OBH Nordica 6574, Instruction Manual

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sugar 1 tsp 1,5 tsp
salt 1 tsp 1,5 tsp
dry yeast 1 tsp 1,5 tsp
Program: Sandwich
Crank’s buns
Ingredients
water 2,5 dl
graham wholemeal 4 dl (240 g)
wheat-flour 2,5 dl (150 g)
brown sugar 1 tsp
salt 1 tsp
dry yeast 2 tsp
Program: Dough
Place the ready dough on table with flour. Form the dough to 12 oval buns. Place them on tinplate.
Allow to rise approx 30 minutes. Bake in middle of oven in 225°C for 8-10 minutes.
Almond bun
Ingredients
milk 1,5 dl
egg 1
fluid margarine or soft butter 1,25 dl (125 g)
wheat-flour 6,5 dl (390 g)
sugar 1,5 dl
oil of bitter almonds 6 drips
hartshorn 2 tsp
Program: Cake
Lemon marmalade
Ingredients
oranges 4-5 un-peeled = 6 dl (500 g) peeled and thinly sliced pieces
lemon 1 peeled and sliced in thin pieces
jam sugar 3 dl (ca 270 g)
Program: Marmalade
Mix all ingredients in the bread pan before starting the program. When the jam is ready, pour the warm
jam into clean small glass tins and immediately cover with lid. Allow to cool and place in the refrigerator
over night.
Bread free of gluten
The bread can be diversified in taste and fibre-contents by adding some of the suggested extra
ingredients. Avoid timer-setting. Bread free of gluten is only recommended to bake on Loaf size 2, which
gives the best result. The recipes are made for Loaf size 2.
Light tin loaf
Ingredients
water 3 dl
oil 2 tbs
Flour mix free of gluten approx 6 dl (360 g)
salt 1 tsp
dry yeast 1 tsp
Extra ingredients: 1 tsp bread seasoning, 2-3 tbs sun flower seeds
Program: Basic (browning level light)
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