Morphy Richards ACCENTS BREADMAKER Instrucciones de operaciones descargar pdf (Pagina 11)

• If the kneading blade becomes

stuck in the bread pan, pour

hot water over it and allow to

soak for 30 minutes. This will

enable you to remove the

kneading blade more easily.

• Be sure the appliance is

completely cooled before

storing away.

WARNING: Do not use any of

these when cleaning

• Paint thinner

• Benzene

• Steel wool pads

• Polishing powder

• Chemical dust cloth

Special care for

the non-stick

finish

Avoid damaging the coating.

Do not use metal utensils

such as spatulas, knives or

forks.

The coating may change

colour after long use, this is

only caused by moisture and

steam and will not affect the

performance of the unit or

quality of your bread.

The hole in the centre of the

kneading blade should be

cleaned, then add a drop of

cooking oil and replace it on

the spindle in the baking

pan. This will prevent the

blade sticking.

• Keep all air vents and

openings clear of dust.

Storing the unit

Be sure to dry all parts

before storing including

wiping any moisture from the

viewing window. Close the

lid and do not store anything

on top of the lid.

KNOW YOUR

INGREDIENTS

Understanding

baking

It is often said that cooking

is an art relying on the

creativity of the chef, while

baking bread is much more

of a science. This means that

the process of combining

flour, water and yeast results

in a reaction that produces

bread. You have to remember

that when the ingredients

combine with each other

they produce a specific

result. Read the following

information carefully to gain

a better understanding of the

importance each ingredient

plays in the bread making

process.

Important note on

flours

Flours, while visibly similar,

can be very different by

virtue of how they were

grown, milled, stored, etc.

You may find that you will

have to experiment with

different brands of flour to

help you make that perfect

loaf. Storage is also very

important, as all flours

should be kept in an airtight

container.

All-purpose flour/plain flour

All-purpose flour is a blend

of refined hard and soft

wheat flours especially

suitable for making cake.

This type of flour should be

used for recipes in the

cake/speciality bread

section.

Strong white flour/bread

flour

Bread flour is high gluten/

protein flour that has been

treated with conditioners

that give dough a greater

suitability for kneading.

Bread flour typically has a

higher gluten concentration

than All-purpose flour;

however, depending on

different milling practices,

this may vary. Strong plain

flour or bread flour is

recommended for use with

this breadmaker.

Wholewheat flour/wholemeal

flour

Wholewheat flour/wholemeal

flour is milled from the entire

wheat kernel, which contains

the bran and germ and

makes it heavier and richer

in nutrients than white flour.

Breads made with this flour

are usually smaller and

heavier than white loaves. To

overcome this wholewheat

flour/wholemeal flour can be

mixed with Bread flour or

strong plain flour to produce

a high light textured bread.

Self-raising flour

Self-raising flour contains

unnecessary leavening

ingredients that will interfere

with bread and cake making.

It is not recommended for

use.

Bran

Bran (unprocessed) & Wheat

Germ are the coarse outer

portions of the wheat or rye

grains separated from flour

by sifting or bolting. They are

often added in small

quantities to bread for

nutritional enrichment,

heartiness and flavour. They

are also used to enhance the

texture of bread.

Oatmeal

Oatmeal comes from rolled

or steel-cut oats. They are

used primarily to enhance

flavour and texture.

Other ingredients

Yeasts (active dry yeast)

Yeast through a fermentation

process produces gas

(carbon dioxide) necessary

to make the bread rise. Yeast

must be able to feed on

sugar and flour

carbohydrates in order to

produce this gas.

Fast action granular yeast is

used in all recipes that call

for yeast. There are basically

three different types of yeast

available, fresh, traditional

dry active and fast action.

For details of other Morphy Richards products, please see our website:

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