800481
24
Zoom out
Zoom in
Previous page
1/34
Next page
22
23
Ingredienti per pane alle olive 750 gr 1000 gr
Pronto in... 2h 40min 2h 45min
Acqua
Farina “0” di forza
Semola di grano duro
Zucchero (malto)
Sale
Lievito di birra fresco
Olive
220 gr/ml
200 gr
200 gr
5 gr (3 gr)
8 gr
10 gr
170 gr
300 gr/ml
270 gr
270 gr
7 gr (5 gr)
10 gr
13 gr
250 gr
Pani alle verdure
Pane alle olive/cipolla/peperoni
1. Versare gli ingredienti nella teglia impastatrice seguen-
do l’ordine indicato in ricetta.
2. Con l’aiuto di un mestolo, amalgamare per qualche se-
condo gli ingredienti manualmente.
3. Inserire la teglia impastatrice all’interno del forno e sele-
zionare il programma AU 10.
4. Premere il tasto START/STOP.
CONSIGLIO: se si vogliono ottenere dei panini (anziché una pa-
gnotta tonda), selezionare il programma semiautomatico SE
6. Al termine della prima lievitazione (dopo 47 min.) il forno
andrà in stand-by: togliere l’impasto dalla teglia impastatrice
e posizionarlo in un piano infarinato. Formare dei panini ma-
nualmente (con 750 gr di impasto si fanno due teglie di pane)
e posizionarli nella
leccarda
precedentemente rivestita con la
carta da forno. Infornare il tutto sopra la griglia inserita nel-
la guida inferiore chiudere la porta e premere START/STOP. Il
forno inizierà automaticamente la seconda fase di lievitazione
e di seguito la cottura. Al termine della cottura infornare
il re-
stante pane
(nel frattempo rimasta fuori dal forno a lievitare),
impostare 40 min. con i tasti e e premere di nuovo
START/STOP.
Ingredienti per pane alla cipolla 750 gr 1000 gr
Pronto in... 2h 40min 2h 45min
Acqua
Farina “0” di forza
Zucchero (malto)
Sale
Lievito di birra fresco
Cipolla tritata
225 gr/ml
500 gr
5 gr (3 gr)
8 gr
10 gr
150 gr
300 gr/ml
675 gr
8 gr (5 gr)
12 gr
15 gr
200 gr
it
Farina “0” di forza
Farina di farro
Zucchero
Sale
Lievito di birra fresco
Erbe (nocchio, Coriandolo, Anice, Cumino)
60 gr
60 gr
4 gr
12 gr
10 gr
20 gr
24


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for DeLonghi EOB20712 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of DeLonghi EOB20712 in the language / languages: Italian as an attachment in your email.

The manual is 4.84 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of DeLonghi EOB20712

DeLonghi EOB20712 User Manual - English - 31 pages

DeLonghi EOB20712 User Manual - Dutch - 31 pages

DeLonghi EOB20712 User Manual - French - 31 pages

DeLonghi EOB20712 User Manual - Spanish - 31 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info