User manual

54 electrolux uses, tables and tips
WHITE BREAD
Ingredients:
– 1,000 g flour type 405
– 1 cube fresh yeast or 2 packets
dry yeast
– 600 ml milk
– 15 g salt
Method:
Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to
the flour. Knead all ingredients into a
workable dough.
More milk may be required, depending
on the texture of the flour.
Leave the dough to rise until it doubles
in volume.
Shape two loaves out of the dough and
place them on the greased baking tray
or patisserie tray (special accessory).
Leave the loaves to rise again by half
their volume.
Before baking, dust them with flour and
with a sharp knife cut 3 diagonal lines, at
least 1 cm deep.
ROLL PER 40 G (Party rolls 40g)
Ingredients:
– 500 g flour, type 405
– 20 g cube of fresh yeast or
1 packet of dried yeast
– 300 ml water
– 10 g salt
Method:
Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to
the flour. Knead all ingredients into a
workable dough.
Leave the dough to rise until it doubles
in volume.
Cut the dough into pieces, form into rolls
and place on the greased baking tray or
patisserie tray (special accessory).
Leave the rolls to rise again for
about 25 minutes.
Before baking, cut a cross in the rolls.
Sprinkle with poppy, caraway or sesame
seeds, if desired.
Setting Oven
level
Cook
time
Water to
add via
water
drawer
P4
WHITE
BREAD
500-700 G
255mins.200ml
Steam hot 200°C
Setting Oven
level
Cook
time
Water to
add via
water
drawer
P5
ROLL
PER 40 G
3 15 mins. 200 ml
Steam hot 220°C