Tips For Best Results - Gastroback Design Bread Maker Advanced Bedienungsanleitung

TIPS FOR BEST RESULTS

For a successful baking process, please consider the following factors:
• Never use larger quantities than those specified in this booklet. Do not
fill in more than 1000 g in total. Too much dough can rise out of the
bread pan and drop onto the hot heating elements, thus causing risk
of overheating, fire and electric shock.
• One important step of making good bread is to measure the ingredients precise-
ly. Even small deviations from the quantities specified in the recipe may affect the
baking results. You should measure out the correct amount from liquids (water,
milk, oil) via measuring cups or measuring spoons. When measuring oil, the
measuring vessel must be completely dry. Solid ingredients (flour, sugar, nuts,
etc.) should be measured via kitchen scales to obtain the correct amounts.
• If you do not have kitchen scales at hand, you may use measuring cups and
spoons even for solid ingredients. However, the measuring vessel should provide
an appropriate scale. This is crucial, as the weight of various solid ingredients
differ in volume from the volume of water with the same weight. Spoon solid ingre-
dients into the measuring vessel and level off the surface at the correct height.
With most measuring vessels, do not tamper or heap the food in the measuring
vessel. As this additional amount would influence the result considerably.
• Essential for good results is the order for putting the ingredients into the bread
pan. Generally, you should first add all liquids, then sugar, salt, spices, and fla-
vours. Thereafter, put flour on top of the liquids without stirring. Add yeast or bak-
ing powder/soda as the very last ingredient on top of the flour layer. Doing so,
ensure that the yeast will not come in contact with salt and any liquids.
• During the baking programs 1-9, after kneading for a while, short acoustic signals
will sound and the ingredients box will open automatically, emptying its content
into the bread pan. However, some ingredients cannot be added via the ingre-
dients box (very moist or sticky foodstuffs or powder). These ingredients must be
added by opening the lid shortly, and pouring the ingredients directly into the
bread pan.
• If fruits are added too soon, the flavour will evaporate during the mixing process.
Thus, wait for the signal to add these ingredients.
• For several programs of the bread maker, you can set a delayed start of the pro-
gram by using the timer (see: "Using the Timer"). If you have set the timer, you
should put all the ingredients into the bread pan and/or ingredients box before
starting the program. However, it is best to cut fruits and nuts into smaller pieces.
• Do NOT use the timer function, when working with perishable ingredients such
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as eggs, milk, cream or cheese. The quality of these ingredients will degrade,
when not cooled.
• For preparing yeast dough, all ingredients should have room temperature (20 - 25
°C) to maintain an optimal rising result of the yeast.
• The bread will be kept warm for up to 1 hour after the end of the baking process.
This prevents the bread from becoming too moist due to condensate. Take your
bread out of the appliance during this warm-keeping period.
• Immediately rinse the bread pan with warm water after removing the bread. This
prevents any food residues from accumulating on the drive shaft. Otherwise, the
kneading paddle could stick to the drive shaft.
• If you remove the kneading paddle after the last kneading of the dough, the bread
will remain intact, when you remove it from the bread pan.
• In the case of having cancelled a running baking program unintentionally (e.g.
when adding further ingredients or removing the kneading paddle), you can finish
the already prepared dough choosing the programs Knead, Mix or Dough for fur-
ther preparation and/or Bake (No. 16) for baking according to your recipe. See
also: "Programs of the Bread Maker" for the required processes, or "Applying
Some Additional Baking Time".
Bread Ingredients
Bread flour Bread flour has a high content of gluten and a high ability to keep the size of the bread from
collapsing after rise. As the gluten content is higher than the common flour, so it can be used for
making bread with large size and better inner fibre. Bread flour is the most important ingredient
for making bread.
Plain flour Flour that contains no baking powder. It is used for making Quick Bread.
Whole-wheat Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is
flour heavier and more nutrient than common flour. The bread made by whole-wheat flour is usually
small in size. Thus, many recipes usually combine whole-wheat flour and bread flour to achieve
the best results.
Black wheat Black wheat flour is also named as "rough flour". It is a kind of high fibre flour and similar with
flour whole-wheat flour. To obtain the large size after rising, it must be used in combination with a
high proportion of bread flour.
Self-rising flour A type of flour that contains baking powder, it is used for making cakes.
Corn flour and These types of flour are the additive ingredients of making rough bread, to enhance the flavour
oatmeal flour and texture.
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