Home
Главная
Vitesse
Хлебопечка
VS-425
Инструкция по эксплуатации Страница: 5

Vitesse VS-425 Инструкция по эксплуатации онлайн [5/12] 356708

Vitesse VS-425, Белый, Серый Инструкция по эксплуатации онлайн [5/12] 377709

P/7 P/8

2、 About Ultra fast program

The bread maker can bake loaf within 1 hour with ultra fast program. These 2

settings can bake bread in 58 minutes, the bread is a little more dense in

texture. Ultra fast I is for baking 1.5LB bread while Ultra fast II is for 2.0LB.

Please noted ingredient of water should be hot water in the range of 48-50°C,

you must use a cooking thermometer to measure the temperature. The water

temperature is very critical to the performance of baking. If the water

temperature is too low the bread will not be rise to expected size; if the water

temperature is too high it will kill the yeast prior to rising, which also will largely

affect the baking performance.

Cleaning and Maintenance

Disconnect the machine from the power and let it cool down prior to cleaning.

1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or

abrasive agents for the consideration of protecting the non-stick coating. The

pan must be dried completely prior to installing.

2. Kneading blade: If the kneading bar is difficult to remove from the axle, in such

an event fill the Container with warm water and allow it to soak for

approx.30minutes.The kneader can then be easily removed for cleaning. Also

wipe the blade carefully with a cotton damp cloth; please note both the bread

pan and kneading blade are dishwashing safe components.

3. Lid and window: clean the lid inside and outside with a slightly damp cloth.

4. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use

any abrasive cleaner to clean as this would degrade the high polish of the

surface. Never immerse the housing into water for cleaning.

5. Before the bread maker is packed away for storage, ensure that it has

completely cooled down, is clean and dry, and put the spoon and the kneading

blade in the drawer, and the lid is closed.

4. Black wheat flour

Black wheat flour, also named by“rough flour”, is a kind of high fiber flour that

is similar to whole wheat flour. To obtain the large size after raising it must be

used in combination with high proportion of bread flour.

5. Cake powder

Cake powder is made by grinding soft wheat or low protein wheat, which is

specially used for making cakes. Different flour seems to be alike; actually

yeast performance or absorbability of various flour differs largely for growing

areas, growth reasons, grinding process and storage life. You may choose

flour with different trademark to test, taste and compare in local market, and

select the one which could produce the best result according to your own

experiences and taste.

6. Corn flour and oatmeal flour

Corn flour and oat flour are made by grinding corn and oatmeal respectively;

they both are the additive ingredients of making rough bread, which are used

for enhancing the flavor and texture.

7. Sugar

Sugar is very important ingredient to add sweet taste and color of bread. While

it helps to yeast bread as nourishment. White sugar is largely used. Brown

sugar, powder sugar or cotton sugar may be called by special requirements.

8. Yeast

Yeast passes doughy yeasting process, and then produces carbon dioxide,

making bread expand and inner fibre soft. However, yeast fast breeding needs

carbohydrate in sugar and flour as nourishment.

1tsp. active dry yeast =3/4 tsp. instant yeast

5tsp. active dry yeast =1 tsp. instant yeast

2tsp. active dry yeast =1.5 tsp. instant yeast

Yeast must be stored in refrigerator as it will be killed at high temperature,

before using checks the date and storage life of your yeast. Store it back to the

refrigerator as soon as possible after each use. Usually the failure of bread

rising is caused by the dead yeast.

The ways described below will check whether your yeast is fresh and active or

not.

(1) pour 1/2 cup warm water (45-50 C) into a measuring cup

(2) Put 1 tsp. White sugar into the cup and stir, then sprinkle 2tsp. yeast over

the water.

(3) Place the measuring cup in a warm place for about 10min. Do not stir the

water.

(4) The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.

9. Salt

Salt is necessary to improve bread flavor and crust color. But salt can also

restrain yeast from rising. Never use too much salt in a recipe. If you don't want

to use salt, omit it. And bread would be larger if without salt.

10. Egg

Eggs can improve bread texture, make the bread more nourish and larger in

size, add special egg flavor to bread. When using it must be peeled and stirred

evenly.

Introduction of bread ingredients

1. Bread flour

Bread flour has high content of high gluten (so it can be also called high-gluten

flour which contains high protein); it has good elastic and can keep the size of

the bread from sunken after rising. As the gluten content is higher than the

common flour so it can be used for making bread with large size and better

inner fiber. Bread flour is the most important ingredients of making bread.

2. Plain flour

Plain flour is made by mixing well-chosen soft and hard wheat and applicable

for making express bread or cakes.

3. Whole wheat flour

Whole wheat flour is made by grinding whole wheat, it contains wheat skin and

gluten whole wheat flour is heavier and more nutrient than common flour. The

bread made by whole wheat flour is usually small in size. So many recipes

usually combine the whole wheat flour and bread flour to achieve best results.

www.vitesse.ru

Vitesse VS-425 Инструкция по эксплуатации онлайн [5/12] 356708

Содержание

Похожие устройства