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clicks into place. Once the baking tin is secured, turn it lightly, until it is in the correct
position, after which it can be pushed downwards.
Kneading hook: If you have trouble removing the kneading hook from the bread you
can use the hook. Thoroughly clean the kneading hook with a damp cloth. Both the
baking tin and the kneading hook can be cleaned in the dishwasher.
Outside casing: Clean the outside of the machine with a damp cloth. To protect the
shiny surface of the appliance do not use abrasive cleaning agents. Never immerse the
casing in water or any other liquid.
TAKE CARE: The lid does not need to be removed from the machine during cleaning.
Make sure that the breadmaker has cooled off completely, that it is clean and dry and
that the lid is closed before storing the breadmaker.
EXPLANATION OF BREAD INGREDIENTS
Bread flour
Bread flour has high gluten content and contains lots of proteins, meaning it has
elastic characteristics that prevent the bread from collapsing during the rising process.
Considering the gluten content is higher than with plain flour, it can be used to
produce larger breads with better fibre content. Bread flour is the most important
ingredient used in bread making.
Plain flour
Plain flour is a mixture of soft and hard refined wheat and is used specially for making
quickly-ready bread and cake.
Wholemeal flour
Wholemeal flour is made from wheat grains and contains bran and wheat seeds.
Wholemeal flour is heavier and more nutritious than plain flour. In general, bread
made from wholemeal flour is smaller. To obtain the best results many recipes make
use of a combination of wholemeal and bread flour.
Buckwheat flour
Buckwheat flour that is sometimes known as “coarse flour” is a flour sort with high
fibre content and is similar to wholemeal flour. If you want to produce a large loaf you
should combine it with bread flour.
Cake powder
Cake powder is based on soft wholemeal flour with low protein content and is used
specially for making cake.
Corn flour or oatmeal
Corn flour and oatmeal are respectively made from corn and oats. These ingredients
are used to produce coarse breads and to improve the taste and structure of the bread.
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