SUPPORT AND TECHNICAL ADVICE
North Shore City, Auckland, New Zealand
Monday
– Friday 8am-5pm
Phone: 0800 232 633
Website: www.goldair.co.nz
Hints and tips
GENERAL
•
Always add the ingredients in the order
shown in the recipe.
•
It is important to keep the yeast away from
the liquids.
•
Use the ingredients at room temperature
(20º to 25ºC). Temperature can affect yeast
activity and will affect the quality of the
bread.
•
Take the bread pan out of the bread maker
by grasping the pan handle and pulling out
gently.
MEASURING TIPS
•
Each ingredient in the loaf of bread plays a
specific role; it is extremely important to
measure the ingredients correctly to get the
best results.
•
Always use correct baking measures. Never
use household cutlery because they can
vary greatly in size and will lead to the
inaccurate measuring of ingredients.
•
Wherever possible we recommend
weighing bulk ingredients such as flour on a
kitchen scale. Other dry ingredients can be
measured using the spoon and cup
provided, and some butter wrappers
provide weight guidelines.
LIQUIDS
•
Fill the spoon or cup provided to the level
indicated. Check your cup measurements
by placing the measuring cup on a flat
surface and reading the measurement at
eye level.
SOLID FATS
•
When using butter and margarine, it is
important to chop the ingredients into cubes
before adding to the bread pan. Butter and
margarine should be added at room
temperature. Use unsalted butter or
margarine.
ADDING FRUIT AND NUTS
•
Fruit and nuts are added towards the end
of the kneading cycle. The machine will
beep to let you know it is time to add fruit
or nuts. If they are added before the fruit
and nut beep, the fruit will be pureed due
to excessive kneading.
DRY INGREDIENTS
•
Use the spoon or cup provided (don’t use
household tableware spoons or cups). Put
the dry ingredients loosely into the spoon
or cup and level off with a flat knife. This is
particularly important with flour.
•
Do not pack dry ingredients down into the
cup, unless otherwise stated in the recipe.
FRESHNESS
•
Ensure all ingredients are fresh and used
before the specified use-by-date.
•
Avoid using perishable ingredients such
as milk, yoghurt, eggs or cheese with the
time delay function.
•
Store dry ingredients in airtight containers
to prevent drying out.
SLICING BREAD
•
For best results, wait at least 10 minutes
before slicing, as the bread needs time to
cool.
•
Place loaf on its side and cut in a sawing
motion with a serrated bread knife.
•
For easy and even slicing we recommend
using a bread knife or electric knife.
FREEZING BREAD
•
Make sure the bread has completely
cooled. Slice and wrap the bread in plastic
before freezing.
