Brandt BXP5337B Manual De Utilización página 32

ENGLISH
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
COOKING
FOOD
MODES
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1))
Small cakes (8.4.2)
Small cakes (8.4.2)
Fatless sponge cake
(8.5.1)
Apple pie (8.5.2)
Surface browning
(9.2.2)
Recipe with yeast
2
STANDARD CEI 60350
SHELF
4
2+4
1+5+3
4
2+4
3
3
4
(depending on model)
.
3
ACCESSORIES*
Deep Tray 45mn
Deep Tray 45mn+
20mm pastry dish
Deep Tray 45mn+
20mm pastry dish +Grill
Deep Tray 45mn
Deep Tray 45mn+
20mm pastry dish
Grill
Grill
Grill
25 mn
4
°C TIME
20 min
170
25 min
20 min
170
25 min
20 min
175
25 min
20 min
160
25 min
20 min
160
25 min
30 min
160
35 min
45 min
200
50 min
275 3-5 min
*
Depending on the model
PREHEAT
YES
YES
YES
NO
NO
NO
YES
YES 5 min