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Unold 8695 Manual

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R
R
E
E
C
C
E
E
T
T
T
T
E
E
S
S
R
R
E
E
C
C
E
E
T
T
T
T
E
E
S
S
C
C
L
L
A
A
S
S
S
S
I
I
Q
Q
U
U
E
E
S
S
P
P
A
A
I
I
N
N
B
B
L
L
A
A
N
N
C
C
C
C
L
L
A
A
S
S
S
S
I
I
Q
Q
U
U
E
E
Degré I Degré II
Poids du pain, env. 500 g 750 g
Eau 230 ml 350 ml
Sel ¾ CT 1 CT
Sucre ¾ CT 1 CT
Semoule de blé dur 100 g 150 g
Farine, Type 550 230 g 350 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
P
P
A
A
I
I
N
N
B
B
O
O
U
U
L
L
O
O
T
T
Degré I Degré II
Poids du pain, env. 500 g 750 g
Lait 180 ml 275 ml
Margarine/Beurre 15 g 25 g
Sel 1/3 CT 1 CT
Sucre 1/3 CT 1 CT
Farine Type 1050 330 g 500 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
P
P
A
A
I
I
N
N
B
B
L
L
A
A
N
N
C
C
A
A
L
L
A
A
F
F
R
R
A
A
N
N
Ç
Ç
A
A
I
I
S
S
E
E
Degré I Degré II
Poids du pain, env. 570 g 860 g
Eau 250 ml 375 ml
Sel 2/3 CT 1 CT
Huile végétale 2/3 CS 1 CS
Farine, Type 405 350 g 525 g
Farine de blé dur 50 g 75 g
Sucre 2/3 CT 1 CT
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
P
P
A
A
I
I
N
N
B
B
L
L
A
A
N
N
C
C
A
A
L
L
’
’
I
I
T
T
A
A
L
L
I
I
E
E
N
N
N
N
E
E
Degré I Degré II
Poids du pain, env. 600 g 900 g
Eau 250 ml 375 ml
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Huile végétale 2/3 CS 1 CS
Farine, Type 405 315 g 475 g
Semoule de maïs 65 g 100 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
P
P
A
A
I
I
N
N
A
A
U
U
B
B
A
A
B
B
E
E
U
U
R
R
R
R
E
E
Degré I Degré II
Poids du pain, env. 570 g 860 g
Babeurre 250 ml 375 ml
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 1050 330 g 500 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
P
P
A
A
I
I
N
N
C
C
O
O
M
M
P
P
L
L
E
E
T
T
Degré Degré II
Poids du pain, env. 570 g 860 g
Eau 230 ml 350 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 1050 180 g 270 g
Farine de blé complet 180 g 270 g
Levure sèche ½ sachet ¾ sachet
Programme: VOLLKORN
P
P
A
A
I
I
N
N
A
A
U
U
X
X
R
R
A
A
I
I
S
S
I
I
N
N
S
S
S
S
E
E
C
C
S
S
Degré I Degré II
Poids du pain, env. 560 g 850 g
Eau 180 ml 275 ml
Margarine/Beurre 20 g 30 g
Sel 1/3 CT ½ CT
Miel 2/3 CS 1 CS
Farine Type 405 330 g 500 g
Canelle ½ CT ¾ CT
Levure sèche ½ sachet ¾ sachet
Raisins ou fruits séchées) 50 g 75 g
Programme: SCHNELL /
HEFEKUCHEN
Tuyau:
Ajoutez les raisins secs et les noix après le son de la
deuxième pétrissage.
P
P
A
A
I
I
N
N
A
A
U
U
X
X
R
R
A
A
I
I
S
S
I
I
N
N
S
S
S
S
E
E
C
C
S
S
E
E
T
T
N
N
O
O
I
I
X
X
Degré I Degré II
Poids du pain, env. 600 g 900 g
Eau ou Lait 180 ml 275 ml
Margarine/Beurre 20 g 30 g
Sel 1/3 CT ½ CT
Sucre 2/3 CS 1 CS
Farine, Type 405 330 g 500 g
Levure sèche ½ sachet ¾ sachet
Raisins secs 50 g 75 g
Noix hachées 50 g 75 g
Programme: SCHNELL /
HEFEKUCHEN
Remarque:
Dans le programme gateau à levure chimique, le pain
sera plus léger, donc nous recommandons de prendre
les petites quantités, sinon le volume sera trop grand.
Tuyau:
Ajoutez les raisins secs ou les fruits secs après le son
dans la deuxième pétrissage.
89
… 25 …


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Unold 8695 User Manual - German - 45 pages

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