Fakir PANE DELUXE, Инструкция по эксплуатации

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2. Adapting the doses .
If the doses need to be increased or reduced,
make sure that the proprtions of the original
recipe are maintained. To obtain a perfect
result, the basic rules below for the adaptingg
of the ingredient doses must be following:
- Liquids / flour: the dough ought to be soft
(not too soft) and easy to knead without
becoming stringy. A ball can be obtained by
kneading it lightly. This is not the case with
heavy doughs like rye wholemeal or cereal
bread. Check the dough five minutes afte the
kneading. If it is to moist, add some four until
the dough has reached the right consistency.
If the dough is tto dry add a spoonful of water
at a time during the kneading.
- Replacing liquids: when using ingredients
containing liquids in a recipe (e.g. curd cheese,
yogurt, etc.), the required amount of liquid
must be reduced. When using egs beat them
in the measurring beaker and fill it with the
other required liquid to the envisaged amount.
If you are living in aplace located at a high
altitude (more than 750m) the dough rises
faster. The yeast can be reduced in these
cases by 1/2 to 1/4 of a teaspoon to
proportionally reduce its rising.The same is
true of places with particularly soft water.
3. Adding and measuring the ingredients and
quanities
- Always put in first the liquid and the yeast
at the end. To avoid that the yeast acts too
fast (in particular when using the timing
function), contact between the yeast and
the liquid must be avoided.
- When measuring use the same measuring
units, that is to say use either the measuring
spoon supplied with the bread baking machine
or a spoon used in your home when the
recipes require doses measured in
tablespoons and teaspoons.
- The measures in grams must be weighed
precisely.
- For the milimeter indications you can use the
supplied measuring beaker which has a
graduated scale of 30 to 300 ml.
- Fruit, nuts or cereal ingredients. If you wish
to add other ingredients, you can do so in
specific programs (see the “Program Phase
Timing” table), when you hear the acqoustic
signal. If you add the ingredients too early,they
will be crushed during the kneading.
4. Recipes for the Pane Deluxe Automatic
Bread Baking Machine
The following recipes are for various bread
sizes. The total weight of the ingredients should
not exceed 900 grams.
If no levels are specified in the recipe, it means
that they are not envisaged in the proposed
programs and that both small and large
quantities cn be used.
5. Bread weights and volumes
- In the following recipes you will find exact
indications regarding the bread weight. You’ll
see that the weight of pure white bread is less
than that of wholemeal bread. This depends
on the fact that white flour raises more and
hence limits need to be posed.
- Despite the precise weight indications there
may be slight differences. The actual bread
weight depends much on the air humidity of
the room at the moment of the preparation.
- All breads with a substantial portion of wheat
reach a large volume and exceed the container
edge after the last rising in the case of the
highest weight class. But the bread does not
spill over. The part of the bread outside the
tin is more easilyy browned compared to the
bread in the tin.
6. Baking results
- The result of the baking depends on the on
site conditions (soft water-high air humidity-
high altitude-consistency of the ingredients,
etc.)Therefore, the recipe indications are
reference points which can be adopted. If one
recipe or another does not go straight the first
time, do not let yourself be discouraged. Try
to find thee cause and try it again by varying
the proportions.
- If the bread is too pale after baking, you can
leave it to Brown with the baking program.
- It is recommended to bake a test bread before
actually setting the timing function for use
ovenight so that you can maket he necessary
change if necessary.