Cleaning and Maintenance
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or
abrasive agents for the consideration of protecting the non-stick coating. The
pan must be dried completely prior to installing.
2. Kneading blade: If the kneading bar is difficult to remove from the axle, In
such an event fill the Container with warm water and allow it to soak for
approx.30minutes.The kneader can then be easily removed for cleaning.
Also wipe the blade carefully with a cotton damp cloth; please note both the
bread pan and kneading blade are dishwashing safe components.
3. Lid and window: The lid can be removed for cleaning. First open the lid and lift
up to the angle of 45 degree between the lid surface and level, then pull the lid
toward outside until it falls off, Clean the lid inside and outside with a slightly
damp cloth. after having finished cleaning the lid, place it at the above angle,
fix the left side of lid first, then push the right side into the opposite slot until it
clicks in the correct position.
4. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use
any Abrasive cleaner to clean as this would degrade the high polish of the
surface. Never immerse the housing into water for cleaning.
5. Before the bread maker is packed away for storage, ensure that it has
completely cooled Down, is 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 contains high protein), it has good elastic and can keep the
size of the bread from sunken after rising. 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 ingredients of making bread.
2.
Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable
for making express bread or cakes.
3.
Whole wheat flour
Whole wheat flour is made by grinding whole wheat; 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 and bread flour to achieve best
results.
4.
Black wheat flour
Black wheat flour, also named by "rough flour", is a kind of high fiber flour that
is similar to whole wheat flour. To obtain the large size after raising it must be
used in combination with high proportion of bread flour.
5.
Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is
specially used for making cakes. Different flour seems to be alike, actually
yeast performance or absorbability of various flour differs largely for growing
areas, growth reasons, grinding process and storage life. You may choose
flour with different trademark to test, taste and compare in local market, and
select the one which could produce the best result according to your own
experiences and taste.
6.
Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively,
they both 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 add sweet taste and color of bread. While
ithelps to yeast bread as nourishment. White sugar is largely used. Brown
sugar, powder sugar or cotton sugar may be called by special requirements.
8.
Yeast
Yeast passes doughy yeasting process, then produces carbon dioxide,
making bread expand and inner fibre soft. However, yeast fast breeding needs
carbohydrate in sugar and flour as nourishment.
1tsp .active dry yeast =3/4 tsp. instant yeast
5tsp .active dry yeast =1 tsp. instant yeast
2tsp .active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high temperature,
before use check the date and storage life of your yeast. Store it back to the
refrigerator as soon as possible after each use. Usually the failure of bread
rising is caused by the dead yeast.
The ways described below will check whether your yeast is fresh and active or
not.
(1) pour 1/2 cup warm water (45-50°C) into a measuring cup
(2) Put 1 tsp. White sugar into the cup and stir, then sprinkle 2tsp. yeast
over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir
the water.
(4) The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
9.
Salt
Salt is necessary to improve bread flavor and crust color. But salt can also
restrain yeast from rising. Never use too much salt in a recipe. If you don't want
to use salt, omit it. And bread would be larger if without salt.
10.
Egg
Eggs can improve bread texture, make the bread more nourish and larger in
size, add special egg flavor to bread. When using it must be peeled and stirred
evenly.
11.
Grease, butter and vegetable oil
Grease can make bread be soft and delay storage life. Butter should be
melted or chopped to small particles prior use, so as to be stir evenly when you
take it out from refrigerator.
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