Erisson BM-160 Manual do Utilizador descarregar pdf (Página 7)

Table2

PROG. 1 : BASIC BREAD © 02:50

Timer Function

QUANTITY

INGREDIENTS

500g

Water

3/4 ® -2 ^

Butter

1 1—B

Sugar

1/2 è=B

Milk powder

1 1=e

Salt

1 + 1/2 e-i

Flour

3 ®

Yeast

1+ 1 /2 e-i

PROG. 2 :W HOLE-GRAIN BREAD © 04:10

Timer Function

QUANTITY

INGREDIENTS

750g

Water

1 1 -2 è-^

Butter

1 1^+1 + 1/2 o4

Sugar

1/4 1

Salt

1 + 1/4 s-i

Whole-grain flour

3+1/2 @

Yeast

2+ 1 /4 pJt

PROG. 3: F RENCH BREAD © 03:50

Timer Function

QUANTITY

INGREDIENTS

750g

Water 1 1 H1 è=B

Salt

1 B-i

Flour

3 -11/3 @

Yeast

2 B=^

PROG. 4 :b rioche bread © 02:40

Timer Function

QUANTITY

INGREDIENTS

500g

Eggs

2

Milk

2+ 1 /2 ^

Butter

3/4 B

Sugar

2,5

Salt

1 B=^

Flour

2 B + iU

Yeast

1,5 b4

PROG. 6: FAST BREAD © 01:43

QUANTITY

INGREDIENTS

1000g

Oil

1 ¿—0

Water

1 B +/^ B

Sugar

1 B=s

Milk powder

2 iB=0

Salt

1,5 b4

Flour

4 B +/^i B

Yeast

3,5 e4

PROG. 7: DOUGH © 01:30

Timer Function

QUANTITY

INGREDIENTS

200g

Flour

2 B

Semolina flour

1 B

Salt

1 b4

Oil

1 B=S

Water

2 B

Yeast

1 B^

PROG. 8 : D OUGH BAGEL © 01:50

Timer Function

QUANTITY

INGREDIENTS

Oil

1/2 B

Sugar

1 iB=0

Salt

1 b4

Flour

3 B +I4> B

Yeast

1 bJ

Water

2/3 B

PROG. 9: E UROPEAN BREAD © 03:30

Timer Function

QUANTITY

INGREDIENTS

500 g

Oil

3/4 B + jU

Salt

1 B=^

Flour

1 B +14. B

Rye flour

1/2 B

Yeast

1

PROG. 1 0:JAMS © 01:05

QUANTITY

INGREDIENTS

Cut fruits

580 g

Sugar

360 g

Lemon juice

1

Pectin

30 g

PROG. 1 1 : BAKING © 01:00

Knead beforehand

QUANTITY

INGREDIENTS

Eggs 3

Butter

1/2 B

Sugar

1 B +/^ B

Salt

1/1 ¿4

Flour

2 B 2

Lemon

1

Yeast

2,5 ¿4

PROG. 5:S UPER FAST BREAD © 00:58

QUANTITY

INGREDIENTS

1000g

Water

1 B -2

Oil

2 B=b

Sugar

2 B=0

Salt

1 B-É

Flour

3 B

Yeast

5 B=^

1 ® 1 C UP

1 2 3 4 5 6 7 8 9 10 11

BREAD MAKER 1
Чистка и }гход 10

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