Brayer 850 Вт, 16 программ BR2701 BR2701 онлайн [9/54] 870429

16 17EN EN

KEEP WARM FUNCTION

• Upon the expiry of the baking program operation

time, the keep warm function will switch on, the keep

warm function operation time is 60 minutes.

• If you want to remove the bread, switch the keep

warm function o󰀨 by pressing the « » button (13).

MEMORY FUNCTION

• In case of emergency power cuto󰀨 during the bread

maker operation, the memory function with the

duration of up to 10 minutes is activated.

• If the power supply is restored within 10 minutes,

the bread maker will continue to perform the pre-set

program from the moment the program operation has

been stopped at.

• In case of absence of power supply for more than 10

minutes, it is necessary to load the ingredients again,

to set the program and to switch the bread maker on.

BREAD MAKER OPERATION CYCLES

The operation cycles are shown with the symbols

(14):

- preheating «

», 2 kneading cycles « », 3

dough rise cycles «

, , », baking «

», heating « »».

REMOVING THE KNEADING PADDLES (4)

• This function is optional, but it is related to easier

removing of the ready bread from the baking form

(3), in the absence of paddles (4) there will be only

small holes from the drive axes on the ready bread.

• During the second kneading cycle « you will hear

sound signals and the ashing symbol (22) »RMV”

will appear on the display, press the start/stop/pause

button (13) « » to pause the baking program for 10

minutes, while the operation time digital symbols (23)

will be ashing.

• Open the lid (5), remove the form (3), remove the

dough from the form (3), take out the paddles (4),

put the dough back into the form (3), put the form (3)

back to its place, close the lid (5).

• To resume the baking program operation press the

start/stop/pause button (13) « », the program will

switch on after 10 minute pause.

• Note: — the paddles (4) removing function is not

available in the programs -7-8-9-11-12-13-14-15-.

IMPORTANT RECOMMENDATIONS ON

INGREDIENTS FOR BAKING

Flour

• Flour is the most important component of bread

making.

• The characteristics of our are determined not

only by the sort but also by the conditions of grain

cultivation, processing method and storage. Try to

bake bread of our of di󰀨erent manufacturers and

brands and nd the one complying with your needs.

• The basic types of bread our are wheat and rye

our.

• Wheat our nds ever-growing use owing to nice

palatability traits and high nutritional value of wheat

our products.

Bread our

• Bread (rened) our made of inner part of grain only,

contains the maximal gluten quantity that provides

the crumb elasticity and prevents bread dropping.

• Pastry made of bread our is pu󰀩er.

Whole-grain our (wholemeal)

• Whole-grain (wholemeal) our is obtained by grinding

whole wheat grains together with the membrane.

This sort of our is distinguished for its enhanced

nutritional value.

• Whole-grain bread is usually smaller in size. To

improve the consumer properties of bread, whole-

wheat our is often mixed with bread our.

Corn and oatmeal our

• To improve the texture of bread and to give it

additional avor properties, mix wheat or rye our

with corn or oatmeal one.

Sugar

• Sugar enriches the pastry in additional avors and

gives bread golden color.

• Sugar is a nutritional medium for yeast growth. Add

to pastry not only rened but also brown sugar and

sugar powder.

Yeast

• Yeast growth is accompanied by emission of carbon

dioxide that contributes to the formation of porous

crumb.

• Flour and sugar are a nutritional medium for yeast

growth. Add fresh compressed yeast or fast-acting

yeast powder. Dissolve fresh compressed yeast in

warm liquid (water, milk, etc.), add fast-acting yeast

to the our (it does not require preliminary activation,

i.e. adding of water).

• Follow the recommendations on the packing or

observe the following proportions:

• 1 tea spoon of fast-acting yeast powder is equal to

1.5 of tea spoon of fresh compressed yeast.

• Store fresh yeast in a refrigerator. Yeast is destructed

at high temperatures, and in this case the dough

rises poorly.

Salt

• Salt gives bread additional avor and color, but slows

down the yeast growth.

Brayer 850 Вт, 16 программ BR2701 BR2701 онлайн [9/54] 870429

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