Clatronic BBA 2983, Инструкция по эксплуатации и гарантия

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ENGLISH
19
• Wipe the outside of the baking tin with a moist towel.
The baking dish can be rinsed out from the inside with
water. Do not leave it too long dipped in water.
• Both the kneading pegs and drive shafts need to be
cleaned immediately after use. If the kneading pegs
remain in the tin, it becomes diffi cult to remove them
afterwards. In this case fi ll the container with warm
water and leave it to rest for 30 minutes. Then remove
the kneading pegs.
• The baking tin has a nonstick coating. Do not use me-
tal objects that can scratch the surface when cleaning
it. It is normal that the color of the coating changes
over the course of time. This change does not alter its
effectiveness in any way whatsoever.
• Before putting the appliance away for storage, make
sure that it is perfectly cool, clean and dry. Put the
appliance away with the lid closed.
Questions & Answers on Baking
The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after baking
– turn the container upside down. If necessary move the
kneading peg shaft back and forth. Grease the kneading
pegs before baking.
How do you avoid the forming of holes in the bread
owing to the presence of the kneading pegs
You can remove the kneading pegs with your fi ngers
covered with fl our before leaving the dough to rise for the
last time (see “Program Phase Timing” and the display
messages). If do not wish to do so, use the hook after
baking. If you proceed with caution, you can avoid the
forming of a large hole.
The dough spills over when it is left to rise
This happens in particular when wheat fl our is used
owing its greater content of gluten.
Remedy:
a) Reduce the amount of fl our and adjust the amounts of
the other ingredients. When the bread is ready, it will
still have a large volume.
b) Spread a tablespoon of heated liquefi ed margarine on
the fl our.
The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread,
the fl our does not have enough gluten. This means
that the wheat contains too little protein (it happens
during especially rainy summers) or that the fl our is
too moist.
Remedy:
add one tablespoon of wheat gluten for 500 g of
wheat.
b) If the bread has a funnel shape in the middle,
the possible cause can be one of the following:
– the water temperature was too high;
– too much water was used;
– the fl our was poor in gluten.
When can the lid of the bread baking machine be
opened during the baking?
Generally speaking, it is always possible while the kne-
ading is underway. During this phase small quantities of
fl our or liquid can still be added.
If the bread must have a particular aspect after baking,
proceed as follows:
before the last rising phase open the lid with caution and
shortly and carve the bread crust while it is forming with
a sharp pre-heated knife, scatter cereals on it or spread
a mixture of potato fl our and water on the crust to give
it a glossy fi nish. This is the last time that the lid can be
opened, otherwise the bread will go down in the middle.
What do the type numbers for fl our mean?
The lower the type number, the less roughage the fl our
contains and the lighter it will be.
What is wholemeal fl our?
Wholemeal fl our is made of all types of cereals including
wheat. The term “wholemeal” means that the fl our was
ground from whole grain and hence it has greater con-
tents of roughage thus making the wheat wholemeal fl our
darker. However, the use of wholemeal fl our does not
make the bread darker as it is widely believed.
What must be done when using rye fl our?
Rye fl our does not contain any gluten and the bread
hardly rises. In order to make it easily digestible a rye
wholemeal bread with leaven is to be made.
The dough will rise only if one part of 550 type fl our is
added to every four parts of rye fl our without gluten.
What is the gluten in fl our?
The higher the type number, the lower the gluten contents
of the fl our are and the less the dough will rise. The high-
est quantity of gluten is contained in 550 type fl our.
How many different fl our types are there and
how are they used?
a) Corn, rice and potato fl our are suitable for people
allergic to gluten or for those who suffer from sprue or
celiac disease.
b) Spelt fl our is very expensive, but it is free from
chemical additives because spelt grows on very pool
soil and requires no fertilizers. Spelt fl our is especially
suitable for allergic people. It can be used in all those
recipes described in the operating instructions requi-
ring fl our types 405, 550 or 1050.
c) Millet fl our is especially suitable for people suffering
from many allergies. It can be used in all recipes
requiring fl our types 405, 550 or 1050 as described in
the operating instructions.
d) Durum wheat fl our is suitable for baguettes thanks
to its consistency and it can be replaced with durum
wheat semolina.
How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the fl our and knea-
ded in the dough the fresh bread is easier to digest.
05-BBA 2983 19 04.04.2005, 10:56:32 Uhr