Specifications

Wheat and rye bread
Ingredients:
Programme 1
Setting
water 150 220 350 ml
natural plain
yoghurt 3.5%
fat content
75 110 175 ml
salt 1 1 ½ 2 ½ tsp.
sugar ¼ ¼ ¾ tbs.
wheat flour,
type 550
160 230 350 g
wheat flour,
type 1150
160 230 350 g
dry yeast ¾ 1 ¼ 2 tsp.
approx. yield 500g 700g 1150g
Pizza dough
Ingredients:
Programme 8
Setting
water 230 ml
olive oil 3 tbs.
salt 2 tsp.
sugar 1 tsp.
wheat flour,
type 550
400 g
dry yeast 2 tsp.
approx. yield 600g
Tip:
Once the programme has finished, remove the
dough from the baking-tin. Let the dough rise
at room temperature for approximately 30
minutes.
Jam, marmalade
The basic recipe consists of finely cut or puréed
fruit and gelatine sugar (e.g ‘2:1’). Information
about the correct proportions of fruit and
gelatine sugar may be found on the sugar
packaging.
Wash the fruit and, if necessary, peel it. –
Weigh out about 900g of fruit, but always –
observe the overall quantity limits to
prevent the mixture from foaming and
spilling out. The fruit should be cut into
small pieces (max. 1 cm) or puréed.
Place the fruit and 500 g gelatine sugar into –
the baking-tin. When making marmalade
from berries. add 1 tbs. of lemon juice and
blend in well.
Start the JAM, MARMALADE programme. –
Carefully monitor the process. Use a rubber –
scraper to remove any sugar residue from
the walls of the 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.
The baking-tin should be thoroughly rinsed –
immediately after use.
Recipes for the two smaller baking-tins
Onion bread
Ingredients:
Programme 1
Setting
water 130 /130 175 / 175 - ml
salt ⅓ / ⅓ ½ / ½
- tsp.
sugar ⅓ / ⅓ ½ / ½
- tsp.
wheat flour,
type 1050
200 / 200 270/270
- g
fried onions 30 / 30 38 / 38
- g
dry yeast ¼ / ¼ ⅓ / ⅓
- tsp.
approx. yield 300g/ 300g 430g/430g
-
30