AEG KM4 Series Instruction Book page 11

HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES
Recipe Ingredients
Flour
Water
Sugar
Margarline
Yeast dough*
Salt
(bread)min.
Dry Yeast
Quantities
Assemble the coated dough hook to mix the ingredients.
Place all the ingredients into the bowl and knead until satisfactory.
Cover the bowl with the PerfectRiseLid™* and let it rise.
Wheat flour
Water
Oil
Fresh egg
Salt
Sugar
Dry Yeast
Yeast dough*
(Pizza dough) max
1. In a container mix half of the yeast with the salt and the sugar and set aside;
quantities
2. In the bowl add the remaining yeast with the water and the oil;
3. This dough should be mixed with a whire whip tool, at minimum speed until a smooth mixture is obtained;
4. Add into the bowl the fresh eggs and the preparation set aside in point 1 (the yeast mixed with salt and sugar).
The speed should be increased to medium.
5. Add half of the flour gradually. When the dough acquires a bigger volume and consistency change the tool to
the coated dough hook tool.
6. Add the rest of the flour and continue mixing. At this point you will need to monitor the input power of the
machine, so that it doesn't exceed setting 2. T he dough should be mixed until it releases completely from the
interior surface of the bowl.
7. Cover the bowl with the PerfectRiseLid™* and let it rise.
*Do not exceed Speed 2 when preparing yeast dough. This may damage the machine.
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Quantity Unit Time
6,0 dL
2,0 dL
2,4 dL
350~380s
1,0 tbs
1,0 tsp
2,0 tsp
Method
16,0 dL
4,0 dL
1,0 dL
2,0 pcs At least 480s
3,0 tsp
2,0 tsp
1,0 tbs
Method
Speed
Low setting
(max. 2 setting)
Low setting
(max. 2 setting)
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