Electrolux EBM8000 User Manual download pdf (Page 85)

Leipä- ja taikinaohjelmat

LEIPÄVUOKA

Nro Tyyppi Kuori Koko Yht. Lisät Lämmin Viive

enintään

1 Vaalea leipä Vaalea 500 g 02:57 02:37 60 12:00

750 g 03:00 02:40 60 12:00

1,0 kg 03:03 02:43 60 12:00

Normaali 500 g 03:05 02:45 60 12:00

750 g 03:10 02:50 60 12:00

1,0 kg 03:15 02:55 60 12:00

Tumma 500 g 03:20 03:00 60 12:00

750 g 03:25 03:05 60 12:00

1,0 kg 03:30 03:10 60 12:00

2 Vaalea leipä

- pika

Vaalea 500 g 02:32 02:12 60 12:00

750 g 02:35 02:15 60 12:00

1,0 kg 02:38 02:18 60 12:00

Normaali 500 g 02:40 02:20 60 12:00

750 g 02:45 02:25 60 12:00

1,0 kg 02:50 02:30 60 12:00

Tumma 500 g 02:55 02:35 60 12:00

750 g 03:00 02:40 60 12:00

1,0 kg 03:05 02:45 60 12:00

3 Sekaleipä Vaalea 500 g 04:15 03:31 60 12:00

750 g 04:19 03:35 60 12:00

1,0 kg 04:23 03:39 60 12:00

Normaali 500 g 04:20 03:36 60 12:00

750 g 04:25 03:41 60 12:00

1,0 kg 04:30 03:46 60 12:00

Tumma 500 g 04:29 03:45 60 12:00

750 g 04:35 03:51 60 12:00

1,0 kg 04:39 03:55 60 12:00

4 Sekaleipä - pika Vaalea 500 g 02:29 02:10 60 12:00

750 g 02:33 02:14 60 12:00

1,0 kg 02:37 02:18 60 12:00

Normaali 500 g 02:34 02:15 60 12:00

750 g 02:39 02:20 60 12:00

1,0 kg 02:44 02:25 60 12:00

Tumma 500 g 02:43 02:24 60 12:00

750 g 02:49 02:30 60 12:00

1,0 kg 02:53 02:34 60 12:00

5 Ranskanleipä Vaalea 500 g 03:12 02:53 60 12:00

750 g 03:23 03:04 60 12:00

1,0 kg 03:34 03:15 60 12:00

Normaali 500 g 03:32 03:13 60 12:00

750 g 03:36 03:17 60 12:00

1,0 kg 03:40 03:21 60 12:00

Tumma 500 g 03:35 03:16 60 12:00

750 g 03:42 03:23 60 12:00

1,0 kg 03:44 03:25 60 12:00

6 Briossi Vaalea 500 g 03:17 02:57 60 12:00

750 g 03:19 02:59 60 12:00

1,0 kg 03:21 03:01 60 12:00

Normaali 500 g 03:19 02:59 60 12:00

750 g 03:22 03:02 60 12:00

1,0 kg 03:25 03:05 60 12:00

Tumma 500 g 03:23 03:03 60 12:00

750 g 03:26 03:06 60 12:00

1,0 kg 03:29 03:09 60 12:00

7 Superpika Normaali 750 g 00:58 – 60 –

ELX12539_IFU_Baguette_bakmaskin_ELX_13lang.indd 85 2009-12-07 16:51:46

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Electrolux EBM8000 User Manual Page 85

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