User manual CLATRONIC BBA 2294 NEW

[. . . ] There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. You can even schedule the bread baking machine, i. You can preprogram a program up to 13 hours in advance. You will also find the recipes for the following specialties: · White bread, dark leavened bread, light wheat and rye bread, whole bread; Bread with baking mixes; Bread for allergic people; Cakes for the baking-powder program; Dough which needs to be further worked; Marmalades that can be cooked. [. . . ] The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. always use the right quantities in the right proportion. Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early. margarine , butter and milk affect the flavor of the bread. Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey. Gluten which is produced in the flour during the kneading provides for the structure of the bread. the ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour. If you wish to add cereals grains, leave them to soak overnight. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount. If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The yeast can be reduced in these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water. Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when using the timing function), contact between the yeast and the liquid must be avoided. When measuring use the same measuring units, that is to say use either the measuring spoon supplied with the bread baking machine or a spoon used in your home when the recipes require doses measured in tablespoons and teaspoons. the measures in grams must be weighed precisely. [. . . ] You can be sure to make especially tasty marmalades. Always use the recommended doses, as these are precisely determined for the MARMALADE program. Otherwise the marmalade risks to boil too early or to spill over. Weigh the fruit, cut it into small pieces (max 1 cm) or make a puree with it and put it into the container. [. . . ]