elta BA 123 Bedienungsanleitung Seite 17

GB
GB
5 6
VOLLKORN KUCHEN
2.0 lb / 2.5 lb / 2.0 lb /
1,000 g 1,250g 1,000 g
3:30 3:40 2:00
37 min 40 min -
3 min 3,5 min
2 min 20 min
Fruit signal 1:49
13 min -
45 min -
19 min -
36 min -
62 min 80 min plus 60 min
55 min
pause
60 min -
13 h -
7 8 9 10
TEIG BACKEN MARME- BROTMISCHUNG
LADE
2.0 lb / 2.5 lb /
1,000 g 1,250 g
1:50 1:00 1:20
3:09 3:20
22 min - 15 min 11 min 22 min
3 min 45 min 3 min
- heating
2 min - Pause: 20 2 min
min
16 min - End 13 min
Fruit Fruit signal 2:45
signal
1:12
- - 45 min
45 min - 19 min
22 min - 40 min
- 60 min 56 min
- 60 min 60 min
13 h
13 h 13 h
GB
GB
RECIPES
White bread
Loaf size 1000 g (2 lb)
Water 350 ml
Salt 1 teaspoon
Sugar 1 teaspoon
Hard wheat semolina 150 g
Bread flour 350 g
Yeast 3/4 packet
Program: STANDARD or KURZ (Quick) (for quick baking)
French white bread
Loaf size 1000 g (2 lb)
Water 375 ml
Salt 1 teaspoon
Bread flour 525 g
Hard wheat semolina 75 g
Sugar 1 teaspoon
Dry yeast 3/4 packet
Program: FRANZÖSISCH (French) or KURZ (Quick) (for quick baking)
Nut and raisin bread
Tip: Add the raisins and nuts after you hear the sound signal
Loaf size 1000 g (2 lb)
Water or milk 275 ml
Margarine or butter 30 g
Salt 1/4 teaspoon
Sugar 1 tablespoon
Bread flour 500 g
Dry yeast 3/4 packet
Raisins 50 g
Grated walnuts 40 g
Program: STANDARD
31
1250 g (2.5 lb)
500 ml
1.5 teaspoons
1.5 teaspoons
200 g
500 g
1 packet
1250 g (2.5 lb)
550 ml
1.5 teaspoons
700 g
100 g
1.5 teaspoons
1 packet
1250 g (2.5 lb)
50 ml
40 g
3/4 teaspoon
2 tablespoons
650 g
1 packet
50 g
60 g
32