Votos - 3, Puntuación media: 4.3
(
)
)
|
Resumen del manual
Store unused bread tightly covered in a plastic bag at room temperature for up to three days. If weather is hot and humid, store in the refrigerator overnight. For longer storage (up to one month), place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving. Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread. Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in favourite recipes to make croutons, bread pudding, or stuffing. Drop down blade The breadmaker has a unique kneading blade which folds down flat at the end of the 2nd rise cycle, this ‘punches’ the dough ready for the final rise 3 and allows the blade to fold flat to minimise the hole size left in the base of the baked loaf. Ensure the blade is in the upright position before adding the ingredients. If it falls over, lift it back to the upright position. Clean the blade every time after use, ensure the blade rotates freely on the spindle before each use, you can add a little sunflower oil to the joint before putting it back into the pan. This will then be ready for next use. Joint Refer to page 8, ‘using your breadmaker’ for guidance. 9 Care and cleaning 1 WARNING: To prevent electrical shock, Storing the unit unplug the unit before cleaning. Be sure to dry all parts before storing including 2 Wait until the breadmaker has cooled. wiping any moisture from the viewing window. Close •IMPORTANT: Do not immerse or splash either the the lid and do not store anything on top of the lid. body or lid in any liquid as this may cause damage and/or electric shock. 3 Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge. 4 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker. 5 Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the nonstick surface. Dry it thoroughly before placing it back in the baking chamber. • Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher. • Do not soak the baking pan for long periods as this could interfere with the working of the drive shaft. • If the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30 minutes. This will enable you to remove the paddle more easily. •Be sure the appliance is completely cooled before storing away. Do not use any of these when cleaning • Paint thinner • Benzine • Steel wool pads • Polishing powder • Chemical dustcloth Special care for the non-stick finish Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread. The hole in the centre of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent the blade sticking. • Keep all air vents and openings clear of dust. 10 Know your ingredients Understanding baking It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process. Important note on flours Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in an airtight container. All purpose flour/plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section. Strong white flour/bread flour Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for kneading. Bread Flour typically has a higher gluten concentration than All purpose flour; however, depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for use with this breadmaker. Whole wheat flour/wholemeal flour Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this whole wheat flour/wholemeal flour can be mixed with Bread flour or stron...