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¾ cup of golden raisins
Note: Add the raisins when the "add ingredients" function signals with an audible tone.
1.
Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2.
Insert the baking tin in the bread maker. Close the lid.
3.
Select the desired programme.
4.
Select the desired crust colour.
5.
Select the loaf size.
6.
Press the START key.
7.
Using oven mitts, remove the bread after the baking time is elapsed.
8.
Let it cool down on a wire rack at least one hour before slicing it.
This programme also allows making other colours and another weight.
Duration:
675 gr, light colour: 3:19
675 gr, dark colour: 3:26
900 gr, light colour: 3:21
900 gr, medium colour: 3:25
900 gr, dark colour: 3:29
LEMON CAKE
Programme: 6 (Gâteau)– Crust colour: light (clair) – Weight: 675gr
Duration: Light colour: 1:24
Use the "gâteau" setting to make cake.
Ingredients:
4 eggs
¼ cup of butter or margarine (in small pieces)
¾ cup of granulated sugar
1 ½ cup of all-purpose flour
1 ½ tsp of baking powder
½ tsp of salt
1 tbs of grated lemon rind
½ tsp of vanilla extract
½ tsp of lemon extract
Hint: Scrape the sides of the pan while mixing to ensure all ingredients are blended.
1.
Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2.
Insert the baking tin in the bread maker. Close the lid.
3.
Select the desired programme.
4.
Select the desired crust colour.
5.
Select the loaf size.
6.
Press the START key.
7.
Using oven mitts, remove the cake after the baking time has elapsed.
8.
Let it cool down on a wire rack before slicing it.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
40
Assembly page 40/144
TEAM BBA 7 – 060329
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