Operation Manual

110
PROG. 12 - LOAF COOKING
PIZZA 500 g 750 g 1000 g
1. Water 160 ml 240 ml 320 ml
2. Olive oil 1 tbsp 1
1
/2
tbsp 2 tbsp
3. Salt
1
/2
tsp 1 tsp 1
1
/2
tsp
4. White bread flour 320 g 480 g 640 g
5. Yeast
1
/2
tsp 1 tsp 1
1
/2
tsp
PROG. 14 - JAM
Cut or chop up the fruit of your choice before
putting in the breadmaker.
1.Strawberry, peach, rhubarb
or apricot 580 g
2. Sugar 360 g
3. Lemmon juice of 1 lemmon
4. Pectin 30 g
1.Orange or grapefruit 500 g
2. Sugar 400 g
3. Pectin 50 g
PROG. 15 - PASTA
500 g 750 g 1000 g
1. Water 45 ml 50 ml 70 ml
2. Eggs*, beatened 345
3. Salt 1 pinch
1/2
tsp 1 tsp
4. White bread flour 375 g 500 g 670 g
PROG. 13 - CAKE
LEMMON CAKE 1000 g
1. Eggs*, beatened 4
2. Sugar 260 g
3. Salt 1 pinch
4. Butter, softened but cooled 90 g
5. Lemmon zest of 1
1/2
lemmon
6. Lemmon juice of 1
1/2
lemmon
7. White bread flour 430 g
8. Chemical yeast 3
1/2
tsp
Whisk the eggs with the sugar and salt for 5 min-
utes, until white. Pour into the bowl of the ma-
chine. Add the cooled melted butter. Add the
juice + zest of the lemon.
Mix together the flour and baking powder and add
to the mixture. Make sure you put the flour in a
pile, right in the middle of the recipient.
PROG. 9 - FRENCH BREAD
500 g 750 g 1000 g
1. Water 200 ml 275 ml 365 ml
2. Salt 1 tsp 1
1
/2
tsp 2 tsp
3. White bread flour 350 g 465 g 620 g
4. Yeast 1 tsp 1 tsp 1
1
/2
tsp
*1 medium egg = 50 g
NUTRIBREAD-NC00123079 15/05/14 18:00 Page110