User manual DELONGHI CT54

[. . . ] Keep these instructions · · Please note: Beforeusingtheovenforthefirsttime, removeanypaper and other material inside the oven such as protective cardboard, booklets, plastic bags, etc. Beforeusingforthefirsttime, operatetheovenempty with the thermostat at maximum for at least 15 minutes to eliminate the "new" smell and any smoke caused by the presence of protective substances applied to the heating elements before transport. In"breadmaker"modeonly, theappliancehasapower failure backup programme which memorises the bread making cycle in the event of a power failure lasting up to about 15 minutes. Whenusingtheapplianceatmaximumcapacity, never exceed the recommended quantities given in the recipes. [. . . ] If you decide not to do this, the oven will automatically continue with the cycle after pausing in standby for 5 minutes. en Ingredients for durum wheat bread Ready in. . . Water Durum wheat flour Salt Fresh brewer's yeast Ingredients for soft wheat bread Ready in. . . Water Strong flour (type 0) Oil Sugar (malt) Salt Fresh brewer's yeast 500 gr 2h 30min 210 gr/ml 300 gr 6 gr 10 gr 500 gr 2h 210 gr/ml 350 gr 15 gr 4 gr (3 gr) 6 gr 10 gr 750 gr 2h 40min 315 gr/ml 450 gr 9 gr 15 gr 750 gr 2h 10min 300 gr/ml 500 gr 22 gr 6 gr (4 gr) 9 gr 15 gr 1000 gr 2h 50min 420 gr/ml 600 gr 12 gr 20 gr 1000 gr 2h 20min 400 gr/ml 650 gr 30 gr 8 gr (5 gr) 12 gr 20 gr Ciabatta bread rolls 1. Prepare the biga starter the day before (see biga starter recipe on page 63). Add the ingredients to the bread pan (already containing the biga starter) in the order given in the recipe. At the end of mixing (about 25 minutes), the oven emits a beep and pauses. Remove the dough from the bread pan, shape it into a ball and place in an oiled bowl. Biga starter Water Strong flour (type 0) Sugar (malt) Salt Fresh brewer's yeast 7. At the end of the second rising stage (about 40 minutes), the oven will pause again. Turn the dough out onto a floured surface and also flour the surface of the dough (it has a high moisture content and is therefore very sticky), then shape into a 3 cm high square. Divide the dough up with a sharp spatula and place in the drip pan previously lined with greaseproof paper. 750 gr 2h 5min 290 gr/ml 450 gr 17 gr (9 gr) 9 gr 13 gr 1000 gr 2h 10min 420 gr/ml 650 gr 20 gr (10 gr) 13 gr 20 gr Country loaf with biga starter 1. Prepare the biga starter the day before (see biga starter recipe on page 63). Add the ingredients to the bread pan (already containing the biga starter) in the order given in the recipe. Biga starter Water Strong flour (type 0) Sugar (malt) Salt Fresh brewer's yeast 5. TIP: at the end of the rising stage (after 1h 25min), the oven pauses for 5 minutes and the time flashes on the display. If you wish, you can remove the bread pan from the oven, sprinkle the surface of the bread with sieved flour, make some cuts in the top with a sharp knife, then put the pan back (you do not need to press the START/STOP button). If you decide not to do this, the oven will automatically continue with the cycle after pausing in standby for 5 minutes. 750 gr 2h 15min 1 dose 120 gr/ml 100 gr 6 gr (4 gr) 10 gr 5 gr 50 en Quick bread Note: This programme allows you to make bread in an hour. Add the ingredients to the bread pan in the order given in the recipe. Water at 37°C Strong flour (type 0) Salt Sugar Fresh brewer's yeast 4. TIP: at the end of the rising stage (after 35min), the oven pauses for 5 minutes and the time flashes on the display. [. . . ] Add the ingredients to the bread pan in the order given in the recipe. Insert the bread pan in the oven and select programme Ingredients orange marmalade Ready in. . . Pour the hot marmalade or jam into sterilised jars (see notes below), leaving a space of about 2 cm at the top. STERILISING THE JARS: place the jars on a tray and insert in the oven at 100°C for 20-25 minutes. [. . . ]