Bedienungsanleitung Everglades ev 215 (Seite 55 von 64) (Holländisch)

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CLEANING AND MAINTENANCE

Disconnect the machine from the mains power supply and let it cool down prior to cleaning.

1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the

consideration of protecting the non-stick coating. The pan must be dried completely prior to installing.

2. Kneading blade: If the kneading blade is difcult to remove from the axle, ll the Container with warm

water and allow it to soak for approx.30minutes.The kneader can then be easily removed for cleaning.

Also wipe the blade carefully with a cotton damp cloth. Please note both the bread pan and kneading

blade are dishwashing safe components.

3. Lid and window: clean the lid inside and outside with a slightly damp cloth.

4. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive cleaner to

clean as this would degrade the high polish of the surface. Never immerse the housing into water for

cleaning.

5. Before the bread maker is packed away for storage, ensure that it has completely cooled down, and is

clean and dry, and put the spoon and the kneading blade in the drawer. Finally close the lid.

INTRODUCTION OF BREAD INGREDIENTS

1. Bread our

Bread our has high content of high gluten (so it can be also called high-gluten our which contains

high protein). It has good elastic and can keep the size of the bread from sunken after rising. As the

gluten content is higher than the common our so it can be used for making bread with large size and

better inner ber. Bread our is the most important ingredients of making bread.

2. Plain our

Plain our is made by mixing well-chosen soft and hard wheat and applicable for making express bread

or cakes.

3. Whole wheat our

Whole wheat our is made by grinding whole wheat; it contains wheat skin and gluten. whole wheat

our is heavier and more nutrient than common our. The bread made by whole wheat our is usually

small in size. So many recipes usually combine the whole wheat our and bread our to achieve best

results.

4. Black wheat our

Black wheat our, also named “rough our”, is a kind of high ber our that is similar to whole wheat

our. To obtain the large size after rising, it must be used in combination with high proportion of bread

our.

5. Cake powder

Cake powder is made of grinding soft wheat or low protein wheat, which is specially used for making

cakes. Different our seems to be alike. Actually yeast performance or absorbability of various our

differs largely for growing areas, growth reasons, grinding process and storage life. You may choose

our with different trademark to test, taste and compare in local market, and select the one which could

produce the best result according to your own experience and taste.

6. Corn our and oatmeal our

Corn our and oat our are made by grinding corn and oatmeal respectively. They both are the additive

ingredients of making rough bread, which are used for enhancing the avor and texture.

7. Sugar

Sugar is very important ingredient to add sweet taste and color of bread. While it helps yeast bread as

nourishment. White sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by

special requirements.

8. Yeast

Yeast passes doughy yeasting process, and then produces carbon dioxide, making bread expand and

inner bre soft. However, yeast fast breeding needs carbohydrate in sugar and our as nourishment.

1tsp. active dry yeast =3/4 tsp. instant yeast

5tsp. active dry yeast =1 tsp. instant yeast

2tsp. active dry yeast =1.5 tsp. instant yeast

Yeast must be stored in refrigerator as it will be killed at high temperature. Before use check the date

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