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Commercially available ready-to-bake mixes
Various ready-to-bake mixes are to be found.
∙ Put up to 500g of the ready-to-bake mixture and the required amount of dry yeast into the baking-tin. Depending on the size of the mix,
it may be that only half of the mix can be used at a time.
∙ Add the corresponding quantity of liquid.
Programme: STANDARD, WHITE BREAD or WHOLEMEAL, depending on the type of fl our used.
Jam, marmalade
The basic recipe consists of fi nely cut or puréed fruit and gelatine sugar (e.g. ‘2:1’). Information about the correct proportions of fruit and
gelatine sugar may be found on the sugar packaging.
∙ Wash the fruit and, if necessary, peel it.
∙ Weigh out about 900g of fruit, but always observe the overall quantity limits to prevent the mixture from foaming and spilling out.
The fruit should be cut into small pieces (max. 1 cm) or puréed.
∙ Place the fruit and 500 g gelatine sugar into the baking-tin. When making marmalade from berries. add 1 tbs. of lemon juice and
blend in well.
∙ Start the JAM, MARMALADE programme.
∙ Carefully monitor the process. Use a rubber scraper to remove any sugar residue from the walls of the tin.
∙ After the programme has fi nished, remove the plug from the wall socket, and carefully take out the baking-tin using an oven cloth.
∙ Carefully transfer the jam or marmalade into prepared jars. Close the jars tightly afterwards, and allow them to cool down.
∙ The baking-tin should be thoroughly rinsed immediately after use.
Additional recipe information
The bread-maker is designed to process recipes with a fl our content of up to 550g. In order to prevent the dough rising over the edge
of the baking-tin and to ensure that the dough is properly and thoroughly kneaded, do not exceed these limits.
All ingredients should be at normal room temperature.
Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker.
Salt gives a fi rmer texture to the dough and slows the rising process down.
When adding additional ingredients of a liquid nature to a recipe, make sure that the quantity of liquid given in the recipe is reduced
accordingly. This applies, for instance, when eggs, fresh cheese or yoghurt are used.
The baking results depend on several factors such as air pressure, humidity, water hardness, room temperature or
the temperature of the ingredients. If a recipe does not turn out to your taste right away, we recommend modifying the
suggested recipes accordingly, as described in the section ‘Typical problems’.
Pizza dough
Ingredients:
Programme 8 / Dough
Setting
water 230 ml
olive oil 3 tbs.
salt 2 tsp.
sugar 1 tsp.
wheat fl our, type 550 400 g
dry yeast 2 tsp.
approx. yield 600g
Tip:
Once the programme has fi nished, remove the dough from
the baking-tin. Let the dough rise at room temperature for
approximately 30 minutes.
Abbreviations:
tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml
tbs. = tablespoon (measuring spoon: 1 tbs.) = 15 ml
g = gram
ml = millilitre
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