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Superior BM1405 Manual

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REZEPTVORSCHLÄGE
1 Becher (Zubehör) = 250 ml
1 EL (Zubehör) = 15 ml (entspricht 3 TL)
1 TL (Zubehör) = 5ml
1. Weißbrot
Brotmenge 750 g 1000 g 1250 g
Wasser 270ml 350ml 42
0ml
Öl 2 EL 3 EL 4 EL
Salz 1 TL 1 ¼ TL 1 ½ TL
Zucker 1 EL 1 ¼ EL 2 EL
Extra feines Mehl 3 1/3 Becher 4 1/3 Becher 5 Becher
Trockenhefe 1 TL 1 1/3 TL 1 ¾ TL
Programm: "FRENCH"
2. Brot mit Schnellprogr
amm
Brotmenge 750 g 1000 g 1250 g
Wasser (48°C) 270ml 350ml
440ml
Öl 2 EL 3 EL 4 EL
Salz 1 TL 1 ½ TL 2 TL
Extra feines Mehl 3 Becher 4 Becher 5 Becher
Zucker 3 EL 4 EL 5 EL
Trockenhefe 1 TL 1 ½ TL 2 TL
Programm: "SUPER RAPID"
Buttermilchbrot (750g) / Programm 8 BUTTER MIKL
200 ml Wasser
200 ml Buttermi
lch
200 g Weizenvollkornschrot
200 g Weizenmehl
15-20 g Hefe (ein halber Würfel oder etwas weniger)
1 1/2 gestr. EL Salz
1 Schuß Essig
40 g Butter oder Margarine
Sonnenblumenkerne nach Belieben (ca. 40-50 g)
Marmelade
Zutaten für Marmelade gemäß den Angaben des Herstellers des Gelierzuckers
zubereiten (Früchte entkernen, Stiele entfernen und in Stücke schneiden oder
pürieren), in die Backwanne geben, Gelierzucker gem. Herstellerangaben dazu
geben und die Zutaten mit einem Kunststoffspatel leicht verrühren.
Deckel schließen und Programm 11 JAM wählen und mit der Taste START / STOP (A)
das Programm starten.
Nach Ablauf des Programms die Backwanne (6) wie beschrieben aus dem Gerät
heben und die noch warme Marmelade in hitzebeständige und verschließbare
Gefäße abfüllen.
… 14


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