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EN22 EN23
English
Recipes ●C=cup(s),tsp=teaspoon(s),tbsp=tablespoon(s)
Dough
[13 Pizza]
Focaccia
select menu ‘13’
Ingredients: Makes 1 large
Bread flour 475 g/16
3
⁄4 oz. (3
3
⁄8 C)
Milk powder 2 tbsp
Sugar 2 tbsp
Salt 2 tsp
Olive oil 2 tbsp
Water 330 mL/11 oz./1
3
⁄8 C
Dry yeast 2 tsp
Topping:
Olive oil 4 tbsp
Fine sea salt 1 tbsp
Dried oregano 2 tsp
Dried basil 2 tsp
(1 cup bread flour, extra for kneading)
Optional: Olives (canned) 30 g/1 oz.
Dry and chop before inserting in the raisin nut dispenser
( ): measurements not as precise as weight measurements.
1
Make the dough according to instructions on P. EN14.
2
Knead dough on a lightly floured surface until it becomes elastic
and springs back when touched.
3
Shape into a flat circle, place on a baking pan, make holes with
the end of a wooden spoon 5 cm (2 inches) apart over the
surface of the dough.
4
Cover it with a plastic wrap and let rest in a warm place for
20–25 minutes until almost doubled in size.
5
Brush surface with olive oil, sprinkle with sea salt, oregano and
basil.
6
Bake in a preheated 170°C/340°F oven for 26–30 minutes.
[15 Pasta]
Basic Egg Pasta
select menu ‘15’
Bread flour 450 g/15
3
⁄4 oz. (3
1
⁄4 C)
Eggs 3
*Water combined with the egg total 260 mL/8
3
⁄4 oz./1
1
⁄16 C
Salt 1
1
⁄2 tsp
Olive oil 2 tsp
Optional: Black pepper (powder)
1
⁄2 tsp
Insert in the raisin nut dispenser
*use tepid water when room temperature lower than 20°C/70°F
*mix eggs and water and salt well beforehand
1
Make the dough according to instructions on P. EN16.
2
Wrap the dough in a plastic wrap and rest for 1 hour in the
refrigerator.
3
Lightly floured on the surface of dough, roll out dough to 1 mm
(
1
⁄16 inch) thickness.
4
Cut it into the width of 3 mm (
1
⁄8 inch) or 5 mm (
3
⁄16 inch).
5
Boil them in boiling hot water for 3–4 minutes.
6
Drain the pasta, and toss the noodles with your favorite sauce.
Spinach Pasta
select menu ‘15’
Bread flour 450 g/15
3
⁄4 oz. (3
1
⁄4 C)
Eggs 3
*Water combined with the egg total 210 mL/7 oz./
7
⁄8 C
Salt 1
1
⁄2 tsp
**Spinach paste 3 tbsp
Olive oil 1 tbsp
*use tepid water when room temperature is lower than 20°C/70°F
*mix eggs and water and salt well beforehand
**boiled and mashed
Tomato Pasta
select menu ‘15’
Bread flour 450 g/15
3
⁄4 oz. (3
1
⁄4 C)
Eggs 3
*Water combined with the egg total 210 mL/7 oz./
7
⁄8 C
Salt 1
1
⁄2 tsp
Tomato puree 3 tbsp
Olive oil 1 tbsp
*use tepid water when room temperature is lower than 20°C/70°F
*mix eggs and water and salt well beforehand
Cake
This program can be used for baking cakes and tea breads. It is not suitable for all types of cake, such as light sponge cakes, Christmas
pudding, or those that require going into a hot oven.
Make sure that the kneading blade is removed from the bread pan and the bottom and sides of the bread pan are lined with a waxed baking
paper before the cake mixture is added.
Ensure that the cake mixture is kept inside the waxed baking paper.
The maximum baking time is 1 hour and 30 minutes.
[8 Bake only]
Banana Tea Loaf
select menu ‘8’
Self raising flour 230 g/8 oz. (1
5
⁄8 C)
Baking soda
1
⁄4 tsp
Salt
1
⁄2 tsp
Butter 85 g/3 oz.
Caster sugar 55 g/2 oz.
Bananas (with skin), peel & mash 500 g (1 lb. 2 oz.)
Medium sized egg, beaten 1
Optional glaze: apricot jam
walnut/banana chips
( ): measurements not as precise as weight measurements.
1
Sieve flour, salt, bicarbonate of soda together into a bowl.
2
Rub the butter into the flour until it resembles fine bread crumbs.
3
Stir in the sugar, bananas and the beaten egg, mix well.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with the waxed baking paper.
5
Insert the mixture into the bread pan, being careful to ensure that
the mixture is inside the waxed baking paper.
6
Select menu 8 and enter 45 minutes on the timer.
7
After baking, test with a skewer to see if the cake is cooked. If
the cake requires extra time, select the bake only program again
and enter a further 3–5 minutes on the timer. If it is still just
slightly sticky, this will cook through during the stand period.
8
Take the bread pan out of the breadmaker using oven mitts and
leave to stand for 5–10 minutes before removing from the bread
pan and allowing to cool.
9
Glaze if desired. Soften the jam, spread over the top of the warm
tea bread, and sprinkle with walnut or banana chips.
Fruit Cake
select menu ‘8’
Mixed dried fruit 340 g/12 oz.
Chopped dates 55 g/2 oz.
Chopped walnuts 55 g/2 oz.
Chopped cherries 110 g/4 oz.
Water 300 mL/10 oz./1
1
⁄4 C
Butter 85 g/3 oz.
Medium sized eggs, beaten 3
Plain flour 255 g/9 oz. (1
13
⁄16 C)
Baking soda 1 tsp
( ): measurements not as precise as weight measurements.
1
Insert the fruit, dates, walnuts, cherries, water and butter
together and heat until the fat has melted and the liquid is hot.
This can be done on the hob or in the microwave oven. (High
power for 4–5 minutes)
2
Allow to cool slightly, then add eggs, flour and the baking soda.
Mix well.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with the waxed baking paper.
4
Insert the mixture into the bread pan, being careful to ensure that
the mixture is inside the waxed baking paper.
5
Select menu 8 and enter 55 minutes on the timer.
6
After baking, test with a skewer to see if the cake is cooked. If
the cake requires extra time, select the bake only program again
and enter a further 3–5 minutes on the timer. If it is still slightly
sticky, this will cook through during the stand period.
7
Take the bread pan out of the breadmaker using oven mitts and
leave to stand for 5–10 minutes before removing from the bread
pan and allowing to cool.
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