Operation Manual
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Ingredients
Large loaf (LARGE)
900g
Small loaf (SMALL)
680g
Water 330ml 280ml
Oil 2 tbsp 2 tbsp
Salt 1 tsp 3/4 tsp
Sugar 3 tbsp 1 1/2 tsp
Milk powder 2 tbsp 1 tbsp
Flour (max. quantity) 440g 360g
Dried yeast (max. quantity) 1 tsp 1 tsp
7.1.2. Measuring ingredients
Measure the ingredients precisely. Adhere exactly to the quantities specified in the
basic recipe. You will find more information on this in the section “Basic bread reci-
pe” on page 84.
Use the measuring cup and measuring spoon supplied to measure the ingredients.
Do not heap the ingredients on the measuring spoon; smooth out the ingredients
so that they are level with the edge to avoid using more than specified.
NOTE
If you use a bread mix and mix the dough yourself, ensure that the total
weight of the ingredients does not exceed 1,000g.
7.1.3. Ingredient order
Add the dough ingredients to the dough container as follows:
First the liquids, then the flour. Distribute sugar and salt around the edge of the
flour. Make a small hollow in the flour for the dry yeast.
The ingredients will only be mixed properly if they are added in this order.
Please note that the yeast must not touch the liquid or the salt.
7.1.4. Cleaning the dough container
Clean the outside of the dough container before insertion. When filling the in-
gredients, make sure that nothing drips into the baking chamber. The heating el-
ement must not come into contact with dough!
Adhere exactly to the specified amounts. In particular do not add larger
amounts than those specified.
NOTE
Bread that is mostly baked with wholemeal flour or with ingredients
such as nuts, bran, etc. will be heavier and smaller than bread made of
white flour.
14752 DE-FR-NL-EN eCommerce Content RC1.indb 8514752 DE-FR-NL-EN eCommerce Content RC1.indb 85 27.09.2013 13:09:4027.09.2013 13:09:40