George Foreman GFBM1000, Инструкция по эксплуатации

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13
RACK
The rack can be used with one, two, or all three
of its trays. Two are marked TOP/MID. TRAY, the
third is marked BOTTOM TRAY. The bottom tray is
deeper than the other two, and must be fitted to
the bottom position in the rack, otherwise the
rack won
’ t work properly.
Cover the trays liberally with polenta/cornmeal
(the yellow stuff, not cornflour) otherwise they
’ ll
stick like cement.
Put the shaped dough on the polenta covered
trays, then slide the trays into the rack until the
tabs in the rack slip through the holes at the
sides of the trays.
Take the loaf tin out of the George Foreman
™ Breadmaker. It must not be used with the
rack. Lower the rack into the Breadmaker so that the handle mountings sit on the rack
supports inside the Breadmaker.
Lower the handle, close the lid, and start baking.
Although the trays are designed for bagels (hence the centre holes), we
’ ve used them to
make very nice dinner rolls. You can use them for anything you can fit on them.
A couple of tips:
Don ’ t let the dough portions expand outside the trays, else they ’ ll be difficult to
remove.
When you lower the handle, it may end up being engulfed by a dinner rolls, but it
’ s
easy enough to cut out (and it tasted just fine).
Rolls will expand through the bagel holes in the trays. Again, it doesn
’ t take much
to pull them off.
STEAM
This gives the ultimate professional touch —
steam baking for a crisper crust.
Warning: When you ’ re using steam, take care
when opening the lid, as there ’ ll be
more steam/hot air coming out. So
stand well clear.
Before you fit the rack, unplug the George
Foreman
™ Breadmaker and pour up to 170ml
(6 fl oz) water into the oval barrier on the floor
of the Breadmaker. Don
’ t let it get outside the
barrier, and don ’ t let it get inside the drive.
If you miss, dry up all spilt water before
plugging in.
Now plug the George Foreman
™ Breadmaker in
and insert the rack with your bagels or rolls.
Close the lid and start baking. The steam will fog up the window, so you won
’ t see much
going on, but when it clears, you ’ ll see your rolls rising and the crust crisping.
Try the recipes in this booklet to get a feel for the process, then experiment with your
own recipes. There
’ s no such thing as a failed experiment. It ’ s just another step on the
road to perfection (and even the early steps taste pretty good).