Girmi MP20 Manual Del Usuario página 24

280 ml of warm water
1 tablespoon of extra-virgin olive oil
500g flour
150g bacon, to be added after the "beep"
220 ml of warm water
1 tablespoon extra-virgin olive oil
420g flour
100g of olives, to be added after the "beep"
280 ml of warm water
1 tablespoon of extra-virgin olive oil
1 teaspoon of acacia honey
1/2 sachet of dried yeast
250 ml of warm water
A tablespoon of extra-virgin olive oil
500g whole wheat flour
2 tomatoes and parsley, to be added after the "beep"
Note: tomatoes should be washed under running water and peeled. Remove the seeds and cut them into small
cubes. Wash and chop parsley too.
310 ml of warm water
A tablespoon of extra-virgin olive oil
480g flour
At the end of the program, spread out and let it rise for another 30 minutes.
Oil a baking pan and lean the dough.
Mix oil and water and brush the cake thoroughly. Make some holes with your finger.
Sprinkle salt and rosemary on top (or other ingredients, as you prefer).
Bake at 200 degrees for 15 minutes. During cooking, check it sometimes. In this case of drying too much, put
some oil and/or water.
500g flour
Two tablespoons of extra-virgin olive oil
Half cube of yeast in 200ml of warm water
Crumble the yeast into a bowl and dissolve it with warm water. Mix.
Place the ingredients into the machine and start the program.
At the end of the program, make a ball and make rise for as much as you want, at least for 30 minutes.
Roll out the dough and stuff to taste. Cook with pizza oven G3Ferrari "Delizia" Model G10006.
250 ml of water (or milk diluted with water)
A pinch of sugar
Bread with Bacon
Program FRENCH 2, Weight 1000g, Color Medium
Bread with Olive
Program BASIC 1, Weight 750g, Color Medium
Bread with nuts
Program BASIC 1, Weight 1000g, Color as you like it
Bread with Tomatoes
Program BASIC 1, Weight 1000g, Color as you like it
Focaccia Genovese
Program DOUGH 11 Weight - Colors -
Traditional Pizza
Program PIZZA DOUGH 10 Weight - Colors -
Piadina Romagnola
1 teaspoon granulated sugar
1 teaspoon of salt
1/2 sachet of dried yeast
1 teaspoon granulated sugar
1 teaspoon of salt
1/2 sachet of dried yeast
1 teaspoon granulated sugar
1 tablespoon of salt
500g flour
100g of chopped walnuts, to be added after the "beep"
10g of caster sugar
10g of salt
1/2 sachet of dried yeast
10g caster sugar
12g of salt
1/2 sachet of dried yeast
A pinch of caster sugar
A teaspoon of salt
A pinch of baking soda
10g of salt
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