Gallet MAP 203 Baguette, Instruction Manual

ENG - 34

CLEANING AND MAINTENANCE

Disconnect the machine from the power outlet and let it cool down before cleaning.

Bread pan: Remove the bread pan by pulling the handle, wipe inside and outside of pan with 

a damp clothes, do not use any sharp or abrasive agents for the consideration of protecting 

the non-stick coating. The pan must be dried completely before installing.

Note: Insert the bread pan by pressing lightly until it fixed in correct position. If it cannot be 

inserted, adjust the pan lightly to make it is on the correct position then press it down.

Kneading blade: If the kneading blade is difficult to remove from the bread, use the hook. 

Also wipe the blade carefully with a cotton damp cloth. Both the bread pan and kneading 

blade are dishwashing safe components. 

Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive 

cleaner for cleaning, as this would degrade the high polish of the surface. Never immerse 

the housing into water for cleaning.

Note: It is suggested not disassembling the lid for cleaning.

Before the bread maker is packed for storage, ensure that it has completely cooled down, 

clean and dry, and the lid is closed.

INTRODUCTION OF bREAD INGREDIENTS
1. bread flour

Bread flour has high content of high gluten (so it can be also called high-gluten flour which con

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tains high protein), it has good elastic and can keep the size of the bread from collapsing after 

rise. As the gluten content is higher than the common flour, so it can be used for making bread 

with large size and better inner fiber. Bread flour is the most important ingredient of making bre

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ad.

2. Plain flour  

Flour that contains no baking powder, it is applicable for making express bread.

3. Whole-wheat flour 

Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is 

heavier and more nutrient than common flour. The bread made by whole-wheat flour is usually 

small in size. So many recipes usually combine the whole -wheat flour or bread flour to achieve 

the best result.

4. black wheat flour                            

Black wheat flour, also named as“rough flour”, it is a kind of high fiber flour, and it is similar with 

whole-wheat flour. To obtain the large size after rising, it must be used in combination with high 

proportion of bread flour.

5. Self-rising flour             

A type of flour that contains baking powder, it is used for making cakes specially. 

6. Corn flour and oatmeal flour    

Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive 

ingredients of making rough bread, which are used for enhancing the flavor and texture.

7. Sugar

Sugar is very important ingredient to increase sweet taste and color of bread. And it is also con

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sidered as nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder 

sugar or cotton sugar may be called by special requirement.

8. yeast

After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand 

bread and make the inner fiber soften. However, yeast fast breeding needs carbohydrate in 

sugar and flour as nourishment.

1 tsp. active dry yeast =3/4 tsp. instant yeast

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