BIELMEIER BHG 397, Инструкция по эксплуатации

Страница: 18 / 44

35 34
GB GB
RECIPES – APPRoPRIAtE FoR tHE PRoGRAMS
The following recipes are only for reference . You may adjust them depending on ingredients, your own
taste and experiments .
1 cup = 250 ml
 1 tbsp = 3 tsp  1 tbsp = 15 ml  1 tsp = 5 ml
FRENCH CRuNCH BREAD
Loaf Size
Ingredients
700 g /
1,5 LB
1000 g /
2 LB
Water 270
ml
390
ml
Butter / Margarine 1 ¼
tbsp
2
tbsp
Dry Milk ¾
tbsp
1 ¼
tbsp
Sugar 1 ¾
tbsp
2 ½
tbsp
Salt ¾
tsp
1 ¼
tsp
Plain Flour 490
g
700
g
Dry Yeast 1
tsp
1 ¼
tsp
Program: FRANZÖSISCH (french)
QuICK CoRN BREAD
Loaf Size
Ingredients
700 g /
1,5 LB
1000 g /
2 LB
Milk 290
ml
410
ml
Butter / Margarine 1 ¾
tbsp
2 ½
tbsp
Dry Milk ¾
tsp
1 ¼
tsp
Sugar ¾
tsp
1 ¼
tsp
Salt ¾
tsp
1 ¼
tsp
Bread Flour 320
g
500
g
Corn Flour 170
g
200
g
Baking Powder 3 ½
tsp
4 ½
tsp
Program: SCHNELL (quick)
CAKE BREAD
Loaf Size
Ingredients
700 g /
1,5 LB
1000 g /
2 LB
Milk 290
ml
410
ml
Butter / Margarine 40
g
60
g
Eggs 3
pcs
4
pcs
Sugar 40
g
60
g
Salt 1
tsp
1 ½
tsp
Plain Flour 490
g
700
g
Dry Yeast 1
tsp
1 ½
tsp
Program: SÜSS (sweet)
FARMHouSE BREAD
Loaf Size
Ingredients
700 g /
1,5 LB
1000 g /
2 LB
Buttermilk 290
ml
410
ml
Butter / Margarine 1
tbsp
1 ¼
tbsp
Salt ¾
tsp
1 ¼
tsp
Sugar ¾
tbsp
1 ¼
tbsp
Plain Flour 245
g
350
g
Whole Rye Flour 245
g
350
g
Dry Yeast 1
tsp
1 ½
tsp
Program: NORMAL (basic)
WHolE WHEAt BREAD
Loaf Size
Ingredients
700 g /
1,5 LB
1000 g /
2 LB
Water 280
ml
400
ml
Butter / Margarine 1 ¾
tbsp
2 ½
tbsp
Salt ¾
tsp
1 ¼
tsp
Sugar ¾
tsp
1 ¼
tsp
Bread Flour 140
g
200
g
Multi Corn Flour 350
g
500
g
Dry Yeast 1 ¾
tsp
2 ½
tsp
Program: VOLLKORN (whole wheat)
 Butter / Margarine: Depending on your
taste, you can also use other fats: olive oil,
lard or pork fat, etc .
 Dry milk: You can substitute dry milk in
recipe through fresh milk . Decrease in this
case the water around the same amount of
added milk .
 Water: Sparkling mineral water makes the
bread lighter and airier . It‘s ideal for heavy
flour .
ti
ps &
tr
ic
ks
CAKES
Pound Cake
Ingredients
1 . Put eggs, butter, sugar and vanilla sugar in
container and stir the mixture by hand mixer
to produce foam .
2 . Add flour and baking powder to the mixture
and continue to stir .
3 . Hone the dough with milk .
4 . Pour dough into bread pan coated with butter
or oil; use KuCHEN (cake) program to make
cake .
5 . If desired, add chocolate sprinkles or similar in-
gredients to the bread pan . The bread maker
will stir them in .
Eggs 3
pcs
Sugar 125
g
Butter / Margarine 125
g
Vanilla Sugar 1
package
Milk
till
¼
cup
Plain Flour 300
g
Baking Powder 1
package
red Wine Cake
Ingredients
1 . Mix eggs, butter, sugar, vanilla sugar and salt
together in a contianer using a hand mixer .
2 . Add flour, baking powder, cocoa and cinna-
mon and continue to stir .
3 . Pour red wine into the mixture and stir evenly
by hand .
4 . Pour dough into bread pan coated with butter
or oil and add chocolate sprinkles . Then use
KuCHEN (cake) program to make cake .
Eggs 3
pcs
Sugar 150
g
Butter / Margarine 250
g
Plain Flour 250
g
Baking Powder 1
package
Cocoa 1 ½
tbsp
Cinnamon 2
tsp
Salt 1
pinch
Chocolate Sprinkles 100
g
Red Wine
till
1⁄8
l
rum Crunch Cake
Ingredients
1 . Put eggs, butter, sugar, vanilla sugar and salt
in container and stir the mixture with a hand
mixer to produce foam .
2 . Then add flour and baking powder to the mix-
ture and continue stirring . During stirring, mix
the rum into the dough .
3 . Pour dough into bread pan coated with butter
or oil and add chopped rum crunch chocolate .
Then use KuCHEN (cake) program to make
cake .
Eggs 4
pcs
Sugar 100
g
Butter / Margarine 75
g
Vanilla Sugar 1
package
Salt 1
pinch
Rum 4
tbsp
Plain Flour 150
g
Baking Powder 1
package
Chopped Rum Crunch Chocolate 50
g