Lastmanuals offers a socially driven service of sharing, storing and searching manuals related to use of hardware and software : user guide, owner's manual, quick start guide, technical datasheets... DON'T FORGET : ALWAYS READ THE USER GUIDE BEFORE BUYING !!!
If this document matches the user guide, instructions manual or user manual, feature sets, schematics you are looking for, download it now. Lastmanuals provides you a fast and easy access to the user manual BOMANN MWB 1912 CB. We hope that this BOMANN MWB 1912 CB user guide will be useful to you.
Lastmanuals help download the user guide BOMANN MWB 1912 CB.
Detailed instructions for use are in the User's Guide.
[. . . ] 7-
BOMANN.
Bed ienu ngsanleitu ng/Garantie
I
I
nstruction Man ual/Guarantee
MikroweIlengerát
Microwave Oven
MWB 19. 12 CB
!9Yt9
Va
YY.
!rv.
r-Y
General Safety
overview
. '. . . '. . . . . . ". '. """ 20 Instructions . . '. '. . . . , '''. . ''', 21 Components ""'. . '. ". ". 21 Keys on the control Panel. . . . . . . . . . . """'21 InitialOperation. . . . . . . . . . . . . . . . . . . . . . """""21 ttie Device Using . . '', . '22 opeátion. . '. [. . . ] Wheat gluten is a natural additive obtained from wheat proteins. lt makes the bread lighter and more vo|uminous. The bread Ía||s in more rare|y and it is more easi|y digestib|e' The efÍect can be easi|y appreciated when baking wholemeal and other bakery products made oÍ home-miIled f|our. The black malt used in some recioes is dark-roasted barley malt. lt is used to obtain a darker bread crust and soft part (e. 9. Rye malt is also suitable but it is not as dark. You can find this ma|t ín whole food shops, You can add bread spices to all of our mixed breads. Add to taste or manufacturer soecifications. Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part soÍter and lighter and keeps it fresh |onger'
%
machine. Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g oÍ f|our and increase the quantity of |iquid by
The abbreviations in the recipes mean:
EL= TL=
g=
ml
=
|evel tab|espoonÍuI
(or large measuring spoon)
grams
leveI teaspoonÍul (or small measuring spoon)
Packet (Pckg)
=
milliliter 79 dry yeast for 500 g of flour corresponds to 20 g oÍ Íresh yeast.
-
4. Adapting the
lf the
doses
.
that the proportions oÍ the origina| recipe are maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be Ío||owing:
doses need to be increased or reduced, make sure
.
You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the Íact that white Í|our raises more and hence limits need to be posed. The actual bread weight depends much on the air humidity of the room at the moment of the preparation. All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. The part oÍ the bread outside the tin is more easily browned compared to the bread in the tin. When the QU|CK program is suggested Íor sweetbreads, you can use the ingredients in smaller quantities also for the SWEET program to make a lighter bread.
.
or cerea| bread' Check the dough Íive minutes aÍter the first kneading. lf it is too moist, add some flour untiI the dough has reached the right consistency. |Í the dough is too dry add a spoonfuI oÍ water at a time during the kneading. curd cheese, yogurt, etc. ), the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount.
Liquids/flour: the dough ought to be soft (not too soÍt) and easy to knead without becoming stringy. [. . . ] Toast the seeds in the pan to give them an
Ouantitv 300 ml 11/z EL
lntense flavor.
Sall
Maroarine or butter Eoos
Coarse White Bread
Camponents
M;tk
Suoar
Wheat wholemealflour Drv veast
'1050 tvpe flour
2TL
360 o 180 o 1 Pcko.
lTL
1
Maroarine or butter
Salt Suqar 1050 tvpe flour Drv veat
(htantilv 300 ml
11/zTL
11/z
2EL
TL
.
Prooram: WHOLE WHEAT
WateÍ.
lf using the timer, do not use eggs, but add more
Proqram: BASIC or QUICK Leavened Bread
1 Pcko.
540 o
Buttermilk Bread
Buttermilk
iomponents
Maroarine or butter Salt Suoar
1050 tvpe flour Dry yeast
Quantitv 300 ml
11/z
Proqram: BASIC
'I Pcko
540 o
2EL
1TL
EL
Qomponents Water Maroarine or butter Salt
()tnntitv 350 ml
11/z
9tgar
3TL
EL
Yeast
1050 tvpe flour 1 150 tvpe flour Dried leaven
360 o
'180 o
2EL
50o
1/z
Proqram: BASIC
Pcko.
Onion bread
Components Maroarine or butter Salt Suqar Laroe chopped onion
1050 type Í|our Drv veast Water
Quantitv 250 ml
Attention: Please adjust the recipe to the appropriate weight.
1EL 1TL 2EL
I
Dough Preparation
French Baguette
Components
Water HoneV
Program: BAS|Cror QUICK Seven Cereal Bread
Components
Water
540 o I Pcko.
aiJánfifv
300 ml
. .
Sall
Suqar
Otnntitv
300 ml
550 type flour Drv veast
1EL 1TL 1TL
Margarine or butter Salt Sugar
Wholemealflour
7-orain flakes Drv veast
1050 type flour
1TL 21/z EL
240 o 240 a
11/z
El
.
frogram: DOUGH
1 Pcko
540 o
Divide the dough when ready :nto 2 - 4 parts, form long loaf shapes and leave them to rest for 30 - 40 minutes. Make a series oÍ diagona| cuts on the top surface and put the bread to bake in the oven.
Proqram: WHOLE WHEAT
1 Pcko.
60o
When using whole grains, soak them in advance.
QE
Guarantee
The device supplied by our Company is covered by a 24 month guaiantee starting on the date of purchase
(receipt). or During the life o{ the guarantee any Íau]t oÍ the device -) ascribab|e to materia| or manufactuÍing it. u. "". o'ies at áótó. t. [. . . ]
DISCLAIMER TO DOWNLOAD THE USER GUIDE BOMANN MWB 1912 CB
Lastmanuals offers a socially driven service of sharing, storing and searching manuals related to use of hardware and software : user guide, owner's manual, quick start guide, technical datasheets... In any way can't Lastmanuals be held responsible if the document you are looking for is not available, incomplete, in a different language than yours, or if the model or language do not match the description. Lastmanuals, for instance, does not offer a translation service.
Click on "Download the user manual" at the end of this Contract if you accept its terms, the downloading of the manual BOMANN MWB 1912 CB will begin.