Oursson BM1023JY/RD - Инструкция по эксплуатации - Страница 12

12

the help of     button set the fermentation time ac-

cording to the recipe. You can set time from 6 up to 12 

hours. Default – 10 h. 

6.  Press 

 button to start the preparation. 

7.  When the preparation is completed, you will hear a 

sound signal. Prepared yogurt is recommended to be 

placed into the fridge to cool for 2 hours. 

BAKING

No kneading and no inflation of the dough is happening 

when using this program, so it isn’t necessary to install 

kneading blade. Bread maker is working as an oven. You 

can bake cupcakes, casseroles, complete baking of prod-

ucts which aren’t baked well.
1.  Remove the kneading blade. Place required ingredi-

ents into the baking mold. 

2.  Select BAKE program, using   button. With the help 

of     button, set the baking time, from 10 min. up 

to 60 min. 

3.  Press 

 button to start baking. 

4.  When the baking is complete you will hear a few sound 

signals. 

NOTE:

 After the baking is complete, let the product cool 

for 10 minutes in the bread maker, and then carefully re-

move it from the mold. 

KNEADING

1.  Set the Kneading program if the dough mixes poorly in 

the installed program or you need to knead the dough 

additionally.

2.  Select the Kneading program using the button  .
3. Press the button 

 to start mixing.  

4.  You can hear several sound signals at the end of the 

program. 

DAUBING DOUGH

Always strive to provide maximum inflation of the dough. 

For daubing always use a brush. Baking must be done 

according to the recipe. For a golden crust, use egg 

glaze or glaze of egg yolks. For a brittle crust, use glaze 

of egg whites, wherein the egg yolk is not used and the 

crust color will be less golden. 

GLAZE RECIPE
EGG GLAZE

 – mix one whipped egg with one table-

spoon of milk or water.

EGG YOLK GLAZE

 – mix one whipped yolk with one ta-

blespoon of milk or water.

wHITE GLAZE

 – mix one whipped egg white with one 

tablespoon of milk or water.

COOKBOOK

BASIC BREAD 

Ingredients

Product 700 g

Product 900 g

Water

280 ml / 280 g

320 ml / 320 g

Oil

2 tbsp / 24 g

3 tbsp / 36 g

Salt

1 tsp / 7 g

1,5 tsp / 10 g

Sugar

2 tbsp / 34 g

3 tbsp / 45 g

Flour

3 cups / 420 g

3,5 cups / 490 g

Yeast

1 tsp / 3 g

1 tsp / 3 g

FRENCH BREAD

Ingredients

Product 700 g

Product 900 g

Water

280 ml / 280 g

320 ml / 320 g

Oil

2 tbsp / 24 g

3 tbsp / 36 g

Salt

1,5 tsp / 10 g

2 tsp / 14 g

Sugar

1,5 tbsp / 28 g

2 tbsp / 34 g

Flour

3 cups / 420 g

3,5 cups / 490 g

Yeast

1 tsp / 3 g

1 tsp / 3 g

wHOLE wHEAT

Ingredients

Product 700 g

Product 900 g

Water

280 ml / 280 g

320 ml / 320 g

Oil

2 tbsp / 24 g

3 tbsp / 36 g

Salt

1 tsp / 7 g

2 tsp / 14 g

Whole wheat

1 cup / 110 g

1,5 cup / 210 g

Flour

2 cups / 280 g

2 cups / 280 g

Brown sugar

2 tbsp / 28 g

2,5 tbsp / 33 g

Milk powder

2 tbsp / 14 g

3 tbsp / 21 g

Yeast

1 tsp / 3 g

1 tsp / 3 g

QUICK BREAD

Ingredients

Product 900 g

Water (40-50°С)

320 ml / 320 g

Oil

2 tbsp / 24 g

Salt

1,5 tsp / 10 g

Sugar

2 tbsp / 34 g

Flour

3,5 cups / 490 g

Yeast

1,5 tsp / 4,5 g