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tableau indicatif des temps de preparation des recettes personnalisees
Recette
personnalisée
Cycle de
température (1)
Préchauffage Pétrissage Levée Cuisson
Temps de
préparation max. (2)
Minuterie
max.
1,2,3,4,5,6,7,8,9 et 0
TEMP. 0 - - - - - -
TEMP. 1 0h00 / 0h15 à 1h00 0h00 / 0h15 à 0h25 0h00 / 1h45 à 2h30 0h00 / 0h40 à 2h00 5h55 13h00
TEMP. 2 0h00 / 0h15 à 1h00 0h00 / 0h15 à 0h25 0h00 / 1h45 à 2h30 0h00 / 0h40 à 2h00 5h55 13h00
TEMP. 3 0h00 / 0h15 à 1h00 0h00 / 0h15 à 0h25 0h00 / 1h45 à 2h30 0h00 / 0h50 à 2h15 6h10 13h00
TEMP. 4 0h00 / 0h15 à 1h00 0h00 / 0h15 à 0h25 0h00 / 0h45 à 1h30 0h00 / 0h30 à 1h45 4h40 13h00
TEMP. 5 0h00 / 0h15 à 1h00 0h00 / 0h10 à 0h25 0h00 à 0h30 0h00 / 1h00 à 2h15 4h10 13h00
(1) Cycle de temrature optimisé pour la préparation de :
- TEMP. 0 : cycle vide (aucune préparation)
- TEMP. 1 : pains traditionnels composés principalement de farines blanches
- TEMP. 2 : pains composés principalement de farines lourdes (complètes)
- TEMP. 3 : pains spéciaux composés d'ingrédients sucrés
- TEMP. 4 : pains composés de farine sans gluten
- TEMP. 5 : cakes
(2) Durée totale maximale possible pur la préparation
Conseil : pour vous guider lors de vos premiers essais, nous vous recommandons de vous référer :
- Aux durées des recettes préprogrammées figurant dans la notice d’utilisation (cf. “Tableau récapitulatif des temps de préparation des recettes
préprogrammées”), page 24.
- Aux dosages des ingrédients figurant dans le Livret de recettes, pages 4 à 41.
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