Logik L90BMS10, Инструкция по эксплуатации

Страница: 8 / 24

Bef
or
e U
se
Cleaning
and M
ain
tenanc
e
Specifica
tion
Oper
ation
Saf
et
y
W
ar
nings
GB-8
The supplied measuring spoon may be used to measure yeast, sugar,
salt, dry milk and spices. The large side measures 1 tablespoon; the
smaller side measures 1 teaspoon.
(S) (L)
For dry ingredients, fill to overflow and then level it.
Do not press or shake down.
Before Baking
Ensure you have all the ingredients to hand. Carefully fill the pan making sure you do not leave any ingredients
out. When filling, it is essential that the ingredients are filled in the prescribed order. Otherwise the bread will
not properly baked.
The ingredients should be at a warm room temperature (20°C-25°C ). If the room is cold (below 18°C), use warm
water (40°C) to make sure the yeast ferments fully. To gauge the temperature if you do not have a thermometer,
heat some water and slowly add this to a jug of cold water until the resulting temperature is barely warm to the
touch.
Basic Steps for Baking
Attach the kneading paddle to the bread pan,
precisely measure the ingredients and add them to
the bread pan in the following order:
1.
Water (or other liquids).
2. Bread flour, sugar, dry milk, salt and butter.
3. Make a depression in the middle of the flour
and sprinkle the yeast in it. Make sure the
yeast does not touch any liquid and salt before
mixing commences. Otherwise, the bread will
not rise properly.
4. Clean off any spills around the outside of
the bread pan. Do not overfill the bread pan
as it will affect the bread and damage the
breadmaker.
Set the Bread Pan and Close the Lid
1. Use the bread pan’s handle to lower the pan into
the breadmaker.
2. Turn clockwise to secure the pan firmly in place.
3. Lay the handle back on the pan. Close the lid.
4. The ingredients are now ready for baking.
5. Connect the breadmaker into the mains socket.