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PROB
De kn
De kn
Na ee
Na op
de mo
Na ee
is het
of er i
Brand
Tech
Tijden
de toe
Niet g
Te v e e
Niet g
Te v e e
Niet g
Te v e e
Niet g
Meel v
De ve
ingred
(te gro
Het w
Het w
Onjuis
Is het
De recepten
Houd voor ieder van deze recepten de aangegeven volgorde van de ingrediënten in acht. Afhankelijk
van het gekozen recept en het bijbehorende programma kunt u de overzichtstabel van de bereidingstijden
(pagina 24-25) bekijken en nagaan hoe de verschillende cycli verlopen.
22
th > theelepel - el > eetlepel
Aardbeien-, perziken-, rabarber-
of abrikozenjam:
Fruit 580 g
Suiker 360 g
Pectine 30 g
Citroensap 1
Snijd of hak uw fruit naar smaak voordat u ze in de broodbakmachine doet.
500 g 750 g 1000 g
Olie 3.5 th 1.5 el 2 el
Water 190 ml 250 ml 330 ml
Zout 1 th 1 th 1.5 th
Suiker 2.5 th 3 th 1 el
Melkpoeder 1.5 el 1.5 el 2 el
Meel 350 g 455 g 605 g
Gist 1 th 1 th 1.5 th
PROGRAMMA 1-2 BASISBROOD
500 g 750 g 1000 g
Zachte boter in blokjes 40 g 50 g 70 g
Zout 1 th 1 th 1.5 th
Suiker 2 el 2.5 el 3 el
Vloeibare melk 200 ml 260 ml 350 ml
Meel 310 g 400 g 530 g
Gist 1 th 1 th 1.5 th
MELKBROOD
1000 g
Olie 1.5 el
Water (max. 35 tot 40°C) 360 ml
Zout 1.5 th
Suiker 1 el
Melkpoeder 2.5 el
Meel 565 g
Gist 3.5 th
PROGRAMMA 8 SUPERSNEL BROOD
Eieren 3 Eieren 3
Boter 70 g Boter 105 g
Zout 1/2 th Zout 1/2 th
Suiker 195 g Suiker 135 g
Meel 320 g Bruine rum 3 el
Bakpoeder 2.5 th Meel 155 g
Citroen (sap + schil) 1 Amandelpoeder 135 g
Bakpoeder 2 th
Eieren opkloppen + suiker + zout totdat het geheel wit kleurt
PROGRAMMA 9 CITROENTAART AMANDELTAART
500 g 750 g 1000 g
Eieren 2 2 3
Boter 115 g 150 g 195 g
Vloeibare melk 45 ml 60 ml 80 ml
Zout 1 th 1 th 1.5 th
Suiker 2.5 el 3 el 4 el
Meel 280 g 365 g 485 g
Gist 1.5 th 2 th 3 th
PROGRAMMA 6-7 BRIOCHE
500 g 750 g 1000 g
Eieren 2 2 3
Boter 100 g 130 g 175 g
Vloeibare melk 60 ml 80 ml 105 ml
Zout 1 th 1 th 1.5 th
Suiker 3.5 el 4 el 6 el
Meel 270 g 345 g 460 g
Gist 1.5 th 2 th 3 th
Rozijnen 80 g 100 g 130 g
naar keuze: laat de rozijnen weken in een lichte siroop of in brandewijn of wijn.
naar keuze: leg hele amandelen op het deeg aan het einde van de laatste kneedcyclus.
KUGELHOPF
500 g 750 g 1000 g
Olie 1.5 th 2 th 2.5 th
Water 210 ml 290 ml 355 ml
Zout 1.5 th 1.5 th 2 th
Suiker 1.5 th 2 th 2.5 th
Meel 140.5 g 200 g 240 g
Volkorenmeel 210 g 300 g 365 g
Gist 0.5 th 1 th 1.5 th
PROGRAMMA 4-5 VOLKORENBROOD
500 g 750 g 1000 g
Olie 1.5 th 2 th 2.5 th
Water 205 ml 290 ml 355 ml
Zout 1 th 1.5 th 2 th
Melkpoeder 1 el 1.5 el 2 el
Suiker 1.5 th 2 th 2.5 el
Meel 180 g 255 g 310 g
Volkorenmeel 85 g 120 g 145 g
Roggemeel 85 g 120 g 145 g
Gist 0.5 th 1 th 1.5 th
HOEVEBROOD
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Zout 1 th 1.5 th 2 th
Meel 360 g 465 g 620 g
Gist 0.5 th 1 th 1.5 th
PROGRAMMA 3 FRANS BROOD
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Zout 1 th 1.5 th 2 th
Meel 290 g 370 g 395 g
Roggemeel 70 g 90 g 125 g
Gist 1 th 1 th 1.5 th
LANDBROOD
750 g
Olijfolie 1 el
Water 240 ml
Zout 1.5 th
Meel 480 g
Gist 1 th
PROGRAMMA 11 PIZZADEEG
Oranjemarmelade
Fruit 500 g
Suiker 400 g
Pectine 50 g
Appel-
/rabarbermoes
Fruit 750 g
Suiker 5 el
PROGRAMMA 10 VRUCHTENMOES EN JAM
VBM400 TEFAL ref 3313350 30/06/06 11:50 Page 23
8


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