Hkoenig bake440 Manual De Instrucciones página 10

14. Using oven mitts, turn the bread pan upside down (with the bread pan handle folded down)
onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a
non-stick spatula to gently loosen the sides of the bread from the bread pan.
15. Let the bread cool for about 20 minutes before slicing. It is recommended slicing bread with
electric cutter or dentate cutter, had better not with fruit knife or kitchen knife, otherwise the bread
may be subject to deformation.
16. If kneading paddle remains in the bread, gently pry it out using a spatula or small utensil.
The bread is hot, never use the hand to remove the kneading paddle. When do not use or when
operation is complete, unplug the power cord.
Note: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To
store for a long time, place sealed plastic bag in refrigerator for up to 10 days.
REMOVING BREAD
Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread
pan by lifting the handle and turning it counterclockwise to unlock and pull bread pan straight up
from the base of the chamber.
Carefully shake the bread upside down until the bread falls out of the bread pan. Allow to cool on
a wire rack for 10 minutes before slicing and slice with bread knife.
TIP: If kneading paddle comes out in the loaf, remove it with a spatula or small utensil.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important ingredients of making bread and is recommended in most yeast-
bread recipes. It has a high gluten content and (so it can be also called high-gluten flour which
contains high protein), and keep the size of the bread from collapsing after rising. Flour varies by
region. The gluten content is higher than the all-purpose flour, so it can be used for making bread
with large in size and higher inner fiber.
2. All-Purpose Flour
Flour that contains no baking powder, suitable for "quick "breads or bread made with the Quick
settings. Bread flour is better suited for yeast breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-
wheat flour will higher fiber and nutritional content. Whole-Wheat flour is heavier and, as a result,
loaves may be smaller in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with Whole -Wheat flour or Bread
Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as "Rye Flour", it is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.