Breadmaker MD 41923
11
O
PERATION
Setting up the unit
When choosing a location, observe the notes in Chapter “Setting
the appliance up safely” on page 2! An appliance that was set up
incorrectly is a fire hazard!
Preparing the dough
Please note the following:
The dough container is designed for a total weight of maximally 2,5 lb.
Never add a larger amount of ingredients - including the liquids - in a
dough container.
If you live at a higher altitude ( above 900 m sea level) or use very soft
water, the fermenting process of the yeast is increased and the dough
will rise higher. In this case, decrease the amount of yeast by approx.
one fourth of the specified amount.
All liquids should be at room temperature. The optimal temperature
lies between 18 °C and 23 °C for normal programs.
Only use dry yeast for making the dough. In certain circumstances,
fresh yeast will not yield a good result.
Clean the dough container from the outside as well as before
insertion. While filling in the ingredients, make sure that nothing drips
into the baking chamber. The heating coils may not touch the dough!
If you bake with rye flour, consider that this flour hardly rises. For
this reason, the flour should contain a maximum of seven parts rye and
at least three parts wheat flour.
Add the dough ingredients to the dough container as follows: First the
liquids, then the flour. Distribute sugar and salt around the edge of the
flour. Make a small hollow in the flour for the dry yeast.
Please note that the yeast may not touch the liquid nor the salt.
Make sure that the outsides of the dough container are clean
before insertion.
Proper use
The appliance is only designed for the usual household amounts. Do
not operate the appliance out-of-doors and do not use for commercial
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