User manual SIMEO QP330

[. . . ] For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. [. . . ] While still HOT, brush with a sugar glaze -- 40 g (11/2 oz) sugar in 4 tbsp water, boiled until a syrup is reached -- (approx. 5 mins). Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape. 1 2 3 4 5 6 7 Choose one of the above recipes. Place the ingredients into the bread pan in the order listed above. Select menu 16. Divide dough into 8­10 pieces and shape into baps. Recipes Place on a greased baking tray and allow to prove at 40°C/105°F until doubled in size (approx. Dust with flour. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 mins or until golden brown. · For devonshire splits, split bun and fill with cream and jam. Top with glace icing. 1 2 3 32 Divide dough into 12 large rolls or 20 dinner rolls. Place on a greased baking tray. Allow to prove at 40°C/105°F until doubled in size (approx. 20 mins). Place on a greased baking trays and sprinkle with flour. Allow to prove at 40°C/105°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 12­15 mins or until golden brown. · For addition of ingredients with*, place them in the raisin nut dispenser. When you like to add chocolate chips, follow below instructions. (Optional) · Roll the dough to 25 cm × 30 cm (10''×12'') · Sprinkle chocolate chips and fold the bottom one third up and the top one third down. · Rest the dough in the room temperature for 10 mins again. (Do not dry it . ) Press the dough lightly to remove the gas again, and divide it into 12 rolls. Rest the dough in the room temperature for 10­15 mins. (Do not dry it out. ) Shape the dough and place them on a greased baking tray and allow to prove at 35°C/95°F for 30­40 mins. Glaze and bake in oven at 180°C/356°F for 15­20 mins. · Serve warm with pasta dishes. · Delicious served warm with tapas or pasta dishes. Pepperoni Tear & Share Bread Dough for Tear & Share Bread (above) Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil Olive Oil One batch 4 tbsp 50 g (2 oz) 100 g (4 oz) 1 tsp 1 tbsp *If in the hot room, use chilled water. 1 2 3 4 5 34 Roll dough out into a rectangular sheet 11/2 cm (1/2'') thick, approximately 24 cm x 46 cm (9'' x 18''). Spread the tomato puree over the dough and scatter the pepperoni and cheese. Roll up from the short end like a swiss roll. Cut the dough into 4 cm (11/2'') slices with a sharp knife and place close together in a 20 cm (8'') round greased cake or flan tin, cut sides up. Drizzle with the olive oil and sprinkle with the dried herbs and allow to prove at 40°C/105°F until doubled in size (approx. [. . . ] The timing of yeast dispenser activation is different depending on the menu program and room temperature. Yeast dispenser is wet, or there may be a static build up. Wipe with a damp cloth and dry naturally. There has been a power failure for approx. [. . . ]