Handleiding Sencor SBR 0770 (pagina 9 van 12) (Engels)

758903

Verklein

Vergroot

Pagina terug

1/12

Pagina verder

If you wish to store the bread for an extended period (up to 1month), place it in aplastic bag or an air-tight container and the store it in

afreezer.

Homemade bread does not contain any preservatives and, therefore, it cannot be kept for as long as store-bought bread.

CLEANING AND MAINTENANCE

Disconnect the power plug from the power socket and allow the appliance to cool down before cleaning it.

For cleaning, do not use cleaning products with an abrasive effect, solvents, etc. that could damage the appliance. No part of this appliance

is intended for washing in adishwasher.

WARNING:

To prevent the risk of injury by electrical shock, do not submerge the appliance, power cord or power plug in water or any

another liquid.

In the event that it is very difficult to remove the kneading blades

from the shafts

, fill the baking container A3 with hot water and allow it to act

for approximately 30minutes. Then remove the kneading blades and carefully clean them using adampened cloth and wipe it thoroughly dry.

Clean the baking container A3 from inside and out using adampened cloth. In order not to damage the non-stick layer, do not use sharp

utensils, or cleaning products with an abrasive effect. The baking container A3 must be completely dry before being placed into the

breadmaker.

Tip:

After cleaning, coat the kneading blades including the hole in the middle with cooking fat that can be heated.

Clean the lid A2 from inside and out using adampened cloth. Then wipe everything so that it is thoroughly dry.

Attention:

Brown stains may appear on the inner surface of the lid A2 and on the ventilation openings. These are fume residues from

the ingredients, which exited together with the escaping steam. They have no damaging effect on the material of the

breadmaker or on the quality of the baked bread. Simply remove these stains with adampened cloth.

The surface of the baking container A3 may suffer discolouration after extended use. This, however, has no effect on the

function of the breadmaker or the quality of the bread.

Storage

When not using the appliance for an extended period of time, disconnect the power plug from the power socket, allow the appliance to

cool down and clean it according to the instructions provided above.

Before storing it, check that the appliance and all its accessories are thoroughly clean and dry.

Store the appliance in adry, clean and well-ventilated location not exposed to extreme temperatures and out of children'sreach.

INGREDIENTS FOR PREPARING BREAD

1. Bread flour

Bread flour has alarge gluten content (therefore, we can also call it high-gluten flour containing alarge amount of protein), has good

elasticity and can rise and retain the size of the bread without collapsing in on itself. Because it has ahigher gluten content than plain

flour, it can be used for baking larger loaves. Bread flour is the most important ingredient when baking bread.

2. Plain flour

Plain flour is made by blending thoroughly selected soft and hard wheat, and it is suitable for quickly baking bread or cakes.

3. Wholemeal flour

Wholemeal flour is made by milling wheat and contains wheat bran and gluten. Wholemeal flour is heavier and more nutritious than

plain flour. Bread made from wholemeal flour is usually smaller in size. Therefore, many recipes usually combine wholemeal flour and

bread flour in order to achieve the best possible results.

4. Rye flour

Rye flour is intended primarily for baking dark breads. It contains alarge amount of mineral compounds. It has less gluten than wheat

flour and, therefore, it is usually used in combination with wheat flour.

5. Flour with baking powder (self-raising flour)

Flour with baking powder is especially suitable for making cakes.

6. Corn flour and oatmeal

Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking ingredients and are used to improve the taste and

structure of the bread.

7. Sugar

Sugar is avery important ingredient for achieving asweet taste and bread colour. White sugar helps the fermentation process.

8. Yeast

Yeast activates the fermentation process in the dough and produces carbon dioxide, which helps the bread to increase its volume and

to modify the inner fibres.

1 teaspoon of active dry yeast = 3/4teaspoon of instant yeast

1.5 teaspoons of active dry yeast = 1teaspoon of instant yeast

2 teaspoons of active dry yeast = 1.5teaspoons of instant yeast

Yeast must be stored in arefrigerator as it would spoil at ahigh temperature; check its use-by date before using it. Quickly return it to

the refrigerator after every use.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

lees eerst de handleiding door;
controleer of uw vraag al eerder door iemand anders is gesteld;
probeer uw vraag zo duidelijk mogelijk te stellen;
heeft u een probleem en al geprobeerd om dit op te lossen, vermeld dit erbij aub;
heeft u een oplossing gekregen van een bezoeker dan horen wij dat graag in dit forum;
wilt u een reactie geven op een vraag of antwoord, gebruik dan niet dit formulier maar klik op de knop 'reageer op deze vraag';
uw vraag wordt direct op de website gezet; vermijd daarom persoonlijke gegevens in te vullen;

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Sencor SBR 0770 Handleiding

Hulp nodig? Stel uw vraag in het forum

Misbruik melden

Product:

Spelregels forum

Abonneren

Ontvang uw handleiding per email

Uw handleiding is per email verstuurd. Controleer uw email

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

U heeft geen emailadres opgegeven

Uw vraag is op deze pagina toegevoegd

Info