50
1
ba
se
(ba
si
c)
i
j
k
1
ac
q
ua
ti
ep
ida
19
0g
26
0g
36
0g
2
d
’o
lio d
i o
liv
a
1 T
1 T + 1 t
2 T
3
sal
e
1 t
1½
t
2 t
4
zu
cc
her
o
1 T
1 T + 1 t
2 T
5
la
tt
e i
n p
ol
ve
re
1 T
1½
T
2 T
6
far
ina
di
p
an
e b
ian
co
di
qu
al
it
à
35
0g
50
0g
65
0g
7
lie
vi
to
s
ec
co
1½
t
1¼
t
2 t
4
to
rt
a (c
ak
e)
1
su
cc
o d
i l
im
on
e
1 t
2
uo
vo
, p
ic
co
lo (
fin
o a 5
3 g
)
2
3
es
tr
at
to
di
v
ani
gl
ia
¼ t
4
bu
rr
o,
fu
so
50
g
5
fr
ut
ta s
ec
ca m
is
ta (
b
ag
na
ta
)
17
5g
6
far
ina
b
ian
ca
25
0g
7
zu
cc
her
o
15
0g
8
can
ne
lla
m
ac
ina
ta
¼ t
9
no
ce m
os
ca
ta m
ac
in
at
a
¼ t
10
lie
vi
to i
n p
ol
ve
re
2 t
11
d
i br
and
y (
op
zi
on
ale
)
3 d
Se i
l b
ur
ro n
on è f
us
o, l
a r
ic
et
ta n
on f
un
zi
on
er
à.
6
imp
as
to
(d
o
u
g
h)
1
ac
q
ua
ti
ep
ida
25
0g
2
d
’o
lio d
i o
liv
a
1 T
3
sal
e
1 t
4
zu
cc
her
o
2 T
5
far
ina
di
p
an
e b
ian
co
di
qu
al
it
à
40
0g
6
lie
vi
to
s
ec
co
1 t
7
er
b
e m
is
te e
ss
ic
ca
te
1 t
La
vo
ra
re l
'im
p
as
to f
or
m
an
d
o u
na p
al
la s
u u
na s
up
er
fic
ie i
nf
ar
in
at
a.
La
sc
ia
re r
ip
os
ar
e p
er 1
5 m
in
ut
i. F
ar
e r
ot
ol
ar
e l
a p
as
ta f
or
m
an
d
o d
ei
d
is
ch
et
ti s
u u
na s
up
er
fic
ie i
nf
ar
in
at
a. M
et
te
re i d
is
ch
et
ti d
i p
as
ta s
u u
na
te
gl
ia d
a f
or
no a
nt
i-a
d
er
en
te
. V
er
sa
re s
ui d
is
ch
et
ti u
na s
als
a a b
as
e d
i
p
omo
do
ro
e
a
gg
iu
nge
re
il
re
st
o de
i c
on
d
im
en
ti
. C
uo
ce
re
in
for
no
p
re
-r
is
ca
ld
at
o a 1
90
°C p
er 1
5-
20 m
in
ut
i. L
a s
up
er
fic
ie d
ev
e e
ss
er
e b
en
dor
at
a.
2
p
an
e f
ran
ce
se
(F
re
n
ch
)
i
j
k
1
ac
q
ua
ti
ep
ida
20
0g
30
0g
40
0g
2
sal
e
1 t
1½
t
2 t
3
far
ina
di
p
an
e b
ian
co
di
qu
al
it
à
36
0g
545
g
72
5g
4
lie
vi
to
s
ec
co
1 t
1½
t
1 S
5
d
o
lce (
sw
ee
t)
i
j
k
1
la
tte
20
0g
30
0g
40
0g
2
d
’o
lio d
i o
liv
a
1 T
1½
T
2 T
3
sal
e
1 t
1½
t
2 t
4
zu
cc
her
o
2 T
3 T
4 T
5
es
tr
at
to
di
v
ani
gl
ia
½ t
¾ t
1 t
6
far
ina
fo
rt
e di
g
ran
o in
te
ro
30
0g
45
0g
60
0g
7
co
cco
in
p
ol
ve
re
25
g
40
g
50
g
8
lie
vi
to
s
ec
co
1½
t
2 t
1 S
9
no
cc
io
le
tri
ta
te
7 T
5 T
3 T
3
g
ra
n
o in
te
ro
/f
arina
in
te
g
ral
e
(w
ho
le
w
hea
t/
w
ho
le
m
ea
l)
i
j
k
1
ac
q
ua
ti
ep
ida
20
0g
30
0g
40
0g
2
d
’o
lio d
i o
liv
a
1 T
1 T
2 T
3
sal
e
¾ t
1¼
t
2 t
4
zu
cc
her
o
2 t
1 T
1½
T
5
la
tt
e i
n p
ol
ve
re
1 T
1½
T
2 T
6
far
ina
fo
rt
e di
g
ran
o in
te
ro
15
0g
22
0g
30
0g
7
far
ina
di
p
an
e b
ian
co
di
qu
al
it
à
15
0g
22
0g
30
0g
8
lie
vi
to
s
ec
co
½ t
¾ t
1 t
T
cu
cc
hia
io
(1
5m
l)
t
cu
cc
hia
in
o (
5m
l)
d
m
is
ur
in
o
g
gr
ammi
S
sa
cc
he
tto
(7
g)
Содержание 18036-56
Страница 2: ...2 3 20 size crust colour start stop menu Z T 1 2 3 4 5 6 7 8 9 10 2 7 2 4 u d 11 12...
Страница 136: ...136 A 1 8 8 8 2 3 H 4 5 6 7 8 9 10 I 2 U C 1 2 3 4 1 12 Z 5 ghh g h h 6 FGH F 500 G 750 H 1 7 8 I...
Страница 140: ...140 5 sweet 6 dough 7 jam 8 sandwich 9 gluten free 10 I fastbake I 11 II fastbake II 55 80 12 speciality C 1 2 7...
Страница 141: ...141 3 4 5 6 50 10 11 1 2 3 20 C 25 C 4 35 50 C 5...
Страница 142: ...142 C C 15 34 C C 7 7 C I 2 C 1 2 3 4 5 6 7 8 C 1 2 3 4 5 6...
Страница 143: ...143 7 8 C W...
Страница 156: ...156 A 1 8 8 8 2 3 H 4 5 6 7 8 9 10 I 2 U C 1 2 3 4 Z 1 12 5 ghh g h h...
Страница 160: ...160 5 sweet 6 dough 7 jam 8 sandwich 9 gluten free 10 I fastbake I 11 II fastbake II 55 80 12 speciality C 1 2 7 3...
Страница 161: ...161 4 5 6 50 10 11 1 2 3 20 C 25 C 68 F 77 F 4 35 C 50 C 95 F 122 F 5 C...
Страница 162: ...162 C 15 34 C 59 93 F C 7 7 C I 2 C 1 2 3 4 5 6 7 8 C 1 2 3 4 5 6 7 8...
Страница 163: ...163 C W...
Страница 202: ...202 A 1 8 8 8 2 3 H 4 5 6 7 8 9 10 I 2 U C 1 2 3 4 Z 1 12 5 ghh g h h 6 FGH F 500g G 750g H 1kg 7 8 I...
Страница 206: ...206 7 jam 8 sandwich 9 gluten free 10 I fastbake I 11 II fastbake II 55 80 12 speciality C 1 2 7 3 4 5 6 50 10 11 1 2...
Страница 207: ...207 3 20 C 25 C 68 F 77 F 4 35 C 50 C 95 F 122 F 5 C C 15 34 C 59 93 F C 7 7...
Страница 208: ...208 C I 2 C 1 2 3 4 5 6 7 8 C 1 2 3 4 5 6 7 8 C...
Страница 209: ...209 W...
Страница 212: ...212 552 204...