Bedienungsanleitung Breadman BK1050S (Seite 9 von 10) (Englisch)

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Care and Cleaning

This product contains no user serviceable parts. Refer service to

qualiﬁed service personnel.

CLEANING

Important: Always unplug bread maker and allow to cool completely

prior to cleaning.

Bread pan and kneading paddle have nonstick surfaces, which make

cleaning easier.

1. After baking each loaf of bread, unplug bread maker and allow to

cool; discard any crumbs.

2. Remove bread pan from oven chamber and kneading paddle from

bread pan. Wash bread pan and kneading paddle inside and out with

warm, soapy water. Avoid scratching nonstick surfaces.

Caution: Do not place bread pan in dishwasher, or soak it in water.

3. If kneading paddle is stuck to drive shaft, pour warm water into

bread pan for up to 30 minutes, to loosen it. Do not use excessive

force.

4. Wipe inside of lid and oven baking chamber with slightly damp

cloth or sponge. If any residue has scorched on heating element or

elsewhere, wipe with nonabrasive pad to clean. Lid can be removed

for cleaning. Dry baking chamber and lid thoroughly.

Important: Do not put lid in dishwasher, as it may cause warping. Do

not immerse in water, as it contains sensitive electronic sensors.

5. To clean glass in lid, use glass cleaner or mild detergent and damp

cloth or plastic scouring pad. Do not use abrasive cleaners or

scouring pads, as they may scratch glass.

6. Do not use vinegar, bleach or harsh chemicals to clean bread

maker.

7. Be sure bread maker is completely cooled before storing.

8. Baking chamber contains heating element and drive shaft. When

cleaning, NEVER pour water, solvents or cleaning solutions into this

area.

STORAGE

• All removable parts should be thoroughly cleaned and dried.

• Store lid closed. Place bread pan into bread maker with kneading

paddle inside.

Rosettes

On lightly ﬂoured board, roll about 1½ oz piece of dough into 14 inch

rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot

and second end into the top center of the loose knot. Place 2-inches

apart on lightly greased baking sheet.

ARTISAN DOUGH CYCLE

Tips for Best Results

• Consider using more reﬁned ingredients such as, organic ﬂours,

unreﬁned sea salt and spring water.

• Make sure you are using the freshest ingredients, including fresh

herbs, seeds or nuts.

• If using delay bake timer, make sure yeast is on top of ﬂour, away

from liquids.

Important: Never allow artisan dough to remain in bread maker after

cycle is complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan

will vary due to recipe, temperature and humidity level of your

kitchen. Optimum temperature for rising is 70°– 75°F. Rising is the

most essential feature in bread making.

• Bread maker allows dough to have ﬁrst rise or fermentationbefore

dough is removed. Fermentation conditions gluten, (becoming

pliable and elastic with a soft, smooth quality) develops ﬂavor and

leavens product.

• Resting allows gluten to relax and makes handling easier. Shape as

desired and allow to rise until doubled in volume.

• Baker’s Tip: Dough has doubled in volume when an indentation

remains after tip of a ﬁnger is pressed lightly and quickly into dough.

If indentation springs back, cover and let rise a few more minutes

and check again.

JAM CYCLE

Method

1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.

2. Once JAM cycle is complete, remove bread pan from bread maker

and pour hot mixture into heat-safe jars, leaving ½” of space at

the top.

3. Allow to partially cool. Cover tightly to store. Mixture will thicken

upon cooling.

Tips for Best Results

• Do not reduce sugar or use sugar substitutes. Exact amounts of

sugar, fruit, and other ingredients are necessary for good set.

• Use only ripe fruit (not overripe or under-ripe) for best ﬂavor.

• Do not puree fruit. Jam should have bits of fruit in it.

• Recipes should not exceed 3 cups fruit.

• Remove stems, seeds or pits from fruit.

• You may use strawberries, blackberries, raspberries or other thin

skinned berries. Fruit such as peaches, pears and apricots may be

used, but should be peeled and have seeds removed.

• Frozen berries or fruit (no sugar added) may be substituted for

fresh. Thaw and drain before measuring. For thinner jam, use juice

as part of 3 cups of berry or fruit amount.

• Lemon juice adds necessary acid to berries or fruit.

• You may decrease amount of sugar, but it will produce a thinner

result. More sugar will make it thicker. For best results, sugar

substitutes are not recommended.

• Average refrigerated life of jam is 2 weeks or up to several months

if frozen.

Important: Do not exceed amounts given in recipes!

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