Lakeland 17892, Инструкция пользователя

Страница: 10 / 43

18 19
1. Add the ingredients to the Bread Maker and auto dispenser ingredient box as recommended
in the recipe.
2. Close the lid.
3. Switch the Bread Maker on. You will hear a beep. The display panel will illuminate and show
the default setting “1000g, 1,MEDIUM,3:00”
4. Press the MENU button repeatedly until the programme you require is reached.
5. Press the LOAF SIZE button to select a 700g or 1000g loaf(where applicable)
6. Press the COLOUR button to select the desired crust colour (LIGHT,MEDIUM or DARK)
7. If you want to delay the time the Bread Maker will start press the TIME button. (for full details
see page 10) Skip this step if you want the Bread Maker to start immediately.
8. Press the START/STOP button firmly for 3 seconds. Once you have pressed the START/STOP
button the Bread Maker will automatically take care of each step of the bread making process
until the loaf is completely cooked. The remaining time and the programme stage will be
visible on the display screen. Check the dough after a few minutes to make sure that all the
flour is incorporated into the dough. Sometimes flour may be left in the corners of the bread
pan. Press the PAUSE button, open the lid and using a non stick spatula simply loosen the
flour so it will be evenly mixed in. Close the lid again and press PAUSE to recommence the
programme.
9. If you have added extra ingredients to the auto dispenser ingredients box they will be added
automatically at the correct stage in the programme.
When the programme is complete you will hear 10 beeps and the display screen will show 0:00
and KEEP WARM will flash on the display screen. The bread will now be automatically kept warm
for 60 minutes if you do not switch the Bread Maker off.
Press the START/STOP button firmly to stop the machine. The default setting will appear in the
display screen “1, 1000g, MEDIUM, 3:00”
Open the lid and using an oven glove, turn the bread pan anti-clockwise and gently pull the pan
straight up out of the machine using the handle. (see Fig.12)
Fig.12
Loosen the pan as
indicated by the arrow
13. Turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the loaf does
not fall out straight away gently loosen the sides of the loaf with a non stick spatula.
14. Leave the loaf to cool for at least 20 – 30 minutes. Sometimes the kneading paddle may
remain in the loaf. If it does, use the hook to remove the paddle from the base of the loaf.
Take care as the kneading paddle will be very hot. Always remove the kneading paddle before
slicing the loaf.
Remember; If you do not stop the Bread Maker and remove your loaf the Bread Maker will
automatically switch to “Keep Warm” mode. Your bread will be kept warm for 60 minutes to
prevent it from becoming soggy. The crust may become crisper depending on how long it is kept
warm.
For best results, remove the bread as soon as the baking cycle is complete and allowing it to cool
on a cooling rack.
A GUIDE TO INGREDIENTS
The major ingredient in bread making is flour, so selecting the right one is the key to a successful
loaf.
Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran,
and an inner kernel which contains the wheat germ and endosperm. It is the protein within the
endosperm which, when mixed with water forms gluten. Gluten stretches like elastic and the gases
given off by the yeast during fermentation are trapped, making the dough rise.
Strong or Very Strong White Bread flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled
into a white flour. It is essential to use strong or very strong white flour or white bread flour
because this has a higher protein level essential for the development of the gluten. Do not use
ordinary plain white flour or self raising flour for making yeast risen breads in the Bread Maker as
you will not get a good result. There are several brands of white bread flour in the shops – look for
STRONG or BREAD flour on the bag.
Strong or Very Strong Wholemeal or Whole Wheat Bread flours
Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal flour
gives a courser textured bread. Again look for strong or very strong wholemeal bread flour. If you
make a loaf using all wholemeal flour it will be more dense than white loaves. Wholemeal doughs
rise more slowly which is why there is a special programme on this machine. For a lighter loaf
replace part of the wholemeal flour with white flour.
Granary Strong Bread flours.
A combination of white, wholemeal and rye flours with malted whole wheat grains, which adds
texture and flavour. You can use this on its own or in combination with strong white flour.
Non wheat flours
Other flours such as rye can be used with white and wholemeal bread flours to make traditional
breads like pumpernickel or rye bread. Adding even a small amount can add an interesting tang to
your loaf. Do not use it on its own as the dough will be very sticky and the loaf will be heavy and
very dense. Other grains e.g millet, barley, buckwheat, cornmeal and oatmeal; These grains cannot
be used alone to make bread as they are unsuitable but they can be added in small quantities to
white bread flour – try replacing 10 -20% of white bread flour with any of these.
Salt
A small quantity of salt is essential for bread making. It helps to develop the dough and gives
flavour. Use fine table salt or sea salt rather than course ground salt which is best kept for sprinkling
on top of hand shaped rolls etc to give a crunchy texture. Low salt substitutes are best avoided as
most do not contain sodium.