Bedienungsanleitung Sencor STM 48 (Seite 16 von 22) (Englisch)

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EN-16

Food Processor

STM 40WH / STM 41GR / STM 42BL / STM 43OR

STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS

2014

11/2014

FAT

Adds ﬂ avour and retains moisture. Vegetable oils such as safﬂ ower, sunﬂ ower or rape seed oil may

be used. Oils can be substituted for by butter or margarine, however the crust colour may become

yellowish.

YEAST

It is used as a leavening agent. The recipes in this user's manual use dried yeast. Prior to using dried

yeast, always check the use-by-date because yeast with an expired use-by-date may cause the dough

not to rise.

Three times as much fresh or pressed yeast must be used compared to dried yeast. To create a starter,

one needs liquid, sugar and heat.

FAST RISING YEAST

It is a mix of yeast and bread improver. If you wish to replace standard yeast in your recipe with this type

of yeast then leave out the bread improver. Fast rising dough should not be used in combination with

bread mixes as a bread improver is usually already contained in them.

WATER

Standard tap water is usually used. It is necessary to warm cold water up to room temperature before

use. Water that is too cold or too hot will prevent the starter from forming.

EGGS

They are used in certain bread recipes. They help the dough to rise and increase the nutritional value of

the bread. They add ﬂ avour and a ﬁ ne crust and usually are used for sweeter types of bread.

OTHER INGREDIENTS

Ingredients such as dried fruit, nuts, chocolate chips, etc. which should remain whole in the baked

bread, should be mixed into the dough. They should be added to the dough gradually during the

kneading process before the dough rises.

BREAD DOUGH – PREPARATION

• Check the minimum lifetime or the use-by-date of all the ingredients.

• Add the ingredients in the order that they are provided in the recipe.

• Store opened foods in air-tight containers.

• Allow ingredients that you have taken out of the refrigerator to ﬁ rst reach room temperature

before using them.

• If not indicated in the recipe otherwise, use bread ﬂ our. Do not use ﬂ our with a protein content

lower than 11%.

• Do not use ﬂ our with baking powder for making a yeast-based bread, unless indicated otherwise

in the recipe.

• If you live in a location that is above 900 m above sea level, you will probably need to adjust the

amount of yeast indicated in the recipe. The higher the above-sea-level altitude, the lower the air

pressure and the faster dough rises. It is recommended to use ¼ of a teaspoon of yeast less than

indicated in the recipe.

• If the weather is hot and humid, use ¼ of a teaspoon of yeast less than is indicated in the recipe to

prevent the dough from over-rising.

• The properties of the ﬂ our may change with the season or type of storage. Then it is necessary to

adjust the water to ﬂ our ratio in the following way. If the dough is too sticky, add 1 to 2 tablespoons

of ﬂ our. If the dough is too dry, add 1 to 2 tablespoons of water. Several minutes are needed for

these ingredients to be absorbed. It should be possible to shape a dough with the right amount of

ﬂ our and water into a smooth loaf that is moist to touch but not sticky.

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Sencor STM 48 Seite 16

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