H.Koenig BAKE340 Manual De Utilización página 11

The sequence of adding ingredients should be abided, generally speaking, the sequence is: liquid
ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour can't be wetted
by liquid completely. The yeast can only be placed on the dry flour. And yeast can't touch with salt.
When you use the delay function for a long time, never add the perishable ingredients such as
eggs, fruit ingredient.
BREAD MAKER COOKBOOK
BASIC BREAD：
SIZE
MATERIAL
1．Water
2．Oil
3．Salt
4．Sugar
5．Flour
6．Yeast
FRENCH BREAD：
SIZE
MATERIAL
1．Water
2．Oil
3．Salt
5．Sugar
4．Flour
6．Yeast
WHOLE WHEAT BREAD：
SIZE
MATERIAL
1．Water
2．Oil
3．Salt
4．Whole
wheat
5．Flour
6．Brown
Sugar
7．MILK
Powder
8．Yeast
650g
280 ml
2 tablespoons
1 teaspoon
2 tablespoons
3 cups
0.5 teaspoons
650g
280 ml
2 tablespoons
1.5teaspoons
1.5 tablespoons
3 cups
0.5teaspoons
650g
260ml
2 tablespoons
4teaspoons
1 cup
2 cups
2 tablespoons
2 tablespoons
0.5teaspoons
800g
280g 340 ml
24g 3 tablespoons
7g 1.5 teaspoons
24g 3 tablespoons
420g 3 1/2 cups
1.5g 0.5 teaspoons
800g
280g 340 ml
24g 3tablespoons
10g 2 teaspoons
18g 2 tablespoons
420g 3 1/2 cups
1.5g 0.5teaspoons
800g
260g 340ml
24g 3 tablespoons
7g 2 teaspoons
110g 2 cups
280g 2 cups
18g 2 .5tablespoons
14g 3 tablespoons
1.5g 0.5 teaspoons
340g
36g
10g
36g
490g
1.5g
340g
36g
14g
24g
490g
1.5g
340g
36g
14g
220g
280g
23g
21g
1.5g