Koro BROTM 001 Manual De Instrucciones página 20

12. When the preparation is finished, the display (10) shows „0:00" and the appliance
beeps 10 times. A 1-hour warm-keeping period now begins. When this warm-kee-
ping phase is over, the appliance beeps 10 times again and „:" stops flashing.
You can also cancel the warm-keeping function by pressing the START/PAUSE/
STOP button for 3 seconds. You will hear a beep and the operation will stop. Now
you can carefully open the lid.
The baking dish (5) and touchable parts in the baking chamber
can become very hot! Use an oven mitt or kitchen gloves to
remove the baking dish (5). Danger of burns!
13. Grasp the handle (6) of the baking dish (5) and turn it slightly
counterclockwise to release the baking dish (5) from the baking
chamber. Lift the handle (6) to remove the baking dish (5) from
the appliance.
14. Turn the baking dish (5) over with oven gloves (with the bread pan handle down)
and turn out the finished bread. It may be necessary to shake the baking dish (5)
slightly to get the bread out of the tin.
15. The dough hook (4) is located at the bottom of the bread. Remove it from the loaf
using the hook (3).
Do not hit the baking dish (5) or the rim to get the bread out, as this could damage it.
During operation, you can observe the state of the ingredients through the viewing
window (8). Do not open the lid (7) of the appliance during the resting and rising
phases. This may cause the dough to collapse and become loose during baking.
Storing homemade bread
Freshly baked bread is best when eaten as soon as possible. Store leftover bread in a
sealed plastic bag at room temperature for up to three days. If you want to keep the
bread longer, put it in a sealed plastic bag in the fridge for up to 10 days or freeze it.
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4.4 RECIPES
Ingredients 1000 g 750 g
Programme 1: Standard bread
1 Water 300 ml 240 ml
2 Oil 4 tbsp. 3 bsp.
3 Salt 1,5 tsp. 1 tsp
4 Sugar 3 tbsp. 2,5 tbsp.
5 Flour 500 g 400 g
6 Dry yeast 0,8 TL 0,8 TL
50 ml less water if you add 1 egg
Programme 2: French bread
1 Water 300 ml 230 ml
2 Oil 2 tbsp. 1,5 tbsp. 1,25 tbsp.
3 Salt 2 tsp 1,5 tsp
4 Sugar 3 tbsp. 2 tbsp.
5 Flour 500 g 400 g
6 Dry yeast 0,8 tsp 0,8 tsp
Programme 3: Wholegrain bread
1 Water 300 ml 240 ml
2 Oil 3 tbsp. 2,5 tbsp.
3 Salt 1 tsp 1 tsp
4 Sugar 6 tbsp. 5 tbsp.
5 Flour 200 g 160 g
6 Wholegrain 300 g 240 g
flour
7 Dry yeast 2 tsp 2 tsp
tbsp. = tablespoon
tsp. = teaspoon
500 g Instructions
180 ml
2 bsp.
0,5 tsp add in the corner of the baking dish
2 btsp. add in the corner of the baking dish
300 g
0,5 TL Put on top of the dry flour, not in
contact with any liquid.
160 ml
1 tsp add in the corner of the baking dish
1,5 tbsp. add in the corner of the baking dish
300 g
0,5 tsp Put on top of the dry flour, not in
contact with any liquid.
180 ml
2 tbsp.
0,5 tsp add in the corner of the baking dish
4 tbsp. add in the corner of the baking dish
120 g
180 g
2,5 tsp Put on top of the dry flour, not in
contact with any liquid.
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