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Фрагмент инструкции
Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 9mg • fiber 0g Pear and Ginger Preserves Makes 2 cups 1 pound thinly sliced pears (weigh after peeling and coring) 1 cup granulated sugar 1.4 cup powdered pectin 3 tablespoons fresh lemon juice 2-3 tablespoons candied ginger bits (to taste) 1 teaspoon grated fresh lemon zest 1.4 teaspoon powdered ginger Place the pears, sugar, pectin, lemon juice, candied ginger, zest, and powdered ginger in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer Pear and Ginger Preserves to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 43 (1% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg • calc. 5mg • fiber 0g Blueberry Lime Jam Makes 3 cups 6 cups fresh blueberries 11.3 cups granulated sugar 1 package (1.75 ounce) powdered pectin 1.4 cup fresh lime juice 1 teaspoon grated fresh lime zest Place the blueberries, sugar, pectin, lime juice, and zest in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer Blueberry Lime Jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 35 (2% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g Plum Cassis Jam Makes about 3 cups 2 pounds plums, pitted and cut into 1.4-inch slices 3.4 cup granulated sugar 1.3 cup creme de cassis liqueur 1.4 cup fresh lemon juice 1 package (1.75 ounce) powdered pectin 1 teaspoon cinnamon Place the sliced plums, sugar, cassis, lemon juice, pectin, and cinnamon in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer Plum Cassis Jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 33 (3% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g Cherry Bounce Jam Makes about 3 cups 11.2 pounds pitted sweet dark cherries (thaw if using frozen) 3.4 cup granulated sugar 3 tablespoons Kirschwasser 3 tablespoons fresh lemon juice 1 package (1.75 ounce) powdered pectin 1.2 teaspoon ground allspice Place the cherries, sugar, Kirschwasser, lemon juice, pectin, and allspice in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer Cherry Bounce Jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 27 (1% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 3mg • fiber 0g Tips and Hints for Last-Minute Loaves When making Last-Minute Loaves it is important to remember a few things: These breads are best consumed within 2 hours after preparing. Allow the bread to cool before cutting to allow the structure to develop properly. Or allow to remain in the Bread Maker for the 60-Minute Keep Warm cycle before serving. When preparing these loaves, bring all solid ingredients to room temperature and ` liquids to 100°F. It is necessary to use rapid rise yeast when making Last-Minute Loaves – do not substitute instant or bread machine yeast for the rapid rise yeast. The texture and rise of the bread is greatly improved by adding vital wheat gluten to the mixture – in a pinch it can be left out, but keep it on hand for Last-Minute Loaves. For a more classic/traditional bread, any of the following recipes may be made on the White cycle – use instant or bread machine yeast, reduce the amount of yeast used to 2 teaspoons, and omit the vital wheat gluten. To prepare using the Rapid White cycle, use 2 teaspoons rapid rise yeast, and add 1 to 2 teaspoons vital wheat gluten to enhance the rising. ...
Эта инструкция также подходит к моделям:Хлебопечки - 05CU26258 (663.36 kb)
Хлебопечки - ELC0303IB-1/7A7 (663.36 kb)