User manual BOMANN MWB 1912 CB

[. . . ] 7- BOMANN. Bed ienu ngsanleitu ng/Garantie I I nstruction Man ual/Guarantee MikroweIlengerát Microwave Oven MWB 19. 12 CB !9Yt9 Va YY. !rv. r-Y General Safety overview . '. . . '. . . . . . ". '. """ 20 Instructions . . '. '. . . . , '''. . ''', 21 Components ""'. . '. ". ". 21 Keys on the control Panel. . . . . . . . . . . . . . . . . . . """""21 ttie Device Using . . '', . '22 opeátion. . '. " " " "' 22 . . '''. '22 Aütomatió deÍrosting . . '. ". . . . '. . . . . . '. '. "' 23 Defrosting Tab|e. . . . . . . . . . . [. . . ] The bread Ía||s in more rare|y and it is more easi|y digestib|e' The efÍect can be easi|y appreciated when baking wholemeal and other bakery products made oÍ home-miIled f|our. You can find this ma|t ín whole food shops, You can add bread spices to all of our mixed breads. Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part soÍter and lighter and keeps it fresh |onger' % machine. Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g oÍ f|our and increase the quantity of |iquid by The abbreviations in the recipes mean: EL= TL= g= ml = |evel tab|espoonÍuI (or large measuring spoon) grams leveI teaspoonÍul (or small measuring spoon) Packet (Pckg) = milliliter 79 dry yeast for 500 g of flour corresponds to 20 g oÍ Íresh yeast. - 4. Adapting the lf the doses . that the proportions oÍ the origina| recipe are maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be Ío||owing: doses need to be increased or reduced, make sure . You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the Íact that white Í|our raises more and hence limits need to be posed. The actual bread weight depends much on the air humidity of the room at the moment of the preparation. All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. The part oÍ the bread outside the tin is more easily browned compared to the bread in the tin. When the QU|CK program is suggested Íor sweetbreads, you can use the ingredients in smaller quantities also for the SWEET program to make a lighter bread. . or cerea| bread' Check the dough Íive minutes aÍter the first kneading. lf it is too moist, add some flour untiI the dough has reached the right consistency. |Í the dough is too dry add a spoonfuI oÍ water at a time during the kneading. curd cheese, yogurt, etc. ), the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount. Liquids/flour: the dough ought to be soft (not too soÍt) and easy to knead without becoming stringy. Baking results . Replacing liquids: When using ingredients con- . lf the bread is too bright|y co|ored aÍter baking, you can continue baking in the hot air mode untildone. |t is recommended to bake a test bread beÍore actua|ly setting the timing function for use overnight so that you can make the necessary changes iÍ necessary. The result of the baking depends on the on-site conditions (soft water - high air humidity - high attitude - consistenöy of the ingredients, etc. )' ThóreÍore, the recipe indications are reference points which can be adapted. lf one recipe or another does not go straight the first time, do not let yourself be discouraged. Try to find the cause and try it again by varying the i I i lf you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The yeast can be reduced in these cases by l/a to 1/z oÍ a teaspoon to proportiona||y reduce its rising. [. . . ] Wipe ofÍ the viewing window on the inside and outside with a damp cloth and remove splashes and stains from overÍ|owing Iiquids regu|ar|y' ExternalWalls . . The externa| wa||s oÍ the microwave shou|d only be cleaned with a damp cloth. Please ensure that no water enters the openings in the housing and thereÍore inside the device. In order lo clean the function switch, first open the microwave door to avoid switching on the device so accidentally. 32 Classic Bread Recipes White Bread Cómnonenfs Water or milk Maroarine or butter SunÍ|ower Bread Quantitv 300 ml 11/z Components Water Suqar 550 type flour SunÍ|ower seeds Drv veast Salt Suoar 550 tvoe flour Drv veast 1EL EL 1TL Sall Butter Ouantitv 350 ml 1EL 1TL 1EL 540 o 1 Pcko Prooram: BASIC 540 o 1 Pcko. 5EL Prooram: BASIC Wholemeal Bread Components Water Tip: sunÍlower seeds can be rep|aced with pumpkin seeds. Toast the seeds in the pan to give them an Ouantitv 300 ml 11/z EL lntense flavor. Sall Maroarine or butter Eoos Coarse White Bread Camponents M;tk Suoar Wheat wholemealflour Drv veast '1050 tvpe flour 2TL 360 o 180 o 1 Pcko. lTL 1 Maroarine or butter Salt Suqar 1050 tvpe flour Drv veat (htantilv 300 ml 11/zTL 11/z 2EL TL . Prooram: WHOLE WHEAT WateÍ. lf using the timer, do not use eggs, but add more Proqram: BASIC or QUICK Leavened Bread 1 Pcko. 540 o Buttermilk Bread Buttermilk iomponents Maroarine or butter Salt Suoar 1050 tvpe flour Dry yeast Quantitv 300 ml 11/z Proqram: BASIC 'I Pcko 540 o 2EL 1TL EL Qomponents Water Maroarine or butter Salt ()tnntitv 350 ml 11/z 9tgar 3TL EL Yeast 1050 tvpe flour 1 150 tvpe flour Dried leaven 360 o '180 o 2EL 50o 1/z Proqram: BASIC Pcko. Onion bread Components Maroarine or butter Salt Suqar Laroe chopped onion 1050 type Í|our Drv veast Water Quantitv 250 ml Attention: Please adjust the recipe to the appropriate weight. 1EL 1TL 2EL I Dough Preparation French Baguette Components Water HoneV Program: BAS|Cror QUICK Seven Cereal Bread Components Water 540 o I Pcko. aiJánfifv 300 ml . . Sall Suqar Otnntitv 300 ml 550 type flour Drv veast 1EL 1TL 1TL Margarine or butter Salt Sugar Wholemealflour 7-orain flakes Drv veast 1050 type flour 1TL 21/z EL 240 o 240 a 11/z El . frogram: DOUGH 1 Pcko 540 o Divide the dough when ready :nto 2 - 4 parts, form long loaf shapes and leave them to rest for 30 - 40 minutes. [. . . ]