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Program: Glütensiz 500 gr 750 gr 1000 gr
Süt tozu (süt yerine su kullanırsanız) - - 2 yemek kaşığı
Y - - 2 yemek kaşığı
Tuz - - 1½ çay kaşığı
Şeker - - 2 yemek kaşığı
Glütensiz un - - 560 (4 ncan)
Kuru maya - - 2¼ çay kaşığı

Program: Hamur 500 gr 750 gr 1000 gr
Su (27°C/80°F) veya süt - - 330ml
Süt tozu (süt yerine su kullanırsanız) - - 2 yemek kaşığı
Y - - ¼ ncan
Tuz - - 2 çay kaşığı
Şeker - - 4 yemek kaşığı
Beyaz un - - 560 (4 ncan)
Kuru maya - - 2 çay kaşığı
Makarna hamuru (program 10)
Program: Makarna Hamuru
İrmik 2 ncan
Büyük yumurta 3
Zeytinyağı 2 yemek kaşığı
Tuz ½ çay kaşığı

Program: Reçel
Taze veya donmuş (erimiş) meyve 2 ncan
Şeker ncan

Program: Reçel
Taze veya donmuş (erimiş) meyve 2 ncan
Şeker ncan
Limon suyu 2 yemek kaşığı

çay kaşığı/yemek kaşığı/ncan ml
¼ çay kaşığı 1 ml
½ çay kaşığı 2 ml
1 çay kaşığı 5 ml
1 yemek kaşığı 15 ml
¼ ncan 50 ml
1 ncan 75 ml
½ ncan 125ml
2/3 ncan 150 ml
3/4 ncan 175 ml
1 ncan 250 ml

Aşağıdaki tablodaki ekmek türleri ve Yalnızca Pişirme için standart sıcak tutma sıcaklığı 60°C’dir.
Reçel için sıcak tutma sıcaklığı 20°C’dir.
Süper Hızlı ve Glütensiz hariç tüm ekmek tipleri için ayarlanabilecek maksimum gecikme süresi 13 saattir.
Yalnızca Pişirme için maksimum gecikme süresi 1 saat 30 dakikadır.
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