21
Dessert programme
*2
Recipe ideas for guidance – adapt to personal taste and preference.
Sub programme
Stage 1
Stage 2
Stage 3
Tool used
Recipe
ideas
DESSERT SAUCES
Add dry
ingredients
2½ mins
Add liquid
98°C
5
Heating
then
6
10 mins
N/A
Custard,
crème brûlée
DOUGH
Add water
and yeast
2 mins
Add dry
ingredients
3¼ mins
N/A
Bread
= selected speed
Bread making
O
Do not exceed 400g (flour weight) / 640g (total weight) – you may overload the unit.
O
Use the knife blade
b at speed 10 to knead the dough.
O
Do not knead for longer than 3 minutes.
O
Use luke warm water.
Summary of Contents for CCL45
Page 1: ...TYPE CCL45 instructions istruzioni instrucciones Bedienungsanleitungen gebruiksaanwijzing ...
Page 3: ... 3 2 3 1 2 4 5 7 6 8 a b 1 9 3 5 5 4 3 3 6 6 2 7 8 1 9 7 8 9 7 6 4 5 3 9 2 3 4 5 6 8 1 2 ...
Page 4: ... 7 6 DIRECT PREP 6 5 4 3 2 7 1 9 1 8 ...
Page 5: ...temp 30 180 C 0 8hr 1 12 time speed 11 8 4 3b 3a 5 6 7 10 9 1a 1b 2 ...
Page 340: ......