Zelmer bm1600, Руководство пользователя

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BM1600-001_v02
Remarks on recipes
1. Ingredients
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Since each ingredient plays a specific role for the
successful baking of the bread, the correct measuring is
just as important as the order in which the ingredients
are added.
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The most important ingredients such as the liquid
flour, salt, sugar and yeast (either dry or fresh yeast
can be used) influence the successful outcome of the
preparation of the dough and the bread. Always use the
right quantities in the right proportions.
●
Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid the yeast to start rising too soon.
●
Margarine, butter and milk have an influence on the
flavor of the bread.
●
Sugar can be reduced by 20% to make the crust lighter
and thinner without affecting the successful outcome of
the baking. You can replace sugar with honey if you want
the crust to be softer and lighter.
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Gluten which is produced in the flour during the kneading
provides the structure of the bread. The ideal flour
mixture is composed of 40% wholemeal flour and 60%
of white flour.
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If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of flour and liquid (up to
1/5 less).
●
You can add wheat bran to the dough if you want the
bread to be lighter and richer in roughage. Add one
tablespoon of bran for 500g of flour and increase the
amount of liquid by ½ tablespoon.
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Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter, the bread also has more
volume. The bread falls more rarely and is easier to digest.
The effect can be easily appreciated when baking whole
meal and other bakery products made of home-milled flour.
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Pure lecithin powder is a natural emulsifier which
improves the bread volume, makes the soft part softer
and lighter. The bread retains its freshness for longer.
2. Adjusting the amount of the ingredients
If the doses need to be increased or reduced, make sure that
the proportions of the original recipe are maintained.
3. Adding and measuring the ingredients and
quantities
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Always add the liquid first. Add yeast at the end.
Do not allow the yeast to come into contact with liquid to
avoid fast rising of the yeast (especially when using the
timing function).
●
When measuring ingredients, always use exact
measurements , i.e. measure ingredients using the
measuring spoon provided with the unit or spoons used
at home, if according to recipes measurements should
be made in tablespoons or teaspoons.
●
Measure the ingredients given in grams correctly.
●
To measure liquid ingredients (in millilitres), use the
provided measuring cup.
4. Recipes for the bread baking machine
The above-mentioned recipes are for various bread sizes.
The total weight should not exceed 1000 grams. If no specific
instructions concerning the weight are given, it means that
both a small and a large amount of the ingredients may be
used for the given program.
5. Bread weight and volume
●
The weight of the bread is precisely indicated in the
recipes. It is easy to see, that the weight of the pure
weight bread is lower than the weight of whole meal
bread. This is because white flour rises more quickly,
therefore it is necessary to control the bread during the
baking process.
●
Despite the precise weight indications there may be
slight differences. The actual weight of the bread
depends to a large extent on the air humidity in the room
at the moment of preparation.
●
Breads with a large wheat content always have a large
volume and they exceed the container edge after the
last rising phase even if the ingredients are precisely
measured. The bread does not spill over. The part of the
bread outside the tin is more easily browned than the
bread inside the tin.
6. Baking results
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The result of the baking depends on the conditions
(the hardness of the water, air humidity, altitude, the
consistency of the ingredients, etc.). Therefore, the
recipe indications should serve rather as a reference
point, which can be modified depending on the
given conditions. Do not get discouraged in case of
unsuccessful baking attempts. Try to find the cause of
the failure and try once again with changed proportions.
●
If the bread is not brown enough after baking, you can
leave it in the appliance and use the browning program.
●
It is recommended to bake a test bread before setting
the timing function for baking overnight to make the
necessary adjustments if needed.
Ecology – environment protection
Each user can protect the natural environment. It is neither
difficult nor expensive.
In order to do it: put the cardboard packing into
recycling paper container; put the polyethylene
(PE) bags into container for plastic.
When worn out, dispose the appliance to
particular disposal centre, because of the
dangerous elements of this appliance, which
can be hazardous for natural environment.
Do not dispose the appliance with the municipal waste!
The manufacturer/importer does not accept any liability for any
damages resulting from unintended use or improper handling.
The manufacturer/importer reserves his rights to modify the product
any time in order to adjust it to law regulations, norms, directives,
or due to construction, trade, aesthetic or other reasons, without
notifying in advance.