29
28
GB
GB
Note:
It is recommended to slice the bread with
an electric cutter; if you use a fruit knife or kitchen
knife, the bread may be subject to deformation .
16. If you are out of the room or if you do not
press the START / STOPP
(start / stop)
button
at the end of the program, the bread will be
kept warm automatically for 1 hour . When
WARMHALTEN
(keep warm)
is finished, the
appliance will beep 10 times .
17. When the appliance is not in use, unplug the
power cord .
Note: Before slicing the loaf, use the hook (10) to
remove the kneading blades (6) hidden on the
bottom of loaf . The loaf is hot; never remove the
kneading blade with your hands .
Note: If you do not eat all of the bread, it is recom-
mended to store the remaining bread in a sealed
plastic bag or vessel .
Bread can be stored at room temperature for
about three days .
To store the bread for a longer time, put it in a
sealed plastic bag or vessel and place it in the re-
frigerator (maximum storage time=10 days) .
Since homemade bread contains no preservatives,
the storage time is generally no longer than that
of bakery bread .
SPECIAl INtRoDuCtIoN
FoR QuICK
(4. SCHNELL)
AND
ultRA FASt
(9. ULTRASCHNELL)
BREADS
Quick breads are made with baking powder or
baking soda that is activated by moisture and
heat . For perfect quick breads, all liquids should
be placed in the bottom of the bread pan (7), and
dry ingredients should be placed on top .
During the initial mixing of quick breads, dry in-
gredients may collect in the corners of the pan .
It is necessary to help the machine mix in order
to avoid flour clumps .
ABout ultRA FASt PRoGRAM
(9. ULTRASCHNELL)
The bread maker can bake a loaf within 1 hour
38 minutes with the rapid program . Please note
that it should be hot water of 48 – 50°C; you must
use a cooking thermometer to measure the tem-
perature .
Temperature has a critical influence on the bak-
ing performance . If the water temperature is too
low, the bread will not rise to the expected size .
If the water temperature is too high, the fungus
in the yeast will be killed before rising, which will
also affect the baking performance .
ClEANING AND MAINtENANCE
Disconnect the appliance from the power outlet
and let it cool down before cleaning .
Both the bread pan (7) and the kneading blade
(6) are dishwasher safe components .
BREAD PAN
(7)
Remove the bread pan (7) by turning the handle
and then pulling it out . Wipe the inside and out-
side of the pan with a damp cloth .
To protect the non-stick coating, do not use any
sharp or abrasive agents . The pan (7) must be
dried completely before installing .
KNEADING BlADE
(6)
If the kneading blade (6) is difficult to remove
from the bread, use the hook (12) .
Wipe the blade (6) carefully with a damp cotton
cloth .
To protect the non-stick coating, do not use
any sharp or abrasive agents .
lID
(2)
AND WINDoW
(3)
Clean the inside and outside of the lid (2) with a
slightly damp cloth .
To avoid damaging the highly polished surfaces,
do not use any abrasive cleaner .
HouSING
(5)
Gently wipe the outer surface of the housing (5)
with a damp cloth .
To avoid damaging the stainless steel surfaces,
do not use any abrasive cleaner . Never immerse
the housing (5) in water for cleaning .
BEFoRE StoRAGE
Before the bread maker is packed for storage, en-
sure that it has completely cooled down, clean it
and dry it . The lid (2) should be closed .
A lIttlE FooD SCIENCE
FlouR
Flour is the most important ingredient of your
bread .
Bread flour,
also called high-gluten flour, has a
large amount of gluten and protein . It has good
elasticity and can keep the bread from collaps-
ing after it rises . Since the gluten content is
higher than in common flour, it can be used
to make large breads with better inner fibre .
Bread flour is particularly suitable for making
bread .
Plain flour
is a mixture of soft and durum
wheat . It is suitable for making cookies or quick
breads .
Whole-wheat flour
is ground from grain . It
contains wheat skin and gluten . Whole-wheat
flour is heavier and contains more nutrients
than common flour .
Since breads made with whole-wheat flour are
usually smaller, many recipes combine whole-
wheat flour with bread flour to achieve the best
result .
Black wheat flour,
also called “rough flour”, is a
kind of high-fibre flour that is similar to whole-
wheat flour . To achieve large size after rising,
it must be used in combination with a high
amount of bread flour .
self-rising flour
contains baking powder . It is
used to make cakes, in particular .
Corn flour and oatmeal flour
are ground from
corn and oatmeal separately . These ingredients
are added when making rough bread to en-
hance the flavour and texture .
SuGAR
Sugar is a very important ingredient that increas-
es the sweet taste and colour of bread . It is also
considered nourishment in yeast bread . White
sugar is widely used . Brown sugar, powder sugar,
cotton sugar, syrup or honey may be called for in
special instances .
Note: Use only fine sugar . Gross grained sugar
can damage the anti-adhesive layer of your bread
pan .
Note: Breads made without sugar will be smaller .
SAlt
Salt is necessary to improve the flavour and crust
colour . However, salt can also inhibit the rising of
the yeast . Never use too much salt in a recipe .
Note: Breads made without salt would be larger .
GREASE, ButtER AND VEGEtABlE oIl
Grease can make bread softer and extend storage
life . Butter should be melted or chopped to small
pieces before using .
YEASt
After the rising process, the yeast will produce
carbon dioxide . The carbon dioxide expands the
bread and makes the inner fibre soften . However,
fast breeding yeast needs the carbohydrates in
sugar and flour as nourishment .
1 tsp . active dry yeast = ¾ tsp . instant yeast
1 .5 tsp . active dry yeast = 1 tsp . instant yeast
2 tsp . active dry yeast = 1 .5 tsp . instant yeast
Fresh yeast must be stored in the refrigerator, as
the fungus in it will be killed at high temperature .
Before using, check the production date and stor-
age life of your yeast . Put it back in the refrigerator
as soon as possible after each use .
Note: When breads failt to rise, it is usually due
to bad yeast .
Follow the steps below to check if your yeast is
fresh and active.
1. Pour ½ cup warm water (45 – 50°C) into a
measuring cup .
2. Put 1 tsp . white sugar into the cup and stir;
then sprinkle 2 tsp . yeast over the water .
3. Place the measuring cup in a warm place for
about 10 min . Do not stir the water .
4. The mixture should foam up to 1 cup . Other-
wise the yeast is dead or inactive .
