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05/2020
Copyright © 2020, Fast ČR, a.s.
CLEANING AND MAINTENANCE
■
Disconnect the power plug from the power socket and allow the appliance to cool
down before cleaning it.
■
For cleaning, do not use cleaning products with an abrasive effect, solvents, etc. that
could damage the appliance. No part of this appliance is intended for washing in
a dishwasher.
WARNING:
To prevent the risk of injury by electrical shock, do not submerge
the appliance, power cord or power plug in water or any another
liquid.
■
In the event that it is very difficult to remove the kneading blade from the shaft,
fill the baking container
A3
with hot water and allow it to act for approximately 30
minutes. Then remove the kneading blade and carefully clean it using a dampened
cloth and wipe it thoroughly dry.
■
Clean the baking container
A3
from inside and out using a dampened cloth. In order
not to damage the non-stick layer, do not use sharp utensils, or cleaning products
with an abrasive effect. The baking container
A3
must be completely dry before
being placed into the breadmaker.
Tip:
After cleaning, coat the kneading blade including the hole in the middle with
cooking fat that can be heated.
■
Clean the lid
A2
from inside and out using a dampened cloth. Then wipe everything
so that it is thoroughly dry.
Attention:
Brown stains may appear on the inner surface of the lid
A2
and
on the ventilation openings. These are fume residues from the
ingredients, which exited together with the escaping steam. They
have no damaging effect on the material of the breadmaker or on
the quality of the baked bread. Simply remove these stains with
a dampened cloth.
The surface of the baking container
A3
may suffer discolouration
after extended use. This, however, has no effect on the function of
the breadmaker or the quality of the bread.
Storage
■
When not using the appliance for an extended period of time, disconnect the power
plug from the power socket, allow the appliance to cool down and clean it according
to the instructions provided above.
■
Before storing it, check that the appliance and all its accessories are thoroughly
clean and dry.
■
Store the appliance in a dry, clean and well-ventilated location not exposed to
extreme temperatures and out of children's reach.
INGREDIENTS FOR PREPARING BREAD
1. Bread flour
Bread flour has a large gluten content (therefore, we can also call it high-gluten
flour containing a large amount of protein), has good elasticity and can rise and
retain the size of the bread without collapsing in on itself. Because it has a higher
gluten content than plain flour, it can be used for baking larger loaves. Bread flour
is the most important ingredient when baking bread.
2. 2) Plain flour
Plain flour is made by blending thoroughly selected soft and hard wheat, and it is
suitable for quickly baking bread or cakes.
3. Wholemeal flour
Wholemeal flour is made by milling wheat and contains wheat bran and gluten.
Wholemeal flour is heavier and more nutritious than plain flour. Bread made from
wholemeal flour is usually smaller in size. Therefore, many recipes usually combine
wholemeal flour and bread flour in order to achieve the best possible results.
4. Rye flour
Rye flour is intended primarily for baking dark breads. It contains a large amount of
mineral compounds. It has less gluten than wheat flour and, therefore, it is usually
used in combination with wheat flour.
5. Flour with baking powder (self-raising flour)
Flour with baking powder is especially suitable for making cakes.
6. Corn flour and oatmeal
Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking
ingredients and are used to improve the taste and structure of the bread.
7. Sugar
Sugar is a very important ingredient for achieving a sweet taste and bread colour.
White sugar helps the fermentation process.
8. Yeast
Yeast activates the fermentation process in the dough and produces carbon
dioxide, which helps the bread to increase its volume and to modify the inner
fibres.
1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast
1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast
2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast
Yeast must be stored in a refrigerator as it would spoil at a high temperature; check
its use-by date before using it. Quickly put it back in the refrigerator after every use.
Tip:
Following the procedure described below, you may find out whether the yeast is
fresh and active, or not.
1. Pour 1/2 a cup of warm water (45–50 °C) into a measuring cup.
2. Add 1 teaspoon of white sugar and mix it in, then sprinkle everything with 2
teaspoons of yeast.
3. Place the measuring cup in a warm location for approx. 10 minutes. Do not mix this
mixture.
4. The foam must reach all the way to the edge of the measuring cup. If not, the yeast
is not active.
9. Salt
Salt is essential for improving the aroma of the bread and crust colour. Likewise, salt
slows down rising.
10. Eggs
Eggs may improve the structure of the bread, make the bread more nutritious and
larger, and give the bread a specific egg aroma. If you wish to use eggs, you must
remove the shells and mix it together evenly.
11. Fat, butter and vegetable oil
Fat can make the bread finer and extend its shelf-life. After being taken out of the
refrigerator, butter should be melted or cut into small parts so that it is mixed in
evenly.
12. Baking powder
Baking powder is used primarily for leavening when baking bread and cakes in the
Ultra Fast program. It does not need any time for fermentation and generates a gas
that creates bubbles and makes the bread structure finer.
13. Baking soda
The same applies as for baking powder. It can also be used in combination with
baking powder
14. Water and other liquids
Water is an essential ingredient in breadmaking. It generally applies, that the most
suitable water temperature is 20–25 °C. Nevertheless, for leavening in accelerated
programs, water should have a temperature of 48–50 °C. Water may be substituted
for by milk or water mixed with a 2% milk powder, which may improve the aroma
of the bread and create a better crust colour.
Note:
Various types of flour look similar, however the effectiveness of yeast
or the absorption ability of various types of flour differ substantially
depending on the growing region, growth conditions, milling process
and shelf life. For testing purposes, select various flour brands available
on the market, test the taste and compare the results – then select the
flour that, based on your experience and taste preferences, delivers the
best results.
WEIGHING INGREDIENTS
■
Correctly weighing ingredients is very important when making bread. We
recommend that you use the supplied measuring cup
A8
and measuring spoon
A9
.
1. Liquids
We recommend that you measure water, fresh milk or instant milk using the
measuring cup
A8
. After pouring it in, check the level of the liquid at eye level.
When using the measuring cup
A8
to measure oil or other similar liquids,
thoroughly clean the measuring cup
A8
before using it again.
2. Loose ingredients
Put loose ingredients into the measuring cup
A8
using a spoon, and when the
measuring cup
A8
is full, level it using a knife. Do not tamp loose ingredients into
the measuring cup
A8
, the extra amount could negatively affect the balance of the
ingredients in the recipe. For measuring loose ingredients, you can also use the
measuring spoon
A9
, especially when measuring out smaller amounts.
3. Order of ingredients
The order of the ingredients is very important for correct breadmaking. It generally
applies that the liquids, eggs, salt and dried milk, etc. are added in first. Then the
loose ingredients such as flour, sugar, etc. are added. The yeast (or baking powder)
is added last. Yeast is always placed on dry flour and must not come into contact
with the salt.
TROUBLESHOOTING GUIDE TO BAKING
Problem
Cause
Solution
Smoke coming out
the vents while
baking.
Certain ingredients are
stuck on the bottom
heating element or have
come close to it. Upon first
use, it may be caused by
oil residues on the heating
element.
Disconnect the breadmaker from the power grid, allow
it to cool down, and clean the heating element.
The bread centre
is collapsing.
The bread remained in
the breadmaker in the
KEEP WARM mode for
too long.
Do not leave the bread in the breadmaker until the very
end of the KEEP WARM mode.
It is very difficult
to remove the
bread.
The kneading blade is
stuck in the loaf.
Move the shaft to release the loaf from the baking
container
A3
. Then clean the baking container
A3
and
the kneading blade according to the instructions in
chapter Cleaning and maintenance.
