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MASINA DE FACUT PAINE
BreadExpress 950
Alimentare : 220-240V~50Hz
Putere: 700W
Cititi cu atentie manualul inainte de a utiliza aparatul
Instructiuni generale de siguranta
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Utilizarea oricarui aparat electric necesita respectarea urmatoarelor instructiuni
minime de siguranta. Exista riscul ranirii personale si apoi riscul distrugerii aparatului.
Aceste riscuri sunt indicate in manual prin conventiile urmatoare:
ATENTIE: Risc de accidentare personala
IMPORTANT: Deteriorare a aparatului.
In plus, va oferim urmatoarele sfaturi de siguranta:
Locatia
Intotdeauna plasati aparatul departe de marginea spatiului de lucru.
Asigurati-va ca aparatul este utilizat pe o suprafata dreapta si stabila.
A nu se folosi in aer liber.
Cablul de alimentare
Cablul trebuie sa fie bine intins de la priza la unitatea centrala fara noduri saufara sa fie indoit.
Nu lasati cablul sa atarne peste marginea spatiului de lucru, acolo unde un copil
l-ar putea atinge.
Nu lasati cablul intr-un spatiu liber, de exemplu, intre o priza joasa si o masa.
NU lasati cablul pe aragaz sau pe un prajitor de paine sau orice alta suprafata
fierbinte care l-ar putea deteriora.
Siguranta
ATENTIE: Nu atingeti suprafetele fierbinti. Folositi manusi de bucatarie la
scoaterea tavii cu paine. Nu acoperiti orificiile de eliminare a aburilor.
ATENTIE: Evitati contactul cu partile in miscare.
Pentru a va proteja impotriva unui soc electric, nu introduceti cablul sau stecherul
in apa sau alt lichid.
Fiti deosebit de atent la mutarea aparatului cu continut fierbinte.
Nu folositi aparatul de facut paine drept loc de depozitare pentru alte obiecte si
nu introduceti ustensile de bucatarie, deoarece exista riscul de incendiu sau de soc
electric.
Nu utilizati aparatul avand mainile ude sau umede.
Copiii
Nu lasati copiii sa utilizeze acest aparat. Copiii sunt vulnerabili in bucatarie, in special
atunci cand nu sunt supravegheati, cand aparatele electrocasnice sunt in functiune
sau alimentele preparate sunt scoase.
Instruiti copiii cu privire la pericolele potentiale din bucatarie, si avertizati-i cu privire
la riscul atingerii suprafetelor la care nu ar trebui sa aiba acces.
Alte instructiuni de siguranta Nu utilizati aparatul daca cablul este deteriorat.
Utilizarea accesoriilor nerecomandate de producator poate deterioraaparatul de facut paine.
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Nu plasati aparatul pe sau langa surse de caldura precum aragaz, cuptoare,arzatoare etc. Pentru a evita deteriorarea aparatului nu plasati nicio tava de copt sauobiect deasupra aparatului. Nu curatati cu lavete sau bureti. Nu spalati tava de copt, lama de amestec,
cana de masurat sau lingura in masina de spalat vase Tineti aparatul si cablul departe de caldura, soare, umezeala, marginiascutite si altele de acest gen. Tava de copt trebuie pusa corect la loc inainte de pornirea aparatului. Intotdeauna scoateti cablul din priza ori de cate ori nu utilizati masina, laatasarea accesoriilor, la curatare sau cand apar defectiuni. Trageti de stecher, nude cablu.
Inaintea primei utilizari
Inaintea primei utilizari, va rugam sa cititi acest manual si sa il pastrati pentru oconsultare ulterioara. Acordati o atentie speciala instructiunilor de siguranta.
1 Cu atentie, scoateti masina din ambalaj.2 Stergeti praful care ar putea sa se fi acumulat.3 Stergeti tava de copt, lama de amestecare si suprafata exterioara aaparatului cu o laveta umeda si curata. Tava este tratata astfel incatingredientele sa nu se lipeasca. Nu utilizati niciun fel de bureti sau perii abrazivepe aparat si accesorii.4 La prima utilizare, folositi putin ulei, unt sau margarina pentru a unge tava sipuneti la copt tava goala pentru 10 minute (selectati programul Extrabake).5 Mai curatati o data.
6 Plasati lama de amestecare in axul tavii.In procesul de productie este necesara ungerea usoara a anumitor parti ale
aparatului. Acest lucru poate duce la emiterea unor vapori la prima utilizare,ceea ce este perfect normal.
Caracteristici electrice
Verificati ca tensiunea inscrisa pe aparat sa corespunda cu cea a casei dvs (curentalternativ - AC). Daca prizele din casa dvs nu se potrivesc cu stecherul aparatului,acesta trebuie inlocuit.
Nota: Daca stecherul scos din priza este deteriorat, trebuie inlocuit si distrus,pentru ca poate reprezenta un pericol de elctrocutare.
ATENTIE: Aparatul necesita o priza cu impamantare.
Daca siguranta de 13 amp trebuie schimbata. trebuie folosita tot o sigurantaBS1362 de 13 amp.
Despre masina de facut paine
Un beep Fruit and Nut (Fructe si nuci) semnalizeaza momentul in care acesteingrediente pot fi adaugate, pentru a nu fi sfaramate de lama.
Exista setarea de extra-crust (coaja mai groasa) pentru crearea unei coji maigroase a painii (numai pentru anumite programe).
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Despre retete
Retetele din acest manual sunt orientative. De preferat sa consultati si indicatiile
existente pe cutia cu faina speciala pentru masina de paine. Intotdeauna adaugati ingredientele in ordinea indicata. Masurarea cu strictete a ingredientelor este vitala. Nu folositi cantitati mari.
Componente
Butoane panou de control, ecran si functii
EcranColor: Arata nivelul de coacere (colorare) selectatSize: Arata greutatea selectataSelect: Arata numarul programuluiArata timpul ramas pana la teminarea pprogramului(3:20, de exemplu, inseamna 3 ore si 20 minute; 0:20 este 20 minute)
Arata atentionarea de temeperaturavezi capitolul Rezolvare probleme
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Butoane setare timp
Folositi pentru a intarzia inceperea programului de facut paine.
Start
Tineti apasati butonul pentru aproximativ 1 secunda, pana se aude un bip si pe ecranapare semnalizarea de incepere a programului.
Stop
Apasati pe stop pentru aprox. 2 secunde, pana se aude un bip de confirmare.
Buton de meniu
Alegerea unuia dintre cele 12 programe de facut paine.
Buton alegere marime
Marimea este setata pentru o paine cu coaja. Pentru o paine de marime normala
(2lb=950g si 2.5lbs=1125g) apasati butonul o data.
Descrierea programelor
1 Basic white (3:00 si 2:53)Pentru paine alba si neagra. De asemenea, pentru paine cu diverse arome, cuierburi si stafide.
2 French (3:50 si 3:40)
Pentru paine usoara ca painea frantuzeasca, care are o coaja mai tare si otextura usoara.
3 Wholewheat (3:40 si 3:32)
Pentru coacerea painii integrale.
Aceasta setare are un timp de incalzire mai lung, pentru a permite graului sa
absoarba apa si sa se umfle. Nu este recomandata folosirea timerului de
intarziere a inceperii programului, acesta afectand calitatea painii.
4 Quick (1:40)Pentru preparare rapida a painii albe . Painea preparata la acest program este
mai mica si cu o textura mai densa.
5 Sweet (2:55 si 2:50)Pentru prepararea painii dulci, care are o crusta mai groasa si mai crocanta,produsa de arderea zaharului.
6 Fastbake - I 0058Prepararea painii de 950g intr-un timp scurt.
7 Fastbake - II0058Prepararea painii de 1125g intr-un timp scurt.
8 Dough (1:30)
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Aceasta setare este pentru pregatirea aluatului, dar nu si finalizarea
preparatului. Aluatul facut poate fi folosit apoi pentru modelarea gogosilor,
blat pizza etc. Orice fel de aluat poate fi preparat cu aceasta setare. Nu
depasiti 1kg de ingrediente.
9 Jam (1:20)
Folositi aceasta setare pentru prepararea gemurilor din fructe proaspete sau
a marmeladei. Nu mariti cantitatea si nu lasati sa fiarba peste capacitatea
tavii. Daca acest lucru se intampla, opriti masina. Scoateti tava cu atentie,
lasati sa se raceasca si curatati.
10 Cake (2:50)
Cu aceasta setare, aparatul va mixa ingredientele si apoi va coace pentru un
timp predefinit. Este necesar sa amestecati separat in doua boluri
ingredientele (vezi retetele), inainte de a introduce in tava.
11 Sandwich (3:00 si 2:55)Pentru pregatirea painii cu o textura usoara, dar cu o coaja mai moale si maigroasa.
12 Bake (1:00)Aceasta setare este doar pentru copt si poate fi folosita pentru a crestetimpul de coacere pentru setarile selectate. Este foarte folositoare pentrupregatirea gemului si a marmeladei. La pornirea acestei setari, timpul este deminim o ora (1:00) si se numara in intervale de 10 minute. Va trebui sa opritimanual setarea, apasand pe butonul de stop, atunci cand folositi procesul
Extrabake. Este recomandata verificarea starii gemului sau a painii din 10 in10 minute. Apasand , va creste timpul in unitati de 10 minute. Laselectarea optiunii Extrabake chiar dupa alt program, daca apare mesajulH:HH pe ecran, scoateti capacul, scoateti tava si lasati sa se raceasca pentrucateva minute. Dupa ce s-a racit, puneti la loc tava, ingredientele, setatiprogramul si apasati start.
Utilizarea masinii de facut paine
1. Scoateti tavaRidicati capacul si scoateti tava ridicand manerul, rasucind in sens invers
acelor de ceas si ridicand. Puneti tava pe suprafata de lucru. Este importantca tava sa fie umpluta cu ingrediente in afara masinii, pentru ca sa nu acesteasa patrunda in masina si sa atinga elementele de incalzire.
2. Atasarea lameiAtasati lama de framantare/amestecare, apasand.
3. Masurarea ingredientelorMasurati cantitatile de ingrediente necesare si adaugati-le in tava in ordineade pe reteta.
La adaugarea drojdiei, asigurati-va ca nu intra in contact cu apa sauorice alt lichid, pentru ca va incepe sa dospeasca imediat.
Folositi apa calduta (21-28C).
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4. Plasarea taviiPuneti la loc tava de copt in masina, rasucind in sensul acelor de ceas. Puneticapacul.
5. Introduceti stecherul in priza
Introduceti stecherul in priza. Aparatul va fi automat setat la meniul BasicBread si cu un timp normal. De fiecare data cand veti apasa un buton veti auzi un bip de confirmare.
6. Selectati programulAlegeti setarea dorita din lista, apasand butonul Menu
7. Selectati greutateaApasati butonul, pentru a alege intre crocant si mica/mare. Setarea automataeste pe crusty (crocanta) la pornirea aparatului.
8. Selectati culoarea
Selectati culoarea dorita pentru coaja, apasand butonul Colour.
9. Selectati timpul de asteptare (intarziere a inceperii procesului)
Daca doriti ca painea sa fie gata mai tarziu, selectati timpul de intarziere ca insectiunea urmatoare.
10. StartApasati butonul Start/Stop pentru pornirea masinii. Timpul ramas se vanumara in unitati de un minut.
11. Procesul
Masina de facut paine va trece automat prin stadiile programate, asa cumeste indicat in sectiunea Ciclul de coacere. Daca masina a fost programatala un al doilea proces de framantare, un semnal sonor va va avertiza cafructele sau alunele pot fi adaugate.
Este posibil ca sa iasa aburi prin orificii in timpul coacerii. Este normal.
12. TerminareLa terminarea programului, ecranul va arata 0:00 si va aparea semnalul
sonor.
13. Pastrarea calduriiFunctia de pastrare a preparatului cald va face ca aerul cald sa circule pentruinca 60 de minute pentru majoritatea setarilor (vezi sectiunea Ciclul decoacere). Pentru cele mai bune rezultate, scoateti tava de copt si painea inacest timp sau in moemntul in care programul initial s-a terminat. 10semnale sonore se vor auzi la terminarea programului de pastrare lacaldura.
14. Scoateti tavaApasti stop. Deschideti capacul.
ATENTIE: Folositi manusi de bucatarie la scoaterea tavii (cu atentie, este foartefierbinte!).
15. Scoateti paineaLasati painea sa se raceasca in tava pentru 15 minute, apoi rasturnati tava cu
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susul in jos si bateti usor pana ce painea se desprinde. Lasati painea sa seraceasca pe un platou. Umpleti tava de copt cu apa calda imediat, pentru ca lamasa nu se intepeneasca in ax.
Din cand in cand, lama va ramane in paine. Asteptati sa se raceascapainea si apoi indeparati lama cu o lingura de lemn sau de plastic, pentru a nu
zgaria suprafata antiaderenta.
16. Intotdeauna scoateti din priza aparatul dupa utilizare.
Nu deschideti capacul in timpul functionarii aparatului, pentru ca va fi afectatacalitatea painii, in special capacitatea de a creste. Deschideti capacul doar atuncicand in reteta este mentionata adaugarea ingredientelor aditionale.
Nota: temperatura camerei
Masina functioneaza bine intr-o gama larga de temperaturi, dar pot existadiferente in marimile painilor de la temperaturi ale camerei mai mari la cele mai mici.Temperatura camerei recomandata este intre 15 si 34C.
Folosirea cronometrului
Utilizati timerul cand vreti ca painea sa fie gata mai tarziu, sau sa fie preparatapeste noapte si gata dimineata. Poate fi facuta o setare de maxim 13 ore. Verificatidaca functia este disponibila, consultand sectiunea Ciclul de coacere. Nu folositiaceasta optiune pentru retete care contin ingrediente perisabile precum oua, lapte,smantana sau branza.
1. Hotarati ora la care vreti ca painea sa fie gata si calculati diferenta de timp dintre
momentul actual si acea ora. De exemplu, vreti sa aveti painea maine la ora 8:00,acum este ora 19:30, diferenta este de 12 ore si jumatate.
2. Introduceti acest timp apasand butoanele Time T si Time S. Sagetile vor selectatimpul in sus sau in jos, in perioade de 10 minute. Dupa ce ati apasat butonul Start,va aparea mesajul (:).
3. Daca ati selectat gresit timpul, apasati stop timp de 2 secunde. Timerul va fi
resetat si puteti repeta pasul 1 si 2.
4. Perioada de amanare este de maxim 13 ore. Atunci painea va fi gata de a fi scoasa
din masina, vezi sectiunea Scoaterea tavii.
Avertizare sonora
Se aude un beep atunci cand:- se apasa un buton;- in timpul celui de-al doilea ciclu de framantare al anumitor programe pentru aindica timpul la care alte ingrediente, precum cereale, fructe etc pot fi adaugate;- programul se termina;- la terminarea functiei de pastrare la cald.
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Intrerupere curentDupa o intrerupere brusca de curent,- daca programul nu a atins inca faza 1, apasati Start si programul va continua.- daca a depasit acest punct procesul trebuie reluat de la inceput. Tava de copttrebuie golita de ingrediente si inlocuite cu altele.
Felierea si pastrarea painii
Pentru cele mai bune rezultate, puneti painea pe un suport de sarma si
lasati-o sa se raceasca pentru 15-30 de minute inainte de a o taia.
Folositi un cutit electric sau un cutit manual ascutit pentru felii egale.
Pastrati painea nefolosita intr-o punga bine inchisa la temperatura camerei
pana la trei zile. Daca vremea este foarte calda si umeda, pastrati la frigider
peste noapte.
Pentru depozitarea pentru o perioada mai lunga, puneti painea intr-un
container acoperit si puneti-o la congelator
Daca pastrati painea in frigider, lasati-o cateva minute sa revina la
temperatura camerei inainte de servire.
Pentru ca painea facuta in casa nu contine conservanti, tinde sa se usuce si se
poate strica mai repede decat cea din comert.
Resturile intarite de paine pot fi taiate in cuburi de 1.3 sau 2.5 cm si folosite
pentru prepararea crutoanelor, a budincii de paine sau a umpluturii pentru
diverse retete.
Curatare si intretinereAtentie: Pentru a preveni riscul de electrocutare, scoateti din priza masina inainte
de a o curate!
1. Asteptati sa se raceasca masina.IMPORTANT: Nu scufundati in apa sau alt lichid si nu stropiti nici corpul masinii, nicicapacul, deoarece exista riscul deteriorarii si/sau al socului electric.2. Exterior: Stergeti capacul si corpul masinii cu o carpa umeda sau cu un burete usorumed.3. Interior: Folositi o carpa sau un burete umed pentru a curata interiorul masinii.4. Tava de copt: Curatati tava cu apa calda, nu este necesar detergent. Evitati sa
zgariati suprafata anti-aderenta. Uscati complet inainte de a o plasa incompartimentul de copt.5. Nu spalati la masina de spalat vase tava de copt, cana de masurat, lingura saulama.6. Nu lasati tava prea mult in apa, pentru ca poate dauna functionarii.7. Daca lama ramane blocata in tava, turnati apa fierbinte si lasati 30 de minute,dupa care se poate curata usor.8. Inainte de a depozita aparatul, asigurati-va ca este complet racit.
Nu folositi urmatoarele substante pentru curatare:Dizolvant de vopsea, benzina , ustensile din metal, pudra de lacuit, laveteimpregnate cu substante chimice
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Ingrijire speciala pentru suprafata non-aderenta
Evitati deteriorarea stratului non-aderent. Nu folositi ustensile din metal
precum spatule, cutite, furculite etc.
Stratul nonaderent isi poate schimba culoarea dupa o utilizare indelungata.
Acest lucru este cauzat doar de umezeala si vaporii de abur si nu va afecta
calitatea painii sau a functionarii aparatului.
Gaura din centrul lamei de curatat trebuie curatata, apoi adaugati o picatura
de ulei si repozitionati in tava de copt. Acest lucru va preveni lipirea lamei.
Pastrati toate orificiile curatate de praf.
Depozitarea masinii
Uscati bine toate componentele inainte de depozitare, inclusiv aburul de pe
fereastra masinii. Inchideti capacul si nu puneti nimic deasupra.
Nota: NU utilizati agenti de curatare abrazivi sau chimici pentru ca vor dauna
suprafetei non-aderente a masinii
Informatii despre ingrediente
Sfaturi pentru copt
De multe ori se spune ca a gati este o arta, bazata pe creativitatea bucatarului, in
timp ce coacerea painii este mai mult o stiinta. Acest lucru inseamna ca procesul
combinarii fainei, apei si a drojdiei duce la o reactie a carui produs este painea.
Trebuie sa va reamintiti ca atunci cand ingredientele sunt combinate, produc un
rezultat specific.
Cititi cu atentie informatiile urmatoare pentru a obtine o mai buna intelegere a
importantei pe care fiecare ingredient o are in procesul de coacere a painii.
Nota importanta despre faina
Tipurile de faina, desi arata aproape la fel, pot fi foarte diferite datorita modului in
care cerealele au fost cultivate, macinate, depozitate etc. Este folositor saexperimentati lucrul cu diferite tipuri de faina, pentru a gasi tipul cel mai bun pentru
a face paine. Depozitarea este foarte importanta, toate tipurile de faina trebuind sa
fie tinute intr-un container etans.
Faina obisnuita (pentru orice tip de aluat)
Acest tip de faina este un amestec de faina rafinata de grau fina si faina de grau mai
tare (grea). Este potrivita mai ales pentru prepararea torturilor si a prajiturilor, si
pentru painea-la-minut.
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Faina alba concentrata/faina de paine
Faina pentru paine este o faina cu multe proteine/gluten, care a fost tratata astfel
incat aluatul sa poata fi usor framantat. De obicei, acest tip de faina are o
concentratie mai mare de gluten decat faina obisnuia, insa poate varia. Faina
obisnuita si faina alba concetrata sunt recomandate pentru prepararea painii cu
acest aparat.
Faina de grau integrala
Faina integrala contine tot bobul de grau macinat, cu nucleul acestuia, tegumentul si
germenii, ceea ce o face mai grea si mai bogata in nutrienti decat faina alba. Painile
facute cu aceasta faina sunt de obicei mai mici si mai grele decat painile albe. Pentru
a remedia acest lucru, puteti amesteca faina integrala cu faina alba sau cea
obisnuita.
Faina care dospesteAcest tip de faina contine ingrediente de dospire nenecesare care vor interfera cu
prepararea painii si a prajiturilor. Nu este recomandata pentru folosire.
Faina de tarate
Aceasta faina neprocesata si cea din germeni de grau sunt facute din partea
exterioara mai tare a bobului de grau sau secara, separata de faina obisnuita prin
cernere. Acest tip de faina este, de obicei, adaugata in cantitati mici pentru coacerea
painii pentru un plus de nutrienti si aroma, si pentru a imbogati textura painii.
Fulgi de ovaz (Ovaz macinat)Fulgii de ovaz provin din ovazul macinat. Acestia sunt folositi pentru imbogatireaaromei si pentru textura painii.
Alte ingrediente
Drojdii (drojdie uscata)Prin fermentare, drojdia produce un gaz (dioxid de carbon) care face ca
painea sa creasca. Pentru a produce acest gaz, drojdia are nevoie sa reactioneze cuzahar si carbohidrati din faina. Drojdia granulara rapida este folosita in majoritatearetetelor in care este nevoie de dospirea aluatului.
Sunt trei tipuri de drojdie disponibila pe piata: drojdie proaspata, drojdietraditionala uscata si drojdie cu actiune rapida. Este recomandata folosirea drojdieicu actiune rapida. Drojdia proaspata nu este recomadata. Depozitati drojdiaconform instructiunilor producatorilor si verificati periodic data expirarii. Dacadeschideti un pachet, este important ca restul sa fie imediat resigilat si pus la frigiderpentru utilizari ulterioare. De multe ori aluatul nu creste datorita folosirii unei drojdiivechi sau care nu a fost pastrata corespunzator.
Puteti folosi urmatorul test pentru a determina daca drojdia este inactive(statuta, veche):
1. Puneti o jumatate de cana de apa intr-un bol.2. Amestecati o lingurita de zahar in apa si apoi presarati doua lingurite de
drojdie la suprafata.3. Puneti bolul intr-o zona calda si lasati 10 minute.4. Amestecul ar trebui sa produca o spuma si se degaja un miros puternic de
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drojdie. Daca acest lucru nu se intampla, aruncati amestecul si incepetidin nou cu un alt pachet de drojdie uscata.
ZaharZaharul este important pentru culoarea si aroma painii si este important in
reactia cu drojdia, ajutand-o sa fermenteze. Nu se pot folosi indulcitori artificiali casubstitut, pentru ca drojdia nu va avea reactie la acestia.
SareSarea este necesara pentru a echilibra gustul painii si al prajiturilor si da
culoarea coajei care se formeaza in timpul coacerii. Sarea limiteaza, de asemenea,dospirea drojdiei, asa ca nu adaugati o cantitate mai mare de sare decat cearecomandata in reteta. Poate fi redusa insa, pentru motive dietetice.
Lichide/lapteLichidele precum laptele sau combinatia de lapte praf si apa pot fi folosite la
prepararea painii. Laptele da un gust bun, o textura moale si inmoaie coaja, in timp
ce apa simpla produce o coaja mai crocanta. Unele lichide precum suc de portocale,mere etc. pot fi adaugate ca aroma.Nota: Pentru majoritatea retetelor recomandam lapte degresat.
OuaOuale dau texturii aluatului de gogosi si prajituri o structura mai densa si
moale.
Ulei de floarea-soarelui'Scurteaza' sau domoleste textura painii cu drojdie. Se pot folosi ca
substituenti untul sau margarina. Daca se adauga unt sau margarina scoase direct
din frigider, trebuie lasate sa se topeasca putin pentru ca aluatul sa fie mai bineomogenizat.
Praf de coptPraful de copt este un ingredient care se foloseste la prepararea prajiturilor,
facand ca acestea sa creasca in timpul coptului. Nu este necesar ca aluatul sa fie lasatsa se ridice.
Bicarbonat de sodiuBicarbonatul de sodiu este un alt agent care ajuta la dospirea preparatelor si
nu trebuie confundat cu praful de copt. De asemenea, nici bicarbonatul de sodiu nunecesita ca aluatul sa fie lasat sa dospeasca, pentru ca reactia chimica are loc in
timpul procesului de copt.
Masurarea ingredientelorPasul-cheie in utilizarea masinii de facut paine este masurarea cu precizie a
ingredientelor. Este extrem de important sa masurati corect fiecare lichid siingredient uscat pentru ca, altfel, rezultatul procesului poate fi alterat. Ordineaadaugarii ingredientelor trebuie respectata, de asemenea.
Masuratorile pentru lichide difera de cele pentru ingredientele uscate si sunturmatoarele:
Masurarea lichidelor
Folositi cana de masurat atasata. La citirea cantitatilor, cana trebuie sa fiepusa pe o suprafata orizontala dreapta si vazuta la nivelul ochiului (nu intr-un alt
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unghi). Nivelul lichidului trebuie sa fie acelasi cu cel inscriptionat pe cana. Utilizareaunor cantitati la ochi nu da rezultate bune.
Masuratori pentru ingrediente uscate
Aceste masuratori (in special pentru faina) trebuie facute folosind cana de
masurat atasata. Cana este creata dupa standardul american de 8 fluid oz
standardul englezesc este de 10fl oz. Masuratoarea pentru ingredientele uscate
trebuie facuta cu atentie, adaugand cu lingurita ingredientele in cana iar la umplere,
niveland cu un cutit. Apasarea cu mana sau cu lingura va duce la marirea cantitatii si
astfel reteta nu va fi respectata. Nu cerneti faina, decat daca se mentioneaza in
reteta.
La masurarea unor cantitati mici de ingrediente lichide sau solide (drojdie,
zahar, sare, lapte praf, miere, melasa etc), trebuie folosita lingura de masurare
atasata.
Masurarea trebuie sa fie echilibrata pentru producerea celor mai bunerezultate.
Masina Dumneavoastra de paine produce foarte usor alimente delicioase. Tot
ce trebuie sa faceti este sa respectati cu atentie reteta. In mod normal, in activitatea
de gatit zilnica, un varf de asta si un pic de cealalata dau savoare mancarii, insa nu
si in cazul masinii de paine. In acest caz, cantitatile indicate trebuie respectate cu
strictete.
Temperatura ingredientelor
Toate ingredientele si ustensilele folosite, inclusiv masina, tava si in special
lichidele (apa sau lapte) trebuie sa fie la temperatura camerei (21 o C-70F).
Daca ingredientele sunt prea reci, sub 10 C (50 F), atunci drojdia nu va fermenta.
Lichidele foarte fierbinti, peste 40C (104F) pot distruge efectul drojdiei.
Glazuri speciale pentru paini
Puteti da un finisaj profesional painii. Selectati una dintre urmatoarele glazuri sau
toppinguri pentru a da un plus de savoare painii:
Glazura de ou
Bateti 1 ou mare si 1 lingura de apa impreuna, si aplicati cu o pensula un strat gros
deasupra produsului. Aplicati numai inainte de a pune aluatul la copt.Glazura de unt topit
Aplicati cu o pensula unt topit peste painea proaspat scoasa din masina, pentru a
obtine o coaja mai moale.
Glazura cu lapte
Pentru o coaja lucioasa si mai moale, dati cu pensula inmuiata in lapte sau smantana
peste painea proaspat coapta.
Glazura cu zahar
Amestecati o ceasca de zahar cernut cu 1 sau 2 linguri de lapte, pentru realizarea
unei glazuri mai groase, si puneti-o peste painea cu stafide sau alte paini dulci.
Mac/Susan/Chimen/Fulgi de ovazPresarati cu una dintre variantele de mai sus, peste painea proaspat-glazurata.
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Alte sfaturi
- Puneti toate ingredientele in tava de copt, astfel incat drojdia sa nu intre in
contact cu niciun lichid.
-
Dupa ce ati terminat de facut aluat in masina, atunci cand lasati drojdia sa
creasca in afara masinii, lasati 30 de minute sau pana cand aluatul a crescut
dublu fata de dimensiunea initiala. Aluatul trebuie usor uns si acoperit cu
hartie de copt si un prosop uscat. Trebuie pus intr-un loc cald, departe de
curenti de aer.
- Umiditatea poate cauza probleme, asa ca umiditatea si altitudini mari
necesita ajustari ale retetei. Pentru umiditate mare, adaugati inca o lingura
de faina, daca observati compozitia fiind prea lichida. Pentru altitudini mari,
scadeti cantitatea de drojdie cu aproximativ lingurita, si scadeti putin
cantitatea de zahar sau/si apa sau lapte.
- Atunci cand, in reteta, se mentioneaza o suprafata tapetata usor cu faina,folositi 1 sau 2 linguri de faina. Pentru o manipulare mai usoara a aluatului,
puteti sa va dati cu faina pe degete sau pe ustensilele cu care lucrati.
- Daca aluatul pe care il intindeti se trage inapoi, lasati- l sa se odihneasca
pentru cateva minute inainte de a-l intinde din nou.
- Aluatul poate fi infasurat in folie de plastic si pastrat la congelator pentru
utilizare ulterioara.
- Dupa 5 minute de framantare a aluatului, deschideti capacul si verificati
consistenta aluatului. Ar trebui sa formeze o minge moale, neteda. Daca este
prea uscat, adaugati apa. Daca este prea umed, adaugati faina (cate lingura
o data).
Retete
Toate retetele urmatoare folosesc urmatoarea metoda:
1. Masurati toate ingredientele si adaugati in tava de copt.
2. Utilizati apa calduta (21-28 grade).
3. Introduceti tava in masina, inchideti capacul.
4. Selectati programul.
5. Apasati butonul de start.6. Cand painea este gata, scoateti tava, folosind manusi de bucatarie.
7. Scoateti painea din tava (si, daca este necesar, lama de amestec din paine).
8. Lasati sa se raceasca inainte sa feliati.
Aceasta metoda este modificata printr-o nota la sfarsitul fiecare retete, acolo unde
este necesar.
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Retete pentru paine
1. Retete pentru paine normala
Paine alba clasica 0.4535
680g 900g
Apa 1+1/8 cana 1+1/2 cana
Lapte praf degresat 2+1/2 linguri 4 linguri
Ulei de floarea-soarelui 2+1/2 linguri 4 linguri
Zahar 2+1/4 linguri 3 linguri
Sare 1+1/4 lingurite 2 lingurite
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1+1/4 lingurita 1+1/4 lingurita
Program 1Basic 1Basic
Paine neagra
680g 900g
Apa 1 cana 1+1/2 cana
Lapte praf degresat 2 linguri 3 linguri
Ulei de floarea-soarelui 2 linguri 3 linguri
Zahar 2+1/2 linguri 4 linguri
Sare 1+1/4 lingurita 2 lingurite
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1+1/4 lingurita 1+1/2 lingurita
Programul 1 Basic 1 Basic
Paine italiana cu ierburi
680g 900g
Apa 1+1/8 cani 1+1/2 cani
Lapte praf degresat 2+1/2 linguri 3 linguri
Ulei floarea-soarelui 2+1/2 linguri 3 linguri
Zahar 2+1/4 linguri 2+1/2 linguriSare 1+1/2 lingurite 2 lingurite
Faina alba de grau 3 cani 4 cani
Maghiran uscat 1+1/2 lingurite 2 lingurite
Busuioc uscat 1+1/2 lingurite 2 lingurite
Cimbru uscat 1+1/2 lingurite 1+1/2 lingurite
Drojdie cu actiune rapida 1+1/4 lingurite 1+1/4 lingurite
Programul 1 Basic 1 Basic
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Paine cu branza si ceapa
680g 900g
Apa 1 cana 1+1/4 cana
Lapte praf degresat 2 linguri 2+1/2 linguri
Zahar 1 linguri 2 linguri
Sare 1/2 lingurita 1 lingurita
Granule de ceapa 1+1/2 linguri 2 linguri
Branza cheddar rasa 1 cana 1+1/2 cana
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1+1/2 lingurita 1+3/4 lingurita
Programul 1 Basic 1 Basic
Paine cu stafide
680g 900g
Apa 1+1/4 cana 1+1/2 canaLapte praf degresat 3 linguri 4 linguri
Ulei de floarea-soarelui 3 linguri 4 linguri
Zahar 2 linguri 3 linguri
Sare 1+1/2 lingurita 2 lingurite
Scortisoara lingurita 1 lingurita
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1+1/2 lingurita 2 lingurite
Stafide* 5/8 cana cana
Programul 1 Basic 1 Basic
*Adaugati stafidele dupa semnalul sonor.
Paine cu rosii uscate
680g 900g
Apa 1 cana 1+1/3 cana
Lapte praf degresat 2+1/2 linguri 3 linguri
Ulei de floarea-soarelui 2+1/4 linguri 3 linguri
Zahar 1+1/4 linguri 1+1/2 lingura
Sare 1+1/4 lingurita 1+1/2 linguritaMix de ierburi uscate 1+1/2 lingurita 2 lingurite
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1+1/4 lingurita 1+1/2 lingurita
Rosii uscate la soare 3/8 cana cana
Programul 1 Basic 1 Basic
Paine cu malt
680g 900g
Apa 1 cana 1+1/4 cana
Sare 1 lingurita 1 lingurita
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Ulei de floarea-soarelui 2 lingurite 3 lingurite
Melasa neagra 1+1/2 lingura 2+1/2 linguri
Extract de malt 2 linguri 3 linguri
Faina obisnuita 3 cani 4 cani
Drojdie cu actiune rapida 1 lingurita 1+1/4 lingurita
Stafide din struguri de masa* 1/2 cana cana
Programul 1 Basic 1 Basic
*Adaugati stafidele dupa semnalul sonor.
2. Retete pentru paine frantuzeasca
Paine frantuzeasca
680g 900g
Apa 1 cana 1+1/4 cana
Lapte praf degresat 2 linguri 2+1/2 linguriZahar 1 lingura 1+1/4 linguri
Sare 1 lingurita 1+1/4 lingurita
Ulei de floarea-soarelui 1 lingura 1+1/2 lingura
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida 1 lingurita 1+1/4 lingurita
Programul 2 French 2 French
3. Retete pentru paine integrala
Paine din faina integrala de grau
680g 900g
Apa 1+1/8 cana 1+5/8 cana
Lapte praf degresat 1+1/2 linguri 3 linguri
Ulei de floarea-soarelui 2 linguri 3 linguri
Zahar brun 2+1/2 linguri 3+1/2 linguri
Sare 1+1/4 lingurita 1+1/2 lingurita
Faina de grau integrala 3 cani 4 cani
Drojdie cu actiune rapida 1+1/4 lingurita 1+1/2 lingurita
Tableta Vitamina C (zdrobita) 1x100mg 1x100mg
Programul 3 Wholewheat 3 Wholewheat
Paine din cereale
680g 900g
Apa 1+1/8 cana 1+5/8 cana
Lapte praf degresat 2 linguri 3 linguri
Ulei de floarea-soarelui 2 linguri 3 linguri
Zahar brun fin 2+1/2 linguri 5 linguri
Sare 1+1/4 lingurita 2 lingurite
Faina neagra din cereale 3 cani 4 cani
Drojdie cu actiune rapida 1+1/4 lingurita 1 lingurita
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Tableta de Vitamina C - 1x100mg
Programul 3 Wholewheat 3 Wholewheat
4. Retete cu preparare rapida (programul Quick)
Paine cu banane si nuci
Grup 1 de ingrediente
Unt (topit) 2 linguri
Lapte 1 lingura
Banana zdrobita 1 cana
Ou 1
Nuci (maruntite) cana
Lamaie 1 lingurita
Grup 2 de ingrediente
Faina simpla 1+1/2 canaBicarbonat de sodiu lingurita
Praf de copt lingurita
Zahar cana
Sare lingurita
Programul 4 Quick
Metoda
1. Intr-un bol amestecati ingredientele din grupul 1.
2. Intr-un alt bol amestecati ingredientele din grupul 2.
3. Puneti compozitiile din cele doua boluri in tava de copt.
Paine din fulgi de ovaz
Lapte 1 cana
Oua (batute) 2
Ulei de floarea-soarelui 1/2 lingurita
Golden syrup (melasa) 2 linguri
Zahar cana
Sare 1 lingurita
Faina simpla 2 canaFulgi de ovaz 1 cana
Praf de copt lingurita
Bicarbonat de sodiu lingurita
Programul 4 Quick
5. Retete dulci
Baton cu fructe
680g 900g
Apa 1+1/8 cana 1+1/3 cana
Lapte praf degresat 2+1/2 linguri 3 linguri
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Ulei de floarea-soarelui 2+1/2 linguri 3 linguri
Zahar 1/4 lingura 1/3 lingura
Sare 1+1/4 lingurita 1+1/2 lingurita
Faina alba de grau 3 cani 4 cani
Nucsoara lingurita 1 lingurita
Drojdie cu actiune rapida 1+1/4 lingurita 1+1/2 lingurita
Mix de fructe uscate * cana 2/3 cana
Programul 5 Sweet 5 Sweet
*Adaugati fructele dupa semnalul sonor.
Paine cu ciocolata 680g 900g
Apa 1 cana 1+1/2 cana
Oua (batute) 1 mediu 1 mediu
Lapte praf degresat 1 lingura 1+1/2 linguraUlei de floarea-soarelui 1 lingura 1+1/2 lingura
Zahar cana cana
Sare 1/2 lingurita 1 lingurita
Nuci (maruntite)* cana -
Faina alba de grau 2+1/8 cana 3 cani
Praf de cacao cana cana
Drojdie cu actiune rapida 1 lingurita 1+1/2 lingurite
Programul 5 Sweet 5 Sweet
*Adaugati nucile dupa semnalul sonor.
6. Retete pentru Fastbake
Paine alba mica
Apa 270ml
Faina alba de grau 3 cani
Lapte praf degresat 2 linguri
Sare 1 lingurita
Zahar 4 linguriUlei de floarea-soarelui 4 linguri
Drojdie cu actiune rapida 3 lingurite
Programul 6 Fastbake
7. Retete pentru Fastbake
Paine mare alba
Apa 360ml
Faina alba de grau 4 cani
Lapte praf degresat 3 linguri
Sare 1+1/2 lingurita
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Zahar 5 lingurite
Ulei de floarea-soarelui 5 linguri
Drojdie cu actiune rapida 3+1/2 lingurite
Programul 7 Fastbake
8. Retete de aluat
Rulouri de paine alba
Apa 1+1/4 cana
Lapte praf degresat 1 lingura
Unt topit 2 linguri
Zahar 2 linguri
Sare 1+1/2 lingurita
Faina alba de grau 3+1/4 cani
Drojdie cu actiune rapida 1+1/2 lingurita
Programul 8 Dough
Metoda
1. Framantati si formati aluatul in 6 rulouri.
2. Puneti rulourile intr-o tava unsa cu ulei.
3. Dati pe deasupra rulourilor cu o pensula inmuiata in unt topit.
4. Acoperiti pentru 20-25 minute.
5. Lasati sa creasca pana cand se dubleaza ca marime.
6. Puneti la copt pentru aproximativ 15-20 minute la 190C
Rulouri de paine integrala
Apa 1+1/4 cana
Lapte praf degresat 2 lingura
Unt topit 2 linguri
Miere 2 linguri
Zahar brun 1 lingura
Sare 1+1/2 lingurita
Faina integrala de grau 3+1/4 cani
Drojdie cu actiune rapida 1+1/2 lingurita
Programul 8 Dough
Metoda
Aceeasi ca cea de la rulourile de paine alba.
Chifle impletite fierbinti
Apa 1 cana
Unt topit cana
Zahar cana
Ou (batut) 1
Sare 1 lingurita
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Faina alba de grau 3+3/4 cani
Scortisoara 1 lingurita
Nucsoara lingurita
Stafide 1 cana
Drojdie cu actiune rapida 1+1/2 lingurita
Programul 8 Dough
Metoda
1. Divizati aluatul in 8-12 bucati. Dati forma si turtiti putin.
2. Glazurati cu ou si lapte (dar nu si crucea din mijloc).
3. Acoperiti si lasati sa creasca 30 min.
4. Coaceti la cuptor la 375F (190C) pentru 16-18 minute.
Blat pizza
Apa 1 canaUnt topit 1 lingurita
Zahar 2 linguri
Sare 1 lingurita
Faina alba de grau 2+3/4 cani
Drojdie cu actiune rapida 1 lingurita
Programul 8 Dough
Metoda
1. Pre-incalziti cuptorul.
2. Formati un aluat intins si rotund. Puneti intr-o tava unsa. Ungeti putin aluatul cu
ulei.
3. Acoperiti pentru 15 minute si lasati sa creasca.
4. Adaugati toppingul dorit.
5. Coaceti la aproximativ 220 grade C pana capata o culoare aurie-maronie.
9. Retete de gem
Marmelada
Suc de la portocale 3 portocale medii
Coaja rasa de portocala 2Zahar conservant 1 cana
Apa 1 lingura
Pectina, daca este nevoie 2 lingurite
Programul 9 Jam
Comentarii
Incalziti borcanele inainte de a le umple;
Folositi un timp extra de fierbere daca este nevoie, in functie de marimea
portocalelor si consistenta marmeladei;
Indepartati lama inainte de a turna marmelada in borcane;
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Nu ridicati capacul in timpul functionarii masinii;
Portocalele care trebuie folosite pentru prepararea marmeladei sunt cele de
Sevilla, dar acestea nu se gasesc decat in luna Ianuarie. Daca se folosesc alt fel
de portocale, adaugati pectina pentru intarirea gemului.
Aceasta reteta produce un borcan mediu de marmelada (400g).
Gem de zmeura si mere
Zmeura inghetata, masurata inainte de decongelare 2 cani
Bucati de mere (curatate de coaja si cotor) 1 cana
Zahar conservant 1 cana
Suc de lamaie 3 linguri
Programul 9 Jam
Comentarii
Incalziti borcanele inainte de a le umple. Indepartati lama inainte de a turna marmelada in borcane.
Nu ridicati capacul in timpul functionarii masinii.
10. Retete de prajituri
Reteta de mix clasica
Grup ingrediente nr. 1
Unt topit cana
Esenta vanilie lingurita
Oua (batute) 3 medii
Suc de lamaie 2 lingurite
Grup ingrediente nr. 2
Faina simpla 1+5/8 cana
Praf de copt 2 lingurite
Zahar pudra 1 cana
Programul 10 Cake
Metoda
1. Amestecati ingredientele din grupul 1 intr-un bol.2. Amestecati ingredientele din grupul 2 in alt bol.
3. Combinati cele doua compozitii pana se omogenizeaza.
4. Turnati amestecul in tava de copt.
Prajitura cu fructe asortate
Grup ingrediente 1
Unt topit cana
Esenta vanilie lingurita
Oua (batute) 3 medii
Suc de lamaie 2 lingurite
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Fructe uscate amestec 5/8 cana
Grup ingrediente nr. 2
Faina simpla 1+5/8 cana
Praf de copt 2 lingurite
Zahar 1 cana
Scortisoara macinata lingurita
Nucsoara macinata lingurita
Programul 10 Cake
Metoda
Urmati metoda de la reteta de mix de prajituri clasica.
11. Retete de paine pentru sandwich-uri
Paine de sandwich680g 900g
Apa 260 ml 1+1/3 cana
Margarina moale sau unt 1+1/2 linguri 2 linguri
Sare lingurita 1 lingurita
Ulei de floarea-soarelui 1+1/2 lingura 2 linguri
Zahar 3 linguri 3+1/2 linguri
Faina alba de grau 3 cani 4 cani
Drojdie cu actiune rapida lingurita 1 lingurita
Programul 11 Sandwich 11 Sandwich
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Ciclul de coacere timpi
*Semnal sonor, ingredientele pot fi adaugate
Intrebari despre performantele masinii si mod de operare
Intrebare nr. 1
Ce ar trebui sa fac daca lama de framantare ramane in paine?
Scoateti lama cu ajutorul unor palete de plastic inainte de a felia painea. Pentru ca
lama poate fi demontata din tava, nu reprezinta o defectiune daca ramane in paine.
Intrebare nr. 2
De ce uneori painea are faina pe coaja laterala?
In unele cazuri, faina poate sa ramana neamestecata in colturile tavii de copt. Daca
se intampla acest lucru, pur si simplu acea portiune poate fi mancata sau indpartata
cu un cutit.
Program
(timp)
Tip paine
Framantare1
(min)
Dospire1
(min)
Framantare2
(min)
Dospire2
(min)
Dospire3
(min)
Copt
(min)
Total
(ore)
Tinut
la
cald
(min)
1Basic 9 20 14* 25 45 60 2:53 60
Clasica, cu
coaja
10 20 15* 25 45 65 3:00 60
2French 16 40 19* 30 50 65 3:40 60
Franzela, cu
coaja
18 40 22* 30 50 70 3:50 60
3Wholewheat 9 25 18* 35 70 55 3:32 60Integrala, cu
coaja
10 25 20* 35 70 60 3:40 60
4Quick 7 5 8 80 1:40 60
5Sweet 10 5 20* 30 55 50 2:50 60
Dulce, cu
coaja
10 5 20* 30 55 55 5:55 60
6Ultra fast-1 12 11 35 0:58
7Ultra fast-2 9 9 40 0:58
8Dough 20 30 40 1:30
9Jam 20 15+ 45+mixing 20 1:20
10Cake 10 5 20 30 35 70 2:50 60
11Sandwich 15 40 5* 25 40 50 2:55 60
Sandwich, cu
coaja
15 40 5* 25 40 55 3:00 60
12Bake 60 1:00 60
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Intrebare nr. 3
De ce nu se mixeaza aluatul? Aud motorul pornit.
S-ar putea ca tava de copt sau lama de framantat sa nu fie instalate corect.
Asigurati-va ca tava este pozitionata corect si ca a facut click pe fundul masinii de
facut paine.
Intrebare nr. 4
De ce nu pot folosi timerul atunci cand folosesc lapte proaspat pentru prepararea
painii?
Laptele se va altera daca ramane pentru prea mult timp neutilizat in masina.
Ingrediente proaspete precum oua si lapte nu trebuie folosite atunci cand doriti sa
amanati momentul inceperii automate a prepararii painii.
Intrebare nr. 5
De ce trebuie sa adaug ingredientele intr-o anumita ordine?Acest lucru este necesar pentru ca masina sa amestece ingredientele in cel mai
eficient mod posibil. De asemenea, in felul acesta, drojdia nu intra in contact direct
cu lichidele, ceea ce este esential.
Intrebare nr. 6
Daca am setat masina sa aiba gata painea dimineata, de ce se aud zgomote de la
masina noaptea tarziu?
Masina trebuie sa porneasca atunci cand timpul de intarziere s-a scurt, pentru ca
painea sa fie gata la ora dorita si setata anterior. Sunetele sunt produse de motor, in
timpul framantarii painii. Este o operatiune normala, nu o defectiune.
Intrebare nr. 7
Lama este blocata in tava de copt. Dupa ce am copt paine, cum o scot?
Acest lucru se poate intampla. Lasati sa curga apa calda sau fierbinte peste lama, si
aceasta se va debloca. Daca nu se intampla acest lucru, lasati in apa calda timp de 30
de minute.
Intrebare nr. 8
Pot spala tava de copt in masina de spalat vase?Nu. Tava de copt si lama trebuie spalate manual.
Intrebare nr. 9
Ce se intampla daca las painea coapta in masina?
E recomandat sa lasati painea timp de o ora, daca aplicati functia keep warm.
Daca depasiti aceasta perioada painea se poate umezi, pentru ca aburul nu are unde
sa se evapore. Scoateti si lasati sa se raceasca pe un suport de sarma.
Intrebare nr. 10
De ce a fost framantat aluatul doar partial? De ce nu a fost mixat complet?
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Aluatul poate fi prea greu sau prea uscat. Ingredientele pot sa fi fost introduse in
ordine gresita sau tava si lama incorect asamblate.
Intrebare nr. 11
De ce nu a crescut painea?
Se poate ca drojdia sa fi fost expirata sau sa nu fi fost adaugata deloc. De asemenea,
daca nu s-a realizat mixarea completa a ingredientelor, acest lucru se poate
intampla.
Intrebare nr. 12
De ce nu pot seta un timp mai mare de 13 ore de amanare a inceperii programului?
Care e timpul minim cu care poate fi amanat ciclul de pregatire a painii?
Timpul maxim de intarziere este de 13 ore, incluzand timpul de coacere. De ex,
setarea 1 (basic small) are un ciclu de 3:20. Acesta poate fi intarziat sa inceapa cu
maxim 9:40. Timpul minim de amanare este de 10 minute.
Intrebari despre ingrediente si retete
Intrebare nr. 13
Cand stiu ca trebuie sa adaug stafide, nuci, etc la restul compozitiei?
Se aude un semnal sonor pentru a semnala faptul ca puteti adauga fructele in timpul
celui de-al doilea ciclu de framantat.
Intrebare nr. 14
De ce painea este umeda? Ce pot face?
Umiditatea poate afecta aluatul. Adaugati inca o lingura de faina. De asemenea,
altitudinile mari pot avea acelasi efect. Scadeti cantitatea de drojdie cu lingurite si
cantitatea de zahar si/sau lapte/apa.
Intrebare nr. 15
De ce painea creste si apoi scade brusc sau crapa?
Painea se poate sa fi crescut prea mult. Pentru a reduce aceasta, reduceti cantitatea
de drojdie si/sau cresteti cantitatea de sare.
Intrebare nr. 16Pot folosi retele mele preferate de paine (cu drojdie traditionala) in masina de
facut paine?
Da, dar va trebui sa incercati de mai multe ori pana veti obtine cantitatea optima de
ingrediente.Sa nu depasiti niciodatat cantitatea de 5 cani de ingrediente uscate in
total.
Intrebare nr. 17
Este important ca ingredientele sa fie la temperatura camerei inainte de a le
introduce in tava de copt?
Da, chiar daca amanati timpul de incepere al procesului (Apa trebuie sa aiba
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temperatura intre 21 si 28 grade C).
Intrebare nr. 18
De ce variaza painile in dimensiune si greutate? Painile integrale sunt intotdeauna
mai mici. Gresesc cu ceva?
Nu, este normal ca painile din faina integrala sa fie mai grele si mai mici de cat
painea clasica sau cea frantuzeasca. Faina integrala este mai grea decat cea alba,
deci nu va creste atat de mult in procesul de copt. Acelasi lucru este valabi.l pentru
painea cu fructe, ovaz, etc.
Intrebare nr. 19
Pot amesteca inainte drojdia cu apa?
Nu, drojdia trebuie tinuta uscata si pusa in tava ultima, deasupra fainii; acest lucru
este deosebit de important, mai ales in cazul in care alegeti sa amanati inceperea
procesului.
Intrebare nr. 20
De ce se formeaza o gaura la baza painii?
Gaura se formeaza datorita lamei de framantat.
ELIMINAREA DESEURILOR IN MOD RESPONSABIL FATA DE MEDIU
Poti ajuta la protejarea mediului!
Va rugam sa respectati regulamentele si legile locale: duceti echipamentele electrice
nefunctionale catre un centru de colectare al echipamentelor electrice uzate.
Importator: Asesoft Distribution
Europolis Logistic Park, Italia Street, 1-7, Chaijna, Ilfov, Romania
Tel: +4021 256 00 86,www.heinner.com
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BREAD MAKER
BreadExpress 950
Voltage : 220-240V~50Hz
Power700W
Please read this instruction manual careful before use it
General Safety Instructions
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The use of any electrical appliance requires the following of basic common sense
safety rules.
Primarily there is danger of personal injury and secondly the danger of damage theproperty and the appliance. These are indicated in the text by the following twoconventions:
WARNING: Danger of personal injuryIMPORTANT: Damage to the applianceIn addition we offer the following essential safety advice.
Location Always locate your appliance away from the edge of a worktop. Ensure that the appliance is used on a firm, flat surface. Do not use outdoors.
Mains lead The mains lead should reach from the socket to the base unit without
straining the connections. Do not let the mains lead hang over the edge of a worktop where a childcould reach it.
Do not let the lead run across an open space e.g. between a low socket andtable.
Do not let the lead run across a cooker or toaster or other hot area whichmight damage the cable.
Your safety WARNING: Do not touch hot surfaces. Use over mitts or oven gloves when
removing the hot bread pan. Do not cover the steam vent openings under anycircumstances.
WARNING: Avoid contact with moving parts. To protect against electrical shock, do not immerse cord or plug in water or
other liquid. Extreme caution must be observed when moving an appliance with hot
contents. Do not use Breadmaker for storage purposes nor insert any utensils, as they
may create a fire or electric shock hazard. Do not use use the appliance with wet or moist hands.
Children
Never allow a child to operate this appliance. Children are vulnerable in the kitchen
particularly when unsupervised and if appliances are being used or cooking is beingcarried out. Teach children to be aware of dangers in the kitchen, warm them of the
dangers of reaching up to areas where they cannot see properly or should not be
reaching.
Other safety considerations If the mains lead of this appliance is damaged do not use it. The use of accessory attachments not recommended by the manufacturer
may cause damage to the Breadmaker. Do not place the appliance on or near heat sources such as gas or electric
stove ovens, or burners. To avoid damaging the appliance, do not place the baking pan or any object
on the top of the unit.
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Do not clean with scouring pads. Do not wash the baking pan, kneading blademeasuring cup or spoon in a dishwasher.
Keep the appliance and the cable away from heat, direct sunlight, moisture,sharp edges and the like.
The baking pan must be in place prior to switching on the appliance.
Always remove the plug from the socket whenever the machine is not in use,when attaching accessory parts, cleaning the machine or whenever a disturbanceoccurs. Pull on the plug, not the cable.
Before first use
Before first use, please take a few minutes to read this instruction book and to finda place to keep it handy for reference. Pay particular attention to the safetyinstructions.
1 Carefully unpack the breadmaker and remove all packaging materials.2 Remove any dust that may have accumulated during packing3 Wipe the baking pan, kneading blade and outside surface of the breadmaker
with a clean, damp cloth. The bread pan is non-stick coated. Do not use scouringpads or any abrasives on any part of the breadmaker.
4 For first time use use oil, butter or margerine to grease the bread pan andbake empty for about 10 minutes (select the Extrabake program).
5 Clean once more.6 Place the kneading blade on the axle in the baking pan.
In manufacture it is necessary to lightly grease some parts of the appliance. Thismay result in the unit emitting some vapour when first used, this is normal.
Electrical requirements
Check that the voltage on the rating plate of your appliance corresponds with yourhouse electricity supply which must be A.C. (Alternating Current). If the socketoutlets in your home are not suitable for the plug supplied with this appliance, theplug should be removed and the appropriate one fitted.Note: The plug removed from the mains lead, if severed, must be destroyed as aplug with bared flexible cord is hazardous if engaged into a live socket outlet.
WARNING: THIS APPLIANCE MUST BE EARTHED.
Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must befitted.
About this breadmaker A Fruit and Nut beep signals when extra ingredients can be added so
they don't get chopped by the kneading blade. There is a crusty setting to create that extra crusty loaf (certain
programs only).
About the recipesThe recipes in this booklet have been thoroughly tested to ensure best results. On
the same time it is recommended to respect the indication from special bread floorpackage.
Always add ingredients in the order they are listed in the recipe. Accurate measuring of ingredients is vital.
Do not use large amounts.
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Components
Control panel buttons, display & functions
Display windowColor: Shows browning level selectedSize: Shows weight selectedProgram: Shows the program numberShows time left before completion(3:20, for example: 3 hours and 20minutes; 0:20 is for 20 minutes)Show temperature warning - see 'Troubleshooting'
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Timer delay buttons
Use to delay the start of bread for selecting crust colour from light, making (all
programs except Fastbake) medium or dark (certain programs only)
Start
Press to start for approx 1 second, a beep program sounds and the colon (:) flashes
and the program starts
Stop
Press to stop for approx 2 seconds. When the breadmaker is switched on beep
sounds to confirm
Menu button
For choosing the bread making from the list 1 to 12
Loaf size button
The loaf size defaults to crusty. For loaves (2lb and 2.5lbs) press loaf size once.
Program descriptions
1 Basic white (3:00 and 2:53)For white and brown bread. Also for flavored breads with added herbs and
raisins.
2 French (3:50 and 3:40)For the baking of light weight bread such as French bread which has a crisper
crust and light texture.
3 Whole-wheat (3:40 and 3:32)
For the baking of bread containing significant amounts of whole-wheat. Thissetting has longer preheat time to allow the grain to soak up the water and expand.It is not advised to use the delay timer as this can produce poor results.
4 Quick (1:40)For white bread that is required in a shorter time. Bread baked on this setting
is usually smaller with a dense texture.
5 Sweet (2:55 and 2:50)For the baking of sweet type bread which gives a crisper crust than on basic
setting. The crisper crust is produced by the sugar 'burning'.
6 Ultra fast - 1 (00:58)Kneading rise and baking 2LB bread in a short time.
7 Ultra fast - 2 (00:58)Kneading rise and baking 2.5LB bread in a short time.
8 Dough (1:30)
This setting only makes the dough and will not bake the final bread. Remove
the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared
on this setting. Do not exceed 1kg (2lb) of combined ingredients.
9 Jam (1:20)
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Use this setting for making jam from fresh fruits and marmalade. Do not
increase the quantity or allow the recipe to boil over the pan into baking chamber.
Should this happen, stop the machine immediately. Remove the pan carefully, allow
cooling a little and cleaning thoroughly.
10 Cake (2:50)
This setting will mix ingredients and then bake for a preset time. It is required to
mix two groups of ingredients in bowls before adding to the bread maker (see cake
recipes).
11 Sandwich (3:00 and 2:55)
This is to bake light textured bread but with a softer and thicker crust.
12 Extra bake (1:00)
This setting is bake only and can be used to increase the baking time on selectedsettings. This is especially useful to help 'set' jams and marmalade. When started the
default time is 1 hour (1:00) minimum and counts down in 10 minute intervals. You
will have to manually switch this off by pressing the stop button, when you have
completed the Extra bake process. It is advised that you check the condition of the
bread or jam after 10 minutes and at 10 minute intervals. Pressing increases the
time in increments of 10 minutes. When selecting Extra bake straight after another
program, if the message H:HH is displayed, open the lid, remove the pan and allow
to cool for 10 minutes. When cool, replace the baking pan and its contents, set
program and press start.
Using your bread maker
1. Take out the pan
Open the lid and remove the pan by lifting the handle, turning anti- clockwise
and lifting out. Place on the work surface. It is important that the pan is filled with
ingredients outside the machine so that any accidental spillage is not ignited by the
heating elements.
2. Attach the bladeAttach the kneading blade to the shaft, by pushing on.
3. Measure ingredients
Measure the ingredients required and add them all into the pan in the order
listed. See later section 'Measuring your ingredients').
When adding the yeast to the baking pan, take care that the yeast does
not come into contact with the water or any other liquid, as it will start to activate
immediately.
Use tepid water 21-28C.
4. Put pan back in
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Place the baking pan back in the bread maker, turning clockwise to lock into
place. Close the lid.
5. Plug in
Plug into the power supply. The bread maker will automatically be set to
basic bread menu and normal time.
Every time you press a button you will hear a beep to confirm.
6. Select program
Choose the desired setting from the list by pressing the Menu button.
7. Select weight
Press Loaf size button to choose between crusty and small/large. The setting
defaults to crusty when the bread maker is switched on.
8. Select color
Choose desired crust color by pressing color button.
9. Select the delay time
If you wish the bread to be ready later, set the time delay now, as described in
next section.
10. Start
Press the Start Stop button to start the machine. The remaining time will count
down in one minute increments.
11. Progress
The breadmaker will automatically proceed through the programmed stages as
shown in the 'Baking cycle times' section. If the breadmaker has a program selected
that has a second kneading process, beeps sound to inform that fruits and/or nuts
may be added.
It is possible that steam will escape through the vents during baking, this is
normal.
12. Finish
When the program is completed and the bread is baked the display shows 0:00
and the beeper will sound.
13. Keep warm
The keep warm function will circulate hot air for a further 60 minutes on most
settings (see 'Baking cycle times' section). For best results, remove the baking pan
and loaf within this period or when the initial program is completed. 10 beeps will be
heard when the keep warm period is finished.
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14. Remove the food
Press Stop. Open the lid.
WARNING: Use oven gloves when removing the baking pan (talking care as it is
very hot).
15. Turn out the bread
Allow the bread to cool in the pan for 15 minutes, then turn the pan upside down
and tap the bread from the pan onto a rack to cool. Fill the pan with warm water
immediately to prevent the blade from sticking to the shaft.
Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool
and then remove the blade with a wooden or plastic utensil to avoid damage to the
non-stick surface.
16. Always unplug the appliance after use.
Do not open the lid whilst the bread maker is operating as this will affect thequality of the bread, especially its ability to rise properly. Only open the lid when the
recipe needs you to add additional ingredients, see recipes.
Room temperature note
The bread maker will work well in a wide range of temperatures, but there could be
a difference in loaf size between a very warm room and a very cold room. We
recommend the room temperature should be between 15C and 34C.
Using the timer
Use the timer when you want the bread ready later, or in the morning. A maximum
of 13 hours can be set. Check if function is available by consulting 'Baking cycle
times' section. Do not use this function with recipes that use perishable ingredients
such as eggs, fresh milk, sour cream, or cheese.
Decide when you want the bread to be ready and calculate the difference in time
between now and then. For example, if you want a loaf at 8am, and it is now 7:30
p.m., the difference is 12 hours.
Enter this time by pressing 'Time T' and 'Time S' buttons. Arrows will move time up
or down in 10-minute increments. After you have pressed Start, the colon will flash.
If you have selected the wrong time press stop for 2 seconds. The timer will go backto the program time, repeat step 1 and 2.
The timer delay is up to a maximum of 13 hours. This is when the bread will be ready
to be removed from the machine, see page 8 item 14 'Remove the food'.
Beeper
The beeper sounds :
- when pressing any button;
- during the second kneading cycle of certain programs to indicate that cereals,
fruit, nuts or other ingredients can be added;
- when the program finishes;
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- when keep warm finishes.
Power interruption
After a brief power supply failure:
-
If the program has not yet reached rise 1, press start and the program will
continue using the automatic repeat function;
- If it has gone beyond this point the process must be started from the very
beginning. The ingredients will have to be discarded and you must start again
with fresh ingredients.
Slicing and storing bread
For best results place bread on a wire rack and allow to cool for 15-30 minutes
before slicing. Use an electric knife or a sharp knife with a serrated blade for even
slices.
Store unused bread tightly covered in a plastic bag at room temperature for up tothree days. If weather is hot and humid, store in the refrigerator overnight.
For longer storage (up to one month), place bread in a tightly covered container
in the freezer. If you store the bread in the refrigerator, leave it out to bring it to
room temperature before serving. Since homemade bread has no preservatives it
tends to dry out and become stale faster than commercially made bread.
Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5 cm (1
inch) cubes and used in favourite recipes to make croutons, bread pudding or
stuffing.
Care and cleaning
Caution : To prevent electrical shock, unplug the unit before cleaning.
Walt until the bread maker has cooled.
IMPORTANT : Do not immerse or splash either the body or lid in any liquid as this
may cause damage and/or electric shock.
Exterior : Wipe the lid and outer body of the unit with a damp cloth or slightly
dampened sponge.
Interior : Use a damp cloth or sponge to wipe the interior of the bread maker.
Baking pan : Clean the baking pan with warm water, soap is not necessary. Avoid
scratching the non-stick surface. Dry it thoroughly before placing it back in the
baking chamber.
- Do not wash the baking pan, measuring cup, spoon or kneading blades in
the dishwasher.
- Do not soak the baking pan for long periods as this could interfere with the
working of the drive shaft.
- If the paddle becomes stuck in the bread pan, pour hot water over it and
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allow to soak for 30 minutes. This will enable you to remove the paddle
more easily.
- Be sure the appliance is completely cooled before storing away.
- Do not use any of these when cleaning : paint thinner, benzene, steel wool
pads, polishing powder, chemical dust cloth
Special care for the non-stick finish
Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or
forks.
The coating may change colour after long use, this is only caused by moisture and
steam and will not affect the performance of the unit or quality of your bread.
The hole in the center of the kneading blade should be cleaned, then add a drop of
cooking oil and replace it on the spindle in the baking pan. This will prevent stickingof the blade.
Keep all air vents and openings clear of dust.
Storing the unit
Be sure to dry all parts before storing including wiping any moisture from the
viewing window. Close the lid and do not store anything on top of the lid.
Note: DO NOT use abrasive or strong household cleaners as these will damage the
non-stick surface of the Bread Maker.
Know your ingredients - Understanding baking
It is often said that cooking is an art relying on the creativity of the chef while baking
bread is much more of a science. This means that the process of combining flour,
water and yeast results in a reaction that produces bread. You have to remember
that when the ingredients combine with each other they produce a specific result.
Read the following information carefully to gain a better understanding of the
importance that each ingredient plays in the bread making process.
Important note on flours
Flours, while visibly similar, can be very different by virtue of how they were grown,
milled, stored, etc. You may find that you will have to experiment with different
brands of flour to help you make that perfect loaf. Storage is also very important, as
all flours should be kept in an airtight container.
All-purpose flour/plain flour
All-purpose flour is a blend of refined hard and soft wheat flours especially suitable
for making cake. This type of flour should be used for recipes in the cake/quick bread
section.
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Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with conditioners
that give dough a greater suitability for kneading. Bread flour typically has a higher
gluten concentration than all-purpose flour, however, depending on different milling
practices, this may vary. Strong plain flour or bread flour is recommended for use
with this bread maker.
Whole wheat flour/whole meal flour
Whole wheat flour/whole meal flour is milled from the entire wheat kernel which
contains the bran and germ and makes it heavier and richer in nutrients than while
flour. Breads made with this flour are usually smaller and heavier than white loaves.
To overcome this whole wheat flour/whole meal flour can be mixed with Bread flour
or strong plain flour to produce a high light textured bread.
Self-rising flour
Self-rising flour contains unnecessary leavening ingredients that will interfere with
bread and cake making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye
grains separated from flour by sifting or bolting. They are often added in small
quantities to bread for nutritional enrichment, heartless and flavor. They are also
used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance
flavor and texture.
Other ingredients
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxide) necessary to
make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in
order to produce this gas. Fast action granular yeast is used in all recipes that call foryeast. There are basically three different types of yeast available, fresh, traditional
dry active and fast action. It is recommended that fast action yeast be used. Fresh
or compressed cake yeast is not recommended as they will produce poor results.
Store yeast according to manufacturers instructions. Ensure your yeast is fresh by
checking its expiration date. Once a package or can of yeast is opened it is important
that the remaining contents be immediately resealed and refrigerated as soon as
possible for future use. Often bread or dough, which fails to rise, is due to stale yeast
being used. The following test can be used to determine whether your yeast is stale
and inactive :
Place half a cup of lukewarm water into a small bowl or cup.
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Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the
surface.
Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.
The mixture should foam and produce a strong yeast aroma. If this does not
occur, discard mixture and start again with another packet of dried yeast.
Sugar
Sugar is important for the color and flavor of breads. It is also food for the yeast as it
is part of the fermentation process. Artificial sweeteners cannot be used as a
substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavor of breads and cakes, as well as for the crust
color that develops during baking. Salt also limits the growth of yeast so the amountsshown in the recipes should not be increased. For dietary reasons it may be reduced,
however, your baking may suffer.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be used
when making bread. Milk will improve flavor provide a velvety texture and soften
the crust, while water alone will produce a crispier crust. Some liquids call for juice
(orange, apple, etc) to be added as a flavor enhancer. Note: For most recipes we
suggest the use of dry skimmed milk.
Eggs - Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
Shortens or tenderizes the texture of yeast breads. Butter or margarine can be
used as a substitute. If butter or margarine is used direct from the refrigerator it
should be softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent does notrequire rising time before baking as the chemical reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or substituted for
baking powder. It also does not require rising time before baking as the chemical
reaction works during the baking process.
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Measuring ingredients
The key and most important step when using your bread maker is measuring your
ingredients precisely and accurately. It is extremely important to measure each
liquid and dry ingredient properly or it could result in a poor or unacceptable baking
result. The ingredients must also be added into the baking pan in the order that they
are given in each recipe. Liquid and dry measurements are done somewhat
differently and are as follows:
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be placed
on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level
line must be aligned to the mark of measurement. A 'guesstimate' is not good
enough as it could throw out the critical balance of the recipe.
Dry measurementsDry measurements (especially flours) must be done using the measuring cup
provided. The measuring cup is based on the American standard 8 fluid oz cup -
British cup is 10 fluid oz. Dry measuring must be done by gently spooning ingredients
into the measuring cup and then once filled, leveling off with a knife. Scooping or
tapping a measuring cup will pack the ingredients and you will end up with more
than is required. This extra amount could affect the balance of the recipe. Do not sift
the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt,
powered milk, honey, molasses) the measuring spoon which is provided must be
used. Measurements must be level, not heaped as this small difference could throw
out the critical balance of the recipe.
Your breadmaker produces delicious baked goods with ease. This machine requires
only that you carefully follow the recipe instructions. In basic cooking, normally 'a
pinch of this and a dash of that' is fine but not for breadmakers. Using an automatic
breadmaker requires you accurately measure each ingredient for best results.
Ingredient temperaturesAll ingredients, including the machine and pan, and especially liquids (water or
milk), should be warmed to room temperature 21 C (70 F). If ingredients are too
cold, below 10 C (50 F), they will not activate the yeast. Extremely hot liquids, above
40 C (104 F), may kill the yeast.
Creating your own yeast breads
With the bread maker, even the most inexperienced baker can achieve the satisfying
experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside
this talented machine with an electronic brain, the dough is mixed, kneaded, proofed
and baked without you being present. The automatic bread maker can also just
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prepare the dough and when it's ready, you shape, allow to rise and bake in a
conventional oven. The recipes on the following pages are 'tailored' for this bread
maker. Each recipe features ingredients that best compliment a particular loaf of
bread, and each was tested in our machines. It is extremely important not to exceed
the amounts of flour specified in each of the replaces or else it could result in
unsatisfactory baking performance. When creating your own yeast bread recipes or
baking an old favorite, use the recipes in this cookbook as a guide for converting
portions from your recipe to your bread maker.
Special glazes to enhance your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply
only to doughs before baking.
Melted butter crust
Brush melted butter over just baked bread for a softer tender crust.
Milk glass
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze
consistency and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread.
Other tips
Place all recipe ingredients into the baking pan so that yeast is not touching
any liquid. After completing the process of making dough in your bread
maker, typically when letting dough rise outside the bread maker, allow 30
minutes or until dough doubles in size. Dough should be lightly greased and
covered with grease proof paper and a dry towel. It should be placed in awarm area free from drafts.
Humidity can cause problems, therefore humidity and high altitudes require
adjustments. For high humidity, add an extra tablespoon of flour if
consistency is not right. For high altitudes, decrease yeast amount by
approximately teaspoon, and decrease sugar and/or water or milk slightly.
The DOUGH setting is great for mixing, kneading and proofing (allowing
dough to rise) richer dough like croissant doughs. Use the automatic bread
maker to prepare this dough so all you need to do is shape and bake it
according to your recipe.
When recipes call for a 'lightly floured surface', use about 1 to 2 tablespoons
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of flour on the surface. You may want to lightly flour your fingers or rolling
pin for easy dough manipulation.
When you let dough 'rest' and 'rise' according to a recipe, place it in a warm,
draught-free area. If the dough does not double in size, it may not produce a
tender product.
If the dough you are rolling shrinks back, let it rest covered for a few minutes
before rolling again.
Dough may be wrapped in plastic and stored in a freezer for later use. Bring
the dough to room temperature before using.
After 5 minutes of kneading, open the lid and check the dough consistency.
The dough should form a soft, smooth ball. If too dry, add liquid. If too wet,
add flour ( to tablespoon at a time).
Recipes
All of the following recipes use this same general method :1. Measure ingredients into baking pan.
2. Use tepid water 21-28
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit using even mitts.
7. Remove bread from baking pan (and kneading blade from bread if
necessary).
8. Allow to cool before slicing.
1Recips for basic breadsBasic white bread
1.5lb 2lb
water 1+1/8cup 1+1/2cups
Skimmed milk powder 2+1/2tbsp 4tbsp
Sunflower oil 2+1/2 tbsp 4 tbsp
Suger 2+1/4 tbsp 3 tbsp
Salt 1+1/4tsp 2tsp
Strong white bread flour 3cups 4cupsFast action yeast 1+1/4tsp 1+1/4tsp
Use setting 1Basic 1Basic
Softgrain bread
1.5 lb 2 lb
Water 1+1/8 cup 1+1/2cup
Skimmed milk powder 2+1/2 tbsp 4 tbsp
Sunflower oil 2+1/2 tbsp 4 tbsp
Sugar 2+1/4 tbsp 3 tbsp
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Salt 1+1/4 tsp 2 tsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1+1/4 tsp 1+1/4 tsp
Use setting 1 Basic 1 Basic
Brown loaf
1.5 lb 2 lb
Water 1 cup 1+1/2 cup
Skimmed milk powder 2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Sugar 2+1/2 tbsp 4 tbsp
Salt 1+1/4 tsp 2 tsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1+1/4 tsp 1+1/2 tsp
Use setting 1 Basic 1 Basic
Italian herb bread
1.5 lb 2 lb
Water 1+1/8 cup 1+1/2 cup
Skimmed milk powder 2+1/2 tbsp 3 tbsp
Sunflower oil 2+1/2 tbsp 3 tbsp
Sugar 2+1/4 tbsp 2+1/2 tbsp
Salt 1+1/2 tsp 2 tsp
Strong white bread flour 3 cups 4 cups
Dried marjoram 1+1/2 tsp 2 tsp
Dried basil 1+1/2 tsp 2 tsp
Dried thyme 1+1/2 tsp 1+1/2 tsp
Fast action yeast 1+1/4 tsp 1+1/4 tsp
Use setting 1 Basic 1 Basic
Cheese & onion bread
1.5lb 2lb
Water 1cup 1+1/4cupSkimmed milk powder 2tbsp 2+1/2tbs
Sugar 1tbsp 2tbsp
Salt 1/2tsp 1tsp
Onion granules 1+1/2tbsp 2tbsp
Mature grated cheddar cheese 1cup 1+1/2cups
Strong white bread flour 3cups 4cups
Fast action yeast 1+1/2tsp 1+3/4tsp
Use setting 1 Basic 1 Basic
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Raisin bread
1.5lb 2lb
Water 1+1/4cup 1+1/2cup
Skimmed milk powder 3tbsp 4tbsp
Sunflower oil 3tbsp 4tbsp
Sugar 2tbsp 3tbsp
Salt 1+1/2tsp 2 tsp
Cinnamon 3/4tsp 1tsp
Strong white bread flour 1+1/2tsp 2tsp
Fast action yeast 1+1/2tsp 2tsp
Raisins* 5/8cup 3/4cup
Using setting 1Basic 1Basic
*Add the fruit when beeper sounds.
Sun-dried tomato loaf1.5lb 2lb
Water 1 cup 1+1/3 cups
Skimmed milk powder 2+1/2tbsp 3tbsp
Sunflower oil 2+1/4 tbsp 3 tbsp
Sugar 1+1/4 tbsp 1+1/2 tbsp
Salt 1+1/4 tsp 1+1/2 tsp
Died mixed herbs 1+1/2 tsp 2 tsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1+1/4 tsp 1+1/2 tsp
Sun-dried tomatoes 3/8 cup 1/2 cup
Using setting 1 Basic 1 Basic
Malt loaf
1.5lb 2lb
Water 1cup 1+1/4cup
Salt 1 tsp 1 tsp
Sunflower oil 2 tsp 3 tbsp
Black treacle 1+1/2 tbsp 2+1/2 tbsp
Malt extract 2 tbsp 3 tbspPlain flour 3cups 4cups
Fast action yeast 1 tsp 1+1/4 tsp
Sultanas 1/2 cup 3/4 cup
Using setting 1 Basic 1 Basic
*Add the fruit when the beeper sounds.
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2Recipes for french breadsFrench bread
1.5 lb 2 lb
Water 1 cup 1+1/4 cup
Skimmed milk powder 2 tbsp 2+1/2 tbsp
Sugar 1 tbsp 1+1/4 tbsp
Salt 1 tsp 1+1/4 tsp
Sunflower oil 1 tbsp 1+1/2 tbsp
Strong white bread flour 3 cup 4 cup
Fast action yeast 1 tsp 1+1/4 tsp
Using setting 2 French 2 French
3Recipes for whole wheat breadWhole wheat bread
1.5lb 2lb
Water 1+1/8cup 1+5/8 cup
Skimmed milk powder 1+1/2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Brown sugar 2+1/2 tbsp 3+1/2 tbsp
Salt 1+1/4 tsp 1+1/2 tsp
Strong wholemeal bread flour 3cups 4cups
Fast action yeast 1+1/4 tsp 1+1/2 tsp
Vitamin C tablet (crushed) 1x100mg 1x100mg
Using setting 3 Whole wheat
Granary loaf
1.5 lb 2 lb
Water 1+1/8cup 1+5/8cup
Skimmed milk powder 2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Soft brown sugar 2+1/2 tbsp 5 tbsp
Salt 1+1/4 tsp 2 tsp
Granary malted brown bread flour 3cup 4cupFast action yeast 1+1/4 tsp 1 tsp
Vitamin C tablet - 1x100mg
Using setting 3 Whole wheat
4Recipes for quick settingBanana and nut bread
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Ingredients group1
Buttermelted 2tbsp
Milk 1tbsp
Mashed banana 1cup
Egg 1
Walnutschopped 1/2cup
Lemon 1tsp
Ingredients group 2
Plain flour 1+1/2cup
Bicarboante of soda 1/2tsp
Baking powder 1/4tsp
Sugar 1/2cup
Salt 1/4tsp
Using setting 4Quick
Method
1. Mix group1 together in a separate bowl.
2. Mix group2 together in a second bowl.
3. Pour mixture into bread pan.
Porridge oats bread
Milk 1cup
Eggbeaten 2
Sunflower oil 1/2tsp
Golden syrup 2tbsp
Sugar 1/4cup
Salt 1tsp
Plain flour 2cup
Porridge powder 1cup
Baking powder 1/2tsp
Bicarboante of soda 1/2tsp
Using setting 4Basic
5 SweetMixed fruit loaf
1.5lb 2lb
Water 1+1/8cup 1+1/3cup
Skimmed milk powder 2+1/2tbsp 3tbsp
Sunflower oil 2+1/2tbsp 3tbsp
Sugar 1/4tbsp 1/3tbsp
Salt 1+1/4tsp 1+1/2tsp
Strong white bread flour 3cup 4cup
Nutmeg 3/4tsp 1tsp
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Fast action yeast 1+1/4tsp 1+1/2tsp
Dried mixed fruit 1/2 cup 2/3cup
Using setting 5Sweet 5Sweet
*Add the fruit when the beeper sounds.
Chocolate bread
1.5lb 2lb
Water 1cup 1+1/2cup
Egg (beaten) 1medium 1medium
Skimmed milk powder 1tbsp 1+1/2tbsp
Sunflower oil 1tbsp 1+1/2tbsp
Sugar 1/2cup 3/4cup
Salt 1/2tsp 1tsp
Walnutsshopped 1/4cup -
Strong white bread flour 2+1/8cup 3cup
Cocoa powder 1/2cup 3/4cup
Fast action yeast 1tsp 1+1/2tsp
Using setting 5Sweet 5Sweet
*Add the walnuts when the beeper sounds.
6Recipes for FastbakeIFastbake small white
Water 270ml
Strong white bread flour 3cup
Skimmed milk powder 2tbsp
Salt 1tsp
Sugar 4tsp
Sunflower oil 4tbsp
Fast action yeast 3tsp
Using setting 6 Fastbake
7Recipes for FastbakeIIFastbake large whiteWater 360ml
Strong white bread flour 4cup
Skimmed milk powder 3tbsp
Salt 1+1/2tsp
Sugar 5tsp
Sunflower oil 5tbsp
Fast action yeast 3+1/2tsp
Using setting 7 Fastbake
8Recipes for dough
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White bread rolls
Water 1+1/4cup
Skimmed milk powder 1tbsp
Buttermelted 2tbsp
Sugar 2tbsp
Salt 1+1/2tsp
Strong white bread flour 3+1/4cup
Fast action yeast 1+1/2tsp
Using setting 8Dough
Method
1. Knead and shape the dough into 6 rolls.
2. Place on a greased baking tray.
3. Brush lightly with melted butter.
4. Cover for 20-25 minutes.
5. Allow to rise until they are double in size and glaze.
6. Bake for approx 15-20 minutes at 190
Whole wheat bread rolls
Water 1+1/4cup
Skimmed milk powder 2tbsp
Buttermelted 2tbsp
Honey 2tbsp
Brown Sugar 1tbsp
Salt 1+1/2tsp
Strong whole wheat bread flour 3+1/4cup
Fast action yeast 1+1/2tsp
Using setting 8Dough
Method
Follow method given for white rolls.
Hot cross buns
Water 1cup
Buttermelted 1/4cup
Sugar 1/4cup