30
Model: BKR-01701-LEU
Version Nr.
: 05.3
Page
: 30 (of 116 Pages)
Language
: EN
Date
: 2006.06.21
sPECial FunCTiOns
- For Quick breads
Quick breads are made with baking powder and baking soda that are activated
by moisture and heat. For perfect quick breads, it is suggested that all liquids
be placed in the bottom of the bread pan with dry ingredients on top. During the
initial mixing of quick bread batters, dry ingredients may collect in the corners of
the pan. It may be necessary to help the machine mix to avoid flour clumps. If so,
use a rubber spatula.
- about the ultra Fast programs
The bread maker can bake a loaf within 1 hour with the
ultra Fast
programs.
These 2 programs can bake bread in 58 minutes. Bread baked using this setting
is a little denser in texture.
ultra Fast i
is used for baking a 1.5LB loaf while
ultra
Fast ii
is for a 2.0LB loaf. Please note that the ingredient of water should be hot,
in the range of 48—50°C. You must use a cooking thermometer to measure the
temperature. The water temperature is very critical to the performance of baking.
If the water temperature is too low, the bread will not rise to the necessary size; if
the water temperature is too high, it will kill the yeast prior to rising, which also will
largely affect the baking performance.
ingrEdiEnTs
One important step for making good bread is using the proper amount of ingredients.
It is strongly suggested to use the measuring cup and measuring spoon to obtain
accurate amounts, otherwise the bread will be largely influenced.
-
weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured using
measuring cups.
Observe the level of the measuring cup with your eyes horizontally.
When you measure cooking oil or other ingredients, clean the measuring cup
thoroughly making sure there aren’t any other ingredients.
- measuring dry powder
Dry powder should be kept in a natural and loose condition. Level the cup
mouth gently using a blade to ensure accurate measurement.
6. sPECial FunCTiOns
7. ingrEdiEnTs
