GB
Conditions
Work conditions are very important; the difference in the bread size is 15% if prepared in
warm or cold environment.
Storing of bread
Home-made bread contains no preservatives. However, if you put bread to a clean and
air-tight utensil and then to your fridge, you can keep it for 5 - 7 days. Moreover, you can
freeze the bread.
How to bake fresh bread for good digestion?
Addition of mashed cooked potato to our followed by dough kneading will make the fresh
bread more digestible.
What to do if yeast is felt in the bread?
a) This taste is usually removed by addition of sugar.
b) Add one tablespoon of vinegar to water for small loafs and 2 tablespoons for big loafs.
c) Use buttermilk or ker instead of water. It applies to all recipes and it is recommended
for bread freshness improvement.
Why the bread baked in a classic oven tastes differently from the bread baker?
It depends on different moisture content: Bread baked in the classic oven is drier because
of larger baking space whereas the bread made in the bread baker has higher moisture
content.
Why is marmalade too liquid?
Home-made marmalade is usually more liquid than purchased one. Keep the marmalade
in your fridge for 24 hours to stiffen. If it remains slightly liquid it will be better to spread
it. Home-made marmalades are great as topcoats for ice-creams. Do not re-boil already
made marmalade. For the next baking try the following:
1) check whether fruit is not overripe,
2) dry fruits after washing,
3) use pectin for better results.
How to avoid splashing the marmalade out of the pan during agitating?
Cut fruits into small pieces and do not use more fruits than specied in the recipe. Use
aluminium foil to create a protective strip around the upper edge of the baking pan (about
5 cm). Do not cover the whole form, otherwise no steam can escape.
VII. CLEANING AND MAINTENANCE
Turn off and disconnect the appliance from power supply by unplugging the plug
from electric socket before maintenance! Clean cooled down appliance only and
after every use! Before the rst use, we recommend coating the baking pan and the
kneading blades with heat resistant fat and warm them in the baker for about 10 minutes
(160
o
C). Clean (polish) the baking pan from the fat using a paper napkin after cooling
down. This is to protect the non-adhesive surface. Repeat the procedure after some time,
if required. Use a mild detergent for cleaning. Do not use chemicals, gasoline, oven cleaners
or abrasive or otherwise damaging detergents. Use a dampen rag to remove all the
ingredients and crumbs from the lid, housing and baking space. Never soak the bread
baker in water or ll the baking space with water! Wipe the outer areas of the baking
pan with a dampen rag. Use a detergent to clean inner areas of the pan. Clean the blades
and shafts immediately after use. If the blades are retained in the pan, it will be harder to
remove them out. In this case, ll the pan with hot water and let it standing for about 30 min.
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