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Фрагмент инструкции
Menu 10: “CAKE” knead, rise, and bake; designed for use with boxed cake mixes. Menu 11:“SANDWICH” for baking lightly textured bread with a thinner crust, perfect for at-home sandwiches. Menu 12:“BAKE” for baking and browning of breads or cakes. This setting is perfect for additional baking of breads that are too light or have not baked completely through. In this program, there are no knead or rest cycles. ALERTS, SOUNDS and OTHER GENERAL FUNCTIONS Alert: The alert sounds: • At the pressing of any button that allows function selection. If the button doesn’t beep, that function choice is not available. • An alert may sound during the second kneading cycle of some settings to signal that the cereals, fruits, nuts or other ingredients can be added. • When the end of the program is reached. • During the warming phase at the end of the baking procedure the alert sounds several times. Power Interruption: If there is a brief power interruption of less than five minutes, the program position is stored in memory and the machine will resume when the power is restored. Over-temp Error: If the display shows “HHH” after the program has been started, it means that the temperature inside of bread maker is too high. You should stop the program and unplug the power cord immediately. Open the lid and let the machine cool down completely before using again. If you are making consecutive loaves of bread, this error message is not uncommon and does not indicate defect in the bread maker. • A small amount of smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal. • Some minor expansion/contraction sounds may occur during heating and cooling – this is normal. KNOW YOUR INGREDIENTS AND MEASURE ACCURATELY Although bread making seems very basic, it is a science and the proportions of ingredients are critical. The most important step in using your bread maker is to measure the ingredients precisely and accurately. Read the following information to better understand the importance each ingredient plays in the bread making process. Always make sure the ingredients are fresh. • Measure the liquid ingredients in see-through measuring cups with accurate markings. Place the cup on a flat surface and measure at “Eye Level,” not at an angle. All measurements must be accurate. Always use liquids between 80-90°F (27-32°C) to assure optimal yeast activity. 5 • Spoon the dry ingredients into the appropriate measuring cups or spoons, and then level off with table knife. All ingredients measured in measuring spoons and cups must be level, not rounded or heaping. • Never scoop measuring cups into dry ingredients. This will compress the ingredients into the cup and cause the dough to be dry which will result in a short loaf of bread. BREAD FLOUR should be used in your bread maker. It contains more gluten- forming proteins than all-purpose flour and will provide well-formed loaves with good structure. Several different brands of bread flour are available. Do not use self- rising or cake flour in your bread maker. WHOLE WHEAT FLOUR can be used in your bread maker using the “WHOLEWHEAT” bread setting. Whole wheat flour contains the entire wheat kernel, including the bran and germ. Therefore, breads made with 100 percent or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour. The “WHOLEWHEAT” setting on your bread maker is programmed to better develop the structure of wheat breads for optimum results. RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. However, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure. SUGAR and OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give the crust a golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, dried or fresh. Do not use artificial sweeteners as a substitute for sugars and other natural sweeteners; the yeast will not react properly and poor results will be attained. When measuring sticky sweeteners, such as honey, coat the measuring spoon with vegetable oil before measuring the sweetener. This will allow the sweetener to slide off the spoon without sticking. MILK enhances flavor and increases the nutritional value of bread. Any type of milk; dry, whole, 2%, 1%, skim, buttermilk or canned evaporated milk can be used in making bread. Refrigerated milk may be warmed to 80-90°F (27-32°C) however do not overheat (above 100°F, 38°C) as this could affect the yeast activity. Do not use regular milk when using the “Delay Start” function. Use dry milk and water as a substitute. WATER used in combination with dry milk can be substituted for regular milk and must be used when using the “Delay Start” function as regular milk can spoil when left at room temperature for several hours. Use lukewarm wate...
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