140
ORANGE JAM
STRAWBERRY JAM
RASPBERRY JAM
Ingredients
Oranges
Lemons
2:1 jellifying sugar
400 g
100 g
250 g
Ingredients
Strawberries, washed
and stalks removed
Jellifying sugar
450 g
450 g
Ingredients
Fresh raspberries,
washed
Jellifying sugar
450g
450g
Program JAM
Program JAM
Program JAM
APRICOT JAM
CHERRY BREAD
(bread weight ca. 700 g)
BREAD OF GLUTEN-FREE FLOUR
(bread weight approx. 900 g)
Ingredients
Fresh apricots,
washed
Cold water
Jellifying sugar
Grated rind and juice
450 g
2 tablespoons
450 g
from ½ lemon
Ingredients:
Cherry juice
Milk
Honey
Butter
Cherry yoghurt
Cherries without
stones
Flour of 550 type
Dried yeast
Baking powder
Salt
Sugar
75 ml
20 ml
15 g
15 g
135 g
20 g
410 g
1 tsp
½ tbsp
½ tsp
1 tsp
Ingredients
Water or milk
Salt
Sugar
Flour type 500
Dry yeast
425 ml
1½ teaspoon
1½ teaspoon
Gluten-free flour
500 g
1 teaspoon
Program JAM
Program: BASIC or SWEET
After sound signal add 20 g of grounded
walnuts.
Program: BASIC or FRENCH
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
Heavy, lumpy structure of
bread.
- Too much flour or not enough liquid.
a/b/g
- Not enough yeast or sugar.
a/b
- Too much fruit, whole meal flour or another ingredient.
b
- Old or stale flour.
e
Summary of Contents for 43Z010
Page 60: ...62 10 RU...
Page 66: ...68 10 30 30 START STOP 1 30 1 2 3 4...
Page 70: ...72 a b c d e f g 1 2 h i 15 j 1 Ma 20 40 60 1 5 15 1 1 100 1 80 1 M BASIC WHOLEWHEAT 500...
Page 71: ...73 2 10 1 750 Mo 1 4 1 2 3 30 300 4 1000 750 5 SUPER RAPID SWEET 6...
Page 72: ...74 K PE...
Page 73: ...75 10 ZELMER BG...
Page 79: ...81 10 30 30 START STOP 1 30 1 2 3 4...
Page 83: ...85 g 1 2 h i 15 j 1 20 40 60 1 5 15 1 1 100 1 80 1 BASIC WHOLEWHEAT 500 2...
Page 84: ...86 750 3 30 300 4 1000 750 5 SUPER RAPID SWEET 6...
Page 85: ...87 10 UA...
Page 91: ...93 i i 30 START STOP 1 30 1 2 3 4 i E 01 START STOP i a...
Page 95: ...97 BASIC WHOLEWHEAT i 500 i i a 2 i i 750 3 a 30 300 4 1000 750 5 i SUPER RAPID SWEET...
Page 96: ...98 6 i...
Page 142: ...Notes...
