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Clatronic mwg 753 Manual

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ENGLISH
26
For example: Cook 0.2 kg fresh vegetables.
Step Button Display
1
STOP
2
FRESH-
VEGETABLE
3
START
4
0.2
5
START
4. Press the START button to start the machine.
After the time has elapsed the oven switches off and the
word „END“ appears in the display. Then take out the food.
Note: EL refers to a tablespoon.
Baking Bread
1. Pour the ingredients into the bread baking pan.
Always pour the liquid fi rst then add sugar, salt and
fl our. Always add yeast or baking powder as the last
ingredient.
2. Using your fi nger make a small indentation in the fl our
and place the yeast in the indentation. Make sure that
the yeast does not come into contact with the liquid
ingredients.
3. Now place the baking pan on the four pins inside the
microwave and turn the baking pan clockwise until it
locks. If this does not happen, turn you the drive of
the kneading hook under the bread baking pan a little
bit and insert the bread baking pan again. Now close
the door.
4. Press the STOP key.
5. With the control knob you can now select the desired
baking program.
6. Press the START key to confi rm the setting.
7. With the control knob you can now set the bread
weight: either 750g (1.5lb) or 1000g (2lb).
8. Press the START key again. Baking begins. The
display will show the remaining baking time.
9. Once baking is fi nished, you will hear a sound indi-
cating the end. Open the door and carefully take the
baking pan from the oven using oven gloves.
Tip: You can stop the baking at any time by pressing
the STOP key for about 3 seconds.
10. Let the baking pan cool before taking the bread out.
Use a non-stick spatula and carefully detach the
bread from the pan.
11. If you do not take the bread out of the oven right after
the baking time is fi nished, the bread will continue
baking for one more hour.
Example: You wish to bake a bread weighing 1000g
(2lb) under the SWEET program.
Step Button Display
1
Pour the ingredients into
the baking pan and place
the baking pan in the
microwave.
2
STOP
3
Select
SWEET
4
START 1.5 lb
5
2.0 lb
6
START 2:55
Remarks on the Recipes
1. Ingredients
Since each ingredient plays a specifi c role for the suc-
cessful baking of the bread, the measuring is just as im-
portant as the order in which the ingredients are added.
• The most important ingredients like the liquid, fl our,
salt, sugar and yeast (either dry or fresh yeast can be
used) affect the successful outcome of the preparati-
on of the dough and the bread. Always use the right
quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid that the yeast starts to rise too
early.
• Margarine, butter and milk affect the fl avor of the
bread.
• Sugar can be reduced by 20% to make the crust
lighter and thinner without affecting the successful
outcome of the baking. If you prefer a softer and
lighter crust replace the sugar with honey.
• Gluten which is produced in the fl our during the knea-
ding provides for the structure of the bread. The ideal
fl our mixture is composed of 40% wholemeal fl our
and 60% of white fl our.
• If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of fl our and the liquid
(up to 1/5 less).
• Leaven is indispensable with rye fl our. It contains milk
and acetobacteria that make the bread lighter and
ferment thoroughly. You can make your own leaven
but it takes time. For this reason concentrated leaven
powder is used in the recipes below. The powder
is sold in 15g packets (for 1 kg of fl our). Follow the
instructions given in the recipes (½, ¾ or 1 packet).
If less leaven that requested is used the bread will
crumble.
• If leaven powders with a different concentration (100 g
packet for 1 kg of fl our) are used, the quantity of fl our
must be reduced by 80 g for a 1 kg of fl our.
• Liquid leaven sold in bags is also available and it is
suitable for use. Follow the doses specifi ed on the
05-MWG 753 B 26 13.10.2005, 16:34:14 Uhr
… 26 …


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