DeLonghi Pangourmet EOB2071
Contents
1. H L M N O Cr ati ths E i i i tl 1 Description of appliance N Wire rack A Top heating element 0 Drip pan B Pivoting bottom heating element P Door C Bread pan connector cover Q Bread maker control panel D Internal light R Oven bread maker mode selector E Bread pan connector F Oven control panel G Main switch Technical specification H Measuring spoon if present Voltage 220 240 V 50 60Hz max 16A Measuring cup if present Absorbed power 1400 W L Paddle Dimensions LxHxW 512 x 295 x 400 M Bread pan Weight 12 1 kg 34 important safety warnings Ay Symbols used in these instructions Important warnings are identified by these symbols It is vital to respect these warnings Danger Failure to observe the warning may result in life threatening injury by electric shock A Important Failure to observe the warning could result in injury or damage to the appliance Danger of burns Failure to observe the warning could result in scalds or burns g Please note This symbol identifies important advice or information for the user Read all the instructions carefully before using the ap pliance Keep these instructions g Please note B2. The minutes flash rn len al pe a LI Wino Set the required minutes by repeatedly pressing the A and Vv buttons a E a Lh wt Press the clock button The set time is displayed 3 2 ll h Lg If you want to change the time later repeat the setting proce dure described above During cooking you can display the time if set by pressing the clock button Description of control panel Thermostat dial 160 130 FN Timerdial PR a 2 B 0 Mode selector START STOP START STOP button on off and standby 9 2 Oven bread maker mode selector y g Please note to use the appliance as an oven turn the oven bread maker mode selector to the position The icon lights up Summary table Programme Mode selector Thermostat dial Wire rack position Notes Tips position position 2 Defrosting any s ee C J 2 Delicate cooking _ any s Keeping food warm C ty Fan oven cooking 100 C 220 C Ideal for lasagne meat pizza pies cakes bre ad and all foods which must have a brown or crisp surface To use the accessories see the tips in the table on page 41 Traditional oven cooking Grilling and browning 100 C 220 C any Ideal for cooking stuf fed vegetables fish and pound cake To use the accessories see the tips in the table on page 42 Ideal for toasting bread p
3. Select the required temperature by turning the thermo stat dial Turn the timer dial to the required time Press the START STOP button Preheat the oven for 5 minutes then insert the food Turn the mode selector to the position Programme Thermostat Times Wire rack Notes Tips dial position Macaroni cheese 1 kg 200 35 min 1 Use an ovenproof dish Lasagne 1 5 kg 200 35 min Use an ovenproof dish Trout 500 g 190 35 min Use the drip pan Stuffed squid 450 g 190 30 min Use an ovenproof dish turn halfway through co oking Cauliflower cheese 550 g 200 30 min Use an ovenproof dish Stuffed courgettes 750 g 190 40 min Use the drip pan Pound cake 1 kg 150 100 min i Use a loaf tin Sponge cake 160 35 min Use a cake tin Cooking with the grill This mode is ideal for toasting slices of bread and can also be used to brown foods such as Roman style gnocchi au gratin vegetables etc Place the flat wire rack in guide 2 or 3 Turn the mode selector to the 7 position Turn the timer dial to the required time Press the START STOP button 42 Control panel Display Menu button ew Kg 0 5 0 75 1 o Clock button Weiaht Ofn gt S eig A cg ha 1A button se 88 Bois 4 Crust colour OV lt enn 4 button button Fx cB T VW Ci prease note to use the appliance as a bread ma ker turn the oven bread maker mode select
4. Fan oven cooking This mode is ideal for excellent pizza lasagne au gratin dishes all types of meat based dish roast potatoes cakes and pies in general Proceed as follows Place the wire rack in the position given in the table Turn the mode selector to the position Select the required temperature by turning the thermo stat dial Turn the timer dial to the required time Press the START STOP button Preheat the oven for 5 minutes then insert the food Programme Thermostat Times Wire rack Notes Tips dial position Savoury pies and 170 35 min 1 Use the drip pan quiches Chicken 1 kg 200 70 80 min Use the drip pan turn the chicken after about 50 min Roast pork 1000 g 200 70 min 7 Use the drip pan turn the meat after about 50 min Meat loaf 650 g 200 55 min Use the drip pan turn the meat after about 30 min Roast potatoes 750 g 200 60 min Use the drip pan with greaseproof paper mix twice Jam tart 700 g 170 35 min Use the drip pan Strudel 1 kg 170 35 min Use the drip pan Torta margherita 700 g 160 30 35 min i Use a cake tin Biscuits shortbread 170 14 min 2 Use the drip pan 100g 4 Traditional oven cooking This mode is ideal for all types of fish stuffed vegetables con fectionery and desserts using beaten egg white or requiring long cooking times more than 60 minutes Proceed as follows Place the wire rack in the al in the table
5. START STOP button If you decide not to do this the oven will automatically conti nue with the cycle after pausing in standby for 5 minutes Ingredients for durum wheat bread 500 gr 750 gr 1000 gr Ready in 2h 2h 5min 2h 10min Water 210 gr ml 290 gr ml 420 gr ml Strong flour type 0 350 gr 450 gr 650 gr Sugar malt 10 gr 5 gr 17 gr 9 gr 20 gr 10 gr Salt 6 gr 9 gr 13 gr Fresh brewer s yeast 10 gr 13 gr 20 gr Country loaf with biga starter 1 Prepare the biga starter the day before see biga starter recipe on page 63 2 Add the ingredients to the bread pan already containing the biga starter in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AUS 5 Press the START STOP button TIP at the end of the rising stage after 1h 25min the oven pauses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the START STOP button If you decide not to do this the oven will automatically conti nue with the cycle after pausing in standby for 5 minutes Ingredients 750 gr Ready in 2h 15min Biga starter 1 dose Water 120 gr ml Strong flour type 0 100 gr Sugar malt 6 gr 4 gr
6. appliance in water never wash under run ning water To make it easier to clean the bottom surface of the oven lift the pivoting bottom heating element B as shown in the fi gure 64 After cleaning put the heating element back in position Recommendations for the correct disposal of the pro duct in compliance with the 2002 96 CE European Di rective The product must not be disposed of as urban wa ste at the end of its working life It must be taken to appropriate local authority separate waste col mms lection centres or to dealers providing this service Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from unsuitable disposal and allows to recover the materials of which it is made in order to make significant savings in energy and resources The product has the crossed out wheeled bin mark as a reminder of the obliga tion to dispose of household appliances separately The illegal disposal of the product by the user entails the application of administrative sanctions envisioned by the Standard in force
7. bread Fine flour 00 Fine flour type 00 is ground for longer and is therefore more refined It is more suitable for making cakes and pastries or other more delicate doughs Wholemeal flour This fibre rich flour usually rises less than the above flours It can be mixed with other flours to dilute the fibre con tent and improve rising Wholemeal bread tends to be denser and smaller than white bread Durum wheat flour This is obtained from wheat usually grown on more arid soils 44 The flour is more granular and straw yellow It is easily digestible and tasty Spelt flour Obtained by grinding spelt the oldest form of cereal in the bread making tradition The resulting bread has a high fibre content and is there fore laxative and refreshing It tastes very similar to white bread Gluten free flour These flours are mixtures of such raw materials as maize rice potato flakes etc which are naturally gluten free unlike wheat Sugar Sugar sweetens the bread makes the crust darker and gives it a softer texture by feeding the yeast You can use equivalent quantities of white or brown sugar treacle maple syrup honey or other sweetener You can also use equivalent quantities of artificial sweeteners but the taste and texture of the bread will be different Liquids When the liquids are mixed with the flour protein they form the gluten necessary to make the bread rise The majority of recipes use water bu
8. bread is baking the appliance will retain the memory for at least 15 minutes and will continue the baking process when the electricity comes back on This option is active during the kneading baking rising or delay bake cycles Without this feature the appliance would reset and the bread baking cycle would stop If the power failure lasts more than 15 minutes you may have to throw away the ingredients and start again After using the appliance Allow the appliance to cool down for 30 minutes before run ning another programme bread maker mode only If the appliance is reused before it is completely cool it may emit a beep and COOL is displayed indicating that it is not cool enough Wait until COOL disappears from the display 46 The moisture content of the ingredients affects the recipes which may therefore need to be modified For example the weight of the flour changes when it absorbs moisture from the air Our recipes can therefore be modified slightly in order to improve the results Always note the quantities you use in order to modify the recipes as you wish List of programmes AU1 DURUM WHEAT BREAD AU2 SOFT WHEAT BREAD AU3 FRENCH BREAD AU4 WHOLEMEAL BREAD AU5 COUNTRY LOAF AU6 PAIN DE CAMPAGNE AU7 VOLLKORNBROT AU8 RYE BREAD AU9 PUMPKIN BREAD AU10 VEGETABLE BREAD AU11 GLUTEN FREE BREAD AU12 QUICK BREAD AU13 SWEET BREADS AU14 BRIOCHE BREAD AU15 CAKES AND DESSERTS AU16 SWEET FOCAC
9. designed for domestic use only Professional or inappropriate use or failure to observe the instructions absolves the manufacturer from all re sponsibility and invalidates the guarantee When not in use and before cleaning always unplug the appliance This appliance must not be operated by a timer or a sepa rate remote control system The appliance must be placed and operated with the back next to the wall This is a household appliance only It is not intended for use in staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type envi ronments bed and breakfast type environments Do not use pointed or sharp metal objects to clean the bread pan Before cleaning always turn the appliance off by placing the main switch in the 0 position and unplugging from the mains socket The appliance has a safety system which stops the paddle if the door of the oven is opened during operation A Danger of burns When in operation the door and accessible exter nal surfaces could become very hot Always use the knobs handles and buttons Never touch metal parts or the glass Use oven gloves if necessary This electrical appliance operates at high tempe ratures which could cause burns Use oven gloves to lift the bread pan and remove it from the baking chamber Do not leave inflammable products near the oven or un der the work surfa
10. g ml oil 1 measuring spoon small 4 g ml oil Stage 1 Add the ingredients Add the ingredients to the bread pan in the following order 1 Liquid ingredients 2 Dry ingredients 3 Yeast For good results it is important to weigh the ingredients pre cisely Before placing the non stick bread pan in the oven remember to mix the ingredients with a wooden spoon to facilitate knea ding if you are using the delay bake function the ingredients must NOT be mixed Now remove the cover from the bread pan connector and posi tion the pan in the oven Stage 2 Select the menu setting Press the MENU button to select the required category AU automatic and SE semiautomatic Stage 3 Use the AX and WY buttons to select the required recipe e g ALIB After 3 seconds the recipe is automatically selected and the exact time at which cooking will end is displayed if the time has been set previously If the time has not been set the total length of the baking cycle will be displayed and the baking progress indicator will display x lt 4 If the selected recipe is not the one you want press the MENU button again and use the A and Y buttons to select a new recipe 45 Stage 4 Select crust colour Press the crust colour AP button to select the requi red crust colour not possible in all recipes You can choose between a light medium or dark crust colour If you do not choose a specific crust colour the default colou
11. the bread pan in the oven and select programme AUI7 5 Press the START STOP button TIP to make the bread more attractive prepare an emulsion with 1 egg a pinch of sugar and a teaspoon of milk At the end of the rising stage when the display and START STOP button start flashing brush the bread with the mixture about 40 minutes before the end of the programme Ingredients 750 gr Ready in 2h 15min Milk 170 gr ml Eggs 60 gr 1 Extra strong Manitoba flour 350 gr Sugar 60 gr Salt Sgr Butter at room temperature 100 gr Fresh brewer s yeast 25 gr Raisins 80 gr Candied orange 45 gr Jams and marmalades AU18 Orange marmalade strawberry jam Orange marmalade peel the oranges cut into pieces and liquidise in a food processor for chunky marmalade with peel cut one orange peel into thin strips Strawberry jam wash the strawberries thoroughly cut into pieces and liquidise in a food processor 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Insert the bread pan in the oven and select programme 4 Press the START STOP button Pour the hot marmalade or jam into sterilised jars see notes below leaving a space of about 2 cm at the top Seal the jar immediately STERILISING THE JARS place the jars on a tray and insert in the oven at 100 C for 20 25 minutes Remove from the oven using oven gloves and fill immediately with the hot marmalade or jam Ste
12. the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme SE3 Press the START STOP button 5 Atthe end of the first rising stage about 45 minutes the oven emits a beep and pauses The time flashes on the display Turn the dough out onto a lightly floured surface shape the breadsticks by hand place in the drip pan previously lined with greaseproof paper 6 breadsticks per pan and insert the pan in the oven on the wire rack in the bottom position 6 Press the START STOP button 7 When the first batch is ready if there is a second batch place this in the oven set a time of 25 minutes and press START STOP Repeat until all batches have been baked TIP for tastier breadsticks once shaped dip in a bowl of lightly salted water and coat with soybean seeds or similar To make them crunchier try preparing the breadsticks the day before Ingredients 500 gr Ready in 2h Water 150 gr ml Strong flour type 0 300 gr Durum wheat flour 15 gr Sugar malt 5 gr 3 gr Salt 6 gr Fresh brewer s yeast 10 gr Classic baguette Place in the drip pan previously lined with greaseproof 1 Add the ingredients to the bread pan in the order given in paper and insert in the oven on the wire rack in the bot the recipe tom position 2 Use a wooden spoon to mix the ingredients by hand for a 6 Press the START STOP button few seconds 7 At the end of the second rising stage a fur
13. wheat bread 47 5 Press the START STOP button TIP at the end of rising after 1h 45min with durum wheat flour and 1h 25min with soft wheat flour the oven emits a beep and pauses for 5 minutes The time flashes on the di splay If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the START STOP button If you de cide not to do this the oven will automatically continue with the cycle after pausing in standby for 5 minutes Ingredients for durum wheat bread 500 gr 750 gr 1000 gr Ready in 2h 30min 2h 40min 2h 50min Water 210 gr ml 315 gt ml 420 gr ml Durum wheat flour 300 gr 450 gr 600 gr Salt 6 gr 9 gr 12 gr Fresh brewer s yeast 10 gr 15 gr 20 gr Ingredients for soft wheat bread 500 gr 750 gr 1000 gr Ready in 2h 2h 10min 2h 20min Water 210 gr ml 300 gr ml 400 gr ml Strong flour type 0 350 gr 500 gr 650 gr Oil 15 gr 22 gr 30 gr Sugar malt 4 gr 3 gr 6 gr 4 gr 8 gr 5 gr Salt 6 gr 9 gr 12 gr Fresh brewer s yeast 10 gr 15 gr 20 gr Ciabatta bread rolls 7 At the end of the second rising stage about 40 minutes 1 Prepare the biga starter the day before see biga starter the oven will pause again Remove the bowl from the recipe on page 63 oven and press the START STOP button The oven begins 2 Add the ingred
14. CIA AU17 KOUGLOF AU18 JAMS MARMALADES AU19 VIENNA BREAD AU20 RICE PUDDING SE1 SE2 BIGA STARTER TRADITIONAL WHITE BREAD with manual dough sha ping and division BREADSTICKS CLASSIC BAGUETTE COUNTRY LOAF with manual dough shaping and divi sion VEGETABLE BREAD with manual dough shaping and division PIZZE FOCACCIA SWEET BREADS with manual dough shaping and divi sion SE10 MIXING SE11 RISING SE3 SE4 SE5 SE6 SE7 SE8 SE9 Index White bread Pugliese bread ssss cssssssssssssesssssssssssssssesssssseesesesseeses page 47 Ciabatta bread rolls ssssssccsssessscsssssscessseseessssesessnes page 48 Breadsticks s s ssicsassecaccossecsccussssencsossssinavssedacsazecciaaseried page 49 Classic baguette sssccsssssscssssssessssescessssessessssesessees page 49 Boule de pain sssssssssssssssssesssssssssssssseessssssessessssesses page 50 Country loaf with biga starter page 50 Quick bread page 51 Wholemeal bread Wholemeal bread scssssssssssssssssssssessssssessesssseesssees page 51 Rustic Italian baguette cccsssssescsssssescssseessessseeeees page 51 Pan de campagne ssesesssccccscssssorsereersssesseceeseeessserees page 52 Vollkornbrot Page 53 Rye bread Page 53 Vegetable breads Olive onion sweet pepper bread ssssscsssseeeeeees page 54 55 Pumpkin bread ssccssssscccssseescsssssescsssssessessseeseessseeeees pag
15. Salt 10 gr Fresh brewer s yeast Sgr Quick bread Note This programme allows you to make bread in an hour The quick bake setting has shorter rising times The bread will therefore be denser and less voluminous 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme AU12 4 Press the START STOP button TIP at the end of the rising stage after 35min the oven pau ses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the START STOP button If you decide not to do this the oven will automatically conti nue with the cycle after pausing in standby for 5 minutes Ingredients 750 gr Ready in Th Water at 37 C 240 gr ml Strong flour type 0 400 gr Salt 8 gr Sugar 15 gr Fresh brewer s yeast 25 gr Wholemeal bread Wholemeal bread 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AUA 5 Press the START STOP button TIP at the end of the rising stage after 1h 15m
16. and press the START STOP button 8 When the first batch is ready if there is a second batch place this in the oven set a time of 40 minutes and press the START STOP button TIP at the end of the rising stage after 2h 15min the oven pauses for 5 minutes and the time flashes on the display If you wish you can make cuts in the top of the bread with a sharp knife then put the pan back in the oven you do not need to press the START STOP button If you decide not to do this the oven will automatically continue with the cycle after pausing in standby for 5 minutes Ingredients 1 baguette 2 baguettes Ready in 2h 40min 3h 20min Water 18 gr ml 35 gr ml Oil 150 gr 300 gr Strong flour type 0 150 gr 300 gr Durum wheat flour 100 gr 200 gr Wholemeal flour 50 gr 100 gr Salt 6 gr 12 gr Sugar malt 4 gr 2 gr 5 gr 3 gr Fresh brewer s yeast 12 gr 25 gr Pain de campagne few seconds 1 Prepare the biga starter the day before Add the ingre dients to the bread pan and mix for a few seconds by hand Place in the oven and select programme SE1 Press the START STOP button 2 At the end of kneading the biga starter will not be smo oth and silky but rough and slightly crumbly Leave to rest in the oven for 10 15 hours 3 At the end of the rising stage add the ingredients to the bread pan already containing the biga starter in the or der given in the recipe 4 Use a wooden spoon to mix the ingredient
17. ator Sprinkle with ground cinnamon before serving Ingredients 500 gr Ready in 40min Milk 500 gr ml Sugar 50gr Rice Vialone Nano risotto rice 50 gr Sachet of vanillin or equivalent 1 Torta veneziana 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AU16 5 Press the START STOP button 6 Atthe end of the rising stage the oven pauses One hour ten minutes before the end of cooking shown on the display remove the bread pan from the oven co ver the dough with icing then sprinkle with granulated sugar Insert the bread pan in the oven you do not need to press the START STOP button PREPARING THE ICING beat the egg white with the almond flour and sugar and mix well Ingredients 1000 gr Ready in 3h 15min Milk 80 gr ml Butter at room temperature 150 gr Eggs 200 gr 3 4 Strong flour type 0 580 gr Sugar 100 gr Salt 6gr Fresh brewer s yeast 15 gr For the icing at the end of rising before baking Almond flour 100 gr Sugar 100 gr Egg white 2 Granulated sugar as necessary Kouglof 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 With the help of a wooden spoon mix the ingredients thoroughly by hand to obtain a smooth dough 4 Insert
18. bling you to wake up in the morning to the fragrance of freshly baked bread Itis important to make a small hollow in the top of the dry mi xture for the yeast This will make sure it becomes active when it comes in contact with the liquid and sugar during kneading Do not mix the ingredients with a wooden spoon g Please note do not use the Delay Bake function if the recipe contains perishable ingredients such as milk eggs or cheese as they could deteriorate 1 Follow stages 1 2 3 4 and 5 on page 44 to select the required programme 2 Pressthe button and use the A and 7 buttons to set the number of hours and minutes between the pre sent time and the time you want the bread to be ready If local time has been set the time at which baking will end will be displayed 3 Press the START STOP button If set previously the time is displayed When the time for the process to begin is reached a countdown of the time left is displayed The bread will be baked and ready at the end of the num ber of hours and minutes displayed If the button is pressed during the process the time the bread will be ready will be displayed for 2 seconds g Please note in the event of error or to reset the time press the START STOP button Power failure backup The appliance has a power failure backup which retains the cycle in the memory in the event of power failure or voltage surge This means that if there is a power failure while the
19. buttons and press START STOP again Ingredients for olive bread 750 gr 1000 gr Ready in 2h 40min 2h 45min Water 220 gr ml 300 gr ml Strong flour type 0 200 gr 270 gr Durum wheat flour 200 gr 270 gr Sugar malt 5 gr 3 gr 7 gr 5 gr Salt 8 gr 10 gr Fresh brewer s yeast 10 gr 13 gr Olives 170 gr 250 gr Ingredients for onion bread 750 gr 1000 gr Ready in 2h 40min 2h 45min Water 225 g ml 300 gr ml Strong flour type 0 500 gr 675 gr Sugar malt 5 gr 3 gr 8 gr 5 gr Salt 8 gr 12 gr Fresh brewer s yeast 10 gr 15 gr 1 chopped onion 150 gr 200 gr 54 Ingredients for sweet pepper bread 750 gr 1000 gr Ready in 2h 40min 2h 45min Water 220 gr ml 300 gr ml Strong flour type 0 400 gr 540 gr Sugar malt 5 gt 3 gr 7 gr 5 gr Salt 8 gr 10 gr Fresh brewer s yeast 10 gr 13 gr Sweet peppers 250 gr 350 gr Pumpkin bread TIP to make bread rolls rather than a round loaf select the 1 First cut the pumpkin into pieces remove the seeds and place in the drip pan previously lined with greaseproof paper Insert in the oven on the wire rack in the bottom position select fan cooking at 180 C and cook for about 45 minu tes At the end of this time remove the skin and liquidise the pulp with a food processor 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the b
20. ce where it is located Never operate the appliance under a wall cupboard or shelf or near inflammable materials such as curtains blinds etc Important incorrect use wrong recipe excessively long cooking times could cause the bread to overheat and catch fire Should this occur do not open the door Unplug the ap pliance from the mains socket and leave to cool down before opening the door If food or other parts of the oven catch fire never try and put out the flames with water 36 Close the door unplug from the mains and smo ther the flames with a damp cloth Danger Before plugging the appliance into the mains so cket make sure that the mains voltage corresponds to the value indica ted on the rating plate the mains socket is earthed and has a minimum rating of 16A The manufacturer declines all liability in the event that this important accident prevention rule is not respected Do not let the power cable dangle and avoid touching hot parts of the oven Never unplug the appliance by pulling on the power cable If you intend to use an extension make sure it is in good condition that the plug is earthed and that the cross section of the wires is at least equal to that of the power cable provided with the appliance To avoid all risk of electric shock never immerse the po wer cable plug or appliance itself in water If the power cable is damaged it must be replaced by the manufacturer an authorised service cent
21. cle after pausing in standby for 5 minutes Ingredients 750 gr Ready in 2h 50min Biga starter for rye bread Water 150 gr ml Strong flour type 0 250 gr Rye flour 50 gr Fresh brewer s yeast 5gr Add after 15 hours Water 120 gr ml Rye flour 100 gr 53 Strong flour type 0 Spelt flour Sugar Salt Fresh brewer s yeast Herbs and spices fennel coriander anise cumin 60 gr 60 gr Agr 12 gr 10 gr 20 gr Vegetable breads Olive onion sweet pepper bread 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme AU10 4 Press the START STOP button TIP to make bread rolls rather than a round loaf select the semiautomatic programme SE6 At the end of the first rising stage after 47 minutes the oven pauses Remove the dough from the bread pan and place ona floured board Shape the rolls by hand 750 g of dough make two batches of bread and place them in the drip pan previou sly lined with greaseproof paper Insert the pan in the oven on the wire rack in the bottom posi tion close the door and press the START STOP button The oven automatically starts the second rising stage followed by baking When this batch is ready place the remaining bread left to rise outside the oven in the oven set 40 minutes with the A and Y
22. e 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 With the help of a wooden spoon mix the ingredients thoroughly by hand to obtain a smooth dough 4 Insert the bread pan in the oven and select programme AU15 5 Press the START STOP button TIP when the cake has cooled dust with icing sugar Ingredients Torta Margherita 1000 gr Ready in 1h 7min Milk 100 gr ml Melted butter 180 gr Eggs 180 gr 3 Flour type 00 275gr Potato flour 100 gr Sugar 200 gr Salt a pinch Vanillin or equivalent 1 sachet Baking powder 16gr Ingredients chocolate cake 1000 gr Ready in 1h 7min Milk 100 gr ml Melted butter 180 gr Eggs 180 gr 3 Flour type 00 235 gr Hazelnut flour 40 gr Potato flour 200 gr Sugar 100 gr Salt a pinch Vanillin or equivalent 1 sachet Baking powder 16gr Melted chocolate 30 gr Ingredients for yoghurt cake 1000 gr Ready in 1h 7min Milk 100 gr ml Eggs 180 gr 3 Melted butter 180 gr Yoghurt 250 gr Flour type 00 200 gr Potato flour 100 gr Sugar 190 gr Almond flour 70gr Salt a pinch Baking powder 16gr Variation Cocoa powder 20 gr Rice pudding 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Insert the bread pan in the oven and select programme AU20 4 Press the START STOP button TIP pour the mixture into individual bowls and cool in the refriger
23. e 55 Gluten free bread Classic gluten free Dread sessssccsssssesssscessssnseeees page 55 56 Gluten free bread with buckwheat sssccsssssessssees page 56 recipes ery Pizze focacce Pizza margherita Calzone Focaccia Sweet breads Chocolate milk honey walnut bread sssseeee page 57 58 Vienna bread sssini page 59 Brioche Dread ssssssssssssscsssssssssssssesesssssessssessesssseseess page 59 Cakes and desserts Torta Margherita chocolate yoghurt cake 000 page 60 Rice PUCCING eesesceccsssseesscccssssssssececeeenssseesceeessnnneeees page 61 Torta VEMOZIANG sss sssaiscssssssssseesssecseasesscesecsaseseraseseeseis page 61 KOUGIOF sesssssssscssssssccssssssccsssseecesssseceessssecesssnsecesssessees page 62 Jams and marmalades Orange StrawDerry sssssssssssssssseeesseeeceeeeeeees page 62 63 Biga Starter essssssssssssssssssssessesesessssssssesee page 63 Mixing only oes eccesessecseessssecesescseeeeseseseeeeee page 63 Rising OMy cssecssssssssssseseesssssseeeesessseeeeseees page 63 Discover all the recipes and much more besides at WWW pangourmet delonghi com White bread Durum and soft wheat Pugliese bread 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AU1 durum wheat bread or AU2 soft
24. efore using the oven for the first time remove any pa per and other material inside the oven such as protective cardboard booklets plastic bags etc Before using for the first time operate the oven empty with the thermostat at maximum for at least 15 minutes to eliminate the new smell and any smoke caused by the presence of protective substances applied to the hea ting elements before transport Ventilate the room Wash all accessories before use In bread maker mode only the appliance has a power failure backup programme which memorises the bread making cycle in the event of a power failure lasting up to about 15 minutes After this time the programme could be cancelled When using the appliance at maximum capacity never exceed the recommended quantities given in the reci pes If the appliance is used at maximum capacity never ex ceed the following quantities flour 750 g yeast 40 g water 500 g A Important This oven is designed to cook food It must never be used for other purposes modified or tampered with in any way e After unpacking the appliance make sure the door is un damaged and working correctly The door is made from glass and is therefore fragile If it 35 is visibly chipped scored or scratched it should be repla ced While using cleaning or moving the appliance avoid slamming or knocking the door violently Do not pour cold liquid onto the glass while the ap
25. focaccia out in the pan and cover with the brine prepared previously Garnish to taste olives rosemary etc Put back in the oven and press the START STOP button 8 When the first batch is ready place the second batch in the oven set a time of 25 minutes and press the START STOP button Ingredients 1 batch 2 batches Ready in 2h 05min 2h 30min Water 140 gr ml 275 gr ml Oil 25 gr 40 gr Strong flour type 0 250 gr 500 gr Sugar Sgr 10 gr Salt 5gr 10 gr Fresh brewer s yeast 10 gr 20 gr Brine Water 25 gr ml 50 gr ml Oil 30 gr 60 gr Salt 2gr 4gr Sweet breads Shape the rolls by hand 750 g of dough make two batches of Chocolate milk honey walnut bread 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AU13 5 Press the START STOP button TIP to make bread rolls rather than a round loaf select the semiautomatic programme SE9 At the end of the first rising sta ge after 50 minutes the oven pauses Remove the dough from the bread pan and place on a floured board 57 bread and place them in the drip pan previously lined with gre aseproof paper Insert the pan in the oven on the wire rack in the bottom position close the door and press the START STOP button The oven automatically starts the second rising sta
26. ge followed by baking When this batch is ready place the remaining bread left to rise outside the oven in the oven set 25 minutes with the A and Z buttons and press START STOP again To make the bread more attractive prepare an emulsion with 1 egg a pinch of sugar and a teaspoon of milk At the end of the rising stage when the display and START STOP button start flashing brush the bread with the mixture about 50 minutes before the end of the programme Ingredients for chocolate bread 500 gr 750 gr 1000 gr Ready in 2h 05min 2h 10min 2h 15min Milk 125 gr ml 190 gr ml 250 gr ml Eggs 60 gr 1 90 gr 1 2 120 gr 2 Butter at room temperature 10 gr 15 gr 20 gr Strong flour type 0 300 gr 400 gr 500 gr Sugar 25 gr 38 gr 50 gr Salt 3 gr 4gr 5gr Fresh brewer s yeast 12 gr 18 gr 25 gr Chocolate drops 90 gr 125 gr 180 gr Ingredients for milk bread 500 gr 750 gr 1000 gr Ready in 2h 05min 2h 10min 2h 15min Milk 170 gr ml 280 gr ml 375 gr ml Butter at room temperature 15 gr 30 gr 40 gr Flour type 0 300 gr 470 gr 620 gr Sugar 8gr 13 gr 18 gr Salt 5 gr 9gr 12 gr Fresh brewer s yeast 8 gr 13 gr 18 gr Ingredients for honey bread 500 gr 750 gr 1000 gr Ready in 2h 05min 2h 10min 2h 15min Milk 130 gr ml 200 gr ml 260 gr ml Butter at room temperature 18 gr 26 gr 35 gr Honey 23 gr 35 gr 45 gr Strong flour type 0 250 gr 375 gr 500 gr Sugar 10 gr 15 gr 20 gr Salt Sgr 7 gt 9 gr F
27. ients to the bread pan already containing the preheating stage Turn the dough out onto a floured the biga starter in the order given in the recipe surface and also flour the surface of the dough it has a 3 Use a wooden spoon to mix the ingredients by hand for a high moisture content and is therefore very sticky then few seconds shape into a 3 cm high square 4 Insert the bread pan in the oven and select programme Divide the dough up with a sharp spatula and place in the SE2 drip pan previously lined with greaseproof paper 5 Press the START STOP button Insert the drip pan in the oven on the wire rack in the 6 At the end of mixing about 25 minutes the oven emits bottom position and press the START STOP button a beep and pauses The time flashes on the display Re When the first batch is ready if there is a second batch move the dough from the bread pan shape it into a ball place this in the oven set a time of 20 minutes and press and place in an oiled bowl Place the bowl in the oven and START STOP Repeat until all batches have been baked press the START STOP button Ingredients 500 gr 750 gr Ready in 1h 22min 1h 42min Biga starter 1 2 1 Water 80 gr ml 120 gr ml Strong flour type 0 70gr 100 gr Sugar malt 5 gt 3 gr 7 gt 5 gr Salt 6 gr 10 gr Fresh brewer s yeast 3 gr Sgr 48 Breadsticks 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix
28. in the oven pauses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the START STOP button If you decide not to do this the oven will automatically conti nue with the cycle after pausing in standby for 5 minutes Ingredients 750 gr 1000 gr Ready in 2h 10min 2h 15min Water 375 gr ml 500 gr ml Wholemeal flour 570 gr 750 gr Sugar malt 15 gr 8 gr 19 gr 10 gr Salt 11 gr 15 gr Fresh brewer s yeast 30 gr 40 gr Rustic Italian baguette SES 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme 51 5 Press the START STOP button 6 After 70 minutes the oven will pause Remove the dough from the bread pan shape a sort of ball or two depending on the quantity and place in the drip pan previously lined with greaseproof paper Insert the drip pan in the oven on the wire rack in the bottom position and press the START STOP button 7 After rising for about 20 minutes the oven will pause again Remove the bread shape the baguette or 2 de pending on the quantity if 2 divide between two pans by hand place back in the oven
29. n Insert the pan in the oven on the wire rack in the bottom posi the recipe tion close the door and press the START STOP button 3 Use a wooden spoon to mix the ingredients by hand for a The oven automatically starts the second rising stage followed few seconds by baking When this batch is ready place the remaining bread 4 Insert the bread pan in the oven and select programme left to rise outside the oven in the oven set 25 minutes with AU14 the A and Y buttons and press START STOP again 5 Press the START STOP button To make the bread more attractive prepare an emulsion with TIP to make individual brioches rather than a large round b rioche select the semiautomatic programme SE9 At the end of the first rising stage after 50 minutes the oven pauses Turn the dough out onto a floured surface Shape the rolls by hand 750 g of dough make two batches of 1 egg a pinch of sugar and a teaspoon of milk At the end of the rising stage when the display and START STOP button start flashing brush the bread with the mixture about 40 minutes before the end of the programme Ingredients 500 gr 750 gr Ready in 2h 30min 2h 35min Milk 100 gr ml 150 gr ml Eggs 80 gr 1 2 120 gr 2 Soft butter 35 gr 50 gr Flour type 00 150 gr 200 gr Flour type 0 150 gr 200 gr Sugar 10 gr 15 gr Salt 2gr 5gr Fresh brewer s yeast 6 gr 10 gr 59 Cakes and desserts Torta Margherita chocolate yoghurt cak
30. nd direct sunlight OE display problem solution COOL flashing Oven too hot to start another baking cycle in bread maker mode Wait for the appliance to cool down to room temperature When the message has disappeared in sert the bread pan in the oven and select the programme ERR flashing temperature The appliance has failed to regulate the Take the appliance to De Longhi Custo mer Services Frequent cleaning prevents the formation of smoke and bad odours during cooking Do not let fat accumulate inside the appliance Before any maintenance or cleaning operation unplug the oven and wait for it to cool down Clean the door inside walls and external surfaces of the oven with a solution of detergent and water solution Dry thorou ghly Do not use abrasives or aggressive household cleaning pro ducts to clean the inside of the oven bread pan or drip pan as they could damage the non stick surface Wash gently with water and washing up liquid using a soft cloth Please note to clean the bread pan more efficiently remove the inside paddle Do not use metal implements to remove the ingredients or the bread as they could damage the non stick surface To clean the outside surface always use a damp sponge Avoid using abrasive products that may damage the paint work Make sure water or liquid soap does not seep into the slits on the top of the oven Never immerse the
31. oking times depend on the quality of the products tem perature of the food and personal tastes The times indicated in the table are purely indicative and subject to variation and do not include the time required to preheat the oven To cook frozen foods refer to the recommended times on the product packaging Defrosting For quick efficient defrosting Turn the mode selector to the position Turn the timer dial to the required time Place a low rimmed plate containing the food to be defro sted on the wire rack in the bottom position and close the door Example of defrosting 1 kg of meat 80 90 minutes wi thout turning Delicate cooking Ideal for confectionery and iced cakes Also excellent for completing cooking of food at the bottom or for types of cooking requiring mainly bottom heat e Rest the pan on the wire rack in the bottom position as shown in the figure on page 39 Turn the mode selector to the position Turn the timer dial to the required time At the end of the set time the oven emits a beep If the food is sufficiently cooked before the end of the set time press the START STOP button for 3 seconds Keeping food warm oe Turn the thermostat dial to the UJ position Turn the mode selector to the C position Turn the timer dial to the required time Place the plate containing the food on the wire rack in the bottom position You should not leave food in the oven for too long as it may become dry
32. or to the position The icon lights up 5 want the bread to be ready using the delay bake function A and Y buttons Use the and 7 buttons to set the time and the various cooking programmes Description of icons D o Description of control panel Display The display shows the programme selected cooking time crust colour and loaf weight MENU button Press the MENU button to select an automatic AL or semi automatic S recipe or during cooking to check which cycle has been set Weight button da Kg Press the weight button to select the weight of the bread you want to bake 500 g 750 g or 1000 g Crust colour button 5 Press the crust colour button to select the required crust co lour Light Medium Dark CO Clock button Displays local time and allows you to programme when you 43 The baking progress indicator 4 displays all stages of the ba king cycle by means of an arrow at the side of the display CD 4 An automatic programme ALi has been set cg A semiautomatic programme 5E has been set w 4 Shows the length of the entire cycle of the selected programme lt Can only be used for automatic functions The Delay Bake function has been set gt S amp S The bread is in the kneading or punching down stage A The bread is in one of the rising stages gt 55 CO Thebreadis being baked This is the final stage of the cycle requiring a high tempera
33. osition 3 and brow ning food position 2 see page 42 39 Using the controls Using the oven Thermostat dial Select the required temperature as follows 2 To keep food warm thermostat dial in J position For fan or traditional oven cooking thermostat dial between 100 C and 220 C Timer dial To programme the length of cooking turn the dial to the time required max 120 minutes The cooking time appears on the display At the end of the set time the oven emits a beep End is displayed and the oven goes off automatically Mode selector This selects the types of cooking available LO J Defrosting fan only in operation Delicate cooking bottom heating element only in operation Traditional oven cooking keep warm function top heating element and bottom heating element in operation ii Grill top heating element only in operation at maximum power Fan oven cooking top heating element bottom heating element and fan in operation Internal light When the oven is on the internal light is always on To replace the bulb proceed as follows unplug the appliance from the mains socket unscrew the protective glass and repla ce the blown bulb with one of the same type resistant to high temperatures then replace the protective glass 40 General tips For best results when cooking with the fan oven preheat for 5 minutes until the oven reaches the set temperature The co
34. pliance is hot Place the appliance on a horizontal surface at a height of at least 85 cm and out of reach of children Never allow the appliance to be used by persons inclu ding children with psychological physical or sensory im pairments or with insufficient knowledge unless closely supervised and instructed by someone responsible for their safety Children must be supervised to ensure they do not play with the appliance Do not move the appliance while in use Never use the appliance if the power cable is faulty the appliance has been dropped is visibly damaged or malfunctioning In these cases to avoid all risk take the appliance to your nearest authorised customer services Never position the appliance near heat sources Do not use the appliance as a heat source Never place paper cardboard or plastic inside the oven and never rest anything on top of the appliance utensils wire racks other objects Never insert anything into the ventilation openings Make sure they are unobstructed This oven is not designed for built in installation When the door is open remember never exert excessive pressure with overly heavy objects or pull the handle downwards never rest heavy containers or boiling saucepans just out of the oven on the open door Given differences in legislation if the appliance is used in a country other than that where it was bought have it checked by customer services This appliance is
35. r will be used Stage 5 Select the weight of the loaf Press the weight button gm Kg to select the required weight 500 g 750 g or 1000 g If you do not choose a specific weight the default weight will be used Stage 6 Press START STOP Please note if you have not changed the settings the applian ce will use a default of Menu AU1 750 g and a medium crust colour Press the START STOP button to begin baking The length of the baking cycle is displayed Stage 7 At the end of the baking cycle the appliance emits a beep the baking progress indicator shows PEND and 90 00 flashes on the display To increase the baking time use the A and Y buttons and press the START STOP button If no operations are performed the appliance goes off after 3 minutes and En is displayed Use oven gloves to lift the bread pan and remove it from the baking chamber Leave the bread to cool in the non stick bread pan for 10 mi nutes before removing Turn the bread pan upside down and shake until the bread comes out If necessary use a plastic spatula to detach the bread from the sides of the bread pan If the paddle remains stuck in the bre ad remove it taking care to avoid burns Place the bread to cool on a wire rack For optimum texture and easy slicing you should leave the bread to cool for 15 minutes How to use the delay bake function Automatic programmes AU only You can delay baking for up to 12 hours ena
36. re or a qualified electrician in order to eliminate all risk For your personal safety never take the appliance to pie ces on your own Always contact customer services The appliance complies with the following EC direc tives Low Voltage Directive 2006 95 EC and subsequent amendments EMC Directive amendments Materials and accessories coming into contact with food conform to European regulation EC no 1935 2004 2004 108 EC and subsequent Turning on Plug into the mains socket Press the main switch G Turn the oven bread_ maker mode selector R to the re quired position oven bread maker Ifthe selector is already in the required position just press the START STOP button to activate the chosen mode and prepare it for programming After 3 minutes the appliance returns to standby START STOP START STOP button on off and standby Oven bread maker mode selector Setting the clock The first time the appliance is connected to the mains electri city supply or after it has been without power for some time it emits a beep and four dashes appear on the display To set the time proceed as follows Press the clock button on the control panel Q for at least 3 seconds The hour flashes O N Set the required hour by repeatedly pressing the A and 37 idneonall V buttons on the control panel Q ES Press the clock button
37. read pan in the oven and select programme AUS 5 Press the START STOP button semiautomatic programme SE6 At the end of the first rising stage after 47 minutes the oven pauses Remove the dough from the bread pan and place ona floured board Shape the rolls by hand 750 g of dough make two batches of bread and place them in the drip pan previou sly lined with greaseproof paper Insert the pan in the oven on the wire rack in the bottom posi tion close the door and press the START STOP button The oven automatically starts the second rising stage followed by baking When this batch is ready place the remaining bread left to rise outside the oven in the oven set 40 minutes with the A and Y buttons and press START STOP again Ingredients 750 gr 1000 gr Ready in 2h 13min 2h 15min Water 37 gr ml 50 gr ml Strong flour type 0 375 gr 500 gr Cooked chopped pumpkin 225 gr 300 gr Sugar 8 gr 10 gr Soft butter 22 gr 30gr Salt 8 gr 10 gr Fresh brewer s yeast 15 gr 20 gr Pumpkin seeds 75 100 gr Gluten free bread Gluten free bread 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme AU11 55 Press the START STOP button 5 These flours are very different from wheat flour If after 10 minutes there are still lumps of flour not blended in place
38. resh brewer s yeast 13 gr 19 gr 25 gr Ingredients for walnut bread 500 gr 750 gr 1000 gr Ready in 2h 05min 2h 10min 2h 15min Water 140 gr ml 230 gr ml 310 gr ml Butter at room temperature 15 gr 22 gr 30 gr Strong flour type 0 250 gr 375 gr 500 gr Sugar 5gr 8gr 10 gr Salt 5 gr 8 gr 10 gr Fresh brewer s yeast 8 gr 12 gr 15 gr Walnuts 50 gr 75 gr 100 gr 58 Vienna bread 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe TIP at the end of the rising stage after 2h 15min the oven pauses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven make some cuts in the top of the bread with a sharp knife then put 3 Use a wooden spoon to mix the ingredients by hand for a the pan back you do not need to press the START STOP but few seconds ton 4 Insert the bread pan in the oven and select programme If you decide not to do this the oven will automatically conti AU19 nue with the cycle after pausing in standby for 5 minutes 5 Press the START STOP button Ingredients 750 gr Ready in 2h 55min Water 120 gr ml Milk 160 gr ml Butter 60 gr Salt 7 gt Sugar 50 gr Extra strong Manitoba flour 450 gr Fresh brewer s yeast 15 gr Brioche bread bread and place them in the drip pan previously lined with 1 Insert the paddle greaseproof paper 2 Add the ingredients to the bread pan in the order given i
39. rilising jars will destroy the germs and kill the bacte ria which would otherwise cause the jam to deteriorate You can therefore enjoy homemade jam and marmalade all year round Ingredients orange marmalade 750 gr 1000 gr Ready in 50min 50min Oranges 500 gr 650 gr Sugar 250 gr 325 gr Lemon 1 2 1 2 Thickener 17 gr 20 gr 62 Ingredients strawberry jam 750 gr 1000 gr Ready in 50min 50min Strawberries 500 gr 650 gr Sugar 250 gr 325 gr Lemon 1 2 1 2 Thickener 20 gr 25 gr Biga starter Use a wooden spoon to mix the ingredients by hand for a 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in few seconds Insert the bread pan in the oven and select programme SE1 the recipe Press the START STOP button Ingredients 1 2 1 Ready in 15min 15min Water 100 gr ml 200 gr ml Strong flour type 0 200 gr 400 gr Fresh brewer s yeast 3 gr 5 gr Mixing only SE10 Rising only SE11 These 2 programmes can be used to customise kneading max 25 minutes and rising max 2 hours stages to obtain the bread you want Kneaded risen bread can also be cooked in the fan oven at the required temperature preheat the oven before inserting the bread pan containing the risen bread The display indicates any problems with the appliance The appliance must be installed indoors in a room without draughts and away from sources of heat a
40. s by hand for a 5 Insert the bread pan in the oven and select programme AU6 6 Press the START STOP button TIP at the end of the rising stage after 1h 55min the oven pauses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the START STOP button If you decide not to do this the oven will automatically conti nue with the cycle after pausing in standby for 5 minutes Ingredients 750 gr Ready in 3h 5min Biga starter for pain de campagne Water 125 gr ml Strong flour type 0 280 gr Honey 10 gr Fresh brewer s yeast 5gr Add after 15 hours Water 175 gr ml Flour type 00 270 gr Rye flour 50 gr Salt 13 gr Fresh brewer s yeast 5gr 52 Vollkornbrot 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme AU7 4 Press the START STOP button 5 After about 50 minutes the oven pauses Remove the bread pan from the oven turn the dough out onto a flou red surface grease the bread pan with butter you can remove the paddle and cover with a mixture of soybean and sunflower seeds Shape the loaf by hand and place in the centre of the pan Inser
41. t other liquids can be used such as milk or fruit juice You should therefore experiment with the amount of these li quids needed to obtain optimum results as a recipe containing excessive liquid may cause the bread to collapse during ba king while too little liquid prevents it from rising Use liquids at room temperature Salt Used in small quantities salt makes the bread tasty and con trols the action of the yeast In excessive quantities it prevents the bread from rising so make sure you use the right amount You can use any table salt Eggs Eggs are used in some bread recipes They add liquid stimula te rising and improve the nutritional qualities and taste of the bread They are therefore contained in the sweeter recipes Fats Many types of bread use fats for a stronger taste and to retain moisture You can use oil or softened butter in equivalent quantities If you do not add fat the taste and texture of the bread may be different Programming The following instructions are designed to guide beginners through all stages of the baking process g Please note for optimum results weigh all ingre dients If included with your oven use the measuring cup I and mea suring spoon H following the instructions below 1 measuring cup 150 g flour 1 measuring spoon large 12 g sugar 1 measuring spoon small 5 g salt 1 measuring spoon small 3 5 g powdered yeast 1 measuring spoon large 12
42. t the bread pan in the oven and press the START STOP button again Important the oven remains in standby for a maximum of 30 minutes then goes off Ingredients 1000 gr Ready in 2h 15min Hot water 37 C 400 gr ml Wholemeal spelt flour 500 gr Flour type 0 50 gr Flax seeds 50 gr Sesame seeds 40 gr Pumpkin seeds 35 gr Sunflower seeds 50 gr Honey 30 gr Salt 11 gr Fresh brewer s yeast 25 gr ha bread Roggenmischbrot Prepare the biga starter the day before Add the ingre dients to the bread pan and mix for a few seconds by hand Place in the oven and select programme SE1 Press the START STOP button 2 At the end of kneading the biga starter will not be smo oth and silky but rough and slightly crumbly Leave to rest in the oven for 10 hours 3 At the end of the rising stage add the ingredients to the bread pan already containing the biga starter in the or der given in the recipe 4 Use a wooden spoon to mix the ingredients by hand for a few seconds 5 Insert the bread pan in the oven and select programme AUB 6 Press the START STOP button TIP at the end of the rising stage after 1h 50min the oven pauses for 5 minutes and the time flashes on the display If you wish you can sprinkle the surface of the bread with sieved flour and place the pan back in the oven you do not need to press the START STOP button If you decide not to do this the oven will automatically conti nue with the cy
43. the end of cooking time add diced mozzarella cheese 7 When the first batch is ready place the second batch in the oven set 20 minutes and press the START STOP but ton the mozzarella should always be added 10 minutes before the end of the cooking time MAKING THE CALZONE spread the dough out into a circle then place the ingredients on half of the base in the following order ham mozzarella mushrooms tomato Fold the dough over on itself and press with the fingers to close the calzone perfectly Ingredients 1 batch 2 batches Ready in 1h 50min 2h 10min Water 140 gr ml 275 gr ml Oil 25 gr 50 gr Flour type 00 250 gr 500 gr Salt Sgr 10 gr Fresh brewer s yeast 13 gr 25 gr 56 Focaccia 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme SE8 Press the START STOP button 5 At the end of the first rising stage about 35 minutes the oven pauses and the time flashes on the display Turn the dough out onto a lightly floured surface shape the focaccia place it in the oiled drip pan and insert the pan in the oven on the wire rack in the bottom position 6 Press the START STOP button 7 At the end of the second rising stage after a further 25min the oven pauses again Remove the drip pan from the oven with oiled fingers space the
44. the oven in standby by pressing the START STOP button remove the bread pan and mix thoroughly with a wooden spoon Put the bread pan back in the oven and press the START STOP button TIP always mix the basic flour with other gluten free flours buckwheat corn flour etc Ingredients for classic recipe 750 gr Ready in 1h 50min Water 300 gr ml Oil 25 gr Special flour for celiacs 400 gr Salt 10 gr Fresh brewer s yeast 25 gr Ingredients buckwheat variation 750 gr Ready in 1h 50min Water 290 gr ml Oil 40 gr Special flour for celiacs 350 gr Buckwheat flour 150 gr Salt 10 gr Fresh brewer s yeast 25 gr Pizza and focaccia Pizza margherita and calzone 1 Add the ingredients to the bread pan in the order given in the recipe 2 Use a wooden spoon to mix the ingredients by hand for a few seconds 3 Insert the bread pan in the oven and select programme SE7 Press the START STOP button 5 At the end of the rising stage about 80 minutes the oven will pause Remove the bread pan from the oven and press the START STOP button The oven begins the preheating stage Turn the dough out onto a floured sur face and spread it out by pressing with the fingertips Place the pizza in the drip pan previously lined with grea seproof paper Garnish with tomato sauce pur e salt and oregano place on the wire rack in the bottom position and press the START STOP button 6 Ten minutes before
45. ther 40 minu 3 Insert the bread pan in the oven and select programme SE4 Press the START STOP button 5 At the end of the first rising stage about 50 minutes the oven pauses and the time flashes on the display Turn the dough out onto a lightly floured surface and shape the baguettes by hand tes the oven pauses for 5 minutes and the time flashes on the display Make three slanting cuts on the top of the baguettes and put back in the oven 8 When the first batch is ready if there is a second batch place this in the oven set a time of 35 minutes and press the START STOP button Ingredients 500 gr 750 gr Ready in 2h 10min 2h 45min Water 200 gr ml 400 gr ml Flour type 0 250 gr 500 gr Oil 50 gr 100 gr Sugar malt 3 gr 2 gr 6 gr 4 gr Salt 6 gr 12 gr Fresh brewer s yeast 9 gr 18 gr 49 Boule de pain 1 Insert the paddle 2 Add the ingredients to the bread pan in the order given in the recipe 3 Use a wooden spoon to mix the ingredients by hand for a few seconds 4 Insert the bread pan in the oven and select programme AU3 5 Press the START STOP button TIP at the end of the rising stage after 1h 25min the oven pauses for 5 minutes and the time flashes on the display If you wish you can remove the bread pan from the oven sprinkle the surface of the bread with sieved flour make some cuts in the top with a sharp knife then put the pan back you do not need to press the
46. ture to bake the bread PEND The bread is baked Baking bread an art and a science Baking bread is both an art and a science The appliance does most of the work but there are some things you need to know about each of the basic ingredients and the bread baking process The ingredients of classic bread are the simplest flour sugar salt liquid water or milk possibly a fat butter or oil and yeast Each of these ingredients has a particular function and gives a particular taste to the end product It is therefore important to use the ingredients in exactly the right proportions to guarantee the best results Yeast Yeast is an active microorganism which encourages the fer mentation process known as rising Once moistened with a liquid nourished with sugar and correctly warmed the yeast produces the gases which make the dough grow when kept at the right temperature about 25 C The most common yeast is brewer s yeast available fresh or dried For cakes pastries and desserts baking powder made from bicarbonate of soda and cream of tartar is more suitable Flour Flour is the basic ingredient used to make bread and it is the refore important for you to know the characteristics of the products available on the market Strong flour Strong flour is gluten rich and consists of general purpo se plain flour type 0 and extra strong Manitoba high protein flour It is ideal for coarser doughs and making
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