West Bend Just For Dinner Breadmaker Instrukcja Naprawy Pobierz pdf (Strona 3)

5. CAUTION: To prevent personal injury, AVOID touching bread maker during the bake cycle as exterior surfaces become hot.

ALWAYS use oven mitts when removing and handling the bread pan after baking.

6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP TO SUCCESSFUL BREAD MAKING IS TO

MEASURE INGREDIENTS ACCURATELY. See MEASURING section in this booklet.

7. DO NOT EXCEED the ingredient capacity of your bread maker. See INGREDIENT section of this booklet. Use only fresh

ingredients.

8. ALWAYS add ingredients in the order listed in recipes. Add liquid ingredients first, then butter or margarine, followed by dry

ingredients and finally the yeast.

9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and remain off when power is restored. You will need to

remove the contents of the pan and start over using fresh ingredients.

10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.

11. DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle. Turn bread maker off

after completion of cycle.

12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally turned on.

KNOW YOUR INGREDIENTS

Although bread making seems very basic, it is a science and the proportions are critical. Read the following information to better understand

the importance each ingredient plays in the bread making process.

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BREAD FLOUR should be used in your bread maker as 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.

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WHOLE WHEAT FLOUR can be used in combination with bread flour at the Wheat bread setting. Up to 50% wheat flour can be

used in recipes. Do not attempt to use all whole-wheat flour in recipes, as poor results will be obtained.

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RYE FLOUR can be used in combination with bread flour in the preparation of rye bread. Do not attempt to use all rye flour in recipes

as poor results will be obtained.

SPECIAL NOTES ON FLOUR

How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity etc. While not

visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the

humidity in your area. Always store bread flour in an airtight container. Store whole grain flours (whole wheat, rye) in a refrigerator to

prevent them from becoming rancid. Measure the amount of flour as directed in each recipe but make any adjustment after the first 3 or 4

minutes of continuous kneading. Do not turn machine off to adjust dough. Feel free to check the condition of the dough by touching and

looking at it during the knead cycle as this is the only time you can make any minor change that may be necessary as follows:

• Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary.

• If dough is very sticky, clinging to the sides of the pan, and is more like a batter than a dough, add one tablespoon of flour. Allow

to work in before making any further adjustment. Open cover only to add flour to prevent heat from escaping.

• If dough is dry and the machine seems to be laboring, add one-teaspoon lukewarm water at a time. Once again, allow water to

work into the dough and keep cover closed before making any further adjustment.

You will know when the dough is just right near the end of the knead cycle when it is soft to the touch, smooth in appearance and just a

bit sticky, leaving a slight residue on your fingers---the feel of perfect dough. The bottom of the bread pan will also be clean or almost

clean of any dough residue.

DO NOT EXCEED 1⅓ cups of bread flour for the dinner size loaf. Breads containing a combination of flours, cereals or oats should not

exceed 1½ cups.

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SUGARS AND OTHER SWEETENERS provide food for yeast, add height and flavor to the bread and give the crust a

golden color. Types of sweeteners that can be used included, sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits,

whether dried or fresh.

A special tip when measuring sticky sweeteners is to first coat the measuring spoon with vegetable oil. Sweeteners slide right off the

spoon.

Do not use artificial sweeteners as a substitute for sugars and other natural sweeteners as the yeast will not react properly and

poor results will be obtained.

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MILK enhanced the flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or canned

evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 80-90°F. DO NOT HEAT MILK ABOVE

110°F AS THIS COULD AFFECT THE YEAST.

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WATER used in combination with dry milk can be substituted for regular milk. Use lukewarm water, about 80-90°F. DO NOT USE

WATER ABOVE 110°F AS THIS COULD AFFECT THE YEAST

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West Bend Just For Dinner Breadmaker Instrukcja Naprawy Strona 3

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