IB_Breadmaker_GB.qxd 04.02.2005 10:14 Uhr Seite 13
Before cleaning, take out the baking moulds and the kneading paddles from the baking area. Wipe the outer surface of the baking moulds with a wet cloth.
Important
Never dip the baking moulds in water
or any other liquids.
Use warm soap water to clean the insi- de of the baking moulds.
If hard layers of crusts have formed on the kneading paddles and are difficult to remove, fill the baking moulds with warm water and allow them to soak for about 30 minutes.
If the insertion grip in the kneading paddle is blocked, use a wooden peg to carefully clean it.
Do not use any chemical cleaning agents or thinners to clean the bread maker.
13 About ingredients
FLOUR
Most of the commercially available varie- ties of flour such as wheat or rye flour are suitable for baking (Type
You can also use
Programmes 1 and 2 are ideal for adding small proportions
In case of larger proportions of whole meal
YEAST
In the fermentation process, yeast splits the sugar and carbohydrate contained in the dough and converts them into car- bon dioxide, which causes the dough to rise.
Yeast is available in different forms: as dry yeast, as fresh yeast or as fast fer- menting yeast. We recommend using dry yeast for the Automatic Bread Maker to obtain the best results.
When using fresh yeast instead of dry yeast, follow the instructions given on the package.
Normally, 1 packet of dry yeast corre- sponds to 25g of fresh yeast.
Always store yeast in the refrigerator, as heat decomposes it. Before use, check the expiry date. After opening the pak- ket, unused yeast should be carefully wrapped again and stored in the refrige- rator
Note:
For recipes suggested in this instruc- tions manual, we recommend the use of dry yeast.
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