Oursson BM0801J Manual De Instrucciones página 19

3. Press . button. Program completion time – 1 hour
20 minutes will display. Bread maker will start preparing
jam.
4. After 1 hour 20 minutes, you will hear a sound signal that
indicates completion of the program. The resulting jam
can be spread on waffles, bread, added into ice cream or
used as a filling for cakes.
After cooling, place prepared jam into a glass
container and keep it in the fridge. To change the
structure of jam, you may add 1-1,5 spoons of
pectin.
After the jam is prepared you must immediately
pour it into another container. The mold must be
filled with warm water and washed immediately
after cooling, as any dry residues of jam may
damage the non-stick coating.
BAKING
1. No kneading and no inflation of the dough is happening
when using this program, so it isn't necessary to install
dough spatula.
2. Bread maker is working as oven. You can bake cupcakes,
casseroles, finish baking products, which aren't baked well.
3. Plug in the device.
4. Select BAKE program, using
5. With the help of
baking time, from 10 minutes up to 1 hour 40 minutes.
Then press button twice and baking will begin.
6. When the baking is complete you will hear a sound
signal.
After the baking is complete, let the product cool
for 10 minutes in the bread maker, and then
carefully remove it from the mold.
CLEANING AND MAINTENANCE, Рiс. D
Unplug the device.
•
• Let the device to cool.
• Wash the baking mold, measuring cup, measuring spoon
and kneading spatula in a warm water with detergent.
Wipe dry. They can't be washed in a dishwasher.
. button.
buttons, set the required
M
L
Be careful when setting the baking time, the
number are flashing. With the first press of
button you confirm selected time. The numbers
and colon stop flashing. With the second press
of button the BAKE program starts. A
countdown displays. Colon starts flashing.
DAUBING DOUGH
Always strive to provide maximum inflation of the dough.
For daubing dough always use a brush. Baking must be
done according to the recipe. For a golden crust, use egg
glaze or glaze of egg yolks. For a brittle crust, use glaze of
egg whites, wherein the egg yolk is not used and the crust
color will be less golden.
GLAZE RECIPE
EGG GLAZE – mix one whipped boiled egg with one
tablespoon of milk or water.
EGG YOLK GLAZE – mix one whipped yolk with one
tablespoon of milk or water.
WHITE GLAZE – mix one whipped egg white with one
tablespoon of milk or water.
STORING BREAD AND YEAST
PRODUCTS
Storing bread
The bread must be stored in tight close bag or container
in room temperature not more than 3 days. In hot and
humid weather, bread should be stored in the freezer. In the
freezer, bread must be kept in a tightly closed plastic bag
no more than one month. Before storing in the freezer, cut
bread into slices for easier use.
Freezing baked yeast products
Before placing baked yeast products into the freezer let
them cool. Freeze only cooled products, they must be
packed only after an hour after cooling. Use foil or cello-
phane bags as packaging. Frozen products may be stored
from 6 up to 8 weeks. When thawing, for moisture evapora-
tion expand the packaging.
Freezing yeast dough
At the end of dough kneading and first approach, the
resulting mass may be frozen in the freezer. Divide the
dough into necessary pieces and roll into shortcakes, no
more than 2 cm thickness. Place shortcakes on trays and
place them into the freezer to harden. Completely frozen
shortcakes wrap into cellophane bags or foil. Dough can be
stored in the freezer up to 4 weeks.
For thawing, takeout shortcakes, best from evening to
morning, bring dough to room temperature. Knead thor-
oughly thawed dough, and then it will be ready for molding
and a new approach. You can freeze already molted dough.
The only difference is that when defrosting, it is necessary
to bring the dough to room temperature and let it inflate,
so that it increases two times in volume. Bake the dough
according to the selected recipe.
• Wipe the body of the device inside and outside
with a damp cloth. Never immerse it into the water
because of the danger of electric shock.
• Thoroughly dry all the parts.
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