Bifinett kh 2230, Operating Manual

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Caution : Do not clean any part(s) of the bread machine in a dishwasher!
STORING THE UNIT
Before storing the unit, be sure to dry all parts of it, including the viewing window. Close the lid, and
do not place any items upon the machine.
TROUBLESHOOTING
Specifi c questions about the functions of the bread machine as well as problems with ingredients or
recipe are addressed under
Questions and Answers / Troubleshooting . To obtain optimal baking results
allow the unit to cool down completely before beginning to bake a second time. You can accelerate the
cooling process by opening the lid and removing the baking tins.
HELPFUL INFORMATION ABOUT INGREDIENTS
IMPORTANT NOTE ON FLOURS
Flours, while similar in appearance, can be very different by virtue of how they were grown, milled,
stored, etc. To obtain the best baking results, you may have to experiment with different types of fl our.
The information under Recipe Tips will be helpful to you.
YEAST
Yeast, through a fermentation process, causes bread to rise by releasing carbon dioxide. Three different
types of yeast are available: Fresh, dried and fast-rising yeast. To obtain the best results, use
traditional dried yeast. However, fast-rising yeast can also be used in smaller amounts. Note: The
recipes in this manual were prepared using traditional dried yeast.
Always store yeast in a refrigerator to keep it fresh, as heat will spoil it. Ensure that your yeast is fresh
by checking its expiry date. Once a package or jar of yeast has been opened, it is important that the
remaining contents will be immediately resealed and refrigerated for future use. By the following test
you can fi nd out whether or not your yeast is still usable:
1. Place one cup of lukewarm water (43 - 46°C) into a liquid measuring cup.
2. Stir one teaspoon of sugar into the water and then sprinkle two teaspoons of yeast over the surface.
3. Place the cup in a warm environment and leave it there for ten minutes.
4. The mixture should foam and rise to the 1-cup mark. If this does not occur, discard the yeast.
Conversion Chart for Fast-Rising Yeast
1 teaspoon active dried yeast = 3/4 teaspoons fast-rising yeast
1 1/2 teaspoon active dried yeast = 1 teaspoons fast-rising yeast
2 1/4 teaspoon active dried yeast = 1 1/2 teaspoons fast-rising yeast
3 teaspoon active dried yeast
= 2 teaspoons fast-rising yeast
SUGAR
Sugar has an immense infl uence on the colour and fl avour of bread. Recipes in this manual calling for
sugar require granulated sugar. Do not used icing sugar unless otherwise indicated. Artifi cial sweeteners
cannot be used as a substitute for sugar, as the yeast will not react properly with them.
SALT
Salt is necessary to balance the fl avour of breads and cakes as well as for their crust colour. Salt limits
the growth of yeast. Therefore do not exceed the amount of salt specifi ed in the recipes. For dietary