Magnani MI-HA-BRB01-B, Руководство пользователя

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EN 4
ENGLISH
13.
Jam
Use this program for making jams from fresh fruits and marmalades from oranges. Do not increase the
quantity or allow the recipe to boil over the pan into the baking chamber. Should this happen, stop the
machine immediately and remove the pan carefully. Allow to cool down a little and clean thoroughly.
14.
Yogurt
Ferment to make the yogurt.
15.
Bake
For additional baking of breads is needed because a load is too light or not baked through. In this program,
there is no kneading or rest.
16.
Sticky rice
Kneading and baking the mix of polished glutinous rice and rice.
17.
Rice wine
Rising and baking the polished glutinous rice.
18.
Defrost
For defrosting frozen food before cooking.
19.
Stir-fry
Kneading and baking some dry fruit, such as peanut, soybean etc.
REMOVING BREAD
• The pan and baking chamber will be hot and oven mitts should be used!
• Let the pan cool down slightly before moving, use oven mitts to turn the
• pan counterclockwise to unluck it and lift by the handle straight up
from the main device.
• Turn the pan upside down, with the handle folded down, and place it
on a heat-resistant cover and gently shake it until the bread falls
out the pan. In case needed, use a non-stick spatula, to gently
loosen the bread from the pan.
• If the kneading paddle remains in the bread, gently pry it out using
a spatula or small utensil. The bread is hot, never use your hand
trying to remove the kneading paddle.
• Let the bread cool down for ± 20 minutes before slicing it.
It is advised to use a dentate cutter otherwise the bread may be
deformed while cutting.
Caution!
Parts of the device and the bread can be hot.
Do not touch these parts to avoid burning yourself. Use oven mitts.
Note!
Do not use metal items to remove food stuffs from the pan. This prevents the non-stick coating from
being damaged.
DETAILED INSTRUCTIONS
• Removing the pan, take the handle and turn the pan counterclockwise and then pull it out of the device.
• Push the kneading paddle onto the drive shaft inside the pan.
• Add the ingredients to the pan in order listed in the recipe. First add the liquids, sugar and salt. Then add the
flour and last the yeast.
Carefully measure and add ingredients to the pan in the exact order as given in the recipe.
Note!
Make a small indentation on the top of flour with a finger, add yeast into the indentation and make sure
that the yeast does not come into contact with salt or liquids.
Tip:
In preparation pre-measure all ingredients, including add-ins (nuts, raisins etc.)
Place the pan into the break make and make sure it is firmly locked in place by turning it clockwise in the
device and close the lid.
Note!
The pan must lock into place for proper mixing and kneading.
• Connect the power plug to the mains power. A beep will sound and “3:00” and “1” will appear on the display of
the control panel. “1” is indicating the default program.
• Press the MENU button, to select your desired preset program is shown on the display.
• Press the WEIGHT button to choose your desired gross weight (500 g, 750 g or 1000 g). The weight can only be
adjusted in the preset program’s menu: 1-7.
• Press the COLOR button to select your desired crust (light, medium or dark). The crust can be adjusted in the
preset program’s menu: 1 - 8, 12 & 15.
• Press the TIMER +/- up or down buttons to set the timer. You can add up to 15 hours before starting the
selected preset program set. In case you do not select the timer function, the program will start immediately.
• Press the START/STOP button once to start the selected program. The kneading paddle will begin to mix your
ingredients. If the timer was activated, the kneading paddle will not mix ingredients until program is set
to begin.
Note:
For add-ins (fruits, nuts, raisins, etc.), when 10 beeps sound, open the lid and pour the add-ins.
(This function is adjustable in programs: 1-7). The timing varies depending the selected program.
• Once the program is completed, ten beeps will sound and automatically switch to the keep warm mode for
1 hour. You can press START/PAUSE/STOP button for 3 seconds to stop the keep warm mode. Unplug the power
plug from the electrical outlet and open the lid using oven mitts.
• Let the pan cool down slightly before moving, use oven mitts to turn the pan counterclockwise to unluck it
and lift by the handle form the main device.
• Turn the pan upside down, with the handle folded down, and place it on a heat -resistant cover and gently
shake it until the bread falls out the pan. In case needed, use a non-stick spatula, to gently loosen the bread
from the pan.
• If the kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. The bread is hot,
never use your hand trying to remove the kneading paddle.
• Let the bread cool down for ± 20 minutes before slicing it. It is advised to use a dentate cutter otherwise the
bread may be deformed while cutting.
Caution!
Parts of the device and the bread can be hot. Do not touch these parts to avoid burning
yourself. Use oven mitts.
INGREDIENTS INTRODUCTION
Bread flour
Bread flour is the most important ingredient of making bread and is recommended in most yeast-bread
recipes. It has a high gluten content and (so it can be also called high-gluten flour which contains high
protein), and keep the size of the bread from collapsing after rising. Flour varies by region. The gluten
content is higher than the all-purpose flour, so it can be used for making bread with large in size and higher
inner fiber.
All-Purpose flour
Flour that contains no baking powder, suitable for “quick” bread or bread made with the quick settings. Bread
flour is better suited for yeast breads.
Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will
higher fiber and nutritional content. Whole-wheat flour is heavier and as a result, loaves may be smaller in
size and have a heavier texture. It contains wheat skin and gluten. Many recipes usually combine with whole
-wheat flour or bread Flour to achieve the best result.
Black wheat flour
Black Wheat Flour, also named as “Rye Flour”, it is a kind of high fiber flour, and it is similar with whole-wheat
flour. To obtain the large size after rising, it must be used in combination with high proportion of bread flour.
Self-rising flour
Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in
combination with yeast.
Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients
of making rough bread, which are used for enhancing the flavor and texture.
Sugar
Sugar is “food” for yeast and also increase the sweet taste and color of bread. It is a very important element of
making the bread rise. White sugar is normally used; however, brown sugar, powdered sugar or cotton sugar
may also be called for in some recipes.
Yeast
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found
in sugar and flour as nourishment. Yeast used in bread maker recipes will be sold under several different
names: Bread machine yeast (preferred), active-dry yeast and instant yeast. During rising process, the yeast
will produce carbon dioxide. The carbon dioxide will expand the bread and make the inner fiber soften.
Before using, check the expiration date and storage time of yeast. Place back in the refrigerator immediately
after each use, the fungus will be killed at high temperature. Usually, the failure of bread rising is caused by
the bad yeast.
Tip: How to check whether your yeast is fresh and active:
1. Pour 1 cup (237 ml) warm water (45 – 50 °C) into a measuring cup.
2. Add 1 teaspoon (4 g) white sugar into the cup and stir, then add 2 teaspoons (9 g) yeast over the water.
3. Place the measuring cup in a warm place for about 10 minutes. Do not stir the water!
4. Fresh, active yeast will begin to bubble or ”grow”. If it does not, the yeast is dead or inactive.
Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity. Never use
too much salt in a recipe. But bread would be larger if without salt.
Egg
Eggs can improve bread texture, make the bread more nourish and larger in size. The egg must be whisked in
with the other liquid ingredients.
Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to small pieces
before adding to liquid.
Baking powder
Baking powder is used for rising the ultra-fast bread and cake. As it does not need rise time, and it can
produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle.
Baking soda
Baking soda is similar with baking powder. It can also be used in combination with baking powder.
Water and other liquids (always add first)
Water is essential ingredient for making bread. Generally speaking, water should be in room temperature
between ± 20 °C and 25 °C. Some recipes may call for milk or other liquids purpose of enhancing bread flavor.
Note! Never use dairy when using the timer function!
USE EXACT MEASUREMENTS
One of the most important steps of making good bread is the proper measurement of ingredients. Measure
each ingredient carefully and add it to the pan in the order given in the recipe.
It is strongly suggested that use measuring cup or measuring spoon to obtain accurate amount, otherwise
the bread will be largely influenced.
Adding sequence
Add the ingredients to the pan in order listed in the recipe.
Or add the Ingredients in the following sequence: liquids => dry ingredients => yeast.
The yeast should only be placed on the dry flour and never come in contact with the liquid or salt.
When you use the timer function for a long time, never add perishable ingredients such as eggs or milk.
After the flour is complete kneading for the first time, a beep will sound, and ingredients can be added into the
mixture. If the fruit ingredients are added too early, the flavor will be diminished after long time stir.
Liquid Ingredients
Water, fresh milk or other liquids should be measured with measuring cups with clear markings and a
spout. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly without any
other ingredients.
Dry ingredients
Measure dry ingredients by gently spooning flour, etc., into the measuring cup and then, once filled, leveling
off with a knife. Never use the measuring cup to scoop your dry ingredients directly from a container as
this could add up to one tablespoon of extra ingredients. Do not tap the bottom of the measuring cup or
pack down.
Tip!
Before measuring, stir the flour to aerate it. When measuring small amounts of dry ingredients, such as
salt or sugar, use a measuring spoon, make sure it is leveled off.