Manual Inventum BM05 (page 11 of 24) (Dutch)

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Tarwebrood

Volkorenmeel 200 gram

Witte bloem 150 gram

Water 210 ml

Boter/ olie 5 gram

Suiker 5 gram

Zout 5 gram

Gist 4 gram gedroogde gist

of verse gist 10 gram

Programma: Volkoren, Volkoren snel of Frans

6-Granenbrood

6-Granenmeel 350 gram

Water 225 ml

Boter/ olie 5 gram

Suiker 5 gram

Zout 5 gram

Gist 4 gram gedroogde gist

of verse gist 10 gram

Programma: Volkoren of Frans

Volkorenbrood

Volkorenmeel 350 gram

Water 225 ml

Boter/ olie 5 gram

Suiker 5 gram

Zout 5 gram

Gist 4 gram gedroogde gist

of verse gist 10 gram

Programma: Volkoren, Volkoren snel of Frans

Rozijnen en notenbrood

Witte bloem 320 gram

Eieren 1*

Water 200 ml*

Boter/ olie 15 gram

Suiker 5 gram

Zout 5 gram

Gist 6 gram gedroogde gist

of verse gist 20 gram

Extra ingrediënten:

Rozijnen 230 gram

Noten 100 gram

Let op! Rozijnen eerst wellen, anders onttrekken zij het vocht

uit het brood. Voeg de extra ingrediënten toe na het eerste

piepsignaal. *U dient eerst het ei in een maatbeker te doen

en daarna aanvullen tot 200 ml water. Dit in verband met het

vochtgehalte.

Programma: Zoet

Zonnebloempitbrood

Witte bloem 315 gram

Water 210 ml

Boter/ olie 5 gram

Suiker 5 gram

Zout 5 gram

Gist 4 gram gedroogde gist

of verse gist 10 gram

Extra ingrediënten:

Zonnebloempitten 75 gram

Programma: Zoet

Honingbrood

Witte bloem 300 gram

Volkorenmeel 50 gram

Water 210 ml

Boter/ olie 5 gram

Honing* 5 gram

Zout 5 gram

Gist 6 gram gedroogde gist

of verse gist 15 gram

* Gebruik bij voorkeur vloeibare honing.

Programma: Normaal, Frans of Volkoren

Deeg voor broodjes

Witte bloem 400 gram

Water 250 ml*

Eierdooier 1*

Boter/ olie 15 gram

Suiker 8 gram

Zout 8 gram

Gist 11 gram gedroogde gist

1 geklopt ei om de broodjes te besmeren.

Programma: Deeg

* De hoeveelheid vocht (water en geklopte eieren samen) moet

ongeveer 250ml. bedragen.

Werkwijze: Neem het deeg uit de machine bij het piepsignaal.

Verdeel het deeg in bolletjes. Leg ze op een licht geoliede

bakplaat. Laat het deeg gedurende een 40-tal minuten rijzen.

Besmeer elk bolletje met het geklopte ei. Bak in een oven op ±

200ºC gedurende 15 à 20 minuten of tot wanneer ze een mooie

goudgele kleur hebben.

Aardbeienjam

Aardbeien 450 gram

Suiker (kristal) 275 gram

Citroensap (vers) 3 eetlepels

of citroensap (geconcentreerd) 1 eetlepel

Programma: Jam

waarom wilt mijn apparaad niet draaien je hoort dat het wrl wilt maar niet lukt met fe hand drasit het wel en de diem zit er nog goed op programma gaat goed alleen t kneden niet Submitted on 12-5-2021 at 01:20
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yes please how can l get the bm05 manual in english language Submitted on 6-7-2020 at 15:14
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Inventum BM05 Manual

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