TEFAL nutribread PF311E38 Manual De Instrucciones página 110

NUTRIBREAD-NC00123079 15/05/14 18:00 Page110
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PROG. 9 - FRENCH BREAD
500 g
1. Water 200 ml
2. Salt 1 tsp
3. White bread flour 350 g
4. Yeast 1 tsp
PROG. 13 - CAKE
LEMMON CAKE
1. Eggs*, beatened
2. Sugar
3. Salt
4. Butter, softened but cooled
5. Lemmon zest
6. Lemmon juice
7. White bread flour
8. Chemical yeast
Whisk the eggs with the sugar and salt for 5 min-
utes, until white. Pour into the bowl of the ma-
chine. Add the cooled melted butter. Add the
juice + zest of the lemon.
Mix together the flour and baking powder and add
to the mixture. Make sure you put the flour in a
pile, right in the middle of the recipient.
PROG. 15 - PASTA
500 g
1. Water 45 ml
2. Eggs*, beatened 3
3. Salt 1 pinch
4. White bread flour 375 g
*1 medium egg = 50 g
PROG. 12 - LOAF COOKING
750 g 1000 g PIZZA
275 ml 365 ml 1. Water
1 1/2 tsp 2 tsp 2. Olive oil
465 g 620 g 3. Salt
1 tsp 1 1/2 tsp 4. White bread flour 320 g
5. Yeast
PROG. 14 - JAM
1000 g Cut or chop up the fruit of your choice before
4 putting in the breadmaker.
260 g
1 pinch 1. Strawberry, peach, rhubarb
90 g or apricot
of 1 lemmon 2. Sugar
1/2
of 1 1/2 lemmon 3. Lemmon juice
430 g 4. Pectin
3 1/2 tsp
1. Orange or grapefruit
2. Sugar
3. Pectin
750 g 1000 g
50 ml 70 ml
4 5
tsp 1 tsp
1/2
500 g 670 g
110
500 g 750 g 1000 g
160 ml 240 ml 320 ml
1 tbsp 1 1/2 tbsp 2 tbsp
1/2 tsp 1 tsp 1 1/2
480 g 640 g
tsp 1 tsp 1
1/2 1/2
580 g
360 g
of 1 lemmon
30 g
500 g
400 g
50 g
tsp
tsp