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TABELLE ZEITILCHER ABLAUF
1. BASIS
2. VOLL-
KORN
3. WEISS-
BROT
4. SCHNELL
5. HEFE-
KUCHEN
6. BACK-
PULVER
Brotgewicht
wählbar
ST. I ST. II ST. I ST. II ST. I ST. II ST. II ST. I ST. II
Gesamtzeit 2:55 3:00 3:32 3:40 3:40 3:50 2:10 2:45 2:50 1:50
1. Kneten
Motor
EIN/AUS
2 2 2 2 2 2 2 2 2 2
Motor EIN/
AUS
4 4 4 4 4 4 3 4 4 2
Kneten ohne
Pause
4 4 3 4 10 12 5 4 4 2
1. Auf-
gehen
Heizung
EIN/AUS
kein Kneten
20 20 25 25 40 40 10 5 5 5
2. Kneten
Motor
EIN/AUS
5 5 3 5 2 2 5 5
Kneten ohne
Pause
5 5 5 5 7 10 5 5 5 5
Motor:
EIN/AUS
5 5 10 10 10 10 5 10 10 5
2. Auf-gehen
Heizung
EIN/AUS
5 s / 25 s
20 20 20 20 20 20 22 23
Teig glätten
EIN/AUS
0,5 0,5 0,5 0,5 0,5 0,5 0,5 0,5
Heizung
EIN/AUS
4,5 4,5 14,5 14,5 9,5 9,5 9,5 9,5 9
3. Auf-
gehen
Heizung
EIN/AUS
kein Kneten
45 45 65 65 50 50 30 40 40
Backen
Heizung EIN/
AUS 22 25 22 25 27 30 40 23 27 55
38 40 38 40 38 40 30 35 35 25
Warm-
halten
bei 72 °C
Heizung
EIN/AUS
60 60 60 60 60 60 60 60 60 60
Zufügen
von
Zutaten
bei
2:20 2:25 2:50 2:55 2:35 2:40 1:50 2:20 2:25 1:35
16


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