Operation Manual

12
EXTRA
2:48
2:53
3:00
2:48
2:53
3:00
2:48
2:53
3:00
1:38
1:43
1:50
1:38
1:43
1:50
1:38
1:43
1:50
3:05
3:07
3:10
3:05
3:07
3:10
3:05
3:07
3:10
2:48
2:50
2:53
2:48
2:50
2:53
2:48
2:50
2:53
MAINTIEN
AU CHAUD
(mn)
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
CUISSON
(mn)
0:48:00
0:53:00
1:00:00
0:48:00
0:53:00
1:00:00
0:48:00
0:53:00
1:00:00
0:48:00
0:53:00
1:00:00
0:48:00
0:53:00
1:00:00
0:48:00
0:53:00
1:00:00
0:50:00
0:52:00
0:55:00
0:50:00
0:52:00
0:55:00
0:50:00
0:52:00
0:55:00
0:48:00
0:50:00
0:53:00
0:48:00
0:50:00
0:53:00
0:48:00
0:50:00
0:53:00
PREPARATION DE LA PATE
(Pétrissage-Repos-Levée)
(h)
2:25
1:10
2:40
2:37
TEMPS
(h)
3:13
3:18
3:25
3:13
3:18
3:25
3:13
3:18
3:25
1:58
2:03
2:10
1:58
2:03
2:10
1:58
2:03
2:10
3:30
3:32
3:35
3:30
3:32
3:35
3:30
3:32
3:35
3:28
3:30
3:33
3:28
3:30
3:33
3:28
3:30
3:33
TAILLE
(g)
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
500
750
1000
DORAGE
1
2
3
1
2
3
1
2
3
1
2
3
PROGRAMME
1
2
3
4