Inhaltsverzeichnis
GERÄTEBESCHREIBUNG – DESCRIPTION – BESCHRIJVING ................................................................. 1
DAS DISPLAY DES BACKMEISTERS ........................................................................................................ 2
BEDIENUNGSANLEITUNG....................................................................................................................... 3
TECHNISCHE DATEN ZUM BACKMEISTER.................................................................................................... 3
SICHERHEITSVORSCHRIFTEN .................................................................................................................... 4
ERLÄUTERUNGEN ZUM BEDIENFELD........................................................................................................... 5
DIE FUNKTIONEN DES BACKMEISTERS ....................................................................................................... 7
DER PROGRAMMABLAUF DES BACKMEISTERS .............................................................................................8
ZEITLICHER ABLAUF DER PROGRAMME .................................................................................................... 10
DAS EIGENPROGRAMM ............................................................................................................................ 12
REINIGUNG UND WARTUNG..................................................................................................................... 12
FRAGEN ZUM GERÄT UND DER HANDHABUNG........................................................................................... 13
1. FEHLER AM GERÄT .............................................................................................................................. 16
2. FEHLER BEI DEN REZEPTEN ................................................................................................................. 16
ANMERKUNGEN ZU DEN REZEPTEN .......................................................................................................... 18
REZEPTE................................................................................................................................................ 21
KLASSISCHE BROTREZEPTE ..................................................................................................................... 22
VOLLKORNBROTE.................................................................................................................................... 25
ALLERLEI LECKERES AUS DER BROTBACKSTUBE ....................................................................................... 27
BROTE AUS BACKMISCHUNGEN................................................................................................................ 31
BROTE FÜR ALLERGIKER.......................................................................................................................... 32
KUCHEN-GRUNDREZEPT .......................................................................................................................... 34
TEIGZUBEREITUNG ................................................................................................................................. 35
KONFITÜRE KOCHEN............................................................................................................................... 38
OPERATING INSTRUCTIONS ................................................................................................................ 39
TECHNICAL DATA FOR THE BAKING MASTER ............................................................................................39
TECHNICAL SERVICE ............................................................................................................................... 39
SAFETY RULES ........................................................................................................................................ 40
EXPLANATIONS OF THE CONTROL PANEL ................................................................................................. 41
THE FUNCTIONS OF THE BAKING MASTER................................................................................................ 43
THE PROGRAM PROCESS OF THE BAKING MASTER.................................................................................... 45
CLEANING AND MAINTENANCE ................................................................................................................ 46
INDIVIDUAL PROGRAM............................................................................................................................ 51
QUESTIONS AND ANSWER CONCERNING THE USE OF THE BREADMAKER................................................... 52
1. BREADMAKER DEFAULTS ..................................................................................................................... 54
2. RECIPE MISTAKES ............................................................................................................................... 55
COMMENTS ON BAKING........................................................................................................................... 56
RECIPES................................................................................................................................................ 59
CLASSICAL BREAD RECIPES ..................................................................................................................... 59
WHOLEMEAL BREAD................................................................................................................................ 61
DELICACIES FROM THE BACKERY............................................................................................................. 63
BREAD MIXTURES ................................................................................................................................... 67
BREAD FOR ALLERGIC PERSONS .............................................................................................................. 67
CAKE RECIPE .......................................................................................................................................... 69
DOUGH PREPARATION............................................................................................................................. 69
PREPARATION OF JAM AND MARMELADE.................................................................................................. 71
