Punktal PK-PA2010 Manual De Operación página 20

the counter top or tabletop where it can be pulled on by children
or tripped over.
BEFORE THE FIRST OPERATION
Unpack the appliance and remove all packaging material. Clean
the lid, the accessories and the baking tin with a soft damp cloth
and dry these parts thoroughly. The quality of the bread can
depend on many factors. Therefore, it is very important to know
all ingredients and their interaction. This will allow you to obtain
satisfactory results.
Temperature
All ingredients that you pour into the bread maker should be at
an ambient temperature. The room where you use the appliance
should be at a temperature between 15°C and 34°C, and ideally
between 20 and 23°C.
Measuring the ingredients
• Your appliance is equipped with a combined graduated spoon
(small and large). Measure the ingredients with this spoon only.
The recipes of this instruction manual are based upon the measu-
res of this accessory.
• When talking about "cup" in this instruction manual, it refers to
one measuring cup supplied (250ml).
• On the combined graduated spoon, you'll see the following marks:
Tablespoon (tbs) = 15ml
Teaspoon (tsp) = 5ml
• To measure liquid ingredients, fill the measuring cup and place it
on a flat surface. The liquid level line must be aligned to the mark
of measurement. An approximate measurement is not sufficient
and could have a bad influence on the balance of the recipe.
• To measure the flour, lightly spoon it into the measuring cup and
once filled, level off with a straight-edged utensil. Scooping or tap-
ping a measuring cup will pack the flour and you will end up with
more than is required. This extra amount could affect the balance
38.
of the recipe. Do not sift the flour. To measure small amounts, use the
graduated spoon and make sure it is level, not heaped. For some dry
ingredients such as raisins or chocolate chips, we advise you to use a
kitchen scale.
Geographic situation
At an altitude above 3,000 feet, flour tends to be drier and absorbs
less liquid. Slightly more liquid or less flour may be required.
Dough rises faster at higher altitude. Either sugar, yeast or liquid
should be adjusted slightly to prevent over-rising. See table below
for guidelines.
es necesario adaptar las recetas ligeramente, utilizando un poco de
líquido y menos ingredientes secos. El cuadro aquí abajo le da conse-
jos en función de la altitud.
ALTITUDE
Adjustment 3,000 ft
Reduce yeast: For
each tsp in the recipe,
1/8 tsp
decrease by
Reduce sugar: For
each tbs in the recipe,
0-1 tsp
decrease by
Increase liquid: For each
cup in the recipe, add
1-2 tbs
5,000 ft 7,000 ft
1/8 – 1/4 tsp + 1/4 tsp
0-2 tsp 1-2 tsp
2-4 tbs 3-4 tbs
39.