French Baguette
Components Bread weight 1000 g
Water 450 ml
Honey 1
1
/2 tbsp
Salt 1
1
/2 tsp
Sugar 1
1
/2 tsp
550 type flour 800 g
Dry yeast 1
1
/
2 packet
Program: DOUGH
• 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
Components 4 pizzas
Water 300 ml
Salt 1
1
/2 tsp
Olive oil 4 tbsp
405 type flour 600 g
Sugar 1 tsp
Dry yeast 1 packet
Program: DOUGH
• Spread the dough, make round forms and leave them to
rest for 10 minutes.
• Spread pizza sauce on the dough and the desired fil-
ling.
• Bake for 20 minutes.
Dough Preparation
27
Coarse White Bread
Components Bread weight 1000 g
Milk 450 ml
Margarine or butter 3 tbsp
Salt 2 tsp
Sugar 2 tsp
1050 type flour 800 g
Dry yeast 1 packet
Program: NORMAL or RAPID
Leavened Bread
Components Bread weight 750 g
Dried leaven 50 g
Water 350 ml
Margarine or butter 1
1
/2 tbsp
Salt 3 tsp
Sugar 2 tbsp
1150 type flour 180 g
1050 type flour 360 g
Dry yeast
1
/2 packet
Program: NORMAL
Yogurt Bread
Components Bread weight 800 g
Water oder Milk 250 ml
Yogurt 150 g
Salt 1 tsp
Sugar 1 tsp
550 type flour 500 g
Dry yeast
3
/4 packet
Program:YOGHURT
Please note: With this recipe the bread weighs approx.
800 g in total although the display will indicate 1000 g.
The recipe details should preferably not be exceeded
since the volume of the bread will extend to the full size of
the baking form.
Marmalades
Note: The recipes should be adapted to the respective weight.
Jam
Fruits 500 g
2:1 jellifying sugar 250 g
Lemon juice 1 tbsp
Program „MARMALADE“
• 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 reci-
pes: 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
Oranges 400 g
Lemons 100 g
2:1 jellifying sugar 250 g
Program „MARMALADE“
• 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 as
described under point 4 (jam recipe) above.
Note: The recipes should be adapted to the appropriate
weight.
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