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

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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