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EGG P ST DOUGH
Ingredients
1½ lb.
Water (80°F/27°C)
½ cup + 1 tbsp.
Eggs, large, at room
temp.
Oil
1 tbsp.
Salt
Semolina (pasta) flour
ll-purpose flour
2 cups
Select Pasta Dough
Course
Cooked pasta
Makes 8 cups
2 lb.
¾ cup + 1 tbsp.
3
4
1½ tbsp.
1 tsp.
1½ tsp.
1 cup
1½ cups
2½ cups
14
14
Makes 10 cups
64
SPIN CH P ST DOUGH
Ingredients
1½ lb.
Water (80°F/27°C)
¾ cup + 2 tbsp.
Oil
1 tbsp.
Salt
Semolina (pasta) flour
ll-purpose flour
2 cups
Spinach (10-oz. pkg),
cooked & finely chopped
Select Pasta Dough
Course
Cooked pasta
Makes 8 cups
Note: Both recipes will use same amount of spinach.
J M COURSE
Jam Course Method:
1. Remove bread pan from breadmaker. ttach kneading paddle to drive shaft.
Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes.
Drain fruit before crushing.
2. Use liquid measuring cup to measure drained, crushed fruit.
3. Use dry measuring cup to measure sugar.
4. Use measuring spoon to measure lemon juice, if using.
5. Place bread pan into breadmaker. Push down until it fits firmly into place. Close
lid.
6. Press MENU; Choose Course 13, Jam. Press ST RT.
7. The breadmaker will preheat for 15 minutes before any movement occurs in
bread pan. fter preheating, jam will be heated and mixed for approximately 50
minutes. Entire Jam Course takes 1 hour, 5 minutes.
8. When jam is finished, breadmaker will beep and "0:00" will appear in display
window. Press STOP and open lid.
Caution: Oven cavity, bread pan, kneading paddle and bread will be very hot. Use
oven mitts.
2 lb.
1 cup + 1 tbsp.
1½ tbsp.
1 tsp.
1½ tsp.
1 cup
1½ cups
2½ cups
1
1
14
14
Makes 10 cups
65

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