Bedienungsanleitung Inventum BM120W (Seite 16 von 48) (Deutsch, Englisch, Holländisch, Französisch)

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The most important factors for baking good bread are

the quality, the freshness and the correct amount of

ingredients.

Flour

Flour is the most important ingredient for baking bread.

The weight of the ﬂour varies from type to type. That

is why it is necessary to weigh the right amount with

a kitchenscale. Advice: when you buy ﬂour check the

package. It should say that it is suitable for baking bread.

Gluten

Gluten is a network of elastics strands, which interlock to

trap the gas produced by yeast.

Yeast

Without yeast the bread will not rise. Yeast needs liquid,

sugar and warmth to grow and rise. Dried yeast has been

used in all the recipes in this instruction book. Before

using dried yeast always check the use by date, as stale

yeast will prevent the bread from rising. Some yeast’s

are more active in hot climates. So it is possible that you

have to use less than what is written in the recipes.

Salt

Salt does not only give ﬂavour to the bread, but also

regulates the activity of the yeast, toughens the dough

and prevents the bread from rising too fast.

Butter/oil

Butter or oil adds ﬂavour and retains the moisture of the

bread. Butter or oil must have roomtemperature before

adding.

Sugar

Sugar provides sweetness and ﬂavour, browns the crust

and produces food for the yeast. Regular white sugar,

brown sugar of honey may be used. Note: Never use

sugar cubes because it may cause damage to the non-

stickcoating of the breadpan.

Liquids

Liquids includes water, milk and egg. DO NOT use any

perishable liquids with the timer. You can replace the

total amount of water with milk. Milk makes the bread

softer and tastier. Eggs increase the nutritional value of

the bread. They help with ﬂavour, tenderness and are

usually used in the sweeter type of breads. The amount

and temperature of liquids is extremely important. It is

allright to open the machine to check the consistency

of the dough. Do this after about 5 to 10 minutes of

kneading. The dough should be a smooth, round

elastic ball. If it is too dry, add liquid ½ to 1 tablespoon

at a time; too wet, add 1 tablespoon of ﬂour at a time.

With a normal roomtemperature, 21°C, you should use

lukewarm water: cold water does not activate the yeast

and too hot water activates it too strongly.

Other ingredients

Fruits and nuts etc. are added later. When the ﬁrst

knead is complete, the machine will sound short beeps,

indicating it’s time to add other ingredients (fruits, nuts,

The quality of the bread you make in the breadmaker

depends on a lot of factors. The more you use the

breadmaker, the faster you learn these factors and how to

inﬂuence the result. The breadmaker, relatively easy to use,

requires a correct dosage of the ingredients. We advise you

to use a kitchenscale which weighs per grams.

The breadmaker gives you a choice between the dierent

programs. Select the program that is suitable for the type

of bread you want to make, or otherwise indicated in the

recipe.

Put the yeast on top of the ﬂour and as the last ingredient,

preventing it to come in contact with the salt, sugar

and water and/or milk. Make sure that your ingredients

are fresh. Check the freshness of the yeast by dissolving

1 teaspoon of sugar in half a cup of water and add 1

teaspoon of yeast. After a few minutes the mixture should

bubble and then you’ll know that the yeast is fresh.

Check the dough during the kneading. After approx. 5 to

10 minutes it should look like a smooth, elastic round ball.

Add 1 tablespoon of water when the dough is lumpy or

add 1 tablespoon of ﬂour when the dough is too wet.

Make sure that you add the ingredients, including the

water, in the order indicated in the manual and check if

they are roomtemperature. Take the butter and the yeast

out of the refrigerator on time.

Before you use the appliance for the ﬁrst time, please do

as follows: Carefully unpack the appliance and remove

all the packaging material. Keep the material (plastic

bags and cardboard) out of reach of children. Check the

appliance after unpacking for any damage, possible from

transportation. In the box you will ﬁnd the breadmaker, the

instruction manual, the breadpan and the kneadingblade.

Place the appliance on a stable and heat resistant surface.

Wipe the housing of the appliance only with a damp cloth

and rinse the breadpan and kneadingblade with warm

water. Thoroughly dry the parts.

The breadpan and kneadingblades have a non-

stickcoating that is why you may never clean these parts

with detergents, a brush or sponge. Only use a damp

cloth and water. That is enough to keep everything clean.

When you plug in the appliance for the ﬁrst time, the

breadmaker will give a hard beep and the display shows

“3:00”. The breadmaker is ready for use. Note: the new

appliance can give o a bit of smoke at the ﬁrst use, this is

perfectly normal and causes no harm to the appliance.

2 | BEFORE FIRST USE

4 | THE INGREDIENTS

3 | THE ART OF BAKING

• The largest bread that can be made in this machine is

2.5Lb (1150 g). So follow the recipes in this instruction

manual for the maximum quantities of ﬂour and yeast

that may be used.

• If the power cord of this appliance is damaged, it must

be replaced by the manufacturer, the manufacturer’s

customer service or a similarly qualiﬁed person to avoid

associated dangers.

Sometimes the bread can rise too fast. If the

roomtemperature or the temperature of the ingredients is

too high it can cause the bread to rise too fast.

After baking bread, let the breadmaker cool down for 15-

20 minutes, before baking another bread.

Inventum BM120W Seite 16

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