Impecca COURANT CBM-5010 Manual De Usuario página 18

RECOMMENDED RECIPES
1. Soft
Material
Water
Butter
Table Salt
Sugar
Milk Powder
Flour
Yeast Powder
2. Sweet
Material
Water
Butter
Table Salt
Sugar
Milk Powder
Flour
essences
Yeast Powder
3. Natural curing
Material
Water
Sugar
Milk Powder
Vegetable oil
Table Salt
Flour
Yeast Powder
Essences
4. French
Material
Water
Butter
1LB(3 : 07)
160ml
2 Big Spoon
1/2 Small Spoon
1 Big Spoon
2 Big Spoons
300g
1 Small Spoon
1LB(2 : 55)
160ml
2 Big Spoons
1/2 Small Spoon
4 Big Spoons
2 Big Spoons
250g
A little
1 + 1/4 Small Spoon 1+1/4 Small Spoons 1+1/2 Small Spoons
1LB(6 : 34)
160ml
1 Big Spoon
1 Big Spoon
1 Big Spoon
1/2 Small Spoon
300g
1/3 Small Spoon
A little
1LB(3 : 09)
155ml
2 Big Spoons
–16–
1.5LB(3 : 12)
240ml
2 Big Spoon
1/2 Small Spoon
2 Big Spoon
3 Big Spoons
400g
1 Small Spoon
1.5LB(3 : 00)
240ml
2 Big Spoons
½ Small Spoon
6 Big Spoons
3 Big Spoons
375g
A little
1.5LB(6 : 44)
240ml
1 Big Spoon
1 Big Spoon
1 Big Spoon
1/2 Small Spoon
400g
1/3 Small Spoon
A little
1.5LB(3 : 19)
230ml
2 Big Spoons
2LB(3 : 17)
310ml
3 Big Spoons
1 Small Spoons
3 Big Spoon
5 Big Spoons
500g
1 Small Spoon
2LB(3 : 05)
310ml
4 Big Spoons
1/2 Small Spoon
8 Big Spoons
4 Big Spoons
500g
A little
2LB(6 : 49)
310ml
3 Big Spoons
3 Big Spoons
2 Big Spoons
1 Small Spoon
500g
1/3 Small Spoon
A little
2LB(3 : 24)
300ml
3 Big Spoons