Brandt BXP-6577 Manual De Instrucciones página 48

Recipe with yeast
Ingredients
:
• Flour 2 kg • Water 1240 ml • Salt 40 g • 4 packets of dehydrated baker's yeast
Mix the dough in a mixer and allow to rise in the oven
Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.
Remove the wire shelf supports and put the dish on the bottom.
Pre-heat the oven to 40—50°C with the circulating heat function for five
minutes. Stop the oven and allow the dough to rise for 25-30 minutes thanks
to the residual heat.
1
PERFORMANCE TESTING ACCORDING TO STANDARD IEC 60350
FOOD
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Apple pie (8.5.2)
Apple pie (8.5.2)
Apple pie (8.5.2)
Surface browning (9.2.2)
*
Depending on model
(depending on model)
.
2
* COOKING
SHELF
MODES
5
5
2 + 5
Deep Tray 45mn +
3
s
Deep Tray 45mn +
5
5
2 + 5
Deep Tray 45mn +
3
2 + 5
Deep Tray 45mn +
4
4
2 + 5
Deep Tray 45mn +
3
2 + 5
Deep Tray 45mn +
1
1
3
5
N.B. : To cook on 2 levels, dishes can be taken out at different times.
3
ACCESSORIES °C
150
Deep Tray 45mn
150
Deep Tray 45mn
grill 150
175
Deep Tray 45mn
grill 160
170
Deep Tray 45mn
170
Deep Tray 45mn
grill 170
170
Deep Tray 45mn
grill 170
Gril 150
Gril 150
grill 150
Gril 150
grill 150
Gril 170
Gril 170
Gril 180
Gril 275
ENGLISH
25 mn
4
PREHEAT
TIME min.
30-40 yes
25-35 yes
25-45 yes
25-35 yes
30-40 yes
25-35 yes
25-35 yes
20-40 yes
25-35 yes
25-35 yes
30-40 yes
30-40 yes
30-40 yes
30-40 yes
30-40 yes
90-120 yes
90-120 yes
90-120 yes
3-6 yes