Team kalorik TKG BBA 1 Manual Del Usuario página 42

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DOUGH
Programme: 8 (DOUGH) – Weight: 550g/1200g/1400g
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, bretzels, doughnuts and
round or braided breads that must be baked in an oven or fried in a deep fryer.
Ingredients:
550g
190 ml of water
2 tablespoons of margarine or
butter
¾ teaspoon of salt
2 tablespoons of olive oil
2 ¼ cups of all-purpose flour or
bread flour
1 tablespoon of sugar
1 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. Select the desired programme. 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. If the dough is used for making pizzas, pour tomato sauce on the dough and spread the
desired ingredients all over the pizza dough. Bake it in a traditional oven during 15 minutes
at a temperature of 200°C.
ULTRA-FAST PROGRAMME
Programme: 9 (ULTRA FAST) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g
Duration: 1:38
This programme allows baking a loaf in 98 minutes. With this programme, the timer function is
not available. Given the fact that the dough will rise for a shorter time, the loaf might be
smaller than with other programmes.
!! If the water's temperature is too high or too low, the loaf will not rise enough. The water's
temperature is the key to success when using the ultra-rapid programme. Use a cooking
thermometer to check if the water temperature is between 48°C and 50°C.
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.
1200g
400 ml of water
3 tablespoons of margarine or
butter
1 ¼ teaspoon of salt
2 tablespoons of olive oil
4 2/3 cups of all-purpose flour
or bread flour
2 ½ tablespoons of sugar
1 ¾ teaspoon of quick-rise
yeast
42
Assembly page 42/132
1400g
460 ml of water
4 tablespoons of
margarine or butter
2 teaspoons of salt
2 tablespoons of olive oil
5 ½ cups of all-purpose
flour or bread flour
3 tablespoons of sugar
2 teaspoons of quick-rise
yeast
TKG BBA 1 – 071212