Bedienungsanleitung Sencor SBR 2000 (Seite 11 von 16) (Englisch)

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WARNING:

To prevent the risk of injury by electrical shock, do not submerge the appliance, power cord or power plug in water or any

another liquid.

Baking container and hook

In the event that it is very difficult to remove the kneading blade A3 from the shaft, fill the baking container A4 with hot water and allow

it to act for approximately 30 minutes. Then remove the kneading blade A3 and carefully clean it using a dampened cloth and wipe it

thoroughly dry.

Clean the baking container A4 from inside and out using a dampened cloth. In order not to damage the non-stick layer, do not use sharp

utensils, or cleaning products with an abrasive effect. The baking container A4 must be completely dry before being placed into the

breadmaker.

Tip:

After cleaning, coat the kneading blade A3 including the hole in the middle with cooking fat that can be heated.

Lid and breadmaker unit

Wipe the breadmaker unit with a lightly dampened cloth and immediately wipe it dry using a clean wiping cloth.

Clean the lid A1 from inside and out using a dampened cloth. Then wipe everything so that it is thoroughly dry.

Attention:

Brown stains may appear on the inner surface of the lid A1 and on the ventilation openings. These are fume residues from

the ingredients, which exited together with the escaping steam. They have no damaging effect on the material of the

breadmaker or on the quality of the baked bread. Simply remove these stains with a dampened cloth.

The surface of the baking container A4 may suffer discolouration after extended use. This, however, has no effect on the

function of the breadmaker or the quality of the bread.

Ingredients compartment

Take the ingredients compartment A7 out of the breadmaker and carefully wash it in warm water with a small amount of dishwashing

detergent. Rinse and wipe dry. Then insert it into the holder A8 and then into the breadmaker. Clean the compartment A7 after every use.

Storage

When not using the appliance for an extended period of time, disconnect the power plug from the power socket, allow the appliance to

cool down and clean it according to the instructions provided above.

Before storing it, check that the appliance and all its accessories are thoroughly clean and dry.

Store the appliance in a dry, clean and well-ventilated location not exposed to extreme temperatures and out of children's reach.

INGREDIENTS FOR PREPARING BREAD

1. Bread flour

Bread flour has a large gluten content (therefore, we can also call it high-gluten flour containing a large amount of protein), has good

elasticity and can rise and retain the size of the bread without collapsing in on itself. Because it has a higher gluten content than plain

flour, it can be used for baking larger loaves. Bread flour is the most important ingredient when baking bread.

2 Plain flour

Plain flour is made by blending thoroughly selected soft and hard wheat, and it is suitable for quickly baking bread or cakes.

3. Wholemeal flour

Wholemeal flour is made by milling wheat and contains wheat bran and gluten. Wholemeal flour is heavier and more intensive than

normal flour. Bread made from wholemeal flour is usually smaller in size. Therefore, many recipes usually combine wholemeal flour and

bread flour in order to achieve the best possible results.

4. Rye flour

Rye flour is intended primarily for baking dark breads. It contains a large amount of mineral compounds. It has less gluten than wheat

flour and, therefore, it is usually used in combination with wheat flour.

5. Flour with baking powder (self-raising flour)

Flour with baking powder is especially suitable for making cakes.

6. Corn flour and oatmeal

Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking ingredients and are used to improve the taste and

structure of the bread.

7. Sugar

Sugar is a very important ingredient for achieving a sweet taste and bread colour. White sugar helps the fermentation process.

8. Yeast

Yeast activates the fermentation process in the dough and produces carbon dioxide, which helps the bread to increase its volume and

to modify the inner fibres.

1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast

1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast

2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast

Yeast must be stored in a refrigerator as it would spoil at a high temperature; check its use-by date before using it. Quickly return it to

the refrigerator after every use.

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Sencor SBR 2000 Seite 11

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