VG BBA 1

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� Sugar Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Sugar is important for the colour and flavour of breads. It is also food for yeast as it supports the fermentation process. Recipes that call for sugar require granulated sugar. Do not substitute granulated sugar by powdered sugar or brown sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as yeast will not react properly with them. Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. For dietary reasons, it may even be eliminated entirely, however, your bread may over-proof and rise higher than normal. Liquids/milk Liquid such as milk or a combination of powdered milk and water can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Use only powdered milk when using the delay timer. Some recipes call for juice (orange, apple, etc.) to be added as a flavour enhancer. Eggs Eggs add richness and velvety texture to bread dough and cakes. Use only large-size eggs in these recipes. Butter, oil and margarine Butter, oil and margarine shorten or tenderise the texture of yeast breads. However, breads that call for butter stay fresh longer. If butter or margarine is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle. Baking powder Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking as the chemical reaction works during baking process. Baking soda Baking soda is another leavening agent not to be confused with nor substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process. Special glazes for yeast breads Select one of the following glazes to enhance your bread: Egg glaze: Beat 1 large egg and 1 tsp of water together, brush generously. Apply to dough only, before baking in your regular oven. Melted butter crust: Brush melted butter over just-baked bread for a softer, tender crust. Milk glaze: For a softer, shiny crust, brush just-baked bread with milk or cream. 28 VG BBA 1 - 110711 Assembly page 28/168
� Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Sweet icing glaze: Mix 1 cup of sifted icing sugar with 1 to 2 tsp of milk to make a consistent glaze. Drizzle over sweet breads. Poppy/sesame/caraway seed/cornmeal/oatmeal: Sprinkle your choice of these seeds generously over just-glazed bread. OPERATING YOUR BREAD MAKER CONTROL PANEL Display window: Displays the programme number. Displays a minute-by-minute baking time countdown. Displays an error (error warning codes "LLL" and "H:HH"). ▲ and ▼ Allow setting the timer to delay the baking process. The arrows allow to set the time up or down in 10-minute increments. To quickly advance or set the time back, press and hold down the arrows. MENU key (1-6/7-12): Press to select a programme of your choice (from 1 to 12). Each time you press this key, the display switches to the next programme. START/STOP key (0/1): Allows starting a programme. Press and hold until you hear a beep to stop operation or cancel a timer setting. (Note: it is not necessary to press the stop key when you open the lid to check the progress of your bread.) Crust key: Press this key to select the crust colour between light and dark (some programmes do not allow this choice). Each time you press this key, the arrow on the display will switch to the next crust colour. Weight key (450g/680g/900g): Allows you to choose the loaf size (some programmes do not allow this choice). Each time you press this key, the arrow on the display switches to the next weight. BEEP SIGNALS The appliance emits several beeps: 1 long beep: appliance is turned on 1 short beep: a valid programme key is pressed 10 consecutive beeps: the "add ingredients" function is activated 12 short beeps: the programme is completed 29 VG BBA 1 - 110711 Assembly page 29/168
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