User manual DELONGHI EOB 2071

[. . . ] AC description en D E B F P I Q G R H LM N O I Description of appliance A B C D E F G H I L M Top heating element Pivoting bottom heating element Bread pan connector cover Internal light Bread pan connector "Oven" control panel Main switch Measuring spoon (if present) Measuring cup (if present) Paddle Bread pan 34 N O P Q R Wire rack Drip pan Door "Bread maker" control panel Oven/bread maker mode selector Technical specification Voltage: 220-240 V ~ 50/60Hz max 16A Absorbed power: 1400 W Dimensions LxHxW: 512 x 295 x 400 Weight: 12, 1 kg important safety warnings en Symbols used in these instructions Important warnings are identified by these symbols. Failure to observe the warning may result in life threatening injury by electric shock. Failure to observe the warning could result in injury or damage to the appliance. Failure to observe the warning could result in scalds or burns. [. . . ] TIP: for tastier breadsticks, once shaped, dip in a bowl of lightly salted water and coat with soybean seeds or similar. To make them crunchier, try preparing the breadsticks the day before. 500 gr 2h 150 gr/ml 300 gr 15 gr 5 gr (3 gr) 6 gr 10 gr Classic baguette 1. Add the ingredients to the bread pan in the order given in the recipe. Use a wooden spoon to mix the ingredients by hand for a few seconds. Insert the bread pan in the oven and select programme SE4. At the end of the first rising stage (about 50 minutes), the oven pauses and the time flashes on the display. Turn the dough out onto a lightly floured surface and shape the baguettes by hand. Water Flour (type 0) Oil Sugar (malt) Salt Fresh brewer's yeast Place in the drip pan previously lined with greaseproof paper and insert in the oven on the wire rack in the bottom position. At the end of the second rising stage (a further 40 minutes), the oven pauses for 5 minutes and the time flashes on the display. Make three slanting cuts on the top of the baguettes and put back in the oven. When the first batch is ready, if there is a second batch, place this in the oven, set a time of 35 minutes and press the START/STOP button. 500 gr 2h 10min 200 gr/ml 250 gr 50 gr 3 gr (2 gr) 6 gr 9 gr 750 gr 2h 45min 400 gr/ml 500 gr 100 gr 6 gr (4 gr) 12 gr 18 gr 49 en Boule de pain 1. Add the ingredients to the bread pan in the order given in the recipe. Use a wooden spoon to mix the ingredients by hand for a few seconds. Insert the bread pan in the oven and select programme AU3. Ingredients for durum wheat bread Ready in. . . Water Strong flour (type 0) Sugar (malt) Salt Fresh brewer's yeast 500 gr 2h 210 gr/ml 350 gr 10 gr (5 gr) 6 gr 10 gr TIP: at the end of the rising stage (after 1h 25min), the oven pauses for 5 minutes and the time flashes on the display. If you wish, you can remove the bread pan from the oven, sprinkle the surface of the bread with sieved flour, make some cuts in the top with a sharp knife, then put the pan back (you do not need to press the START/STOP button). If you decide not to do this, the oven will automatically continue with the cycle after pausing in standby for 5 minutes. 750 gr 2h 5min 290 gr/ml 450 gr 17 gr (9 gr) 9 gr 13 gr 1000 gr 2h 10min 420 gr/ml 650 gr 20 gr (10 gr) 13 gr 20 gr Country loaf with biga starter 1. Prepare the biga starter the day before (see biga starter recipe on page 63). [. . . ] 2 hours) stages to obtain the bread you want. Kneaded risen bread can also be cooked in the fan oven at the required temperature (preheat the oven before inserting the bread pan containing the risen bread). 63 The display indicates any problems with the appliance. The appliance must be installed indoors in a room without draughts and away from sources of heat and direct sunlight. display "cool" flashing Information on the display en problem solution Oven too hot to start another baking Wait for the appliance to cool down to cycle in bread maker mode. [. . . ]