Brabantia BBEK1114 Manuel utilisateur

2

www.brabantia.com/electrical-appliances

GUARANNTEE

YEAR

BRABANTIA BREAD

MAKER

Instruction Manual

Handleiding

Manuel d’utilisation

Bedienungsanleitung

BBEK1114

2

THANK YOU FOR

PURCHASING OUR

BREAD MAKER

We hope it will delight you and that it

will get a special place in your home.

Enjoy!

3

IMPORTANT SAFEGUARDS

When using this appliance, basic safety precautions should always be followed, including but not limited to the

following:

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

1. Carefully read all instructions before operating the bread maker for the ﬁrst time and save for future

reference.

2. Remove and safely discard any packaging material and promotional labels before using the bread maker for

the ﬁrst time.

3. To eliminate a choking hazard for young children, remove and safely discard the protective cover ﬁtted to the

power plug of this appliance.

4. Do not place the bread maker near the edge of a bench top, counter or table during operation.

5. Ensure that the surface is level, clean and free of water and other substances.

6. Do not place the bread maker on or near a hot gas or electric burner or where it could touch a heated oven.

7. Always operate the bread maker on a dry, stable and heat resistant surface. Do not use on cloth-covered

surface, near curtains or other ﬂammable materials.

8. Position the bread maker with at least 20cm free space around the bread maker to prevent overheating.

9. Position the bread maker at a minimum distance of 20cm away from curtains, cloths and other heat

sensitive materials when in use. This will allow for adequate air circulation and help prevent the possibility of

discoloration due to radiated heat.

10. Do not use the bread maker on a sink drain board.

11. Always ensure the bread maker is properly assembled before connecting to a power outlet and operating.

Follow the instructions provided.

12. If the bread maker is not in use for an extended period, disconnect from the power outlet.

13. The lid and the outer surface may get hot when the bread maker is operating.

14. The bread maker is not intended to be operated by means of an external timer or separate remote-control

system.

15. Do not touch hot surfaces. Allow the bread maker to cool before cleaning any parts.

16. The temperature of accessible surfaces will be high when the bread maker is operating and for some time

after use.

17. Steam vents are very hot during baking. Do not place anything on top of the lid.

18. Do not cover the air vents when the bread maker is in use.

19. Use oven mitts when removing the hot bread or any contents from the pan.

20. Take care when pouring jam from the bread pan as the jam will be extremely hot.

21. Do not place any ingredients directly into the baking chamber. Place ingredients into the bread pan only.

22. The maximum quantities of ﬂour and raising agent that may be used shall not exceed the quantities stated in

the recipes.

23. Do not place ﬁngers or hands inside the bread maker during operation. Avoid contact with moving parts.

24. Ensure the bread maker is switched off and then unplugged from the power outlet when not in use and

before cleaning.

4

25. Do not immerse the bread pan in water. Doing so may interfere with the free movement of the drive shaft.

Wash only the interior of the bread pan.

26. Do not leave the lid standing open for extended periods of time.

27. Always ensure the kneading blade is removed from the base of the baked loaf prior to slicing.

28. Do not place the bread maker in direct sunlight. Colour fading and discolouration may occur when the bread

maker is consistently exposed to UV light.

29. Keep the inside and outside of the bread maker clean. Follow the cleaning instructions provided in this book.

30. Always switch off the bread maker at the power outlet, then unplug the power cord and cool completely,

if the bread maker is not in use, before cleaning, before attempting to move the bread maker, and when

storing the appliance

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord before use.

• Connect only to 230V or 240V power outlet.

• Do not let the power cord hang over the edge of a bench or table, touch hot surfaces or become knotted.

• To protect against electric shock, do not immerse the power cord, power plug or bread maker in water or

any other liquid, unless it is recommended in the cleaning instructions.

• The bread maker is not intended for use by persons (including children) with reduced physical, sensory

or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or

instruction concerning use of the bread maker, by a person responsible for their safety.

• Children should be supervised to ensure that they do not play with the bread maker.

• It is recommended to inspect the bread maker regularly. Do not use the bread maker if the power supply

cord, plug, connector or bread maker becomes damaged in anyway.

• Any maintenance other than cleaning should be performed by an authorised agent.

• This bread maker is for household use only. Do not use this bread maker for other than its intended use.

Do not use in moving vehicles or boats.

• Do not use outdoors.

• Misuse may cause injury.

5

Caution

The lid and the outer surface may get hot when the bread maker is operating.

The temperature of accessible surfaces may be high when the bread maker is operating.

Warning

Steam vents are very hot during baking.

FOR HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS

This appliance is intended to be used in household and similar applications such as: staff kitchen areas

in shops, ofﬁces and other working environments. Farmhouses. By clients in hotels, motels, and other

residential type environments; bed & breakfast type environments.

HOT SURFACE:

The areas with the hot surface symbol may be hot during and after appliance use. Use caution

when touching these areas, as there is a burn risk. Wear protective gloves for protection when

possible.

FOR HOUSEHOLD USE ONLY

NOT INTENDED FOR COMMERCIAL USE

6

DESCRIPTION OF THE BREAD MAKER (FIG.1)

AAppliance body HPorthole

BTimer increase/decrease buttons IKneading blade

CWeight setting button LPan

DMenu setting button MMeasuring cup

EDisplay (ﬁg. 2) NMeasuring spoon

FVents OOn/Off button

GLid PBrowning setting

A

B

C

D

E

F

G

H

OP

M

N

I

L

7

DISPLAY (FIG.2)

BRIEF NOTES ON BREAD MAKING MACHINES

Your appliance is a product to save effort. Its mainadvantage is that all the kneading, rising and baking operations

take place within a limited space. Your bread maker will easily and frequently produce superb loaves if you follow

the instructions and you fully understand a few basic principles. The careful selection of ingredients is the most

important phase of the bread preparation process.

BEFORE USING THE APPLIANCE

1. Wash and dry all the components as described in the “CLEANING AND MAINTENANCE” section.

2. Put the machine in “cooking” mode and let it operate with no load for about 10 minutes. After it has cooled,

clean it again.

Warning

During the ﬁrst ﬁring cycle it is possible that the machine emits smoke or a slight burnt smell.

This is normal and disappears after a few seconds.

Fig. 2

1. BASIC

2. QUICK

3. SWEET

4. FRENCH

5. WHOLE WHEAT Heat

Bake

Done

Keep

Warm

6. RYE

7. GLUTEN FREE

8. RICE BREAD

9. SANDWICH

10. CAKE

11. WHOLEMEAL DOUGH

12. PIZZA DOUGH

13. LEAVEN DOUGH

14. KNEAD

15. MIX

16. JAM

17. YOGURT

18. DEFROST

19. COOK

MENU

WEIGHT COLOR

SETTING

START

PAUSE/STOP

LIGHT MEDIUM DARK FRUIT

Preset

Stir

Rest

Ferment

500g 750g 1000g

8

INSTRUCTIONS FOR USE

3. Wash and dry well all components.

4. Mount the kneading blade (I) on the pin inside the pan (L) (Fig 3).

5. Measure the ingredients with the measuring cup (M) or spoon (N) supplied or weighing them and putting

them into the pan (L)

6. Insert the pan on the appropriate pin inside the appliance, turn it clockwise to lock it (Fig 4.)

Warning

It is essential to follow the sequence of insertion of the ingredients as described in the recipe. Usually this

sequence is: liquid ingredients, water, ﬂour, eggs and other as in the recipe. Pour the yeast at last into the

other ingredients. Avoid that the yeast is in contact with salt or liquid ingredients.

7. Close the cover (G) and insert the plug into the electrical outlet. The display (E) will show “3:10”, with two

ﬁxed dots. The machine is automatically set to program “1”.

8. Press the button (D) to select the desired cooking program.

9. Press the button (C) to select the desired weight (500g, 750g, 1000g). The weight cannot be set in programs

8-19.

10. Select the browning to be obtained (slight, medium, or intensive). The browning cannot be set in programs

8-19.

11. If necessary, set the timer with the + or - buttons (B). The processing will start after the time set. If you do

not set a time, the cooking will start immediately. Be careful when using the timer function with perishable

ingredients (such as eggs, dairy products, etc.).

12. Press the On / Off button (O). The machine beeps and begins processing the ingredients (if a timer has been

set, processing will start at the time set). During cooking it is possible that steam comes out from the fan

under the lid (G): this is perfectly normal.

13. If additions (nuts, seeds, etc.) are planned in the program, the machine emits 10 beeps when it is time to open

the lid and insert the remaining ingredients. This time varies according to the program.

14. To stop the selected program, press the on/off button (O) for 3 seconds.

15. When the time shown on the display (E) is “0:00”, the cooking process is ﬁnished. The appliance will beep

10 times and will automatically switch to the “Keep warm” mode for 1 hour. The “:” symbol will keep

ﬂashing (Except for the “Kneading” program).

16. After keeping warm for 1 hour, the “keep warm” mode is deactivated. To disable the “keep warm” mode

Fig. 3

Fig. 3 Fig. 4 Fig. 5

9

before 60 minutes, press the on/off button (O) for 3 seconds.

17. Unplug it from the electrical outlet and open the lid (G).

18. Wear oven mitts and ﬁrmly grab the handle of the pan (L) turning it counterclockwise to release it and pull it

out (Fig 5).

19. Allow to cool before taking the bread and then, using a non-stick spatula pull out the bread from the pan

starting from the sides. If necessary, overturn the pan on a cooling grid or on a clean surface and gently shake

until the bread comes out.

Warning

The pan becomes very hot. Be very careful when handling the pan, and always use protective gloves. Never

use metal utensils to remove the bread from the pan (L), in order to avoid damaging the non-stick coating.

POWER SUPPLY INTERRUPTIONS

If the power supply interruption lasts less than 10 minutes, the program will continue as soon as the power supply

is restored. If the interruption lasts more than 15 minutes, the program stops and the display returns to its default

settings. In this case disconnect the appliance from the electrical outlet, allow to cool, empty the pan, remove the

ingredients, clean and start again.

ERROR CODES

If an error occurs, the display (E) may show the following error codes:

”H:HH”: the temperature inside the pan is too high.

1. Press the On/Off button (O) for 3 seconds to stop the program.

2. Unplug.

3. Open the lid and allow the appliance to cool for 10-20 minutes.

4. Restart the program.

”E:EO”: the temperature sensor is disconnected or out of order.

Take the appliance to an authorized service center to check the operation of the sensor.

THE TIMER

The most common use of the timer is to prepare the bread during the night so that it is ready the next morning.

It is possible to program up to 15 hours preparation using the timer. Do not use for bread or dough containing fresh

milk, yoghurt, cheese, eggs, fruits, onions or any other ingredient which may deteriorate if left for a few hours on

a hot and humid environment.

Decide when you want your bread to be ready, for example at 6 a.m. Check what time it is when you start the

program, for example 9. Calculate the time between these two times, in this case 9 hours. By manipulating the

increase/decrease buttons (B), the timer will move forward or backward 10 minutes each time you press. It is not

possible to reduce the time required by a program.

10

CONSISTENCY OF THE DOUGH

Check the product during the ﬁrst 5 minutes of kneading, through the dedicated porthole (H). A smooth loaf should

be formed. If not, maybe it is necessary to review the ingredients. If it is necessary to open the lid (G), do it during

the kneading or the resting time. In all other moments you may compromise the successful outcome of the bread.

If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of ﬂour at a time. If it is too dry,

pour a teaspoon of hot water at a time. It is possible to gently remove the ingredients remained stuck to the sides of

the machine using a wooden or plastic spatula.

Warning

Do not leave the door open longer than necessary. Wait until the ﬂour/water is completely absorbed in the

dough before adding more. Close the lid (G) before the end of the last kneading, otherwise the bread will

not rise properly.

STORING THE BREAD

The bread you ﬁnd on the market usually contains additives (chlorine, limestone, mineral tar dye, sorbitol, soybean,

etc.). Your bread does not contain any of them, so it will not last long as the bread sold on the market and will look

different. Also, it will not have the ﬂavour of the bread on the market, it will have the taste that bread should always

have.

It is preferable to eat it just made, but it can be store for two days at room temperature, in a polyethylene bag from

which you have removed all the air.

To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then seal and freeze.

HOW TO ADD THE INGREDIENTS

- Follow the order indicated in the recipe.

- Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during the second kneading

when the appliance beeps 10 times.

- First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs. Water must be

warm (37°C / 100°F), but not hot. The too hot or too cold water prevents the leavening.

- Do not use milk with the timer. It could curdle before beginning the bread preparation process.

- Add sugar and salt as indicated in the recipe.Add the “liquid” ingredients (honey, syrup, molasses, etc).

- Add the “dry” ingredients (ﬂour, milk powder, herbs and spices).

- If you use the timer, it will not be possible to add fruit or nuts during the second kneading, so add them now.

- At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other ingredients - do not put

it in the water, otherwise it will begin to act too soon.

- If you use the timer, it is essential to keep the yeast (baking powder/baking soda) separate from the water/

liquid, otherwise the yeast will come into action, it will rise and collapse before the bread making process

begins. The result will be a hard, dense, rough and edible product as a brick of a home. We advise to make

a hole in the centre of the dome of the ﬂour and put the yeast.

11

FLOUR

The type of ﬂour you use is very important. The most important element contained in the ﬂour is the protein called

gluten, which is the natural agent that gives the dough the ability to mould and to retain the carbon dioxide

produced by the yeast. Buy ﬂour which on the package shows “TYPE 0” or “FOR BREAD” (like Manitoba), the latter

has a high gluten content.

OTHER FLOURS FOR BREAD

They include wholegrain ﬂour and other cereals. They provide an excellent dietary ﬁbre intake but contain lower

levels of gluten than white “type 0” ﬂour. This means that the wholegrain loaves tend to be smaller and denser

than the white loaves. In general terms, if in the recipe you replace white “type 0” ﬂour with half wholegrain ﬂour,

you can prepare a product with wholegrain bread taste and the texture of white bread.

YEAST

Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and heat, the yeast will

grow and will release carbon dioxide gas. The latter produces bubbles that are trapped in the dough and make it

grow. Among the various types of yeast available we recommend using dried active yeast. These are normally sold

in bags and must not be previously dissolved in water. You may also ﬁnd “fast-acting” yeast or “yeast for bread

machines”. These are stronger yeasts that can make the dough rise 50% faster compared to other ones. Use them

only with the “QUICK OPTION” setting. Yeast in bags is very sensitive to moisture, so do not store partially used

bags for more than one day. Alternatively, you can use fresh yeast blocks: 1 g of dry active yeast is equivalent to

3.5 g of fresh active yeast.

12

Dry and fresh active yeast equivalence table

Dry Fresh

1/4 bag 2g 1 tablespoon 7g

1/2 bag 4g 2 tablespoons 13g

3/4 bag 6g 3 tablespoons 21g

1 bag 7g 3.5 tablespoons 25g

1.5 bag 10g 5 tablespoons 37g

2 bag 14g 7 tablespoons 50g

LIQUID INGREDIENTS

The liquid ingredient normally consists of water or milk or from a mixture of the two. Water makes the crust crispier.

Milk makes it softer and the texture is softer.

There are conﬂicting opinions on what should be the temperature of the water. You can decide for yourself as you

get more familiar with the appliance. Water is another essential ingredient for bread. Generally, a water temperature

between 20°C (68°F) and 25°C (77°F) is the most appropriate. But if you want to accelerate the bread making

process the water temperature must be between 45°C (115°F) and 50°C (122°F). It is essential that water is of

good quality, and preferably bottled, as the limestone in the water can compromise the successful outcome of the

bread. Instead of water you can also put the fresh milk or water with 2% milk powder, which enhances the taste

and improves the colour of the crust. Some recipes even mention fruit juice.

LOW FAT CONTENT

Do not use oils, margarines etc with a low percentage of fat. These products contain little fat, while the recipe

requires a higher amount, and you may not get the desired results.

SUGAR

Sugar activates and feeds yeast allowing it to grow. It adds ﬂavour and texture and helps browning the crust.

Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid ingredient to

compensate. Artiﬁcial sweeteners must not be used, because they do not feed the yeast and some kill it.

SALT

Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then collapse. It also gives

more ﬂavour.

EGGS

Eggs will make your bread richer and more nutritious, add colour and help the shape and texture. Eggs are included

in the liquid ingredients of the bread, so adjust the other liquid ingredients if you add eggs. Otherwise the dough

may be too liquid to rise properly.

13

HERBS AND SPICES

They can be added at the beginning together with the main ingredients.

Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil add taste and look better.

Use in small amounts (1-2 teaspoons) to avoid covering the taste of bread. Fresh herbs, such as garlic and chives,

contain enough liquid to unbalance the recipe dosages, so you must balance the liquid content.

ADDITIONAL INGREDIENTS

Additional ingredients (fruits, nuts, raisins, etc) can be added only in programs that provide them.

Dried fruits and nuts must be cut into small pieces, cheese must be grated, chocolate must be chopped into small

pieces and not in lumps. Do not add more than those indicated in the recipes, otherwise the bread may not grow

properly. Pay attention to the fresh fruit and nuts because they contain liquid (juice and oil), so adjust the dosage of

the main liquid ingredient to compensate.

THE PROGRAMS

- Oil can be replaced with the melted butter.

- Follow the order of the table for the addition of ingredients.

- In all the recipes you can replace the high-gluten ﬂour with gluten free ﬂour, being careful with the other

ingredients for gluten intolerant persons.

Basic (1)

Weight 500g 750g 1000g

Time 2:55 3:00 3:05

Water 210ml 260ml 320ml

Oil 1+1/2

tablespoons

15g 2+1/2

tablespoons

25g 3 tablespoons 45g

Salt 1/2 teaspoon 3g 1 tablespoon 6g 1 tablespoon 6g

Sugar 1 tablespoon 15g 2 tablespoons 30g 2 tablespoons 30g

Flour 2+1/3 glasses 320g 3 glasses 420g 3+1/2 glasses 500g

Yeast 1 cup

2 teaspoons

100g

5g dry

yeast

1 cup

1 + ½

teaspoon

80g

4g dry yeast

60g

3g dry yeast

½ cup

1 teaspoon

Wholegrain

our

Yeast

525g3+½ cup445g3 cups

345g2½

Flour

5g2 teaspoons4g1 + ½ teaspoon

3g1 teaspoon

Sugar

5g2 teaspoon4g1 + ½ teaspoon

3g

1 teaspoon

Salt

40g4 tablespoons30g3 tablespoons20g2 tablespoons

Oil

290ml230ml180ml

Water

3:053:002:55

Time

1000g750g500g

Weight

Basic (1)

14

White our

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

500g3+1/2 glasses380g2+3/4

glasses

290g2 glasses

70g1/2 glass47g1/3 glass35g1/4 glass

Skimmed milk

60g4 tablespoons45g3 tablespoons30g2 tablespoons

Sugar

60g1 whole egg60g1 whole egg60g1 whole egg

Egg

2g1/2 teaspoon2g1/2 teaspoon2g1/2 teaspoon

Salt

32g2+1/2 table-

spoons

26g2 table-

spoons

20g1+1/2 table-

spoons

Oil

200ml160ml120ml

Water

3:503:453:40

Time

1000g750g500g

Weight

Sweet bread (3)

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

435g

3 glasses

360g

2+1/2 glasses

290g

2 glasses

Flour

39g

3 tablespoons

30g

2 tablespoons

26g

1 tablespoon

Sugar

5g

1 tablespoon

4g

3/4 teaspoon

3g

2/3 teaspoon

Salt

39g

3 tablespoons

33g

2+1/2 table-

spoons

26g

2 tablespoons

Oil

230ml190ml140ml

Water

2:052:001:55

Time

1000g750g500g

Weight

Quick bread (2)

15

White our

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

220g2 glasses180g1+1/2

glasses

145g1 glass

Wholegrain

our

220g2 glasses180g1+1/2

glasses

145g1 glass

39g3 tablespoons26g2 table-

spoons

20g1+ 3/4 ta-

blespoons

Brown sugar

5g1 tablespoon4g3/4 teaspoon3g2/3 teaspoon

Salt

45g3 tablespoons38g2+1/2 table-

spoons

26g2 tablespoons

Oil

270ml220ml180ml

Water

4:054:003:55

Time

1000g750g500g

Weight

Wholegrain bread (5)

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

500g3+1/2 glasses400g2+3/4

glasses

300g2+1/4

glasses

302 tablespoons23g1+1/2 table-

spoons

23g1+1/2 table-

spoons

Sugar

18g3 tablespoons15g2+1/2

teaspoons

12g2 tablespoons

Salt

20g2 tablespoons15g1 +1/2 table-

spoons

10g1 tablespoon

Oil

320ml260ml180ml

Water

4:054:003:55

Time

1000g750g500g

Weight

French bread (4)

16

Maize our

Gluten-free our

Rye our

White our

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

110g3/4 glass70g1/2 glass35g

1/4 glass

325g2+1/4 glasses290g2 glasses255g

1+3/4 glasses

39g3 tablespoons38g2+1/2 table-

spoons

30g2 tablespoons

Sugar

5g1 tablespoon4g3/4 teaspoon3g2/3 teaspoon

Salt

45g3 tablespoons33g2+1/2 table-

spoons

26g2 tablespoons

Oil

230ml190ml140ml

Water

3:053:002:55

Time

1000g750g500g

Weight

Gluten-free bread (7)

1 fresh yeast block

(25 g) or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

220g2 glasses180g1+1/2 glasses145g1 glass

39g

3 tablespoons26g2 tablespoons20g1+ 3/4 table-

spoons

Brown sugar

5g

1 tablespoon4g3/4 teaspoon3g2/3 tea-

spoon

Salt

45g3 tablespoons38g2+1/2 table-

spoons

26g2 table-

spoons

Oil

270ml220ml180ml

Water

3:353:303:25

Time

1000g750g500g

Weight

Rye bread (6)

17

High-gluten

our

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

435g

3 glasses

360g

2+1/2

glasses

290g

2 glasses

Flour

5g

1 tablespoon

4g

3/4 teaspoon

3g

2/3 tea-

spoon

Sugar

5g

1 tablespoon

4g

3/4 teaspoon

3g

2/3 tea-

spoon

Salt

15g

1+1/3 table-

spoons

10g

3/4 table-

spoon

6g

1/2 table-

spoon

Oil

300ml250ml210ml

Water

5:055:004:55

Time

1000g750g500g

Weight

Sandwich bread (9)

1 fresh yeast

block (25 g)

or 1 baking

powder bag

1 fresh yeast

block (25 g)

or 1 baking

powder bag

3/4 of fresh

yeast block

(25 g) or 3/4

of baking

powder bag

Yeast

1/2 glass1/3 glass

1/4 glass

Cooked rice

435g3 glasses360g2+1/2

glasses

290g

2 glasses

30g

2 tablespoons30g2 table-

spoons

15g1 tablespoon

Sugar

60g1 whole egg

Egg

5g1 tablespoon4g3/4 teaspoon3g2/3 teaspoon

Salt

39g3 tablespoons38g2+1/2 table-

spoons

26g2 tablespoons

Oil

240ml190ml150ml

Water

2:502:452:40

Time

1000g750g500g

Weight

Rice bread (8)

18

White our

Self-raising our

1 fresh yeast block (25 g) or 1 baking powder bagYeast

425gWholegrain

our

370ml

Water

1+1/2 teaspoons

Salt

2 tablespoons

Oil

2 tablespoons

Sugar

175g

3:10

Time

70% wholegrain dough (11)

1 fresh yeast block (25 g) or 1 baking powder bagYeast

600g

Wholegrain

our

380ml

Water

1+1/2 teaspoons

Salt

2 tablespoons

Oil

2 tablespoonsSugar

3:10

Time

100% wholegrain dough (11)

The amount of sugar can be modied according to your taste

2 tablespoons

Custard powder

(optional)

150g

130g

Sugar

4 whole eggsEggs

3 tablespoons

Seed oil

2:20

Time

Dough for sweets (10)

19

White our

It is advisable to wait 20 minutes before adding the sugar that must be poured a little at a time

1/2 lemonLemon juice

150gSugar

300gFruit pulp

1:20Time

Jam (16)

The program 14 time is 15 minutes. The program 15 is the “Extended” version of the program

14, with an adjustable time from 8 to 45 minutes. The time is adjustable using the “+” and “-”

buttons.

330ml

Water

1 tablespoonSalt

2 tablespoonsOil

560g

1+1/4 tablespoons

Yeast

from 8 to 45 minutes (adjustable time)

Time

Mix Function (14-15)

1 fresh yeast block (25 g) or 1 baking powder bag

Yeast

600g

2 tablespoonsSugar

2 tablespoons

Olive oil

1+1/2 teaspoons

Salt

350ml

Water

1:30

Time

Leavened dough (13)

1 fresh yeast block (25 g) or 1 baking powder bagYeast

300g

1 tablespoonOlive oil

1 tablespoonSalt

170ml

Water

0:45Time

Pizza dough (12)

20

The time is adjustable using the “+” and “-” buttons.

For general cooking. The temperature is maintained at around 150 ° C.

00:30 (adjustable from 0:10 to 1:30)Time

Cooking (19)

The time is adjustable using the “+” and “-” buttons.

The appliance maintains a temperature around 50°C (122°F) to thaw the product.

00:30 (adjustable from 0:10 to 2:00)Time

Thawing (18)

60g

Sugar

100ml (or a jar of yoghurt)

Natural yoghurt

1000ml

Whole milk

8:00 (adjustable from 0:06 to 10:00 with the “Weight setting” button)

Time

Yoghurt (17)

La page charge ...

Brabantia BBEK1114 Manuel utilisateur

Brabantia BBEK1114 Manuel utilisateur

dans d''autres langues

Autres documents