Sinbo SBM 4711 [26/40] Special introduction

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SPECIAL INTRODUCTION

the made loaf is a little denser in texture. 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 baking performance. If the

water temperature is too low the bread will rise to the 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.

13. Lid and window: Clean the lid inside and outside with a slightly damp cloth.

14. 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.

15. 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.

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.