MK BML-150, Руководство по эксплуатации

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9
Before using
To achieve best baking results
Winter
Summer
1
Use water at the optimal temperature for the baking environment
2
Use fresh ingredients
3
Measure ingredients out accurately
Important notes when you use Timer mode to delay the start of the baking cycle in
higher temperature environments (25℃ or above)
Room temp. 25 〜 27℃ 27 〜 30℃ 30 〜 32℃
Timer 〜 10h 10 〜 16h 〜 10h 10 〜 16h 〜 10h 10 〜 16h
Leaven
1Lb. 28g 21g（³⁄₄） 21g（³⁄₄） 14g（¹⁄₂） 14g（¹⁄₂）
1.5Lb. 40g 30g（³⁄₄） 30g（³⁄₄） 20g（¹⁄₂） 20g（¹⁄₂）
Room
temp.
Water
temp.
Advice
10℃ or less
About
30℃
Place the unit in as warm a location as possible.
Around15℃
About
25℃
Around20℃
About
20℃
Around25℃ About 10℃
28 〜 31℃
About
5℃
Place the unit in as cool a location as possible. Chill ingredients such as
flour.
32℃ or above
About
5℃
Use "Menu Option (2) [Rapid]" to bake dough prepared using the
ingredients in the basic bread recipe.
D o n o t u s e a
measuring cup
to measure out
flour or rice flour!
Use a cooking scale which
c a n m e a s u r e w e i g h t s
down to the gram!
Before using
4
・The temperature of the water used can affect dough rising results.Adjust the temperature
of the water according to the room temperatures listed in the following table.
・Do not use flour, rice flour, dry yeast, or leaven
for Natural Leaven Bread that is past the
expiration date.
・ U s e a c o o k i n g s c a l e t o
measure out flour or rice
flour accurately to the proper
amounts (weights).
・ M a k e s u r e t o u s e t h e
measuring cup that came
with the unit to measure out
water and other liquids.
・ M a k e s u r e t o u s e t h e
measuring spoons that came
with the unit to measure out
sugar, salt, skimmed milk, dry
yeast, and baking powder.
・Place the unit in as cool a location as possible.
・Shorten the delay time.
・Decrease the amount of water used by 10 ml if using dry yeast.
・Use cold water (around 5℃ ) if using natural leaven.
(This is done to prevent the leaven from fermenting too much.)
・Adjust the amount of leaven used as indicated in the following table if using natural leaven.