Melissa 643-043 manual Operating the Breadmaker, Breadmaker’s programmes, Tips Ingredients, Yeast

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rev_Breadmaker_IM 31/10/05 13:09 Side 35

OPERATING THE BREADMAKER

The function of the buttons

The buttons on the control panel (6) have the following functions:.

BUTTONFUNCTION

TIME- (10) and TIME+ (11) Used to set the timer function. Does not function in programmes 6 and 7.

MENU (12)

Switches between the breadmaker’s 12 programmes. The number of the current programme is shown on the display.

START/STOP (13)

Starts or stops the selected programme. Press and hold the button for approximately 1 second to start the programme and for approximately 3

 

seconds to stop the programme.

LOAF SIZE (14)

Used to specify the bread size. You can choose between 1.0 lb (around 500 g) and 1.5 lb (around 750 g), depending on how many ingredients are

 

placed in the baking pan. (The recipes in the "Recipes" section contain quantities for both bread sizes). The selected setting is shown by means of

 

an arrow on the display. Please note! This button does not function in programmes 4, 6, 7, 8, 9,10 and 12.

COLOR (15)

Used to select how dark the bread crust will be. The button switched between Light, Medium and Dark. The selected setting is shown by means of

 

an arrow on the display. Please note! This button does not function in programmes 8-12.

The breadmaker’s programmes

The breadmaker contains the following programmes. The programmes and programme numbers are on the lid so they are easy to find when you are using the breadmaker.

No.

Name

Use

Duration

1

BASIC

Kneading, proving and baking of basic bread

3 t

2

FRENCH

Kneading, proving and baking with a longer proving time

3 t 50 m

3

WHOLE WHEAT

Kneading, proving and baking of whole wheat bread

3 t 40 m

4

QUICK

Kneading, proving and baking with baking powder

1 t 40 m

5

SWEET

Kneading, proving and baking of cake or sweet bread

2 t 55 m

6

ULTRA FAST I

Kneading, proving and baking of 500 g bread in a short time

0 t 58 m

7

ULTRA FAST II

Kneading, proving and baking of 750 g bread in a short time

0 t 58 m

8

DOUGH

Kneading and proving of up to 650 g of dough, no baking

1 t 30 m

9

JAM

Kneading, proving and baking of cake with baking powder

1 t 20 m

10

CAKE

Kneading, proving and baking of cake with baking powder

2 t 50 m

11

SANDWICH

Kneading, proving and baking of sandwich bread

3 t

12

BAKE

Baking without kneading and proving

1 t

Tips!

Ingredients

Yeast

•The best results are achieved with dried yeast. Use a fast- acting dried yeast when using programmes 6 and 7.

•If fresh yeast is used, the yeast must be dissolved in liquid before it is mixed with the other ingredients. Please note! If fresh yeast is used, the timer function cannot be used, as the proving starts immediately.

•Yeast is best used at a temperature of around 37° C. Fermentation starts when the yeast comes into contact with liquid.

Seeds

•Seeds, grains, nuts or similar increase the nutritional value of the bread and improve its taste.

Flour

•Any flour type with a high gluten content can be used. The type of flour selected determines the consistency, appearance and taste of the bread. Wheat flour rises most, while rye flour and bolted flour rise least.

•To make baking easier, try using a bread mix to which you only have to add water and yeast. Please note! If the bread is made from a ready-made mixture, no more than 650 g flour should be used.

•When the flour is mixed with water, gluten is formed, and the bread becomes airy. The higher the gluten content of the flour, the bigger the bread.

Salt

•Salt activates fermentation and makes the dough flexible.

Button/oil

•Button or oil gives the bread a rounded, full taste and makes it flexible.

Sugar

•Sugar promotes proving and makes the bread sweet and tasty. It also makes the bread soft and the surface brown.

•You can also use honey instead of sugar.

Liquid

•Water, milk or curdled milk products can be used for baking. Milk improves the taste and results in a crispy crust, but if milk only is used, the bread will be a little smaller.

Baking advice

If the bread is to be baked immediately

•The liquid must be lukewarm (around 37° C), so fermentation starts immediately.

•Grains for granary bread should be boiled for a few minutes to soften them.

•You can also use fresh yeast instead of dried yeast.

•Cakes should be baked immediately.

If bread is baked using the timer function

•The liquid should be at room temperature.

•Ensure that the yeast does not come into contact with the liquid otherwise the fermentation will start too early – pour the liquid into the baking pan and place the yeast on top.

•Seeds or grains for granary bread do not need to be boiled but can be soaked in liquid.

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Contents 643-043 Förbereda Bakmaskinen IntroduktionViktiga Säkerhetsföreskrifter Beskrivning AV Bakmaskinens DelarNamn Användning Längd Använda BakmaskinenTips Ingredienser Jäst Eksempel Använda bakmaskinenMeddelande Betydelse Startar bakmaskinen om temperaturen ServiceverkstadVarningsmeddelanden Displayen visar detta meddelande när duBrödsort Ingredienser Brödstorlek Program Obs Speltbröd Kärnmjölk 300 ml 200 ml Recept Problem Möjlig lösningGarantivillkor RengöringInnan DU GÅR Till EN Reparatör Tips FÖR MiljönKlargøring AF Bagemaskinen Vigtige SikkerhedsforanstaltningerOversigt Over Bagemaskinens Dele Loaf Size brødstørrelse Color skorpefarveNavn Anvendelse Varighed Betjening AF BagemaskinenBagemaskinens programmer TipMeddelelse Betydning ProgramBemærkninger OpskrifterBrødtype Ingredienser Brødstørrelse 750 g 500 g Hvidt brød Vand 280 ml 180 ml Salt Tsk Sukker SpskTilsæt nødder og rosiner efter den første Du kan evt. bruge koriander, fennikel eller Rengøring Brødtype Ingredienser Brødstørrelse Program750 g 500 g Importør FØR DU Henvender DIG TIL EN ReparatørMiljøtips GarantibestemmelserKlargjøre Brødbakemaskinen InnledningViktige Sikkerhetsregler Oversikt Over Delene TIL BrødbakemaskinenNavn Maskinen utfører følgende arbeid Varighet Bruke BrødbakemaskinenBrødbakemaskinens programmer TipsMelding Forklaring Bruke brødbakemaskinenProgramMerknader OppskrifterType brød Ingredienser Størrelse på brødet 750 g 500 g Tilsett nøtter og rosiner etter den første Du kan også bruke koriander, fennikel FØR DU Leverer Brødbakemaskinen TIL Reparasjon Problem Mulig løsningType brød Ingredienser Størrelse på brødet Program RengjøringAdexi Group Det tas forbehold om trykkfeil 15. Väri kuori JohdantoTärkeitä Turvaohjeita Leipäkoneen OsatAinekset Hiiva Leipäkoneen KäyttäminenLeipäkoneen ohjelmat VinkkejäVirheilmoitukset Reseptit Lisää rusinat ja pähkinät ensimmäisen Voit käyttää myös korianteria, fenkolia tai Ongelma Mahdollinen ratkaisu PuhdistusEnnen Leipäkoneen Toimittamista Huoltoliikkeeseen Adexi Group Emme ole vastuussa mahdollisista painovirheistä Ympäristön HuomioiminenTakuuehdot MaahantuojaKEY to the BREADMAKER’S Parts Important Safety MeasuresBefore using your breadmaker for the first time IntroductionYeast Operating the BreadmakerBreadmaker’s programmes Tips IngredientsMinutes Breadmaker if the temperature in the bakingTake the appliance to an authorised service Open the lid and remove the baking panProgrammeRemarks RecipesBread type Ingredients Bread size Bread type Ingredients Bread size Programme Remarks Spelt flour 330 ml 250 ml Before Going to a Repair Centre Cleaning170 ml Tsp Tbsp Importer Guarantee TermsEnvironmental Tips Vorbereitung DER Brotbackmaschine EinleitungWichtige Sicherheitsmassnahmen DIE Bauteile DER BrotbackmaschineKerne Betrieb DER BrotbackmaschineDie Programme der Brotbackmaschine TippsÖffnen Sie den Deckel erst nach Abschluss des Verwendung der TimerfunktionBetrieb der Brotbackmaschine Rezepte WarnmeldungenButter oder Margarine 25 g 15 g Bananenkuchen mit Milch 120 ml Nüssen Reinigung Brotsorte Zutaten Brotgröße ProgrammImporteur Bevor SIE DAS Gerät ZUM Kundendienst BringenUmwelttipps GarantiebedingungenLoaf Size WielkoÊç bochenka Colour skórka WprowadzenieZasady Bezpiecznego U˚YTKOWANIA CZ¢CI Maszyny do Pieczenia ChlebaOBS¸UGA Maszyny do Pieczenia Chleba Wskazówki Cukier∏yn Wskazówki dotyczàce pieczeniaPrzepisy Komunikaty ostrzegawcze∏y˝eczka Cynamon Sól ∏y˝eczka Orzechy MiódCukier 125 ml Sól ∏y˝eczka Miód Ciasto bananowe z Mleko 120 ml Orzechami OlejOcet Nasiona sezamuCzyszczenie Warunki Gwarancji Problem Mo˝liwe rozwiàzaniePrzed Udaniem SI¢ do Punktu Serwisowego Wskazówki Dotyczñce Ochrony RodowiskaColour Цвет корочка ВведениеВажные Меры Безопасности Элементы Хлебопекарного УстройстваЗерна Использование Хлебопекарного УстройстваПрограммы хлебопекарного устройства Советы Ингредиенты ДрожжиЖидкость СольСливочное/растительное масло СахарПредупреждения Сообщение Значение Использование функции таймераРецептура Пшеничная мука 665 440 мл Дрожжи Масло или маргарин 25 г 15 гМед Пшеничная мука 750 500 мл ДрожжиГрубая пшеничная мука 750 500 мл Дрожжи Банановый пирог с Молоко 120 Орехами МаслоСемена кунжута Йогуртовый хлеб Вода или молоко 180 120 мл 80 мл СольУход Условия Гарантии Перед Обращением В Сервисный ЦентрНеисправность Возможное решение Советы В Отношении Окружающей СредыRevBreadmakerIM 31/10/05 1309 Side

643-043 specifications

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