Bedienungsanleitung Fritel BM1807 (Seite 28 von 48) (Englisch, Holländisch)

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Sugar: Sugar is the nutrition ofthe yeast and so essential for the rising process. You can use refined sugar or brown

sugar, but also honey or syrup. Sugar softens the taste of the bread, enhances the nutritional value and helps the

bread to keep longer.

Water: We advise to use tap water. Make sure that it is not too cold, otherwise the yeasting process will not start.

Make sure that it is not too warm, otherwise theyeasting process will go too fast. (= only advised if you select the

‘quick’ program).

Milk: Milk and other dairy products enhance the taste, the nutritional value and produce a nice brown crust. The

quantity of milk used should be deducted from the amount of water mentioned in the recipe. TIP: Do not use milk

or other dairy products if you use the ‘timer delayed start’. The dairy products could go bad.

Other ingredients: some recipes will add other ingredients such as, raisins, nuts, sunflower seed, dried fruit, … First

soak, then dry and then add them. Always use fresh ingredients. TIP: You can make your bread even more tasteful

by adding ingredients such as eggs, wheat germs, herbs, …

Bread mix with yeast (included): Pour the bread mix in the bakingtin and add waterto it. Select program 1 ‘Basic’

and choose a loaf size according to the content ofthe bread mix. The bread mix does not always mention how much

yeast is included so you might have to experiment a little before obtaining the best result.

Bread mix with separate yeast: First put the yeast in the baking tin, then the bread mix and then the water. Select

the program according to the type of flour in your bread mix.

2. Preparing the dough

- Make sure that all ingredients are at room temperature (except when you select the ‘quick’ program, inthat case the

water may be a little warmer)

- Only use dried yeast, fresh yeast will not always lead to the desired result.

- If you are using rye flour, takeinto account that this dough doesn’t rise much. For that reason, use at least 30%

wheat flour and max. 70% ryeflour.

3. Measuringingredients

- Measure all ingredients correctly. Stick to the recommended quantities of the recipe. Use the accompanying

measuring cup and measuring spoon. (do not pile up the ingredients in the measuring spoon but make sure to have

a flat spoon) and use a scale to weigh flour, butter, …

- NEVER use more than the following quantities for this appliance:

*500 gr dry ingredients + approx. 300 mlliquids for light and standard types of bread.

*660 gr dry ingredients + approx. 440 mlliquids for heavy breads

4. Order of the ingredients

First add tap water to the baking tin, and then the type(s) of flour. Make a little hole in one corner of the baking tin

and add the salt. Close the hole and make another hole in the opposite corner. Add the yeast and close the hole so

that salt and yeast do not mix immediately. Add the butter in small chunks. Do not forget the sugar, since this will

influence the rising result of the bread considerably.

ATTENTION: Make sure not to spill any ingredients in the baking chamber.

ATTENTION: Keep the outside of the baking tin clean and make sure that the heating elements do not comeinto

contact with dough or ingredients.

ATTENTION: Stick to the recommended quantities and do not exceed them.

5. Use

a. Remove the baking tinfrom the appliance

b. Place the clean dough hooks on the axes in the baking tin.

c. Put all the ingredients in the baking tin as mentioned under point 5“order of the ingredients”. Make sure

that the outside of the baking tin is clean.

d. Place the baking tin in the appliance and make sure that it is well fixed.

e. Do not spill any ingredients intothe baking chamber and keep them away from the heating elements.

f. Close the lid.

g. Plug in the appliance. Your appliance will now switch on, emit a sound signal, the red control lamp will

burn and the LCD screen will be activated.

You are now ready to make your program selection!

6. Program selection

Each button Press willbe confirmed by asound signal.

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