Operation Manual

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1 tsp salt,
100 g fl our,
25 g rye fl our,
2 tsps dried baker’s yeast
(dehydrated).
Programme: 3 (3
h
34)
Browning: 1
Weight: 750 g
n Damper australien
300 g fl our,
1/2 tsp salt,
3 tsp sugar,
50 g softened butter.
Knead together these four ingredients for
5 min. by hand, and then place in the
breadmaker’s bowl. Then add:
210 ml milk at room temperature,
1 sachet of dried baker’s yeast.
Programme : 10 (0
h
59)
Cakes
n Raisin Cake
100 ml milk,
2 eggs,
125 g butter,
120 g sugar,
1 sachet of vanilla sugar,
125 g fl our,
1/2 sachet of baking powder,
125 g fl our,
1 pinch of salt,
6 tbsp ground almonds,
125 g raisins.
Programme: 7 (1
h
25)
Browning: 2
Weight: 750 g
n Lemon Cake
4 eggs,
1 pinch of salt,
200 g butter,
200 g sugar,
250 g fl our,
2 tsp baking powder,
lemon zest.
Programme: 7 (1
h
25)
Browning: 2
Weight: 750 g
n Hazelnut Cake
2 eggs,
1 pinch of salt,
200 g sugar,
125 g butter,
200 ml milk,
200 g fl our,
1 sachet of vanilla sugar,
1/2 sachet of baking powder,
100 g hazelnuts.
Programme: 7 (1
h
25)
Browning: 2
Weight: 750 g
Dough
n Fresh pasta
500 g fl our,
1/2 tsp salt,
4 eggs,
3 tbsp water.
Programme: 11 (13 min.). Roll out and
shape the pasta as you wish. Cook in boil-
ing water for a maximum of 5 minutes.
n Pizza Dough
200 ml water,
3 tbsp olive oil,
350 g fl our,
2 tsp salt,
1 sachet of baker’s yeast.
Programme: 12 (1
h
10).
These recipes require baking in a traditional
oven, 20 min. at 190°C.
Jams and Compotes
Slice or chop your fruit as you prefer before
putting it in your breadmaker.
n Strawberry, Peach,
Rhubarb or Apricot Jam
500 g fruit,
300 g granulated sugar,
Programme: 8 (1
h
20), followed by
Programme: 9 (1
h
)
n Apple Rhubarb Compote
250 g rhubarb,
250 g apples,
3 tbsp granulated sugar.
Programme: 8 (1
h
20)
n Rhubarb Compote
500 g rhubarb,
3 tbsp granulated sugar.
Programme: 8 (1
h
20)
Bread maker - Notice finale.indd 18 28/09/2005, 19:22:55