Oursson BM1010 Manual De Instrucciones página 23

INGREDIENTS FOR MAKING BREAD
Carefully follow the sequence when adding ingredients
into the bread maker. Yeast should always be placed at
the top and be dry. For proper dosage, always use a
measuring cup and measuring spoon that include into
the product set. Always fill the measures to the edges.
When filling the measures do not crush the contents.
All ingredients used for bread maker must be
room temperature.
Bread maker is designed for baking mold bread weighing
up to 1000 grams.
YEAST
DRY INGREDIENTS
LIQUIDS
INGREDIENTS SELECTION
Flour
Main bread component, contains gluten (helps the bread
to rise, gives it rigidity).
Wheat flour is obtained by grinding wheat grains. Bran
and germ are removed during processing. The most suit-
able for baking bread is flour marked with «baking».
Whole flour made from whole-wheat grain, including the
bran and germ. Bread made from this flour is very healthy,
but requires other conditions for baking and? When baked
is smaller and harder. Other names: wholegrain, cereal.
Rye flour is obtained by grinding the grains of rye. In com-
parison to wheat, rye flour has more iron, magnesium and
potassium that is essential for the human body. However, the
content of gluten is lower, so the bread is more dense and
small. When baking rye bread do not exceed the amount of
rye flour in the recipe, it can lead to overheating of the motor.
The recipe uses peeled rye flour.
Flour must be weighed, then sift through a
sieve for oxygen saturation and for a higher
quality of baked bread.
DRY YEAST
Provide dough inflation. Use only yeast that does not require
prior fermentation (do not use fresh compressed yeast or
dry yeast that requires fermentation before use). In addition,
it is recommended using yeast that has «fast-acting yeast»
on the package. When using packet yeast, immediately
close the package after use, store it in the refrigerator, use
within the period recommended by the manufacturer.
WATER
Use drinking water. Always measure liquid with the help
of measuring cup.
SALT
УImproves the taste and intensifies the effect of gluten
on dough inflation. Bread may get smaller in size and
lose taste with careless use of salt.
FAT
Adds flavor and softness to bread. It is recommended to
use butter or margarine.
✓
Х
SUGAR
Supplies yeast, imparts a sweet taste to bread, changes
crust color. As sugar, you may use sugar powder, unre-
fined cane sugar, honey, molasses, etc.
If using dried fruit, such as raisins, figs, apricots, etc., add
less sugar.
DAIRY
Add flavor and nutritional value. If you use milk instead of
water, bread nutritional value will be higher, but do not use
delayed start, or milk may turn sour. Reduce the amount
of water in proportion to the amount of milk.
FRUITS, NUTS, VEGETABLES
When you add additional ingredients into the bread,
you must take in account sugar, water and fat that they
contain.
Therefore, the total weight of the filler must not exceed
15% of the total weight of the starting products. The height
of the finished bread with additives may be slightly lower
than that, without them because impurities disturb gluten
structure of the dough. Fillers should be added after a
sound signal.
READY-TO-BAKE BREAD MIXTURES
You can use ready-to-bake bread mixtures in the bread
maker. It is recommended to use the packages for 750
-1000 grams of baking main or quick breads, or use half
of the mixture.
UTILIZATION
Before first use, wipe the body of the device
ner part with a soft, dry cloth. Baking mold
blade 3 , measuring spoon
6
tainer with lid and hook
detergent. Open the dispenser. Carefully remove it, Pic.
E-1. Wash it with warm water and detergent, Pic. E-2, 3.
Dry all the parts. Before assembling or disassembling,
make sure that the device is unplugged.
Order of operation:
1. Open the lid of the bread maker. Take the baking mold
by the handle and carefully turn it counter clockwise
until it stops, to unlock it. Then remove the baking mold
straight up, holding the handle.
2. Install the kneading blade, Pic. D-1.
3. Place into the mold ingredients according to the reci-
pe, beginning with liquid and finishing with dried ones.
Remove water and flour from the outer surfaces of the
mold, Pic. D-2, 3, 4.
4. Place the mold into the bread maker, carefully insert-
ing it into the baking chamber. Turn it clockwise until it
stops, to lock it, Pic. D-5.
5. Carefully close the lid of the bread maker. Plug it in,
display will light up and you will hear a signal.
6. Select the number of the required program by
ton, set the size
recipe, set the required crust color
press the button to select add ingredients from
dispenser. Selected parameter and the preparation
time will be displayed.
7. Press , to start. Press the button again for pause
(information on the display will flash). To cancel the
1
2 , kneading
4 and cup 5 , yogurt con-
7 вwash with warm water and
of the baked bread according to
. If required,
and in-
but-
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