User manual BOMANN MWB 1912 CB

[. . . ] 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. [. . . ]