Cosori BM201-CO Series, Руководство пользователя

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• Lightly coat the kneading blade with
nonstick cooking spray or vegetable oil to
make the blade easier to remove in case it
gets stuck in the loaf.
• Add ingredients in the following order:
liquids, butter, dry ingredients, then yeast.
Ideally, the yeast should not touch the wet
ingredients.
• Instant yeast and active dry yeast cause
the bread to have different rising times.
Instant yeast is much quicker and proofs
faster, while active dry yeast is slower and
needs to be dissolved in water to activate.
• Scrape down the sides of the bread pan to
ensure the flour and ingredients are fully
incorporated into the dough.
• When baking in higher altitudes, use less
flour. Flour absorbs more liquid in high
altitudes. Dough also rises faster in higher
altitudes, so use 1/3 less yeast. Adding
a little more salt will promote slower,
more even rising. Add no more than 1⁄4
teaspoon of additional salt. Try one or
all of these changes to determine which
gives you the best results.
• When baking is done, use a thermometer
to see if your bread has reached 190°F to
confirm your bread is completely cooked.
• Allow bread to cool for a minimum of 30
minutes before slicing.
Quick breads are made with baking powder
and baking soda, which are activated by
moisture and heat. For best results, all liquids
should be placed in the bottom of the bread
pan, with dry ingredients on top. During the
initial mixing, butter and dry ingredients
may collect in the corners of the pan. If this
happens, pause the bread maker and scrape
down the sides of the bread pan, using
a rubber spatula to avoid scratching the
nonstick coating.
Tips
Bread Flour
Whole Wheat Flour
Buckwheat Flour
Corn Flour & Oat Flour
Quick Breads
Adding Ingredients
For select presets, you will be prompted to
add in any additional ingredients (such as
nuts, fruits, seeds, or cheeses) to the bread
maker before the second kneading cycle.
The bread maker will beep 5 times to notify
you. The display will show “
Add
” for 5
minutes while kneading continues in case
you miss the initial beeps.
Bread flour features a higher gluten and
protein content than all-purpose flour,
giving the loaf greater volume and elasticity.
Whole wheat flour is dense and nutrient-
rich. Loaves made with whole wheat flour
are usually smaller in size. Many recipes call
for you to combine whole wheat flour with
bread flour for the best results.
Buckwheat flour, also known as “rough
flour,” is high in fiber. Similar to whole wheat
flour, it can be combined with bread flour for
a larger loaf.
Corn flour and oat flour are additive
ingredients that give bread a slightly nutty
flavor and a more distinct texture.
Cooking Guide
Ingredient Guide