Melissa 743-066 Trouble Shooting, Core of the Bread is TOO Moist, Environmental TIP, Importer

Page 15

RAISIN & NUT BREAD

Water:

1

1⁄4 cups

Butter:

2

Tbsp.

White flour:

3 cups

Dry milk:

1

1⁄2 cups

Sugar:

2

Tbsp.

Salt:

1

1⁄2 Tsp.

Cinnamon:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp

Raisins:

1⁄2 cup

Nuts:

1⁄4 cup

Add nuts and raisins at the first set of beeps.

Set the breadmaker at STANDARD or FRENCH operation.

BANANA BREAD

 

 

Water:

1 cup

Butter:

2

Tbsp.

Vanilla:

1⁄2 Tsp.

Banana:

1⁄2 cup, mashed

White flour:

2

1⁄2 cups

Whole-wheat

 

 

flour:

3⁄4 cup

Dry milk:

2

Tbsp.

Honey:

3 Tbsp.

Salt:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp.

Nuts:

1⁄4 cup

Set the breadmaker at STANDARD operation.

PIZZA DOUGH

 

 

Water:

1 cup

White flour:

3 cups

Dry milk:

1

1⁄2 Tbsp.

Sugar:

2

Tbsp.

Salt:

1

Tsp.

Yeast:

2

1⁄2 Tsp.

Set the breadmaker at DOUGH operation.

Remove the dough from the machine at the beeps. Divide the dough into 6 balls. Put one ball on a board; roll it out to shape a circle. Place on a lightly greased pan and pick with a fork. Repeat with the other balls. Garnish as desired. Bake in a regular oven at 180°C.

DINNER ROLLS

 

 

Water:

1

1⁄4 cups

Butter:

3 cups

Egg:

1 beaten egg (+ 1 egg beaten to brush the

 

eggs.)

White flour:

3 cups

Dry milk:

2

Tbsp.

Sugar:

2

Tbsp.

Salt:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp.

Set the breadmaker at STANDARD operation.

Remove the dough at the beeps. Divide the dough into 12 balls, place on a lightly greased pan. Let rise for 40 minutes. Brush each ball with beaten egg. Bake in pre-heat oven, at 180°C for 15 minutes or until golden brown.

TROUBLE SHOOTING

Below you will find typical examples of failed bread baking.

The bread collapses!

-Perhaps the dough mixture was too liquid. Reduce water quantity by 1/8 cup. If you use tinned fruit or vegetables, drain them thoroughly.

-Following the baking process, remove the bread immediately from the dough container because otherwise the bread will soak up much of the moisture released during the cooling down process.

-Try another fine type of flour.

THE CORE OF THE BREAD IS TOO MOIST!

-This problem can often be traced back to the flour type used, for instance, too heavy flour types such as rye, bran and wholemeal. Switch off the breadmaker after the initial rising phase and restart the baking process. The additional kneading and rising phase will pump additional air into the dough.

-Due to the additional input of tinned fruit, yoghurt or apple puree, the dough contains too much fluid. Reduce the other fluids such as water.

The bread is swollen like a balloon!

-Reduce the yeast.

-Due to too much sugar, the yeast may rise too much. Reduce the sugar content and be careful with the addition of dried fruit or honey.

-Reduce the water because yeast does not rise as much with less fluid.

-Check the flour used. With finely milled flour, less yeast is needed than with coarse flour.

Further factors that could influence bread baking are humidity, temperature and the quality of water used. Try to reduce the various quantities of ingredients to ensure the best result.

ENVIRONMENTAL TIP

An electronic appliance should, when it is no longer capable of functioning be disposed with least possible environmental damage. The appliance should be disposed according to the local regulations in your municipality, in most cases you can discharge the appliance at your local recycling center.

THE WARRANTY DOES NOT COVER:

-If the above points have not been observed.

-If the appliance has not been properly maintained, if force has been used against it or if it has been damaged in any other way.

-Errors or faults owing to defects in the distribution system.

-If the appliance has been repaired or modified or changed in any way or by any person not properly authorized.

Owing to our constant development of our products on both functionality and design we reserve the right to change the product without preceding notice.

IMPORTER:

Adexi Group

We take reservations for printing errors.

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Contents ART.NR DK SE FI UK DE PLUnder bagning sker følgende Vigtige sikkerhedsforanstaltningerBake Bage IngredienserSæt knivbladet ned i bunden af bagecontaineren TimerfuntionSTART/STOP BrugBageprogram Basic eller Quick Opskrifter TIL Brug I BagemaskinenBenyt Vedlagte Målebæger OG Måleske BrødKager RugmelsbrødDEJ Pizzadej BollerGarantien Gælder Ikke FØR DU Ringer Efter ServiceRengøring Miljø TipsMenyer Viktiga SäkerhetsåtgärderAllmän Information OM Bakmaskinen Lådan InnehållerRecept Timerfunktion TimerinställningSTART/STOPP AnvändningTips FÖR Miljön Garantin Gäller InteImportör Leivän Leipominen Tärkeät TurvatoimetYleistä Tietoa Leipäkoneesta Pakkauksen SisältöAjastimen Asettaminen Leipäkoneen KäyttöLeivontaohjeita Takuu EI Kata VAURIOITA, JOS Valitse DOUGH-ohjelmaJOS Leipä Epäonnistuu Ympäristön SuojeleminenBaking Bread Important SafeguardsGeneral Information on the Breadmaker BOX ContainsRecipes Delay timerUsing the breadmaker Start/stopEnvironmental TIP Trouble ShootingWarranty does not Cover Core of the Bread is TOO MoistWichtige Sicherheitshinweise Bake BackenZutaten Backtipps TimerfunktionAnwendung Das Messer am Boden des Backbehälters einsetzenBackprogramm French Benutzen SIE DEN Mitgelieferten Messbecher UND MesslöffelBrot Backprogramm Basic oder Whole WheatKuchen BrötchenDIE Garantie Gilt Nicht Bevor SIE DEN Kundendienst RufenReinigung UmwelttippsWA˚NE Informacje NA Temat BEZPIECZE¡STWA Ogólne Informacje O Urzñdzeniu do Wypieku PieczywaWypiek Chleba Ustawianie Timera Kolor skórkiKorzystanie z urzàdzenia do wypieku pieczywa Pieczywo Francuskie Rozwiñzywanie ProblemówPrzepisy ZWYK¸E BIA¸E Pieczywo Chleb ˚YTNIImporter Pieczywo jest wyd´te jak balonOchrona Rodowiska Gwarancja Zostanie UNIEWA˚NIONA

743-066 specifications

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