Unold Backmeister 8650, Руководство пользователя

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B R R E E A A D D M M I I X X T T U U R R E E S S
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 follow closely the instructions of the respective manufacturer, in particular
concerning the relation from flour to water, but do not exceed the following maximum quantities:
Flour mix size I max. 400 g + 200-250 ml,
Flour mix size II max. 600 g + 300-375 ml.
Please note, that some mixtures contain already the necessary amount of dry yeast.
The manufacturer cannot assume any guarantee for unknown products which are sold in other countries. Therefore
you should take your usual recipes and modify them with regard to the maximum quantities. You may also use
ready-to-bake mixtures for bread. Please follow the instructions on the products.
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B R R E E A A D D F F O O R R A A L L L L E E R R G G I I C C P P E E R R S S O O N N S S
Our bread maker is ideal to prepare bread for persons
suffering from a cereal allergy or who have to follow
special diets. Our recipes are mainly based on the
products of the company Dr. Schaer, which are avail-
able in most European countries. Please find below the
hotline number for further information:
Hotline Dr. Schaer, Italy: 0039 0473 29 33 00
All recipes below are fitted for persons suffering from
coeliakia, sprue or other metabolic diseases. We rec-
ommend the following programs:
a. for bread
BASIS DARK
for a crunchy crust
SCHNELL DARK
for a less crunchy crust.
b. for dough:
program
DOUGH
c. for cakes
and other types of bread prepared
with baking powder, tartar or other rising agents
programm
BACKPULVER
Flour without gluten cannot be used for time delay
functions. Start the program directly after having filled
the ingredients into the bread pan.
Please remove the kneading blades before the last ris-
ing resp. before baking, as the bread rises less than
normal bread. Brush the top of the dough with oil to
avoid deep fissures. Remove the bread after the end
of the program and let it cool down on a grid.
All recipes can be prepared with dry yeast or with bak-
ing powder of phospateless tartar. Just replace the
yeast by the respective rising agent.
SCHÄR Glutenless White bread I, MIX B
8650 8660
Stufe II Stufe II
Bread weight, approx. 1150 g 1600 g
Warm water 570 ml 750 ml
Vinegar 1½ tblsp 2 tblsp
Bread flour mix MIX B 700 g 1000 g
Salt ½ tsp 1 tsp
Dry yeast 2 bag. 2½ bags
Program: BASIS
SCHÄR- Glutenless White Bread II
8650 8660
Stufe II Stufe II
Bread weight, approx. 1150 g 1600 g
Warm water 570 ml 750 ml
Oil 1½ tblsp 2 tblsp
Bread flour mix MIX B 700 g 1000 g
Salt ½ tsp 1 tsp
Dry yeast 2 bags 2½ bags
PROGRAM: BASIS
SCHÄR- Glutenless milk bread MIX B
8650 8660
Stufe II Stufe II
Bread weight, approx. 1000 g 1480 g
Warm milk 500 ml 650 ml
Egg 1 2
Sugar 1 TL 1½ TL
Salt 1 TL 1½ TL
Bread flour mix MIX B 500 g 700 g
Dry yeast 1 Pckg. 2 Pckg.
Program: BASIS
SCHÄR- Glutenless butter bread
8650 8660
Stufe II Stufe II
Bread weight, approx. 1000 g 1400 g
Warm water 300 ml 450 ml
Butter 100 g 140 g
Egg 3 4
Bread flour mix MIX B 500 g 700 g
Salt 1 tsp 1½ tsp
Sugar 1 tsp 1½ tsp
Dry yeast 1 bag 2 bag
Program: BASIS
SCHÄR- Glutenless bread with olive oil
Program „Backpulver“ has only 1 baking step.
8650 8660
Bread weight, approx. 1400 g 1700 g
warm water 550 ml 700 ml
Olive oil 4 ½ tblsp 6 tblsp
White of an egg 3 4
Bread flour mix MIX B 750 g 1000 g
Salt 1 ½ tsp 2 tsp
Sugar 1 ½ tsp 2 tsp
Baking powder 1 ½ bag 2 bags
Program: BACKPULVER
TIP:
Always remove the kneading blades before baking.
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