Zelmer 43z011-001, Руководство пользователя

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106
43Z011-001_v06
ONION BREAD WHOLE WHEAT BREAD CHOCOLATE AND NUT BREAD
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Large, chopped onion
Flour type 550
Dry yeast
250 ml
1 tablespoon
1 teaspoon
2 tablespoons
1
540 g
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Eggs
Salt
Sugar
Flour type 550
Whole wheat flour
Dry yeast
300 ml
1½ tablespoon
1
1 teaspoon
2 teaspoons
360 g
180 g
1 teaspoon
Ingredients
Water
Chocolate-nut
spread
Salt
Caster sugar
Flour type 500
Plain flour
Dry yeast
275 ml
90 ml
1½ teaspoons
1½ teaspoons
300 g
150 g
1½ teaspoon
Program: BASIC
Bake this bread immediately.
Program: WHOLE WHEAT
NOTE: While using the “DELAY TIMER”
program, add more water instead of eggs.
Program: FRENCH
NUT, ALMOND AND HONEY BREAD FRENCH BAUGETTES PIZZA DOUGH
Ingredients
Water
Butter
Salt
Sugar
Chopped nuts
Chopped almonds
Honey
Flour type 550
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
540 g
1 teaspoon
Ingredients
Water
Honey
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 tablespoon
1 teaspoon
1 teaspoon
540 g
1 teaspoon
Ingredients
Water
Salt
Olive oil
Flour type 500
Sugar
Dry yeast
300 ml
¾ teaspoon
1 tablespoon
450 g
2 teaspoons
1 teaspoon
Program: BASIC
Program: DOUGH
Divide the dough when ready into 2-4 parts,
form long loaf shapes and leave them to rest
for about 30-40 minutes. Make a series of
diagonal cuts on the top surface and put the
bread to bake in the oven.
Program: DOUGH
After the kneading process, spread the
dough, form a round shape and leave to
rest for 10 minutes. Spread the sauce and
add the desired filling. Bake in the oven for
20 minutes.
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book.
While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
WHEN TO ADJUST RECIPES
Problem Probable cause
Solution
(description below)
The bread rises too fast. - Too much yeast, too much flour, not enough salt. a/b
The bread does not rise at all
or not enough.
- No or too little yeast. a/b
- Old or stale yeast. e
- Liquid too hot. c
- The yeast has come into contact with the liquid. d
- Wrong flour type or stale flour. e
- Too much or not enough liquid. a/b/g
- Not enough sugar. a/b
The dough rises too much
and spills over the baking tin.
- If the water is too soft the yeast ferments more. f
- Too much milk affects the fermentation of the yeast. c
The bread goes down in the
middle.
- The dough volume is larger than the tin and the bread goes down. a/f
- The fermentation is too short or too fast due to the excessive temperature of the
water or the baking chamber or due to the excessive moistness.
c/h/i
- No salt or not enough sugar. a/b
- Too much liquid. h