Operation Manual

32
Dough Preparation
Dough PreparationDough Preparation
Dough Preparation
French Baguette
French BaguetteFrench Baguette
French Baguette
Components
Water 300 ml
Honey 1 tbsp
Salt 1 tsp
Sugar 1 tsp
550 type flour 540 g
Dry yeast 1 packet
Program: TEIG
• Divide the dough when ready into 2–4 parts,
form long loaf shapes and leave them to rest
for 30–40 minutes. Make a series of diagonal
cuts on the top surface and put the bread to
bake in the oven.
Pizza
PizzaPizza
Pizza
Components
Water 300 ml
Salt 3/4 tsp
Olive oil 1 tbsp
405 type flour 450 g
Sugar 2 tsp
Dry yeast 1 packet
Program: TEIG
• Spread the dough, make round forms and
leave them to
rest for 10 minutes.
• Spread pizza sauce on the dough and the
desired filling.
• Bake for 20 minutes.
Marmalades
MarmaladesMarmalades
Marmalades
Jam
JamJam
Jam
Components
Fruits 500 g
2:1 jellifying sugar 250 g
Lemon juice 1 tbsp
Program MARMELADE
• If necessary, remove the stones from the fruit
before-hand and then cut the fruit into small
pieces.
• The residual sugar can be removed from the
side of the vessel with a rubber spatula.
• The following fruits are particularly suited for
these recipes: raspberries, blackberries,
blueberries or a mixture of these three.
• Then fill the jam into clean jars, close the lid
and then place the jam for approximately 10
minutes on the lid (to ensure that the lid is
tightly sealed).
Orange Jam
Orange JamOrange Jam
Orange Jam
Components
Oranges 400 g
Lemons 100 g
2:1 jellifying sugar 250 g
Program MARMELADE
• Please peel the fruit and cut into small cubes or
strips.
• The residual sugar can be removed from the
side of the vessel with a rubber spatula.
In order to fill the jam into the jars please
proceed asdescribed under point 4 (jam recipe)
above.
Note: The recipes should be adapted to the
appropriate weight.