Team kalorik TKG BBA 1 Manual Del Usuario página 41

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6. Select the desired programme.
7. Press the START/STOP key.
8. Using oven mitts, remove the cake after the baking time has elapsed.
9. Let it cool down on a wire rack before slicing it.
Egg Sponge Cake
Ingredients:
550g
3 or 4 eggs
120g of sugar
120g of self-rising flour
30g of cream
15 g of cake oil
½ teaspoon of custard powder
Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.
1. Put the eggs and sugar in a container and stir with a hand mixer to produce foam.
2. Add cake oil in the mixture and stir again with the hand mixer at high speed.
3. Put self-rising powder and custard powder in the mixture and stir evenly.
4. Pour melted cream into the mixture and stir evenly.
5. Sprinkle the baking tin with oil and pour the mixture into the baking tin.
6. Insert the baking tin in the bread maker. Close the lid.
7. Select the desired programme.
8. Press the START/STOP key.
9. Using oven mitts, remove the cake after the baking time has elapsed.
10. Let it cool down on a wire rack before slicing it.
STRAWBERRY JAM / PINEAPPLE JAM
Programme: 7 (JAM) – Weight: 550g/1400g
This programme allows making jam very easily.
Cut the fruits into pieces of max. 1cm. Do not use normal sugar but rather jellifying sugar.
Ingredients:
550g
1 ½ cup of fresh strawberries/pineapple
cut into pieces of max. 1cm.
6 tablespoons of jellifying sugar
2 tablespoons of lemon juice
¼ cup of pudding flour
1. Measure the ingredients accurately and add to the baking tin in the order listed above.
2. Insert the baking tin in the bread maker. Close the lid.
3. Set the desired programme.
4. Press the START/STOP key.
5. Using oven mitts, remove the baking tin after the baking time has elapsed.
6. Pour the jam into a clean, sterilized mason jar and cover with a sterilized mason jar lid.
Store in the refrigerator.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
1400g
6 or 7 eggs
250g of sugar
250g of self-rising flour
60g of cream
30 g of cake oil
1 teaspoon of custard powder
1400g
4 cups of fresh strawberries/pineapple
cut into pieces of max. 1cm.
10 tablespoons of jellifying sugar
4 tablespoons of lemon juice
¾ cup of pudding flour
41
Assembly page 41/132
TKG BBA 1 – 071212