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Sd-p103

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August 2018
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Home Domestic appliances Small kitchen appliances Bread making machines

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෪ᅂไ஖บ ߭ࣟӭኳ; HC5817/2.3116 HC5817/25.3119 ಬზӭኳ; R0YNKT121.3123 Obujpobm!tuboebse; HC5817/2.3116 HC5817/25.3119 Foufsqsjtf!tuboebset; R0YNKT121.3123 ዋ‫ڈ‬቟அҡࢩǄࣟ໰ᅂǅ Operating Instructions Automatic Bread Maker(Household Use) ‫۾‬բ‫ݥ‬ဠ௷ޭଳQbobtpojd‫ؿ‬՛౰ őം዇྿ᆡ‫ښ‬Ӂ෪ᅂไ஖บǈჵബҦሸബїഠ෪ᅂӁ՛౰ă őӁ՛౰ቔ࿥ᅙࣟ໰෪ᅂă ő෪ᅂೇംྚӛ዇྿ᆡ‫ښ‬Đїഠኙᄃෳ࿵đǄQ/7~8ǅă őҦ၃ሽംᅪӁ෪ᅂไ஖บნ಩༢඙Ҧߏă Uibol!zpv!gps!qvsdibtjoh!Qbobtpojd!qspevdu / őQmfbtf!sfbe!uiftf!jotusvdujpot!dbsfgvmmz!up!vtf!uif!qspvevdu!dpssfdumz!boe!tbgfmz/ őUijt!qspevdu!jt!joufoefe!gps!ipvtfipme!vtf!pomz/ őQmfbtf!dbsfgvmmz!sfbe!uif!ĐTbgfuz!Qsfdbvujpotđ)Q/57ċ58*!pg!uijt!Nbovbm!cfgpsf!vtf/ őQmfbtf!lffq!uif!Xbssbouz!Dbse!boe!uijt!Pqfsbujoh!Jotusvdujpot!gps!gvuvsf!vtf/! Ҧ၃ሽૐ‫ݒ‬ The Warranty Card is attached. ဲࠖ Model No. SD-P103 ࣿ‫ؠ‬۴Ӧٓ቟ዮ‫ތ‬ቯୟཟஅҡƽ ๘ൢৰਁ ‫ڥ‬෢ࣱ༵ֈƽ ਓ๨அҡ ǄQ/31ǅ Ӱౝ๘‫׽‬ཟ‫ػ‬ৰ ਁ‫ؿ‬།ํஅҡ ǄQ/27ǅ ባ‫ݥ‬๘ൢĂ྿௢ ‫ؿ‬ൢ෮அҡ ǄQ/31ǅ Ӱౝ๘‫׽‬ৰਁǈ։ ࿝அ‫ܒ‬ዋව‫ܞ‬ཟ‫ؿ‬ ۟߭அҡǄQ/33ǅ ӰౝටᄱĂ଴࿪๓ ๘‫׽‬ৰਁؕᅏ࿪๥ ᄈĂᄩႻ‫!ؿݐܘ‬ഠ ഑ಟౝ‫ؿ‬ԅଝஅҡ ଴அҡǄQ/34ǅ ǄQ/35ǅ ࡵᅌশǄQ/41ǅ ௾लஅҡǄQ/42ǅ ࣠ൠ୶۰቟ֈ‫ݐ‬ ᅏ฽‫܍‬೩୿ൢ‫ؿ‬ ୶۰அҡǄQ/32ǅ அҡ Ǆ‫ݞ‬सவǅ ‫ތ‬ቯ‫ܞ‬ཟ‫ؿ‬ அҡ ᅂஅҡஅ༐Ă ౖ൭அ༐቟ዮ ಝຊ ᄱஅҡഛǄQ/43ǅ ळዊౝஅ༐ǄQ/44ǅ ࿲჋મ्‫ڹޑ‬Ԭ‫ؠ‬ƽ ‫૾ق‬๘࿉གྷᇹ఑ă iuuq;00ipnf/qbobtpojd/do ‫ݷث‬ǄQ/45ǅ 2 ౖ൭ǄQ/43ǅ ஼૽ ეବ ეବ ෪ᅂ۴۟ ബൄ їഠ۴அ‫ؿ‬ኙᄃෳ࿵!čččččč 7 ෪ᅂ۴அ‫ؿ‬჋ഊ!čččččččč 8 ‫ތ‬Ԡऋ‫ؿ‬சօࠞిऋ!!!!ččččč 9 ബ ൄ அ༐ ቟ዮஅҡஅ༐0ౖ൭அ༐ ! 3: ‫ތ‬ቯਁཟ‫ؿ‬அҡ ! čččččččč 41 ቟ዮळዊౝஅ༐! čččččččč 44 ٞဩ ࢨӁԥલᅪኳһ ቟ዮஅҡ‫ؿ‬૚֋ࢽ჋૏ ቟ዮ‫ !ݷث‬ččččččččččč 45 21 Ԭ‫ؠ‬ნ੅ ! ččččččččččč 23 ! čččččččč 24 அҡ‫ࢨؿ‬Ӂԥલ அ ҡ ! čččččččč 26 ࿧ߋԥલ‫ؿ‬ኳһ ဆҔง ෪ᅂ۴۟ அҡ ቟ዮࢨӁ‫ؿ‬།ํ!čččččččč 27 Ӧ઀‫ޙؿ‬௙!čččččččččč 29 29 ő ಈ຾‫ݞ‬໎෯ ő ৥ൾ ő ᆁᆙ ࢨ Ӂ ԥ લ ᅪ ኳ һ 2: 2: ൢ෮அҡ ččččččččččč ! 31 ਓ๨அҡ ččččččččččč ! 31 ୶۰அҡ ččččččččččč ! 32 33 ۟߭அҡ ččččččččččč !! 34 ഠ଴அҡ ččččččččččč ! 35 ԅଝஅҡ ččččččččččč ! ‫ތ‬ቯਁཟ‫ؿ‬அҡ čččččččč 37 ! ! ೼ोҦႻ!ččččččččččč 47 բईཱི໏! ččččččččččč 49 அ ༐ ! čččččččč 51 அҡဳካᄍբƽ ĐԺዮ؊ྜƽđ‫ؿ‬Ԛ঑؈ේ 54 ޽ሊሪ‫! ڨ‬ 55 ֵ࿝࿉ળഀਝ෢ ߙ‫!ކ‬ 56 !97 ٞ ဩ ဆ Ҕ ง 3 Make various delicious breads manually in a simple and convenient way! With crispy crust and delicious taste Bread Soft and delicious With soft and ﬁne crust Soft bread (P.60) Fasten the whole baking progress! Rapid bread (P.60) (P.56) Add in rice to make a high water content and soft Rice bread (P.61) Bread (Dry yeast) With crispy crust and original ﬂour aroma French bread Two-layered bread with a crispy cookie crust Pineapple bread (P.62) Slightly hard crust that are fragrant, healthy and nutritious Whole wheat bread (P.63) Rolls (P.70) Croissant (P.71) Bagel (P.72) (P.64) Various taste dedicated Dough dough, pizza dough making Dumpling skin Others (P.73) Gps!npsf!gbodz!nfovQmfbtf!difdl iuuq;00ipnf/qbobtpojd/do Cake (P.74) 4 Pizza (P.72) Table of Contents Page Operating methods 46 Dough Operating requirements 47 Making bread dough/Pizza dough 69 Parts names and accessories 48 Various ﬂavored bread 70 Making dumpling skin 73 ! ! ! Basic ingredients and preparations Dessert 50 List of bread types and baking options 52 Bread-making ingredients 53 Ingredients preparations ! 55 Operating methods ! Baking cake 74 Bread Procedures and key points of bread-making Basic ingredients and preparations Safety precautions Conﬁrmation Conﬁrmation Page Tips Cleaning 76 FAQ 78 Convenient functions ! 58 ! of bread Abnormal shape 80 ő Raisin 58 Remedies for misoperations 83 ő Crust colour 59 ! Troubleshooting 84 ő Timer 59 ! In case of the following displays 85 Soft bread 60 Speciﬁcations 87 Rapid bread 60 Rice bread 61 French bread 62 Whole wheat bread 63 Pineapple bread 64 Various ﬂavored bread 66 Tips 56 Dessert Baking basic bread Dough Bread 5 їഠ۴அ‫ؿ‬ኙᄃෳ࿵ ംྚӛየฉ ནમӟ஁ཌ߷෪ᅂሚჵࢽ‫ލ‬ຊീᇉֈԧ՛๿ෘǈ໅‫ר‬ไ஖࿉ળྚӛየฉ‫ؿ‬ෳ࿵ă ŖԪᅂમ؊ྜ෪ᅂ۴۟෢՛෍‫ؿ‬ཌ߷ჵࢽ๿ෘ‫ڡ֋ؿ‬ǈᅧჵഏ‫܍‬ไ஖ă ॸ‫ ݻ‬ᅏৰ௙‫ط‬ቛቱඞࢡ๏ཁ‫ؿ‬ෳ࿵ă ኙᄃ ᅏৰ௙‫ط‬ቛീවඞ߷ࢡԧ՛๿ෘ‫ؿ‬ ෳ࿵ă Ŗሦ‫ྚڭ‬ӛ၍჋የฉ‫ؿ‬ෳ࿵ǈᅂჵ࿉ܲࠖᅧჵഏ‫܍‬ไ஖ă ०ቒෳ࿵ă ྚӛይ‫ؿظ‬ෳ࿵ă ॸ‫ݻ‬ ནમӟ஁ֵ࿝࢟ ᆳĂູඞĂׂ٢ ‫ك‬čč ംԜ჋ᅂงׂ஝ሯಱਁ őം໅ӳኙᄃဆ߳ă !Ǆৰ௙‫ط‬ቛູඞǅ ! ሸബ෪ᅂ٢ᆑՆ༂ࠞ٢ᆑ࿦ őംྙի‫ۇ‬෪ᅂՆደࠞి࿦ᅂনǈჵࢽ෪ᅂ द૚٢331Wჵ༭‫ؿ‬٢ᆑă ᄓ‫ڹ‬໢ి٢࿦૸իֵ‫ޙځۇ‬ଋ෢ǈ ࢐ᇉֈᄍբۙഽă Ǆ ǅ őԜ჋๿ࡤ٢ᆑ࿦ࠞ٢ᆑՆ༂ă ംྙ๿ࡤĂ࣠‫ޗ‬Ăखಝ‫ۼ‬ᆷഽ‫ؿ‬ᅂন‫ݒ‬१Ă ೖဵ༯഑Ă௿ኡĂਲ඿Ăේ࣠ቱઉĂਫᇗ Ǆ‫ܨ‬ᇏ࢐ᄓׂ٢ࢡ‫૸ڥ‬ᄞ಩࢟ᆳǅ Ǆ‫ܨ‬ᇏৰ௙‫ط‬ቛ୏ႏĂ಩࢟Ăׂ٢Ăູඞǅ ő٢ᆑ࿦๿ࡤĂՆደ๘৑෢Ԝ჋෪ᅂă Ǆ‫ܨ‬ᇏ࢐ᄓׂ٢ࢡ‫૸ڥ‬ᄞ಩࢟ᆳǅ ൜߮٢ᆑ࿦๿ࡤǈནમӟ஁ཌ࿜ǈӛၐᅈ቟ ᇉඟĂಝཕ၃Ԡࢡ੥๕Ԡ୤‫ؿ‬ኟზീᆎ‫ࡪޑ‬ă őംྙᅂհෛ‫ؿ‬งՆѳ٢ᆑՆ༂ă Ǆ‫ܨ‬ᇏৰ௙‫ط‬ቛׂ٢ǅ ő٢ᆑՆ༂ࠞ٢ᆑ࿦ᄍբۙഽă ő٢ᆑ࿦౿๿Ă྇۟ा໳٢ᆑă ő!Ӂ໒ӧဳĂᄍբۙഽă ő෪ᅂ߰֋ቩᅏᄍբ‫ؿ‬ኡ‫ڈ‬෌ă ംઅࣁ๜ངॶခඟࣹՊĂཕ၃ă ő٢ᆑՆ༂ᄥՆ‫ْظ‬Ԡནቒă Ǆ‫ܨ‬ᇏ࢐ᇉֈׂ٢Ăۙഽǈᄞ಩࢟ᆳǅ ő!ം‫ځ‬ಓ೼ּ٢ᆑՆ༂ජ‫ࢁؿ‬սă ໅ӳ჋ኙᄃ‫ؿ‬෸ǈ൩Ն༂‫ؿ‬Ն౥ࢬ‫؃‬મࢁսǈ ᇏ࢐ᄓෛಱ‫ك‬ᆊᄓᇉֈুᆒԜટǈᄞ಩࢟ᆳ ѳֵ٢ᆑՆ༂ǈᅂ‫ݞ‬ԝԢ෴ă ۙ෍ᄍբĂ޽ሊ෢અࣁ໮ቒ෪ᅂǈԃѳ ֵ٢ᆑՆ༂ ᄍբࠞ ޽ሊෳ ં 6 Ǆ ǅ ནમӟ஁ኼ࢟Ă ູඞĂญඞ‫ك‬ ! ۙ෍ ! ኙᄃ ബ ൄ அҡࢩ‫ޗ‬ዮಓࣱǈரဎӰஅ‫ݴ࠭ڡཫؿ‬ƽ ő!ംԜ჋ׂ஝அҡ൒ರĂӁ໒Ăఠಱ ਁĂ૰ௗĂ࣠ഽರĂජ‫ݜ‬ௗՁ‫ݴك‬ ཫԠཤă෪ᅂቩӰஅ࢐ۙഽǈ‫ؚ‬੩ ഩࡄᆶॣဵ෪ᅂࡄ‫ؿ‬೼ोҦႻă Ǆ‫ܨ‬ᇏৰ௙ᇉֈູඞǅ அҡ൒ರ ནમӟ஁ෳ޽ۙ෍ǈ ംየฉჵ࿉ෳ࿵ ഖֵஅҡ൒ರ෢ྚӛؔජ‫މ‬ഽ งໄă őം‫ۼ‬ቜᅙᄣᅖ‫ׂے‬஝ Ԝ‫ٓؿظ‬۴ă őംྙ࡫ᅏԱሊĂበ௙ ऺ൪ሚࢡॴහሊђ‫ؿ‬ ീ෰Ăദ‫ॶ۝‬Ⴌࢽբ ෧ሚ)ҡਭ‫ے‬໺*෪ᅂ Ӂ՛౰ǈּ‫ݏ۾‬ᇍಝ їഠ‫ؿ‬ീ෰ᆷՠ࣭‫ږ‬ ࠞቑ‫ط‬ǈംྙസ‫ے‬໺ ख՛౰‫ج‬ዮ༱নă Ǆৰ௙‫ط‬ቛູඞĂׂ٢Ăญඞǅ āřԜ჋෪ᅂෛงໄă ā Ǆ൒ჸ‫ط‬ഽǈৰ௙ᇉֈູඞǅ งໄ ! āřഖֵஅҡ෢‫ؿ‬งໄǈ޾৴ᄥዋဵޭଳă ! ംԜ჋ᆷ࿉ળՠຈ෪ᅂƽ őٓວ‫ك‬Ԝொഽ‫྘ؿ‬໒ජஅăǄৰ௙‫ط‬ቛ࢟ᆳǅ ! őԜ౶ཱ‫ࠞ׃‬ಅᅏ኷ԝ‫ؿ‬኷அăǄৰ௙‫ٯ‬ଥࢡᄞ಩࢟ᆳǅ ! ї ഠ ۴ அ ‫ؿ‬ ኙ ᄃ ෳ ࿵ 0 ෪ ᅂ ۴ அ ‫ؿ‬ ჋ ഊ řംኙᄃۙഽ‫ؿ‬அҡ൒ರ‫ۼؿ‬ቜՠຈă őᇯᅏஅ‫ܒ‬ĂᅌቅĂࢁս‫ك‬൒ჸ࡛ଥ‫ؿ‬ՠຈă ! )࢐ᇉֈӁ໒࡛ଥǅ ೼ּ‫ٯ‬அ‫كܒ‬ǈ঩ੰ኷ዊӢᆒ21!dnჵජă ő೔ӝࢡࣟন‫ݒ‬१ă ! ӛၐᆓੰ6!dnჵජăǄ‫ܨ‬ᇏ࢐ᇉֈӧဳӧൾǅ őԜ჋ख฽ऑ‫ࢡظ‬ख ฽િ‫ظ‬Ӂ໒ජă Ǆ ‫ܨ‬ᇏ࢐ᄓׂ٢ࢡ‫૸ڥ‬ᇉ ǅ ֈኼ࢟ ሸബ෪ᅂ٢ᆑՆ༂ ! őѳ٢ᆑՆ༂෢ӛၐ჋ง֕٢ᆑՆ༂ă)‫ܨ‬ᇏৰ௙࢐ᄓׂ٢ࢡ‫૸ڥ‬ᄞ಩ኼ࢟ǅ ! őԜ෪ᅂ෢ംख٢ᆑՆ༂ѳੰՆደă)‫ܨ‬ᇏৰ௙࢐ᄓׂ٢ࢡ૪٢‫ۑ‬ᄞۙ࢟ᆳǅ őু‫ڭ‬Ԝ჋ዋဵՑ्Ă ၃ੲࠞ‫ݙ‬ኧă Ǆৰ௙‫ط‬ቛ࢟ᆳĂׂ٢Ăญඞǅ ംቚॶခඟዀၲཕ၃ෳწă ෪ᅂ۴அ‫ؿ‬჋ഊ őംԜ჋Ѷဆ୊क़‫ۼك‬ᆷ ! ā 　 ‫ݜ‬ජă ! Ǆ‫ܨ‬ᇏ࢐ᇉֈ޽ሊࢡӧ !!!ဳǅ ő!ംԜ჋‫ۼ‬ᆷհෛ‫࢟ࢡ׃‬ ᆑ‫ݒ‬१ă ! Ǆ‫ܨ‬ᇏ࢐ᇉֈ޽ሊࢡӧဳǅ őംԜ჋‫ڭ‬ჵ࿉Ԡཤේ࣠ቱઉă ! ! Ǆ‫ܨ‬ᇏ࢐ᄞۙ޽ሊࢡӧဳǅ ࣠ഽರ ཫ‫ݥ׈ڡ‬ರ őᅏ෤྘߰ஓ෨‫ؿ‬෪ᅂሚംዀၲპ෍ࡄᆶ෪ᅂă ! őӁஅҡࢩԜ௙ჵ༭ा‫ځ‬෢ರࢡ‫ڙ‬અ‫ؿ‬Ⴤ৿৿቟ྼ໾Ժዮă ! ජ‫ݜ‬ௗՁ 7 ‫ތ‬Ԡऋ‫ؿ‬சօࠞిऋ ִ‫׫‬෪ᅂ෢ǈം೼ྻஅҡ൒ರĂஅҡᅂთ౥Ăిऋ‫ك‬ă )Q/47* ఠಱਁ ‫ݜ‬൒ರ‫ݜ‬ ཾኘ৑‫ਂݜ‬ᆶ؏৑ǈߋජ෢ംྙၼኘѶง ජ‫ݜ‬ ኙᄃԜ჋ࣝ‫ظ‬ง ሯ಴ਁ Ѷง सவ൒ರ ఠಱਁ அҡ൒ರ ৑Ә۞ सவ൒ರ ජ‫ݜ‬Ѷง ٢ᆑՆ༂ ఠಱਁ ిऋ Ǆ‫ތ‬2‫ދ‬ǅ ᆙ!!!!!ઢ‫ؿ‬࿦ Ԝ჋ᅂਹօઢ அ‫كܒ‬ƽ ᆙ!!!!!ઢ‫ؿ‬࿦ அҡᅂთ౥ ) Q/27* ࣓ؐઢ֖ ဆ࣓ઢ֖ ࣓ઢ֖ Ӂไ஖บቩຈวԥલ‫ؐ!!!ؿ‬2!!!෸ቑ!!!࣓ؐઢ֖2֖!!!‫ؿ‬ᄃ๋ă ! 8 ࣓ઢҰ მ໒ኟᅂ 22 ֖ؐ!!!!Ă!!ဆ֖!!!ቑ‫ؿ‬෸กฌ࣓ઢ֖ă ԺዮԠ Ԭ‫ؠ‬ၤᇎᅂ ■ ǄOP/2ċ22ǅ ■ ಈ຾‫ݞ‬༁ൠᅏ྇ ■ ໚࣠ಈ຾‫كݞ‬ ܽલ༁ൠ໎෯ ■ ቩ༉ᆺ໮ॣဵ ࣠‫ޗ‬ዮზ໎෯ ৥ൾ ■ ബ ൄ ■ ෪ᅂቩֵ࿝໮٢ۙ෍໎෯ ! ■ ቟ዮ߰֋໎෯ ■ ᆁᆙ‫ځ‬෢ᅂ őၤᇎԬ‫ؠ‬ ၤᇎஅҡࢡஅ༐ ࢡٞဩ‫ؿ‬ቯ੥ Ԭ‫ؠ‬ӣࠖ 1 2 3 4 5 6 7 8 9 10 11 ő‫ݙ‬ӧ৥ൾ ǄQ/2:ǅ ӭኳ ő໚࣠ಈ຾‫ݞ‬ Ԭ‫ؠ‬ ‫ب‬ ‫ܽك‬લ །ํஅҡ ǄQ/29 ǅ ൢ෮அҡ Ǆ‫ۼ‬ൠ໎෯ᄕǅ ਓ๨அҡ ୶۰அҡ Ǆ྇໎෯ǅ ۟߭அҡ ഠ଴அҡ ԅଝஅҡ அҡஅ༐ ౖ൭அ༐ ळዊౝஅ༐ ‫ݷث‬ ‫ތ‬ Ԡ ऋ ‫ؿ‬ ச օ ࠞ ి ऋ őቱဧԺዮ ő৑෭ࡄǈ၍჋ ໮ቒ Ǆգљǅ őᆁᆙ༵ֈ ෢ࣱǄ‫ش‬ฮဲǅ ǄQ/2:ǅ ᆷቑ‫ځ‬෢ࣱ༵ֈ࠷৥ ‫ؿ‬Đᆁᆙđ ࢽԬ‫ؠ‬22 ‫࠷ؿ‬৥‫ؿ‬Đ෢ࣱර‫ځ‬đ ő৑෭࠷৥ࢡᆁᆙ 9 ቟ዮஅҡ‫ؿ‬૚֋ࢽ჋૏ அ༐቟ዮ ኳһ 16,29 ე ቟ዮஅҡ෢ ! ਁ ৰ ൢ ๘ ࣠ ൠ அ ‫ܒ‬ ࠞ ฽ ‫ك‬ ቟ ዮ அ ҡ Ԭ ‫ؠ‬ ර ‫ځ‬ ‫ۼ‬ ൠ ‫ݞ‬ स வ ዋ‫࣠ڈ‬ൠ‫ݞ‬सவ ቟ዮ‫ڹ‬ቯਁ ཟ‫ؿ‬அҡ෢ ! โ઀቟ዮஅ ҡ‫ؿ‬჋૏ƽ! ్ለ֋‫ဳࠞڡ‬ካ୞ ‫࢐ڕ׫‬ӧ‫ؿ‬ዋࣟ቟ அҡ ቟ዮዋࣟ቟அҡ൒ჸญ ཫ‫ڡ‬Ăෛ‫ڡ‬Ăԥલࢽᆁ ᆙ෢ࣱ‫ك‬ᄓ๧‫ؿ‬ᄯ࿳ă ࣁ෪ნቊ‫ڕ‬෸ჵ࿧໷‫ؿ‬ ይ۟ച࠷৥ǈ໢ऋටཋ ᅏٞӧ࡞ǈ్ለ֋‫ࠞڡ‬ ဳካდ࢐ۙ෍‫ݙ‬ӧă ԥલ‫ؿ‬ဧ࿑֋‫ڡ‬ᄯ࿳ ! ! ࠭ؐƽԥલҦ‫؃‬෸‫ܨ‬ ᅏཱི໏Ǜ ෪அҡۙस్ࠞለ‫ؿ‬सவ ǄQ/24ǅ෸ࠞᅢൗნႼ‫ڕ‬෸ ෍࿑෤౰ă‫ݞ‬सவӛၐ‫ۼ‬ ቜӼ࿫ௗ੩Թƽ৑‫ࡄܙ‬ǈ ‫ݞ‬सவ჋୻‫ܙ‬Ҧ‫؃‬ƽ खҦባಓௗ‫ؿ‬՛ ౰‫ۼ؃‬ᅙӼ࿫ௗ அҡ‫ؐؿ‬ဆӭኳ 31 dn 26 dn ဆ 10 ؐ வ ‫ݞ‬स ࠷৥ ഖ ֵ அ ҡ ໚࣠ܽલ)Q/29ǅ ෢ ഖ ֵ அ ༐ 30 ֈ ဳ ᅂ ৥ ࿫ ࠷ ৥ ۙ स ഖ ֵ அ ҡ ࢨ ࢨ Ӂ ԥ લ લ ᅪ ᅪ ኳ ኳ һ һ ቟ ዮ அ ҡ ‫ؿ‬ ૚ ֋ ࢽ ჋ ૏ ე ࿋໙ࢡฃཫ‫ؿݴ‬෢ࡃǈ ംෳ࿏੩ഩ฽ அ‫ܒ‬ჵĐቱઢđ!!!!!!!!!!!!!!!!!!!!!!! օઢ෸ࢨӁƽ ฽‫ڭ‬அ༐‫్ؿ‬ለ֋‫ڡ‬ᅏ࠭ؐ ᄯ࿳ă࿋໙ࢡฃཫի߰36 ņ ෢ǈԥલ‫ڡཫؿ‬დ࢐ජැǈ ᄓ‫ר‬ᆷ฽ቩ࣠ൠӼਐǈखಝ ੩ഩቚ6 ņዪᅑăǄखӼਐ ഖֵࡄᆶ෪ᅂǅ அ‫ܒ‬ӛၐᅂ֒ჵቱ ઢօઢăǄ‫ݒ‬ล‫ؿ‬ ࣓ઢҰ෸მ໒ኟᅂ ‫ؿ‬ǈംԜ჋෪ᅂƽǅ ം෪ᅂჵ2 䌧ན‫ؠ‬ཤ ‫֒ؿ‬ሸബօઢă அ‫ܒ‬ ႚഽ෢੩ഩ ǄீֵӼਐǅ ॡᅂᅙઢ฽‫ك‬მ໒ƽ ംᅂ٢ዊ֒ƽ 11 Ԭ‫ؠ‬ნ੅ Ԭ‫ؠ‬ ӣࠖ Ԭ‫ؠ‬ ৰᅂ‫ޙ‬௙ Ǆԯሐეǅ ‫ݞ‬सவଥൠஅ༐‫ؿ‬෢ࣱăǄֵۙ෌ᄕǅ ໚࣠ಈ຾‫ܽكݞ‬લ‫ؿ‬໎෯෢ࣱăǄֵۙ෌ᄕǅ ຈ၍෢ࣱ Ǆؐᆙǅ அҡࢩ቟ዮ߰֋ ! ಈ໎ ৥ ᆁ !!!!!!!!!!!!!!!!!!!!!!Ǆຈ၍෢ࣱࢽसவ໚࣠෢ǈᄓฃཫĂ৥ൾĂᆁᆙ‫ك‬໢ऋ‫ۑ‬ӧ࡞ǅ ຾෯ ൾ ᆙ ‫ݞ‬ 1 ő ő ő 5 ဆ෢ ൢ෮அҡ ő ő ő 5 ဆ෢31 ‫܍‬ ਓ๨அҡ ő ő ǉ 3 ဆ෢ ୶۰அҡ ő ő ő 5 ဆ෢ ൕஅ ံஅ ř2 ř3 ۟߭அҡ ő ǉ ő 6 ဆ෢ ൕஅ ံஅ ံஅ ൕஅ ř2 ř3 ഠ଴அҡ ő ǉ ő 6 ဆ෢ ൕஅ ံஅ ř2 ř3 ԅଝஅҡ ő ǉ ǉ அҡஅ༐ ő ǉ ǉ 2ဆ෢ ൕஅ ౖ൭அ༐ ǉ ǉ ǉ 56 ‫܍‬ ൕஅ ۙस ൕஅ ۙस 10 ळዊౝஅ༐ ǉ ǉ ǉ 26 ‫܍‬ ൕஅ 11 ‫ݷث‬ ǉ ő ǉ 2ဆ෢41 ‫܍‬ ൕஅ 2 ǄQ/31ǅ 3 ǄQ/31ǅ 4 ǄQ/32ǅ 5 ǄQ/33ǅ 6 ǄQ/34ǅ 7 ǄQ/35ǅ 8 ǄQ/3:ǅ 9 ǄQ/3:ǅ ǄQ/44ǅ 3ဆ෢26‫܍‬ ǄQ/45ǅ 12 ൕஅ ံஅ ř2 ř3 །ํஅҡ ǄQ/27ǅ ൕஅ თ౥ၢኡǈबҍஅ༐Ǆֵۙ෌ᄕǅ řዥգৰ،‫ظ‬23‫܍‬ቬԜॣဵबҍă ံஅ സஅ‫ࠞܒ‬฽൏ࠠǄࢨӁԜ‫ڈ‬ዮǅ ۙस ‫ڡཫ৿ٲ‬ǈஅ༐ۙसǄࣅࡆԜ‫ڈ‬ዮǅ ࠷৥ ࠷৥அ༐ ံஅ ൕஅ ۙस ံஅ ൕ ံஅ ൕஅ ံஅ ř3 அ ൕஅ ံஅ ൕஅ ۙस ൕஅ ř4 ൕஅ !ံஅ ံஅ ൕஅ ံஅ ൕஅ ۙस ۙस ࠷৥ ࠷৥ ۙस ࠷৥ ۙस ൕஅ ࠷৥ ۙस ൕ அ༐ ۙसൕஅ ۙस அ ໚࣠ ံஅ ൕஅ ř5 ࠷৥ ۙस ࠷৥ ࠷৥ őᆷ৑෭66‫܍‬ ቬࡄง‫ۼڈ‬ൠ ഑ಟ !!!அ༐ ۙस ೼ּ ံஅ ൕஅ அ‫ܒ‬ ř4 ࠷৥ ኮ࣠ őᆷ৑෭23‫܍‬ቬࡄง‫ڈ‬ ࠷৥ ೼ּஅ‫ܒ‬ ř 2 ᆁᆙර‫ځ‬෢ǈቔᅏĐൕஅđᆷᆁᆙࡄઅࣁॣဵǈबҍࡄॣ ൠ‫ࢩؚ‬ካນă ř 3 !!ᆁᆙර‫ځ‬෢ǈᆷ࿉‫֋ဵދ‬৑෭ቇೇҦ֕‫ࢩؚ‬ካນă ዥ‫ڹ‬ৰ‫ࢩؚ‬22ဆ෢ă ř 4 !!ᅏ෢࢐ිକ‫֋߰ݘ‬ă ř 5 !!ᅏ෢࢐ිକǈᅏ෢დ࢐એၝĐൕஅđă அҡ‫ࢨؿ‬Ӂԥલ ּમࢨӁԥલቇ༭ǈდৰჵ໚࣠ዋࣇྐྵࡥ‫ిؿ‬લǈ቟ዮ‫ތ‬ቯਁཟ‫ؿ‬அҡă Ǆ‫ގ‬দ቟ዮஅҡ‫ؿ‬Ԝ໷ǈ෪ᅂԜ໷‫ؿ‬ԥલᅪ‫ܔ‬ઢǅ அ‫ܒ‬ ෤႑ Ǆ‫ݴ‬ख़அ‫ܒ‬Ă‫و‬ख़அ‫ܒ‬ǅ ዮᅂ ჋ٞ ! ႑ ‫ܒ‬ ‫ݴ‬ख़அ ᅪ฽बҍࡄǈ‫ث‬Ѽባ࢐ौࠠᆷნ಩෍ֈ அ༐ă őஅ‫྇ܒ‬၍߰උă ! ዮᅂ ּમ‫ٲ‬ཟǈࡨ௙ᇓ࣠அҡ‫ؿ‬फ५ă ‫ۑ‬೩ࡨৰჵ۷ቒ྿ৃۨቌă ő!ᄓ‫ث‬Ѽባ߽ઢ‫ྼߋؿ‬ǈԜ໷அ‫్ؿܒ‬ ለ֋‫࢐ڡ‬ᅏຈՏᄍă ő४ઢ෪ᅂऺဧ࿑‫ؿ‬՛౰ă ő‫ۼ؃‬ᆷ‫ݞ‬ᇌᄖજቇ‫׃‬ă őྚӛ෪ᅂ֒Ճઢă ! ! ǄԜ௙ᅂ࣓ઢҰՃઢǅ ࢳ‫ث‬ ዮᅂ ནમ቟ዮஅҡ Ԭ ‫ؠ‬ ნ ੅ !0 அ ҡ ‫ؿ‬ ԥ લ ‫ؿ‬ ኳ һ ‫ݙ‬඙அҡ‫ؿ‬ཟ‫ػ‬Ă࿪ཟĂൾᇐă დনᅏᇓೖஅҡ‫ؿ္ت‬ዮᅂă ნ҈෪ᅂ‫ث߽ݐ‬ѼባǄ23 ċ 26&ǅ‫ݴؿ‬ख़அ‫ܒ‬ă ‫۾‬அҡኟᅂஅ‫్ؿܒ‬ለऺဆǈይֵ‫ؿ‬அҡऺᄱă ‫ר‬༭ǈ෪ᅂกฌዋۙ‫ऺܒ‬൒ჸۙ෍్ለཱི໏ă āřҡኧ‫ؙ‬ජ‫ݒ‬ᅏֈ‫܍‬Ӱă அҡसவ ዮᅂ அҡसவჵິ‫܍‬ནᄩႻਹᆑǈ՛෍ۗ Ⴘ࡞ຩ෪அҡ్ለ಩ਹă ᅌቅ அҡ‫ؿ‬ዠቈ ᅌ ዮᅂ ࡵ ǅ ǄࡵᅌĂ྇႑ࡵᅌĂീᇉࡵᅌĂ ಩๥ᅌ ෪அҡ྿௢๘ൢෛ൨ă ! őᆷ޿໒ဳካ࿉෪ᅂǈ྇၍൏࡞ă ! ř༑ः෪ᅂ྇႑ࡵᅌă ჋ٞ ख՛෍‫ۗؿ‬Ⴘ࡞ຩ ҡ಩ਹ‫్ۑ‬ለ őसவ෸࢝‫ؿ‬ă ! ဧ࿑֋‫ڡ‬Ԝ໷ǈ్ለۙस֋‫ڡ‬დ࢐ֵ ࿝Տᄍǈᄓ‫ר‬ം෪ᅂҦ‫؃‬ಓௗ‫ؿ‬सவǈ ԃྚӛ୻‫ࡄܙ‬ቜᅙӼ࿫ௗҦ‫؃‬ă ő!‫ݞ‬सவᆷญհࡄ్ለ௙ઉখ࢐ࢾর࿉ ठă ནમ቟ዮஅҡ ൞቟౰ Ǆ௉‫ܒ‬Ă௾௉ǅ ዮᅂ ௉‫ܒ‬ ௾௉ ‫ݙ‬඙அҡ‫ؿ‬ཟ‫ػ‬ჵࢽ࿪ཟǈԃ෪அҡ‫ؿ‬ ൾᇐ‫ࣞޑ‬ă ‫ۑ‬೩ࡨ௙۷ቒஅҡᄱ࡞ă ჋ٞ ő!෪ᅂ௾௉෢ǈ჋ਂּᅪ໚࣠ઢ໷ઢ‫ؿ‬ ฽ őം෪ᅂᄩႻֈ‫܍‬ཝॶೖ࡞‫ؿ‬༜ቅ௉ ‫ࢡܒ‬ሚഠቅ௉‫ܒ‬ă ༑ः෪ᅂїᣎसவ‫ݞؿํޞ‬सவă)ሡৼҡኧ՛౰* řິ‫ిؿڹऺ܍‬۴)୞211 㼓 அ‫ܒ‬ቩǈ߽ᅏ9 㼓ჵජິ‫*܍‬ ෢ǈം෪ᅂїᣎसவ‫ؿํޞ‬அҡኟᅂ‫ݞ‬सவă ‫۾‬அҡኟᅂ‫ݞؿ‬सவ్ለऺဆǈይֵ‫ؿ‬அҡऺᄱă! ‫ݞ‬सவ! ནમ቟ዮ๘ൢৰਁ‫ؿ‬அҡǈ ໳բ෪ᅂ྇၍໎ೇۙस‫ؿ‬ ‫ݞ‬सவă řԜৰ෪ᅂဧ࿑सவࢡ෸స؏‫ܒ‬ă வ ‫ݞ‬स ! 13 அҡ‫ࢨؿ‬Ӂԥલ ฽ ዮᅂ ჋ٞ ནમ቟ዮஅҡ ໚࣠ᆷஅ‫ܒ‬ቩǈबҍࡄ෍ֈஅ༐ă ő!ჵ࿉ഀਝ෪ᅂ੩฽Ǆؐᆙ6 ņǖ੥๕ ! Ӽ฽‫ڡཫؿ‬ǅ Ąਓ๨அҡ Ą۟߭அҡ Ąഠ଴அҡ Ąԅଝஅҡ Ąฃཫᆷ36 ņჵජ ő္ࣻ฽Ԝ෻ᅂă ം෪ᅂᄜ฽ࢩ‫ؿ‬฽ăᄱ‫ڡ‬ན61ċ311‫ؿ‬฽ዥནࠠ෻ă ř!฽‫ؿ‬ᄱ‫ڡ‬෸‫װ‬൑्ᅙಝቩ‫ݛؿ‬Ăଢ଼‫ؿ‬ઢ࣓๲ֵਹ‫ؿ‬ă ᄱ‫ڡ‬෻ቩ‫ؿ‬฽নᅏ໎‫ݴ‬அ༐‫ؿ္ت‬ဌ߮ǈᅏናᅙஅ ҡ్ለă൜߮ᄱ‫ݴ߰ڡ‬ǈ࢐෪அҡऺᄱă ሯ૖฽Ԝ઀ᅙஅҡ్ለǈԜწ෪ᅂă ! ిऋ࣓ઢ֖୞2֖‫ؿ‬ቱઢࢨኳ ິ ࣓ؐઢ֖ ဆ࣓ઢ֖ ඃິ ᆙ23 㨓 ᆙ5 㨓 ௉‫ܒ‬ ᆙ7 㨓 ᆙ3 㨓 ෤႑ ǉ ᆙ6 㨓 ‫ݞ‬सவ ǉ ᆙ3/9 㨓 ǄඃິĂ࠽ິĂ‫୺ܛ‬ǅ ! ዮᅂ ິ෸அҡसவ‫ؿ‬ᄩႻਹᆑǈৰ࣠๨ۙस ༵ֈă‫ۑ‬೩ࡨৰ‫ݙ‬඙ਁཟĂ࿪ཟĂஅҡ Ӱౝ‫ؿ‬৥ൾă ő৬આؐ‫ິؿ‬჋႓๸ན྿ဆ৬આă ! őԜ჋෪ᅂӼິ‫ك‬ौ॰ካ‫ິؿ‬ă ! ჋ٞ ő൩ᇓ࣠ິ‫ܔؿ‬ઢǈᇏ৥ൾ࢐ӧශǈं ඬᅂઢᇏ࢐ටටӧೊă ő!Ԝৰ෪ᅂ‫و‬৏૸ੴ‫ؿ‬ໝཟ࣎ă ࿲໚࣠‫ࢡث‬௾௉෢ ंඬ࿧‫ج‬ᅙ‫ࢡث‬௾௉‫ܔ‬ઢ‫ؿ‬฽ă Ą‫ث‬Ǆዥ‫ڹ‬2‫ދ‬ǅ Ą௾௉Ǆዥ‫ڹ‬໚࣠฽ઢ‫ؿ‬ნҐǅ őѶ‫ۼكث‬ൠ࣓ઢҰࡄᆶ࣠฽օઢă őԜ჋෪ᅂᆁᆙă Ǆᆷ࿋࣋ৰ௙࢐ӧባǅ ࿲‫ݙ‬ӧԥલి۴ࠞቯ੥෢ ჵ࿉ળ‫ܔ‬ઢནࢨኳǈ‫ގ‬দ‫ދ‬ീਁཟ‫ిٲ‬ă ԥલ ࿲ᇓ࣠෢ ࿲ंඬ෢ ࡵᅌ !!ৰᇓ࣠ቚ !!!!!3/6ҹ ৰं ඬ ቚ!!! ඃິ ৰᇓ࣠ቚ3ҹ ৰंඬቚ!! ௉‫ܒ‬ ৰᇓ࣠ቚ3ҹ ৰჵԜ࣠ ෤႑ ǉ ৰჵԜ࣠ !! ő ൩ᇓ࣠ඃິ‫ܔؿ‬ઢǈ࢐෪৥ൾӧශăंඬᅂઢ৥ൾ࢐ӧ ೊǈ‫ڡݴ‬დ࢐ӧ‫و‬ă ő൜߮Ԝ࣠႑ǈਁ‫ݥ‬ටՏă ൜߮୚ᅏ࣠႑ǈस๧࢝‫ंڈ‬ඬǈஅख़Ԝֈဳǈ྇۟ይֵ ๘ൢஅҡă! ő დৰჵᅂീᇉࡵᅌ‫ؗ‬໓ࡵᅌǈᅂ‫ؗ୺ܛ‬໓ඃິǈᅂ௾௉ ‫ؗ‬໓௉‫ܒ‬ăǄQ/24ǅ Ą‫୺ܛ‬ዥ‫ڹ‬Ԝի߰36!I Ą௉‫ؐܒ‬2࿧‫ج‬ᅙ81!nM௾௉ 14 ࿧ߋԥલ‫ؿ‬ኳһ ৰᅂྐྵࡥ‫ؿ‬ ԥલ቟ዮ‫ڹ‬ቯ ਁཟ‫ؿ‬அҡ ჵࢨӁ‫ؿ‬།ํནࢨ‫־‬ǄQ/27ǅǈ॔ද؋ి‫ؿ‬ ԥલࠞ‫ܔ‬ઢ‫ࢨؿ‬ኳă ּમࢨӁԥલቇ༭ǈࡨৰ໚࣠ዋࣇྐྵࡥ‫!ؿ‬ ిલǈ቟ዮ‫ڹ‬ቯ‫ܞ‬ཟ‫ؿ‬அҡă ! ნ৑෭খ‫ۼ‬ൠஅ ! ҡ൒ರௗƽ ᆷࢨӁ‫ؿ‬ԥલࢨ‫־‬ජ ᅌ ࡵ ௉‫ܒ‬ ‫ܒ‬ ‫ݴ‬ख़அ ฐԬ ! ࢨ ࢨ Ӂ Ӂ ԥ લ ᅪ ኳ һ ໚࣠ྐྵࡥ‫ؿ‬ԥલč ǖஅ‫ܒ‬ቱઢ‫ؿ‬26 ! ċ 31& Ǆӭኳǖ61 Jǅ ંǅ !ĄࡋଝԘŚ႓๸ ! Ąௌ߂Śኌฝࡄ‫ز‬๸੩ഩ Ą!ԅԬŚኌฝࡄ೧๸੩ഩ ! ྐྵࡥ‫!ؿ‬ ԥલ ޻྘੥ ǖஅ‫ܒ‬ቱઢ‫ؿ‬21 ! ċ 31& Ǆӭኳǖ41 Jǅ ! ! ! ĄႣ଴౥ ંǅ !Ą ! ୶‫ܒ‬ Ąఏ୶‫ܒ‬ ! Ąࠫ଴!Ąഠ଴‫ܒ‬ ! Ąࡵ‫ܒڒ‬ ! Ąሾପ ߮ቆ ǖዥ‫ڹ‬Ԝի߰฽‫ܔؿ‬ઢ ! ંǅ !Ą ! ևቆĄ౴߮ቆ ! !! Ąۣ೨‫ك‬211&߮ቆ ! Ś!ෳ࿏‫ۼ‬ᆷӼ࿫ௗ֣‫܍‬ !!!!੩Թ அ ҡ ‫ؿ‬ ࢨ Ӂ ԥ લ !0 ࿧ ߋ ԥ લ ‫ؿ‬ ኳ һ அ‫ؿܒ‬ઢ! ਂּ޻྘੥‫ؿ‬ቱઢ ǄҦ֕ᆊਹ‫ܔؿ‬ઢԜӧǅ ‫ܒ‬ ‫ݴ‬ख़அ ฽‫ؿ‬ઢ ંǅ āࠫ଴41 J)361 J‫ؿ‬23&ǅ அ‫ܒ‬331 J ਂּฐԬቱઢ‫ؿ‬ 91&‫ؿ‬฽‫ܔ‬ ਂּ߮ቆ‫ܔؿ‬ઢ ǄҦ֕ᆊਹ‫ܔؿ‬ઢԜӧǅ ંǅ !!!ኌฝ‫ؿ‬ௌ߂61 J!! Ϸ ϭ ϭ ฽251 nM Ͽ Ǆ291 nMǉ61 J‫ؿ‬91ǁǅ őԜ჋෪ᅂᆁᆙ‫ޙ‬௙ă ! ǄҦ֕ᆊਹ‫ܔؿ‬ઢԜӧǅ ંǅ ևቆ211 nM !! ฽91 nM Ǆ291 nMǉ211 nMǅ ő!Ԝ჋෪ᅂᆁᆙ‫ޙ‬௙ă 15 ቟ዮࢨӁ‫ؿ‬།ํ ‫ۼ‬ൠԥલ அҡᅂთ౥ सவ൒ರ ř‫װ‬ቺ৾ৰჵ༵ ഠ৛‫ظ‬їኧቺ 1 ഖֵஅҡ൒ರ їኧஅҡᅂთ౥ Ɨႛऊ༂۴࿹ၢ ! ኡஅҡ൒ರăā அҡ൒ರ 2 ᆷஅҡ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவჵ༭‫ؿ‬ ‫ݴ‬ख़அ‫ࠞܒ‬฽‫ك‬ Ɨ‫ۼ‬ൠ‫ݴ‬ख़அ‫كܒ‬ԥલǄ‫ݞ‬ ! सவჵ༭ǅǈԃ෪ቩႮԠ ‫ݴ܍‬ᅙትӢă Ƙ࿹ජഖֵă ! ƙ ! खஅҡᅂთ౥ ā ‫ۼ‬ൠቺဩ৾ௗă ① Ƙ഻ኼ൒ರ‫ؿ‬ትӢ໚࣠฽ă ! ② ජ‫ݜ‬ அҡ൒ರ ƙ‫ࢇۼ‬அҡ൒ರă ! ! ④ ③ їኧቺ 21:2!ldbmǄ2 ग़‫ؿ‬ઢǅ ‫ݴ‬ख़அ‫ܒ‬ 361 I ࡵᅌ 21 I ඃິ ؐ 2½)29 Iǅ ௉‫ܒ‬ ؐ 2)7 Iǅ ƛߋӘජ‫ݜ‬ă ! řኙᄃትӢԜ჋ᇯᅏ āஅ༐ །ํஅҡ ƚངऊ༂‫ؿ‬۴࿹ኡ ‫ځ޿ڈ‬ă !ƙ அҡᅂთ౥ ř೸೸౑ნ࿉ǈ ೇ‫࢐ڤ‬ᅏ4 dn! ዪᅑყ‫ڈ‬ řஅҡ൒ರ‫ؿ‬Ѷงቩ༉࢐৏ኘă Ǆནમ۴Ӧഖֵஅҡ൒ರǅ ྇၍ၼ‫ظ‬ዥ࿉அă 3 ངसவ൒ರ ໚࣠‫ݞ‬सவ ‫ݜ‬൒ರ‫ݜ‬ ෤႑ ဆ 2 )6Iǅ ฽ř 2:1 nM ൜߮ᇯᅏ฽‫ܔ‬ǈ ംԢ‫ݞ‬฽‫ܔ‬ ‫ݞ‬सவ ဆ 2)3/9 Iǅ सவ൒ರ ř!ฃཫի߰36 ཫ ņǈ෪ᅂ6 ņ‫ؿ‬฽ԃंඬ21 ! nMă őൢ෮அҡĂਓ๨அҡ‫ࢨؿك‬Ӂ‫ిٲ‬Ӌં ! Q/31ċ Ǆ ൜߮ᇯᅏ฽‫ܔ‬ǈം ෪ᅂቖक़ྥ‫ݞ‬฽‫ ܔ‬ǅ řԢ෴࢐՛෍ॻ٢ǈ‫ݞ‬सவ࢐ ྇۟ଥᆷஅ༐ቩă 16 ຈ၍෢ࣱǖᆙ5ဆ෢ ර‫ځ‬ 4 ഖֵ ၤᇎԬ‫ؠ‬Đ2đ 6 ࠷ҽौษࡄǄֵۙᗀᗀ‫ؿ‬෌ᄕǅ ೧‫ڨ‬٢ᆑ Ɨљ࿉Đഖဂđउ Ƙѳ‫ٯ‬٢ᆑՆ༂ă Ŗၤᇎಝຊቯ੥‫ؿ‬அҡ!0!அ༐! !!!0!‫ݷث‬ ǄQ/31ċ46ǅ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ Ŗၤᇎ৥ൾ ǄQ/2:ǅ Ŗᆁᆙ༵ֈ෢ࣱ 5 ǄQ/2:ǅ 7 ᆷಅᅏဆ୊क़‫ؿ‬౶ຕජഖֵஅҡ ൒ರǈഖֵ෢ǈം෪ᅂ‫މ‬ഽงໄă 8 ഖֵஅҡ ॻቜ‫ڡཫؚك‬࿉ठ ੩ഩǄ3 ‫ ܍‬ቬዪ ᅑǅ řኙᄃஅҡ൒ರ‫ۼؿ‬ቜٓٞă Ǆஅҡ൒ರ൉ན‫ཫݴ‬ካນǅ ř൜߮իֵ෢ࣱǈஅҡ࢐ฆຄ࿉ຉă அ ҡ ቟ ዮ ࢨ Ӂ ‫ؿ‬ ། ํ งໄ ǄኙᄃԜ჋అෛǅ அҡ൒ರ ࠷ҽ‫ޗ‬ၗ ംԯᆡ!Q/23 ৑෭ ኜኘѶงǈᅂઉࡽ‫ڈ‬ฮ‫׫‬ă řԜ჋෪ᅂဆ‫ر‬ĂՇዊĂ਑ዊ Ǆ࢐࡝ඞܱ๧༊Մǅ ඔ็Ś‫ف‬ત ő঩ੰ༵ֈ‫ؿ‬෢ࣱă ő৑෭ࡄǈംԜ჋؏৑ජ‫ݜ‬ă ‫ܨ‬ᇏ‫ݞ‬सவ࢐൬ଥֵਹă ‫ئ‬෸ǈᆷง‫ۼڈ‬ൠಝຊܽલ෢ǄQ/29ǅǈ ᄓན‫ݞ‬सவჲॶ‫ۼ‬ൠ༵Ӓǈຈჵৰჵ؏৑ජ‫ݜ‬ă ő‫ݞ‬सவ༁ൠ෢࢐ֵۙ෌ᄕă őഖֵࡄǈബൄஅҡ൒ರௗ෸‫ܨ‬ᅏ அҡᅂთ౥ă ൜߮୚ᅏ‫࡟ؿ‬ǈখ෸ᇮ‫ݒ‬ᆷஅҡௗ ǄْԠǅǈംഖֵਹă ؕᅏर‫ؿ‬གྷࣩ‫ك‬ ബൄஅҡௗ෸‫ܨ‬ᅏ თ౥ Ǆቊा೧࿉ച‫࡟ؿ‬ǈৰ௙࢐๿ࡤஅҡᅂთ౥ǅ 17 Ӧ઀‫ޙؿ‬௙ ၤᇎԬ‫ޙؠ‬௙ࡄč ಈ຾‫ݞ‬໎෯ ᆷ৑෭ೇǈॣ ဵӦ઀‫ޙؿ‬௙ ‫ؿ‬ර‫ځ‬ƽ ő໚࣠ಈ຾‫ܽكݞ‬લ෢ ቟ዮ߽ᅏዋࣇྐྵࡥ‫ܽؿ‬લ‫ؿ‬அҡĐಈ຾‫ݞ‬໎෯đ ംየሐ‫ތ‬Ԭ‫ిٲؿؠ‬Ӌંᅪܽલᅂઢă൩Ԝየฉǈܽલৰ௙࢐‫װ‬அҡ൒ರቩ‫ֵ܀‬ǈҾ࣠ഽರ৥तǈֵۙ ᄍཟࢡႏྖă ֵۙ‫ܛ‬஘෌Ǆ! ǅࡄǈง‫ۼڈ‬ൠ Ɨ љ࿉Đಈ຾‫ݞ‬໎෯đǈ ‫ݞ‬ᇌ‫ܽؿ‬લĂԜჸ൏࡞‫ܽؿ‬લ ฽߮‫ݞ‬Ă࣮߮੥ Ǆ෪Đ!!đ! ! ඔ็ǅ !!!ၤᇎĐ!!đ! ೧ֈ6!nnჵ࿉‫ؿ‬ ဆਐ Ǆ฽߮‫ݞ‬Ԝի߰71!㪾ǅ Ǆ࣮߮੥Ԝի߰51!㪾ǅ ಈ຾‫ݞ‬ĂྠୖĂ ցౝĂႿ߮Ăࠜ຿‫ك‬ ख฽‫ܔ‬Ԣ෴‫ݞ‬঄ ༮‫ڒ‬ Ƙ ৑෭ ǄԜի߰41!㪾ǅ őљ࿉৑෭ࡄ࿛෯ԥ !!!લ༁ൠຈු‫ؿ‬෢ࣱăᥢ᥀ ǄԜի߰31!㪾ǅ ࢟༓Ă఻‫ގ‬Ă࿪ե ƙ ֵۙᗀᗀ෌ࡄ ƚ ᆷஅҡ൒ರቩ ೧ֈ21!nnਔ‫ڡ‬ ǄԜի߰61!㪾ǅ ؏৑ජ‫ݜ‬ ‫ۼ‬ൠܽલǈ ߋӘජ‫ݜ‬ ƛ ቱဧ৑෭ ᅏ฽‫ܔ‬Ăᯉ္‫ܽؿ‬લĂ൒ჸ൑࡞‫ܽؿ‬લ এዌ฽߮ǈႶ‫ك׭‬೧๸‫ؿ‬ฐԬ 4‫܍‬ቬௗ ൞੗Ăೠ৲ઉ‫ك‬ ő!ࣁ෪୚ᅏљ࿉Đ৑෭đǈ 4‫܍‬ቬࡄ‫ܛ‬஘ರֵۙ෌ᄕǈ ԃዋ‫ڈ‬৑෭ă அҡ൒ರ ༁‫ܽۼ‬લ෢ǈംኙᄃჵ࿉ԥલƽ ő໚࣠ऺᄱ‫ؿ‬ԥલǈৰ௙ ࢐෪அҡ൒ರ‫ܱؿك‬๧ ༊Մңଥă ംኙᄃ෪ᅂă řྜ෤ңଥ‫ܱؿ‬๧༊Մǈ ԃԜ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ă ő໚࣠‫ث߽ݐ‬Ѽባ‫्܍‬स ๧‫ؿ‬࿑߮෢ǈஅҡԜ࢐ ్ለă 18 ဆԃख฽‫ܔ‬Ԣ෴ ‫ݞ‬঄ Ą޻྘ Ą฽߮଴౥ Ąᅏິუ‫ິ࣮߮ؿ‬ Ą‫ິܚ‬ਐ Ąሟኂິ ĄӼິāāāāā!‫ك‬ Ąໝ߂ Ąಟᄍ߮Ăᚩࡀ຿ Ą྇ࡗ߮ Ąୁ߮ Ąԅଝ Ą஻߂!!!!āāāā‫ك‬ řሾପ‫ك‬྿ဆ‫ؿ‬ԥલৰჵნ৑෭ খ‫ۼ‬ൠஅҡ൒ರௗă Ǆዥ‫ڹ‬໚࣠அ‫ܒ‬ቱઢ‫ؿ‬31&ዪᅑǅ őԥલ‫ۼ‬ൠᆚ‫ڹ‬ǈஅҡ‫్ؿ‬ለ֋‫ڡ‬ᆚՏă őᄓԥલ‫ؿ‬ቯ੥Ԝ໷ǈ࢐ᅏ྇۟Ҧ֕ᆊਹဳካ‫ؿ‬ഀਝă Ŗ቟ዮ߽ᅏܽલ‫ؿ‬அҡ෢ǈܽલ༁ൠ‫ؿ‬෢ࣱč ֵۙᗀᗀ෌‫ؿ‬෢ࣱ࢐ᄓԬ‫ࢽؠ‬ฃཫ‫ؿ‬ӧ࡞‫ۑ‬ӧ࡞ă Ą།ํஅҡ ǖᆙ2ဆ෢6‫܍‬ቬċ 2ဆ෢46‫܍‬ቬࡄ Ąൢ෮அҡ ǖᆙ2ဆ෢66‫܍‬ቬċ 3ဆ෢26‫܍‬ቬࡄ Ąਓ๨அҡ ǖᆙ41 ċ 46‫܍‬ቬࡄ Ą୶۰அҡ ǖᆙ2ဆ෢6‫܍‬ቬċ 2ဆ෢46‫܍‬ቬࡄ Ą۟߭அҡ ǖᆙ51‫܍‬ቬċ 2ဆ෢36‫܍‬ቬࡄ Ąഠ଴அҡ ǖᆙ2ဆ෢46‫܍‬ቬċ 3ဆ෢61‫܍‬ቬࡄ Ąԅଝஅҡ ǖᆙ46 ċ 51‫܍‬ቬࡄ Ąஅҡஅ༐ ǖᆙ31 ċ 46‫܍‬ቬࡄ Ӧ઀‫ޙؿ‬௙ ৥ൾ ᆁᆙ ၤᇎԬ‫ޙؠ‬௙ࡄč ᆷ৑෭ೇǈॣ ဵӦ઀‫ޙؿ‬௙ !!‫ؿ‬ර‫ځ‬ƽ ő ‫ݙ‬ӧ৥ൾ෢ őᆁᆙ෢ ‫ٲ‬ሶዋࣇྐྵࡥ‫ؿ‬৥ൾ෢‫ؿ‬Đ৥ൾđ‫ޙ‬௙ ৥ൾৰර‫ځ‬ནĐ‫ب‬đĂĐӭኳđઠቯă Ɨ љ࿉Đ৥ൾđउāāāāā ő ৰჵර‫ځ‬Đ৥ൾđ‫ؿ‬Ԭ‫ؠ‬ā ǄQ/23ǅ ၤᇎዋࣇྐྵࡥ‫ؿ‬৥ൾ ‫ݞ‬ அ स ҡ வ ᆷቑ‫ځ‬෢ࣱ༵ֈ࠷৥‫ؿ‬Đᆁᆙđ‫ޙ‬௙ ནમ۴Ӧᇄජ௙֓‫ݪݪظ‬৥ࠔ‫ؿ‬அҡă Ɨ Ğંğ།ํஅҡ ő ෪ᅂĐಈ຾‫ݞ‬໎෯đࠞĐ৥ൾđ‫ޙ‬௙෢ ර‫ځ‬Đಈ຾‫ݞ‬໎෯đĂĐ৥ൾđ‫ޙ‬௙ ර‫ځ‬Đᆁᆙđ‫ޙ‬௙ !!࿝ᆷ෢ࣱ෸༸ජ:ٞǈ࿲ᆷ஖໙ᇄජ7ٞҐ৥ࠔă Ƙ!!љ࿉Đᆁᆙđउ ƙ ‫ٲ‬ቚ࠷৥༵ֈຈ၍‫ؿ‬ᆁ‫ځ‬෢ࣱ Ӧ ઀ ‫ؿ‬ ‫ޙ‬ ௙ őნቊљኘᇏৰჵਓॣăǄჵ21‫܍‬ቬན‫ؠ‬ཤǅ řा१෢ࣱ෢ǈംାା‫ؿ‬љă ő࿛෯‫ؿ‬෸࿝ᆷර‫ځ‬෢ࣱ༵ࠞֈ෢ࣱ‫ؿ‬෢ࣱՏă 12 Ǆਓॣ෢գљ‫ר‬उǅ 9 12 3 9 3 !!:ဆ෢41‫܍‬ቬࡄ 6 ƚ ৑෭Ǆᆁᆙ༵ֈǅ !!࿝ᆷ෢ࣱ 6 ྪཆ৥ࠔ෢ࣱ 19 ൢ෮அҡ0ਓ๨அҡ ຈ၍෢ࣱǖ !!!!!!ൢ෮அҡǖᆙ5ဆ෢31‫܍‬ !!!!!!ਓ๨அҡǖᆙ3ဆ෢ 2 3 1 őቱဧԺዮ෢ ! ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ ! ! ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ǄQ/27 ǅ Ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƙखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ԥલ ൢ෮அҡ 223:!ldbm !Ǆ2 ग़‫ؿ‬ઢǅ ‫ݴ‬ख़அ‫ܒ‬ 361 J ࡵᅌ 26 J ඃິ ؐ 2½)29 Jǅ ௉‫ܒ‬ ؐ 2)7 Jǅ ෤႑ ဆ 2)6 Jǅ ฽ř 2:1 nM ‫ݞ‬सவ ဆ 2)3/9 Jǅ 1 ၤᇎൢ෮அҡǖ !Đ3đ !!!!!!ਓ๨அҡǖ !Đ4đ அ ҡ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ Ŗၤᇎ৥ൾ ǄQ/2:ǅ 2316!ldbm !Ǆ2 ग़‫ؿ‬ઢǅ Ŗᆁᆙ༵ֈ෢ࣱ ǄQ/2: * ‫ݴ‬ख़அ‫ܒ‬ 391 J !Ǆॡ࿥ൢ෮அҡǅ ࡵᅌ 21 J ඃິ ؐ 2½)29 Jǅ ௉‫ܒ‬ ؐ 2)7 Jǅ ř!ฃཫի߰36 ņ෢ǈംᅂ6 ņ‫ؿ‬฽ԃंඬ21 nMă ਓ๨அҡ ෤႑ ဆ 2)6 Jǅ ř ੩฽Ǆ6 ņǅ 321 nM ‫ݞ‬सவ ဆ2 ½ )5/3 J* 2 ৑෭ 3 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈ ഖֵஅҡ൒ರǈ੩ഩ3‫܍‬ቬዪᅑࡄ řฃཫի߰36 ! ņ෢ǈംख฽ंඬ21 nMă 20 ഖֵஅҡ ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 ୶۰அҡ ຈ၍෢ࣱǖᆙ5ဆ෢ 2 3 őቱဧԺዮ෢ ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ 1 ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ǄQ/27ǅ Ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƙखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ԥલ ୶۰அҡ ‫ݴ‬ख़அ‫ܒ‬ 2379!ldbm !!Ǆ2 ग़‫ؿ‬ઢǅ Ǆ୶۰ན261 I෢ǅ 1 ၤᇎԬ‫ؠ‬Đ5đ அ ҡ 341 I ੩୶۰ǄѼ୶۰ǅ 211 ċ 261 I ࡵᅌ 21 I ඃິ ؐ 2½)29 Iǅ ௉‫ܒ‬ ؐ 2)7 Iǅ ෤႑ ဆ 2)6 Iǅ ฽ř 271 nM ‫ݞ‬सவ ဆ¾)3/2 Iǅ řฃཫի߰36 ņ෢ǈംᅂ6 ņ‫ؿ‬฽ԃंඬ21 nMă őࡨৰᅂԻ୶۰ࢡԹ࠽ࡗ۰‫ؗ‬໓Ѽ୶۰෪ᅂă őᅈᅙ୶۰ઢ‫ؿ‬Ԝ໷ǈ‫ݥਁࢽڡݴ‬დ࢐ᅏຈԜ໷ă ő୶۰‫ؿ‬ઢᆚ‫ڹ‬ǈ࠷৥ֵ‫ؿ‬அҡᆚൖൢă Ǆ୶۰ჵ༭‫ܽؿ‬લ൜ජຈ෯ǅ őฃཫի߰41ņ෢ǈ჋‫ۼ‬ᆷӼ࿫ቩ੩ഩ୶۰ă őฃཫի߰41ņ෢ǈംखஅ‫ظۼܒ‬Ӽ࿫ௗ੩ഩă őৰჵ෪ᅂᆁᆙ‫ޙ‬௙ǈ‫ئ‬ംྙ෪ᅂኌฝࡄ Ǆࢡ्‫ࡄڌ‬ǅի߰2໙‫୶ؿ‬۰ă őᅏ෢ࡃ۰આ࢐Ҧ֕ᆊካă ൢ ෮ அ ҡ 0 ਓ ๨ அ ҡ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ Ŗၤᇎ৥ൾ ǄQ/2:ǅ Ŗᆁᆙ༵ֈ෢ࣱ ǄQ/2: * 2 ৑෭ 3 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈ ഖֵஅҡ൒ರǈ੩ഩ3‫܍‬ቬዪᅑࡄ ୶ ۰ அ ҡ ࠷ҽ‫ޗ‬ၗ ംԯᆡ Q/23 ഖֵஅҡ ő୶۰அҡ߽ᅏऺ‫ڹ‬฽‫ܔ‬ǈ൒ჸӧባǈᄓ‫ר‬ം४ਓ෤ᅂă Ǆ࿋࣋ǖ‫ج‬໙ǈ‫࣋څ‬ǖۗ໙ௗǅ 21 ۟߭அҡ ຈ၍෢ࣱǖᆙ6ဆ෢ 2 3 őቱဧԺዮ෢ ! ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ ! ! 1 ࿧ӋಝຊԬ‫࠷ؠ‬৥ֵ‫ؿ‬அҡǈ۟߭அҡᅏ෢ऺ௎ഖֵăംљሐჵ࿉Ԟኁ4ഖֵஅҡă Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ǄQ/27ǅ Ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƙखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ኳһ ԥલ ۟߭அҡ :2:!ldbm! Ǆ2 ग़‫ؿ‬ઢǅ ‫ݴ‬ख़அ‫ܒ‬ 336 I ‫و‬ख़அ‫ܒ‬ 36 I ෤႑ ဆ 2)6 Iǅ ੩฽Ǆ6 ņǅř 2:1 nM ‫ݞ‬सவ ဆ½ )2/5 I* 1 ř!ฃཫի߰36 ņ෢ǈംख฽ंඬ21 nMă őฃཫի߰41ņ෢ይֵ‫ؿ‬அҡ౰ባऺՏă ၤᇎԬ‫ؠ‬Đ6 đ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ Ŗᆁᆙ༵ֈ෢ࣱ ǄQ/2: * 2 ৑෭ 3 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈഖֵஅҡ൒ರǈ ੩ഩ3‫܍‬ቬዪᅑࡄ ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 ഖֵஅҡ Ŗ!ഖֵ۟߭அҡč ᆷ࿉அಅජ୊क़‫ك‬ǈᅂઉ࿹࿉ีǈ ี‫ؿ‬໷෢ᄥᅂงّኘຕዊă Ǆԯሐᅑ༇ǅ 22 ഠ଴அҡ ຈ၍෢ࣱǖᆙ6ဆ෢ 2 3 1 őቱဧԺዮ෢ ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ ! ! ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ǄQ/27ǅ Ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƙखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ԥલ ഠ଴அҡ Ǆഠ଴‫ܒ‬61&ǅ 2155!ldbm !Ǆ2 ग़‫ؿ‬ઢǅ ഠ଴‫ܒ‬Ǆஅҡኟᅂǅř 2 1 ۟ ߭ அ ҡ ၤᇎԬ‫ؠ‬Đ7 đ அ ҡ 236 I ‫ݴ‬ख़அ‫ܒ‬ 236 I ࡵᅌ 21 I ඃິ ؐ 2½)29 Iǅ ௉‫ܒ‬ ؐ 2)7 Iǅ ෤႑ ဆ 2)6 Iǅ ੩฽Ǆ6 ņǅř 3 321 nM ‫ݞ‬सவ ဆ 2)3/9 Iǅ ř 2 !!Ԝ௙෪ᅂٞဩኟᅂǄ‫و‬ख़அ‫ܒ‬ǅࢡ‫۾‬ဆ଴ ‫ؿ‬ഠ޻‫ܒ‬ă ř 3 !!ฃཫի߰36 ņ෢ǈംख฽ंඬ21 nMă őฃཫի߰41 ņ෢ይֵ‫ؿ‬அҡ౰ባऺՏă ! Ŗഠ଴‫ܒ‬ᇷዓஅ‫ؿܒ‬Ӌંན41ċ211ǁă! !!Ǆഠ଴‫ܒ׳‬ᆙ41!ċ 51ǁǅ ! ཝ଻41ǁ෢ǈംᅂԬ‫ؠ‬Đ2đǄ།ํ அҡǅॣဵ࠷৥ă Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ Ŗᆁᆙ༵ֈ෢ࣱ ǄQ/2:ǅ 2 ৑෭ 3 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈ ഖֵஅҡ൒ರǈԃ੩ഩ3‫܍‬ቬዪᅑࡄ ഠ ଴ அ ҡ ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 řഠ଴‫ؿܒ‬Ӌંᆚ‫ݴ‬ǈஅҡ‫ڡݴؿ‬ᆚ‫و‬ă řഠ଴‫ܒ‬ቯ੥Ԝ໷ǈஅҡ‫ؿ‬౰ባᅪ్ለ֋ !!!‫ڡ‬დᅏຈՏӳă ! ! ! ഖֵஅҡ ā 23 ԅଝஅҡ 2,4 5 őቱဧԺዮ෢ ! ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ ! ! 1 ኳһ !Ɨ ቟ዮ഑ಟஅ༐ǈԃ‫ۼ‬ൠӼ࿫੩Թǈዥࡄ࣠‫ޗ‬෪ᅂăǄQ/36 ! Ɨ ċ Ɯǅ ǄQ/27 ǅ Ƙᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƚखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ԥલ ԅଝஅҡ 2925!ldbm! Ǆ2 ग़‫ؿ‬ઢǅ ‫ݴ‬ख़அ‫ܒ‬ 261 I ࡵᅌ 26 I ඃິ ؐ 2½)29 I* ௉‫ܒ‬ ؐ 2)7 Iǅ ෤႑ ဆ½)3/6 Iǅ ੩฽Ǆ6 ņǅ 211 nM ‫ݞ‬सவ ဆ¾ )3/2 I* 1 ၤᇎԬ‫ؠ‬Đ8đ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ ǄQ/29ǅ ഑ಟஅ༐Ǆԅଝஅҡஅౝǅ ࡵᅌ 71 I ඃິ 41 I ࢳ‫ث‬Ǆ؏ᆥǅ 36 I ‫و‬ख़அ‫ܒ‬ 221 I స؏‫ܒ‬ 6I ࿪Ծॴ ඬઢ ‫׳‬ඃິǄዥࡄ࣠‫ޗ‬ᅂǅ 3 ċ 4ဆ֖ 2 őംྚӛየฉජว‫ܔ‬ઢߙ‫ځ‬ă ! ā൩‫ܔ‬ઢ߰‫ڹ‬ǈ࢐‫ط‬ቛஅ༐‫װ‬அҡ൒ರቩ ᄈֵǈ৥त୏ႏࢡ൵ۙतཟă ŖᆷԞኁ4ॶ߰26‫܍‬ቬࡄǈࣁ෪ࡨཝԺዮ ! ༵ǈდ࢐ֵۙ‫ܛ‬஘෌ǈԃቱဧ৑෭ă ā 24 ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 ුᅟ21‫܍‬ቬ෢-ᖍ౶഑ ಟஅ༐ ǄQ/!36!Ɲċƞǅ ŖᆷԞኁ4ྜљમĐഖဂđउ෢ ! ᆷ21‫܍‬ቬௗљ࿉Đ৑෭đࣁৰࢅ݉ă Ǆॡ࿥2‫׫‬ăљಝຊउ྇ဌǅ ŖᆷॣဵԞኁ4෢Ǆ26‫܍‬ቬǅ໚࣠ዋࣇྐྵ ࡥ‫ܽؿ‬લǈᇏৰჵ቟ዮֵ‫ڹ‬ቯ‫ܞ‬ཟ‫ؿ‬அ ā! ҡă Q/38 ৑෭ ຈ၍෢ࣱǖᆙ3ဆ෢26‫܍‬ ഑ಟஅ༐‫ؿ‬቟ዮ۴۟ ቟ዮஅ༐ Ɨख‫و‬ख़அ‫ܒ‬ᅪస؏‫࢛ܒ‬ᆷნ಩උă Ƙᅂ஻՚‫ޗك‬নखࢅ݉ࢇฃཫ‫ۑ‬ൢ࡞‫ࡵؿ‬ᅌबҍֈ௝ካă ƙ‫ۼ׫܍‬ൠඬઢඃິǄ‫܍‬ 3 ċ 4‫׫‬ǅǈნቊबҍ‫ظ‬ ࡵᅌ۱Ѽ೩ߕ࡛ă ƙ ƚ‫܍‬4 ċ 5‫׫‬ნٞٞ࣠ൠ‫ث‬მࡄ֣‫܍‬बҍă ዥࡄ໚࣠࿪Ծॴă ř‫ث‬მᆁ૗½ဆ֖ 3 ֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬ ‫ۼ‬ൠ഑ಟஅ༐ 26‫܍‬ቬௗ Ɨखஅҡஅ༐‫ۼ‬ቜᆷஅҡ൒ರቩႮ Ƙख༊ᅏࢳ‫ث‬მ‫ؿ‬഑ಟஅ༐‫ؿ‬ნஅծ࿉ǈ ‫ۼ‬ᆷஅҡஅ༐ජஅ ƙ೸೸љஅ༐ትཐǄԜ჋ຘᅂઉљ࿉ചǅ ƚ‫װ‬ජஅ൫ජ‫׳‬ඃິ őԜ჋љ Đഖဂđउ ƛखƗ‫ؿ‬ԥલ‫ۼ‬ൠǈबҍቚ ূᆥֈ༐ă ƛ அ ҡ Ɯஅ༐ֈဳࡄǈखஅ༐ൕֈ Ɯ ߕ࡛‫ؿ‬ᆏధǈҡජҦ࿑஡ ‫ۼ‬ൠӼ࿫ံஅ31‫܍‬ቬჵජă ԅ ଝ அ ҡ ᖍஅ ƙ Ɲᅂᖍஅҙᖍֈቊॿ 25 ċ 26 dn‫ؿ‬ᆏဳă řᅂҦ࿑஡खஅ༐ҡᆷ ቩࣱǈӦᅙᖍ౶ă Ɲ ƞखුᅟ‫½ؿ‬ဆ֖ࢳ‫ث‬მ ༊ᆷஅ༐‫ؿ‬Ӱஅă 4 ߋӘජ‫ݜ‬ ᆶ‫׫‬৑෭ ቟ዮԅଝஅҡ‫ؿ‬ী೫ƽ őდৰჵᆷ഑ಟஅ༐‫ؿ‬Ӱஅይ ֵ‫ކ‬ዊ༇ѝăā ᅂኊೀ‫ޗك‬ন೸೸৳ֵශ‫ڡ‬ Ԝի߰2nn!‫ؿ‬༇ѝă ৳‫ؾ‬ຘශ‫࡟ؿ‬ǈᇏ഑ಟஅ༐࢐ ઴৑࡛ଥ࿉ਹă Ǆ 5 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈ ഖֵஅҡ൒ರǈ੩ഩ3‫܍‬ቬዪᅑࡄ ഖֵஅҡ ǅ ő჋ይֵࠔ‫ؿ‬഑ಟஅ༐ǈᄱ‫ڡ‬ ዥࠔ৿቟ᆷൖൢԃ೩௙ޮ༯ ഑‫ڡ֋ؿ‬ă řഖֵᅂઉ߰୬෢࢐౿ࡤஅҡဳካă 25 ‫ތ‬ቯਁཟ‫ؿ‬அҡ őഽઢӭኳā ! 2ग़‫ؿ‬ઢ ᥢ᥀அҡ Ԭ‫ؠ‬Đ2đࢡĐ3đ ‫ݴ‬ख़அ‫ܒ‬ ࡵᅌ ඃິ ௉‫ܒ‬ ෤႑ ‫ݞ‬࿪Ծ ฽ř ‫ݞ‬सவ ǆ೷ᥢ᥀ 2231!ldbm 361㻌䡃 21㻌䡃Ǆൢ෮அҡན26㻌䡃ǅ 㻌 Jǅ ؐ2½ )29 ؐ2Ǆ7 䡃ǅ 㻌 ဆ2Ǆ6 䡃ǅ 㻌 ඬၒ 291!nM ဆ2Ǆ3/9 䡃ǅ 㻌 31㻌䡃 2458!ldbm Ԭ‫ؠ‬Đ5đ ৎᗱ۰அҡ ‫ݴ‬ख़அ‫ܒ‬ 321㻌䡃 ‫ۼ‬જ‫ؿ‬Ѽ୶۰ 211㻌䡃 ࡵᅌ 31㻌䡃 ඃິ ؐ 2½)29 Jǅ ௉‫ܒ‬ ؐ 2Ǆ7 㻌䡃ǅ ෤႑ ဆ2Ǆ6㻌䡃ǅ ৎᗱ‫ܒ‬ 6㻌䡃 ॴ቟‫ݞ‬੗Ǆ೧ֈဆਐǅ 41㻌䡃 ࠫࡋढ‫ܒ‬ řฃཫի߰36!ņ෢ǈंඬ21!nMăǄ6!ņ‫ؿ‬੩฽ǅ ½ဆ֖Ǆ4㻌䡃ǅ ฽ř ǆ!!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ ‫ݞ‬सவ 221!nM ဆ¾Ǆ3/2㻌䡃ǅ ǆମૈพǄ೧ֈဆਐǈ฽ኌ‫ئ‬Ԝኌੈǅ 31 㻌䡃 ǆࡋଝԘǄ೧ֈဆਐǈ฽ኌ‫ئ‬Ԝኌੈǅ 31 㻌䡃 ǆ఻‫ގ‬ 31 㻌䡃 ਢࡗወ‫୺ܛ‬அҡ Ԭ‫ؠ‬Đ2đࢡĐ3đ ‫ݴ‬ख़அ‫ܒ‬ ࡵᅌ ඃິ ௉‫ܒ‬ ෤႑ ‫୺ܛ‬ ฽ř ‫ݞ‬सவ ǆਢࡗወ 2424!ldbm 361㻌䡃 26㻌䡃 ؐ2½)29 Jǅ ؐ2Ǆ7㻌䡃ǅ ဆ2Ǆ6㻌䡃ǅ 2֖ؐǄ32䡃ǅ ! 291!nM ဆ2Ǆ3/9㻌䡃ǅ 31㻌䡃 řฃཫի߰36!ņ෢ǈंඬ21!nMăǄ6!ņ‫ؿ‬੩฽ǅ ǆ!!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ 2428!ldbm ߮ቆஅҡ Ԭ‫ؠ‬Đ4đ ‫ݴ‬ख़அ‫ܒ‬ ࡵᅌ ඃິ ௉‫ܒ‬ ෤႑ ࢳ‫ث‬Ǆ؏ᆥǅ 211&ۣ೨߮ቆǄ‫ۼ‬ൠӼ࿫੩Թǅř ‫ݞ‬सவ ǆ෣ॠฐԬ Ǆ฽ኌࡄઇ‫ݞ‬฽‫܍‬ǈ੩ഩቚฃཫǅ 361㻌䡃 36㻌䡃 ဆ 3Ǆ9㻌䡃 ǅ ؐ 3Ǆ23㻌䡃ǅ ဆ¾ Ǆ4/9㻌䡃ǅ 61㻌䡃 231!nM ဆ2½ Ǆ5/3㻌䡃ǅ 81㻌㻌䡃 řฃཫի߰36!ņ෢ǈंඬ21!nMă řฃཫի߰36!ņ෢ǈंඬ21!nMă ǆ!!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ ߴؕஅҡ Ԭ‫ؠ‬Đ5đ!!৥ൾĐ‫ب‬đ 2324!ldbm ‫ݴ‬ख़அ‫ܒ‬ 341㻌䡃 ‫ۼ‬જ‫ؿ‬Ѽ୶۰ 211㻌䡃 ๥ᅌ 21㻌䡃 ඃິ ؐ 2½)29 Jǅ ෤႑ ဆ 2Ǆ6㻌䡃ǅ Ѽሾପ 6㻌䡃 ฽ř ‫ݞ‬सவ 271!nM ဆ¾Ǆ3/2㻌䡃ǅ ǆߴؕ 21 㻌䡃 řฃཫի߰36!ņ෢ǈंඬ21!nMă ǆ!!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ ۟෮࿮‫؂‬அҡ Ԭ‫ؠ‬Đ!6!đ :11!ldbm ‫ݴ‬ख़அ‫ܒ‬ 311 J ഠ଴‫ܒ‬ 61 J ෤႑ ဆ 2)6 J* ੩฽Ǆ6 ņǅř 2:1 nM ‫ݞ‬सவ ဆ ½! )2/5 J* řฃཫի߰36 ņ෢ǈ฽ઢंඬ21 nMă ǆ!!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ ᄃؐ઀‫ܞ‬ཟஅҡ ࠽‫ڒ‬۰அҡ Ԭ‫ؠ‬Đ5đ ‫ݴ‬ख़அ‫ܒ‬ ࠽‫ڒ‬۰Ǆ‫ۼ‬જǅ ๥ᅌ ඃິ ෤႑ ࠫሾପ ฽ř ‫ݞ‬सவ řฃཫի߰36!ņ෢ǈंඬ21!nMă 2334!ldbm 341㻌䡃 211㻌䡃 21㻌䡃㻌 ؐ 2½ )29Jǅ ဆ 2Ǆ6㻌䡃ǅ 6㻌䡃 271!nM ဆ¾Ǆ3/2 䡃㻌ǅ Ԭ‫ؠ‬Đ 6 đ 2281!ldbm ‫ݴ‬ख़அ‫ܒ‬ 336 J ‫و‬ख़அ‫ܒ‬ 36 J ෤႑ ဆ 2)6 J* ᥢ᥀ᅌ 3֖ؐ)35 J* ੩฽Ǆ6 ņǅř 281 nM ‫ݞ‬सவ ဆ ½ )2/5 J* řฃཫի߰36 ņ෢ǈ฽ઢंඬ21 nMă ‫ގ‬দ‫ދ‬ീྐྵࠔǈდৰ‫ۼ‬ൠ೧ֈ6 nn ဆਐ‫࠽ؿ‬ਸ਼ढ Ǆࢡۣ೨‫ݞ‬ǅ31 Jࢽᥢ᥀!31 JǄࢡ‫ݞ‬ଟਗ਼‫ܒ‬2ဆ֖ǅ !!෪ᅂĐಈ຾‫ݞ‬໎෯đ‫ޙ‬௙ง‫ڈ‬༁ൠăǄQ/29ǅ ǆ 26 ā ൗߣশ ő ၤᇎԬ‫ؠ‬Đ8đ቟ዮஅҡஅ༐ Ɨ खB‫ۼ‬ൠჲїኧஅҡᅂთ౥‫ؿ‬அҡ൒ರௗǈᆶखஅҡ൒ರ !!!‫ۼ‬ൠӁ໒ௗăā Ƙ ᆷसவ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவǈၤᇎԬ‫ؠ‬Đ8đǈ !!!ԃљ࿉!!!!ă Ժዮ჋ᆷ26 ‫܍‬ቬჵௗ༵ֈƽ ő ഖֵஅ༐ ԥલ 2557!ldbm Ϸ ‫ݴ‬ख़அ‫ܒ‬ ϭ ϭ ࡵᅌ ϭ ϭ ඃິ ϭ Bϭ ௉‫ܒ‬ ϭ ϭ ෤႑ ϭ ϭ ࢳ‫ث‬Ǆ؏ᆥǅ ϭ Ͽ ੩฽Ǆ6 ņǅ ‫ݞ‬सவ 311 J 26 J ؐ 3)35 J* ؐ 2)7 J* ဆ!!!)4/9 J* ¾ 36 J 221 nM ƙֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬ǈ‫װ‬அҡ൒ರቩഖֵஅ༐ǈ !!!Ց࿉თ౥ă őԜ჋љĐഖဂđउ ő ᖍஅ ƚ!ᖍֈǄਔǅ26 dn ġǄգǅ36 dn ‫ؿ‬அԀă ő ֈဳ ƛ!‫װ‬০१ව໒‫ؿ‬ნ۴৑෭ǈख!!!‫ؿ‬அԀ༊ ජ௾௉ǈ൫ජൗߣඃິࠞ‫߮ݞ‬ă ဆ 2 ¼Ǆ4/6 J* ܽલ Ɯ‫װ‬০१ව໒‫ؿ‬ნ۴ምӢ৑෭खஅԀশ಩ਹă ‫߮ݞ‬Ǆ੏ழএᨶዌǅ 211 J ௾௉ 2ဆ֖)6 nM* ൗߣິ ෻ઢ ‫ތ‬ ቯ ਁ ཟ ‫ؿ‬ அ ҡ அ ҡ Ɲ ೧ֈূ‫ؿك‬5‫܍ك‬ǈ‫ۼ‬ൠஅҡ൒ರௗă ິูԥલ Ϸ ິ‫ܒ‬ Cā ϭ Ͽ฽ 36 J ½ ဆ֖ ő ࠷৥Ǆᆶ‫׫‬љ࿉āāउǅ ő ይິู ƞ खC‫ۼ‬ൠज़ล༶ੴǈᅂ71 ņ‫ؿ‬ഽ฽‫މ‬฽࣠ഽ໷෢ब ҍ቟ዮֈິูă அ༐ຘᯉǈ௎ჵᖍ౶čč ᆷงජࢡᖍஅሃජᇯဎ ‫ݴ‬ख़அ‫ܒ‬ǈᇏ࢐ӧ‫ؾ‬ Ӌऺ൒ჸă ő ዥࡄ࣠‫ޗ‬ Ɵ࠷৥ौษࡄǈ‫װ‬அҡ൒ರቩഖֵਹǈखິูनජചă ᅂԬ‫ؠ‬Đ8đ቟ዮ‫ތ‬ቯਁཟ‫ؿ‬அҡ෢ அҡஅ༐ࠞిલ‫ؿ‬ዓቱઢዥ‫ڹ‬Ԝ௙ի߰711 䡃ƽ ! řܽલຘ‫ڹ‬ᇏ࢐ֵ࿝அҡԜ్ለࢡ࠷৥Ԝዚ‫ك‬ഀਝă ӟ஁෪ᅂ฽‫ܽؿڹܔ‬લƽ Ǆৰෳ࿏ख฽‫ܽؿڹܔ‬લ฽ኌઇ‫ݞ‬ǈ੩ഩቚբཫǅ ř࢐ᄯ࿳அҡஅ༐‫ۙؿ‬सă ܽલ჋ෳ࿏ኳһࠔƽ řԺዮ෢ࣱ26 ‫܍‬ቬă 27 ‫ތ‬ቯਁཟ‫ؿ‬அҡ ஥Չࠫ‫ڒ‬அҡশ ő ၤᇎԬ‫ؠ‬Đ8đ቟ዮஅҡஅ༐ Ɨ खB‫ۼ‬ൠჲїኧஅҡᅂთ౥‫ؿ‬அҡ൒ರௗǈᆶखஅҡ൒ರ !!!‫ۼ‬ൠӁ໒ௗă Ƙᆷसவ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவǈၤᇎԬ‫ؠ‬Đ8đǈԃљ࿉!!!!ăă ő ഖֵஅ༐ ƙֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬ǈ‫װ‬அҡ൒ರቩഖֵஅ༐ǈՑ‫ٯ‬ !!!თ౥ă āőԜ჋љĐഖဂđउ ԥલ Ϸ ‫ݴ‬ख़அ‫ܒ‬ ϭ ϭ ࡵᅌ ϭ ϭ ඃິ ϭ Bā!௉‫ܒ‬ ϭ ϭ ෤႑ ϭ ϭ ஥Չ ϭ ϭ ࢳ‫ث‬Ǆ؏ᆥǅ ϭ Ͽ ੩฽Ǆ6 ņǅ ‫ݞ‬सவ 2356!ldbm ƚ!खஅ༐ᖍֈ྿գ‫ؿ‬அԀǈਔ‫ڡ‬କဆᅙஅҡ൒ರਔ‫ڡ‬ă 26 J ؐ 2½)29 Jǅ ő ‫ۼ‬ජܽલǈֈဳ ؐ 2)7 J* ƛखჲҾ֣‫܍‬ઇ‫ূڒࠫؿݞ‬ᆥٓ൫ජചă ဆ !¾! )4 / 9 Jǅ !! 2ဆ֖)3 J* 36 J 221 nM ဆ 2¼ )4/6 J* ܽલ ୺ࠫ‫ڒ‬ ő ᖍஅ 311 J 231 J ő Ɯ!‫װ‬০१ව໒‫ؿ‬ნ۴৑෭खஅԀ শ಩ਹă Ɲ!‫ۼ‬ൠஅҡ൒ರௗă ࡨৰᅂৰৰ‫ܒ‬ ‫ؗ‬໓஥Չă ࠷৥ ൜߮ᆷஅ༐ੴᆶ࣠ൠ Ǆᆶ‫׫‬љ࿉!!!!!!उǅ ೠ৲ઉ౥Ăးി౥ǈখֈમ ߳ዊ୦‫۾‬բྐྵࡥ‫ؿ‬ೠ৲ ઉးിஅҡ শă ࿡લஅҡ ő ၤᇎԬ‫ؠ‬Đ8đ቟ዮஅҡஅ༐ Ɨ खB‫ۼ‬ൠჲїኧஅҡᅂთ౥‫ؿ‬அҡ൒ರௗǈᆶखஅҡ൒ರ !!!‫ۼ‬ൠӁ໒ௗă Ƙᆷसவ൒ರௗ‫ۼ‬ൠ‫ݞ‬सவǈၤᇎԬ‫ؠ‬Đ8đǈԃљ࿉!!!!ăă ő ഖֵஅ༐ ԥલ Ϸ ‫ݴ‬ख़அ‫ܒ‬ ϭ ϭ ࡵᅌ ϭ ϭ ඃິ ϭ ϭ Bā!௉‫!ܒ‬ ϭ ϭ ෤႑ ϭ ϭ ࢳ‫ث‬Ǆ؏ᆥǅ ϭ Ͽ ੩฽Ǆ6 ņǅ ƙֵۙᗀᗀ෌ࡄ؏৑ජ‫ݜ‬ǈ‫װ‬அҡ൒ರቩഖֵஅ༐ǈՑ‫ٯ‬ !!!თ౥ă āőԜ჋љĐഖဂđउ 224:!ldbm)Ԝ߽ܽલǅ 311 J 46 J ؐ 2½)29 Jǅ ؐ 2)7 J* ဆ¾ ! ! )4 / 9 J* 36 J 211 nM ‫ݞ‬सவ ဆ 2 ¼Ǆ4/6 J* ࿡લ 23 ‫ދ‬Ǆ26 J0‫ދ‬ǅ ő ֈဳ ƚ!खஅ༐‫܍‬ֈূ‫ؿك‬ 23‫ܔ‬ă ő खܽલҡ಩ਹ ƛखܽલ‫ۼ‬ൠნ‫ދދ‬ ೧৑‫ؿ‬அ༐ቩҡࠔă Ɯ!‫ۼ‬ൠஅҡ൒ರௗă ő ࠷৥ Ǆᆶ‫׫‬љ࿉!!!!!!उǅ 28 ၤᇎዋࣇྐྵࡥ‫ܽؿ‬લ Ǆ႒०ؕᅏ฽‫ؿܔ‬ԥલƽǅ ৎᗱǄѣኌฆቆǅĂൗ༳!Ăମૈพ ! ! ආਲ!Ă࿪եĂ!ज़೐ᅢǄച‫ٯ‬฽‫ܔ‬ǅĂ ! ௉੗Ǆ೧ֈਐካǅ‫ك‬ ቟ዮஅҡஅ༐!0!ౖ൭அ༐ ቟ዮஅҡஅ༐Ăౖ൭ அ༐ࡄǈৰჵ቟ዮ௾ लஅҡǄQ/42ǅĂᄱ அҡഛǄQ/43ǅ‫ތك‬ ቯஅҡă ຈ၍෢ࣱǖ அҡஅ༐!!ᆙ2ဆ෢ ౖ൭அ༐!!ᆙ56‫܍‬ 2 3 őቱဧԺዮ෢ ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ 1 ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă ǄQ/27ǅ Ƙ!ᆷஅҡ൒ರௗ‫ۼ‬ൠǄּ‫ݞ‬सவჵ༭ǅஅ‫ࠞܒ‬฽‫ك‬ă ƙखஅҡ൒ರኧൠӁ໒ௗǈԃख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ԥલ அҡஅ༐ ‫ݴ‬ख़அ‫ܒ‬ 391 J ࡵᅌ 61 J ඃິ ؐ 3)35 J* ௉‫ܒ‬ ؐ 3)23 J* ෤႑ ဆ 2)6 J* ࢳ‫ث‬ 36 J ฽ř 271 nM ‫ݞ‬सவ ဆ 2)3/9 J* 1 ‫ݴ‬ख़அ‫ܒ‬ 391 J ࡵᅌ 26 J ඃິ ဆ 3Ǆ9㻌䡃 ǅ ௉‫ܒ‬ ؐ 2)7 J* ෤႑ ဆ 2)6 J* ฽ř 2:1 nM ‫ݞ‬सவ ဆ 2)3/9 J* řฃཫի߰36 ņ෢ǈം෪ᅂᆙ6 ņ‫ؿ‬੩฽ă அ ҡ Ŗง‫ڈ‬໚࣠ಈ຾‫ܽكݞ‬લ řฃཫի߰36 ņ෢ǈം෪ᅂᆙ6 ņ‫ؿ‬੩฽ă ౖ൭அ༐ ၤᇎஅҡஅ༐ǖ Đ9 đ !!!!!!ౖ൭அ༐ǖ Đ: đ ‫ތ‬ ቯ ਁ ཟ ‫ؿ‬ அ ҡ ǄQ/29ǅ !Ǆॡ࿥அҡஅ༐ǅ 2 ৑෭ 3 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउ ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 ቟ ዮ அ ҡ அ ༐ 0 ౖ ൭ அ ༐ અࣁഖֵஅ༐ řখምႼ‫ۼ‬ኼǈസஅ༐ॣნԞۙसă ř‫ݙ‬ӧஅ༐ԥલ‫ిؿ‬Ӌǈৰ௙࢐ᇉֈۙस๨‫ڡ‬ӧାă ǄQ/4:* 29 ‫ތ‬ቯਁཟ‫ؿ‬அҡ ෪ᅂஅҡஅ༐ ෪ᅂஅ༐቟ዮஅҡ෢෪ᅂ‫ޗؿ‬ন őൕஅҊ ő֒Ǆ2!㪾‫ؠ‬ཤǅ ő߁Ҋ őెᛀቖ ő ూྖರ ő୊ั āř቟ዮஅҡஅ༐෢෪ᅂ‫ޗؿ‬নǈ޾৴ᄥዋဵޭଳă ő ᖍஅሃ ő৥࿫ ࡵᅌশ őဆ୊क़ Ǆ३ෛࡄ௼‫ݞ‬ǅ ቟ዮ෢ৰ௙෪ᅂ‫ޗؿ‬ন őַ۶ँ‫ر‬ őஅҡ஠ন őҦ࿑஡ őཫ‫ك ࣓ڡ‬ Ɨ ő ֈဳ Ɨ!ᅂ߁Ҋखஅ༐‫ރ܍‬ֈᆙ56!㪾 ‫ؐؿ‬ဆǄ23 ‫܍ك‬ǅǈ؇ֈᆏഉካǈ‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ ቜᆙ26‫܍‬ቬă Ƙ Ƙ؇ֈ༡ᆏဳǈᆶ‫ݜ‬ජဆ୊क़‫ۼ‬ቜ21ċ26 ‫܍‬ቬǈॻቜă ƙ!ᅂง೸೸љၼǈᆶᅂᖍஅሃᖍҤă ԥલǄ23‫ؿދ‬ઢǅ246!ldbmǄ2ग़‫ؿ‬ઢǅ அҡஅ༐ǄQ/3:ǅ 2‫ؿ׫‬ઢ ‫ث‬მǄ‫ث‬ቆǅ 36 䌧 ƙ ƚኜኘஅ༐ნ‫ڤ‬ǈ࿹০१ව໒‫ؿ‬۴࿹ਲ඿ǈ ໷෢य़य़‫ؿ‬শ಩ਹă )൜߮୚ᅏশय़‫࡟ؿ‬ǈۙस෢൒ჸ࠲࿹ለ಩* ő ۙस ƚ ƛѶฆਁծ࿉‫ۼ‬ቜǈԃూ൬฽ă Ɯ ᆷ41ċ46!ņཫ‫ڡ‬໢ऋ࿉ǈ෪அ༐ۙस 51ċ71‫܍‬ቬǄ్ለ‫ؐظ‬ᆙ3ҹؐဆནቒǅ ༊ජ‫ث‬მă ő ࠷৥ Ɯ Ɲ!ᆷ ᆁഽ‫ظ‬281ċ311!ņ‫ؿ‬৥࿫ௗ࠷৥ؐ ᆙ26‫܍‬ቬăු࿉‫ؿ‬அ༐‫ۼ‬ᆷӼ࿫ௗӟ ஁߰‫ۙڡ‬सă ‫ڒ‬ආஅҡ ƗǄᆷ௉ᅌশԞኁƗࡄǅखஅ༐ᖍֈቊॿ21!dn‫ؿ‬அԀă ƘᅂƗ቟ዮࠔ‫ؿ‬அԀǈख‫ڒ‬ආ࿡ҡ಩ਹǈൕֈ༐ǈखቩࣱၼ‫ؾ‬ӋትӢ‫و‬ă ෪அ༐ۙस31ċ41‫܍‬ቬǄ్ለ‫ؐظ‬ᆙ3ҹؐဆቒǅă ƙ!ఠ‫ࠔۼ‬Ƙǈూ൬฽ǈᆷ41ċ46!ņཫ‫ڡ‬໢ऋ࿉ǈ ƚ༊ජ‫ث‬მǄ‫ث‬ቆǅǈ൫ජѼሾପǈᆷᆁഽ‫ظ‬281ċ2:1!ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ26‫܍‬ቬă 30 ௾लஅҡ Ɨ ő ࣠ൠࡵᅌ ƗѶஅ༐‫ۼ‬ᆷ༶ቩǈᅂҦ࿑஡‫ܙ‬ኘǈ‫ۼ‬ൠӼ ࿫੩ Թ 4 1ċ7 1 ‫ ܍‬ቬ ă Ǆฃཫऺ‫ݴ‬෢ǈ႖գ੩Թ෢ࣱǅ Ƙᆷࡵᅌජ༊஥அ‫ܒ‬ǈ‫ۼ‬ᆷҦ࿑஡ජǈᖍֈ 31!ġ3! 1!dn‫ؿ‬ሸ۴ဳǈ‫ۼ‬ൠӼ࿫੩Թ26ċ41 ‫܍‬ቬă ā ԥલǄ12‫ؿދ‬ઢǅ அҡஅ༐ Ϸ ‫ݴ‬ख़அ‫ܒ‬ ϭ ‫و‬ख़அ‫ܒ‬ ϭ ϭ ࡵᅌ ϭ ϭ ඃິ řϭ ௉‫ܒ‬ ϭ 2 ϭ ෤႑ ϭ ࢳ‫ث‬Ǆ؏ᆥǅ ϭ ฽ ϭ ϭ Ͽ ‫ݞ‬सவ ࡵᅌ Ǆ೧ֈ2!dnࡂǅ ‫ث‬მǄ‫ث‬ቆǅ! Ƙ 311!ldbmǄ2 ग़‫ؿ‬ઢǅ 336㻌䡃 66㻌䡃 26 㻌䡃 ؐǄ 3 35 䡃ǅ ؐ 2Ǆ7 䡃ǅ ဆ 2Ǆ6㻌䡃ǅ 36㻌䡃 251!nM ƙᅂᖍஅሃ೚؏љၼஅ༐ǈᖍֈ41!ġ4! 1!dn ‫ؿ‬ሸ۴ဳă ƙ ƚᅂஅԀҡ߯Ƙይࠔ‫ࡵؿ‬ᅌǈᆶҡජҦ࿑஡ǈ ‫ۼ‬ൠӼ࿫੩Թ21!ċ!31‫܍‬ቬă ƛᅂᖍஅሃ೚؏љၼǈസஅ༐ටཋӧҤǈԃ ᖍ౶ă ဆ 2Ǆ3/9㻌䡃ǅ ƜѶஅԀሖ൲ሖǈҡජҦ࿑஡ǈ‫ۼ‬ൠӼ࿫੩ Թ21!ċ!31‫܍‬ቬă 251㻌䡃 Ɲቱ݉ƛࠞƜઠ‫׫‬ǈ੩Թ41ċ71‫܍‬ቬă ƚ ƛ 36㻌䡃 ř 2 љሐQ/3:‫ؿ‬Ԟኁ቟ዮă ő ֈဳ ƞѶஅ༐3‫܍ك‬ǈ‫܍‬ӳᖍֈ29!ġ5! 1!dn‫ؿ‬գ۴ ဳǈ౶ূ‫܍‬ֈ7‫كދ‬Ⴟ൲लဳă ƞ Ɵኜኘஅ༐‫ؿ‬ნ‫ڤ‬শ಩ਹă அ ༐ ƠѶฆਁծ࿉‫ۼ‬ቜă ő ۙस ూ൬฽ࡄᅂҦ࿑஡‫ܙ‬ኘǈᆷฃཫࡦॼ࿉ۙ स51ċ71‫܍‬ቬǄ్ለ‫ؐظ‬ᆙ3ҹؐဆནቒǅā ࡄǈ༊ජ‫ث‬მă ő ࠷৥ ᆷᆁഽ‫ظ‬311ċ331ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ21‫܍‬ቬă ු࿉‫ؿ‬அ༐‫ۼ‬ᆷӼ࿫ௗӟ஁߰‫ۙڡ‬सăā ໝໝഛ ƗѶஅ༐‫܍‬ֈ୞‫ދ‬ᆙ46!㼓ǈൕֈ༐ǈ‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ቜ21ċ31‫܍‬ቬă ƘᖍֈҤҤ‫ؿ‬ᆏဳǈᅂໝໝഛ஠ዊၼᆷஅԀජă ƙ ᆷ41ċ46!ņཫ‫ڡ‬໢ऋ࿉ǈ෪அ༐ۙस31ċ41‫܍‬ቬǄ్ለ‫ؐظ‬ᆙ3ҹؐဆནቒǅă ƚᅂᆙ281!ņ‫ؿ‬ᅌᇣǈዥࡄ൫ජ࣠મൗߣ‫ॴؿ‬቟Ѽິă 31 ‫ތ‬ቯਁཟ‫ؿ‬அҡ ෪ᅂஅҡஅ༐ ෪ᅂౖ൭அ༐ ᄱஅҡഛ ő ቟ዮஅҡஅ༐ Ɨљโၗख B ൾਲᅌā Ѷ‫ݞ‬सவ‫ۼ‬ൠसவ൒ರă ฽‫ۼ‬ൠኧᅏთ౥‫ؿ‬அҡ൒ರቩǈ Ƙ љሐĐ቟ዮஅҡஅ༐đǄQ/3:ǅ‫ؿ‬Ԟኁ቟ዮஅ༐ă ԥલǄ9 ‫ ؿ ދ‬ઢ ǅ!!262ldbmǄ2ग़‫ؿ‬ઢǅ அҡஅ༐ Ϸ ‫ݴ‬ख़அ‫ܒ‬ ϭ Bā!ඃິ ϭ Ͽ ෤႑ 391㻌䡃 ő ֈဳ ƙѶഖֵ‫ؿ‬அ༐‫܍‬ֈᆙ71!㼓Ǆ9‫܍ك‬ǅǈൕֈ༐ǈ‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ ቜ21‫܍‬ቬă ƚᅂงቑљൠஅ༐ቩႮǈԃኡ‫ڈ‬෪ቩࣱ‫ڍؿ‬ӧؐǈဳֈໝໝഛካă ؐ 3Ǆ35㻌䡃ǅ ဆ 2Ǆ6㻌䡃ǅ ൾਲᅌ 3ဆ֖ ฽ 291!nM ‫ݞ‬सவ ဆ 2Ǆ3/9㻌䡃ǅ ᄱஅҡഛ ৰቊा෤ᅂǈ‫ئ‬൜ ߮Ѷஅҡഛ࠲೧ֈઠҐǈ ࣝൠ෍ԬĂ࢟༓Ă಩ ํĂ߮ट‫ك‬ნ಩֓ ࢐‫ޑ‬ୟཟƽ ő ۙस ƛ‫ۼ‬ᆷ൫મஅ‫ెؿܒ‬ᛀቖජǈᆷ41ċ46!ņཫ ‫ڡ‬໢ऋ࿉ǈ෪அ༐ۙसᆙ51‫܍‬ቬǄ్ለ‫ظ‬ ؐᆙ3ҹؐဆནቒǅă Ɯ ő ฽ኌ Ɯᅂߩ฽खઠஅ‫ތ‬ኌ41ஊǈઇ‫ݞ‬฽‫܍‬ă ő ࠷৥ Ɲ‫ۼ‬ᆷಅᅏెᛀቖ‫ؿ‬৥ధජǈᆷᆁഽ‫ظ‬ 281ċ2:1!ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ26ċ31 ‫܍‬ቬă ቟ዮౖ൭ ౖ൭ ő ֈဳ Ɨᅂ߁Ҋखஅ༐3‫܍ك‬ǈൕֈ༐ă Ǆ൜߮෸Ҥౖ൭அ༐খ‫܍‬ֈ4‫܍ك‬ǅ Ƙ Ƙ‫ݜ‬ජဆ୊क़ࡄ‫ۼ‬ቜ21ċ31‫܍‬ቬă ԥલǄ3‫ދ‬ቊॿ36!dn!‫ౖؿ‬൭‫ؿ‬ઢǅ 222:!ldbm Ǆ2ग़‫ؿ‬ઢǅ ౖ൭அ༐ǄQ/3:* 2‫ؿ׫‬ઢ ౖ൭‫ٲ‬ཟቆ 5֖ؐ)83 䡃*! ౖ൭ᅂ಩ํ 311㻌䡃 ܽલǄંǅ Ϸ Ⴖ‫׭‬Ǆ೧Ҥ౥ǅ ϭ ϭ ࿪եǄ೧Ҥ౥ǅ ϭ ఻‫ގ‬ ϭ ϭ டްǄ೧Ҥ౥ǅ ϭ Ͽ ೷ढǄ೧Ҥ౥ǅ 32 2ဆ‫ދ‬ ƙ‫ۼ‬ᆷెᛀቖජǈᖍֈ36!dnቊॿ‫ؐؿ‬ဆă ƙ ƚᅂՇዊᆷஅԀජ‫ڍמ‬ă ő ໚࣠ܽલ ƛ༊ජౖ൭‫ٲ‬ཟቆǈ࣠‫ٲ‬લǈᆶ‫ۼ‬ජౖ൭಩ํă 21 ౥ 3౥ 7‫ދ‬ 3‫ދ‬ ő ࠷৥ Ɯᆷᆁഽ‫ظ‬291ċ311 ņ‫ؿ‬৥࿫ௗ࠷৥ؐᆙ26‫܍‬ቬă ු࿉‫ؿ‬அ༐‫ۼ‬ᆷӼ࿫ௗӟ஁߰‫ۙڡ‬सă ቟ዮळዊౝஅ༐ 2 3 őቱဧԺዮ෢ ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ 1 ၤᇎԬ‫ؠ‬Đ!21 đ ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă Ƙखԥલ‫ۼ‬ൠஅҡ൒ರௗă ƙѶஅҡ൒ರኧൠӁ໒ௗă ‫ތ‬ ቯ ਁ ཟ ‫ؿ‬ அ ҡ ळዊౝஅ༐ அ ༐ ő 65ldbmǄ2 ‫ؿދ‬ઢǅ 2֖ؐ அ ༐ ő Ǆ2‫ؿދ‬ઢǅ ċ ő 2֖ؐ 29 ő ኌ฽ळ 33 ቟ዮ‫ݷث‬ 2,4 5 őቱဧԺዮ෢ ő৑෭ࡄǈ၍჋໮ቒ෢Ǆգљǅ 1 ኳһ Ɨᆷஅҡ൒ರௗїኧஅҡᅂთ౥ă Ƙᆷஅҡ൒ರௗს‫ۼ׫‬ൠࡵᅌĂඃິĂ௾௉Ăࢳ‫ث‬ă ƙ‫ۼ‬ൠნ಩උ߰‫ؿ‬Bǈᆶखஅҡ൒ರїኧ‫ظ‬Ӂ໒ௗă ԥલ ‫ݷث‬ 3177!ldbmǄ2‫ؿ׫‬ઢǅ ྇႑ࡵᅌř 231I ඃິ 81I ௾௉ 2֖ؐ)26 nMǅ ࢳ‫ث‬Ǆ؏ᆥǅ 91 I Ϸ Bā‫و‬ख़அ‫ܒ‬ 311 I ϭ Ͽ స؏‫ܒ‬ 1 Ŗၤᇎ৥ൾ෢ 21 I ř!೧ֈ2 dnဆਐǈࢅ݉ቚբཫă Ŗৰჵ໚࣠ዋࣇྐྵࡥ‫ؿ‬ԥલࢡܽલƽ ޿໒ဳካ‫ܽؿ‬લৰᆷ೼ּஅ‫ܒ‬෢ ূᆥٓ‫ॣۼ‬ച Ǆ ၤᇎԬ‫ؠ‬Đ22đ 2 ǄQ/2:ǅ ৑෭ ࠷ҽ ‫ޗ‬ၗംԯᆡ Q/23 ǅ Ǆᆙ23‫܍‬ቬࡄǅ ৰৰ‫ܒ‬ Ǆ26 Iǅ ೠ৲ઉ‫ڒ‬ Ǆ61 Iǅ ࠽Չ ࠜ຿ി Ǆ‫ކ‬ੜԏঽՉǅ Ǆ51 Iǅ Ǆ5 Iǅ ŖᆷԞኁ4ྜљમĐഖဂđउ෢ ᆷ21‫܍‬ቬௗљ࿉ Đ৑෭đࣁৰࢅ݉ă Ǆॡ࿥2‫׫‬ăљಝຊउ྇ဌǅ ŖᆷԞኁ4ॶ߰26‫܍‬ቬࡄǈ࢐ֵۙ‫ܛ‬஘ǈԃ ዋ‫ڈ‬৑෭Đबҍđ‫ޙ‬௙ă Ǆ ൜߮Ԝ೼ּ‫ٯ‬அ‫ܒ‬ǈ৥ࠔ‫ؿ‬ ‫ݷث‬Ӱஅ࢐Ա૗அ‫ܒ‬ őይֵ‫ݷثؿ‬ा१ࡵᅌ‫ݷث‬ă ‫ئ‬ᅪกՠခฌ‫ݷث୿ߴؿ‬ ԃԜ༵ഠ࿧໷ Ǆ ǅ ǅ ᆷ26‫܍‬ቬჵௗ 3 ֵۙᗀᗀ෌ࡄǈ 4 ‫ݜ‬ජජ‫ݜ‬ǈᆶ‫׫‬৑෭ 5 ֵۙᗀᗀ෌ࡄљ࿉Đഖဂđउǈ ഖֵஅҡ൒ರǈ੩ഩ3‫܍‬ቬዪᅑࡄ ؏৑ජ‫ݜ‬ǈ೼ּஅ‫ܒ‬ ő෪ᅂ࿷ౝ߁‫كر‬೼ּትཐ‫ؿ‬அ‫ܒ‬ă Ǆ෪ᅂज़ล՚൒ჸ߁ඞܱ๧༊Մǅ őԜ჋љĐഖဂđउ ഖֵ‫ݷث‬ ő࠷ҽԜዚ෢ǈॣဵĐኮ࣠࠷৥đă ǄQ/46ǅ őഖֵᅂઉ߰୬෢࢐౿ࡤ‫ဳݷث‬ካă 34 ຈ၍෢ࣱǖᆙ2ဆ෢41‫܍‬ őഽઢӭኳӰ෯!!!!2‫ؿ׫‬ઢ ௸୩‫ݷث‬ ࠷৥Ԝዚ෢ǈॣဵĐ ኮ࣠࠷৥đ ࠷৥ौษࡄǈዥ‫ڹ‬ৰॣဵ3‫׫‬ኮ࣠࠷৥ă řĐኮ࣠࠷৥đ჋ᆷ࠷৥ौษࡄ‫ؿ‬26‫܍‬ቬௗॣဵă ā!ਉௗཫ‫ڡ‬ნ‫ؤ‬ӧ‫و‬খ྇۟ኮ࣠࠷৥ă Ɨ ၤᇎԬ‫ؠ‬Đ22 đ 221 I ඃິ 211 I ௾௉ 2֖ؐ)26 nM* ࢳ‫ث‬Ǆ؏ᆥǅ 211 I ੏ழএǄࢡѼੁٓǅ 2֖ؐ Ϸ Bā‫و‬ख़அ‫ܒ‬ 291 I ϭ Ͽ స؏‫ܒ‬ 8I ř߁࿉௸୩༭ӰౝǄ೧๸ǅ 2 ‫ܔދ‬ řᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ ೠ৲ઉ‫ݷث‬ ྇႑ࡵᅌǄ೧ֈ2 dnဆਐǅ 3495!ldbm 211 I ඃິ 211 I ࢳ‫ث‬Ǆ؏ᆥǅ 211 I 3!!!֖ؐ Ǆ26 I㧕 ½ Ϸ ৰৰ‫ܒ‬ ϭ Bā‫و‬ख़அ‫ܒ‬ ϭ Ͽ స؏‫ܒ‬ řೠ৲ઉ‫ڒ‬ Ƙ ර‫࠷ځ‬৥෢ࣱ 31:6!ldbm ྇႑ࡵᅌǄ೧ֈ2 dnဆਐǅ 291 I 8I 61 I řິዌॆౝǄ೧ֈ6 nn ċ 2 dn‫ؿ‬ਐካǅ 51 I řᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ ௌ߂‫ݷث‬ Ǆਓॣ෢գљǅ őৰර‫ځ‬ན2!ċ!31‫܍‬ቬă ƙ ৑෭ 2:71!ldbm ྇႑ࡵᅌǄ೧ֈ2 dnဆਐǅ 211 I ඃິ 91 I ௾௉ 3֖ؐǄ41 nMǅ ࢳ‫ث‬Ǆ؏ᆥǅ 211 I ௌ߂Ǆ೧ֈ3 dnဆਐĂఅൢǅ!! 61 I Ϸ Bā‫و‬ख़அ‫ܒ‬ ϭ Ͽ స؏‫ܒ‬ Ŗഖဂኮ࣠࠷৥෢ǈ!!!!!գљĐഖဂđउ Ŗࡨৰ໳߰ჵ࿉۴۟ॣဵĐኮ࣠࠷৥đă āřᆷԞኁ6ǄQ/45ǅ୚ᅏљ࿉Đഖဂđउ෢ Ɨ!љ࿉ā!ǈර‫࠷ځ‬৥෢ࣱ Ƙ!љ࿉!!!!ǈ৑෭ 8I 3167!ldbm 91 I ඃິ 2111 I ࢳ‫ث‬Ǆ؏ᆥǅ 261 I Ϸ ஥Չ ϭ Bā‫و‬ख़அ‫ܒ‬ ϭ Ͽ స؏‫ܒ‬ 2½ ဆ֖Ǆ4 I㧕 291 I ř࠽‫ྻڒ‬঄ኌฝԃઇ‫ݞ‬ 61 I Ǆ೧ֈؐဆ6 nnዪᅑǅ ໝ ٞ ౰ ဩ 291 I ஥Չ࠽‫ݷثڒ‬ ྇႑ࡵᅌǄ೧ֈ2 dnဆਐǅ ቟ ዮ ‫ث‬ ‫ݷ‬ 8I řᆷ೼ּஅ‫ܒ‬෢‫ۼ‬ൠ 35 ೼ोҦႻ ནમӟ஁๿ඞ ܱ๧༊Մčč ő४ਓྻ‫ݞ‬঄Ԣ‫ݞ‬ƽ āǄԜৰᆷ୚ྻ‫ݞ‬঄ࢡᇯᅏ฽‫ؿ‬ካນ࿉‫ۼ‬ቜǅ őᅂൖൢ‫୿ߴؿ‬೼ྻƽ Ǆ அҡ൒ರĄთ౥ ೼ּුᅟ‫ؿ‬அ༐ǈᅂ฽ ֤ྻ Ɨᆷஅҡ൒ರௗ࣠ൠ ඬઢഽ฽ǈ‫ۼ‬ቜნ ࢐ă őთ౥௎ჵՑ࿉෢ǈ ዪᅑኡ‫ڈ‬ნ࿉ᆶѳ ֵਹă Ƙᅂ฽೼ྻஅҡ൒ರ ࠞთ౥ă őїኧቺትཐԜ჋Ա ૗அ༐‫ك‬ăஅ༐‫ك‬ Ա૗࿉ਹ࢐๿ඞஅ ҡ൒ರ‫ܱؿ‬๧༊Մă ƙᅂኊೀखᇮᆷთ౥ ‫ࠞ׃‬їኧቺජ‫ؿ‬அ ༐೼ּ‫ݞ‬঄ă őஅ༐൩ᯉ‫ݒ‬ᆷїኧቺජǈჸ ᇉֈთ౥༜ଥǈࢡԱ૗ᅙஅ ҡቩă ő൩࠭ᆽ෢ǈംᅂַ۶ኟᅂྻ َ࣎Ǆቩ္ǅ೼ྻă 36 ǅ Ԝ჋෪ᅂച྄‫ܒ‬Ăज़ลัĂߴ୿‫ؿ‬ ௞૝அĂѾोԝĂԜ჋෪ᅂྻ༶ࢩ ೼ྻ ජ‫ݜ‬ ᅂ௼‫ؿݞ‬ ෛ஥ԝԢ෴ ő!ᅂෛ஥ԝखᯉᆷसவ൒ರ‫ݞؿ‬ सவԢ‫ٯ‬ǈരࡄᆶബൄ༁‫ݞۼ‬ सவ‫৾ؿ‬ჲߋӘă őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ‫ظ‬ௗ‫ݜ‬ǈ ৰ௙‫ط‬ቛ༊Մңଥǈ‫ئ‬Ԝ࢐ᄯ ࿳அҡ቟ዮǈྜ෤ңଥ‫ؿ‬༊Մ Ԝ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ăஅҡ༵ ֈࡄം४ਓᅂ௼‫ؿݞ‬ෛԝԢ෴ ௗ‫ݜ‬ă सவ൒ರ ‫ݜ‬൒ರ‫ݜ‬ ഖ࿉ǈᅂ฽֤ྻ ĞՑရ۴۟ğ ᅂ௼‫ؿݞ‬ ෛ஥ԝԢ‫ݞ‬঄ࡄǈዋര ણ‫ݞ‬ă 81 ‫ڡ‬ ő ؏৑ජ‫ݜ‬൒ರ‫ݜ‬ቚ81‫ڡ‬लࡄǈᆶखᅑՁ࿹ජ໎ਲă सவ൒ರԜ௙ᅂ ‫ݞ‬ԝԢ෴ƽ ՛෍‫ॻؿ‬٢࢐‫ط‬ቛ ‫ݞ‬सவԜჸଥ࿉ Ӂ໒ ᅂ௼‫ؿݞ‬ ෛ஥ԝԢ෴ ő೼ּ‫ٯ‬ᆷਉௗ൵ଥ‫ݞؿ‬ सவჵࢽܽલ‫ك‬ă ೼ ो Ҧ Ⴛ ဆ Ҕ ง 37 բईཱི໏ ৰჵᅂኟᅂ‫ؿ‬அ‫ܒ‬቟ ዮ଱Ǜ ৰჵᅂಝຊԥલ‫ؗ‬໓ ࡵᅌࠞ௉‫ܒ‬଱Ǜ །ํஅҡ ৰჵ቟ዮǈ‫ئ‬෸၍჋‫ٲ‬ሶ฽ઢăᄓནৰ௙ۙ෍அҡ߰‫్ڡ‬ለǈࢡஅҡජ۴ֵ࿝ѡ࿤‫ؿ‬ഀ ਝăംंඬ6 ċ21& ‫ؿ‬฽ઢă ۟߭அҡ ৰჵ቟ዮǈ‫ئ‬෸அҡ‫ؿ‬౰ባᅪ్ለ֋‫ڡ‬ᄓኟᅂஅ‫ؿܒ‬ቯ੥‫ۑ‬ᄍă ৰჵă ം෪ᅂ‫ك‬ઢ‫ؿ‬ീᇉࡵᅌĂ಩๥ᅌ‫޿ك‬໒ᅌቅਹ‫ؗ‬໓ࡵᅌă Ǆᄓᅌቅቯ੥Ԝ໷ǈ৥ൾᅏః‫ب‬Տӳǅ ௉‫ܒ‬Ǆؐ2ǅǈ࿧‫ج‬ᅙ81!nM‫ؿ‬௾௉ă ő!෪ᅂ௾௉෢ǈംंඬ࿧‫ج‬ᅙ௾௉‫ܔ‬ઢ‫ؿ‬฽‫ܔ‬ă ৰჵљሐกஅခฌ‫ ెؿ‬Ӂไ஖บቩ‫ܔؿ‬ઢ෸ሦ‫ڭ‬Ӂဲࠖ቟அҡࢩ‫ؿ‬ഀਝ቟‫ؿڂ‬ǈ൩љಝຊ‫ܔ‬ ઢॣဵ࠷৥‫࡟ؿ‬ǈৰ௙࢐࠷৥Ԝࣞă ᛀบቩ‫ܔ‬ઢ቟ዮ଱Ǜ ԥ લ ৰჵ቟ዮҐग़‫ؿ‬அҡ ଱Ǜ ๳രԪᅂნҐԥલǈ‫ئ‬ᅈᅙĐൕஅđࠞĐఠֵৼಱđ‫ؿ‬ઉ‫ڕڡ‬ຘ௎ሁཾǈ྇۟ ᅪዋ‫ڈ‬቟அҡࢩ‫ؿ‬቟ዮ֋ၗిࠠǈᄓ‫ר‬Ԝဵă ৰჵᅂዋࣇይ‫ؿ‬໙ര! सவ଱Ǜ ᄓནۙस௙ઉԜཱ‫ځ‬ǈԜ൒ჸۙसֈ‫ޙ‬ă ൜ࠟҦ‫ݞ؃‬सவǛ 38 ം‫ۼ‬ൠӼ࿫Ҧ‫؃‬ăǄ৑‫ࡄܙ‬ӛၐ୻‫ܙ‬ǈԃ४ਓᅂ༵ǅ őംᆷҦ‫؃‬ಓࣱǄཝ৑‫ܙ‬ካນ࿉ǈსҦ‫؃‬۴෮ॣဵҦ‫ؿ؃‬ᅏဌಓ࿥ǅ෪ᅂă őംྙ‫ۼ‬ൠ੩‫ڌ‬ਉௗ੩‫ڌ‬Ҧ‫؃‬ă Ǆ‫ݞ‬सவ࢐ྥෛौਐǈ྇۟‫װ‬सவ൒ರቩ༜ଥǅ ৰᅂ෣୓Ⴜ‫୶ؿ‬۰቟ ዮ୶۰அҡǛ ‫ۼ‬જ‫୶ؿ‬۰ཫ‫ڡ‬ӭኳᆷ41 !ņჵ࿉ă ‫ۼ‬ൠӼ࿫੩Թ‫୶ؿ‬۰დৰ෪ᅂǈ‫ئ‬෸ӧᄱࡄ௎ჵൢ࡞෢ǈ჋࿏࣠ൠ฽ൢ࡞ࡄᆶ‫ۼ‬ ൠǈምႼӋऺ൒ჸबҍă ǄQ/53ǅ ੩‫୶ؿࡄڌ‬۰ǈംᆷ्‫݉ࢅࡄڌ‬ቚբཫࡄᆶ෪ᅂă Ҧཫᆷ23ဆ෢ჵௗ‫୶ؿ‬۰ǈംᆷ੩ഩࡄᆶ෪ᅂă ੩‫ؿ߰ڌ‬ԅଝஅҡ‫ؿ‬ ഑ಟஅ༐ৰჵᅂ଱Ǜ ৰჵ෪ᅂă ംෳ࿏ዋര्‫ڌ‬ǈኙᄃ‫ۼ‬ᆷஅҡஅ༐ජ෢Ԝ௙ຘᄱă ൫ง‫ܒ‬෢෪ᅂ෣୓அ ‫ܒ‬ӋऺࠔǛ அҡֈဳ෢ǈओᄊ෪ᅂ‫ݴ‬ख़அ‫ܒ‬ă །ํஅҡৰჵ࠷৥ֈ ۴ဳ଱Ǜ ൜ࠟ೧ࠔஅҡǛ ᅂࣟ໰ᅂ቟அҡࢩ࠷৥ֵਹ‫ؿ‬அҡǈᆷ࠷৥෢அ༐࢐࿹ජ్ ለਮሀǈဳֈඐဳǄĐْ߫đǅካ‫ؿ‬அҡă ࠷৥ौษࡄମජ೧࢐Ӌऺਬ௎ǈओᄊ‫ؚ‬41‫܍‬ቬࡄᆶ೧ă őѶஅҡ‫ࡄشۼ‬ǈᅂஅҡ‫ر‬ೇࡄყ‫ڈ‬खஅҡ೧৑ă ഖֵஅҡ൒ರࡄǈ੩ഩ3‫܍‬ቬ൉௎ჵഖֵ෢ǈംᆶखஅҡ൒ರ‫ۼ‬ൠӁ໒ௗǈ‫ۼ‬ ቜ6 ċ 21‫܍‬ቬࡄᆶഖֵă அҡ෸‫ܨ‬ԜࠔഖֵǛ ő൜߮իֵ෢ࣱǈஅҡ࢐ฆຄ࿉ຉă őംྙ෪ᅂ‫ر‬ՇĂ਑ዊ‫ك‬ഖֵஅҡă Ǆ࢐ඞ߷‫ܱظ‬๧༊Մǅ །ํஅҡ ೧ֈҤ౥ǈ୞౥ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă ࠷ ৥ ༵ ֈ ࡄ ࿧ ߋ ෳ ࿵ །ํᅪஅ༐ৰჵ੩‫ڌ‬ Ҧ‫؃‬଱Ǜ ࡵᅌশ खֈဳĂۙसࠔ‫ؿ‬அҡѿ‫ۼ‬ᆷ༛ధජǈ݇ජҦ࿑஡‫ۼ‬ᅙ੩‫ڌ‬ฃǈ ‫ۼࡄࠔڌ‬ൠ๫थ‫ؙ‬ቩҦ‫؃‬ă ࠷৥෢ǈᆷ41ċ46!ņ࿉्‫ࡄڌ‬ǈ༊ජ‫ث‬მǄ؏ᆥ‫ثࢳؿ‬ǅ࠷৥ă ő൩ࢾ‫࡟ؿ‬ǈቊाᆷཝ्‫ؿڌ‬ካນ࿉༊ජ‫ث‬მǈ࠷৥෢ࣱ႖գᆙ6‫܍‬ቬă ౖ൭ खᖍࠔ‫ؿ‬அ༐ᅂҦ࿑஡ҡ಩ਹ੩‫ڌ‬ă ࠷৥෢ǈቊाீֵਹ‫ۼ‬ජܽલ࠷৥ă ᆷஅҡࢡౖ൭அ༐‫ؿ‬ ቟ዮ߰֋ቩǈ‫ݞ‬सவ ୚ᅏॣဵ࢛ࠠǛ அ༐बҍࡄǈ࢐ᆷ‫ރ܍‬Ăֈဳࢽۗ‫ۙ׫‬सቩ಩‫ظ‬ዮᅂǈຈჵ୚ᅏཱི໏ă அҡஅ༐Ԭ‫ؠ‬ይֵ‫ؿ‬ அҡஅ༐࠭ൢ@ ംख฽‫ؿ‬ᅂઢंඬ6 ċ 21 nMă ൩൫ජ‫ݴ‬ख़அ‫࡟ؿܒ‬ǈ࢐Ӌऺ൒ჸ‫׃‬ੲă ᆷஅҡࢡౖ൭அ༐‫ؿ‬቟ ዮ߰֋ቩǈԜᇒ୓ۙस ۙस‫ڡ֋ؿ‬ৰ௙ᄓӋંԜ໷‫ۑ‬ӧାă ൩அҡஅ༐ౖ൭அ༐቟ዮौษࡄǈԜ؏৑ජ‫ݜ‬ǈࣙၝ‫ۼ‬ቜ෢ǈৰჵࣙၝۙसă Ǆࢨኳǖ31ċ41‫܍‬ቬǅ բ ई ཱི ໏!!!!!! ৰჵᅂਹይໝໝഛࢡౖ൭‫ك‬෤౰ă ംബൄ෸໮ቒᆷჵ࿉‫ؿ‬ுቯካນࡄǈᆶљሐ࿉ว‫ؿ‬ይ۟ॣဵԺዮă ෘҁ‫ؿ‬அ༐ࡨৰჵᆶ ᅂ଱Ǜ ં ൉ནஅ༐ካນǈ ཝҾ࠷৥෢ č‫ك‬ ő‫ݞ‬सவԱ૗ᆷसவ൒ರௗ෢ ‫ظٲ‬Ԭ‫ؠ‬Đ:đǄౖ൭அ༐ǅࡄቱဧ৑෭቟ዮஅ༐ǈይֈ ໝໝഛǄQ/42ǅࢡౖ൭ǄQ/43ǅƽ ဆ ဆ Ҕ Ҕ ง ง őसவ൒ರௗ୚ᅏԱ૗‫ݞ‬सவ෢ ഖֵஅ༐ǈይֈໝໝഛǄQ/42ǅࢡౖ൭ǄQ/43ǅƽ 39 அҡဳካᄍբƽ ֵ࿝ჵ࿉ഀਝ෢ ง‫ޗ‬቟ዮஅҡሡ௎Ѷཾ ୞‫׫‬ይֵਹ‫ဳؿ‬ካ ‫ڕ‬ԜნႼč ംബൄჵ࿉ௗ൒ ్ለԜዚ őญཫ‫ڡ‬Ăෛ‫ڡ‬ĂԥલĂᆁᆙ෢ࣱ‫ك‬໢ऋ‫ؿ‬ᄯ࿳ǈஅҡ‫ဳؿ‬ካࠞ౉๘‫ۙ࢐ڕڡ‬෍ӧ࡞ă ő෸‫ۼܨ‬ൠຘ‫ڹ‬ಈ຾‫ݞ‬ቇ੥‫ܽؿ‬લǛ őฃཫ෸‫ܨ‬ຘ‫ݴ‬મ௕ǛǄฃཫ߰‫ݴ‬ǈᇏဳካ࢐ӧՏǅ ംखஅ‫كܒ‬ԥલ‫ۼ‬ൠӼ࿫ௗ੩Թă ‫ڡݴ‬ӭኳ Ǆ །ํஅҡĂൢ෮ࢽ ୶۰அҡ‫ؿ‬ഀਝ࿉ ǅ அ‫ܒ‬ Ԝዚ 26! dn ǘ۟߭அҡčǚ ő෸‫ܨ‬అ؊મ‫ݴ‬ख़அ‫وࠞܒ‬ख़அ‫ؿܒ‬ӋંǛ ! Ǆ ř2Ă ਓ๨அҡĂഠ଴அҡ!! ‫ؿ‬ഀਝ࿉ ő෸‫ܨ‬ᅂ֒օቱમǛ ā ǄԜৰ෪ᅂ‫࣓ؿؕݒ‬ઢҰǅ ő෸‫ܨ‬෪ᅂમ‫ث‬Ѽባ߽ઢի߰23 ċ 26&ቇࣱ‫ؿ‬அ‫ܒ‬Ǜ ő෸‫ܨ‬෪ᅂમ‫ݴ‬ख़அ‫ܒ‬Ǜ ā ő෸‫ܨ‬෪ᅂમ߰ಓ‫ؿ‬அ‫ܒ‬Ǜ ǅ Ԝዚ ő෸‫ܨ‬ຘඬǛ 24 dn ǘ ř2 ෪ᅂ61&‫ؿ‬ഠ଴அ‫ܒ‬ ฽ ਓ๨அҡĂ۟߭அҡĂഠ଴அҡĂ ԅଝஅҡč ő෪ᅂ‫ؿ‬෸‫ڕܨ‬෸ᆙ6 ! ņ‫ؿ‬੩฽Ǜ ǚ ǘฃཫի߰36 ņ ! ෢čǚ ő෸‫ܨ‬෪ᅂᆙ6!ņ‫ؿ‬੩฽Ǜ ř3 Ǆഠ଴அҡ!!!!‫ؿ‬ഀਝ࿉ǅ Ԝዚ அ ҡ ̖ ్ ለ ֋ ‫ڡ‬ ̗ 22 dn ඃິ ő෸‫ܨ‬ຘඬǛ ‫ݞ‬सவ ő෪ᅂ‫ؿ‬෸Ԝ၍໎ೇۙस‫ݞؿ‬सவ଱Ǜ ő෸‫ۼܨ‬ൠसவ൒ರௗǛ ő෸‫ܨ‬ຘඬǛ ő෸‫ܨ‬ᆷӼ࿫ௗҦ‫؃‬ǛǄQ/21ǅ ő෸‫ܨ‬෪ᅂમ߰ಓ‫ݞؿ‬सவ௕Ǜ அ‫ܒ‬ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ ő෸‫ܨ‬෪ᅂમஅҡ‫ؿ‬ኟᅂஅ‫ܒ‬ǛǄQ/49ǅ ฽ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ ř3 ෪ᅂ211&‫ؿ‬ഠ଴அ‫ܒ‬ Ǆ ۟߭அҡĂԅଝஅҡ ǅ ‫ؿ‬ഀਝ࿉ Ԝዚ 21 dn ߰‫్ڡ‬ለ ő෸‫ܨ‬ຘ‫ڹ‬Ǜ љሐቑ‫ܔځ‬ઢԺዮഩֵ࿝߰‫్ڡ‬ለ෢ǈംաฅख‫ݞ‬सவ ࢡඃິंඬ ¼ ċ!½‫ؿ‬ઢă ‫ڡݴ‬ӭኳ 31 dn ჵජ ‫ݞ‬सவ! őᆷߴѳի߰2-111 n‫ٓؿ‬ഏǈᅏ෢࢐ֵ࿝߰‫్ڡ‬ለ‫ؿ‬࿝࿺ă őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ‫ݜظ‬ዊௗՁǈৰ௙࢐‫ط‬ቛ༊Մңଥă ྜ෤ңଥ‫ؿ‬༊ՄǈԃԜ࢐‫ڭ‬ീ໒ᇉֈᄯ࿳ă 40 அҡဳካᄍբƽ ֵ࿝ჵ࿉ഀਝ෢ ༵ഠԜ్ለ ംബൄჵ࿉ௗ൒ ő෸‫ܨ‬ཇࣔ‫ۼ‬ൠ‫ݞ‬सவમ௕Ǜ ‫ݞ‬सவ ő෸‫ܨ‬෪ᅂમҦ‫؃‬ԜࠔĂࢡ߰ಓ‫ݞؿ‬सவǛ Ǆሶ໒౤Ѽǈஅ༐ካǅ ő෸‫ܨ‬ཇࣔїኧஅҡთ౥Ǜ őቩ༉෸‫ֵܨ‬࿝મ໮٢ഀਝǛ őง‫ޗ‬቟ዮ‫ؿ‬அҡᄓჵ࿉໢ऋǈ୞‫׫‬ይֵ‫ဳؿ‬ካ్ࠞለ֋‫ۙ࢐ڕڡ‬෍‫ݙ‬ӧƽ ୞‫׫‬ይֵ‫ဳؿ‬ካ్ࠞ ለ֋‫ڕڡ‬Ԝ໷ அ ҡ ̖ ဳ ካ ̗ ْԠۙᇮǈ Ձஅฆຄ ࿉ຉ ජԠѡ࿤ Ǆ༭ౝ৥तǅ ජԠ౶຦ǈ ։๓लဳ ѡ࿤ ْԠѡ࿤ؐ ৺ǈቊઅԜ ಩ ฃ!!!!!!!!!!!ཫ Ą࿋࣋‫ك‬ฃཫ‫ݴ‬෢ Ąᆨኡ෢ฃཫۙ෍ӧ࡞Ǆ൜ቩ༉ߋӘৼ‫كٲ‬ǅ ԥલ‫ؿ‬ቯ੥Ă္ባ Ą෪ᅂમ‫ث‬Ѽባ߽ઢऺඬ‫ؿ‬அ‫࠷ܒ‬৥෢ Ą෪ᅂમҦ‫؃‬Ԝ඙Ă߰ಓ‫ݞؿ‬सவ෢ ő෸‫ܨ‬ख࠷৥ࠔ‫ؿ‬அҡၻ๨‫װ‬அҡ൒ರௗഖֵǈ‫ۼ‬ᆷགྷࣩජ൵ഽ௕Ǜ őฃཫ‫ݴ‬෢ǈख฽ઢंඬ21 nM࢐ᅏဌ߮ă!!!!!!!!!!!!!!!!! őஅ‫ܒ‬෸‫ܨ‬ຘඬ௕Ǜ ő฽෸‫ܨ‬ຘ‫ڹ‬௕Ǜ ǘഠ଴அҡčǚ ő‫ج‬ഠ଴அ‫ؿܒ‬Ӌં߰‫ࢡڹ‬அ‫ؿܒ‬ቯ੥Ԝ໷෢ჸۙ෍ምቯഀਝă ő૗࿉મஅҡᅂთ౥‫ဳؿ‬ካă őഖֵஅҡ෢ǈ෸‫ظ౑ܨ‬મஅҡ൒ರ‫ْؿ‬ԠǛ Ǆᅏ෢ᄓთ౥ኡ‫࢐ڈ‬అࡤஅҡǅ Ԝ჋ኡ‫ڈ‬ ትཐᅏ‫ڹ‬ᅟ‫ؿ‬அ‫ܒ‬ őஅ‫ܒ‬෸‫ܨ‬ຘ‫ڹ‬௕Ǜ ő฽෸‫ܨ‬ຘඬ௕Ǜ Ԝ௙࠷৥ֵዋࣇྪཆ ‫ؿ‬႘ൾǈජԠᅏԠ‫܍‬ ৥त őം‫ݙ‬ӧ৥ൾǄQ/2:ǅǈࢡሚ‫ٲ‬ሶඃິ‫ؿ‬ᅂઢă āंඬඃິ‫ؿ‬ᅂઢǈᇏ৥ൾ࢐ӧ‫ب‬ǈᇓ࣠ᇏ৥ൾ࢐ӧශă őஅҡᄈֵஅҡ൒ರ෢ǈംंඬ‫ݞ‬सவᅪ฽ઢă ő൩அҡජԠիֵஅҡ൒ರຘ‫ڹ‬ǈᅏৰ௙ᇉֈңੰ‫ك‬࿝࿺ă அҡ༭ౝຘᄱ ő ‫ك‬༭ౝ੩ഩ‫ظ‬ീ໒ࢮ‫ࡄڡཫܫ‬ǈ‫ۼ‬ൠҦ࿑‫ؙ‬ǈᇏஅҡ༭ౝ࢐ӧൢă ֈဳĂۙसࡄ‫ؿ‬அ༐ ᅏᯉ္ őۙस෢ࣱຘգǈ࢐෪அ༐๘֙ǈখ࢐ӧ‫ؾ‬ᅏᯉ္ă ๳രԜ໷ቯ੥‫ؿ‬அҡ‫ۙؿ‬स෢ࣱԜ໷ǈ‫ئ‬ნ҈‫ؿ‬өӳ۴۟෸ᅂงቑ೸೸љნ࿉్ለ ‫ؿ‬அ༐Ձஅǈ൜߮ାା‫ت‬಩ਹǈখไ஖ۙस༵ֈă அ ҡ ̖ ಝ ຊ ̗ அ ҡ ဳ ካ ᄍ բ ƽ ဆ ဆ Ҕ Ҕ ง ง 41 அҡဳካᄍբƽ ֵ࿝ჵ࿉ഀਝ෢ அ ҡ ̖ ಝ ຊ ̗ ୶ ۰ அ ҡ ԅ ଝ அ ҡ ംബൄჵ࿉ௗ൒ ይԜࠔ௾लஅҡ őࡵᅌ൜߮൏࡞ǈখ௎ჵҡ݇ᆷஅ༐ቩǈखԜ௙ဳֈՄ‫ݥ׫‬ă ംखஅ༐‫ۼ‬ൠӼ࿫֣‫܍‬੩ഩࡄᆶҡൠࡵᅌă ř໅ӳ෸ᆷฃཫ‫ݴ‬෢ǈࡵᅌ൒ჸ൏࡞ǈ၍჋႖գ੩ഩ෢ࣱă ۙ࿝ᅏ୶આԱ૗ őംᆷૐნ‫ދ‬൒ರௗ‫ۼ‬ൠ୶۰ࠞ฽ǈख୶۰֣‫܍‬ൢ࡞ࡄᆶ‫ۼ‬ൠஅҡ൒ರௗă ԅଝஅҡ‫ؿ‬഑ಟஅ༐ ઴৑ ő෸‫܍֣ܨ‬बҍમ഑ಟஅ༐Ǜ ő෸‫ܨ‬ख഑ಟஅ༐ൕ‫࡛ߕظ‬ካນǛ ő෸‫ܨ‬ख഑ಟஅ༐ೖဵশൠஅҡஅ༐௕Ǜ řቔ၍ख഑ಟஅ༐‫ۼ‬ᆷஅҡஅ༐ජă Ǆ೸೸љၼ෪ቇ໦य़ࡄᇏဳካ࢐Ҧ֕‫ࠔޑؾ‬ăǅ ő‫ކ‬ዊ༇ѝ෸‫ܨ‬৳ຘශમǛ ԅଝஅҡ‫ؿ‬഑ಟஅౝ ൢ୿୿‫ؿ‬ őᆊᄓᆷᅙࡵᅌᆷൢ࡞෢ֵ࿝મ൏࡞ǈ෪அ༐მ໒߽ઢ߰‫ڹ‬ă ř൩ࡵᅌ൏࡞‫࡟ؿ‬ǈࣁ෪खஅ༐੩Թࡄǈࡨ෸࢐๘ൢჸ๸ă ԅଝஅҡ‫ؿ‬഑ಟஅ༐ ౤࿹ნӢ ő෸‫ܨ‬खஅҡஅ༐ቱဧ‫ظۼ‬ቩႮཤቜમ௕Ǜ ഑ಟஅ༐Ԝᆷජஅ ő഑ಟஅ༐෸‫ܨ‬੩ഩ߰‫ڡ‬ӧᄱǛ ř‫ގ‬দĐ࣠‫ޗ‬ዮზුᅟ21‫܍‬ቬࡄđ‫ؿ‬࿛෯ǈख഑ಟஅ༐‫װ‬Ӽ࿫ቩഖֵǈᅂᖍஅߪᖍҤă ഑ಟஅ༐،‫ظ‬ൖൢ೩ৰჵ༵ഠ༯഑‫ڡ֋ؿ‬෢ऺࠔă ഑ಟஅ༐‫װ‬அҡ൒ರ ቩᄈֵਹ ő‫ۼ‬഑ಟஅ༐෢ǈ෸‫ܨ‬೸೸љ߰ትཐǛ ř൜߮љၼஅ༐ຘ߰ᅂઉǈ࠷ҽ෢഑ಟஅ༐‫ؿ‬Ӱஅ࢐઴৑ă ్ለԜዚ őԥલ‫ܔؿ‬ઢ෸‫ܨ‬ሸബǛ ő෸‫࣠ܨ‬ൠમస؏‫ܒ‬Ǜ ! ő෸‫ܨ‬ख‫و‬ख़அ‫ܒ‬ᅪస؏‫ܒ‬උ߰ࡄᆶ‫ۼ‬ൠǛ ජԠԱ૗મࡵᅌ ő෸‫ܨ‬खࡵᅌ೧ֈ2 dn ‫ؿ‬ਐካ௕Ǜ őࡵᅌ෸‫݉ࢅܨ‬բཫǛ ő෸‫ܨ‬љโၗ‫ۼ‬ൠԥલǛ ትཐؕᅏஅ‫!!!!!!!ܒ‬ ő෸‫ܨ‬೼ּஅ‫ܒ‬મǛ őԥલ‫ؿ‬༁ൠ‫׫‬ၗ෸‫ܨ‬ሸബǛ ቟ዮֵ‫ݷثؿ‬ᅪᆁ࿲ ‫ؿ‬ԜნႼ őይֵਹ‫ݷثؿ‬੥๕ᅙࡵᅌ‫ݷث‬ǈ‫ئ‬،Ԝ‫ظ‬กՠֵฌ‫࠷ؿݷث୿ߴؿ‬ҽ֋‫ڡ‬ă ൩ख‫و‬ख़அ‫ंܒ‬ቚ271 Iǈ‫࢐ݷث‬ӧ‫ؾ‬๘ൢဎă ‫ث‬ ‫ݷ‬ 42 ဆ Ҕ ĐԺዮ؊ྜƽđ‫ؿ‬Ԛ঑؈ේ ჵ࿉‫ؿ‬ԥલৰᆷ࿉ળ෢ࣱௗ‫ۼ‬ൠă ‫ئ‬෸ǈᅈᅙዥִᆷĐൕஅđ෢ǈԥલ୚ᅏ֣‫܍‬बҍǈৰ௙྇۟ֈ‫ޙ‬ይֵஅҡă ཇ‫ؿۼ‬ԥલ ‫ۼ‬ൠ‫ؿ‬෢ࣱ ‫ݞ‬सவҾ༁ൠቇೇǈዪળԥલࡨৰ‫ۼ‬ൠஅҡ൒ರௗă ࡵᅌ ඃິ ௉‫ܒ‬ ෤႑ Ąౖ൭அ༐!ččččččččččččččččč 2‫܍‬ቬჵௗ Ąஅҡஅ༐ ččččččččččččččččč21‫܍‬ቬჵௗ ĄಝຊԬ‫ؠ‬ččččččččččččččččč31‫܍‬ቬჵௗ ř४ৰ௙ჵဆ‫؏ڡܰؿ‬৑ජ‫ݜ‬ǈӟ஁‫ݞ‬सவ൬ଥă ཇࣔ‫ۼ‬ൠԥલখљમ৑෭ƽ ༁ൠ‫ݞ‬सவೇǈख‫ݞ‬सவ‫ۼ‬ൠसவ൒ರௗă ‫ݞ‬सவ Ąౖ൭அ༐ččččččččččččččččč2‫܍‬ቬჵௗ Ąஅҡஅ༐ččččččččččččččččč 21‫܍‬ቬჵௗ ĄಝຊԬ‫ؠ‬ččččččččččččččččč31‫܍‬ቬჵௗ ၤ؊મԬ‫ؠ‬Ăಈ຾‫ݞ‬໎෯Ă ৥ൾ‫ޙك‬௙খљમ৑෭ƽ ൩෸‫ݪݪ‬৑෭ǈৰჵቱဧԺዮăംգљĐഖဂđउቩቒԺዮǈ ၤᇎሸബ‫ؿ‬Ԭ‫ؠ‬Ăಈ຾‫ݞ‬໎෯‫ޙ‬௙৥ൾࡄቱဧ৑෭ă ѳ‫ٯ‬મ٢ᆑՆ༂ƽ ࣁ෪ѳ‫ٯ‬٢ᆑՆ༂ǈᆷ21‫܍‬ቬௗՆࢇചǈ൉ৰჵࢅ݉ă řംྙљ࿉Đ৑෭đउă ቩ༉؊љમĐഖဂđउƽ ᆷ21‫܍‬ቬௗљ࿉!Đ৑෭đࣁৰࢅ݉ă řቔᅏ2‫׫‬ᅏဌăംԜ჋љಝຊउă அ ҡ ဳ ካ ᄍ բ !0 Ժ ዮ ؊ ྜ ‫ؿ‬ Ԛ ঑ ؈ ේ Ŗෘҁ‫ؿ‬அ༐ৰჵᆶይֈౖ൭ࢡໝໝഛăǄQ/42ǈ43ǈ4:ǅ ဆ ဆ Ҕ Ҕ ง ง 43 ޽ሊሪ‫ڨ‬ ֵ࿝ჵ࿉ഀਝ෢ ྇۟ॣဵљउԺዮ ം࿏ബൄჵ࿉ෳ࿵ ൜߮൉ᅏᄍբǈംઅࣁઍନQbobtpojd৴ࡖዀၲܵྚቩဩ ᆊāᄓ ő٢ᆑՆ༂෸‫ܨ‬๘༜Ǜ ၃ੲ۴۟ Նජ٢ᆑՆ༂ă ő‫ݞ‬सவዋ‫ۼڈ‬ൠ‫ؿ‬෢ࣱᄓԬ‫ࠞؠ‬ฃཫ‫ك‬໢ऋԜ໷‫ۑ‬ᅏՏᄍă ‫ݞ‬सவ୚ᅏଥ࿉ őसவ൒ರհෛࢡؕᅏॻ٢ă ᅂ௼‫ؿݞ‬ෛ஥ԝԢ෴ǈዋര‫ݞܞ‬ă ő‫ݞ‬सவ෸‫ܨ‬ญհǛ ෪ᅂဧ‫ݞؿ‬सவă ቩ༉ᆨኡ໮ቒ őᆨኡቩǈ൩ֵ࿝21‫܍‬ቬჵජ‫ؿ‬໮٢ǈᇏ࢐໮ ቒᆨኡă ൩෸ᆷஅ༐ካນ࿉໮ቒǈৰჵᆶ઀ ᅂăǄQ/4:ǅ ᆁᆙࡄମජখ৑ ෭ൕஅમ ő෪ᅂஅҡԬ‫ؿؠ‬།ํஅҡĂ୶۰அҡĂ۟߭அҡĂഠ଴அҡǈ ቔᅏዥ৑෭‫ؿ‬Đൕஅđ֋ၗ෸ᆷᆁᆙࡄମජॣဵăǄQ/23ǅ ሸᆷ෪ᅂࢡᆁᆙ ෢ǈֵۙ෌ᄕ ቩ༉ᆨኡ໮ቒ Ǆთ౥Ԝኡમǅ ֵۙჵ࿉෌ᄕԃԜ෸ᄍբ࿝࿺ă ő!ᆷஅ༐ĐൕஅđࢡĐఠಱđ෢ ! !ĄĐቁቁđĐఙᗯఙᗯđččஅ༐बҍ‫ؿ‬෌ᄕ !!!čččččččମ،ᆨኡ‫ؿ‬෌ᄕ !ĄĐུུđ ő!‫ݞ‬सவ‫ۼ‬ൠஅҡ൒ರ෢ !ĄĐ‫ݖ‬ಸ‫ݖ‬ಸđčččččč৑Ә۞‫ؿ‬෌ᄕ őԥલ߰‫ڹ‬ǈࢡთ౥Ҿ࣮ᄱԥલ৏ኘǈᇉֈମ،‫߰؞ݏ‬ቱǈᇏҦࡓኧቜ৑෭ᆨዮǈቩ༉ খ࢐໮ቒኡ‫ڈ‬ă Ǆࣁ෪Ժዮ༵ֈǈდ෸‫ܒ‬ካǈཝ࠷৥ࠔǅ řംઍྼQbobtpojd৴ࡖዀၲܵྚቩဩॣဵཕ၃ă ဆ Ҕ ง 44 ֵ࿝ჵ࿉ഀਝ෢ თ౥৐ᖼ৐ᖼ࿳ ᆊāᄓ ၃ੲ۴۟ őᅈᅙᆷთ౥ᅪነቺቇࣱᅏ‫ܣ‬྽ăǄೇ‫ ڈ࢝ڤ‬4 dnዪᅑǅ ő෸‫ܨ‬ཇࣔїኧთ౥મǛ ࠷৥༵ࡄ൉෸‫ܒ‬ካ ! அҡ൒ರْԠᅏஅ ༐૪ֵ їኧࠔთ౥ăǄQ/27ǅ őஅҡ൒ರௗԠთ౥‫ؿ‬їኧቺ෸‫ܨ‬ຘय़྇۟ !!!ኡ‫ڈ‬Ǜ ő෪ᅂ߰֋ቩǈஅҡ൒ರ‫ؿ‬ఠֵਁ࢐ఠֵ ඬઢஅ༐ă ఠֵਁǄ5‫׃‬ǅ ǄནમԜ۸ђኡ‫ڈ‬ǈॣ ൠ‫ظ‬ኡ‫ڈ‬Ԡཤ‫ؿ‬அ༐࢐ ҾఠֵǈምԃԜ෸ᄍբă ‫ئ‬ംബൄთ౥їኧቺ෸ ‫׃ܨ‬ᅙኡ‫ڈ‬ካນăǅ їኧમთ౥ǈ‫ئ‬თ౥‫ؿ‬їኧቺԜኡ ‫ڈ‬෢ǈ჋‫ࡪޑ‬ነቺ‫ؿ‬ቺ֏ă ǄംᅪQbobtpojd৴ࡖዀၲܵྚቩဩઍྼǅ їኧቺ Ǆஅҡ൒ರ‫ْؿ‬Ԡǅ அҡ൒ರ‫ْؿ‬Ԡ ӧࠫ őஅҡ൒ರْԠৰ௙࢐ᄓबҍணԢ‫ۑ‬ӧࠫă ā‫ج‬ӧࠫ෢ǈംᅂෛ‫ַؿ‬۶ᅂቖԢ෴ă ௗ‫ݜ‬༊Մңଥ őஅҡ߰‫్ڡ‬ለ‫ۑ‬ाׂ‫ظ‬ௗ‫ݜ‬ǈৰ௙‫ط‬ቛ༊Մңଥǈ‫ئ‬Ԝ࢐ᄯ࿳அҡ቟ዮǈྜ෤ңଥ‫ؿ‬ ༊ՄԜ࢐‫ڭ‬ീ໒ᇉֈඞ߷ă āஅҡ༵ֈࡄം४ਓᅂ௼‫ؿݞ‬ෛԝԢ෴ௗ‫ݜ‬ă ő৑෭෪ᅂ෢ǈ࢐୏ႏĂ൵ֵۙಱཟǈ๵ኑࣙၝ෪ᅂ࢐኉ऐဂෘăምԃԜᄯ࿳෪ᅂă ֵ࿝࿉ળഀਝ෢… ໮٢ ۙ෍ ࿛෯ őӰ෯ᆷ෪ᅂቩֵ࿝໮٢ă ൜߮໮٢෢ࣱᆷ21‫܍‬ቬჵௗǈᇏਹ٢ࡄ࢐ዋ‫ဵॣڈ‬ᆨኡă Ǆᅏ෢࢐ይֵԜટஅҡǅ őࣁ෪ᆷ෪ᅂቩѳ‫ٯ‬٢ᆑǈቱဧՆ٢ಭ‫ࡄڈ‬დ࢐࿛෯ă ࿛෯ őӰ෯ᅈᅙએၝ෪ᅂǈࢩರௗ‫׃‬ᅙ‫ݴ‬ ཫካນǄ51!ņჵජǅă ؏৑ජ‫ݜ‬ǈസਉௗ֣‫܍‬੩ഩă Ǆ࠷৥ौษࡄ੩ഩ2ဆ෢ዪᅑǅ ࿛෯ őም෸޽ሊă řംઍྼQbobtpojd৴ࡖዀၲܵྚቩဩॣဵཕ၃ă ޽ ሊ ሪ ‫ڨ‬ !0 ֵ ࿝ ࿉ ળ ഀ ਝ ෢ ဆ ဆ Ҕ Ҕ ง ง 45 Safety precautions Please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. ŖThe following charts indicate the degree of damage caused by wrong operation. Warning Indicates serious injury or death. Caution Indicates risk of injury or property damage. ŖThe symbols are classiﬁed and explained as follows. This symbol indicates prohibition. This symbol indicates requirement that must be followed. Warning In order to avoid ﬁre, burns and electric shocks Do not touch, block or cover the steam vent during use. őEspecially pay attention to children. It may cause burns. Ǆ ǅ Properly use the power plug and the power cord. őDo not use the sockets and wiring devices beyond their capacity. Do not use any power supply other than 220V AC. overheating may happen if the ǄBecause rated power of multiple circuits is exceeded.ǅ őDo not damage the power cord and the power plug. Do not damage, modify and approach hot devices. Do not bend, twist, stretch, load or bundle the cord in force. it may cause ﬁre due to electric shock or ǄOtherwise ǅ short circuit. When abnormal incident or malfunction take place, stop using the appliance immediately and pull the plug out from the electrical outlet. it may cause smoke, ﬁre, electric ǅ ǄOtherwise shock or burns. Abnormal őThe power plug and the power cord become or breaking abnormally hot. down őThe power cord is damaged or power failure. ő!The main body is deformed or is abnormally hot. őThe appliance makes abnormal turning noise during use. Unplug the appliance immediately and contact the service centre for the check or the repair. 46 őDo not use when the power cord is damaged and the socket is loosened. it may cause ﬁre due to electric shock ǄorOtherwise ǅ short circuit. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualiﬁed person in order to avoid a hazard. őDo not plug or unplug the power cord with wet hands. (It may cause an electric shock.) őInsert the power plug ﬁrmly. Otherwise it may cause electric shock, heating and ﬁre. ő!Please clean away dusts on the power plug Ǆ ǅ regularly. Take special care to see if the pins have too many dusts on them. Poor insulations and ﬁre will take place due to moistures if so. Ǆ ǅ Unplug the power plug, and wipe with the dry cloth. In order to avoid ﬁre, burns and injury Caution Conﬁrmation The temperature of accessible surfaces may be high when the appliance is operating. Bread pan ő!Do not touch the bread pan, the main Please observe the following instructions to avoid any accident ő Please ! keep it away from Glove infants and children. ő This appliance is not intended for use by persons (including ! children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. őOn carpets and other objects that are non-resistant to heat. (It ! may cause ﬁre.) őUnstable surfaces and desktops covered with a tablecloth. (It ! may cause falling or ﬁre.) ＊ Be careful to ﬁnd an appropriate place to accommodate the hot bread pan. őPlaces that are contaminated with ﬂour, greases, ! dusts and other easily-falling articles. It may cause the appliance to slip and fall from the worktop. Remove ﬂour and keep away from the table ! edge by over 10 cm. őNear walls and furniture. Must keep away from it by over 5 cm. ! (It may cause deformation and discoloration.) ǅ ǅ ! ǅ Ǆ! Ǆ ǅ Do not use the appliance on the following places! with the appliance. May cause burns, electric shock and injury. ő Do! not immerse the main unit in water or splash it with water. Otherwise it may cause electric shock or ﬁre due to short circuit. Ǆ! ＊The gloves which use for removing bread should be bought by customer. Children should be supervised to ensure that they do not play Ǆ Use gloves to take out the bread pan. ＊Do not use wet gloves. They are highly conductive and may cause burns. Safety precautions / Operating requirements unit, the air vent, inner part of the appliance, the heater, the inner side of the lid and other high-temperature parts.Because of the heat while woring, do not clean and maintain until bread pan cools down. (Otherwise it may cause burns.) Properly use the power plug. ő!Make sure to hold the power plug when unplugging the power plug. (Otherwise it may cause electric shock or ﬁre due to short circuit.) őUnplug the power plug when the appliance is not in use. (Otherwise it may cause electric shock, or ﬁre due to electric leakage.) Operating requirements őDo ! not disassemble, repair or modify this appliance by yourself. It may cause ﬁre, electric shock and injury. Please consult service centre on repairs. Ǆ ǅ ő!Do not use excessive force on the parts ő!Do not put any towel on the lid. ! It may cause a malfuction illustrated below. or deformation. (It may cause a malfunction or deformation.) őDo not put it near place that is wet or near ﬁre source. It may cause a malfuction Heater or deformation. őPlease consult your doctor before !use if you are allergic to any food. Temperature ! sensor őThe appliance is not intended to be !operated by means of an external Inner side of the lid timer or separate remote control system. Ǆ ǅ Ǆ ǅ 47 Parts names and accessories ŖPlease clean the bread pan, blade and accessories before initial use (P.76) Dispenser lid Air vent Please hold handle to open dispenser lid, and not press the handle while close. Steam vent Handle Air vent Lid Yeast dispenser ＊ Becareful that your hands are not clamped Bread pan Flap valve Lid handle (Yeast dispenser) (Left and right) plug Air vent (Left and right) Accessories (1 piece each) Around marking Around marking Do not use it to measure ﬂour and others! őBlade (Tablespoon) ǄQ/67ǅ őMeasuring cup! (Intended for liquid only P.51) 48 (Teaspoon) őMeasuring spoon “1 tbsp” indicates “1 tablespoon” for ingredients in the direction “Tablespoon” and “Teaspoon” indicate measuring spoons available in the market. Ǆ ǅ Control panel ■ With raisin or nut ■ Reminder for raisins or other ingredient input ■ Reminder for manual process ! Conﬁrmation Menus for selection ■ ǄOP/2ċ22ǅ Crust colour ■ āā ■ Process reminder ■ Timer setting (Menu) őSelect menus of bread,dough or dessert OP/ 1 2 3 4 5 6 7 8 9 10 11 Nfov Bread Soft bread Rapid bread Rice bread French bread Whole wheat bread Pineapple bread (Raisin) ő Put in raisins and other ingredients ǄQ/69ǅ (Crust colour) ő Change crust colour（P.59） Standard (Cancel) ő Reset ő Stop after baking is started (Hold)! Light (Reminder for adding ingredients manually) (No reminder) Parts names and accessories ■ Reminder for power failure ! ő (Timer) (Countdown)（P.59） ! Setting timer for completion time or baking time for menu “11” (Start) ő Start baking and timing Bread dough Pizza dough Dumpling skin dough Cake 49 Procedures and key points Preparations Making dough P. 56, 69 For bread making tes as t oft S Menu setting Add dry yeast Add ﬂour, water and other ingredients Making Bread Automatic dispensing of dry yeast For making various ﬂavored bread Key points of making good bread! Home made bread changes swelling condition and shape every time The freshness of ingredients is critical! Is it properly kept? Bread-making process is highly vulnerable to temperature, humidity, ingredients and setting time. Conditions of shapes and swelling extents would change slightly even if the same baking method is applied. Instant dry yeast that contribute to the fermentation and swelling of breads (P. 53) are fresh stuff like ﬁsh and meats. Instant dry yeast must be kept in a refrigerator! Remember to seal the instant dry yeast for storage after it is opened! Size standards of bread 20 cm 15 cm 50 Keep in a refrigerator and use it before the expiration date t yeas Dry Small-size Large-size of bread-making Baking Refrigerate the water ﬁrst in summer time or high room temperature Measure ﬂour in weight. Water substantially affects swelling conditions. The temperature of ingredients will rise when it is summer or the room temperature is over 25 ˚C. For that reason, please add ice cubes in water and bring temperature down to 5 ˚C. (Use it after the ice cubes are taken out.) Flour must be measured in weight (The accessorized measuring cup is dedicated to liquid measurement. Do not use it!). Please correctly weigh the ﬂour with a scale in an accuracy of 1ｇ. Take out the bread Bake with an oven Fermentation Forming Take out the dough P.70 Ba ingredients asic ingredients ingredients an Basic eparations and d preparations Procedures and key points of bread-making Take out the bread When adding ingredients (P.58) Wheat ﬂour refrigerate when it is hot Take out the Only intended for Ǆ ice cubes ǅweighing water and other liquid! Weigh with a electronic scale! 51 List of bread types and baking options Time for adding yeast powder to the dough.( beep sounds ) Time for adding fruit and other ingredients ( beep sounds ) Menu number (ReferenceC page) Menu Available functions 3 ǄQ/71ǅ 4 ǄQ/72ǅ 5 ǄQ/73ǅ 6 Soft bread ő ő ő 4 h and 20 min Rapid bread ő ő ǉ 2h 1 Rice bread ő ő ő 4h 1 ＊A French bread ő ǉ ő 5h 9 ő ǉ ǉ 2 h and 15 min Bread dough ő ǉ ǉ Pizza dough 10 Dumpling skin 11 Cake 1. Kneading 2. Rest Baking cookie 5. Adding dough 6. Eliminate rem- aining ﬂour 52 1 3 2 ＊B 2 2 ＊D 1 ǉ ǉ ǉ 45 min 1 3 1 ǉ ǉ ǉ 15min 1 Blend water into ﬂour (Basically in stand ) 1 6 1 2 1 ＊C 3 3 3 4 1 3 5 4 3 3 4 4 3 2 1 4 1 1 1h 1 h and 30 min 2 1 2 3 1 Blade rotation and dough mixing (audible) ＊ It may occurs that the mixing up function does not work for maximum 12 minutes. Baking dough 1 2 1 3. Fermentation Temperature adjustment and dough fermentation (Almost in stand by mode) 4. 2 2 ＊B 3 1 1 ǉ ő ǉ ǄQ/85ǅ 2 ＊C 2 2 1 ＊A ＊B 5h ǄQ/84ǅdough 2 ＊B 2 ＊Bāā 1 1 ＊A ő ǉ ő Pineapple ǄQ/7:ǅ 1 ＊A 4h ǄQ/75ǅbread 8 (Required time and time for adding yeast will be changed depending on room temperature, crust colour, time and other conditions.) ő ő ő Whole wheat ǄQ/7:ǅ Bread-making process of breadmaker Bread ǄQ/74ǅ bread 7 Timer Raisins 2 ǄQ/71ǅ Crust colour 1 ǄQ/67ǅ Time required (approx.) 4 4 ● Manually add cookie dough 55 min later 3 3 4 4 ő Manually eliminate remaining ﬂour 12 min after start up. ＊ A Upon setting timer,“kneading” is preformed and the unit will stay in standby mode after kneading. ＊ B Upon setting timer,standby mode is always maintained before the next process is started. Standby period of 11 hours at the maximum. ＊ C This process may be skipped sometimes. ＊ D May be omitted; continuous “kneading” may take place. Bread-making ingredients ! In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes. (Ingredients and dosages may vary depending on the kinds of breads) Flour (High-gluten ﬂour, Low-gluten ﬂour) Keyts poin Mixed with water, the protein will be combined to form glutens. ő!Flour ! screening is not necessary. ts Effec Egg Generally, use high-gluten ﬂour which has high protein content (12%ċ 15%). Non bread ﬂour has an unobvious swelling effect. It will result in harder bread.Furthermore, swelling problem is more likely to occur by use of marke self-raising ﬂour. ＊Please check the list of ingredients on the ﬂour package in advance. Improve bread taste, smell and crust conditions. It can also improve the elasticity of the bread. Bread yeast ts Effec Fats and oils Sugar is used as the source of nutrition to create carbon dioxide that makes the dough rises. Bread textures (Butter, unsalted butter, margarine Bu tte and shortening) r Keyts poin It makes the bread texture ﬁne,! soft and moist. ő!Applicable ! to solid form, unnecessary to be softened. ＊Unsalted butter is recommended. The dough rise with the carbon dioxides trapped inside. ő!The ! yeast is alive. Different degrees of freshness of the yeast will vary the expanding condition while the dough is swelling or fermenting. Therefore, please use yeast within the expiration date and be sure to seal it !well and keep it in a refrigerator. ő!If yeast powder get wet, its ability of fast fermentation will be reduced. For making bread Dairy products (Milk powder, milk) ts Effec Keyts poin Milk powders MILK Improve bread taste, smell and crust conditions. Prevent hardening of bread. ! ő!Please reduce the same quantity of water if milk is used. ő!Please use skim milk powder or whole milk powder with natural nutritional content. ő!Angel dry yeasts are recommended. (vacuum package) ＊For recipes of high sugar content (8 㼓 sugar or above/ 100 㼓 ﬂours), please use Angel dry yeasts for bread making. Non bread dry yeasts has an unobvious swelling effect. It will result in harder bread. Dry yeast In order to make a soft and delicious bread, it is better to use dry yeast that don’t require advance fermentation. ＊Do not use fresh yeast and baking powder . List of bread types and baking options / Bread-making ingredients ts Effec For making bread ts It can make the bread chewier while adjusting the tastes. It can also avoid bacterial propagation. ő!The ! swelling extentsion may vary due to the different protein contents. ő!Use the ingredient which is produced recently. ő!Keep in a cool and dry !place. ! ő!Be sure to use a scale to measure it in “weight”. Effec salt Salt sic ingredients ingredients Basic and preparations prep rations ts Effec luten High-g r ﬂou t Dry s yea 53 Bread-making ingredients Water ts Effec For making bread Gluten is produced by adding water in ﬂour. ő!Cold water is! used for the following recipes ! (about 5ņ: almost thetemperature of icy water)! Keyts poin the most appropriate in this case. ＊ The hardness of the water is calculated from its calcium and magnesium content. Water of moderate hardness can improve the dough elasticity and the bread swelling effect. If the will be harder. water is too hard, the bread ! ő!Distilled water is not applicable for bread swelling. s ic ingredients prep rations Ą French bread Ą Rapid bread Ą Whole wheat bread Ą Other menus while room temperature Ą Pineapple bread is above25 ņ ő!The water of which the hardness is within 50~200 should be ő!Alkaline water is not applicable. Sugar Granulated sugar Basic weight of each spoon (Supplied measuring spoon) Granulated ! sugar , Ǆbrown sugar and honey ǅ ts Effec Sugar is the nutrition for bread yeast which can speed up the fermentation. It can also improve taste, smell and crust of breads. Tablespoon Granulated sugar Milk powder Teaspoon Approx.12 䌧 Approx.4 䌧 Approx.6 䌧 Approx.2 䌧 Salt ǉ Approx.5 䌧 Dry yeast ǉ Approx.2.8 䌧 ő!!Big sugar particles shall be pulverized. ő!Do not use rock ! sugar and other crystal sugar. Keyts poin ő!Increase the amountof sugar to darken the crust ; decrease the amount to lighten the crust . ! ő!Do not use the low-calorie sugar substitute. In case of changes of recipe and type of ingredients Adjust according to personal preferences based on the following quantities. Ingredients In case of adding eggs or milk Reduce the water in the same quantity of eggs or milk. ĄEgg (1 at the most) ĄMilk (half of water quantity at the most) To increase To decrease May be increased May be decreased Butter by 150% by 50% May be increased May be decreased Granulated sugar by 100% by 50% May be increased May be exempted Milk powder by 100% Salt ǉ May be exempted őPut egg and others into the measuring cup and add water for measurement. őDo not use timer. (May deteriorate in summer) 54 őIncreasing the amount of sugars will darken the crusts. Decreasing the amount will lighten the crusts and reduce the height. őThe bread will have less texture without salt. Without salt, ferment acts less frequently, glutens will not form and quality of the bread will not be satisfactory. őMargarine may be used to substitute butter, honey to substitute sugar and milk to substitute milk powder (P.53) ĄHoney shall not exceed 25 㪾 ĄOne tablespoon of milk powders is equivalent to 70 mL milk Ingredients preparations You may use your favorite ingredients to make various ﬂavored bread. The ingredients (P.56) and the amount are introduced based on the basic bread. You may also add your favorite ingredients in addition to the basic ingredients in order to make various ﬂavored bread. Put the ingredients in the bread pan at the beginning! Add your favorite ingredients Your favorite ingredients &RDUVHJUDQXODWHGVXJDU Milk er powd : about 15ċ20% of ﬂour weights (Standard: 50 㪾) &HtDBSSPUŚ grated t1VNQLJOŚ boil until softened, pound into pieces and cool down t4QJOBDIŚ boil, cut into pieces and cool down Flour quantity Rice ﬂour and other cereals : about 10ċ20% of ﬂour weights (Standard: 30 I) &Ht3JDFnPVSt0BUNFBM tGlutinous rice ﬂour tRye tWhole wheat ﬂour tBean powder tSesame Fruit juice : not to exceed the quantity of water E.g. orange, apple t5PNBUPBOEPUIFSGSVJU ! juice Ś Fully cool in a refrigerator in advance Decrease the weight of cereals (Remain the same) E.g.Ϸ ϭ Rye 30 㪾Ǆ12% of 250 Iǅ (Remain the same) ϭ Flour 220 㪾 Ͽ Water quantity Deduct 80% of vegetable weights Bread-making ingredients / Ingredients preparations Vegetable i ingredients edients Basic and preparations rations Among the basic ingredients Decrease fruit juice amount (Remain the same) E.g.Ϸ Cooked pumpkins 50 㪾 ϭ ϭ Water 140 mL Ͽ (180 mL ĊĊ 㩷80% of 50 㪾㩷) őDo not use timer function. E.g.Ϸ 0SBOHFKVJDF100 mL ϭ ϭ Water 80 mL Ͽ Ǆ180 mL ĊĊ 100 mLǅ őDo not use timer function. 55 Baking basic bread Add the ingredients Blade Yeast dispenser ＊The shaft is fully visible from the axle hole 1 Remove the bread pan and Set the kneading blade ƗRotate the bread pan in the arrow direction. Bread pan 2 Add the ingredients other than the instant dry yeasts in the bread pan high-gluten ﬂours, water and other ingredients Ɨ Stack up high-gluten ﬂours and other ingredients (except dry yeasts) in the pan. ƘRemove from the main body. ① ② Ƙ Add water along the periphery. ƙInstall the blade. Lid Bread pan ƙ Insert the bread pan back. !ƙ Blade ＊ After installation there is 3 cm clearance. ④ ƛClose the lid. Shaft ＊It shall be free from any dough around. Bread High-gluten ﬂour 21:2!ldbmǄgps!2!mpbgǅ 250㩷䌧＊The handle of bread pan will stop after push. (To make it convenient for extraction of the bread pan) There is no need to press it down to the bottom. 3 Add instant dry yeast into the yeast dispenser Butter 10㩷䌧 Granulated sugar 2½ tbsp (18 㪾 ) Milk powder 1 tbsp (6 㪾) Dispenser lid Salt 1 tsp ( 5 㪾) Water＊ 190 mL Please dry the water if any. Instant dry yeast 1 tsp (2.8 㪾) Yeast dispenser ＊You may reduce about 5 ņ cold water by 10 mL when the room temperature is above 25 ņ. őBasic recipes of soft breadāā! and rapid bread P.60 ċ 56 ƚRotate in the arrow direction and secure it. ③ Ǆ ǅ If the yeast dispenser becomes wet, please use tissues to dry the water. ＊Static electricity will be generated by wiping and the instant dry yeast will adhere onto the dispenser walls. Time required: about 4h Setting Select nfovĐ2đ ǄQ/71ċ86ǅ 8 Take out the bread for heat radiation dough / cake ŖTo add raisin and other ingredients ǄQ/69ǅ manually ŖTo select crust colour ǄQ/6:ǅ ŖSetting timer for completion ǄQ/6:ǅ time 5 Press ৑෭ (Start) Please see P.52 for the baking procedure. Ɨ Press ഖဂ (cancel) Ƙ Pull out the plug. Take out the bread pan and place it on a towel. Cool down (about 2 min) Remember to wear gloves to take out the bread pan. ＊Pay attention to the rest place of the bread pan. (The bread pan gives out heats) ＊If cooling time is beyond 2 minutes, bread will shrink and cave in. Baking basic bread ŖTo select other types of bread / 6 7 Turn off the power Bread 4 Take out Gloves (Do not get wet) Bread pan Hold the handle and shake it forcefully several times ＊Do not use a knife, a fork or chopsticks to take it out. (It will scratch the ﬂuorine coating.) FlashŚilluminated őApproximate time of completion ő Make sure blade is in the bread pan after bread is taken out. The kneading blade may stay inside of the bread (at the bottom). Please take it out. Baking grille or others ő Do not open the lid after it is started. The instant dry yeast will spill out. However, the instant dry yeast have been added during manual addition of ingredients (P. 58). Therefore, you may open the lid. ő Sounds will be heard while the dry yeast is putting in through the dispenser. Make sure that the blade is not stuck on it. ) The blade will be damaged if you cut the bread before the blade is taken out of it. * 57 Convenient functions After selecting function and menu... Raisin Set the convenient features before startup! ő To add raisin and other ingredients “Raisin” for making bread that contains your favorite ingredients Please follow the ratio and amount of ingredients of various recipes. Otherwise, the ingredients may ﬂy out from the bread pan, become cooked by the heater and consequently give out odors or smokes. Manually add when you hear beep sounds (ƈ (Raisin) Ɨ PressĐಈ຾‫ݞ‬໎෯đ ! Dry ingredients and ingredients that hardly melt Cut into small pieces less than 5 mm Dried fruits、 Nuts (Dried fruits not over 60 㪾) (Nuts not over 40 㪾) (make it ﬂash) and select !!!!!!!!!!!Đ!!đ! Raisin, plum, orange peel, Cashew, walnut,etc Green bean Ƙ Start Wipe away water (Not over 30 㪾) ●Completion time of bread baking is Olive displayed after (Not over 20 㪾) ingredients input. Stoneless, cut it into 4 and wipe away the water. Ham, bacon and sausage hearing beep ƙ After sounds (Not over 50 㪾) Ingredients that are sticky, easily melt or have a high content of water Open the lid ƚ Add ingredients into the bread pan, then close the lid ƛ Restart Within 3 min Macerated fruits, onions and other chopped vegetables Cheese, chocolate, etc Bread pan ő Even without pressing ৑෭ (start) the beeper will sound after . 3 min and the unit will restart Please pay attention to the following ingredients during adding! ő Addition of hard ingredients may ĄCereal ĄFruit oatmeal damage the ﬂuorine coatings ĄSugar-coated nut inside the bread pan. ĄMaple sugar cube Please use it carefully. ĄPearl sugar ＊Accidentally eating the ﬂuorine ĄSugar cubes and others coating will not harm your health. ĄMelon ő The dough won’t rise if any ĄKiwi fruit fresh fruit that have a rich ĄFig content of protein-degradation ĄMango ĄPineapple is added. ĄPapaya 58 Cut it into pieces of 10 mm wide Others āā ǆSesames and other small ingredients ought to be added in the bread pan before beginning (Not over about 20% of ﬂour weights) ő The more ingredient added, the poorer swelling of bread. ő Some ingredients may not keep their original shapes. ŖProper time for adding ingredients when making stuffed breads ... The time when beep sounds are heard varies with recipe and room temperature. ĄBread: after about 1h and 5 min ċ 1h and 35 min ĄSoft: after about 1h and 55min ċ 2 h and 15 min ĄRapid: after about 30 min ċ 35 min ĄRice: after about 1h and 5 min ċ 1h and 35 min ĄFrench: after about 40 min ċ 1h and 25 min ĄWhole wheat: after about 1h and 35 min ċ 2 h and 50min ĄPineapple: 35 min ċ 40 min ĄBread dough ǖafter about 20 min ċ 35 min Convenient functions Crust colour Timer After selecting function and menu... Set the convenient function before startup! ő To change the crust colour ő For timer Bake your favorite “Crust colour” You can set the crust colour as “‫( ”ب‬Light) or “ӭኳ” (Standard). Ɨ Press ৥ൾ (Crust colour) to select your favorite crust colour ő Available function for crust colour setting (P.52) Bread Use “Timer” to complete baking on speciﬁed time Use this feature if you want to enjoy freshly-baked bread in the morning. It’s PM 9:00 now, and you want to the bread be ready at AM 6:30 tomorrow morning. ő For ಈ຾‫ݞ‬໎෯(Raisin) and ৥ൾ (Crust colour) ƗSet!ಈ຾‫ݞ‬໎෯!(Raisin) and!৥ൾ (Crust colour) ƘSet!ᆁᆙ (Timer) Ƙ Press ᆁᆙ (Timer) Set the time for completion ƙ of baking Convenient functions Ɨ Ğegğ།ํஅҡ(Bread) őHold it for fast forward. (unit: 10 minutes) When close to the time you want, press slowly. * őWhat displays on the screen is time interval between present time and the completion time. 12 (Hold it for fast forward) 9 12 3 6 present time ƚ Start (timer 9 after 9 hours and a half 3 6 expected time setting completed) 59 Soft bread / Rapid bread Time required: Soft bread: about 4 h and 20 min Rapid bread: about 2 h 2 3 ő!For reset 1 ő!! To stop after started (Hold) ! Preparations ƗInstall blade in the bread pan. ǄP.56ǅ ƘAdd in ﬂour, water and other ingredients (except instant dry yeast). ƙPut the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Soft bread High-gluten ﬂour 1129 kcalǄgps!2!mpbgǅ 250㩷䌧 15㩷䌧 1½ tbsp (18 㪾 ) Milk powder 1 tbsp (6 㪾) Salt 1 tsp (5 㪾) Water＊ 190 mL Instant dry yeast 1 tsp (2.8 㪾) ＊ You may reduce about 5 ņ cold water by 10 mL when the room temperature is above 25ņ. Rapid bread Bread Butter Granulated sugar 1 Select Soft bread: “2” Rapid bread: “3” ŖTo add raisins and other ingredients manually ǄQ/69ǅ ŖTo select crust colour ǄQ/6:ǅ ŖSetting timer for ǄQ/6: * 1205 kcalǄgps!2!!mpbgǅ High-gluten ﬂour 280 㪾 Butter 10 㪾 Granulated sugar 1½ tbsp (18 㪾 ) Milk powder 1 tbsp (6 㪾) Salt 1 tsp (5 㪾) Cold water (5 ņ)＊ 210 mL Instant dry yeast 1½ tsp (4.2 㪾) completion time (Only for soft bread) Please see P.52 for the baking procedure. 2 Start 3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then ＊ Reduce by 10mL when the room temperature is above 25 ņ. 60 take out the bread Rice bread Time required: about 4h őFor reset 1 őTo stop after started (Hold) Preparations Ɨ Install blade in the bread pan. ǄP.56ǅ Ƙ Add in ﬂour, water and other ingredients (except instant dry yeast). ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Rice bread High-gluten ﬂour 230㻌䡃 Cooled rice 100 ċ 150 㼓 Butter 10㻌䡃 Granulated sugar 1½ tbsp (18 㼓) Milk powder 1 tbsp (6 㼓) 1 tsp (5 㼓) Water＊ 160 mL Instant dry yeast ¾ tsp (2.1 㼓) ŖTo add raisins and other ingredients manually ǄQ/69ǅ ŖTo select crust colour ǄQ/6:ǅ ＊Reduce about 5 ℃cold water by 10 mL when the room temperature is above 25 ℃. ● You may also use brown rice or saffron rice to substitute rice. ő The height and taste of bread may vary depending on rice quantity. ● The more the rice is, the softer the baked bread will be. ● The rice shall be cooled down in the refrigerator when the room temperature is over 30℃ ő Keep ﬂours in a refrigerator for cooling when room temperature is above 30 ℃. ● You may use timer function. But do not use cooked rice that has been stored (or defrosted) for more than one day. ● Rice would keep its criginal state at time. ■Setting timer for completion time ǄQ/6: * Rice bread Salt 1 Select menu “4” Bread 1268 kcalǄgps!2!mpbgǅ (When rice is 150㻌䡃 in weight) Soft bread / Rapid bread 2 3 2 Start 3 Press 取消 (Cancel) when you hear the beep sound.Take out the bread pan and cool it for about 2 min.Then Please see P.52 for the baking take out the bread ő Rice bread has a high content of water and may deteriorate easily. Please eat it as soon as possible. (Summer: on the same day Winter: within two days) 61 French bread Time required: about 5h 2 3 ő!For reset ő!To stop after started (Hold)! 1 Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out the bread according to the following Step 3. Preparations Ɨ Install blade in the bread pan. ǄP.56ǅ Ƙ Add in ﬂour, water and other ingredients (except instant dry yeast). ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredionts High-gluten ﬂour 919 kcalǄgps!2!mpbgǅ 225㻌䡃 Low-gluten ﬂour 25㻌䡃 French bread Salt 1 tsp (5 㼓) ＊ Cold waterǄ5 ņǅ 190 mL Instant dry yeast ½ tsp (1.4 㼓) 1 ＊Reduce by 10 mL when the room temperature Select menu “5” ŖTo add raisins and other ingredients manually is above 25 ņ. őBread has a relatively poor quality when the room temperature is above 30 ņ. ŖSetting timer for completion time ǄQ/6: * 2 Start 3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then Please see P.52 for the baking procedure. take out the bread ■Take out the French bread Tap the bread pan on a towel. (See the ﬁgure on the right) 62 ǄQ/69ǅ Whole wheat bread Time required: about 5h 2 3 ő!For reset ! stop after started (Hold) ! őTo Preparations Ɨ Install blade in the bread pan. ǄP.56ǅ Ƙ Add in ﬂour, water and other ingredients (except instant dry yeast). ƙ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Whole wheat ﬂour 125㻌䡃 High-gluten ﬂour 125㻌䡃 (for breads)＊ 1 1044 kcal Ǆgps!2!mpbgǅ 10㻌䡃 1½ tbsp (18 㼓 ) Milk powder 1 tbsp (6 㼓) Salt 1 tsp (5 㼓) Cold water (5!ņ) ＊ 2 210 mL Instant dry yeast 1 tsp (2.8 㼓) ŖTo add raisins and other ingredients manually ŖSetting timer for completion time ǄQ/69ǅ ǄQ/6:ǅ ＊1 (low-gluten ﬂour) special for snack or non- wheat whole grain ﬂour can’t be used. ＊2 őBread has a relatively poor quality when the room temperature is above 30 °C. 2 Start 3 Press 取消 (Cancel) when you hear the beep sound. Take out the bread pan and cool it down for about 2 min. Then Please see P.52 for the baking procedure. Whole wheat bread Butter Granulated sugar 1 Select menu “6” Bread Whole wheat bread (whole wheat ﬂour 50%) French bread 1 (Bran accounts for about 30%~40%) Please use the menu “1” (Bread) feature if it is less than 30%. ＊The higher the ratio of whole wheat ﬂour, the lower the bread will rise. ＊Bread shape and swelling degree vary according to the types of whole wheat ﬂour. take out the bread ā 63 Pineapple bread 2,4 5 őFor reset ! 1 Preparations ǄP.56ǅ Ɨ Put ! stop after started (Hold) ! őTo cookie dough in the refrigerator after it is made. ǄP.65 ƗċƜǅ Ƙ Install blade in the bread pan. ƙ Add in ﬂour, water and other ingredients (except instant dry yeast). ƚ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Pineapple bread 1814 kcalǄgps!2!mpbgǅ High-gluten ﬂour 150㩷䌧 Butter 15㩷䌧 Granulated sugar 1½ tbsp (18 㪾) Milk powder 1 tbsp (6 㪾) Salt ½ tsp (2.5 㪾) Cold water (5 ņ) 100 mL Instant dry yeast ¾ tsp (2.1 㪾) 1 Select menuĐ8đ ŖTo add raisins and other ingredients manually ǄQ/69ǅ Cookie dough (crust of pineapple bread) Butter 60㩷䌧 Granulated sugar 30㩷䌧㩷 Egg (evenly mixed) 25 䌧㩷 Low-gluten ﬂour 110㩷䌧㩷 Baking powder 5 䌧 Vanilla essence Granulated sugar (for ﬁnal processing) Small quantity Please see P.52 for the baking procedure. 2 ċ 3 teaspoons ●Be sure to observe the foregoing amount. 　Excessive amount may cause the bread to 　 spill out of the bread pan, overcooked, 　smelly or cause smoking. ŖIf ഖဂ (Cancel) is accidentally pressed in Step 3, press ৑෭ (Start) within 10 min to recover it. (Only for once; Invalid if any other button is pressed) ŖBeep sound will be heard and it will restarted 15 min later in Step 3 even if the operation is not yet completed. ŖAdd different ingredients to make bread of different ﬂavors at Step 3 (15 min). P.67 64 2 Start Roll the cookie dough ﬂat when only 10 min of process work are left. （P.65 ! ⑦∼⑧） Time required: about 2 h and 15 min. Method of cookie dough making Making Dough ①Mix low-gluten ﬂour and baking powder and shift them together. ②Use a wooden spatula to mix the butter at room temperature till they become creamy. ƙ ③Add granulated sugar by small quantity in 2 ċ 3 times. Mix the butter after each addition till the butter become whitish and smooth. ④Add eggs by small quantities in 3 ċ 4 times. Fully mix after each addition. Finally, add the vanilla essences. ＊ Reserve 1/2 teaspoon of egg liquids. Add the cookie dough. Within 15 min ő Do not press ഖဂ (Cancel) ⑥Make the dough a round Ɯ shape, cover with plastic wrap and put it in the refrigerator for over 20 min. Pineapple bread ① Place the bread dough in the middle of the bread pan again. ② Place the cookie dough on the bread dough with the egg-coated side facing downward. ③ Slightly press the sides of the dough (do not press hard) ④ Sprinkle granulated sugar from above. ⑤Add the powder mix in Step ƛ ① and evenly mix them till the granules of powder disappear. Bread 3 Open the lid when you hear the beep sound. Rolling ﬂat ƙ ⑦Use a rolling pole to roll the dough into a ﬂat circle with a diameter of 14 ċ 15 cm. ＊ Cover the dough with a plastic wrap for the convenience of rolling. Ɲ ⑧Coat one side of the dough with the reserved egg liquids (1/2 teaspoon). 4 Close the lid Restart Tips for making pineapple bread! ●You may also cut patterns on the surface of the cookie dough. Use a bamboo stick to cut patterns in a depth of not over 1 mm. The cookie dough may crack and break down if the patterns are cut too deep. ( 5 When you hear any beep sound, press ഖဂ (Cancel) and take out the bread. After the bread pan is cooled down for about 2 min, take out the bread ＊ The bread will be deformed upon over exertion. * ●Do not put in the cookie dough before it is ﬂexible and bendable enough. That helps to make good-looking pineapple breads. 65 Various ﬂavored bread ● Calorie standard for 1 loaf NfovĐ2đps!NfovĐ3đ! 1120 kcal Olive bread High-gluten ﬂour 250 㪾 Butter 10 㪾 (15㪾㩷for soft bread) Granulated sugar 1½ tbsp (18 㪾) Milk powder 1 tbsp (6 㪾) Salt 1 tsp (5 㪾) Dried vanilla Small quantity Water＊ 180 mL Instant dry yeast 1 tsp (2.8 㪾) ǆGreen olive 20 㪾＊Reduce by 10 mL when the room temperature is above 25 ņ. (Cold water at a temperature of 5 ņ) ǆ UseĐಈ຾‫ݞ‬໎෯đ(Raisin) feature (P.58) Sunﬂower seed honey bread NfovĐ2đps!NfovĐ3đ! 1313 kcal 250 㪾 15 㪾 High-gluten ﬂour Butter NfovĐ4đ! 1317 kcal 250 㪾 25 㪾 2 tsp ( 8 㪾) 2 tbsp ( 1 2 㪾) ¾ tsp (3.8 㪾) 50 㪾 High-gluten ﬂour Butter Granulated sugar Milk powder Salt Egg (evenly mixed) 100% tomato fruit juice＊ (stored in a refrigerator) Instant dry yeast ǆAssorted vegetables it through trickling and cool down to (Dry ) room temperature 120 mL 1½ tsp (4.2 㪾) 70 㪾＊Reduce by 10 mL when the room temperature is above 25 ņ. ǆ UseĐಈ຾‫ݞ‬໎෯đ(Raisin) feature (P.58) Red bean rice bread NfovĐ5đ! 210 㪾 Cooled rice 100 㪾 Butter 20 㪾 1347 kcal Granulated sugar 1½ tbsp (18 㪾) Milk powder 1 tbsp (6 㪾) Common salt 1 tsp (5 㪾) Curry powder 5㪾 Reﬁned cheese (cut into small pieces) 30 㪾 Black pepper powder ½ teaspoon (3 㪾) Water＊ 110 mL ¾ tsp(2.1㪾) Instant dry yeast ǆPotato (cut into small pieces; boiled to a moderate degree) 20 㪾 ǆCarrot (cut into small pieces; boiled to a moderate degree) 20 㪾 20 㪾 ǆBacon ǆ UseĐಈ຾‫ݞ‬໎෯đ(Raisin) feature (P.58) Salted seaweed bread crust colour 淡 (Light) NfovĐ5đ! High-gluten ﬂour 230 㪾 Cooled rice 100 㪾 Ghee 10 㪾 1213 kcal Granulated sugar 1½ tbsp (18 㪾) Salt 1 tsp (5 㪾) White sesame 5㪾 Water＊ Instant dry yeast 160 mL ¾ tsp (2.1 㪾) ǆSalted seaweed 10 㪾＊Reduce by 10 mL when the room temperature is above 25 ņ. ǆ UseĐಈ຾‫ݞ‬໎෯đ(Raisin) feature (P.58) French countryside bread NfovĐ6đ High-gluten ﬂour Whole wheat ﬂour Salt Cold water (5 ņ )＊ Instant dry yeast 900 kcal 200 㪾 50 㪾 1 tsp (5 㪾) 190 mL ½ tsp (1.4 㪾) ＊ Reduce by 10 mL when the room temperature is above 25 ņ. 1223 kcal High-gluten ﬂour Red bean rice (cooled) Ghee Granulated sugar 230 㪾 100 㪾 10 㪾 1½ tbsp (1 8 㪾 ) Salt Black sesame Water ＊ Instant dry yeast 1 tsp (5 㪾) 5㪾 160 mL ¾ tsp (2.1 㪾) ＊Reduce by 10 mL when the room temperature is above 25 ņ. 66 NfovĐ5đ! High-gluten ﬂour ＊Reduce by 10 mL when the room temperature is above 25 ņ. Granulated sugar 1½ tbsp (18 㪾) Milk powder 1 tbsp (6 㪾) Salt 1 tsp (5 㪾) Honey 1 tablespoon (21 㪾) Water＊ 180 mL Instant dry yeast 1 tsp (2.8 㪾) ǆSunﬂower seed 20 㪾＊ Reduce by 10 mL when the room temperature is above 25 ņ. (Cold water at a temperature of 5 ņ) ǆ UseĐಈ຾‫ݞ‬໎෯đ(Raisin) feature (P.58) Fruit juice bread Curry rice bread Italian bread NfovĐ6đ High-gluten ﬂour Low-gluten ﬂour Salt Olive oil Cold water (5 ņ)＊ Instant dry yeast 1170 kcal 225㩷㪾 25㩷㪾 1 tsp (5 㪾) 2 tbsp (24 㪾) 170 mL ½ tsp(1.4 㪾) ＊ Reduce by 10 mL when the room temperature is above 25 ņ. You may add 20 㪾㩷red peppers (or dried tomatoes) chopped into small pleces of 5 mm and 20 㪾 olives (or 1 teaspoon of dried basil leaves) if you prefer (P.58) Cinnamon brioche ő Select menu “7” to make bread dough ƘFeed instant dry yeast into the yeast dispenser, select menu“7” and press (start). ő Ingredients 1446 kcal 1 tbsp (6 㪾) Instant dry yeast 1 ¼ tsp (3.5 㪾) ƙWhen you hear beep sounds, open the lid and take out the dough from the bread pan. āő Do not press ഖဂ (Cancel) 200㩷䌧 15㩷䌧 ő 2 tbsp (24 㪾) Rolling ﬂat ƚRoll the dough into a size of 15 cm x 25 cm (W x L). ¾ tsp (3.8 㪾) ő 25 㪾 Forming ƛ Coat milk on 3/4 of dough near to you and sprinkle cinnamon sugar and dried fruits on it. 110 mL Ingredients Dried fruits (pickled with rums) 100㩷䌧 Bread Ϸ High-gluten ﬂour ϭ ϭ Butter ϭ ϭ Granulated sugar ϭ Aϭ ā Milk powder ϭ ϭ Salt ϭ ϭ Egg (evenly mixed) ϭ Ͽ Cold water (5 ņ) Take out the dough. The operation shall be completed within 15 min! Ɯ Start rolling from the side close to you. Milk 1 teaspoon (5 mL) Cinnamon sugar An appropriate quantity Various flavored bread ƗPut A into the blade-installed bread pan and install the bread pan into the main body. Ɲ Cut it into four even pieces and place them in the bread pan. For icing Ϸ Powder sugar Bā ϭ Ͽ Water 25㩷䌧 ½ teaspoon ő Start baking (press ő Making icing (Start) again). ƞ Place B in a bowl and mix them on another bowl with āā 60 ˚C hot water inside. If the dough is sticky and it is hard to roll it ﬂat, ő Sprinkle some high-gluten ﬂours on hands and the rolling pole to make it easier for dough rolling. Final processing ƟUpon completion of baking, take the bread out from the āā bread pan and coat the bread with the icing. To make various ﬂavored bread on menu “7” The total weight of the bread dough and the ingredients shall not exceed 600 㪾! ＊ The dough may not rise or the baking may not be sufﬁcient if there are too many ingredients. Avoid using ingredients with a high content of water! Dry the boiled ingredients through trickling and cool them down to room temperature. ＊ Otherwise, the dough fermentation may be affected. Prepare the ingredients in advance! ＊ The operation time is 15 min. ( ) 67 Various ﬂavored bread Matcha black bean roll ő Select menuĐ8đto make bread dough ƗPut A into the blade-installed bread pan and install it into the main body. ƘAdd instant dry yeast into the yeast dispenser, select menuĐ8đ Press (start). ő Take out the dough. ƙWhen you hear beep sounds, open the lid, take out the dough from the bread pan and remove the blade. āő Do not press ഖဂ (Cancel) 2356 ldbm Ingredients Ϸ High-gluten ﬂour 200㻌䡃 ϭ Butter 15㻌䡃 ϭ ϭ ϭ Granulated sugar 1½ tbsp (18 㼓 ) ϭ Milk powder Aā 1 tbsp (6 㼓) ϭ ϭ Salt ¾ tsp (3.8 㼓) ϭ ϭ Matcha 1 teaspoon (2 㼓) ϭ ϭ Egg (evenly mixed) 25 㼓 ϭ 110 mL Ͽ Cold water (5 ņ) ő Dough rolling ƚRoll the dough into a slender shape that is slightly narrower than the bread pan. ő Add the contents and form the bread. ƛSprinkle evenly the black beans with water fully trickled. ƜStart rolling from the side close to you. ƝPut it in the bread pan. 1¼ tsp (3.5 㼓) Instant dry yeast Contents Black beans boiled with sugar 120㻌䡃 ő Baking ǄPress ǅ Substitute matcha with cocoa powder amount powder. Add chocolate cubes and almond slices to make the chocolate almond bread rolls that are kids’ favorites. Stuffed bread ő Select menuĐ8đto make bread dough ƗPut A into the blade-installed bread pan and install it into the main body. ƘAdd instant dry yeast into the yeast dispenser, select menuĐ8đ Press (Start)ă ő Take out the dough. Ingredients 224:!ldbm )Xjuipvu!tuvggjoh* Ϸ High-gluten ﬂour 200㻌䡃 ϭ ϭ Butter 35㻌䡃 ϭ ϭ Granulated sugar 1½ tbsp (18 㼓 ) ϭ ϭ Milk powder Aā 1 tbsp (6 㼓) ϭ ϭ Salt ¾ tsp (3.8 㼓) ϭ ϭ Egg (evenly mixed) 25 㼓 ϭ 100 mL Ͽ Cold water (5 ņ) ő ƙWhen you hear beep sounds, open the lid, take out the dough from the bread pan and remove the blade. āő Do not press ഖဂ (Cancel) Select your favorite ingredients. Forming (Liquid is not allowed!) ƚDivide the dough into Curry (cook till the sauce becomes 12 even pieces. thick), meat ball, potato salad, sausage, ő Fill in the stufﬁng Instant dry yeast 1¼ tsp (3.5 㼓) ƛFill the ingredients into each dough. Stufﬁng ingredients 12 pieces (15 㼓/piece) ƜPut it in the bread pan. ő Baking (Press 68 (Start) again) tuna (with water fully trickled) and cheese (cut into small pieces) and many more Making bread dough / pizza dough Time required: Bread dough about 1h Pizza dough about 45 min Through the making of bread and pizza dough, you can also make croissant (P.71), bagels (P.72 ) and other various ﬂavored bread. 2 3 őFor reset őTo stop after started(Hold) 1 Various flavored bread Preparations Ɨ Install blade in the bread pan. ǄP.56ǅ Ƙ Add in ﬂour, water and other ingredients (except dry yeast). ƙ Put the bread pan into the main body and place dry yeast in the yeast dispenser. Ingredients Bread dough High-gluten ﬂour 280㩷䌧 Butter 50㩷䌧 Granulated sugar 2 tbsp (24 㪾) Milk powder 2 tbsp (12 㪾) 1 tsp (5 㪾) Egg Water＊ 25 㪾 160 mL Instant dry yeast 1 tsp (2.8 㪾) ŖTo add raisins and other ingredients manually (Only for bread dough) ＊ Use cold water at a temperature of about 5 ņ/ ǄQ/69ǅ Dough Salt 1 Select bread dough: “8” Select pizza dough: “9” when the room temperature is over 25 ņ. Pizza dough High-gluten ﬂour 280㩷䌧 Butter 15㩷䌧 Granulated sugar 2 tsp ( 8 㪾 ) Milk powder 1 tbsp ( 6 㪾) Salt 1 tsp ( 5 㪾) Water＊ 190 mL Instant dry yeast 1 tsp ( 2 . 8 㪾) ＊Use cold water at a temperature of about 5 ņ/ when the room temperature is over 25 ņ. 2 Start 3 Press ഖဂ (Cancel) when you hear beep sounds. Take out the dough right away. ＊ If you keep it left in the bread pan,fermentation will proceed further. ＊ Changing the ratio of dough ingredients may slow down the fermentation process. (P.79) Making bread dough / pizza dough Please see P.52 for the baking procedure. 69 Various ﬂavored bread Use bread dough Tools used for bread-making with dough őDough rolling board őScale (Unit: 1㪾) őScraper ő Rolling pole őSmall towel (Soaked and wrung dry) őCooking paper ő Atomizer őBrush Tools that may be used for making bread őKitchen scissors őBread mold őPlastic wrap őThermometer and others őOven ＊The tools which use for making bread dough should be bought by customer. Ɨ Rolls ő Forming ƗUse the scraper to divide the dough into 12 even pieces with 45 㪾㩷each, shape them into balls, cover them with the small towel and place them Ƙ still for about 15 min. ƘShape them into ovals, cover them with the small towel and place them still for about 10 ċ 15 min. Ingredients 135 kcal (for 1 piece ) (12 pieces) Bread dough (P.69) Quantity at a time Egg (evenly mixed) 25㩷䌧 ƙPress slightly with hands and use the rolling pole ƙ to roll the dough thin. ƚCatch one end of the dough, stretch it towards your body and roll it up tightly. The dough may rise horizontally upon fermentation if it is not rolled up tightly Ǆ ǅ ő Fermentation ƚ ƛPlace them on the table with the closure facing downwards. Spray water on it. Ɯ Allow the dough to ferment for 40 ċ 60 min (till it rises to double its original size) at a temperature of 30 ċ 35 ņ and then apply egg liquids. ő Baking Ɯ ƝBake them in an oven that is preheated to a temperature of 170 ċ!200 ņ for about 15 min. Stuffed bread with sweetened bean paste Ɨ (Following Step Ɨ of making rolls) roll the dough into a round plate with a diameter of 10 cm. ƘWrap sweetened bean pastes with the dough made from Step Ɨ, shape it into balls and press the middle so that it caves in. ƙProperly arrange theƘ , sprinkle water on it and allow it to ferment for 20 ċ 30 min (till it rises to double its original size) at a temperature of 30 ċ 35 ņ. ƚApply egg liquids, sprinkle white sesame seeds and bake them in an oven that is preheated to a temperature of 170 ċ!190 ņ for about 15 min. 70 Ɨ Croissant ő Add in butter ƗPut the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for Ƙ 30 ċ 60 min. Prolong the refrigeration time when the room temperature is high ƘApply ﬂour on butter, place them on the plastic wrap, roll them into a 20 x 20 cm square shape and keep them in a refrigerator for 15 ċ 30 min. ƙ ƙUse a rolling pole to strike and press the dough and roll it into a 30 x 30 cm square shape. Ǆ Ingredients (for 12 pieces) Bread dough 200 kcal (for 1 piece) 225㩷䌧 55㩷䌧 15㩷䌧 2 tbsp (24 㪾) 1 tbsp (6 㪾) 1 tsp (5 㪾) 25㩷䌧 140 mL 1 tsp (2.8 㪾) Butter (Cut into pieces 140㩷䌧 that are 1cm thick) Egg(evenly-mixed) 25㩷䌧＊1 Make according to the steps in P.69. ƚWrap the butter of Step Ƙ with the dough cake, cover it with the plastic wrap and keep it in a refrigerator for 10 ċ 20 min. ƛStrike and press it with the rolling pole till the dough is thinner and roll it ﬂat. ƚ ƜFold up the dough three times, cover it with a plastic wrap and keep it in a refrigerator for10 ċ 20 min. ƝRepeat steps ƛ and Ɯ twice and keep it in a ƛ refrigerator for 30 ċ 60 min. Various flavored bread Ϸ High-gluten ﬂour ϭ Low-gluten ﬂour ϭ ϭ Butter ϭ ϭ Granulated sugar ＊ϭ Milk powder ϭ 1ϭ Salt ϭ Egg liquid ϭ ϭ (evenly-mixed) ϭ Water ϭ Ͽ Instant dry yeast ǅ ő Forming ƟHold one end of the dough and roll it up. Dough ƞDivide the dough into two even pieces and roll them into a 18 x 40 cm rectangular shape. ƞ Divide them into 6 isoscele triangles. ƠFace the closure downwards. ő Fermentation Sprinkle water on it and cover it with a plastic wrap. Allow it to ferment for 40 ċ 60 min (till it rises to double its original size) at the room temperature and apply egg liquids. Ɵ ő Baking Bake it in an oven that is preheated to a temperature of 200 ċ!220 㷄 for about 10 min. Keep the remaining dough in a refrigerator to avoid excessive fermentation. Doughnut Ɨ Divide the dough into small pieces that are 35 㪾 each. Cover them with a small towel and place them still for 10 ～ 20 min. Ƙ Roll them into thin round and press the dough with the doughnut mold. ƙ Allow the dough to ferment for 20 ～ 30 min (till it rises to double its original size) at a temperature of 30 ～ 35 ℃. ƚ Deep-fry them at an oil temperature of 170 㷄 and spill cinnamon and reﬁned white sugar on them ﬁnally. 71 Various ﬂavored bread Use bread dough Use pizza dough Bagel ő Making bread dough ƗPlace A Salad oil water into the bread pan that is installed with a blade in sequence and add dry yeast into the yeast dispenser. Ƙ Make the dough according to the steps speciﬁed in “Making bread dough” (P.69). ő Forming Ingredients (for 8 pieces) ƙDivide the dough into 8 small pieces that are 60 㪾 each. Knead them into balls, cover them with a small towel and place them still for 10 min. 151kcal (for 1 piece) Bread dough Ϸ High-gluten ﬂour 280㩷䌧 ϭ Aā!Granulated sugar 2 tbsp (24 㪾) ϭ 1 tsp (5 㪾) Ͽ Salt Salad oil 2 teaspoon Water 180 mL Instant dry yeast 1 tsp (2.8 㪾) ƚPress the middle of the dough with one ﬁnger and rotate the dough till the hole becomes bigger and form the shape of a bagel. ő Fermentation ƛPlace them onto a cooking paper sprinkled with ﬂour and allow the dough to ferment for about 40 min (till it rises to double its original size) at a temperature of 30 ċ!35 ņ. Ɯ ő Water boiling Bagels are directly edible. But it would be more delicious to cut the bagel into half and add in fresh vegetables, hams,cheeses and jam. ƜBoil them in boiling water on both sides for 30 seconds each and fully trickle the water. ő Baking ƝPut it on a baking pan covered with a cooking paper and bake it in an oven preheated to a temperature of 170 ċ190 ņ for 15 ċ 20 min. Making pizza Pizza ő Forming ƗUse the scraper to divide the dough into 2 pieces and shape them into balls. (Divide it into 3 pieces for thin pizza dough) Ingredients 1119 kcal (for 1 pizza ) (for 2 pizzas in a diameter of 25cm each) Pizza dough (P.69) Quantity at one time Pizza seasoning 4 tablespoon (72 㪾) Pizza cheeses 200㩷䌧 Ingredients (E.g.) Ϸ Onion (thin slices) ϭ ϭ Sausage (thin slices) ϭ Bacon ϭ ϭ Mushroom (thin slices) ϭ Green pepper Ͽ (thin slices) 72 1 small Ƙ ƘCover them with towel and place it still for 10 ċ 20 min. ƙPut it on the cooking paper and roll it into a round plate with a diameter of 25 cm. ƙ ƚMake holes on the dough with a fork. ő Put ingredients ƛApply pizza sauces, add ingredients and cheeses for pizza. 10 pieces 2 pieces 6 pieces 2 pieces ő Baking ƜBake it in an oven that is preheated to a temperature of 180ċ200 ņ for about 15 min. Keep the remaining dough in a refrigerator to avoid excessive fermentation. Making dumpling skin Time required: about 15min. 2 3 őFor reset 1 őTo stop after started (Hold) ② Add ingredients into the bread pan. ƙ Put the bread pan into the main unit. Ingredients 280 䌧 150 mL Powder for dumpling Warm water (about 35 ņ) 1 Select menu “10” 2 Start 3 Press ഖဂ (Cancel) when you hear beep sounds. Various flavored bread PreparationsāƗ Install the blade into the bread pan. or High-gluten ﬂour 140 㪾 140㩷䌧 Warm water (about 35 ņ) 170 mL Dough Low-gluten ﬂour Take out the dough right away ● Making dumpling stufﬁng ①Fry star aniseeds with peanut oil. Allow the peanut oil to cool down and mix them with leeks (to prevent water from coming out from leeks). Then evenly mix them with minced streaky meat and seasonings. Ingredients 54kcal(for 1 dumphing) (for 30~40 pieces) Peanut oil 1 tablespoon (15 㪾) Star aniseed 5㪾 Salt Gourner powder 2㪾 Spice powder 6㪾 1tablespoon (18 㪾) Ǆ preference 2cm-wide small pieces. Use the rolling pole to roll the dough into a round plate with a diameter of about 8 cm. ＊ Each dumpling skin weighs about 9 㪾㩷and 30~40 dumplings can be made ● 2㪾 You can adjust the recipe based on your ②Take out the dough, shape it into long strips with a diameter of 3 cm and cut into ● 125 㪾 Leeks Minced streaky meat 250 㪾 Soy sauce ● Rolling dough ǅ in total. Making dumpling skin Dumpling Making dumpling ③Fill stufﬁng into the skin to make a dumpling. ＊ You may make dumpling into a crescent or a triangle shape as you prefer. Boiling dumpling ④Boil half pot of water, pour the dumplings into the hot water. Wait till the water boils again before adding half bowl of cold water into the pot. Repeat this procedure 3 times. (This can improve the tenacity and elasticity of dumpling skins) 73 Baking cake 2,4 5 őFor reset 1 őFor stop after started (Hold) Preparations ƗInstall blade in the bread pan. ƘAdd butter, granulated sugar, milk and eggs into the bread pan in sequence. ③Add in the sieved A. 1 Select menu “11” Ingredients Cake Unsalted butter＊ 2066 kcalǄgps!2!ujnfǅ 120㩷䌧 Granulated sugar 70㩷䌧 Milk 1 tablespoon (15 mL) Egg (evenly mixed) 80 㪾 Ϸ AāLow-gluten ﬂour 200㩷䌧 ϭ Ͽ Baking powder 2 Start 10 㩷䌧＊ Cool down to room temperature and cut it into small pieces of 1cm. Please see P.52 for the baking procedure. ŖYou may add your favorite ingredients and stufﬁng! Solid ingredients must be added during cleaning of the residual ﬂour ) Cocoa Chocolate powder amount cube Ǆ15 㪾ǅ Ǆ50 㪾ǅ ǄQ/6:ǅ To select crust colour * Black tea Walnut (Earl Grey tea) Ǆ40 㪾ǅ Ǆ4 㪾ǅ (About 12 min later) 3 Within 15 min Open the lid and eliminate the remaining powder. ● Use a rubber spatula to clean the residual ﬂour around. Using metal spatula and tools will damage the ﬂuorine coatings. ● Do not press 取消 (Cancel) （ ŖIf ഖဂ (Cancel) is erroneously pressed at Step 3 Press ৑෭ (Start) to recover within 10 min. (Only for once; Invalid if any other key is pressed) Ŗ15 min after Step 3 is started. Beep sounds are heard and kneading is started automatically. Beep sounds are heard. ǅ 4 Close the lid and Restart. 5 Press ഖဂ (Cancel) when you hear beep sounds. baked cake will become polluted on the Ǆ The surface if the remaining ﬂour are not cleared.ǅ őThe ﬁnished cake is similar to butter cake. not totally the same as the sponge Ǆ But ǅ cake available in the market. 74 Take out the cake őIf baking is not complete, perform “Additional baking”.(P.75) őThe cake may become deformed upon overexertion. Time required: 1h and 30 min ő!Calory standard for 1 time 31:6!ldbm Lemon cake Unsalted butter (cut into small pieces of 1cm) 110㩷䌧 Granulated sugar (Additional baking) in case of insufﬁcient baking Additional baking is allowed for twice after baking is ﬁnished. ＊!!Start (additional baking) within 15 min after baking is ﬁnished Baking can’t be continued if the temperature of inner part of the bread maker has dropped. Ɨ Select menu “11” Ǆ15 mLǅ 1 tablespoon Ǆ15 mLǅ Egg (evenly mixed) 100 㪾 Rum (or Brandy) 1 tablespoon Ϸ AāLow-gluten ﬂour 180 㪾 ϭ Ͽ Baking powder 7㪾＊ Pull off the skin of lemon (grated) For 1 piece ＊To add in during the residual ﬂour is cleared. 3495!ldbm Chocolate cake Unsalted butter (cut into small pieces of 1cm) 100ｇ 100 㪾 Egg (evenly mixed) 100 㪾 2½ tablespoon (15 㪾) 180 㪾＊Chocolate cube ＊ Citrus peel (cut into small pieces 5 mm~1cm) 7㪾 50 㪾 40 㪾＊To add in during the residual ﬂour is cleared. Baking cake Granulated sugar Ϸ Coco powder ϭ āLow-gluten ﬂour Aϭ Ͽ Baking powder Ƙ Set baking time 100㩷䌧 Milk 2:71!ldbm Pumpkin cake Unsalted butter (cut into small pieces of 1cm) 100 䌧 ő Can be set from 1 ċ 20 min ƙ Start Granulated sugar 80 䌧 Milk 2 tablespoonǄ30 mLǅ Egg (evenly mixed) 100 䌧 (cut into small pieces of Pumpkin 2cm and make it softer) 50 䌧 āLow-gluten ﬂour ā AϷ ϭ Ͽ Baking powder Dessert (Hold for fast forward) 180 䌧 7㩷䌧 Green tea red beans cake 3167!ldbm Saltless butter (cut into small pieces of 1cm) 80㩷䌧 ŖTo discontinue āH o l d ഖ ဂ ( C a n c e l ) baking ŖYou can perform “a dditional baking” as following 　＊Without pressing ഖ ဂ ( C a n c e l ) at step 5 (P.74) Ɨ!Press Ƙ!Press to set baking time ā! to start !! Granulated sugar 100㩷䌧 Egg (evenly mixed) 150㩷䌧 1½ teaspoon (3 㪾) Ϸ Green tea ϭ ā AāLow-gluten ﬂour ϭ Ͽ Baking powder ＊Red beans (cut into pieces of about 5 mm) 180 䌧 7㪾 50 㪾＊To add in during the residual ﬂour is cleared. 75 Cleaning In order to avoid damaging the ﬂuorine coating of the bread pan … ő!Please clean and dry as quickly as possible! Do not put an unclean or wet bread pan back into the body. ) őClean with a soft sponge! ) Do not use cleansers or metal brushes to clean the bread pan. And do not use the nylon face of a sponge,sponges wrapped in nylon net or dish dryer as well Bread pan, blade Wash with water after the residual dough is cleared. Ɨ Add a small amount of hot water into the bread pan and keep it still for a while. Lid Wipe with a well-wrung cloth. ő!Use a well-wrung cloth to clean away the dry yeast on the ﬂap valve and make sure that the valve of yeast dispenser is closed. ő If it is hard to remove, rotate the blade ő!Contact between inner lid and the slightly to remove it. bread due to excessive swelling may damage the inner lid’s coating.Please rest assured that there is no harm to health & product performance.Wipe inner lid with well-wrung cloth shortly after bread making. Ƙ!Clean the bread pan and the blade with water. ő!Do not leave any residual dough around the shaft or it may damage the ﬂuorine coating. ƙ Use a bamboo stick to remove the dough stuck on the blade and the shaft. ő! Any residual dough on the shaft would cause the blade to be easily detached and left in the bread. ő!Use kitchen detergents (neutral) for cleaning if it is very dirty. 76 * * Dispenser lid Remove and wash with water [Removal method] Yeast dispenser Wipe with a well-wrung cloth and air dry. 81 degrees őRaise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right. Do not wipe the yeast dispenser with dry cloth! Otherwise,it would be difﬁcult to remove the instant dry yeastes due to the inﬂuences caused by the static electricity. Cleaning Main body Wipe with Tips a well-wrung cloth őClean away the ﬂour, instant dry yeast and ingredients left in the main body. 77 FAQ Ingredients Can I use dedicated bread ﬂours? Bread You can make bread but need to adjust the quantity of water.For bread may excessively swelled or cave in on top surface, reduce water quantity by 5 ċ 10%. French bread You can make French bread, but the quality and swelling extent of bread may vary. Is it possible to use other ingredients to substitute butter and milk powder? Yes. Please use the same quantity of margarine, shortening and other solid grease to substitute butter. Milk powder (1 tbsp) is equivalent to 70 mL milk. őPlease reduce the same quantity of water if milk is used. Can I use the amount speciﬁed in the recipe books available in the market? The amount speciﬁed herein is applicable to this breadmaker. The cooking effects may be affectedif any other amount is used. May I make half size of loaf ? No. When half ingredients are used, the making procedures of the bread maker can’t be matched because it is very hard to control the conditions of “kneading” and “air discharges”. Can I use self-made ! natural yeast ? The fermentation conditions are instable and the bread may not be baked successfully. How to store instant dry yeast? Store them in a refrigerator. (Be sure to properly seal it and use it up as soon as possible after unpacking.) őPlease use them before expiry date (the expiry date of unpacked products which are stored according to instructions). őDo not keep it in freezer. (Dry yeast may condensate and won’t fall down from the yeast dispenser) Cooledrice at a temperature below 30ņ/ The rice kept in a refrigerator shall also be applicable. Where the rice becomes hard What rice can be used which is not easily softened, use a certain amount of water to soften it before adding for the ease of mixing. (P.82) to make rice bread? Frozen rice shall be thawed and recovered to room temperature before use. The rice kept warm for less than 12 hours shall be cooled down before use. 78 Is the cookie dough of pineapple bread usable after refrigerated? Yes. Please allow the cookie dough to thaw naturally in advance so that it is not so hard when it is placed on the bread dough. Which kind of ﬂour is buitable for sprinkling? High-gluten ﬂour is recommended for bread forming. Can a bread be baked in a square shape? In the automatic bread maker, the dough rises to become hill-shaped (shape of the bottom of the bread pan) bread during baking. How to cut bread properly? It is not easy to cut the bread when it is freshly baked.It is recommended to wait for at least 30 min for easier cutting and better taste. ő Lay the bread horizontally, move the bread knife forward and backward. Is it hard to take out the bread smoothly? If the bread can hardly be taken out when the bread pan has been cooled down for about 2 min, please place the bread pan into the main unit, keep it there for 5~10 min and then take it out again. őThe bread will shrink and cave in if it is kept there for too long. őDo not use a knife, a fork or chopstick etc. to take out the bread. (Otherwise, the ﬂuorine coating may be damaged.) Bread Cut it into thin pieces, wrap them with a plastic wrap one by one and keep them in a freezing condition. Butter Upon completion of baking Can bread and dough be kept in a freezing condition? Place formed and fermented dough in a tray, cover it with a plastic wrap and keep it in a freezing condition. After freezing, place it into a plastic bag for storage. Thaw at a temperature of 30 ċ!35 ņ and apply egg liquids before baking. ő If time is limited, apply egg liquid when it is still frozen and prolong the baking time by about 5 min. Pizza Wrap the rolled dough with a plastic wrap and freeze it. Add ingredients when the dough is still frozen before baking. Is instant dry yeast not mixed during execution of bread dough menu? The instant dry yeast will work during separation, forming and secondary fermentation as long as it is mixed into the dough. No problem. The bread dough is too soft. Please reduce water amount by 5~10 mL. Spill ﬂour for the convenience of operations. Can failed dough be used again? It can be used to make doughnut, pizza and other foods. Please conﬁrm at which status baking is stopped and resume the subsequent operations. E.g The dough is not baked. …etc. Tips Fermentation process may slow down due to different ratio of ingredients. Do not open the lid after process of bread dough is over. Keep it there for further fermentation. (Standard: 20~30 min) FAQ The dough does not ferment thoroughly during execution of bread dough menu. őWhen there is still instant dry yeast in the yeast dispenser Start making dough again in the procedure of pizza dough to make doughnut (P.71) and pizza (P.72). őWhen there is no instant dry yeast in the yeast dispenser Take out the dough and make doughnut (P.71) and pizza (P.72)! 79 Abnormal shape of bread It is hard to control the bread-making process. No bread has the same shape … When the following conditions happen Insufﬁcient swelling Please conﬁrm the following őShape and swelling conditions vary according to temperature, humidity, ingredient and timer conditions. őAre too many raisins and other ingredients added? őIs the room temperature too high? (the shape will change if the room temperature is too high) Please store ﬂour and other ingredients in the refrigerator. Height standards （Bread, soft and rice bread） 15 cm Insufﬁcient Flour őDo you measure the weight with a scale? (Do not use the measuring cup supplied) őIave you used ﬂour with a protein content of over 12~15%? őIave you used high-gluten ﬂour? őHave you used expired ﬂour? őIs the ratio of high-gluten ﬂour and low-gluten ﬂour wrong? （Rapid, whole wheat ＊1） 13 cm Insufﬁcient ＊1 Contain 50% whole wheat ﬂour őNot enough? Water Bread )swelling* őHave you used cold water at a temperature of 5 ņ ? （Whole wheat bread ＊2 ） 11 cm Insufﬁcient őHave you used cold water at a temperature of 5 ņ ? Granulated sugar őNot enough? ＊3!Contain 100% whole wheat ﬂour őHave you used the instant dry yeast that do not require advanced fermentation? French bread, breadǅ Ǆpineapple őIs it placed in the yeast dispenser? Instant dry yeast 10 cm Insufﬁcient őNot enough? őIs it kept in the refrigerator? (P.50) őHave you used expired instant dry yeast? Excessive swelling Flour őToo much? őDo you use the dedicated bread ﬂour? (P.78) Water ő Too much? Instant dry yeast ő Too much? If excessive swelling happens upon stated amount, please try reducing the quantities of instant dry yeast or granulated sugars by 1/4~1/2. ő!Excessive swelling may happen sometimes at the places of which the altitude is over 1,000 metres high. ő!Contact between inner part of the lid and the bread due to excessive swelling may damage the lid’s coating.Accidentally eating the coating will not harm your health. Height standards 20 cm Above 80 When the following conditions happen No swelling at all Ǆ Please conﬁrm the following Instant dry yeast Whole bread is whitish and look like a ball. ǅ őHave you forgotten to add the instant dry yeast? őHave you used any improperly stored yeast or expired yeast? őHave you forgotten to install the blade? őHas any power failure occurred during operation? The bread always has a different shape and swelling condition. őHome made bread always has a different shape and swelling condition due to the following conditions! ĄThe room temperature is high in summer. Room temperature ĄThe room temperature has changed during operations. (the air-conditioner is shut down during operation etc.) Types and properties ĄFlour with low protein content are used for baking. of ingredients ĄImproperly kept or overdue instant dry yeast are used. Sticky bottom and distinct collapses on the sides őHave you rapidly taken the well-baked bread from the bread pan and put it on the griller for heat radiation? őReduce water quantity by 10 mL for better baking effects if the room temperature is high. Bread (shape) Cave-in on the top surface (Coked crusts) Flat and square top surface Cave-in őNot enough ﬂour? őToo much water? őA high ratio of wholewheat ﬂour or different types of ﬂours will easily lead to such situations. Are there remaining ﬂour around? őToo many ﬂour? őNot enough water? Expected crust color is not achieved. őPlease change crust color (P.59) or adjust the amount of granulated sugar. Crust color becomes lighter if amount of granulated sugar is reduced and darkened if the amount is increased. őIf the stove is too hard to hold the bread because the bread is too big, please reduce the quantity of dry yeast and water. őIf the bread ferments too much that the teppen of if touches the inner side of the lid, it is possible that part of the bread will stick on the lid while the lid is opened. Bread crust is too hard őThe bread would become soft if it is cooled down to human skin temperature and put in a plastic bag. Dough becomes sticky after forming and fermentation őExcessively long fermentation will make the dough loose and sticky. The fermentation time depends on the type of bread. Normally, the fermentation is ﬁnished if you touch the rising dough with a ﬁnger slightly and it can recover slowly. őHave you touched the bottom of bread pan when you take out the bread? (Bread is damaged sometimes due to blade rotations) Do not rotate Tips őBlade shape is visible. Abnormal shape of bread Bottom caves in so that the bread cannot stand upright. 81 Abnormal shape of bread When the following conditions happen Please conﬁrm the following Bread (shape) Rice bread It is hard to make croissants őMelted butter cannot be well wrapped in a dough. Please keep the dough in a refrigerator for complete cooling before butter are wrapped in it. ＊Please prolong the cooling time when the room temperature is high because the butter may easily melt down. The rice grains are notably visible in the rice bread. őPlease put rice and water in another container. Fully soften the rice before putting it into the bread pan. The cookie dough of pineapple bread cracks őHave you fully mixed the cookie dough? őHave you kneaded the surface of cookie dough till it becomes smooth? őHave you forced the cookie dough into the bread dough? ＊You only need to place the cookie dough on the bread dough. (Slightly press it so that the two doughs stick together and make a good-looking shape) őHave you pressed in the mold too much? Pineapple bread Cake 82 The cookie dough of pineapple bread becomes soft. őThe reason is that the butter melts so that the dough has too much liquid in it. ＊If the butter melts, the dough will become soft and fragile even if the dough is cooled down. The cookie dough of pineapple bread deﬂects on one side őHave you repositioned the bread dough in the middle? The cookie dough of the pineapple bread is too hard. ő Has the cookie dough been over cooled and become hardened? ＊ Take out the cookie dough from the refrigerator according to the instruction of “10 min of process work are left” and roll the dough ﬂat with a rolling pole. Till the cookie dough becomes ﬂexible and soft. The cookie dough of the pineapple bread overﬂows the bread pan. ő Did you slightly press the cookie dough on all sides when you put it in? ＊ Excessive pressing may cause the baked cookie dough to crack. Insufﬁcient swelling. ő Is the amount of ingredients correct? ő Have you added any baking powder? ő Did you sieve the low-gluten ﬂour and baking powder before feeding? Remaining butter are left on the cake. ő Have you cut butter into small pieces of 1 cm? ő Have you recovered butter to the room temperature? ő Is the adding sequence of ingredients correct? There are remaining ﬂour around cake. ő Have you cleared the remaining ﬂour? ő Is the adding sequence of ingredients correct? The ﬁnished cake is different from expected. ő The ﬁnished cake looks like butter cake but is still different from the sponge cake available in the market in terms of baking conditions. Reduce low-gluten ﬂour to 160 㼓 to make softer cake. Remedies for misoperations Ingredients can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial ൕஅ (kneading) procedure. Forgotten ingredients Adding time Feed into the bread pan before adding the instant dry yeast. Pressed ৑෭ (Start) before adding any ingredients! Butter Granulated sugar milk powder Salt ĄPizza dough č č č č č č č č č č č ! within 1 min ĄBread dough !čččččččččččč within 10 min ĄOther menu čččččččččččč!! within 20 min ＊Open the lid to the minimum angle to avoid spill of instant dry yeasts. Instant dry yeast ĄPizza dough č č č č č č č č č č č ! within 1 min ĄBread dough !čččččččččččč within 10 min ĄOther menu čččččččččččč!!within 20 min Pressed ৑෭ (Start) when the wrong menu, raisin and crust color are selected! Reselect if it is just started. Hold ഖဂ (Cancel) down for few second to stop operation, select the correct functions, menu＊, raisin and crust color and restart. Pull out the power plug! Plug in again within 10 min after unplugging and the operation will be resumed. ＊Do not press ৑෭ (Start) Pressed ഖဂ (Cancel) erroneously during operations! Press ৑෭ (Start) to recover within 10 min. ＊Only valid for once.Do not press other buttons. Ŗ Failed dough can be used again to make doughnut and pizza. (P.71,72,79) Abnormal shape of bread / Remedies for misoperations Add into the yeast dispenser before the instant dry yeast is dispensed. Tips 83 Troubleshooting When the following conditions happen Key operation is disabled Please conﬁrm the following issues ﬁrst. If any anomaly is still identiﬁed, please contact Panasonic customer service centre immediately. Causes őIs the power plug removed? Solutions Plug in the power plug. őThe instant dry yeast should be automatically added in depends on the room temperature and funcﬁon you have selected . Instant dry yeast is not dispensed. őYeast dispenser is damp or has static electricity. Wipe with a wrung cloth and air dry. őAre the instant dry yeasts dampened? Use new instant dry yeast. Operation stops őOperation will be stopped if power fails for ! more than 10 min. The dough can be used again if the operation stops in a dough state. (P.79) Start kneading immediately after timer setting. őFor the bread, Rice bread, French bread and the whole wheat bread functions that use instant dry yeasts, only the initial “kneading" procedure will be started immediately after timer setting. (P.52) Sounds are heard during operation and timing Stop halfway (Blade does not work) 84 The following sounds are normal. őWhen dough kneading and air discharge are going on, Ąthe sounds of kneading are heard. Ąthe sounds of motor running are heard. őWhen instant dry yeast are added into the bread pan . Ąthe sounds of opening the ﬂap valve and the dispenser ﬂap are heard. őSince too many ingredients are added and the blade is stucked by the hard ingredients, the motor is overloaded and the protective device is hence activated , which may cause the operation to stop immediately. (Powder still remains upon completion and baking does not happen) ＊ (Please consult Panasonic customer service centre.) Abnormal sounds on the blade Remaining ﬂour exists after baking Dough is leaking out at the bottom of the bread pan Damage on inner lid’s coating ●Have you forgotten to install the blade? Install the blade. (P.56) ●Is the blade shaft excessively fastened in the bread pan so that it can’t move. Please replace the main shaft bearing if the blade shaft does not rotate. ●A small amount of dough leaks out from the discharge port of the bread pan during operations. ) Ǆ ǅ To avoid affecting the rotations, the dough that enters the rotational part will be discharged. This is normal. Please conﬁrm if the blade is rotating. Discharge port (4 positions) the bottom of the )Atbread * pan * please consult your Panasonic customer service centre Shaft ●The bottom of the bread pan may turn black due to frictions upon kneading. In that case, please wipe and clean with a damp kitchen towel. ●Contact between inner lid and the bread due to excessive swelling may damage the inner lid’s coating.Please rest assured that there is no harm to health & product performance. Wipe inner lid with well-wrung cloth shortly after bread making. ● Smokes or odors may occur upon initial use. However, they will disappear some time after use. Operations are not affected. In case of the following displays Display ໮٢ ۙ෍ őTo notify you of any power shut-off during operations. If power fails for less than 10 min, the operations will resume when power supply is resumed. (Unsuccessful bread-making may occur sornetimes) őIt will still display when the power plug is plugged in after it is removed. Open the lid for full heat radiation of the oven. Cool down for about 1 hour after baking is ﬁnished őThe oven temperature rises high due to continuous use. (above 40 ņ) Display őFailure ＊Please contact with your local customer service centre for repairs. ) * Tips Display Troubleshooting / In case of the following displays The bottom of the bread pan turns black ●There is a clearance between the blade and the shaft. (The front end moves by 3 cm or so) 85 ߙ‫ކ‬ ٢ᆑ 220 V ‫ޙ‬ଋ ࣠ഽರ 360 W ٢ࢩ 80 W ۷ቒཫ‫ݴ߰ڡ‬ኧቜ ֞؄Ǆᆙǅ ൒ઢ ཫ‫ڡ‬Ҧ࿜๎ գ 30.4 cm ਔ 24.1 cm ‫ݴ‬ 33.8 cm ঄ቱ)ᆙ* 5.8 kɇ ٢ᆑ࿦գ‫ڡ‬ 0.9 m அҡ/அҡஅ༐! Ǆஅ‫ܒ‬ǅዥؐ෪ᅂઢǖ330 ɇ!!ዥဆ෪ᅂઢǖ150 ɇ सவ൒ರ Ǆ‫ݞ‬सவǅዥؐ෪ᅂઢǖ4.2 ɇ!!ዥဆ෪ᅂઢǖ1.4 ɇ ! ! Ǆ‫߮ݞ‬0࣮߮੥ǅዥؐ෪ᅂઢǖ60 ɇ!!ዥဆ෪ᅂઢǖ1!ɇ ಈ຾‫ݞ‬Ă࣮߮ ‫ޙ‬௙ Ԭ‫ؠ‬ அ༐ ٞဩ 86 ൒ઢ ! ᆁᆙ Ǆஅ‫ܒ‬ǅዥؐǖ275 ɇ!!ዥဆǖ250 ɇ ৰᆁᆙቚ13ဆ෢ ൢ෮ Ǆஅ‫ܒ‬ǅዥؐǖ275 ɇ!!ዥဆǖ250 ɇ ৰᆁᆙቚ13ဆ෢ ਓ๨ Ǆஅ‫ܒ‬ǅዥؐǖ300 ɇ!!ዥဆǖ280 ɇ Ċ ୶۰ அ‫!ܒ‬230 ɇ! ৰᆁᆙቚ13ဆ෢ ۟߭ Ǆஅ‫ܒ‬ǅዥؐǖ275 ɇ!!ዥဆǖ250 ɇ ৰᆁᆙቚ13ဆ෢ ഠ଴ Ǆஅ‫ܒ‬ǅዥؐǖ275 ɇ!!ዥဆǖ250 ɇ ৰᆁᆙቚ13ဆ෢ ԅଝ Ǆஅ‫ܒ‬ǅዥؐǖ165 ɇ!!ዥဆǖ150 ɇ Ċ அҡஅ༐ Ǆஅ‫ܒ‬ǅዥؐǖ300 ɇ!!ዥဆǖ280 ɇ Ċ ౖ൭அ༐ Ǆஅ‫ܒ‬ǅዥؐǖ300 ɇ!!ዥဆǖ280 ɇ Ċ ळዊౝஅ༐ Ǆஅ‫ܒ‬ǅዥؐǖ308 ɇ!!ዥဆǖ280 ɇ Ċ ‫ݷث‬ Ǆஅ‫ܒ‬ǅዥؐǖ220 ɇ!!ዥဆǖ180 ɇ Ċ །ํ அҡ 50 Hz Speciﬁcations Power supply 220 V Heater Power consumption 360 W 80 W Motor Thermal fuse Overheat protector Dimensions (Approx.) 50 Hz Depth 30.4 cm Width 24.1 cm Height 33.8 cm Mass (Approx.) 5.8 kɇ Length of power cord 0.9 m Bread / bread dough (Flour) Maximum : 330 ɇ Minimum : 150 ɇ Yeast dispenser (Instant dry yeast) Maximum : 4.2 ɇ Minimum : !1.4 ɇ ! (Dry fruits / nuts) Maximum : 60 ɇ Minimum : 1 ɇ Capacity Raisin and nut ! Function Menu Capacity Timer Bread (Flour) Max.: 275 ɇ Min.: 250 ɇ Timer for up to 13 hours Soft (Flour) Max.: 275 ɇ Min.: 250 ɇ Timer for up to 13 hours Rapid (Flour) Max.: 300 ɇ Min.: 280 ɇ Rice Bread Dough Dessert Flour 230 ɇ Ċ Timer for up to 13 hours French (Flour) Max.: 275 ɇ Min.: 250 ɇ Timer for up to 13 hours Whole wheat (Flour) Max.: 275 ɇ Min.: 250 ɇ Timer for up to 13 hours Pineapple (Flour) Max.: 165 ɇ Min.: 150 ɇ Ċ Bread dough (Flour) Max.: 300 ɇ Min.: 280 ɇ Ċ Pizza dough (Flour) Max.: 300 ɇ Min.: 280 ɇ Ċ Dumpling skin dough (Flour) Max.: 308 ɇ Min.: 280 ɇ Ċ Cake (Flour) Max.: 220 ɇ Min.: 180 ɇ Ċ 87 Ԭ‫ؠ‬ӣࠖӰ Ԭ‫ؠ‬ӣࠖ Ԭ‫ؠ‬ Ԭ‫ؠ‬ӣࠖ Ԭ‫ؠ‬ 1 །ํஅҡ 8 அҡஅ༐ 2 ൢ෮அҡ 9 ౖ൭அ༐ 3 ਓ๨அҡ 10 ळዊౝஅ༐ 4 ୶۰அҡ 11 ‫ݷث‬ 5 ۟߭அҡ 6 ഠ଴அҡ 7 ԅଝஅҡ Menu number table NO. Menu NO. Menu 1 Bread 8 Bread dough 2 Soft bread 9 Pizza dough 3 Rapid bread 10 Dumpling skin dough 4 Rice bread 11 Cake 5 French bread 6 Whole wheat bread 7 Pineapple bread Aftersales services Panasonicߌ۴གྷᇹ Panasonic official website: Panasonic৴ࡖዀၲܵྚቩဩPanasonic client service center: Manufacturer: Panasonic Manufacturing (Xiamen)Co.,Ltd. No.17,Chuang Xin Road,Xiamen Torch Hi-Tech Industrial Development Zone,Xiamen Made in China Panasonic Manufacturing（Xiamen）Co.,Ltd. 2014 DZ50P178 Y0314W0 ۙဵ௧ᆟǖ2014௧3ᆟ ቩ߭ᄠั Date of issue: March 2014 Printed in China

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