Oursson BM0801J Manual De Instrucciones página 17

Programs
Baking size
Program completion
time (h:m)
Timer (hour)
Warm-up (min)
1st kneading (min)
1st inflation (min)
2nd kneading (min)
2nd inflation (min)
3rd inflation (min)
Baking (min)
Warm bread (min)
Display indication when adding
additional ingredients
DRY INGREDIENTS
CHOOSING THE INGREDIENTS
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 suitable 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 useful,
but requires other conditions for baking and is baked lower
and harder. Other names: wholegrain, cereal.
Rye flour is obtained by grinding the grains of rye. In
comparison to wheat, rye flour has more iron, magnesium
and potassium that is essential to the human body.
However, the content of gluten is lower, so the bread
is more dense and low. 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.
Kulich
L
3:47
up to 13
-
10
20
18
60
60
59
60
3:11
YEAST
LIQUIDS
Dough
M -
3:45 2:05
up to 13 up to 13 up to 13
- -
9 12
20 23
18 15
60 35
60 40
58 -
60 -
3:10 1:20
SALT
Improves 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.
SUGAR
Supplies yeast, imparts a sweet taste to bread, changes
crust color.
As sugar, you may use sugar powder, unrefined 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 500
grams of baking principal or quick breads, or use half of the
mixture.
THE PROCEDURE FOR SELECTION OF
PROGRAMS: BASIC, FRENCH, DIET,
KULICH, QUICK
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 dough spatula.
3. Place into the mold ingredients according to the recipe,
beginning with liquid and finishing with dried ones.
Order of placement is very important for a proper knead.
Pasta Pizza Jam
- -
0:20 0:45 1:20
up to 13
20 -
- 10
- 12
- 8
- -
- 15
- -
- -
- -
Bake
- -
0:10- 1:40
- -
- -
- -
15 -
- -
- -
65 -
65 0:10-1:40
- 60
- -
17