clicks into place. Once the baking tin is secured, turn it lightly, until it is in the correct
position, after which it can be pushed downwards.
Kneading hook: If you have trouble removing the kneading hook from the bread you
can use the hook. Thoroughly clean the kneading hook with a damp cloth. Both the
baking tin and the kneading hook can be cleaned in the dishwasher.
Outside casing: Clean the outside of the machine with a damp cloth. To protect the
shiny surface of the appliance do not use abrasive cleaning agents. Never immerse the
casing in water or any other liquid.
TAKE CARE: The lid does not need to be removed from the machine during cleaning.
Make sure that the breadmaker has cooled off completely, that it is clean and dry and
that the lid is closed before storing the breadmaker.
EXPLANATION OF BREAD INGREDIENTS
Bread our
Bread our has high gluten content and contains lots of proteins, meaning it has
elastic characteristics that prevent the bread from collapsing during the rising process.
Considering the gluten content is higher than with plain our, it can be used to
produce larger breads with better bre content. Bread our is the most important
ingredient used in bread making.
Plain our
Plain our is a mixture of soft and hard rened wheat and is used specially for making
quickly-ready bread and cake.
Wholemeal our
Wholemeal our is made from wheat grains and contains bran and wheat seeds.
Wholemeal our is heavier and more nutritious than plain our. In general, bread
made from wholemeal our is smaller. To obtain the best results many recipes make
use of a combination of wholemeal and bread our.
Buckwheat our
Buckwheat our that is sometimes known as “coarse our” is a our sort with high
bre content and is similar to wholemeal our. If you want to produce a large loaf you
should combine it with bread our.
Cake powder
Cake powder is based on soft wholemeal our with low protein content and is used
specially for making cake.
Corn our or oatmeal
Corn our and oatmeal are respectively made from corn and oats. These ingredients
are used to produce coarse breads and to improve the taste and structure of the bread.
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