Unold 68110, Инструкция по эксплуатации

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Cottage cheese bread
Step I Step II
Bread weight,
approx.
530 g 800 g
Water or milk 130 ml 200 ml
Margarine/
butter
20 g 30 g
Egg, complete 1 small 1
Salt 2/3 tsp 1 tsp
Sugar 2/3 tblsp 1 tblsp
Cottage cheese 80 g 125 g
Flour type 550 330 g 500 g
Dry yeast ½ bag ¾ bag
Program: SCHNELL
French herb bread
Step I Step II
Bread weight,
approx.
560 g 850 g
Water 230 ml 350 ml
Wheat flour
type 550
350 g 525 g
Durum wheat
flour
50 g 75 g
Sugar 2/3 tsp 1 tsp
Salt 1/3 tsp 1 tsp
Chopped
parsley,
dill,etc.
1 tblsp 1½ tblsp
Garlic gloves,
mashed
1 St. 2 St.
Butter 10 g 15 g
Dry yeast ½ bag ¾ bag
Program: BASIS / SCHNELL
BREADS FOR PERSONS WITH ALLERGIES
Please note the following when preparing gluten-free breads:
ƒ
Gluten-free flour needs more liquid than flour containing gluten (400–500 ml lukewarm liquid per 500 g flour).
ƒ
Gluten-free flours need a little oil or fat for successful baking. You can use vegetable oil, butter or margarine (10 to
20 g).
ƒ
When you bake bread from gluten-free flour, you cannot use the timer function. The program has to be started right
away.
ƒ
Gluten-free bread from the breadmaker requires less yeast then bread baked in the oven. Use about 3.5 to 5 g of
dry yeast for a standard loaf.
ƒ
If the bread collapses in the middle during baking, reduce the amount of yeast by about 1 g. If the bread still
collapses, beat on e egg in the measuring cup and then fill the cup with the amount of liquid stated in the recipe.
Important: do not add the egg to the quantity of liquid!
ƒ
The crust of gluten-free breads does not brown as much as that of breads containing gluten. For safety reasons,
breadmakers cannot be equipped with top heating elements, so the top side of the bread is lighter in color. To give
the bread a more attractive color, you can whisk one egg yolk with 1 tsp of sweet cream and brush this on the bread
when the display shows a remaining time of 1:15.
ƒ
After about eight minutes of kneading, loosen the flour or dough from the edge of the baking pan with a silicone
dough scraper. You can loosen the edge of the dough from the baking pan again when the remaining time is 1:15
for better results.
For persons who suffer from grain allergies or who have to follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Backmeister
®
with very good results. When using baking mixes, please
follow the instructions on the package.
We have achieved good results with products from the Schär company and Hammermühle Diät GmbH. If you have que-
stions about gluten-free products or intolerabilities, please contact these companies directly:
Hotline Fa. Schär Hotline Hammermühle
Deutschland Tel. 08 00/1 81 35 37 Deutschland Tel. 0 63 21/9 58 90
Österreich Tel. 08 00/29 17 28
The necessary ingredients can be purchased in health food stores. Hammermühle products can be ordered directly from
the manufacturer at the above number. All flour types listed are suitable for cakes and breads for special diets necessita-
ted by affliction with sprue. Breads baked in the Backmeister
®
are also relatively compact when the quantity of yeast or
cream of tartar is increased.ie Brote, die im Backmeister
®
gebacken wurden, relativ fest.
Add the ingredients to the baking pan. Select the following programs:
ƒ
“BASIS” dark for a darker crust, “SCHNELL” dark for a lighter crust
ƒ
for preparing dough not to be baked in the breadmaker: “TEIG” program
ƒ
for preparing bread with baking powder or cream of tartar as the raising agent: “BAKING POWDER” program
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