3. LLi d aand wwindow: clean the lid inside and outside with a slightly damp cloth.
4. H
Housing: Gently wipe the outer surface of the housing with a damp cloth. Do not
use any abrasive cleaner to clean as this would damage the highly polished surface.
Never immerse the housing into water for cleaning.
5. 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.
I
INTRODUCTIO N OOF BBREAD IINGREDIENTS
11. BBread fflour
Bread flour has a high content of gluten (so it can be also called high-gluten flour
which contains high protein) It has good elasticity and can keep the bread from
collapsing after rising. As the gluten content is higher than common flour, it can be
used for making larger sized breads with be tter inner fiber.
2
2. PPlain fflour
Flour that contains no baking powder it is applicable for making express bread.
3
3. WWhole-wheat fflo ur
Whole-wheat flour is ground from grain. It contains wheat skin and gluten.
Whole-wheat flour is heavier and more nutrien ts than common flour. Bread made
from whole-wheat flour is usually small in size. Many recipes usually combine the
whole -wheat flour and bread flour to achieve the best result.
4
4. BBlack wwheat fflour
Black wheat flour, also named as
“
rough flour
”
. It is a kind of high fiber flour,
similar to whole-wheat flour. To obtain a large size after rising, it must be used in
combination with a high proportion of bread flour.
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