User manual DELONGHI EOB 2071

[. . . ] AC description en D E B F P I Q G R H LM N O I Description of appliance A B C D E F G H I L M Top heating element Pivoting bottom heating element Bread pan connector cover Internal light Bread pan connector "Oven" control panel Main switch Measuring spoon (if present) Measuring cup (if present) Paddle Bread pan 34 N O P Q R Wire rack Drip pan Door "Bread maker" control panel Oven/bread maker mode selector Technical specification Voltage: 220-240 V ~ 50/60Hz max 16A Absorbed power: 1400 W Dimensions LxHxW: 512 x 295 x 400 Weight: 12, 1 kg important safety warnings en Symbols used in these instructions Important warnings are identified by these symbols. Failure to observe the warning may result in life threatening injury by electric shock. Failure to observe the warning could result in injury or damage to the appliance. Please note: This symbol identifies important advice or information for the user. [. . . ] 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. Insert the drip pan in the oven on the wire rack in the bottom position and press the START/STOP button. When the first batch is ready, if there is a second batch, place this in the oven, set a time of 20 minutes and press START/STOP. 500 gr 1h 22min 1/2 80 gr/ml 70 gr 5 gr (3 gr) 6 gr 3 gr 750 gr 1h 42min 1 120 gr/ml 100 gr 7 gr (5 gr) 10 gr 5 gr 48 en Breadsticks 1. Add the ingredients to the bread pan in the order given in the recipe. At the end of the first rising stage (about 45 minutes), the oven emits a beep and pauses. Turn the dough out onto a lightly floured surface, shape Ingredients Ready in. . . Water Strong flour (type 0) Durum wheat flour Sugar (malt) Salt Fresh brewer's yeast the breadsticks by hand, place in the drip pan previously lined with greaseproof paper (6 breadsticks per pan) and insert the pan in the oven on the wire rack in the bottom position. When the first batch is ready, if there is a second batch, place this in the oven, set a time of 25 minutes and press START/STOP. TIP: for tastier breadsticks, once shaped, dip in a bowl of lightly salted water and coat with soybean seeds or similar. 500 gr 2h 150 gr/ml 300 gr 15 gr 5 gr (3 gr) 6 gr 10 gr Classic baguette 1. Add the ingredients to the bread pan in the order given in the recipe. At the end of the first rising stage (about 50 minutes), the oven pauses and the time flashes on the display. Turn the dough out onto a lightly floured surface and shape the baguettes by hand. Water Flour (type 0) Oil Sugar (malt) Salt Fresh brewer's yeast Place in the drip pan previously lined with greaseproof paper and insert in the oven on the wire rack in the bottom position. At the end of the second rising stage (a further 40 minutes), the oven pauses for 5 minutes and the time flashes on the display. Make three slanting cuts on the top of the baguettes and put back in the oven. When the first batch is ready, if there is a second batch, place this in the oven, set a time of 35 minutes and press the START/STOP button. 500 gr 2h 10min 200 gr/ml 250 gr 50 gr 3 gr (2 gr) 6 gr 9 gr 750 gr 2h 45min 400 gr/ml 500 gr 100 gr 6 gr (4 gr) 12 gr 18 gr 49 en Boule de pain 1. Add the ingredients to the bread pan in the order given in the recipe. Water Strong flour (type 0) Sugar (malt) Salt Fresh brewer's yeast 500 gr 2h 210 gr/ml 350 gr 10 gr (5 gr) 6 gr 10 gr TIP: at the end of the rising stage (after 1h 25min), the oven pauses for 5 minutes and the time flashes on the display. [. . . ] Remove from the oven using oven gloves and fill immediately with the hot marmalade or jam. Sterilising jars will destroy the germs and kill the bacteria which would otherwise cause the jam to deteriorate. 750 gr 50min 500 gr 250 gr 1/2 17 gr 1000 gr 50min 650 gr 325 gr 1/2 20 gr 62 en Ingredients strawberry jam Ready in. . . Strawberries Sugar Lemon Thickener 750 gr 50min 500 gr 250 gr 1/2 20 gr 1000 gr 50min 650 gr 325 gr 1/2 25 gr Biga starter 1. [. . . ]