Oursson BM1023JY/GA - Инструкция по эксплуатации - Страница 10

10

INGREDIENTS FOR MAKING BREAD

Carefully follow the sequence when adding ingredients 

into the bread maker. Yeast should always be placed 

at the top and be dry. For proper dosage, always use a 

measuring cup and measuring spoon that include into 

the product set. Always fill the measures to the edges. 

When filling the measures do not crush the contents.

All ingredients used for bread maker must be 

room temperature.

Bread maker is designed for baking mold bread weighing 

up to 900 grams.

√

Х

YEAST 

DRY INGREDIENTS

LIQUIDS 

INGREDIENTS SELECTION

Flour

Main bread component, contains gluten (helps the bread 

to rise, gives it rigidity). 

Wheat  flour

 is obtained by grinding wheat grains. Bran 

and germ are removed during processing. The most suit-

able for baking bread is flour marked with «baking».

Whole flour

 made from whole-wheat grain, including the 

bran and germ. Bread made from this flour is very healthy, 

but requires other conditions for baking and? When baked 

is smaller and harder. Other names: wholegrain, cereal.

Rye flour

 is obtained by grinding the grains of rye. In com-

parison to wheat, rye flour has more iron, magnesium and 

potassium that is essential for the human body. However, 

the content of gluten is lower, so the bread is more dense 

and small. When baking rye bread do not exceed the 

amount of rye flour in the recipe, it can lead to overheating 

of the motor. The recipe uses peeled rye flour.

Flour must be weighed, then sift through a 

sieve for oxygen saturation and for a higher 

quality of baked bread. 

DRY YEAST 

Provide dough inflation. Use only yeast that does not require 

prior fermentation (do not use fresh compressed yeast or 

dry yeast that requires fermentation before use). In addition, 

it is recommended using yeast that has «fast-acting yeast» 

on the package. When using packet yeast, immediately 

close the package after use, store it in the refrigerator, use 

within the period recommended by the manufacturer.

wATER

Use drinking water. Always measure liquid with the help 

of measuring cup.

SALT 

УImproves  the  taste  and  intensifies  the  effect  of  glu

-

ten on dough inflation. Bread may get smaller in size 

and lose taste with careless use of salt.

FAT 

Adds flavor and softness to bread. It is recommended to 

use butter or margarine.

SUGAR

Supplies yeast, imparts a sweet taste to bread, changes 

crust color. As sugar, you may use sugar powder, unre-

fined cane sugar, honey, molasses, etc. 

If using dried fruit, such as raisins, figs, apricots, etc., add 

less sugar.

DAIRY 

Add flavor and nutritional value. If you use milk instead 

of water, bread nutritional value will be higher, but do 

not use delayed start, or milk may turn sour. Reduce the 

amount of water in proportion to the amount of milk.

FRUITS, NUTS, VEGETABLES 

When you add additional ingredients into the bread, 

you must take in account sugar, water and fat that they 

contain. 

Therefore, the total weight of the filler must not exceed 

15% of the total weight of the starting products. The 

height of the finished bread with additives may be slightly 

lower than that, without them because impurities disturb 

gluten structure of the dough. Fillers should be added af-

ter a sound signal. 

READY-TO-BAKE BREAD MIXTURES

You can use ready-to-bake bread mixtures in the bread 

maker. It is recommended to use the packages for 700 

-900 grams of baking main or quick breads, or use half 

of the mixture.

UTILIZATION

Before first use,

 wipe the body of the device 

1

 and in-

ner part with a soft, dry cloth. Baking mold 

2

, kneading 

blade 

3

, measuring spoon 

4

 and cup 

5

 and hook 

6

вwash with warm water and detergent. Dry all the parts. 

Before assembling or disassembling, make sure that 

the device is unplugged. 

Order of operation:

1.   Open the lid of the bread maker. Take the baking mold 

by the handle and carefully turn it counter clockwise 

until it stops, to unlock it. Then remove the baking mold 

straight up, holding the handle.

2.   Install the kneading blade, Pic. D-1.

3.   Place into the mold ingredients according to the reci-

pe, beginning with liquid and finishing with dried ones. 

Remove water and flour from the outer surfaces of the 

mold, Pic. D-2, 3, 4.

4.   Place the mold into the bread maker, carefully insert-

ing it into the baking chamber. Turn it clockwise until it 

stops, to lock it, Pic. D-5.

5.   Carefully close the lid of the bread maker. Plug it in, 

display will light up and you will hear a signal. 

6.  Select the number of the required program by   but-

ton, set the size     of the baked bread according to 

recipe, set the required crust color 

. Selected pa-

rameter and the preparation time will be displayed.