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Idiomas disponibles
Making Compote
1
2
Preparations
1 Prepare the ingredients according to the recipe. (Remove the kneading blade.)
2 Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid.
3 Set the bread pan into the main unit, and plug the machine into the socket.
1
Select menu '27'
2
Set the cooking time
3
Start the machine
Estimated time until the selected program is complete
l The start light will come on.
4
Press 'Stop' and remove compote
when machine beeps 8 times and the bar at 'End' flashes
l The flashing start light will go off.
n If the cooking is not complete Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
22
Turn to P. 30 for
compote recipes
n To cancel/stop once
started
(hold for more than
1 second)
3
4
l Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
l Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
Bread Recipes
WHITE BREAD
Select menu '01' or '02'
M
L
XL
strong white bread flour, type 550
400 g
500 g
600 g
teaspoons of salt
1
⁄
1
⁄
2
1
1
2
2
tablespoons of sugar
1
1
⁄
2
1
2
butter
20 g
30 g
40 g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
⁄
1
2
(teaspoons for BAKE RAPID option)
(2)
(2)
(2
⁄
)
1
2
WHOLE WHEAT BREAD
Select menu '04' or '05'
M
L
XL
strong whole wheat bread flour
400 g
500 g
600 g
teaspoons of salt
1
1
⁄
1
1
⁄
2
2
2
tablespoons of sugar
1
1
1
⁄
2
2
butter
20 g
30 g
40 g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
⁄
1
4
(teaspoons for BAKE RAPID option)
(1
⁄
)
(1
⁄
)
(2)
1
1
2
2
WHOLE WHEAT RAISIN BREAD
Select menu '06'
M
L
XL
strong whole wheat bread flour
400 g
500 g
600 g
teaspoons of salt
1
⁄
1
⁄
2
1
1
2
2
tablespoons of sugar
1
1
⁄
2
1
2
butter
20 g
30 g
40 g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
1
⁄
4
addition (place in raisin nut dispenser):
raisin
80 g
100 g
120 g
FRENCH BREAD
Select menu '08'
strong white bread flour, type 550
300 g
teaspoons of salt
1
butter
20 g
water
220 mL
teaspoons of dry yeast
⁄
3
4
PANNETTONE
Select menu '11'
strong white bread flour, type 550
400 g
tablespoons of sugar
4
1
⁄
2
teaspoons of salt
1
butter(cut into 2cm cubes and keep in
50 g
fridge)
egg (beaten) ;medium
2 (100 g)
milk
200 mL
teaspoons of dry yeast
1
⁄
1
2
additional butter
70 g
(cut into 1-2cm cubes and keep in fridge)
orange peel; chopped finely*
50 g
brown saltana*
50 g
dryed black currant*
50 g
* : added with additional butter
RAISIN BREAD
Select menu '03'
M
L
XL
strong white bread flour, type 550
400 g
500 g
600 g
teaspoons of salt
1
⁄
1
⁄
2
1
1
2
2
tablespoons of sugar
1
1
⁄
2
1
2
butter
20 g
30 g
40 g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
1
⁄
2
addition (place in raisin nut dispenser):
80 g
100 g
120 g
raisin
ITALIAN BREAD
Select menu '09'
strong white bread flour, type 550
400 g
teaspoons of salt
1
1
⁄
2
tablespoons of olive oil
1
1
⁄
2
water
260 mL
teaspoons of dry yeast
1
SANDWICH BREAD
Select menu '10'
strong white bread flour, type 550
380 g
tablespoons of sugar
2
butter
30 g
water
250 mL
teaspoons of dry yeast
1
GLUTEN FREE BREAD
Select menu '12'
water
430 mL
tablespoons of oil
1
gluten free bread mix
500 g
teaspoons of dry yeast
2
BASIC BRIOCHE
Select menu '11'
strong white bread flour, type 550
400 g
tablespoons of sugar
4
tablespoons of dry milk
2
teaspoons of salt
1
butter (cut into 2cm cubes and keep in
50 g
fridge)
egg (beaten) ;medium
2 (100 g)
water
180 mL
teaspoons of dry yeast
1
⁄
1
4
additional butter
70 g
(cut into 1-2cm cubes and keep in fridge)
23
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