Bread Maker AKAI
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Transcript of Bread Maker AKAI
8/10/2019 Bread Maker AKAI
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N13275
Bread MakerXBM-1128
AFTER SALES SUPPORTNZ: 0800 836 761
AU: 1300 886 649
RECIPES
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Loaf Size 680g 450g
Water 280ml 180mlMargerine or Butter 1 tbsp 1 tbsp
Salt 1 tsp 3/4 tsp
Dry Milk 1 1/2 tbsp 1 tbsp
Sugar 1 1/2 tbsp 1 tbsp
Bread Flour 3 cups 2 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
Loaf Size 680g 450g
Water 280ml 180ml
Vegetable Oil 3/4 tbsp 1 tbsp
Salt 1 tsp 1 tspDurum wheat flour 1/3 cup 1/4 cup
Sugar 1 tbsp 1 tbsp
Bread Flour 2 3/4 cups 2 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
Loaf Size 680g 450g
Water 290ml 190ml
Vegetable Oil 3/4 tbsp 2/3 tbsp
Salt 1 tsp 1 tsp
Corn semolina 80g 50g
Sugar 1 tbsp 1 tbsp
Bread Flour 2 2/3 cups 3 2/3 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
1 CUP = 250ml 1 tbsp = 15ml 1 tsp = 5ml
Traditional White Bread
French White Bread
Italian White Bread
Program: BASIC
Program: BASIC
Program: SANDWICH
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Loaf Size 680g 450g
Water 280ml 180mlMargerine or Butter 20g 15g
Salt 1 tsp 3/4 tsp
Dry Milk 1 1/2 tbsp 1 tbsp
Brown Sugar 1 tbsp 1 tbsp
Bread Flour 2 1/3 cups 1 1/2 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
Rolled Oats 2 1/3 cups 1 1/2 cups
Loaf Size 680g 450g
Water or milk 280ml 180ml
Margerine or Butter 25g 18g
Salt 1/2 tsp 1/2 tsp
Sugar 1 tbsp 1 tbsp
Bread Flour 2 3/4 cups 1 4/5 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
Raisins 50g 35g
Crushed Walnuts 30g 20g
1 CUP = 250ml 1 tbsp = 15ml 1 tsp = 5ml
Oat Bread
Nut & Raisin Bread
Program: SANDWICH
Tip: Add the raisins and nuts after the acoustic signal during the second
kneading phase.
NOTE: When using the SWEETBREAD program the bread is lighter. Use the
Level 1 dosage, otherwise the volume of the bread will be too large.
Program: BASIC
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1 CUP = 250ml 1 tbsp = 15ml 1 tsp = 5ml
Loaf Size 680g 450g
Water 290ml 360ml
Dried Leaven 1/2 packet 1/2 packetSalt 1 tsp 1 tsp
Sugar 2/3 tbsp 1/2 tbsp
Rye Malt 7g 10g
Rye Flour 1 2/3 cups 1 1/4 cups
Bread Flour 1 1/3 cups 3/4 cup
Yeast 2 tsp 2 tsp
Wholemeal Bread
Program: BASIC
Loaf Size 680g 450g
Water 270ml 170ml
Vegetable Oil 3/4 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Durum wheat flour 1/3 cup 1/4 cup
Sugar 1 tbsp 1 tbsp
Bread Flour 2 3/4 cups 2 cups
Dry Yeast 1 1/2 tsp 1 1/2 tsp
Rye Bread
Program: WHOLE WHEAT
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1 CUP = 250ml 1 tbsp = 15ml 1 tsp = 5ml
Loaf Size LARGE SMALL
Butter 8 tbsp 5 tbsp
Sugar 8 tbsp 5 tbsp
Egg 5 3
Self-raising flour 1 1/2 cups 1 cup
Lemon juice 1 1/2 tbsp 1 tbsp
Yeast 2/3 tsp 2/5 tsp
Cake
Program: CAKE
All-Purpose Flour 2 cups
Milk 120ml
Oil 4 tbsp
Mashed Bananas 1 cup
Eggs 2
Sugar 1/2 tbsp
Dark Brown Sugar 1/2 cup
Walnuts - chopped 1 1/2 tsp
Baking Soda 2 tsp
Salt 2 tsp
Milk 220ml
Oil 3 tbsp
Eggs 3
Sugar 1/4 tbsp
Salt 1 tsp
All-Purpose Flour 2 1/2 tsp
Cornmeal 2/3 cup
Baking Powder 3 tsp
Banana Nut Bread Corn Bread
Program: QUICK
Program: QUICK
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Thawed deep-frozen
berries
750g
2:1 Jellifying sugar 350g
Lemon juice 1 tbsp
Berry Jam
METHOD
1. Mix all the ingredients in the container with a plastic scraper.
2. Select the JAM program and start.
3. Remove the sugar remains on the side of the bread pan with a spatula.
4. When the acoustic signal is given, take the bread pan out of the appliance with
oven cloths.
5. Fill the jam into glass jars and close well.
Making Jam
NOTE:
• Use and wash fresh, ripe fruit only.• Peel apples, peaches and pears and other hard peeled fruits.
• Always use the recommended doses, as these are precisely
determined for the JAM program. Other the jam risks to boil too }
early or to spill over.
• Weigh the fruit, cut it into small pieces (max 1cm) or add the 2:1
jellifying sugar in the specified quantities.
• Do not use normal sugar or 1:1 jellifying sugar, as the jam will not be
thick enough.
• Mix the fruit with the sugar and start the program that runs
completely automatic.
• After the acoustic signal is given, you can fill the jam or marmalade
into glass jars, ensuring the jars are closed well.
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Washes & cleaned
strawberries, either cut
into pieces or pureed
700g
2:1 Jellifying sugar 350g
Lemon juice 1 tbsp
Strawberry Jam
METHOD
1. Mix all the ingredients in the container with a plastic scraper.
2. Select the JAM program and start.
3. Remove the sugar remains on the side of the bread pan with a spatula.
4. When the acoustic signal is given, take the bread pan out of the appliance withoven cloths.
5. Fill the jam into glass jars and close well.
Peeled and thinly diced
oranges
700g
Peeled and thinly diced
lemons
75g
2:1 jellifying sugar 350g
Orange Jam
METHOD
1. Peel the oranges and lemons and cut them into pieces.2. Add the sugar and mix all the ingredients in the container
3. When the acoustic signal is given, take the bread pan out of the appliance with
oven cloths.
4. Fill the jam into glass jars and close well.
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