Bedienungsanleitung Breadman BK1050S (Seite 6 von 10) (Englisch)

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ADDITIONAL INGREDIENT NOTES

Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture

and consistency in your bread. Make sure to measure all ingredients exactly.

BAKING POWDER

Double-acting 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 chemical reaction works when liquid ingredients

are added and again during baking process.

BAKING SODA

Baking soda is another leavening agent, not to be confused or substituted for baking powder.

It also does not require rising time before baking, as chemical reaction works during baking process.

EGGS

Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),

large egg(s) at room temperature should be used.

FATS

Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique

crust and texture from the lack of added fat. However, breads that call for fat stay fresh longer.

If butter is used directly from refrigerator, it should be cut into small pieces for easier blending

during kneading process.

LIQUIDS

All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a

combination of powdered milk and water, can be used when making bread. Milk will improve ﬂavor,

provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable

or fruit juices and potato water may be used for ﬂavor variety.

SALT

Salt is necessary to balance ﬂavor in breads and cakes; it also limits growth of yeast. Changing the

amount of salt in a given recipe may result in shorter, gummier bread. When ﬁrst making a type of

bread, do not increase or decrease amount of salt shown in the recipe.

SUGAR

Sugar is important for color and ﬂavor of breads. It also serves as food for yeast since it the supports

fermentation process. Recipes in this book that call for sugar require granulated sugar.

Important: Do not substitute powdered sugar. Artiﬁcial sweeteners cannot be used as substitute,

as yeast will not react properly with them.

CLIMATE CHANGES & BAKING

• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as

there is less air pressure. Therefore, less yeast is necessary.

• In dry climates, ﬂour is drier and requires slightly more liquid.

• In humid climates, ﬂour is wetter and will absorb less liquid, so less

liquid is required.

How to Use

This product is for household use only.

Important: Your bread maker has an Intelligent Fuse™ system

designed to protect the motor from overheating. It will automatically

shut off the motor if there is an overheat risk. If this occurs, unplug

the appliance, wait a minimum of 20 minutes for it to cool down, and

plug in again following the instructions.

GETTING STARTED

• Remove packing materials and any stickers.

• Please go to www.prodprotect.com/applica to register your

warranty.

• Place bread maker on dry, stable, level surface away from heat and

areas where cooking grease or water may splatter on unit. Do not

place near edge of countertop. If placing beneath cabinets, make

sure there is enough room to open the lid without interference.

Important: Your bread maker will bake up at a 2-lb. loaf. Do not

put larger quantities of ingredients into bread pan. Bread will not

mix and bake correctly and bread maker may be damaged. (See

MAXIMUM INGREDIENT AMOUNTS.)

• Before ﬁrst use, operate on Rapid White cycle without adding

ingredients to burn off manufacturing oils. (Follow instructions in

USING YOUR BREAD MAKER.)

Note: During ﬁrst use, bread maker may smoke and/or emit an odor

from mineral oils used in manufacturing. This is normal.

MAXIMUM INGREDIENT AMOUNTS

• Bread cycles: approximately 5 cups

• Quick breads: 4 cups

• Dough cycle: 4

cups

• Jam: 3 cups of fruit mixture

BREAD PAN TIPS

Inserting bread pan

Note: Remember to insert kneading paddle ﬁrst, then add all

ingredients in the order listed BEFORE inserting the bread pan into

baking chamber.

Important: The collapsible kneading paddle may fall when

ingredients are added. This is normal. It will stand up when kneading

begins.

• When inserting bread pan into bread maker, make sure to set ﬁrmly

in place.

Removing bread pan

• To remove bread pan from baking chamber, hold handle with an

oven mitt and lift straight up ﬁrmly.

Important: When you remove bread pan after baking, be sure to wear

oven mitts to prevent burning.

• After removing loaf (by turning bread pan upside down and shaking

gently), check to see that kneading paddle is removed from loaf. If it

is stuck in bread, allow bread to cool; then use the paddle removal

key to remove it, taking care not to scratch the kneading paddle.

Allow bread to cool before removing the kneading paddle.

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