User manual PHILIPS HD9020

[. . . ] Congratulations on your purchase and welcome to Philips!To fully benefit from the support that Philips offers, register your product at www. 1) a Air vents B Control panel 1 Program list 2 Weight indications 3 Display 4 Crust colour indications 5 Start/stop/cancel button 6 Crust colour selector 7 Timer decrease button 8 Timer increase button 9 Weight selector 10 Program selector C Removable lid D Viewing window E Steam vents F Rotating shaft g Bread pan with non-stick coating H Bread pan handle i Kneading blade with non-stick coating J Measuring spoon k Metal hook l Measuring cup M Heating element n Cord storage facility o Mains cord important Read this user manual carefully before you use the appliance and save it for future reference. Danger Never immerse the body of the breadmaker in water or any other liquid, nor rinse it under the tap. [. . . ] Program: Whole Wheat Water (27°C/80°F) Oil Salt Honey OR sugar Wholewheat flour Dried yeast French bread (program 5) program: French Water (27°C/80°F) Oil Salt White flour Dried yeast sweet bread (program 6) program: Sweet Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar White flour Dried yeast (program 7) program: Super Rapid Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar White flour Dried yeast gluten-free bread (program 8) program: Gluten Free Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar Gluten-free flour Dried yeast 500g 750g 1000g 340ml 2tbsp 2tbsp 1½tsp 2tbsp 560 (4 cups) 2¼tsp 500g 750g 280ml 1½tbsp 1½tbsp ½tsp 1½tbsp 450g (3¼ cups) 1tsp 1000g 350ml 2tbsp 2tbsp 1tsp 2tbsp 560 (4 cups) 4tsp Program: Dough Milk powder (if you use water instead or milk) Oil Salt Sugar White flour Dried yeast Pasta dough (program 10) Progam: Pasta Dough Semolina Large eggs Olive oil Salt strawberry or blackberry jam (program 11) Program: Jam Fresh or frozen (thawed) fruit Sugar Blueberry, apricot, peach or pear jam (program 11) Program: Jam Fresh or frozen (thawed) fruit Sugar Lemon juice Conversion table tsp/tbsp/cup ¼tsp ½tsp 1tsp 1tbsp ¼ cup 1/3 cup ½ cup 2/3 cup 3/4 cup 1 cup Baking times and temperatures The standard keep-warm temperature for the bread types and Bake Only in the tables below is 60°C. the keep-warm temperature for jam is 20°C. The maximum delay time that can be set for all breads except Super Rapid and Gluten Free is 13 hours. Optional: adding extra ingredients during the dough stage Program Basic White White Rapid Whole Wheat Whole Wheat Rapid Sweet Gluten Free Dough Duration and temperatures in the baking stage Type White Crust Light Baking temp. Ingredients and tools This chapter describes a number of ingredients and tools used for baking bread. it is important to purchase high-quality ingredients and use them in the exact amounts specified in the recipes. While some ingredients are interchangeable, others will produce poor results in bread. White flour White flour contains enough protein (gluten) to give a lot of volume and texture to bread. It is gluten that forms the cell wall structure, traps and holds the air bubbles and allows the bread to rise. This does not affect the baking performance or the shelf life. Wholewheat flour Wholewheat flour is a coarsely ground type of flour milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ provide the brown colour and nutty flavour while increasing fibre. Only flours made from wheat and rye contain gluten-forming proteins. The gluten in rye flour is not very elastic, therefore rye flour must be used in combination with wheat flour. cereals , grains and seeds Cereals , grains and seeds provide variety in texture , flavour and appearance of breads. They increase fibre content but do not contain gluten. Three, five, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that is cracked into particles of different sizes from coarse to fine. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. natural bran , both wheat and oats , cuts the gluten strands. Therefore do not use more bran than is stated in the recipe. Semolina flour Semolina, a creamy yellow coarsely ground flour milled from hard durum wheat, is high in protein. [. . . ] Why does the top of the loaf sometimes look torn?Can I make bread using eggs in the appliance?Can I use this breadmaker to prepare recipes found in other cookery books?Why does the bread sometimes have a strange odour? [. . . ]