YoghurtP 1P 1P3Raadpleeg de tips betreende yoghurt.
Deeg rijzenP2P2P4Raadpleeg de tips voor het rijzen van deeg
Boter zacht makenP3P3P550 g - 500 g/50 g
Roomijs zachter makenP4P4P6100 - 1000/50 g
Roomkaas zachter makenP5P5P750 g - 500 g/50 g
Bevroren vruchtensap zachter makenP6P6P8250 ml - 1l/250 ml
Boter smeltenP7P7P950 g - 500 g/50 g
Chocolade in stukken smeltenP8P8P 10100 g- 500 g /50 g
Kaas smeltenP9P9P 1150 g - 500 g/50 g
Marshmallows smeltenP 10P 10P 12100 - 500 g/50 g
• Bijvoorbeeld: pizzadeeg. Giet water op 37 °C direct in de container en los de gist op in het water, voeg 250 g bloem toe, evenals 2 eetlepels olijfolie van de eerste
persing, 2 g zout. Kneed goed tot het deeg vaste gevormd is. Deze functie kan worden gebruikt met elk ander deegrecept.
• Voor betere resultaten raden wij u aan deze functie te gebruiken voor het rijzen van 250-500 g deeg.
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