AERA CBM-500 Manual de instrucciones - Página 7

Navegue en línea o descargue pdf Manual de instrucciones para Panificadora AERA CBM-500. AERA CBM-500 14 páginas.

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1. Menu/Program Selection

BAKING BREAD / CLEANING AND

MAINTENANCE / ADDING INGREDIENTS TO

THE BAKING BREAD

15. Before baking fresh bread, the device

must be allowed to cool down. This takes

approx. 15-20 minutes, during which time the

device cannot be used for any subsequent

baking. If E:EE or H:HH is indicated on the

display, this is evidence of overheating. For

further information, see the chapter: Errors,

adjustments.

16. The device can be used in a range of ambient

temperatures, although the temperature and

humidity level will affect the quality of the

bread. With this in mind, it may be necessary

to further adapt recipes to the conditions

during baking.

ADVICE:

Before slicing the bread, remove the dough hook

using the hook that is situated under the bread.

Never remove the dough hook by hand, as the

bread is hot.

CLEANING AND MAINTENANCE

Disconnect the appliance from the mains and allow

it to cool down before cleaning.

1. Bread pan: Wipe with a damp towel inside

and out. Do not use any sharp or abrasive

instruments, as this could damage the non-

stick surface. The pan must be carefully dried

before it is inserted.

2. Dough hook: Should the dough hook rods

be difficult to remove from the shaft, fill the

container with warm water and leave it to soak

for approx. 30 minutes. Afterwards the dough

hooks can be removed and cleaned easily.

Wipe the hooks carefully with a damp cotton

cloth. Ensure that the bread pan and dough

hooks are machine washable.

3. Lid and window: Clean the lid with a soft

damp cloth inside and out.

4. Casing: Clean the outside of the casing

carefully with a damp cloth. Do not use any

abrasive instruments to clean as this could

damage the gloss surface. Never immerse the

casing in water to clean it.

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5. Before storing the appliance, ensure that it has

completely cooled down and that it has been

cleaned and dried Place spoons and dough

hooks in the drawer and close the lid.

ADDING INGREDIENTS TO THE BAKING

BREAD

Extra-fine flour.

Bread flour contains a high proportion of

gluten and is therefore especially strong due to

its protein content. The dough becomes elastic

and does not come together after proving.

Due to its higher gluten content compared

with traditional flour, this flour is suitable for

large loaves of bread, which are less crumbly.

Bread flour is the main ingredient when baking

bread.

All-purpose flour

All-purpose flour is produced from a blend of

wheat and durum wheat and is suitable for fast

baking and for cooking.

Whole-wheat flour

Whole-wheat flour is ground wholemeal and

contains husks and grains of corn. Whole-

wheat flour is heavier and meatier than

traditional flour. Bread made from whole-

wheat flour is generally smaller. Therefore, in

order to get the best results, most recipes use a

mix of whole-wheat and bread flour.

Buckwheat flour

Buckwheat flour is rich in dietary fibre just like

whole-wheat flour. In order to achieve high

volume after proving, this flour must be mixed

with a large proportion of bread flour.

Cake flour

Cake flour consists of finely ground wheat or

low protein wheat and is especially used for

baking cakes. The different flours appear to be

the same, but the absorbency or the swelling

properties with yeast varies according to the

producing area, grinding method and the shelf

life. Therefore try different brands of flour

products in order to find the most suitable flour

for your taste.

24/1/07 6:29:54 PM