual
Reduced sugar recipe → Please see page 182.
＊ Put water into the water tank and

set in place.
Put egg white in a bowl Meringue With a little flour remaining, add melted butter
and gently whip the white along the spatula and mix quickly in a similar
in a cutting motion. Divide way until flour and butter become invisible.
½ amount of sugar into
2-3 portions and add Melted butter
them in while whisking.
Continue whisking until
peaks form.
・Hand mixer using is
allowed for the easier
whisking.
Mix the egg yolk, Whisking egg yolks Preheat the empty oven.
remaining sugar, butter
and vanilla essence in
reheating
another bowl. Whip until No reheating
Start
Accessories ponge ake tart
the yolk turns a pale and
thick. (Standard preheating time is approx. 5 minutes)
Pour the dough into the

mould and drop from
about 5-10cm high two
Add step into step . or three times to remove
Whip until letters can be large air bubbles.
written in the mixture
when the mix is raised
with a whisk.
After the end of preheating, place on a square

tray, put onto the lower shelf and heat.
Bake
Put butter and milk in a heat-resistant container,

eating
Start
place in the center with no cover, heat and melt

tart
the butter.
ower shelf
No Microwave 20 - 30 eating ・It s ready if you put in a bamboo skewer and it
Start
Accessories 600W seconds tart

comes out dry.
Sift cake flour into the After baking, drop the mould down straight from
Dessert
ingredients from at a height of 20∼30 cm. to release the air. Turn it

once. upside down, and leave on gridiron. Softly remove
the oven sheet, and let the cake cool down.
Decorate with whipped cream and strawberries.
Quickly mix by scooping ● If there is moisture, oil or dirt on equipment such as bowl
up the dough with a and whisk, meringue may not whisk and stiffen easily or
spatula so that the air bubbles may get squashed. Please ensure that the
air bubbles are not equipment is always washed well and dried well.
squashed. ● The meringue doesn’ t whisk up well so please don’t use
it if even a little egg yolk gets mixed in with the egg white.
180
Checking the finish
A good finish
Fine and even.
Elastic and has good shape. 〈Cross section〉
・If it doesn't finish well, please read the following table and how to cook before making.
State of the finish〈Cross section〉 Cause

● Insufficient whisking of the eggs.
It doesn't rise well and is dense. ● Mixed too much after adding flour.
● It wasn't baked straight after the dough was made.
It's coarse and there are lumps of flour ● Flour was not sifted.
that remain. ● Flour insufficiently mixed.
Powdery.
The middle has fallen in. ● Egg was whisked too much.
● When dough was put into the mould, air was
not removed.
There are creases that are noticeable on ● After baking, air was not removed.
the surface.
※The rise or the finish may vary depending on the whisking or

Whipped cream
the method of mixing the dough or the material of the mould. Pour double cream, sugar and brandy into a
If it doesn’
t work even when you follow the method properly, bowl. Put water with ice under the bowl and
please try adjusting it by 10 - 20℃ higher or lower. whip until the mixture turns creamy. When it’ s
been over whipped or when the temperature
■ Guide to amounts and heating time for different is too high, the mixture is separated and the
form may disappear later. By keeping the
cake sizes temperature below 10° C with water with
12 cm 15 cm 21 cm ice, whip the ingredients vigorously. Metal
bowl that is easy to be cooled down makes
Egg white 1 (Size M) 2 (Size M) 4 (Size M) whipping easier.
Egg yolk 1 (Size M) 2 (Size M) 4 (Size M)
Sugar 30 g 60 g 120 g
Weak flour 30 g 60 g 120 g
Milk 1 tsp. 2 tsp. 1 tbsp.
Butter 5g 10 g 20 g
Heating method Convection (With preheating) 180℃
Guide to 21 - 26 22 - 30 27 - 32
heating time minutes minutes minutes
Chocolate Sponge Cake Convection Steamed

Ingredients／For 18 cm. diameter
metal cake mould x 1
Weak flour ………………………… 80 g
Cocoa powder …………………… 10 g
Egg white …………………… 3 (Size M)
Sugar (sifted) ……………………… 90 g
Milk ………………………………1 tbsp.
Butter (chopped finely) ………… 15 g
Dessert
Convection (preheating) 180℃

anual
27 - 32 minutes
＊ Put water into the water tank

and set in place.
Coat the base and the sides of the mould with a Follow step - from How to cook a sponge
little butter (not included in the ingredients) and cake.
lay the cooking sheet. Sift the weak flour and ・Air bubbles can easily burst due to the oil
cocoa powder together. content of the cocoa hence please mix the
dough as few times as possible.
181
For details of how to make, please refer to
Reduced Sugar Sweets the basic recipe for each.

It is less sweet than the basic recipe with a
different texture and flavour.
educed sugar・ ponge cake ：Approx.

：Approx.
kcal※1 ( slice)・Approdx. ％ cut※2
g※1（ slice)・Approx. ％ cut※2

metal cake mould x 1 How to cook
Weak flour …………………… 60 g
① Sift the weak flour and almond poodle together.
Almond poodle ……………… 30 g
Egg white ……………… 3 (Size M) ② Squash the tofu down with a rubber spatula and make it into a paste.
Egg yolk ……………… 3 (Size M) ③ Refer to sponge cake and make a meringue.
Sugar (sifted) ………………… 30 g Add sugar (the whole quantity) by dividing it into 2-3 at a time.
Silken tofu …………………… 30 g
④ Refer to sponge cake , Refer from above, whisk the egg yolk, add ②
Milk ……………… 10 g (2 tbsp.)
Vanilla essence ………… To taste and mix.
⑤ Add ④ to ③, refer to sponge cake and whisk well.
⑥ Add to ⑤, ① once it’s been sieved again, and refer to sponge
cake , mix quickly and add milk and mix in.
⑦ Start with sponge cake then turn the dial within 15 seconds,
set it to be finish〔stronger 1 and Preheat.
⑧ Refer to sponge cake - and heat. (Heating time Approx.31 minutes)
educed sugar・ hipped cream ：Approx. kcal※1（ the amount)・Approx. ％ cut※2

：Approx. g※1（ the amount)・Approx. ％ cut※2
How to cook
Ingredients／For 18 cm. cake
① Place a basket within a bowl, lay a kitchen paper on it,
mould x 1
put yoghurt in and remove water in the fridge over
Plant based whipped cream … 200 ml Free e it
three hours.
Plain yoghurt ……………… 100 g for a healthy
② Put sugar into whipped cream and whisk.
Sugar …………………………… 24 g ice cream
③ Add smoothed to ②, ① divided into two portions,
then mix.
educed sugar・muffin ：Approx. kcal※1(1)・Approx. ％ cut※2

：Approx. g （1)・Approx. ％ cut※2
※1

muffin moulds x 6
Weak flour ……………… 70 g How to cook
A Almond poodle ……… 110 g ① Put yoghurt and sugar in a bowl, whisk and add beaten egg and
Baking powder ………… 1 tsp. milk a little at a time and mix well.
Plain yoghurt ……………… 100 g ② Sift A into ① and mix. Put equal amounts into the moulds and place
Sugar …………………………… 45 g them on the square tray.
Egg ……………………… 2 (Size M)
Milk …………………………… 30 g ③ Follow step from how to cook a muffin and preheat.
④ Follow step from how to cook a muffin and heat. (Heating time
18-25 minutes)
educed sugar・Brownie ：Approx. kcal※1（¹⁄₁₆ slice）・around ％ cut※2

：Approx. g※1(¹⁄₁₆ slice)・Approx. ％ cut※2
Ingredients／For 18 cm. square
mould (no base) x 1
How to cook
Sugar …………………………… 55 g
Silken tofu ………………… 200 g ① Cut B into 7 - 8 mm pieces.
Dessert
Egg ……………………… 2 (Size M) ② Put tofu into a bowl and mix until the lumps become small with a
Weak flour ……………… 20 g whisk. Add sugar and mix.
Almond poodle ………… 80 g ③ Add to ② beaten egg and mix well.
A Cocoa powder
(sugar-free) ……………… 15 g ④ Sift A into ③, and mix with a rubber spatula, then add 1 and mix.
Baking powder … 2g (1/2 tsp.) ⑤ Follow step from how to cook a brownie and preheat.
Walnuts…………………… 40 g ⑥ Follow step - from how to cook a brownie and heat.
B
Almond …………………… 40 g (Heating time 23 - 30 minutes)
※1：Value based on Ministry of Education, Culture, Sports, Science and Technology Japanese Food Standards
Composition Table (version 7)". (Sugar is the amount of carbohydrates with food fibre removed from it)
※2：Comparison with basic recipes in the recipe collection. Please use as a guide.
182
Pound Cake Convection
Ingredients/For 8x17x6 cm. metal

pound cake mould x 1
Weak flour ……………………… 100 g
Baking powder ………………… 1 tsp.
Sugar ………………………………… 70 g
Egg …………………………… 2 (Size M)
Raisins ………………………… 50 g
A Drained cherry ……………… 20 g
Orange peel ………………… 15 g
Brandy ……………………………2 tbsp.
Line a mould with a cooking sheet. Sift weak Place the dough from step in a cake
flour and baking powder together. mould and leave a vertical line in the center.
Chop ingredient A and soak in brandy. After preheating has finished, place on a
square tray, place on the lower shelf and heat.
Bake
Put softened butter and sugar into bowl and

blend by whisking until the mixture changes
35 - 45 eating
Start
to slightly white in its color. Gradually add in minutes tart
beaten egg and blend some more. ower shelf
Add (pre-prepared ingredient A) to and After finish baking, place on grill, remove the
mix gently with wooden spatula. cooking sheet and let the cake cool down
Add sifted weak flour and baking powder completely.
from to , mix in a cutting motion.
Convection
reheating
No reheating
Start
Accessories 180℃ tart

(With preheating)
★For basic ingredients / How to cook, please see poundcake".

Pound cake variation (Thereisnotworkinstep )
Tea and walnut arrot otus root

Dessert
● In step , add tea leaves ● In step , add grated ● In step , add coarsely
(5g) and smashed walnuts carrots (70g) instead of chopped lotus root (100g)
(50g) instead of ingredient A. ingredient A. instead of ingredient A.
183
Chiffon Cake Convection
Ingredients/For 20 cm. diameter
aluminium Chiffon
cake mould x 1
Weak flour (sifted) …………… 150 g
Sugar (sifted) …………………… 130 g
Water ………………………… 100 ml
Vegetable oil …………………… 80 ml
Vanilla essence ……………… To taste
Convection (With preheating)
anual
170℃ 47 - 57 minutes
Put egg yolk and of Whisking egg yolks Preheat the empty oven.
the sugar in a bowl, use a
whisk until the whole thing
reheating
No reheating
Start
becomes pale. Accessories hiffon ake tart
After the end of preheating, place on a square tray,

put on the lower shelf and heat.
Bake
Gradually add vegetable oil into and mix well. eating

Start
So that it doesn’t separate further, mix well whilst tart
gradually add a little water, add vanilla essence and ower shelf (Standard heating time is approx. 52 minutes)
mix.
After baking, turn the mould
Add weak flour to and mix with a whisk until flour upside down immediately
is mixed. so that the cake does
Put egg whites in a separate bowl, whisk lightly with a not sink. Place the mould
hand mixer and add the remaining sugar divided into on the tube with proper
2-3 portions. height, and leave to cool
Whisk properly so that the peaks form and it doesn't down.
fall out when you turn the bowl upside down. Once cooled down, insert the palette knife between
Meringue the mould and the cake. Rotate such that the inner
side of the mould is scrapped and remove the cake
from the mould. Use a knife to remove the dough
from bottom.
Add of the meringue to

, mix well with a whisk
and add the remaining
and mix further. Add the
remaining meringue and
mix until there are no ● If there is water or oil, dirt, on the equipment such as
lumps of meringue as bowl, whisk or mould, the meringue or egg yolk may
though you are scooping not whisk well or the air bubbles may burst. Please
Dessert
up from the bottom wash the equipment well and use them once very dry.
without squashing the ● The meringue doesn’ t whisk up well so please don’ t
bubbles. use it if even a little egg yolk gets mixed in with the
・Once the meringue becomes dry, add after you ve egg white.
whisked again. ● Fluorine or silicone based moulds may cause the
dough to slip and it may not bake well. Please use

Put mixture into a clean aluminium ones.
chiffon mould and, gently ● When using with a non-aluminium mould (fluorine,
drop the mould 2-3 times, paper, silicone), please heat whilst monitoring the
to release bubbles in the situation on a tray under manual setting.
mixture. ● If the top is too brown after cooking, please cover
with aluminium foil part of the way through.
184
Checking the finish ※The rise and finish may differ
depending on the whisking or the
Instead of using additive agents (such as baking powder), the cake mixing of the dough, material of
expands because of the meringue, made by whipping egg whites. the mould, etc. If it doesn’
t work
・If it doesn't turn out well, please whisk the egg whites properly and even when you follow the method
refer to the table below or how to cook carefully. properly, please try adjusting it by
10 - 20℃ higher or lower.
State of the finish Cause / how to deal with it
● Egg whites have been whisked
insufficiently. ■Guide to amounts and
The finish has
a poor rise
→Use cooled eggs and whisk really well heating time for different
so that it doesn't fall out even when cake mould sizes
you turn the bowl upside down.
Aluminium based17㎝
● Air got in when pouring into the
There was a mould. Weak flour 80g
large hole In →Pour the dough all at once from a Egg yolk 3 (Size M)
the cake high place.
Egg white 4 (Size M)
● After putting the dough into the
mould, air was removed with strong Sugar 80g
There was a smashing of the base.
large hole at Water 50ml
→Tap lightly and remove air.
the base of ● Air got in when mixing the egg whites Vegetable oil 40ml
the cake with the egg yolk dough. Vanilla essence To taste
Top part of ● Phenomenon known as clogging. Convection
Heating
the finished This is a natural phenomena caused (With preheating)
method
cake (when 170℃
by the air bubbles which had
in the mould) expanded get smaller along with the Guide to
40 - 50 minutes
is dense reducing temperature. heating time
● After baking, remove from the mould

The cake has shrunk
once it s cooled completely.
Chiffon cake variation ★For basic ingredients and how to cook, please see“Chiffoncake .
Tea hocolate atcha

Ingredients/For 20 cm. diameter Ingredients/For 20 cm. diameter Ingredients/For 20 cm. diameter
aluminium Chiffon cake mould x 1 aluminium Chiffon cake mould x 1 aluminium Chiffon cake mould x 1
Ingredients for chiffon cake Ingredients for chiffon cake Ingredients for chiffon cake
(excluding vanilla essence) ………… For 1 (excluding vanilla essence) ………… For 1 (excluding vanilla essence) ………… For 1
Tea leaves ……………………… 10 g Cocoa powder ………………… 15 g Matcha …………………………… 1 tsp.
● Mix tea leaves with sieved weak ● Sift weak flour and cocoa powder ● Sift the weak flour and matcha
flour. together. Air bubbles can easily together.
burst so try and mix the dough
as few a time as possible.
pices offee
Ingredients/For 20 cm. diameter alu- Ingredients/For 20 cm. diameter
minium Chiffon cake mould x 1 aluminium Chiffon cake mould x 1
Dessert
Weak flour ……………………… 150 g Weak flour ……………………… 150 g

Egg yolk …………………… 5 (Size M) Egg yolk …………………… 5 (Size M)
Egg white …………………… 7 (Size M) Egg white …………………… 7 (Size M)
Sugar (sifted) …………………… 120 g Sugar (sifted) …………………… 130 g
Water ………………………… 100 ml Instant coffee ………………… 10 g
Vegetable oil …………………… 80 ml Warm water ………………… 30 ml
Ginger …………………………… 1 tsp. Water …………………………… 70 ml
Cinnamon …………………… 1 tbsp. Vegetable oil ………………… 80 ml
Nutmeg………………………… tsp.
Cloves ………………………… tsp.
● Dissolve instant coffee with warm
water and add water. Use instead
● Sift weak flour and spices together. of water in the Step .
185
Roll Cake Convection
Weak flour (sifted) ……………… 75 g
Egg (room temperature) 4 (Size M)
Sugar (sifted) ……………………… 75 g
Milk ………………………………1 tbsp.
Butter (cut small) ………………… 12 g
〈Whipped cream〉
Double cream…………… 100 ml
A Sugar …………………………… 10 g
Yellow peach (can)
(Cut into 7 vertically) ……… 3 slices
Kiwi fruit (cut vertically into 8) ……2
Spread a cooking sheet that matches to the bot- Add weak flour to as though you are spreading it
tom and sides of the square tray (As the mixture and mix until there is no flour visible as though you
rises, spread out approximately 1 cm. outside the are scooping up with a spatula from the base, being
square tray). careful not to burst the bubbles. Add melted butter
by running it down a spatula and quickly mix in a
Break the eggs into the bowl, add sugar and mix similar way.
with a whisk. Put the bowl in a hot water bowl
(hot water 60-70 °C) and warm the egg liquid. Pour dough into , flatten the surface, slap the base
When the temperature reaches about human skin of the tray and remove large air bubbles.
Bake
(35-40 ℃), remove it and whisk until becomes After the end of preheating, place on the lower shelf
creamy and firm enough to write letters. and heat.
Put milk and butter into a heat-resistant 12 - 17 eating
Start
container and place in the center with no cover minutes tart
on and melt the butter. ower shelf
After baking, remove the cooking sheet, cover with
No Microwave 20 - 30 eating a damp cloth, and let it cool down completely.
Start
Accessories 600W seconds tart

Make whipped cream with ingredient A. (See page
Preheat with nothing placed inside. 181 whipped cream)
So that the dough is easy to roll, mark the side
No Convection reheating closer to you with three knife marks. Coat all of it with
reheating
Start

(With preheating) whipped cream, place fruits on the nearside, cover
(Standard preheating time is around 4 minutes) with plastic wrap, put the end of roll at the bottom
and let it settle by leaving it in the fridge for a while.
Roll Cake variation ★For basic ingredients and how to cook, please see“ ollCake”
.
Add cocoa powder (10g) to the weak

Tea ocoa
●
● Once you add weak flour in the step ,
flour and sift together.
add the tea leaves (5g) all over.
As the air bubbles can easily break,
Mix weak flour with matcha (1 tsp.) and reduce the number of times you mix
atcha
●
sift together. the dough.
e to ma e
se cocoa roll ca
Bush e Noel How to cook

1 Prepare the cocoa mixture.
Dessert
Roll Cake (with cocoa) …… For 1 roll
2 Put the cream in a bowl, whip with whisk for 7 minutes.
Prepare the chocolate cream.
〈Chocolate cream〉
Double cream ………………… 300 ml
3 InAfter
another bowl, melt the chocolate with hot water.
the chocolate melts, add ⅓ quantity of 2 and mix.
Chocolate (chopped) ………… 150 g After mixed, add remaining whipped cream and rum.
Rum ……………………………… 1 tbsp.
4 Prepare the roll cake using ⅓ of the cream from step 3. Cool for
approximately 30 minutes in the refrigerator.
5 Cut the end of step 4 diagonally and make a stump. Spread a thin
layer of cream on the diagonally cut stump. Place on the bigger
piece.
6 Spread cream on the entire rolled cake and make stripes with a fork.
7 Decorate the cake with preferred decorations available in the market.
186
S uare Cake Convection
Weak flour (sifted) ………………75 g
Egg (room temperature) 4 (Size M)
Sugar (sifted) ………………………75 g
Milk …………………………… 1 tbsp.
Butter (cut small) …………………12 g
・ Whipped cream and fruits to your
preference.
Pre-preparation
・Mix in a deep tray and line with
cooking sheet.
Follow step - from how to cook a roll cake After the end of preheating, place on the
and continue with dough making. upper shelf and heat.
Bake
Preheat with nothing inside.
12 - 17 eating
Start
minutes tart
reheating
Start
Accessories 170℃ tart Upper shelf

(With preheating)
(Standard preheating time is approx. 4 minutes) Follow step from how to make a roll cake
and cool the sponge cake. Cut into your
Make dough following step from how to make preferred size and decorate with whipped
roll cake, pour into a deep tray with cooking cream and fruits.
sheet lining it, flatten the surface, tap the base of
the deep tray with your palms and remove large
air bubbles.
French Toast Convection

Bread (cut into four slices) 2 slices
〈Egg sauce〉
Egg …………………………… 3 (Size M)
Milk ……………………………… 250 g
Sugar ………………………………3 tbsp.
Butter ……………………………… 15 g Dessert
Lay a cooking sheet in a deep tray. Add melted butter and vanilla essence to
and mix.
Place butter in a heat-resistant bowl, place in
Put into a deep tray and soak the bread.
the center with no cover and melt the butter.
Turn over after around a minute and soak for
around 10 minutes.
No
eating
Microwave 600W 20 - 30 seconds
Start
Accessories
tart Place on the upper shelf and heat.
Bake
Beat eggs in a bowl, mix in sugar and mix in

milk.
Start
230℃
Decision
(No preheating) minutes tart

Upper shelf
187
Scone Convection
A Baking powder ………… 1 tbsp.
Sugar ……………………… tbsp.
Salt …………………………To taste
Butter …………………………… 100 g
Milk ………… cup (over 100 ml)
Pre-preparation
・Cut butter into 1cm. cubes and

leave to cool in a fridge.
Mix and sift ingredient A into a bowl. Chop Preheat with nothing placed inside.
butter in small pieces with a confectionery card
and mix together. Once the mix is rubbed in,
reheating
Start
store in the refrigerator for approx. 30 minutes. 210℃ tart
and gradually add the milk and knead by hand.
(Standard preheating time is around 7 minutes)
Gather dough step together and knead on a
board with a layer of weak flour (not included in Press and lightly turn with a 5-6 cm. diameter
the ingredient) 4-5 times. Roll out to a mould (a cup can be used if mould is not
rectangular shape and fold in three. Cover with available). Make 9 pieces and arrange on square
plastic wrap and store in the refrigerator for tray. Coat small quantity of milk with a brush
approx. 20 minutes. (not included in the ingredients).
Roll step out to an even thickness of 2∼2.5 cm. After preheating, put on the lower shelf and
with a rolling pin. heat.
Bake
9 - 15 eating
Start
minutes tart
ower shelf
Scone variation ★For basic ingredients and how to cook, please see“ cone”
.
esame seeds Nuts

● In Step , put in ● In Step , put in
roasted sesame your choice of nuts
seeds (1 tbsp.) (50g) before the milk.
before the milk.
Dessert
Tomato ● Cut butter into 1cm cubes and

leave them in the fridge.
Ingredients／For 9 pieces ● Beat the eggs and mix with cut
Weak flour …………… 200 g Tomato stewed in water (whole) tomatoes.
Baking powder …… 1 tbsp. ……… 70 g (excluding the juice) → Use it instead of milk. (Egg
Sugar ………………… 1 tbsp. Egg ………… 25 g ( Size M) sauce)
Salt ………………… To taste Dried parsley …………… 2 g ● In Step , add parsley and
Butter ………………… 60 g Cheese for pizza …… 50 g cheese then add in the
pre-prepared egg sauce.
188
Muffin Convection
Put butter and sugar in a bowl and mix with a

hand mixer until it becomes white. Add beaten
egg and milk a little at a time and mix well.
Add A to , by sifting it in, then mix until the

powderiness is gone by scooping up from the
base with a rubber spatula. Put equal amounts
into the moulds and place on a square tray.
reheating
180℃
Start
Ingredients／For 6 cm. diameter muffin mould x 6 (Standard preheating time is approx. 5 minutes)
Weak flour …… 180 g Sugar …………………… 80 g
A
Baking powder …1 tsp. Egg ……………… 2 (Size M)
After preheating, put on the lower shelf and
Butter (room temperature) Milk …………………… 50 g heat.
Bake
……………………… 100 g
17 - 24 eating
Start
minutes tart
Reduced sugar recipe → Please see page 182. ower shelf
Muffin variation ★For basic ingredients / how to cook, please see“Muffin”

. (Please add in tep )
● Choc chip…30g ● Processed cheese（cut into 7-8mm chunks）
…80g
● Nuts
（broken down into 7 - 8mm chunks）
…50g
Baked Cheesecake Convection
Place A in a heat-resistant container and cover with

plastic wrap. Place in the center inside and heat.
No Start
eating
Accessories Microwave 600W Around 30 seconds tart
Coat the base and the edge of the cake mould

with butter (not included in ingredients) and line
with cooking sheet.
Put softened cream cheese in a bowl and mix
until smooth.
Add sugar, egg, weak flour, double cream and
lemon juice in that order to and mix each time
you add each ingredient.
Preheat with nothing placed inside.
Ingredients／For 18 cm. diameter metal cake mould x 1
Cream cheese 〈Topping〉 Convection reheating
reheating
No
Start
170℃ tart
(room temperature)… 200 g Apricot jam …… 1 tbsp. Accessories (With preheating)
A
Egg ……………… 2 (Size M) Water………… tbsp.
Dessert

Sugar …………………… 80 g
Weak flour ………… 3 tbsp. Pour into and platten the surface.
Lemon juice ……… 2 tbsp.
Double cream …… 150 g After the end of preheating, place on a square
tray, place on the lower shelf and heat.
Bake
● Please use a mould whose base comes out. If

the base doesn't come out, it becomes hard to 47 - 62 eating
Start
remove from the mould. minutes tart

● Once finished, please take out from the mould ower shelf
once it has cooled. If it is removed from the After the end of heating, cool whilst still in the
mould before cooling, the shape will be lost. cake mould.
Coat the surface of the cheesecake with .
189
No-Bake Cheese Cake Microwave No
accessories
Coat the base and the edge of the cake mould

with butter (not included in ingredients) and
line with cooking sheet.
Make a base with Ａ. Put biscuits in a plastic bag
and smash into small crumbs. Add butter, mix
well and pack tightly into the base of the
mould. (Press down solidly from the top)
Put B in a heat resistant container and have the
gelatin soaking.
Put softened cream cheese into a bowl and mix
well until smooth.
Ingredients／For 18 cm. diameter metal cake mould x 1
Place without covering with plastic wrap in
Cream cheese Lemon juice ……… 2 tbsp.
the center and heat.
(room temperature)… 200 g Biscuits …………… 100g
A
Sugar …………………… 50 g Melted butter …… 70g
Double cream Gelatin ……………… 5g No Microwave 15 - 20 eating
Start
B Accessories tart
(7 minutes whisk) … 150 g Water…………… 2 tbsp. 600W seconds
Plain yoghurt ………… 50 g
Add sugar, yoghurt, lemon juice double
● Please use a mould whose base comes out. If the cream in that order to and mix.
base doesn't come out, it becomes hard to remove
from the mould.
Pour into flatten the surface then cool
and harden in the fridge.
Dessert
190
Cut ut Cookies Convection
Ingredients／For 48 pieces (1 tray)
Weak flour …………………… 230 g
Butter (room temperature) … 100 g
Sugar ……………………………… 80 g
Egg …………………… 50g (1 Size M)
Vanilla essence …………… To taste

170℃
anual
1 shelf 10 - 15 minutes,
2 shelves 13 - 18 minutes
・Automatic setting cannot be used

when using two shelves.
Heat under manual.
Put solfened butter and Divide into suitable

sugar in a bowl and rub amounts, place in plastic
together with a whisk bags, stretch out to be
until it’
s slightly white. around 5mm thick with
a rolling pin and rest for
around 30 minutes in a
cooling room.
Add beaten egg to a Take the dough of onto a surface with flour
little at a time and add （not included in ingredients）on, cut out using
vanilla essence. cutters（diameter around 3cm）and line with
around 48 pieces on the square tray.

Bake
eating
Start
Sift weak flour into all at once and once it's ookies tart
not powdery after mixing with a wooden spoon, ower shelf
gather it all together. (Standard heating time is approx. 23 minutes)
After heating has finished, cool on a rack.
● The finish may vary depending on the thickness,

shape and si e of the dough. If you reduce the
temperature and extend the time, the finish
improves on the whole thing.
Cut out cookie variation ★For basic ingredients and how to cook, please see“Cutoutcookie .
Dessert
ocoa Tea
● Mix cocoa powder (10g) with weak flour. ● In How to cook step , add the tea leaves (10g)
together.
191
Rock Cookie Convection
A
Baking powder ……………… 1 tsp.
Butter (room temperature) ……70 g
Egg …………………… 25g ( Size M)
Sugar …………………………………70 g
Coconut ……………………………20 g

170℃
anual
1 shelf 7 - 12 minutes,
2 shelves 11 - 17 minutes
・ Automatic setting cannot be used

Heat under manual.
Put softened butter and sugar in a bowl and Place on the lower shelf and heat.
mix well with a whisk until it’
s white.
Bake
Add beaten egg to a little at a time and add eating
Start
ookie Decrease 1 tart
vanilla essence.
ower shelf (Standard heating time is approx. 21 minutes)
Put A into , after it’
s been mixed and sieved,
After heating has finished, cool on a rack.
mix roughly with a wooden spoon, add coconut
and mix further.
Spoon 48 of on the square tray by adding Rock Cookie Variation

little at a time to adjust the size. ★For the basic ingredients and how to cook, please
see rockcookie”.
How to cook setp , add choc chip (35g)

instead of coconut and mix.
Ganache Microwave No
accessories
Ingredients
Chocolate(Sweet or black) … 170 g
Double cream ………………… 100 g
Cocoa powder (sugar free)
………………………… Proper quantity
Desired Temp. 50℃
anual
※If using milk chocolate, use 250g of

chocolate.
After heating, leave int he fridge for
more than four hours.
It will be smoother than sweet
(black) chocolate.
Dessert
Break the chocolate down into fine chunks, After heating is complete, dissolve by mixing
put into a shallow heat-resistant container, add with a whisk.
double cream and mix well.
Pour it into a flat container lined with cooking
Place without covering with plastic wrap in sheet and leave in the fridge for more than two
the center and heat. hours. Once it's hard, cut out into bite-sized
chunks and cover with cocoa powder.
No eating
Start
Accessories Fresh hocolate tart ● Even if there were lumps in How to cook step ,
(Standard heating time is approx. 1 minute they should disappear as you mix them. If the
30 seconds) chocolate has not fully melted, please heat whilst
monitoring the situation at microwave 600W.
192
Fondant Chocolate Convection
Material／For 6.5 cm. diameter
metal cream caramel mould x 4
Sweet chocolate (broken into
chunks) …………………………… 90 g
Milk chocolate (broken into
chunks) …………………………… 20 g
Butter (unsalted)………………… 80 g
(Cut into small chunks and return
to room temperature)
Egg ………………………… 2 (Size M)
● Please eat as soon as it s ready.

If time elapses, the chocolate
inside becomes hard.
If it s cooled down, if you heat
with microwave 600W・10 - 20
seconds , the chocolate inside
becomes soft.
Thinly coat the cream caramel mould with Preheat the empty oven.
butter (not included in ingredients), scatter over
reheating
the weak flour (not included in ingredients) and No Convection reheating
Start
220℃
remove excess flour. Accessories (With preheating) tart
Put shaved chocolate (2 types) and butter in a (Standard preheating time is approx. 8 minutes)
heat resistant container. Without covering with
plastic wrap, place in the center of the oven Pour up to 8/10 of the bowl and drop lightly
chamber. During heating, mix 2-3 times. After to remove air.
heating, blend until the chocolate and butter After preheating, put on square tray. Place
melt, and are thoroughly mixed together. the tray on lower shelf and start heating.
Bake
No Microwave 1-2 eating

Start
tart 8 - 10 eating
Accessories 600W minutes
Start
minutes tart
ower shelf
Add beaten egg to , mix well, sift in weak
flour and mix lightly. After heating has ended, remove immediately
from the mould and plate up.
Dessert
193
Gateau au Chocolat Convection
metal cake mould x 1
Sweet chocolate (broken into
A chunks) ……………………… 100 g
Double cream………………… 50 g
Butter（unsalted, cut into small chunks
and returned to room temperature）
……………………………………… 60 g
Sugar ………………………………… 50 g
Weak flour ………………………… 20 g
Cocoa powder …………………… 30 g
〈Meringue〉
Egg white………………… 3 (Size M)
Sugar ……………………………… 60 g
Icing sugar …………………… To taste
Double cream (whipped)
……………………… Proper quantity
Coat the base and the edge of the cake mould Add into in two portions, and mix without
wiht a little butter (not included in ingredients) whipping the air out of the mixture.
and line with cooking sheet.
Place in a heat-resistant container, A, place
without covering with plastic wrap in the center
reheating
Start
and heat. Mix 2-3 times part of the way through. Accessories 170℃ tart
(With preheating)
No Microwave Around 1 minute eating
Start
Accessories 600W 30 seconds tart

Pour in dough from into a cake mould.
After the end of heating, add butter to and
After the end of preheating, place on a
mix.
square tray, place on the lower shelf and heat.
Bake
Place in a separate bowl egg yolk and sugar and

whisk until the egg yolk becomes white. 46 - 52 eating
Start
minutes tart
Add to mix and sift the weak flour and
ower shelf
cocoa powder together then mix roughly with a
wooden spoon. Take out from the mould after heating has
ended and peel off the cooking sheet and cool.
Put in egg whites and of the sugar in a
Scatter icing sugar to finish. Add double cream
different bowl, whisk it and add in the other two
to your taste.
remaining batches of sugar. Whist until peaks
form and it doesn’ t fall out the bowl even when
it’
s turned upside down in order to make the
meringue.
● Make sure to add sugar in 3 portions!
While whisking, it will harden. After it becomes
glossy, add the next portion of sugar and
whisk.
Dessert
194
Brownie Convection
reak C down into 7‒8 mm chunks.
Crumble the chocolate in A, put it in a heat-

resistant container, add milk and place in the
center without plastic wrap, heat, then mix and
dissolve.
No Microwave Around eating
Start
Put softened butter and sugar into a bowl and

rub together and mix with a whisk until it’
s
slightly white.
Add beaten egg to a little bit at a time and

add then mix well.
Ingredients／For 18 cm. square mould (no base) x 1
Sweet chocolate … 80 g Sweet chocolate …40 g Add to B by sieving it in then mix with a
A
Milk ……………… 2 tbsp. C Walnuts…………… 40 g wooden spoon then add and mix briefly.
Sugar …………………… 60 g Almond …………… 40 g
Butter (unsalted, returned Preheat with nothing placed inside.
to room temperature)
……………………… 100 g
reheating
Start
Egg ……………… 2 (Size M) Accessories 170℃ tart
(With preheating)
Weak flour ……… 80 g
B (Standard preheating time is approx. 4 minutes)
Almond poodle … 20 g
Place a cooking sheet on a square tray, place

● If you have no mould, make a
the mould on top, pour in and flatten.
frame of around 4cm in height with
aluminium foil and us as mould. After preheating, put on the lower shelf and
heat.
Bake
Reduced sugar recipe → Please see page 182.

22 - 29 eating
Start
minutes tart
ower shelf
Brownie (deep tray) Convection

Sweet chocolate …160 g Weak flour …… 160 g
A B Refer to step from How to make a Brownie
Milk ……………… 4 tbsp. Almond poodle … 40 g
Sugar ………………… 120 g Sweet chocolate … 80 g and heat the chocolate and milk.
Butter (Unsalted, return to C Walnuts…………… 80 g
room temperature) … 200 g Almond …………… 80 g No Microwave Around 1 minute eating
Start
Egg ……………… 4 (Size M) Accessories 600W 20 seconds tart
Refer to step , , from How to cook a

Brownie. Make and pour into a deep dish with
cooking sheets, and make it flat.
Dessert
Start

(With preheating)

28 - 35 eating
Start
minutes tart
Upper shelf
195
Cream Puff Convection
Butter (cut into 1cm chunks and
returned to room temperature) … 60 g
Water …………………………… 95 ml
Egg (beaten and at room
temperature) ………… 2 - 3 (Size M)
〈Whipped cream〉
Double cream……1 cup (200 ml)
A Sugar …………………………… 20 g
Strawberries, kiwi fruit
……………………… Proper quantity
Two shelves
180℃ 33 - 43 minutes
・Ingredients should be doubled

Put in water, butter, weak flour (1 tsp.) into Put into a piping bag
a large heat-resistant container, place in the attached with nozzle
center without covering with plastic wrap and (round: opening
heat until it’
s boiling. 10-12mm).
No Microwave 2 minutes 30 seconds - eating

Start
Accessories 600W 3 minutes 30 seconds tart

Squeeze 12 pieces of
・When using 2 shelves, Microwave 600W・ similar portion balls on
4 minute 30 - 5 minute 30〉 the square tray.
Quickly put in the remaining weak flour at once Hold the nozzle with
to . your left hand, use a
piping bag and stop
Mix well, place on the center with no cover once the diameter
and heat. In order to get an even finish, mix 2-3 becomes about 5 cm.
times and quickly mix after heating too. after you squeeze it
with your right hand.
No Microwave 50 seconds - eating ※If there is dough left even after squeezing 12,
Start
Accessories 600W 1 minutes 10 seconds tart put the nozzle into smaller ones and pipe
more out.
・When using 2 shelves, Microwave 600W・
1 minute 20 - 1 minute 40〉 Press down the top of the dough wiht a wet
fork.
Add half of the eggs to
and mix well by After the end of preheating, spray with
moving a wooden water, place on the lower shelf and heat.
Bake
spatula quickly until egg

mixes in. Add the eggs 25 - 35 eating
Start
a little at a time and mix minutes tart

well whilst monitoring it ower shelf
Dessert
until you can scoop it

up with a wooden Cut the baked puff with the knife.
spatula and the dough Prepare whipped cream from ingredient A
falls gently like a belt off (Refer to page 181).
it. (Egg may remain) Stuff puff with whipped cream and decorate
with strawberry and kiwi fruit.
Convection
reheating
No reheating
Start

(With preheating)
(Standard preheating time is around 5 minutes)
196
Checking the finish of the choux pastry
〈Cross section〉 ● If you don’t have a piping bag, please
line them up by scooping them up with
Good finish a spoon.
It rises with ma good shape ● Boil the butter sufficiently until bubbling.
with a hollow space inside. (See step in How to cook ）

● When mixing weak flour or eggs, please
do it quickly.
State of the finish Cause
It spreads ● Ingredients were not measured out correctly.

sideways and ● There was too much egg.
doesn't rise. ● The heating time with the microwave was incorrect.
● Butter was not heated until bubbling.
● Flour was not added whilst the butter was boiling.
It’
s small and ● Insufficient mixing of the flour.
doesn't rise ● Dough that the flour was mixed with was cold.
well. ● The eggs were cold.
Chocolate Cream Puff Convection

Cocoa powder ………………… 3 g
(Sift together)
Butter ……………………………… 60 g
Water …………………………… 95 ml
Egg ……………………… 2 - 3 (Size M)
・When using 2 shelves,

Cut the butter into 1cm chunks and return to Bake referring to Step - in How to cook
room temperature. Beat the eggs and let them cream puff.
get to room temperature.
Cream puff variation ★Please bake whilst monitoring the situation.
queezethechouxpastrysmalltomakebite-sizedbaby
chouxpuffs.
Displayevenmorefunwithtreelikedecorations.
Dessert
Makethechouxpastrylongtomakechildren's
favourite-eclares.
ddacoatingofyourpreference,suchaswhite
chocolate.
197
Cream Puff (Kiln) Convection Steamed
What is Kiln type …Compared to choux without using steam, it finishes with a nice golden colour.
Butter (cut into 1cm chunks and
returned to room temperature) …60 g
Water …………………………… 50 ml
Milk ……………………………… 50 ml
Egg (beaten and at room temperature)
………………… 125g (Size M 2 )）
anual
180℃ 25 - 35 minutes
＊When using manual…

After the end of preheating, bake
after spraying the choux pastry
with water. (There s no need
to prepare the water supplying
cassette)
＊Put water into the water tank and

set in place.
Put water, milk and Preheat the empty oven.
butter into a large heat-
resistant container, put No reheating
reheating
Start
Accessories hou ream tart
in weak flower (tsp.),
place in the center (Standard preheating time is approx. 11 minutes)
without covering with
plastic wrap and heat Into a piping bag with a
until it boils. nozzle (round: opening
approx.10 -12 mm)
Microwave 4 minute 30 - attached to it, put .
No eating
Start
Accessories 600W 5 minute 30 tart
Quickly put in the

remaining weak flour
at once to . Squeeze 12 similar
sized puffs onto the
square tray with gaps
in between. Hold the
nozzle with your left
hand, use a piping
bag and stop once
Mix well, place on the
the diameter becomes
center without covering
about 5cm after you
with plastic wrap and
squeeze it with your
heat. In order to get
right hand.
an even finish, mix 2-3
times and quickly mix ※If there is still some dough remaining even
after heating too. after piping 12, insert the nozzle into a small
one and squeeze more out.
Dessert
Press the top of the dough down with a wet fork.

No Microwave 1 minute 20 - eating
Start
Accessories 600W 1 minute 40 tart

After preheating, put on the lower shelf and
heat.
Add half the egg to , divide the remaining
Bake
into 2-3 portions, add and mix well. Each time eating
Start
you add the egg, mix well by moving the tart

wooden spoon quickly until the egg mixes in ower shelf (Standard heating time is approx. 24 minutes)
and becomes smooth.
Stuff the cooked choux pastry with custard (see
page 199) or whipped cream to you taste.
198
Custard cream Microwave No
accessories
Ingredients
Weak flour ………………………2 tbsp.
Cornflour …………………………2 tbsp.
Sugar ……………………………… 100 g
Milk …………………………… 400 ml
Put weak flour, cornflour, After the end of heating, add vanilla essence and
sugar into a deep heat- mix together.
resistant container, mix
with a whisk, add milk, Once the excess heat is gone, wrap the custard
mix so that there are no cream with plastic wrap and cool in the fridge.
lumps and add egg yolk
and mix it all together.
Place without plastic

wrap in the center and
heat until it’
s thick. Mix
2-3 times part of the way
through to get an even
finish.
No Microwave Approx. 5 minutes eating

Start
Custard cream variation ★For basic step, please refer to“Custardcream .
hocolate cream
Dessert
Ingredients
Weak flour ………………… 1 tbsp.
Cornflour …………………… 1 tbsp. 1 Break the bar of chocolate
into small pieces.
Sugar ………………………………… 80 g
Milk ……………………………… 350 ml
Egg yolk ……………… 1 (Size M)
2 Make in the same way as How to cook custard creams.
(Add the finely broken bar of chocolate in Step ）
Bar of chocolate ………………… 80 g
199
Smooth Pudding Steamed
Ingredients／For 7.5 cm. diameter
metal pudding mould x 8
Egg …………………………… 3 (Size M)
Sugar ………………………………… 80 g
Milk …………………………… 400 ml
〈Caramel sauce〉
Sugar ……………………………… 40 g
Water …………………………1 tbsp.
Warm water …………………1 tbsp.
Pre-preparation
・Thinly coat the creme caramel moulds
with butter (not included in ingredients).
Low Temp. Steam 80℃ 21 - 25
＊Put water in the water tank and
anual
minutes
set in place.
Make caramel sauce. Put sugar and water in a Line up on a square tray, place on the lower shelf
small pan and heat up. Take away from the heat and heat.
once you get the desired caramel colour. Add hot
water and mix well, then put equal amounts into eating
Start
mooth reme aramel tart
the pudding moulds. (Please use an oven glove as
it may splatter when adding hot water) ower shelf （Standard heating time is approx. 23 minutes）
Beat eggs in a large bowl, add sugar and mix Depending on your preferred hardness of creme
caramel, please set the finish adjustments to be
well, being careful not to whisk.
〔Increase〕〔Decrease〕.
Put milk in a heat-resistant container and place in
Adjustments for finish
the center without plastic wrap cover and heat.
Decrease Standard Increase
No Microwave 3-4 eating
Start
Accessories 600W minutes tart

Softer Harder
Add to a little at a time and strain. Scoop Water in the water tank may run out part of the
up any large bubbles, add vanilla essence, pour way through. If there is indication to supply water
equal amounts into containers and put a cover please add water.
on each with aluminium foil.
After the heating has finished, once the extra heat
has gone, cool in the fridge.
● Standard initial temperature for egg sauce is taken to be

around 30‒40℃. The hardness of the final product may
vary depending on the initial temperature.
● If it’
s still soft after cooling in a fridge, it may lose shape
once you remove them from the moulds.
★For basic ingredients and how to cook, please see“ moothpudding”.

Smooth pudding variation ★Don’ t put in vanilla essence to tea, matcha, cocoa, coffee pudding.
★Caramel sauce to your preference
reamy pudding
Tea atcha Ingredients／For 7.5 cm. pudding
● After heating in ● Add to matcha glass moulds x 8
Step . Put four (2 tbsp.) the milk Egg yolk ………… 4 (Size M)
Sugar ……………………… 60 g Double cream ………200 ml
tea bags and warmed in Step
Milk ……………………300 ml Vanilla essence …… To taste
Dessert
produce tea. a little at a time and

dissolve. How to cook
1 Beat the egg yolk in a large bowl, add sugar, mix well
whilst being careful not to whisk it.
ocoa offee
2 Put milk and double cream into a heat-resistant container,
place without covering with plastic wrap in the center
and heat using〈Microwave 600W・3 - 4 minutes〉.
(Temperature of the milk 50 - 60℃）
● To sugar-free cocoa ● After heating in
powder (10g), add
the milk wamed in
Step , put in
instant coffee (10g)
3 Refer to step in how to cook smooth pudding to make
the creme caramel sauce.
Step a little at a
time and dissolve.
and dissolve. 4 Line 3 with individual aluminium lids on a square tray on
the Lower tray and heat using〈Low Temp. Steam・90℃
・around 25 minutes〉.
200
Plenty of pudding in a deep tray - you won’
t believe it has no cream in! For entertaining!
Smooth Pudding (deep tray) Steamed

and set in place.
Refer to page 200, Step in how to cook a smooth

pudding to make the caramel sauce and place in a
deep tray. (Even if it’
s not even at this point, it will go
through the whole thing during heating)
Refer to page 200, Step - in how to cook a
cream pudding to make the caramel sauce and
place in a deep tray from step . (Don’ t put
aluminium foil on top) Microwave heating for smooth
pudding ：Microwave 600W 7 - 8 minutes
eating
Start
ream aramel Stronger 2 tart
Egg ……………… 6 (Size M) 〈Caramel sauce〉
Sugar ………………… 160 g Sugar ………………… 40 g The accessory and position shown are“square tray”
Milk ………………… 800 ml Water …………… 1 tbsp. and“lower shelf”but please cook using“deep tray”
Vanilla essence … To taste Warm water …… 1 tbsp. and“upper shelf”.
Pre-preparation Water in the water tank may run out part of the
・Coat a deep tray with a little butter (not included in ingredients). way through. If there is indication to supply water
please add water.
Low Temp. Steam 85℃ 21 - 25 minutes
anual
After the end heating, once it is no longer hot,

cool in the fridge.
Biscotti Convection
Ingredients／For approx. 30 pieces
Egg …………………………… 1 (Size M)
Sugar ………………………………… 80 g
Rice flour ……………………… 30 g
A Baking powder ………… tsp.
Cocoa powder …………… 1 tsp.
Tofu refuse ……………………… 170 g
Nuts※ (chopped) …………… 30 g
B
Dried fruits※ (chopped) …… 60 g
※ Please use soft nuts such as walnuts

or almond slices and dried fruits like
raisins, orange peel and currants.
・If there is a lot of water in the tofu
refuse, put it in the microwave to
drain water.
Put egg and sugar in a bowl, whist until slightly After the end of preheating, place on the
sticky with a whist, add B and mix well. lower shelf and heat.
Bake
Add A to and mix. Add tofu refuse and mix Approx. eating
Start
well until there are no white bits. (It mixes well if 15 minutes tart
you use your hands) ower shelf
Dessert
Preheat with nothing placed inside. Once the remaining heat has gone, cut into 1cm
slices with a sharp knife and with the cut side on
Convection top, line on the square tray. (If it crumbles, if you
reheating
No reheating
Start
Accessories 160℃ tart press and shape, it will stick back on whilst baking)
(With preheating)
(Standard preheating time is around 4 minutes) Place on the lower shelf and further heat.
Line a square tray with a cooking sheet and
Bake
Convection eating
Start
make into two rectangles of thickness 1.5 cm.

Decision
150℃ 38 - 43 minutes tart

(No preheating)
and around 15×6 cm. in size.
ower shelf
Around 20 minutes later (remaining time

displayed 18 - 23 minutes) flip over and bake
again by pressing start again.
201
Deep Fried Doughnut Convection
Ingredients／For silicone mould x 6
＊Please use moulds that can withstand
more than 200℃
Baking powder ……………… tsp.
Sugar ………………………………… 50 g
Milk ………………………………… 50 g
Add softened butter and sugar into a bowl and Preheat the empty oven.
rub together and make it creamy. Add egg yolk
and mix.
reheating
Start
170℃ tart
Add a little bit of milk at a time and add vanilla
essence to . (Standard preheating time is approx. 4 minutes)
Add weak flour and baking powder to and After the end of preheating, place on the
mix. lower shelf and heat.
Bake
Add properly whisked egg whites to and mix 17 - 24 Start eating

well. minutes tart
ower shelf
Put into mould divided into six and place on
a square tray.
Fried doughnut variation ★For basic ingredients / how to cook, please see“Frieddoughnuts .
esame seeds ocoa

● Use 70g of weak flour. ● Sift weak flour（70g）and cocoa（10g）together.
● In Step , add roasted sesame seeds (1 tbsp.). ● In Step , add in choc chips
（20g）
.
Dessert
202
Steamed Cake Steamed
aluminium cups x 8
Egg …………………………… 1 (Size M)
Sugar ………………………………… 20 g
Pancake mix …………………… 150 g
Milk ……………………………… 100 g
＊Put water into the water tank

and put in place.
Beat eggs into a bowl, add sugar and mix. Place on the lower shelf and heat.
Add pancake mix, milk, vanilla essence to 18 - 23 eating
Start
and mix until it’
s all mixed together and make it Steam tart
minutes
creamy. ower shelf
Pour in the dough from to 8/10 of the

aluminium cups.
Place a gridiron on a square tray and place a
cooking sheet on top of that and line up on
top.
Steamed Cake Variation ★For basic ingredients / how to cook, please see“steamedcake”
.
offee ocoa
● Dissolve instant coffee (10g) in hot water ● Mix cocoa (10g) with hotcake mix.
(2 tbsp.), mix with milk and prepare 100g of it.
Dessert
weet potato umpkin

● Cut the sweet potato (70g) into 1cm chunks. ● Cut pumpkin (70g) into 1cm. sized chunks. Put
Put into a heat-resistant container and heat into a heat-resistant container and heat with
with microwave 600W・1 - 2 minutes . microwave 600W・1 - 2 minutes .
● Once you've made the dough using the Step ● Once you make the dough with the Step ,
, add sweet potato. (Leave amounts for add pumpkin. (Leave the amount for
decoration) decoration)
In Step , place sweet potato on top of the In Step , place pumpkin on the dough.
dough.
203
Jam (strawberry apple kiwi blueberry) Microwave No
accessories
Pre-prepare the fruits after washing them well

and removing moisture.
Into a deep and large heat-resistant glass bowl,
put in 's fruit (1 type) and A then mix lightly.
Place this without plastic wrap in the center

and heat. Remove scum during the cooking 2-3
times and mix.
No Microwave 17 - 19 eating
Start
Accessories 600W minutes tart
● If you wash the strawberries after you've taken the tops

Ingredients off, it may get watery, making it take longer to cook.
Sugar …………… 150 g Fruit ……… 300 g net each
A Lemon juice …… 2 tbsp. Strawberries (with tops
Vegetable oil … 2 drops removed)
Apple (Red, peel and
grate)
Kiwi fruit (Peel and cut into
5 mm thick butterfly shapes)
Blueberry
Baked Sweet Potato Convection
Wash the sweet potatoes, remove moisture,

make several holes with a fork and line up on a
square tray.

Bake
eating
Start
Baked weet otato tart

ower shelf
Sweet potatoes (around 3-5cm wide) 4 (250g each)
Convection (no preheating) 350℃ 43 - 48 minutes
anual
Steamed Sweet Potato Microwave Steamed No

accessories
＊Put water into the water tank and
put in place.
Wash the sweet potatoes and remove moisture.
Dessert
Make several holes using a fork and place on a

heat resistant plate.
Place without plastic wrap in the center and heat.
No Steamed＊ Approx. eating

Start

＊Select with Steamed・superheated steam" button.
Sweet potatoes (around 3-5cm wide) 2 (250g each)
For four servings
anual

● Depending on the thickness of the sweet potato,
・ Cut the sweet potato into 4.
the finish will vary.
204
Sweet Potato Convection
Sweet potato ……………… Net 230 g
Butter ……………………………… 15 g
Sugar ………………………………… 25 g
Double cream (or milk)
…………… Proper quantity (0 - 40g)
Egg yolk ……………… 1 (Size M)
A
Water…………………………1 tbsp.
Peel the sweet potatoes, cut them into 1cm Divid into 8 portions, form then into circular
circles and arrange them on a heat-resistant shapes, line up on the square tray and coat with
container so that they don’ t overlap. Cover with A mixed together.
plastic wrap, place in the center and heat whilst
monitoring the situation. Preheat the empty oven.
No Microwave 4-5 eating reheating No Convection reheating
Start
Start

Accessories 600W minutes tart (With preheating)
Mash after heating, whilst hot.
Add the butter, sugar, egg yolk and vanilla After the end of preheating, place on the
essence in that order to and mix every time upper shelf and heat.
Bake
you add an ingredient.

8 - 13 eating
Start
Add double cream to until it becomes hard minutes tart
enough to shape and rub together until smooth. Upper shelf
Yomogi Daifuku with red bean paste Microwave Steamed No

accessories
Top-grade flour ………………… 150 g
Rice flour …………………………… 50 g
Sugar ………………………………… 40 g
Water ………………………… 170 ml
Yomogi flour ……………………… 5 g
Coarse red bean paste … 250∼300 g
Roasted soy bean flour
………………… Appropriate amount

and put in place.
Soak Yomogi flour as per package instruction then Add to and mix well whilst being careful not
remove moisture well. to get burns by putting water on your hands.
Divide coarse red bean paste into 10 portions and
Dessert
Place inside again without plastic wrap and heat.

make them into balls.
Put in glutinous rice flour, rice flour and water into No Steam＊ Around eating
Start
a heat-resistant glass bowl, mix well, add sugar and Accessories Microwave 3 minutes tart
mix well.
＊Select with“Steamed・superheated steam”
Place inside without plastic wrap and heat. button.
After heating has finished, mix well with wet wooden
No Steamed＊ Approx. eating spoon. Furthermore, whilst being careful not to burn
Start

by putting water on your hands, mix well.
＊Select with Steamed・superheated steam"
ivide into 10 portions, spread out to be ellipses,
button.
place red bean paste from and fold in half. Scatter
After heating has finished, mix well with wet wooden with roasted soy bean flour to finish.
spoon.
205
Strawberry Stuffed Daifuku Microwave Steamed No
accessories
Ingredients／For 8 piecs
Rice flour …………………………… 70 g
Water ………………………… 140 ml
Sugar ………………………………… 40 g
Strawberry …………………… 8 small
Strained red bean paste …… 120 g
Cornflour …………… Proper quantity

and put in place.
Wash the strawberries, take off the tops and After heating, mix well with a wooden spoon and
remove moisture. Divide the strained red bean make it even out.
paste into 8 portions (around 15g each ) and
wrap around with red bean paste so that the Again, place in the center with no covering and heat.
pointy part of the strawberry sticks out a little.
No Steamed＊ Approx. 2 minute eating
Start
Put rice flour in a heat-resistant glass bowl and Accessories Microwave 50 seconds tart
mix well with a wooden spoon whilst adding in
＊Select with“Steamed・superheated steam”button.
water a little at a time. Add more sugar and mix
them well. After heating, mix again until the ingredients turn
elastic. Transfer lightly floured with cornstarch tray
Place without cover in the center and heat.
and divide into 8 equal portions.
No Microwave Around eating Wrap with dough from . With the join on the
Start
Accessories 600W 3 minutes tart bottom side, make a neat round shape.
Steamed Chestnut and Red Bean Paste Jelly Microwave Steamed No

accessories
Ingredients／For 1 stick
Strained red bean paste …… 250 g
Cornflour …………………………… 5 g
Sugar ………………………………… 20 g
Water ……………………………3 tbsp.
Salt ……………………………… To taste
Sweet stewed chestnut … 120∼130 g
Sweet stewed chestnut syrup … 2 tbsp.

and put in place.
Cut the sweet stewed chestnut into your preferred After heating, mix well with a wooden spoon and
Dessert
size. make it even.

Put in strained red bean paste, weak flour, cornflour, Place inside again without cover and heat.
sugar and salt into a heat-resistant glass bowl and
mix well until smooth with a wooden spoon. No Steamed＊ Around eating
Start

Add sweetly stewed syrup and water to , mix
＊Select with“Steamed・superheated steam”
well, then add chestnut from and mix.
button.
Place inside wihtout cover and heat. After the heating has ended, mix well with a
wooden spoon and place on a bamboo mat
No Microwave Approx. 3 minute eating covered with plastic wrap and whilst rolling, tidy
Start
Accessories 600W 30 seconds tart the shape.
206

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TOSHIBA MICROWAVE OVEN WITH SUPERHEATED STEAM OVEN

● For automatic cooking

About the illustrations

Accessories and shelf position

Multi-Recipe ooking Page

Stir Fried Vegetables ····································· 127

Bread / pizza Page

Put breadcrumbs in the container and leave it soaked in milk.

In a bowl combine ground meat and salt, and

Convection (with preheating) 250℃ 11 - 16 minutes

● For 4 servings, 6 servings…

For 4 servings For 6 servings

Step ・ For 4 servings For 6 servings

Put onions and butter in a heat-resistant container and

Put breadcrumbs in the container and leave it

Put shop bought tomato sauce, salt, oregano

In a bowl combine ground meat and salt, and

Split into six, mould into burger shapes and

Chicken Teriyaki Hybrid

Accessories Teriyaki hicken tart

Place gridiron on a square tray and place

Ingredients／For 2 servings eating

Hybrid (with preheating) 200℃ 14 - 19 minutes For 4 servings

Superheated steam (with preheating) 200℃ 13 - 18 minutes

Convection (with preheating) 200℃ 17 - 22 minutes

Preheat empty convection.

(Standard preheating time is approx. 10 minutes)

Put the chicken into a plastic bag and add starch

and rub it in well. Cut the leeks into 5 - 6 cm

After preheating, place in the upper shelf and heat.

Ingredients／For 4 servings Upper shelf

Wash chicken well, dry carefully, pierce all

Insert bamboo stick through chicken hips so

Place in the lower shelf and heat.

After heating, skewer the thighs and confirm

Roasted Chicken Thighs Convection

Preheat empty convection.

Accessories (With preheating) tart

(Standard preheating time is approx. 20 minutes)

Pierce the chicken all over with a fork and rub

Immediately after the completion of preheating,

＊Put water in the Water tank and set in place.

Let the meat sit at room temperature for

Place the gridiron on the square tray and place

Preheat empty convection.

(Standard preheating time is approx. 11 minutes)

Ingredients／For 2 servings After preheating, place on the lower shelf

Fillet Steak Steam

Let the meat sit at room temperature for

Heat a little salad oil in a frying pan (not

Place the gridiron on the square tray and place

Place on the lower shelf and heat.

Steam minutes tart

Roast Beef Convection

Rub salt and pepper well onto the beef. Tie

Place on a square tray and heat on the

Cut the meat after cooling it down.

Cut the beef roughly into 3 - 4 portions once it’

No Approx. 2 minutes eating

Preheat empty convection.

(Standard preheating time is approx. 16 minutes)

…………………………150 g minutes tart

Spare Ribs Convection