Zelmer 43Z010 - Инструкция по эксплуатации - Страница 138

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ORANGE JAM

STRAWBERRY JAM

RASPBERRY JAM

Ingredients

Oranges

Lemons

2:1 jellifying sugar

400 g

100 g

250 g

Ingredients

Strawberries, washed 

and stalks removed 

Jellifying sugar

450 g

450 g

Ingredients

Fresh raspberries, 

washed

Jellifying sugar

450g

450g

Program JAM

Program JAM

Program JAM

APRICOT JAM

CHERRY BREAD 

(bread weight ca. 700 g)

BREAD OF GLUTEN-FREE FLOUR

(bread weight approx. 900 g) 

Ingredients

Fresh apricots, 

washed

Cold water

Jellifying sugar

Grated rind and juice

450 g

2 tablespoons

450 g

from ½ lemon

Ingredients:

Cherry juice

Milk

Honey

Butter

Cherry yoghurt

Cherries without 

stones

Flour of 550 type

Dried yeast 

Baking powder

Salt

Sugar

75 ml

20 ml

15 g

15 g

135 g

20 g

410 g

1 tsp

½ tbsp

½ tsp

1 tsp

Ingredients

Water or milk

Salt

Sugar

Flour type 500

Dry yeast

425 ml

1½ teaspoon

1½ teaspoon

Gluten-free lour 

500 g

1 teaspoon

Program JAM

Program: BASIC or SWEET

After sound signal add 20 g of grounded 

walnuts.

Program: BASIC or FRENCH

The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book. 

While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.

WHEN TO ADJUST RECIPES

Problem

Probable cause

Solution

(description below)

The bread rises too fast.

- Too much yeast, too much lour, not enough salt.

a/b

The bread does not rise at all 

or not enough.

- No or too little yeast.

a/b

- Old or stale yeast.

e

- Liquid too hot.

c

- The yeast has come into contact with the liquid.

d

- Wrong lour type or stale lour.

e

- Too much or not enough liquid.

a/b/g

- Not enough sugar.

a/b

The dough rises too much 

and spills over the baking tin.

- If the water is too soft the yeast ferments more.

f

- Too much milk affects the fermentation of the yeast.

c

The bread goes down in the 

middle.

- The dough volume is larger than the tin and the bread goes down.

a/f

- The fermentation is too short or too fast due to the excessive temperature of the 

water or the baking chamber or due to the excessive moistness. 

c/h/i

- No salt or not enough sugar.

a/b

- Too much liquid.

h

Heavy, lumpy structure of 

bread.

- Too much lour or not enough liquid.

a/b/g

- Not enough yeast or sugar.

a/b

- Too much fruit, whole meal lour or another ingredient.

b

- Old or stale lour.

e