Manual Steba BM-2 (page 77 of 88) (English, German, Dutch, Danish, French)

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Bagning af brødet.

1. Åben låget og fjern bagepladen ved at rotere mod venstre. Fjern altid

bagepladen inden du tilsætte ingredienserne for at sikre at de ikke falder i

bagekammer eller varmelegeme.

2. Isæt æltespaden, det er vigtigt at denne er sat ordentligt på skaftet i bunden

af bagepladen. Hvis spaden ikke er isat korrekt kan ingredienserne ikke æltes

og blandes korrekt.

3. Tilføjelse af ingredienser til bagepladen.

Det er VIGTIGT at ingredienserne er tilført i den korrekt sekvens og de er målt

og vejet korrekt og præcist ellers kan dejen ikke blandes eller hæve korrekt.

alle ingredienser bør være stuetemperatur 20-25 C.

Ingredienser bør tilføres i den følgende sekvens:

1. Flydende ingredienser.

2. Tørre ingredienser.

3. Gær.

OBS! Masser mel ned i bagepladen, lav en lille udhuling i midten af dejen og placer

gæren der, hvis gær kommer i kontakt med vand før æltning vil dejen ikke hæve.

Tilsæt altid gær til sidst.

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Steba BM-2 Manual

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