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RECETTES DE PAIN CLASSIQUES
Pain blanc classique
Petit Moyen Grand
Eau 270 ml 350 ml 480 ml
Margarine/Beurre 1 GC 1 1/2 GC 2 GC
Sel 1 3/4 PC 2 PC 2 1/2 PC
Lait en poudre 1 GC 1 1/2 GC 2 GC
Sucre 1 1/2 GC 2 GC 2 1/2 GC
Farine type 550 380 g 500 g 620 g
Levure sèche 1 PC 1 kl. PC 1 1/4 PC
Programme: BASIC
Pain aux noix et aux raisins secs
Petit Moyen Grand
Eau ou lait 210 ml 275 ml 350 ml
Margarine/Beurre 25 g 30 g 40 g
Sel 1/2 PC 1/2 PC 3/4 PC
Sucre 1 GC 1 GC 2 GC
Farine type 405 310 g 500 g 650 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Raisins secs * 50 g 75 g 100 g
Noix hachées * 30 g 40 g 60 g
Programme: SWEET
Cuisson possible avec FAST, mais pain plus brun !
* Ajouter ces ingrédients au deuxième signal sonore.
Pain au pavot
Petit Moyen Grand
Eau 280 ml 375 ml 570 ml
Farine type 550 380 g 500 g 670 g
Semoule de maïs 50 g 75 g 130 g
Sucre 1 GC 1 GC 1 1/2 GC
Sel 1 GC 1 GC 1 1/2 GC
Pavot entier 30 g 50 g 75 g
Noix de muscat râpée 1 Prise 1 Prise 1 Prise
Beurre 12 g 15 g 20 g
Parmesan râpé 1 GC 1 GC 1 1/2 GC
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: SWEET
Cuisson possible avec FAST, mais pain plus brun !
Avant la dernière levée, répartir un peu d’eau sur la pâte et
saupoudrer de pavot que vous pressez légèrement à la main.
Pain blanc de campagne
Petit Moyen Grand
Lait 220 ml 275 ml 350 ml
Margarine/Beurre 20 g 25 g 30 g
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Farine type 550 380 g 500 g 650 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: BASIC
Pain blanc à la française
Petit Moyen Grand
Eau 280 ml 375 ml 550 ml
Sel 1 PC 1 PC 1 1/2 PC
Huile végétale 3/4 GC 1 GC 1 1/2 PC
Farine type 405 390 g 525 g 700 g
Farine de blé dur 50 g 75 g 100 g
Sucre 1 PC 1 PC 1 1/2 PC
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: FAST
Pain blanc à l’italienne
Petit Moyen Grand
Eau 280 ml 375 ml 570 ml
Sel 1 PC 1 PC 1 1/2 PC
Huile végétale 3/4 GC 1 GC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Farine type 405 350 g 475 g 650 g
Semoule de maïs 80 g 100 g 150 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: TOAST
Pain à l’avoine
Petit Moyen Grand
Eau 270 ml 350 ml 450 ml
Margarine/Beurre 20 g 25 g 30 g
Sel 1 PC 1 PC 1 1/2 PC
Sucre brun 1 PC 1 PC 1 1/2 PC
Flocons d’avoine 120 g 150 g 200 g
Farine type 550 280 g 375 g 550 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: BASIC
Pain doux
Petit Moyen Grand
Lait frais 220 ml 275 ml 400 ml
Margarine/Beurre 20 g 25 g 35 g
Œuf 1 2 4
Sel 1 PC 1 PC 1 1/2 PC
Miel 1 1/2 GC 2 GC 3 GC
Farine type 550 380 g 500 g 700 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: SWEET
Cuisson possible avec FAST, mais pain plus brun !
Pain au petit lait
Petit Moyen Grand
Lait de beurre 280 ml 375 ml 550 ml
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Farine type 550 380 g 500 g 760 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: WHITE BREAD
9


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  • I tried to download the instruction manual but cannot get it in English, can you please translate it into English for me to download please Submitted on 22-1-2022 at 14:48

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