Andrew James Bread Maker Manual de usuario descargar pdf (Pagina 9)

To select a programme press the MENU buon once.

To scroll through the dierent programmes press the MENU buon and the programme

will be displayed in the display unit and a beep will be heard.

Select the programme you wish to choose by repeatedly pressing the MENU buon

unl it reaches the desired programme and the correct me. Do not press the Menu

buon again. If you accidently go past the programme you wish to choose keep pressing

the MENU buon unl the programme number is displayed again.

Breakdown of programmes

1. BASIC- For white and mixed breads that mainly consist of wheat our or rye our.

The bread has a compact consistency.

2. WHOLE WHEAT- Whole wheat bread is a yeast bread that mainly consist of whole

wheat our (50% or more). Breads made from whole wheat our are more

nutrious because the our is milled from the enre wheat berry (including the

bran and the germ). Using whole wheat our produces bread that is brown to

dark brown in colour (when all whole wheat our is used) and the breads are

more avour some and healthier, than breads made with rened white ours

(even though “lost” nutrients are added back into white ours). This funcon

requires a longer preheang me as the grain needs to swell and expand.

3. FRENCH- For light breads made from ne our. French bread requires special

ming and temperatures to achieve that wonderful crispy, nicely browned crust.

This is not suitable for baking recipes requiring buer, margarine or milk.

4. QUICK- The programme will knead, rise and bake the loaf within a shorter period

of me than the basic bread programme. The bread baked on this seng is

usually smaller with a more dense texture. The rising agent for quick breads are

bicarbonate of soda and baking powder. The Quick funcon is mainly used for

recipes such as the chocolate and banana loaf.

5. SWEET- The Sweet Bread seng is for baking breads with high amounts of sugar,

fats and proteins, all of which tend to increase browning. Due to a longer phase

of rising the bread will be light and airy.

6. CAKE- Used for kneading and baking cakes. The cakes produced in the bread

maker maybe more dense and smaller than cakes cooked in a convenonal oven,

this is due to the shape and heat dierence in the bread maker.

7. JAM- The bread maker is a great cooking appliance for making homemade jams

and chutneys. If frozen, thaw completely before use. Crush berries with a fork or

potato masher. Make sure that the strawberries are not pureed. Put berries and

sugar into the pan of the machine. Select the jam program and start the

program. Do not alter the ingredient quanes as they will not set correctly.

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Andrew James Bread Maker Manual de usuario Pagina 9