Team kalorik TKG BBA 1 Manual Del Usuario página 30

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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.
Sweet icing glaze: Mix 1 cup 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 "E:E0", "E:E1" and "H:HH")
TIME key:
Allows setting the timer to delay the baking process.
This key allows to set the time in 10-minute increments.
MENU key:
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:
To start a programme, press this key for about 1.5 seconds.
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.
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Assembly page 30/132
TKG BBA 1 – 071212