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05/2020
Copyright © 2020, Fast ČR, a.s.
If you wish to store the bread for an extended period (up to 1 month), place it in a plastic bag or an air-tight container and the store it in
a freezer.
Homemade bread does not contain any preservatives and, therefore, it cannot be kept for as long as store-bought bread.
CLEANING AND MAINTENANCE
Disconnect the power plug from the power socket and allow the appliance to cool down before cleaning it.
For cleaning, do not use cleaning products with an abrasive effect, solvents, etc. that could damage the appliance. No part of this appliance
is intended for washing in a dishwasher.
WARNING:
To prevent the risk of injury by electrical shock, do not submerge the appliance, power cord or power plug in water or any
another liquid.
In the event that it is very difficult to remove the kneading blades
from the shafts
, fill the baking container
A3
with hot water and allow it to act
for approximately 30 minutes. Then remove the kneading blades and carefully clean them using a dampened cloth and wipe it thoroughly dry.
Clean the baking container
A3
from inside and out using a dampened cloth. In order not to damage the non-stick layer, do not use sharp
utensils, or cleaning products with an abrasive effect. The baking container
A3
must be completely dry before being placed into the
breadmaker.
Tip:
After cleaning, coat the kneading blades including the hole in the middle with cooking fat that can be heated.
Clean the lid
A2
from inside and out using a dampened cloth. Then wipe everything so that it is thoroughly dry.
Attention:
Brown stains may appear on the inner surface of the lid
A2
and on the ventilation openings. These are fume residues from
the ingredients, which exited together with the escaping steam. They have no damaging effect on the material of the
breadmaker or on the quality of the baked bread. Simply remove these stains with a dampened cloth.
The surface of the baking container
A3
may suffer discolouration after extended use. This, however, has no effect on the
function of the breadmaker or the quality of the bread.
Storage
When not using the appliance for an extended period of time, disconnect the power plug from the power socket, allow the appliance to
cool down and clean it according to the instructions provided above.
Before storing it, check that the appliance and all its accessories are thoroughly clean and dry.
Store the appliance in a dry, clean and well-ventilated location not exposed to extreme temperatures and out of children's reach.
INGREDIENTS FOR PREPARING BREAD
1. Bread flour
Bread flour has a large gluten content (therefore, we can also call it high-gluten flour containing a large amount of protein), has good
elasticity and can rise and retain the size of the bread without collapsing in on itself. Because it has a higher gluten content than plain
flour, it can be used for baking larger loaves. Bread flour is the most important ingredient when baking bread.
2. Plain flour
Plain flour is made by blending thoroughly selected soft and hard wheat, and it is suitable for quickly baking bread or cakes.
3. Wholemeal flour
Wholemeal flour is made by milling wheat and contains wheat bran and gluten. Wholemeal flour is heavier and more nutritious than
plain flour. Bread made from wholemeal flour is usually smaller in size. Therefore, many recipes usually combine wholemeal flour and
bread flour in order to achieve the best possible results.
4. Rye flour
Rye flour is intended primarily for baking dark breads. It contains a large amount of mineral compounds. It has less gluten than wheat
flour and, therefore, it is usually used in combination with wheat flour.
5. Flour with baking powder (self-raising flour)
Flour with baking powder is especially suitable for making cakes.
6. Corn flour and oatmeal
Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking ingredients and are used to improve the taste and
structure of the bread.
7. Sugar
Sugar is a very important ingredient for achieving a sweet taste and bread colour. White sugar helps the fermentation process.
8. Yeast
Yeast activates the fermentation process in the dough and produces carbon dioxide, which helps the bread to increase its volume and
to modify the inner fibres.
1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast
1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast
2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast
Yeast must be stored in a refrigerator as it would spoil at a high temperature; check its use-by date before using it. Quickly return it to
the refrigerator after every use.
