VG BBA 1

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� Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired loaf size. 5. Press the START/STOP key. 6. Using oven mitts, remove the bread after the baking time has elapsed. 7. Let it cool down on a wire rack at least one hour before slicing it. WHISK Programme: 7 (Whisk) This programme allows to knead the dough which is used to make dumplings’ wrappers and noodles. The baking tin is not heated and no color and weight are to be chosen. STRAWBERRY JAM Programme: 8 (Jam) This programme allows making jam very easily. Cut the fruits into pieces of max. 1cm. Do not use normal sugar but rather jellifying sugar. After having pressed the START/STOP key, there is a preheating time (your appliance will thus be active only after this preheating time). Ingredients: 900g of fresh strawberries cut into pieces of max. 1cm. 500g of jellifying sugar 1 tablespoon of lemon juice 1. Measure the ingredients accurately and add to the baking tin in the order listed above. 2. Insert the baking tin in the bread maker. Close the lid. 3. Set the desired programme. 4. Press the START/STOP key. 5. Using oven mitts, remove the baking tin after the baking time has elapsed. 6. Pour the jam into a clean, sterilized mason jar and cover with a sterilized mason jar lid. Store in the refrigerator. YOGURT BREAD Programme: 9 (Yoghourt) This programme allows making bread with yogurt taste. 38 VG BBA 1 - 110711 Assembly page 38/168
� Ingredients: Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. 450g 680g 900g 1/3 cup of water 100g yogurt 1 tablespoon of plant oil 1/3 teaspoon of salt 1 ½ tablespoons of sugar 2 cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast or dried yeast 2/3 cup of water 150g yogurt 1 ½ tablespoon of plant oil ½ teaspoon of salt 2 tablespoons of sugar 2 ¼ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast or dried yeast 1 cup of water 200g yogurt 2 tablespoons of plant oil ¾ teaspoon of salt 2 ½ tablespoons of sugar 3 ½ cups of all-purpose flour or bread flour 1 ½ teaspoon of quick-rise yeast or dried yeast 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired crust colour. 5. Select the loaf size. 6. Press the START/STOP key. 7. Using oven mitts, remove the bread after the baking time has elapsed. 8. Let it cool down on a wire rack at least one hour before slicing it. PIZZA DOUGH Programme: 10 (Dough) This setting makes dough only and will not bake the final bread. You may make dough of any kind using this setting. Dough can then be shaped to make pizza, rolls, pretzels, doughnuts and round or braided breads that must be baked in an oven or fried in a deep fryer. Ingredients: 1 ¼ cup of water ½ teaspoon of salt 2 tablespoons of olive oil 2 ½ cups of all-purpose flour or bread flour 1 ½ teaspoon of quick-rise yeast 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Press the START/STOP key. 4. After the cycle is completed, remove the dough from the baking tin. 5. Let it rise for 10 minutes. 6. Pour tomato sauce on the dough and spread the desired ingredients all over the pizza dough. 7. Bake it in a traditional oven during 15 minutes at a temperature of 200°C. 39 VG BBA 1 - 110711 Assembly page 39/168
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