16
HINTS AND TIPS
• After a power supply failure the ingredients will have to be discarded and
you must start again with fresh ingredients.
• Place all recipe ingredients into the Baking Pan so that the yeast is not
touching any liquid.
• When making bread dough, at the end of the program remove the dough
from the Baking Pan. Shape according to the recipe, glaze and leave to rise
before oven baking.
• Humidity can cause problems, therefore humidity and high altitudes require
adjustments. For high humidity, add an extra tablespoon of our if the
consistency is not right. At high altitudes, decrease the yeast amount by
approximately 1/4 teaspoon, and decrease the sugar and/or water or milk
quantity slightly.
• When recipes call for a ‘lightly oured surface’ use about 1 to 2
tablespoons (tbsp) of our. You may want to lightly our your ngers or
rolling pin as well for easier handling.
• If the dough you are rolling shrinks back, let it rest covered for a few
minutes before rolling again.
• Dough may be wrapped in plastic and stored in the freezer for later use.
Thaw and bring to room temperature before using.
• After 5 minutes of kneading, open the Lid and check the dough
consistency. The dough should form a soft, smooth ball. If too dry, add
liquid. If too wet, add our (1/2 to 1 tablespoon at a time).
• Since homemade bread has no preservatives it stales more quickly than
commercially made bread.
• Do not open the Lid whilst the Bread maker is operating as this will affect
the quality of the bread, especially its ability to rise properly. Only open the
Lid when the recipe needs you to add additional ingredients (see recipes).
• The Bread maker will work well in a wide range of temperatures, but there
could be a difference in loaf size between a very warm room and a very
cold room. We recommend the room temperature should be between 15ºC
and 34ºC. All ingredients, and liquids (water or milk), should be warmed to
room temperature 21°C. If ingredients are too cold, below 10°C, they will
not activate the yeast. Hot liquids, above 40°C, may kill the yeast.
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