Оценок - 2, средний балл: 4
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Фрагмент инструкции
This is may cause emitting some vapour when it is used for the first time. -When the program is completed and the bread is baked the”keep warm” function will operate for one hour. To remind you of this, the unit will beep 6 times every 5 minutes for a period of 1 hour, and then switch off. -Take care when removing the bread. The bread is very hot. To remove the baking pan, open the lid of the unit. As the unit will be hot, use oven gloves to remove the pan. Using the handle, simply twist the pan counters clockwise to the remove position and lift out. -Turn the pan upside down, and gently tap the bread from the pan. Occasionally, the paddle will stay in the loaf, wait until the loaf is cool and the remove the paddle with a wooden utensil to avoid damage to the non-stick surface. -Leave the bread on a rack to cool down, ensure ventilation from below. -Always unplug the unit after use. Note: do not open the lid while the breadmaker is operating, as this will affect the quality of the bread, especially its ability to rise properly. RECIPES STANDARD WHITE BREAD Water: 1 1.4 cups Butter: 2 Tbsp. White flour: 3 cups Dry milk: 1 Tbsp. Sugar: 2 Tsp. Salt: 1 1.2 Tsp. Yeast: 2 1.2 Tsp. Set the breadmaker at STANDARD or QUICK operation. RYE BREAD Water: 1 cup Butter: 2 1.2 Tbsp. White flour: 2 1.4 cups Rye flour: 3.4 cups Sugar: 2 Tbsp. Salt: 1 1.2 Tsp. Yeast: 3 Tsp. Set the breadmaker at STANDARD or WHOLEMEAL operation. FRENCH BREAD Water: 1 1.2 cups Butter: 1 1.2 Tbsp. White flour: 3 1.2 cups Dry milk: 1 Tbsp. Sugar: 2 Tbsp. Salt: 1 1.2 Tsp. Yeast: 2 Tsp. Set the breadmaker at FRENCH operation. HERB BREAD Water: 1 1.2 cups Olive oil: 1 1.2 cups White flour: 3 cups Dry milk: 2 Tbsp. Sugar: 2 Tbsp. Salt: 1 1.2 Tsp. Tarragon: 1 1.2 Tsp. Basil: 1 1.2 Tsp. Oregano: 1 1.2 Tsp. Yeast: 2 1.2 Tsp. Set the breadmaker at STANDARD operation. 14 RAISIN & NUT BREAD THE CORE OF THE BREAD IS TOO MOIST! Water: 1 1.4 cups Butter: 2 Tbsp. White flour: 3 cups Dry milk: 1 1.2 cups Sugar: 2 Tbsp. Salt: 1 1.2 Tsp. Cinnamon: 1 1.2 Tsp. Yeast: 2 1.2 Tsp Raisins: 1.2 cup Nuts: 1.4 cup Add nuts and raisins at the first set of beeps. Set the breadmaker at STANDARD or FRENCH operation. BANANA BREAD Water: 1 cup Butter: 2 Tbsp. Vanilla: 1.2 Tsp. Banana: 1.2 cup, mashed White flour: 2 1.2 cups Whole-wheat flour: 3.4 cup Dry milk: 2 Tbsp. Honey: 3 Tbsp. Salt: 1 1.2 Tsp. Yeast: 2 1.2 Tsp. Nuts: 1.4 cup Set the breadmaker at STANDARD operation. PIZZA DOUGH Water: 1 cup White flour: 3 cups Dry milk: 1 1.2 Tbsp. Sugar: 2 Tbsp. Salt: 1 Tsp. Yeast: 2 1.2 Tsp. Set the breadmaker at DOUGH operation. Remove the dough from the machine at the beeps. Divide the dough into 6 balls. Put one ball on a board; roll it out to shape a circle. Place on a lightly greased pan and pick with a fork. Repeat with the other balls. Garnish as desired. Bake in a regular oven at 180°C. DINNER ROLLS Water: 1 1.4 cups Butter: 3 cups Egg: 1 beaten egg (+ 1 egg beaten to brush the eggs.) White flour: 3 cups Dry milk: 2 Tbsp. Sugar: 2 Tbsp. Salt: 1 1.2 Tsp. Yeast: 2 1.2 Tsp. Set the breadmaker at STANDARD operation. Remove the dough at the beeps. Divide the dough into 12 balls, place on a lightly greased pan. Let rise for 40 minutes. Brush each ball with beaten egg. Bake in pre-heat oven, at 180°C for 15 minutes or until golden brown. TROUBLE SHOOTING Below you will find typical examples of failed bread baking. The bread collapses! -Perhaps the dough mixture was too liquid. Reduce water quantity by 1/8 cup. If you use tinned fruit or vegetables, drain them thoroughly. -Following the baking process, remove the bread immediately from the dough container because otherwise the bread will soak up much of the moisture released during the cooling down process. - Try another fine type of flour. -This problem can often be traced back to the flour type used, for instance, too heavy flour types such as rye, bran and wholemeal. Switch off the breadmaker after the initial rising phase and restart the baking process. The additional kneading and rising phase will pump additional air into the dough. -Due to the additional input of tinned fruit, yoghurt or apple puree, the dough contains too much fluid. Reduce the other fluids such as water. The bread is swollen like a balloon! -Reduce the yeast. -Due to too much sugar, the yeast may rise too much. Reduce the sugar content and be careful with the addition of dried fruit or honey. -Reduce the water because yeast does not rise as much with less fluid. -Check the flour used. With finely milled flour, less yeast is needed than with coarse flour. Further factors that could influence bread baking are humidity, temperature and the quality of water used. Try to reduce the various quantities of ingredients to ensure the best result. ENVIRONMENTAL TIP An electronic appliance should, when it is no longer capable of functioning be disposed with least possible environmental damage. The appliance should be disposed according to the local regulations in your munic...