Specifications
Sourdough bread
Ingredients:
740g 1050g Ingredients
11
1
/
2
pack dry yeast
250 340 g rye flour
250 340 g wheat flour type 1050
11
1
/
2
tsp. salt
1
/
2
3
/
4
tsp. bread spice
1
/
2
3
/
4
pack dry sourdough
350 450 ml water
Programme: STANDARD
Browning: MEDIUM
Note: dry sourdough is a concentrate and is
available in pack form of 15g.
Wheat bread
Ingredients:
750g 1100g Ingredients
11
3
/
4
tsp. dry yeast
220 340 g wheat flour type 550
230 360 g wheat flour type 1050
1
1
/
2
2 tsp. salt
1
/
2
1 tsp. sugar
1
1
/
2
2 tsp. sourdough powder from
sour dough
210 320 ml buttermilk
120 180 ml milk
Programme: STANDARD
Browning: MEDIUM
Oat flake bran bread
Ingredients:
750g 1050g Ingredients
3
/
4
1
1
/
2
tsp. dry yeast
360 470 g wheat flour type 550
110 145 g oat flake bran
1
1
/
2
2 tbs. sugar
22
3
/
4
tsp. salt
22
3
/
4
tbs. butter
380 490 ml milk
Programme: WHOLEMEAL
Browning: MEDIUM
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are commer-
cially available.
-
Put up to 750g of the ready-to-bake mix
and the required amount of dry yeast
into the baking-tin.
-
Add the corresponding quantity of
liquid.
Programme: STANDARD, WHITE
BREAD/FRENCH BREAD or
WHOLEMEAL, depending on the type of
flour used.
Jam, marmalade
The basic recipe consists of finely cut or
puréed fruit and gelatine sugar in the
proportion of 2:1. Information about the
correct proportions of fruit and gelatine
sugar may also be found on the sugar
packaging.
-
Before the fruit is cut into small pieces
or puréed, it must be washed and, if
necessary, peeled.
-
Weigh out around 900g of fruit. To
prevent the marmalade from over-
foaming and spilling, do not exceed this
quantity. The fruit is now cut into small
pieces (max 1cm) or puréed.
-
Place the fruit and approx. 500g of
gelatine sugar in the proportion of
about 2:1 into the baking-tin. For jam
made from berries, 1 tbs. of lemon juice
should be added.
-
Start the programme JAM,
MARMALADE.
-
This process should be carefully
monitored. Use a rubber scraper to
remove the sugar residue from the walls
of the baking-tin.
-
After the programme has finished,
remove the plug from the wall socket
and carefully take out the baking-tin,
using an oven cloth.
-
Carefully transfer the jam or marmalade
into prepared jars. Close the jars tightly
afterwards, and allow them to cool
down.
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