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Unold 8695 Manual

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P
P
A
A
I
I
N
N
A
A
U
U
P
P
O
O
T
T
I
I
R
R
O
O
N
N
Degré I Degré II
Poids du pain, env. 600 g 900 g
Purée de potiron
conservé
200 ml 300 ml
Farine de blé Type 550 330 g 500 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Beurre 15 g 25 g
Grains de potiron 30 g 50 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
P
P
A
A
I
I
N
N
A
A
U
U
X
X
C
C
O
O
U
U
R
R
G
G
E
E
T
T
T
T
E
E
S
S
Degré I Degré II
Poids du pain, env. 560 g 840 g
Eau 30 ml 50 ml
Farine de blé Type 550 330 g 500 g
Courgettes râpées 200 g 300 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
TUYAU:
Délicieux au chaud avec une bonne huile d’olives.
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A
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N
D
D
U
U
V
V
I
I
G
G
N
N
E
E
R
R
O
O
N
N
Degré I Degré II
Poids du pain, env. 580 g 870 g
Eau 100 ml 150 ml
Vin blanc sec 100 ml 150 ml
Farine de blé complet 260 g 400 g
Farine de seigle 80 g 125 g
Sel 2/3 CT 1 CT
Sucre brun 2/3 CT 1 CT
Saindoux 10 g 20 g
Feuilles de vin coupées 2/3 CS 1 CS
Poireau coupé 2/3 CS 1 CS
Noix 1 CS 2 CS
Levain sec 1/3 sach. ½ sachet
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / VOLLKORN
P
P
A
A
I
I
N
N
A
A
U
U
X
X
A
A
N
N
C
C
H
H
O
O
I
I
S
S
Degré I Degré II
Poids du pain, env. 600 g 900 g
Eau 215 ml 325 ml
Farine de blé complet 330 g 500 g
Farine de blé grossière 50 g 75 g
Anchois hachés 5 8
Pomme rouge râpée 2/3 1
Huile d’olives 1 CS 1 ½ CS
Levure sèche 2/3 sach. 1 sachet
Programme: VOLLKORN
P
P
A
A
I
I
N
N
D
D
E
E
M
M
A
A
R
R
R
R
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G
G
E
E
(
(
P
P
A
A
I
I
N
N
E
E
T
T
S
S
E
E
L
L
)
)
Degré I Degré II
Poids du pain, env. 600 g 900 g
Bbabeurre 165 ml 250 ml
Eau 100 ml 150 ml
Farine de blé noir 115 g 175 g
Farine de seigle grossière
type 1700
115 g 175 g
Farine de blé Type 550 150 g 225 g
Sucre 2/3 CT 1 CT
Sel 2/3 CT 1 CT
Levain sec ½ sachet ¾ sachet
Levure sèche 2/3 sach. 1 sachet
Programme: BASIS
TUYAU:
Après le 2ème pétrissage pressez un petit pot en
terre au milieu. Lorsque le pain a refroidi, on peut
remplir le pot de sel comme cadeau de marriage
traditionel.
P
P
A
A
I
I
N
N
A
A
U
U
X
X
L
L
A
A
R
R
D
D
O
O
N
N
S
S
Degré I Degré II
Poids du pain, env. 560 g 850 g
Babeurre 230 ml 350 ml
Farine de blé noir 200 g 300 g
Farine de blé Type 1050 130 g 200 g
Sel 2/3 CT 1 CT
Lardons 50 g 75 g
Levain sec 1/3 sach. ½ sachet
Levure sèche 2/3 sach. 1 sachet
Programme: BASIS
TUYAU:
Délicieux aussi pour les petits pain (programme TEIG)
P
P
A
A
I
I
N
N
A
A
U
U
X
X
F
F
I
I
N
N
E
E
S
S
H
H
E
E
R
R
B
B
E
E
S
S
I
I
I
I
Degré I Degré II
Poids du pain, env. 560 g 850 g
Eau 230 ml 350 ml
Farine de blé Type 550 350 g 525 g
Farine de blé dur 50 g 75 g
Sucre 2/3 CT 1 CT
Sel 2/3 CT 1 CT
Fines herbes hachées 1 CS 1 ½ CS
Gousses d’ail hachées 1 2
Beurre 10 g 15 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / SCHNELL
95
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Unold 8695 User Manual - German - 45 pages

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