Unold 68616, Инструкция по эксплуатации

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BREAD MIXTURES
As our recipes are based on products which are only available on the German market, we did not translate these recipes,
but will give you some general information. You may use any bread mixtures available in your country for baking bread in
the bread maker. Please note, that some mixtures contain already the necessary amount of dry yeast. Please follow the
instructions of the respective manufacturer, in particular concerning the relation from flour to water, but do not exceed
the following maximum quantity of 500 g flour mix and approx. 350 ml of liquid.
CAKE RECIPE
You may also prepare cake in the BACKMEISTER
®
. As it is equipped with kneading blades, the cake will not be as light
as usual, but very delicious. The cake program cannot be preset. You may add different ingredients to the basic recipe.
However, do not take more than the quantities below to ensure good baking results. After baking, take the container out
of the machine and put it on a wet towel. Let the cake cool down for about 15 minutes in the mould before turning the
mould to take out the cake.
Ingredients for a weight of 700 g
Egg 3
soft Butter 100 g
Sugar 100 g
Vanilla sugar 1 bag
Flour type 405 300 g
Baking powder 1 bag
grated nuts 50 g
or: grated chocolate 50 g
or: coconut flakes 50 g
Or peleed an cubes
apples
50 g
Program: BACKPULVER
DOUGH PREPARATION
You may use your Backmeister
®
to prepare dough, which is formed and baked in the oven. Select the program TEIG
(dough). Ingredients can be added after the beep during the second kneading. The program TEIG (dough) does not dis-
pose of several bread sizes. However, we offer to amounts for different cake sizes:
Pretzel
Ingredients for 9-10 pcs.
Water
200 ml
Salt ¼ tsp
Flour type 405 360 g
Sugar ½ tsp
Dry yeast ½ bag
Egg (beaten) to
brush the surface
1
coarse salt to sprin-
kle on the surface
Fill all ingredients except the egg and the salt into the
container. Select the program: TEIG (dough)
When the signal sounds an the display shows „0:00“,
press Stop.
Preheat the oven to 230 °C: Divide the dough in portions
form thin rolls. Form pretzels and lay them on a grea-
sed baking plate: Brush the pretzels with beaten egg and
sprinkle them with coarse salt.
Bake in the preheated oven at 200 °C 12-15 minutes.
Program:
TEIG
Christmas cake (German speciality)
Weight 750 g
Milk 100 ml
Melted butter 100 g
Egg 1
Rum 2 tblsp
Flour type 405 375 g
Sugar 75 g
Candied lemon peel 40 g
Candied orange peel 20 g
Almonds, grated 40 g
Sultanas 750 g
Salt 1 pinch
Cinnamon 1 pinch
Dry yeast 1.5 bags
Take dough out of the container, fill into a long mould
(special German form) and bake at 180 °C about 1 to
1:15 hs
Program:
TEIG