Maxwell MW-3752 W [15/80] English
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Maxwell MW-3752 W [15/80] English

Maxwell MW-3752 W [15/80] English
15
ENGLISH
– To cancel heating, press and hold the «START/
STOP» button (15). There will be a long sound sig-
nal; the display (2) will be switched off after a while.
Unplug the unit.
– Put on thermal protective potholders, open the lid
(3), take the form (5) by the handle, turn the form in
the direction of the arrow UNLOCK
– Let the form (5) cool down for 10 minutes.
– Separate the pastry from the form (5) walls and bot-
tom using a spatula with non-stick coating.
– To remove the bread turn the form (5) upside down
and shake it carefully.
– Before cutting the bread let it cool down for 10 min-
utes and remove the paddle (6) with the hook (9).
– Cut the bread with a sharp bread knife.
Cooking duration
Mode Total time (hours)
Basic mode 3:00
French bread 3:50
Whole-wheat bread 3:40
Fast mode 2:10
Sweet bread 2:55
Gluten-free bread 3:30
Express-mode 1:38
Dough 1:30
Jam and preserves 1:20
Cake 1:50
Sandwich 3:00
Bake 1:00
IMPORTANT RECOMMENDATIONS
Ingredients
Flour
The characteristics of flour are determined not only by
the sort but also by the conditions of grain cultivation,
processing method and storage. Try to bake bread
using flour of different manufacturers and grades and
find the one meeting to your needs. The basic types of
bread flour are wheat and rye flour. Wheat flour is more
commonly used due to its palatability properties and
high nutrition value of pastry made of wheat flour.
Bread flour
Bread (refined) flour 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 flour is more puffy.
Whole-wheat flour (wholemeal)
Whole-wheat (wholemeal) flour is obtained by grinding
whole wheat grains together with the membrane. This
sort of flour is distinguished for its enhanced nutrition
value. Whole-wheat bread is usually smaller in size. To
improve the consumer properties of bread whole-wheat
flour is often mixed with bread flour.
Corn and oatmeal flour
To improve the bread texture and give it additional flavor
properties mix wheat or rye flour with corn or oatmeal
one.
Sugar
Sugar enriches the pastry with additional flavors and
gives bread golden color. Sugar is a nutritional medium
for yeast growth. Add to pastry not only refined but
brown sugar and sugar powder as well.
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.) and add fast-acting yeast
to the flour (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 yeast in a refrigerator. Yeast is destroyed at high
temperatures, and the dough rises poorly.
Salt
Salt gives bread additional flavor and color, but slows
down the yeast growth. Do not use excessive quantities
of salt. Always use fine salt (coarse one can damage the
form’s non-stick coating).
Eggs
Eggs improve the structure and volume of the pastry,
give additional flavor. Eggs should be whipped
thoroughly before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer and
increase its storage life. Cut butter into small cubes or
let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the time
necessary for dough rise. Use leaven or soda when
baking in EXPRESS-MODE. It is necessary to mix soda
with citric acid and a little flour beforehand (5 g of
baking soda, 3 g of citric acid and 12 g of flour). This
amount of the powder (20 g) is rated for 500 g of flour.
Do not use vinegar for soda slaking; it will make the
crumb less homogeneous and damper. Baking powder
(leaven) is just to be poured into the form following
recipe instructions.
Water
Water temperature plays the crucial role in bread
making process. The optimal water temperature is 20-
25°С for EXPRESS-MODE, temperature of milk should
be about 45-50°С. You may as well use milk instead of
water or enrich bread flavor by using some natural juice.
MW-3752.indd 15 05.06.2013 12:50:02

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