Jula 802-358 User manual

Bruksanvisning för bakmaskin 700 W

Bruksanvisning for bakemaskin 700 W

Instrukcja obsługi wypiekacza 700 W

Operating Instructions for Bread Machine 700 W

802-358

28.12.2010 © Jula Postorder AB

SVENSKA 7

SÄKERHETSANVISNINGAR....................................................................................................................... 7

TEKNISKA DATA ......................................................................................................................................... 7

HANDHAVANDE .......................................................................................................................................... 7

Förberedelse........................................................................................................................................ 7

Användning .......................................................................................................................................... 8

FUNKTIONER .............................................................................................................................................. 8

Programmeny ...................................................................................................................................... 8

Gräddningsgrad (loaf colour) ............................................................................................................... 8

Brödstorlek (loaf size) .......................................................................................................................... 8

Start/stopp-knapp................................................................................................................................. 8

Start av program .................................................................................................................................. 8

Stopp av program ................................................................................................................................ 8

På/Av ................................................................................................................................................... 8

Timerinställning.................................................................................................................................... 8

Varmhållning........................................................................................................................................ 8

Varningsmeddelanden......................................................................................................................... 8

RECEPT ....................................................................................................................................................... 9

Grundrecept, bröd .................................................................................................................................... 9

Vitt bröd 1............................................................................................................................................. 9

Vitt bröd 2............................................................................................................................................. 9

Vitt bröd 3............................................................................................................................................. 9

Italienskt örtbröd .................................................................................................................................. 9

Ost- och lökbröd................................................................................................................................. 10

Russinbröd......................................................................................................................................... 10

Bröd med soltorkade tomater ............................................................................................................ 10

Maltbröd ............................................................................................................................................. 10

Franskbröd ............................................................................................................................................. 11

Franskbröd......................................................................................................................................... 11

Fullkornsbröd.......................................................................................................................................... 11

Fullkornsbröd, vete ............................................................................................................................ 11

Maltmjölsbröd..................................................................................................................................... 11

Bröd för snabbgräddningsläge............................................................................................................... 11

Banan- och nötbröd ........................................................................................................................... 11

Gör så här .......................................................................................................................................... 11

Tebröd .................................................................................................................................................... 12

Fruktlimpa .......................................................................................................................................... 12

Chokladbröd....................................................................................................................................... 12

Snabbt bröd 1......................................................................................................................................... 12

Vitt bröd, litet ...................................................................................................................................... 12

Snabbt bröd 2......................................................................................................................................... 12

Vitt bröd, stort..................................................................................................................................... 12

Deg (för gräddning i vanlig ugn)............................................................................................................. 13

Franskbröd......................................................................................................................................... 13

Gör så här .......................................................................................................................................... 13

Fullkornsbröd ..................................................................................................................................... 13

Gör så här .......................................................................................................................................... 13

Vetebullar........................................................................................................................................... 13

Gör så här .......................................................................................................................................... 13

Pizzabotten ........................................................................................................................................ 13

Gör så här .......................................................................................................................................... 14

Marmelad och sylt .................................................................................................................................. 14

Marmelad ........................................................................................................................................... 14

Gör så här .......................................................................................................................................... 14

Hallon- och äppelsylt.......................................................................................................................... 14

Gör så här .......................................................................................................................................... 14

Mjuka kakor............................................................................................................................................ 14

Grundrecept....................................................................................................................................... 14

Gör så här .......................................................................................................................................... 14

Fruktkaka ........................................................................................................................................... 15

Gör så här .......................................................................................................................................... 15

Smörgåsbröd.......................................................................................................................................... 15

Grundrecept....................................................................................................................................... 15

UNDERHÅLL.............................................................................................................................................. 15

FELSÖKNING ............................................................................................................................................ 16

NORSK 17

SIKKERHETSANVISNINGER.................................................................................................................... 17

TEKNISKE DATA ....................................................................................................................................... 17

BRUK.......................................................................................................................................................... 17

Forberedelse...................................................................................................................................... 17

Bruk.................................................................................................................................................... 17

FUNKSJONER ........................................................................................................................................... 18

Programmeny .................................................................................................................................... 18

Stekegrad (loaf colour) ...................................................................................................................... 18

Brødstørrelse (loaf size) .................................................................................................................... 18

Start/stopp-knapp............................................................................................................................... 18

Starte program................................................................................................................................... 18

Stoppe program ................................................................................................................................. 18

På/av.................................................................................................................................................. 18

Tidsinnstilling ..................................................................................................................................... 18

Holde varmt........................................................................................................................................ 18

Varselmeldinger................................................................................................................................. 18

OPPSKRIFT ............................................................................................................................................... 18

Grunnoppskrift, brød .............................................................................................................................. 19

Hvitt brød 1 ........................................................................................................................................ 19

Hvitt brød 2 ........................................................................................................................................ 19

Hvitt brød 3 ........................................................................................................................................ 19

Italiensk urtebrød ............................................................................................................................... 19

Oste- og løkbrød................................................................................................................................ 20

Rosinbrød .......................................................................................................................................... 20

Brød med soltørkede tomater ............................................................................................................ 20

Maltbrød............................................................................................................................................. 20

Franskbrød............................................................................................................................................. 21

Franskbrød......................................................................................................................................... 21

Fullkornsbrød ......................................................................................................................................... 21

Fullkornsbrød, hvete .......................................................................................................................... 21

Maltmelsbrød ..................................................................................................................................... 21

Brød for hurtigstekingsprogram.............................................................................................................. 21

Banan- og nøttebrød.......................................................................................................................... 21

Slik gjør du ......................................................................................................................................... 21

Søte brød ............................................................................................................................................... 22

Fruktbrød ........................................................................................................................................... 22

Sjokoladebrød.................................................................................................................................... 22

Hurtiglaget brød 1................................................................................................................................... 22

Hvitt brød, lite..................................................................................................................................... 22

Hurtiglaget brød 2................................................................................................................................... 22

Hvitt brød, stort .................................................................................................................................. 22

Deig (for steking i vanlig ovn)................................................................................................................. 23

Franskbrød......................................................................................................................................... 23

Slik gjør du ......................................................................................................................................... 23

Fullkornsbrød ..................................................................................................................................... 23

Slik gjør du ......................................................................................................................................... 23

Hveteboller......................................................................................................................................... 23

Slik gjør du ......................................................................................................................................... 23

Pizzabunn .......................................................................................................................................... 23

Slik gjør du ......................................................................................................................................... 24

Marmelade og syltetøy........................................................................................................................... 24

Marmelade ......................................................................................................................................... 24

Slik gjør du ......................................................................................................................................... 24

Bringebær- og eplesyltetøy................................................................................................................ 24

Slik gjør du ......................................................................................................................................... 24

Myke kaker............................................................................................................................................. 24

Grunnoppskrift ................................................................................................................................... 24

Slik gjør du ......................................................................................................................................... 24

Fruktkake ........................................................................................................................................... 25

Slik gjør du ......................................................................................................................................... 25

Matpakkebrød ........................................................................................................................................ 25

Grunnoppskrift ................................................................................................................................... 25

VEDLIKEHOLD .......................................................................................................................................... 25

FEILSØKING .............................................................................................................................................. 26

POLSKI 27

ZASADY BEZPIECZEŃSTWA ................................................................................................................... 27

DANE TECHNICZNE ................................................................................................................................. 27

OBSŁUGA .................................................................................................................................................. 27

Przygotowanie ................................................................................................................................... 27

Sposób użycia.................................................................................................................................... 28

FUNKCJE ................................................................................................................................................... 28

Menu programów............................................................................................................................... 28

Stopieńwypieczenia (loaf colour) ...................................................................................................... 28

Rozmiar bochenka (loaf size) ............................................................................................................ 28

Przycisk uruchamiania/zatrzymywania.............................................................................................. 28

Uruchamianie programu .................................................................................................................... 28

Zatrzymywanie programu .................................................................................................................. 28

Wł/wył................................................................................................................................................. 28

Ustawianie wyłącznika czasowego.................................................................................................... 28

Utrzymywanie temperatury ................................................................................................................ 28

Komunikaty ostrzegawcze ................................................................................................................. 29

PRZEPIS .................................................................................................................................................... 29

Podstawowe przepisy na chleb.............................................................................................................. 29

Chleb jasny zwykły............................................................................................................................. 29

Jasny chleb pszenny.......................................................................................................................... 29

Chleb ciemny ..................................................................................................................................... 29

Włoski chleb ziołowy.......................................................................................................................... 30

Chleb z serem i cebulą...................................................................................................................... 30

Chleb z rodzynkami ........................................................................................................................... 30

Chleb z suszonymi pomidorami......................................................................................................... 31

Chleb słodowy.................................................................................................................................... 31

Przepisy na bagietki ............................................................................................................................... 31

Bagietka ............................................................................................................................................. 31

Przepisy na chleb pełnoziarnisty............................................................................................................ 31

Chleb pełnoziarnisty........................................................................................................................... 31

Chleb razowy pełnoziarnisty .............................................................................................................. 32

Przepisy dla ustawienia szybkiego......................................................................................................... 32

Chlebek bananowy z orzechami........................................................................................................ 32

Sposób przygotowania ...................................................................................................................... 32

Chleb z płatkami owsianymi .............................................................................................................. 32

Słodkie wypieki....................................................................................................................................... 33

Ciasto z mieszankąowocową............................................................................................................ 33

Chlebek czekoladowy ........................................................................................................................ 33

Przepisy dla ustawienia szybkiego pieczenia I ...................................................................................... 33

Mały chleb jasny szybko pieczony..................................................................................................... 33

Przepisy dla ustawienia szybkiego pieczenia II ..................................................................................... 34

Duży chleb jasny szybko pieczony .................................................................................................... 34

Przepisy na ciasto na bułki i pizzę......................................................................................................... 34

Bułki jasne.......................................................................................................................................... 34

Sposób przygotowania ...................................................................................................................... 34

Bułki pełnoziarniste............................................................................................................................ 34

Sposób przygotowania ...................................................................................................................... 34

Hot cross buns - angielskie bułeczki wielkanocne............................................................................. 35

Sposób przygotowania ...................................................................................................................... 35

Ciasto do pizzy................................................................................................................................... 35

Sposób przygotowania ...................................................................................................................... 35

Przepisy na dżemy................................................................................................................................. 35

Marmolada ......................................................................................................................................... 35

Uwagi ................................................................................................................................................. 35

Dżem z malin i jabłek......................................................................................................................... 36

Uwagi ................................................................................................................................................. 36

Przepisy na ciasta .................................................................................................................................. 36

Standardowa mieszanka na ciasto .................................................................................................... 36

Sposób przygotowania ...................................................................................................................... 36

Ciasto z mieszankąowocową............................................................................................................ 36

Sposób przygotowania ...................................................................................................................... 36

Przepisy na pieczywo kanapkowe ......................................................................................................... 37

Chleb do kanapek.............................................................................................................................. 37

Jasny pszenny chleb do kanapek...................................................................................................... 37

KONSERWACJA........................................................................................................................................ 37

WYKRYWANIE USTEREK......................................................................................................................... 38

ENGLISH 40

SAFETY INSTRUCTIONS.......................................................................................................................... 40

TECHNICAL DATA..................................................................................................................................... 40

OPERATION .............................................................................................................................................. 40

Preparations....................................................................................................................................... 40

Use..................................................................................................................................................... 41

FUNCTIONS............................................................................................................................................... 41

Program menu ................................................................................................................................... 41

Loaf colour ......................................................................................................................................... 41

Loaf size............................................................................................................................................. 41

Start/stop button................................................................................................................................. 41

Starting a program ............................................................................................................................. 41

Stopping a program ........................................................................................................................... 41

On/Off..................................................................................................................................................... 41

Setting the timer................................................................................................................................. 41

Keeping the bread warm.................................................................................................................... 41

Warning messages ............................................................................................................................ 41

RECIPES.................................................................................................................................................... 42

Recipes for basic breads........................................................................................................................ 42

Basic white bread............................................................................................................................... 42

Softgrain bread .................................................................................................................................. 42

Brown loaf .......................................................................................................................................... 42

Italian herb bread............................................................................................................................... 42

Cheese & onion bread ....................................................................................................................... 43

Raisin bread....................................................................................................................................... 43

Sun-dried tomato loaf ........................................................................................................................ 43

Malt loaf ............................................................................................................................................. 43

Recipes for French bread....................................................................................................................... 44

French bread...................................................................................................................................... 44

Recipes for wholewheat bread............................................................................................................... 44

Wholewheat bread............................................................................................................................. 44

Granary loaf ....................................................................................................................................... 44

Recipes for quick setting ........................................................................................................................ 44

Banana and nut bread ....................................................................................................................... 44

Method ............................................................................................................................................... 45

Porridge oats bread ........................................................................................................................... 45

Sweet ..................................................................................................................................................... 45

Mixed fruit loaf.................................................................................................................................... 45

Chocolate bread................................................................................................................................. 45

Recipes for Fastbake I ........................................................................................................................... 46

Fastbake small white ......................................................................................................................... 46

Recipes for Fastbake II .......................................................................................................................... 46

Fastbake large white.......................................................................................................................... 46

Recipes for dough .................................................................................................................................. 46

White bread rolls................................................................................................................................ 46

Method ............................................................................................................................................... 46

Wholewheat bread rolls ..................................................................................................................... 46

Method ............................................................................................................................................... 46

Hot cross buns ................................................................................................................................... 47

Method ............................................................................................................................................... 47

Pizza base ......................................................................................................................................... 47

Method ............................................................................................................................................... 47

Recipes for jams..................................................................................................................................... 47

Marmalade ......................................................................................................................................... 47

Comments.......................................................................................................................................... 47

Raspberry and apple jam................................................................................................................... 48

Comments.......................................................................................................................................... 48

Recipes for cakes................................................................................................................................... 48

Standard cake mix ............................................................................................................................. 48

Method ............................................................................................................................................... 48

Mixed fruit cake.................................................................................................................................. 48

Method ............................................................................................................................................... 48

Recipes for sandwich breads ................................................................................................................. 49

Sandwich loaf..................................................................................................................................... 49

Softgrain sandwich loaf...................................................................................................................... 49

MAINTENANCE ......................................................................................................................................... 49

TROUBLESHOOTING ............................................................................................................................... 50

SVENSKA

SÄKERHETSANVISNINGAR

Läs bruksanvisningen noggrant innan användning!

•Vidta alltid grundläggande säkerhetsåtgärder när du använder elektriska apparater, för att minska

risken för brand, elolycksfall eller personskada.

•För att undvika elolycksfall, sänk aldrig ned apparaten i vatten eller annan vätska.

•Apparaten är inte avsedd att användas av personer (barn eller vuxna) med någon typ av

funktionshinder eller av personer som inte har tillräcklig erfarenhet eller kunskap för att använda

den, såvida de inte har fått anvisningar gällande användande av apparaten av någon med ansvar

för deras säkerhet.

•Barn ska hållas under uppsikt så att de inte leker med apparaten.

•Stäng av apparaten och dra ut sladden före rengöring och när den inte används. Dra inte i sladden

för att dra ut stickproppen. Bär aldrig apparaten i sladden.

•Använd inte apparaten om sladden eller stickproppen är skadad, om apparaten inte fungerar

normalt eller om apparaten är skadad på annat sätt.

•Låt inte sladden hänga över bords- eller bänkkant eller röra vid heta ytor. Placera inte apparaten på

eller nära varm spis.

•Använd aldrig apparaten för något annat ändamål än det avsedda. Apparaten är endast avsedd för

hushållsbruk.

•Demontera inte apparaten och försök inte reparera den. Apparaten innehåller inga delar som kan

repareras av användaren.

•Använd inte apparaten utomhus.

•Använd inte andra tillbehör än de som rekommenderas eller säljs av apparattillverkaren.

Användning av andra tillbehör kan orsaka brand, elolycksfall eller personskada.

•Delar av apparaten kan bli varma under användning – risk för brännskador. Använd handtag och

knoppar. Låt apparaten svalna före rengöring.

•Använd apparaten endast på plan yta som tål värme. Använd inte apparaten på diskbänk eller i

diskho eller på ojämna eller sluttande ytor.

•Använd inte starka, slipande eller frätande rengöringsmedel eller ugnsrengöringsmedel.

•Apparaten går inte att använda med externt kopplingsur eller fjärrkontroll.

•VARNING! Om inte säkerhetsanvisningarna följs kan apparaten skadas.

•Om sladden är skadad ska den bytas ut av behörig servicerepresentant eller annan kvalificerad

person, för att undvika fara.

•Apparaten får endast användas på avsett sätt i enlighet med dessa anvisningar.

•Spara dessa anvisningar.

TEKNISKA DATA

Märkspänning 230 V ~ 50 Hz

Effekt 700 W

HANDHAVANDE

Maskinen är inte avsedd för industriell eller kommersiell användning.

Förberedelse

1. Packa försiktigt upp bakmaskinen. Ta bort allt förpackningsmaterial.

2. Ta ut bakformen. Torka ugnsutrymmet med mjuk trasa eller svamp. Använd inte slipande eller

starka rengöringsmedel. De kan skada ugnsutrymmet.

3. Diska bakformen med varmt vatten och diskmedel. Skölj och låt den torka ordentligt.

4. Smörj bakformen och sätt tillbaka den tom i varmt ugnsutrymme. Låt den stå cirka 10 minuter.

Diska bakformen igen.

5. Sätt tillbaka bakformen i ugnsutrymmet. Sätt fast degkroken på axeln i bakutrymmet. Därmed är

apparaten klar att använda.

SVENSKA

Användning

Läs anvisningarna noga före användning. Kontrollera att nätspänningen överensstämmer med data på

apparatens typskylt.

1. Sätt i sladden. En ljudsignal hörs och 3:00 börjar blinka i teckenfönstret.

2. Apparaten är klar att använda. Den ställs automatiskt in på bakprogram 1, men programmet startar

inte.

FUNKTIONER

Programmeny

Används för att välja bakprogram. Växla bakprogram med knappen. En ljudsignal hörs för varje tryckning.

Aktuellt program visas i teckenfönstret. Maskinen har 12 olika bakprogram. Se programmenyn.

Gräddningsgrad (loaf colour)

Används för att ange hur mörk brödskorpan ska vara: ljus (light), medium eller mörk (dark).

Brödstorlek (loaf size)

Används för att ange brödstorleken enligt recepten. Du kan välja mellan litet bröd (1,5 lb = cirka 700 g)

och stort bröd (2,0 lb = cirka 900 g).

Start/stopp-knapp

Startar, stoppar eller avslutar valt bakprogram.

Start av program

För att starta ett program, tryck på start/stopp-knappen i ungefär 1 sekund. En kort ljudsignal hörs och de

två prickarna i tidsangivelsen börjar blinka. Programmet startar.

Stopp av program

För att stoppa ett program, tryck på start/stopp-knappen i ungefär två sekunder tills en ljudsignal hörs.

På/Av

•De två prickarna blinkar: Programmet har startat.

•De två prickarna lyser med fast sken: Programmet är stoppat.

Timerinställning

Du kan ställa in när apparaten ska startas, så att du får färskt bröd vid ett bestämt klockslag. Då kan du få

färskt bröd när du stiger upp på morgonen eller kommer hem från jobbet. Tryck på knappen med uppåtpil

för att öka tiden med 10 minuter åt gången. Tryck på knappen med nedåtpil för att minska tiden. När du

har ställt in tiden, tryck på start/stopp-knappen. Prickarna i kolonet börjar blinka och brödet är färdigt vid

det önskade klockslaget.

Den tid som visas när apparaten startar automatiskt är den tid som återstår tills brödet är färdigt. Var

noga med att ställa in tiden på rätt sätt. Den längsta tid som går att ställa in är 13 timmar.

Exempel: Klockan är 20:30 och du vill ha brödet klart nästa morgon 07:00, alltså om 10 timmar och 30

minuter. Tryck på knappen med uppåtpil tills 10:30 visas, eftersom brödet ska vara klart om 10 timmar

och 30 minuter. Använd inga ömtåliga ingredienser, som ägg, mjölk etc., om du använder

timerfunktionen.

Varmhållning

Brödet hålls varmt i 60 minuter efter gräddningen. Om du vill ta ut brödet tidigare, stoppa programmet

genom att trycka på start/stopp-knappen.

Varningsmeddelanden

•Om teckenfönstret visar H:HH när du trycker på startknappen: Temperaturen i ugnsutrymmet är för

hög. Tryck på stoppknappen. Öppna locket och låt apparaten svalna i 10 till 20 minuter.

•Om teckenfönstret visar E:EE när du trycker på startknappen: Temperaturgivaren fungerar inte.

Givaren måste kontrolleras av behörig servicerepresentant.

SVENSKA

RECEPT

Alla recept följer samma arbetsgång.

1. Mät upp ingredienserna i bakformen.

2. Tillsätt ljummet vatten 21−28 °C.

3. Sätt i bakformen ordentligt i ugnsutrymmet. Stäng locket.

4. Välj bakprogram, brödstorlek och gräddningsgrad.

5. Tryck på startknappen.

6. När brödet är färdigt, ta ut bakformen. Använd grytlappar.

7. Ta ut brödet ur bakformen. Dra ut degkroken ur brödet om den har fastnat.

8. Låt brödet svalna innan du skär upp det.

Om arbetsgången skiljer sig från beskrivningen ovan anges det i slutet på varje enskilt recept.

GRUNDRECEPT, BRÖD

Vitt bröd 1

750 g 900 g

Vatten 1+1/8 mått 1+1/2 mått

Torrmjölk 2+1/2 msk 4 msk

Solrosolja 2+1/2 msk 4 msk

Socker 2+1/4 msk 3 msk

Salt 1+1/4 tsk 2 tsk

Vetemjöl special 3 mått 4 mått

Torrjäst 1+1/4 tsk 1+1/4 tsk

Inställning 1 1

Vitt bröd 2

750 g 900 g

Vatten 1+1/8 mått 1+1/2 mått

Torrmjölk 2+1/2 msk 4 msk

Solrosolja 2+1/2 msk 4 msk

Socker 2+1/4 msk 3 msk

Salt 1+1/4 tsk 2 tsk

Vetemjöl special 3 mått 4 mått

Torrjäst 1+1/4 tsk 1+1/4 tsk

Inställning 1 1

Vitt bröd 3

750 g 900 g

Vatten 1 mått 1+1/2 mått

Torrmjölk 2 msk 3 msk

Solrosolja 2 msk 3 msk

Socker 2+1/2 msk 4 msk

Salt 1+1/4 tsk 2 tsk

Vetemjöl special 3 mått 4 mått

Torrjäst 1+1/4 tsk 1+1/2 tsk

Inställning 1 1

Italienskt örtbröd

750 g 900 g

Vatten 1+1/8 mått 1+1/2 mått

Torrmjölk 2+1/2 msk 3 msk

Solrosolja 2+1/2 msk 3 msk

Socker 2+1/4 msk 2+1/2 msk

Salt 1+1/2 tsk 2 tsk

Vetemjöl special 3 mått 4 mått

Torkad mejram 1+1/2 tsk 2 tsk

Torkad basilika 1+1/2 tsk 2 tsk

Torkad timjan 1+1/2 tsk 1+1/2 tsk

Torrjäst 1+1/4 tsk 1+1/4 tsk

Inställning 1 1

SVENSKA

Ost- och lökbröd

750 g 900 g

Vatten 1 mått 1+1/4 mått

Torrmjölk 2 msk 2+1/2 msk

Socker 1 msk 2 msk

Salt 1/2 tsk 1 tsk

Finhackad lök 1+1/2 msk 2 msk

Riven lagrad cheddarost 1 mått 1+1/2 mått

Vetemjöl special 3 mått 4 mått

Torrjäst 1+1/2 tsk 1+3/4 tsk

Inställning 1 1

Russinbröd

750 g 900 g

Vatten 1+1/4 mått 1+1/2 mått

Torrmjölk 3 msk 4 msk

Solrosolja 3 msk 4 msk

Socker 2 msk 3 msk

Salt 1+1/2 tsk 2 tsk

Kanel 3/4 tsk 1 tsk

Vetemjöl special 1+1/2 tsk 2 tsk

Torrjäst 1+1/2 tsk 2 tsk

Russin* 5/8 mått 3/4 mått

Inställning 1 1

* Tillsätt russinen vid ljudsignalen.

Bröd med soltorkade tomater

750 g 900 g

Vatten 1 mått 1+1/3 mått

Torrmjölk 2+1/2 msk 3 msk

Solrosolja 2+1/4 msk 3 msk

Socker 1+1/4 msk 1+1/2 msk

Salt 1+1/4 tsk 1+1/2 tsk

Blandade torkade örter 1+1/2 tsk 2 tsk

Vetemjöl special 3 mått 4 mått

Torrjäst 1+1/4 tsk 1+1/2 tsk

Soltorkade tomater 3/8 mått 1/2 mått

Inställning 1 1

Maltbröd

750 g 900 g

Vatten 1 mått 1+1/4 mått

Salt 1 tsk 1 tsk

Solrosolja 2 tsk 3 msk

Mörk sirap 1+1/2 msk 2+1/2 msk

Maltextrakt 2 msk 3 msk

Vetemjöl 3 mått 4 mått

Torrjäst 1 tsk 1+1/4 tsk

Sultanarussin 1/2 mått 3/4 mått

Inställning 1 1

* Tillsätt russinen vid ljudsignalen.

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