Concept PC5020 Bedienungsanleitung Seite 55

EN
RECIPES
Basic bread (Programs Nos. 1, 4)
1,000 g
Oil 2 tablespoons 2.5 tablespoons 3 tablespoons
Water 330 ml
Salt 1.5 teaspoons
Sugar 1 tablespoon
Dry milk 2 tablespoons 2.5 tablespoons 3 tablespoons
Flour 600 g
Yeast 1.5 teaspoons
French bread (Program No. 3)
1,000 g
Water 365 m
Salt 2 teaspoons
Flour 620 g
Yeast 1.5 teaspoons
Whole-grain bread (Program No. 5)
1,000 g
Oil 2.5 tablespoons 3 tablespoons 3.5 tablespoons
Water 355 ml
Salt 2 teaspoons
Sugar 2.5 teaspoons
Flour 240 g
Whole-grain flour 365 g
Yeast 1.5 teaspoons
Sweet bread (Program No. 6)
1,000 g
Eggs
Butter 20 g
Milk 220 ml
Salt 1.5 teaspoons
Sugar 4 tablespoons
Flour 485 g
Yeast 3 teaspoons
Fruit salads and preserves (Program No. 9)
Strawberry, peach, apricot
Fruit
Sugar
Pectin
Lemon juice
PC5020
1,250 g
400 ml
2 teaspoons
1.3 tablespoons 1.5 tablespoons
780 g
2 teaspoons
1,250 g
440 ml
2.5 teaspoons
780 g
1.5 teaspoons
1,250 g
450 ml
2.5 teaspoons
3 teaspoons
310 g
430 g
2 teaspoons
1,250 g
3 3
25 g
275 ml
1.5 teaspoons
5 tablespoons 6 tablespoons
600 g
3 teaspoons
preserve
870 g
540 g
45 g
from 1-2 lemons
Fast bread (Program No. 2)
1,500 g
Oil
500 ml Water (35 – 50 °C)
2.5 teaspoons Salt
Sugar
Dry milk
900 g Flour
2.5 teaspoons Yeast
1,500 g
550 ml
3 teaspoons
930 g
2 teaspoons
1,500 g
580 ml
3 teaspoons
3.5 teaspoons
400 g
520 g
2.5 teaspoons
Pizza dough (Program No. 7)
1,500 g
4 Olive oil
35 g Water
400 ml Salt
2 teaspoons Flour
Yeast
730 g
4 teaspoons
Orange
preserve
750 g
600 g
75 g
1,250 g
2 tablespoons
450 ml
1.5 teaspoons
1 tablespoon
3 tablespoons
700 g
3.5 teaspoons
1,250 g
1 tablespoon
570 ml
1.5 teaspoons
700 g
1.5 teaspoons
Apple-rhubarb
fruit salad
1,200 g
8 tablespoons
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