AOLIER BM1349DB-GS, Инструкция по эксплуатации

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ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and
then once filled, leveling off with a knife. Scooping or tapping a measuring cup with more
than is required. This extra amount could affect the balance of the recipe. When measuring
small amounts of dry ingredients, the measuring spoon must be used. Measurements must
be level, not heaped as this small difference could throw out the critical balance of the
recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is:
liquid ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour
can't be wetted by liquid completely. The yeast can only be placed on the dry flour. And
yeast can't touch with salt. When you use the delay function for a long time, never add the
perishable ingredients such as eggs, fruit ingredient.
BREAD MAKER COOKBOOK
一、
BASIC BREAD
SIZE MATERIAL 700g 900g
1
．
Water
280 ml 280g 340 ml 340g
2
．
Oil
2 table spoons 24g 3 table spoons 36g
3
．
Salt
1 tea spoons 7g 1.5 tea spoons 10g
4
．
Sugar
2 table spoons 24g 3 table spoons 36g
5
．
Bread Flour
3 cups 420g 3 1/2 cups 490g
6
．
Yeast
1 tea spoons 3g 1 tea spoons 3g
二、
FRENCH BREAD
SIZE MATERIAL 700g 900g
1
．
Water
280 ml 280g 340 ml 340g
2
．
Oil
2 table spoons 24g 3 table spoons 36g
3
．
Salt
1.5 tea spoons 10g 2 tea spoons 14g
5
．
Sugar
1.5 table spoons 18g 2 table spoons 24g
4
．
Bread Flour
3 cups 420g 3 1/2 cups 490g
6
．
Yeast
1 tea spoons 3g 1 tea spoons 3g
三、
WHOLE WHEAT BREAD
SIZE MATERIAL 700g 900g
1
．
Water
260ml 260g 340ml 340g
2
．
Oil
2 table spoons 24g 3 table spoons 36g
3
．
Salt
4 tea spoons 7g 2 tea spoons 14g
4
．
Whole wheat
1 cup 110g 2 cups 220g
5
．
Bread Flour
2 cups 280g 2 cups 280g