Aroma ABM-270, Инструкция по эксплуатации

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25.
Recipe charts
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CONT. )
Recipe Charts
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CONT. )
24.
NOTES
·Follow steps 1-9 in "Operation Guide"
on pages 12-15 . Select Leaven Dough
using the Function button.
·There is no need to select the crust
color or loaf size. Use the Time buttons
to adjust the delay timer if using.
·Once finished, gently reshape dough,
or add toppings if desired.
·This function is perfect for using with
Bake to create a custom recipe.
12. Leaven Dough
NOTES
·Thoroughly wash, peel, and remove
the cores from your fruit. Slice fruit into
1-inch chunks. Using a blender or food
processor, pureé chopped fruit into a
paste-like consistency and pour into
the Baking Pan. Make sure the Stirring
Paddle is in place.
·Select Jam using the Function button.
There is no delay start or adjustable
bake time for this function.
·Once finished, carefully remove the
Baking Pan and pour the jam into a
clean container to cool. Use caution
when handling or pouring, as jam will
be extremely hot.
·Refer to "Operation Guide" on pages
12-15 as needed.
13. Jam
NOTES
·Place raw or leavened dough evenly
into the Baking Pan. Shape if desired.
·Select Bake using the Function button.
·Select the desired crust color using the
Color button.
·Use the Time buttons to select the total
bake time (there is no delay start).
· Bake is designed for manual use;
there is no crust color or loaf size option.
Instead, simply add or decrease total
bake time to achieve your desired level
of doneness.
·Refer to "Operation Guide" on pages
12-15 if needed.
14. Bake
NOTES
·Place all yogurt ingredients inside the
Baking Pan. The Stirring Paddle does
not need to be inserted.
·Select Yogurt using the Function
button.
·Use the Time buttons to select the total
ferment time between 5 and 13 hours
(there is no delay start or crust color
option available).
·This recipe can be doubled or tripled
for large batches of yogurt. To avoid
overflow, do not exceed a triple batch.
·Refer to "Operation Guide" on pages
12-15 if needed.
15. Yogurt
12. Leaven Dough
1 min
Knead 1
01:24
3 min 20 min 50 min
Ferment
10 min
Rise 2 Knead 1 Knead 2
Ingredients
Oil/Butter
Salt
Sugar
Bread Flour
Yeast
2 tbsp
Water
1 cup
1½ tsp
1 tbsp
3 cup
1½ tsp
01:05:00
5 min 10 min 50 min
Bake Knead 2 Rise 2
13. Jam
Ingredients
Sugar
1½ cup
Fruit (fresh or frozen)
3 cup
Lemon Juice
1 tbsp
14. Bake
00:10-1:10
Bake
15. Yogurt
05:00-13:00
Ferment (97°F)
Ingredients
Sugar
2 tbsp
Yogurt
Milk
1½ cup
¼ cup