Bedienungsanleitung Bomann MWB 1912 CB (Seite 8 von 19) (Englisch)

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For example:

Cook

0.2

fresh

vegetables.

Step

Button

'DÍsolalv'

STOP

Auto

Time.

Temp

Weight

cooKrng

FRESH.

VEGETABLE

START

Auto

Time.

Temp

Weight

cooking

0.2

START

10. Let

the baking

pan

cool

before

taking

the bread

out.

Use

non-stick

spatula

and

careÍu||y

detach

the

bread

from the

Pan.

1 1. lÍ

you

not take

the

bread

out

of the

oven

right

aÍter

the

baking

time

is finished,

the

bread

willcontinue

baking

for one

hour.

4. Press

the

START

button

start

the

machine.

After

the time

has

elapsed

the

oven

switches

off

and

the

word

,,END"

appears

in the

display.

Then take

out

the

food'

Note:

refers

to a

tablesPoon.

Baking

Bread

Pour

the

ingredients

into

the bread

baking

pan'

Always

pour

the

liquid

first then

add

sugar,

salt

and

Í|our.

A|ways

add

yeast

baking

powder

the

last

ingredient.

Uóing

your

finger

make

sma||

indentation

in the

flour

ano

[láce

the

yeast

in the

indentation.

Make

sure

that

the

yeast

does

not come

into contact

with the

liquid

ingredients.

Nów

place

the

baking

pan

on the

four

pins

inside

the

microwave

and

turn

the

baking

pan

clockwise

until

locks.

this

does

not

happen,

turn

you

the

drive

oÍ

the

kneading

hook under

the

bread

baking

pan

little

bit

and

insert the

bread

baking

pan

again.

Now

the

door.

Press

the

STOP

keY.

With the

control

knob

you

can

now select

the

desired

baking

program.

Press

the

START

key to

confirm

the

setting.

With

the

control

knob

you

can

now set

the

bread

weight:

either

7509

(1.51b)

10009

(2lb).

Preés

the

START

key again.

Baking

begins.

The

display

will show

the

remaining

baking

time.

Once

baking

is finished,

you

will

hear a

sound

indi-

cating

the end.

open

the door

and

careÍu||y

take

the

baking

pan

from

the

oven

using

oven

gloves.

Tip:

You can

stop

the

baking

any time

pressing

the

STOP

key

for about

seconds.

Example:

You wish

to bake

a bread

weighing

10009

(2lb)

under

the SWEET

Program.

Step

Buttoí.

Disolav

Pour

the

ingredients

into

the baking

pan

and

Place

the baking

pan

the

microwave.

STOP

Auto

Time.

Temp

Weight

cooKlng

Select

SWEET

START

1.51b

Auto

Time.

Temp

Weight

cooKrng

2.0!b

START

2:55

Remarks

the

ReciPes

1. lngredients

Since

each

ingredient

plays

a specific

ro|e

Íor the suc.

cessful

baking

the bread,

the

measuring

just

im-

portant

as the

order

in which

the

ingredients

are

added.

The

most important

ingredients

the

liquid,

flour,

salt,

sugar

and

yeast

(either

dry

fresh

yeast

can be

used)

aÍfect

the

successÍui

outcome

of the

preparati-

oÍ the

dough

and

the

bread.

A|ways use

the

right

quantities

in the

right

proportion'

Use

|ukewarm

ingredients

iÍ

the

dough

needs to

prepared immediate|y'

|Í

you

wish to set

the

program

phase

timing

function,

it is advisable

use

cold

ingredients

avoid

that

the

yeast

starts

rise too

earlY.

Margarine,

butter

and

milk affect

the

flavor

of the

bread.

Sugar

can

reduced

20% to

make

the

crust

Iiglrter

and thinner

without affecting

the

successÍuI

outcome

oÍ the

baking.

you

prefer

a soÍter

and

lighter crust

replace

the

sugar

with

honey'

Gluten

which

produced

in the

flour during

the

knea-

ding

provides for

the

structure

of the

bread.

The

ideal

f|our

mixture

is composed

oÍ

4o!"

wholemea|

flour

and

60%

white

Í|our'

|Í

you

wish to

add

cerea|s

grains'

ieave them

1o soak

overnight.

Reduce the

quantity

Í|our and

the

|iquid

(up

1/5 less).

Leaven

indispensable

with

rye flour'

lt contains

milk

and acetobacteria

that

make

the bread

lighter

and

ferment

thoroughly.

You can

make

your

own

leaven

but

it takes

time.

For this

reason

concentrated

leaven

powder

is used

the

recipes below.

The

powder

is sold

159

packets

(for

1 kg of

Í|our).

Fol|ow the

instructions

given

the

recipes

(1/2,3/t

packet).

lf less

leaven

that

requested

is used

the

bread

will

crumble.

lÍ leaven

powders

with

a different

concentration

(100

packet for

1 kg of

f|our) are

used,

the

quantily

oÍ

f|our

must

reduced

kg Íor a

kg oÍ

f|our'

Liquid

leaven

sold

in bags

is also

available

and

il is

suitable

for use.

the

doses

specified

on the

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