Black & Decker Home Ultimate Plus B2500C Mode D'emploi page 26

Nutritional nalysis*
Calories / slice 106
Calories from fat 45
Total fat 5 g
Cholesterol 20 mg
Sodium 187 mg
Potassium 90 mg
Carbohydrates 15
Dietary fiber 3 g
Sugar 0.4 g
Protein 5 g
Vit 85 iu
Calcium 10 mg
Iron 1 mg
*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
1. Remove bread pan from breadmaker. ttach kneading paddle onto shaft.
dd ingredients to bread pan in order listed. Refer to ME SURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into breadmaker. Push down on rim until it fits firmly into
place. Close lid.
3. Press MENU and choose Low Carb Course. Press ST RT to start course cycles
immediately.
Important: Don't use delay bake timer if your recipe includes eggs, fresh milk,
yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
4. bout 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to
the touch. t this time, push down any dough or flour that may be stuck to
sides of bread pan.
5. t end of baking cycle, a beep will sound and the breadmaker will start a
60-minute Keep Warm cycle. "0:00" will appear in display and colon will
begin to flash. Keep Warm indicator light will flash.
6. Press STOP and use oven mitts to carefully remove bread pan. The indicator
light will go out when the STOP button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven
mitts.
7. Turn bread pan upside-down and shake several times to release bread. Do
not use metal utensils inside bread pan or breadmaker. Remove kneading
paddle and allow loaf to cool standing upright on wire rack approximately
15 – 30 minutes prior to slicing.
8. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
9. When bread has cooled completely (approximately 1 hour), store in an
airtight container.
10. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.
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LOW C RB CINN MON R ISIN BRE D
Ingredients
Water (80°F/27°C)
Canola oil
Liquid lecithin
Salt
Splenda®
Oat bran
Ground almonds
Vanilla-flavored whey
protein powder
Vital wheat gluten
Cinnamon
ctive dry yeast
dd to dispenser (press EXTR S before pressing
ST RT to begin baking):
Raisins
Select Low Carb Course
Yield: 28 slices
Nutritional nalysis*
Calories / slice 77
Calories from fat 36
Total fat 4 g
Cholesterol 4 mg
Sodium 268 mg
Potassium 146 mg
Carbohydrates 10
Dietary fiber 2 g
Sugar 2 g
Protein 10 g
Vit 1 iu
2 lb.
2 cups
3 tbsp.
1 tbsp.
1 tbsp.
▬ cup
¾ cup
¾ cup
1 cup
2¾ cups
1 tbsp.
6 tsp.
/ cup
1
3
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