program: Gluten Free 500g 750g 1000g
Dried yeast - - 2¼tsp
program: Dough 500g 750g 1000g
Water (27°C/80°F) or milk - - 330ml
Milk powder (if you use water
instead or milk)
- - 2tbsp
Oil - - ¼ cup
Salt - - 2tsp
Sugar - - 4tbsp
White our - - 560 (4 cups)
Dried yeast - - 2tsp
Progam: Pasta Dough
Semolina 2 cups
Large eggs 3
Olive oil 2tbsp
Salt ½tsp
Program: Jam
Fresh or frozen (thawed) fruit 2 cups
Sugar 1½ cups
Program: Jam
Fresh or frozen (thawed) fruit 2 cups
Sugar 1½ cups
Lemon juice 2tbsp
tsp/tbsp/cup ml
¼tsp 1ml
½tsp 2ml
1tsp 5ml
1tbsp 15ml
¼ cup 50ml
1/3 cup 75ml
½ cup 125ml
2/3 cup 150ml
3/4 cup 175ml
1 cup 250ml
The standard keep-warm temperature for the bread types and Bake Only in the tables below is 60°C.
The keep-warm temperature for jam is 20°C.
The maximum delay time that can be set for all breads except Super Rapid and Gluten Free is 13 hours.
The maximum delay time for Bake Only is 1 hour and 30 minutes.
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