Évaluations - 5, GPA: 3.4
(
)
)
|
Facilité d'utilisation
Your bread will be kept warm for 60 minutes to prevent it from becoming soggy. For optimal results, we recommend removing the loaf as soon as the baking cycle is complete and letting it cool on a baking rack. To remove bread from the pan, a. Using oven mitts, open the lid and remove the bread pan by the handle. b. Still using the oven mitts hold the bottom of the bread pan, move the handle aside, and shake until the bread is released. c. For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes prior to slicing. Note: If you have not removed the kneading paddle before baking, be sure to remove the kneading paddle from the finished loaf. Use caution; the kneading paddle will be extremely hot. pROgRAMS Basic/white – The white bread cycle uses primarily white flour. french/Italian – French/Italian breads require special timing and temperatures to achieve that wonderful crispy, nicely browned crust. whole wheat bread – Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat flour (50% or more), rather than with all white bread flour. Breads made from whole wheat flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Using whole wheat flour produces a bread that is brown to dark brown in color (when all whole wheat flour is used), and the breads are more flavorful and healthful than breads made with refined white flours (even though “lost” nutrients are added back into white flours). Sweet bread – The sweet bread program is specifically designed to bake breads with high amounts of sugar, fats and proteins. These added ingredients tend to increase browning of the finished loaves. gluten free – One in approximately 100 people has an allergy or sensitivity to gluten. Since gluten is found in most flours used in traditional bread baking, the ingredients to create gluten free breads are unique. While they are “yeast breads,” the doughs are generally wet and have a batter-like consistency. It is also important not to over-mix or over-knead gluten free doughs. There is only one rise, and due to the high moisture content, baking time is increased. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. packaged mix – This program is intended for prepackaged yeast bread mixes intended for the bread machine. 1.-and 2-pound dough mixes work best. Cake/Quick bread – (Referred to as batter breads in some cookbooks.) Cake-like in texture, they are usually baked in a shaped pan such as a muffin tin or loaf pan. They are a batter-type bread rather than a yeast dough, and get their leavening from baking powder, baking soda and eggs. Mix-ins must be added at the very beginning of the cycle with other basic ingredients. If a quick bread is a little moist on top when baking is complete (moisture will depend on ingredients of the quick bread), leave it in the bread maker for an extra 10 to 15 minutes with no heat, and it will continue baking – this is called “after cooking.” dough –There are two ways to prepare dough in the bread maker if you wish to bake it in a conventional oven. One way is by using our Dough cycle. It mixes ingredients, kneads and takes the dough through the first rise cycle. It is appropriate for almost any dough recipe (except gluten free) and ideal for pizza dough. It is intended that dough will be removed, deflated and shaped by hand and allowed to rise 1 or 2 more times out of the bread maker. Alternatively, you can choose a specific bread type from the menu options, and remove the dough when the signal before last rise sounds. This will take you through two rise cycles. This method is suitable for any alternate loaf shape, round loaf, dinner rolls, braided challah bread, and so on. Last rise will take place outside the bread maker. pasta doughs –The pasta dough program mixes and kneads pasta dough perfectly. It is intended for the dough to be removed and rested. Once rested the dough can either be rolled by hand or placed through a pasta roller. Jams – The bread maker is a great cooking environment for homemade jams and chutneys. The paddle automatically keeps the ingredients stirring through the process. The heating element is placed in a way that the contents of the pot will not get burned. We provide recipes starting on page 79 to get you started. They make a wonderful complement to freshly baked bread! Bake-Only – This menu setting activates the bread maker for bake function only, and can be set in 10-minute intervals up to 90 minutes. You can use this setting if you want the finished loaf to have darker crust color (this will only require a few extra minutes, so keep your eye on the loaf). Bake Only can also be used to bake store-purchased doughs. Rapid Bake – The time saving is achieved with the use of rapid rise yeast. The rapid cycle must be used with a recipe using rapid rise yeast, or the bread will not rise and bake properly. Almost any recipe can be mo...
Ce manuel est également adapté pour les modèles :Pain - 08CU178 (317.18 kb)
Pain - IB-8301 (317.18 kb)