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Steps for first-time oven use, including initial heating and smoke management.
Instructions for washing, greasing, and baking new baking trays to prepare them for use.
Procedures for cleaning the oven, including safety precautions and specific cleaning tips.
Proper technique for closing the oven door to ensure durability and prevent damage.
Explanation of oven lights, control knobs, and the heating process.
Instructions for setting the thermostat and achieving desired browning during baking.
Method for using steam to create a desirable crust on loaves, baguettes, or pistolets.
Explanation of oven lights, control knobs, and the heating process for Model B30.
Instructions for setting the thermostat and achieving desired browning during baking.
Method for using steam to create a desirable crust on loaves, baguettes, or pistolets.
Explanation of oven lights, control knobs, and the heating process for Model B40.
Instructions for setting the thermostat and achieving desired browning during baking.
Method for using steam to create a desirable crust on loaves, baguettes, or pistolets.
Guidelines for thoroughly cleaning the dough kneader and its parts, avoiding water immersion.
Important advice for first-time use, capacity limits, and child supervision.
Explanation of the safety lid and automatic shut-off mechanism for user protection.
Steps for filling the reservoir, setting temperature, and adding dough for proofing.
Cleaning the water reservoir and proofer interior, plus general advice on calcification removal.
Steps to take after using the proofer to ensure proper drying and prevent mould.
Ingredients and method for preparing white bread.
Ingredients and method for preparing 25% brown bread.
Ingredients and method for preparing 50% brown bread.
Ingredients and method for preparing 75% brown bread.
Ingredients and method for preparing 100% brown or whole-wheat bread.
Ingredients and method for preparing rye bread.
Ingredients and method for making small crusty bread rolls (pistolets).
Ingredients and method for brown pistolets.
Ingredients and method for French sticks or baguettes.
Ingredients and method for brown raisin bread.
Ingredients and method for nut bread.
Ingredients and method for little cheese breads.
Ingredients and method for unsugared sandwiches.
Ingredients and method for sugared sandwiches.
Ingredients and method for Koekebrood.
Ingredients and method for Milk Brood.
Ingredients and method for Klaaskoeken.
Ingredients and method for chocolate sprinkles bread.
Ingredients and method for raisin balls.
Ingredients and method for Frangipane filling.
Ingredients and method for Cream Mastellen.
Method for preparing puff batter, including mixing and cooking steps.
Steps for shaping, baking, filling, and finishing puffs.
Steps for shaping, baking, filling, and finishing eclairs.
Ingredients and method for preparing confectioner's cream.
Method for preparing pizza dough, toppings, and baking stages.
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General