Recipes
SilverCrest SBB 850 D1
46 - Deutsch
Inhaltsverzeichnis
Einleitung ......................................................................................................... 47
Wissenswertes über Backzutaten ..................................................................... 47
Mehl .................................................................................................................................................... 47
Hefe..................................................................................................................................................... 48
Salz ..................................................................................................................................................... 49
Zucker ................................................................................................................................................. 49
Eier ...................................................................................................................................................... 49
Fette ..................................................................................................................................................... 49
Flüssigkeiten ........................................................................................................................................ 50
Glutenfreies Backen ........................................................................................................................... 50
Zutaten abmessen .............................................................................................................................. 50
Backmischungen .............................................................................................. 50
Brot schneiden .................................................................................................. 51
Brot aufbewahren ............................................................................................ 51
Rezepte für ein Brot von 1000 g, 1250 g und 1500 g ........................................ 52
Programm 1: Normal ......................................................................................................................... 52
Programm 2: Locker ........................................................................................................................... 54
Programm 3: Vollkorn ........................................................................................................................ 56
Programm 4: Süß ............................................................................................................................... 58
Programm 5: Buttermilchbrot ............................................................................................................. 59
Programm 6: Glutenfrei ..................................................................................................................... 60
Programm 7: Express ......................................................................................................................... 61
Programm 8: Kuchen ......................................................................................................................... 62
Programm 9: Kneten .......................................................................................................................... 62
Programm 10: Teig ............................................................................................................................ 62
Programm 11: Nudelteig ................................................................................................................... 63
Programm 12: Joghurt ....................................................................................................................... 63
Programm 13: Marmelade ................................................................................................................ 65
Programm 14: Backen ....................................................................................................................... 66
Programm 15: Programmierbar ........................................................................................................ 66
Anregungen und Tipps zu den Rezepten........................................................... 66