BHG 395 - Bielmeier

GB
GB
30
Temperature has a critical influence on the baking
performance. If the water temperature is too
low, the bread will not rise to the expected size.
If the water temperature is too high, the fungus
in the yeast will be killed before rising, which will
also affect the baking performance.
For the double bread pan (8)
Note: To achieve proper loaf size (18), the maximum
capacity of each side of the bread pan is 500 g.
The double bread pan (8) can be used in two
different ways:
• Making two breads with the same flavour at the
same time.
• Making two breads with different flavours on
any one program at the same time.
Note: Suggest loaf size setting = 1000 g.
CLEANING AND MAINTENANCE
Disconnect the appliance from the power outlet
and let it cool down before cleaning.
Both the bread pan (6 / 8) and kneading blades
(7 / 9) are dishwasher safe components.
Bread pan (6) and
double bread pan (8)
Remove the bread pan (6 / 8) by pulling the
handle, wipe inside and outside of the pan with
damp cloth.
To protect the non-stick coating, do not use any
sharp or abrasive agents. The pan (6 / 8) must be
dried completely before installing.
Note: Insert the bread pan (6 / 8) and press down
until it snaps into the correct position.
If it cannot be inserted, realign the pan gently until
it is in the correct position and can be pressed
down.
Kneading blades (7/ 9)
If the kneading blades (7 / 9) are difficult to remove
from the bread, use the hook (12).
Wipe the blades (7 / 9) care fully with a dump cotton
cloth.
To protect the non-stick coating, do not use
any sharp or abrasive agents.
Lid (2) and windows (3)
Clean the inside and outside of the lid (2) with a
slightly damp cloth.
To avoid damaging the highly polished surfaces,
do not use any abrasive cleaner.
Housing (5)
Gently wipe the outer surface of the housing (5)
with a damp cloth.
To avoid damaging the stainless steel surfaces,
do not use any abrasive cleaner. Never immerse
the housing (5) To avoid damaging the stainless
steel surfaces, do not use any abrasive cleaner.
Never immerse the housing.
Before storage
Before the bread maker is packed for storage, ensure
that it has completely cooled down, clean it
and dry it. The lid (2) should be closed.
A LITTLE FOOD SCIENCE
Flour
Flour is the most important ingredient of your
bread.
• Bread flour, also called high-gluten flour, has a
large amount of gluten and protein. It has good
elasticity and can keep the bread from collapsing
after it rises. Since the gluten content is
higher than in common flour, it can be used to
make large breads with better inner fibre. Bread
flour is particularly suitable for making bread.
• Plain flour is a mixture of soft and durum
wheat. It is suitable for making cookies or quick
breads.
• Whole-wheat flour is ground from grain. It
contains wheat skin and gluten. Whole-wheat
flour is heavier and contains more nutrients
than common flour.
Since breads made with whole-wheat flour are
usually smaller, many recipes combine wholewheat
flour with bread flour to achieve the best
result.
• Black wheat flour, also called “rough flour”, is a
kind of high-fibre flour that is similar to wholewheat
flour. To achieve large size after rising,
it must be used in combination with a high
amount of bread flour.
• Self-rising flour contains baking powder. It is
used to make cakes, in particular.
• Corn flour and oatmeal flour are ground from
corn and oatmeal separately. These ingredients
are added when making rough bread to enhance
the flavour and texture.
Sugar
Sugar is a very important ingredient that increases
the sweet taste and colour of bread. It is also
considered nourishment in yeast bread. White
sugar is widely used. Brown sugar, powder sugar,
cotton sugar, syrup or honey may be called for in
special instances.
Note: Use only fine sugar. Gross grained sugar
can damage the anti-adhesive layer of your bread
pan.
Note: Breads made without sugar will be smaller.
Salt
Salt is necessary to improve the flavour and crust
colour. However, salt can also inhibit the rising of
the yeast. Never use too much salt in a recipe.
Note: Breads made without salt would be larger.
Grease, butter and vegetable oil
Grease can make bread softer and extend storage
life. Butter should be melted or chopped to small
pieces before using.
Yeast
After the rising process, the yeast will produce
carbon dioxide. The carbon dioxide expands the
bread and makes the inner fibre soften. However,
fast breeding yeast needs the carbohydrates in
sugar and flour as nourishment.
1 tsp. active dry yeast = ¾ tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
Fresh yeast must be stored in the refrigerator, as
the fungus in it will be killed at high temperature.
Before using, check the production date and storage
life of your yeast. Put it back in the refrigerator
as soon as possible after each use.
Note: When breads failt to rise, it is usually due
to bad yeast.
Follow the steps below to check if your yeast is
fresh and active.
1. Pour ½ cup warm water (45 – 50°C) into a
measuring cup.
2. Put 1 tsp. white sugar into the cup and stir;
then sprinkle 2 tsp. yeast over the water.
3. Place the measuring cup in a warm place for
about 10 min. Do not stir the water.
4. The mixture should foam up to 1 cup. Otherwise
the yeast is dead or inactive.
Baking powder
Baking powder is used as a rising agent for UL-
TRASCHNELL (ultra fast) breads and cakes. It does
not need rise time, and it can produce air. Due to
chemical processes, the air forms bubbles that
soften the texture of the bread.
31