ENG
ENG - 33
in the refrigerator, storage time is at most ten days. As bread made by ourselves does not add
preservative, generally storage time is no longer than that for bread in market.
SPECIAL INTRODUCTION
1. For Quick breads
Quick breads are made with baking powder or baking soda that is activated by moisture and
heat. For perfect quick breads, it is suggested that all liquid should be placed in the bottom of
the bread pan, and dry ingredients should be placed on top. During the initial mixing of quick
bread, dry ingredients may collect in the corners of the pan. It is necessary to help machine
mixing to avoid flour clumps.
2. For Rapid breads
The bread maker can bake loaf within 1 hour 52 minutes with rapid program. Please note that
it should be hot water of 48 - 50 °C, you must use a cooking thermometer to measure the tem
-
perature. The influence of temperature is very critical to the performance of baking. If the water
temperature is too low, the bread will not be rise to expected size, if the water temperature is too
high. The fungus in the yeast will be killed before rising, which also will affect the baking perfor
-
mance.
MENU PROGRAM
Program /
Pound
1. bASIC
(základní)
2. QUICK
(rychlý)
3. FRENCh
(francouzský)
4. RAPID
(rychlý)
5. WhOLEWhEAT
(celozrnný)
střední velký
střední
velký
Preheat
17
20
5
37
40
First kneading
Second
kneading
15A
15A
A
18A
7
15A
15A
First rise
46
46
N/A
46
N/A
46
46
Second rise
19
19
8
26
7
19
19
Third rise
45
45
25
50
27
35
35
Bake
55
62
55
65
65
55
62
Keep warm
60
60
60
N/A
60
Program /Pound 6. CAKE
(koláč)
7. DOUGh
(těsto)
8. bAKE
(pečení)
9. jAM
(marmeláda)
10. TOAST
(toast)
střední
velký
Preheat
4
N/A
15
First kneading
N/A
Second kneading
20A
18A
N/A
45
15A
First rise
N/A
N/A
N/A
46
Second rise
N/A
45
N/A
N/A
19
Third rise
80
N/A
20
39
Bake
16
N/A
60
56
Keep warm
60
60
Note:
The unit of above figure is minutes unless otherwise indicated.
The letter A followed by the figure means beep prompting. You can add ingredients into the
bread pan at the sound of beep.
The “N/A” means that the current step has been omitted for this program.
1)
2)
3)
Summary of Contents for MAP 203 Baguette
Page 39: ...Pozn mky Notes...
Page 40: ......
