eta Delicca - Page 139

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STAGE OF
PEPARATION
PROGRAM
1.
KLASIK
2. WHOLE-
GRAIN
3.
TOAST
4.
QUICK
5.
SWEET
6.
CAKE
1,3 kg 0,9 kg 1,3 kg 0,9 kg 1,3 kg 0,9 kg 0,9 kg 1,3 kg 0,9 kg -
3:00
hod.
2:55
hod.
3:40
hod.
3:32
hod.
3:50
hod.
3:40
hod.
2:10
hod.
2:50
hod.
2:45
hod.
1:50
hod.
H1
kneading
10 10 10 9 18 16 10 10 10 6
K1 rising 20 20 25 25 40 40 10 5 5 5
H2
kneading
15 15 20 18 22 19 10 20 20 10
K2 rising 25 25 35 35 30 30 - 33 32 9
K3 rising 45 45 65 65 50 50 30 40 40 -
BAKING 65 60 65 60 70 65 70 62 58 80
HEATING 60 60 60 60 60 60 60 60 60 60
STAGE OF
PEPARATION
PROGRAM
7.
MARMALADE
8.
DOUGH
9. SUPER
QUICK
10.
BAKING
11. GLUTEN
FREE
12.
HOME
0,9 kg
1:20 hod. 1:30 hod. 0:59 hod.
0:10-1
hod
2:50 hod
0:36-6:54
hod
H1
kneading
- 20 10 - 10 6-14
K1 rising
time 15 minutes.
Temperature
106 °C, heating
in cycles on/off
15s/15s if the
temperature is <
105°C
- - - 5 20-60
H2
kneading
- - - - 10 5-20
K2 rising - 30 - - 30 5-120
K3 rising
time 45 minutes,
temperature 106
°C, kneading in
cycles on/off 0.5
s/4.5 s, heating
in cycles on/off
15 s/15 s if the
temperature is <
105 °C
40 9 - 45 0-120
BAKING 20 - 40 10-60 70 0-80
HEATING - - 60 60 60 0-60