Saturn ST-EC8770 - Инструкция (Страница 7)

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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 bar is difficult to remove from
the axle, In such an event fill the Container with warm water
and allow it to soak for approx.30minutes.The kneader can then
be easily removed for cleaning. 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 the lid
is closed.
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 used for making bread with large size and better
inner fiber. Bread flour is the most important ingredients of
making bread.
2. Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat
and applicable for making express bread or cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat, it contains
wheat skin and gluten whole wheat flour is heavier and more
nutrient than common flour. The bread made by whole wheat flour
is usually small in size. So many recipes usually combine the
whole wheat flour and bread flour to achieve best results.
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4. Black wheat flour
Black wheat flour, also named by “rough flour”, is a kind of
high fiber flour that is similar to whole wheat flour. To
obtain the large size after rising it must be used in
combination with high proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat,
which is specially used for making cakes. Different flour seems
to be alike, Actually yeast performance or absorbability of
various flour differs largely for growing areas ,growth reasons ,
grinding process and storage life. You may choose flour with
different trademark to test, taste and compare in local market,
and select the one which could produce the best result according
to your own experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal
respectively, they both are the additive ingredients of making
rough bread, which are used for enhancing the flavor and
texture.
7. Sugar
Sugar is very important ingredient to add sweet taste and color
of bread. While it helps to yeast bread as nourishment. white
sugar is largely used. Brown sugar, powder sugar or cotton sugar
may be called by special requirements.
8. Yeast
Yeast passes doughy yeasting process, then produces carbon
dioxide, making bread expand and inner fibre soft. However,
yeast fast breeding needs carbohydrate in sugar and flour as
nourishment.
1tsp. active dry yeast =3/4 tsp.instant yeast
5tsp. active dry yeast =1 tsp. instant yeast
2tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high
temperature, before using check the date and storage life of your
yeast. Store it back to the refrigerator as soon as possible after
each use. Usually the failure of bread rising is caused by the
dead yeast.
The ways described below will check whether your yeast is fresh
and active or not.
（1）pour 1/2 cup warm water (45-50 0 C) into a measuring cup
（2）Put 1 tsp. white sugar into the cup and stir, then sprinkle
2tsp. yeast over the water.