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Quigg MD 13558 Manual

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9
DK
PT
Preparar massa
Todos os líquidos deverão possuir a temperatura ambiente. A
temperatura óptima encontra-se entre os 18°C e 23°C nos programas
normais.
Utilize exclusivamente fermento seco para preparação da massa.
Fermento fresco não se adequa à preparação na máquina de cozer pão.
Se confeccionar farinha de centeio, tenha em consideração que a farinha
quase não cresce. A percentagem de farinha deverá, por isso, consistir,
no máximo, de sete partes de farinha de centeio e, no mínimo, três partes
de farinha de trigo.
Caso viva numa região mais alta (acima dos 900 m acima do nível do
mar) ou utilizar água muito suave, o processo de levedação do fermento
é reforçado e a massa cresce mais. Neste caso reduza a quantidade de
fermento em, aproximadamente, um quarto da quantidade indicada.
Receita base para pão
Utilize esta receita base e adapte-a, caso necessário, aos seus desejos.
Se utilizar outras receitas, certifi que-se de que são apropriadas para a
máquina de fazer pão. As quantidades máximas para este aparelho não
podem ser excedidas.
Se utilizar alternativamente uma mistura, siga as instruções na embalagem da
mesma.
Grande
900 g
Normal
680 g
Pequeno
450 g
Água 330 ml 280 ml 190 ml
Óleo 2 C. de
sopa
2 C. de
sopa
1 1/2 C. de
sopa
Sal 1 C. de
chá
3/4 C. de
chá
1/2 C. de chá
Açúcar 3 C. de
sopa
1 1/2 C. de
sopa
1 C. de sopa
Pó de leite 2 C. de
sopa
1 C. de
sopa
1 C. de sopa
Farinha (quantidade máx.) 440 g 360 g 250 g
Fermento seco (quantidade
máx.)
1 C. de
chá
1 C. de chá 1 C. de chá
… 30 …


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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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