TEFAL Bread Of The World - Page 148

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PROG. WEIGHT (g) BROWNING TOTAL TIME
(hrs)
PREPARATION
TIME
SHAPING BAKING
1st BATCH
(hours)
BAKING
2nd BATCH
(hours)
TIME
DISPLAYED
ON
BEEPING
(hours)
KEEP
WARM
(hours)
5
750*
02:04
01:25
00:39
- 01:36
01:00
1500**
02:43
00:39 02:15
750*
02:09
00:44
- 01:41
1500**
02:53
00:44 02:25
750*
02:14
00:49
- 01:46
1500**
03:03
00:49 02:35
6
750*
02:11
01:19
00:52
- 01:44
01:00
1500** 03:03 00:52 02:36
750* 02:16
00:57
- 01:49
1500** 03:13 00:57 02:46
750* 02:21
01:02
- 01:54
1500** 03:23 01:02 02:56
PROG. WEIGHT (g) BROWNING TOTAL TIME
(hrs)
PREPARATION
TIME
DOUGH PREPARATION TIME
(kneading-resting-rising)
BAKING KEEP
WARM
(hours)
7 -
from
0:10 to
0:40
-
8
750 g
02:56
01:25
00:55 02:22
01:00
1000 g
03:07
01:00 02:27
1500 g
03:06
01:05 02:32
9
750 g
03:04
02:04
01:00 02:37
01:00
1000 g 03:09 01:05 02:42
1500 g 03:14 01:10 02:47
10
750 g
03:09
02:09
01:00 02:42
01:001000 g 03:14 01:05 02:47
1500 g 03:19 01:10 02:52
11
750 g
03:27
02:37
00:50 02:54
01:001000 g 03:32 00:55 02:59
1500 g 03:37 01:00 03:04
PROG. WEIGHT (g) BROWNING TOTAL TIME
(hrs)
PREPARATION
TIME
SHAPING BAKING
1st BATCH
(hours)
BAKING
2nd BATCH
(hours)
TIME
DISPLAYED
ON
BEEPING
(hours)
KEEP
WARM
(hours)
1
750*
02:06
01:19
00:47
- 01:39
01:00
1500**
02:53
00:47 02:26
750*
02:11
00:52
- 01:44
1500**
03:03
00:52 02:36
750*
02:16
00:57
- 01:49
1500**
03:13
00:57 02:46
2
750*
01:50
01:15
00:35
- 01:27
01:00
1500**
02:25
00:35 02:02
750*
01:55
00:40
- 01:32
1500**
02:35
00:40 02:12
750*
02:00
00:45
- 01:37
1500**
02:45
00:45 02:22
3
750*
01:57
01:20
00:37
- 01:29
01:00
1500**
02:29
00:37 02:01
750*
02:02
00:42
- 01:34
1500**
02:44
00:42 02:16
750*
02:07
00:47
- 01:39
1500**
02:54
00:47 02:26
4
750*
01:03
00:35
00:28
- 00:45
01:00
1500**
01:31
00:28 01:13
750*
01:08
00:33
- 00:50
1500**
01:41
00:33 01:23
750*
01:13
00:38
- 00:55
1500**
01:51
00:38 01:33
Additives (nuts, olives, chocolate chips, etc): you can customise your recipes with any
additional ingredients you like, taking care that:
> You pay attention to the acoustic signal for adding ingredients, especially the most fragile
ones
> The more solid grains (such as linseed or sesame) can be incorporated from the start of
kneading to facilitate the use of the machine (e.g. delayed start)
> You freeze chocolate chips so that they are more resistant to kneading.
> Very wet or very fatty ingredients are drained well (e.g. . olives or bacon), dried on kitchen
paper and lightly dusted with our for better incorporation and smoothness
> Ingredients should not be incorporated in quantities that are too large, at the risk of
disrupting the correct development of the dough, keep to the quantities indicated in the
recipes
> No additives fall outside the pan.
Note: the total time does not include the time to keep warm.
750* = approx. 400 g (see page 283) 1500** = approx.800 g (see page 283)
LOW
MEDIUM
HIGH
EN