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Afmåling af ingredienserne
Afmål ingredienserne nøjagtigt. Følg især i forbindelse med basisopskriften
de angivne værdier nøjagtigt. Oplysninger om dette fi nder du i kapitlet
„Programforløb“.
Det er bedst at bruge det medfølgende målebæger og den medfølgende
måleske til at måle ingredienserne af. Når du har fyldt måleskeen helt, skal du
stryge den øverste rand helt glat, så du ikke anvender en større mængde en
angivet.
Anvend ikke fl ere ingredienser end:
500 g tørre ingredienser (bageblanding) og ca. 300 ml væske for normale
og lyse brødtyper.
660 g tørre ingredienser (bageblanding) og ca. 440 ml væske for mørke
brødtyper.
Bemærk
Hvis du ikke bruger en bageblanding og selv laver dejen, skal du
sørge for, at ingrediensernes samlede vægt ikke overstiger 1.250 g.
Bageingrediensernes rækkefølge
Kom dejingredienserne i dejbeholderen på følgende måde:
Først væsken, og derefter melet. Det er bedst at fordele sikker og salt ved
randen af melet. Form en lille fordybning til tørgæret en melet.
Kun hvis ingredienserne tilsættes i denne rækkefølge, kan de blive
blandet ordentligt.
Bemærk, at gæren ikke må komme i kontakt med væske eller salt.
Rengøring af dejbeholderen
Rengør også dejbeholderen udvendigt, inden den anvendes. Når du
kommer ingredienserne i, skal du sørge for, at der ikke kommer noget ind
i bagerummet. Varmeelementet må ikke komme i berøring med dejen!
Følg mængdeangivelserne nøjagtigt. Sørg i særdeleshed for ikke at bruge
større mængder end de angivne.
Yderligere anvisninger
Brød, der overvejende bages med fuldkornsmel eller som indeholder f.eks.
nødder, klid osv., bliver tungere og mindre end brød af hvidt mel.
11


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  • Hello. Can I have the English version of the manual QUIGG MD 13558.
    Thank you very much Submitted on 19-8-2019 at 20:36

    Reply Report abuse
    • I could not find any manual en English so I have translated and printed.
      Answered on 14-11-2020 at 14:58

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