Special Functions; Cleaning And Maintenance - Superior XBM1538 Manual De Instrucciones

BAKING BREAD / SPECIAL FUNCTIONS /

CLEANING AND MAINTENANCE

BAKING BREAD
1. Insert the bread pan and turn it clockwise, until it locks
into place. Insert the dough hook into the gear shaft.
Turn the kneader clockwise, until it locks into place. It
is recommended that you • ll the holes with heat-resis -
tant margarine before inserting the kneader; this pre -
vents the dough from becoming stuck under the kneader
and allows it to be removed easily from the bread.
2. Put the ingredients in the bread pan. Add the ingre-
dients in the order stated in the recipe.
Water or other liquids are usually inserted • rst, then
sugar, salt and • our. Always add yeast or baking
powder last. For • rm dough mixes, e.g. with high
rye or wholemeal content, we recommend that you
reverse the order of the ingredients. First add dry
yeast and • our and add the liquids at the end. This
guarantees a better dough mixture.
3. Make a hollow in the • our with your • nger. Place
the yeast in the hollow. The yeast should not come
into contact with liquid ingredients or salt.
4. Close the lid carefully and plug in the appliance.
5. Choose the desired programme with the menu button.
6. Choose the desired degree of browning with the
"colour" button.
7. Choose the desired size (700 g or 900 g) with the
"loaf size" button.
8. Set the time control function with the " " or "
buttons. Miss out this point for an immediate prog-
ramme start.
9. Start the programme with the "Start/Finish" button.
10. During the processing of the Normal, Crispy, Whole
Wheat, Sweet and White Bread programmes,
a long beep sounds. This alerts you, that it is neces-
sary to add more ingredients. Open the lid and add
the ingredients. During the baking process, steam
can escape through the ventilation slits in the lid.
This is a normal process.
11. A beep sounds 10 times at the end of the baking
process. The process is interrupted by pressing the
"Start/Finish" button for approx. 3-5 seconds and
the bread can be taken out. Open the lid and use
oven gloves to grip the handle of the bread pan.
Turn the pan anti-clockwise and lift it carefully up
and out of the appliance.
12. Carefully loosen the edges of the bread from the
pan with a non-stick spatula. Warning: The pan
and bread can be very hot. Always take care
and use oven gloves.
13. Place the bread pan onto a clean work surface with
the opening facing downwards, then carefully shake
the pan until the bread loosens.
14. Remove the pan and allow the bread to cool for
approx. 20 mins before slicing.
15. If the "Start/Finish" button is not pressed (e.g.
because you are not in the room), the bread will
automatically be kept warm for 60 minutes.
16. Unplug the appliance from the mains when it is not
in use.
Advice: Before slicing the bread, remove the dough
hook using the hook that is situated under the
bread. Never remove the dough hook by hand, as
the bread is hot.

SPECIAL FUNCTIONS

1. Fast programme
Using baking powder or bicarbonate of soda, which
has been proven with heat and moisture, allows you to
bake bread quickly. For this programme it is recom-
mended that all liquids are put into the bread pan and
the dry ingredients are added to it. At the beginning
of the mixing phase, dough and dry ingredients can
get stuck in the corner of the pan when using the fast
programme. It is necessary to assist the stirring process
as needed in order to avoid lumps of • our. This should
be carried out using a rubber spatula.
2. Extra-fast programme
The Extra-fast programme allows bread to be baked in
"
half an hour. Both settings bake a somewhat • rmer loaf
in 58 minutes. Extra-fast-1 allows you to bake quantities
of 700 g, Extra-fast-2 allows 900 g to be baked. When
adding water, be absolutely certain that the water is
between 48-50 °C . A cooking thermometer is neces-
sary for this. The exact water temperature is very im-
portant for the baking process. The bread will not rise
suf• ciently if the water temperature is too low. If the
temperature is too high, the yeast will die off even be-
fore the baking process begins.
CLEANING AND MAINTENANCE
Disconnect the appliance from the mains and allow it to
cool down before cleaning.
1. Bread pan: Wipe with a damp towel inside and out.
Do not use any sharp or abrasive instruments, as
this could damage the non-stick surface. The pan
must be carefully dried before it is inserted.
2. Dough hook: Should the dough hook rods be dif• -
cult to remove from the shaft, • ll the container with
warm water and leave it to soak for approx. 30 mi-
nutes. Afterwards the dough hooks can be removed
and cleaned easily. Wipe the hooks carefully with a
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ADDING INGREDIENTS TO THE BREAD MAKER
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damp cotton cloth. Ensure that the bread pan and
dough hooks are machine washable.
3. Lid and window: Clean the lid with a soft damp
cloth inside and out.
4. Casing: Clean the outside of the casing carefully with
a damp cloth. Do not use any abrasive instruments
to clean as this could damage the gloss surface.
Never immerse the casing in water to clean it.
5. Before storing the appliance, ensure that it has com-
pletely cooled down and that it has been cleaned
and dried Place spoons and dough hooks in the
drawer and close the lid.
ADDING INGREDIENTS TO THE BREAD MAKER
1. Extra • ne • our.
Bread • our contains a high proportion of gluten and
is therefore especially strong due to its protein con-
tent. The dough becomes elastic and does not come
together after proving. Due to its higher gluten content
compared with traditional • our, this • our is suitable
for large loaves of bread, which are less crumbly.
Bread • our is the main ingredient when baking bread.
2. All-purpose • our
All-purpose • our is produced from a blend of wheat
and durum wheat and is suitable for fast baking and
for cooking.
3. Whole-wheat • our
Whole-wheat • our is ground wholemeal and contains
husks and grains of corn. Whole-wheat • our is heavier
and meatier than traditional • our. Bread made from
whole-wheat • our is generally smaller. Therefore, in
order to get the best results, most recipes use a mix
of whole-wheat and bread • our.
4. Buckwheat • our
Buckwheat • our is rich in dietary • bre just like
whole-wheat • our. In order to achieve high volume
after proving, this • our must be mixed with a large
proportion of bread • our.
5. Cake • our
Cake • our consists of • nely ground wheat or low
protein wheat and is especially used for baking cakes.
The different • ours appear to be the same, the
swelling properties with yeast or the absorbency
varies, however, according to the producing area,
grinding method and the shelf life. Therefore try
different brands of • our products in order to • nd the
most suitable • our for your taste.
6. Corn• our and oatmeal
Corn• our and oatmeal consist of ground maize and
oats. They are used as an addition to chunky bread
types in order to improve the taste and consistency.
7. Sugar
Sugar is an important addition to sweeten and give
colour to bread. It supplies nourishment for the
yeast. It is essential that white sugar is used. Brown
sugar, icing sugar and candy• oss can also be used
for certain recipes.
8. Yeast
Yeast produces fermentation materials. This fer-
mentation process creates carbon dioxide, which
makes the bread rise and gives it a • uffy structure.
A nutrient solution from sugar and • our is needed to
prove the yeast dough quickly.
1 Tsp dry yeast = ⁄ tsp instant yeast
3
4
2 Tsp dry yeast = 1,5 tsp instant yeast
5 Tsp dry yeast = 3 3 ⁄ 1 tsp instant yeast
4
Yeast should be stored in a cool place, as it dies off
in high temperatures. Check the expiry date before
use. Place the remains in the refrigerator after
use. When bread doesn't rise, this is mainly due to
expired or died off yeast stocks.
You can test whether the yeast is fresh or whether it
has already died off by using the test below.
(1) Pour 1⁄2 a cup of warm water (45-60°C) into a
measuring jug.
(2) Add 1 Tsp of white sugar and stir. Then sprinkle
2 tsp of yeast over the water.
(3) Place the measuring jug in a warm place for
approx. 10 mins. Do not disturb the water.
(4) The dough blows up to the measurement mark
"1 cup". If not, the yeast has died off.
9. Salt
Salt gives the bread taste and gives the crust colour.
Salt can, however, affect the proving of the yeast.
Therefore, never use too much yeast in the dough.
Those who do not like salt can also leave it out.
Unsalted bread rises better.
10. Eggs
Eggs give the bread a better consistency, more
nutritional value and volume as well as the typical
egg taste. Eggs are used without their shells and are
evenly whisked.
11. Fat, butter, vegetable oil
Bread is softer and lasts longer through the use
of fat. Warm the butter if it has been stored in the
refrigerator or cut it into small pieces, so that you
can beat it smooth.
12. Baking powder
Baking powder is used predominantly for extra fast
bread baking and for cakes. Baking powder doesn't
need any proving time and does not produce gases
and it works according to chemical principles:
bubbles are made or the consistency loosens.
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