Klarstein 10031219 Handbuch Seite 27

Example Program 8: Jam
Strawberry
White sugar
Lemon juice
Cornstarch
Tomato
White sugar
Lemon juice
Cornstarch
• When the jam' s been done, please clean the pan or it will damage the paintcoat resulting in the shortening
of the appliance' s life.
• The complete jam should be put in clean bottles or plates and then be stored in the refrigerator to prevent
from drying out.
• The natural jam made by ourselves may be in density not as good as these with additives sold on the market
but it doesn't mean something is wrong with our jam.
• Better taste with the own-made bread.
• Jam' s density can be improved with adding ½ 1½ cups of edible pectins.
• Because of the fresh ingredients, please operate at room temperature 18-25degrees .
• The number of the ingredients should be appropriate, no exceeding the fixed number to prevent the ingre-
dients from boiling in operation.
• It will taste better if the jam ingredients are grinded by the blender (or chopped up by knife) firstly.
Example Program 9: Yogurt Bread
Ingredient
Water
Yogurt
White sugar
Salt
Plant oil
Strong flour
Dried yeast
Example Program 10: Leavened Dough
Different dough can be made with different ingredients, which can serve as other food' s raw materials.
27
Strawberry jam
400g (350ml)
350g
1 small spoon
30g
Ketchup
400g (350ml)
350g
1 small spoon
30g
Weight: 450 g
80 ml
100g
1 ½ big spoon
½ small spoon
1 big spoon
2 cups
½ small spoon
Banana jam
Banana
White sugar
Lemon juice
Cornstarch
Apple jam
Apple
White sugar
Lemon juice
Cornstarch
Weight: 680 g
140 ml
150g
2 big spoon
½ small spoon
1 ½ big spoon
2 ¾ cup
1 small spoon
400g (350ml)
350g
1 small spoon
300g
400g (380ml)
350g
1 small spoon
30g
Weight: 900 g
150g ml
200g
2 ½ big spoon
2/3 small spoon
2 big spoons
3 ¾ cup
1 ¼ small spoon