3
3 .. A
A D
D D
D I
I N
N G
G A
A N
N D
D M
M E
E A
A S
S U
U R
R I
I N
N G
G T
T H
H E
E I
I N
N G
G R
R E
E D
D I
I E
E N
N T
T S
S A
A N
N D
D Q
Q U
U A
A N
N T
T I
I T
T I
I E
E S
S
Always first add the liquid and then the yeast. Only in case of very heavy dough such as rye bread, we recommend
to fill in first the flour and the dry yeast and to pour the liquid on top to ensure proper kneading. However, if this is
combined with the TIME function, make sure, that any contact between yeast and liquid is avoided until the program
starts.
In order to prevent the yeast from fermenting too soon (in particular using the time delay), contact between the
yeast and the liquid must be avoided.
Always use the same units in measuring, which means that with the indication of tablespoon and teaspoons either
use the measuring spoon supplied with baking automatic or spoons which are normally used in the household.
Weighing in grams is preferable due to their accuracy. The supplied measuring jug can be used for millilitres meas-
urements.
Abbreviations in the recipes mean:
tbsp
=
level tablespoon (or measuring spoon large)
tsp.
=
level tea spoon (or measuring spoon small)
g
=
grams
ml
=
millilitres
bag
=
package dry yeast of 7 g content for 500 g flour – corresponds to 20 g fresh yeast
A
A d
d d
d i
i n
n g
g o
o f
f f
f r
r u
u i
i ,
,
t
t n
n u
u t
t s
s o
or
r s
s e
e e
e d
d s
s
If you should wish to include further ingredients, this can be done in all programs (except jams) as soon as the signal
sound is heard. If the ingredients are added too early, they can be ground up by the kneader.
Q
Q u
u a
a n
n t
ti i
i
it
t e
e s
s o
o f
f t
t h
h e
e r
r e
e c
c i
i p
p e
e s
s
The following recipes show mostly different quantities, i.e. for stage I and II of both models. Model 8660 is supplied
with two sets of different kneading blades, the smaller ones are for small bread in stage I, the larger ones for large
bread in stage II.
Should there be no sizes mentioned in the recipes because they do not exist in the prescribed program, then the
small and also the large quantities will be successful for the appropriate type in the mentioned program. The pro-
grams without size selection are programd appropriately.
4
4 .. B
B R
R E
E A
A D
D W
W E
E I
I G
G H
H T
T S
S A
A N
N D
D V
V O
O L
L U
U M
M E
E S
S
In the following recipes you will find apprimate: You will establish that the weights for pure white bread are less than
those for wholemeal bread. This is because white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences may occur. The actual bread weight is very much depend-
ant on the humidity in the air on preparation.
All breads that have a high proportion of wheat will achieve a greater volume and in the highest weight class will rise
above the pan edge after the last raising. Nevertheless, they do not overflow. The bread bulging over the pan edge
will be somewhat lighter browned as the bread in the pan.
It is recommended that the FAST program is used for sweet breads, then the lesser quantities (only these) can be
baked with the prescribed recipe also in the HEFEKUCHEN program; thus the bread will be lighter. Select the yeast
pastries program and then the Size I.
5
5 .. B
B A
A K
K I
I N
N G
G R
R E
E S
S U
U L
L T
T S
S
The baking results are in particular dependant upon the local situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the recipes are only clues and have to be adapted accordingly
If one or other recipe is not successful, do not give up, moreover try to find out the cause and try again, for example
with alternative quantity proportions.
Before you bake a bread overnight with the timer delay, we recommend that you make a trial bread so that, in cer-
tain circumstances, the recipe can be altered.
55
Содержание Backmeister 8650
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