SINBO SBM 4713 - Инструкция (Страница 25)

made by ourselves does not add preservative, generally storage time is no longer than
that for bread in market.
Special introduction
1. For Quick program
With Quick program, the bread maker can finish making a loaf within shorter period with
baking powder or soda in place of yeast. To obtain perfect quick bread, it is suggested
that all liquid ingredients shall be placed at the bottom of the bread pan and dry ingredients
on the top, but during the initial kneading, some dry ingredients may collect in the corners
of the pan, so in order to avoid flour clumps, you may use a rubber spatula to help to
knead dough.
2. For Rapid breads
The bread maker can bake loaf within 2 hour 10 minutes with rapid program. Please
note that it should be hot water of 48-50°C, you must use a cooking thermometer to
measure the temperature. The influence of temperature is very critical to the performance
of baking. If the water temperature is too low, the bread will not be rise to expected size,
if the water temperature is too high. The fungus in the yeast will be killed before rising,
which also will affect the baking performance.
Cleaning and Maintenance
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread Pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive
agents for the consideration of protecting the non-stick coating. The pan must be dried
completely prior to installing.
2. Kneading Blade: If the kneading blade is difficult to remove from the bread, use the
hook. Also wipe the blade carefully with a cotton damp cloth, Please note both the bread
pan and kneading blade are dishwashing safe components.
3. Lid and Window: Clean the lid inside and outside with a slightly damp cloth.
4. Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
5. Before the bread maker is packed away for storage, ensure that it has completely
cooled down, is clean and dry, and put the spoon and the kneading blade in the drawer,
and the lid is closed.
SPECIAL INTRODUCTION
Introduction of bread ingredients
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour
which contains high protein), it has good elastic and can keep the size of the bread from
sunken after rising. As the gluten content is higher than the common flour so it can be
-
24
-